Beers

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Czech Premium Pale Lager (SRM)

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3.5-6

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Czech Premium Pale Lager (IBU)

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30-45

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Czech Premium Pale Lager (ABV)

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4.2-5.8

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Czech Premium Pale Lager (Ingredients)

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

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Czech Premium Pale Lager (History)

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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.

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Czech Premium Pale Lager (Examples)

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Bernard Sváteční ležák, Gambrinus Premium, Kout na Šumavě Koutská 12°, Pilsner Urquell, Pivovar Jihlava Ježek 11°, Primátor Premium, Únětická 12°

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German Pils (SRM)

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2-5

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German Pils (IBU)

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22-40

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German Pils (ABV)

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4.4-5.2

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German Pils (Ingredients)

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Continental Pilsner malt, German hop varieties (especially Saazer-type varieties such as Tettnanger, Hallertauer, and Spalt for taste and aroma; Saaz is less common), German lager yeast.

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German Pils (History)

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Adapted from Czech Pilsner to suit brewing conditions in Germany, particularly water with higher mineral content and domestic hop varieties. First brewed in Germany in the early 1870s. Became more popular after WWII as German brewing schools emphasized modern techniques. Along with its sister beer, Czech Pilsner, is the ancestor of the most widely produced beer styles today. Average IBUs of many well-regarded commercial examples have dropped over time.

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German Pils (Examples)

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König Pilsener, Left Hand Polestar Pils, Paulaner Premium Pils, Schönramer Pils, Stoudt Pils, Tröegs Sunshine Pils, Trumer Pils

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Munich Helles (SRM)

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3-5

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Munich Helles (IBU)

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16-22

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Munich Helles (ABV)

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4.7-5.4

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Munich Helles (Ingredients)

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Continental Pilsner malt, traditional German Saazer-type hop varieties, clean German lager yeast.

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Munich Helles (History)

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Created in Munich in 1894 at the Spaten brewery to compete with pale Pilsner-type beers. Currently the most popular style in Southern Germany.

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Munich Helles (Examples)

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Augustiner Lagerbier Hell, Bürgerbräu Wolznacher Hell Naturtrüb, Hacker-Pschorr Münchner Gold, Löwenbraü Original, Paulaner Premium Lager, Spaten Premium Lager, Weihenstephaner Original

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Festbier (SRM)

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4-7

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Festbier (IBU)

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18-25

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Festbier (ABV)

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5.8-6.3

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Festbier (Ingredients)

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Majority Pils malt, but with some Vienna and/or Munich malt to increase maltiness. Differences in commercial examples are mostly due to different maltsters and yeast, not major grist differences.

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Festbier (History)

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Since 1990, the majority of beer served at Oktoberfest in Munich has been this style. Export beer specifically made for the United States is still mainly of the traditional amber style, as are US-produced interpretations. Paulaner first created the golden version in the mid-1970s because they thought the traditional Oktoberfest was too filling. So they developed a lighter, more drinkable but still malty version that they wanted to be “more poundable” (according to the head brewer at Paulaner). But the actual type of beer served at Oktoberfest is set by a Munich city committee.

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Festbier (Examples)

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Augustiner Oktoberfest, Hacker-Pschorr Superior Festbier, Hofbräu Festbier, Löwenbräu Oktoberfestbier, Paulaner Wiesn, Schönramer Gold, Weihenstephaner Festbier

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Kölsch (SRM)

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3.5-5

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Kölsch (IBU)

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18-30

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Kölsch (ABV)

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4.4-5.2

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Kölsch (Ingredients)

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Traditional German hops (Hallertau, Tettnang, Spalt or Hersbrucker). German Pils or pale malt. Attenuative, clean ale yeast. Up to 20% wheat malt may be used, but this is quite rare in authentic versions. Current commercial practice is to ferment warm, cold condition for a short period of time, and serve young.

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Kölsch (History)

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Cologne, Germany (Köln) has a top-fermenting brewing tradition since the Middle Ages, but developed the beer now known as Kölsch in the late 1800s to combat encroaching bottom-fermented pale lagers. Kölsch is an appellation protected by the Kölsch Konvention (1986), and is restricted to the 20 or so breweries in and around Köln. The Konvention simply defines the beer as a “light, highly attenuated, hop-accentuated, clear, top-fermenting Vollbier.”

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Kölsch (Examples)

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Früh Kölsch, Gaffel Kölsch, Mühlen Kölsch, Reissdorf Kölsch, Sion Kölsch, Sünner Kölsch

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Märzen (SRM)

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8-17

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Märzen (IBU)

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18-24

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Märzen (ABV)

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5.8-6.3

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Märzen (Ingredients)

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Grist varies, although traditional German versions emphasized Munich malt. The notion of elegance is derived from the finest quality ingredients, particularly the base malts. A decoction mash was traditionally used to develop the rich malt profile.

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Märzen (History)

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As the name suggests, brewed as a stronger “March beer” in March and lagered in cold caves over the summer. Modern versions trace back to the lager developed by Spaten in 1841, contemporaneous to the development of Vienna lager. However, the Märzen name is much older than 1841; the early ones were dark brown, and in Austria the name implied a strength band (14 °P) rather than a style. The German amber lager version (in the Viennese style of the time) was first served at Oktoberfest in 1872, a tradition that lasted until 1990 when the golden Festbier was adopted as the standard festival beer.

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Märzen (Examples)

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Buergerliches Ur-Saalfelder, Hacker-Pschorr Original Oktoberfest, Paulaner Oktoberfest, Weltenburg Kloster Anno 1050

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Dunkles Bock (SRM)

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14-22

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Dunkles Bock (IBU)

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20-27

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Dunkles Bock (ABV)

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6.3-7.2

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Dunkles Bock (Ingredients)

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Munich and Vienna malts, rarely a tiny bit of dark roasted malts for color adjustment, never any non-malt adjuncts. Continental European hop varieties are used. Clean German lager yeast.

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Dunkles Bock (History)

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Originated in the Northern German city of Einbeck, which was a brewing center and popular exporter in the days of the Hanseatic League (14th to 17th century). Recreated in Munich starting in the 17th century. The name “bock” is based on a corruption of the name “Einbeck” in the Bavarian dialect, and was thus only used after the beer came to Munich. “Bock” also means “Ram” in German, and is often used in logos and advertisements.

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Dunkles Bock (Examples)

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Aass Bock, Einbecker Ur-Bock Dunkel, Great Lakes Rockefeller Bock, Kneitinger Bock, New Glarus Uff-da Bock, Penn Brewery St. Nikolaus Bock