Low fermentation beer styles

The low fermentation method, that is currently the most common style (90% of beers are produced with this method worldwide), was born in the first decades of the last century.


To produce low fermented beers, the Saccharomyces Cerevisiae yeast (physiologic race Uvarum or Carlsbergensis) is used; it works at lower temperatures (6-10 °C)

Let’s analyze in detail the main beer styles produced through this method:

Lager - Basically a pale beer not markedly bitter and with variable alcohol content. Its colour ranges from pale to dark yellow. It’s the most common type of beer worldwide without very peculiar aromas and taste.

Pils/Pilsner – Born in Pilsen, it is a golden, pale beer. More bitter than the lager, it has an intense hop aroma and is very sparkly. Only pale beers with level of bitterness higher than 30 IBU can be defined as a Pilsner.

Munich - From Munich, amber coloured, quite dark and mellow, it has a malted character. It has been codified as one of the first low fermentation beer styles.

Dortmund - From the town with the same name in Westfalia, it is a well-bodied beer, a compromise between the highly malted Bavarian beers and the highly hopped ones from the North of Germany.

Bock – Pale or amber coloured, it is a full-bodied beer. There are different versions of this style. Among them, the Maibock, produced for the spring festivities and the Dopplebock, also produced in spring.

See also: gli stili birrari di alta fermentazione