The way we make lager is detailed in the brewhouse graphic.
The principal yeast we use to ferment our lagers is a bottom-fermenting lager yeast, which works best at 10-15 ̊C and in closed, pressurised tanks. In addition, for King Koln we also use Kolch yeast to give this lager its authentic, wine-like character.
Lager is fermented at a lower temperature than ale and that’s why it takes longer: typically 7-14 days versus just 4-5 days for ale. During fermentation, all Freedom lagers naturally carbonate themselves thanks to sugars breaking down to create alcohol.
After the fermentation stage, the ‘young’ beer is transferred to maturation or storage tanks, where it’s stored at -1 ̊C. Freedom Brewery has a minimum maturation period of four weeks. This longer fermentation – or lagering – both improves a beer’s flavour profiles and naturally increases its stability. This means we don’t need to add any chemicals to preserve or balance our lagers.