What are Lager Beers, their origin, history, how they are made, technical and quality aspects on them?

1. LAGER BEERS
By
Ankur Napa

2. LAGER BEER STYLES
• Pale lager
– Helles
– Pilsner
– Märzen
– Bock
• Dark lager
– Dunkel
– Doppelbock
– Schwarzbier

3. ICE HARVEST

4. CELLAR COOLED WITH ICE

5. OLD CELLAR

6. CARL VON LINDE
Carl Paul Gottfried Linde was a
German scientist, engineer,
and businessman. He
discovered a refrigeration cycle
and invented the first industrial-
scale air separation and gas
liquefaction processes.
Linde's first refrigeration system used dimethyl ether as the
refrigerant and was built for the Spaten Brewery in 1873. He
quickly moved on to develop more reliable ammonia-based
cycles. These were early examples of vapor-compression
refrigeration machines, and ammonia is still in wide use as
a refrigerant in industrial brewing applications nowadays.

7. MASHING PROCEDURES
• Infusion mash method
• Decoction mash method
– Three mash procedure
– Two mash procedure
– One mash procedure
• Special mashing procedures
– High short time mashing procedure
– Schmitz method
– Kubessa or grits mash method
– Pressure mash method
– “Jump” mash method
– “Mashing with decreasing temperature”

8. MASHING PROCEDURES
• Infusion mashing
– Advantages:
• Only one vessel needed
• No pumping energy
• No mechanical stress (shear forces)
• Decoction mashing
– Advantages:
• In case of bad modification
• In case of using adjuncts
• Some higher formation of melanoidines

9. INFUSION MASHING
• Time requirements: 60 – 120 minutes
• 1 vessel with heating device equipped with stirrer
• Stirrer
• With the possibility of changing the stirrer speed (frequency
controlled)
• Special stirrer blades to avoid temperature differences and avoid
burning (fouling)
• Only little oxygen contribution →no pumps are used duringprocess
• Less energy demands
• 5 – 10% energy saving compared to decoction mashing procedure
• Easier to handle
• Variable in temperature management
• Steady increase of temperature

10. INFUSION MASHING (EXAMPLE)
85
80
75
70
65
60
55
50
45
40
35
30
0 20 40 60 80 100 120 140 160 180 200
time [min]
temperature[°C]

11. INFUSION MASHING (EXAMPLE)
85
80
75
70
65
60
55
50
45
40
35
30
0 20 40 60 80 100 120 140 160 180
time [min]
temperature[°C]

12. DECOCTION MASHING
• Time requirements up to 3 hours
• Thick-mash, boiling mash
• 2 vessels needed
• Removaland pumping of mash from below→
thick-mash
• Division in methods by number of sub mashes:
• One mash procedure
• Two mash procedure
• Three mash procedure

13. DECOCTION MASHING
• Separately boiling of sub mashes
• Not dissolved particles in mash settle down in
mashing vesselwhen stirrer is switched off →thick
mash
• Upper part →thin mash
• Stirrer man be switched off during rest
• Stirrer has to turn during heating-up phases
• Thick mash is boiled for further rupture of starch
particles
• Thick mash pumped from below to avoid oxygen
contribution

14. THREE MASH PROCESS
110
105
100
95
90
85
80
75
70
65
60
55
50
45
40
35
30
0 25 50 75 100 125 150 175 200 225 250 275 300
time [min]
temperature[°C]

15. PRIMARY FERMENTATION (TRADITIONAL) I
Pitching
1. Time of pitching
Pitching has to be done right after cooling because of biological reasons. In some
(8 - 12 hours) for cold breakcases the wort is left without yeast for some hours
formation and settlement.
2. Pitching rate
Common pitching rate:
• 0.5 l thick pulpy yeast per hl (0.3 - 1.0 l/hl).
• According to Emeis 0.5 l thick pulpy yeast per hl wort contain 8 - 12 *106 cells/ml.
• According to De Clerck this is equivalent to a surface of 200 - 250 m².
Factors determining the pitching rate:
• Yeast concentration (thin or thick pulpy)
• Washed or not washed yeast (up to 20 % foreign substances)
• Storage of the yeast (e. g. under water)
• Duration of storage
• Extract content of wort
• Fermentation conditions

