So breweries are newly invested in producing lagers. Slowly, palates have shifted away from heavy IPAs towards easy-drinking beers. Pilsners are the fastest growing style in the country. Over the past few years, though, this has started to change. Lagers, in the United States, are more commonly associated with the soft, corn-sweet Big Beer thirty-rack standards. But for decades, craft beer drinkers just haven’t demanded them. Lagers also happen to be the most most-consumed style in the world. They’re refreshing, clearly widely varied, endlessly tinkerable, and their low-ABV makes them super easy-drinking. These beers have long been a favorite of craft brewers.
But there’s a whole world of lager flavors out there: bitter European styles that bring to mind IPAs like Bohemian and German pils soft, smooth, and malty Munich Helles and festbier complex Czech lagers that linger in your mouth long after your sip bocks, dunkels, and märzens that taste like biting into fresh sourdough and drinkable and, yes, crispy, American lagers. The one word you most commonly hear about lagers is “crispy.” And it’s not wrong.
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