1. Standard American Beer

This category describes everyday American beers that have a wide public appeal. Containing both ales and lagers, the beers of this category are not typically complex, and have smooth, accessible flavors. The ales tend to have lager-like qualities, or are designed to appeal to mass-market lager drinkers as crossover beers. Mass-market beers with a more international appeal or origin are described in the International Lager category.

1A. American Light Lager

Overall Impression

A highly carbonated, very light-bodied, nearly flavorless lager designed to be consumed very cold. Very refreshing and thirst-quenching.

Appearance

Very pale straw to pale yellow color. White, frothy head seldom persists. Very clear.

Aroma

Low malt aroma optional, but may be perceived as grainy, sweet, or corn-like, if present. Light spicy, floral, or herbal hop aroma optional. While a clean fermentation profile is desirable, a light amount of yeast character is not a fault.

Flavor

Relatively neutral palate with a crisp, dry finish and a low to very low grainy or corn-like flavor that might be perceived as sweetness due to the low bitterness. Low floral, spicy, or herbal hop flavor optional, but is rarely strong enough to detect. Low to very low bitterness. Balance may vary from slightly malty to slightly bitter, but is usually close to even. High carbonation may accentuate the crispness of the dry finish. Clean fermentation profile.

Mouthfeel

Very light, sometimes watery, body. Very highly carbonated with slight carbonic bite on the tongue.

Comments

Designed to appeal to as broad a range of the general public as possible. Strong flavors are a fault. With little malt or hop flavor, the yeast character often is what most differentiates brands.

History

Coors briefly made a light lager in the early 1940s. Modern versions were first produced by Rheingold in 1967 to appeal to diet-conscious drinkers, but only became popular starting in 1973 after Miller Brewing acquired the recipe and marketed the beer heavily to sports fans with the “tastes great, less filling” campaign. Beers of this genre became the largest sellers in the United States in the 1990s.

Characteristic Ingredients

Two- or six-row barley with up to 40% rice or corn as adjuncts. Additional enzymes can further lighten the body and lower carbohydrates. Lager yeast. Negligible hops.

Style Comparison

A lighter-bodied, lower-alcohol, lower calorie version of an American Lager. Less hop character and bitterness than a German Leichtbier.

Vital Statistics

IBU

8 - 12

SRM

2 - 3

OG

1.028 - 1.040

FG

0.998 - 1.008

ABV

2.8% - 4.2%

Commercial Examples

Bud Light, Coors Light, Grain Belt Premium Light American Lager, Michelob Light, Miller Lite, Old Milwaukee Light.

1B. American Lager

Overall Impression

A very pale, highly-carbonated, light-bodied, well-attenuated lager with a very neutral flavor profile and low bitterness. Served very cold, it can be a very refreshing and thirst-quenching drink.

Appearance

Very pale straw to medium yellow color. White, frothy head seldom persists. Very clear.

Aroma

Low malt aroma optional, but may be perceived as grainy, sweet, or corn-like, if present. Light spicy or floral hop aroma optional. While a clean fermentation profile is desirable, a light amount of yeast character is not a fault.

Flavor

Relatively neutral palate with a crisp, dry finish and a moderately-low to low grainy or corn-like flavor that might be perceived as sweetness due to the low bitterness. Moderately low hop flavor optional, with a floral, spicy, or herbal quality, if strong enough to distinguish. Low to medium-low bitterness. Balance may vary from slightly malty to slightly bitter, but is usually close to even. High carbonation may accentuate the crispness of the dry finish. Clean fermentation profile.

Mouthfeel

Low to medium-low body. Very highly carbonated with slight carbonic bite on the tongue.

Comments

Often what non-craft beer drinkers expect to be served if they order beer in the United States. May be marketed as Pilsner outside Europe, but should not be confused with traditional examples. Strong flavors are a fault. With little malt or hop flavor, the yeast character is what most frequently differentiates brands.

