German Beer Styles Brewing in Style Germans are very conscious of distinct beer styles. When they order a beer, they rarely ask for it by its brand name. Rather they order beer by its style designation, asking for a Pils, an Alt, a Kï¿½lsch, a Weissbier, a Helles or a Dunkel, for instance. Depending on your definition of beer style, there are arguably between two and four or five dozen styles in Germany. Some people consider Bockbier, for instance, a broad style that comprises many subcategories, such as the stronger Doppelbock and the even stronger Eisbock, while others count each of these brews as a separate style. The same goes for Altbier and its stronger version, the Sticke Alt, for instance. Likewise, the large family of yeast-turbid German wheat ales, called Weissbiers or Hefeweizens, has a clear, filtered member, called Kristallweizen, as well as a strong member, called, Weizenbock, which many consider separate styles.

Except perhaps for the ubiquitous Pils, which holds a roughly 60% market share throughout Germany, most styles have a stronger following in their regions of origin but are much less known, though usually available, elsewhere. The unfiltered, low-carbonation, malty Kellerbier, for instance, is a specialty of Franconia in northern Bavaria, but it can be hard to find along the Atlantic and Baltic coastlines. Likewise, the blond Kölsch, which is by far the most popular beer in and around Cologne as well as the copper-colored Altbier, which holds the same rank in and around Düsseldorf, would be hard to find in, say, southern Bavaria. Conversely, Weissbier, which is the most popular beer style in Bavaria, with more than a one-third market share there, holds only about a 10% market in the rest of Germany. German Beer Regions German beer making has taken different paths in different parts of the country. Broadly speaking, beers become maltier as you travel from north to south and hoppier as you travel in the reverse direction. In addition, some styles have more than one, often regional, name.

A Kellerbier, for instance, may also be called Zwickelbier, Krï¿½usenbier or Zoigl; a Dortmunder may be called Export; a Maibock, Helles Bock. Among all the German regions, the southern-most state, Bavaria, clearly has spawned the greatest variety of beer styles. They vary in shades of color and strength. There are very blond and almost black lagers as well as clear and yeast-turbid, pale and brown wheat ales. Some brews, like the Helles, are quaffing, or easy-drinking, beers, while others, like the Eisbock, are sipping beers. Neighboring Bohemia to the east of Bavaria (once part of the German-speaking Autro-Hungarian Empire and now part of the Czech Republic) has produced, under Bavarian influence, the world's most popular style, the Pilsner, which is the mother of all modern lagers, including the popular German Pils, the Dortmunder Export, and the Bavarian Helles.

Rhineland and Westphalia, which together now form the state of North-Rhine-Westphalia, probably rank second in contributions to the German beer landscape. The Rhineland, with its Alt and Kölsch ales, has become the custodian of the ancient German ale tradition, while Westphalia has enriched the world with its peculiar interpretation of the blond lager, the Dortmunder Export. The northern regions, until the late Middle Ages hot-beds of ale brewing, have given us the dry, assertively hoppy Pils, the original Bock from Einbeck (which was an ale in the Middle Ages), and a light, acidic wheat beer called Berliner Weisse. Understanding German Beer Labels German breweries often use prefixes or adjectives in conjunction with their style names to highlight a particular characteristic of their beer. For instance, ungespundet means a low-effervescence beer that was fermented to the finish in an unpressurized fermenter. The carbon dioxide in the solution, therefore, is minimal and the beer tastes only gently pétillant and very smooth.

The word hell or helles means "light," but, unlike in North America, this designation refers to color only, not to the beer's calories or alcoholic strength. A light beer in the North American sense would be called leicht or, more commonly, by the English term "light." If a beer features the prefix ur or urtyp, which mean "original" or "original type," the brewery tries to emphasize the authenticity of its beverage. A spezial is just what you suspect it is: A beer that the brewery made as a seasonal special or one it considers especially good. If a brewery designates its brew as edel, which means "noble," it points to the lofty rank of its hops, because the best hop varieties in Germany are called Edelhopfen noble hops). German breweries pay taxes by the "heaviness" of their sweet wort (which is the run-off from the malted grain in the mash tun, i.e., unfermented beer). Wort heaviness is measured as the percentage of non-water substancesmostly fermentable malt sugarsdissolved in the wort. Most German beers contain around 88% water and 12% extract.

As a rough rule, depending on the fermentation method used, one extract point contributes about 0.3 to 0.4% alcohol by volume to the finished beer. The higher the extract level of the unfermented beer, the more tax the government collects on the brew, regardless of the final alcohol content of the beer that results. Thus, in additon to belonging to style categories, German beers also belong to one of four official tax categories, which are sometimes noted on the label: By law, a Vollbier (literally "full" or "entire" beer) contains 11 to 14% extract. This category holds about 99% market share in Germany. A completely fermented Vollbier usually has between 3 and 5.3% alcohol by volume. Pils, Helles and Weissbier (Hefeweizen) belong in this category. Three other beer categories occupy the remaining 1% of the market: Einfachbier (literally "simple" or "plain" beer) has about 0.1% market share.

It is defined by a taxable extract value of 2 to 5.5% and generally has no more than 0.5 to 1.5% alcohol by volume. Schankbier (literally "tap" or "draft" beer) has a 0.2% market share. Its extract value is 7 to 8%, and its alcohol by volume level tends to be between 0.5 and 2.6%. Berliner Weisse, for instance, falls into this category. Finally, Starkbier (literally "strong" beer) has a 0.7% market share. All beers with an extract value exceeding 16% are Starkbiers. Their alcohol level is invariable above 5% and usually no more than 10%. All Bockbiers, Doppelbocks, and Eisbocks belong in this category. Until 1990, beers outside these extract bands  that is, beers with 5.5 to 7%, 8 to 11%, and 14 to 16% extract  were not permitted to be brewed, by law.

