DoA Lager Style Descriptions

Category B
(LAGER)

11) American Standards
Aroma Appearance Flavor Body
a) American Lager
2-4 SRM 5-17 IBU OG 1.040-46
Very light in body and color, American lagers are very clean and crisp and aggressively carbonated. Malt sweetness is absent. Corn, rice or other grain or sugar adjuncts are often used. Hop aroma is absent. Hop bitterness is slight, and hop flavor is mild or negligible. Chill haze, fruity esters and diacetyl should be absent.
b) American Style Light Lager
2-4 SRM 8-15 IBU OG 1.024-40
According to Food and Drug Administration regulations, when used in reference to caloric content, "light" beers must have at least 25 percent fewer calories than the "regular" version of that beer. These beers are extremely light colored, light in body and high in carbonation. Flavor is mild and bitterness is very low. Chill haze, fruity esters and diacetyl should be absent.
c) American Lager/Ale or Cream Ale
2-5 SRM 10-22 IBU OG 1.044-56
This mild, pale, light-bodied ale is made using a warm fermentation (top or bottom) and cold lagering or by blending top- and bottom-fermented beers. Hop bitterness and flavor are very low. Hop aroma is often absent. Sometimes referred to as cream ales, these beers are crisp and refreshing. A fruity or estery aroma may be perceived. Diacetyl and chill haze should not be perceived.
d) American Style Premium Lager
2-8 SRM 13-23 IBU OG 1.046-50
Similar to the American lager, this style is a more flavorful, medium-bodied beer and may contain few or no adjuncts. Color may be deeper than the American lager, and alcohol content and bitterness may be greater. Hop aroma and flavor are low or negligible. Chill haze, fruity esters and diacetyl should be absent.
e) Dry Lager
2-4 SRM 15-23 IBU OG 1.040-50
This straw-colored lager lacks sweetness and is reminiscent of an American-style light lager. However, its starting gravity and alcoholic strength are greater. Hop rates are low and carbonation is high. Chill haze, fruity esters and diacetyl should be absent.
f) Malt Liquor
1-8 SRM 5-22 IBU OG 1.048-64
Roughly similar to other American lagers but higher in alcohol. Usually very pale in color although some amber colored versions do exist. Light to no hop bitterness, flavor and/or aroma. Light DMS flavor and aroma should be apparent but not overpowering.
The name "malt liquor" is a designation based on the fact that these brews quite often exceed the legal alcohol level defined for beers by some states.
Commercial examples: Molson Brador, Colt 45.

g) American Dark Lager
10-20 SRM 14-20 IBU OG 1.040-50
This beer's maltiness is less pronounced, and its body is light. Non-malt adjuncts often are used, and hop rates are low. Hop bitterness flavor and aroma are low. Carbonation is high and more typical of an American-style light lager than a European dark lager. Fruity esters, diacetyl and chill haze should not be perceived.

11) American Standards
	Aroma	Appearance	Flavor	Body
a) American Lager
2-4 SRM	5-17 IBU	OG 1.040-46
Very light in body and color, American lagers are very clean and crisp and aggressively carbonated. Malt sweetness is absent. Corn, rice or other grain or sugar adjuncts are often used. Hop aroma is absent. Hop bitterness is slight, and hop flavor is mild or negligible. Chill haze, fruity esters and diacetyl should be absent.
b) American Style Light Lager
2-4 SRM	8-15 IBU	OG 1.024-40
According to Food and Drug Administration regulations, when used in reference to caloric content, "light" beers must have at least 25 percent fewer calories than the "regular" version of that beer. These beers are extremely light colored, light in body and high in carbonation. Flavor is mild and bitterness is very low. Chill haze, fruity esters and diacetyl should be absent.
c) American Lager/Ale or Cream Ale
2-5 SRM	10-22 IBU	OG 1.044-56
This mild, pale, light-bodied ale is made using a warm fermentation (top or bottom) and cold lagering or by blending top- and bottom-fermented beers. Hop bitterness and flavor are very low. Hop aroma is often absent. Sometimes referred to as cream ales, these beers are crisp and refreshing. A fruity or estery aroma may be perceived. Diacetyl and chill haze should not be perceived.
d) American Style Premium Lager
2-8 SRM	13-23 IBU	OG 1.046-50
Similar to the American lager, this style is a more flavorful, medium-bodied beer and may contain few or no adjuncts. Color may be deeper than the American lager, and alcohol content and bitterness may be greater. Hop aroma and flavor are low or negligible. Chill haze, fruity esters and diacetyl should be absent.
e) Dry Lager
2-4 SRM	15-23 IBU	OG 1.040-50
This straw-colored lager lacks sweetness and is reminiscent of an American-style light lager. However, its starting gravity and alcoholic strength are greater. Hop rates are low and carbonation is high. Chill haze, fruity esters and diacetyl should be absent.
f) Malt Liquor
1-8 SRM	5-22 IBU	OG 1.048-64
Roughly similar to other American lagers but higher in alcohol. Usually very pale in color although some amber colored versions do exist. Light to no hop bitterness, flavor and/or aroma. Light DMS flavor and aroma should be apparent but not overpowering. The name "malt liquor" is a designation based on the fact that these brews quite often exceed the legal alcohol level defined for beers by some states. Commercial examples: Molson Brador, Colt 45.
g) American Dark Lager
10-20 SRM	14-20 IBU	OG 1.040-50
This beer's maltiness is less pronounced, and its body is light. Non-malt adjuncts often are used, and hop rates are low. Hop bitterness flavor and aroma are low. Carbonation is high and more typical of an American-style light lager than a European dark lager. Fruity esters, diacetyl and chill haze should not be perceived.