History

Evolved from Pre-Prohibition Lager (see Category 27) in the US after Prohibition and World War II. Surviving breweries consolidated, expanded distribution, and heavily promoted a beer style that appealed to a broad range of the population. Became the dominant beer style for many decades, and spawned many international rivals who would develop similarly bland products for the mass market supported by heavy advertising.

Characteristic Ingredients

Two- or six-row barley with up to 40% rice or corn as adjuncts. Lager yeast. Light use of hops.

Style Comparison

Stronger, more flavor and body than an American Light Lager. Less bitterness and flavor than an International Pale Lager. Significantly less flavor, hops, and bitterness than traditional European Pilsners.

Vital Statistics

IBU

8 - 18

SRM

2 - 3.5

OG

1.040 - 1.050

FG

1.004 - 1.010

ABV

4.2% - 5.3%

Commercial Examples

Budweiser, Coors Original, Grain Belt Premium Lager, Miller High Life, Old Style, Pabst Blue Ribbon, Special Export.

1C. Cream Ale

Overall Impression

A clean, well-attenuated, highly carbonated, flavorful American “lawnmower” beer. Easily drinkable, smooth, and refreshing, with more character than typical American lagers, yet still subtle and restrained.

Appearance

Pale straw to light gold color, although usually on the pale side. Low to medium head with medium to high carbonation. Fair head retention. Brilliant, sparkling clarity. Effervescent.

Aroma

Medium-low to low malt notes, with a sweet, corn-like aroma. Low DMS optional. Medium-low hop aroma optional, using any variety but floral, spicy, or herbal notes are most common. Overall, has a subtle, balanced aroma. Low fruity esters optional.

Flavor

Low to medium-low hop bitterness. Low to moderate malty sweetness, varying with gravity and attenuation. The malt is generally neutral, possibly grainy or crackery. Usually well-attenuated. Balanced palate, with hops only enough to support the malt. A low to moderate corny flavor is commonly found, but light DMS is optional. Finish can vary from somewhat light, dry, and crisp to faintly sweet. Clean fermentation profile, but low fruity esters are optional. Low to medium-low hop flavor of any variety, but typically floral, spicy, or herbal. Subtle.

Mouthfeel

Generally light and crisp, although body can reach medium. Smooth mouthfeel with medium to high attenuation; higher attenuation levels can lend a “thirst quenching” quality. High carbonation.

Comments

Most commercial examples are in the 1.050–1.053 OG range, and bitterness rarely rises above 20 IBUs.

History

A sparkling or present-use ale from the second half of the 1800s that survived prohibition. An ale brewed to compete with lagers brewed in Canada and the US Northeast, Mid-Atlantic, and Midwest states.

Characteristic Ingredients

American six-row malt, or a combination of six-row and North American two-row. Up to 20% maize in the mash, and up to 20% sugar in the boil. Any variety of hops, often rustic American or Continental. Clean ale yeast, or a mix of ale and lager beer.

Style Comparison

Similar to a Standard American Lager, but with more character. Lighter body, smoother, and more carbonated than a Blonde Ale. May seem like a somewhat subtle Kölsch.

Vital Statistics

IBU

8 - 20

SRM

2 - 5

OG

1.042 - 1.055

FG

1.006 - 1.012

ABV

4.2% - 5.6%

Commercial Examples

Genesee Cream Ale, Liebotschaner Cream Ale, Little Kings Cream Ale, Kiwanda Pre-Prohibition Cream Ale, Sleeman Cream Ale, Sun King Sunlight Cream Ale.

Past Revision

Cream Ale (2015)

1D. American Wheat Beer

Overall Impression

A pale, refreshing grainy, doughy, or bready wheat beer with a clean fermentation profile and a variable hop character and bitterness. Its lighter body and higher carbonation contribute to its easy-drinking nature.

Appearance

Usually pale yellow to gold. Clarity may range from brilliant to hazy with yeast approximating a Weissbier. Big, long-lasting white head.

