2015 Bjcp Styles 1-5

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1A. American Light Lager

Overall Impression:

Back 1

Overall Impression: Highly carbonated, very light-bodied,nearly flavorless lager designed to be consumed very cold. Very refreshing and thirst quenching.

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1A. American Light Lager

Aroma:

Back 2

• Malt: Low to no malt aroma; can be perceived as grainy, sweet or corn-like if present
  
• Hops: hop aroma is light to none with spicy or floral hop char
  
• Yeast: clean but may have a light apple fruitiness;
  
• Other: light dms is not a fault
  

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1A. American Light Lager

Appearance:

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Color: very pale straw to very pale yellow

Clarity: very clear

Head: white frothy head rarely persists

Front 4

1A. American Light Lager
Flavor:

Back 4

Bitterness: Low to very low biterness

Esters: clean lager ferm

Hop Flavor: none to low; may have floral, spicy or herbal qualities

Maltiness: low to very low grainy or corn-like, might be perceived as sweetness due to low bitterness

Malt Profile: Relatively neutral palate with crisp and dry finish

Balance: slightly malty to slightly bitter

Carbonation: high levels of carb

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1A. American Light Lager

Mouthfeel:

Back 5

Mouthfeel: Very light (sometimes watery) body. Very highly carbonated with slight carbonic bite on the tongue.

Front 6

1A. American Light Lager

History:

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

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1A. American Light Lager

Characteristic Ingredients:

Back 7

Characteristic Ingredients: Two- or six-row barley with high percentage (up to 40%) of rice or corn as adjuncts.Additional enzymes can further lighten the body and lowercarbohydrates.

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1A. American Light Lager

Vital Statistics:

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Vital Statistics:

OG: 1.028 – 1.040

FG: 0.998 – 1.008

IBUs: 8 – 12

SRM: 2 – 3

ABV: 2.8 – 4.2%

Front 9

1A. American Light Lager

Commercial Examples:

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Commercial Examples: Bud Light, Coors Light, KeystoneLight, Michelob Light, Miller Lite, Old Milwaukee Light

Front 10

1B. American Lager

Overall Impression:

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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.

Front 11

1B. American Lager

Aroma:

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Malt: Low to no malt aroma; can be perceived as grainy, sweet or corn-like if present

Hops: hop aroma is light to none with spicy or floral hop char

Yeast: clean but may have a light apple fruitiness; Other: light dms is not a fault

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1B. American Lager

Appearance:

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

Front 13

1B. American Lager

Flavor:

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Bitterness: Low to very low biterness

Esters: clean lager ferm

Hop Flavor: none to mod-low; may have floral, spicy or herbal qualities

Maltiness: low to mod-low grainy or corn-like, might be perceived as sweetness due to low bitterness

Malt Profile: Relatively neutral palate with crisp and dry finish

Balance: slightly malty to slightly bitter

Carbonation: high levels of carb

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1B. American Lager

Mouthfeel:

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

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1B. American Lager

History:

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Although German immigrants had brewed traditional Pilsner-inspired lager beer in the United States since the mid-late 1800s, the modern American lager style was heavily influenced by Prohibition and World War II. Surviving breweries consolidated, expanded distribution, and heavily promoted a beer style that was appealing to a broad range of the population. Became the dominant beer style for many decades, and spawning many international rivals who would develop similarly bland products for the mass marketsupported by heavy advertising.

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1B. American Lager

Characteristic Ingredients:

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Characteristic Ingredients: Two- or six-row barley with high percentage (up to 40%) of rice or corn as adjuncts.

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1B. American Lager

Vital Statistics:

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OG: 1.040 – 1.050

FG: 1.004 – 1.010

IBUs: 8 – 18

SRM: 2 – 4

ABV: 4.2 – 5.3%

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1B. American Lager

Commercial Examples:

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Commercial Examples: Budweiser, Coors Original, GrainBelt Premium Lager, Miller High Life, Pabst Blue Ribbon,Special Export

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1C. Cream Ale

Overall Impression:

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Overall Impression: A clean, well-attenuated, flavorful American “lawnmower” beer. Easily drinkable and refreshing,with more character than typical American lagers.

Front 20

1C. Cream Ale

Aroma:

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Malt: low to med-low with a sweet corn-like

Hops: none to med-low; floral, spicy or herbal notes are most common

Yeast: Low fruity esters are optional

Other: Low levels of DMS allowable

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1C. Cream Ale

Appearance:

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Color: pale yellow to gold

Clarity: brilliant to hazy

Head: big, long lasting white head

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1C. Cream Ale

Flavor:

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Bitterness: low to med-low
Esters: low fruity esters are optional

Hops: low to med-low flavor

Maltiness: low to moderate & sweetness

Malt Profile: a low to mod corny flavor is common as is light DMS

Balance: neither malt nor hops dominate

Carbonation: high

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1C. Cream Ale

Mouthfeel:

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Body: Generally light and crisp, although body can reach medium.

