The IBS Guide to Beer and Brewing Styles: Lagers

The IBS Guide to Beer Styles:
Lagers
by the Institute for Brewing Studies
Last updated 08/00

Overview | Ales | Lagers | Specialties | One-Page Chart

Style	Color	Malt Character	Hop Character	Body/Other Characteristics	Alc./vol.	What Makes It Unique
Light lagers
Light Beer	Pale straw	Very light	Very light	Very light in body	3.5-4%	The inventiveness of American marketing led to development of a beer with fewer calories than a regular American lager.
American lagers
American Lager	Straw to golden	Corn or rice in addition to barley malt lightens the flavor; no caramel flavor	Hop flavor is minimized as is hop flavor and aroma	Light body; highly carbonated; no fruitiness	3.8-5.0%	The majority of beers produced in the United States are this style.
Malt liquors
Malt Liquor	Pale to golden	Some residual malt sweetness	Very low bitterness with little to no hop flavor or aroma	Medium body; slightly alcoholic	6.25-7.5%	Made with corn or rice in addition to barley, this style exhibits significantly higher alcohol levels than most mass-produced lagers.
Pilseners
Classic Pilsener	Golden to light amber	Malty with a noticeable caramel accent	Medium to high hop bitterness, and medium hop flavor and aroma	Medium to full body	4.0-5.0%	This widely imitated classic was created in 1842 in the town of Pilsen, Czech Republic.
German Pilsener	Straw to golden	Medium malt flavor	Medium to high hop bitterness; low to medium hop flavor and aroma	Light to medium body	4.0-5.0%	German examples of the Pilsener style are relatively light colored, but full flavored.
Helles'
Munich Helles	Pale to golden	Very malty	Low hop bitterness, flavor and aroma	Medium body	4.5-5.5%	"Helles" is German for "light" or "pale".
Export lagers
Dortmunder/Export	Pale to golden	Medium	Medium bitterness	Medium body; very balanced flavor; may display a noticeable alcoholic warmth	4.8-6.0%	The brewers of Dortmund make a strong pale lager that has found such great success outside of Germany that it is known as "export".
Oktoberfest lagers
Oktoberfest/Märzen	Light amber to reddish brown	Typically includes a toasted aroma and flavor; caramel flavor is generally absent.	Bitterness is low to medium; hop flavor and aroma are generally low, but may be noticeable.	Medium body; this style contains more alcohol than most.	4.8-6.5%	These special beers were called "Märzen", or "March" for the month in which they were brewed. When brewing resumed again in the fall, the remaining stocks of Märzen were brought out for Oktoberfest. By this means, a single style of beer came to be known by the two names "Märzen" and "Oktoberfest".
Vienna lagers
Vienna	Amber to reddish-brown	Light toasted malt flavor and aroma; caramel flavor is generally absent	Low to medium hop bitterness; low levels of hop flavor and aroma may be present	Light to medium body	4.4-6.0%	Vienna is the "everyday" version of the celebration beer best known as Märzen or Oktoberfest.
Amber and red lagers
American-style Amber or Red Lager	Amber, copper or reddish-brown	Caramel malt flavor	Some examples have low hop bitterness and little hop flavor, while others have medium to high bitterness and high hop flavor and aroma.	Medium body	4.8-5.2%	This home-grown innovation still displays a very American diversity.
California common beers
California Common Beer	Light amber to copper	Toasted or caramel character	Bitterness is medium to high, and hop flavor and aroma are high	Medium body; may have low levels of ale fruitiness	3.6-5.0%	During the California Gold Rush, brewers made a lager style without benefit of refrigeration.
Dark lagers
American-Style Dark	Deep copper to medium brown	Some caramel malt flavor and aroma	Low hop bitterness, flavor and aroma	Light body	4.0-5.5%	Like other mass-produced American-style lagers, this one is often made using corn or rice.
Munich Dunkel	Copper to brown	Malty with toasted chocolate-like or bready components	Low to medium bitterness, and low hop flavor and aroma	Light body	4.0-5.5%	"Dunkel" means dark, and this malty brew is the "everyday" beer of Munich.
Schwarzbier	Black	Toasted and dry without being acrid or burnt; may have a slight caramel character	Hop bitterness is low to medium with with a low level of hop flavor and aroma	Light to medium body	3.8-5.0%	The name literally means "black beer" in German.
Bocks
Bock	Deep copper to dark brown	Either sweet or dry; often displays toasted, chocolate-like or nutty flavors	Hop bitterness is low, and some low level of hop flavor may be found; hop aroma is rarely detected	Medium to full body	6.0-7.5%	Tapped in early spring, these strong and malty brews help to fortify those who brave the beer gardens while there is still a nip in the air.
PaleBock/Maibock	Pale to golden amber	Very malty, but no toasted or chocolatelike character is found	Hop bitterness, flavor and aroma may be low to medium and is often noticeable	Medium body	6.0-7.5%	After drinking dark bocks in March and April, Germans switch to a "helles" or pale bock often named for the month of May.
Doppelbock	Deep amber to nearly black	Malty sweet	Hop bitterness and flavor are low with no hop aroma	Alcoholic strength is apparent; some fruitiness may be noticeable	6.5-8.0%	A stronger version of the basic bock, these beers were first brewed to sustain monks during their Lenten and Advent fasts.
Eisbock	Deep amber to nearly black	Malty sweet	Low bitterness and hop flavor/aroma	Alcoholic strength is apparent, and some fruitiness is often present	8.6-14.4%	This strongest of all bocks is typically fortified by freezing and removing the water.

The material on this page is Copyright ©2000 The Institute for Brewing Studies, reprinted by permission. To the best of my knowledge, print copies of this guide are available on request to members of the IBS.