This category contains German vollbier lagers darker than amber-brown color.
8A. Munich Dunkel
Overall Impression
Characterized by depth, richness and complexity typical of darker Munich malts with the accompanying Maillard products. Deeply bready-toasty, often with chocolate-like flavors in the freshest examples, but never harsh, roasty, or astringent; a decidedly malt-balanced beer, yet still easily drinkable.
Appearance
Deep copper to dark brown, often with a red or garnet tint. Creamy, light to medium tan head. Usually clear, although murky unfiltered versions exist.
Aroma
Rich, elegant, deep malt sweetness, typically like bread crusts (often toasted bread crusts). Hints of chocolate, nuts, caramel, and/or toffee are also acceptable, with fresh traditional versions often showing higher levels of chocolate. Clean fermentation profile. A slight spicy, floral, or herbal hop aroma is acceptable.
Flavor
Dominated by the soft, rich, and complex flavor of darker Munich malts, usually with overtones reminiscent of toasted bread crusts, but without a burnt-harsh-grainy toastiness. The palate can be moderately malty, although it should not be overwhelming or cloyingly sweet. Mild caramel, toast or nuttiness may be present. Very fresh examples often have a pleasant malty-chocolate character that isn’t roasty or sweet. Burnt or bitter flavors from roasted malts are inappropriate, as are pronounced caramel flavors from crystal malt. Hop bitterness is moderately low but perceptible, with the balance tipped firmly towards maltiness. Hop flavor is low to none; if noted, should reflect floral, spicy, or herbal German-type varieties. Aftertaste remains malty, although the hop bitterness may become more apparent in the medium-dry finish. Clean fermentation profile and lager character.
Mouthfeel
Medium to medium-full body, providing a soft and dextrinous mouthfeel without being heavy or cloying. Moderate carbonation. The use of continental Munich-type malts should provide a richness, not a harsh or biting astringency.
History
The classic brown lager style of Munich which developed as a darker, more malt-accented beer than other regional lagers. While originating in Munich, the style became popular throughout Bavaria (especially Franconia). Franconian versions are often darker and more bitter.
Characteristic Ingredients
Grist is traditionally made up of German Munich malt (up to 100% in some cases) with the remainder German Pilsner malt. Small amounts of crystal malt can add dextrins and color but should not introduce excessive residual sweetness. Slight additions of roasted malts (such as Carafa or chocolate) may be used to improve color but should not add strong flavors. Traditional German hop varieties and German lager yeast strains should be used. Often decoction mashed (up to a triple decoction) to enhance the malt flavors and create the depth of color.
Style Comparison
Not as intense in maltiness as a bock (and thus more drinkable in quantity). Lacking the more roasted flavors (and often hop bitterness) of a schwarzbier. Richer, more malt-centric, and less hoppy than a Czech Dark Lager.
Vital Statistics
18 - 28
SRM
14 - 28
OG
1.048 - 1.056
FG
1.010 - 1.016
ABV
4.5% - 5.6%
Commercial Examples
Ayinger Altbairisch Dunkel, Chuckanut Dunkel Lager, Ettaler Kloster Dunkel, Hacker-Pschorr Alt Munich Dark, Weltenburger Kloster Barock-Dunkel.Style Attributes
bottom-fermented, central-europe, dark-color, dark-lager-family, lagered, malty, standard-strength, traditional-style
8A. Munich Dunkel
Overall Impression
A traditional malty brown lager from Bavaria. Deeply toasted, bready malt flavors without any roasty or burnt flavors. Smooth and rich, with a restrained bitterness and a relatively dry finish that allows for drinking in quantity.
Appearance
Deep copper to dark brown, often with a red or garnet tint. Creamy, light to medium tan head. Usually clear.
Aroma
Moderate to high malt richness, like toasted bread crusts with hints of chocolate, nuts, caramel, or toffee. Fresh traditional versions often show higher levels of chocolate. The malt character is more malty-rich than sugary or caramelly sweet. Clean fermentation profile. A light spicy, floral, or herbal hop aroma is optional.
Flavor
Rich malt flavors similar to aroma (same malt descriptors apply), medium to high. Restrained bitterness, medium-low to medium, giving an overall malty balance. Malty and soft on the palate without being overly sweet, and medium-dry in the finish with a malty aftertaste. No roast, burnt, or bitter malt flavors, toasted flavors shouldn’t have a harsh grainy dryness, and caramel flavors should not be sweet. Low spicy, herbal, or floral hop flavor optional. Clean fermentation profile.
Mouthfeel
Medium to medium-full body, providing a soft and dextrinous mouthfeel without being heavy or cloying. Moderate carbonation. Smooth lager character. No harsh or biting astringency. Not warming.
Comments
A traditional Munich style, the dark companion to Helles. Franconian versions are more bitter than ones from Munich.
History
Developed at Spaten in the 1830s after the development of Munich malt, and seen as a successor to dark regional beers of the time. While originating in Munich, the style became popular throughout Bavaria (especially Franconia).
Characteristic Ingredients
Traditionally, Munich malts, but Pils and Vienna can be used too. Light use of specialty malts for color and depth. Decoction mash traditional. German hops and lager yeast.
Style Comparison
Not as intense in maltiness or as strong as a Dunkles Bock. Lacking the more roasted flavors and often the hop bitterness of a Schwarzbier. Richer, more malt-centric, and less hoppy than a Czech Dark Lager.
Vital Statistics
IBU
18 - 28
SRM
17 - 28
OG
1.048 - 1.056
FG
1.010 - 1.016
ABV
4.5% - 5.6%
Commercial Examples
Ayinger Altbairisch Dunkel, Ettaler Kloster-Dunkel, Eittinger Urtyp Dunkel, Hacker-Pschorr Münchner Dunkel, Hofbräuhaus Dunkel, Weltenburger Kloster Barock-Dunkel.Past Revision
Munich Dunkel (2015)Style Attributes
bottom-fermented, central-europe, dark-color, dark-lager-family, lagered, malty, standard-strength, traditional-style
8B. Schwarzbier
Overall Impression
A dark German lager that balances roasted yet smooth malt flavors with moderate hop bitterness. The lighter body, dryness, and lack of a harsh, burnt, or heavy aftertaste helps make this beer quite drinkable.
Appearance
Medium to very dark brown in color, often with deep ruby to garnet highlights, yet almost never truly black. Very clear. Large, persistent, tan-colored head.
Aroma
Low to moderate malt, with low aromatic malty sweetness and/or hints of roast malt often apparent. The malt can be clean and neutral or moderately rich and bready, and may have a hint of dark caramel. The roast character can be somewhat dark chocolate- or coffee-like but should never be burnt. A low spicy, floral, or herbal hop aroma is optional. Clean lager yeast character, although a light sulfur is possible.
Flavor
Light to moderate malt flavor, which can have a clean, neutral character to a moderately rich, bread-malty quality. Light to moderate roasted malt flavors can give a bitter-chocolate palate that lasts into the finish, but which are never burnt. Medium-low to medium bitterness, which can last into the finish. Light to moderate spicy, floral, or herbal hop flavor. Clean lager character. Aftertaste tends to dry out slowly and linger, featuring hop bitterness with a complementary but subtle roastiness in the background. Some residual sweetness is acceptable but not required.
Mouthfeel
Medium-light to medium body. Moderate to moderately-high carbonation. Smooth. No harshness or astringency, despite the use of dark, roasted malts.
Comments
Literally means “black beer” in German. While sometimes called a “black Pils,” the beer is rarely as dark as black or as bitter as a Pils; don’t expect strongly roasted, porter-like flavors.
History
A regional specialty from Thuringia, Saxony and Franconia in Germany. History is a bit sketchy, but is suspected of being originally a top-fermented beer. Popularity grew after German reunification. Served as the inspiration for black lagers brewed in Japan.
Characteristic Ingredients
German Munich malt and/or Pilsner malts for the base, supplemented by a judicious use of roasted malts (such as Carafa types) for the dark color and subtle roast flavors. Huskless dark roasted malts can add roast flavors without burnt flavors. German hop varieties and clean German lager yeasts are traditional.
Style Comparison
In comparison with a Munich Dunkel, usually darker in color, drier on the palate, lighter in body, and with a noticeable (but not high) roasted malt edge to balance the malt base. Should not taste like an American Porter made with lager yeast. Drier, less malty, with less hop character than a Czech Dark Lager.
