Ale beers use yeast that can ferment at warmer temperatures, resulting in faster fermentation.
Primary fermentation lasts 3-4 days, followed by maturing for an additional 3-4 days.
Ale beer only requires fermentation tanks; there is no need for a bright beer/maturing tank.
Lager beers use yeast that requires fermentation at low temperatures, resulting in relatively longer fermentation times. It is common to see a fermentation period of 3-4 weeks: one week for primary fermentation and two weeks for maturing (the yeast settles down to the bottom of the fermentation tank and is then drained out).
Lager beer requires a bright beer tank to ensure it becomes clear quickly. Clarity is an important indicator of whether lager beer is of high quality.
Different recipes have different details for controlling temperature during the fermentation process, but the main principle remains the same.
Ale beers offer more options for flavor and usually have a thicker body due to their fermenting conditions (higher temperature and the production of various aromatic components by ale yeast).
Representatives of ale beers include IPA, Stout (such as Guinness), and Porter.
Lager beers have a relatively purer and lighter flavor, making them very popular and suitable for drinking in summer. Lager yeast ferments at low temperatures and does not produce many components. However, lagers like Bock and Double Bock (16-19.5 Plato) are also brewed during certain months. The representatives of lager beers include PILSENER. In fact, 99% of industrial beer worldwide is lager beer.
In summer, breweries usually brew more lager and light options like IPA and pale ale. In cold winters, they brew more stout (with higher alcohol content) to warm people’s bodies. Some breweries produce 90% ale beers and 10% lager beers for business purposes. Ale beers take less time and offer more flavor options for brewing, providing people with great opportunities for exploration, imagination, and creation. On the other hand, lagers are more strict and less tolerant.