12) Bock
Aroma Appearance Flavor Body
a) Traditional Bock
20-30 SRM 20-30 IBU OG 1.066-74
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 may be perceived at low levels.
b) German Style Helles Bock Maibock
4-10 SRM 20-35 IBU OG 1.066-68
The German word "helles" means light colored, and, as such, a helles bock is light in color. Maibocks also are light-colored bocks. The malty character should come through in the aroma and flavor. 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 should be minimal. Diacetyl levels should be very low. Chill haze should not be perceived.
c) Doppelbock
12-30 SRM 17-27 IBU OG 1.074-80
Malty sweetness is dominant, but should not be cloying. Doppelbocks are full-bodied and deep amber to dark brown color. Astringency from roasted 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.
d) Eisbock
18-50 SRM 26-33 IBU OG 1.092-116
Deep copper to black. Very alcoholic. Aroma and flavor profile is similar to doppelbock. Traditionally brewed by freezing a doppelbock and removing the resulting ice to concentrate the beer and increase the alcohol content.

12) Bock
	Aroma	Appearance	Flavor	Body
a) Traditional Bock
20-30 SRM	20-30 IBU	OG 1.066-74
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 may be perceived at low levels.
b) German Style Helles Bock Maibock
4-10 SRM	20-35 IBU	OG 1.066-68
The German word "helles" means light colored, and, as such, a helles bock is light in color. Maibocks also are light-colored bocks. The malty character should come through in the aroma and flavor. 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 should be minimal. Diacetyl levels should be very low. Chill haze should not be perceived.
c) Doppelbock
12-30 SRM	17-27 IBU	OG 1.074-80
Malty sweetness is dominant, but should not be cloying. Doppelbocks are full-bodied and deep amber to dark brown color. Astringency from roasted 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.
d) Eisbock
18-50 SRM	26-33 IBU	OG 1.092-116
Deep copper to black. Very alcoholic. Aroma and flavor profile is similar to doppelbock. Traditionally brewed by freezing a doppelbock and removing the resulting ice to concentrate the beer and increase the alcohol content.

13) Munich and Dortmund Lagers
Aroma Appearance Flavor Body
a) Munich Dunkel
17-20 SRM 16-25 IBU OG 1.052-56
These beers have a pronounced malty aroma and flavor that dominates over the clean, crisp moderate hop bitterness. A classic Muenchner dunkel should have a chocolatelike, roasted malt, breadlike aroma that comes from the use of Munich dark malt. Chocolate or roast malts can be used, but the percentage should be minimal. "Noble-type" hop flavor and aroma should be low, but perceptible. Diacetyl is acceptable at very low levels. Fruity esters and chill haze should not be perceived.
b) Muenchner Style Helles
3-5 SRM 18-25 IBU OG 1.044-50
This beer has a relatively low bitterness. It is a medium-bodied malt-emphasized beer, however certain versions can approach a balance of hop character and maltiness. There should not be any caramel character. Color is light straw to golden. Fruity esters and diacetyl should not be perceived.
c) Dortmunder or European Style Export
3-5 SRM 23-29 IBU OG 1.048-56
Both starting gravity and medium bitterness are somewhat higher than a Muenchner helles. Hop flavor and aroma are perceptible, but low. The color of this style may be slightly darker, and the body will be more full, but still medium-bodied. Fruity esters, chill haze and diacetyl should not be perceived.

