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The first brewers noted that this “yeast foam” could be re-used and they sought to preserve it. It was the starting point of the development and the cultivation of yeasts.
Bottom-fermentation was developed in Germany during the 14th century and has become the most common among the industrial production of beer, in particular for the "Lager" type beers. The temperature of fermentation ranges between 6 and 8° C and its duration is about 7 to 10 days.
After fermentation, the newly formed beer is called "green beer". The beer is then filtered before being conditioned. During this period, new ingredients like hops or yeast can be added to cause a secondary fermentation.
This secondary fermentation can be prolonged for up to two years to create the desired type of beer. It will be short for beers with top-fermentation yeast, such as “Ales” or the “Stouts”, and longer for beers with bottom-fermentation such as the “Lager” (The name comes from the German word “lagern” means to store).
The alcohol level of beer will depend on the sugar contained in mash and the length of the fermentation. The majority of beers have a alcohol by volume between 4 and 5%, specialty beers are able to reach a higher percentage, up to 8% and more.
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