Schwarzbier, a dark brown to black lager.

Dunkel, a dark brown lager the word (meaning dark) can also be appended to other styles to indicate a darker variety (e.g., 'Dunkelweizen').

Vienna lager, which can range from medium amber to brown, originating in Vienna, Austria, but also influencing brewing in Mexico, typified by beers such as Dos Equis Ambar.

Sub-styles include Maibock (traditionally served in May, lighter in colour and body), Doppelbock (with an even higher alcohol content), and Eisbock, a type of ice beer which has been concentrated by freezing.

Bock, originating in Einbeck in central Germany, is of a higher alcohol content (7% abv or more) than most lagers.

MГ¤rzen, an amber lager, traditionally brewed in Munich for the celebration of Oktoberfest, though the beer served at modern day Oktoberfest is Festbier, a style closer to Maibock or Helles than MГ¤rzen.

Pilsner, a pale hoppy lager originally from the city of PlzeЕ€ in the Czech Republic, which influenced the modern American lager style.

Helles, a pale malty lager brewed in southern Germany around Munich.

Styles commonly classified as lagers include: Darker lagers use roasted grains and malts to produce a more roasted, even slightly burnt, flavour profile. The depth of colour comes from the specific grain bill used in the beers paler lagers use unroasted barley and may even add other grains such as rice or corn to lighten the colour and provide a crisp, bright finish to the flavour. Lagers range in colour from extremely pale, through amber beers such as Vienna lager, to dark brown and black Dunkel and Schwarzbier. It is possible to use lager yeast in a warm fermentation process, such as with American steam beer while German Altbier and KГ¶lsch are brewed with Saccharomyces cerevisiae top-fermenting yeast at a warm temperature, but with a cold-storage finishing stage, and classified as obergГ¤riges lagerbier (top-fermented lager beer). There are, however, cases in which adjunct usage actually increases the cost of manufacture. Adjuncts are often used now in beermaking to introduce a large quantity of sugar, and thereby increase ABV, at a lower price than a formulation using an all-malt grain bill. Adjuncts entered United States brewing as a means of thinning out the body of beers, balancing the large quantities of protein introduced by six-row barley.

While prohibited by the German Reinheitsgebot tradition, lagers in some countries may include a proportion of adjuncts, usually rice or maize. It is a close relative of the Saccharomyces cerevisiae yeast used for warm fermented ales. The yeast generally used with lager brewing is Saccharomyces pastorianus. The German word 'Lager' means storeroom or warehouse. Lager uses a process of cool fermentation, followed by maturation in cold storage. The first large-scale refrigerated lagering tanks were developed for Gabriel Sedelmayr's Spaten Brewery in Munich by Carl von Linde in 1870. The rise of lager was entwined with the development of refrigeration, as it made it possible to brew lager year-round (brewing in the summer had previously been banned in many locations across Germany), and efficient refrigeration also made it possible to brew lager in more places and keep it cold until serving. The practice of serving beer at these sites evolved into the modern beer garden. To further protect the cellars from the summer heat, they would plant chestnut trees, which have spreading, dense canopies but shallow roots which would not intrude on the caverns.

In the 19th century, prior to the advent of refrigeration, German brewers would dig cellars for lagering and fill them with ice from nearby lakes and rivers, which would cool the beer during the summer months. Д«ased on the numbers of breweries, lager brewing became the main form of brewing in the Kingdom of Bohemia between 18, as shown in the following table: Year In 2011, a team of researchers claimed to have discovered that Saccharomyces eubayanus is responsible for creating the hybrid yeast used to make lager.

While cold storage of beer, 'lagering', in caves for example, was a common practice throughout the medieval period, bottom-fermenting yeast seems to have emerged as a hybridization in the early fifteenth century.