Mouthfeel: Smooth mouthfeel with medium to high attenuation; higher attenuation levels can lend a “thirst quenching” quality.

Carb: High carbonation.

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1C. Cream Ale

History:

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History: A sparkling or present-use ale that existed in the1800s and survived prohibition. An ale version of the American lager style. Produced by ale brewers to compete with lager brewers in Canada and the Northeast, Mid-Atlantic, and Midwest states. Originally known as sparkling or present use ales, lager strains were (and sometimes still are) used by some brewers, but were not historically mixed with ale strains. Many examples are kräusened to achieve carbonation. Cold conditioning isn’t traditional, although modern brewers sometimes use it.

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1C. Cream Ale

Characteristic Ingredients:

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Characteristic Ingredients: American ingredients most commonly used. A grain bill of six-row malt, or a combination of six-row and North American two-row, is common. Adjuncts can include up to 20% maize in the mash, and up to 20% glucose or other sugars in the boil. Any variety of hops can be used for bittering and finishing.

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1C. Cream Ale

Vital Statistics:

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Vital Statistics:

OG: 1.042 – 1.055

FG: 1.006 – 1.012

IBUs: 8 – 20

SRM: 2.5 – 5

ABV: 4.2 – 5.6%

Front 27

1C. Cream Ale

Commercial Examples:

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Commercial Examples: Genesee Cream Ale, LiebotschanerCream Ale, Little Kings Cream Ale, New Glarus Spotted Cow,Old Style, Sleeman Cream Ale

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1D. American Wheat Beer

Overall Impression:

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Overall Impression: Refreshing wheat beers that can display more hop character and less yeast character than their German cousins. A clean fermentation character allows bready,doughy, or grainy wheat flavors to be complemented by hop flavor and bitterness rather than yeast qualities.

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1D. American Wheat Beer

Aroma:

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Malt: Low to mod grainy, bready or doughy wheat char. Light to mod sweetness is accept.

Hops: Low to mod; citrusy, spicy, floral or fruity

Yeast: none to mod esters, no banana; no clove phenols

Other:

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1D. American Wheat Beer

Appearance:

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Color: pale yellow to gold

Clarity: brilliant to hazy (similar to German hefe)

Head: Big, long-lasting white head

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1D. American Wheat Beer

Flavor:

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Bitterness: low to mod

Esters: none to mod, but no banana; no clove phenols

Hop aroma: low to mod - citrusy, spicy, floral or fruity

Maltiness: mod malty sweetness or finish quite dry

Malt profile: light to mod-strong bready, doughy or grainy wheat

Balance: usually even, but may be slightly bitter

Carb: Med-high to high

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1D. American Wheat Beer

Mouthfeel:

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Body: Medium-light to medium body.

Mouthfeel: Slight creaminess is optional; wheat beers sometimes have a soft, ‘fluffy’ impression.

Carb: Medium-high to high carbonation.

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1D. American Wheat Beer

History:

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History: An American craft beer adaptation of the German weissbier style using a cleaner yeast and more hops, first widely popularized by Widmer in the mid-1980s.

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1D. American Wheat Beer

Characteristic Ingredients:

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Characteristic Ingredients: Clean American ale or lager yeast (German weissbier yeast is inappropriate). Large proportion of wheat malt (often 30–50%, which is lower than is typical in German weissbiers). American, German, or New World hops are typical.

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1D. American Wheat Beer

Vital Statistics:

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Vital Statistics:

OG: 1.040 – 1.055

FG: 1.008 – 1.013

IBUs: 15 – 30
SRM: 3 – 6

ABV: 4.0 – 5.5%

Front 36

1D. American Wheat Beer

Commercial Examples:

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Commercial Examples: Bell’s Oberon, Boulevard Unfiltered Wheat Beer, Goose Island 312 Urban Wheat Ale, Widmer Hefeweizen

Front 37

2A. International Pale Lager

Overall Impression:

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Overall Impression: A highly-attenuated pale lager withoutstrong flavors, typically well-balanced and highly carbonated.Served cold, it is refreshing and thirst-quenching.

Front 38

2A. International Pale Lager

Aroma:

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Malt: Low to med; grainy-malty or slightly corny-sweet

Hops: very low to med; spicy or floral

Yeast: generally clean, low levels of yeast char. such as light apple is not a fault

Other: Light DMS or corn aroma is not a fault

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2A. International Pale Lager

Appearance:

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Color: pale straw to gold

Clarity: very clear

Head: white, frothy head may not be long lasting.

Front 40

2A. International Pale Lager

Flavor:

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Bitterness: med-low to med

Esters: neutral

Hop flavor: none to med; floral, spicy or herbal

Maltiness: Low to mod of grainy-malt

Malt profile: the grain char. can be somewhat neutral, or show a light bready-crackery quality or up to a mod corny or malty sweetness

Balance: slightly malty to slightly bitter

Carb:

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2A. International Pale Lager

Mouthfeel:

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Body: Light to medium body.

