27A. Historical Beer: Gose

Overall Impression

A highly-carbonated, tart and fruity wheat ale with a restrained coriander and salt character and low bitterness. Very refreshing, with bright flavors and high attenuation.

Appearance

Unfiltered, with a moderate to full haze. Moderate to tall sized white head with tight bubbles and good retention. Effervescent. Medium yellow color.

Aroma

Light to moderately fruity aroma of pome fruit. Light sourness, slightly sharp. Noticeable coriander, which can have an aromatic lemony quality, and an intensity up to moderate. Light bready, doughy, yeasty character like uncooked sourdough bread. The acidity and coriander can give a bright, lively impression. The salt may be perceived as a very light, clean sea breeze character or just a general freshness, if noticeable at all.

Flavor

Moderate to restrained but noticeable sourness, like a squeeze of lemon in iced tea. Moderate bready/doughy malt flavor. Light to moderate fruity character of pome fruit, stone fruit, or lemons. Light to moderate salt character, up to the threshold of taste; the salt should be noticeable (particularly in the initial taste) but not taste overtly salty. Low bitterness, no hop flavor. Dry, fully-attenuated finish, with acidity not hops balancing the malt. Acidity can be more noticeable in the finish, and enhance the refreshing quality of the beer. The acidity should be balanced, not forward (although historical versions could be very sour).

Mouthfeel

High to very high carbonation, effervescent. Medium-light to medium-full body. Salt may give a slightly tingly, mouthwatering quality, if perceived at all. The yeast and wheat can give it a little body, but it shouldn’t have a heavy feel.

Comments

Served in traditional cylindrical glasses. Historical versions may have been more sour than modern examples due to spontaneous fermentation, and may be blended with syrups as is done with Berliner Weisse, or Kümmel, a liqueur flavored with caraway, cumin, and fennel. Modern examples are inoculated with lactobacillus, and are more balanced and generally don’t need sweetening. Pronounced GOH-zeh.

History

Minor style associated with Leipzig but originating in the Middle Ages in the town of Goslar on the Gose River. Documented to have been in Leipzig by 1740. Leipzig was said to have 80 Gose houses in 1900. Production declined significantly after WWII, and ceased entirely in 1966. Modern production was revived in the 1980s, but the beer is not widely available.

Characteristic Ingredients

Pilsner and wheat malt, restrained use of salt and coriander seed, lactobacillus. The coriander should have a fresh, citrusy (lemon or bitter orange), bright note, and not be vegetal, celery-like, or ham-like. The salt should have a sea salt or fresh salt character, not a metallic, iodine note.

Style Comparison

Perceived acidity is not as intense as Berliner Weisse or Gueuze. Restrained use of salt, coriander, and lactobacillus – should not taste overtly salty. Coriander aroma can be similar to a witbier. Haziness similar to a Weissbier.

Vital Statistics

IBU

5 - 12

SRM

3 - 4

OG

1.036 - 1.056

FG

1.006 - 1.010

ABV

4.2% - 4.8%

Commercial Examples

Anderson Valley Gose, Bayerisch Bahnhof Leipziger Gose, Döllnitzer Ritterguts Gose.

Style Attributes

central-europe, historical-style, pale-color, sour, spice, standard-strength, top-fermented, wheat-beer-family

27A. Historical Beer: Kellerbier

The original Kellerbier is a Märzen-type lager from the Franconia region of Germany, but other traditional versions are based on Munich Helles and Dunkel lagers. Variations based on Pils are a more modern invention with a wider international following and higher production.

Overall Impression

An unfiltered, unpasteurized, fully-attenuated German lager traditionally served from lagering vessels. May be a little richer, more robust, and rustic than the base styles. A fresh beer without fermentation defects associated with young, green (unfinished) beer.

Appearance

Reflects base style. Can be somewhat hazy or cloudy, but never murky. Likely a little darker in appearance than the base style.

Aroma

Reflects base style. May have an added bready, yeasty character from the yeast. Clean. Pale versions can have a more robust hop character. Dark versions can have a richer malt profile.

Flavor

Reflects base style. May have an added bready, yeasty character from the yeast. Pale versions can have a more robust hop character. Dark versions can have a richer malt profile, but should never be roasty. May be slightly more bitter than the base style, and be a little heavier in the finish. Fully fermented with a clean fermentation profile; should not have eggy, buttery, apple-like, or similar flaws.

Mouthfeel

Reflects base style. May have a bit more body and a creamier texture than the base style. Carbonation typical of the base style, but may be lower.

Comments

A traditional serving style more than a beer style, yet these beers do have sensory differences from the base beers. Judge these somewhat like Specialty-Type Beers; consider the range of kellerbiers based on Helles to Märzen to Dunkel to be a continuous spectrum, so allow the brewer to pick the closest one without being too picky about strict adherence to the base style.
The name literally means cellar beer, and is a natural, gentle handling of fresh-tasting German lagerbier for seasonal, on-premise service. Like British Bitters, best enjoyed locally as the bottled examples may lack the characteristic freshness.

History

Originally referred to lager beer matured in the caves or cellars under the brewery, and then served from them. First applied to amber lager from Franconia, then later to local Munich styles. More recently used internationally to create specialty Pils variants. By tradition, a serving style for a popular summer specialty in Bavaria, but now adapted broadly as a marketing term for unfiltered lagers.

Characteristic Ingredients

Same as base styles. Traditionally naturally carbonated. Dry-hopping is not a traditional German brewing method, but some modern pale examples use this technique – which is allowable in this style as long as it is balanced. Traditionally lagered and unfiltered, these beers were never meant to be packaged for external sale.

Style Comparison

Richer or more robust than the base style, possibly with a bit more body and mouthfeel. Can be slightly cloudier than base beer.

Entry Instructions

The entrant must specify the base style: German Pils, Munich Helles, Märzen, or Munich Dunkel.

Vital Statistics

Same as base style.

Commercial Examples

Märzen – Faust Kräusen Naturtrüb, Mahrs Bräu aU Ungespundet Kellerbier; Dunkel – Engel Kellerbier Dunkel, Paulaner Ur-Dunkel Naturtrüb; Helles – ABK Kellerbier Naturtrüb, Löwenbräu 1747 Original; Pils – Giesinger Feines Pilschen, Ketterer Zwickel-Pils

Past Revision

Kellerbier: Pale Kellerbier (2015)

27A. Historical Beer: Kentucky Common

Overall Impression

A darker-colored, light-flavored, malt-accented beer with a dry finish and interesting character malt flavors. Refreshing due to its high carbonation and mild flavors, and highly sessionable due to being served very fresh and with restrained alcohol levels.

Appearance

Amber-orange to light brown in color. Typically clear, but may have some light haze due to limited conditioning. Foam stand may not be long lasting, and is usually white to beige in color.

Aroma

Low to medium grainy, corn-like or sweet maltiness with a low toast, biscuity-grainy, bready, or caramel malt accent. Medium to moderately-low hop aroma, usually floral or spicy in character. Clean fermentation character, with possible faint berry ester. Low levels of DMS are acceptable. No sourness. Malt-forward in the balance.

Flavor

Moderate grainy-sweet maltiness with low to medium-low caramel, toffee, bready, and/or biscuity notes. Generally light palate flavors typical of adjunct beers; a low grainy, corn-like sweetness is common. Medium to low floral or spicy hop flavor. Medium to low hop bitterness, which should neither be coarse nor have a harsh aftertaste. May exhibit light fruitiness. Balance in the finish is towards the malt. May have a lightly flinty or minerally-sulfate flavor in the finish. The finish is fairly dry, including the contributions of roasted grains and minerals. No sourness.

Mouthfeel

Medium to medium-light body with a relatively soft mouthfeel. Highly carbonated. Can have a creamy texture.

Comments

Modern characterizations of the style often mention a lactic sourness or sour mashing, but extensive brewing records from the larger breweries at the turn of the century have no indication of long acid rests, sour mashing, or extensive conditioning. This is likely a modern homebrewer invention, based on the supposition that since indigenous Bourbon distillers used a sour mash, beer brewers must also have used this process. No contemporaneous records indicate sour mashing or that the beer had a sour profile; rather the opposite, that the beer was brewed as an inexpensive, present-use ale. Enter soured versions in American Wild Ale.

History

A true American original style, Kentucky Common was almost exclusively produced and sold around the Louisville Kentucky metropolitan area from some time after the Civil War up to Prohibition. Its hallmark was that it was inexpensive and quickly produced, typically 6 to 8 days from mash to delivery. The beer was racked into barrels while actively fermenting (1.020 – 1.022) and tightly bunged to allow carbonation in the saloon cellar. There is some speculation that it was a variant of the lighter common or cream ale produced throughout much of the East prior to the Civil War and that the darker grains were added by the mostly Germanic brewers to help acidify the typical carbonate water of the Louisville area, or that they had a preference for darker colored beers. Up until the late 19th century, Kentucky Common was not brewed in the summer months unless cellars, usually used for malting, were used for fermentation. With the advent of ice machines, the larger breweries were able to brew year round. In the period from 1900 to prohibition, about 75% of the beer sold in the Louisville area was Kentucky Common. With prohibition, the style died completely as the few larger breweries that survived were almost exclusively lager producers.

Characteristic Ingredients

Six-row barley malt was used with 35% corn grits to dilute the excessive protein levels along with 1 to 2% each caramel and black malt. Native American hops, usually about .2 pounds per barrel of Western hops for bittering and a similar amount of New York hops (such as Clusters) for flavor (15 minutes prior to knock out). Imported continental Saazer-type hops (.1 pounds per barrel) were added at knock out for aroma. Water in the Louisville area was typically moderate to high in carbonates. Mash water was often pre-boiled to precipitate the carbonate and Gypsum was commonly added. Considering the time from mash in to kegging for delivery was typically 6 to 8 days, clearly aggressive top-fermenting yeasts was used.

Style Comparison

Like a darker-colored cream ale emphasizing corn, but with some light character malt flavor. Malt flavors and balance are probably closest to modern adjunct-driven international amber or dark lagers, Irish red ales, or Belgian pale ales.

Vital Statistics

IBU

15 - 30

SRM

11 - 20

OG

1.044 - 1.055

FG

1.010 - 1.018

ABV

4% - 5.5%

Commercial Examples

Apocalypse Brew Works Ortel’s 1912.

Style Attributes

amber-color, balanced, historical-style, north-america, standard-strength, top-fermented

27A. Historical Beer: Kentucky Common

Overall Impression

A clean, dry, refreshing, slightly malty dark beer with high carbonation. Mild-tasting, with light toast and caramel flavors, served very fresh as a sessionable saloon beer.

Appearance

Amber-orange to brown in color. Typically clear, but may have some light haze. Foam stand may not be long lasting, and is usually white to beige in color.

Aroma

Low to medium grainy, corn-like, or sweet maltiness with a low toast, biscuity-grainy, bready, or caramel malt accent. Medium to moderately-low hop aroma, usually floral or spicy in character. Clean fermentation profile, with possible faint berry ester. Low levels of DMS optional. No sourness. Malt-forward in the balance.

