American Lager
American lager is a pale, light-bodied lager brewed with a share of corn or rice alongside barley malt. It is the style behind Budweiser, Coors, Miller and Pabst, and the light versions that outsell them. It is built for refreshment rather than flavor, and it is served very cold.
Food pairings
- Hot dogs and burgers
- Pizza
- Fried chicken
Glassware and serving temperature
Pilsner glass or shaker pint35 to 40°F (2–4°C)
What it tastes like
Mild grain and a faint sweetness, a hint of green apple from the yeast, high carbonation and almost no bitterness. Light lagers are thinner and drier still. There is nothing to hide a flaw behind, which is why the big breweries are so consistent.
Where it comes from
German immigrant brewers brought lager to the United States in the 1840s. Six-row American barley was high in protein and made hazy, heavy beer, so they lightened it with corn and rice. Prohibition, then post-war marketing, pushed the style ever lighter. Light lager arrived with Miller Lite in 1975 and now leads the market.
How to serve it
As cold as you can get it, 2–4°C, in a pilsner glass or straight from the can. Freshness matters: check the date and avoid cans that have sat in the sun.
What to eat with it
Hot dogs, burgers, pizza, fried chicken, nachos and anything from a grill. It is the beer for a barbecue, not for a tasting.
