Last Friday, I described the lager: a brew defined by its bottom-fermenting, cold temperature yeasts. Lagers, contrary to American opinion, can be any color or any strength. I’ve had black lagers before which were delicious.
After prohibition ended, the pale lager, under the auspices of Anheuser-Busch and MillerCoors, became the American standard. This style was popular around the country, whether it was Budweiser, Schlitz, or Rolling Rock of Deer Hunter fame.
There’s a reason these beers are great: They’re everyday session beers. They’re easy to quaff, and they quench your thirst without leading you to complete inebriation. Because you can drink them year-round, I present three great ones to you here at the end of winter.