Aroma

Low to moderate grainy, bready, or doughy wheat character. A light to moderate malty sweetness is acceptable. Moderate esters optional, usually a neutral profile; banana is inappropriate. Low to moderate citrusy, spicy, floral, or fruity hop aroma. Not typically dry-hopped. No clove phenols.

Flavor

Light to moderately-strong bready, doughy, or grainy wheat flavor, which can linger into the finish. May have a moderate malty sweetness or can finish quite dry and crisp. Low to moderate hop bitterness, sometimes lasting into the finish. Balance is usually even, but may be slightly bitter. Low to moderate citrusy, spicy, floral, or fruity hop flavor. Moderate esters optional. No banana. No clove phenols.

Mouthfeel

Medium-light to medium body. Medium-high to high carbonation. Slight creaminess is optional; wheat beers sometimes have a soft, ‘fluffy’ impression.

Comments

Different variations exist, from an easy-drinking fairly sweet beer to a dry, aggressively-hopped beer with a strong wheat flavor. American Rye beers should be entered as 31A Alternative Grain Beer.

History

An American craft beer adaptation of the Weissbier style using a cleaner yeast and more hops, first produced by Anchor in 1984 and later widely popularized by Widmer.

Characteristic Ingredients

Clean American ale or lager yeast. German Weissbier yeast is inappropriate. Wheat malt (often 30–50%, lower than is typical in Weissbier). American, German, or New World hops.

Style Comparison

More hop character and less yeast character than Weissbier. Never with the banana and clove character of Weissbier. Generally has the same range and balance as Blonde Ales, but with a wheat character as the primary malt flavor.

Vital Statistics

IBU

15 - 30

SRM

3 - 6

OG

1.040 - 1.055

FG

1.008 - 1.013

ABV

4% - 5.5%

Commercial Examples

Bell’s Oberon, Boulevard Unfiltered Wheat Beer, GoodLife Sweet As! Pacific Ale, Goose Island 312 Urban Wheat Ale, Widmer Hefeweizen.

2. International Lager

International lagers are the premium, industrial, mass-market lagers produced in most countries in the world. Whether developed from American or European styles, they all tend to have a fairly uniform character and are heavily marketed. Loosely derived from original Pilsner-type lagers, with colored variations having additional malt flavors while retaining a broad appeal. In many countries, the styles will be referred to by their local country names. The use of the term “international” doesn’t mean that any beers are actually labeled as such, but is more of a categorization of similar beers produced worldwide.

2A. International Pale Lager

Overall Impression

A highly-attenuated pale lager without strong flavors, typically well-balanced and highly carbonated. Served cold, it is refreshing and thirst-quenching.

Appearance

Pale straw to gold color. White, frothy head may not be long lasting. Very clear.

Aroma

Low to medium-low grainy-malty or slightly corny-sweet malt aroma. Very low to medium spicy, floral, or herbal hop aroma. Clean fermentation profile.

Flavor

Low to moderate levels of grainy-malt flavor, medium-low to medium bitterness, with a crisp, dry, well-attenuated finish. The grain character can be somewhat neutral, or show a light bready-crackery quality. Moderate corny or malty sweetness optional. Medium floral, spicy, or herbal hop flavor optional. Balance may vary from slightly malty to slightly bitter, but is usually relatively close to even. Neutral aftertaste with light malt and sometimes hop flavors.

Mouthfeel

Light to medium body. Moderately high to highly carbonated. Can have a slight carbonic bite on the tongue.

Comments

Tends to have fewer adjuncts than American Lagers. They may be all-malt, although strong flavors are still a fault. A broad category of international mass-market lagers ranging from up-scale American lagers to the typical “import” or “green bottle” international beers found in America and many export markets. Often confusingly labeled as a “Pilsner.” Any skunkiness in commercial beers is a handling fault, not a characteristic of the style.

History

In the United States, developed as a premium version of the standard American lager, with a similar history. Outside the US, developed either as an imitation of American-style lagers, or as a more accessible (and often drier and less bitter) version of a Pilsner-type beer. Often heavily marketed and exported by large industrial or multi-national breweries.

