Pilsner styles of beer originated in Bohemia in the Czech Republic. They are medium- to medium-full-bodied and are characterized by high carbonation and tangy Czech varieties of hops that impart floral aromas and a crisp, bitter finish. The hallmark of a fresh pilsner is the dense, white head. The alcohol levels must be such as to give a rounded mouthfeel, typically around 5 percent ABV. Classic pilsners are thoroughly refresh ing, but they are delicate and must be fresh to show their best. Few beers are as disappointing to the beer lover as a stale pilsner. German pilsner styles are similar, though often slightly lighter in body and color. Great pilsners are technically difficult to make and relatively expensive to produce.
Pale lagers are the standard international beer style, as personified by products from Miller to Heineken. This style is the generic spinoff of the pilsner style. Pale lagers are generally light- to medium-bodied with a light-to-medium hop impression and a clean, crisp malt character. Quality, from a flavor point of view, is very variable within this style, and many examples use a proportion of non-malt additives such as rice or corn. Alcohol content is typically between 3.5-5 percent ABV, with the upper end of the range being preferable if one is to get a true lager mouthfeel.
84 Zero, Birra Moretti (Italy). .05% ABV (5/11) Bright yellow color. Interesting aromas of nut butter, dried white flowers, and
Munich helles is a style of lager originating from Munich that is very soft and round on the palate with a pale to golden hue. These beers traditionally tend to be quite malt-accented with subtle hop character. They are generally weightier than standard pale lagers, though less substantial than Dortmunder Export styles. All the finest examples still come from the brewing center of Munich and are relatively easy to find in major U.S. markets.
This category is legally mandated in states where any lager stronger than 5 percent alcohol by volume cannot call itself a lager beer. There are a number of commercial brands that have been created to fill this category, many of which do not have great merit from the connoisseur’s perspective. Many malt liquors achieve their greater alcoholic strength through the use of adjunct grains—corn or rice—that add little flavor. Some strong European lagers are forced to adopt this labeling moniker for the U.S. market.
90 Stiegl Paracelsus Zwickl, Stieglbrauerei zu Salzburg (Austria). 5% ABV (11/11) Very hazy old golden amber color. Aromas and flavors
Pilsners are one of the latest styles to be “imperialized”: with characteristics, generally alcohol and hops, bumped up sufficiently to constitute a new style but with a familiar profile. These new imperial pilsners may sacrifice pilsner’s famed delicacy, but they retain the floral aromas and dry, bitter finish of their progenitor style.
94 Capital Eisphyre, Capital Brewery (WI). 9.8% ABV (3/10) Deep copper color. Rich brown sugar, dried fruit, and praline aromas
Well-balanced, smooth and refreshing, Dortmunders tend to be stronger and fuller than other pale lagers or Munich helles styles. They may also be a shade darker and a touch hoppier. The style originates from the city of Dortmund in northern Germany. Dortmunder Export came about during the industrial revolution, when Dortmund was the center of the coal and steel industries and the swelling population needed a hearty and sustaining brew. The “export” appendage refers to the fact that Dortmunder beers were “exported” to surrounding regions. Today the term Dortmunder now widely refers to stronger lagers brewed for export, though not necessarily from Dortmund.
This is a subcategory of the bock style. Doppelbocks are extra strong, rich and weighty lagers characterized by an intense malty sweetness with a note of hop bitterness to balance the sweetness. Color can vary from full amber to dark brown, and alcohol levels are potently high, typically 7-8 percent ABV. Doppelbocks were first brewed in the 17th century by the Paulaner monks in Munich. At the time, it was intended to be consumed as “liquid bread” during Lent. Most Bavarian examples end in thesuffix “–ator,” in deference to the first commercial example, which was named Salvator (savior) by the Paulaner brewers.
