Lager Beer Styles
Styles of European and German Origin
22. European-Style Low-Alcohol Lager/German-Style Leicht(bier)
These beers are very light in body and color. Malt sweetness is perceived at low to medium levels, while hop bitterness character is perceived at medium levels. Hop flavor and aroma may be low to medium. These beers should be clean with no perceived fruity esters or diacetyl. Very low levels of sulfur related compounds acceptable. Chill haze is not acceptable.
| Original Gravity (ºPlato) | 1.026-1.034 (6.5-8.5 ºPlato) |
| Apparent Extract/Final Gravity (ºPlato) | 1.006-1.010 (1.5-2.5 ºPlato) |
| Alcohol by Weight (Volume) | 2.0-2.9% (2.5-3.6%) |
| Bitterness (IBU) | 16-24 |
| Color SRM (EBC) | 2-4 (4-8 EBC) |
23. German-Style Pilsener
A classic German Pilsener is very light straw or golden in color and well hopped. Hop bitterness is high. Noble-type hop aroma and flavor are moderate and quite obvious. It is a well-attenuated, medium-light bodied beer, but a malty residual sweetness can be perceived in aroma and flavor. Very low levels of sweet corn-like dimethylsulfide (DMS) character are below most beer drinkers’ taste threshold and are usually not detectable except to the trained or sensitive palate. Other fermentation or hop related sulfur compounds, when perceived at low levels, may be characteristic of this style. Fruity esters and diacetyl should not be perceived. There should be no chill haze. Its head should be dense and rich.
| Original Gravity (ºPlato) | 1.044-1.050 (11-12.5 ºPlato) |
| Apparent Extract/Final Gravity (ºPlato) | 1.006-1.012 (1.5-3 ºPlato) |
| Alcohol by Weight (Volume) | 3.6-4.2% (4-5%) |
| Bitterness (IBU) | 30-40 |
| Color SRM (EBC) | 3-4 (6-8 EBC) |
24. Bohemian-Style Pilsener
Bohemian pilseners are medium bodied, and they can be as dark as a light amber color. This style balances moderate bitterness and noble-type hop aroma and flavor with a malty, slightly sweet, medium body. Extremely low levels of diacetyl and low levels of sweet corn-like dimethylsulfide (DMS) character, if perceived, are characteristic of this style and both may accent malt aroma. A toasted-, biscuit-like, bready malt character along with low levels of sulfur compounds may be evident. There should be no chill haze. Its head should be dense and rich.
| Original Gravity (ºPlato) | 1.044-1.056 (11-14 ºPlato) |
| Apparent Extract/Final Gravity (ºPlato) | 1.014-1.020 (3.5-5 ºPlato) |
| Alcohol by Weight (Volume) | 3.2-4% (4-5%) |
| Bitterness (IBU) | 30-45 |
| Color SRM (EBC) | 3-7 (6-14 EBC) |
25. Münchner-Style Helles
This beer should be perceived as having low bitterness. It is a medium-bodied, malt-emphasized beer; with malt character often balanced with low levels of yeast produced sulfur compounds (character). Certain renditions of this beer style approach a perceivable level of hop flavor (note: hop flavor does not imply hop bitterness) and character but it is essentially balanced with malt character to retain its style identity. Malt character is sometimes bread-like yet always reminiscent of freshly and very lightly toasted malted barley. There should not be any caramel character. Color is light straw to golden. Fruity esters and diacetyl should not be perceived. There should be no chill haze.
| Original Gravity (ºPlato) | 1.044-1.050 (11-12.5 ºPlato) |
| Apparent Extract/Final Gravity (ºPlato) | 1.008-1.012 (2-3 ºPlato) |
| Alcohol by Weight (Volume) | 3.8-4.4% (4.5-5.5%) |
| Bitterness (IBU) | 18-25 |
| Color SRM (EBC) | 4-5.5 (8-11 EBC) |
26. Dortmunder/European-Style Export or German-Style Oktoberfest/Wiesen (Meadow)
A. Subcategory: Dortmunder/European-Style Export
Dortmunder has medium hop bitterness. Hop flavor and aroma are perceptible but low. Sweet malt flavor can be low and should not be caramel-like. The color of this style is straw to deep golden. The body will be medium bodied. Fruity esters, chill haze, and diacetyl should not be perceived.
