Beers can be grouped in many ways, but if you really want to get to the bottom of things and really understand this golden drink, it’s worth starting with the basics and studying different types of the fermentation process.
Based on this, we can distinguish three categories of our favorite drink: spontaneously fermented, top-fermented, and the most common, the so-called bottom-fermented variety. Now we invite you for a deeper examination of the latter alongside a sparkling, freshly draught Pilsner!
What do we need for a good bottom-fermented beer?
On the Hungarian beverage market, before the emergeance of craft beers, almost only bottom-fermented beers were available. This technique became widespread in Hungary as a result of being the dominant production style in the former Eastern Bloc and in the Czech and German regions. But what is bottom-fermentation exactly, and how does it differ from the other aforementioned techniques?
First of all, brewers use different types of yeast in the preparation of top and bottom fermented beers. In the case of top-fermented (ale) beers Saccharomyces Cerevisiae yeast is applied, while for bottom-fermented (lager) beers, the Saccharomyces Pastorianusis added to the mash. These yeast fungi then do their job and break down the sugars in the brew, giving the resulting liquid its characteristic aromas and carbonation.
In the case of bottom fermentation, this process requires a longer time and lower temperatures (6-8 °C) to take place. In about 10-14 days – like snowflakes – the yeast flutters down from the top of the wort to the bottom, and settles nicely. Then follows the process of maturation, for which the liquid is cooled to an even lower temperature, around 0 °C.
Bottom-fermented beers are characterized by a refreshing, clean, sometimes even nondescript taste. Malt aroma becomes more dominant in the final product, as in other beer variations. Bottom-fermented beers have a lower alcohol content than their top-fermented counterparts, however they are more carbonated. The “family” of low-fermented beers includes, among others, Pilsners, Helles beers, Bock beers, and the so-called Oktoberfest (or Marzen) beers.
Beer History
The invention of lager – or bottom-fermented beer – is associated with Bavarian monks, who in the 1400s tried to protect the precious drink (then ale-type beer) from spoiling during the hot summer months. Therefore, they took the barrels to the caves located in the foothills of the Alps. Thanks to the cooler temperature, the fermentation process has changed, activating different types yeast, and thus, the first lager beers were born.
This type of beer then conquered the German and Czech regions, and for a long time it also dominated the brewing culture of Hungary. Nowadays, thanks to the experimental spirit of craft beer lovers and enthusiasts, top-fermented ales also appear on the market in an increasing percentage, but lagers remain the most popular, best-selling beers in Hungary.
Of course, craft breweries are not exclusively engaged in the production of top-fermented beers, many domestic brands offer excellent lager and Pilsner-style beers:
Famous traditional bottom-fermented beers
The most famous types of lager beer and the brands that produce them will probably sound familiar to every beer lover. So, let’s review the most important bottom-fermented beers:
Pils or Pilsner
This type was created in Bohemia (now the Czech Republic) in the 1800s (in Pilsen, hence its name). Pilsner is a light beer with potent hops, a clear golden hue, and an alcohol content of 4-5%. Its taste is characteristically bitter, floral/aromatic. It has a durable froth. The Czech Pilsner Urquell is the most well-known of this kind.
Bok or Bock
This type is of German origin (from the region of Einbeck, as the name indicates), which became the number one Germanic beer in the XVI-XVII centuries. Originally, its main ingredient was the famous Munich malt. Among the lagers, it is characterized by one of the highest alcohol content, 6-8%. In Hungary, when we hear the word Bock, we immediately associate it with a darker colored drink, although the color of this type of beer can range from whitish to dark brown. It foams well, its froth is persistent, creamy. Its taste is dominated by malt. At the Paulaner brewery, it has been made the same way for 375 years.
Helles
It was first brewed in Munich in the late 1800s, and this type of beer has been the most popular in southern Germany ever since. This beer has a pronounced light color that ranges from medium yellow to light golden. The name of the beer also refers to this, since the word “helles” means light in German. Its alcohol content is around 4.7-5%. Its taste is characterized by less bitter, sweetly malty aromas, often with an aromatic, herbal undertone. The best known of this type is Hofbräu Original of HB, Hofbräuhaus München.
Oktoberfest, also known as Marzen beer
The stronger German beer with a sweetish-malty aroma is the favorite drink of the famous Munich Oktoberfest. This type is also called Marzen, since it was originally brewed in March, and then stored in cold caves and cellars for the summer. When they started brewing again in the fall, the “old” beer was consumed at festivals. Its alcohol content is at least 5%, but can be higher. The color of the drink ranges from strong orange to dark copper. If you are looking for the most authentic experience, try Spaten’s Oktoberfest beer.
Interesting facts about bottom-fermented beer
Although bottom-fermented beers are very popular, there are details you may not have heard about them:
- The name of the beer comes from the German word “lager”, meaning warehouse. It refers to the fact that these beers had to be stored in special rooms in order to strictly regulate the temperature.
- Bottom-fermented beers are excellent thirst quenchers. On hot summer days, cold lagers provide a unique refreshment. These types of beers are especially recommended to be consumed cold, this way they retain their carbonic acid content and thus their characteristic aroma.
- Because lager beers are extremely palatable, they are usually offered in a jug or so-called Pilsner glass. The tall, thin glass slightly expands upwards, and like a traditional beer mug, provides a great visual experience, perfectly conveying the fragrances. Be careful not to hold onto the glass for very long though, because it will quickly heat up the drink which significantly impairs the enjoyment value.
- Speaking of glasses, traditional beer mugs with lids were also used for consuming lagers. These were made of strong materials (glass or ceramics), were richly decorated, and had metal lids so that between sips nothing could fly in, and make the drink less likely to spill.
- Although the lager type was most popular in the eastern regions of Europe, it had some fans in the West as well, even in the old days. A good example is Stella Artois from Belgium that has been brewing lager for over 600 years, and curiously their logo has been the same since the beginning.
I’m sure you’ve got thirsty by now in the heat, and you’d love to drink a sparkling jar of lager. Come visit us in Élesztőház and taste our bottom-fermented beers available; our bartenders will be happy to answer all your questions!