It's the world's most popular style of beer and can be found in abundance in almost every corner of the globe. For millions of people the word "beer" denotes a cold, fizzy, yellow drink -- one which is rarely spoken of among those for whom beer is a hobby or, indeed, a way of life.
So for this Session, let's get back to basics. I'm sure I'm not the only one whose early drinking career featured pale lager in abundance, so consider this a return to our roots as beer drinkers. Don't even think about cheating the system: leave your doppelbocks and schwarzbiers out of this one: I want pilsners, light lagers, helleses and those ones that just say "beer" because, well, what else would it be?
I want to know what's so great about them, and what's awful. Are we talking just lawnmowers, barbecues and sun holidays here, or is there a time for some thoughtful considered sipping of a cold fizzy lager?
Actually, scratch that last question: there is. It's on Friday 6th March, at your blog, and leave me a comment here (or e-mail me) when your post is up. Twittarians, remember to include #thesession on your tasting tweets, and we can all watch the results come in here.
To kick things off in completely the opposite direction, I started last weekend with a fancy-pants imported flavoured lager: J.W Dundee's Honey Brown from New York. The title is an apt descriptor -- it really is the clear dark golden amber of actual honey. I was surprised by the grassy nose, much more like your average sort of German pilsner. On the palate there's a little bit of residual sweetness, but that could just as easily have come from some diacetyl as the honey. Otherwise it's a light, fizzy, refreshing nondescript sort of beer. Actually, just the sort of thing I'm expecting for this Session.
Look, I didn't say it was going to be fun or interesting. Just get out there and have what the next guy's having.