A very pale, highly-carbonated, clean lager designed to have little malt or hop character standing out. While often dismissed by craft enthusiasts, American Standard Lager has profoundly influenced global brewing and deserves recognition for consistent quality at scale.
American Standard Lager's story begins with Eberhard Anheuser, a soap manufacturer who bought a small brewery in St. Louis in 1860. Adolphus Busch, a brewery supplier, bought a stake in 1865 and married Anheuser's daughter in 1861. Busch recognized a massive business opportunity in an untapped marketplace and sought to build a beer brand on a scale the world had never seen. By 1868, Busch began reading industry journals and traveling to famous brewing regions in Europe. Based loosely on European lagers and named after the city Budweis in modern-day Czech Republic, Busch's "Budweiser" beer achieved massive success not because of life-changing taste, but because it didn't frighten people with big flavors and was marketed very, very well.
American Standard Lager originated in the United States, particularly in St. Louis with the rise of Anheuser-Busch, though the style has been adopted and adapted worldwide.
The style remains the dominant beer category globally despite the craft beer movement. Modern production techniques have refined the brewing processes while maintaining the fundamental character of accessibility and consistency.
Very pale straw to medium yellow color. White, frothy head seldom persists. Very clear.
Low to no malt aroma, though it can be perceived as grainy, sweet, or corn-like if present. Hop aroma may range from none to light, spicy or floral. Clean fermentation character is desirable. Light DMS is not a fault.
Relatively neutral palate with crisp, dry finish and moderately-low to low grainy or corn-like flavor. Hop flavor ranges from none to moderately-low levels with possible floral, spicy, or herbal quality. Hop bitterness at low to medium-low level. Balance may vary from slightly malty to slightly bitter. High carbonation may accentuate crispness of dry finish. Clean lager fermentation character.
Minimal malt or hop character. Clean, neutral fermentation character. The focus is on drinkability and refreshment rather than flavor complexity.
Possible very subtle corn or rice sweetness. Minimal fruity esters or other complexity.
Clean, dry finish without lingering character. The finish should be crisp and encourage continued drinking.
Serve very cold in any standard glass. American Standard Lager is designed for casual consumption and maximum refreshment.
Overall Impression: A very pale, highly-carbonated, light-bodied, well-attenuated lager with a very neutral flavor profile and low bitterness. Served very cold, it can be a very refreshing and thirst quenching drink.
Aroma: Low to no malt aroma, although it can be perceived as grainy, sweet or corn-like if present. Hop aroma may range from none to a light, spicy or floral hop presence. While a clean fermentation character is desirable, a light amount of yeast character (particularly a light apple character) is not a fault. Light DMS is also not a fault.
Appearance: Very pale straw to medium yellow color. White, frothy head seldom persists. Very clear.
Flavor: Relatively neutral palate with a crisp and dry finish and a moderately-low to low grainy or corn-like flavor that might be perceived as sweetness due to the low bitterness. Hop flavor ranges from none to moderately-low levels, and can have a floral, spicy, or herbal quality (although often not strong enough to distinguish). Hop bitterness at low to medium-low level. Balance may vary from slightly malty to slightly bitter, but is relatively close to even. High levels of carbonation may accentuate the crispness of the dry finish. Clean lager fermentation character.
Mouthfeel: Low to medium-low body. Very highly carbonated with slight carbonic bite on the tongue.
Comments: Strong flavors are a fault. Often what non-craft beer drinkers expect to be served if they order beer in the United States. May be marketed as Pilsner beers outside of Europe, but should not be confused with traditional examples.
History: Although German immigrants had brewed traditional Pilsner-inspired lager beer in the United States since the mid-late 1800s, the modern American lager style was heavily influenced by Prohibition and World War II. Surviving breweries consolidated, expanded distribution, and heavily promoted a beer style that was appealing to a broad range of the population. Became the dominant beer style for many decades, and spawning many international rivals who would develop similarly bland products for the mass market supported by heavy advertising.
Characteristic Ingredients: Two- or six-row barley with high percentage (up to 40%) of rice or corn as adjuncts.
Style Comparison: Stronger, more flavor and body than a Light American Lager. Less bitterness and flavor than an International Lager. Significantly less flavor, hops, and bitterness than traditional European Pilsners.
Vital Statistics: OG: 1.040 – 1.050 IBUs: 8 – 18 FG: 1.004 – 1.010 SRM: 2 – 4 ABV: 4.2 – 5.3%
Commercial Examples: Budweiser, Coors Original, Grain Belt Premium Lager, Miller High Life, Pabst Blue Ribbon, Special Export
American-Style Lager
Color: Straw to gold
Clarity: Chill haze should not be present
Perceived Malt Aroma & Flavor: Malt sweetness is very low to low
Perceived Hop Aroma & Flavor: Not present to very low
Perceived Bitterness: Not present to very low
Fermentation Characteristics: Fruity esters are usually absent, but may be present at very low levels. Diacetyl should not be present.
Body: Low
Additional notes: Corn, rice, or other grain or sugar adjuncts are often used. American Lagers are very clean and crisp, and aggressively carbonated.
Original Gravity (Plato) 1.040-1.048 (10-11.9 Plato) – Apparent Extract/Final Gravity (Plato) 1.006-1.012 (1.5-3.0 Plato) – Alcohol by Weight (Volume) 3.2%-4.0% (4.1%-5.1%) – Bitterness (IBU) 5-15 – Color SRM (EBC) 2-4 (4-8 EBC)
Two- or six-row barley with high percentage (up to 40%) of rice or corn as adjuncts. The use of adjuncts lightens body and flavor profile while maintaining fermentability.
Minimal hopping with very mild varieties providing gentle bittering. American or noble hops used sparingly.
Clean lager yeast fermented at moderate temperatures for efficient, reliable fermentation.
Soft to moderately balanced water suitable for light lagers.
Low mash temperatures to achieve high attenuation and dry finish. High adjunct usage requires special mashing considerations.
Ferment at moderate lager temperature (around 50-55°F). High attenuation and efficient fermentation are critical.
Large industrial breweries often use cereal grain cookers to gelatinize starches before adding to main mash. Mash filter presses are used to separate wort from grains with high efficiency. Many breweries brew higher gravity beers and dilute with de-aerated water at packaging.
At the Pub: Soft Pretzel and Mustard
Takeout: Fried chicken, french fries
Casual date: Pizza
Mild cheeses, fresh mozzarella, light cheeses
Light preparations, soft pretzels and mustard, fried chicken, pizza
Salads, light snacks, casual foods
Not typical with sweets; best as a casual everyday beer
Pisco (a type of Peruvian Brandy)
New: Garth Brooks, "I Got Friends in Low Places"
Old: Zoraida di Granata, by Donizetti
Budweiser, Coors Original, Grain Belt Premium Lager, Miller High Life, Pabst Blue Ribbon, Special Export
The Flaming Sips
Ingredients:
8 ounces American Lager
.5 ounce orange liqueur
2 ounces sherry
Flamed orange peel for garnish
Directions:
In a highball glass, liqueur and sherry directly into the glass without ice. Fill with 8 ounces of American Lager, flame the orange peel, rub the flesh side around the rim of the glass, and garnish
