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Lagers: European-Germanic Origin

 

Guidelines to Beer Style Categories and Subcategories
By Charlie Papazian

These beer style descriptions are guidelines meant to aid in the decision of which category and subcategory to enter beer. Judges will evaluate the beers using their senses of smell, sight, taste and mouthfeel against the standards put forth in these guidelines.

LAGERS: EUROPEAN-GERMANIC ORIGIN

37. German-Style Pilsener

A classic German-style Pilsener is very light straw/golden color and well hopped. Hop bitterness is high. Hop aroma and flavor are moderate and quite obvious. It is a well-attenuated, medium-bodied beer, but a malty accent can be perceived. Fruity esters and diacetyl should not be perceived. There should be no chill haze. Its head should be dense and rich.

38. Bohemian-Style Pilsener

Pilseners in this subcategory are similar to German Pilseners; however, they are slightly more full bodied and can be as dark as light amber. This style balances moderate bitterness and "noble-type" hop aroma and flavor with a malty, slightly sweet, medium body. Diacetyl may be perceived in very low amounts. There should be no chill haze. Its head should be dense and rich.

39. European-Style Pilsener

European-style Pilseners are straw/golden in color and are well-attenuated beers. These medium-bodied beers are often brewed with rice, corn, wheat or other grain or sugar adjuncts making up part of the mash. Fruity esters and diacetyl should not be perceived. There should be no chill haze.

40. European-Style Low-Alcohol Lager/German-Style Leicht(bier)

These beers are very light in body and color. Malt sweetness is perceived at low to medium levels, while hop bitterness character is perceived at medium levels. These beers should be clean with no perceived fruity esters or diacetyl. Chill haze is not acceptable.

41. Münchner-Style Helles

This beer has a relatively low bitterness. It is a medium-bodied, malt-emphasized beer; however, certain versions can approach a balance of hop character and maltiness. There should not be any caramel character. Color is light straw to golden. Fruity esters and diacetyl should not be perceived.

42. Dortmunder/European-Style Export

Both starting gravity and medium bitterness are somewhat higher than a Münchener helles. Hop flavor and aroma are perceptible, but low. The color of this style may be slightly darker than the Münchener belles, and the body will be fuller, but still medium bodied. Fruity esters, chill haze and diacetyl should not be perceived.

43. Vienna-Style Lager

Beers in this category are reddish brown or copper colored. They are light to medium in body. These beers are characterized by a malty aroma, slight malt sweetness and clean hop bitterness. "Noble-type" hop aromas and flavors should be low to medium. Fruity esters, diacetyl and chill haze should not be perceived.

44. German-Style Märzen/Oktoberfest

Märzens are characterized by a medium body and broad range of color. Oktoberfests can range from golden to reddish brown. Sweet maltiness should dominate slightly over a clean, hop bitterness. Malt character should be toasted rather than strongly caramel. Hop aroma and flavor should be low, but notable. Fruity esters are minimal, if perceived at all. Diacetyl and chill haze should not be perceived.

45. European-Style Dark/Münchner Dunkel

These beers have a pronounced malty aroma and flavor that dominate the clean, crisp hop moderate bitterness. A classic Münchner dunkel should have a chocolatelike, roasted malt, breadlike aroma that comes from the use of Munich dark malt. Chocolate or roasted malts can be used, but the percentage used should be minimal. "Noble-type" hop flavor and aroma should be low, but perceptible. Diacetyl is acceptable at very low levels. Fruity esters and chill haze should not be perceived.

46. German-Style Schwarzbier

These beers have a roasted malt character without the associated bitterness. Malt flavor and aroma are low in sweetness. Hop bitterness is low to medium in character. "Noble-type" hop flavor and aroma should be low, but perceptible. There should be no fruity esters. Diacetyl is acceptable at very low levels.

47. Traditional Bock

Traditional bocks are made with all malt and are strong, malty, medium- to fullbodied, bottom-fermented beers with moderate hop bitterness that should increase proportionately with the starting gravity. Hop flavor should be low, and hop aroma should be very low. Bocks can range in color from deep copper to dark brown. Fruity esters may be perceived at low levels.

48. German-Style Helles Bock/Maibock

The German word "helles" means light colored, and as such, a helles bock is light in color. Miabocks are also light-colored bocks. The malty character should come through in the aroma and flavor. Body is medium to full. Hop bitterness should be low, while "noble-type" hop aroma and flavor may be at low to medium levels. Bitterness increases with gravity. Fruity esters should be minimal. Diacetyl levels should be very low. Chill haze should not be perceived.

49. German-Style Strong Bock Beer

A. Subcategory: German-Style Strong Doppelbock

Malty sweetness is dominant, but should not be cloying. Doppelbocks are full bodied and are deep amber to dark brown colored. Astringency from roast malts is absent. Alcoholic strength is high, and hop rates increase with gravity. Hop bitterness and flavor should be low, while hop aroma should be absent. Fruity esters are commonly perceived, but at low to moderate levels.

B. Subcategory: German-Style Strong Eisbock

This beer is a stronger version of doppelbock. Malt character can be very sweet. The body is very full. Color is deep copper to almost black. Alcoholic strength is very high. Hop bitterness is subdued. Hop flavor and aroma are absent. Fruity esters may be evident, but not overpowering. This beer is typically brewed by freezing a doppelbock and removing resulting ice to increase alcohol content.

Beer Style Guidelines © Charlie Papazian 1993, 1994, 1995, 1996

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