Oddly, the law has since been changed, but the definition of beer categories has not. <back to top> From the Brewery to the Consumer Germany never had Prohibition, as did the United States and Canada in the early part of the 20th century. As a result, Germany lacks the stringent alcoholic beverage regulations that prevail in North America. There are no state-run or province-run beverage stores, nor is there a three-tier system that rigidly separates licensed producers from licensed distributors, and both from on- and off-premise retailers. Instead, anybody in the beer trading chain  including breweries and wholesalerscan sell beer directly to the public and many beer distributors make "house calls." In Germany, therefore, beer is just another food commodity. It is readily available just about anywhere, any time, including on Sundays, at convenience stores, supermarkets, department stores, newspaper kiosks, gas stations, company cafeterias, and even vending machines. Every brewerynational or localmakes several beer styles, and a brand is a brewery's particular interpretation of a style.

While stores are likely to carry more than one brewery's brands, pubs and restaurants tend to be tied to just one, often local, brewery and serve only that supplier's brands. The brewery, in turn, supplies all the establishment's glasses, taps, trays, and neons, and often even the pub's or restaurant's entire furnishings. Thus, unlike in North America, when you order a beer, you can rarely choose the brand you will be served. Still, with such a great variety of beer styles, from the racy, edgy Pils to the mellow, malty Schwarbier (black lager), there is usually a beer for just about any mood and any occasion. On a hot summer afternoon, for example, the lazy quaffer may crave a Helles to keep his internal temperature in check, while on a wintry afternoon, he may crave a tankard of nourishing Doppelbock to warm his insides and to help him forget the frosty punishment from his long wait at the commuter bus stop. In Germany, brewers are much like great chefts. They emphasize technique as much as they do ingredients.

Restricted by the so-called Reinheitsgebot (purity law), which allows them to use only four ingredients in their beer  malt, hops, yeast, and water  they insist on working only with quality raw materials. The incredible variety of German beers, therefore, stems largely from technique in the service of a traditional style. At right is a complete list of the styles that you might encounter while traveling in Germany or while shopping for a German beer in North America. German Beer Styles | German Beer | German Food Guide Untitled Document German Beer Styles A beer style is basicly a type or variety of beer, and the range of beer varieties in Germany is huge: Alt, Bock, Dunkel, Export, Hell, Kölsch, Lager, Malzbier, Märzen, Pils, and Weizenbier, to name just a few. These brews differ in the ratio of ingredients, brewing temperature and technique, alcoholic content, aging time, color, and taste. Important German Beer Terms On the beer label, German brewers often use add an adjective to the beer name to highlight a unique characteristic of their beer. Here, we list some of those beer terms to help you choose the perfect beer.

Spezial Refers to a "special" beer. This could be a special seasonal beer or just simply one that the brewery considers particularly good. Edel Refers to beer that has been made with a superior variety of hops. The best varieties of hops are called "Edelhopfen," meaning superior or noble hops. Munich Helles Lager | BeerAdvocate Munich Helles Lager Description: When the golden and clean lagers of Plzen (Bohemia) became all the rage in the mid-1800's, München brewers feared that Germans would start drinking the Czech beer vs. their own. Munich Helles Lager was their answer to meet the demand. A bit more malty, they often share the same spicy hop characters of Czech Pils, but are a bit more subdued and in balance with malts. "Helles" is German for "bright." Average alcohol by volume (abv) range: 4.0-6.0% [ ?

] Bockbier BOCKBIER Bock, Starkbier ("strong beer"), Winterbock, Weihnachtsbock or Weihnachtsbier ("Christmas bock" or "Christmas beer") Pronunciation guide for English-speakers: "Bock-beer" Definition: Bockbiers rank among the heaviest and maltiest, yet smoothest, brews in the world. Like British barley wines, they are very rich and should be sipped, not guzzled. Traditionally, a standard Bockbier has no less than 6% alcohol by volume. Stronger Bockbiers, called Doppelbocks (literally "double Bocks") may have as much as 7%, while super-strong brews, called Eisbocks have at least 8 to 9%. But many Bockbiers are even stronger. Some may weigh in at a substantial 14%. To put these figures into perspective, the average German beer has an alcohol level of about 4.5 to 5.5%.

Related beer styles: Doppelbock , Eisbock , Maibock , Weizenbock , Weizendoppelbock , Weizeneisbock Bock  The Lager With a Kick In the foothills of the Bavarian Alps, December to May is the season for Starkbier (strong beer), those big, malty Bavarian brews that nourish body and soul. May the winds be a-hauling and the snows be a-drifting outside, life is good with a glass of Bockbier by your side, while you kick back in front of the fire place. Brewers in the south of Germany understand, of course, that the bone-chilling time of the year is just not right for quaffing beers. So they turn their attention to making hefty potions, ranging in strength anywhere from 6 to 12% or, on rare occasions, even more alcohol by volume. Making such mighty brews is not a job for the fainthearted or impatient brewers, because Bockbiers need to restto "lager"for weeks, even months, to bring out their mellow satisfying glow.

