Light & Crisp: Why You Shouldn’t Underestimate Lagers

In today’s hop-obsessed beer world, it’s easy to overlook lagers. But true beer geeks know: a well-made lager is the ultimate test of a brewer’s skill.

Let’s explore how lagers are made—and why they deserve your love.

Lager Yeast: The Cold Worker

Lagers are brewed with Saccharomyces pastorianus—a bottom-fermenting yeast strain that thrives at cold temperatures (45–55°F).

Colder fermentation slows yeast activity, producing:

• Very clean flavors

• Fewer fruity esters or spicy phenols

• Crisp, refreshing finish

This also means longer conditioning (lagering)—often 4–8 weeks or more—to develop smoothness and clarity.

The Art of Balance

Great lagers are all about balance:

• Pilsners: Showcase soft malt and floral, spicy hops

• Helles lagers: Round, slightly sweet, malt-forward

• Vienna lagers: Amber color, toasted malt flavors

• Dark lagers: Light-bodied but rich (e.g. Schwarzbier)

Because the flavors are so clean, any brewing flaws are obvious. There’s no big hop punch or dark malt to hide behind.

Why Lagers Matter

While flashy IPAs may dominate social feeds, lagers remain the heart of beer worldwide. Their drinkability and food-friendliness make them perfect for any occasion.

Next time you visit a brewery with your Passport, don’t skip the lager section. Ask what’s on tap—you might discover a crisp pilsner or smooth amber that blows you away.

Appreciating lagers is like appreciating a perfectly cooked egg or a simple margherita pizza: mastery in simplicity.