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  • 2015

    • 4B. Festbier

    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.

    Appearance

    Deep yellow to deep gold color; should not have amber hues. Bright clarity. Persistent white to off-white foam stand. Most commercial examples are medium gold in color.

    Aroma

    Moderate malty richness, with an emphasis on toasty-doughy aromatics and an impression of sweetness. Low to medium-low floral, herbal, or spicy hops. The malt should not have a deeply toasted, caramel, or biscuity quality. Clean lager fermentation character.

    Flavor

    Medium to medium-high malty flavor initially, with a lightly toasty, bread dough quality and an impression of soft sweetness. Medium to medium-low bitterness, definitely malty in the balance. Well-attenuated and crisp, but not dry. Medium-low to medium floral, herbal, or spicy hop flavor. Clean lager fermentation character. The taste is mostly of Pils malt, but with slightly toasty hints. The bitterness is supportive, but still should yield a malty, flavorful finish.

    Mouthfeel

    Medium body, with a smooth, somewhat creamy texture. Medium carbonation. Alcohol strength barely noticeable as warming, if at all.

    Comments

    This style represents the modern German beer served at Oktoberfest (although it is not solely reserved for Oktoberfest; it can be found at many other ‘fests’), and is sometimes called Wiesn (“the meadow” or local name for the Oktoberfest festival). We chose to call this style Festbier since by German and EU regulations, Oktoberfestbier is a protected appellation for beer produced at large breweries within the Munich city limits for consumption at Oktoberfest. Other countries are not bound by these rules, so many craft breweries in the US produce beer called Oktoberfest, but based on the traditional style described in these guidelines as Märzen.

    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.

    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.

    Style Comparison

    Less intense and less richly toasted than a Märzen. More rich-heavy in body than a Helles, with more hop flavor and higher alcohol. Less rich in malt intensity than a Maibock. The malt complexity is similar to a higher-gravity Czech Premium Pale Lager, although without the associated hops.

    Vital Statistics

    IBU

    18 - 25

    SRM

    4 - 7

    OG

    1.054 - 1.057

    FG

    1.010 - 1.012

    ABV

    5.8% - 6.3%

    Commercial Examples

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

    Style Attributes

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    4B. Festbier

    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.

    Appearance

    Deep yellow to deep gold color; should not have amber hues. Bright clarity. Persistent white to off-white foam stand. Most commercial examples are pale gold in color.

    Aroma

    Moderate malty richness, with an emphasis on toasty-doughy aromatics and an impression of sweetness. Low to medium-low floral, herbal, or spicy hops. The malt should not have a deeply toasted, caramel, or biscuity quality. Clean lager fermentation profile.

    Flavor

    Medium to medium-high malty flavor initially, with a lightly toasty, bread dough quality and an impression of soft malty richness. Medium to medium-low bitterness, definitely malty in the balance. Well-attenuated and crisp, but not dry. Medium-low to medium floral, herbal, or spicy hop flavor. Clean fermentation profile. The taste is mostly of Pils malt, but with slightly toasty hints. The bitterness is supportive, but still should yield a malty, flavorful finish.

    Mouthfeel

    Medium body, with a smooth, somewhat creamy texture. Medium carbonation. Alcohol strength barely noticeable as warming, if at all.

    Comments

    This style represents the modern German beer served at Oktoberfest (although it is not solely reserved for Oktoberfest; it can be found at many other ‘fests’), and is sometimes called Wiesn (“the meadow” or local name for the Oktoberfest festival). We chose to call this style Festbier since by German and EU regulations, Oktoberfestbier is a protected appellation for beer produced at large breweries within the Munich city limits for consumption at Oktoberfest. Other countries are not bound by these rules, so many craft breweries in the US produce beer called Oktoberfest, but based on the traditional style described in these guidelines as Märzen. May be called Helles Märzen.

    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.

    Characteristic Ingredients

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

    Style Comparison

    Less intense and less richly toasted than a Märzen. Stronger than a Munich Helles, with a bit more body, and hop and malt flavor. Less rich in malt intensity than a Helles Bock. The malt complexity is similar to a higher-gravity Czech Premium Pale Lager, although without the associated hops.

    Vital Statistics

    IBU

    18 - 25

    SRM

    4 - 6

    OG

    1.054 - 1.057

    FG

    1.010 - 1.012

    ABV

    5.8% - 6.3%

    Commercial Examples

    Augustiner Oktoberfest, Hacker-Pschorr Superior Festbier, Löwenbräu Oktoberfestbier, Hofbräu Oktoberfestbier, Löwenbräu Oktoberfestbier, Paulaner Oktoberfest Bier, Weihenstephaner Festbier.

    Past Revision

    Festbier (2015)

    Style Attributes

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    4C. Helles Bock

    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.

    Appearance

    Deep gold to light amber in color. Bright to clear clarity. Large, creamy, persistent, white head.

    Aroma

    Moderate to strong grainy-sweet malt aroma, often with a lightly toasted quality and low Maillard products. Moderately-low to no hop aroma, often with a spicy, herbal, or floral quality. Clean fermentation profile. Fruity esters should be low to none. Very light alcohol may be noticeable. May have a light DMS aroma.

    Flavor

    Moderately to moderately strong grainy-sweet malt flavor dominates with some toasty notes and/or Maillard products providing added interest. Little to no caramel flavors. May have a light DMS flavor. Moderate to no hop flavor (spicy, herbal, floral, peppery). Moderate hop bitterness (more so in the balance than in other bocks). Clean fermentation profile. Well-attenuated, not cloying, with a moderately-dry finish that may taste of both malt and hops.

    Mouthfeel

    Medium-bodied. Moderate to moderately-high carbonation. Smooth and clean with no harshness or astringency, despite the increased hop bitterness. A light alcohol warming may be present.

    Comments

    Also known as Mai Bock, but there is some dispute whether Helles (“pale”) Bock and Mai (“May”) Bock are synonymous. Most agree that they are identical, but some believe that Maibock is a “fest” type beer hitting the upper limits of hopping and color for the range. Any fruitiness is due to Munich and other specialty malts, not yeast-derived esters developed during fermentation. The hops compensate for the lower level of Maillard products.

    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.

    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.

    Style Comparison

    Can be thought of as either a pale version of a Dunkles Bock, or a Munich Helles brewed to bock strength. While quite malty, this beer typically has less dark and rich malt flavors, and can be drier, hoppier, and more bitter than a Dunkles Bock. Has more of a rich malt character and more alcohol than a Festbier.

    Vital Statistics

    IBU

    23 - 35

    SRM

    6 - 11

    OG

    1.064 - 1.072

    FG

    1.011 - 1.018

    ABV

    6.3% - 7.4%

    Commercial Examples

    Altenmünster Maibock, Ayinger Maibock, Capital Maibock, Blind Tiger Maibock, Einbecker Mai-Urbock, Hacker-Pschorr Hubertus Bock, Mahr’s Bock.