16. PRIMARY FERMENTATION (TRADITIONAL) II
3. Pitching
It is important to distribute the yeast cells evenly (homogeneous wort-
yeast mixture) in the pitching wort.
Ways of pitching:
• Pitching the yeast from vessel to vessel
• Dosage by a special apparatus (“yeast egg”) either into the wort pipe or into
the vessel.
• Continuous dosage with a yeast pump
Propagation tanks and yeast storage:
The function of propagation tanks is a continuous blending. Yeast is
produced continuously in several small tanks. For example, 40 % of the
yeast - wort mixture is used to pitch a brew in a fermentation tank, the
propagation tank will be filled again with fresh wort. The temperature of
the yeast tanks is higher to accelerate yeast production. Additional aeration
is necessary.

17. TRADITIONAL FERMENTATION
TEMPERATURES
Standard temperature
Pitching at 5 °C, allowing to warm up to 8 or 9 °C, cooling down slowly to 4
°C for transferring.
Highest temperature is held for two days.
Warm temperature
Pitching between 6 and 10 °C.
Very cold temperature
Pitching at 4 °C, allowing to warm up to a maximum of 7 °C.
Cold fermentation has probably been introduced to improve biological
stability, because bacteria grows much slower than the yeast at lower
temperatures.

18. TRADITIONAL SECONDARY FERMENTATION
In a traditional maturation procedure, the degree of
fermentation continues to be led close to final
attenuation.
Purposes of traditional maturation:
1. Enrichment of beer with
2. CO2. Clarification of beer
3. Improvement of the non-biological
stability (stability against chill haze)
4. Maturation of flavour (removal of “green”
compounds)

19. SECONDARY FERMENTATION
• Green beer should be pumped carefully into the maturation tank, to avoid CO2
losses.
• Pumps have to work even, without shocks and never cavitation.
• Any contact between air and beer must be avoided.
• It is useful dividing up the contents of one fermentation tank into several
maturation tanks, blending them with following brews.
• Beer becomes more even using the blending method concerning gravity, color,
taste and attenuation, provided that the beers are in good condition.
• It is possible to blend beers with different yeasts (flocculating and non-
flocculating yeasts).
• Beer should never get into contact with air, that means the tanks should be
filled within 2 to 3 days or sooner.
• The green beer should have an extract content and temperature adjusted to
the maturation time, to start the maturation and to keep the low
temperatures of - 1 °C or -2 °C for non-biological stability.

20. SECONDARY FERMENTATION
• It can be distinguished between an "accelerated" and a "slow maturation".
• Neither a "rapid maturation" at the beginning nor a "slow maturation" is
wanted.
• If the maturation is too slow, adding Kräusen can initiate the maturation.
• Referring to the apparent extract, 0.8 to 1.5 % are added depending on the
maturation time and temperature.
• At the beginning the temperature should be set at 3 to 4 °C.
• The respective "hosing" temperature is usually around 5 °C.
• Today tanks are filled leaving a gap of 10 to 15 cm to the top. They used to be
filled to the top.
• In general the tanks are bunged at once.
• Group bunging is used after reaching the bunging pressure.

21. SECONDARY FERMENTATION
Traditional storage times of different type of beers:
• Lager beer 2 - 3 months = 75 days
• "Export"-type beer 3 - 4 months = 100
days
• "Bock"-type beer 5 - 7 months = 180
days
Obsolete rule, negative influence on head retention.
Storage of:
• "Bock"-type beer should be shorter
• Highly hopped beer should be longer

22. SECONDARY FERMENTATION
Changes during storage (maturation)
a) Sugar fermentation
In the first days the secondary fermentation is accelerated, extract
decreases very rapidly; sugar fermentation usually takes between one
and two days but may last as long as six days. Then the extract
decrease slows down.
b) Accumulation of CO2
• A sufficient amount of CO2 is necessary for the fizziness and the
flavour.
• The higher the CO2-content the more foam will be formed. This
does not mean an improvement in head retention.
• After transfer, beer has an average CO2-content of 0.25 %.
• During storage the CO2-content increases depending on
temperature and pressure.

