National Lager Day on Dec. 10 brings fresh attention to long-established lager styles that remain part of everyday beer drinking. Industry projections estimate roughly 2.8% annual global growth for lager through 2035, suggesting steady demand ahead. Drinkers are opting for beers with balance and consistent flavor over those with intense flavors, motivating brewers to reintroduce classic styles into their regular rotation.
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In many taprooms, lagers that once sat quietly beside IPA-heavy lists now pour as signature offerings. Breweries also offer tasting flights that explain the longer fermentation process and help visitors compare each style’s flavor and finish.
The lager brewing process
Lagers are beers known for a clean, crisp taste and a light, refreshing feel. Brewers use yeast that works at the bottom of the fermentation tank rather than near the top. This method traces back to continental Europe, where cooler, slower fermentation produced a smoother flavor than ales, which rely on top-fermenting yeast.
The word lager comes from the German term “lagern,” meaning to store. Brewers kept these beers in cold cellars for weeks after fermentation, giving the flavors time to settle and develop.
Before modern refrigeration, brewing often took place during cooler seasons, and stored ice helped maintain proper temperatures through the summer. The introduction of refrigeration in the late 19th century made year-round production possible and helped spread lagers far beyond Europe.
Lager demand keeps rising
Industry forecasts show steady gains for the lager category as beer drinkers continue to look for styles that feel balanced and easy to enjoy. North America remains one of the strongest regions for lager sales, supported by the expansion of small breweries and continued interest in both premium craft versions and lighter session beers.
Lagers also remain the most commonly consumed beer style worldwide, giving the category a stable foundation. Breweries further drive growth by introducing gluten-free and low-alcohol options, and consumers reinforce the trend as they show more willingness to try new flavor profiles from local producers.
Return to classic lagers
IPAs dominated the craft beer landscape for years, pushing lagers to the sidelines. Now, more drinkers are gravitating toward options that feel balanced and easy to enjoy.
Breweries have responded by placing lagers at the forefront instead of treating them as an afterthought on tap lists. Pilsners, helles and Vienna styles return with careful brewing techniques that focus on clarity and consistency. These beers offer a smooth profile that encourages another pour, not just a one-time sip.
With that shift, breweries pay more attention to the brewing process. Many add dedicated tanks and adjust fermentation to bring out clarity and consistency. These efforts bring more unfiltered kellerbiers, Italian-style pilsners with gentle hop profiles and Czech-style lagers made with long-standing techniques onto tap lists. Customers continue to show steady interest, seeking options that feel familiar yet carefully made.
The move also conveys a strategic choice. In a market crowded with IPA-heavy offerings, returning to heritage lager styles allows breweries to present something distinct while staying connected to brewing tradition. These lagers stand out not because they are bold or experimental, but because they are well-crafted and easy to enjoy.
Taps ready for National Lager Day
As National Lager Day approaches in early December, many breweries see renewed interest in seasonal lager styles. This time of year often includes releases of darker or richer lagers, such as marzen or schwarzbier, which fit naturally into colder weather and gathering season.
Taprooms also report increased curiosity from visitors. Lager flights give newcomers an easy way to compare styles side by side and notice differences in color, aroma and finish in a single visit. Some breweries that already offer short tours often field more questions about their brewing methods, especially from drinkers interested in what makes lagers distinct from other beer styles.
Savor lagers the right way
For drinkers celebrating National Lager Day, visiting a local brewery is one of the most direct ways to explore the style. Many prepare limited seasonal batches that feature their preferred malt or regional techniques. It gives visitors a chance to taste lagers they might not find later in the year.
For those who prefer to bring beer home, taprooms often sell crowlers or sealed cans from small batches that may not be available in stores. Pairing also plays a role. Lighter lagers complement seafood, salads and mild cheeses, while malt-forward styles pair well with roasts or grilled dishes.
When tasting, certain qualities indicate a well-made lager. The beer should look clear and bright in the glass. Its aroma should feel balanced, without heavy sweetness or sharp bitterness. A smooth finish often means the brewer managed fermentation at lower temperatures and allowed the beer to rest for a longer period, a process some describe as cold-fermented or long-lagered. These details help drinkers identify lagers made with care.
A renewed appreciation for lagers
As tastes move toward cleaner and more balanced beers, lagers are regaining their place in everyday drinking. Their appeal comes from consistency and clarity, qualities that reveal the brewer’s skill rather than overpowering flavor. National Lager Day provides an opportunity for people to notice these details in a relaxed and intentional way, encouraging drinkers to take a closer look at what they enjoy.
Zuzana Paar is the visionary behind five inspiring websites: Amazing Travel Life, Low Carb No Carb, Best Clean Eating, Tiny Batch Cooking and Sustainable Life Ideas. As a content creator, recipe developer, blogger and photographer, Zuzana shares her diverse skills through breathtaking travel adventures, healthy recipes and eco-friendly living tips. Her work inspires readers to live their best, healthiest and most sustainable lives.
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