Lager is the other major category of beer (alongside ale), defined by its use of bottom-fermenting yeast (Saccharomyces pastorianus) that ferments slowly at cooler temperatures (typically 45–55°F / 7–13°C) and requires a longer aging process, known as lagering, which gives the beer its signature clean, crisp, and smooth character. Lagers are generally lighter in body and more restrained in aroma and flavor than ales, though the category includes a wide range of styles—from pale lagers and pilsners, to amber lagers, dark lagers (like Dunkel and Schwarzbier), and strong varieties like Bock and Doppelbock. The cooler fermentation and extended conditioning help reduce fruity esters and other fermentation byproducts, resulting in a more refined, malt- or hop-balanced beer with high drinkability. Though often associated with mass-produced, light-bodied beers, lagers can be richly complex and nuanced, and they remain the most widely consumed beer style in the world, especially in Central Europe and the Americas.