23. DEMANDED HEAD SPACE VOLUMES IN
DIFFERENT PRODUCTION PROCEDURES
Procedure Space [%]
Fermenter ale and lager beer 25
Fermenter wheat beer 40
Storage tank with 15%Krausen 25
Storage tank without Krausen 8

24. BOTTOM FERMENTATION CCT VS VESSEL
PILSEN BEER TYPE
CCT Vessel
Original gravity [%] 12.90 12.71
Extract (apparent) [%] 3.44 3.04
Extract (apparent) at final attenuation [%] 2.93 2.98
Remaining Fermentable extract (apparent) [%] 0.51 0.06
Final attenuation degree (apparent) [%] 77.3 76.6
pH 4.42 4.34
Color [EBC] 8.8 8.9
Bitter units [EBC] 40 36

25. BOTTOM FERMENTATION CCT VS VESSEL
PILSEN BEER TYPE
CCT Vessel
Total nitrogen (12 %)[ppm] 890 814
Low molecular nitrogen (12 %)[ppm] 751 692
MgSO4-precipitable nitrogen (12 %)[ppm] 139 122
Viscosity [mPa*s] 1.70 1.69
Head retention (R& C) 119 121
Chill stability, haze of an untreated beer [EBC] 0.3 0.4
Turbidity after 24 h at 0 [°C][EBC] 0.4 0.5
Diacetyl [ppm] 0.06 0.05
Acetoin [ppm] 2.11 2.07
Total higher alcohols [ppm] 82.9 77.7

26. FERMENTATION TEMPERATURE AND HIGHER
ALCOHOLS[PPM]
Aeration 8 °C 15 °C 20 °C
Higher alcohols 72 99 124
n-Propanol 4.4 5.4 13.6
2-Methylpropanol-(1) 8.2 14.3 23.7
2-Methylbutanol-(1) 15.5 20.0 24.8
3-Methylbutanol-(1) 43.8 59.2 61.6

27. FERMENTATION BY-PRODUCTS
ISOAMYL- ALCOHOL CONTENTS DURING MAIN FERMENTATION,
DEPENDING ON TEMPERATURE AND PRESSURE
0
30
20
10
40
50
60
70
0 2 4 8 10 12
Isoamylalcoholcontent[ppm]
6
Fermentation time[days]
8.5°C
12°C
12 °C with pressure
16 °C
16 °C with pressure
20 °C
20 °C with pressure

28. EFFECTS OF HIGHER TEMPERATURES
Increase of:
• Yeast multiplication
• Intensity of fermentation
• pH-decrease
• Loss of bitter substances
• Diacetyl (formation and
reduction)
• Higher alcohols
• Esters
• Possibility of yeast autolysis
Decrease of:
• Head retention
• H2S, DMS
• Free fatty acids
• Colour

29. NORMAL VALUES OF WORT ANALYSIS (I)
(WORT OF PILSEN TYPE BEER, NO ADJUNCTS)
Original gravity (pilsen type) [%] 11 - 12
Final attenuation (apparent) [%] 80 - 84
Colour [EBC] 7 - 10
pH 5,4
Viscosity [mPa⋅s] 1,8 - 2,1
Bitter units [ppm] 30 - 60
Iso-α-acids (HPLC) [ppm] 25 - 40
Total nitrogen (12 %) [ppm] 850 - 1100
Coagulable nitrogen (12 %) [ppm] 10 - 40
MgSO4-precipitable nitrogen (12 %) [ppm] 180 - 300
FAN [ppm] 150 - 300
Photometrical iodine test [ΔE] 0,5 - 1,0
Total polyphenols [ppm] 50 - 400
Anthocyanogens [ppm] 20 - 200
DMS [ppb] 20 - 100
DMS-P [ppb] 10 - 50