| Original Gravity (ºPlato) | 1.048-1.056 (12-14 ºPlato) |
| Apparent Extract/Final Gravity (ºPlato) | 1.010-1.014 (2.5-3.5 ºPlato) |
| Alcohol by Weight (Volume) | 4-4.8% (5-6%) |
| Bitterness (IBU) | 23-29 |
| Color SRM (EBC) | 3-5 (6-10 EBC) |
B. Subcategory: German-Style Oktoberfest/Wiesen (Meadow)
Today's German-style Oktoberfest beers are characterized by a medium body and golden, light color. Sweet maltiness is mild with an equalizing balance of clean hop bitterness. Hop aroma and flavor should be low but notable. Ale-like fruity esters, diacetyl and chill haze should not be perceived. Similar or equal to Dortmunder/ European-Style Export.
| Original Gravity (ºPlato) | 1.048-1.056 (12-14 ºPlato) |
| Apparent Extract/Final Gravity (ºPlato) | 1.010-1.014 (2.5-3.5 ºPlato) |
| Alcohol by Weight (Volume) | 4-4.8% (5-6%) |
| Bitterness (IBU) | 23-29 |
| Color SRM (EBC) | 3-5 (6-10 EBC) |
27. Vienna-Style Lager
Beers in this category are reddish brown or copper colored. They are medium in body. The beer is characterized by malty aroma and slight malt sweetness. The malt aroma and flavor should have a notable degree of toasted and/or slightly roasted malt character. Hop bitterness is clean and crisp. Noble-type hop aromas and flavors should be low or mild. Diacetyl, chill haze and ale-like fruity esters should not be perceived.
| Original Gravity (ºPlato) | 1.046-1.056 (11.5-14 ºPlato) |
| Apparent Extract/Final Gravity (ºPlato) | 1.012-1.018 (3-4.5 ºPlato) |
| Alcohol by Weight (Volume) | 3.8-4.3% (4.8-5.4%) |
| Bitterness (IBU) | 22-28 |
| Color SRM (EBC) | 10-14 (12-28 EBC) |
28. German-Style Märzen
Märzens are characterized by a medium body and broad range of color. They can range from golden to reddish orange. Sweet maltiness should dominate slightly over a clean, hop bitterness. Malt character should be light-toasted rather than strongly caramel (though a low level of light caramel character is acceptable). Bread or biscuit-like malt character is acceptable in aroma and flavor. Hop aroma and flavor should be low but notable. Ale-like fruity esters should not be perceived. Diacetyl and chill haze should not be perceived.
| Original Gravity (ºPlato) | 1.050-1.060 (12.5-15 ºPlato) |
| Apparent Extract/Final Gravity (ºPlato) | 1.012-1.020 (3-5 ºPlato) |
| Alcohol by Weight (Volume) | 4-4.7% (5.3-5.9%) |
| Bitterness (IBU) | 18-25 |
| Color SRM (EBC) | 4-15 (8-30 EBC) |
29. European-Style Dark/Münchner Dunkel
These light brown to dark brown beers have a pronounced malty aroma and flavor that dominates over the clean, crisp, moderate hop bitterness. This beer does not offer an overly sweet impression, but rather a mild balance between malt sweetness, hop bitterness and light to moderate mouthfeel. A classic Münchner Dunkel should have a chocolate-like, roast malt, bread-like or biscuit-like aroma that comes from the use of Munich dark malt. Chocolate or roast malts can be used, but the percentage used should be minimal. Noble-type hop flavor and aroma should be low but perceptible. Diacetyl, ale-like fruity esters and chill haze should not be perceived.
