6A. Märzen

Overall Impression

An elegant, malty German amber lager with a clean, rich, toasty and bready malt flavor, restrained bitterness, and a dry finish that encourages another drink. The overall malt impression is soft, elegant, and complex, with a rich aftertaste that is never cloying or heavy.

Appearance

Amber-orange to deep reddish-copper color; should not be golden. Bright clarity, with persistent, off-white foam stand.

Aroma

Moderate intensity aroma of German malt, typically rich, bready, somewhat toasty, with light bread crust notes. Clean lager fermentation character. No hop aroma. Caramel, dry-biscuity, or roasted malt aromas inappropriate. Very light alcohol might be detected, but should never be sharp. Clean, elegant malt richness should be the primary aroma.

Flavor

Initial malt flavor often suggests sweetness, but finish is moderately-dry to dry. Distinctive and complex maltiness often includes a bready, toasty aspect. Hop bitterness is moderate, and the hop flavor is low to none (German types: complex, floral, herbal, or spicy). Hops provide sufficient balance that the malty palate and finish do not seem sweet. The aftertaste is malty, with the same elegant, rich malt flavors lingering. Noticeable caramel, biscuit, or roasted flavors are inappropriate. Clean lager fermentation profile.

Mouthfeel

Medium body, with a smooth, creamy texture that often suggests a fuller mouthfeel. Medium carbonation. Fully attenuated, without a sweet or cloying impression. May be slightly warming, but the strength should be relatively hidden.

Comments

Modern domestic German Oktoberfest versions are golden – see the Festbier style for this version. Export German versions (to the United States, at least) are typically orange-amber in color, have a distinctive toasty malt character, and are most often labeled Oktoberfest. American craft versions of Oktoberfest are generally based on this style, and most Americans will recognize this beer as Oktoberfest. Historic versions of the beer tended to be darker, towards the brown color range, but there have been many ‘shades’ of Märzen (when the name is used as a strength); this style description specifically refers to the stronger amber lager version. The modern Festbier can be thought of as a pale Märzen by these terms.

History

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

Characteristic Ingredients

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

Style Comparison

Not as strong and rich as a Dunkles Bock. More malt depth and richness than a Festbier, with a heavier body and slightly less hops. Less hoppy and equally malty as a Czech Amber Lager.

Vital Statistics

IBU

18 - 24

SRM

8 - 17

OG

1.054 - 1.060

FG

1.010 - 1.014

ABV

5.8% - 6.3%

Commercial Examples

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

Style Attributes

amber-color, amber-lager-family, bottom-fermented, central-europe, lagered, malty, standard-strength, traditional-style

6A. Märzen

Overall Impression

An amber, malty German lager with a clean, rich, toasty, bready malt flavor, restrained bitterness, and a well-attenuated finish. The overall malt impression is soft, elegant, and complex, with a rich malty aftertaste that is never cloying or heavy.

Appearance

Amber-orange to deep reddish-copper color; should not be golden. Bright clarity, with persistent, off-white foam stand.

Aroma

Moderate malty aroma, typically rich, bready, somewhat toasty, with light bread crust notes. Clean lager fermentation character. Very low floral, herbal, or spicy hop aroma optional. Caramel-sweet, biscuity-dry, or roasted malt aromas are inappropriate. Very light alcohol might be detected, but should never be sharp. Clean, elegant malt richness should be the primary aroma.

Flavor

Moderate to high rich malt flavor often initially suggests sweetness, but the finish is moderately-dry to dry. Distinctive and complex maltiness often includes a bready, toasty aspect. Hop bitterness is moderate, and the floral, herbal, or spicy hop flavor is low to none. Hops provide sufficient balance that the malty palate and finish do not seem sweet. The aftertaste is malty, with the same elegant, rich malt flavors lingering. Noticeable sweet caramel, dry biscuit, or roasted flavors are inappropriate. Clean fermentation profile.

Mouthfeel

Medium body, with a smooth, creamy texture that often suggests a fuller mouthfeel. Medium carbonation. Fully attenuated, without a sweet or cloying impression. May be slightly warming, but the strength should be relatively hidden.

Comments

Modern domestic German Oktoberfest versions are golden – see the Festbier style for this version. Export German versions (to the United States, at least) are typically orange-amber in color, have a distinctive toasty malt character, and are often labeled Oktoberfest. Many craft versions of Oktoberfest are based on this style. Historic versions of the beer tended to be darker, towards the brown color range, but there have been many ‘shades’ of Märzen (when the name is used as a strength); this style description specifically refers to the stronger amber lager version. The modern Festbier can be thought of as a lighter-bodied, pale Märzen by these terms.

History

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

Characteristic Ingredients

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

Style Comparison

Not as strong and rich as a Dunkles Bock. More malt depth and richness than a Festbier, with a heavier body and slightly less hops. Less hoppy but equally malty as a Czech Amber Lager, but with a different malt profile.

Vital Statistics

IBU

18 - 24

SRM

8 - 17

OG

1.054 - 1.060

FG

1.010 - 1.014

ABV

5.6% - 6.3%

Commercial Examples

Hacker-Pschorr Oktoberfest Märzen, Hofmark Märzen, Paulaner Oktoberfest, Saalfelder Ur-Saalfelder, Weltenburg Kloster Anno 1050.

Past Revision

Märzen (2015)

Style Attributes

amber-color, amber-lager-family, bottom-fermented, central-europe, lagered, malty, standard-strength, traditional-style

6B. Rauchbier

Overall Impression

An elegant, malty German amber lager with a balanced, complementary beechwood smoke character. Toasty-rich malt in aroma and flavor, restrained bitterness, low to high smoke flavor, clean fermentation profile, and an attenuated finish are characteristic.

Appearance

This should be a very clear beer, with a large, creamy, rich, tan- to cream-colored head. Medium amber/light copper to dark brown color.

Aroma

Blend of smoke and malt, with a varying balance and intensity. The beechwood smoke character can range from subtle to fairly strong, and can seem smoky, woody, or bacon-like. The malt character can be low to moderate, and be somewhat rich, toasty, or malty-sweet. The malt and smoke components are often inversely proportional (i.e., when smoke increases, malt decreases, and vice versa). Hop aroma may be very low to none. Clean lager fermentation character.

Flavor

Generally follows the aroma profile, with a blend of smoke and malt in varying balance and intensity, yet always complementary. Märzen-like qualities should be noticeable, particularly a malty, toasty richness, but the beechwood smoke flavor can be low to high. At higher levels, the smoke can take on a ham- or bacon-like character, which is acceptable as long as it doesn’t veer into the greasy range. The palate can be somewhat malty, rich, and sweet, yet the finish tends to be medium-dry to dry with the smoke character sometimes enhancing the dryness of the finish. The aftertaste can reflect both malt richness and smoke flavors, with a balanced presentation desirable. Moderate, balanced, hop bitterness. Moderate to none hop flavor with spicy, floral, or herbal notes. Clean lager fermentation character. Harsh, bitter, burnt, charred, rubbery, sulfury or phenolic smoky characteristics are inappropriate.

Mouthfeel

Medium body. Medium to medium-high carbonation. Smooth lager character. Significant astringent, phenolic harshness is inappropriate.

Comments

Literally “smoke beer” in German. The intensity of smoke character can vary widely; not all examples are highly smoked. Allow for variation in the style when judging. Other examples of smoked beers are available in Germany based on styles such as Dunkles Bock, Weissbier, Dunkel, Schwarzbier, and Helles, including examples such as Spezial Lager; these should be entered in the Classic Style Smoked Beer category. This description specifically refers to the smoked Märzen version.

History

A historical specialty of the city of Bamberg, in the Franconian region of Bavaria in Germany. Beechwood-smoked malt is used to make a Märzen-style amber lager. The smoke character of the malt varies by maltster; some breweries produce their own smoked malt (rauchmalz).

Characteristic Ingredients

German Rauchmalz (beechwood-smoked Vienna-type malt) typically makes up 20-100% of the grain bill, with the remainder being German malts typically used in a Märzen. Some breweries adjust the color slightly with a bit of roasted malt. German lager yeast. German or Czech hops.

Style Comparison

Like a Märzen with but with a balanced, sweet, smoky aroma and flavor and a somewhat darker color.

Vital Statistics

IBU

20 - 30

SRM

12 - 22

OG

1.050 - 1.057

FG

1.012 - 1.016

ABV

4.8% - 6%

Commercial Examples

Eisenbahn Rauchbier, Kaiserdom Rauchbier, Schlenkerla Rauchbier Märzen, Spezial Rauchbier Märzen, Victory Scarlet Fire Rauchbier.

Style Attributes

amber-color, amber-lager-family, bottom-fermented, central-europe, lagered, malty, smoke, standard-strength, traditional-style

6B. Rauchbier

Overall Impression

A beechwood-smoked, malty, amber German lager. The expected Märzen profile of toasty-rich malt, restrained bitterness, clean fermentation, and a relatively dry finish is enhanced by a noticeable to intense smoke character.

Appearance

Very clear, with a large, creamy, rich, tan- to cream-colored head. Deep amber to coppery-brown in color, often a little darker than the underlying Märzen style.

Aroma

Blend of smoke and malt, varying in balance and intensity. The beechwood smoke character can range from subtle to fairly strong, and can seem smoky, woody, or bacon-like. The malt character can be low to moderate, and be somewhat rich, toasty, or malty-sweet. The malt and smoke components are often inversely proportional (i.e., when smoke increases, malt decreases, and vice versa). Low floral or spicy hop aroma optional. Clean fermentation profile.

