What is the process of cold-aging beer known as?

The process of cold-aging beer is known as lagering. This method involves storing the beer at low temperatures for an extended period, typically several weeks or even months. Lagering occurs primarily during the production of lagers, which are a type of beer that tends to be fermented at cooler temperatures compared to ales. This cold aging allows enzymes and yeast to work slowly, resulting in a smoother flavor profile and a cleaner taste by reducing unwanted flavors and aromas that may be present in beer.

Understanding this process is essential because it greatly influences the final characteristics of the beer, such as its clarity, crispness, and overall quality. This method contrasts with other processes like fermentation, which refers to the initial phase where sugars are converted into alcohol and carbon dioxide, or maturation, a more general term that can apply to several aging techniques. Bottling is simply the packaging process, not an aging method, further emphasizing why lagering is the correct term for cold-aging beer.