Carb: Moderately high to highly carbonated. Can have a slight carbonic bite on the tongue.

Front 42

2A. International Pale Lager

History:

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History: In the United States, developed as a premium version of the standard American lager, with a similar history. Outside the United States, 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-nationalbreweries.

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2A. International Pale Lager

Characteristic Ingredients:

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Characteristic Ingredients: Two- or six-row barley. May use rice, corn, or sugar as adjuncts, or may be all malt.

Front 44

2A. International Pale Lager

Vital Statistics:

Back 44

Vital Statistics:

OG: 1.042 – 1.050

FG: 1.008 – 1.012

IBUs: 18 – 25

SRM: 2 – 6

ABV: 4.6 – 6.0%

Front 45

2A. International Pale Lager

Commercial Examples:

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Commercial Examples:

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

Front 46

2B. International Amber Lager

Overall Impression:

Back 46

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

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2B. International Amber Lager

Aroma

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Malt: low to med-low; grainy-malty or slightly corny-sweet

Hops: very low to med; spicy or floral

Yeast: clean ferm most desir. may have light apple

Other: light DMS or corn aroma ok

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2B. International Amber Lager

Appearance

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Color: Golden-amber to reddish-copper color.

Clarity: Bright clarity.

Head: White to off-white foam stand which may not last.

Front 49

2B. International Amber Lager

Flavor

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Bitterness: L to M

Esters: Clean ferm profile

Hop flavor: L to M with spicy, herbal or floral

Maltiness: L to M; dry to grainy-sweet

Malt profile: L to M of caramel & toasty-bready notes

Balance: fairly malty to nearly even

Other: finish is mod dry with a mod malty aftertaste

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2B. International Amber Lager

Mouthfeel

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Body: Light to medium body.

Carb: Medium to high

Mouthfeel: Smooth; some examples can be creamy.

Front 51

2B. International Amber Lager

History

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History: Varies by country, but generally represents an adaptation of the mass-market International Lager or an evolution of indigenous styles into a more generic product.

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2B. International Amber Lager

Characteristic Ingredients

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Characteristic Ingredients: Two-row or six-row base malt. Color malts such as victory, amber, etc. Caramel malt adjuncts.European or American hops or a combination of both.

Front 53

2B. International Amber Lager

Vital Statistic

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OG: 1.042 – 1.055

FG: 1.008 – 1.014

IBUs: 8 – 25

SRM: 7 – 14

ABV: 4.6 – 6.0%

Front 54

2B. International Amber Lager

Commercial Examples

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Commercial Examples: Brooklyn Lager, Capital WinterSkål, Dos Equis Amber, Schell’s Oktoberfest, Yuengling Lager

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2C. International Dark Lager

Overall Impression:

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Overall Impression: A darker 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.

Front 56

2C. International Dark Lager

Aroma:

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Malt: N to L; may have a light corn character. N to ML roast and caramel malt aroma.

Hops: N to Lt spicy or floral hop presence.

Yeast: clean ferm to L (such as a light applefruitiness) are not a fault.
Other: Lt DMS or corn aroma is not a fault.

Front 57

2C. International Dark Lager

Appearance:

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Color: Deep amber to dark brown

Clarity: bright clarity and ruby highlights.

Head: Foam stand may not be long lasting, and is beige to light tan in color.

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2C. International Dark Lager

Flavor:

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Bitterness: Low tomedium hop bitterness.

Esters: May have a very light fruitiness.

Hops: N to L and is typically floral, spicy, or herbal.

Maltiness: L to M malty sweetness

Malt Profile: N to ML caramel and/or roasted malt flavors (and may include hints of coffee, molasses or cocoa). Burnt or moderately strong roasted malt flavors are adefect.

Balance: Moderately crisp finish. The balance is typically somewhat malty.

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2C. International Dark Lager

Mouthfeel:

Back 59

Body: Light to medium-light body.

Carb: Medium to high carbonation.

Mouthfeel: Smooth with a light creaminess.

Front 60

2C. International Dark Lager

History:

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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.

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2C. International Dark Lager

Characteristic Ingredients:

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

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2C. International Dark Lager

Vital Statistics:

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OG: 1.044 – 1.056

FG: 1.008 – 1.012

IBUs: 8 – 20

SRM: 14 – 22

ABV: 4.2 – 6.0%

Front 63

2C. International Dark Lager

Commercial Examples:

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Commercial Examples: Baltika #4 Original, Devils Backbone Old Virginia Dark, Dixie Blackened Voodoo, SaintPauli Girl Dark, San Miguel Dark, Session Black Dark Lager,Shiner Bock

Front 64

3A. Czech Pale Lager

Overall Impression:

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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.

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3A. Czech Pale Lager

Aroma:

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Malt: L to M bready-rich malt combined; Faint hint of caramel isacceptable.