Flavor

Generally follows the aroma profile, with a blend of smoke and malt in varying balance and intensity, yet always mutually supportive. Märzen-like qualities should be evident, particularly a malty, toasty richness, but the beechwood smoke flavor can be low to high. The palate can be somewhat malty, rich, and sweet, yet the finish tends to be medium-dry to dry with the smoke character sometimes enhancing the dryness of the finish. The aftertaste can reflect both malt richness and smoke flavors, with a balanced presentation desirable. Moderate, balanced, hop bitterness. Can have up to a moderate hop flavor with spicy, floral, or herbal notes. Clean lager fermentation character.
The quality and character of the smoke is important; it should be cleanly smoky. At higher levels, the smoke can take on a ham- or bacon-like character, which is acceptable as long as it doesn’t veer into the greasy range. Harsh, bitter, burnt, acrid, charred, rubbery, sulfury, or creosote-like smoky-phenolic flavors are inappropriate.

Mouthfeel

Medium body. Medium to medium-high carbonation. Smooth lager character. Significant astringent, phenolic harshness is inappropriate.

Comments

Literally smoke beer in German. The smoke character and intensity varies by maltster and brewery, so allow for variation in the style when judging – not all examples are highly smoked. Many other traditional German styles are smoked; those should be entered in the 32A Classic Style Smoked Beer style. This style is only for the more common Märzen-based beer.

History

A historical specialty of the city of Bamberg, in the Franconian region of Bavaria in Germany. While smoked beers certainly were made long ago, the origins of this specific style are unclear but must have been developed after Märzen was created.

Characteristic Ingredients

Märzen-type grist, with the addition of a sizeable quantity of German Rauchmalz (beechwood-smoked Vienna-type malt). Some breweries smoke their own malt. German lager yeast. Traditional German or Czech hops.

Style Comparison

Like a Märzen with but with a balanced, sweet, smoky aroma and flavor and a somewhat darker color.

Vital Statistics

IBU

20 - 30

SRM

12 - 22

OG

1.050 - 1.057

FG

1.012 - 1.016

ABV

4.8% - 6%

Commercial Examples

Cervejaria Bamberg Rauchbier, Göller Rauchbier, Rittmayer Rauchbier, Spezial Rauchbier Märzen, Schlenkerla Rauchbier Märzen.

Past Revision

Rauchbier (2015)

Style Attributes

amber-color, amber-lager-family, bottom-fermented, central-europe, lagered, malty, smoke, standard-strength, traditional-style

6C. Dunkles Bock

Overall Impression

A dark, strong, malty German lager beer that emphasizes the malty-rich and somewhat toasty qualities of continental malts without being sweet in the finish.

Appearance

Light copper to brown color, often with attractive garnet highlights. Lagering should provide good clarity despite the dark color. Large, creamy, persistent, off-white head.

Aroma

Medium to medium-high bready-malty-rich aroma, often with moderate amounts of rich Maillard products and/or toasty overtones. Virtually no hop aroma. Some alcohol may be noticeable. Clean lager character, although the malts can provide a slight (low to none) dark fruit character, particularly in aged examples.

Flavor

Complex, rich maltiness is dominated by the toasty-rich Maillard products. Some caramel notes may be present. Hop bitterness is generally only high enough to support the malt flavors, allowing a bit of sweetness to linger into the finish. Well-attenuated, not cloying. Clean fermentation profile, although the malt can provide a slight dark fruit character. No hop flavor. No roasted or burnt character.

Mouthfeel

Medium to medium-full bodied. Moderate to moderately low carbonation. Some alcohol warmth may be found, but should never be hot. Smooth, without harshness or astringency.

Comments

Decoction mashing and long boiling plays an important part of flavor development, as it enhances the caramel and Maillard flavor aspects of the malt. Any fruitiness is due to Munich and other specialty malts, not yeast-derived esters developed during fermentation.

History

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

Characteristic Ingredients

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

Style Comparison

Darker, with a richer malty flavor and less apparent bitterness than a Helles Bock. Less alcohol and malty richness than a Doppelbock. Stronger malt flavors and higher alcohol than a Märzen. Richer, less attenuated, and less hoppy than a Czech Amber Lager.

Vital Statistics

IBU

20 - 27

SRM

14 - 22

OG

1.064 - 1.072

FG

1.013 - 1.019

ABV

6.3% - 7.2%

Commercial Examples

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

Style Attributes

amber-color, bock-family, bottom-fermented, central-europe, high-strength, lagered, malty, traditional-style

6C. Dunkles Bock

Overall Impression

A strong, dark, malty German lager beer that emphasizes the malty-rich and somewhat toasty qualities of continental malts without being sweet in the finish.

Appearance

Light copper to brown color, often with attractive garnet highlights. Good clarity despite the dark color. Large, creamy, persistent, off-white head.

Aroma

Medium to medium-high rich bready-malty aroma, often with moderate amounts of rich Maillard products or toasty overtones. Virtually no hop aroma. Some alcohol may be noticeable. Clean lager character, although a slight dark fruit character is allowable.

Flavor

Medium to medium-high complex, rich maltiness is dominated by toasty-rich Maillard products. Some dark caramel notes may be present. Hop bitterness is generally only high enough to support the malt flavors, allowing a bit of malty sweetness to linger into the finish. Well-attenuated, not cloying. Clean fermentation profile, although the malt can provide a slight dark fruit character. No hop flavor. No roasted, burnt, or dry biscuity character.

Mouthfeel

Medium to medium-full bodied. Moderate to moderately low carbonation. Some alcohol warmth may be found, but should never be hot. Smooth, without harshness or astringency.

Comments

Decoction mashing plays an important part of flavor development, as it enhances the caramel and Maillard flavor aspects of the malt.

History

Originated in the Northern German city of Einbeck, which was a brewing center and popular exporter in the days of the Hanseatic League (14th to 17th century). Recreated in Munich starting in the 17th century. “Bock” translates to “Ram” in German, which is why the animal is often used in logos and advertisements.

Characteristic Ingredients

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

Style Comparison

Darker, with a richer malty flavor and less apparent bitterness than a Helles Bock. Less alcohol and malty richness than a Doppelbock. Stronger malt flavors and higher alcohol than a Märzen. Richer, less attenuated, and less hoppy than a Czech Amber Lager.

Vital Statistics

IBU

20 - 27

SRM

14 - 22

OG

1.064 - 1.072

FG

1.013 - 1.019

ABV

6.3% - 7.2%

Commercial Examples

Aass Bock, Einbecker Ur-Bock Dunkel, Kneitinger Bock, Lindeboom Bock, Schell’s Bock, Penn Brewery St. Nikolaus Bock.

Past Revision

Dunkles Bock (2015)

Style Attributes

amber-color, bock-family, bottom-fermented, central-europe, high-strength, lagered, malty, traditional-style

7. Amber Bitter European Beer

This category groups amber-colored, evenly balanced to bitter balanced beers of German or Austrian origin.

7. Amber Bitter European Beer

This category groups amber-colored, evenly balanced to bitter balanced beers of German or Austrian origin.

7A. Vienna Lager

Overall Impression

A moderate-strength amber lager with a soft, smooth maltiness and moderate bitterness, yet finishing relatively dry. The malt flavor is clean, bready-rich, and somewhat toasty, with an elegant impression derived from quality base malts and process, not specialty malts and adjuncts.

Appearance

Light reddish amber to copper color. Bright clarity. Large, off-white, persistent head.

Aroma

Moderately-intense malt aroma, with toasty and malty-rich aromatics. Clean lager character. Floral, spicy hop aroma may be low to none. A significant caramel or roasted aroma is inappropriate.

Flavor

Soft, elegant malt complexity is in the forefront, with a firm enough hop bitterness to provide a balanced finish. The malt flavor tends towards a rich, toasty character, without significant caramel or roast flavors. Fairly dry, crisp finish, with both rich malt and hop bitterness present in the aftertaste. Floral, spicy hop flavor may be low to none. Clean lager fermentation character.

Mouthfeel

Medium-light to medium body, with a gentle creaminess. Moderate carbonation. Smooth.

Comments

A standard-strength everyday beer, not a beer brewed for festivals. American versions can be a bit stronger, drier and more bitter, while modern European versions tend to be sweeter. Many Mexican amber and dark lagers used to be more authentic, but unfortunately are now more like sweet, adjunct-laden Amber/Dark International Lagers. Regrettably, many modern examples use adjuncts which lessen the rich malt complexity characteristic of the best examples of this style. This style is on the watch list to move to the Historical category in future guidelines; that would allow the classic style to be described while moving the sweeter modern versions to the International Amber or Dark Lager styles.

History

Developed by Anton Dreher in Vienna in 1841, became popular in the mid-late 1800s. Now nearly extinct in its area of origin, the style continues in Mexico where it was brought by Santiago Graf and other Austrian immigrant brewers in the late 1800s. Authentic examples are increasingly hard to find (except perhaps in the craft beer industry) as formerly good examples become sweeter and use more adjuncts.

Characteristic Ingredients

Vienna malt provides a lightly toasty and complex, Maillard-rich malt profile. As with Märzens, only the finest quality malt should be used, along with Continental hops (preferably Saazer types or Styrians). Can use some caramel malts and/or darker malts to add color and sweetness, but caramel malts shouldn’t add significant aroma and flavor and dark malts shouldn’t provide any roasted character.

