Characteristics
The average lager in worldwide production is a pale lager in the Dortmunder or Pilsner styles. The flavor of these lighter lagers is usually mild, and the producers often recommend that the beers be served refrigerated. However, the examples of lager beers produced worldwide vary greatly in flavour, colour, and composition.
In colour, helles represent the lightest lager, rating as low as 6 EBC. Darker German lagers are often referred to as Dunkels.
The organism most often associated with lager brewing is Saccharomyces pastorianus, a close relative of Saccharomyces cerevisiae.
In strength, lagers represent some of the world's most alcoholic beers. The very strongest lagers often fall into the German-originated doppelbock style, with the strongest of these, the commercially-produced Samichlaus, reaching 14% ABV.
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