In the Philadelphia area, most people belly up to the bar and order “the lager” as in “Barkeep, good sir, I’ll have ‘the lager.’” What they mean is “I’ll have a Yeungling Traditional Lager.”
Now, there’s nothing wrong with that, but there is so much more out there in the world of lagers! Explore! But first, a little background: Lagering is a process of cold fermenting (usually between 35-40 degrees, give or take) the beer with lager yeast, which are bottom fermenters. The cold aging process produces a beer clear of haze and crisp in flavor. Lagers range from light in color (Standard American Lager, Munich Helles) to amber (Vienna Lager, Oktoberfest) to dark (Dunkel, Schwarzbier).
Some lagers to try:
Ayinger Altbairisch Dunkel
Dixie Blackened Voodoo
Dock Street’s Royal Bohemian Pilsner
Heavy Seas Marzen
Iron Hill’s Vienna Lager—which Iron Hill Maple Shade took Gold medal at GABF this year for their Vienna Lager!
Sly Fox Oktoberfest
Victory’s Prima Pils
What’s your favorite lager?
Fun fact: Lager yeast emerged in the Holy Roman Empire due to a spontaneous mutation or hybridization effect. As a new variety of beer, it often had to be produced outside city walls because it faced opposition from the Catholic Church. — MyPunchbowl.com