A beer that uses yeast that ferments at a much cooler temperature and sinks to the bottom, as opposed to an ale, which uses yeast that ferments at higher temperatures and rises to the top.
A very pale to golden-colored lager with a well-attenuated body and noble hop bitterness. Developed in the mid 19th century by combining ale brewing techniques with lagering methods.
Developed in Vienna and later imported to Mexico, amber lager is a reddish-brown or copper-colored beer with medium body and slight malt sweetness.
MUNICH DUNKEL LAGER
Smooth, rich, and complex without being heavy, Munich Dunkels boast brilliant ruby hues from large amounts of Munich malts, creating a fuller-bodied beer. Moderate bitterness balances out any sweetness.
First produced in the Czech city of Plzen (Pilsen), the pilsner style was the combination of brighter malt prepared by English technology, Pilsen’s remarkably soft water, local Saaz noble hops, and Bavarian-style lagering; which produced a clear, golden beer that was regarded as a sensation. The pilsnering method quickly spread to Germany and later the United States.