Retrieved September 3,
Doppelbock This is a sub-category of the bock style. Doppelbocks are extra strong, rich and weighty lagers characterized by an intense malty sweetness with a note of hop bitterness to balance the sweetness. Doppelbocks were first brewed by the Paulaner monks in Munich. At the time, it was intended to be consumed as "liquid bread" during Lent. Most Bavarian examples end in the suffix '-ator', in deference to the first commercial example which was named Salvator savior by the Paulaner brewers.
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. Eisbock 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.
Essentially these are pale lager styled beers with fewer calories. Like all other "diet products," the objective is to maintain flavor while minimizing calories. This achieved quite successfully by some brands, despite the implausibility of the proposition. The color of pale bocks can vary from light bronze to deep amber and they are characterized by a sweet malty palate and subtle hop character.
As its name would suggest this is a bock style that traditionally makes a spring appearance in May as an celebration of a new brewing season. In a Germanic brewers portfolio it is should conventionally have a less assertive character than other bock offerings later in the year.
Munich Helles 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 US markets.
Some strong European lagers adopt this labeling moniker for the US market. Pale Lagers 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 cheaper examples use a proportion of non-malt additives such as rice or corn to reduce the production costs. Alcohol content is typically between 3. Pilsner 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. 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. 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 Marzen, which is German for March, implies that the beer was brewed in March and lagered for many months. On a label, the words "fest marzen" or "Oktoberfest" generally imply the Vienna style. Oktoberfest beers have become popular as September seasonal brews among US craft brewers, though they are not always classic examples of the German or Austrian style. Top Picks for Lagers. Sweet aromas of chocolate covered toffee, marinated strawberry, dark roasted hazelnut, and cured meats with a satiny, vibrant, effervescent, dry-yet-fruity medium-to-full body and a charming, medium-long chocolate babka, chocolate malt shake, mint, and maple finish.
Adjuncts entered United States brewing as a means of thinning out the body of U. Adjuncts are often used now in beermaking to introduce a large quantity of sugar, and thereby increase ABV , at a lower price than a formulation using an all-malt grain bill.
There are however cases in which adjunct usage actually increases the cost of manufacture. The examples of lager beers produced worldwide vary greatly in flavor, color, composition and alcohol content. The most common lager beers in worldwide production are pale lagers. The flavor of these lighter lagers is usually mild, and the producers often recommend that the beers be served refrigerated.
Pale lager is a very pale to golden -colored lager with a well attenuated body and noble hop bitterness. The brewing process for this beer developed in the mid 19th century when Gabriel Sedlmayr took pale ale brewing techniques  back to the Spaten Brewery in Germany and applied it to existing lagering brewing methods. This approach was picked up by other brewers, most notably Josef Groll who produced in Bohemia now part of the Czech Republic the first Pilsner beer— Pilsner Urquell.
The resulting pale colored, lean and stable beers were very successful and gradually spread around the globe to become the most common form of beer consumed in the world today. Distinctly amber colored Vienna lager was developed by brewer Anton Dreher in Vienna in German speaking brewers who emigrated to Mexico in the late 19th century, during the Second Mexican Empire , took the style with them. Traditional Vienna lager is a reddish-brown or copper-colored beer with medium body and slight malt sweetness, while Mexican Vienna lager, developed by Santiago Graf  has a somewhat darker color and roasted flavor.
The malt aroma and flavor may have a toasted character. In Norway , the style has retained some of its former popularity, and is still brewed by most major breweries. Lagers would likely have been mainly dark until the s; pale lagers were not common until the later part of the 19th century when technological advances made them easier to produce.
With alcohol concentrations of 4. Dunkels were the original style of the Bavarian villages and countryside. In brewer Diageo which is part made up of the Irish brewer Guinness released their own Guinness Black Lager brand. From Wikipedia, the free encyclopedia. For other uses, see Lager disambiguation. Brewing , , CRC. Retrieved September 3, The German Beer Institute. Archived from the original on Proceedings of the National Academy of Sciences.
English translation reprinted Beerbooks. Citing Moniteur de la Brasserie , 23 April Frankfurter Allgemeine Zeitung in German.
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