Vital Statistics
IBU
20 - 30
SRM
17 - 30
OG
1.046 - 1.052
FG
1.010 - 1.016
ABV
4.4% - 5.4%
Commercial Examples
Devils Backbone Schwartz Bier, Einbecker Schwarzbier, Eisenbahn Dunkel, Köstritzer Schwarzbier, Mönchshof Schwarzbier, Nuezeller Original Badebier.Style Attributes
balanced, bottom-fermented, central-europe, dark-color, dark-lager-family, lagered, standard-strength, traditional-style
8B. Schwarzbier
Overall Impression
A dark German lager that balances roasted yet smooth malt flavors with moderate hop bitterness. The lighter body, dryness, and lack of a harsh, burnt, or heavy aftertaste helps make this beer quite drinkable.
Appearance
Medium to very dark brown in color, often with deep ruby to garnet highlights, yet almost never truly black. Very clear. Large, persistent, tan-colored head.
Aroma
Low to moderate malt, with low aromatic malty sweetness and hints of roast malt often apparent. The malt can be clean and neutral or moderately rich and bready, and may have a hint of dark caramel. The roast character can be somewhat dark chocolate- or coffee-like but should never be burnt. A moderately low spicy, floral, or herbal hop aroma is optional. Clean lager yeast character.
Flavor
Light to moderate malt flavor, which can have a clean, neutral character to a moderately rich, bread-malty quality. Light to moderate roasted malt flavors can give a bitter-chocolate palate that is never burnt. Medium-low to medium bitterness. Light to moderate spicy, floral, or herbal hop flavor. Clean lager character. Dry finish. Some residual sweetness is acceptable but not traditional. Aftertaste of hop bitterness with a complementary but subtle roastiness in the background.
Mouthfeel
Medium-light to medium body. Moderate to moderately-high carbonation. Smooth. No harshness or astringency, despite the use of dark, roasted malts.
Comments
Literally means black beer in German. While sometimes called a “black Pils,” the beer is rarely as dark as black or as hop-forward and bitter as a Pils. Strongly roasted, Porter-like flavors are a flaw.
History
A regional specialty from Thuringia, Saxony, and Franconia in Germany. Served as the inspiration for black lagers brewed in Japan. Popularity grew after German reunification in 1990.
Characteristic Ingredients
German Munich malt and Pilsner malts for the base, with huskless dark roasted malts that add roast flavors without burnt flavors. German hop varieties and clean German lager yeasts are traditional.
Style Comparison
In comparison with a Munich Dunkel, usually darker in color, drier on the palate, lighter in body, and with a noticeable (but not high) roasted malt edge to balance the malt base. Should not taste like an American Porter made with lager yeast. Drier, less malty, with less hop character than a Czech Dark Lager.
Vital Statistics
IBU
20 - 35
SRM
19 - 30
OG
1.046 - 1.052
FG
1.010 - 1.016
ABV
4.4% - 5.4%
Commercial Examples
Chuckanut Schwarz Lager, Devils Backbone Schwartz Bier, Köstritzer Schwarzbier, Kulmbacher Mönchshof Schwarzbier, Mönchshof Schwarzbier, Nuezeller Original Badebier, pFriem Schwarzbier.Past Revision
Schwarzbier (2015)Style Attributes
balanced, bottom-fermented, central-europe, dark-color, dark-lager-family, lagered, standard-strength, traditional-style
9. Strong European Beer
This category contains more strongly flavored and higher alcohol lagers from Germany and the Baltic region. Most are dark, but some pale versions are known.
9. Strong European Beer
This category contains more strongly flavored and higher alcohol lagers from Germany and the Baltic region. Most are dark, but some pale versions are known.
9A. Doppelbock
Overall Impression
A strong, rich, and very malty German lager that can have both pale and dark variants. The darker versions have more richly-developed, deeper malt flavors, while the paler versions have slightly more hops and dryness.
Appearance
Deep gold to dark brown in color. Darker versions often have ruby highlights. Lagering should provide good clarity. Large, creamy, persistent head (color varies with base style: white for pale versions, off-white for dark varieties). Stronger versions might have impaired head retention, and can display noticeable legs.
Aroma
Very strong maltiness. Darker versions will have significant Maillard products and often some toasty aromas. A light caramel aroma is acceptable. Lighter versions will have a strong malt presence with some Maillard products and toasty notes. Virtually no hop aroma, although a light noble hop aroma is acceptable in pale versions. A moderately low malt-derived dark fruit character may be present (but is optional) in dark versions. A very slight chocolate-like aroma may be present in darker versions, but no roasted or burned aromatics should ever be present. Moderate alcohol aroma may be present.
Flavor
Very rich and malty. Darker versions will have significant Maillard products and often some toasty flavors. Lighter versions will have a strong malt flavor with some Maillard products and toasty notes. A very slight chocolate flavor is optional in darker versions, but should never be perceived as roasty or burnt. Clean lager character. A moderately low malt-derived dark fruit character is optional in darker versions. Invariably there will be an impression of alcoholic strength, but this should be smooth and warming rather than harsh or burning. Little to no hop flavor (more is acceptable in pale versions). Hop bitterness varies from moderate to moderately low but always allows malt to dominate the flavor. Most versions are fairly malty-sweet, but should have an impression of attenuation. The sweetness comes from low hopping, not from incomplete fermentation. Paler versions generally have a drier finish.
Mouthfeel
Medium-full to full body. Moderate to moderately-low carbonation. Very smooth without harshness, astringency. A light alcohol warmth may be noted, but it should never burn.
Comments
Most versions are dark colored and may display the caramelizing and Maillard products of decoction mashing, but excellent pale versions also exist. The pale versions will not have the same richness and darker malt flavors of the dark versions, and may be a bit drier, hoppier and more bitter. While most traditional examples are in the lower end of the ranges cited, the style can be considered to have no upper limit for gravity, alcohol and bitterness (thus providing a home for very strong lagers).
History
A Bavarian specialty first brewed in Munich by the monks of St. Francis of Paula. Historical versions were less well-attenuated than modern interpretations, with consequently higher sweetness and lower alcohol levels (and hence was considered “liquid bread” by the monks). The term “doppel (double) bock” was coined by Munich consumers. Many commercial doppelbocks have names ending in “-ator,” either as a tribute to the prototypical Salvator or to take advantage of the beer’s popularity. Traditionally dark brown in color; paler examples are a more recent development.
Characteristic Ingredients
Pils and/or Vienna malt for pale versions (with some Munich), Munich and Vienna malts for darker ones and occasionally a tiny bit of darker color malts (such as Carafa). Saazer-type hops. Clean lager yeast. Decoction mashing is traditional.
Style Comparison
A stronger, richer, more full-bodied version of either a Dunkles Bock or a Helles Bock. Pale versions will show higher attenuation and less dark fruity character than the darker versions.
Entry Instructions
The entrant will specify whether the entry is a pale or a dark variant.
Vital Statistics
IBU
16 - 26
SRM
6 - 25
OG
1.072 - 1.112
FG
1.016 - 1.024
ABV
7% - 10%
Commercial Examples
Dark Versions Andechser Doppelbock Dunkel, Ayinger Celebrator, Paulaner Salvator, Spaten Optimator, Tröegs Troegenator, Weihenstephaner Korbinian. Pale Versions Eggenberg Urbock 23º, EKU 28, Plank Bavarian Heller Doppelbock.Style Attributes
amber-color, bock-family, bottom-fermented, central-europe, high-strength, lagered, malty, pale-color, traditional-style
9A. Doppelbock
Overall Impression
A strong, rich, and very malty German lager that can have both pale and dark variants. The darker versions have more richly-developed, deeper malt flavors, while the paler versions have slightly more hops and dryness.
Appearance
Good clarity, with a large, creamy, persistent head.
Dark versions are copper to dark brown in color, often with ruby highlights, and an off-white head.
Pale versions are deep gold to light amber in color, with a white head.
Aroma
Very strong maltiness, possibly with light caramel notes, and up to a moderate alcohol aroma. Virtually no hop aroma.
Dark versions have significant, rich Maillard products, deeply toasted malt, and possibly a slight chocolate-like aroma that should never be roasted or burnt. Moderately-low dark fruit, like plums, dark grapes, or fruit leather, is allowable.
Pale versions have a rich and strong, often toasty, malt presence, possibly with a light floral, spicy, or herbal hop accent.
Flavor
Very rich and malty. Hop bitterness varies from moderate to moderately low but always allows malt to dominate the flavor. Faint hop flavor optional. Most examples are fairly malty-sweet on the palate, but should have an impression of attenuation in the finish. The impression of sweetness comes from low hopping, not from incomplete fermentation. Clean fermentation profile.
Dark versions have malt and ester flavors similar to the aroma (same descriptors and intensities).
Pale versions have a strong bready and toasty malt flavor, a light floral, spicy, or herbal hop flavor, and a drier finish.