Characteristic Ingredients

Two- or six-row barley. May use rice, corn, or sugar as adjuncts, but are generally all malt.

Style Comparison

Generally more bitter and filling than American Lager. Less hoppy and bitter than a German Pils. Less body, malt flavor, and hop character than a Czech Premium Pale Lager. More robust versions can approach a Munich Helles in flavor, but with more of an adjunct quality.

Entry Instructions

Entrant may specify regional variations, if desired (Mexican lager, Dutch lager, etc.).

Vital Statistics

IBU

18 - 25

SRM

2 - 6

OG

1.042 - 1.050

FG

1.008 - 1.012

ABV

4.5% - 6%

Commercial Examples

Asahi Super Dry, Birra Moretti, Corona Extra, Devils Backbone Gold Leaf Lager, Full Sail Session Premium Lager, Heineken, Red Stripe, Singha.

2B. International Amber Lager

Overall Impression

A smooth, easily-drinkable, malty amber lager with a flavorful caramel or toast character. Usually fairly well-attenuated, often with an adjunct quality and restrained bitterness.

Appearance

Golden-amber to reddish-copper color. Bright clarity. White to off-white foam stand which may not last.

Aroma

Low to moderate grainy malt aroma often with very low to moderate caramel or toasty malt accents. Occasionally, nutty or biscuity, but never roasty. Low, unobtrusive floral or spicy hop aroma. Clean fermentation profile.

Flavor

Low to moderate malt flavor, often with caramel or toasty-bready flavors. Low to medium-low corny sweetness optional. Low to moderate bitterness, giving the beer a malty to fairly even balance. Low to moderate spicy, herbal, or floral hop flavor. Clean fermentation profile. The finish is moderately dry with a moderately malty aftertaste. The beer may seem a touch sweet if the bitterness level is low.

Mouthfeel

Light to medium body. Medium to high carbonation. Smooth. Some examples can be slightly creamy.

Comments

A wide spectrum of mass-market amber lagers either developed independently in various countries, or describing rather generic amber beers with more historical relevance that eventually changed into indistinguishable products in modern times.

History

Varies by country, but generally represents either an adaptation of the mass-market International Pale Lager, or an evolution of indigenous styles into more generic products.

Characteristic Ingredients

Two-row or six-row base malt. Color malts such as Victory, amber, or roast. May be all malt or use adjuncts. Sugars or coloring agents possible. Caramel malt. European or American hops.

Style Comparison

Less well-developed malt flavor than a Vienna Lager, often with an adjunct taste. Less robust flavor and bitterness than Altbier.

Vital Statistics

IBU

8 - 25

SRM

6 - 14

OG

1.042 - 1.055

FG

1.008 - 1.014

ABV

4.5% - 6%

Commercial Examples

Abita Amber Lager, Brooklyn Lager, Capital Wisconsin Amber Lager, Dos Equis Amber, Grain Belt NordEast, Yuengling Lager.

2C. International Dark Lager

Overall Impression

A darker, richer, and somewhat sweeter version of international pale lager with a little more body and flavor, but equally restrained in bitterness. The low bitterness leaves the malt as the primary flavor element, and the low hop levels provide very little in the way of balance.

Appearance

Deep amber to very dark brown with bright clarity and ruby highlights. Foam stand may not be long lasting, and is beige to light tan in color.

Aroma

Faint malt aroma. Medium-low roast and caramel malt aroma optional. Light spicy, herbal, or floral hop aroma optional. Clean fermentation profile.

Flavor

Low to medium sweet maltiness. Medium-low caramel or roasted malt flavors optional, possibly with hints of coffee, molasses, brown sugar, or cocoa. Low floral, spicy, or herbal hop flavor optional. Low to medium bitterness. May have a very light fruitiness. Moderately crisp finish. The balance is typically somewhat malty. Burnt or moderately strong roasted malt flavors are inappropriate.

Mouthfeel

Light to medium-light body. Smooth with a light creaminess. Medium to high carbonation.

