Along with ale, lager is one of the two main groups of all beer styles.

Since the beer style Lager is one of the bottom-fermented beers, all bottom-fermented beers can also be classified in the class of lager ( Bockbier , Export, Märzen, Pils , Schwarzbier, Zwickel, Helles, Kellerbier, etc.). Bottom-fermented beers are fermented at around 4°C – 9°C using bottom-fermented yeast.

This form of fermentation has its name for the following reason: Since bottom-fermenting yeasts have shorter sprouts and the yeast particles do not bond with each other at low temperatures, or bond very poorly, the resulting CO 2 does not drive them to the surface (as with top-fermenting yeasts), but causes them the sinking of the bottom-fermenting yeasts.

However, a typical taste cannot be predicted for lagers, as an amber-colored Märzen has malty notes and a sunny Pilsner has hoppy aromas.