Hops: light to moderate spicy or herbal hop bouquet;

Yeast: Light (but never intrusive) diacetyl and light, fruityhop-derived esters are acceptable, but need not be present

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3A. Czech Pale Lager

Appearance:

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Color: Light gold to deep gold color.

Clarity: Brilliant to veryclear

Head: long-lasting, creamy white head

Front 67

3A. Czech Pale Lager

Flavor:

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Bitterness: Bitterness is prominent but never harsh.

Esters: Diacetyl or fruity esters are acceptable at low levels, but need not be present and should never be overbearing.

Hops: rounded, hoppy finish. L to MH spicy or herbal hop flavor.

Maltiness: Medium-low to medium

Malt Profile: bready-rich malt flavor

Balance: Flavorful and refreshing.

Front 68

3A. Czech Pale Lager

Mouthfeel:

Back 68

Body: Medium-light to medium body.

Carbonation: Moderate carbonation.

Front 69

3A. Czech Pale Lager

History:

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History: Josef Groll initially brewed two types of 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.

Front 70

3A. Czech Pale Lager

Characteristic Ingredients:

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

Front 71

3A. Czech Pale Lager

Vital Statistics:

Back 71

OG: 1.028 – 1.044

FG: 1.008 – 1.014

IBUs: 20 – 35

SRM: 3 – 6

ABV: 3.0 – 4.1%

Front 72

3A. Czech Pale Lager

Commercial Examples:

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Březňák Světlé výčepní pivo, Notch Session Pils, Pivovar Kout na Šumavě Koutská 10°, Úněticképivo 10°

Front 73

3B. Czech Premium Pale Lager

Overall Impression:

Back 73

Overall Impression: Rich, characterful, pale Czech lager,with considerable malt and hop character and a long, rounded finish. Complex yet well-balanced and refreshing. The malt flavors are complex for a Pilsner-type beer, and the bitterness is strong but clean and without harshness, which gives a rounded impression that enhances drinkability.

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3B. Czech Premium Pale Lager

Aroma:

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Malt: Medium to medium-high bready-rich malt Hops: medium-low to medium-high spicy, floral, or herbal hop bouquet;

Yeast: Light diacetyl, or very low fruity hop-derived esters are acceptable, but need not be present.

Front 75

3B. Czech Premium Pale Lager

Appearance:

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Color: Gold to deep gold color.
Clarity: Brilliant to very clear clarity.

Head: Dense, long-lasting, creamy white head.

Front 76

3B. Czech Premium Pale Lager

Flavor:

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Bitterness: pronounced yet soft and rounded bitterness

Esters: Light to moderate diacetyl and low hop-derived esters are acceptable, but need not be present.

Hops: M-MH floral and spicy

Maltiness: M-MH

Malt Profile: Rich, complex, bready maltiness, may have slight caramel

Balance: Bitterness is prominent but never harsh. The long finish can be balanced towards hops or malt but is never aggressively tilted either way.

Front 77

3B. Czech Premium Pale Lager

Mouthfeel:

Back 77

Body: M

Carb: L-M

Front 78

3B. Czech Premium Pale Lager

History:

Back 78

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.

Front 79

3B. Czech Premium Pale Lager

Characteristic Ingredients:

Back 79

Characteristic Ingredients: 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. The bitterness level of some larger commercial examples has dropped in recent years, although not as much as in many contemporary German examples.

Front 80

3B. Czech Premium Pale Lager

Vital Statistics

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OG: 1.044 – 1.060

FG: 1.013 – 1.017

IBUs: 30 – 45

SRM: 3.5 – 6

ABV: 4.2 – 5.8%

Front 81

3B. Czech Premium Pale Lager

Commercial Examples

Back 81

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

Front 82

3C. Czech Amber Lager

Overall Impression:

Back 82

Overall Impression: Malt-driven amber Czech lager with hop character that can vary from low to quite significant. The malt flavors can vary quite a bit, leading to different interpretations ranging from drier, bready, and slightly biscuity to sweeter and somewhat caramelly.

Front 83

3C. Czech Amber Lager

Aroma:

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Malt: Moderate intensity, rich malt aroma that can be either bready and Maillard product-dominant or slightly caramelly and candy-like.

Hops: Spicy, floral or herbal hop character may be moderate to none.

Yeast: Clean lager character, though low fruity esters (stone fruit or berries) may be present. Other: Diacetyl is optional and can range from low to none.

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3C. Czech Amber Lager

Appearance:

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Color: Deep amber to copper color.

Clarity: Clear to bright clarity.

Head: Large, off-white, persistent head

Front 85

3C. Czech Amber Lager

Flavor:

Back 85

Bitterness: Prominent but clean hop bitterness provides a balanced finish.

Esters: Subtle plum or berry esters optional. Low diacetyl optional.

Hops: Low to moderate spicy hop flavor.

