Real ale is produced by top fermentation at temperatures up to 22c which produces a rich variety of flavors, After primary fermentation ale is allowed to mature at 11-13 c in a cask where a slow secondary fermentation occur.
Lager is produced by bottom fermentation at temperatures between 6-14c it should then be conditioned for several weeks at 0-1c during which time the lager matures. Traditionally lager was brewed during the cooler months then stored in cool cellars through the summer.
The German name for store is lager – hence the name.
Ales are usually described as “robust, hearty and fruity”
Lager’s are characteristically smooth elegant crisp fruity and clean (just like a lovely lady)
The most common lager worldwide are pale lager’s, pale to golden color with a well attenuated body and noble hop bitterness. The brewing process for pale lager was developed in the mid 19th century when Gabriel Sedlmayr took pale ale brewing techniques and applied it to existing lager methods.