We are in the midst of a Year of Eating and Drinking Local. If it were going to result in
No matter how dearly you love beer, or how far you’ll willing to travel for an obscure brew, there are
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.
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.
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.
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 the average consumer is 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.
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.
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.
Pilsner styles of beer originate from 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 refreshing, 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.
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.