| Original Gravity (ºPlato) | 1.052-1.056 (13-14 ºPlato) |
| Apparent Extract/Final Gravity (ºPlato) | 1.014-1.018 (3.5-4.5 ºPlato) |
| Alcohol by Weight (Volume) | 3.8-4.2% (4.5-5%) |
| Bitterness (IBU) | 16-25 |
| Color SRM (EBC) | 15-20 (30-40 EBC) |
30. German-Style Schwarzbier
These very dark brown to black beers have a mild roasted malt character without the associated bitterness. This is not a full-bodied beer, but rather a moderate body gently enhances malt flavor and aroma with low to moderate levels of sweetness. Hop bitterness is low to medium in character. Noble-type hop flavor and aroma should be low but perceptible. There should be no fruity esters. Diacetyl should not be perceived.
| Original Gravity (ºPlato) | 1.044-1.052 (11-13 ºPlato) |
| Apparent Extract/Final Gravity (ºPlato) | 1.010-1.016 (2.5-4 ºPlato) |
| Alcohol by Weight (Volume) | 3-3.9% (3.8-5%) |
| Bitterness (IBU) | 22-30 |
| Color SRM (EBC) | 25-30 (50-60 EBC) |
31. Traditional German-Style Bock
Traditional bocks are made with all malt and are strong, malty, medium- to full-bodied, bottom-fermented beers with moderate hop bitterness that should increase proportionately with the starting gravity. Hop flavor should be low and hop aroma should be very low. Bocks can range in color from deep copper to dark brown. Fruity esters should be minimal.
| Original Gravity (ºPlato) | 1.066-1.074 (16.5-18 ºPlato) |
| Apparent Extract/Final Gravity (ºPlato) | 1.018-1.024 (4.5-6 ºPlato) |
| Alcohol by Weight (Volume) | 5-6% (6.3-7.5%) |
| Bitterness (IBU) | 20-30 |
| Color SRM (EBC) | 20-30 (40-60 EBC) |
32. German-Style Heller Bock/Maibock
The German word helle means light colored, and as such, a heller Bock is light straw to deep golden in color. Maibocks are also light-colored bocks. The sweet malty character should come through in the aroma and flavor. A lightly toasted and/or bready malt character is often evident. Roast or heavy toast/caramel malt character should be absent. Body is medium to full. Hop bitterness should be low, while noble-type hop aroma and flavor may be at low to medium levels. Bitterness increases with gravity. Fruity esters may be perceived at low levels. Diacetyl levels should be very low. Chill haze should not be perceived.
| Original Gravity (ºPlato) | 1.066-1.074 (16.5-18 ºPlato) |
| Apparent Extract/Final Gravity (ºPlato) | 1.012-1.020 (3-5 ºPlato) |
| Alcohol by Weight (Volume) | 5-6.4% (6.3-8%) |
| Bitterness (IBU) | 20-38 |
| Color SRM (EBC) | 4-10 (8-20 EBC) |
33. German-Style Doppelbock or Eisbock
A. Subcategory: German-Style Doppelbock
Malty sweetness is dominant but should not be cloying. Malt character is more reminiscent of fresh and lightly toasted Munich-style malt; more so than caramel or toffee malt character. Some elements of caramel and toffee can be evident and contribute to complexity, but the predominant malt character is an expression of toasted barley malt. Doppelbocks are full bodied and deep amber to dark brown in color. Astringency from roast malts is absent. Alcoholic strength is high, and hop rates increase with gravity. Hop bitterness and flavor should be low and hop aroma absent. Fruity esters are commonly perceived but at low to moderate levels.
| Original Gravity (ºPlato) | 1.074-1.080 (18-19.5 ºPlato) |
| Apparent Extract/Final Gravity (ºPlato) | 1.014-1.020 (3.5-5 ºPlato) |
| Alcohol by Weight (Volume) | 5.2-6.2% (6.5-8%) |
| Bitterness (IBU) | 17-27 |
| Color SRM (EBC) | 12-30 (24-60 EBC) |
B. Subcategory: German-Style Eisbock
A stronger version of Doppelbock. Malt character can be very sweet. The body is very full and deep copper to almost black in color. Alcoholic strength is very high. Hop bitterness is subdued. Hop flavor and aroma are absent. Fruity esters may be evident but not overpowering. Typically these beers are brewed by freezing a Doppelbock and removing resulting ice to increase alcohol content.
