Lagers are traditionally a bottom fermented beer where the yeast settles at the bottom of the tanks, producing a clear, crisp beer. Most lagers are of the “pils” type – a brewing style that originated in the Czech Republic in the 1800s. Lagers are typically lightly colored and less aromatic than ales, best consumed at cooler temperatures than ales. Lagers match well with white meat such as chicken, turkey, game and mild-flavored seafoods such as mussels, scallops and halibut.