Dry beer is straw-colored, light-bodied, low in bitterness or malt flavors, with alcohol ranging from 3.5 to 4.5 percent. Ice beer is similarly restrained in aroma and flavor, with low but perceptible bitterness, potentially more mouthfeel, and slightly higher average alcohol content. The name “ice beer” refers to the practice of chilling the beer before filtration: ice crystals may or may not be removed. Ice beers are not related to the strong eisbock styles.
Dry beer is straw-colored, light-bodied, low in bitterness or malt flavors, with alcohol ranging from 3.5 to 4.5 percent. Ice beer is similarly restrained in aroma and flavor, with low but perceptible bitterness, potentially more mouthfeel, and slightly higher average alcohol content. The name “ice beer” refers to the practice of chilling the beer before filtration: ice crystals may or may not be removed. Ice beers are not related to the strong eisbock styles.
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 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.
Spiced winter beers are popular hybrids among U.S. craft brewers. Typically they are strong lagers that may have had some spice added during the brewing process. True to their name, they make ideal sipping beers with which to ward off winters chill and get a dose of seasonal spices. This style is usually brewed before Christmas and brewers frequently make annual adjustments to their often secret recipes in an effort to obtain that perfect symbiosis between spices, hops and malt.
In the 18th century, the strong English stouts were exported through the Baltic region to Russia—the origin of the Russian imperial stout style. Seeing this success, traditional lager-making breweries along the export route developed their own version of the style: strong and black, but bottom-fermented and lagered. Baltic porters are smooth, with caramel, chocolate and licorice notes, lacking the roasted, gristy qualities of a stout. Low hop aroma, medium- to full-bodied, with a sweet malty character. Strength ranges from 6 to as high as 9 percent ABV.
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.
Munich helles is a style of lager originating from Munich, which 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.
These are the recently popular brews in a figure-conscious society. Essentially, these are pale lager styled beers with fewer calories or an alcohol content under 0.5 percent. Like all other “diet products,” the objective is to maintain flavor while minimizing calories. This achieved quite successfully by some brands, despite the implausibility of the proposition.
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.
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.