30. NORMAL VALUES OF WORT ANALYSIS (II)
(WORT OF PILSEN TYPE BEER, NO ADJUNCTS)
Ca2+
[ppm] 20 - 100
Zn2+
[ppm] 0.2 – 0.8
NO3-
[ppm] 5 – 25
Oxalate [ppm] 10 – 50
α-Glucan [g/l] 25 – 30
β-Glucan [ppm] 300 – 320
Hydroxymethyl furfural [ppm] 2 – 5
Fermentable carbohydrates
Fructose [g/l] 1 – 2
Dextrose [g/l] 9 – 11
Saccharose [g/l] 3 – 5
Maltose [g/l] 45 – 60
Maltotriose [g/l] 11 – 16
Fatty acids
Fatty acids C6 – C12 [ppm] 0.3 – 1.5
Fatty acids (saturated) C14 – C18 [ppm] 0.0 – 1.0
Fatty acids (unsaturated) C16:1 -
C18:3
[ppm] 0.0 – 1.0

31. NORMAL VALUES IN BEER ANALYSES
BEERTYPE:BOTTOMFERMENTED,PALE,100%BARLEY MALT
Original gravity [°P] 11.2 – 12.7
Extract (apparent) [%] 1.8 – 3.0
Extract (real) [%] 3.6 – 4.8
Alcohol [%] 3.5 – 4.4
pH 4.3 – 4.7
Colour [EBC] < 10
Viscosity (12 %) [mPa*s] 1.5 – 1.8
Head retention (NIBEM) [s] 250 – 280
Head retention (R & C) [Σ] 120 – 130

32. NORMAL VALUES IN BEER ANALYSES
Bitter substances [EBC] 18 – 25
Bitter substances (Pilsen beer) [EBC] 25 – 35 (> 40)
Total nitrogen [ppm] 600 – 900
Coagulable nitrogen [ppm] 12 – 20
MgSO4-precipitable nitrogen [ppm] 150 – 200
Polyphenols [ppm] 150 – 200
Anthocyanogens [ppm] 50 – 70
PVPP stabilized beer [ppm] 10 – 30
CO2 [g/l] 5.0 – 5.5
Total sulfite [ppm] < 10
Oxalate [ppm] 10 – 20

33. Total output in Germany
(all types)
Approx. 115 million hectolitres
Market share Approx. 67 %
Tendency Slightly increasing
Circulation Whole Germany
Beer type "Vollbier"
Original gravity [°P] Above 11
Alcohol [% vol] Approx. 5
Yeast type Bottom-fermenting
Characteristics • Beer colour: pale and golden
• Dominant hop flavour (sometimes)
• Foam: fine and creamy
Brewing process Traditional fermentation temperature: 4 to 9 °C
Primary fermentation: approx. eight days
Consumer behaviour More than 50 % of all men drink Pilsen-type beer at least once a week, a third
even several times
History The Pilsen-type beer is approx. 150 years old. The Bavarian brewmaster Josef
Groll introduced Pilsen-type beer in Pilsen on St. Martin's Day (Nov. 11th
) in 1842
Beer maintenance Pouring in several steps – approx. 3 minutes
Preferred drinking temperature 8 °C
PILSEN-TYPEBEER

34. Total output in Germany
(all types)
Approx. 115 million hectolitres
Market share Below 18 %
Tendency Stagnating
Circulation Mainly in Bayern, Baden-Württemberg, and Ruhrgebiet
Beer type "Vollbier"
Original gravity [°P] Between 11 and 14
Alcohol [% vol] Between 4.6 and 5.6
Yeast type Bottom-fermenting
Characteristics • Lager beer
• Pale-yellow colour
• Malty flavour
• Strong and a little bit sweet
• Also available as dark beer
Consumer behaviour New market surveys show that Export and Bavarian pale keep
second rank of the most famous beer types.
History Export is a Lager beer often stored for many months. The origin for
the designation is that those beers were brewed with a higher original
gravity for the longer transportation.
Beer maintenance Preferred drinking temperature approx. 8 °C.
EXPORT/BAVARIAN PALE

