What style of beer is bottom fermented?

Here's why:

* Bottom Fermentation: The yeast used in lager brewing ferments at cooler temperatures (typically 40-55°F or 4-13°C) and sinks to the bottom of the fermentation vessel.

* Clean Flavors: This cooler fermentation results in beers with clean, crisp flavors and a lower level of fruity esters.

Examples of Lagers:

* Pilsner: Light and crisp, known for its hoppy aroma and clean taste.

* Munich Helles: A full-bodied, malt-forward lager.

* Bohemian Pilsner: Similar to Pilsner, but with a slightly more pronounced bitterness.

* Oktoberfest: A traditional German lager with a medium body and slightly sweet taste.

* Dortmunder: A German lager with a strong malt character.

* American Lager: Often lighter and less hoppy than other lagers, popular in the United States.

Important Note: While lagers are the most common bottom-fermented beers, some other styles, like some Belgian ales, can also be bottom-fermented.