How does the brewing process differ between a lager and a stout?

Lagers

• Longer maturation period (1-3 months)
• Lower temperature (45-55°F)
• Use of lager yeast
• Longer fermentation period (1-3 weeks)
• Higher alcohol content (5-7%)

Stouts

• Shorter maturation period (2-4 weeks)
• Higher temperature (55-65°F)
• Use of stout yeast
• Shorter fermentation period (1-2 weeks)
• Lower alcohol content (4-6%)

Other differences:

• Lagers are typically brewed with a higher proportion of adjuncts, such as corn or rice, to help with flavor and preservation.
• Stouts are typically brewed with a higher proportion of roasted grains, such as barley and chocolate malt, to create a roasted flavor.
• Lagers are typically served cold, while stouts can be served warm or cold.

In summary:

| Feature | Lager | Stout | |---|---|---| | Maturation period | 1-3 months | 2-4 weeks | | Temperature | 45-55°F | 55-65°F | | Yeast | Lager yeast | Stout yeast | | Fermentation period | 1-3 weeks | 1-2 weeks | | Alcohol content | 5-7% | 4-6% | | Adjuncts | High | Low | | Roast grains | Low | High | | Serving temperature | Cold | Warm or cold |