35. DARK "VOLLBIER"
Amount
of
samples
Average Range
Original gravity [°P] 34 12.18 11.07 – 13.47
Extract (apparent) [%] 34 3.03 1.74 – 5.45
Extract (real) [%] 34 4.76 3.95 – 6.71
Alcohol (w/w) [%] 34 3.83 2.75 – 4.95
Alcohol (v/v) [%] 34 4.90 3.54 – 6.30
Attenuation (apparent) [%] 34 76.0 55.9 – 88.0
pH 28 4.50 4.21 – 4.74
Colour [EBC] 27 60 24 – 175
Bitter substances [EBC] 8 22 18.1 – 25.2
Head retention (R & C) [Σ] 25 116 98 – 140
Turbidity (20 °C) [EBC] 13 0.7 0.4 – 3.2
Forced aging test (warm days) [d] 12 > 2 > 2
Vicinal diketones [ppm] 1 0.12

36. Total output in
Germany (all types)
Approx. 115 million hectolitres
Market share Below 1 %
Tendency Heavily declining
Circulation Whole Germany
Beer type Light beer is produced as low gravity beer and also as "Vollbier"
Original gravity [°P] Low gravity beer 7 -11
"Vollbier" 11 to 14
Alcohol [% vol] 2 to approx. 2.8
Characteristics For consumers who are conscious of calories
200 different brands
Brewing process Formation of alcohol is reduced during fermentation
Alcohol is removed after fermentation
History Fashionable during the late eighties and early nineties, declining since 1992
Beer maintenance Preferred drinking temperature approx. 7 °C.
Others Low gravity has roughly the same amount of calories like skim milk.
Light beer has approx. 40 % less nutritional value respectively alcohol
than "Vollbier"
LIGHT BEER

37. Total output in
Germany (all types)
Approx. 115 million hectolitres
Market share Approx. 0.6 %
Tendency Stagnating
Distribution May bock mainly in southern Germany
Sales peaks from Christmas until Eastern.
Beer type Strong beer
Original gravity [%] 16 and higher
Alcohol [% vol] Above 5.5
Yeast type Bottom-fermenting as "Bock" or "Doppelbock"
Top-fermenting as "Wheat Bock" or "Wheat Doppelbock"
Characteristics Palateful, golden, gold brown, or dark brown
Brewing process Compared to beers like Pilsen-type more malt is used. Thereby the
original gravity is higher.
History According to a legend its origin is a little town called Einbeck close to
Hannover in Northern Germany.
It is known since 1351.
Since 1615 it was brewed by an Einbeck brewmaster, Elias Pilcher in
Munich. The name changed from "Ainpöckisch Bier" to "Bockbier".
Others In Bavaria the "Fastenstarkbierzeit" (season for strong beer) is the 6th
season.
The opening of this season is celebrated in Munich on the "Nockerberg"
around Josephi
STRONG BEER

38. STRONG BEER
Amount
of
samples
Average Range
Original gravity [°P] 6 16.2 15. – 17
Extract (apparent) [%] 6 4.5 2 – 6
Extract (real) [%] 6 6.7 5 – 8
Alcohol (w/w) [%] 6 4.9 4 – 6
Alcohol (v/v) [%] 19 6.4 6 – 7
Extract of final attenuated
beer (apparent)
[%] 1 2.7
Final attenuation (apparent) [%] 1 84.0
Attenuation (apparent) [%] 6 73.5 66 – 83
pH 1 4.64
Colour [EBC
]
3 23 17 – 32
Bitter substances [EBC
]
3 22 17 – 33
Head retention (R & C) [Σ] 6 133 120 – 146
Head retention (NIBEM) [s] 1 222
CO2 [%] 2 0.52 + 0.53

