A recent study published in FEMS Yeast Research suggests that lager beer originated in Munich in 1602 at the Hofbräuhaus, the court brewery of Maximilian the Great, Elector of Bavaria. Unlike ale, which was traditionally the dominant beer, lager now constitutes approximately 90% of global beer consumption. Researchers attribute the creation of lager to a hybrid yeast species, Saccharomyces pastorianus, formed when Saccharomyces cerevisiae from a nearby wheat brewery contaminated a batch brewed with Saccharomyces eubayanus.
The investigation revealed that instead of contamination from wild yeasts, it was likely the other way around, with ale yeast entering the batch from the Schwarzach wheat brewery. Historical evidence indicated that “lager-style” bottom fermentation had been present in Bavaria for at least 200 years prior to the hybrid’s emergence. Additionally, the study outlines the spread of S. pastorianus yeast throughout Europe, facilitated by the advanced brewing techniques in Munich and the openness of local brewers to share knowledge and yeast. This research highlights a significant moment in brewing history, where a change in lineage led to the global dominance of lager beer.
