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.
Congratulations on this anniversary! What’s the most surprising thing to you about the fact that you’re sitting there in Juneau,
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.
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.
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.
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.
“Brewing since 1907.” For an industry that spends millions to emphasize the freshness of its product, there’s still some attention
Our most recent lager tasting of the World Beer Championships brought forth a host of fine lagers from around the
