American Lager - History

History

Pale lager was introduced to the United States in the 19th century by German immigrants. These German brewers developed their beers from the American six-row barley which has a higher tannic acid and protein content and had greater husk per weight than the continental European barleys (two-row). In addition, the Tettnanger and Saaz hops of Europe were not available. Therefore, the grain mixture was adjusted by adding up to 30% corn to the barley malt mash. However, the beer was brewed to full-fledged European strength and to the practices of a pale lager style. After Prohibition, when beer production resumed, brewers used up to 50% corn or rice.

Currently, the only large-scale representatives of the pre-Prohibition lager style in the United States are D.G. Yuengling & Son with its Traditional Lager; Genesee Brewing Company with its Genesee Beer; and August Schell Brewing Company with its Original. In recent years a number of smaller American breweries have also reintroduced it, such as Victory Brewing Company and Scrimshaw Pilsner North Coast Brewing Company from northern California. (Throwback Lager) and Full Sail Brewing Company (Session Lager).

Rice gained popularity in the domestic brewing market during World War II due to grain rationing on the home-front. Most breweries were unable to afford the necessary amounts of barley required for production and so began using rice as a filler. This also had the added benefit of lightening the flavor of beer, making it more appealing to some of the new female workforce. After the war, the process was not changed.

Some "premium" beers made in this style use only barley malt, with no corn or rice at all, though they are considered more or less the same style.