Flavor

Moderate grainy-sweet maltiness with low to medium-low caramel, toffee, bready, or biscuity notes. Generally light palate flavors typical of adjunct beers; a low grainy, corn-like sweetness is common. Medium to low floral or spicy hop flavor. Medium to low bitterness, no coarse or harsh aftertaste. May exhibit light fruitiness. Balance in the finish is towards the malt, possibly with a lightly flinty or minerally-sulfate flavor. The finish is fairly dry. No sourness.

Mouthfeel

Medium to medium-light body with a relatively soft mouthfeel. Highly carbonated. Can have a creamy texture.

Comments

Modern accounts of the style often mention lactic sourness or sour mashing, but brewing records from around 1900 at larger breweries have no indication of long acid rests, sour mashing, or extensive aging. These stories are likely modern homebrewer inventions, theorizing that since local Bourbon distillers used a sour mash, beer brewers must also done so. No records indicate sour mashing or even a sour profile in the beer; rather the opposite, that it was brewed as an inexpensive, present-use ale. Enter soured versions in 28B Mixed-Fermentation Sour Beer.

History

An American original, Kentucky Common was almost exclusively produced and sold around Louisville, Kentucky from some time after the Civil War until Prohibition. It was inexpensive and quickly produced, racked into barrels while actively fermenting, and tightly bunged to allow carbonation in the saloon cellar. Before the style died, it accounted for about 75% of sales around Louisville.
Some have speculated it was a dark variant of Cream Ale, created by immigrant Germanic brewers who added darker grains to help acidity the local carbonate water.

Characteristic Ingredients

Six-row barley malt. Corn grits. Caramel and black malt. Rustic American bittering hops. Imported Continental finishing hops. High carbonate water. Ale yeast.

Style Comparison

Like a darker-colored Cream Ale emphasizing corn, but with some light character malt flavor. Malt flavors and balance are probably closest to modern adjunct-driven International Amber or Dark Lagers, Irish Red Ales, or Belgian Pale Ales.

Vital Statistics

IBU

15 - 30

SRM

11 - 20

OG

1.044 - 1.055

FG

1.010 - 1.018

ABV

4% - 5.5%

Commercial Examples

Apocalypse Brew Works Ortel’s 1912.

Past Revision

Historical Beer: Kentucky Common (2015)

Style Attributes

amber-color, balanced, historical-style, north-america, standard-strength, top-fermented

27A. Historical Beer: Lichtenhainer

Overall Impression

A sour, smoked, lower-gravity historical German wheat beer. Complex yet refreshing character due to high attenuation and carbonation, along with low bitterness and moderate sourness.

Appearance

Tall off-white head, rocky and persistent. Deep yellow to light gold color. Fair clarity, may be somewhat hazy.

Aroma

Moderately strong fresh smoky aroma, light hints of sourness, medium-low fruity esters, possibly apples or lemons, moderate bready-grainy malt. The smoke character is stronger than the bready notes, and the smoke has a ‘dry’ character, like the remnants of an old fire, not a ‘greasy’ smoke.

Flavor

Moderately strong fruity flavor, possibly lemons or apples. Moderate intensity, clean lactic tartness (no funk). Similar smoky character as aroma (dry wood fire), medium strength. Dry finish, with acidity and smoke in the aftertaste. Low bitterness; the acidity is providing the balance, not hops. Fresh, clean palate and slightly puckery aftertaste. The wheat character is on the low side; the smoke and acidity are more prominent in the balance. The lemony-tart/green apple flavor is strongest in the finish, with smoke a close second. Complex.

Mouthfeel

Tingly acidity. High carbonation. Medium to medium-light body.

Comments

Served young. Smoke and sour is an unusual combination that is not for everyone.

History

Originating in Lichtenhain, in Thüringen (central Germany). Height of popularity was towards the end of the 1800s, and was widely available throughout Thüringen. Like a pre-1840 Berliner Weisse.

Characteristic Ingredients

Smoked barley malt, wheat malt, lactobacillus, top-fermenting yeast. Grists vary, but the wheat would typically be 30-50%.

Style Comparison

In the same general historical lower-alcohol top-fermenting central European wheat beer family as Gose, Grodziskie, and Berliner weisse, has elements of all of them but having its own unique balance – sour and smoke is not found in any of the other beers. Not as acidic as Berliner weisse, probably more like a smoked Gose without coriander and salt, or a Grodziskie with Gose-like acidity.

Vital Statistics

IBU

5 - 12

SRM

3 - 6

OG

1.032 - 1.040

FG

1.004 - 1.008

ABV

3.5% - 4.7%

Style Attributes

central-europe, historical-style, pale-color, smoke, sour, standard-strength, top-fermented, wheat-beer-family

27A. Historical Beer: Lichtenhainer

Overall Impression

A sour, smoked, lower-gravity historical central European wheat beer. Complex yet refreshing character due to high attenuation and carbonation, along with low bitterness and moderate sourness.

Appearance

Tall off-white head, rocky and persistent. Yellow to gold color. Fair clarity, may be somewhat hazy.

Aroma

Moderately strong fresh smoky aroma. Light hints of sourness. Medium-low fruity esters, possibly apples or lemons. Moderate bready, grainy malt. The smoke character is stronger than the bready notes, and the smoke has a ‘dry’ character, like the remnants of an old fire, not a ‘greasy’ smoke. No hops.

Flavor

Moderately strong fruity flavor, possibly lemons or apples. Moderate intensity, clean lactic tartness without any funkiness. Similar dry wood smoke character as aroma, medium strength. Dry finish, with acidity and smoke in the aftertaste. Low bitterness; acidity is providing the balance, not hops. Fresh, clean palate, and slightly puckery aftertaste. The wheat character is on the low side; the smoke and acidity are more prominent in the balance. The tart, lemony, or green apple flavor is strongest in the finish, with smoke a close second. No hops.

Mouthfeel

Tingly acidity. High carbonation. Medium to medium-light body.

Comments

Served young. Smoke and sour is an unusual combination that can be an acquired taste.

History

Originating in Lichtenhain, in Thüringen (central Germany). Height of popularity was towards the end of the 1800s, and was widely available throughout Thüringen. Like a pre-1840 Berliner Weisse.

Characteristic Ingredients

Smoked barley malt, wheat malt, Lacto, top-fermenting yeast. Grists vary, but the wheat would typically be 30-50%. Can be made with all barley malt.

Style Comparison

In the same general historical lower-alcohol central European wheat beer family as Gose, Grodziskie, and Berliner Weisse; has elements of all of them but with its own unique balance – sour and smoke is not found in any of the other styles. Not as acidic as Berliner Weisse, probably more like a smoked Gose without coriander and salt, or a Grodziskie with Gose-like acidity.

Vital Statistics

IBU

5 - 12

SRM

3 - 6

OG

1.032 - 1.040

FG

1.004 - 1.008

ABV

3.5% - 4.7%

Commercial Examples

Live Oak Lichtenhainer, Wöllnitzer Weissbier.

Past Revision

Historical Beer: Lichtenhainer (2015)

Style Attributes

central-europe, historical-style, pale-color, smoke, sour, standard-strength, top-fermented, wheat-beer-family

27A. Historical Beer: London Brown Ale

Overall Impression

A luscious, sweet, malt-oriented dark brown ale, with caramel and toffee malt complexity and a sweet finish.

Appearance

Medium to very dark brown color, but can be nearly black. Nearly opaque, although should be relatively clear if visible. Low to moderate off-white to tan head.

Aroma

Moderate malty-sweet aroma, often with a rich, caramel or toffee-like character. Low to medium fruity esters, often dark fruit like plums. Very low to no hop aroma, earthy or floral qualities.

Flavor

Deep, caramel or toffee-like malty and sweet flavor on the palate and lasting into the finish. Hints of biscuit and coffee are common. Some fruity esters can be present (typically dark fruit); relatively clean fermentation profile for an English ale. Low hop bitterness. Hop flavor is low to non-existent, possibly earthy or floral in character. Moderately-low to no perceivable roasty or bitter black malt flavor. Moderately sweet finish with a smooth, malty aftertaste. May have a sugary-sweet flavor.

Mouthfeel

Medium body, but the residual sweetness may give a heavier impression. Medium-low to medium carbonation. Quite creamy and smooth in texture, particularly for its gravity.

Comments

Increasingly rare; Mann’s has over 90% market share in Britain, but in an increasingly small segment. Always bottled. Frequently used as a sweet mixer with cask mild and bitter in pubs. Commercial versions can be pasteurized and back-sweetened, which gives more of a sugary-sweet flavor.

History

Developed by Mann’s as a bottled product in 1902. Claimed at the time to be “the sweetest beer in London.” Pre-WWI versions were around 5% ABV, but same general balance. Declined in popularity in second half of 20th century, and now nearly extinct.

Characteristic Ingredients

English pale ale malt as a base with a healthy proportion of darker caramel malts and often some roasted (black) malt and wheat malt (this is Mann’s traditional grist – others can rely on dark sugars for color and flavor). Moderate to high carbonate water. English hop varieties are most authentic, though with low flavor and bitterness almost any type could be used. Post-fermentation sweetening with lactose or artificial sweeteners, or sucrose (if pasteurized).

Style Comparison

May seem somewhat like a less roasty version of a sweet stout (and lower-gravity, at least for US sweet stout examples) or a sweet version of a dark mild.

Vital Statistics

IBU

15 - 20

SRM

22 - 35

OG

1.033 - 1.038

FG

1.012 - 1.015

ABV

2.8% - 3.6%

Commercial Examples

Harveys Bloomsbury Brown Ale, Mann's Brown Ale.

Style Attributes

british-isles, brown-ale-family, dark-color, historical-style, malty, session-strength, sweet, top-fermented

27A. Historical Beer: London Brown Ale

Overall Impression

A luscious, sweet, malty, low-alcohol dark brown ale, with caramel and toffee malt complexity and a sweet-tasting finish.

Appearance

Medium to very dark brown color, but can be almost black. Nearly opaque, although should be relatively clear if visible. Low to moderate off-white to tan head.

Aroma

Moderate malty-sweet aroma, often with a rich, caramel, or toffee-like character. Low to medium fruity esters, often dark fruit like plums. Very low earthy or floral hop aroma optional.

Flavor

Deep, caramel or toffee sweet malty flavor on the palate, lasting into the finish, often with hints of biscuit and coffee. Some dark fruit esters can be present; relatively clean fermentation profile for an English ale. Low bitterness. Low earthy or floral hop flavor optional, but rare. Moderately-low roasty or bitter black malt flavor optional. Moderately sweet finish with a smooth, malty aftertaste. May have a sugary-sweet flavor.

Mouthfeel

Medium body, but the residual sweetness may give a heavier impression. Medium-low to medium carbonation. Quite creamy and smooth in texture, particularly for its gravity.

Comments

Increasingly rare; Mann’s has over 90% market share in Britain, but in a vanishingly small segment. Always bottled. Frequently used as a sweet mixer with cask mild and bitter in pubs. Commercial versions can be pasteurized and back-sweetened, which gives more of a sugary-sweet flavor.

History

Developed by Mann’s as a bottled product in 1902. Claimed at the time to be “the sweetest beer in London.” Pre-WWI versions were around 5% ABV, but same general balance. Declined in popularity in second half of 20th century, and now nearly extinct.

Characteristic Ingredients

English pale ale malt as a base with a large proportion of darker caramel malts and often some black and wheat malts (this is Mann’s traditional grist – others can rely on dark sugars for color and flavor). Moderate to high carbonate water. English hops. Post-fermentation sweetening with lactose or artificial sweeteners, or sucrose, if pasteurized.

