BJCP 2008 Style Guidelines
Card set for studying the 2008 BJCP beer style guidelines.
Card set for studying the 2008 BJCP beer style guidelines.
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Cartes-fiches
Oktoberfest/Märzen History
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.
Oktoberfest/Märzen Comments
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.
Oktoberfest/Märzen Ingredients
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.
Oktoberfest/Märzen IBUs, SRM
IBUs: 20-28
SRM: 7-14
Oktoberfest/Märzen OG, FG, ABV
OG: 1.050-1.057
FG: 1.012-1.016
ABV: 4.8-5.7%
Oktoberfest/Märzen Commercial Examples
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
Category 4?
Dark Lager
4A?
Dark American Lager
Dark American Lager Aroma
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.
Dark American Lager Appearance
Deep amber to dark brown
bright clarity and ruby highlights.
light tan Foam stand may not be long lasting
Dark American Lager Flavor
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.
Dark American Lager Mouthfeel
Light to somewhat medium body.
Smooth, although highly-carbonated beer.
Dark American Lager Overall
somewhat sweeter version of standard/premium lager
more body and flavor.
Dark American Lager Comments
A broad range of international lagers that are darker than pale, and not assertively bitter and/or roasted.
Dark American Lager Ingredients
Two- or six-row barley
corn or rice adjuncts.
someccaramel and darker malts.
Commercial versions may use coloring agents.
Dark American Lager IBUs, SRM
IBUs: 8-20
SRM: 14-22
Dark American Lager OG, FG, ABV
OG: 1.044-1.056
FG: 1.008-1.012
ABV: 4.2-6%
Dark American Lager Commercial Examples
Dixie Blackened Voodoo, Shiner Bock, San Miguel Dark, Baltika #4, Beck's Dark, Saint Pauli Girl Dark, Warsteiner Dunkel, Heineken Dark Lager, Crystal Diplomat Dark Beer
4B?
Munich Dunkel
Munich Dunkel #?
4B
Munich Dunkel Aroma
Rich, Munich malt sweetness, like bread crusts (and sometimes toast.)
Hints of chocolate, nuts, caramel
No fruity esters or diacetyl
slight noble hop aroma is acceptable.
Munich Dunkel Appearance
Deep copper to dark brown
red or garnet tint.
Creamy, light to medium tan head
clear, although murky unfiltered versions exist.
Munich Dunkel Flavor
rich and complex Munich malt
melanoidins reminiscent of bread crusts.
moderately sweet
not overwhelming or cloying
Mild caramel, chocolate, toast or nuttiness
no Burnt or bitter flavors from roasted malts
no pronounced caramel flavors from crystal malt.
moderately low Hop bitterness
balance tipped firmly towards maltiness.
low to none Noble hop flavor
malty Aftertaste
hop bitterness in the medium-dry finish.
Clean lager character
no fruity esters or diacetyl.
Munich Dunkel Mouthfeel
Medium to medium-full body
firm and dextrinous mouthfeel
not heavy or cloying.
Moderate carbonation.
light astringency
slight alcohol warming.
Munich Dunkel Overall
Characterized by depth and complexity of Munich malt and the accompanying melanoidins. Rich Munich flavors, but not as intense as a bock or as roasted as a schwarzbier.
Munich Dunkel History
classic brown lager style of Munich
developed as a darker, malt-accented beer
because of the moderately carbonate water.
While originating in Munich, the style has become very popular throughout Bavaria (especially Franconia).