Mouthfeel
Medium-full to full body. Moderate to moderately-low carbonation. Very smooth without harshness, astringency. A light alcohol warmth may be noted, but it should never burn.
Comments
Doppelbock means double bock. Most versions are dark colored and may display the caramelizing and Maillard products of decoction mashing, but excellent pale versions also exist. The pale versions will not have the same richness and darker malt and fruit flavors of the dark versions, and may be a bit drier, hoppier, and more bitter. While most traditional examples are in the lower end of the ranges cited, the style can be considered to have no upper limit for gravity and alcohol, provided the balance remains the same.
History
A Bavarian specialty originating in Munich, first made by the monks of St. Francis of Paula by the 1700s. Historical versions were less well-attenuated than modern interpretations, thus with higher sweetness and lower alcohol levels. Was called “liquid bread” by monks, and consumed during the Lenten fast. Breweries adopted beer names ending in “-ator” after a 19th century court ruling that no one but Paulaner was allowed to use the name Salvator. Traditionally dark brown in color; paler examples are a more recent development.
Characteristic Ingredients
Pils, Vienna, Munich malts. Occasionally dark malt for color adjustment. Traditional German hops. Clean German lager yeast. Decoction mashing is traditional.
Style Comparison
A stronger, richer, more full-bodied version of either a Dunkles Bock or a Helles Bock. Pale versions will show higher attenuation and less dark fruity character than the darker versions.
Entry Instructions
The entrant will specify whether the entry is a pale or a dark variant.
Vital Statistics
IBU
16 - 26
SRM
6 - 25
OG
1.072 - 1.112
FG
1.016 - 1.024
ABV
7% - 10%
Commercial Examples
Dark Versions – Andechs Doppelbock Dunkel, Ayinger Celebrator, Paulaner Salvator, Spaten Optimator, Tröegs Troegenator, Weihenstephaner Korbinian; Pale Versions – Eggenberg Urbock 23º, Meinel Doppelbock Hell, Plank Bavarian Heller Doppelbock, Riegele AuriPast Revision
Doppelbock (2015)Style Attributes
amber-color, bock-family, bottom-fermented, central-europe, high-strength, lagered, malty, pale-color, traditional-style
9B. Eisbock
Overall Impression
A strong, full-bodied, rich, and malty dark German lager often with a viscous quality and strong flavors. Even though flavors are concentrated, the alcohol should be smooth and warming, not burning.
Appearance
Deep copper to dark brown in color, often with attractive ruby highlights. Lagering should provide good clarity. Head retention may be moderate to poor. Off-white to deep ivory colored head. Pronounced legs are often evident.
Aroma
Dominated by a balance of rich, intense malt and a definite alcohol presence. No hop aroma. May have significant malt-derived dark fruit esters. Alcohol aromas should not be harsh or solventy.
Flavor
Rich, sweet malt balanced by a significant alcohol presence. The malt can have Maillard products, toasty qualities, some caramel, and occasionally a slight chocolate flavor. No hop flavor. Hop bitterness just offsets the malt sweetness enough to avoid a cloying character. May have significant malt-derived dark fruit esters. The alcohol should be smooth, not harsh or hot, and should help the hop bitterness balance the strong malt presence. The finish should be of malt and alcohol, and can have a certain dryness from the alcohol. It should not by sticky, syrupy or cloyingly sweet. Clean lager character.
Mouthfeel
Full to very full-bodied. Low carbonation. Significant alcohol warmth without sharp hotness. Very smooth without harsh edges from alcohol, bitterness, fusels, or other concentrated flavors.
Comments
Extended lagering is often needed post-freezing to smooth the alcohol and enhance the malt and alcohol balance. Pronounced “ICE-bock.”
History
A traditional Kulmbach specialty brewed by freezing a doppelbock and removing the ice to concentrate the flavor and alcohol content (as well as any defects).
Characteristic Ingredients
Same as doppelbock. Commercial eisbocks are generally concentrated anywhere from 7% to 33% (by volume).
Style Comparison
Eisbocks are not simply stronger doppelbocks; the name refers to the process of freezing and concentrating the beer and is not a statement on alcohol; some doppelbocks are stronger than Eisbocks. Not as thick, rich, or sweet as a Wheatwine.
Vital Statistics
IBU
25 - 35
SRM
18 - 30
OG
1.078 - 1.120
FG
1.020 - 1.035
ABV
9% - 14%
Commercial Examples
Kulmbacher Eisbock.Style Attributes
amber-color, bock-family, bottom-fermented, central-europe, lagered, malty, traditional-style, very-high-strength
9B. Eisbock
Overall Impression
A strong, full-bodied, rich, and malty dark German lager often with a viscous quality and strong flavors. Even though flavors are concentrated, the alcohol should be smooth and warming, not burning.
Appearance
Deep copper to dark brown in color, often with attractive ruby highlights. Good clarity. Head retention may be moderate to poor. Off-white to deep ivory colored head. Pronounced legs are often evident.
Aroma
Dominated by rich, intense malt and a definite alcohol presence. The malt can have bready, toasty, qualities, with some caramel or faint chocolate, often with dark fruit notes like plums or grapes. No hop aroma. Alcohol aromas should not be harsh or solventy. Clean fermentation profile.
Flavor
Rich, sweet malt balanced by a significant alcohol presence. The malt can have Maillard products, toasty qualities, some caramel, and occasionally a slight chocolate flavor. May have significant malt-derived dark fruit esters. Hop bitterness just offsets the malt sweetness enough to avoid a cloying character. No hop flavor. Alcohol helps balance the strong malt presence. The finish should be of rich malt with a certain dryness from the alcohol. It should not be sticky, syrupy, or cloyingly sweet. Clean fermentation profile.
Mouthfeel
Full to very full-bodied. Low carbonation. Significant alcohol warmth without sharp hotness. Very smooth and silky without harsh edges from alcohol, bitterness, fusels, or other concentrated flavors.
Comments
Extended lagering is often needed post-freezing to smooth the alcohol and enhance the malt and alcohol balance. Pronounced “ICE-bock.”
History
Originating in Kulmbach in Franconia in the late 1800s, although exact origins are not known. Fables describe it as coming from beer accidentally freezing at a brewery.
Characteristic Ingredients
Same as Doppelbock. Produced by freezing a doppelbock-like beer and removing ice (“freeze distillation”), thus concentrating flavor and alcohol, as well as any defects present. Commercial eisbocks are generally concentrated anywhere from 7% to 33% by volume.
Style Comparison
Eisbocks are not simply stronger Doppelbocks; the name refers to the process of freezing and concentrating the beer, and is not a statement on alcohol; some Doppelbocks are stronger than Eisbocks. Not as thick, rich, or sweet as a Wheatwine.
Vital Statistics
IBU
25 - 35
SRM
17 - 30
OG
1.078 - 1.120
FG
1.020 - 1.035
ABV
9% - 14%
Commercial Examples
Kulmbacher Eisbock.Past Revision
Eisbock (2015)Style Attributes
amber-color, bock-family, bottom-fermented, central-europe, lagered, malty, traditional-style, very-high-strength
9C. Baltic Porter
Overall Impression
A Baltic Porter often has the malt flavors reminiscent of an English porter and the restrained roast of a schwarzbier, but with a higher OG and alcohol content than either. Very complex, with multi-layered malt and dark fruit flavors.
Appearance
Dark reddish-copper to opaque dark brown (not black). Thick, persistent tan-colored head. Clear, although darker versions can be opaque.
Aroma
Rich malty sweetness often containing caramel, toffee, nutty to deep toast, and/or licorice notes. Complex alcohol and ester profile of moderate strength, and reminiscent of plums, prunes, raisins, cherries or currants, occasionally with a vinous Port-like quality. Some darker malt character that is deep chocolate, coffee or molasses but never burnt. No hops. No sourness. Very smooth.
Flavor
As with aroma, has a rich malty sweetness with a complex blend of deep malt, dried fruit esters, and alcohol. Has a prominent yet smooth schwarzbier-like roasted flavor that stops short of burnt. Mouth-filling and very smooth. Clean lager character. Starts sweet but darker malt flavors quickly dominates and persists through finish. Just a touch dry with a hint of roast coffee or licorice in the finish. Malt can have a caramel, toffee, nutty, molasses and/or licorice complexity. Light hints of black currant and dark fruits. Medium-low to medium bitterness from malt and hops, just to provide balance. Hop flavor from slightly spicy hops ranges from none to medium-low.
Mouthfeel
Generally quite full-bodied and smooth, with a well-aged alcohol warmth. Medium to medium-high carbonation, making it seem even more mouth-filling. Not heavy on the tongue due to carbonation level.