Comments

A broad range of international lagers that are darker than pale, and not assertively bitter or roasted.

History

Darker versions of International Pale Lagers often created by the same large, industrial breweries and meant to appeal to a broad audience. Often either a colored or sweetened adaptation of the standard pale industrial lager, or a more broadly accessible (and inexpensive) version of more traditional dark lagers.

Characteristic Ingredients

Two- or six-row barley with corn, rice, or sugars adjuncts. Light use of caramel and darker roasted malts. Commercial versions may use coloring agents.

Style Comparison

Less flavor and richness than Munich Dunkel, Schwarzbier, or other dark lagers. Frequently uses adjuncts, as is typical of other International Lagers.

Vital Statistics

IBU

8 - 20

SRM

14 - 30

OG

1.044 - 1.056

FG

1.008 - 1.012

ABV

4.2% - 6%

Commercial Examples

Baltika #4 Original, Dixie Blackened Voodoo, Heineken Dark Lager, Saint Pauli Girl Dark, San Miguel Dark, Shiner Bock.

3. Czech Lager

Czech lagers are generally divided by gravity class (draft, lager, special) and color (pale, amber, dark). The Czech names for these categories are světlé (pale), polotmavé (amber), and tmavé (dark). The gravity classes are výčepní (draft, 7–10 °P), ležák (lager, 11–12 °P), and speciální (special, 13 °P+). Pivo is of course the Czech word for beer. The division into gravity classes is similar to the German groupings of schankbier, vollbier, and starkbier, although at different gravity ranges. Czech beers within the classes are often simply referenced by their gravity. There are often variations within the gravity-color groupings, particularly within the speciální class. The style guidelines combine some of these classes, while other beers in the Czech market are not described (such as the strong Czech Porter). This is not to imply that the categories below are the full coverage of Czech beers, simply a way of grouping some of the more commonly found types for judging purposes.

Czech lagers in general are differentiated from German and other Western lagers in that German lagers are almost always fully attenuated, while Czech lagers can have a slight amount of unfermented extract remaining in the finished beer. This helps provide a slightly higher finishing gravity (and thus slightly lower apparent attenuation), slightly fuller body and mouthfeel, and a richer, slightly more complex flavor profile in equivalent color and strength beers. German lagers tend to have a cleaner fermentation profile, while Czech lagers are often fermented cooler (7–10 °C) and for a longer time, and can have a light, barely noticeable (near threshold) amount of diacetyl that often is perceived more as a rounded body than overtly in aroma and flavor [significant buttery diacetyl is a flaw]. Czech lager yeast strains are not always as clean and attenuative as German strains, which helps achieve the higher finishing gravity (along with the mashing methods and cooler fermentation). Czech lagers are traditionally made with decoction mashes (often double decoction), even with modern malts, while most modern German lagers are made with infusion or step infusion mashes. These differences characterize the richness, mouthfeel, and flavor profile that distinguishes Czech lagers.

3A. Czech Pale Lager

Overall Impression

A lighter-bodied, rich, refreshing, hoppy, bitter pale Czech lager having the familiar flavors of the stronger Czech Premium Pale Lager (Pilsner-type) beer but in a lower alcohol, lighter-bodied, and slightly less intense format.

Appearance

Light yellow to deep gold color. Brilliant to very clear, with a long-lasting, creamy white head.

Aroma

Light to moderate bready-rich malt combined with light to moderate spicy or herbal hop bouquet; the balance between the malt and hops may vary. Faint hint of caramel is acceptable. Light (but never intrusive) diacetyl and light, fruity esters are optional. No sulfur.

Flavor

Medium-low to medium bready-rich malt flavor with a rounded, hoppy finish. Low to medium-high spicy or herbal hop flavor. Bitterness is prominent but never harsh. Flavorful and refreshing. Low diacetyl or fruity esters are optional, but should never be overbearing.

Mouthfeel

Medium-light to medium body. Moderate carbonation.

Comments

The Czech name of the style is světlé výčepní pivo.