Style Comparison

May seem somewhat like a less roasty version of a Sweet Stout (and lower-gravity, at least for US sweet stout examples) or a sweet version of a Dark Mild.

Vital Statistics

IBU

15 - 20

SRM

22 - 35

OG

1.033 - 1.038

FG

1.012 - 1.015

ABV

2.8% - 3.6%

Commercial Examples

Harveys Bloomsbury Brown Ale, Mann's Brown Ale.

Past Revision

Historical Beer: London Brown Ale (2015)

Style Attributes

british-isles, brown-ale-family, dark-color, historical-style, malty, session-strength, sweet, top-fermented

27A. Historical Beer: Piwo Grodziskie

Overall Impression

A low-gravity, highly-carbonated, light-bodied ale combining an oak-smoked flavor with a clean hop bitterness. Highly sessionable.

Appearance

Pale yellow to medium gold in color with excellent clarity. A tall, billowy, white, tightly-knit head with excellent retention is distinctive. Murkiness is a fault.

Aroma

Low to moderate oak wood smoke is the most prominent aroma component, but can be subtle and hard to detect. A low spicy, herbal, or floral hop aroma is typically present, and should be lower than or equal to the smoke in intensity. Hints of grainy wheat are also detected in the best examples. The aroma is otherwise clean, although light pome fruit esters (especially ripe red apple or pear) are welcome. No acidity. Slight water-derived sulfury notes may be present.

Flavor

Moderately-low to medium oak smoke flavor up front which carries into the finish; the smoke can be stronger in flavor than in aroma. The smoke character is gentle, should not be acrid, and can lend an impression of sweetness. A moderate to strong bitterness is readily evident which lingers through the finish. The overall balance is toward bitterness. Low but perceptible spicy, herbal, or floral hop flavor. Low grainy wheat character in the background. Light pome fruit esters (red apple or pear) may be present. Dry, crisp finish. No sourness.

Mouthfeel

Light in body, with a crisp and dry finish. Carbonation is quite high and can add a slight carbonic bite or prickly sensation. No noticeable alcohol warmth.

Comments

Pronounced in English as “pivo grow-JEES-kee-uh” (meaning: Grodzisk beer). Known as Grätzer (pronounced “GRATE-sir”) in German-speaking countries, and in some beer literature. Traditionally made using a multi-step mash, a long boil (~2 hours), and multiple strains of ale yeast. The beer is never filtered but Isinglass is used to clarify before bottle conditioning. Traditionally served in tall conical glassware to accommodate the vigorous foam stand.

History

Developed as a unique style centuries ago in the Polish city of Grodzisk (known as Grätz when ruled by Prussia and Germany). Its fame and popularity rapidly extended to other parts of the world in the late 19th and early 20th century. Regular commercial production declined after WWII and ceased altogether in the early-mid 1990s. This style description describes the traditional version during its period of greatest popularity.

Characteristic Ingredients

Grain bill usually consists entirely of oak-smoked wheat malt. Oak-smoked wheat malt has a different (and less intense) smoke character than German beechwood-smoked barley malt; it has a drier, crisper, leaner quality – a bacon/ham smoke flavor is inappropriate. Saazer-type hops (Polish, Czech or German), moderate hardness sulfate water, and a relatively clean and attenuative continental ale yeast fermented at moderate ale temperatures are traditional. German hefeweizen yeast or other strains with a phenol or strong ester character are inappropriate.

Style Comparison

Similar in strength to a Berliner Weisse, but never sour. Has a smoked character but less intense than in a Rauchbier.

Vital Statistics

IBU

20 - 35

SRM

3 - 6

OG

1.028 - 1.032

FG

1.006 - 1.012

ABV

2.5% - 3.3%

Style Attributes

bitter, central-europe, historical-style, pale-color, session-strength, smoke, top-fermented, wheat-beer-family

27A. Historical Beer: Piwo Grodziskie

Overall Impression

A low-gravity, bitter, oak-smoked historical central European wheat beer with a clean fermentation profile and no sourness. Highly carbonated, dry, crisp, and refreshing.

Appearance

Pale yellow to gold in color with excellent clarity. A tall, billowy, white, tightly-knit head with excellent retention is distinctive. Murkiness is a fault.

Aroma

Low to moderate oak wood smoke is the most prominent aroma component, but can be subtle and hard to detect. A low spicy, herbal, or floral hop aroma is typically present, and should be lower than or equal to the smoke in intensity. Hints of grainy wheat are also detected in the best examples. The aroma is otherwise clean, although light pome fruit esters (especially ripe red apple or pear) are welcome. No acidity. Light sulfur optional.

Flavor

Moderately-low to medium oak smoke flavor up front which carries into the finish; the smoke can be stronger in flavor than in aroma. The smoke character is gentle, should not be acrid, and can lend an impression of sweetness. A moderate to strong bitterness is readily evident which lingers through the finish. The overall balance is toward bitterness. Low but perceptible spicy, herbal, or floral hop flavor. Low grainy wheat character in the background. Light pome fruit esters (red apple or pear) may be present. Dry, crisp finish. No sourness.

Mouthfeel

Light in body, with a crisp and dry finish. Carbonation is quite high and can add a slight carbonic bite or prickly sensation. No alcohol warmth.

Comments

Pronounced in English as “pivo grow-JEES-kee-uh” (meaning: Grodzisk beer). Known as Grätzer (pronounced “GRATE-sir”) in German-speaking countries, and in some beer literature. Traditionally made using a multi-step mash, a long boil (~2 hours), and multiple strains of ale yeast. The beer is never filtered but Isinglass is used to clarify before bottle conditioning. Traditionally served in tall conical glassware to accommodate the vigorous foam stand.

History

Developed as a unique style centuries ago in the Polish city of Grodzisk (known as Grätz when ruled by Prussia and Germany). Its fame and popularity rapidly extended to other parts of the world in the late 19th and early 20th century. Regular commercial production declined after WWII and ceased in the 1990s. This style description describes the traditional version during its period of greatest popularity.

Characteristic Ingredients

Oak-smoked wheat malt, which has a less intense smoke character than German Rauchmalz, and a drier, crisper, leaner quality – a smoky bacon or ham flavor is inappropriate. Traditional Polish, Czech or German hops. Moderate hardness sulfate water. Clean, attenuative ale yeast; Weizen yeast inappropriate.

Style Comparison

Similar in strength to a Berliner Weisse, but never sour and much more bitter. Has a smoked character but less intense than in a Rauchbier. Lower gravity than a Lichtenhainer, but more bitter and not sour. More bitter than a Gose, but no salt and spices.

Vital Statistics

IBU

20 - 35

SRM

3 - 6

OG

1.028 - 1.032

FG

1.006 - 1.012

ABV

2.5% - 3.3%

Commercial Examples

Live Oak Grodziskie.

Past Revision

Historical Beer: Piwo Grodziskie (2015)

Style Attributes

bitter, central-europe, historical-style, pale-color, session-strength, smoke, top-fermented, wheat-beer-family

27A. Historical Beer: Pre-Prohibition Lager

Overall Impression

A clean, refreshing, but bitter pale lager, often showcasing a grainy-sweet corn flavor. All malt or rice-based versions have a crisper, more neutral character. The higher bitterness level is the largest differentiator between this style and most modern mass-market pale lagers, but the more robust flavor profile also sets it apart.

Appearance

Yellow to deep gold color. Substantial, long lasting white head. Bright clarity.

Aroma

Low to medium grainy, corn-like or sweet maltiness may be evident (although rice-based beers are more neutral). Medium to moderately high hop aroma, with a range of character from rustic to floral to herbal/spicy; a fruity or citrusy modern hop character is inappropriate. Clean lager character. Low DMS is acceptable. May show some yeast character, as with modern American lagers; allow for a range of subtle supporting yeast notes.

Flavor

Medium to medium-high maltiness with a grainy flavor, and optionally a corn-like roundness and impression of sweetness. Substantial hop bitterness stands up to the malt and lingers through the dry finish. All malt and rice-based versions are often crisper, drier, and generally lack corn-like flavors. Medium to high hop flavor, with a rustic, floral, or herbal/spicy character. Medium to high hop bitterness, which should neither be overly coarse nor have a harsh aftertaste. Allow for a range of lager yeast character, as with modern American lagers, but generally fairly neutral.

Mouthfeel

Medium body with a moderately rich, creamy mouthfeel. Smooth and well-lagered. Medium to high carbonation levels.

Comments

The classic American Pilsner was brewed both pre-Prohibition and post-Prohibition with some differences. OGs of 1.050–1.060 would have been appropriate for pre-Prohibition beers while gravities dropped to 1.044–1.048 after Prohibition. Corresponding IBUs dropped from a pre-Prohibition level of 30–40 to 25–30 after Prohibition.

History

A version of Pilsner brewed in the USA by immigrant German brewers who brought the process and yeast with them, but who had to adapt their recipes to work with native hops and malt. This style died out after Prohibition but was resurrected by homebrewers in the 1990s. Few commercial versions are made, so the style still remains mostly a homebrew phenomenon.

Characteristic Ingredients

Six-row barley with 20% to 30% flaked maize (corn) or rice to dilute the excessive protein levels; modern versions may be all malt. Native American hops such as Clusters, traditional continental hops, or modern noble-type crosses are also appropriate. Modern American hops such as Cascade are inappropriate. Water with a high mineral content can lead to an unpleasant coarseness in flavor and harshness in aftertaste. A wide range of lager yeast character can be exhibited, although modern versions tend to be fairly clean.

Style Comparison

Similar balance and bitterness as modern Czech Premium Pale Lagers, but exhibiting native American grains and hops from the era before US Prohibition. More robust, bitter, and flavorful than modern American pale lagers, and often with higher alcohol.

Vital Statistics

IBU

25 - 40

SRM

3 - 6

OG

1.044 - 1.060

FG

1.010 - 1.015

ABV

4.5% - 6%

Commercial Examples

Anchor California Lager, Coors Batch 19, Little Harpeth Chicken Scratch.

Style Attributes

bitter, bottom-fermented, historical-style, hoppy, lagered, north-america, pale-color, pilsner-family, standard-strength

27A. Historical Beer: Pre-Prohibition Lager

Overall Impression

A bitter and hoppy pale American adjunct lager, often with a robust, corny flavor profile, although more crisp and neutral-tasting versions exist.

Appearance

Yellow to deep gold color. Substantial, long lasting white head. Bright clarity.

Aroma

Low to medium grainy maltiness. Low to moderate corn-like sweetness optional. Medium to moderately-high rustic, floral, herbal, or spicy hop aroma, not modern fruity or citrusy varieties. Clean fermentation profile. May show some yeast character, similar to modern American Lager. Low DMS acceptable.

Flavor

Medium to medium-high maltiness with a grainy flavor. Optional corn-like roundness and impression of sweetness. Substantial hop bitterness stands up to the malt and lingers through the dry, soft to crisp finish. Medium to high rustic, floral, herbal, or spicy hop flavor. Medium to high bitterness that is clean not coarse. No harsh aftertaste. Generally neutral fermentation profile, but some yeast character similar to American Lager is allowable.

