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.
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.
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.
Pale lagers are the standard international beer style as personified by products from Miller to Heineken. This style is the generic spin-off 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.
