litlager.co.za

01

What makes a beer a lager

The word lager comes from the German verb lagern, meaning to store. It refers not to a single recipe but to a brewing method. Lagers are fermented with bottom fermenting yeast strains at cooler temperatures than ales, typically between 7 and 13 degrees Celsius, and then conditioned, or lagered, at near freezing temperatures for several weeks or months. This slow, cold process is what gives lager its characteristic clean, crisp taste and smooth finish.

Ale, by contrast, uses top fermenting yeast that works at warmer temperatures and produces fruitier, more complex flavours in a shorter time. Neither method is better than the other. They simply produce different results, and lager's appeal lies in its consistency, drinkability and the refreshing quality that comes from its cold conditioning.

02

A brief history

Lager brewing developed in central Europe, particularly in Bavaria and Bohemia, during the medieval period, when brewers noticed that beer stored in cold caves over winter came out clearer and more stable. By the nineteenth century, advances in refrigeration and a better scientific understanding of yeast allowed brewers to replicate these cold conditions reliably and at scale. The pale lager style that emerged from Pilsen in what is now the Czech Republic in 1842 became hugely influential and is the ancestor of most of the pale lagers consumed worldwide today.

As European brewers emigrated and trade routes expanded, lager spread to nearly every continent. It became popular in southern Africa during the colonial period and grew into the dominant beer style on the continent over the twentieth century, largely because its lighter body and carbonation suited warm climates and because large scale industrial brewing favoured its more predictable, standardised process.

03

Why lager suits South African conditions

South Africa's generally warm climate has a lot to do with lager's popularity. A crisp, well chilled lager is refreshing in hot weather in a way that heavier, more intensely flavoured beer styles are not always suited to. The style also pairs naturally with outdoor social occasions such as braais, sporting events and gatherings where a beer needs to be easy to drink in quantity without overwhelming the palate.

In recent years, South Africa's growing independent brewing scene has started producing its own interpretations of classic lager styles, including Pilsners, Helles lagers and darker Bocks, alongside the large scale commercial lagers that have long dominated the market. This has broadened the range of lager available to drinkers who want more variety without moving away from the lager category altogether.

04

Reading a lager label

A few terms commonly appear on lager packaging and are worth understanding.

• IBU, or International Bitterness Units, measures the perceived bitterness from hops. Most lagers sit on the lower end of the scale compared to heavily hopped ales.
• ABV, or alcohol by volume, tells you the strength of the beer. Standard lagers typically range from around 4 to 5.5 percent, though lighter and stronger versions exist outside that range.
• SRM or EBC values describe colour, from the pale straw of a Pilsner to the deep amber or brown of a Bock or dark lager.

None of these numbers alone determine whether a beer will suit your taste, but together they give a useful starting point when comparing unfamiliar lagers.

05

How this site is organised

The rest of this site is split into two further sections. One looks in detail at the main lager styles you are likely to encounter, explaining what sets a Pilsner apart from a Helles, or a Dunkel from a Bock. The other covers practical matters: how to store lager, the right glassware and temperature for serving it, and which foods tend to complement it best.

The aim throughout is to give clear, accurate information for anyone curious about lager, whether you already drink it regularly or are simply trying to understand what is in the glass in front of you.