Lager is brewed with bottom-fermenting yeast at cooler temperatures, usually 7–13°C (45–55°F). The cooler fermentation produces a cleaner, crisper profile compared to ales. Lagers are then conditioned for weeks or months, a process known as lagering. Styles include pilsner, bock, and helles. Lagers dominate global beer consumption due to their smooth and refreshing character.
