What’s Larger than Lager?
Since January, we celebrated a whole bunch of beer holidays. Most of them were dedicated to all types of beer. But, now that it’s reaching the end of the year, it’s time to focus in, and celebrate what most people in the world think of when they think beer. It’s national lager day. And, lager is the best selling type of beer in the world. It’s what pours at major sporting events from the Super Bowl to the World Cup. Really, What’s Larger than Lager?
For beer snobs, lager is looked down upon, mainly because it is mostly mass produced. But, any home brewer will tell you, it’s actually a more difficult beer to make. Most ales are pretty forgiving. You can throw in extra ingredients and brew them at whatever temperature you want. But, lager, and its class of bottom fermented beers, requires more precise measurements and a constant colder temperature. A variation of just 5 degrees Fahrenheit could make or break a batch. While a little sediment is fine in an IPA, lagers must be filtered clean. And, the golden hue is what attracts so many people to this beer. Ironically, it looks about the same coming out as it does going in. But, that’s just the beer snob talking. So, what do you say, let’s down a pint!
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The beer market asks: What’s Larger than Lager?
Even upstanding British Gentlemen are known to throw back a pint of gold every now and then. So, we see, it cuts across class boundaries. In fact, when voting for elected officials, there is the old standard of would you want to sit down and have a beer with this person. Unfortunately, it’s usually the person who wins this argument who often wins the race, despite, usually, being the lesser qualified candidate (think Clinton VS Bush Sr, Bush Jr VS Al Gore). And, it’s the popularity contest that claims the biggest and best prize most of the time.
Lager is one of those popularity contest winners. It appeals to the masses instead of going for the hardcore base of its audience. It’s not better or worse than other types of beer. It is the standard which other beers are judged by. It’s unique in its ordinariness. There are few bold strokes in lagers. Although some are better than others. But, the trademark traits of clean, crisp, and refreshing are a constant across the genre. And, the market bears out its non combative nature. If you look up the top 10 selling beers in the world, you will find 8 out of the top 10 are lagers. The only dark beer on the list is Guinness. And, by the numbers, the biggest selling beer in the world for 2020 was Snow. If you haven’t heard of it, that’s fine. It’s only available in China. Basically, its their Budweiser.
Lager represents 43% of all beer sales with Ale coming in a distant second at 20%. Stouts and porters , as well as Malts come in around 10% each. So, lager is the undisputed sales champ.
Why the big difference in sales?
Part of it is supply and demand. But, mostly it’s what brewers market to the masses. Then, there is the fact that most restaurants, bars, and entertainment venues sell lager over other types of ales almost exclusively. Think about the last time you went to a sporting event or concert. Chances are your options were Bud, a light beer, Heinekin, or another light beer. Maybe a Sam Adams or regional ale may show up. But, in order to facilitate quick sales, venues look at marketing data to decide what brands to carry. So, it becomes a self perpetuating circle: We sell Bud because it is the best selling ale. Thus, Bud sales increase because we continue to sell it. It’s kind of a catch 22.
But, on the demand side, the average beer drinker isn’t looking for a new exciting experience. Most people want something they are comfortable with, and readily recognize. Lager is an everyday beverage. On a scale of 1 to 10, most lagers come in right around the middle: 4 to 7. And that’s comforting for most people. People want comfort in food AND beverage. And, lager is comfort drinking. Since most of it is mass produced, it’s consistent, like an old friend. And, it’s something that drinkers of all levels can relate to. Even if you exclusively drink micro brews, you still have a taste memory of lager. And, when most people talk about beer, they think lager.
What to look for
The beauty of national Lager day is that every beer drinker can celebrate. So, if you prefer a Coor’s Light or Budweiser, drink up. But, if you are a micro brewery enthusiast, lagers may seem pedestrian and run of the mill. That doesn’t have to be the case. In a way, its kind of like the red wine syndrome. Wine aficionados tend to only like red wines because white wines are too subtle on the palate. The same applies to beer. If you drink heavy beers all the time, a light lager or pilsner may seem lacking. But, you need to know what to look for. For, there is an art in subtlety. Again, ask any home brewer. It’s a different process and art to brew lager. But, when done well, it can be wonderful.
So, what makes a good lager? Beginning drinkers and most sports fans will rate a scale from Milwaukee’s best to Heinekin. But, when it comes to local breweries, it’s not about a foolish mediocre consistency, it’s about the nuances and subtlety.
So, what are the hallmarks of a great lager?