This means that, once the Oktoberfest oompah bands fall silent, there is no time to waste in the brew house. The new malt and the new hops from the new harvest have arrived at the brew yard, and it's time for some serious brewing. The winter brews need to be ready on the first day of Advent, which is the traditional start of Bavaria's outdoor Christmas markets. It is also the kick-off for winter-beer drinking. The brewers, therefore, must mash in their first Bockbier no later than the middle of October. The start of Bockbier-brewing also marks the beginning of the New Year for the German brew industry. The brewers' New Year's Day falls on October 1, not January 1, because this is the most practical time for a brewery to start a new fiscal year. By that date, all the malt and hops from the previous harvest have been turned into beer, and the new harvest has been reaped.

Tradition in Bavaria, where half of Germany's breweries are located, also plays a role, because, in Bavaria, between the middle of the 16th and the middle of the 19th century, brewing was outlawed during the hot days of summer, when infections in the brew house were not uncommon. Bavarian brewers simply put their mash rakes away in the spring, after first cranking out endless casks of Märzen-Oktoberfestbier, only to pick them up again in the fall to get straight on with Bockbier-mashing. What Is Bock? Bockbiers rank among the heaviest and maltiest, yet smoothest, brews in the world. Like barley wines, they should be sipped, not guzzled. Beer strength and maltiness increase simply by changing the malt-to-water ratio in the brewhouse in favor of the grain. Traditionally, a Bockbier has a minimum alcohol by volume content of about 6.5%.

Most "standard" Bocks do not exceed an alcohol level of 8%, but some Bockbiers, such as the hallowed Kulmbach EKU 28 weigh in at a substantial 13% alcohol by volume. The strongest Bockbier (and strongest commercial beer in general) ever made is called Utopias. It is a specialty produced not in the Old, but in the New World, by the Boston Beer Company (Samuel Adams). It has a stunning alcohol by volume of 24%! The bitterness of a Bockbier is very gentle and subdued. There is almost no hop aroma in the nose or in the finish. The standard Bockbier offered between Christmas and Easter is slightly dark, between dark copper and burnt amber in color. Some Bockbiers, however, are almost black, especially those offered around the winter solstice, while others, such as the Maibock or Helles Bock offered in late spring, are golden amber to almost blond. A Different Bock for Each Cold Season There are several traditional types of Bockbier, each with its typical color and strength, which seems to vary almost in rhythm with the season.

With the arrival of frost and the shortening of days in early December, the soul needs something more nourishing then a blond lager, especially after a frigid day of shopping for Christmas presents. Weihnachtsstarkbier (Christmas Bockbier), which is popular in the south of Germany, is often a darker version of the regular Bock. Sometimes it is also called a Dunkles or Dunkler Bock. In addition to the rich malty finish, these rewarding Yuletide brews have a slightly chocolatey taste from the addition of some roasted malts. By February-March, with winter dragging on and Ash Wednesday putting a somber stop to all the merriment of Fasching (the Bavarian Mardi Gras), it's time for some serious consolation: Out comes the Doppelbock. Initially, the monks made their beer only for their own consumption, but in 1780, they were granted a license to sell their strong brew commercially. As an escape from the rigors of the Lenten season, it seems, thousands of Munich residents nowadays gather annually in the Paulaner Beer Hall at the Nockherberg, around St.

Joseph's Day (March 19), to kick off two weeks of official Bockbier-drinking. The season's first cask of Paulaner Salvator Doppelbock is always tapped there by a celebrity, usually the mayor of Munich. Though lighter in color than the Christmas Bocks, Doppelbocks tend to be stronger, rarely less than 7% alcohol by volume. By May (Mai in German) still too cold for a picnic in the beer gardens the strength of the Bockbier starts to decline back to "normal" and the beer color gets lighter, almost to a fiery blond, perhaps in deference to the lengthening days. The Bockbier that's served during what Lerner and Loew's Lady Guinevere of Camelot called "the lusty month of May" is appropriately called Maibock or Helles (pale) Bock. It is getting close to the summer Helles in color, but in terms of strength, it is still a serious Bock. Bockbiers are not the only beers Germans drink during the cold stretch of the year, but their qualitative standing far outstrips their statistical, quantitative standing.

Even though Bockbiers account for less than 1% of Grmany's overall annual beer production of almost 23 million hectoliters (roughly 19.3 million U.S. barrels or 600 billion U.S gallons), Bockbiers are clearly winter's and spring's signature brews. Especially in Bavaria, brewers consider the seasonal roll-outs of their strong beerstheir Christmas Bockbiers, Lenten Bockbiers, and Maibocksthe highlights of the brewing year. Finally, a quick point of grammar: You may have seen the spelling of both Heller Bock and Helles Bock (or Dunkler Bock and Dunkles Bock). Either ending is correct, but the difference rests with the grammatical gender of the implied noun. The gender of beer (das Bier) is neuter. However, because the word Bock means ram or Billy goat in German, its gender can also be masculine (der Bock). Those who think of a strong Bavarian lager as a Pale or Dark Billy Goat can call it Heller/Dunkler Bock.

Those who consider Bock a shortened version of Bockbier (which it is), can call its Helles/Dunkles Bock(bier). Nomenclature of Bockbier Bockbiers vary greatly in color and strength, and many variations are brewed just for a particular season of the year. Some people consider the sub-categories of Bockbier separate styles, others consider them just variations on a single style. In this website, they are treated as separate styles. According to the German federal taxman, who levies charges on beer according to the percent of solids (mostly sugars) contained in the wort (unfermented beer), all Bockbiers are Starkbiers, that is, they have an "extract" value of more than 16%, which usually translates into an alcohol level by volume of at least 6%. But some Bockbier may have as much as 12 or 13% alcohol by volume, or more. Here is a list of conventional Bockbier types, in alphabetical order: Christmas Bock See "Weihnachtsbock." Doppelbock Literally "double bock," this beer is brewed from a relatively large proportion of grain to water.

