Selecting high-quality raw materials is the cornerstone of successful lager brewing. Brewers can lay the foundation for a truly exceptional beer by carefully considering the characteristics of malt, hops, yeast, and water. Paying attention to these details — from the choice of malt variety to the specific hop used — will ultimately contribute to the characteristics that define a well-crafted lager.

Malt

Malt provides the fermentable sugars and contributes significantly to the beer’s color, body, and flavor. Pilsner malt, the quintessential lager malt, is known for its light color, clean flavor, and high enzyme content. It forms the base of many classic lagers. In addition to Pilsner malt, kilned malts can be added to the grist to increase the color, mouthfeel and head retention of specific lager styles. Some brewers may incorporate adjuncts like rice or corn to lighten the body and create a crisp, dry finish. Specialty malts, such as roasted barley or crystal malt, can add subtle complexity but should be used sparingly in lagers.

Hops

Traditionally, brewers used locally available noble European hops such as Saaz, Hallertau, Spalt, and Tettnang to brew light lagers. For pilsner brewing, the emphasis should be on neutral and clean bitterness with aroma hops added at the end of the boil. Dry hopping is not traditional for Pilsner styles.

Yeast

The most defining ingredient of the lager style is the Saccharomyces pastorianus yeast. These strains ferment at cooler temperatures than ale yeasts, producing cleaner and crisper flavors. Choosing the right strain is crucial for achieving the desired lager character.

Water

Water plays a significant role in beer flavor. The mineral content of water can affect the pH of the mash and wort, influencing enzyme activity and yeast performance. For lagers, water with a low mineral content is generally preferred. However, certain minerals can enhance specific flavors. Consider adjusting your water profile to optimize it for lager brewing. For example, calcium levels above 50 ppm will encourage good flocculation, and chlorides will enhance mouthfeel.

Brewers can lay the foundation for producing truly outstanding lagers by understanding the impact of each raw material and prioritizing high-quality ingredients.