History

Josef Groll initially brewed two types of pale beer in 1842–3, a výčepní and a ležák, with the smaller beer having twice the production; Evan Rail speculates that these were probably 10 °P and 12 °P beers, but that the výčepní could have been weaker. This is the most consumed type of beer in the Czech Republic at present.

Characteristic Ingredients

Soft water with low sulfate and carbonate content. Traditional Czech hops. Czech Pilsner malt. Czech lager yeast. Low ion water provides a distinctively soft, rounded hop profile despite high hopping rates.

Style Comparison

A lighter-bodied, lower-intensity, refreshing, everyday version of Czech Premium Pale Lager.

Vital Statistics

IBU

20 - 35

SRM

3 - 6

OG

1.028 - 1.044

FG

1.008 - 1.014

ABV

3% - 4.1%

Commercial Examples

Bernard světlé pivo 10, Březňák Světlé výčepní pivo, Notch Session Pils, Primátor Antonín světlé výčepní, Radegast Rázna 10, Únětické pivo 10°.

3B. Czech Premium Pale Lager

Overall Impression

A refreshing pale Czech lager with considerable malt and hop character and a long finish. The malt flavors are complex for a Pilsner-type beer. The bitterness is strong and clean but lacks harshness, which gives a well-balanced, rounded flavor impression that enhances drinkability.

Appearance

Medium yellow to deep gold color. Brilliant to very clear clarity. Dense, long-lasting, creamy white head.

Aroma

Medium to medium-high bready-rich malt and medium-low to medium-high spicy, floral, or herbal hop bouquet; though the balance between the malt and hops may vary, the interplay is rich and complex. Light diacetyl, or very low fruity esters are optional. Esters tend to increase with gravity.

Flavor

Rich, complex, bready maltiness combined with a pronounced yet soft and rounded bitterness and floral and spicy hop flavor. Malt and hop flavors are medium to medium-high, and the malt may contain a slight impression of caramel. Bitterness is prominent but never harsh. The long finish can be balanced towards hops or malt but is never aggressively tilted either way. Light to moderately-low diacetyl and low hop-derived esters are acceptable, but need not be present.

Mouthfeel

Medium body. Moderate to low carbonation.

Comments

Generally a group of pivo Plzeňského typu, or Pilsner-type beers. This style is a combination of the Czech styles světlý ležák (11–12.9 °P) and světlé speciální pivo (13–14.9 °P). In the Czech Republic, only Pilsner Urquell and Gambrinus are called Pilsner, despite how widely adopted this name is worldwide. Outside the Czech Republic, Czech Pilsner or Bohemian Pilsner are sometimes used to differentiate the beer from other Pilsner-type beers.
Kvasnicové (“yeast beer”) versions are popular in the Czech Republic, and may be either kräusened with yeasted wort or given a fresh dose of pure yeast after fermentation. These beers are sometimes cloudy, with subtle yeastiness and enhanced hop character. Modern examples vary in their malt to hop balance and many are not as hop-forward as Pilsner Urquell.

History

Commonly associated with Pilsner Urquell, which was first brewed in 1842 after construction of a new brewhouse by burghers dissatisfied with the standard of beer brewed in Plzeň. Bavarian brewer Josef Groll is credited with first brewing the beer, although there may have been earlier pale lagers in Bohemia. Just as important as the lager yeast was the use of English malting techniques.

Characteristic Ingredients

Traditional Czech hops. Czech malt. Czech lager yeast. Water low in sulfate and carbonate provides a distinctively soft, rounded hop profile despite high hopping rates. The bitterness level of some larger commercial examples has dropped in recent years, although not as much as in many contemporary German examples.

Style Comparison

More color, malt richness, and body than a German Pils, with a fuller finish and a cleaner, softer impression. Stronger than a Czech Pale Lager.

Vital Statistics

IBU

30 - 45

SRM

3.5 - 6

OG

1.044 - 1.060

FG

1.013 - 1.017

ABV

4.2% - 5.8%

Commercial Examples

Bernard Sváteční ležák, Budvar 33 světlý ležák, Pilsner Urquell, Pivovar Jihlava Ježek 11°, Primátor Premium, Radegast Ryze hořká 12, Únětická 12°.