It is extremely malty and generally ranges in alcohol by volume from 7 to 12 or 13%. Rare specialty Doppelbocks may even reach an alcohol level of 18 to 24%. Historically, the first Doppelbock was the Paulaner Salvator, which was introduced to the public in 1780. Subsequently, other breweries made Dopplebocks, too, and called them Salvator. But in 1896, Paulaner recorded "Salvator" as a registered trademark with the Imperial Patent Office in Berlin. After that, only the endings of German Doppelbock names are reminiscent of the originalas in Triumphator, Celebrator, and Maximator. Dunkelbock A regular Bockbier, but brewed with an addition of roasted malt for extra color. Eisbock A Doppelbock becomes an Eisbock in the lagering tank, if the temperature is dropped sufficiently to cause the water in the beer to freeze into a slush. Because alcohol freezes at a much lower temperature than water, it is possible to separate the liquid from the slush.

This reduces the amount of water in the beer and thus raises the concentration of alcohol  usually to about 10 to 12%. Because freezing takes out not only some of the water, but also most tannins (from grain husks) and bitter resins (from hops), Eisbock is particularly soft, smooth, and malty, almost like a malt candy. Eisbocks are best sipped slowly, by the fireside, as a desert beer, out of a cognac snifter. Fastenbock "Lenten bock" is a specialty Bockbier brewed only during Lent. Paulaner Salvator is the historical model for all Fastenbocks. Frühlingsbock "Springtime bock" is another name for a "Maibock." G'frornes Franconian vernacular for "a frozen thing." G'frornes is a type of Eisbock from the city of Kulmbach.

Originally, G'frornes was made by the Reichelbräu Brewery, which was taken over, in 1996, by the EKU Brewery, which, in turn, has since become part of the Kumbach AG brewery conglomerate. Heller Bock/Helles Bock See "Maibock." Maibock Literally, "May bock," a Bavarian specialty that is rarely brewed elsewhere in Germany. It is essentially the same as a Heller or Helles Bock (pale bock), or a Frühlingsbock (Springtime bock). Maibock is a pale version of the standard Bockbier. As the name implies, it is usually made as a seasonal special offered for the transition between "Starkbierzeit" (the strong-beer season of Lent, when the heaviest brews reach the markets) and the opening of the beer gardens in early summer, when the Helles makes its comeback in liter steins. Urbock "Ur" means original. Often referred to as a Bockbier from the city of Einbeck, where Bockbier was brewed at least since the middle of the 13th century ...

in those days invariably as an ale, not as a lager, as is common today. Weizenbock A Bockbier brewed with at least 50% malted wheat instead of 100% malted barley. While all barley-based Bockbiers are lagers, Weizenbocks, like all German wheat beers, are brewed with top-, rather than bottom-fermenting yeast. Tthat is, they are ales. Weizendoppelbock A super-strong wheat-based ale, Weizenbock is analogous to the barley-based Doppelbock lager. Weizeneisbock A Weizendoppelbock treated like a barley-based Eisbock. Perhaps the best-known Weizeneisbock is the Aventinus Weizeneisbock from the Schneider Brewery in Kehlheim, Bavaria. This Eisbock wheat ale has about 6% of its water content removed during freezing, for a finished beer with roughly 11% alcohol by volume. Weihnachtsbock "Christmas Bock," a Bockbier, usually made from dark malts, brewed for the Christmas season.

Winterbock A winter special often brewed at Doppelbock strength. A Bit of Bock History We now associate Bockbier mostly with the city of Munich, the capital of the State of Bavaria. The story of Bockbier, however, starts not in Bavaria, but in northern Germany, in the Lower-Saxon town of Einbeck in the middle of the 13th century. Einbeck was then an important member city of the Hanseatic League, an international trading empire comprising hundreds of powerful medieval merchants. Einbeck's specialty export within the League was a strong dark ale made from wheat and barley. Almost every inhabitant of Einbeck was directly or indirectly engaged in the brewing trade ... and, much to the chagrin of Munich's brewers, one of the greatest customers of Einbeck beer was the House of Wittelsbach, residents of Munich and the ruling family of Bavaria. Eventually, the Bavarian Dukes and their entourage quaffed so much of the Einbeck ale that their drinking habits became a noticeable factor in the budget of the Bavarian State. Beer imports had become a matter of Bavarian fiscal policy.

In 1590, to salvage the Bavarian money supply from leaking north, the ruler of the day, Duke Wilhelm V, had an Einbeck-like, strong, brown to red beer brewed in his own brewhouse in Landshut (50 miles northeast of Munich), which he hoped would recapture the market lost to the northern brewers. A year later, he completed another brewhouse for the new beer in the center of Munich, on the site of the now-famous Hofbräuhaus. Initially, Wilhelm's Einbeck beer replacement was sent only to members of the nobility, but by 1610, it was also delivered to the local innkeepers and private households. Instead of costing the crown money, beer was starting to make money for the state coffers. Wilhelm V's successor, Duke Maximilian I, went one step further. In 1612, he enticed an Einbeck brewmaster, Elias Pichler, to come to Munich as an employee of the Wittelsbachs and brew a beer even closer to the real thing.

