BJCP 2008 Style Guidelines

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

OG: 1.044-1.056

FG: 1.008-1.012

ABV: 4.2-6%

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
 

Munich Dunkel

4B

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.

Deep copper to dark brown
red or garnet tint.
Creamy, light to medium tan head
clear, although murky unfiltered versions exist. 

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. 

Medium to medium-full body
firm and dextrinous mouthfeel
not heavy or cloying.
Moderate carbonation.
light astringency
slight alcohol warming. 

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. 

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).