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.
Dunkel is the original style of lager, serving as the forerunner to the pale lagers of today. They originated in and around Bavaria, and are widely brewed both there and around the world. This is often what average consumers are referring to when they think of dark beer. At their best, these beers combine the dryish chocolate or licorice notes associated with the use of dark roasted malts and the roundness and crisp character of a lager. Examples brewed in and around Munich tend to be a little fuller-bodied and sometimes have a hint of bready sweetness to the palate, a characteristic of the typical Bavarian malts used.
Bocks are a specific type of strong lager historically associated with Germany and specifically the town of Einbeck. These beers range 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. ␣is 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.
Originally brewed in Thuringia, a state in eastern Germany, these lager-style brews were known to be darker 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 is made in small quantities by all of Japan’s major brewers. Schwarz beers are not often attempted by U.S. craft brewers.
93 Bourbon Barrel Baltic Porter, Browning’s Brewery (KY). 8% ABV (11/10) %{Brewpub} Black brown color. Rich layered aromas and flavors
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.
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.
Our most recent lager tasting of the World Beer Championships brought forth a host of fine lagers from around the