Mouthfeel

Medium to medium-full body with a moderately rich and creamy mouthfeel. Smooth and well-lagered. Medium to high carbonation levels.

Comments

Sometimes called Classic American Pilsner. Rice-based versions have a crisper, more neutral character, and lack corn-like flavors.

History

An adaptation of continental lagers by immigrant German brewers in the mid-1800s in the US. Became most popular by the 1870s, but weakened in strength, bitterness, and popularity after Prohibition, and was largely replaced by Standard American Lager. Resurrected by homebrewers in the mid-1990s, but few commercial examples exist.

Characteristic Ingredients

Six-row barley. Corn or rice adjuncts, up to 30%. Traditional American or Continental hops. Modern American hops are inappropriate. Lager yeast.

Style Comparison

Similar balance and bitterness as modern Czech Premium Pale Lagers, but exhibiting native American grains and hops from the era before US Prohibition. More robust, bitter, and flavorful than modern pale American Lagers, often with higher alcohol.

Vital Statistics

IBU

25 - 40

SRM

3 - 6

OG

1.044 - 1.060

FG

1.010 - 1.015

ABV

4.5% - 6%

Commercial Examples

Capital Supper Club, Coors Batch 19, Little Harpeth Chicken Scratch, Schell Deer Brand, Urban Chestnut Forest Park Pilsner.

Past Revision

Historical Beer: Pre-Prohibition Lager (2015)

Style Attributes

bitter, bottom-fermented, historical-style, hoppy, lagered, north-america, pale-color, pilsner-family, standard-strength

27A. Historical Beer: Pre-Prohibition Porter

Overall Impression

An American adaptation of English Porter using American ingredients, including adjuncts.

Appearance

Medium to dark brown, though some examples can be nearly black in color, with ruby or mahogany highlights. Relatively clear. Light to medium tan head which will persist in the glass.

Aroma

Base grainy malt aroma with low levels of dark malt (slight burnt or chocolate notes). Low hop aroma. Low to moderate low levels of DMS acceptable. May show low levels of caramel and biscuit aroma. No to very low esters. Light adjunct (licorice, molasses) aroma acceptable. Diacetyl low to none. Clean lager profile acceptable.

Flavor

Grainy base malt flavor, with low levels of chocolate or burnt black malt notes, along with low levels of caramel, biscuit, licorice, and toast notes. Corn/DMS flavor acceptable at low to moderate levels. American hop bitterness low to moderate and American hop flavor low to none. Balance is typically even between malt and hops, with a moderate dry finish.

Mouthfeel

Medium light to medium body, moderate carbonation, low to moderate creaminess. May have a slight astringency from the dark malts.

Comments

Also sometimes known as Pennsylvania Porter or East Coast Porter.

History

Commercially brewed in Philadelphia during the revolutionary period, the beer gained wide acceptance in the newly formed mid-Atlantic states, and was endorsed by President George Washington.

Characteristic Ingredients

Two and six row malt (or a combination of both) are used, along with low percentages of dark malts including black, chocolate, and brown malt (roasted barley is not typically used). Adjuncts are acceptable, including corn, brewers licorice, molasses, and porterine. More historical versions will have up to twenty percent adjuncts. Lager or ale yeast. Emphasis on historical or traditional American bittering hops (Cluster, Willamette, Cascade), though finishing and flavor hops may vary.

Style Comparison

Smoother and less hoppy-bitter than a (modern) American Porter, less caramelly than an English Porter with more of an adjunct/lager character.

Vital Statistics

IBU

20 - 30

SRM

18 - 30

OG

1.046 - 1.060

FG

1.010 - 1.016

ABV

4.5% - 6%

Commercial Examples

Stegmaier Porter, Yuengling Porter.

Style Attributes

any-fermentation, dark-color, historical-style, malty, north-america, porter-family, standard-strength

27A. Historical Beer: Pre-Prohibition Porter

Overall Impression

A historical American adaptation of English Porter by German immigrants using American ingredients, including adjuncts.

Appearance

Medium to dark brown, though some examples can be nearly black in color, with ruby or mahogany highlights. Relatively clear. Light to medium tan head, persistent.

Aroma

Grainy malt aroma with low levels of chocolate, caramel, biscuit, burnt sugar, licorice, or slightly burnt malt. Low hop aroma. Low to moderate low levels of corn or DMS acceptable. No to very low esters. Diacetyl low to none. Clean lager fermentation profile acceptable.

Flavor

Moderate grainy-bready malt flavor, with low levels of chocolate, burnt malt, burnt sugar, caramel, biscuit, licorice, molasses, or toast. Corn or DMS flavor acceptable at low to moderate levels. Medium-low to moderate bitterness. Low floral, spicy, or earthy hop flavor optional. Balance is typically even between malt and hops, with a moderately dry finish. Clean fermentation profile, but faint esters are allowable.

Mouthfeel

Medium-light to medium body. Moderate carbonation. Low to moderate creaminess. May have a slight dark malt astringency.

Comments

Also sometimes known as Pennsylvania Porter or East Coast Porter. This style does not describe colonial-era products.

History

Commercially brewed in Philadelphia during the revolutionary period as an adaptation of English beer. Evolved later as German immigrants applied lager brewing methods during the second half of the 1800s. Prohibition ended most porter brewing in the US, except in a few regional Northeast and Mid-Atlantic states where it was most popular.

Characteristic Ingredients

Two row or six row malt. Low percentages of dark malts including black, chocolate, and brown malt (roasted barley is not typically used). Adjuncts are acceptable, including corn, brewers licorice, molasses, and porterine. More historical versions will have up to twenty percent adjuncts. Lager or ale yeast. Historical or traditional American bittering hops, American or German finishing hops.

Style Comparison

Smoother and less hoppy-bitter than a (modern) American Porter. Less caramelly and smoother than an English Porter with more of an adjunct or lager character. More bitterness and roast than an International Dark Lager.

Vital Statistics

IBU

20 - 30

SRM

20 - 30

OG

1.046 - 1.060

FG

1.010 - 1.016

ABV

4.5% - 6%

Commercial Examples

Stegmaier Porter, Yuengling Porter.

Past Revision

Historical Beer: Pre-Prohibition Porter (2015)

Style Attributes

any-fermentation, dark-color, historical-style, malty, north-america, porter-family, standard-strength

27A. Historical Beer: Roggenbier

Overall Impression

A dunkelweizen made with rye rather than wheat, but with a greater body and light finishing hops.

Appearance

Light coppery-orange to very dark reddish or coppery-brown color. Large creamy off-white to tan head, quite dense and persistent (often thick and rocky). Cloudy, hazy appearance.

Aroma

Light to moderate spicy rye aroma intermingled with light to moderate weizen yeast aromatics (spicy clove and fruity esters, either banana or citrus). Light spicy, floral, or herbal hops are acceptable.

Flavor

Grainy, moderately-low to moderately-strong spicy rye flavor, often having a hearty flavor reminiscent of rye or pumpernickel bread. Medium to medium-low bitterness allows an initial malt sweetness (sometimes with a bit of caramel) to be tasted before yeast and rye character takes over. Low to moderate weizen yeast character (banana, clove), although the balance can vary. Medium-dry, grainy finish with a lightly bitter (from rye) aftertaste. Low to moderate spicy, herbal, or floral hop flavor acceptable, and can persist into aftertaste.

Mouthfeel

Medium to medium-full body. High carbonation. Moderately creamy.

Comments

Rye is a huskless grain and is difficult to mash, often resulting in a gummy mash texture that is prone to sticking. Rye has been characterized as having the most assertive flavor of all cereal grains. It is inappropriate to add caraway seeds to a roggenbier (as some American brewers do); the rye character is traditionally from the rye grain only.

History

A specialty German rye beer originally brewed in Regensburg, Bavaria. Never a widely popular style, it has all but disappeared in modern times.

Characteristic Ingredients

Malted rye typically constitutes 50% or greater of the grist (some versions have 60-65% rye). Remainder of grist can include pale malt, Munich malt, wheat malt, crystal malt and/or small amounts of debittered dark malts for color adjustment. Weizen yeast provides distinctive banana esters and clove phenols. Light usage of Saazer-type hops in bitterness, flavor and aroma. Lower fermentation temperatures accentuate the clove character by suppressing ester formation. Decoction mash traditionally used (as with weissbiers).

Style Comparison

A more distinctive variant of a dunkelweizen using malted rye instead of malted wheat. American Rye Beers will not have the weizen yeast character, and likely more hops.

Vital Statistics

IBU

10 - 20

SRM

14 - 19

OG

1.046 - 1.056

FG

1.010 - 1.014

ABV

4.5% - 6%

Commercial Examples

Thurn und Taxis Roggen.

Style Attributes

amber-color, central-europe, historical-style, standard-strength, top-fermented, wheat-beer-family

27A. Historical Beer: Roggenbier

Overall Impression

A Dunkles Weissbier made with rye rather than wheat, but with a greater body and light finishing hops. The rye gives a bready and peppery flavor, a creamy body, and a dry, grainy finish that blends with the distinctive banana-and-clove weizen yeast character.

Appearance

Light coppery-orange to very dark reddish or coppery-brown color. Large creamy off-white to tan head, quite dense and persistent, often thick and rocky. Cloudy, hazy appearance.

Aroma

Light to moderate spicy rye aroma (like black pepper) intermingled with light to moderate weizen yeast aromatics (spicy clove and fruity esters, either banana or citrus). Light spicy, floral, or herbal hops are acceptable.

Flavor

Grainy, moderately-low to moderately-strong spicy-peppery rye flavor, often having a hearty flavor reminiscent of rye or pumpernickel bread. Medium to medium-low bitterness allows an initial malt sweetness (sometimes with a bit of caramel) to be tasted before yeast and peppery rye character takes over. Low to moderate banana-and-clove weizen yeast character, although the balance can vary. Medium-dry, grainy finish with a lightly bitter (from rye) aftertaste. Low to moderate spicy, herbal, or floral hop flavor acceptable, and can persist into aftertaste.

Mouthfeel

Medium to medium-full body. High carbonation. Moderately creamy.

Comments

Rye is a huskless grain and is difficult to mash, often resulting in a gummy mash texture that is prone to sticking. Rye has been characterized as having the most assertive flavor of all cereal grains. It is inappropriate to add caraway seeds, as some American brewers do; the spicy rye character is traditionally from the rye grain only.

History

A specialty German rye beer originally brewed in Regensburg, Bavaria in 1988 by Schierlinger. After eventual purchase by Paulaner, the beer is now positioned as a regional brand and thus hard to find as an export.

Characteristic Ingredients

Malted rye, up to 60% of the grist. Pale and wheat malts. Crystal-type malts and debittered dark malts can be used. Weizen yeast. German or Czech hops. Patented decoction type mash.

Style Comparison

A more distinctive variant of a Dunkles Weissbier using malted rye instead of malted wheat. American Rye Beers will not have the weizen yeast character, and likely more hops.

Vital Statistics

IBU

10 - 20

SRM

14 - 19

OG

1.046 - 1.056

FG

1.010 - 1.014

ABV

4.5% - 6%

Commercial Examples

Thurn und Taxis Roggen.

