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Bottom-fermenting yeast has optimal living conditions at 10°C. Due to the cooler temperature and the secondary fermentation at about 4 ° C, the beer dissolves more carbon dioxide and is therefore more effervescent than top-fermented beer. It generally needs to be stored longer, which is where the name "lager" comes from.
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This website uses cookies, which are necessary for the technical operation of the website and are always set. Other cookies, which increase the usability of this website, serve for direct advertising or simplify interaction with other websites and social networks, will only be used with your consent.