Style Comparison

Lighter malt character, slightly less body, and slightly more bitter in the balance than a Märzen, yet with many of the same malt-derived flavors. The malt character is similar to a Märzen, but less intense and more balanced. Lower in alcohol than Märzen or Festbier. Less rich, less malty and less hop-centered compared to Czech Amber Lager.

Vital Statistics

IBU

18 - 30

SRM

9 - 15

OG

1.048 - 1.055

FG

1.010 - 1.014

ABV

4.7% - 5.5%

Commercial Examples

Cuauhtémoc Noche Buena, Chuckanut Vienna Lager, Devils Backbone Vienna Lager, Figueroa Mountain Danish-style Red Lager, Heavy Seas Cutlass Amber Lager, Schell’s Firebrick.

Style Attributes

amber-color, amber-lager-family, balanced, bottom-fermented, central-europe, lagered, standard-strength, traditional-style

7A. Vienna Lager

Overall Impression

A moderate-strength continental amber lager with a soft, smooth maltiness and a balanced, moderate bitterness, yet finishing relatively dry. The malt flavor is clean, bready-rich, and somewhat toasty, with an elegant impression derived from quality base malts and process, not specialty malts or adjuncts.

Appearance

Light reddish amber to copper color. Bright clarity. Large, off-white, persistent head.

Aroma

Moderately-intense malt aroma, with toasty and malty-rich accents. Floral, spicy hop aroma may be low to none. Clean lager character. A significant caramel, biscuity, or roasted aroma is inappropriate.

Flavor

Soft, elegant malt complexity is in the forefront, with a firm enough hop bitterness to provide a balanced finish. The malt flavor tends towards a rich, toasty character, without significant caramel, biscuity, or roast flavors. Fairly dry, soft finish, with both rich malt and hop bitterness present in the aftertaste. Floral, spicy, or herbal hop flavor may be low to none. Clean fermentation profile.

Mouthfeel

Medium-light to medium body, with a gentle creaminess. Moderate carbonation. Smooth.

Comments

A standard-strength everyday beer, not a beer brewed for festivals. Many traditional examples have become sweeter and more adjunct-laden, now seeming more like International Amber or Dark Lagers.

History

Developed by Anton Dreher in Vienna in 1841, became popular in the mid-late 1800s. The style was brought to Mexico by Santiago Graf and other Austrian immigrant brewers in the late 1800s. Seems to be embraced as a modern craft style in other countries.

Characteristic Ingredients

Traditionally, best-quality Vienna malt, but can also use Pils and Munich malts. Traditional continental hops. Clean German lager yeast. May use small amounts of specialty malts for color and sweetness.

Style Comparison

Similar malt flavor as a Märzen, but lighter in intensity, and body, with a touch more bitterness and dryness in the balance. Lower in alcohol than Märzen or Festbier. Less rich, malty, and hoppy than Czech Amber Lager.

Vital Statistics

IBU

18 - 30

SRM

9 - 15

OG

1.048 - 1.055

FG

1.010 - 1.014

ABV

4.7% - 5.5%

Commercial Examples

Chuckanut Vienna Lager, Devils Backbone Vienna Lager, Figueroa Mountain Red Lager, Heavy Seas Cutlass, Ottakringer Wiener Original, Schell’s Firebrick, Theresianer Vienna.

Past Revision

Vienna Lager (2015)

Style Attributes

amber-color, amber-lager-family, balanced, bottom-fermented, central-europe, lagered, standard-strength, traditional-style

7B. Altbier

Overall Impression

A well-balanced, well-attenuated, bitter yet malty, clean, and smooth, amber- to copper-colored German beer. The bitterness is balanced by the malt richness, but the malt intensity and character can range from moderate to high (the bitterness increases with the malt richness).

Appearance

The color ranges from light amber to deep copper color, stopping short of brown; bronze-orange is most common. Brilliant clarity. Thick, creamy, long-lasting off-white head.

Aroma

Clean yet robust and complex aroma of grainy-rich malt and spicy hops with restrained (low to medium-low) fruity esters. The malt character reflects German base malt varieties, with rich baked bread and nutty-toasty bread crust notes. The hop aroma may vary from moderate to low, and can have a peppery, spicy, floral, herbal or perfumy character associated with Saazer-type hops.

Flavor

Assertive hop bitterness well balanced by a sturdy yet clean and crisp malt character. The malt presence is moderated by medium-high to high attenuation, but considerable rich, complex, and somewhat grainy malt flavors can remain. Some fruity esters (especially cherry-like) may survive the lagering period. A long-lasting, medium-dry to dry, bittersweet or nutty finish reflects both the hop bitterness and malt complexity. Spicy, peppery or floral hop flavor can be moderate to low. No roasted malt flavors or harshness. The apparent bitterness level is sometimes masked by the malt character; the bitterness can seem as low as moderate if the finish is not very dry. Light sulfury or minerally character optional.

Mouthfeel

Medium-bodied. Smooth. Medium to medium-high carbonation, although can be lower when served from the cask. Astringency low to none. Despite being very full of flavor, is light-bodied enough to be consumed as a gravity-fed session beer in its home brewpubs in Düsseldorf.

Comments

A top-fermented lagered beer, fermented at cool ale temperature (59–68 °F), often conditioned at bottom-fermentation temperatures (about 50 °F) and then lagered at cold temperatures to produce a cleaner, smoother palate than is typical for most ales. Zum Uerige is a wonderful beer, but much more aggressively bitter and complex than most other German examples. It may be like the Fuller’s ESB of the strong bitter category – well-known but somewhat of a stylistic outlier. Do not judge all Altbiers as if they were Zum Uerige clones; allow for a more balanced bitterness in the beer (25–35 IBUs is more typical for most other German examples). Stronger sticke and doppelsticke beers should not be entered here.

History

The traditional style of beer from Düsseldorf. “Alt” refers to the “old” style of brewing (i.e., using top-fermenting yeast) that was common before bottom-fermenting lager brewing became popular. Predates the isolation of bottom-fermenting yeast strains, though it approximates many characteristics of bottom-fermenting lager beers. Many of the classic examples can be found in brewpubs in the Altstadt (“old town”) section of Düsseldorf.

Characteristic Ingredients

Grists vary, but usually consist of German base malts (usually Pils, sometimes Munich) with small amounts of crystal, chocolate, and/or black malts used to adjust color. Occasionally will include some wheat, including roasted wheat. Spalt hops are traditional, but other Saazer-type hops can also be used. Clean, highly attenuative ale yeast. A step mash or decoction mash program is traditional.

Style Comparison

More bitter and malty than international amber lagers. Somewhat similar to California Common, both in production technique and finished flavor and color, though not in ingredients.

Vital Statistics

IBU

25 - 50

SRM

11 - 17

OG

1.044 - 1.052

FG

1.008 - 1.014

ABV

4.3% - 5.5%

Commercial Examples

Bolten Alt, Diebels Alt, Füchschen Alt, Original Schlüssel Alt, Schlösser Alt, Schumacher Alt, Uerige Altbier.

Style Attributes

amber-ale-family, amber-color, bitter, central-europe, lagered, standard-strength, top-fermented, traditional-style

7B. Altbier

A cold-conditioned, top-fermenting beer from Düsseldorf that has a cleaner and smoother palate than is typical for most ales. “Alt” refers to the “old” style of brewing (using top-fermenting yeast) that was common before bottom-fermenting lager brewing became popular.

Overall Impression

A moderately colored, well-attenuated, bitter beer with a rich maltiness balancing a strong bitterness. Light and spicy hop character complements the malt. A dry beer with a firm body and smooth palate.

Appearance

The color ranges from amber to deep copper, stopping short of brown; bronze-orange is most common. Brilliant clarity. Thick, creamy, long-lasting off-white head.

Aroma

Malty and rich with grainy characteristics like baked bread or nutty, toasted bread crusts. Should not have darker roasted or chocolate notes. Malt intensity is moderate to moderately-high. Moderate to low hops complement but do not dominate the malt, and often have a spicy, peppery, or floral character. Fermentation character is very clean. Low to medium-low esters optional.

Flavor

Malt profile similar to the aroma, with an assertive, medium to high hop bitterness balancing the rich malty flavors. The beer finishes medium-dry to dry with a grainy, bitter, malty-rich aftertaste. The finish is long-lasting, sometimes with a nutty or bittersweet impression. The apparent bitterness level is sometimes masked by the malt character if the beer is not very dry, but the bitterness tends to scale with the malt richness to maintain balance. No roast. No harshness. Clean fermentation profile. Light fruity esters, especially dark fruit, may be present. Medium to low spicy, peppery, or floral hop flavor. Light minerally character optional.

Mouthfeel

Medium body. Smooth. Medium to medium-high carbonation. Astringency low to none.

Comments

Classic, traditional examples in the Altstadt (“old town”) section of Düsseldorf are served from casks. Most examples have a balanced (25-35 IBU) bitterness, not the aggressive hop character of the well-known Zum Uerige. Stronger sticke and doppelsticke beers should be entered in the 27 Historical Beer style instead.

History

Developed in the late 19th century in Düsseldorf to use lager techniques to compete with lager. Older German styles were brewed in the area but there is no linkage to modern Altbier.

Characteristic Ingredients

Grists vary, but usually consist of German base malts (usually Pils, sometimes Munich) with small amounts of crystal, chocolate, or black malts. May include some wheat, including roasted wheat. Spalt hops are traditional, but other traditional German or Czech hops can be used. Clean, highly attenuative ale yeast. A step mash program is traditional. Fermented at cool ale temperatures, then cold conditioned.

