Bottom fermentation beers
Traditionally, we brew lagers according to the bottom fermentation method. In this brewing process, we ferment at a low temperature, around 10°C. The brewing process often takes a few weeks. This gives the yeast time to sink to the bottom of the yeast tanks; this is the origin of the term 'bottom-fermenting'. During this process the alcohol and carbon dioxide are produced in the lager, as well as a rich aroma bouquet. This fermentation method therefore has a great impact on the flavour. Bottom fermentation lager also often has a lower alcohol percentage than top fermentation beer.