Maltiness: M - MH

Malt Profile: Complex malt flavor is dominant 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. No roasted malt flavor.

Balance: Finish may vary from dry and hoppy to relatively sweet

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3C. Czech Amber Lager

Mouthfeel:

Back 86

Body: M-MF

Carb: L-M

Mouthfeel: Soft and round, often with a gentle creaminess.

Front 87

3C. Czech Amber Lager

History:

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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.

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3C. Czech Amber Lager

Characteristic Ingredients:

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Characteristic Ingredients: Pilsner and caramel malts, but Vienna and Munich malts may also be used. Low mineral content water, Saazer-type hops, Czech lager yeast.

Front 89

3C. Czech Amber Lager

Vital Statistics:

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OG: 1.044 – 1.060

FG: 1.013 – 1.017

IBUs: 20 – 35

SRM: 10 – 16

ABV: 4.4 – 5.8%

Front 90

3C. Czech Amber Lager

Commercial Examples:

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Commercial Examples: Bernard Jantarový ležák, PivovarVysoký Chlumec Démon, Primátor polotmavý 13°, Strakonický Dudák Klostermann polotmavý ležák 13°

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3D. Czech Dark Lager

Overall Impression:

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

Front 92

3D. Czech Dark Lager

Aroma:

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Malt: 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.

Hops: Low,spicy hop aroma is optional.

Yeast: Low diacetyl and low fruity esters(plums or berries) may be present.

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3D. Czech Dark Lager

Appearance:

Back 93

Color: Dark copper to almost black color, often with a red or garnet tint.

Clarity: Clear to bright clarity.

Head: Large, off-white to tan, persistent head.

Front 94

3D. Czech Dark Lager

Flavor:

Back 94

Bitterness: Mod-MedL but should be perceptible.

Esters: Low to moderate diacetyl and light plum or berry esters may be present.

Hops: N-ML Spicy hop

Maltiness: M-MH

Malt Profile: 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 and coffee may also be present, with very low to moderate roast character.

Balance: can vary from malty to relatively well balanced to gently hop-forward.

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3D. Czech Dark Lager

Mouthfeel:

Back 95

Body: M-MF

Carb: Moderate to low carbonation.

Alcohol: Can have a slight alcohol warmth in stronger versions.

Mouthfeel: considerable mouthfeel without being heavy or cloying. Moderately creamyin texture. Smooth.

Front 96

3D. Czech Dark Lager

History:

Back 96

History: The U Fleků brewery has been operating in Prague since 1499. Many small, new breweries are brewing this style.

Front 97

3D. Czech Dark Lager

Characteristic Ingredients:

Back 97

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, Saazer-type hops,Czech lager yeast. Any fruity esters are typically from malt, not yeast.

Front 98

3D. Czech Dark Lager

Vital Statistics

Back 98

OG: 1.044 – 1.060

FG: 1.013 – 1.017

IBUs: 18 – 34

SRM: 14 – 35

ABV: 4.4 – 5.8%

Front 99

3D. Czech Dark Lager

Commercial Examples

Back 99

Commercial Examples: Bohemian Brewery Cherny Bock4%, Budweiser Budvar B:Dark tmavý ležák, Devils Backbone Morana, Kout na Šumavě Koutský tmavý speciál 14°, Notch Černé Pivo, Pivovar Březnice Herold, U Fleků Flekovský tmavý13° ležák

Front 100

4A. Munich Helles

Overall Impression:

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Overall Impression: A clean, malty, gold-colored German lager with a smooth grainy-sweet 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.

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4A. Munich Helles

Aroma:

Back 101

Malt: Moderate grainy-sweet malt aroma.

Hops: L-ML spicy, floral, or herbal hop aroma.

Yeast: Pleasant, clean fermentation profile, with malt dominating the balance.

Other: While a clean aroma is most desirable, a very low background note of DMS is not a fault. The freshest examples will have more of a malty-sweet aroma.

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4A. Munich Helles

Appearance:

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Color: Medium yellow to pale gold.

Clarity: Clear

Head: Persistent creamy white head.

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4A. Munich Helles

Flavor:

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Bitterness: L-ML

Esters: Clean fermentation profile

Hops: L-ML spicy, floral or herbal

Maltiness: Moderately malty start with the suggestion of sweetness

Malt Profile: moderate grainy-sweet malt flavor with a soft, rounded palate impression

Balance: The finish is soft and dry, not crisp and biting. The malt dominates the hops in the palate, finish, and aftertaste, but the hops should be noticeable. There should not be any residual sweetness, simply the impression of maltiness with restrained bitterness. Very fresh examples will seem sweeter due to the fresh, rich malt character that can fade with time.

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4A. Munich Helles

Mouthfeel:

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Body: Medium body.

Carb: Medium carbonation.

Other: Smooth,well-lagered character.