Comments
May also be described today as an Imperial Porter, although heavily roasted or hopped versions are not appropriate for this style. Most versions are in the 7–8.5% ABV range. Danish breweries often refer to them as Stouts, which indicates their historic lineage from the days when Porter was used as a generic name for Porter and Stout.
History
Traditional beer from countries bordering the Baltic Sea, developed indigenously after higher-gravity export brown or imperial stouts from England were established. Historically top-fermented, many breweries adapted the recipes for bottom-fermenting yeast along with the rest of their production.
Characteristic Ingredients
Generally lager yeast (cold fermented if using ale yeast, as is required when brewed in Russia). Debittered chocolate or black malt. Munich or Vienna base malt. Continental hops (Saazer-type, typically). May contain crystal malts and/or adjuncts. Brown or amber malt common in historical recipes.
Style Comparison
Much less roasted and smoother than an Imperial Stout, typically with less alcohol. Lacks the roasty qualities of stouts in general, more taking on the roasted-but-not-burnt characteristics of a schwarzbier. Quite fruity compared to other porters. Higher alcohol than other porters.
Vital Statistics
IBU
20 - 40
SRM
17 - 30
OG
1.060 - 1.090
FG
1.016 - 1.024
ABV
6.5% - 9.5%
Commercial Examples
Aldaris Porteris, Baltika #6 Porter, Devils Backbone Danzig, Okocim Porter, Sinebrychoff Porter, Zywiec Porter.Style Attributes
any-fermentation, dark-color, eastern-europe, high-strength, lagered, malty, porter-family, traditional-style
9C. Baltic Porter
Overall Impression
A strong, dark, malty beer with different interpretations within the Baltic region. Smooth, warming, and richly malty, with complex dark fruit flavors and a roasted flavor without burnt notes.
Appearance
Dark reddish-copper to opaque dark brown color, but not black. Thick, persistent tan-colored head. Clear, although darker versions can be opaque.
Aroma
Rich maltiness often containing caramel, toffee, nuts, deep toast, or licorice notes. Complex alcohol and ester profile of moderate strength, and reminiscent of plums, prunes, raisins, cherries, or currants, occasionally with a vinous Port-like quality. Deep malt accents of dark chocolate, coffee, or molasses, but never burnt. No hops. No sourness. Smooth, not sharp, impression.
Flavor
As with aroma, has a rich maltiness with a complex blend of deep malt, dried fruit esters, and alcohol. The malt can have a caramel, toffee, nutty, molasses, or licorice complexity. Prominent yet smooth Schwarzbier-like roasted flavor that stops short of burnt. Light hints of black currants and dark dried fruits. Smooth palate and full finish. Starts malty-sweet but darker malt flavors quickly dominate and persist through the dryish finish, leaving a hint of roast coffee or licorice and dried fruit in the aftertaste. Medium-low to medium bitterness, just to provide balance and prevent it from seeming cloying. Hop flavor from slightly spicy hops ranges from none to medium-low. Clean fermentation profile.
Mouthfeel
Generally quite full-bodied and smooth, with a well-aged alcohol warmth that can be deceptive. Medium to medium-high carbonation, making it seem even more mouth-filling. Not heavy on the tongue due to carbonation level.
Comments
Most commercial versions are in the 7–8.5% ABV range. The best examples have a deceptive strength that makes them dangerously easy to drink. The character of these beers varies by country of origin, so be careful about generalizing based on a single example. Some beers are truer to their English roots, while others are more of the style first popularized in Poland.
History
Developed indigenously (and independently) in several countries bordering the Baltic Sea after import of popular English porters and stouts was interrupted in the early 1800s. Historically top-fermented, many breweries adapted the recipes for bottom-fermenting yeast along with the rest of their production. The name Baltic Porter is recent (since the 1990s) and describes the modern collection of beers with a somewhat similar profile from these countries, not historical versions.
Characteristic Ingredients
Generally lager yeast (cold fermented if using ale yeast, as is required when brewed in Russia). Debittered dark malt. Munich or Vienna base malt. Continental hops. May contain crystal malts or adjuncts. Brown or amber malt common in historical recipes. As a collection of regional beers, different formulations are expected.
Style Comparison
Combines the body, maltiness, richness, and smoothness of a Doppelbock, the darker malt character of an English Porter, the roast flavors of a Schwarzbier, and alcohol and fruitiness of and Old Ale. Much less roasted and often lower in alcohol than an Imperial Stout.
Vital Statistics
IBU
20 - 40
SRM
17 - 30
OG
1.060 - 1.090
FG
1.016 - 1.024
ABV
6.5% - 9.5%
Commercial Examples
Aldaris Mežpils Porteris, Baltika #6 Porter, Devils Backbone Danzig, Okocim Mistrzowski Porter, Sinebrychoff Porter, Zywiec Porter.Past Revision
Baltic Porter (2015)Style Attributes
any-fermentation, dark-color, eastern-europe, high-strength, lagered, malty, porter-family, traditional-style
10. German Wheat Beer
This category contains vollbier- and starkbier-strength German wheat beers without sourness, in light and dark colors.
10. German Wheat Beer
This category contains vollbier- and starkbier-strength German wheat beers without sourness, in light and dark colors.
10A. Weissbier
Overall Impression
A pale, refreshing German wheat beer with high carbonation, dry finish, a fluffy mouthfeel, and a distinctive banana-and-clove yeast character.
Appearance
Pale straw to gold in color. A very thick, moussy, long-lasting white head is characteristic. The high protein content of wheat impairs clarity in an unfiltered beer, although the level of haze is somewhat variable.
Aroma
Moderate to strong phenols (usually clove) and fruity esters (typically banana). The balance and intensity of the phenol and ester components can vary but the best examples are reasonably balanced and fairly prominent. The hop character ranges from low to none. A light to moderate wheat aroma (which might be perceived as bready or grainy) may be present but other malt characteristics should not. Optional, but acceptable, aromatics can include a light to moderate vanilla character, and/or a faint bubblegum aroma. None of these optional characteristics should be high or dominant, but often can add to the complexity and balance.
Flavor
Low to moderately strong banana and clove flavor. The balance and intensity of the phenol and ester components can vary but the best examples are reasonably balanced and fairly prominent. Optionally, a very light to moderate vanilla character and/or faint bubblegum notes can accentuate the banana flavor, sweetness and roundness; neither should be dominant if present. The soft, somewhat bready or grainy flavor of wheat is complementary, as is a slightly grainy-sweet malt character. Hop flavor is very low to none, and hop bitterness is very low to moderately low. Well-rounded, flavorful palate with a relatively dry finish. The perception of sweetness is more due to the absence of hop bitterness than actual residual sweetness; a sweet or heavy finish would significantly impair drinkability.
Mouthfeel
Medium-light to medium body; never heavy. Suspended yeast may increase the perception of body. The texture of wheat imparts the sensation of a fluffy, creamy fullness that may progress to a light, spritzy finish aided by high to very high carbonation. Always effervescent.
Comments
These are refreshing, fast-maturing beers that are lightly hopped and show a unique banana-and-clove yeast character. These beers often don’t age well and are best enjoyed while young and fresh. The version mit hefe is served with suspended yeast; the krystal version is filtered for excellent clarity. The character of a krystal weizen is generally fruitier and less phenolic than that of the weissbier mit hefe. May be known as hefeweizen, particularly in the United States.
History
While Bavaria has a wheat beer tradition dating back hundreds of years, brewing wheat beer used to be a monopoly reserved for Bavarian royalty. Modern weissbier dates from 1872 when Schneider began production. However, pale weissbier only became popular since the 1960s. It is quite popular today, particularly in southern Germany.
Characteristic Ingredients
By German brewing tradition, at least 50% of the grist must be malted wheat, although some versions use up to 70%; the remainder is typically Pilsner malt. A decoction mash is traditional, although modern brewers typically don’t follow this practice. Weizen ale yeast produces the typical spicy and fruity character, although high fermentation temperatures can affect the balance and produce off-flavors.
Vital Statistics
IBU
8 - 15
SRM
2 - 6
OG
1.044 - 1.052
FG
1.010 - 1.014
ABV
4.3% - 5.6%
Commercial Examples
Ayinger Bräu Weisse, Hacker-Pschorr Weisse, Paulaner Hefe-Weizen Naturtrüb, Schneider Weisse Unser Original, Weihenstephaner Hefeweissbier.Style Attributes
central-europe, malty, pale-color, standard-strength, top-fermented, traditional-style, wheat-beer-family
8. Dark European Lager
This category contains German vollbier lagers darker than amber-brown color.
