Lagers are fermented with Saccharomyces uvarum at cooler temperatures for longer periods up to two weeks, which encourages the flavor components in lagers to combine and mellow. Lagers are aged for up to 12 weeks. Lagers are best served chilled. Dark lager , also known as Munich dunkel, was first produced in Munich, Germany. It is a dark brown brew with a spicy, malty taste with flavors of chocolate and licorice.
Most beer sold in the world today is lager.
The most popular of all the lagers, originated in the Bohemian town of Plzen in 1842. It is a clear, golden lager with a dry but soft malty taste and flowery hop aroma. A London brewer created porter in 1722 as a more nourishing drink for porters and other heavy laborers. The barley used to produce this beer is roasted to a dark, rich color. Porter is lighter in body and higher in alcohol than a stout.