Under Elias' guidance, and in accordance with prevailing Munich brewing practices, the famous Einbecker strong ale metamorphosed into a strong lager, the kind of Bockbier we know today. The first strong Munich lager brewed the "Einbeck way" was dispensed at the Hofbräuhaus in 1614. The Bavarian dialect soon mangled the name Einbeck to "ayn pock" and, eventually, to "ein Bock" (one Bock). And that's how the Bock got to Bavaria. Bockbier got its now-celebrated season as a result of what pious medieval brew monks did to the Pichler brew. The monks' religious regimen prescribed periodic bouts of fasting, when next to no solid food was allowed to pass their lips. The longest and most taxing of these periods of culinary abstinence was of course Lent, the 46 days between Ash Wednesday and Easter Sunday. Because the monks believed that liquids not only cleansed the body but also the soul, they would make plenty of liquid instead of solid bread from their grain, and drank it in copious quantities the more, the holier.

Because the monks were society's role models in those religious times, as did the monks so did the common folk...and that's how the Bock got its very own winter season in Bavaria. German Beer Institute Altbier | BeerAdvocate BeerAdvocate Altbier Description: A Düsseldorf specialty, an Altbier is a German style brown ale, the alt literally translates to "old" in German, and traditionally Altbiers are conditioned for a longer than normal periods of time. Other sources note that "alt" is derived from the Latin word "altus," which means "high" and refers to the rising yeast. Take your pick, but the extended conditioning mellows out the ale's fruitiness and produces an exceptionally smooth and delicate brew. The color ranges from amber to dark brown, medium in carbonation with a great balance between malt and hops. "Sticke" is a stronger version of an Altbier, thus a bit more malty and hoppy to boot. Average alcohol by volume (abv) range: 4.0-7.0% [ ? ] BJCP 2008 Style Guidelines - Category 05 5D. Eisbock 5A.

Maibock/Helles Bock Aroma: Moderate to strong malt aroma, often with a lightly toasted quality and low melanoidins. Moderately low to no noble hop aroma, often with a spicy quality. Clean. No diacetyl. Fruity esters should be low to none. Some alcohol may be noticeable. May have a light DMS aroma from Pils malt. Appearance: Deep gold to light amber in color. Lagering should provide good clarity. Large, creamy, persistent, white head. Flavor: The rich flavor of continental European pale malts dominates (Pils malt flavor with some toasty notes and/or melanoidins). Little to no caramelization. May have a light DMS flavor from Pils malt. Moderate to no noble hop flavor. May have a low spicy or peppery quality from hops and/or alcohol. Moderate hop bitterness (more so in the balance than in other bocks). Clean, with no fruity esters or diacetyl. Well-attenuated, not cloying, with a moderately dry finish that may taste of both malt and hops. Mouthfeel: Medium-bodied. Moderate to moderately high carbonation.

Smooth and clean with no harshness or astringency, despite the increased hop bitterness. Some alcohol warming may be present. Overall Impression: A relatively pale, strong, malty lager beer. Designed to walk a fine line between blandness and too much color. Hop character is generally more apparent than in other bocks. Comments: Can be thought of as either a pale version of a traditional bock, or a Munich helles brewed to bock strength. While quite malty, this beer typically has less dark and rich malt flavors than a traditional bock. May also be drier, hoppier, and more bitter than a traditional bock. The hops compensate for the lower level of melanoidins. There is some dispute whether Helles (ï¿½paleï¿½) Bock and Mai (ï¿½Mayï¿½) Bock are synonymous. Most agree that they are identical (as is the consensus for Mï¿½rzen and Oktoberfest), but some believe that Maibock is a ï¿½festï¿½ type beer hitting the upper limits of hopping and color for the range.

Any fruitiness is due to Munich and other specialty malts, not yeast-derived esters developed during fermentation. History: A fairly recent development in comparison to the other members of the bock family. The serving of Maibock is specifically associated with springtime and the month of May. Ingredients: Base of Pils and/or Vienna malt with some Munich malt to add character (although much less than in a traditional bock). No non-malt adjuncts. Noble hops. Soft water preferred so as to avoid harshness. Clean lager yeast. Decoction mash is typical, but boiling is less than in traditional bocks to restrain color development. Vital Statistics: SRM: 6 – 11 ABV: 6.3 – 7.4% Commercial Examples: Ayinger Maibock, Mahrï¿½s Bock, Hacker-Pschorr Hubertus Bock, Capital Maibock, Einbecker Mai-Urbock, Hofbrï¿½u Maibock, Victory St. Boisterous, Gordon Biersch Blonde Bock, Smuttynose Maibock Back to top 5B.

Traditional Bock Aroma: Strong malt aroma, often with moderate amounts of rich melanoidins and/or toasty overtones. Virtually no hop aroma. Some alcohol may be noticeable. Clean. No diacetyl. Low to no fruity esters. Appearance: Light copper to brown color, often with attractive garnet highlights. Lagering should provide good clarity despite the dark color. Large, creamy, persistent, off-white head. Flavor: Complex maltiness is dominated by the rich flavors of Munich and Vienna malts, which contribute melanoidins and toasty flavors. Some caramel notes may be present from decoction mashing and a long boil. Hop bitterness is generally only high enough to support the malt flavors, allowing a bit of sweetness to linger into the finish. Well-attenuated, not cloying. Clean, with no esters or diacetyl. No hop flavor. No roasted or burnt character. Mouthfeel: Medium to medium-full bodied. Moderate to moderately low carbonation. Some alcohol warmth may be found, but should never be hot. Smooth, without harshness or astringency. Overall Impression: A dark, strong, malty lager beer.

