Craft Lagers are gaining in popularity. We have several Craft Lagers on the market. The concept of the Lager is the same. Fermented cold around 11° C, this process takes about two weeks. Then we raise the temperature to 18°C for a Diacetyl rest to control those small organic compounds called ketones. Then we bring the temperature down to 0° C to begin the process known as lagering. While the beer sits at this cold temperature for minimum three weeks, a secondary fermentation takes place and the beer becomes very smooth. People often tell me they can drink two or three hoppy or sour beers, but they can drink lagers all day.