8A. Munich Dunkel
Overall Impression
Characterized by depth, richness and complexity typical of darker Munich malts with the accompanying Maillard products. Deeply bready-toasty, often with chocolate-like flavors in the freshest examples, but never harsh, roasty, or astringent; a decidedly malt-balanced beer, yet still easily drinkable.
Appearance
Deep copper to dark brown, often with a red or garnet tint. Creamy, light to medium tan head. Usually clear, although murky unfiltered versions exist.
Aroma
Rich, elegant, deep malt sweetness, typically like bread crusts (often toasted bread crusts). Hints of chocolate, nuts, caramel, and/or toffee are also acceptable, with fresh traditional versions often showing higher levels of chocolate. Clean fermentation profile. A slight spicy, floral, or herbal hop aroma is acceptable.
Flavor
Dominated by the soft, rich, and complex flavor of darker Munich malts, usually with overtones reminiscent of toasted bread crusts, but without a burnt-harsh-grainy toastiness. The palate can be moderately malty, although it should not be overwhelming or cloyingly sweet. Mild caramel, toast or nuttiness may be present. Very fresh examples often have a pleasant malty-chocolate character that isn’t roasty or sweet. Burnt or bitter flavors from roasted malts are inappropriate, as are pronounced caramel flavors from crystal malt. Hop bitterness is moderately low but perceptible, with the balance tipped firmly towards maltiness. Hop flavor is low to none; if noted, should reflect floral, spicy, or herbal German-type varieties. Aftertaste remains malty, although the hop bitterness may become more apparent in the medium-dry finish. Clean fermentation profile and lager character.
Mouthfeel
Medium to medium-full body, providing a soft and dextrinous mouthfeel without being heavy or cloying. Moderate carbonation. The use of continental Munich-type malts should provide a richness, not a harsh or biting astringency.
Comments
Unfiltered versions from Germany can taste like liquid bread, with a yeasty, earthy richness not found in exported filtered examples.
History
The classic brown lager style of Munich which developed as a darker, more malt-accented beer than other regional lagers. While originating in Munich, the style became popular throughout Bavaria (especially Franconia). Franconian versions are often darker and more bitter.
Characteristic Ingredients
Grist is traditionally made up of German Munich malt (up to 100% in some cases) with the remainder German Pilsner malt. Small amounts of crystal malt can add dextrins and color but should not introduce excessive residual sweetness. Slight additions of roasted malts (such as Carafa or chocolate) may be used to improve color but should not add strong flavors. Traditional German hop varieties and German lager yeast strains should be used. Often decoction mashed (up to a triple decoction) to enhance the malt flavors and create the depth of color.
Style Comparison
Not as intense in maltiness as a bock (and thus more drinkable in quantity). Lacking the more roasted flavors (and often hop bitterness) of a schwarzbier. Richer, more malt-centric, and less hoppy than a Czech Dark Lager.
Vital Statistics
IBU
18 - 28
SRM
14 - 28
OG
1.048 - 1.056
FG
1.010 - 1.016
ABV
4.5% - 5.6%
Commercial Examples
Ayinger Altbairisch Dunkel, Chuckanut Dunkel Lager, Ettaler Kloster Dunkel, Hacker-Pschorr Alt Munich Dark, Weltenburger Kloster Barock-Dunkel.Style Attributes
bottom-fermented, central-europe, dark-color, dark-lager-family, lagered, malty, standard-strength, traditional-style
8A. Munich Dunkel
Overall Impression
A traditional malty brown lager from Bavaria. Deeply toasted, bready malt flavors without any roasty or burnt flavors. Smooth and rich, with a restrained bitterness and a relatively dry finish that allows for drinking in quantity.
Appearance
Deep copper to dark brown, often with a red or garnet tint. Creamy, light to medium tan head. Usually clear.
Aroma
Moderate to high malt richness, like toasted bread crusts with hints of chocolate, nuts, caramel, or toffee. Fresh traditional versions often show higher levels of chocolate. The malt character is more malty-rich than sugary or caramelly sweet. Clean fermentation profile. A light spicy, floral, or herbal hop aroma is optional.
Flavor
Rich malt flavors similar to aroma (same malt descriptors apply), medium to high. Restrained bitterness, medium-low to medium, giving an overall malty balance. Malty and soft on the palate without being overly sweet, and medium-dry in the finish with a malty aftertaste. No roast, burnt, or bitter malt flavors, toasted flavors shouldn’t have a harsh grainy dryness, and caramel flavors should not be sweet. Low spicy, herbal, or floral hop flavor optional. Clean fermentation profile.
Mouthfeel
Medium to medium-full body, providing a soft and dextrinous mouthfeel without being heavy or cloying. Moderate carbonation. Smooth lager character. No harsh or biting astringency. Not warming.
Comments
A traditional Munich style, the dark companion to Helles. Franconian versions are more bitter than ones from Munich.
History
Developed at Spaten in the 1830s after the development of Munich malt, and seen as a successor to dark regional beers of the time. While originating in Munich, the style became popular throughout Bavaria (especially Franconia).
Characteristic Ingredients
Traditionally, Munich malts, but Pils and Vienna can be used too. Light use of specialty malts for color and depth. Decoction mash traditional. German hops and lager yeast.
Style Comparison
Not as intense in maltiness or as strong as a Dunkles Bock. Lacking the more roasted flavors and often the hop bitterness of a Schwarzbier. Richer, more malt-centric, and less hoppy than a Czech Dark Lager.
Vital Statistics
IBU
18 - 28
SRM
17 - 28
OG
1.048 - 1.056
FG
1.010 - 1.016
ABV
4.5% - 5.6%
Commercial Examples
Ayinger Altbairisch Dunkel, Ettaler Kloster-Dunkel, Eittinger Urtyp Dunkel, Hacker-Pschorr Münchner Dunkel, Hofbräuhaus Dunkel, Weltenburger Kloster Barock-Dunkel.Past Revision
Munich Dunkel (2015)Style Attributes
bottom-fermented, central-europe, dark-color, dark-lager-family, lagered, malty, standard-strength, traditional-style
8B. Schwarzbier
Overall Impression
A dark German lager that balances roasted yet smooth malt flavors with moderate hop bitterness. The lighter body, dryness, and lack of a harsh, burnt, or heavy aftertaste helps make this beer quite drinkable.
Appearance
Medium to very dark brown in color, often with deep ruby to garnet highlights, yet almost never truly black. Very clear. Large, persistent, tan-colored head.
Aroma
Low to moderate malt, with low aromatic malty sweetness and/or hints of roast malt often apparent. The malt can be clean and neutral or moderately rich and bready, and may have a hint of dark caramel. The roast character can be somewhat dark chocolate- or coffee-like but should never be burnt. A low spicy, floral, or herbal hop aroma is optional. Clean lager yeast character, although a light sulfur is possible.
Flavor
Light to moderate malt flavor, which can have a clean, neutral character to a moderately rich, bread-malty quality. Light to moderate roasted malt flavors can give a bitter-chocolate palate that lasts into the finish, but which are never burnt. Medium-low to medium bitterness, which can last into the finish. Light to moderate spicy, floral, or herbal hop flavor. Clean lager character. Aftertaste tends to dry out slowly and linger, featuring hop bitterness with a complementary but subtle roastiness in the background. Some residual sweetness is acceptable but not required.
Mouthfeel
Medium-light to medium body. Moderate to moderately-high carbonation. Smooth. No harshness or astringency, despite the use of dark, roasted malts.
Comments
Literally means “black beer” in German. While sometimes called a “black Pils,” the beer is rarely as dark as black or as bitter as a Pils; don’t expect strongly roasted, porter-like flavors.
History
A regional specialty from Thuringia, Saxony and Franconia in Germany. History is a bit sketchy, but is suspected of being originally a top-fermented beer. Popularity grew after German reunification. Served as the inspiration for black lagers brewed in Japan.
Characteristic Ingredients
German Munich malt and/or Pilsner malts for the base, supplemented by a judicious use of roasted malts (such as Carafa types) for the dark color and subtle roast flavors. Huskless dark roasted malts can add roast flavors without burnt flavors. German hop varieties and clean German lager yeasts are traditional.
Style Comparison
In comparison with a Munich Dunkel, usually darker in color, drier on the palate, lighter in body, and with a noticeable (but not high) roasted malt edge to balance the malt base. Should not taste like an American Porter made with lager yeast. Drier, less malty, with less hop character than a Czech Dark Lager.