| Original Gravity (ºPlato) | 1.092-1.116 (22-27 ºPlato) |
| Apparent Extract/Final Gravity (ºPlato) | N/A |
| Alcohol by Weight (Volume) | 6.8-11.3% (8.6-14.4%) |
| Bitterness (IBU) | 26-33 |
| Color SRM (EBC) | 18-50 (36-100 EBC) |
Styles of North American Origin
34. American-Style Lager
A. Subcategory: American-Style Light (Low Calorie) Lager
These beers are extremely light colored, light in body, and high in carbonation. Calorie level should not exceed 125 per 12 ounce serving. Corn, rice, or other grain or sugar adjuncts are often used. Flavor is mild, and hop bitterness and aroma is negligible to very low. Light fruity esters are acceptable. Chill haze and diacetyl should be absent.
| Original Gravity (ºPlato) | 1.024-1.040 (6-10 ºPlato) |
| Apparent Extract/Final Gravity (ºPlato) | 1.002-1.008 (0.5-2 ºPlato) |
| Alcohol by Weight (Volume) | 2.8-3.5% (3.5-4.4%) |
| Bitterness (IBU) | 5-10 |
| Color SRM (EBC) | 1.5-4 (3-8 EBC) |
B. Subcategory: American-Style Low-Carbohydrate Light Lager
These beers are extremely light straw to light amber in color, light in body, and high in carbonation. They should have a maximum carbohydrate level of 3.0 gm per 12 oz. (356 ml). These beers are characterized by extremely high degree of attenuation (often final gravity is less than 1.000 (0 ºPlato), but with typical American-style light lager alcohol levels. Corn, rice, or other grain adjuncts are often used. Flavor is very light/mild and very dry. Hop flavor, aroma and bitterness are negligible to very low. Very low yeasty flavors and fruity esters are acceptable in aroma and flavor. Chill haze and diacetyl should not be perceived.
| Original Gravity (ºPlato) | 1.024-1.036 (6-9 ºPlato) |
| Apparent Extract/Final Gravity (ºPlato) | 0.992-1.004 (-2 - 1 ºPlato) |
| Alcohol by Weight (Volume) | 2.8-3.5% (3.5-4.4%) |
| Bitterness (IBU) | 3-10 |
| Color SRM (EBC) | 1.5-10 (3-20 EBC) |
C. Subcategory: American-Style Lager
Light in body and color, American lagers are very clean and crisp and aggressively carbonated. Flavor components should b e subtle and complex, with no one ingredient dominating the others. Malt sweetness is light to mild. Corn, rice, or other grain or sugar adjuncts are often used. Hop bitterness, flavor and aroma are negligible to very light. Light fruity esters are acceptable. Chill haze and diacetyl should be absent.
| Original Gravity (ºPlato) | 1.040-1.046 (10-11.5 ºPlato) |
| Apparent Extract/Final Gravity (ºPlato) | 1.006-1.010 (1.5-2.5 ºPlato) |
| Alcohol by Weight (Volume) | 3.2-4.0% (3.8-5%) |
| Bitterness (IBU) | 5-14 |
| Color SRM (EBC) | 2-4 (4-8 EBC) |
D. Subcategory: American Style Premium Lager
This style has low malt (and adjunct) sweetness, is medium bodied, and should contain no or a low percentage (less than 25%) of adjuncts. Color may be light straw to golden. Alcohol content and bitterness may also be greater. Hop aroma and flavor is low or negligible. Light fruity esters are acceptable. Chill haze and diacetyl should be absent. Note: Some beers marketed as "premium" (based on price) may not fit this definition.