Style Comparison

More bitter and malty than International Amber Lagers. Somewhat similar to California Common, both in production technique and finished flavor and color, though not in ingredients. Less alcohol, less malty richness, and more bitterness than a Dunkles Bock. Drier, richer, and more bitter than a Vienna Lager.

Vital Statistics

IBU

25 - 50

SRM

9 - 17

OG

1.044 - 1.052

FG

1.008 - 1.014

ABV

4.3% - 5.5%

Commercial Examples

Bolten Alt, Diebels Alt, Füchschen Alt, Original Schlüssel Alt, Schlösser Alt, Schumacher Alt, Uerige Altbier.

Past Revision

Altbier (2015)

Style Attributes

amber-ale-family, amber-color, bitter, central-europe, lagered, standard-strength, top-fermented, traditional-style

7C. Kellerbier

Appearance

Reflects base style. Typically can be somewhat hazy or cloudy, and likely a little darker in appearance than the base style.

Aroma

Reflects base style. Typically has additional yeast character, with byproducts not frequently found in well-lagered German beers (such as diacetyl, sulfur, and acetaldehyde).

Flavor

Reflects base style. Typically has additional yeast character, with some byproducts not frequently found in well-lagered German beers (such as diacetyl, sulfur, and acetaldehyde), although not at objectionable levels.

Mouthfeel

Reflects base style. Has a bit more body and creamy texture due to yeast in suspension, and may have a slight slickness if diacetyl is present. May have a lower carbonation than the base style.

Comments

Young, unfiltered, unpasteurized versions of the traditional German beer styles, traditionally served on tap from the lagering vessel. The name literally means “cellar beer” – implying a beer served straight from the lagering cellar. Since this serving method can be applied to a wide range of beers, the style is somewhat hard to pin down. However, there are several common variants that can be described and used as templates for other versions. Sometimes described as Naturtrüb or naturally cloudy. Also sometimes called Zwickelbier, after the name of the tap used to sample from a lagering tank.

History

Originally, Kellerbier referred to any Lager beer being matured in the caves or cellars under the brewery. In the 19th century, Kellerbier was a strong, aged beer meant to last the summer (Sommerbier), stored in rock cellars and served straight from them. But when refrigeration began to be used, the term shifted to describing special beers that were served young, directly from the cellar or lagering vessel. Today some breweries use the term purely for marketing purposes to make their beers appear special. While a kellerbier is sometimes considered more of a serving style than a beer style, the serving technique is still predominately used with certain styles in certain regions (such as Helles around the Munich area, or a Märzen in the Franconia region).

Entry Instructions

The entrant must specify whether the entry is a Pale Kellerbier (based on Helles) or an Amber Kellerbier (based on Märzen). The entrant may specify another type of Kellerbier based on other base styles such as Pils, Bock, Schwarzbier, but should supply a style description for judges.

7C. Kellerbier: Amber Kellerbier

The original style of Kellerbier from the Franconia area of Germany. A much older style compared to the relatively more recent pale Helles-Style Kellerbier that is popular in the Munich area today.

Overall Impression

A young, unfiltered, and unpasteurized beer that is between a Helles and Märzen in color, spicier in the hops with greater attenuation. Interpretations range in color and balance, but remain in the drinkable 4.8% ABV neighborhood. Balance ranges from the dry, spicy and pale-colored interpretations by St. Georgen and Löwenbräu of Buttenheim, to darker and maltier interpretations in the Fränkische Schweiz. This style is above all a method of producing simple drinkable beers for neighbors out of local ingredients to be served fresh. Balance with a focus on drinkability and digestibility is important.

Appearance

Moderately cloudy to clear depending on age, but never extremely cloudy or murky. Gold to deep reddish-amber color. Off-white, creamy head. When served on cask, can have low carbonation and very low head.

Aroma

Moderate intensity of German malt, typically rich, bready, somewhat toasty, with light bread crust notes. Moderately-low to moderate spicy peppery hop aroma. Very low to low diacetyl, occasionally low to moderately-low sulfur and very low green apple or other yeast-derived notes. Caramel, biscuity, or roasted malt aroma is inappropriate.

Flavor

Initial malt flavor may suggest sweetness, but finish is moderately dry to dry, and slightly bitter. Distinctive and complex maltiness often includes a bready-toasty aspect. Hop bitterness is moderate to moderately high, and spicy or herbal hop flavor is low to moderately high. Balance can be either on the malt or hop side, but the finish is not sweet. Noticeable caramel or roasted malt flavors are inappropriate. Very low to low diacetyl. Possible very low green apple or other yeast-derived notes. Smooth, malty aftertaste.

Mouthfeel

Medium body, with a creamy texture and medium carbonation. Fully fermented, without a sweet or cloying impression.

Comments

The best examples of Amber Kellerbier are served only on tap at many of the small Franconia area breweries (as this is a beer best served fresh and the serving style being an important part of the style). Bottled versions are not likely to have the freshness, hop character and young beer notes exhibited by the draft versions.

History

This was the classic, historical style before it was adapted in other areas. This original, older style of Kellerbier would have simply been beer served from local taverns that did not lager long enough to drop bright. Many breweries in Franconia would use some of this young beer during the summer months, for festivals such as the Annafest (est. 1840) in July in Forchheim, where it was traditional to drink directly from the lagering vessels.

Characteristic Ingredients

Grist varies, although traditional German versions emphasized Franconian pale and color malt. The notion of elegance is derived from the high-quality local ingredients, particularly the malts. Spalt or other typically spicy local hops are most common. Frugal Franconian brewers rarely used decoction brewing due to the cost of energy.

Style Comparison

Most commonly, this style is a young, unfiltered, unpasteurized, hoppier version of Munich Helles or Märzen. Fränkische Schweiz versions can edge up to dark amber or brown.

Vital Statistics

IBU

25 - 40

SRM

7 - 17

OG

1.048 - 1.054

FG

1.012 - 1.016

ABV

4.8% - 5.4%

Commercial Examples

Local Greif, Eichhorn, Nederkeller, Hebendanz. Bottled Buttenheimer Kaiserdom Kellerbier, Kulmbacher Monchshof Kellerbier, Leikeim Kellerbier, Löwenbräu Kellerbier, Mahr’s Kellerbier, St. Georgen Kellerbier, Tucher Kellerbier Naturtrub.

Style Attributes

amber-color, amber-lager-family, balanced, bottom-fermented, central-europe, standard-strength, traditional-style

7C. Kellerbier: Pale Kellerbier

A very common seasonal summer beer brewed by many of the Munich area breweries and served in the beer gardens, where they are very popular.

Overall Impression

A young, fresh Helles, so while still a malty, fully-attenuated Pils malt showcase, the hop character (aroma, flavor and bitterness) is more pronounced, and the beer is cloudy, often with some level of diacetyl, and possibly has some green apple and/or other yeast-derived notes. As with the traditional Helles, the Keller version is still a beer intended to be drunk by the liter, so overall it should remain a light, refreshing, easy drinking golden lager.

Appearance

Slight haze to moderately cloudy, but never extremely cloudy or murky. Medium yellow to pale gold color. Creamy white head with good persistence. When served on cask, can have low carbonation and very low head.

Aroma

Moderately-low to moderately-high spicy, floral, or herbal hop aroma. Very low to moderate diacetyl, possible very low green apple or other yeast derived notes. Pleasantly grainy-sweet, clean malt aroma, with possible low background note of DMS.

Flavor

Moderately malty with a rounded, grainy-sweet profile. Low to moderately-high spicy, floral, or herbal hop flavor, with a moderate hop bitterness that can linger. Finish is crisp and dry, but the aftertaste remains malty. Very low to moderate diacetyl, which should always remain at a pleasant, drinkable level that balances somewhat with the other characteristics of the beer; overwhelming diacetyl is not appropriate. Possible very low green apple or other yeast derived notes, and possible low background note of DMS.

Mouthfeel

Medium body. Low to medium carbonation. Depending on the level of yeast in suspension, it may assist in creating a slightly creamy texture. A slight slickness on the tongue may be present from the diacetyl.

Comments

Most Pale Kellerbiers are young, unfiltered, unpasteurized versions of Munich Helles beer, although Pils or a different, custom golden lager beer designed specifically for serving young could also be used. The best examples are served only on tap at many of the Munich area breweries. Bottled versions are not likely to have the freshness, hop character and young beer notes exhibited by the draft versions.

History

Modern adaptation from the traditional Franconian style, using Helles instead of Märzen. Today, a popular summer seasonal beer.

Characteristic Ingredients

Pilsner malt, German hops, German lager yeast; same as a Munich Helles.

Style Comparison

Most commonly, a young, unfiltered and unpasteurized version of a Munich Helles, though it can be a young, unfiltered and unpasteurized version of other golden German lagers, such as a Pilsner or a seasonal golden lager made specifically for serving young.

Vital Statistics

IBU

20 - 35

SRM

3 - 7

OG

1.045 - 1.051

FG

1.008 - 1.012

ABV

4.7% - 5.4%

Commercial Examples

Local Paulaner, Paulaner Brauhaus, Hofbrau, Tegernseer Tal. Bottled Ayinger Kellerbier, Hacker-Pschorr Munchner Kellerbier Anno 1417, Hofbrau Munchner Sommer Naturtrub, Wolnzacher Hell Naturtrüb.

Style Attributes

balanced, bottom-fermented, central-europe, pale-color, pale-lager-family, standard-strength, traditional-style

8. Dark European Lager

This category contains German vollbier lagers darker than amber-brown color.

