Beer
Lager — and how it differs from ale
A process difference, not a strength ranking. Count the labelled ABV and the glass, not the word “lager”.
- Typical labelled range
- ~4–5%
- NHMRC full-strength example
- ~4.9%
- About one standard drink at 4.9%
- 285 mL
- 570 mL pint at 4.9%
- ~2.2
Lager is beer typically fermented cooler with bottom-fermenting yeast. Ale is typically fermented warmer with top-fermenting yeast. That is the useful difference. It does not tell you how many standard drinks are in the glass. Many Australian lagers are labelled around 4–5% ABV; a 570 mL pint at 4.9% is still about 2.2 standard drinks.
Definition
Lager. A beer traditionally fermented at cooler temperatures with bottom-fermenting yeast. The style name is not a standard-drink count.
Lager versus ale
| Compare | Lager (typical) | Ale (typical) |
|---|---|---|
| Fermentation | Cooler, often described as bottom-fermenting yeast. | Warmer, often described as top-fermenting yeast. |
| What that means for counting | Nothing by itself — read the ABV. | Nothing by itself — pale ale and IPA are ales with their own ranges. |
| Everyday Australian cans | Many supermarket lagers sit near the NHMRC 4.9% full-strength example. | Ales vary more; some sit near lager strength, some higher. |
Questions
Questions people actually ask
Lager is typically fermented cooler with bottom-fermenting yeast. Ale is typically fermented warmer with top-fermenting yeast. Strength is a separate fact on the label.
Process is not permission
If you came to tell lager from ale, you have the distinction. If you came to count tonight’s glass, use standard drinks and the guideline.