| Original Gravity (ºPlato) | 1.044-1.048 (11-12 ºPlato) |
| Apparent Extract/Final Gravity (ºPlato) | 1.010-1.014 (2.5-3.5 ºPlato) |
| Alcohol by Weight (Volume) | 3.6-4% (4.3-5%) |
| Bitterness (IBU) | 6-15 |
| Color SRM (EBC) | 2-6 (4-12 EBC) |
35. American-Style Specialty Lager
A. Subcategory: American-Style Ice Lager
This style is slightly higher in alcohol than most other light colored, American style lagers. Its body is low to medium and has low residual malt sweetness. It has few or no adjuncts. Color is very pale to golden. Hop bitterness is low but certainly perceptible. Hop aroma and flavor are low. Chill haze, fruity esters, and diacetyl should not be perceived. Typically these beers are chilled before filtration so that ice crystals (which may or may not be removed) are formed. This can contribute to a higher alcohol content (up to 0.5% more).
| Original Gravity (ºPlato) | 1.040-1.060 (10-15 ºPlato) |
| Apparent Extract/Final Gravity (ºPlato) | 1.006-1.014 (1.5-3.5 ºPlato) |
| Alcohol by Weight (Volume) | 3.8-5% (4.75-6.25%) |
| Bitterness (IBU) | 7-20 |
| Color SRM (EBC) | 2-8 (4-16 EBC) |
B. Subcategory: American-Style Malt Liquor
High in starting gravity and alcoholic strength, this style is somewhat diverse. Some American malt liquors are just slightly stronger than American lagers, while others approach bock strength. Some residual sweetness is perceived. Hop rates are very low, contributing little bitterness and virtually no hop aroma or flavor. Perception of sweet fruity esters and complex alcohols (though not solvent-like) are acceptable at low levels. Chill haze and diacetyl should not be perceived.
| Original Gravity (ºPlato) | 1.050-1.060 (12.5-15 ºPlato) |
| Apparent Extract/Final Gravity (ºPlato) | 1.004-1.010 (1-2.5 ºPlato) |
| Alcohol by Weight (Volume) | 5-6% (6.25-7.5%) |
| Bitterness (IBU) | 12-23 |
| Color SRM (EBC) | 2-5 (4-10 EBC) |
C. Subcategory: American-Style Pilsener
This classic and unique pre-Prohibition American-style Pilsener is straw to deep gold in color. Hop bitterness, flavor and aroma are medium to high, and use of noble-type hops for flavor and aroma is preferred. Up to 25 percent corn and/or rice in the grist should be used. Malt flavor and aroma are medium. This is a light-medium to medium-bodied beer. Sweet corn-like dimethylsulfide (DMS), fruity esters and citrus flavors or aromas should not be perceived. Diacetyl is not acceptable. There should be no chill haze.
| Original Gravity (ºPlato) | 1.045-1.060 (11.3-15 ºPlato) |
| Apparent Extract/Final Gravity (ºPlato) | 1.012-1.018 (3-4.5 ºPlato) |
| Alcohol by Weight (Volume) | 3.9-4.7% (4.9-5.9%) |
| Bitterness (IBU) | 25-40 |
| Color SRM (EBC) | 3-6 (6-12 EBC) |
36. American-Style Amber Lager
A. Subcategory: American-Style Amber Lager
American-style amber lagers are amber, reddish brown, or copper colored. They are medium bodied. There is a noticeable degree of caramel-type malt character in flavor and often in aroma. This is a broad category in which the hop bitterness, flavor, and aroma may be accentuated or may only be present at relatively low levels, yet noticeable. Fruity esters, diacetyl, and chill haze should be absent.
| Original Gravity (ºPlato) | 1.042-1.056 (10.5-14 ºPlato) |
| Apparent Extract/Final Gravity (ºPlato) | 1.010-1.018 (2.5-4.5 ºPlato) |
| Alcohol by Weight (Volume) | 3.8-4.3% (4.8-5.4%) |
| Bitterness (IBU) | 18-30 |
| Color SRM (EBC) | 6-14 (12-28 EBC) |
B. Subcategory: California Common Beer
California common beer is light amber to dark amber in color, and is medium bodied. There is a noticeable degree of caramel-type malt character in flavor and often in aroma. Hop bitterness impression is medium to medium high, and is balanced with a low to medium-low degree of fruity esters and malt character to give an impression of balance and drinkability. Hop flavor and aroma is low to medium-low. California common beer is a style of beer brewed with lager yeasts but at ale fermentation temperatures. Diacetyl and chill haze should be absent.
