The process of aging beer at low temperatures, usually under 50
The process of aging beer at low temperatures, usually under 50
1. Aging the beer by letting it stand for a number of days in a lagering tank. 2. From the German word for storage. Refers to maturation for several weeks or months at cold temperatures (close to 0?C /32?F) to settle residual yeast, impart carbonation and make for clean round flavors.