BJCP 2008 Style Guidelines

Vienna Lager

Moderately rich German malt aroma (of Vienna and/or Munich malt).
light toasted malt aroma may be present.
Similar, though less intense than Oktoberfest.
Clean lager character
no fruity esters or diacetyl
Noble hop aroma may be low to none
Caramel aroma is inappropriate. 

Light reddish amber to copper color
Bright clarity.
Large, off-white, persistent head. 

Soft, elegant malt complexity in the forefront
firm hop bitterness provides a balanced finish
Some toasted character from the use of Vienna malt.
No roasted or caramel flavor.
Fairly dry finish
malt and hop bitterness present in the aftertaste.
Noble hop flavor may be low to none. 

Medium-light to medium body
gentle creaminess.
Moderate carbonation.
Smooth.
Moderately crisp finish.
a bit of alcohol warming. 

soft, elegant maltiness
dries out in the finish
not sweet. 

The original amber lager
developed by Anton Dreher after the isolation of lager yeast.
Nearly extinct in its area of origin
style continues in Mexico where it was brought by Santiago Graf and other Austrian immigrant brewers in the late 1800s.
most modern examples use adjuncts which lessen the rich malt complexity
owes much to the method of malting (Vienna malt).
Lighter malt character overall than Oktoberfest
still decidedly balanced toward malt. 

American versions can be a bit stronger, drier and more bitter
European versions tend to be sweeter
Mexican amber and dark lagers used to be more authentic, but unfortunately are now more like sweet, adjunct-laden American Dark Lagers. 

Vienna malt
melanoidin-rich malt profile
only the finest quality malt
Continental hops (preferably noble varieties).
Moderately hard, carbonate-rich water.
some caramel malts and/or darker malts to add color and sweetness
caramel malts shouldn’t add significant aroma and flavor
dark malts shouldn’t provide roasted character.

IBUs: 18-30

SRM: 10-16

OG: 1.046-1.052

FG: 1.010-1.014

ABV: 4.5-5.5%

Great Lakes Eliot Ness (unusual in its 6.2% strength and 35 IBUs), Boulevard Bobs 47 Munich-Style Lager, Negra Modelo, Old Dominion Aviator Amber Lager, Gordon Biersch Vienna Lager, Capital Wisconsin Amber, Olde Saratoga Lager, Penn Pilsner 
brooklyn lager

Oktoberfest/Märzen 

Rich German malt (Vienna and/or Munich).
light to moderate toasted malt
Clean lager aroma
no fruity esters or diacetyl.
No hop aroma.
Caramel aroma is inappropriate. 

Dark gold to deep orange-red
Bright clarity
solid, off-white, foam stand. 

malty sweetness
moderately dry finish.
Distinctive and complex maltiness
includes a toasted aspect.
bitterness is moderate
low to none noble hop flavor 
Balance is toward malt
caramel or roasted flavors are inappropriate
Clean lager character
no diacetyl or fruity esters. 

Medium body
smooth, creamy texture
medium carbonation
Fully fermented
dry, not cloying, finish. 

Smooth, clean, and rich
depth of malt character.
one of the classic malty styles
soft, complex, and elegant
never cloying. 

credited to Gabriel Sedlmayr
an adaptation of the Vienna style developed by Anton Dreher around 1840
brewed in the spring
signaling the end of the traditional brewing season
stored in cold caves or cellars during summer
Served in autumn amidst traditional celebrations. 

Domestic German versions tend to be golden, like a strong Pils-dominated Helles.
Export German versions are typically orange-amber in color, and have a distinctive toasty malt character.
German beer tax law limits the OG of the style at 14°P since it is a vollbier
American versions can be stronger.
“Fest” type beers are special occasion beers that are usually stronger than their everyday counterparts. 

German Vienna malt backbone
some Munich malt, Pils malt
possibly some crystal malt.
finest quality two-row barley.
Continental hops, especially noble varieties
Somewhat alkaline water (up to 300 PPM)
significant carbonate content
decoction mash helps develop the rich malt profile. 

IBUs: 20-28

SRM: 7-14

OG: 1.050-1.057

FG: 1.012-1.016

ABV: 4.8-5.7%

Paulaner Oktoberfest, Ayinger Oktoberfest-Märzen, Hacker-Pschorr Original Oktoberfest, Hofbräu Oktoberfest, Victory Festbier, Great Lakes Oktoberfest, Spaten Oktoberfest, Capital Oktoberfest, Gordon Biersch Märzen, Goose Island Oktoberfest, Samuel Adams Oktoberfest (a bit unusual in its late hopping)
Les Trois Mousquetaires Oktoberfest, Half Pints Oktoberfest, New Glarus Staghorn Octoberfest, Brooklyn Octoberfest

Dark Lager

Dark American Lager 

Little to no malt aroma
Medium-low to no roast
low to none caramel malt aroma
none to light spicy or floral hop presence
low levels of yeast character (green apples, DMS, or fruitiness).
No diacetyl. 

Deep amber to dark brown
bright clarity and ruby highlights.
light tan Foam stand may not be long lasting

Moderately crisp
low to moderate sweetness.
Medium-low to no caramel and/or roasted malt flavors
may include hints of coffee, molasses or cocoa
none to low Hop flavor
low to medium Hop bitterness
No diacetyl.
very light fruitiness.
Burnt or strong roasted malt flavors are a defect. 

Light to somewhat medium body.
Smooth, although highly-carbonated beer. 

somewhat sweeter version of standard/premium lager
more body and flavor. 

A broad range of international lagers that are darker than pale, and not assertively bitter and/or roasted. 

Two- or six-row barley
corn or rice adjuncts.
someccaramel and darker malts.
Commercial versions may use coloring agents. 

IBUs: 8-20

SRM: 14-22