    Style Attributes

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    4C. Helles Bock

    Overall Impression

    A relatively pale, strong, malty German lager with a nicely attenuated finish that enhances drinkability. The hop character is generally more apparent and the malt character less deeply rich than in other Bocks.

    Appearance

    Deep gold to light amber in color. Bright to clear clarity. Large, creamy, persistent, white head.

    Aroma

    Moderate to strong grainy-sweet malt aroma, often with a lightly toasted quality and low Maillard products. Moderately-low spicy, herbal, or floral hop aroma optional. Clean fermentation profile. Low fruity esters optional. Very light alcohol optional.

    Flavor

    Moderately to moderately strong grainy-sweet, doughy, bready, or lightly toasty malt flavor dominates with some rich Maillard products providing added interest. Few caramel flavors optional. Low to moderate spicy, herbal, floral, peppery hop flavor optional, but present in the best examples. Moderate hop bitterness, more so in the balance than in other Bocks. Clean fermentation profile. Well-attenuated, not cloying, with a moderately-dry finish that may taste of both malt and hops.

    Mouthfeel

    Medium-bodied. Moderate to moderately-high carbonation. Smooth and clean with no harshness or astringency, despite the increased hop bitterness. Light alcohol warming optional.

    Comments

    Also known as Maibock. Compared to darker Bock beers, the hops compensate for the lower level of Maillard products in the balance.

    History

    A fairly recent development in comparison to the other members of the bock family. The serving of Maibock is a seasonal offering associated with springtime and the month of May, and may include a wider color and hopping range than is seen in exported products.

    Characteristic Ingredients

    A mix of Pils, Vienna, and Munich malts. No adjuncts. Light use of pale crystal type malts possible. Traditional German hops. Clean lager yeast. Decoction mash is traditional, but boiling is less than in Dunkles Bock to restrain color development. Soft water.

    Style Comparison

    Can be thought of as either a pale version of a Dunkles Bock, or a Munich Helles or Festbier brewed to bock strength. While quite malty, this beer typically has less dark and rich malt flavors, and can be drier, hoppier, and more bitter than a Dunkles Bock. Less strong than a pale Doppelbock, but with similar flavors.

    Vital Statistics

    IBU

    23 - 35

    SRM

    6 - 9

    OG

    1.064 - 1.072

    FG

    1.011 - 1.018

    ABV

    6.3% - 7.4%

    Commercial Examples

    Altenmünster Maibock, Ayinger Maibock, Chuckanut Maibock, Einbecker Mai-Urbock, Hacker-Pschorr Hubertus Bock, Hofbräu Maibock, Mahr’s Heller Bock.

    Past Revision

    Helles Bock (2015)

    Style Attributes

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    5. Pale Bitter European Beer

    This category describes German-origin beers that are pale and have an even to bitter balance with a mild to moderately strong hoppy character featuring classic German hops. They are generally bottom-fermented or are lagered to provide a smooth profile, and are well-attenuated as are most German beers.

    5. Pale Bitter European Beer

    This category describes German-origin beers that are pale and have an even to bitter balance with a mild to moderately strong hoppy character featuring traditional German hops. They are generally bottom-fermented or are lagered to provide a smooth profile, and are well-attenuated as are most German beers.

    5A. German Leichtbier

    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.

    Appearance

    Straw to pale gold in color. Brilliant clarity. Moderate white head with average to below average persistence.

    Aroma

    Low to medium hop aroma, with a spicy, herbal, or floral character. Low to medium-low grainy-sweet or slightly crackery malt aroma. Clean fermentation profile.

    Flavor

    Low to medium grainy-sweet malt flavor initially. Medium hop bitterness. Low to medium hop flavor, with a spicy, herbal, or floral quality. Clean fermentation character, well-lagered. Dry finish with a light malty and hoppy aftertaste.

    Mouthfeel

    Light to very light body. Medium to high carbonation. Smooth, well-attenuated.

    Comments

    Marketed primarily as a diet-oriented beer with lower carbohydrates, alcohol, and calories. Pronounced “LYESHT-beer.” May also be known as a Diat Pils or Helles, this style is in the schankbier gravity class. Other variations of Leicht class beers can be made from Weissbier, Kölsch, and Altbier; those beers are best entered in the Mixed-Style Beer category.

    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.

    Characteristic Ingredients

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

    Style Comparison

    Like a lower-alcohol, lighter-bodied, slightly less aggressive German Pils or Helles.

    Vital Statistics

    IBU

    15 - 28

    SRM

    2 - 5

    OG

    1.026 - 1.034

    FG

    1.006 - 1.010

    ABV

    2.4% - 3.6%

    Commercial Examples

    Beck’s Light, Bitburger Light, Mahr’s Leicht, Paulaner Münchner Hell Leicht, Paulaner Premium Leicht.

    Style Attributes

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    5A. German Leichtbier

    Overall Impression

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

    Appearance

    Pale straw to deep yellow in color. Brilliant clarity. Moderate white head with average to below average persistence.

    Aroma

    Low to medium hop aroma, with a spicy, herbal, or floral character. Low to medium-low grainy-sweet or slightly crackery malt aroma. Clean fermentation profile.

    Flavor

    Low to medium grainy-sweet malt flavor initially. Medium hop bitterness. Low to medium hop flavor, with a spicy, herbal, or floral quality. Clean fermentation character, well-lagered. Dry finish with a light malty and hoppy aftertaste.

    Mouthfeel

    Light to very light body. Medium to high carbonation. Smooth, well-attenuated.

    Comments

    Marketed primarily as a diet-oriented beer with lower carbohydrates, alcohol, and calories. Pronounced “LYESHT-beer.” May also be known as a Diat Pils or Helles, this style is in the schankbier gravity class. Other variations of Leicht class beers can be made from Weissbier, Kölsch, and Altbier; those beers are best entered as 34B Mixed-Style Beer.

    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 and targeted towards health or fitness conscious consumers. Increasingly supplanted in the current market by non-alcoholic beers and radlers.

    Characteristic Ingredients

    Continental Pils malt. German lager yeast. Traditional German hops.

    Style Comparison

    Like a lower-alcohol, lighter-bodied, slightly less aggressive German Pils or Munich Helles. More bitter and flavorful than an American Light Lager.

    Vital Statistics

    IBU

    15 - 28

    SRM

    1.5 - 4

    OG

    1.026 - 1.034

    FG

    1.006 - 1.010

    ABV

    2.4% - 3.6%

    Commercial Examples

    Autenrieder Schlossbräu Leicht, Greif Bräu Leicht, Hohenthanner Tannen Hell Leicht, Müllerbrau Heimer Leicht, Schönramer Surtaler Schankbier, Waldhaus Sommer Bier.