Comments: Decoction mashing and long boiling plays an important part of flavor development, as it enhances the caramel and melanoidin flavor aspects of the malt. Any fruitiness is due to Munich and other specialty malts, not yeast-derived esters developed during fermentation. History: Originated in the Northern German city of Einbeck, which was a brewing center and popular exporter in the days of the Hanseatic League (14th to 17th century). Recreated in Munich starting in the 17th century. The name ï¿½bockï¿½ is based on a corruption of the name ï¿½Einbeckï¿½ in the Bavarian dialect, and was thus only used after the beer came to Munich. ï¿½Bockï¿½ also means ï¿½billy-goatï¿½ in German, and is often used in logos and advertisements. Ingredients: Munich and Vienna malts, rarely a tiny bit of dark roasted malts for color adjustment, never any non-malt adjuncts. Continental European hop varieties are used. Clean lager yeast. Water hardness can vary, although moderately carbonate water is typical of Munich.

Vital Statistics: SRM: 14 – 22 ABV: 6.3 – 7.2% Commercial Examples: Einbecker Ur-Bock Dunkel, Pennsylvania Brewing St. Nick Bock, Aass Bock, Great Lakes Rockefeller Bock, Stegmaier Brewhouse Bock Back to top 5C. Doppelbock Aroma: Very strong maltiness. Darker versions will have significant melanoidins and often some toasty aromas. A light caramel flavor from a long boil is acceptable. Lighter versions will have a strong malt presence with some melanoidins and toasty notes. Virtually no hop aroma, although a light noble hop aroma is acceptable in pale versions. No diacetyl. A moderately low fruity aspect to the aroma often described as prune, plum or grape may be present (but is optional) in dark versions due to reactions between malt, the boil, and aging. A very slight chocolate-like aroma may be present in darker versions, but no roasted or burned aromatics should ever be present. Moderate alcohol aroma may be present. Appearance: Deep gold to dark brown in color. Darker versions often have ruby highlights. Lagering should provide good clarity.

Large, creamy, persistent head (color varies with base style: white for pale versions, off-white for dark varieties). Stronger versions might have impaired head retention, and can display noticeable legs. Flavor: Very rich and malty. Darker versions will have significant melanoidins and often some toasty flavors. Lighter versions will a strong malt flavor with some melanoidins and toasty notes. A very slight chocolate flavor is optional in darker versions, but should never be perceived as roasty or burnt. Clean lager flavor with no diacetyl. Some fruitiness (prune, plum or grape) is optional in darker versions. Invariably there will be an impression of alcoholic strength, but this should be smooth and warming rather than harsh or burning. Presence of higher alcohols (fusels) should be very low to none. Little to no hop flavor (more is acceptable in pale versions). Hop bitterness varies from moderate to moderately low but always allows malt to dominate the flavor. Most versions are fairly sweet, but should have an impression of attenuation. The sweetness comes from low hopping, not from incomplete fermentation. Paler versions generally have a drier finish. Mouthfeel: Medium-full to full body.

Moderate to moderately-low carbonation. Very smooth without harshness or astringency. Overall Impression: A very strong and rich lager. A bigger version of either a traditional bock or a helles bock. Comments: Most versions are dark colored and may display the caramelizing and melanoidin effect of decoction mashing, but excellent pale versions also exist. The pale versions will not have the same richness and darker malt flavors of the dark versions, and may be a bit drier, hoppier and more bitter. While most traditional examples are in the ranges cited, the style can be considered to have no upper limit for gravity, alcohol and bitterness (thus providing a home for very strong lagers). Any fruitiness is due to Munich and other specialty malts, not yeast-derived esters developed during fermentation. History: A Bavarian specialty first brewed in Munich by the monks of St. Francis of Paula. Historical versions were less well attenuated than modern interpretations, with consequently higher sweetness and lower alcohol levels (and hence was considered ï¿½liquid breadï¿½ by the monks). The term ï¿½doppel (double) bockï¿½ was coined by Munich consumers.

Many doppelbocks have names ending in ï¿½-ator,ï¿½ either as a tribute to the prototypical Salvator or to take advantage of the beerï¿½s popularity. Ingredients: Pils and/or Vienna malt for pale versions (with some Munich), Munich and Vienna malts for darker ones and occasionally a tiny bit of darker color malts (such as Carafa). Noble hops. Water hardness varies from soft to moderately carbonate. Clean lager yeast. Decoction mashing is traditional. Vital Statistics: SRM: 6 – 25 ABV: 7 – 10% Commercial Examples: Paulaner Salvator, Ayinger Celebrator, Weihenstephaner Korbinian, Andechser Doppelbock Dunkel, Spaten Optimator, Tucher Bajuvator, Weltenburger Kloster Asam-Bock, Capital Autumnal Fire, EKU 28, Eggenberg Urbock 23ï¿½, Bellï¿½s Consecrator, Moretti La Rossa, Samuel Adams Double Bock Back to top 5D.

Eisbock Aroma: Dominated by a balance of rich, intense malt and a definite alcohol presence. No hop aroma. No diacetyl. May have significant fruity esters, particularly those reminiscent of plum, prune or grape. Alcohol aromas should not be harsh or solventy. Appearance: Deep copper to dark brown in color, often with attractive ruby highlights. Lagering should provide good clarity. Head retention may be impaired by higher-than-average alcohol content and low carbonation. Off-white to deep ivory colored head. Pronounced legs are often evident. Flavor: Rich, sweet malt balanced by a significant alcohol presence. The malt can have melanoidins, toasty qualities, some caramel, and occasionally a slight chocolate flavor. No hop flavor. Hop bitterness just offsets the malt sweetness enough to avoid a cloying character. No diacetyl. May have significant fruity esters, particularly those reminiscent of plum, prune or grape. The alcohol should be smooth, not harsh or hot, and should help the hop bitterness balance the strong malt presence. The finish should be of malt and alcohol, and can have a certain dryness from the alcohol. It should not by sticky, syrupy or cloyingly sweet.

