It’s spitting sleet. The sky is a sheet of lead. The wind, damp and raw, burns the flesh. But amidst
Strasbourg-style Bière de Mars. c. 1850 (after Lacambre) 5 Gallons (19 liters) OG: 1062/15.2°P Alcohol: 5.5%/vol Bitterness: 32 IBUs Color:
Bottom fermented, and with little room for error, lagers are in no way mundane or something to pass up experiencing.
Bottom fermented, and with little room for error, lagers are in no way mundane or something to pass up experiencing.
This is the strongest type of bock. It is made by chilling a doppelbock until ice is formed. At this point, the ice is removed, leaving behind a brew with a higher concentration of alcohol. This also serves to concentrate the flavors, and the resultant beer is rich and powerful, with a pronounced malt sweetness and a warm alcoholic finish. Alcohol levels run to at least 8 percent ABV.
This is a sub-category 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 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 the suffix “–ator”, in deference to the first commercial example, which was named Salvator (savior) by the Paulaner brewers.
Amber lagers are a vaguely defined style of lager much favored by U.S. lager brewers. They are darker in color, anywhere from amber to copper hued, and generally more fully flavored than a standard pale lager. Caramel malt flavors are typical and hopping levels vary considerably from one brewery to the next, though they are frequently hoppier than the true Vienna lager styles on which they are loosely based. Alcohol levels are generally a maximum of 5 percent ABV.
Bocks are a specific type of strong lager historically associated with Germany and specifically the town of Einbeck. These beers range in color from pale to deep amber tones, and feature a decided sweetness on the palate. Bock styles are an exposition of malty sweetness that is classically associated with the character and flavor of Bavarian malt. Alcohol levels are quite potent, typically 5-6 percent ABV. Hop aromas are generally low, though hop bitterness can serve as a balancing factor against the malt sweetness. Many of these beers’ names or labels feature some reference to a goat. This is a play on words, in that the word “bock” also refers to a male goat in the German language. Many brewers choose to craft these beers for consumption in the spring (often called Maibock) or winter, when their warmth can be fully appreciated.
The classic amber to red lager that was originally brewed in Austria in the 19th century has come to be known as the Vienna style. These are reddish-amber with a very malty, toasted character and a hint of sweetness. This style of beer was adapted by the Munich brewers and in their hands has a noted malty sweetness and toasted flavor with a touch more richness. The use of the term “Märzen”, which is German for March, implies that the beer was brewed in March and lagered for many months. On a label, the words “fest Märzen” or “Oktoberfest” generally imply the Vienna style. Oktoberfest beers have become popular as September seasonal brews among U.S. craft brewers, though they are not always classic examples of the German or Austrian style.
Originally brewed in Thuringia, a state in eastern Germany, these lager -style brews were known to be darker in color than their Munich counterparts. Often relatively full-bodied, rarely under 5 percent ABV, these beers classically feature a bitter chocolate, roasted malt note and a rounded character. Hop accents are generally low. This obscure style was picked up by Japanese brewers and is made in small quantities by all of Japan’s major brewers. Schwarz beers are not often attempted by U.S. craft brewers.
