I too used to say the same thing that I hated lagers, but in reality what I meant was that I hated BMC type lagers, light lagers, bohemian Pilsners, stuff like that. Although I don't mind an occasional LLabat's Blue at a hockey game or PBR if it's on tap, to me those had a bit more character to it the Bud. So basically when I sad that I really meant I hated rice adjuntct laden Budweiser. (but I don't ind those yellow types where the adjunct is corn.)
But then I started, mostly by accident, discovering that there are actually several lager styles that are as flavorful as some of my favorite ales....
How I got there, was loving Rogue's Dead Guy Ale, and as I did research I discovered that DGA is actually an Ale version of a Maibock
lager.
So that became a gate way to realize that all lagers
are not fizzy yellow pizzwater. I then discovered the swartzbier which is as dark and complex as the best porter or stout, but with none of the heaviness or bitterness of those ales....just the opposite, it's a dark, complex, yet crisp and refreshing beer.
And then I tried some mexican dark lagers, which led me to one of my favorite style of beers, the
vienna lager
Vienna (or amber) lagers are NOT fizzy yellow piss beer..they are really malty somewhat dark beers with awesome flavor..
If your pee's this dark and reddish, then methinks, you need to see a doctor.
They are more like an Amber ALE than a budweiser.
3A. Vienna Lager
Aroma: Moderately rich German malt aroma (of Vienna and/or Munich malt). A light toasted malt aroma may be present. Similar, though less intense than Oktoberfest. Clean lager character, with no fruity esters or diacetyl. Noble hop aroma may be low to none. Caramel aroma is inappropriate.
Appearance: Light reddish amber to copper color. Bright clarity. Large, off-white, persistent head.
Flavor: Soft, elegant malt complexity is in the forefront, with a firm enough hop bitterness to provide a balanced finish. Some toasted character from the use of Vienna malt. No roasted or caramel flavor. Fairly dry finish, with both malt and hop bitterness present in the aftertaste. Noble hop flavor may be low to none.
Mouthfeel: Medium-light to medium body, with a gentle creaminess. Moderate carbonation. Smooth. Moderately crisp finish. May have a bit of alcohol warming.
Overall Impression: Characterized by soft, elegant maltiness that dries out in the finish to avoid becoming sweet.
Comments: American versions can be a bit stronger, drier and more bitter, while European versions tend to be sweeter. Many Mexican amber and dark lagers used to be more authentic, but unfortunately are now more like sweet, adjunct-laden American Dark Lagers.
History: The original amber lager developed by Anton Dreher shortly after the isolation of lager yeast. Nearly extinct in its area of origin, the style continues in Mexico where it was brought by Santiago Graf and other Austrian immigrant brewers in the late 1800s. Regrettably, most modern examples use adjuncts which lessen the rich malt complexity characteristic of the best examples of this style. The style owes much of its character to the method of malting (Vienna malt). Lighter malt character overall than Oktoberfest, yet still decidedly balanced toward malt.
Ingredients: Vienna malt provides a lightly toasty and complex, melanoidin-rich malt profile. As with Oktoberfests, only the finest quality malt should be used, along with Continental hops (preferably noble varieties). Moderately hard, carbonate-rich water. Can use some caramel malts and/or darker malts to add color and sweetness, but caramel malts shouldnt add significant aroma and flavor and dark malts shouldnt provide any roasted character.
Vital Statistics: OG: 1.046 1.052
IBUs: 18 30 FG: 1.010 1.014
SRM: 10 16 ABV: 4.5 5.5%
Commercial Examples: Great Lakes Eliot Ness (unusual in its 6.2% strength and 35 IBUs), Boulevard Bobs 47 Munich-Style Lager, Negra Modelo, Old Dominion Aviator Amber Lager, Gordon Biersch Vienna Lager, Capital Wisconsin Amber, Olde Saratoga Lager, Penn Pilsner
Dos Equis may not be the BEST representation of the style, BUT don't ever confuse them with fizzy yellow bmc....Vienna's are freaking fantastic..especially Elliot Ness, August Schell's Firebrick, and even Trader Joe's....
Now I don't have space in my loft for a dedicate fridge or freezer to lager in, BUT this winter I noticed that the garage under our loft building is cold, and we all have these wooden storage lockers in them...Depending on how cold it is outside (and it's was nasty cold in Michigan this winter) the temp range has been between 45-55 degrees.
So over the winter I started making lagers...but I started slow, I took my recipe for a cream ale and did it with saflager yeast, then I did my version of Yooper's deadguy clones as one as well (which I am drinking as I write this)...
Then before the weather warmed up I did a swartzbier and a vienna lager, which I have to bottle this week....
Brewing lagers can be a lot of work, and it will challenge you as a brewer. For that reason alone I think everyone should try one...But before you commit to doing it try some of the other styles around and if you find some you like than by all means....