As winter settles in, many of us reach for warmer drinks or heavier ales. Yet, December 10th marks a special occasion on the calendar for beer enthusiasts everywhere: National Lager Day. This annual celebration recognizes one of the world’s most beloved and widely consumed beer styles. It offers a perfect excuse to explore the rich history, diverse styles, and intricate brewing processes that make lager a staple in pubs and homes globally.
While often associated with crisp, refreshing summer days, lagers possess a depth and variety that suit any season. From the dark, complex Dunkels of Munich to the clean, bright Pilsners of the Czech Republic, this category of beer is far more than just the pale, fizzy beverage many envision. National Lager Day is an opportunity to look beyond the mass-market labels and appreciate the craftsmanship that defines this historic brewing tradition.
The Origins of Cold Fermentation
To understand lager, one must look back to the beer cellars of 19th-century Bavaria. While brewing has existed for millennia, the specific method that defines lager is a relatively recent innovation in the grand timeline of beer history.
The term “lager” comes from the German word lagern, meaning “to store.” Historically, brewers in Bavaria faced a challenge: brewing in the summer months was unpredictable due to wild yeast and bacteria thriving in the heat, often spoiling the beer. To combat this, they began brewing in the cooler months and storing the beer in ice-filled caves or cellars throughout the summer.
This long, cold storage period had a profound effect on the beer. It allowed a specific type of yeast, Saccharomyces pastorianus, to thrive at lower temperatures. Unlike ale yeast, which ferments quickly at the top of the brewing vessel in warmer conditions, lager yeast works slowly at the bottom of the tank in the cold. This process, known as bottom fermentation, resulted in a beer that was remarkably clean, crisp, and stable, lacking the fruity esters typically found in ales.
This method remained a regional specialty until the mid-19th century when refrigeration technology and scientific understanding of yeast advanced. These developments allowed the style to spread rapidly across Europe and eventually to America, where German immigrants established breweries that would become household names.
Defining Characteristics and Styles
What distinguishes a lager from an ale is primarily the yeast strain and the fermentation temperature, but the sensory experience is what truly sets it apart. Generally, lagers are known for their clean, crisp finish and high carbonation. However, the spectrum of lager styles is surprisingly broad.
Pale Lagers
This is likely what comes to mind when you hear the word “lager.” The most famous sub-style here is the Pilsner. Originating in the Czech city of Plzeň in 1842, the Pilsner combines soft water, local Saaz hops, and pale malt to create a golden, hoppy, and refreshing beer. It set the standard for golden beers worldwide. Another popular pale lager is the Helles, a German style that is maltier and less hoppy than its Czech cousin, focusing on balance and drinkability.
Amber and Dark Lagers
Lagers are not exclusively pale. Before modern malting techniques allowed for very light-colored malts, most beers were dark.
- Märzen (Oktoberfest): Traditionally brewed in March (März) and stored until autumn, these amber lagers are known for their rich, toasty malt profile and dry finish.
- Vienna Lager: Characterized by a reddish-copper hue and a subtle sweetness, this style bridges the gap between pale and dark beers with its toasted bread flavors.
- Dunkel: The original style of Munich villages. These are dark brown, offering flavors of chocolate, bread crust, and caramel, yet they remain surprisingly light-bodied and easy to drink compared to heavy stouts.
- Schwarzbier: Literally “black beer,” this style is the darkest of lagers. Despite its ominous appearance, it is often light in body and dry, with roast-forward flavors of coffee and dark chocolate without the burnt bitterness of a stout.
Bocks
For those seeking something stronger, the Bock family of lagers delivers. Ranging from the standard Bock to the stronger Doppelbock and the pale, strong Maibock, these beers are malt-forward, robust, and higher in alcohol. They were historically brewed by monks to sustain them during Lenten fasts, earning the nickname “liquid bread.”
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Fascinating Facts About Your Pint
The world of lager is filled with interesting trivia that highlights its cultural and economic impact.
Global Dominance
Lager is comfortably the most popular type of beer in the world. It accounts for the vast majority of global beer consumption, thanks largely to the proliferation of the International Pale Lager style.
The Yeast Hybrid
The yeast used to brew lager, Saccharomyces pastorianus, is actually a hybrid organism. Genetic analysis has shown it is a cross between the traditional ale yeast (Saccharomyces cerevisiae) and a cold-tolerant yeast found in Patagonia (Saccharomyces eubayanus). This accidental hybridization is what made cold fermentation possible.
Prohibition’s Impact
In the United States, Prohibition (1920–1933) devastated the brewing industry. When it ended, many of the smaller, diverse breweries did not return. The market was dominated by large breweries that produced light, adjunct lagers using corn or rice to lighten the body and flavor, shaping the American palate for decades.
Glassware Matters
The shape of your glass changes your drinking experience. A tall, slender pilsner glass is designed to showcase the beer’s clarity, color, and carbonation while maintaining the foamy head, which traps aromatics.
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How to Celebrate National Lager Day
Observing National Lager Day can be as simple or as involved as you like. The primary goal is appreciation and education.
- Conduct a Blind Tasting: Gather a few different styles—perhaps a German Pilsner, a Czech Pilsner, and an American Lager—and taste them side-by-side without knowing which is which. This is an excellent way to train your palate and discover your preferences without brand bias.
- Try a New Style: If you typically drink light lagers, use this day to try a Dunkel or a Schwarzbier. You might be surprised by how refreshing a dark beer can be.
- Visit a Local Brewery: Many craft breweries will have at least one lager on tap. Visiting the taproom supports local business and gives you the freshest possible product. Ask the bartender about the brewing process for their specific lager.
- Food Pairing: Lager is exceptionally food-friendly. A crisp Pilsner cuts through the fat of fried foods or spicy dishes, while the maltiness of a Vienna Lager pairs beautifully with grilled meats or pizza. Plan a dinner where the beer is a central component of the meal.
Raise a Glass at English Ivy’s Eatery & Pub
Ultimately, beer is a beverage meant to be shared. The communal aspect of the beer hall is central to lager’s history. If you are in Indianapolis, there is no better place to honor this tradition than at English Ivy’s Eatery & Pub.
Located in the heart of Downtown Indianapolis, English Ivy’s offers a welcoming atmosphere where you can relax and enjoy a wide selection of beers. Whether you are a seasoned connoisseur looking for a specific import or just someone who enjoys a cold pint after work, our team is ready to help you celebrate National Lager Day in style. Join us on December 10th for great bar specials, including $3 Coronas!
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