6A. Märzen

Overall Impression

An elegant, malty German amber lager with a clean, rich, toasty and bready malt flavor, restrained bitterness, and a dry finish that encourages another drink. The overall malt impression is soft, elegant, and complex, with a rich aftertaste that is never cloying or heavy.

Appearance

Amber-orange to deep reddish-copper color; should not be golden. Bright clarity, with persistent, off-white foam stand.

Aroma

Moderate intensity aroma of German malt, typically rich, bready, somewhat toasty, with light bread crust notes. Clean lager fermentation character. No hop aroma. Caramel, dry-biscuity, or roasted malt aromas inappropriate. Very light alcohol might be detected, but should never be sharp. Clean, elegant malt richness should be the primary aroma.

Flavor

Initial malt flavor often suggests sweetness, but finish is moderately-dry to dry. Distinctive and complex maltiness often includes a bready, toasty aspect. Hop bitterness is moderate, and the hop flavor is low to none (German types: complex, floral, herbal, or spicy). Hops provide sufficient balance that the malty palate and finish do not seem sweet. The aftertaste is malty, with the same elegant, rich malt flavors lingering. Noticeable caramel, biscuit, or roasted flavors are inappropriate. Clean lager fermentation profile.

Mouthfeel

Medium body, with a smooth, creamy texture that often suggests a fuller mouthfeel. Medium carbonation. Fully attenuated, without a sweet or cloying impression. May be slightly warming, but the strength should be relatively hidden.

Comments

Modern domestic German Oktoberfest versions are golden – see the Festbier style for this version. Export German versions (to the United States, at least) are typically orange-amber in color, have a distinctive toasty malt character, and are most often labeled Oktoberfest. American craft versions of Oktoberfest are generally based on this style, and most Americans will recognize this beer as Oktoberfest. Historic versions of the beer tended to be darker, towards the brown color range, but there have been many ‘shades’ of Märzen (when the name is used as a strength); this style description specifically refers to the stronger amber lager version. The modern Festbier can be thought of as a pale Märzen by these terms.

History

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

Characteristic Ingredients

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

Style Comparison

Not as strong and rich as a Dunkles Bock. More malt depth and richness than a Festbier, with a heavier body and slightly less hops. Less hoppy and equally malty as a Czech Amber Lager.

Vital Statistics

IBU

18 - 24

SRM

8 - 17

OG

1.054 - 1.060

FG

1.010 - 1.014

ABV

5.8% - 6.3%

Commercial Examples

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

Style Attributes

amber-color, amber-lager-family, bottom-fermented, central-europe, lagered, malty, standard-strength, traditional-style

6A. Märzen

Overall Impression

An amber, malty German lager with a clean, rich, toasty, bready malt flavor, restrained bitterness, and a well-attenuated finish. The overall malt impression is soft, elegant, and complex, with a rich malty aftertaste that is never cloying or heavy.

Appearance

Amber-orange to deep reddish-copper color; should not be golden. Bright clarity, with persistent, off-white foam stand.

Aroma

Moderate malty aroma, typically rich, bready, somewhat toasty, with light bread crust notes. Clean lager fermentation character. Very low floral, herbal, or spicy hop aroma optional. Caramel-sweet, biscuity-dry, or roasted malt aromas are inappropriate. Very light alcohol might be detected, but should never be sharp. Clean, elegant malt richness should be the primary aroma.

Flavor

Moderate to high rich malt flavor often initially suggests sweetness, but the finish is moderately-dry to dry. Distinctive and complex maltiness often includes a bready, toasty aspect. Hop bitterness is moderate, and the floral, herbal, or spicy hop flavor is low to none. Hops provide sufficient balance that the malty palate and finish do not seem sweet. The aftertaste is malty, with the same elegant, rich malt flavors lingering. Noticeable sweet caramel, dry biscuit, or roasted flavors are inappropriate. Clean fermentation profile.

Mouthfeel

Medium body, with a smooth, creamy texture that often suggests a fuller mouthfeel. Medium carbonation. Fully attenuated, without a sweet or cloying impression. May be slightly warming, but the strength should be relatively hidden.

Comments

Modern domestic German Oktoberfest versions are golden – see the Festbier style for this version. Export German versions (to the United States, at least) are typically orange-amber in color, have a distinctive toasty malt character, and are often labeled Oktoberfest. Many craft versions of Oktoberfest are based on this style. Historic versions of the beer tended to be darker, towards the brown color range, but there have been many ‘shades’ of Märzen (when the name is used as a strength); this style description specifically refers to the stronger amber lager version. The modern Festbier can be thought of as a lighter-bodied, pale Märzen by these terms.

History

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

Characteristic Ingredients

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

Style Comparison

Not as strong and rich as a Dunkles Bock. More malt depth and richness than a Festbier, with a heavier body and slightly less hops. Less hoppy but equally malty as a Czech Amber Lager, but with a different malt profile.

Vital Statistics

IBU

18 - 24

SRM

8 - 17

OG

1.054 - 1.060

FG

1.010 - 1.014

ABV

5.6% - 6.3%

Commercial Examples

Hacker-Pschorr Oktoberfest Märzen, Hofmark Märzen, Paulaner Oktoberfest, Saalfelder Ur-Saalfelder, Weltenburg Kloster Anno 1050.

Past Revision

Märzen (2015)

Style Attributes

amber-color, amber-lager-family, bottom-fermented, central-europe, lagered, malty, standard-strength, traditional-style

6B. Rauchbier

Overall Impression

An elegant, malty German amber lager with a balanced, complementary beechwood smoke character. Toasty-rich malt in aroma and flavor, restrained bitterness, low to high smoke flavor, clean fermentation profile, and an attenuated finish are characteristic.

Appearance

This should be a very clear beer, with a large, creamy, rich, tan- to cream-colored head. Medium amber/light copper to dark brown color.

Aroma

Blend of smoke and malt, with a varying balance and intensity. The beechwood smoke character can range from subtle to fairly strong, and can seem smoky, woody, or bacon-like. The malt character can be low to moderate, and be somewhat rich, toasty, or malty-sweet. The malt and smoke components are often inversely proportional (i.e., when smoke increases, malt decreases, and vice versa). Hop aroma may be very low to none. Clean lager fermentation character.

Flavor

Generally follows the aroma profile, with a blend of smoke and malt in varying balance and intensity, yet always complementary. Märzen-like qualities should be noticeable, particularly a malty, toasty richness, but the beechwood smoke flavor can be low to high. At higher levels, the smoke can take on a ham- or bacon-like character, which is acceptable as long as it doesn’t veer into the greasy range. The palate can be somewhat malty, rich, and sweet, yet the finish tends to be medium-dry to dry with the smoke character sometimes enhancing the dryness of the finish. The aftertaste can reflect both malt richness and smoke flavors, with a balanced presentation desirable. Moderate, balanced, hop bitterness. Moderate to none hop flavor with spicy, floral, or herbal notes. Clean lager fermentation character. Harsh, bitter, burnt, charred, rubbery, sulfury or phenolic smoky characteristics are inappropriate.

Mouthfeel

Medium body. Medium to medium-high carbonation. Smooth lager character. Significant astringent, phenolic harshness is inappropriate.

Comments

Literally “smoke beer” in German. The intensity of smoke character can vary widely; not all examples are highly smoked. Allow for variation in the style when judging. Other examples of smoked beers are available in Germany based on styles such as Dunkles Bock, Weissbier, Dunkel, Schwarzbier, and Helles, including examples such as Spezial Lager; these should be entered in the Classic Style Smoked Beer category. This description specifically refers to the smoked Märzen version.

History

A historical specialty of the city of Bamberg, in the Franconian region of Bavaria in Germany. Beechwood-smoked malt is used to make a Märzen-style amber lager. The smoke character of the malt varies by maltster; some breweries produce their own smoked malt (rauchmalz).

Characteristic Ingredients

German Rauchmalz (beechwood-smoked Vienna-type malt) typically makes up 20-100% of the grain bill, with the remainder being German malts typically used in a Märzen. Some breweries adjust the color slightly with a bit of roasted malt. German lager yeast. German or Czech hops.

Style Comparison

Like a Märzen with but with a balanced, sweet, smoky aroma and flavor and a somewhat darker color.

Vital Statistics

IBU

20 - 30

SRM

12 - 22

OG

1.050 - 1.057

FG

1.012 - 1.016

ABV

4.8% - 6%

Commercial Examples

Eisenbahn Rauchbier, Kaiserdom Rauchbier, Schlenkerla Rauchbier Märzen, Spezial Rauchbier Märzen, Victory Scarlet Fire Rauchbier.

Style Attributes

amber-color, amber-lager-family, bottom-fermented, central-europe, lagered, malty, smoke, standard-strength, traditional-style

6B. Rauchbier

Overall Impression

A beechwood-smoked, malty, amber German lager. The expected Märzen profile of toasty-rich malt, restrained bitterness, clean fermentation, and a relatively dry finish is enhanced by a noticeable to intense smoke character.

Appearance

Very clear, with a large, creamy, rich, tan- to cream-colored head. Deep amber to coppery-brown in color, often a little darker than the underlying Märzen style.

Aroma

Blend of smoke and malt, varying in balance and intensity. The beechwood smoke character can range from subtle to fairly strong, and can seem smoky, woody, or bacon-like. The malt character can be low to moderate, and be somewhat rich, toasty, or malty-sweet. The malt and smoke components are often inversely proportional (i.e., when smoke increases, malt decreases, and vice versa). Low floral or spicy hop aroma optional. Clean fermentation profile.