Vital Statistics
IBU
20 - 30
SRM
17 - 30
OG
1.046 - 1.052
FG
1.010 - 1.016
ABV
4.4% - 5.4%
Commercial Examples
Devils Backbone Schwartz Bier, Einbecker Schwarzbier, Eisenbahn Dunkel, Köstritzer Schwarzbier, Mönchshof Schwarzbier, Nuezeller Original Badebier.Style Attributes
balanced, bottom-fermented, central-europe, dark-color, dark-lager-family, lagered, standard-strength, traditional-style
8B. Schwarzbier
Overall Impression
A dark German lager that balances roasted yet smooth malt flavors with moderate hop bitterness. The lighter body, dryness, and lack of a harsh, burnt, or heavy aftertaste helps make this beer quite drinkable.
Appearance
Medium to very dark brown in color, often with deep ruby to garnet highlights, yet almost never truly black. Very clear. Large, persistent, tan-colored head.
Aroma
Low to moderate malt, with low aromatic malty sweetness and hints of roast malt often apparent. The malt can be clean and neutral or moderately rich and bready, and may have a hint of dark caramel. The roast character can be somewhat dark chocolate- or coffee-like but should never be burnt. A moderately low spicy, floral, or herbal hop aroma is optional. Clean lager yeast character.
Flavor
Light to moderate malt flavor, which can have a clean, neutral character to a moderately rich, bread-malty quality. Light to moderate roasted malt flavors can give a bitter-chocolate palate that is never burnt. Medium-low to medium bitterness. Light to moderate spicy, floral, or herbal hop flavor. Clean lager character. Dry finish. Some residual sweetness is acceptable but not traditional. Aftertaste of hop bitterness with a complementary but subtle roastiness in the background.
Mouthfeel
Medium-light to medium body. Moderate to moderately-high carbonation. Smooth. No harshness or astringency, despite the use of dark, roasted malts.
Comments
Literally means black beer in German. While sometimes called a “black Pils,” the beer is rarely as dark as black or as hop-forward and bitter as a Pils. Strongly roasted, Porter-like flavors are a flaw.
History
A regional specialty from Thuringia, Saxony, and Franconia in Germany. Served as the inspiration for black lagers brewed in Japan. Popularity grew after German reunification in 1990.
Characteristic Ingredients
German Munich malt and Pilsner malts for the base, with huskless dark roasted malts that add roast flavors without burnt flavors. German hop varieties and clean German lager yeasts are traditional.
Style Comparison
In comparison with a Munich Dunkel, usually darker in color, drier on the palate, lighter in body, and with a noticeable (but not high) roasted malt edge to balance the malt base. Should not taste like an American Porter made with lager yeast. Drier, less malty, with less hop character than a Czech Dark Lager.
Vital Statistics
IBU
20 - 35
SRM
19 - 30
OG
1.046 - 1.052
FG
1.010 - 1.016
ABV
4.4% - 5.4%
Commercial Examples
Chuckanut Schwarz Lager, Devils Backbone Schwartz Bier, Köstritzer Schwarzbier, Kulmbacher Mönchshof Schwarzbier, Mönchshof Schwarzbier, Nuezeller Original Badebier, pFriem Schwarzbier.Past Revision
Schwarzbier (2015)Style Attributes
balanced, bottom-fermented, central-europe, dark-color, dark-lager-family, lagered, standard-strength, traditional-style
9. Strong European Beer
This category contains more strongly flavored and higher alcohol lagers from Germany and the Baltic region. Most are dark, but some pale versions are known.
9. Strong European Beer
This category contains more strongly flavored and higher alcohol lagers from Germany and the Baltic region. Most are dark, but some pale versions are known.
9A. Doppelbock
Overall Impression
A strong, rich, and very malty German lager that can have both pale and dark variants. The darker versions have more richly-developed, deeper malt flavors, while the paler versions have slightly more hops and dryness.
Appearance
Deep gold to dark brown in color. Darker versions often have ruby highlights. Lagering should provide good clarity. Large, creamy, persistent head (color varies with base style: white for pale versions, off-white for dark varieties). Stronger versions might have impaired head retention, and can display noticeable legs.
Aroma
Very strong maltiness. Darker versions will have significant Maillard products and often some toasty aromas. A light caramel aroma is acceptable. Lighter versions will have a strong malt presence with some Maillard products and toasty notes. Virtually no hop aroma, although a light noble hop aroma is acceptable in pale versions. A moderately low malt-derived dark fruit character may be present (but is optional) in dark versions. A very slight chocolate-like aroma may be present in darker versions, but no roasted or burned aromatics should ever be present. Moderate alcohol aroma may be present.
Flavor
Very rich and malty. Darker versions will have significant Maillard products and often some toasty flavors. Lighter versions will have a strong malt flavor with some Maillard products and toasty notes. A very slight chocolate flavor is optional in darker versions, but should never be perceived as roasty or burnt. Clean lager character. A moderately low malt-derived dark fruit character is optional in darker versions. Invariably there will be an impression of alcoholic strength, but this should be smooth and warming rather than harsh or burning. Little to no hop flavor (more is acceptable in pale versions). Hop bitterness varies from moderate to moderately low but always allows malt to dominate the flavor. Most versions are fairly malty-sweet, but should have an impression of attenuation. The sweetness comes from low hopping, not from incomplete fermentation. Paler versions generally have a drier finish.
Mouthfeel
Medium-full to full body. Moderate to moderately-low carbonation. Very smooth without harshness, astringency. A light alcohol warmth may be noted, but it should never burn.
Comments
Most versions are dark colored and may display the caramelizing and Maillard products of decoction mashing, but excellent pale versions also exist. The pale versions will not have the same richness and darker malt flavors of the dark versions, and may be a bit drier, hoppier and more bitter. While most traditional examples are in the lower end of the ranges cited, the style can be considered to have no upper limit for gravity, alcohol and bitterness (thus providing a home for very strong lagers).
History
A Bavarian specialty first brewed in Munich by the monks of St. Francis of Paula. Historical versions were less well-attenuated than modern interpretations, with consequently higher sweetness and lower alcohol levels (and hence was considered “liquid bread” by the monks). The term “doppel (double) bock” was coined by Munich consumers. Many commercial doppelbocks have names ending in “-ator,” either as a tribute to the prototypical Salvator or to take advantage of the beer’s popularity. Traditionally dark brown in color; paler examples are a more recent development.
Characteristic Ingredients
Pils and/or Vienna malt for pale versions (with some Munich), Munich and Vienna malts for darker ones and occasionally a tiny bit of darker color malts (such as Carafa). Saazer-type hops. Clean lager yeast. Decoction mashing is traditional.
Style Comparison
A stronger, richer, more full-bodied version of either a Dunkles Bock or a Helles Bock. Pale versions will show higher attenuation and less dark fruity character than the darker versions.
Entry Instructions
The entrant will specify whether the entry is a pale or a dark variant.
Vital Statistics
IBU
16 - 26
SRM
6 - 25
OG
1.072 - 1.112
FG
1.016 - 1.024
ABV
7% - 10%
Commercial Examples
Dark Versions Andechser Doppelbock Dunkel, Ayinger Celebrator, Paulaner Salvator, Spaten Optimator, Tröegs Troegenator, Weihenstephaner Korbinian. Pale Versions Eggenberg Urbock 23º, EKU 28, Plank Bavarian Heller Doppelbock.Style Attributes
amber-color, bock-family, bottom-fermented, central-europe, high-strength, lagered, malty, pale-color, traditional-style
9A. Doppelbock
Overall Impression
A strong, rich, and very malty German lager that can have both pale and dark variants. The darker versions have more richly-developed, deeper malt flavors, while the paler versions have slightly more hops and dryness.
Appearance
Good clarity, with a large, creamy, persistent head.
Dark versions are copper to dark brown in color, often with ruby highlights, and an off-white head.
Pale versions are deep gold to light amber in color, with a white head.
Aroma
Very strong maltiness, possibly with light caramel notes, and up to a moderate alcohol aroma. Virtually no hop aroma.
Dark versions have significant, rich Maillard products, deeply toasted malt, and possibly a slight chocolate-like aroma that should never be roasted or burnt. Moderately-low dark fruit, like plums, dark grapes, or fruit leather, is allowable.
Pale versions have a rich and strong, often toasty, malt presence, possibly with a light floral, spicy, or herbal hop accent.
Flavor
Very rich and malty. Hop bitterness varies from moderate to moderately low but always allows malt to dominate the flavor. Faint hop flavor optional. Most examples are fairly malty-sweet on the palate, but should have an impression of attenuation in the finish. The impression of sweetness comes from low hopping, not from incomplete fermentation. Clean fermentation profile.
Dark versions have malt and ester flavors similar to the aroma (same descriptors and intensities).
Pale versions have a strong bready and toasty malt flavor, a light floral, spicy, or herbal hop flavor, and a drier finish.