3C. Czech Amber Lager

Overall Impression

A malty amber Czech lager with a hop character that can vary from low to quite significant. The malt flavors also can vary, leading to different interpretations and balances ranging from drier, bready, and slightly biscuity to sweeter and somewhat caramel-like.

Appearance

Deep amber to copper color. Clear to bright clarity. Large, off-white, persistent head.

Aroma

Moderate intensity, rich malt aroma that can be either bready and Maillard product-dominant or slightly caramelly sweet. Spicy, floral, or herbal hop character may be moderate to none. Clean lager character, though low fruity esters (stone fruit or berries) may be present. Low diacetyl optional.

Flavor

Complex malt flavor is dominant (medium to medium-high), though its nature may vary from dry and Maillard product-dominant to caramelly and almost sweet. Some examples have a candy-like to graham-cracker malt character. Low to moderate spicy hop flavor. Prominent but clean hop bitterness provides a balanced finish. Subtle plum or berry esters optional. Low diacetyl optional. No roasted malt flavor. Finish may vary from dry and hoppy to relatively sweet.

Mouthfeel

Medium-full to medium body. Soft and round, often with a gentle creaminess. Moderate to low carbonation.

Comments

The Czech name of the style is polotmavé pivo, which translates as half-dark beer. This style is a combination of the Czech styles polotmavý ležák (11–12.9 °P) and polotmavé speciální pivo (13–14.9 °P). Some versions may be a blend of pale and dark lagers.

History

A Vienna-style lager which has continued to be brewed in the Czech Republic. A resurgence of small breweries opening in the Czech Republic has increased the number of examples of this style.

Characteristic Ingredients

Pilsner and caramel malts, but Vienna and Munich malts may also be used. Low mineral content water. Traditional Czech hops. Czech lager yeast.

Style Comparison

The style can be similar to a Vienna Lager but with stronger Czech late hop character, or that approaching a British Bitter but significantly richer with more of a deep caramel character. Large brewery versions are generally similar to Czech Premium Pale Lager with slightly darker malt flavors and less hop, while smaller breweries often make versions with considerable hop character, malt complexity, or residual sweetness.

Vital Statistics

IBU

20 - 35

SRM

10 - 16

OG

1.044 - 1.060

FG

1.013 - 1.017

ABV

4.4% - 5.8%

Commercial Examples

Bernard Jantarový ležák, Gambrinus Polotmavá 12°, Kozel Semi-Dark, Lobkowicz Démon 13, Primátor polotmavý 13°, Strakonický Dudák Klostermann polotmavý ležák 13°.

3D. Czech Dark Lager

Overall Impression

A rich, dark, malty Czech lager with a roast character that can vary from almost absent to quite prominent. Malty balance and an interesting and complex flavor profile, with variable levels of hopping that provides a range of possible interpretations.

Appearance

Dark copper to almost black color, often with a red or garnet tint. Clear to bright clarity. Large, off-white to tan, persistent head.

Aroma

Medium to medium-high rich, deep, sometimes sweet maltiness, with optional qualities such as bread crusts, toast, nuts, cola, dark fruit, or caramel. Roasted malt characters such as chocolate or sweetened coffee can vary from moderate to none but should not overwhelm the base malt character. Low to moderate spicy hop aroma optional. Low diacetyl and low to moderate fruity esters (plums or berries) may be present.

Flavor

Medium to medium-high deep, complex maltiness dominates, typically with malty-rich Maillard products and a light to moderate residual malt sweetness. Malt flavors such as caramel, toast, nuts, licorice, dried dark fruit, chocolate, or coffee may also be present, with very low to moderate roast character. Low to moderate spicy hop flavor. Moderate to medium-low bitterness, but should be perceptible. Balance can vary from malty to relatively well-balanced to gently hop-forward. Low to moderate diacetyl and light plum or berry esters may be present.