Flavor

Generally follows the aroma profile, with a blend of smoke and malt in varying balance and intensity, yet always mutually supportive. Märzen-like qualities should be evident, particularly a malty, toasty richness, but the beechwood smoke flavor can be low to high. The palate can be somewhat malty, rich, and sweet, yet the finish tends to be medium-dry to dry with the smoke character sometimes enhancing the dryness of the finish. The aftertaste can reflect both malt richness and smoke flavors, with a balanced presentation desirable. Moderate, balanced, hop bitterness. Can have up to a moderate hop flavor with spicy, floral, or herbal notes. Clean lager fermentation character.
The quality and character of the smoke is important; it should be cleanly smoky. At higher levels, the smoke can take on a ham- or bacon-like character, which is acceptable as long as it doesn’t veer into the greasy range. Harsh, bitter, burnt, acrid, charred, rubbery, sulfury, or creosote-like smoky-phenolic flavors are inappropriate.

Mouthfeel

Medium body. Medium to medium-high carbonation. Smooth lager character. Significant astringent, phenolic harshness is inappropriate.

Comments

Literally smoke beer in German. The smoke character and intensity varies by maltster and brewery, so allow for variation in the style when judging – not all examples are highly smoked. Many other traditional German styles are smoked; those should be entered in the 32A Classic Style Smoked Beer style. This style is only for the more common Märzen-based beer.

History

A historical specialty of the city of Bamberg, in the Franconian region of Bavaria in Germany. While smoked beers certainly were made long ago, the origins of this specific style are unclear but must have been developed after Märzen was created.

Characteristic Ingredients

Märzen-type grist, with the addition of a sizeable quantity of German Rauchmalz (beechwood-smoked Vienna-type malt). Some breweries smoke their own malt. German lager yeast. Traditional German or Czech hops.

Style Comparison

Like a Märzen with but with a balanced, sweet, smoky aroma and flavor and a somewhat darker color.

Vital Statistics

IBU

20 - 30

SRM

12 - 22

OG

1.050 - 1.057

FG

1.012 - 1.016

ABV

4.8% - 6%

Commercial Examples

Cervejaria Bamberg Rauchbier, Göller Rauchbier, Rittmayer Rauchbier, Spezial Rauchbier Märzen, Schlenkerla Rauchbier Märzen.

Past Revision

Rauchbier (2015)

Style Attributes

amber-color, amber-lager-family, bottom-fermented, central-europe, lagered, malty, smoke, standard-strength, traditional-style

6C. Dunkles Bock

Overall Impression

A dark, strong, malty German lager beer that emphasizes the malty-rich and somewhat toasty qualities of continental malts without being sweet in the finish.

Appearance

Light copper to brown color, often with attractive garnet highlights. Lagering should provide good clarity despite the dark color. Large, creamy, persistent, off-white head.

Aroma

Medium to medium-high bready-malty-rich aroma, often with moderate amounts of rich Maillard products and/or toasty overtones. Virtually no hop aroma. Some alcohol may be noticeable. Clean lager character, although the malts can provide a slight (low to none) dark fruit character, particularly in aged examples.

Flavor

Complex, rich maltiness is dominated by the toasty-rich Maillard products. Some caramel notes may be present. Hop bitterness is generally only high enough to support the malt flavors, allowing a bit of sweetness to linger into the finish. Well-attenuated, not cloying. Clean fermentation profile, although the malt can provide a slight dark fruit character. No hop flavor. No roasted or burnt character.

Mouthfeel

Medium to medium-full bodied. Moderate to moderately low carbonation. Some alcohol warmth may be found, but should never be hot. Smooth, without harshness or astringency.

Comments

Decoction mashing and long boiling plays an important part of flavor development, as it enhances the caramel and Maillard flavor aspects of the malt. Any fruitiness is due to Munich and other specialty malts, not yeast-derived esters developed during fermentation.

History

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

Characteristic Ingredients

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

Style Comparison

Darker, with a richer malty flavor and less apparent bitterness than a Helles Bock. Less alcohol and malty richness than a Doppelbock. Stronger malt flavors and higher alcohol than a Märzen. Richer, less attenuated, and less hoppy than a Czech Amber Lager.

Vital Statistics

IBU

20 - 27

SRM

14 - 22

OG

1.064 - 1.072

FG

1.013 - 1.019

ABV

6.3% - 7.2%

Commercial Examples

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

Style Attributes

amber-color, bock-family, bottom-fermented, central-europe, high-strength, lagered, malty, traditional-style

6C. Dunkles Bock

Overall Impression

A strong, dark, malty German lager beer that emphasizes the malty-rich and somewhat toasty qualities of continental malts without being sweet in the finish.

Appearance

Light copper to brown color, often with attractive garnet highlights. Good clarity despite the dark color. Large, creamy, persistent, off-white head.

Aroma

Medium to medium-high rich bready-malty aroma, often with moderate amounts of rich Maillard products or toasty overtones. Virtually no hop aroma. Some alcohol may be noticeable. Clean lager character, although a slight dark fruit character is allowable.

Flavor

Medium to medium-high complex, rich maltiness is dominated by toasty-rich Maillard products. Some dark caramel notes may be present. Hop bitterness is generally only high enough to support the malt flavors, allowing a bit of malty sweetness to linger into the finish. Well-attenuated, not cloying. Clean fermentation profile, although the malt can provide a slight dark fruit character. No hop flavor. No roasted, burnt, or dry biscuity character.

Mouthfeel

Medium to medium-full bodied. Moderate to moderately low carbonation. Some alcohol warmth may be found, but should never be hot. Smooth, without harshness or astringency.

Comments

Decoction mashing plays an important part of flavor development, as it enhances the caramel and Maillard flavor aspects of the malt.

History

Originated in the Northern German city of Einbeck, which was a brewing center and popular exporter in the days of the Hanseatic League (14th to 17th century). Recreated in Munich starting in the 17th century. “Bock” translates to “Ram” in German, which is why the animal is often used in logos and advertisements.

Characteristic Ingredients

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

Style Comparison

Darker, with a richer malty flavor and less apparent bitterness than a Helles Bock. Less alcohol and malty richness than a Doppelbock. Stronger malt flavors and higher alcohol than a Märzen. Richer, less attenuated, and less hoppy than a Czech Amber Lager.

Vital Statistics

IBU

20 - 27

SRM

14 - 22

OG

1.064 - 1.072

FG

1.013 - 1.019

ABV

6.3% - 7.2%

Commercial Examples

Aass Bock, Einbecker Ur-Bock Dunkel, Kneitinger Bock, Lindeboom Bock, Schell’s Bock, Penn Brewery St. Nikolaus Bock.

Past Revision

Dunkles Bock (2015)

Style Attributes

amber-color, bock-family, bottom-fermented, central-europe, high-strength, lagered, malty, traditional-style

7. Amber Bitter European Beer

This category groups amber-colored, evenly balanced to bitter balanced beers of German or Austrian origin.

7. Amber Bitter European Beer

This category groups amber-colored, evenly balanced to bitter balanced beers of German or Austrian origin.

7A. Vienna Lager

Overall Impression

A moderate-strength amber lager with a soft, smooth maltiness and moderate bitterness, yet finishing relatively dry. The malt flavor is clean, bready-rich, and somewhat toasty, with an elegant impression derived from quality base malts and process, not specialty malts and adjuncts.

Appearance

Light reddish amber to copper color. Bright clarity. Large, off-white, persistent head.

Aroma

Moderately-intense malt aroma, with toasty and malty-rich aromatics. Clean lager character. Floral, spicy hop aroma may be low to none. A significant caramel or roasted aroma is inappropriate.

Flavor

Soft, elegant malt complexity is in the forefront, with a firm enough hop bitterness to provide a balanced finish. The malt flavor tends towards a rich, toasty character, without significant caramel or roast flavors. Fairly dry, crisp finish, with both rich malt and hop bitterness present in the aftertaste. Floral, spicy hop flavor may be low to none. Clean lager fermentation character.

Mouthfeel

Medium-light to medium body, with a gentle creaminess. Moderate carbonation. Smooth.

Comments

A standard-strength everyday beer, not a beer brewed for festivals. American versions can be a bit stronger, drier and more bitter, while modern European versions tend to be sweeter. Many Mexican amber and dark lagers used to be more authentic, but unfortunately are now more like sweet, adjunct-laden Amber/Dark International Lagers. Regrettably, many modern examples use adjuncts which lessen the rich malt complexity characteristic of the best examples of this style. This style is on the watch list to move to the Historical category in future guidelines; that would allow the classic style to be described while moving the sweeter modern versions to the International Amber or Dark Lager styles.

History

Developed by Anton Dreher in Vienna in 1841, became popular in the mid-late 1800s. Now nearly extinct in its area of origin, the style continues in Mexico where it was brought by Santiago Graf and other Austrian immigrant brewers in the late 1800s. Authentic examples are increasingly hard to find (except perhaps in the craft beer industry) as formerly good examples become sweeter and use more adjuncts.

Characteristic Ingredients

Vienna malt provides a lightly toasty and complex, Maillard-rich malt profile. As with Märzens, only the finest quality malt should be used, along with Continental hops (preferably Saazer types or Styrians). Can use some caramel malts and/or darker malts to add color and sweetness, but caramel malts shouldn’t add significant aroma and flavor and dark malts shouldn’t provide any roasted character.

