Lagers are fermented at a much cooler temperature of about 45 degrees for about two weeks with yeast strains that fall to the bottom of the fermenting tank. Lagers are aged for longer periods of time, typically weeks or months in a cool environment. Some differences can be noted in flavor between ales and lagers. Ale yeasts produce esters, which are “flowery” and “fruity” aromas. Lager yeasts produce fewer flavor characteristics, which allows the flavor of the malts and hops to dominate, often resulting in a mild crisp taste.