39. STRONG BEER (DOPPELBOCK)
Amount
of
sampl
es
Average Range
Original gravity [°P] 3 19.1 18.6 – 19.6
Extract (apparent) [%] 3 4.3 3.8 – 5.1
Extract (real) [%] 3 7.1 6.8 – 7.7
Alcohol (w/w) [%] 3 6.5 5.8 – 6.9
Alcohol (v/v) [%] 3 8.3 7.5 – 8.8
Attenuation (apparent) [%] 3 78.9 74.4 – 81.6
pH 1 4.18
Colour (pale) [EBC
]
2 15.3 + 19.4
Bitter substances [EBC
]
2 17 + 24
Head retention (R & C) [Σ] 1 109
Head retention (NIBEM) [s] 1 312
Carbon dioxide [%] 1 0.4
Turbidity (20 °C) [EBC 1 2.0

40. STRONG BEER (DOPPELBOCK)
Amount
of
sampl
es
Average Range
Original gravity [°P] 3 19.1 18.6 – 19.6
Extract (apparent) [%] 3 4.3 3.8 – 5.1
Extract (real) [%] 3 7.1 6.8 – 7.7
Alcohol (w/w) [%] 3 6.5 5.8 – 6.9
Alcohol (v/v) [%] 3 8.3 7.5 – 8.8
Attenuation (apparent) [%] 3 78.9 74.4 – 81.6
pH 1 4.18
Colour (pale) [EBC
]
2 15.3 + 19.4
Bitter substances [EBC
]
2 17 + 24
Head retention (R & C) [Σ] 1 109
Head retention (NIBEM) [s] 1 312
Carbon dioxide [%] 1 0.4
Turbidity (20 °C) [EBC 1 2.0

41. ANALYTICAL DATAOF DIFFERENT BEERS
Pilsen beer "Light" Strong beer
Original gravity [°P] 11.5 8.0 16.5
Extract (apparent) [%] 2.2 - 3.5
Extract (real) [%] 4.1 3.0 6.0
Alcohol [%] 4.0 2.5 5.6
Final
attenuation
(apparent)
[%] 83.0 84.0/68.0 83.0
Colour [EBC] 8.5 7.5 13.5
pH 4.4 4.3 4.7
Head retention (R & C) [Σ] 126 110 115
Bitter substances [EBC] 35 20 24
Viscosity [mPa*s] 1.65 1.45 1.95

42. PHENOLS IN COMMERCIAL BEERS
Phenols [ppb] Pils Export Vollbie
r
dark
Boc
k
pal
e
Boc
k
dar
k
Rauc
h
beer
Alt beer Whe
at
beer
Phenol + + + + + 709 + 31
Isomeric cresols + + 55 5 69 564 17 45
Guajacol 14 10 34 23 32 421 15 27
4-Ethyl phenol 0 0 20 0 30 518 0 0
4-Methyl guajacol 0 0 86 0 63 497 0 0
4-Vinyl phenol 10 16 55 42 54 204 94 1250
4-Propyl phenol 0 0 0 0 0 205 0 0
4-Ethyl guajacol 0 0 0 0 0 136 0 0
4-Vinyl guajacol 98 74 187 112 141 207 241 2517
Eugenol 18 10 47 19 28 211 + 70
Syringol + + 346 8 70 2379 + ++: < 5

43. PHENOLS IN COMMERCIAL BEERS
Phenols [ppb] Pils Export Vollbie
r
dark
Boc
k
pal
e
Boc
k
dar
k
Rauc
h
beer
Alt
bee
r
Whe
at
beer
p-Hydroxy benzaldehyde 29 + 220 20 85 + + 125
Iso-eugenol + + 37 + 15 + + 44
Vanillin 30 25 10 15 + + 40 +
Vanillic alcohol 35 30 20 30 25 30 50 +
Acetic vanillin 19 15 287 20 308 358 + 110
4-Methyl syringol + + 113 + 147 1132 + +
4-Ethyl syringol + + 20 + + 42 + +
4-Vinyl syringol 40 55 341 70 493 138 73 208
4-Propyl syringol 0 0 263 0 217 967 36 0
4-Allyl syringol 0 0 0 0 0 138 0 0
4-Propenyl syringol 0 0 0 0 0 360 0 0+: < 5

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