    Past Revision

    German Leichtbier (2015)

    Style Attributes

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    5B. Kölsch

    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.

    Appearance

    Very pale gold to light gold. Very clear (authentic commercial versions are filtered to a brilliant clarity). Has a delicate white head that may not persist.

    Aroma

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

    Flavor

    Soft, rounded palate comprised of a delicate flavor balance between soft yet attenuated malt, an almost imperceptible fruity sweetness from fermentation, and a medium-low to medium bitterness with a delicate dryness and slight crispness in the finish (but no harsh aftertaste). The malt tends to be grainy-sweet, possibly with a very light bready or honey quality. 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. 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.

    Mouthfeel

    Medium-light to medium body (most are medium-light). Medium to medium-high carbonation. Smooth and generally crisp and well-attenuated.

    Comments

    Characterized in Germany as a top-fermented, lagered beer. Each Köln brewery produces a beer of different character, and each interprets the Kölsch Konvention slightly differently. Allow for a range of variation within the style when judging. Note that drier versions may seem hoppier or more bitter than the IBU specifications might suggest. Due to its delicate flavor profile, Kölsch tends to have a relatively short shelf-life; older examples and imports can easily show some oxidation defects. Served in Köln in a tall, narrow 200ml glass called a Stange.

    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.”

    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.

    Style Comparison

    To the untrained taster, easily mistaken for a cream ale or somewhat subtle Pils.

    Vital Statistics

    IBU

    18 - 30

    SRM

    3.5 - 5

    OG

    1.044 - 1.050

    FG

    1.007 - 1.011

    ABV

    4.4% - 5.2%

    Commercial Examples

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

    Style Attributes

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    5B. Kölsch

    Overall Impression

    A subtle, brilliantly clear, pale beer with a delicate balance of malt, fruit, and hop character, moderate bitterness, and a well-attenuated but soft finish. Freshness makes a huge difference with this beer, as the delicate character can fade quickly with age.

    Appearance

    Medium yellow to light gold. Brilliant clarity. Has a delicate white head that may not persist.

    Aroma

    Low to very low grainy-sweet malt aroma. A subtle fruit aroma (apple, pear, or sometimes cherry) is optional, but welcome. Low floral, spicy, or herbal hop aroma optional. The intensity of aromatics is fairly subtle but generally balanced, clean, fresh, and pleasant.

    Flavor

    A delicate flavor balance between malt, fruitiness, bitterness, and hops, with a clean, well-attenuated finish. The medium to medium-low grainy maltiness may have very light bready or honey notes. The fruitiness can have an almost imperceptible sweetness. Medium-low to medium bitterness. Low to moderately-high floral, spicy, or herbal hop flavor; most are medium-low to medium. May have a neutral-grainy to light malty sweet impression at the start. Soft, rounded palate. Finish is soft, dry, and slightly crisp, not sharp or biting. No noticeable residual sweetness. While the balance between the flavor components can vary, none are ever strong.

    Mouthfeel

    Medium-light to medium body; most are medium-light. Medium to medium-high carbonation. Smooth and soft, but well-attenuated and not heavy. Not harsh.

    Comments

    A traditional top-fermented, lagered beer from Cologne, Germany (Köln). Köln breweries differentiate themselves through balance, so allow for a range of variation within the style when judging. Drier versions may seem hoppier or more bitter than the IBU levels might suggest. The delicate flavor profile does not age well, so be alert for oxidation defects. Served in Köln in a tall, narrow 20cl glass called a Stange.

    History

    Köln has a top-fermenting brewing tradition since the Middle Ages, but the beer now known as Kölsch was developed in the late 1800s as an alternative to pale lagers. Bottom fermentation was actually prohibited in Cologne. Kölsch is an appellation protected by the Kölsch Konvention (1986), and is restricted to breweries in and around Köln. The Konvention simply defines the beer as a “light, highly attenuated, hop-accentuated, clear, top-fermenting Vollbier.”

    Characteristic Ingredients

    Traditional German hops. German Pils, Pale, or Vienna malt. Attenuative, clean German ale yeast. Occasional small use of wheat malt. Current commercial practice is to ferment around 15 °C, cold condition near freezing for up to a month, and serve fresh.

    Style Comparison

    Can be mistaken for a Cream Ale or somewhat subtle German Pils.

    Vital Statistics

    IBU

    18 - 30

    SRM

    3.5 - 5

    OG

    1.044 - 1.050

    FG

    1.007 - 1.011

    ABV

    4.4% - 5.2%

    Commercial Examples

    Früh Kölsch, Gaffel Kölsch, Mühlen Kölsch, Päffgen Kolsch, Reissdorf Kölsch, Sion Kölsch, Sünner Kölsch.

    Past Revision

    Kölsch (2015)

    Style Attributes

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    5C. German Helles Exportbier

    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.

    Appearance

    Light gold to deep gold. Clear. Persistent white head.

    Aroma

    Low to medium hop aroma, typically floral, spicy, or herbal in character. Moderate grainy-sweet malt aroma. Clean fermentation profile. A slight sulfury note at the start that dissipates is not a fault, neither is a low background note of DMS.

    Flavor

    Neither grainy-sweet malt nor floral, spicy, or herbal hops dominate, but 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). Clean fermentation character. Some mineral character might be noted from the water, although it usually does not come across as an overt minerally flavor.

    Mouthfeel

    Medium body, medium carbonation. Smooth but crisp.

    Comments

    Sometimes known as Dortmunder or Dortmunder Export. Brewed to a slightly higher starting gravity than other light lagers, providing a firm malty body and underlying maltiness to complement the sulfate-accentuated hop bitterness. The term “Export” is a beer strength descriptor under German brewing tradition, and is not strictly synonymous with the “Dortmunder” style; beer from other cities or regions can be brewed to Export strength, and labeled as such (even if not necessarily exported).

    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.

    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.

    Style Comparison

    Less finishing hops and more body than a Pils but more bitter than a Helles.

    Vital Statistics

    IBU

    20 - 30

    SRM

    4 - 7

    OG

    1.048 - 1.056

    FG

    1.010 - 1.015

    ABV

    4.8% - 6%

    Commercial Examples

    DAB Original, Dortmunder Kronen, Dortmunder Union Export, Flensburger Gold, Gordon Biersch Golden Export, Great Lakes Dortmunder Gold.

    Style Attributes

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    5C. German Helles Exportbier

    Overall Impression

    A golden German lager balancing a smooth malty profile with a bitter, hoppy character in a slightly above-average body and strength beer.

    Appearance

    Medium yellow to deep gold. Clear. Persistent white head.

    Aroma

    Medium-low to medium floral, spicy, or herbal hop aroma. Moderate grainy-sweet malt aroma, possibly with light toasty, bready, or doughy notes. Clean fermentation profile. Hops and malt both noticeable, and generally balanced.

