BJCP 2008 Style Guidelines

Very pale gold to deep burnished gold

brilliant to very clear

dense, long-lasting, creamy white head.

Rich maltiness

pronounced rounded bitterness

spicy Saaz hops

Some diacetyl is acceptable

Bitterness is never harsh, does not linger

aftertaste is balanced

Clean, no fruity esters.

Medium-bodied

diacetyl may make it seem medium-full

medium carbonation.

Crisp

complex yet refreshing.

rich, malt character

soft, rounded hop profile

Dextrins provide additional body

diacetyl enhances the perception of a fuller palate.

First brewed in 1842, this style was the original clear, light-colored beer.

Soft, low mineral, low sulfate, water

Saaz hops

Moravian malted pils barley (90%)

carapils/dextine malt (10%)

Czech pilsner lager yeast.

low ferment temp (50F/10C)

4 weeks lagering

IBUs: 35-45
SRM: 3.5-6

OG: 1.044-1.056
FG: 1.013-1.017

ABV: 4.2-5.4%

Pilsner Urquell, Krušovice Imperial 12°,  Budweiser Budvar (Czechvar in the US), Czech Rebel, Staropramen, Gambrinus Pilsner, Zlaty Bazant Golden Pheasant, Dock Street Bohemian Pilsner

Classic American Pilsner   

Low to medium grainy, corn-like or sweet maltiness (although rice-based beers are more neutral). Medium to moderately high hop aroma noble hops. Clean lager character no fruitiness or diacetyl. Some DMS is acceptable.   

Yellow to deep gold long lasting large white head. Bright clarity.

Moderate to moderately high maltiness  lighter in intensity due to the use of up to 30% flaked maize (corn) or rice  Slight grainy, corn-like sweetness substantial offsetting hop bitterness. Rice-based versions are crisper, drier Medium to high hop flavor from noble hops (either late addition or  first-wort hopped). Medium to high hop bitterness, not coarse or harsh No fruitiness or diacetyl.  Should be smooth and well-lagered.   

Medium body rich, creamy mouthfeel. Medium to high carbonation levels.   

substantial
native American grains and hops
Refreshing
malt and hops that stand out compared to other modern American light  lagers
Maize lends grainy sweetness
Rice contributes a crisper, more neutral character.   

brewed in the USA by immigrant German brewers worked with ingredients native to America to create a unique Pilsner. died out after Prohibition but was resurrected as a homebrewed style  

The classic American Pilsner was brewed both pre-Prohibition and post-Prohibition with some differences. OGs of 1.050-1.060 would have been appropriate for pre-Prohibition beers while gravities dropped to 1.044-1.048 after Prohibition. Corresponding IBUs dropped from a pre-Prohibition level of 30-40 to 25-30 after Prohibition. 

fresh Six-row barley
20-30% flaked maize to dilute the excessive protein levels.
Native American hops (Clusters), traditional continental noble hops, or modern noble crosses (Ultra, Liberty, Crystal) are appropriate.
Modern American hops such as Cascade are inappropriate.
Water with a high mineral content can lead to an inappropriate coarseness in flavor and harshness in aftertaste. 

IBU: 25-40
SRM: 3-6

OG: 1.044-1.060
FG: 1.010-1.015
ABV: 4.5-6

none. brewpubs only.

Light Lager

Pilsner

European Amber Lager

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