Seattle Met is celebrating Seattle Beer Week with a daily six-pack of brewery or beer recommendations.
These days it seems like every brewery is making a pilsner. A really good one. Maybe a kolsch, too. Places that once defined themselves by mega-imperial, triple, barrel-aged ABV-busting ales now also revel in lagers—lower-alcohol beers that carry the crispness of a spring morning, then finish clean on the palate.
It’s a refreshment rather than a trophy. You can have two or three without needing a bottle of Advil the next morning. Years ago, craft brewers scorned lager due to hard feelings toward mass-market cans of Coors and Miller
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