Past Revision

Historical Beer: Roggenbier (2015)

Style Attributes

amber-color, central-europe, historical-style, standard-strength, top-fermented, wheat-beer-family

27A. Historical Beer: Gose

Overall Impression

A highly-carbonated, tart and fruity wheat ale with a restrained coriander and salt character and low bitterness. Very refreshing, with bright flavors and high attenuation.

Appearance

Unfiltered, with a moderate to full haze. Moderate to tall sized white head with tight bubbles and good retention. Effervescent. Medium yellow color.

Aroma

Light to moderately fruity aroma of pome fruit. Light sourness, slightly sharp. Noticeable coriander, which can have an aromatic lemony quality, and an intensity up to moderate. Light bready, doughy, yeasty character like uncooked sourdough bread. The acidity and coriander can give a bright, lively impression. The salt may be perceived as a very light, clean sea breeze character or just a general freshness, if noticeable at all.

Flavor

Moderate to restrained but noticeable sourness, like a squeeze of lemon in iced tea. Moderate bready/doughy malt flavor. Light to moderate fruity character of pome fruit, stone fruit, or lemons. Light to moderate salt character, up to the threshold of taste; the salt should be noticeable (particularly in the initial taste) but not taste overtly salty. Low bitterness, no hop flavor. Dry, fully-attenuated finish, with acidity not hops balancing the malt. Acidity can be more noticeable in the finish, and enhance the refreshing quality of the beer. The acidity should be balanced, not forward (although historical versions could be very sour).

Mouthfeel

High to very high carbonation, effervescent. Medium-light to medium-full body. Salt may give a slightly tingly, mouthwatering quality, if perceived at all. The yeast and wheat can give it a little body, but it shouldn’t have a heavy feel.

Comments

Served in traditional cylindrical glasses. Historical versions may have been more sour than modern examples due to spontaneous fermentation, and may be blended with syrups as is done with Berliner Weisse, or Kümmel, a liqueur flavored with caraway, cumin, and fennel. Modern examples are inoculated with lactobacillus, and are more balanced and generally don’t need sweetening. Pronounced GOH-zeh.

History

Minor style associated with Leipzig but originating in the Middle Ages in the town of Goslar on the Gose River. Documented to have been in Leipzig by 1740. Leipzig was said to have 80 Gose houses in 1900. Production declined significantly after WWII, and ceased entirely in 1966. Modern production was revived in the 1980s, but the beer is not widely available.

Characteristic Ingredients

Pilsner and wheat malt, restrained use of salt and coriander seed, lactobacillus. The coriander should have a fresh, citrusy (lemon or bitter orange), bright note, and not be vegetal, celery-like, or ham-like. The salt should have a sea salt or fresh salt character, not a metallic, iodine note.

Style Comparison

Perceived acidity is not as intense as Berliner Weisse or Gueuze. Restrained use of salt, coriander, and lactobacillus – should not taste overtly salty. Coriander aroma can be similar to a witbier. Haziness similar to a Weissbier.

Vital Statistics

IBU

5 - 12

SRM

3 - 4

OG

1.036 - 1.056

FG

1.006 - 1.010

ABV

4.2% - 4.8%

Commercial Examples

Anderson Valley Gose, Bayerisch Bahnhof Leipziger Gose, Döllnitzer Ritterguts Gose.

Style Attributes

central-europe, historical-style, pale-color, sour, spice, standard-strength, top-fermented, wheat-beer-family

27A. Historical Beer: Kellerbier

The original Kellerbier is a Märzen-type lager from the Franconia region of Germany, but other traditional versions are based on Munich Helles and Dunkel lagers. Variations based on Pils are a more modern invention with a wider international following and higher production.

Overall Impression

An unfiltered, unpasteurized, fully-attenuated German lager traditionally served from lagering vessels. May be a little richer, more robust, and rustic than the base styles. A fresh beer without fermentation defects associated with young, green (unfinished) beer.

Appearance

Reflects base style. Can be somewhat hazy or cloudy, but never murky. Likely a little darker in appearance than the base style.

Aroma

Reflects base style. May have an added bready, yeasty character from the yeast. Clean. Pale versions can have a more robust hop character. Dark versions can have a richer malt profile.

Flavor

Reflects base style. May have an added bready, yeasty character from the yeast. Pale versions can have a more robust hop character. Dark versions can have a richer malt profile, but should never be roasty. May be slightly more bitter than the base style, and be a little heavier in the finish. Fully fermented with a clean fermentation profile; should not have eggy, buttery, apple-like, or similar flaws.

Mouthfeel

Reflects base style. May have a bit more body and a creamier texture than the base style. Carbonation typical of the base style, but may be lower.

Comments

A traditional serving style more than a beer style, yet these beers do have sensory differences from the base beers. Judge these somewhat like Specialty-Type Beers; consider the range of kellerbiers based on Helles to Märzen to Dunkel to be a continuous spectrum, so allow the brewer to pick the closest one without being too picky about strict adherence to the base style.
The name literally means cellar beer, and is a natural, gentle handling of fresh-tasting German lagerbier for seasonal, on-premise service. Like British Bitters, best enjoyed locally as the bottled examples may lack the characteristic freshness.

History

Originally referred to lager beer matured in the caves or cellars under the brewery, and then served from them. First applied to amber lager from Franconia, then later to local Munich styles. More recently used internationally to create specialty Pils variants. By tradition, a serving style for a popular summer specialty in Bavaria, but now adapted broadly as a marketing term for unfiltered lagers.

Characteristic Ingredients

Same as base styles. Traditionally naturally carbonated. Dry-hopping is not a traditional German brewing method, but some modern pale examples use this technique – which is allowable in this style as long as it is balanced. Traditionally lagered and unfiltered, these beers were never meant to be packaged for external sale.

Style Comparison

Richer or more robust than the base style, possibly with a bit more body and mouthfeel. Can be slightly cloudier than base beer.

Entry Instructions

The entrant must specify the base style: German Pils, Munich Helles, Märzen, or Munich Dunkel.

Vital Statistics

Same as base style.

Commercial Examples

Märzen – Faust Kräusen Naturtrüb, Mahrs Bräu aU Ungespundet Kellerbier; Dunkel – Engel Kellerbier Dunkel, Paulaner Ur-Dunkel Naturtrüb; Helles – ABK Kellerbier Naturtrüb, Löwenbräu 1747 Original; Pils – Giesinger Feines Pilschen, Ketterer Zwickel-Pils

Past Revision

Kellerbier: Pale Kellerbier (2015)

27A. Historical Beer: Kentucky Common

Overall Impression

A darker-colored, light-flavored, malt-accented beer with a dry finish and interesting character malt flavors. Refreshing due to its high carbonation and mild flavors, and highly sessionable due to being served very fresh and with restrained alcohol levels.

Appearance

Amber-orange to light brown in color. Typically clear, but may have some light haze due to limited conditioning. Foam stand may not be long lasting, and is usually white to beige in color.

Aroma

Low to medium grainy, corn-like or sweet maltiness with a low toast, biscuity-grainy, bready, or caramel malt accent. Medium to moderately-low hop aroma, usually floral or spicy in character. Clean fermentation character, with possible faint berry ester. Low levels of DMS are acceptable. No sourness. Malt-forward in the balance.

Flavor

Moderate grainy-sweet maltiness with low to medium-low caramel, toffee, bready, and/or biscuity notes. Generally light palate flavors typical of adjunct beers; a low grainy, corn-like sweetness is common. Medium to low floral or spicy hop flavor. Medium to low hop bitterness, which should neither be coarse nor have a harsh aftertaste. May exhibit light fruitiness. Balance in the finish is towards the malt. May have a lightly flinty or minerally-sulfate flavor in the finish. The finish is fairly dry, including the contributions of roasted grains and minerals. No sourness.

Mouthfeel

Medium to medium-light body with a relatively soft mouthfeel. Highly carbonated. Can have a creamy texture.

Comments

Modern characterizations of the style often mention a lactic sourness or sour mashing, but extensive brewing records from the larger breweries at the turn of the century have no indication of long acid rests, sour mashing, or extensive conditioning. This is likely a modern homebrewer invention, based on the supposition that since indigenous Bourbon distillers used a sour mash, beer brewers must also have used this process. No contemporaneous records indicate sour mashing or that the beer had a sour profile; rather the opposite, that the beer was brewed as an inexpensive, present-use ale. Enter soured versions in American Wild Ale.

History

A true American original style, Kentucky Common was almost exclusively produced and sold around the Louisville Kentucky metropolitan area from some time after the Civil War up to Prohibition. Its hallmark was that it was inexpensive and quickly produced, typically 6 to 8 days from mash to delivery. The beer was racked into barrels while actively fermenting (1.020 – 1.022) and tightly bunged to allow carbonation in the saloon cellar. There is some speculation that it was a variant of the lighter common or cream ale produced throughout much of the East prior to the Civil War and that the darker grains were added by the mostly Germanic brewers to help acidify the typical carbonate water of the Louisville area, or that they had a preference for darker colored beers. Up until the late 19th century, Kentucky Common was not brewed in the summer months unless cellars, usually used for malting, were used for fermentation. With the advent of ice machines, the larger breweries were able to brew year round. In the period from 1900 to prohibition, about 75% of the beer sold in the Louisville area was Kentucky Common. With prohibition, the style died completely as the few larger breweries that survived were almost exclusively lager producers.

Characteristic Ingredients

Six-row barley malt was used with 35% corn grits to dilute the excessive protein levels along with 1 to 2% each caramel and black malt. Native American hops, usually about .2 pounds per barrel of Western hops for bittering and a similar amount of New York hops (such as Clusters) for flavor (15 minutes prior to knock out). Imported continental Saazer-type hops (.1 pounds per barrel) were added at knock out for aroma. Water in the Louisville area was typically moderate to high in carbonates. Mash water was often pre-boiled to precipitate the carbonate and Gypsum was commonly added. Considering the time from mash in to kegging for delivery was typically 6 to 8 days, clearly aggressive top-fermenting yeasts was used.

Style Comparison

Like a darker-colored cream ale emphasizing corn, but with some light character malt flavor. Malt flavors and balance are probably closest to modern adjunct-driven international amber or dark lagers, Irish red ales, or Belgian pale ales.

Vital Statistics

IBU

15 - 30

SRM

11 - 20

OG

1.044 - 1.055

FG

1.010 - 1.018

ABV

4% - 5.5%

Commercial Examples

Apocalypse Brew Works Ortel’s 1912.

Style Attributes

amber-color, balanced, historical-style, north-america, standard-strength, top-fermented

27A. Historical Beer: Kentucky Common

Overall Impression

A clean, dry, refreshing, slightly malty dark beer with high carbonation. Mild-tasting, with light toast and caramel flavors, served very fresh as a sessionable saloon beer.

Appearance

Amber-orange to brown in color. Typically clear, but may have some light haze. Foam stand may not be long lasting, and is usually white to beige in color.

Aroma

Low to medium grainy, corn-like, or sweet maltiness with a low toast, biscuity-grainy, bready, or caramel malt accent. Medium to moderately-low hop aroma, usually floral or spicy in character. Clean fermentation profile, with possible faint berry ester. Low levels of DMS optional. No sourness. Malt-forward in the balance.