| Original Gravity (ºPlato) | 1.045-1.056 (11.2-14 ºPlato) |
| Apparent Extract/Final Gravity (ºPlato) | 1.010-1.018 (2.5-4.5 ºPlato) |
| Alcohol by Weight (Volume) | 3.2-4.3% (4-5.4%) |
| Bitterness (IBU) | 35-45 |
| Color SRM (EBC) | 12-17 (24-34 EBC) |
C. Subcategory: American-Style Märzen/Oktoberfest
The American style of these classic German beers is distinguished by a comparatively greater degree of hop character. In general the style is characterized by a medium body and broad range of color from golden to reddish brown. Sweet maltiness should dominate over a clean hop bitterness. The bitterness should not be aggressive or harsh. Malt character should be light-toasted rather than strongly caramel (though a low level of light caramel character is acceptable). Bread or biscuit like malt character is acceptable in aroma and flavor. Hop aroma and flavor should be notable but at low to medium levels. Fruity esters should not be perceived. Diacetyl and chill haze should not be perceived.
| Original Gravity (ºPlato) | 1.050-1.060 (12.5-15 ºPlato) |
| Apparent Extract/Final Gravity (ºPlato) | 1.012-1.020 (3-5 ºPlato) |
| Alcohol by Weight (Volume) | 4-4.7% (5.3-5.9%) |
| Bitterness (IBU) | 20-30 |
| Color SRM (EBC) | 4-15 (8-30 EBC) |
37. American-Style Dark Lager
This beer's malt aroma and flavor are low but notable. Its color ranges from a very deep copper to a deep, dark brown. It has a clean, light body with discreet contributions from caramel and roasted malts. Non-malt adjuncts are often used, and hop rates are low. Hop bitterness is clean and has a short duration of impact. Hop flavor, and aroma are low. Carbonation is high. Fruity esters, diacetyl, and chill haze should not be perceived.
| Original Gravity (ºPlato) | 1.040-1.050 (10-12.5 ºPlato) |
| Apparent Extract/Final Gravity (ºPlato) | 1.008-1.012 (2-3 ºPlato) |
| Alcohol by Weight (Volume) | 3.2-4.4% (4-5.5%) |
| Bitterness (IBU) | 14-20 |
| Color SRM (EBC) | 14-25 (28-50 EBC) |
Styles of Other Origin
38. Australasian, Latin American or Tropical-Style Light Lager
Australasian or Tropical light lagers are very light in color and light bodied. They have no hop flavor or aroma, and hop bitterness is negligibly to moderately perceived. Sugar adjuncts are often used to lighten the body and flavor, sometimes contributing to a slight apple-like-like fruity ester. Sugar, corn, rice, and other cereal grains are used as an adjunct. Chill haze and diacetyl should be absent. Fruity esters should be very low.
| Original Gravity (ºPlato) | 1.038-1.046 (9.5-11.5 ºPlato) |
| Apparent Extract/Final Gravity (ºPlato) | 1.006-1.010 (1.5-2.5 ºPlato) |
| Alcohol by Weight (Volume) | 3.2-4.0% (3.8-5.0%) |
| Bitterness (IBU) | 9-18 |
| Color SRM (EBC) | 2-5 (4-10 EBC) |
39. International Style Lager
A. Subcategory: International-Style Pilsener
International Pilseners are straw/golden in color and are well attenuated. This medium-bodied beer is often brewed with rice, corn, wheat, or other grain or sugar adjuncts making up part of the mash. Hop bitterness is low to medium. Hop flavor and aroma are low. Residual malt sweetness is low--it does not predominate but may be perceived. Fruity esters and diacetyl should not be perceived. Very low levels of sweet corn-like dimethylsulfide (DMS) character, if perceived, are acceptable. There should be no chill haze.
