41: American Light 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.
Color SRM: 1.5-4
Alcohol by Weight: 2.8-3.5%
Category 42: American Lager/Pilsner
Light in body and color, American lagers are very clean and crisp
and aggressively carbonated. Flavor components should be 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.
Alcohol by Weight: 3.2-4.0%
Color SRM: 2-4
Category 43: American 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.
Alcohol by Weight: 3.6-4%
Color SRM: 2-6
Category 44: American Amber Lager
A. Subcategory: American-Style Amber Lager
American-style amber lagers are light amber to amber 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
Alcohol by Weight: 3.8–4.3%
Color SRM: 6–14
B. Subcategory: California Common Beer
California Common Beer is light amber to 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 and 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
Alcohol by Weight: 3.6–4.5%
Color SRM: 8-15
45: Bohemian 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.
Alcohol by Weight (Volume) 3.2%-4.0% (4.1%-5.1%)
Color SRM: 3-7
46: German Lager/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 drinker’s taste threshold. 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.
Alcohol by Weight (Volume) 3.6%-4.2% (4.6%-5.3%)
Color SRM: 3-4
47: Münchner 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.
Alcohol by Weight: 3.8-4.4%
Color SRM: 4-5.5
Category 48: Münchner Dunkel/Dark Larger
Subcategory: 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.
Alcohol by Weight: 3.8-4.2%
Color SRM: 15-20
Subcategory: 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. Its body is light. Non-malt adjuncts are often used, and hop rates are low. Hop bitterness, flavor, and aroma are low. Carbonation is high. Fruity esters, diacetyl, and chill haze should not be perceived.
Alcohol by Weight: 3.2-4.4%
Color SRM: 14-25
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.Category
Alcohol by Weight (Volume) 4.0%-4.7% (5.1%-6.0%)
Color SRM: 4-15
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.
Alcohol by Weight: 3-3.9%
Color SRM: 25-30
Category 51: Bock
Subcategory: German 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.
Alcohol by Weight: 5-6%
Color SRM: 20-30
Subcategory: German 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 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 may be
perceived at low levels. Diacetyl levels should be very low. Chill haze should
not be perceived.
Alcohol by Weight (Volume) 5.0%-6.4% (6.3%-8.1%)
Color SRM: 4-10
Category 52: Strong Bock
Subcategory: German Strong 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
Alcohol by Weight: 5.2-6.2%
Color SRM: 12-30
Subcategory: German Strong 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.
Alcohol by Weight: 6.8-11.3%
Color SRM: 18-50