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This beer style is probably associated with most questions. What is a lager, is a light a lager and if not, what is the difference at all? The origin of this variety can be traced back to the Middle Ages, when brewers often had to mourn the spoilage of large quantities of beer, as hygienic standards were often non-existent. Due to this fact, the bottom-fermented brewing method was introduced at the end of the 14th century, with which the shelf life of the beer could be increased. Since bottom-fermented yeast requires low temperatures, the beer was stored in wooden barrels from this time on. This storage gave the beer the name Lager or Lagerbier. The average alcohol content of lager beers is between 4.5 and 5.6 percent. The main characteristic of bottom-fermented brewing is the full-bodied aroma with a slight sweetness. It is brightly filtered and usually light yellow in colour - hence the name "light". This beer is brewed with an original gravity of between 10 and 12 percent, mainly in Upper Franconia.