    Flavor

    Moderate, balanced malt and hops with supporting bitterness. Malt and hop flavors similar to aroma (same descriptors and intensities). Medium, noticeable bitterness, full on the palate, with a medium-dry finish. Clean fermentation character. Aftertaste of both malt and hops, generally in balance. Mineral character typically perceived more as a roundness and fullness of flavor, and a dry, flinty sharpness in the finish rather than overt mineral flavors. Background sulfate optional.

    Mouthfeel

    Medium to medium-full body. Medium carbonation. Smooth and mellow on the palate. Very slight warmth may be noted in stronger versions.

    Comments

    Also known Dortmunder Export, Dortmunder, Export, or simply a Dort. Called Export within Germany, and often Dortmunder elsewhere, Export is also a beer strength descriptor under German brewing tradition, and could be applied to other styles. Splits the difference between a German Pils and a Munich Helles in several aspects: color, hop-malt balance, finish, bitterness.

    History

    Developed in Dortmund in the Ruhr 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.

    Characteristic Ingredients

    Minerally water with high levels of sulfates, carbonates, and chlorides. Traditional German or Czech hops. Pilsner malt. German lager yeast. Decoction mash traditional.

    Style Comparison

    Less finishing hops and more body than a German Pils. More bitter and drier than a Munich Helles. Stronger, drier, but less hoppy than a Czech Premium Pale Lager.

    Vital Statistics

    IBU

    20 - 30

    SRM

    4 - 6

    OG

    1.050 - 1.058

    FG

    1.008 - 1.015

    ABV

    5% - 6%

    Commercial Examples

    Chuckanut Export Dortmunder Lager, DAB Dortmunder Export, Dortmunder Kronen, Landshuter Edel Hell, Müllerbräu Export Gold, Schönramer Gold.

    Past Revision

    German Helles Exportbier (2015)

    Style Attributes

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    5D. German Pils

    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.

    Appearance

    Straw to light gold, brilliant to very clear, with a creamy, long-lasting white head.

    Aroma

    Medium-low to low grainy-sweet-rich malt character (often with a light honey and slightly toasted cracker quality) and distinctive flowery, spicy, or herbal hops. Clean fermentation profile. May optionally have a very light sulfury note that comes from water as much as yeast. The hops are moderately-low to moderately-high, but should not totally dominate the malt presence. One-dimensional examples are inferior to the more complex qualities when all ingredients are sensed. May have a very low background note of DMS.

    Flavor

    Medium to high hop bitterness dominates the palate and lingers into the aftertaste. Moderate to moderately-low grainy-sweet malt character supports the hop bitterness. Low to high floral, spicy, or herbal hop flavor. Clean fermentation profile. 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.

    Mouthfeel

    Medium-light body. Medium to high carbonation.

    Comments

    Modern examples of Pils tend to become paler in color, drier in finish, and more bitter as you move from South to North in Germany, often mirroring the increase in sulfate in the water. The Pils found in Bavaria tend to be a bit softer in bitterness with more malt flavor and late hop character, yet still with sufficient hops and crispness of finish to differentiate itself from a Helles. The use of the term ‘Pils’ is more common in Germany than ‘Pilsner’ to differentiate it from the Czech style, and (some say) to show respect.

    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.

    Characteristic Ingredients

    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.

    Style Comparison

    Lighter in body and color, drier, crisper, and more fully attenuated, with more of a lingering bitterness, and with higher carbonation than a Czech Premium Pale Lager. More hop character, malt flavor, and bitterness than International Pale Lagers. More hop character and bitterness with a drier, crisper finish than a Munich Helles; the Helles has more malt flavor, but of the same character as the Pils.

    Vital Statistics

    IBU

    22 - 40

    SRM

    2 - 5

    OG

    1.044 - 1.050

    FG

    1.008 - 1.013

    ABV

    4.4% - 5.2%

    Commercial Examples

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

    Style Attributes

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    5D. German Pils

    Overall Impression

    A pale, dry, bitter German lager featuring a prominent hop aroma. Crisp, clean, and refreshing, showing a brilliant gold color with excellent head retention.

    Appearance

    Straw to deep yellow, brilliant to very clear, with a creamy, long-lasting white head.

    Aroma

    Moderately to moderately-high flowery, spicy, or herbal hops. Low to medium grainy, sweet, or doughy malt character, often with a light honey and toasted cracker quality. Clean fermentation profile. The hops should be forward, but not totally dominate the malt in the balance.

    Flavor

    Initial malt flavor quickly overcome with hop flavor and bitterness, leading into a dry, crisp finish. Malt and hop flavors similar to aroma (same descriptors and intensities). Medium to high bitterness, lingering into the aftertaste along with a touch of malt and hops. Clean fermentation profile. Minerally water can accentuate and lengthen the dry finish. Hops and malt can fade with age, but the beer should always have a bitter balance.

    Mouthfeel

    Medium-light body. Medium to high carbonation. Should not feel heavy. Not harsh, but may have a flinty, minerally, sharpness in some examples.

    Comments

    Modern examples of Pils tend to become paler in color, drier and sharper in finish, and more bitter moving from South to North in Germany, often mirroring increasing sulfates in the water. Pils found in Bavaria tend to be a bit softer in bitterness with more malt flavor and late hop character, yet still with sufficient hops and crispness of finish to differentiate itself from Munich Helles. The use of the term ‘Pils’ is more common in Germany than ‘Pilsner’ to differentiate it from the Czech style, and (some say) to show respect.

    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 cousin Czech Pilsner, it is the ancestor of the most widely produced beer styles today.

    Characteristic Ingredients

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

    Style Comparison

    Lighter in body and color, drier, crisper, more fully attenuated, more lingering bitterness, and higher carbonation than a Czech Premium Pale Lager. More hop character, malt flavor, and bitterness than International Pale Lager. More hop character and bitterness with a drier, crisper finish than a Munich Helles; the Helles has more malt intensity, but of the same character as the German Pils.

    Vital Statistics

    IBU

    22 - 40

    SRM

    2 - 4

    OG

    1.044 - 1.050

    FG

    1.008 - 1.013

    ABV

    4.4% - 5.2%

    Commercial Examples

    ABK Pils Anno 1907, Jever Pilsener, König Pilsener, Paulaner Pils, Bierstadt Slow-Pour Pils, Rothaus Pils, Schönramer Pils, Trumer Pils.

    Past Revision

    German Pils (2015)

    Style Attributes

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    6. Amber Malty European Lager

    This category groups amber-colored, German-origin, bottom-fermented lagerbiers that have a malty balance and are vollbier to starkbier in strength.

    6. Amber Malty European Lager

    This category groups amber-colored, German-origin, bottom-fermented lagerbiers that have a malty balance and are vollbier to starkbier in strength.