Style Comparison

Lighter malt character, slightly less body, and slightly more bitter in the balance than a Märzen, yet with many of the same malt-derived flavors. The malt character is similar to a Märzen, but less intense and more balanced. Lower in alcohol than Märzen or Festbier. Less rich, less malty and less hop-centered compared to Czech Amber Lager.

Vital Statistics

IBU

18 - 30

SRM

9 - 15

OG

1.048 - 1.055

FG

1.010 - 1.014

ABV

4.7% - 5.5%

Commercial Examples

Cuauhtémoc Noche Buena, Chuckanut Vienna Lager, Devils Backbone Vienna Lager, Figueroa Mountain Danish-style Red Lager, Heavy Seas Cutlass Amber Lager, Schell’s Firebrick.

Style Attributes

amber-color, amber-lager-family, balanced, bottom-fermented, central-europe, lagered, standard-strength, traditional-style

7A. Vienna Lager

Overall Impression

A moderate-strength continental amber lager with a soft, smooth maltiness and a balanced, moderate bitterness, yet finishing relatively dry. The malt flavor is clean, bready-rich, and somewhat toasty, with an elegant impression derived from quality base malts and process, not specialty malts or adjuncts.

Appearance

Light reddish amber to copper color. Bright clarity. Large, off-white, persistent head.

Aroma

Moderately-intense malt aroma, with toasty and malty-rich accents. Floral, spicy hop aroma may be low to none. Clean lager character. A significant caramel, biscuity, or roasted aroma is inappropriate.

Flavor

Soft, elegant malt complexity is in the forefront, with a firm enough hop bitterness to provide a balanced finish. The malt flavor tends towards a rich, toasty character, without significant caramel, biscuity, or roast flavors. Fairly dry, soft finish, with both rich malt and hop bitterness present in the aftertaste. Floral, spicy, or herbal hop flavor may be low to none. Clean fermentation profile.

Mouthfeel

Medium-light to medium body, with a gentle creaminess. Moderate carbonation. Smooth.

Comments

A standard-strength everyday beer, not a beer brewed for festivals. Many traditional examples have become sweeter and more adjunct-laden, now seeming more like International Amber or Dark Lagers.

History

Developed by Anton Dreher in Vienna in 1841, became popular in the mid-late 1800s. The style was brought to Mexico by Santiago Graf and other Austrian immigrant brewers in the late 1800s. Seems to be embraced as a modern craft style in other countries.

Characteristic Ingredients

Traditionally, best-quality Vienna malt, but can also use Pils and Munich malts. Traditional continental hops. Clean German lager yeast. May use small amounts of specialty malts for color and sweetness.

Style Comparison

Similar malt flavor as a Märzen, but lighter in intensity, and body, with a touch more bitterness and dryness in the balance. Lower in alcohol than Märzen or Festbier. Less rich, malty, and hoppy than Czech Amber Lager.

Vital Statistics

IBU

18 - 30

SRM

9 - 15

OG

1.048 - 1.055

FG

1.010 - 1.014

ABV

4.7% - 5.5%

Commercial Examples

Chuckanut Vienna Lager, Devils Backbone Vienna Lager, Figueroa Mountain Red Lager, Heavy Seas Cutlass, Ottakringer Wiener Original, Schell’s Firebrick, Theresianer Vienna.

Past Revision

Vienna Lager (2015)

Style Attributes

amber-color, amber-lager-family, balanced, bottom-fermented, central-europe, lagered, standard-strength, traditional-style

7B. Altbier

Overall Impression

A well-balanced, well-attenuated, bitter yet malty, clean, and smooth, amber- to copper-colored German beer. The bitterness is balanced by the malt richness, but the malt intensity and character can range from moderate to high (the bitterness increases with the malt richness).

Appearance

The color ranges from light amber to deep copper color, stopping short of brown; bronze-orange is most common. Brilliant clarity. Thick, creamy, long-lasting off-white head.

Aroma

Clean yet robust and complex aroma of grainy-rich malt and spicy hops with restrained (low to medium-low) fruity esters. The malt character reflects German base malt varieties, with rich baked bread and nutty-toasty bread crust notes. The hop aroma may vary from moderate to low, and can have a peppery, spicy, floral, herbal or perfumy character associated with Saazer-type hops.

Flavor

Assertive hop bitterness well balanced by a sturdy yet clean and crisp malt character. The malt presence is moderated by medium-high to high attenuation, but considerable rich, complex, and somewhat grainy malt flavors can remain. Some fruity esters (especially cherry-like) may survive the lagering period. A long-lasting, medium-dry to dry, bittersweet or nutty finish reflects both the hop bitterness and malt complexity. Spicy, peppery or floral hop flavor can be moderate to low. No roasted malt flavors or harshness. The apparent bitterness level is sometimes masked by the malt character; the bitterness can seem as low as moderate if the finish is not very dry. Light sulfury or minerally character optional.

Mouthfeel

Medium-bodied. Smooth. Medium to medium-high carbonation, although can be lower when served from the cask. Astringency low to none. Despite being very full of flavor, is light-bodied enough to be consumed as a gravity-fed session beer in its home brewpubs in Düsseldorf.

Comments

A top-fermented lagered beer, fermented at cool ale temperature (59–68 °F), often conditioned at bottom-fermentation temperatures (about 50 °F) and then lagered at cold temperatures to produce a cleaner, smoother palate than is typical for most ales. Zum Uerige is a wonderful beer, but much more aggressively bitter and complex than most other German examples. It may be like the Fuller’s ESB of the strong bitter category – well-known but somewhat of a stylistic outlier. Do not judge all Altbiers as if they were Zum Uerige clones; allow for a more balanced bitterness in the beer (25–35 IBUs is more typical for most other German examples). Stronger sticke and doppelsticke beers should not be entered here.

History

The traditional style of beer from Düsseldorf. “Alt” refers to the “old” style of brewing (i.e., using top-fermenting yeast) that was common before bottom-fermenting lager brewing became popular. Predates the isolation of bottom-fermenting yeast strains, though it approximates many characteristics of bottom-fermenting lager beers. Many of the classic examples can be found in brewpubs in the Altstadt (“old town”) section of Düsseldorf.

Characteristic Ingredients

Grists vary, but usually consist of German base malts (usually Pils, sometimes Munich) with small amounts of crystal, chocolate, and/or black malts used to adjust color. Occasionally will include some wheat, including roasted wheat. Spalt hops are traditional, but other Saazer-type hops can also be used. Clean, highly attenuative ale yeast. A step mash or decoction mash program is traditional.

Style Comparison

More bitter and malty than international amber lagers. Somewhat similar to California Common, both in production technique and finished flavor and color, though not in ingredients.

Vital Statistics

IBU

25 - 50

SRM

11 - 17

OG

1.044 - 1.052

FG

1.008 - 1.014

ABV

4.3% - 5.5%

Commercial Examples

Bolten Alt, Diebels Alt, Füchschen Alt, Original Schlüssel Alt, Schlösser Alt, Schumacher Alt, Uerige Altbier.

Style Attributes

amber-ale-family, amber-color, bitter, central-europe, lagered, standard-strength, top-fermented, traditional-style

7B. Altbier

A cold-conditioned, top-fermenting beer from Düsseldorf that has a cleaner and smoother palate than is typical for most ales. “Alt” refers to the “old” style of brewing (using top-fermenting yeast) that was common before bottom-fermenting lager brewing became popular.

Overall Impression

A moderately colored, well-attenuated, bitter beer with a rich maltiness balancing a strong bitterness. Light and spicy hop character complements the malt. A dry beer with a firm body and smooth palate.

Appearance

The color ranges from amber to deep copper, stopping short of brown; bronze-orange is most common. Brilliant clarity. Thick, creamy, long-lasting off-white head.

Aroma

Malty and rich with grainy characteristics like baked bread or nutty, toasted bread crusts. Should not have darker roasted or chocolate notes. Malt intensity is moderate to moderately-high. Moderate to low hops complement but do not dominate the malt, and often have a spicy, peppery, or floral character. Fermentation character is very clean. Low to medium-low esters optional.

Flavor

Malt profile similar to the aroma, with an assertive, medium to high hop bitterness balancing the rich malty flavors. The beer finishes medium-dry to dry with a grainy, bitter, malty-rich aftertaste. The finish is long-lasting, sometimes with a nutty or bittersweet impression. The apparent bitterness level is sometimes masked by the malt character if the beer is not very dry, but the bitterness tends to scale with the malt richness to maintain balance. No roast. No harshness. Clean fermentation profile. Light fruity esters, especially dark fruit, may be present. Medium to low spicy, peppery, or floral hop flavor. Light minerally character optional.

Mouthfeel

Medium body. Smooth. Medium to medium-high carbonation. Astringency low to none.

Comments

Classic, traditional examples in the Altstadt (“old town”) section of Düsseldorf are served from casks. Most examples have a balanced (25-35 IBU) bitterness, not the aggressive hop character of the well-known Zum Uerige. Stronger sticke and doppelsticke beers should be entered in the 27 Historical Beer style instead.

History

Developed in the late 19th century in Düsseldorf to use lager techniques to compete with lager. Older German styles were brewed in the area but there is no linkage to modern Altbier.

Characteristic Ingredients

Grists vary, but usually consist of German base malts (usually Pils, sometimes Munich) with small amounts of crystal, chocolate, or black malts. May include some wheat, including roasted wheat. Spalt hops are traditional, but other traditional German or Czech hops can be used. Clean, highly attenuative ale yeast. A step mash program is traditional. Fermented at cool ale temperatures, then cold conditioned.

