Lager vs Imported Beer: A Buyer’s Guide

Lager is defined by its fermentation method, not its origin: it’s brewed with bottom-fermenting yeast at cooler temperatures over a longer period than ale, producing the clean, crisp character most people associate with everyday beer. The word itself comes from the German “lagern”, meaning “to store,” referencing the cold conditioning period lager traditionally requires.

Imported beer covers a huge range of styles beyond standard pale lager — German helles and pilsner, Belgian tripels and dubbels, and craft imports from producers experimenting with hops and specialty malts. What unites them as a shopping category is simply that they’re brewed overseas and shipped in, often at a price premium reflecting freight and import duties.

When comparing a local lager to an imported one, freshness genuinely matters more than most drinkers realise — lager is best consumed relatively young, and imported beer that’s spent months in transit and storage can taste noticeably flatter or more oxidised than the same beer fresh from a local brewery.

For the best experience with either style, look for a clear bottling or best-before date, store bottles cold and out of direct light (UV exposure is what causes the “skunked” aroma in green or clear glass bottles), and drink imported beer sooner rather than later after purchase.