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4A. Munich Helles

History:

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History: 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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4A. Munich Helles

Characteristic Ingredients:

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

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4A. Munich Helles

Vital Statistics:

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OG: 1.044 – 1.048

FG: 1.006 – 1.012

IBUs: 16 – 22

SRM: 3 – 5

ABV: 4.7 – 5.4%

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4A. Munich Helles

Commercial Examples:

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Commercial Examples: Augustiner Lagerbier Hell,Bürgerbräu Wolznacher Hell Naturtrüb, Hacker-PschorrMünchner Gold, Löwenbraü Original, Paulaner PremiumLager, Spaten Premium Lager, Weihenstephaner Original

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4B. Festbier

Overall Impression:

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Overall Impression: A smooth, clean, pale German lager with a moderately strong malty flavor and a light hop character. Deftly balances strength and drinkability, with a palate impression and finish that encourages drinking. Showcases elegant German malt flavors without becoming too heavy or filling.

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4B. Festbier

Aroma:

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Malt: Moderate malty richness, with an emphasis on toasty doughy aromatics and an impression of sweetness. The malt should not have a deeply toasted, caramel, or biscuity quality.

Hops: L-ML floral, herbal, or spicy hops.

Yeast: Clean lager fermentation character.

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4B. Festbier

Appearance:

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Color: Deep yellow to deep gold color; should not have amber hues. Most commercial examples are medium gold in color.

Clarity: Bright clarity.

Head: Persistent white to off-white foam stand.

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4B. Festbier

Flavor:

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Bitterness: Medium to medium-low bitterness

Esters: Clean lager fermentation character.

Hop Profile: Medium-low to medium floral, herbal, or spicy hop flavor.

Maltiness: Medium to medium-high malty flavor initially, The taste is mostly of Pils malt, but with slightly toasty hints.

Malt Profile: with a lightly toasty, bread dough quality and an impression of soft sweetness.

Balance: definitely malty in the balance. Well-attenuated and crisp, but not dry. The bitterness is supportive, but still should yield a malty, flavorful finish.

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4B. Festbier

Mouthfeel:

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Body: Medium body, with a smooth, somewhat creamy texture.

Carbonation: Medium carbonation.

Other: Alcohol strength barely noticeable as warming, if at all.

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4B. Festbier

History:

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History: 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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4B. Festbier

Characteristic Ingredients:

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Characteristic Ingredients: 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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4B. Festbier

Vital Statistics:

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Vital Statistics:

OG: 1.054 – 1.057

FG: 1.010 – 1.012
IBUs: 18 – 25

SRM: 4 – 7

ABV: 5.8 – 6.3%

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4B. Festbier

Commercial Examples:

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Commercial Examples: Augustiner Oktoberfest, Hacker-Pschorr Superior Festbier, Hofbräu Festbier, LöwenbräuOktoberfestbier, Paulaner Wiesn, Schönramer Gold,Weihenstephaner Festbier

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4C. Helles Bock

Overall Impression:

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Overall Impression: A relatively pale, strong, malty German lager beer with a nicely attenuated finish that enhances drinkability. The hop character is generally more apparent than in other bocks.

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4C. Helles Bock

Aroma:

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Malt: Moderate to strong grainy-sweet malt aroma, often with a lightly toasted quality and low Maillard products.

Hops: Moderately-low to no hop aroma, often with a spicy, herbal, or floral quality.

Yeast: Clean fermentation profile. Fruity esters should be low to none. Very light alcohol may be noticeable. May have a light DMS aroma.

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4C. Helles Bock

Appearance:

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Color: Deep gold to light amber in color.

Clarity: Bright to clear clarity.

Head: Large, creamy, persistent, white head.

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4C. Helles Bock

Flavor:

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Bitterness: Moderate hop bitterness (more so inthe balance than in other bocks).

Esters: Clean fermentation profile. May have a light DMS flavor.

Hops: Moderate to no hop flavor (spicy,herbal, floral, peppery).

Maltiness: Moderately to moderately strong grainy-sweet malt flavor dominates

Malt Profile: with some toasty notes and/or Maillard products providing added interest. Little to no caramel flavors.

Balance: Well-attenuated, not cloying, with a moderately-dry finish that may taste of both malt and hops.

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4C. Helles Bock

Mouthfeel:

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Body: Medium-bodied.

Carbonation: Moderate to moderately-high carbonation.

Other: Smooth and clean with no harshness or astringency, despite the increased hop bitterness. A light alcohol warming may be present.

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4C. Helles Bock

History:

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History: A fairly recent development in comparison to the other members of the bock family. The serving of Maibock is specifically associated with springtime and the month of May.

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4C. Helles Bock

Characteristic Ingredients:

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Characteristic Ingredients: Base of Pils and/or Vienna malt with some Munich malt to add character (although much less than in a traditional bock). No non-malt adjuncts. Saazer type hops. Clean lager yeast. Decoction mash is typical, but boiling is less than in Dunkles Bock to restrain color development.