    4B. Festbier

    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.

    Appearance

    Deep yellow to deep gold color; should not have amber hues. Bright clarity. Persistent white to off-white foam stand. Most commercial examples are medium gold in color.

    Aroma

    Moderate malty richness, with an emphasis on toasty-doughy aromatics and an impression of sweetness. Low to medium-low floral, herbal, or spicy hops. The malt should not have a deeply toasted, caramel, or biscuity quality. Clean lager fermentation character.

    Flavor

    Medium to medium-high malty flavor initially, with a lightly toasty, bread dough quality and an impression of soft sweetness. Medium to medium-low bitterness, definitely malty in the balance. Well-attenuated and crisp, but not dry. Medium-low to medium floral, herbal, or spicy hop flavor. Clean lager fermentation character. The taste is mostly of Pils malt, but with slightly toasty hints. The bitterness is supportive, but still should yield a malty, flavorful finish.

    Mouthfeel

    Medium body, with a smooth, somewhat creamy texture. Medium carbonation. Alcohol strength barely noticeable as warming, if at all.

    Comments

    This style represents the modern German beer served at Oktoberfest (although it is not solely reserved for Oktoberfest; it can be found at many other ‘fests’), and is sometimes called Wiesn (“the meadow” or local name for the Oktoberfest festival). We chose to call this style Festbier since by German and EU regulations, Oktoberfestbier is a protected appellation for beer produced at large breweries within the Munich city limits for consumption at Oktoberfest. Other countries are not bound by these rules, so many craft breweries in the US produce beer called Oktoberfest, but based on the traditional style described in these guidelines as Märzen.

    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.

    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.

    Style Comparison

    Less intense and less richly toasted than a Märzen. More rich-heavy in body than a Helles, with more hop flavor and higher alcohol. Less rich in malt intensity than a Maibock. The malt complexity is similar to a higher-gravity Czech Premium Pale Lager, although without the associated hops.

    Vital Statistics

    IBU

    18 - 25

    SRM

    4 - 7

    OG

    1.054 - 1.057

    FG

    1.010 - 1.012

    ABV

    5.8% - 6.3%

    Commercial Examples

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

    Style Attributes

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    4B. Festbier

    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.

    Appearance

    Deep yellow to deep gold color; should not have amber hues. Bright clarity. Persistent white to off-white foam stand. Most commercial examples are pale gold in color.

    Aroma

    Moderate malty richness, with an emphasis on toasty-doughy aromatics and an impression of sweetness. Low to medium-low floral, herbal, or spicy hops. The malt should not have a deeply toasted, caramel, or biscuity quality. Clean lager fermentation profile.

    Flavor

    Medium to medium-high malty flavor initially, with a lightly toasty, bread dough quality and an impression of soft malty richness. Medium to medium-low bitterness, definitely malty in the balance. Well-attenuated and crisp, but not dry. Medium-low to medium floral, herbal, or spicy hop flavor. Clean fermentation profile. The taste is mostly of Pils malt, but with slightly toasty hints. The bitterness is supportive, but still should yield a malty, flavorful finish.

    Mouthfeel

    Medium body, with a smooth, somewhat creamy texture. Medium carbonation. Alcohol strength barely noticeable as warming, if at all.

    Comments

    This style represents the modern German beer served at Oktoberfest (although it is not solely reserved for Oktoberfest; it can be found at many other ‘fests’), and is sometimes called Wiesn (“the meadow” or local name for the Oktoberfest festival). We chose to call this style Festbier since by German and EU regulations, Oktoberfestbier is a protected appellation for beer produced at large breweries within the Munich city limits for consumption at Oktoberfest. Other countries are not bound by these rules, so many craft breweries in the US produce beer called Oktoberfest, but based on the traditional style described in these guidelines as Märzen. May be called Helles Märzen.

    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.

    Characteristic Ingredients

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

    Style Comparison

    Less intense and less richly toasted than a Märzen. Stronger than a Munich Helles, with a bit more body, and hop and malt flavor. Less rich in malt intensity than a Helles Bock. The malt complexity is similar to a higher-gravity Czech Premium Pale Lager, although without the associated hops.

    Vital Statistics

    IBU

    18 - 25

    SRM

    4 - 6

    OG

    1.054 - 1.057

    FG

    1.010 - 1.012

    ABV

    5.8% - 6.3%

    Commercial Examples

    Augustiner Oktoberfest, Hacker-Pschorr Superior Festbier, Löwenbräu Oktoberfestbier, Hofbräu Oktoberfestbier, Löwenbräu Oktoberfestbier, Paulaner Oktoberfest Bier, Weihenstephaner Festbier.

    Past Revision

    Festbier (2015)

    Style Attributes

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    4C. Helles Bock

    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.

    Appearance

    Deep gold to light amber in color. Bright to clear clarity. Large, creamy, persistent, white head.

    Aroma

    Moderate to strong grainy-sweet malt aroma, often with a lightly toasted quality and low Maillard products. Moderately-low to no hop aroma, often with a spicy, herbal, or floral quality. Clean fermentation profile. Fruity esters should be low to none. Very light alcohol may be noticeable. May have a light DMS aroma.

    Flavor

    Moderately to moderately strong grainy-sweet malt flavor dominates with some toasty notes and/or Maillard products providing added interest. Little to no caramel flavors. May have a light DMS flavor. Moderate to no hop flavor (spicy, herbal, floral, peppery). Moderate hop bitterness (more so in the balance than in other bocks). Clean fermentation profile. Well-attenuated, not cloying, with a moderately-dry finish that may taste of both malt and hops.

    Mouthfeel

    Medium-bodied. Moderate to moderately-high carbonation. Smooth and clean with no harshness or astringency, despite the increased hop bitterness. A light alcohol warming may be present.

    Comments

    Also known as Mai Bock, but there is some dispute whether Helles (“pale”) Bock and Mai (“May”) Bock are synonymous. Most agree that they are identical, but some believe that Maibock is a “fest” type beer hitting the upper limits of hopping and color for the range. Any fruitiness is due to Munich and other specialty malts, not yeast-derived esters developed during fermentation. The hops compensate for the lower level of Maillard products.

    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.

    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.

    Style Comparison

    Can be thought of as either a pale version of a Dunkles Bock, or a Munich Helles brewed to bock strength. While quite malty, this beer typically has less dark and rich malt flavors, and can be drier, hoppier, and more bitter than a Dunkles Bock. Has more of a rich malt character and more alcohol than a Festbier.

    Vital Statistics

    IBU

    23 - 35

    SRM

    6 - 11

    OG

    1.064 - 1.072

    FG

    1.011 - 1.018

    ABV

    6.3% - 7.4%

    Commercial Examples

    Altenmünster Maibock, Ayinger Maibock, Capital Maibock, Blind Tiger Maibock, Einbecker Mai-Urbock, Hacker-Pschorr Hubertus Bock, Mahr’s Bock.

