Mass Domestic Light
Low in everything. Low maltines and low hoppyness and is very effervescent. Calories are typically cut by reducing alcohol.
Products: Coors Light, Keystone Light, Ambar Light
High End Light
Slightly more flavor (partially maltiness) and color.
Products: Samuel Adams Light
Mass Domestic Standard
Light in body with low aroma and flavor. High Adjunct content of rice and corn to lighten the body. Can be grainy and/or have a corn-like presence.
Products: Narragansett, Genesee, Old Milwaukee, Coors Banquet, Pabst Blue Ribbon, Schlitz Classic
Same as Mass Domestic but with typically fewer adjuncts. Rice is often substituted for corn. Scarcely any hop flavor.
Products: Coors Extra Gold
Adding additional enzyme to break down normally un-fermentable sugars and then allowing those sugars to be converted to alcohol. (Same idea for light and dry.)
Products: Olde English, Haiffeneffer, Crazy Stallion, Schlitz Malt, Dog Bite
The classic style is light to medium bodied because of extremely soft water found in Pilsen, CZ. Noticeable hop aroma from noble varieties. No definable esters present. Pilsner Urquell translates to “original source.”
Full bodied representation of Bohemian style Pilsner using Nobel Hops that are well balanced against the malt. The piney, citrus, floral quality of hops are evident as well as a slightly sweet to caramel to slightly roasted quality from the malt.
Products: Warsteiner, Brooklyn Pilsner, Wolters
Darker than ”pale lagers” with a hue anywhere from amber to copper. More fully flavored showing higher levels of malt and hops. These lagers tend to be produced by American Craft brewers who push the envelope in flavor.
Products: Samuel Adams Boston Lager, Brooklyn Lager, Elm City Lager
The city of Dortmund’s version of a pilsner. Brewed stronger with a fuller body and a touch of sweetness, it was embraced by laborers during the industrial revolution. They tend to be a shade darker and a touch happier than other pale lagers. It occupies the middle ground between malty Munich beers and hoppy pilsners. Export refers to being “exported” to the surrounding regions.
Malt kilned at a higher temperature provides the toasty flavor, aroma, and unique reddish hue. It has a soft maltiness of aroma and palate. Similar to Octoberfest but drier and more bitter with less sweet malt character.
Products:Dos Equis Amber
It’s an adaptation of the Vienna style. In the days before refrigeration, March was the last month of the year to brew so that the beer could lager in caves over the summer. Any beer left by September was consumed with ceremony. In 1810 the Bavarian heir Prince Ludwig married Princess Theresa having a big party and drinking this Vienna style lager. It is copper colored and all about the sweetness of the malt. Low hop levels.
Products: Samuel Adams Octoberfest, Brooklyn Oktoberfest Beer
Munich Dunkel (Dark)
Old style Munich beer (the forerunner of all the pale lagers of today). Dunkel means “dark.” It has a clean, toasted, chocolate or caramel and sometimes “bready” sweetness in aroma and flavor.
Products: Warsteiner Dunkel
Schwarzbier means Black beer.” Originally brewed in eastern Germany as an offshoot of the Munich style of beer, it is medium in body, has a malty aroma and typically features a bitter chocolate, roasted note and a rounded character. Hop accents are generally low. It is popular around Kulmbach, Germany.
Products: Samuel Adams Black Lager, Guinness Black Lager, Otter Creek Black Lager
Another off shoot of the Munich beer. “Smoke beer” – the barley is gets a smokey flavor by roasting it over a fire of beechwood. The profile is Octoberfest with an assertive smokey aroma and flavor. Also Bamburg beer.
Products: Otter Creek Hickory Switch Smoked Amber Ale
Credited to Einbeck, Germany (name shortened to Beck or with a Bavarian accent – Bock). German translation for Bock is goat. Full bodied, sweet with chocolate undertones. It is dark with just enough hops to balance the malt. No fruity esters present.
Products:Anchor Bock Beer, Samuel Adams Winter Lager, Narragansett Bock, Genesee Bock
Helles Bock (Maibock)
Helles means pale. Helles Bock is just like the bock but lighter in color from lighter roasted malts. Like a dark bock, it is full bodied, strong lager with a malty taste – round and soft on the pallet with a subtle hop character. Typically brewed for consumption in the spring.
Products: Sierra Nevada Pale Bock
A stronger (7-8% ABV) version of Bock with an intense malty sweetness. The original was brewed by Monks of St. Francis Paula – which became Paulaner Brewery. It was “liquid bread” for consumption during Lent. Higher alcohol with intense malty sweetness and aroma. It gets close to being a barley wine. Paulaner dopplebock was named “Salvator” in homage to the Savior and is generally released near Easter. Most double bocks continue with the tradition by ending their names in “ator.”
Products: Paulaner Salvator, Samuel Adams Double Bock
The strongest kind of Bock. An “ice” Bock – taking a regular bock and freezing out the water to concentrate the alcohol and increasing the sweetness and warmth.