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4C. Helles Bock

Vital Statistics:

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Vital Statistics:

OG: 1.064 – 1.072

FG: 1.011 – 1.018

IBUs: 23 – 35

SRM: 6 – 11

ABV: 6.3 – 7.4%

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4C. Helles Bock

Commercial Examples:

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Commercial Examples: Altenmünster Maibock, AyingerMaibock, Capital Maibock, Blind Tiger Maibock, EinbeckerMai-Urbock, Hacker-Pschorr Hubertus Bock, Mahr’s Bock

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5A. German Leichtbier

Overall Impression:

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Overall Impression: A pale, highly-attenuated, light-bodied German lager with lower alcohol and calories than normal strength beers. Moderately bitter with noticeable malt and hop flavors, the beer is still interesting to drink.

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5A. German Leichtbier

Aroma:

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Hops: Low to medium hop aroma, with a spicy, herbal, or floral character.

Malt: Low to medium-low grainy-sweet or slightly crackery malt aroma.

Yeast: Clean fermentation profile.

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5A. German Leichtbier

Appearance:

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Color: Straw to pale gold in color.

Clarity: Brilliant clarity.

Head: Moderate white head with average to below average persistence.

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5A. German Leichtbier

Flavor:

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Bitterness: Medium hop bitterness

Esters: Clean fermentation character,well-lagered.

Hops: Low to medium hop flavor, with a spicy, herbal, or floral quality.

Maltiness: Low to medium grainy-sweet malt flavor initially.

Balance: Dry finish with a light malty and hoppy aftertaste.

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5A. German Leichtbier

Mouthfeel:

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Body: Light to very light body.

Carbonation: Medium to high carbonation. Other: Smooth, well-attenuated.

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5A. German Leichtbier

History:

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History: Traditional versions existed as drinks for physical laborers in factories or fields, but modern versions are more based on popular American products in the same class.

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5A. German Leichtbier

Characteristic Ingredients:

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Characteristic Ingredients: Similar to a German Pils or Helles, continental Pils malt, German lager yeast, Saazer-type hops.

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5A. German Leichtbier

Vital Statistics:

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Vital Statistics:

OG: 1.026 – 1.034

FG: 1.006 – 1.010

IBUs: 15 – 28

SRM: 2 – 5

ABV: 2.4 – 3.6%

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5A. German Leichtbier

Commercial Examples:

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Commercial Examples: Beck’s Light, Bitburger Light,Mahr’s Leicht, Paulaner Münchner Hell Leicht, PaulanerPremium Leicht

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5B. Kölsch

Overall Impression:

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Overall Impression: A clean, crisp, delicately-balanced beer usually with a very subtle fruit and hop character. Subdued maltiness throughout leads into a pleasantly well-attenuated and refreshing finish. Freshness makes a huge difference with this beer, as the delicate character can fade quickly with age.Brilliant clarity is characteristic.

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5B. Kölsch

Aroma:

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Malt: Low to very low malt aroma, with a grainy-sweet character.

Hops: A pleasant, subtle fruit aroma from fermentation(apple, cherry or pear) is acceptable, but not always present. A low floral, spicy or herbal hop aroma is optional but not out of style.

Yeast: Some yeast strains may give a slight winy or sulfury character (this characteristic is also optional, but not a fault).Overall, the intensity of aromatics is fairly subtle but generally balanced, clean, and fresh.

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5B. Kölsch

Appearance:

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Color: Very pale gold to light gold.

Clarity: Very clear(authentic commercial versions are filtered to a brilliant clarity).

Head: Has a delicate white head that may not persist.

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5B. Kölsch

Flavor:

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Bitterness: medium-low to medium bitterness

Esters: an almost imperceptible fruity sweetness from fermentation,

Hops: The hop flavor is variable, and can range from low to moderately-high; most are medium-low to medium intensity and have a floral, spicy, or herbal character.

Malt: Soft, rounded palate comprised of a delicate flavor balance between soft yet attenuated malt, The malt tends to be grainy-sweet, possibly with a very light bready or honey quality.

Balance: with a delicate dryness and slight crispness in the finish (but no harsh aftertaste). May have a malty-sweet impression at the start, but this is not required.No noticeable residual sweetness. May have a slightly winy,minerally, or sulfury accent that accentuates the dryness and flavor balance. A slight wheat taste is rare but not a fault.Otherwise, very clean.

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5B. Kölsch

Mouthfeel:

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Body: Medium-light to medium body (most are medium-light).

Carbonation: Medium to medium-high carbonation.

Other: Smooth and generally crisp and well-attenuated.