Style Comparison

More bitter and malty than International Amber Lagers. Somewhat similar to California Common, both in production technique and finished flavor and color, though not in ingredients. Less alcohol, less malty richness, and more bitterness than a Dunkles Bock. Drier, richer, and more bitter than a Vienna Lager.

Vital Statistics

IBU

25 - 50

SRM

9 - 17

OG

1.044 - 1.052

FG

1.008 - 1.014

ABV

4.3% - 5.5%

Commercial Examples

Bolten Alt, Diebels Alt, Füchschen Alt, Original Schlüssel Alt, Schlösser Alt, Schumacher Alt, Uerige Altbier.

Past Revision

Altbier (2015)

Style Attributes

amber-ale-family, amber-color, bitter, central-europe, lagered, standard-strength, top-fermented, traditional-style

7C. Kellerbier

Appearance

Reflects base style. Typically can be somewhat hazy or cloudy, and likely a little darker in appearance than the base style.

Aroma

Reflects base style. Typically has additional yeast character, with byproducts not frequently found in well-lagered German beers (such as diacetyl, sulfur, and acetaldehyde).

Flavor

Reflects base style. Typically has additional yeast character, with some byproducts not frequently found in well-lagered German beers (such as diacetyl, sulfur, and acetaldehyde), although not at objectionable levels.

Mouthfeel

Reflects base style. Has a bit more body and creamy texture due to yeast in suspension, and may have a slight slickness if diacetyl is present. May have a lower carbonation than the base style.

Comments

Young, unfiltered, unpasteurized versions of the traditional German beer styles, traditionally served on tap from the lagering vessel. The name literally means “cellar beer” – implying a beer served straight from the lagering cellar. Since this serving method can be applied to a wide range of beers, the style is somewhat hard to pin down. However, there are several common variants that can be described and used as templates for other versions. Sometimes described as Naturtrüb or naturally cloudy. Also sometimes called Zwickelbier, after the name of the tap used to sample from a lagering tank.

History

Originally, Kellerbier referred to any Lager beer being matured in the caves or cellars under the brewery. In the 19th century, Kellerbier was a strong, aged beer meant to last the summer (Sommerbier), stored in rock cellars and served straight from them. But when refrigeration began to be used, the term shifted to describing special beers that were served young, directly from the cellar or lagering vessel. Today some breweries use the term purely for marketing purposes to make their beers appear special. While a kellerbier is sometimes considered more of a serving style than a beer style, the serving technique is still predominately used with certain styles in certain regions (such as Helles around the Munich area, or a Märzen in the Franconia region).

Entry Instructions

The entrant must specify whether the entry is a Pale Kellerbier (based on Helles) or an Amber Kellerbier (based on Märzen). The entrant may specify another type of Kellerbier based on other base styles such as Pils, Bock, Schwarzbier, but should supply a style description for judges.

7C. Kellerbier: Amber Kellerbier

The original style of Kellerbier from the Franconia area of Germany. A much older style compared to the relatively more recent pale Helles-Style Kellerbier that is popular in the Munich area today.

Overall Impression

A young, unfiltered, and unpasteurized beer that is between a Helles and Märzen in color, spicier in the hops with greater attenuation. Interpretations range in color and balance, but remain in the drinkable 4.8% ABV neighborhood. Balance ranges from the dry, spicy and pale-colored interpretations by St. Georgen and Löwenbräu of Buttenheim, to darker and maltier interpretations in the Fränkische Schweiz. This style is above all a method of producing simple drinkable beers for neighbors out of local ingredients to be served fresh. Balance with a focus on drinkability and digestibility is important.

Appearance

Moderately cloudy to clear depending on age, but never extremely cloudy or murky. Gold to deep reddish-amber color. Off-white, creamy head. When served on cask, can have low carbonation and very low head.

Aroma

Moderate intensity of German malt, typically rich, bready, somewhat toasty, with light bread crust notes. Moderately-low to moderate spicy peppery hop aroma. Very low to low diacetyl, occasionally low to moderately-low sulfur and very low green apple or other yeast-derived notes. Caramel, biscuity, or roasted malt aroma is inappropriate.

Flavor

Initial malt flavor may suggest sweetness, but finish is moderately dry to dry, and slightly bitter. Distinctive and complex maltiness often includes a bready-toasty aspect. Hop bitterness is moderate to moderately high, and spicy or herbal hop flavor is low to moderately high. Balance can be either on the malt or hop side, but the finish is not sweet. Noticeable caramel or roasted malt flavors are inappropriate. Very low to low diacetyl. Possible very low green apple or other yeast-derived notes. Smooth, malty aftertaste.

Mouthfeel

Medium body, with a creamy texture and medium carbonation. Fully fermented, without a sweet or cloying impression.

Comments

The best examples of Amber Kellerbier are served only on tap at many of the small Franconia area breweries (as this is a beer best served fresh and the serving style being an important part of the style). Bottled versions are not likely to have the freshness, hop character and young beer notes exhibited by the draft versions.

History

This was the classic, historical style before it was adapted in other areas. This original, older style of Kellerbier would have simply been beer served from local taverns that did not lager long enough to drop bright. Many breweries in Franconia would use some of this young beer during the summer months, for festivals such as the Annafest (est. 1840) in July in Forchheim, where it was traditional to drink directly from the lagering vessels.

Characteristic Ingredients

Grist varies, although traditional German versions emphasized Franconian pale and color malt. The notion of elegance is derived from the high-quality local ingredients, particularly the malts. Spalt or other typically spicy local hops are most common. Frugal Franconian brewers rarely used decoction brewing due to the cost of energy.

Style Comparison

Most commonly, this style is a young, unfiltered, unpasteurized, hoppier version of Munich Helles or Märzen. Fränkische Schweiz versions can edge up to dark amber or brown.

Vital Statistics

IBU

25 - 40

SRM

7 - 17

OG

1.048 - 1.054

FG

1.012 - 1.016

ABV

4.8% - 5.4%

Commercial Examples

Local Greif, Eichhorn, Nederkeller, Hebendanz. Bottled Buttenheimer Kaiserdom Kellerbier, Kulmbacher Monchshof Kellerbier, Leikeim Kellerbier, Löwenbräu Kellerbier, Mahr’s Kellerbier, St. Georgen Kellerbier, Tucher Kellerbier Naturtrub.

Style Attributes

amber-color, amber-lager-family, balanced, bottom-fermented, central-europe, standard-strength, traditional-style

7C. Kellerbier: Pale Kellerbier

A very common seasonal summer beer brewed by many of the Munich area breweries and served in the beer gardens, where they are very popular.

Overall Impression

A young, fresh Helles, so while still a malty, fully-attenuated Pils malt showcase, the hop character (aroma, flavor and bitterness) is more pronounced, and the beer is cloudy, often with some level of diacetyl, and possibly has some green apple and/or other yeast-derived notes. As with the traditional Helles, the Keller version is still a beer intended to be drunk by the liter, so overall it should remain a light, refreshing, easy drinking golden lager.

Appearance

Slight haze to moderately cloudy, but never extremely cloudy or murky. Medium yellow to pale gold color. Creamy white head with good persistence. When served on cask, can have low carbonation and very low head.

Aroma

Moderately-low to moderately-high spicy, floral, or herbal hop aroma. Very low to moderate diacetyl, possible very low green apple or other yeast derived notes. Pleasantly grainy-sweet, clean malt aroma, with possible low background note of DMS.

Flavor

Moderately malty with a rounded, grainy-sweet profile. Low to moderately-high spicy, floral, or herbal hop flavor, with a moderate hop bitterness that can linger. Finish is crisp and dry, but the aftertaste remains malty. Very low to moderate diacetyl, which should always remain at a pleasant, drinkable level that balances somewhat with the other characteristics of the beer; overwhelming diacetyl is not appropriate. Possible very low green apple or other yeast derived notes, and possible low background note of DMS.

Mouthfeel

Medium body. Low to medium carbonation. Depending on the level of yeast in suspension, it may assist in creating a slightly creamy texture. A slight slickness on the tongue may be present from the diacetyl.

Comments

Most Pale Kellerbiers are young, unfiltered, unpasteurized versions of Munich Helles beer, although Pils or a different, custom golden lager beer designed specifically for serving young could also be used. The best examples are served only on tap at many of the Munich area breweries. Bottled versions are not likely to have the freshness, hop character and young beer notes exhibited by the draft versions.

History

Modern adaptation from the traditional Franconian style, using Helles instead of Märzen. Today, a popular summer seasonal beer.

Characteristic Ingredients

Pilsner malt, German hops, German lager yeast; same as a Munich Helles.

Style Comparison

Most commonly, a young, unfiltered and unpasteurized version of a Munich Helles, though it can be a young, unfiltered and unpasteurized version of other golden German lagers, such as a Pilsner or a seasonal golden lager made specifically for serving young.

Vital Statistics

IBU

20 - 35

SRM

3 - 7

OG

1.045 - 1.051

FG

1.008 - 1.012

ABV

4.7% - 5.4%

Commercial Examples

Local Paulaner, Paulaner Brauhaus, Hofbrau, Tegernseer Tal. Bottled Ayinger Kellerbier, Hacker-Pschorr Munchner Kellerbier Anno 1417, Hofbrau Munchner Sommer Naturtrub, Wolnzacher Hell Naturtrüb.

Style Attributes

balanced, bottom-fermented, central-europe, pale-color, pale-lager-family, standard-strength, traditional-style

8. Dark European Lager

This category contains German vollbier lagers darker than amber-brown color.