Lagers are beers that are fermented using a bottom fermenting yeast. These yeasts are slow fermenting and they require a lower temperature when compared to ales. Depending on the yeast strain, a lager typically conducts a primary fermentation at a temperature range between 40° F and 55° F.

Lager is the German word for storage, and lagers generally have their secondary fermentation temperature reduced and may need to condition for several months before they are considered finished.