strain family
German lager yeast
Clean, sulphur-producing lager strains requiring cold fermentation and a diacetyl rest, giving exceptionally neutral beer.
Behaviour
| Fermentation temperature | 8–12°C |
|---|---|
| Apparent attenuation | 73–82% |
| Flocculation | medium |
| Esters | none |
| Phenols | none |
Used in
- German Pils
Pale, dry and firmly bitter, with a crisp finish and a spicy-floral noble hop character — Germany’s answer to the Bohemian original.
- Munich Helles
Bavaria’s everyday pale lager: soft, bready and malt-forward, with just enough hop to balance and nothing to distract.
- Dortmunder Export
A pale lager sitting between Helles and Pils: fuller and firmer than the first, softer and less bitter than the second.
- Festbier
The golden, stronger lager actually served at modern Oktoberfest — malt-forward and smooth, but pale rather than amber.
- Kellerbier
Unfiltered, gently carbonated lager served young from the cellar, with a soft yeasty fullness filtration removes.
- Vienna lager
An amber lager built on gently kilned Vienna malt: toasty and lightly sweet, but finishing clean and dry.
- Märzen
A rich amber lager brewed in March for autumn drinking, with deep toasty malt and a clean, firm finish.
- Munich Dunkel
Deep brown Bavarian lager led by rich Munich malt — bready and gently chocolatey, without real roast bitterness.
- Schwarzbier
Nearly black but remarkably light on the palate: smooth roast, clean lager finish and none of the heaviness the colour suggests.
- Bock
A strong, dark, malt-dominated lager with deep bread-crust and toasty character and only enough hop to keep it from being sweet.
- Helles Bock
A pale, strong lager with the body of a bock but a brighter, more hop-balanced character — traditionally a spring beer.
- Doppelbock
Intensely malty strong lager, dense with bread crust, caramel and dark fruit, and remarkably clean for its strength.