Flavor

Moderate grainy-sweet maltiness with low to medium-low caramel, toffee, bready, or biscuity notes. Generally light palate flavors typical of adjunct beers; a low grainy, corn-like sweetness is common. Medium to low floral or spicy hop flavor. Medium to low bitterness, no coarse or harsh aftertaste. May exhibit light fruitiness. Balance in the finish is towards the malt, possibly with a lightly flinty or minerally-sulfate flavor. The finish is fairly dry. No sourness.

Mouthfeel

Medium to medium-light body with a relatively soft mouthfeel. Highly carbonated. Can have a creamy texture.

Comments

Modern accounts of the style often mention lactic sourness or sour mashing, but brewing records from around 1900 at larger breweries have no indication of long acid rests, sour mashing, or extensive aging. These stories are likely modern homebrewer inventions, theorizing that since local Bourbon distillers used a sour mash, beer brewers must also done so. No records indicate sour mashing or even a sour profile in the beer; rather the opposite, that it was brewed as an inexpensive, present-use ale. Enter soured versions in 28B Mixed-Fermentation Sour Beer.

History

An American original, Kentucky Common was almost exclusively produced and sold around Louisville, Kentucky from some time after the Civil War until Prohibition. It was inexpensive and quickly produced, racked into barrels while actively fermenting, and tightly bunged to allow carbonation in the saloon cellar. Before the style died, it accounted for about 75% of sales around Louisville.
Some have speculated it was a dark variant of Cream Ale, created by immigrant Germanic brewers who added darker grains to help acidity the local carbonate water.

Characteristic Ingredients

Six-row barley malt. Corn grits. Caramel and black malt. Rustic American bittering hops. Imported Continental finishing hops. High carbonate water. Ale yeast.

Style Comparison

Like a darker-colored Cream Ale emphasizing corn, but with some light character malt flavor. Malt flavors and balance are probably closest to modern adjunct-driven International Amber or Dark Lagers, Irish Red Ales, or Belgian Pale Ales.

Vital Statistics

IBU

15 - 30

SRM

11 - 20

OG

1.044 - 1.055

FG

1.010 - 1.018

ABV

4% - 5.5%

Commercial Examples

Apocalypse Brew Works Ortel’s 1912.

Past Revision

Historical Beer: Kentucky Common (2015)

Style Attributes

amber-color, balanced, historical-style, north-america, standard-strength, top-fermented

27A. Historical Beer: Lichtenhainer

Overall Impression

A sour, smoked, lower-gravity historical German wheat beer. Complex yet refreshing character due to high attenuation and carbonation, along with low bitterness and moderate sourness.

Appearance

Tall off-white head, rocky and persistent. Deep yellow to light gold color. Fair clarity, may be somewhat hazy.

Aroma

Moderately strong fresh smoky aroma, light hints of sourness, medium-low fruity esters, possibly apples or lemons, moderate bready-grainy malt. The smoke character is stronger than the bready notes, and the smoke has a ‘dry’ character, like the remnants of an old fire, not a ‘greasy’ smoke.

Flavor

Moderately strong fruity flavor, possibly lemons or apples. Moderate intensity, clean lactic tartness (no funk). Similar smoky character as aroma (dry wood fire), medium strength. Dry finish, with acidity and smoke in the aftertaste. Low bitterness; the acidity is providing the balance, not hops. Fresh, clean palate and slightly puckery aftertaste. The wheat character is on the low side; the smoke and acidity are more prominent in the balance. The lemony-tart/green apple flavor is strongest in the finish, with smoke a close second. Complex.

Mouthfeel

Tingly acidity. High carbonation. Medium to medium-light body.

Comments

Served young. Smoke and sour is an unusual combination that is not for everyone.

History

Originating in Lichtenhain, in Thüringen (central Germany). Height of popularity was towards the end of the 1800s, and was widely available throughout Thüringen. Like a pre-1840 Berliner Weisse.

Characteristic Ingredients

Smoked barley malt, wheat malt, lactobacillus, top-fermenting yeast. Grists vary, but the wheat would typically be 30-50%.

Style Comparison

In the same general historical lower-alcohol top-fermenting central European wheat beer family as Gose, Grodziskie, and Berliner weisse, has elements of all of them but having its own unique balance – sour and smoke is not found in any of the other beers. Not as acidic as Berliner weisse, probably more like a smoked Gose without coriander and salt, or a Grodziskie with Gose-like acidity.

Vital Statistics

IBU

5 - 12

SRM

3 - 6

OG

1.032 - 1.040

FG

1.004 - 1.008

ABV

3.5% - 4.7%

Style Attributes

central-europe, historical-style, pale-color, smoke, sour, standard-strength, top-fermented, wheat-beer-family

27A. Historical Beer: Lichtenhainer

Overall Impression

A sour, smoked, lower-gravity historical central European wheat beer. Complex yet refreshing character due to high attenuation and carbonation, along with low bitterness and moderate sourness.

Appearance

Tall off-white head, rocky and persistent. Yellow to gold color. Fair clarity, may be somewhat hazy.

Aroma

Moderately strong fresh smoky aroma. Light hints of sourness. Medium-low fruity esters, possibly apples or lemons. Moderate bready, grainy malt. The smoke character is stronger than the bready notes, and the smoke has a ‘dry’ character, like the remnants of an old fire, not a ‘greasy’ smoke. No hops.

Flavor

Moderately strong fruity flavor, possibly lemons or apples. Moderate intensity, clean lactic tartness without any funkiness. Similar dry wood smoke character as aroma, medium strength. Dry finish, with acidity and smoke in the aftertaste. Low bitterness; acidity is providing the balance, not hops. Fresh, clean palate, and slightly puckery aftertaste. The wheat character is on the low side; the smoke and acidity are more prominent in the balance. The tart, lemony, or green apple flavor is strongest in the finish, with smoke a close second. No hops.

Mouthfeel

Tingly acidity. High carbonation. Medium to medium-light body.

Comments

Served young. Smoke and sour is an unusual combination that can be an acquired taste.

History

Originating in Lichtenhain, in Thüringen (central Germany). Height of popularity was towards the end of the 1800s, and was widely available throughout Thüringen. Like a pre-1840 Berliner Weisse.

Characteristic Ingredients

Smoked barley malt, wheat malt, Lacto, top-fermenting yeast. Grists vary, but the wheat would typically be 30-50%. Can be made with all barley malt.

Style Comparison

In the same general historical lower-alcohol central European wheat beer family as Gose, Grodziskie, and Berliner Weisse; has elements of all of them but with its own unique balance – sour and smoke is not found in any of the other styles. Not as acidic as Berliner Weisse, probably more like a smoked Gose without coriander and salt, or a Grodziskie with Gose-like acidity.

Vital Statistics

IBU

5 - 12

SRM

3 - 6

OG

1.032 - 1.040

FG

1.004 - 1.008

ABV

3.5% - 4.7%

Commercial Examples

Live Oak Lichtenhainer, Wöllnitzer Weissbier.

Past Revision

Historical Beer: Lichtenhainer (2015)

Style Attributes

central-europe, historical-style, pale-color, smoke, sour, standard-strength, top-fermented, wheat-beer-family

27A. Historical Beer: London Brown Ale

Overall Impression

A luscious, sweet, malt-oriented dark brown ale, with caramel and toffee malt complexity and a sweet finish.

Appearance

Medium to very dark brown color, but can be nearly black. Nearly opaque, although should be relatively clear if visible. Low to moderate off-white to tan head.

Aroma

Moderate malty-sweet aroma, often with a rich, caramel or toffee-like character. Low to medium fruity esters, often dark fruit like plums. Very low to no hop aroma, earthy or floral qualities.

Flavor

Deep, caramel or toffee-like malty and sweet flavor on the palate and lasting into the finish. Hints of biscuit and coffee are common. Some fruity esters can be present (typically dark fruit); relatively clean fermentation profile for an English ale. Low hop bitterness. Hop flavor is low to non-existent, possibly earthy or floral in character. Moderately-low to no perceivable roasty or bitter black malt flavor. Moderately sweet finish with a smooth, malty aftertaste. May have a sugary-sweet flavor.

Mouthfeel

Medium body, but the residual sweetness may give a heavier impression. Medium-low to medium carbonation. Quite creamy and smooth in texture, particularly for its gravity.

Comments

Increasingly rare; Mann’s has over 90% market share in Britain, but in an increasingly small segment. Always bottled. Frequently used as a sweet mixer with cask mild and bitter in pubs. Commercial versions can be pasteurized and back-sweetened, which gives more of a sugary-sweet flavor.

History

Developed by Mann’s as a bottled product in 1902. Claimed at the time to be “the sweetest beer in London.” Pre-WWI versions were around 5% ABV, but same general balance. Declined in popularity in second half of 20th century, and now nearly extinct.

Characteristic Ingredients

English pale ale malt as a base with a healthy proportion of darker caramel malts and often some roasted (black) malt and wheat malt (this is Mann’s traditional grist – others can rely on dark sugars for color and flavor). Moderate to high carbonate water. English hop varieties are most authentic, though with low flavor and bitterness almost any type could be used. Post-fermentation sweetening with lactose or artificial sweeteners, or sucrose (if pasteurized).

Style Comparison

May seem somewhat like a less roasty version of a sweet stout (and lower-gravity, at least for US sweet stout examples) or a sweet version of a dark mild.

Vital Statistics

IBU

15 - 20

SRM

22 - 35

OG

1.033 - 1.038

FG

1.012 - 1.015

ABV

2.8% - 3.6%

Commercial Examples

Harveys Bloomsbury Brown Ale, Mann's Brown Ale.

Style Attributes

british-isles, brown-ale-family, dark-color, historical-style, malty, session-strength, sweet, top-fermented

27A. Historical Beer: London Brown Ale

Overall Impression

A luscious, sweet, malty, low-alcohol dark brown ale, with caramel and toffee malt complexity and a sweet-tasting finish.

Appearance

Medium to very dark brown color, but can be almost black. Nearly opaque, although should be relatively clear if visible. Low to moderate off-white to tan head.

Aroma

Moderate malty-sweet aroma, often with a rich, caramel, or toffee-like character. Low to medium fruity esters, often dark fruit like plums. Very low earthy or floral hop aroma optional.

Flavor

Deep, caramel or toffee sweet malty flavor on the palate, lasting into the finish, often with hints of biscuit and coffee. Some dark fruit esters can be present; relatively clean fermentation profile for an English ale. Low bitterness. Low earthy or floral hop flavor optional, but rare. Moderately-low roasty or bitter black malt flavor optional. Moderately sweet finish with a smooth, malty aftertaste. May have a sugary-sweet flavor.

Mouthfeel

Medium body, but the residual sweetness may give a heavier impression. Medium-low to medium carbonation. Quite creamy and smooth in texture, particularly for its gravity.

Comments

Increasingly rare; Mann’s has over 90% market share in Britain, but in a vanishingly small segment. Always bottled. Frequently used as a sweet mixer with cask mild and bitter in pubs. Commercial versions can be pasteurized and back-sweetened, which gives more of a sugary-sweet flavor.

History

Developed by Mann’s as a bottled product in 1902. Claimed at the time to be “the sweetest beer in London.” Pre-WWI versions were around 5% ABV, but same general balance. Declined in popularity in second half of 20th century, and now nearly extinct.

Characteristic Ingredients

English pale ale malt as a base with a large proportion of darker caramel malts and often some black and wheat malts (this is Mann’s traditional grist – others can rely on dark sugars for color and flavor). Moderate to high carbonate water. English hops. Post-fermentation sweetening with lactose or artificial sweeteners, or sucrose, if pasteurized.

