Yes, that’s today. And here are the facts, courtesy of our friends at Sam Adams. Note: Beard not required to spout these while imbibing this evening…

1. The word “lager” is derived from the German “lager” which means “to store”.

2. Lagers are relatively new to the beer scene, first appearing in Bavaria during the 16th century; before that, ales were brewed for over 7,000 years because ales are easier to ferment.

3. Lager yeast, as opposed to ale yeast, ferments (eats sugar to produce carbonation and alcohol) at cooler temperatures and, when done fermenting, settles to the bottom of the fermentation tank. Lager yeast also takes a longer time to condition the beer than ale yeast.

4. Due in part to their clean, crisp character, lagers are sometimes incorrectly  labeled plain and boring. That couldn’t be farther from the truth! Craft lagers are flavorful and complex, and a number of different styles fall under the lager category and include Marzen/Oktoberfest beers, Bock beers like Maibock/Helles Bocks,  Pilsners, Dunkelweizens, Rauchbiers, and Schwarzbiers, to name a few.

5. Before modern refrigeration, brewers needed a way to keep their lagers cool during the brewing process. In lieu of today’s larger cooling tanks, German lager brewers of old sometimes cooled their beer in Alpine caves or in cellars dug deeply into hillsides.