Mouthfeel
Medium-full to full body. Moderate to moderately-low carbonation. Very smooth without harshness, astringency. A light alcohol warmth may be noted, but it should never burn.
Comments
Doppelbock means double bock. Most versions are dark colored and may display the caramelizing and Maillard products of decoction mashing, but excellent pale versions also exist. The pale versions will not have the same richness and darker malt and fruit flavors of the dark versions, and may be a bit drier, hoppier, and more bitter. While most traditional examples are in the lower end of the ranges cited, the style can be considered to have no upper limit for gravity and alcohol, provided the balance remains the same.
History
A Bavarian specialty originating in Munich, first made by the monks of St. Francis of Paula by the 1700s. Historical versions were less well-attenuated than modern interpretations, thus with higher sweetness and lower alcohol levels. Was called “liquid bread” by monks, and consumed during the Lenten fast. Breweries adopted beer names ending in “-ator” after a 19th century court ruling that no one but Paulaner was allowed to use the name Salvator. Traditionally dark brown in color; paler examples are a more recent development.
Characteristic Ingredients
Pils, Vienna, Munich malts. Occasionally dark malt for color adjustment. Traditional German hops. Clean German lager yeast. Decoction mashing is traditional.
Style Comparison
A stronger, richer, more full-bodied version of either a Dunkles Bock or a Helles Bock. Pale versions will show higher attenuation and less dark fruity character than the darker versions.
Entry Instructions
The entrant will specify whether the entry is a pale or a dark variant.
Vital Statistics
IBU
16 - 26
SRM
6 - 25
OG
1.072 - 1.112
FG
1.016 - 1.024
ABV
7% - 10%
Commercial Examples
Dark Versions – Andechs Doppelbock Dunkel, Ayinger Celebrator, Paulaner Salvator, Spaten Optimator, Tröegs Troegenator, Weihenstephaner Korbinian; Pale Versions – Eggenberg Urbock 23º, Meinel Doppelbock Hell, Plank Bavarian Heller Doppelbock, Riegele AuriPast Revision
Doppelbock (2015)Style Attributes
amber-color, bock-family, bottom-fermented, central-europe, high-strength, lagered, malty, pale-color, traditional-style
9B. Eisbock
Overall Impression
A strong, full-bodied, rich, and malty dark German lager often with a viscous quality and strong flavors. Even though flavors are concentrated, the alcohol should be smooth and warming, not burning.
Appearance
Deep copper to dark brown in color, often with attractive ruby highlights. Lagering should provide good clarity. Head retention may be moderate to poor. Off-white to deep ivory colored head. Pronounced legs are often evident.
Aroma
Dominated by a balance of rich, intense malt and a definite alcohol presence. No hop aroma. May have significant malt-derived dark fruit esters. Alcohol aromas should not be harsh or solventy.
Flavor
Rich, sweet malt balanced by a significant alcohol presence. The malt can have Maillard products, toasty qualities, some caramel, and occasionally a slight chocolate flavor. No hop flavor. Hop bitterness just offsets the malt sweetness enough to avoid a cloying character. May have significant malt-derived dark fruit esters. The alcohol should be smooth, not harsh or hot, and should help the hop bitterness balance the strong malt presence. The finish should be of malt and alcohol, and can have a certain dryness from the alcohol. It should not by sticky, syrupy or cloyingly sweet. Clean lager character.
Mouthfeel
Full to very full-bodied. Low carbonation. Significant alcohol warmth without sharp hotness. Very smooth without harsh edges from alcohol, bitterness, fusels, or other concentrated flavors.
Comments
Extended lagering is often needed post-freezing to smooth the alcohol and enhance the malt and alcohol balance. Pronounced “ICE-bock.”
History
A traditional Kulmbach specialty brewed by freezing a doppelbock and removing the ice to concentrate the flavor and alcohol content (as well as any defects).
Characteristic Ingredients
Same as doppelbock. Commercial eisbocks are generally concentrated anywhere from 7% to 33% (by volume).
Style Comparison
Eisbocks are not simply stronger doppelbocks; the name refers to the process of freezing and concentrating the beer and is not a statement on alcohol; some doppelbocks are stronger than Eisbocks. Not as thick, rich, or sweet as a Wheatwine.
Vital Statistics
IBU
25 - 35
SRM
18 - 30
OG
1.078 - 1.120
FG
1.020 - 1.035
ABV
9% - 14%
Commercial Examples
Kulmbacher Eisbock.Style Attributes
amber-color, bock-family, bottom-fermented, central-europe, lagered, malty, traditional-style, very-high-strength
9B. Eisbock
Overall Impression
A strong, full-bodied, rich, and malty dark German lager often with a viscous quality and strong flavors. Even though flavors are concentrated, the alcohol should be smooth and warming, not burning.
Appearance
Deep copper to dark brown in color, often with attractive ruby highlights. Good clarity. Head retention may be moderate to poor. Off-white to deep ivory colored head. Pronounced legs are often evident.
Aroma
Dominated by rich, intense malt and a definite alcohol presence. The malt can have bready, toasty, qualities, with some caramel or faint chocolate, often with dark fruit notes like plums or grapes. No hop aroma. Alcohol aromas should not be harsh or solventy. Clean fermentation profile.
Flavor
Rich, sweet malt balanced by a significant alcohol presence. The malt can have Maillard products, toasty qualities, some caramel, and occasionally a slight chocolate flavor. May have significant malt-derived dark fruit esters. Hop bitterness just offsets the malt sweetness enough to avoid a cloying character. No hop flavor. Alcohol helps balance the strong malt presence. The finish should be of rich malt with a certain dryness from the alcohol. It should not be sticky, syrupy, or cloyingly sweet. Clean fermentation profile.
Mouthfeel
Full to very full-bodied. Low carbonation. Significant alcohol warmth without sharp hotness. Very smooth and silky without harsh edges from alcohol, bitterness, fusels, or other concentrated flavors.
Comments
Extended lagering is often needed post-freezing to smooth the alcohol and enhance the malt and alcohol balance. Pronounced “ICE-bock.”
History
Originating in Kulmbach in Franconia in the late 1800s, although exact origins are not known. Fables describe it as coming from beer accidentally freezing at a brewery.
Characteristic Ingredients
Same as Doppelbock. Produced by freezing a doppelbock-like beer and removing ice (“freeze distillation”), thus concentrating flavor and alcohol, as well as any defects present. Commercial eisbocks are generally concentrated anywhere from 7% to 33% by volume.
Style Comparison
Eisbocks are not simply stronger Doppelbocks; the name refers to the process of freezing and concentrating the beer, and is not a statement on alcohol; some Doppelbocks are stronger than Eisbocks. Not as thick, rich, or sweet as a Wheatwine.
Vital Statistics
IBU
25 - 35
SRM
17 - 30
OG
1.078 - 1.120
FG
1.020 - 1.035
ABV
9% - 14%
Commercial Examples
Kulmbacher Eisbock.Past Revision
Eisbock (2015)Style Attributes
amber-color, bock-family, bottom-fermented, central-europe, lagered, malty, traditional-style, very-high-strength
9C. Baltic Porter
Overall Impression
A Baltic Porter often has the malt flavors reminiscent of an English porter and the restrained roast of a schwarzbier, but with a higher OG and alcohol content than either. Very complex, with multi-layered malt and dark fruit flavors.
Appearance
Dark reddish-copper to opaque dark brown (not black). Thick, persistent tan-colored head. Clear, although darker versions can be opaque.
Aroma
Rich malty sweetness often containing caramel, toffee, nutty to deep toast, and/or licorice notes. Complex alcohol and ester profile of moderate strength, and reminiscent of plums, prunes, raisins, cherries or currants, occasionally with a vinous Port-like quality. Some darker malt character that is deep chocolate, coffee or molasses but never burnt. No hops. No sourness. Very smooth.
Flavor
As with aroma, has a rich malty sweetness with a complex blend of deep malt, dried fruit esters, and alcohol. Has a prominent yet smooth schwarzbier-like roasted flavor that stops short of burnt. Mouth-filling and very smooth. Clean lager character. Starts sweet but darker malt flavors quickly dominates and persists through finish. Just a touch dry with a hint of roast coffee or licorice in the finish. Malt can have a caramel, toffee, nutty, molasses and/or licorice complexity. Light hints of black currant and dark fruits. Medium-low to medium bitterness from malt and hops, just to provide balance. Hop flavor from slightly spicy hops ranges from none to medium-low.
Mouthfeel
Generally quite full-bodied and smooth, with a well-aged alcohol warmth. Medium to medium-high carbonation, making it seem even more mouth-filling. Not heavy on the tongue due to carbonation level.
