Arches Lager Lab looks to revive historic styles, explore creativity

If you’re a craft beer drinker in America it’s likely most of the beers you consume are ales. However, as Arches Brewing‘s Jamey Adams says, “Ales rule in America, but Lagers rule the world.” Arches hopes to elevate the lowly lager through the introduction of their Lager Lab this April.

Lager brewing isn’t new for the Hapeville, GA brewery, they’ve been brewing them since their inception. Unseasonal Lager is a year-round favorite and a seasonal rotation includes a Bock, Baltic Porter, Munich Dunkel, and American Pilsner. Since lagers are already core to their line-up, what can we expect from their Lager Lab?

Ryan Fogelgren tells us, “A lot of people haven’t been exposed to them (lagers) as much as we thought.” However, in the nearly two years they’ve been open, Fogelgren says more craft drinkers are asking about them and seeking them out. “There’s some fatigue out there, and people are looking for new styles to try. They’re seeking out the intricate parts of lagers that have the subtle flavors, subtle hop profiles, and just drinkability.”

The Lager Lab will introduce more of those drinkable beers while allowing brewers to be more creative. Fogelgren frequently seeks out the more unique European lagers, but they are hard to find. Arches plans to revive some of these historic styles and introduce them to American craft drinkers.

Lager misconceptions

Adams has talked with thousands of people about lagers, and there are a lot of misconceptions. Adams says, “All pilsners are lagers but not all lagers are pilsners. Education is key, that’s where Lager Lab comes in.” When someone tries their Five Week Sail Baltic Porter many are surprised that it’s a lager. Most American beer drinkers equate lagers to the watery Pilsners that likely introduced them to beer. The term is still pretty ubiquitous, even with craft breweries, for those that offer lagers (and more are every day) it’s likely you’ll see some iteration of a Pilsner.

Will craft beer drinkers ever get excited about lagers? Adams says yes, but maybe not in the way they get excited about the latest barrel-aged Stout or hazy juice bomb of a Northeast IPA. More people are seeking out lagers, and more beer bars are requesting them. There’s also a growing demand from restaurants, where the subtle characteristics of a lager make it easier to pair with food. People may not line up 100-deep for the next Dunkel release, but sales and demand continue to increase. For the team at Arches, that’s pretty exciting.