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Fast Lagers from Down Under
Traditionally, lager beers are produced using a long, slow fermentation at cooler temperatures followed by an extended maturation period. Due to stress on production schedules, brewers may find it difficult to brew lagers and often prefer faster fermenting ales for core range beers. In addition, the cooler fermentation temperatures of Saccharomyces pastorianus lager yeast typically require an increased pitch rate over Saccharomyces cerevisiae ale yeasts, increasing the cost to the brewer on first pitch.
In response to these challenges to brewing lager beers, and in the spirit of We Brew With You™, the technical team in Oceania developed and refined a novel method for brewers fermenting lagers with LalBrew Diamond™. The goals of this method were to reduce production time from yeast pitch to package, lower the pitch rate and yeast cost, all while maintaining the exceptionally clean and crisp flavor profile that LalBrew Diamond™ is known for.
Here are the principles of the Fast Lager Method:
- Pitch the yeast warm at 17°C to allow for a short propagation step. Hold this temperature for around 24hrs, or until active fermentation is just starting.
- Cool to 12°C once fermentation is active and reminiscent of a traditional lager fermentation. Maintain this temperature for 12-24 hours
- Let temperature free-rise again to 17°C for a VDK rest and to efficiently complete fermentation.
- Use Servomyces™ to add zinc and support the higher nutrient needs of the warm propagation step at the start of fermentation.
- Avoid spunding to allow sulfur volatiles to be purged from the vessel during the vigorous fermentation.
We were struggling with off flavors, and lagging fermentations with outdoor fermenters in the winter. I was initially skeptical but decided to give this method a try since I felt that my lagers were underperforming anyway. The impact was big, and we quickly implemented this method for all of our lagers with amazing results. Our lagers are much cleaner, with significant reduction in sulfur, DMS, and grainy notes. Our dry-hopped lagers also benefit from a shorter maturation time (< 2 weeks). While lagers were once our weak spot, with this method they are finally taking home medals.
Gradually, this method was introduced as an option to brewers through the technical team and working with our distribution partners in Australia and New Zealand. Although some were initially skeptical, the purported benefits of this method motivated several brewers to undertake trials. Feedback was overwhelmingly positive with trial brewers reporting not only shorter production times and lower pitching rates, but also improved flavor compared to traditional lager fermentation profiles. Many trial breweries have adopted this method exclusively for all lager production within their brewery. These testimonials speak for themselves.
We trialled this method in response to capacity constraints and concerns about energy consumption for cooling during the hot summer months. We can now produce lagers without impacting our capacity or requiring an extended and costly cold maturation. Our lagers are now cleaner and brighter with a crisper flavor profile that develops much faster. This is the only method we use for all lager production and we see no real advantages of using a traditional lager method that is wasteful of energy and time.
Benefits of the Fast Lager Method
- Reduced production time
- Lower pitch rate & cost
- Clean and crisp lager flavor
We have limited tank time and space, so it has always been a challenge to produce lagers. Our biggest selling beer (New Zealand Pilsner) was originally brewed with a neutral ale yeast fermented cold. Using this method with LalBrew Diamond™, we found a much shorter lag time and vigorous fermentation that finishes quicker and stronger, and improved flocculation compared to other lager yeasts. I had concerns that higher temperatures would increase esters, but this is not the case. In fact, the vigorous fermentation helps to drive off sulfur for a much cleaner final beer. I definitely recommend this method for brewers struggling to brew lagers with limited tank space, and the cost savings from lower pitch rates is a nice added benefit.
It is rewarding to work directly with brewers on technical projects like this. The Fast Lager method with LalBrew Diamond™ is clearly a game-changer for producing clean and crisp lagers without impacting tank capacity. This is a great example of We Brew With You™ in action. With our global technical team engaged with their brewing communities, we identify specific brewing challenges that turn into R&D collaborations to develop practical solutions that make a meaningful impact at the brewery.
Published Apr 25, 2025 | Updated Apr 29, 2025