    Style Attributes

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    4C. Helles Bock

    Overall Impression

    A relatively pale, strong, malty German lager with a nicely attenuated finish that enhances drinkability. The hop character is generally more apparent and the malt character less deeply rich than in other Bocks.

    Appearance

    Deep gold to light amber in color. Bright to clear clarity. Large, creamy, persistent, white head.

    Aroma

    Moderate to strong grainy-sweet malt aroma, often with a lightly toasted quality and low Maillard products. Moderately-low spicy, herbal, or floral hop aroma optional. Clean fermentation profile. Low fruity esters optional. Very light alcohol optional.

    Flavor

    Moderately to moderately strong grainy-sweet, doughy, bready, or lightly toasty malt flavor dominates with some rich Maillard products providing added interest. Few caramel flavors optional. Low to moderate spicy, herbal, floral, peppery hop flavor optional, but present in the best examples. Moderate hop bitterness, more so in the balance than in other Bocks. Clean fermentation profile. Well-attenuated, not cloying, with a moderately-dry finish that may taste of both malt and hops.

    Mouthfeel

    Medium-bodied. Moderate to moderately-high carbonation. Smooth and clean with no harshness or astringency, despite the increased hop bitterness. Light alcohol warming optional.

    Comments

    Also known as Maibock. Compared to darker Bock beers, the hops compensate for the lower level of Maillard products in the balance.

    History

    A fairly recent development in comparison to the other members of the bock family. The serving of Maibock is a seasonal offering associated with springtime and the month of May, and may include a wider color and hopping range than is seen in exported products.

    Characteristic Ingredients

    A mix of Pils, Vienna, and Munich malts. No adjuncts. Light use of pale crystal type malts possible. Traditional German hops. Clean lager yeast. Decoction mash is traditional, but boiling is less than in Dunkles Bock to restrain color development. Soft water.

    Style Comparison

    Can be thought of as either a pale version of a Dunkles Bock, or a Munich Helles or Festbier brewed to bock strength. While quite malty, this beer typically has less dark and rich malt flavors, and can be drier, hoppier, and more bitter than a Dunkles Bock. Less strong than a pale Doppelbock, but with similar flavors.

    Vital Statistics

    IBU

    23 - 35

    SRM

    6 - 9

    OG

    1.064 - 1.072

    FG

    1.011 - 1.018

    ABV

    6.3% - 7.4%

    Commercial Examples

    Altenmünster Maibock, Ayinger Maibock, Chuckanut Maibock, Einbecker Mai-Urbock, Hacker-Pschorr Hubertus Bock, Hofbräu Maibock, Mahr’s Heller Bock.

    Past Revision

    Helles Bock (2015)

    Style Attributes

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    5. Pale Bitter European Beer

    This category describes German-origin beers that are pale and have an even to bitter balance with a mild to moderately strong hoppy character featuring classic German hops. They are generally bottom-fermented or are lagered to provide a smooth profile, and are well-attenuated as are most German beers.

    5. Pale Bitter European Beer

    This category describes German-origin beers that are pale and have an even to bitter balance with a mild to moderately strong hoppy character featuring traditional German hops. They are generally bottom-fermented or are lagered to provide a smooth profile, and are well-attenuated as are most German beers.

    5A. German Leichtbier

    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.

    Appearance

    Straw to pale gold in color. Brilliant clarity. Moderate white head with average to below average persistence.

    Aroma

    Low to medium hop aroma, with a spicy, herbal, or floral character. Low to medium-low grainy-sweet or slightly crackery malt aroma. Clean fermentation profile.

    Flavor

    Low to medium grainy-sweet malt flavor initially. Medium hop bitterness. Low to medium hop flavor, with a spicy, herbal, or floral quality. Clean fermentation character, well-lagered. Dry finish with a light malty and hoppy aftertaste.

    Mouthfeel

    Light to very light body. Medium to high carbonation. Smooth, well-attenuated.

    Comments

    Marketed primarily as a diet-oriented beer with lower carbohydrates, alcohol, and calories. Pronounced “LYESHT-beer.” May also be known as a Diat Pils or Helles, this style is in the schankbier gravity class. Other variations of Leicht class beers can be made from Weissbier, Kölsch, and Altbier; those beers are best entered in the Mixed-Style Beer category.

    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.

    Characteristic Ingredients

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

    Style Comparison

    Like a lower-alcohol, lighter-bodied, slightly less aggressive German Pils or Helles.

    Vital Statistics

    IBU

    15 - 28

    SRM

    2 - 5

    OG

    1.026 - 1.034

    FG

    1.006 - 1.010

    ABV

    2.4% - 3.6%

    Commercial Examples

    Beck’s Light, Bitburger Light, Mahr’s Leicht, Paulaner Münchner Hell Leicht, Paulaner Premium Leicht.

    Style Attributes

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    5A. German Leichtbier

    Overall Impression

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

    Appearance

    Pale straw to deep yellow in color. Brilliant clarity. Moderate white head with average to below average persistence.

    Aroma

    Low to medium hop aroma, with a spicy, herbal, or floral character. Low to medium-low grainy-sweet or slightly crackery malt aroma. Clean fermentation profile.

    Flavor

    Low to medium grainy-sweet malt flavor initially. Medium hop bitterness. Low to medium hop flavor, with a spicy, herbal, or floral quality. Clean fermentation character, well-lagered. Dry finish with a light malty and hoppy aftertaste.

    Mouthfeel

    Light to very light body. Medium to high carbonation. Smooth, well-attenuated.

    Comments

    Marketed primarily as a diet-oriented beer with lower carbohydrates, alcohol, and calories. Pronounced “LYESHT-beer.” May also be known as a Diat Pils or Helles, this style is in the schankbier gravity class. Other variations of Leicht class beers can be made from Weissbier, Kölsch, and Altbier; those beers are best entered as 34B Mixed-Style Beer.

    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 and targeted towards health or fitness conscious consumers. Increasingly supplanted in the current market by non-alcoholic beers and radlers.

    Characteristic Ingredients

    Continental Pils malt. German lager yeast. Traditional German hops.

    Style Comparison

    Like a lower-alcohol, lighter-bodied, slightly less aggressive German Pils or Munich Helles. More bitter and flavorful than an American Light Lager.

    Vital Statistics

    IBU

    15 - 28

    SRM

    1.5 - 4

    OG

    1.026 - 1.034

    FG

    1.006 - 1.010

    ABV

    2.4% - 3.6%

    Commercial Examples

    Autenrieder Schlossbräu Leicht, Greif Bräu Leicht, Hohenthanner Tannen Hell Leicht, Müllerbrau Heimer Leicht, Schönramer Surtaler Schankbier, Waldhaus Sommer Bier.