| Original Gravity (ºPlato) | 1.044-1.050 (11-12.5 ºPlato) |
| Apparent Extract/Final Gravity (ºPlato) | 1.008-1.010 (2-2.5 ºPlato) |
| Alcohol by Weight (Volume) | 3.6-4.2% (4-5%) |
| Bitterness (IBU) | 17-30 |
| Color SRM (EBC) | 3-4 (6-8 EBC) |
B. Subcategory: Dry Lager
This straw-colored lager lacks sweetness, is light in body, and is only mildly flavored by malt. Its alcoholic strength may contribute to the overall flavor character. Bitterness is low and carbonation is high. Chill haze, fruity esters, and diacetyl should be absent.
| Original Gravity (ºPlato) | 1.040-1.050 (10-12.5 ºPlato) |
| Apparent Extract/Final Gravity (ºPlato) | 1.004-1.008 (1-2 ºPlato) |
| Alcohol by Weight (Volume) | 3.6-4.5% (4.3-5.5%) |
| Bitterness (IBU) | 15-23 |
| Color SRM (EBC) | 2-4 (5-8 EBC) |
C. Subcategory: Other International Lager
Recognizing the creativity, uniqueness and variety of lagers produced by innovative brewers throughout the world, entries in this subcategory may represent variations on classic lager beer styles, or may represent entirely new beer styles. These beers will bear the most resemblance to classic lager categories with respect to color, general flavor profile and alcohol levels, and will be judged accordingly. For example, specific hop or malt characters define the signature qualities of many traditional styles of lagers. Many brewers choose to maintain the overall beer character of a particular style, but use new hop or malt types, resulting in "traditional" styles of beer, which have unique or non-traditional hop or malt flavor or aroma characters. While many brewers strive to maintain the traditions of certain brewing styles, other brewers seek to reflect the uniqueness of their own beer culture and locally produced ingredients. Beers entered in this subcategory could include, for example, Bock beer brewed with cascade hops, or, Märzen brewed with non-traditional dark malt. To allow for accurate judging, the brewer must list the classic style on which the entry is based, and may also explain the special ingredient(s) use, and the resulting achieved character or nature of the beer. Beer entries not accompanied by this information will be at a disadvantage during judging.
40. Baltic-Style Porter
A true smooth cold-fermented and cold lagered beer, brewed with lager yeast. Black to very deep ruby/garnet in color. Overall, Baltic Porters have a very smooth lagered character with distinctive caramelized sugars, licorice and chocolate-like character of roasted malts and dark sugars. Roasted dark malts should not contribute bitterness, or astringent roast character. A low degree of smokiness from malt may be evident. Debitterized roast malts are best used for this style. Because of its alcoholic strength, aroma may include gentle (low) lager fruitiness (berries, grapes, plums, not banana; ale-like fruitiness from warm temperature fermentation is not appropriate), complex alcohols, cocoa-like, roast malt (and sometimes coffee-like roast barley, yet not bitter). Hop aroma is very low, though a hint of floral or sweet hop aroma can complement aromatics and flavor without dominance. Baltic Porters are not hop bitter dominated and expressed as low to medium-low. Baltic porters range from having medium to full body complemented with a medium-low to medium level of malty sweetness. No butterscotch-like diacetyl or sweet corn-like dimethylsulfide (DMS) should be apparent in aroma or flavor.
| Original Gravity (ºPlato) | 1.072-1.085 (17.5-20.5 ºPlato) |
| Apparent Extract/Final Gravity (ºPlato) | 1.016-1.022 (4-5.5 ºPlato) |
| Alcohol by Weight (Volume) | 6-7.2% (7.5-9%) |
| Bitterness (IBU) | 35-40 |
| Color SRM (EBC) | 40+ (80+ EBC) |
Brewers Association
736 Pearl Street, Boulder, Colorado 80302 USA
+1.303.447.0816 • +1.303.447.2825 [f] • +1.888.822.6273 (U.S. and Canada only)
Photos ©2010 Jason E. Kaplan