Although lager wasn't recognized as a style until the 1800s, it's likely the first lagers were brewed in Bavarian monasteries.
Clever monks discovered the virtues of a bitter herb - hops - that helped to preserve and flavor beer, as well as balance the sweetness of the malt. The monks wanted a great tasting; nutritious drink to serve with their meals and during fasting. B
eer was used to satisfy the hungry monks because the consumption of liquids did not break the rules of fasting.
The brewer-monks also discovered that fermenting beers in cool cellars provided clean, delightful brews. The sophisticated new beer was later distinguished from the older ale style with the name "lager" a derivation of the German word lagern, which means, "to store." Their love for the beverage turned into a business.
The monasteries eventually opened their own pubs and heavily promoted their great tasting beer.
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