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5B. Kölsch

History:

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History: 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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5B. Kölsch

Characteristic Ingredients:

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Characteristic Ingredients: 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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5B. Kölsch

Vital Statistics:

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Vital Statistics:

OG: 1.044 – 1.050

FG: 1.007 – 1.011

IBUs: 18 – 30

SRM: 3.5 – 5

ABV: 4.4 – 5.2%

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5B. Kölsch

Commercial Examples:

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Commercial Examples: Früh Kölsch, Gaffel Kölsch, MühlenKölsch, Reissdorf Kölsch, Sion Kölsch, Sünner Kölsch

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5C. German Helles Exportbier

Overall Impression:

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Overall Impression: A pale, well-balanced, smooth German lager that is slightly stronger than the average beer with a moderate body and a mild, aromatic hop and malt character.

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5C. German Helles Exportbier

Aroma:

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Malt: Moderate grainy-sweet malt aroma.

Hops: Low to medium hop aroma, typically floral, spicy, or herbal in character.

Yeast: clean fermentation profile. A slight sulfury note at the start that dissipates is not a fault, neither is a low background note of DMS.

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5C. German Helles Exportbier

Appearance:

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Color: Light gold to deep gold.

Clarity: Clear.

Head: Persistent whitehead.

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5C. German Helles Exportbier

Flavor:

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Bitterness:

Esters: Clean fermentation character.

Hops: floral, spicy, or herbal

Malt: grainy-sweet malt

Balance: Neutral,both are in good balance with a touch of malty sweetness, providing a smooth yet crisply refreshing beer. Balance continues through the finish and the hop bitterness lingers in aftertaste (although some examples may finish slightly sweet). Some mineral character might be noted from the water, although it usually does not come across as an overt minerally flavor.

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5C. German Helles Exportbier

Mouthfeel:

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Body: Medium body,

Carbonation: medium carbonation.

Other: Smooth but crisp.

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5C. German Helles Exportbier

History:

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History: The Dortmunder style developed in the Dortmund industrial region in the 1870s in response to pale Pilsner-type beers, it became very popular after World War II but declined in the 1970s. Other Export-class beers developed independently, and reflected a slightly stronger version of existing beers. The modern German style is typically 12-13 °P.

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5C. German Helles Exportbier

Characteristic Ingredients:

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Characteristic Ingredients: Minerally water with high levels of sulfates, carbonates and chlorides, German or Czech noble hops, Pilsner malt, German lager yeast. Newer commercial versions can contain adjuncts and hop extract.

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5C. German Helles Exportbier

Style Comparison:

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Style Comparison: Less finishing hops and more body thana Pils but more bitter than a Helles.

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5C. German Helles Exportbier

Vital Statistics:

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Vital Statistics:

OG: 1.048 – 1.056

FG: 1.010 – 1.015
IBUs: 20 – 30

SRM: 4 – 7

ABV: 4.8 – 6.0%

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5C. German Helles Exportbier

Commercial Examples:

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Commercial Examples:

DAB Original, Dortmunder Kronen,Dortmunder Union Export, Flensburger Gold, Gordon BierschGolden Export, Great Lakes Dortmunder Gold

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5D. German Pils

Overall Impression:

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Overall Impression: A light-bodied, highly-attenuated, gold-colored, bottom-fermented bitter German beer showing excellent head retention and an elegant, floral hop aroma.Crisp, clean, and refreshing, a German Pils showcases the finest quality German malt and hops.

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5D. German Pils

Aroma:

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Malt: Medium-low to low grainy-sweet-rich malt character(often with a light honey and slightly toasted cracker quality)and

Hops: distinctive flowery, spicy, or herbal hops. The hops are moderately-low to moderately-high, but should not totally dominate the malt presence

Yeast: Clean fermentation profile. May optionally have a very light sulfury note that comes from water as much as yeast. . One-dimensional examples are inferior to the more complex qualities when all ingredients are sensed. May have a very low background note of DMS.

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5D. German Pils

Appearance:

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Color: Straw to light gold,

Clarity: brilliant to very clear,

Head: with a creamy, long-lasting white head.

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5D. German Pils

Flavor:

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Bitterness: Medium to high hop bitterness dominates the palate and lingers into the aftertaste.

Esters: Clean fermentation profile.

Hops: Low to high floral, spicy, or herbal hop flavor.

Malt: Moderate to moderately-low grainy-sweet malt character supports the hop bitterness.

Balance: Dry to medium-dry, crisp, well-attenuated finish with a bitter aftertaste and light malt flavor. Examples made with water with higher sulfate levels often will have a low sulfury flavor that accentuates the dryness and lengthens the finish;this is acceptable but not mandatory. Some versions have a soft finish with more of a malt flavor, but still with noticeable hop bitterness and flavor, with the balance still towards bitterness.

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5D. German Pils

Mouthfeel:

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Body: Medium-light body.

Carbonation: Medium to high carbonation.

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5D. German Pils

History:

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History: 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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5D. German Pils

Characteristic Ingredients:

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

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5D. German Pils

Vital Statistics:

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Vital Statistics:

OG: 1.044 – 1.050

FG: 1.008 – 1.013

IBUs: 22 – 40

SRM: 2 – 5

ABV: 4.4 – 5.2%

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5D. German Pils

Commercial Examples:

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