Style Comparison

May seem somewhat like a less roasty version of a Sweet Stout (and lower-gravity, at least for US sweet stout examples) or a sweet version of a Dark Mild.

Vital Statistics

IBU

15 - 20

SRM

22 - 35

OG

1.033 - 1.038

FG

1.012 - 1.015

ABV

2.8% - 3.6%

Commercial Examples

Harveys Bloomsbury Brown Ale, Mann's Brown Ale.

Past Revision

Historical Beer: London Brown Ale (2015)

Style Attributes

british-isles, brown-ale-family, dark-color, historical-style, malty, session-strength, sweet, top-fermented

27A. Historical Beer: Piwo Grodziskie

Overall Impression

A low-gravity, highly-carbonated, light-bodied ale combining an oak-smoked flavor with a clean hop bitterness. Highly sessionable.

Appearance

Pale yellow to medium gold in color with excellent clarity. A tall, billowy, white, tightly-knit head with excellent retention is distinctive. Murkiness is a fault.

Aroma

Low to moderate oak wood smoke is the most prominent aroma component, but can be subtle and hard to detect. A low spicy, herbal, or floral hop aroma is typically present, and should be lower than or equal to the smoke in intensity. Hints of grainy wheat are also detected in the best examples. The aroma is otherwise clean, although light pome fruit esters (especially ripe red apple or pear) are welcome. No acidity. Slight water-derived sulfury notes may be present.

Flavor

Moderately-low to medium oak smoke flavor up front which carries into the finish; the smoke can be stronger in flavor than in aroma. The smoke character is gentle, should not be acrid, and can lend an impression of sweetness. A moderate to strong bitterness is readily evident which lingers through the finish. The overall balance is toward bitterness. Low but perceptible spicy, herbal, or floral hop flavor. Low grainy wheat character in the background. Light pome fruit esters (red apple or pear) may be present. Dry, crisp finish. No sourness.

Mouthfeel

Light in body, with a crisp and dry finish. Carbonation is quite high and can add a slight carbonic bite or prickly sensation. No noticeable alcohol warmth.

Comments

Pronounced in English as “pivo grow-JEES-kee-uh” (meaning: Grodzisk beer). Known as Grätzer (pronounced “GRATE-sir”) in German-speaking countries, and in some beer literature. Traditionally made using a multi-step mash, a long boil (~2 hours), and multiple strains of ale yeast. The beer is never filtered but Isinglass is used to clarify before bottle conditioning. Traditionally served in tall conical glassware to accommodate the vigorous foam stand.

History

Developed as a unique style centuries ago in the Polish city of Grodzisk (known as Grätz when ruled by Prussia and Germany). Its fame and popularity rapidly extended to other parts of the world in the late 19th and early 20th century. Regular commercial production declined after WWII and ceased altogether in the early-mid 1990s. This style description describes the traditional version during its period of greatest popularity.

Characteristic Ingredients

Grain bill usually consists entirely of oak-smoked wheat malt. Oak-smoked wheat malt has a different (and less intense) smoke character than German beechwood-smoked barley malt; it has a drier, crisper, leaner quality – a bacon/ham smoke flavor is inappropriate. Saazer-type hops (Polish, Czech or German), moderate hardness sulfate water, and a relatively clean and attenuative continental ale yeast fermented at moderate ale temperatures are traditional. German hefeweizen yeast or other strains with a phenol or strong ester character are inappropriate.

Style Comparison

Similar in strength to a Berliner Weisse, but never sour. Has a smoked character but less intense than in a Rauchbier.

Vital Statistics

IBU

20 - 35

SRM

3 - 6

OG

1.028 - 1.032

FG

1.006 - 1.012

ABV

2.5% - 3.3%

Style Attributes

bitter, central-europe, historical-style, pale-color, session-strength, smoke, top-fermented, wheat-beer-family

27A. Historical Beer: Piwo Grodziskie

Overall Impression

A low-gravity, bitter, oak-smoked historical central European wheat beer with a clean fermentation profile and no sourness. Highly carbonated, dry, crisp, and refreshing.

Appearance

Pale yellow to gold in color with excellent clarity. A tall, billowy, white, tightly-knit head with excellent retention is distinctive. Murkiness is a fault.

Aroma

Low to moderate oak wood smoke is the most prominent aroma component, but can be subtle and hard to detect. A low spicy, herbal, or floral hop aroma is typically present, and should be lower than or equal to the smoke in intensity. Hints of grainy wheat are also detected in the best examples. The aroma is otherwise clean, although light pome fruit esters (especially ripe red apple or pear) are welcome. No acidity. Light sulfur optional.

Flavor

Moderately-low to medium oak smoke flavor up front which carries into the finish; the smoke can be stronger in flavor than in aroma. The smoke character is gentle, should not be acrid, and can lend an impression of sweetness. A moderate to strong bitterness is readily evident which lingers through the finish. The overall balance is toward bitterness. Low but perceptible spicy, herbal, or floral hop flavor. Low grainy wheat character in the background. Light pome fruit esters (red apple or pear) may be present. Dry, crisp finish. No sourness.

Mouthfeel

Light in body, with a crisp and dry finish. Carbonation is quite high and can add a slight carbonic bite or prickly sensation. No alcohol warmth.

Comments

Pronounced in English as “pivo grow-JEES-kee-uh” (meaning: Grodzisk beer). Known as Grätzer (pronounced “GRATE-sir”) in German-speaking countries, and in some beer literature. Traditionally made using a multi-step mash, a long boil (~2 hours), and multiple strains of ale yeast. The beer is never filtered but Isinglass is used to clarify before bottle conditioning. Traditionally served in tall conical glassware to accommodate the vigorous foam stand.

History

Developed as a unique style centuries ago in the Polish city of Grodzisk (known as Grätz when ruled by Prussia and Germany). Its fame and popularity rapidly extended to other parts of the world in the late 19th and early 20th century. Regular commercial production declined after WWII and ceased in the 1990s. This style description describes the traditional version during its period of greatest popularity.

Characteristic Ingredients

Oak-smoked wheat malt, which has a less intense smoke character than German Rauchmalz, and a drier, crisper, leaner quality – a smoky bacon or ham flavor is inappropriate. Traditional Polish, Czech or German hops. Moderate hardness sulfate water. Clean, attenuative ale yeast; Weizen yeast inappropriate.

Style Comparison

Similar in strength to a Berliner Weisse, but never sour and much more bitter. Has a smoked character but less intense than in a Rauchbier. Lower gravity than a Lichtenhainer, but more bitter and not sour. More bitter than a Gose, but no salt and spices.

Vital Statistics

IBU

20 - 35

SRM

3 - 6

OG

1.028 - 1.032

FG

1.006 - 1.012

ABV

2.5% - 3.3%

Commercial Examples

Live Oak Grodziskie.

Past Revision

Historical Beer: Piwo Grodziskie (2015)

Style Attributes

bitter, central-europe, historical-style, pale-color, session-strength, smoke, top-fermented, wheat-beer-family

27A. Historical Beer: Pre-Prohibition Lager

Overall Impression

A clean, refreshing, but bitter pale lager, often showcasing a grainy-sweet corn flavor. All malt or rice-based versions have a crisper, more neutral character. The higher bitterness level is the largest differentiator between this style and most modern mass-market pale lagers, but the more robust flavor profile also sets it apart.

Appearance

Yellow to deep gold color. Substantial, long lasting white head. Bright clarity.

Aroma

Low to medium grainy, corn-like or sweet maltiness may be evident (although rice-based beers are more neutral). Medium to moderately high hop aroma, with a range of character from rustic to floral to herbal/spicy; a fruity or citrusy modern hop character is inappropriate. Clean lager character. Low DMS is acceptable. May show some yeast character, as with modern American lagers; allow for a range of subtle supporting yeast notes.

Flavor

Medium to medium-high maltiness with a grainy flavor, and optionally a corn-like roundness and impression of sweetness. Substantial hop bitterness stands up to the malt and lingers through the dry finish. All malt and rice-based versions are often crisper, drier, and generally lack corn-like flavors. Medium to high hop flavor, with a rustic, floral, or herbal/spicy character. Medium to high hop bitterness, which should neither be overly coarse nor have a harsh aftertaste. Allow for a range of lager yeast character, as with modern American lagers, but generally fairly neutral.

Mouthfeel

Medium body with a moderately rich, creamy mouthfeel. Smooth and well-lagered. Medium to high carbonation levels.

Comments

The classic American Pilsner was brewed both pre-Prohibition and post-Prohibition with some differences. OGs of 1.050–1.060 would have been appropriate for pre-Prohibition beers while gravities dropped to 1.044–1.048 after Prohibition. Corresponding IBUs dropped from a pre-Prohibition level of 30–40 to 25–30 after Prohibition.

History

A version of Pilsner brewed in the USA by immigrant German brewers who brought the process and yeast with them, but who had to adapt their recipes to work with native hops and malt. This style died out after Prohibition but was resurrected by homebrewers in the 1990s. Few commercial versions are made, so the style still remains mostly a homebrew phenomenon.

Characteristic Ingredients

Six-row barley with 20% to 30% flaked maize (corn) or rice to dilute the excessive protein levels; modern versions may be all malt. Native American hops such as Clusters, traditional continental hops, or modern noble-type crosses are also appropriate. Modern American hops such as Cascade are inappropriate. Water with a high mineral content can lead to an unpleasant coarseness in flavor and harshness in aftertaste. A wide range of lager yeast character can be exhibited, although modern versions tend to be fairly clean.

Style Comparison

Similar balance and bitterness as modern Czech Premium Pale Lagers, but exhibiting native American grains and hops from the era before US Prohibition. More robust, bitter, and flavorful than modern American pale lagers, and often with higher alcohol.

Vital Statistics

IBU

25 - 40

SRM

3 - 6

OG

1.044 - 1.060

FG

1.010 - 1.015

ABV

4.5% - 6%

Commercial Examples

Anchor California Lager, Coors Batch 19, Little Harpeth Chicken Scratch.

Style Attributes

bitter, bottom-fermented, historical-style, hoppy, lagered, north-america, pale-color, pilsner-family, standard-strength

27A. Historical Beer: Pre-Prohibition Lager

Overall Impression

A bitter and hoppy pale American adjunct lager, often with a robust, corny flavor profile, although more crisp and neutral-tasting versions exist.

Appearance

Yellow to deep gold color. Substantial, long lasting white head. Bright clarity.

Aroma

Low to medium grainy maltiness. Low to moderate corn-like sweetness optional. Medium to moderately-high rustic, floral, herbal, or spicy hop aroma, not modern fruity or citrusy varieties. Clean fermentation profile. May show some yeast character, similar to modern American Lager. Low DMS acceptable.

Flavor

Medium to medium-high maltiness with a grainy flavor. Optional corn-like roundness and impression of sweetness. Substantial hop bitterness stands up to the malt and lingers through the dry, soft to crisp finish. Medium to high rustic, floral, herbal, or spicy hop flavor. Medium to high bitterness that is clean not coarse. No harsh aftertaste. Generally neutral fermentation profile, but some yeast character similar to American Lager is allowable.