Comments
May also be described today as an Imperial Porter, although heavily roasted or hopped versions are not appropriate for this style. Most versions are in the 7–8.5% ABV range. Danish breweries often refer to them as Stouts, which indicates their historic lineage from the days when Porter was used as a generic name for Porter and Stout.
History
Traditional beer from countries bordering the Baltic Sea, developed indigenously after higher-gravity export brown or imperial stouts from England were established. Historically top-fermented, many breweries adapted the recipes for bottom-fermenting yeast along with the rest of their production.
Characteristic Ingredients
Generally lager yeast (cold fermented if using ale yeast, as is required when brewed in Russia). Debittered chocolate or black malt. Munich or Vienna base malt. Continental hops (Saazer-type, typically). May contain crystal malts and/or adjuncts. Brown or amber malt common in historical recipes.
Style Comparison
Much less roasted and smoother than an Imperial Stout, typically with less alcohol. Lacks the roasty qualities of stouts in general, more taking on the roasted-but-not-burnt characteristics of a schwarzbier. Quite fruity compared to other porters. Higher alcohol than other porters.
Vital Statistics
IBU
20 - 40
SRM
17 - 30
OG
1.060 - 1.090
FG
1.016 - 1.024
ABV
6.5% - 9.5%
Commercial Examples
Aldaris Porteris, Baltika #6 Porter, Devils Backbone Danzig, Okocim Porter, Sinebrychoff Porter, Zywiec Porter.Style Attributes
any-fermentation, dark-color, eastern-europe, high-strength, lagered, malty, porter-family, traditional-style
9C. Baltic Porter
Overall Impression
A strong, dark, malty beer with different interpretations within the Baltic region. Smooth, warming, and richly malty, with complex dark fruit flavors and a roasted flavor without burnt notes.
Appearance
Dark reddish-copper to opaque dark brown color, but not black. Thick, persistent tan-colored head. Clear, although darker versions can be opaque.
Aroma
Rich maltiness often containing caramel, toffee, nuts, deep toast, or licorice notes. Complex alcohol and ester profile of moderate strength, and reminiscent of plums, prunes, raisins, cherries, or currants, occasionally with a vinous Port-like quality. Deep malt accents of dark chocolate, coffee, or molasses, but never burnt. No hops. No sourness. Smooth, not sharp, impression.
Flavor
As with aroma, has a rich maltiness with a complex blend of deep malt, dried fruit esters, and alcohol. The malt can have a caramel, toffee, nutty, molasses, or licorice complexity. Prominent yet smooth Schwarzbier-like roasted flavor that stops short of burnt. Light hints of black currants and dark dried fruits. Smooth palate and full finish. Starts malty-sweet but darker malt flavors quickly dominate and persist through the dryish finish, leaving a hint of roast coffee or licorice and dried fruit in the aftertaste. Medium-low to medium bitterness, just to provide balance and prevent it from seeming cloying. Hop flavor from slightly spicy hops ranges from none to medium-low. Clean fermentation profile.
Mouthfeel
Generally quite full-bodied and smooth, with a well-aged alcohol warmth that can be deceptive. Medium to medium-high carbonation, making it seem even more mouth-filling. Not heavy on the tongue due to carbonation level.
Comments
Most commercial versions are in the 7–8.5% ABV range. The best examples have a deceptive strength that makes them dangerously easy to drink. The character of these beers varies by country of origin, so be careful about generalizing based on a single example. Some beers are truer to their English roots, while others are more of the style first popularized in Poland.
History
Developed indigenously (and independently) in several countries bordering the Baltic Sea after import of popular English porters and stouts was interrupted in the early 1800s. Historically top-fermented, many breweries adapted the recipes for bottom-fermenting yeast along with the rest of their production. The name Baltic Porter is recent (since the 1990s) and describes the modern collection of beers with a somewhat similar profile from these countries, not historical versions.
Characteristic Ingredients
Generally lager yeast (cold fermented if using ale yeast, as is required when brewed in Russia). Debittered dark malt. Munich or Vienna base malt. Continental hops. May contain crystal malts or adjuncts. Brown or amber malt common in historical recipes. As a collection of regional beers, different formulations are expected.
Style Comparison
Combines the body, maltiness, richness, and smoothness of a Doppelbock, the darker malt character of an English Porter, the roast flavors of a Schwarzbier, and alcohol and fruitiness of and Old Ale. Much less roasted and often lower in alcohol than an Imperial Stout.
Vital Statistics
IBU
20 - 40
SRM
17 - 30
OG
1.060 - 1.090
FG
1.016 - 1.024
ABV
6.5% - 9.5%
Commercial Examples
Aldaris Mežpils Porteris, Baltika #6 Porter, Devils Backbone Danzig, Okocim Mistrzowski Porter, Sinebrychoff Porter, Zywiec Porter.Past Revision
Baltic Porter (2015)Style Attributes
any-fermentation, dark-color, eastern-europe, high-strength, lagered, malty, porter-family, traditional-style
10. German Wheat Beer
This category contains vollbier- and starkbier-strength German wheat beers without sourness, in light and dark colors.
10. German Wheat Beer
This category contains vollbier- and starkbier-strength German wheat beers without sourness, in light and dark colors.
10A. Weissbier
Overall Impression
A pale, refreshing German wheat beer with high carbonation, dry finish, a fluffy mouthfeel, and a distinctive banana-and-clove yeast character.
Appearance
Pale straw to gold in color. A very thick, moussy, long-lasting white head is characteristic. The high protein content of wheat impairs clarity in an unfiltered beer, although the level of haze is somewhat variable.
Aroma
Moderate to strong phenols (usually clove) and fruity esters (typically banana). The balance and intensity of the phenol and ester components can vary but the best examples are reasonably balanced and fairly prominent. The hop character ranges from low to none. A light to moderate wheat aroma (which might be perceived as bready or grainy) may be present but other malt characteristics should not. Optional, but acceptable, aromatics can include a light to moderate vanilla character, and/or a faint bubblegum aroma. None of these optional characteristics should be high or dominant, but often can add to the complexity and balance.
Flavor
Low to moderately strong banana and clove flavor. The balance and intensity of the phenol and ester components can vary but the best examples are reasonably balanced and fairly prominent. Optionally, a very light to moderate vanilla character and/or faint bubblegum notes can accentuate the banana flavor, sweetness and roundness; neither should be dominant if present. The soft, somewhat bready or grainy flavor of wheat is complementary, as is a slightly grainy-sweet malt character. Hop flavor is very low to none, and hop bitterness is very low to moderately low. Well-rounded, flavorful palate with a relatively dry finish. The perception of sweetness is more due to the absence of hop bitterness than actual residual sweetness; a sweet or heavy finish would significantly impair drinkability.
Mouthfeel
Medium-light to medium body; never heavy. Suspended yeast may increase the perception of body. The texture of wheat imparts the sensation of a fluffy, creamy fullness that may progress to a light, spritzy finish aided by high to very high carbonation. Always effervescent.
Comments
These are refreshing, fast-maturing beers that are lightly hopped and show a unique banana-and-clove yeast character. These beers often don’t age well and are best enjoyed while young and fresh. The version mit hefe is served with suspended yeast; the krystal version is filtered for excellent clarity. The character of a krystal weizen is generally fruitier and less phenolic than that of the weissbier mit hefe. May be known as hefeweizen, particularly in the United States.
History
While Bavaria has a wheat beer tradition dating back hundreds of years, brewing wheat beer used to be a monopoly reserved for Bavarian royalty. Modern weissbier dates from 1872 when Schneider began production. However, pale weissbier only became popular since the 1960s. It is quite popular today, particularly in southern Germany.
Characteristic Ingredients
By German brewing tradition, at least 50% of the grist must be malted wheat, although some versions use up to 70%; the remainder is typically Pilsner malt. A decoction mash is traditional, although modern brewers typically don’t follow this practice. Weizen ale yeast produces the typical spicy and fruity character, although high fermentation temperatures can affect the balance and produce off-flavors.
Vital Statistics
IBU
8 - 15
SRM
2 - 6
OG
1.044 - 1.052
FG
1.010 - 1.014
ABV
4.3% - 5.6%
Commercial Examples
Ayinger Bräu Weisse, Hacker-Pschorr Weisse, Paulaner Hefe-Weizen Naturtrüb, Schneider Weisse Unser Original, Weihenstephaner Hefeweissbier.Style Attributes
central-europe, malty, pale-color, standard-strength, top-fermented, traditional-style, wheat-beer-family
Comments
Unfiltered versions from Germany can taste like liquid bread, with a yeasty, earthy richness not found in exported filtered examples.