Clean, lager character. Mouthfeel: Full to very full bodied. Low carbonation. Significant alcohol warmth without sharp hotness. Very smooth without harsh edges from alcohol, bitterness, fusels, or other concentrated flavors. Overall Impression: An extremely strong, full and malty dark lager. Comments: Eisbocks are not simply stronger doppelbocks; the name refers to the process of freezing and concentrating the beer. Some doppelbocks are stronger than Eisbocks. Extended lagering is often needed post-freezing to smooth the alcohol and enhance the malt and alcohol balance. Any fruitiness is due to Munich and other specialty malts, not yeast-derived esters developed during fermentation. History: A traditional Kulmbach specialty brewed by freezing a doppelbock and removing the ice to concentrate the flavor and alcohol content (as well as any defects). Ingredients: Same as doppelbock. Commercial eisbocks are generally concentrated anywhere from 7% to 33% (by volume). Vital Statistics: 2004 BJCP Style Guidelines 5D. Eisbock 5A.

Maibock/Helles Bock Aroma: Moderate to strong malt aroma, often with a lightly toasted quality and low melanoidins. Moderately low to no noble hop aroma, often with a spicy quality. Clean. No diacetyl. Fruity esters should be low to none. Some alcohol may be noticeable. May have a light DMS aroma from pils malt. Appearance: Deep gold to light amber in color. Lagering should provide good clarity. Large, creamy, persistent, white head. Flavor: The rich flavor of continental European pale malts dominates (pils malt flavor with some toasty notes and/or melanoidins). Little to no caramelization. May have a light DMS flavor from pils malt. Moderate to no noble hop flavor. May have a low spicy or peppery quality from hops and/or alcohol. Moderate hop bitterness (more so in the balance than in other bocks). Clean, with no fruity esters or diacetyl. Well-attenuated, not cloying, with a moderately dry finish that may taste of both malt and hops. Mouthfeel: Medium-bodied. Moderate to moderately high carbonation.

Smooth and clean with no harshness or astringency, despite the increased hop bitterness. Some alcohol warming may be present. Overall Impression: A relatively pale, strong, malty lager beer. Designed to walk a fine line between blandness and too much color. Hop character is generally more apparent than in other bocks. History: A fairly recent development in comparison to the other members of the bock family. The serving of Maibock is specifically associated with springtime and the month of May. Comments: Can be thought of as either a pale version of a traditional bock, or a Munich helles brewed to bock strength. While quite malty, this beer typically has less dark and rich malt flavors than a traditional bock. May also be drier, hoppier, and more bitter than a traditional bock. The hops compensate for the lower level of melanoidins. There is some dispute whether Helles ("pale") Bock and Mai ("May") Bock are synonymous. Most agree that they are identical (as is the consensus for Märzen and Oktoberfest), but some believe that Maibock is a "fest" type beer hitting the upper limits of hopping and color for the range.

Any fruitiness is due to Munich and other specialty malts, not yeast-derived esters developed during fermentation. Ingredients: Base of pils and/or Vienna malt with some Munich malt to add character (although much less than in a traditional bock). No non-malt adjuncts. Noble hops. Soft water preferred so as to avoid harshness. Clean lager yeast. Decoction mash is typical, but boiling is less than in traditional bocks to restrain color development. Vital Statistics: 6 - 11 6.3 - 7.4% Commercial Examples: Ayinger Maibock, Hacker-Pschorr Hubertus Bock, Einbecker Mai-Urbock, Augustiner Hellerbock, Hofbräu Maibock, Capital Maibock, Victory St. Boisterous, Gordon Biersch Blonde Bock Return to top 5B. Traditional Bock Aroma: Strong malt aroma, often with moderate amounts of rich melanoidins and/or toasty overtones. Virtually no hop aroma. Some alcohol may be noticeable. Clean. No diacetyl. Low to no fruity esters. Appearance: Light copper to brown color, often with attractive garnet highlights.

Lagering should provide good clarity despite the dark color. Large, creamy, persistent, off-white head. Flavor: Complex maltiness is dominated by the rich flavors of Munich and Vienna malts, which contribute melanoidins and toasty flavors. Some caramel notes may be present from decoction mashing and a long boil. Hop bitterness is generally only high enough to support the malt flavors, allowing a bit of sweetness to linger into the finish. Well-attenuated, not cloying. Clean, with no esters or diacetyl. No hop flavor. No roasted or burnt character. Mouthfeel: Medium to medium-full bodied. Moderate to moderately low carbonation. Some alcohol warmth may be found, but should never be hot. Smooth, without harshness or astringency. Overall Impression: A dark, strong, malty lager beer. History: Originated in the Northern German city of Einbeck, which was a brewing center and popular exporter in the days of the Hanseatic League (14th to 17th century). Recreated in Munich starting in the 17th century.

The name "bock" is based on a corruption of the name "Einbeck" in the Bavarian dialect, and was thus only used after the beer came to Munich. "Bock" also means "billy-goat" in German, and is often used in logos and advertisements. Comments: Decoction mashing and long boiling plays an important part of flavor development, as it enhances the caramel and melanoidin flavor aspects of the malt. Any fruitiness is due to Munich and other specialty malts, not yeast-derived esters developed during fermentation. Ingredients: Munich and Vienna malts, rarely a tiny bit of dark roasted malts for color adjustment, never any non-malt adjuncts. Continental European hop varieties are used. Clean lager yeast. Water hardness can vary, although moderately carbonate water is typical of Munich. Vital Statistics: Return to top 5C. Doppelbock Aroma: Very strong maltiness. Darker versions will have significant melanoidins and often some toasty aromas. A light caramel flavor from a long boil is acceptable. Lighter versions will have a strong malt presence with some melanoidins and toasty notes.