    Past Revision

    German Leichtbier (2015)

    Style Attributes

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    5B. Kölsch

    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.

    Appearance

    Very pale gold to light gold. Very clear (authentic commercial versions are filtered to a brilliant clarity). Has a delicate white head that may not persist.

    Aroma

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

    Flavor

    Soft, rounded palate comprised of a delicate flavor balance between soft yet attenuated malt, an almost imperceptible fruity sweetness from fermentation, and a medium-low to medium bitterness with a delicate dryness and slight crispness in the finish (but no harsh aftertaste). The malt tends to be grainy-sweet, possibly with a very light bready or honey quality. 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. 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.

    Mouthfeel

    Medium-light to medium body (most are medium-light). Medium to medium-high carbonation. Smooth and generally crisp and well-attenuated.

    Comments

    Characterized in Germany as a top-fermented, lagered beer. Each Köln brewery produces a beer of different character, and each interprets the Kölsch Konvention slightly differently. Allow for a range of variation within the style when judging. Note that drier versions may seem hoppier or more bitter than the IBU specifications might suggest. Due to its delicate flavor profile, Kölsch tends to have a relatively short shelf-life; older examples and imports can easily show some oxidation defects. Served in Köln in a tall, narrow 200ml glass called a Stange.

    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.”

    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.

    Style Comparison

    To the untrained taster, easily mistaken for a cream ale or somewhat subtle Pils.

    Vital Statistics

    IBU

    18 - 30

    SRM

    3.5 - 5

    OG

    1.044 - 1.050

    FG

    1.007 - 1.011

    ABV

    4.4% - 5.2%

    Commercial Examples

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

    Style Attributes

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    5B. Kölsch

    Overall Impression

    A subtle, brilliantly clear, pale beer with a delicate balance of malt, fruit, and hop character, moderate bitterness, and a well-attenuated but soft finish. Freshness makes a huge difference with this beer, as the delicate character can fade quickly with age.

    Appearance

    Medium yellow to light gold. Brilliant clarity. Has a delicate white head that may not persist.

    Aroma

    Low to very low grainy-sweet malt aroma. A subtle fruit aroma (apple, pear, or sometimes cherry) is optional, but welcome. Low floral, spicy, or herbal hop aroma optional. The intensity of aromatics is fairly subtle but generally balanced, clean, fresh, and pleasant.

    Flavor

    A delicate flavor balance between malt, fruitiness, bitterness, and hops, with a clean, well-attenuated finish. The medium to medium-low grainy maltiness may have very light bready or honey notes. The fruitiness can have an almost imperceptible sweetness. Medium-low to medium bitterness. Low to moderately-high floral, spicy, or herbal hop flavor; most are medium-low to medium. May have a neutral-grainy to light malty sweet impression at the start. Soft, rounded palate. Finish is soft, dry, and slightly crisp, not sharp or biting. No noticeable residual sweetness. While the balance between the flavor components can vary, none are ever strong.

    Mouthfeel

    Medium-light to medium body; most are medium-light. Medium to medium-high carbonation. Smooth and soft, but well-attenuated and not heavy. Not harsh.

    Comments

    A traditional top-fermented, lagered beer from Cologne, Germany (Köln). Köln breweries differentiate themselves through balance, so allow for a range of variation within the style when judging. Drier versions may seem hoppier or more bitter than the IBU levels might suggest. The delicate flavor profile does not age well, so be alert for oxidation defects. Served in Köln in a tall, narrow 20cl glass called a Stange.

    History

    Köln has a top-fermenting brewing tradition since the Middle Ages, but the beer now known as Kölsch was developed in the late 1800s as an alternative to pale lagers. Bottom fermentation was actually prohibited in Cologne. Kölsch is an appellation protected by the Kölsch Konvention (1986), and is restricted to breweries in and around Köln. The Konvention simply defines the beer as a “light, highly attenuated, hop-accentuated, clear, top-fermenting Vollbier.”

    Characteristic Ingredients

    Traditional German hops. German Pils, Pale, or Vienna malt. Attenuative, clean German ale yeast. Occasional small use of wheat malt. Current commercial practice is to ferment around 15 °C, cold condition near freezing for up to a month, and serve fresh.

    Style Comparison

    Can be mistaken for a Cream Ale or somewhat subtle German Pils.

    Vital Statistics

    IBU

    18 - 30

    SRM

    3.5 - 5

    OG

    1.044 - 1.050

    FG

    1.007 - 1.011

    ABV

    4.4% - 5.2%

    Commercial Examples

    Früh Kölsch, Gaffel Kölsch, Mühlen Kölsch, Päffgen Kolsch, Reissdorf Kölsch, Sion Kölsch, Sünner Kölsch.

    Past Revision

    Kölsch (2015)

    Style Attributes

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    5C. German Helles Exportbier

    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.

    Appearance

    Light gold to deep gold. Clear. Persistent white head.

    Aroma

    Low to medium hop aroma, typically floral, spicy, or herbal in character. Moderate grainy-sweet malt aroma. Clean fermentation profile. A slight sulfury note at the start that dissipates is not a fault, neither is a low background note of DMS.

    Flavor

    Neither grainy-sweet malt nor floral, spicy, or herbal hops dominate, but 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). Clean fermentation character. Some mineral character might be noted from the water, although it usually does not come across as an overt minerally flavor.

    Mouthfeel

    Medium body, medium carbonation. Smooth but crisp.

    Comments

    Sometimes known as Dortmunder or Dortmunder Export. Brewed to a slightly higher starting gravity than other light lagers, providing a firm malty body and underlying maltiness to complement the sulfate-accentuated hop bitterness. The term “Export” is a beer strength descriptor under German brewing tradition, and is not strictly synonymous with the “Dortmunder” style; beer from other cities or regions can be brewed to Export strength, and labeled as such (even if not necessarily exported).

    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.

    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.

    Style Comparison

    Less finishing hops and more body than a Pils but more bitter than a Helles.

    Vital Statistics

    IBU

    20 - 30

    SRM

    4 - 7

    OG

    1.048 - 1.056

    FG

    1.010 - 1.015

    ABV

    4.8% - 6%

    Commercial Examples

    DAB Original, Dortmunder Kronen, Dortmunder Union Export, Flensburger Gold, Gordon Biersch Golden Export, Great Lakes Dortmunder Gold.

    Style Attributes

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    5C. German Helles Exportbier

    Overall Impression

    A golden German lager balancing a smooth malty profile with a bitter, hoppy character in a slightly above-average body and strength beer.

    Appearance

    Medium yellow to deep gold. Clear. Persistent white head.

    Aroma

    Medium-low to medium floral, spicy, or herbal hop aroma. Moderate grainy-sweet malt aroma, possibly with light toasty, bready, or doughy notes. Clean fermentation profile. Hops and malt both noticeable, and generally balanced.

