It's the world's most popular style of beer and can be found in abundance in almost every corner of the globe. For millions of people the word "beer" denotes a cold, fizzy, yellow drink -- one which is rarely spoken of among those for whom beer is a hobby or, indeed, a way of life.So for this Session, let's get back to basics. I'm sure I'm not the only one whose early drinking career featured pale lager in abundance, so consider this a return to our roots as beer drinkers. Don't even think about cheating the system: leave your doppelbocks and schwarzbiers out of this one: I want pilsners, light lagers, helleses and those ones that just say "beer" because, well, what else would it be?
I want to know what's so great about them, and what's awful. Are we talking just lawnmowers, barbecues and sun holidays here, or is there a time for some thoughtful considered sipping of a cold fizzy lager?
Actually, scratch that last question: there is. It's on Friday 6th March, at your blog, and leave me a comment here (or e-mail me) when your post is up. Twittarians, remember to include #thesession on your tasting tweets, and we can all watch the results come in here.
To kick things off in completely the opposite direction, I started last weekend with a fancy-pants imported flavoured lager: J.W Dundee's Honey Brown from New York. The title is an apt descriptor -- it really is the clear dark golden amber of actual honey. I was surprised by the grassy nose, much more like your average sort of German pilsner. On the palate there's a little bit of residual sweetness, but that could just as easily have come from some diacetyl as the honey. Otherwise it's a light, fizzy, refreshing nondescript sort of beer. Actually, just the sort of thing I'm expecting for this Session.Look, I didn't say it was going to be fun or interesting. Just get out there and have what the next guy's having.