13) Munich and Dortmund Lagers
	Aroma	Appearance	Flavor	Body
a) Munich Dunkel
17-20 SRM	16-25 IBU	OG 1.052-56
These beers have a pronounced malty aroma and flavor that dominates over the clean, crisp moderate hop bitterness. A classic Muenchner dunkel should have a chocolatelike, roasted malt, breadlike aroma that comes from the use of Munich dark malt. Chocolate or roast malts can be used, but the percentage should be minimal. "Noble-type" hop flavor and aroma should be low, but perceptible. Diacetyl is acceptable at very low levels. Fruity esters and chill haze should not be perceived.
b) Muenchner Style Helles
3-5 SRM	18-25 IBU	OG 1.044-50
This beer has a relatively low bitterness. It is a medium-bodied malt-emphasized beer, however certain versions can approach a balance of hop character and maltiness. There should not be any caramel character. Color is light straw to golden. Fruity esters and diacetyl should not be perceived.
c) Dortmunder or European Style Export
3-5 SRM	23-29 IBU	OG 1.048-56
Both starting gravity and medium bitterness are somewhat higher than a Muenchner helles. Hop flavor and aroma are perceptible, but low. The color of this style may be slightly darker, and the body will be more full, but still medium-bodied. Fruity esters, chill haze and diacetyl should not be perceived.

14) Pilsener
Aroma Appearance Flavor Body
a) German Pilsener
3-4 SRM 30-40 IBU OG 1.044-50
A classic German Pilsener is very light straw/golden color and well hopped. Hop bitterness is high. Hop aroma and flavor are moderate and quite obvious. It is a well-attenuated and medium-bodied beer but a malty accent can be perceived. Fruity esters and diacetyl should not be perceived. There should be no chill haze. The head should be dense and rich.
b) Bohemian Pilsener
3-5 SRM 35-45 IBU OG 1.044-56
Pilseners in this subcategory are similar to German Pilseners, however they are slightly more full-bodied and can be as dark as light amber. This style balances moderate bitterness, and "noble-type" hop aroma and flavor with a malty, slightly sweet medium body. Diacetyl may be perceived in very low amounts. There should be no chill haze. The head should be dense and rich.

14) Pilsener
	Aroma	Appearance	Flavor	Body
a) German Pilsener
3-4 SRM	30-40 IBU	OG 1.044-50
A classic German Pilsener is very light straw/golden color and well hopped. Hop bitterness is high. Hop aroma and flavor are moderate and quite obvious. It is a well-attenuated and medium-bodied beer but a malty accent can be perceived. Fruity esters and diacetyl should not be perceived. There should be no chill haze. The head should be dense and rich.
b) Bohemian Pilsener
3-5 SRM	35-45 IBU	OG 1.044-56
Pilseners in this subcategory are similar to German Pilseners, however they are slightly more full-bodied and can be as dark as light amber. This style balances moderate bitterness, and "noble-type" hop aroma and flavor with a malty, slightly sweet medium body. Diacetyl may be perceived in very low amounts. There should be no chill haze. The head should be dense and rich.

15) Vienna and Märzen Oktoberfest
Aroma Appearance Flavor Body
a) Vienna
8-12 SRM 22-28 IBU OG 1.048-56
Beers in this category are reddish-brown or copper colored. They are light to medium in body. The beer is characterized by malty aroma, slight malt sweetness and clean hop bitterness. "Noble-type" hop aromas and flavors should be low to medium. Fruity esters, diacetyl and chill haze should not be perceived.
b) Märzen Oktoberfest
4-15 SRM 18-25 IBU OG 1.050-56
Märzens are characterized by a medium body and broad range of color. Oktoberfests can range from golden to reddish-brown. Sweet maltiness should dominate slightly over a clean, hop bitterness. Malt character should be toasted rather than strongly caramel. Hop aroma and flavor should be low but notable. Fruity esters are minimal, if perceived at all. Diacetyl and chill haze should not be perceived.

DoA Lager Style Descriptions

Category B (LAGER)

Aaron Birenboim (505) 293-0110 beer@ptree.abq.nm.us http://www.swcp.com/~aaron/

Category B
(LAGER)

Aaron Birenboim
(505) 293-0110
beer@ptree.abq.nm.us
http://www.swcp.com/~aaron/