    Flavor

    Moderate, balanced malt and hops with supporting bitterness. Malt and hop flavors similar to aroma (same descriptors and intensities). Medium, noticeable bitterness, full on the palate, with a medium-dry finish. Clean fermentation character. Aftertaste of both malt and hops, generally in balance. Mineral character typically perceived more as a roundness and fullness of flavor, and a dry, flinty sharpness in the finish rather than overt mineral flavors. Background sulfate optional.

    Mouthfeel

    Medium to medium-full body. Medium carbonation. Smooth and mellow on the palate. Very slight warmth may be noted in stronger versions.

    Comments

    Also known Dortmunder Export, Dortmunder, Export, or simply a Dort. Called Export within Germany, and often Dortmunder elsewhere, Export is also a beer strength descriptor under German brewing tradition, and could be applied to other styles. Splits the difference between a German Pils and a Munich Helles in several aspects: color, hop-malt balance, finish, bitterness.

    History

    Developed in Dortmund in the Ruhr 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.

    Characteristic Ingredients

    Minerally water with high levels of sulfates, carbonates, and chlorides. Traditional German or Czech hops. Pilsner malt. German lager yeast. Decoction mash traditional.

    Style Comparison

    Less finishing hops and more body than a German Pils. More bitter and drier than a Munich Helles. Stronger, drier, but less hoppy than a Czech Premium Pale Lager.

    Vital Statistics

    IBU

    20 - 30

    SRM

    4 - 6

    OG

    1.050 - 1.058

    FG

    1.008 - 1.015

    ABV

    5% - 6%

    Commercial Examples

    Chuckanut Export Dortmunder Lager, DAB Dortmunder Export, Dortmunder Kronen, Landshuter Edel Hell, Müllerbräu Export Gold, Schönramer Gold.

    Past Revision

    German Helles Exportbier (2015)

    Style Attributes

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    5D. German Pils

    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.

    Appearance

    Straw to light gold, brilliant to very clear, with a creamy, long-lasting white head.

    Aroma

    Medium-low to low grainy-sweet-rich malt character (often with a light honey and slightly toasted cracker quality) and distinctive flowery, spicy, or herbal hops. Clean fermentation profile. May optionally have a very light sulfury note that comes from water as much as yeast. The hops are moderately-low to moderately-high, but should not totally dominate the malt presence. One-dimensional examples are inferior to the more complex qualities when all ingredients are sensed. May have a very low background note of DMS.

    Flavor

    Medium to high hop bitterness dominates the palate and lingers into the aftertaste. Moderate to moderately-low grainy-sweet malt character supports the hop bitterness. Low to high floral, spicy, or herbal hop flavor. Clean fermentation profile. 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.

    Mouthfeel

    Medium-light body. Medium to high carbonation.

    Comments

    Modern examples of Pils tend to become paler in color, drier in finish, and more bitter as you move from South to North in Germany, often mirroring the increase in sulfate in the water. The Pils found in Bavaria tend to be a bit softer in bitterness with more malt flavor and late hop character, yet still with sufficient hops and crispness of finish to differentiate itself from a Helles. The use of the term ‘Pils’ is more common in Germany than ‘Pilsner’ to differentiate it from the Czech style, and (some say) to show respect.

    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.

    Characteristic Ingredients

    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.

    Style Comparison

    Lighter in body and color, drier, crisper, and more fully attenuated, with more of a lingering bitterness, and with higher carbonation than a Czech Premium Pale Lager. More hop character, malt flavor, and bitterness than International Pale Lagers. More hop character and bitterness with a drier, crisper finish than a Munich Helles; the Helles has more malt flavor, but of the same character as the Pils.

    Vital Statistics

    IBU

    22 - 40

    SRM

    2 - 5

    OG

    1.044 - 1.050

    FG

    1.008 - 1.013

    ABV

    4.4% - 5.2%

    Commercial Examples

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

    Style Attributes

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    5D. German Pils

    Overall Impression

    A pale, dry, bitter German lager featuring a prominent hop aroma. Crisp, clean, and refreshing, showing a brilliant gold color with excellent head retention.

    Appearance

    Straw to deep yellow, brilliant to very clear, with a creamy, long-lasting white head.

    Aroma

    Moderately to moderately-high flowery, spicy, or herbal hops. Low to medium grainy, sweet, or doughy malt character, often with a light honey and toasted cracker quality. Clean fermentation profile. The hops should be forward, but not totally dominate the malt in the balance.

    Flavor

    Initial malt flavor quickly overcome with hop flavor and bitterness, leading into a dry, crisp finish. Malt and hop flavors similar to aroma (same descriptors and intensities). Medium to high bitterness, lingering into the aftertaste along with a touch of malt and hops. Clean fermentation profile. Minerally water can accentuate and lengthen the dry finish. Hops and malt can fade with age, but the beer should always have a bitter balance.

    Mouthfeel

    Medium-light body. Medium to high carbonation. Should not feel heavy. Not harsh, but may have a flinty, minerally, sharpness in some examples.

    Comments

    Modern examples of Pils tend to become paler in color, drier and sharper in finish, and more bitter moving from South to North in Germany, often mirroring increasing sulfates in the water. Pils found in Bavaria tend to be a bit softer in bitterness with more malt flavor and late hop character, yet still with sufficient hops and crispness of finish to differentiate itself from Munich Helles. The use of the term ‘Pils’ is more common in Germany than ‘Pilsner’ to differentiate it from the Czech style, and (some say) to show respect.

    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 cousin Czech Pilsner, it is the ancestor of the most widely produced beer styles today.

    Characteristic Ingredients

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

    Style Comparison

    Lighter in body and color, drier, crisper, more fully attenuated, more lingering bitterness, and higher carbonation than a Czech Premium Pale Lager. More hop character, malt flavor, and bitterness than International Pale Lager. More hop character and bitterness with a drier, crisper finish than a Munich Helles; the Helles has more malt intensity, but of the same character as the German Pils.

    Vital Statistics

    IBU

    22 - 40

    SRM

    2 - 4

    OG

    1.044 - 1.050

    FG

    1.008 - 1.013

    ABV

    4.4% - 5.2%

    Commercial Examples

    ABK Pils Anno 1907, Jever Pilsener, König Pilsener, Paulaner Pils, Bierstadt Slow-Pour Pils, Rothaus Pils, Schönramer Pils, Trumer Pils.

    Past Revision

    German Pils (2015)

    Style Attributes

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    6. Amber Malty European Lager

    This category groups amber-colored, German-origin, bottom-fermented lagerbiers that have a malty balance and are vollbier to starkbier in strength.

    6. Amber Malty European Lager

    This category groups amber-colored, German-origin, bottom-fermented lagerbiers that have a malty balance and are vollbier to starkbier in strength.

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