Well-aged, dark hearty beers gained popularity in Germany in the 1800s, but the dark lager has been around for at least a couple of centuries more. The dark lagers were originally aged in cellars and caves, and the word “Lager“ is in fact German for storage. 

Dark lager was also popular in Denmark, and the first 50 years of Carlsberg’s history the dark lager was the brewery’s primary beer style. 

Caramel, dark bread, cookie dough and coffee. We’re not talking desserts, but the aromas that are often found in dark lagers. The bitterness in these beers is quite low, and the sweetness is noticeable. The reason for the dark colour is the roasted malts that add both colour, and taste to the brew.

There are certain variations within the dark lager family. The Munich style dark lagers are hearty, full-bodied beers with plenty of malt character, whereas the Vienna style ones are close cousins of the pilsner. We love the whole family.  

The darkest lagers are some of the finest beverages to accompany full-flavoured meat dishes, and hearty sauces. Stews, steaks, game, veal, and duck are all heavenly matches for a chilled, dark lager. The slightly easier going Viennas work well with bread based dished like pizza or the Danish classic "smørrebrød" (open sandwiches on ryebread).