Do you know your dunkels from you bocks? Do you want your Schwarzbier served kellerbier style? When should I start my Oktoberfest brewing? Do you want a lemon wedge with your weissbier? If you are not entirely sure what on earth I am on about please take time to enjoy this post is entirely devoted to some of the classic German beer styles and terminologies.
Kellerbier: The German equivalent of real ale. Kellerbiers are unfiltered version of house beers that are served fresh and cloudy. Tend to be more full-bodied than their filtered counterparts.
Munich Dunkel: A descendant of the red beer, this is the first lager style and it may date back to the 16th century. Complex malts balanced with a very subtle hop presence and bitter roastiness. Dunkel means dark.
Maibock or Heller Bock: Originated in Einbeck, which is located in Southern Germany. There are descriptions of bock beer dating back to 1613 as found in The Herbal Book of Johannes Theodorus. By the 18th century the style was widespread in Southern Germany. Bock beer is characterized as rich and malty with a mild bitter finish.
Dark (Dunkel) Bock: A secondary form of bock beer that was popularized more recently by American brewers and homebrewers. The dark bock is also heavy on the malts but adds a roasted element for increased bitterness and a cocoa (or coffee) like finish.
Eisbock: A bock brewed using a process similar to the creation of ice wine. Eisbocks have high alcohol content and are characterized by rich malts and fruitiness. Eis translates to ice.
Doppelbock: First created in 1629 by monastic brewers in Munich. The Doppelbock is rich with caramel malts, very little hop and a slight roastiness on the finish. Doppel is double.
German Schwarzbier: Germany’s darkest beer brewed with a technique called ‘satz’ mashing, which soaks the mash in cold water and then boils hops in the thin mash. Full on roastiness with lots of malt and scant hop bitterness. Schwarz means black.
German Pilsner: Originated in Northen Germany and based on the popular Czech pilsner. The German Pilsner is crisp, malty and balanced with herbal hops. The Munich version of the Czech pilsner is known as Munchener Helles.
Dortmunder Export: A pale lager designed for export and brewed in Dortmund, Germany. This beer marks the shift towards industrialized brewing. Dortmunder is well-balanced, clean with mild hoppiness and caramel malts.
Oktoberfest: This term only applies to certain beers made in Munich proper. Generally this style of ale is brewed in March (Marzen). Flavour is marked by caramel malts, little to no hops and hints of toastiness. This style has been evolving to become paler and drier.
Dusseldorfer Altbier: Descends from a well-established tradition of brown top-fermented beers. Altbier is characterized by toffee malts, lots of herbal hops and a dry bitter finish. Alt translates to old.
Weissbier/Hefeweizen: A regional speciality of Bavaria in the 16th century. Brewed from wheat, the weissbier is creamy, highly carbonated, cloudy and fruity/spicy on the nose. Weiss means white, hefe is yeast and weizen translates to wheat. Variations include the Bavarian Dunkel Weizen, Weizenbock and Berliner Weiss.
Roggenbier: German beer brewed with rye that originated in Regensburg, Bavaria. This beer is grainy with a spicy rye flavour, moderate bitterness and even tartness. Roggen is rye.
Kolsch: Brewed exclusively in Cologne (Koln) following particular guidelines (North America appears to be exempt from this strict set of conditions). Kolsch beers are crisp and clean with fresh malt, fruit notes and subtle hop.
*Thanks to Randy Mosher’s (2009) Tasting Beer and the BJCP Style Guidelines (2008) for historical information and tasting notes.