Virtually no hop aroma, although a light noble hop aroma is acceptable in pale versions. No diacetyl. A moderately low fruity aspect to the aroma often described as prune, plum or grape may be present (but is optional) in dark versions due to reactions between malt, the boil, and aging. A very slight chocolate-like aroma may be present in darker versions, but no roasted or burned aromatics should ever be present. Moderate alcohol aroma may be present. Appearance: Deep gold to dark brown in color. Darker versions often have ruby highlights. Lagering should provide good clarity. Large, creamy, persistent head (color varies with base style: white for pale versions, off-white for dark varieties). Stronger versions might have impaired head retention, and can display noticeable legs. Flavor: Very rich and malty. Darker versions will have significant melanoidins and often some toasty flavors. Lighter versions will a strong malt flavor with some melanoidins and toasty notes. A very slight chocolate flavor is optional in darker versions, but should never be perceived as roasty or burnt. Clean lager flavor with no diacetyl. Some fruitiness (prune, plum or grape) is optional in darker versions.

Invariably there will be an impression of alcoholic strength, but this should be smooth and warming rather than harsh or burning. Presence of higher alcohols (fusels) should be very low to none. Little to no hop flavor (more is acceptable in pale versions). Hop bitterness varies from moderate to moderately low but always allows malt to dominate the flavor. Most versions are fairly sweet, but should have an impression of attenuation. The sweetness comes from low hopping, not from incomplete fermentation. Paler versions generally have a drier finish. Mouthfeel: Medium-full to full body. Moderate to moderately-low carbonation. Very smooth without harshness or astringency. Overall Impression: A very strong and rich lager. A bigger version of either a traditional bock or a helles bock. History: A Bavarian specialty first brewed in Munich by the monks of St. Francis of Paula. Historical versions were less well attenuated than modern interpretations, with consequently higher sweetness and lower alcohol levels (and hence was considered "liquid bread" by the monks). The term "doppel (double) bock" was coined by Munich consumers.

Many doppelbocks have names ending in "-ator," either as a tribute to the prototypical Salvator or to take advantage of the beer's popularity. Comments: Most versions are dark colored and may display the caramelizing and melanoidin effect of decoction mashing, but excellent pale versions also exist. The pale versions will not have the same richness and darker malt flavors of the dark versions, and may be a bit drier, hoppier and more bitter. While most traditional examples are in the ranges cited, the style can be considered to have no upper limit for gravity, alcohol and bitterness (thus providing a home for very strong lagers). Any fruitiness is due to Munich and other specialty malts, not yeast-derived esters developed during fermentation. Ingredients: Pils and/or Vienna malt for pale versions (with some Munich), Munich and Vienna malts for darker ones and occasionally a tiny bit of darker color malts (such as Carafa). Noble hops. Water hardness varies from soft to moderately carbonate. Clean lager yeast. Decoction mashing is traditional.

Vital Statistics: 6 - 25 7 - 10+% Commercial Examples: Paulaner Salvator, Ayinger Celebrator, Spaten Optimator, Tucher Bajuvator, Augustiner Maximator, Weihenstephaner Korbinian, Weltenburger Kloster Asam-Bock, EKU 28, Eggenberg Urbock 23°, Samichlaus, Bell's Consecrator, Moretti La Rossa Return to top 5D. Eisbock Aroma: Dominated by a balance of rich, intense malt and a definite alcohol presence. No hop aroma. No diacetyl. May have significant fruity esters, particularly those reminiscent of plum, prune or grape. Alcohol aromas should not be harsh or solventy. Appearance: Deep copper to dark brown in color, often with attractive ruby highlights. Lagering should provide good clarity. Head retention may be impaired by higher-than-average alcohol content and low carbonation. Pronounced legs are often evident. Flavor: Rich, sweet malt balanced by a significant alcohol presence. The malt can have melanoidins, toasty qualities, some caramel, and occasionally a slight chocolate flavor.

No hop flavor. Hop bitterness just offsets the malt sweetness enough to avoid a cloying character. No diacetyl. May have significant fruity esters, particularly those reminiscent of plum, prune or grape. The alcohol should be smooth, not harsh or hot, and should help the hop bitterness balance the strong malt presence. The finish should be of malt and alcohol, and can have a certain dryness from the alcohol. It should not by sticky, syrupy or cloyingly sweet. Clean, lager character. Mouthfeel: Full to very full bodied. Low carbonation. Significant alcohol warmth without sharp hotness. Very smooth without harsh edges from alcohol, bitterness, fusels, or other concentrated flavors. Overall Impression: An extremely strong, full and malty dark lager. History: A traditional Kulmbach specialty brewed by freezing a doppelbock and removing the ice to concentrate the flavor and alcohol content (as well as any defects). Comments: Eisbocks are not simply stronger doppelbocks; the name refers to the process of freezing and concentrating the beer. Some doppelbocks are stronger than Eisbocks.

Extended lagering is often needed post-freezing to smooth the alcohol and enhance the malt and alcohol balance. Any fruitiness is due to Munich and other specialty malts, not yeast-derived esters developed during fermentation. Ingredients: Same as doppelbock. Commercial eisbocks are generally concentrated anywhere from 7% to 33% (by volume). Vital Statistics:

Question: Alt, Bock, Dunkel and Helles are German varieties of what?
Answer: Beer