Einfach Fermentation

Now this is where the magic happens!
Simply put, the yeast turn the sugar to
alcohol. But the yeast are living
organisms so there is nothing simple
about it. They produce thousands of
compounds which affect the flavor of
the beer. As such there are countless
strains, all with their own flavor
profiles. However they can broadly be
separated into Ale and Lager yeast.
The English brew ales, the Germans
brew both ales and lagers.

Lagers - These yeast ferment at lower temperatures and thus
slower. This tends to give the flavors more time to mature and
smoothen out. US macro breweries have taken advantage of
this to smooth out their already extremely light beers.
However there is no reason a lager can't be full flavored, the
way they were originally intended.

Ales - These yeast ferment warmer and faster and produce
stronger flavors. For this reason (combined with the ease of
infusion mashing) they have been very popular among US
micros.

Einfach beer is primarily traditional German lagers. We ferment the
beer slowly and allow it to lager (store cold) for over a month to achieve
the best flavor maturation. During this time we also trap the CO2
produced during fermentation to naturally carbonate our beer. We
believe if you are going to do something, do it right.