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Bottom-fermented beers (Märzen, Helles, Pils, Export)
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.