Mouthfeel

Medium to medium-full body, considerable mouthfeel without being heavy or cloying. Moderately creamy in texture. Smooth. Moderate to low carbonation. Can have a slight alcohol warmth in stronger versions.

Comments

This style is a combination of the Czech styles tmavý ležák (11–12.9 °P) and tmavé speciální pivo (13–14.9 °P). More modern examples are drier and have higher bitterness while traditional versions often have IBUs in the 18–20 range with a sweeter balance.

History

The U Fleků brewery has been operating in Prague since 1499, and produces the best-known version. Many small, new breweries are brewing this style.

Characteristic Ingredients

Pilsner and dark caramel malts with the addition of debittered roasted malts are most common, but additions of Vienna or Munich malt are also appropriate. Low mineral content water. Traditional Czech hops. Czech lager yeast.

Style Comparison

The beer is the Czech equivalent of a dark lager ranging in character from Munich Dunkel to Schwarzbier, but typically with greater malt richness and hop aroma, flavor, and bitterness.

Vital Statistics

IBU

18 - 34

SRM

17 - 35

OG

1.044 - 1.060

FG

1.013 - 1.017

ABV

4.4% - 5.8%

Commercial Examples

Bernard černý ležák 12°,, Budvar tmavý ležák, Herold tmavé silné pivo 13°, Kozel Dark, Krušovice černé, Primátor dark lager, U Fleků Flekovský tmavý 13° ležák.

4. Pale Malty European Lager

This style category contains pale German lagers of vollbier to starkbier strength that emphasize the flavor of Pilsner malt in the balance while remaining well-attenuated.

4A. Munich Helles

Overall Impression

A gold-colored German lager with a smooth, malty flavor and a soft, dry finish. Subtle spicy, floral, or herbal hops and restrained bitterness help keep the balance malty but not sweet, which helps make this beer a refreshing, everyday drink.

Appearance

Pale yellow to pale gold. Clear. Persistent creamy white head.

Aroma

Moderate grainy-sweet malt aroma. Low to moderately-low spicy, floral, or herbal hop aroma. Pleasant, clean fermentation profile, with malt dominating the balance. The freshest examples will have more of a malty-sweet aroma.

Flavor

Moderately malty start with the suggestion of sweetness, moderate grainy-sweet malt flavor with a soft, rounded palate impression, supported by a low to medium-low bitterness. Soft and dry finish, not crisp and biting. Low to moderately-low spicy, floral, or herbal hop flavor. Malt dominates hops in the palate, finish, and aftertaste, but hops should be noticeable. No residual sweetness, simply the impression of maltiness with restrained bitterness. Clean fermentation profile.

Mouthfeel

Medium body. Medium carbonation. Smooth, well-lagered character.

Comments

Very fresh examples can have a more prominent malt and hop character that fades over time, as is often noticed in exported beers. Helles in Munich tends to be a lighter version than those outside the city. May be called Helles Lagerbier.

History

Created in Munich in 1894 to compete with pale Pilsner-type beers, often first credited to Spaten. More popular in Southern Germany.

Characteristic Ingredients

Continental Pilsner malt. Traditional German hops. Clean German lager yeast.

Style Comparison

Similar in malt balance and bitterness to Munich Dunkel, but less malty-sweet in nature and pale rather than dark and rich. More body and malt presence than a German Pils, but less crisp and with less hop character throughout. Similar malt profile as a German Helles Exportbier, but with fewer hops in the balance and slightly less alcohol. Less body and alcohol than a Festbier.

Vital Statistics

IBU

16 - 22

SRM

3 - 5

OG

1.044 - 1.048

FG

1.006 - 1.012

ABV

4.7% - 5.4%

Commercial Examples

Augustiner Lagerbier Hell, Hacker-Pschorr Münchner Gold, Löwenbraü Original, Paulaner Münchner Lager, Schönramer Hell, Spaten Münchner Hell, Weihenstephaner Original Helles.
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