Mouthfeel

Medium to medium-full body with a moderately rich and creamy mouthfeel. Smooth and well-lagered. Medium to high carbonation levels.

Comments

Sometimes called Classic American Pilsner. Rice-based versions have a crisper, more neutral character, and lack corn-like flavors.

History

An adaptation of continental lagers by immigrant German brewers in the mid-1800s in the US. Became most popular by the 1870s, but weakened in strength, bitterness, and popularity after Prohibition, and was largely replaced by Standard American Lager. Resurrected by homebrewers in the mid-1990s, but few commercial examples exist.

Characteristic Ingredients

Six-row barley. Corn or rice adjuncts, up to 30%. Traditional American or Continental hops. Modern American hops are inappropriate. Lager yeast.

Style Comparison

Similar balance and bitterness as modern Czech Premium Pale Lagers, but exhibiting native American grains and hops from the era before US Prohibition. More robust, bitter, and flavorful than modern pale American Lagers, often with higher alcohol.

Vital Statistics

IBU

25 - 40

SRM

3 - 6

OG

1.044 - 1.060

FG

1.010 - 1.015

ABV

4.5% - 6%

Commercial Examples

Capital Supper Club, Coors Batch 19, Little Harpeth Chicken Scratch, Schell Deer Brand, Urban Chestnut Forest Park Pilsner.

Past Revision

Historical Beer: Pre-Prohibition Lager (2015)

Style Attributes

bitter, bottom-fermented, historical-style, hoppy, lagered, north-america, pale-color, pilsner-family, standard-strength

27A. Historical Beer: Pre-Prohibition Porter

Overall Impression

An American adaptation of English Porter using American ingredients, including adjuncts.

Appearance

Medium to dark brown, though some examples can be nearly black in color, with ruby or mahogany highlights. Relatively clear. Light to medium tan head which will persist in the glass.

Aroma

Base grainy malt aroma with low levels of dark malt (slight burnt or chocolate notes). Low hop aroma. Low to moderate low levels of DMS acceptable. May show low levels of caramel and biscuit aroma. No to very low esters. Light adjunct (licorice, molasses) aroma acceptable. Diacetyl low to none. Clean lager profile acceptable.

Flavor

Grainy base malt flavor, with low levels of chocolate or burnt black malt notes, along with low levels of caramel, biscuit, licorice, and toast notes. Corn/DMS flavor acceptable at low to moderate levels. American hop bitterness low to moderate and American hop flavor low to none. Balance is typically even between malt and hops, with a moderate dry finish.

Mouthfeel

Medium light to medium body, moderate carbonation, low to moderate creaminess. May have a slight astringency from the dark malts.

Comments

Also sometimes known as Pennsylvania Porter or East Coast Porter.

History

Commercially brewed in Philadelphia during the revolutionary period, the beer gained wide acceptance in the newly formed mid-Atlantic states, and was endorsed by President George Washington.

Characteristic Ingredients

Two and six row malt (or a combination of both) are used, along with low percentages of dark malts including black, chocolate, and brown malt (roasted barley is not typically used). Adjuncts are acceptable, including corn, brewers licorice, molasses, and porterine. More historical versions will have up to twenty percent adjuncts. Lager or ale yeast. Emphasis on historical or traditional American bittering hops (Cluster, Willamette, Cascade), though finishing and flavor hops may vary.

Style Comparison

Smoother and less hoppy-bitter than a (modern) American Porter, less caramelly than an English Porter with more of an adjunct/lager character.

Vital Statistics

IBU

20 - 30

SRM

18 - 30

OG

1.046 - 1.060

FG

1.010 - 1.016

ABV

4.5% - 6%

Commercial Examples

Stegmaier Porter, Yuengling Porter.

Style Attributes

any-fermentation, dark-color, historical-style, malty, north-america, porter-family, standard-strength

27A. Historical Beer: Pre-Prohibition Porter

Overall Impression

A historical American adaptation of English Porter by German immigrants using American ingredients, including adjuncts.

Appearance

Medium to dark brown, though some examples can be nearly black in color, with ruby or mahogany highlights. Relatively clear. Light to medium tan head, persistent.

Aroma

Grainy malt aroma with low levels of chocolate, caramel, biscuit, burnt sugar, licorice, or slightly burnt malt. Low hop aroma. Low to moderate low levels of corn or DMS acceptable. No to very low esters. Diacetyl low to none. Clean lager fermentation profile acceptable.

Flavor

Moderate grainy-bready malt flavor, with low levels of chocolate, burnt malt, burnt sugar, caramel, biscuit, licorice, molasses, or toast. Corn or DMS flavor acceptable at low to moderate levels. Medium-low to moderate bitterness. Low floral, spicy, or earthy hop flavor optional. Balance is typically even between malt and hops, with a moderately dry finish. Clean fermentation profile, but faint esters are allowable.

Mouthfeel

Medium-light to medium body. Moderate carbonation. Low to moderate creaminess. May have a slight dark malt astringency.

Comments

Also sometimes known as Pennsylvania Porter or East Coast Porter. This style does not describe colonial-era products.

History

Commercially brewed in Philadelphia during the revolutionary period as an adaptation of English beer. Evolved later as German immigrants applied lager brewing methods during the second half of the 1800s. Prohibition ended most porter brewing in the US, except in a few regional Northeast and Mid-Atlantic states where it was most popular.

Characteristic Ingredients

Two row or six row malt. Low percentages of dark malts including black, chocolate, and brown malt (roasted barley is not typically used). Adjuncts are acceptable, including corn, brewers licorice, molasses, and porterine. More historical versions will have up to twenty percent adjuncts. Lager or ale yeast. Historical or traditional American bittering hops, American or German finishing hops.

Style Comparison

Smoother and less hoppy-bitter than a (modern) American Porter. Less caramelly and smoother than an English Porter with more of an adjunct or lager character. More bitterness and roast than an International Dark Lager.

Vital Statistics

IBU

20 - 30

SRM

20 - 30

OG

1.046 - 1.060

FG

1.010 - 1.016

ABV

4.5% - 6%

Commercial Examples

Stegmaier Porter, Yuengling Porter.

Past Revision

Historical Beer: Pre-Prohibition Porter (2015)

Style Attributes

any-fermentation, dark-color, historical-style, malty, north-america, porter-family, standard-strength

27A. Historical Beer: Roggenbier

Overall Impression

A dunkelweizen made with rye rather than wheat, but with a greater body and light finishing hops.

Appearance

Light coppery-orange to very dark reddish or coppery-brown color. Large creamy off-white to tan head, quite dense and persistent (often thick and rocky). Cloudy, hazy appearance.

Aroma

Light to moderate spicy rye aroma intermingled with light to moderate weizen yeast aromatics (spicy clove and fruity esters, either banana or citrus). Light spicy, floral, or herbal hops are acceptable.

Flavor

Grainy, moderately-low to moderately-strong spicy rye flavor, often having a hearty flavor reminiscent of rye or pumpernickel bread. Medium to medium-low bitterness allows an initial malt sweetness (sometimes with a bit of caramel) to be tasted before yeast and rye character takes over. Low to moderate weizen yeast character (banana, clove), although the balance can vary. Medium-dry, grainy finish with a lightly bitter (from rye) aftertaste. Low to moderate spicy, herbal, or floral hop flavor acceptable, and can persist into aftertaste.

Mouthfeel

Medium to medium-full body. High carbonation. Moderately creamy.

Comments

Rye is a huskless grain and is difficult to mash, often resulting in a gummy mash texture that is prone to sticking. Rye has been characterized as having the most assertive flavor of all cereal grains. It is inappropriate to add caraway seeds to a roggenbier (as some American brewers do); the rye character is traditionally from the rye grain only.

History

A specialty German rye beer originally brewed in Regensburg, Bavaria. Never a widely popular style, it has all but disappeared in modern times.

Characteristic Ingredients

Malted rye typically constitutes 50% or greater of the grist (some versions have 60-65% rye). Remainder of grist can include pale malt, Munich malt, wheat malt, crystal malt and/or small amounts of debittered dark malts for color adjustment. Weizen yeast provides distinctive banana esters and clove phenols. Light usage of Saazer-type hops in bitterness, flavor and aroma. Lower fermentation temperatures accentuate the clove character by suppressing ester formation. Decoction mash traditionally used (as with weissbiers).

Style Comparison

A more distinctive variant of a dunkelweizen using malted rye instead of malted wheat. American Rye Beers will not have the weizen yeast character, and likely more hops.

Vital Statistics

IBU

10 - 20

SRM

14 - 19

OG

1.046 - 1.056

FG

1.010 - 1.014

ABV

4.5% - 6%

Commercial Examples

Thurn und Taxis Roggen.

Style Attributes

amber-color, central-europe, historical-style, standard-strength, top-fermented, wheat-beer-family

27A. Historical Beer: Roggenbier

Overall Impression

A Dunkles Weissbier made with rye rather than wheat, but with a greater body and light finishing hops. The rye gives a bready and peppery flavor, a creamy body, and a dry, grainy finish that blends with the distinctive banana-and-clove weizen yeast character.

Appearance

Light coppery-orange to very dark reddish or coppery-brown color. Large creamy off-white to tan head, quite dense and persistent, often thick and rocky. Cloudy, hazy appearance.

Aroma

Light to moderate spicy rye aroma (like black pepper) intermingled with light to moderate weizen yeast aromatics (spicy clove and fruity esters, either banana or citrus). Light spicy, floral, or herbal hops are acceptable.

Flavor

Grainy, moderately-low to moderately-strong spicy-peppery rye flavor, often having a hearty flavor reminiscent of rye or pumpernickel bread. Medium to medium-low bitterness allows an initial malt sweetness (sometimes with a bit of caramel) to be tasted before yeast and peppery rye character takes over. Low to moderate banana-and-clove weizen yeast character, although the balance can vary. Medium-dry, grainy finish with a lightly bitter (from rye) aftertaste. Low to moderate spicy, herbal, or floral hop flavor acceptable, and can persist into aftertaste.

Mouthfeel

Medium to medium-full body. High carbonation. Moderately creamy.

Comments

Rye is a huskless grain and is difficult to mash, often resulting in a gummy mash texture that is prone to sticking. Rye has been characterized as having the most assertive flavor of all cereal grains. It is inappropriate to add caraway seeds, as some American brewers do; the spicy rye character is traditionally from the rye grain only.

History

A specialty German rye beer originally brewed in Regensburg, Bavaria in 1988 by Schierlinger. After eventual purchase by Paulaner, the beer is now positioned as a regional brand and thus hard to find as an export.

Characteristic Ingredients

Malted rye, up to 60% of the grist. Pale and wheat malts. Crystal-type malts and debittered dark malts can be used. Weizen yeast. German or Czech hops. Patented decoction type mash.

Style Comparison

A more distinctive variant of a Dunkles Weissbier using malted rye instead of malted wheat. American Rye Beers will not have the weizen yeast character, and likely more hops.

Vital Statistics

IBU

10 - 20

SRM

14 - 19

OG

1.046 - 1.056

FG

1.010 - 1.014

ABV

4.5% - 6%

Commercial Examples

Thurn und Taxis Roggen.

Past Revision

Historical Beer: Roggenbier (2015)

Style Attributes

amber-color, central-europe, historical-style, standard-strength, top-fermented, wheat-beer-family