Laggering Time is Worth the Wait

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May 13, 2013 by Prost Brewing

Lager Bier

Lagers, now drunk all over the world, have their roots in Bavaria, Germany. Named “lager” which translates into english as “to store,” traditionally brewed lagers are aged in a cool environment for several weeks to months after the initial fermentation. Originally in Bavaria, lagers were allowed to “lager,” or mature, in the frozen caves of the Bavarian Alps, packed with ice from lakes and mountains. Lagering in a setting close to the freezing point helped to precipitate the yeast and proteins, generally making a more mellow tasting beer that many today describe as “clean” tasting.

While lagers today encompass a wide variety of colors, flavors, and alcohol contents, the original lager of the Bavarian villages and countryside were dark in color. Today, this style is still produced in Germany, now known as “Dunkel” Lagerbier, literally “dark lager.” Lagers were mainly dark until the 1840s when technology was advanced allowing for the production of the pale “helles” lagers.

The pale lager quickly caught on, spreading throughout Europe and even over to America, leading to the production of some of today’s modern day mass-produced lagers every American is familiar with. Today, the pale lager is the most common form of beer consumed in the world today. In the German beer world, lagers span the color and flavor spectrum. Bock, Pilsner, Marzen, Dunkel, Doppelbock, and Schwarzbier are all German lagers.

Prost Brewing offers a lineup of German lagers that offer the authentic taste of what a traditional lager should offer, making the mass-produced lagers unappetizing in comparison. Willing to take the time needed in the production of these slower brewing beers, Prost has committed to offering the Denver community traditional German quality in a bottle.


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