- Aging. Since lagers brew at lower temperatures it takes longer to develop. While typical ales take about 3 to 4 weeks, lagers need double the time since yeast works best at room temperature and above. Cold brewing dramatically increases the time it takes for yeast to do its job. And, of course, the temperature that the ale is fermented and developed at needs to be consistent. Otherwise, off flavors may develop. It uses a bottom fermenting yeast that prefers colder temperatures. Typical ales rely on top fermenting at higher temperatures.
- The lager should be clean. While cloudiness and sediment are acceptable in ales, lager should be well filtered.
- Crisp. Being a cold fermented beer, it should have a sharp attack of hops and malts that doesn’t linger. Lager is, generally, a beer for drinking quick, not savoring.
- Refreshing. While you can slowly sip a full bodied ale like a fine wine, allowing it to warm you, lager is more like soda. It’s supposed to quench a thirst. Thus, a cold light beer is the preference.
Variations
While the majority of people are happy with a clean, crisp, refreshing golden lager, some people want that artisan approach to alter the perception of the beer. Fret not. There are multiple variations of lager that barely resemble the mass produced likes of Miller and Bud. A step up from the lighter versions comes from Czech beers. There are Czech lagers and Pilsners that follow the cold, bottom fermented method. But, they have a creamier, more full bodied flavor. Then there are the German Helles and Amber Lagers. These are more malt forward with a sweeter body, downplaying the bitterness of hops. And, of course there are dunkel, bock, and Shwarzbier lagers, which are actually dark beers made in lager style.
Many micro breweries are now doing session beers and dubel and triple lagers which have higher alcohol, more body, and creaminess. So, if you think you don’t like lagers because of what you know about the mass produced versions, think again. There are plenty of options. And, today is the time to try them.
What goes with Lager?
Being the world’s best selling type of beer, lager goes well with pretty much any type of food. But, it was a Bavarian invention dating back to the 1400’s. The German word “lager” means storage. That refers to how the beer was stored in cold caves during the fermentation process to prevent spoilage during the warmer months like summer. So, being a German invention, why not enjoy it with German food? You could do something like a classic Schnitzel. Or, how about brats in beer? That’s a standard Football staple in the North Midwest. Both are great choices. But, it’s getting cold out now. So, Soup comes to mind. And, what’s better than a hearty warming bowl of Broth with fresh vegetables, potato, and protein. The Germans have us covered in that department with a dish called “Eintopf”.
Eintopf was the epitome of one pot meals which were sanctioned in Germany in the 30’s as austerity measures to preserve supplies. They replaced the traditional Sunday roast. And, over the decades, it became a tradition in German households. Similar to “Irish Stew”, it’s a simple dish of Potatoes, vegetables, and meat in broth. And, a nice cold lager will wash it down perfectly. And, to make sure you get your daily dose of lager, we added some to the recipe.
Prost!
Lager Scented Bavarian Eintopf
Ingredients
- 1 Cup White onion, 1/2 to 3/4 inch Dice
- 1 Cup Carrots, Peeled, and Cut into 1/2 to 3/4 inch Cubes
- 1 Cup Celery Cut in 1/2 to 3/4 inch Dice
- 3 Cup Potatoes, Skin on, Cut into 3/4 inch Cubes may use New potatoes or fingerlings cut in rounds or 1/4's.
- 12 oz lager Beer, Preferably German
- 8 Cup Chicken or vegetable broth
- 3 Cups Chicken, Sausage, or vegan Alternative, Cut into 3/4 inch Pieces
- 2 Cups Green Beans, Cut in 1 inch pieces
- 3 Each Garlic Cloves
- 1 Tbsp Chopped Fresh Sage
- 1 Tbsp Chopped Fresh Thyme
- 1 Tbsp Worcestershire Sauce
- Oil For Cooking
- Salt and Pepper to taste
Instructions
- Cut All your meats and vegetables. Then Heat a coating of oil in a heavy large pot until almost smoking. Add in the Meat, and sear until lightly browned. Then add in the onion, carrot, celery, and garlic, Stir and cook until slightly softened. Add the Potatoes, cook for a minute, and stir. Add in the beer, and cook that down until 1/2 of the beer has evaporated. Then add the broth and bring to a boil.
- Turn the temperature down and let the soup simmer about 10 to 15 minutes until the potatoes are softened, but still firm. Then add in the Sage, Thyme, Green beans, Worcestershire sauce, salt, and pepper. Turn off the heat and serve immediately. If you want to make this ahead, keep the green beans out. Bring the soup to a boil and Put the beans in the bowl you will be serving in, then pour the hot broth over. This will keep the beans from turning to mush.