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test.xml
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<?xml version="1.0" encoding="UTF-8"?>
<!DOCTYPE styleguide SYSTEM "styleguide.dtd">
<!--
Revision 3: 28 Jan 2006 paul sorenson (http://brewiki.org):
- more utf8 encodings fixed: é in Ambrée, ô in Fantôme, é Cuvée Renée,
Bénite, ç Curaçao
- Changed '&' to 'and' for compatibility with LaTeX output (PDF).
Revision 2: 27 Aug 2005. Changes by paul sorenson (http://brewiki.org):
- Removed extraneous control characters.
- Fixed up broken utf-8 encodings (eg Märzen, Bière).
Revision: 1; 2004-09-02
****** BEGIN LICENSE BLOCK ******
*
* The contents of this file are Copyright (C) 2004 BJCP.org and
* the original authors. All rights reserved.
*
* The initial developer of the code is:
* Christopher Cook (http://www.intraplanar.net/)
*
* Contributor(s):
* Mike Charlton <[email protected]>
*
* Original document location:
* http://www.bjcp.org/styles04/xml/styleguide.xml
*
* This file may be freely distributed ONLY in an UNMODIFED form and ONLY
* when accompanied by the original UNMODIFIED supporting document(s)
* (styleguide.dtd and/or styleguide.xsd). If modifications to the
* content/data are made, those modifications MUST be sent to the BJCP
* competition director <[email protected]>. If modifications are
* made to the code (xml schema, entities, etc.), those modifications MAY
* be sent to the BJCP
* communication director <[email protected]>.
*
****** END LICENSE BLOCK ******
--><styleguide>
<class type="beer">
<category id="1">
<revision number="1">
2004-A</revision>
<name>
Light Lager</name>
<subcategory id="1A">
<name>
Lite American Lager</name>
<aroma>
Little to no malt aroma, although it can be grainy, sweet or corn-like if present. Hop aroma may range from none to a light, spicy or floral hop presence. Low levels of yeast character (green apples,<abbr title="dimethyl sulfide">
DMS</abbr>
, or fruitiness) are optional but acceptable. No diacetyl.</aroma>
<appearance>
Very pale straw to medium yellow color. White, frothy head seldom persists. Very clear.<abbr title="dimethyl sulfide">
DMS</abbr>
, or fruitiness) are optional but acceptable. No diacetyl.</appearance>
<flavor>
Crisp and dry flavor with some low levels of sweetness. Hop flavor ranges from none to low levels. Hop bitterness at low level. Balance may vary from slightly malty to slightly bitter, but is relatively close to even. High levels of carbonation may provide a slight acidity or dry "sting" No diacetyl. No fruitiness.</flavor>
<mouthfeel>
Very light body from use of a high percentage of adjuncts such as rice or corn. Very highly carbonated with slight carbonic bite on the tongue. May seem watery.</mouthfeel>
<impression>
Very refreshing and thirst quenching.</impression>
<comments>
A lower gravity and lower calorie beer than standard international lagers. Strong flavors are a fault. Designed to appeal to the broadest range of the general public as possible.</comments>
<ingredients>
Two- or six-row barley with high percentage (up to 40%) of rice or corn as adjuncts.</ingredients>
<stats>
<og flexible="false">
<low>
1.030</low>
<high>
1.040</high>
</og>
<fg flexible="false">
<low>0.998</low>
<high>1.008</high>
</fg>
<ibu flexible="false">
<low>
8</low>
<high>
12</high>
</ibu>
<srm flexible="false">
<low>
2</low>
<high>
3</high>
</srm>
<abv flexible="false">
<low>
3.2</low>
<high>
4.2</high>
</abv>
</stats>
<examples>
Miller Lite, Bud Light, Coors Light, Amstel Light</examples>
</subcategory>
<subcategory id="1B">
<name>
Standard American Lager</name>
<aroma>
Little to no malt aroma, although it can be grainy, sweet or corn-like if present. Hop aroma may range from none to a light, spicy or floral hop presence. Low levels of yeast character (green apples,<abbr title="dimethyl sulfide">
DMS</abbr>
, or fruitiness) are optional but acceptable. No diacetyl.</aroma>
<appearance>
Very pale straw to medium yellow color. White, frothy head seldom persists. Very clear.</appearance>
<flavor>
Crisp and dry flavor with some low levels of sweetness. Hop flavor ranges from none to low levels. Hop bitterness at low to medium-low level. Balance may vary from slightly malty to slightly bitter, but is relatively close to even. High levels of carbonation may provide a slight acidity or dry "sting." No diacetyl. No fruitiness.</flavor>
<mouthfeel>
Light body from use of a high percentage of adjuncts such as rice or corn. Very highly carbonated with slight carbonic bite on the tongue.</mouthfeel>
<impression>
Very refreshing and thirst quenching.</impression>
<comments>
Strong flavors are a fault. An international style including the standard mass-market lager from most countries.</comments>
<ingredients>
Two- or six-row barley with high percentage (up to 40%) of rice or corn as adjuncts.</ingredients>
<stats>
<og flexible="false">
<low>
1.040</low>
<high>
1.050</high>
</og>
<fg flexible="false">
<low>
1.004</low>
<high>
1.010</high>
</fg>
<ibu flexible="false">
<low>
8</low>
<high>
15</high>
</ibu>
<srm flexible="false">
<low>
2</low>
<high>
4</high>
</srm>
<abv flexible="false">
<low>
4.2</low>
<high>
5.1</high>
</abv>
</stats>
<examples>
Miller High Life, Budweiser, Kirin Lager, Molson Golden, Corona Extra, Foster's Lager</examples>
</subcategory>
<subcategory id="1C">
<name>
Premium American Lager</name>
<aroma>
Low to medium-low malt aroma, which can be grainy, sweet or corn-like. Hop aroma may range from very low to a medium-low, spicy or floral hop presence. Low levels of yeast character (green apples,<abbr title="dimethyl sulfide">
DMS</abbr>
, or fruitiness) are optional but acceptable. No diacetyl.</aroma>
<appearance>
Pale straw to gold color. White, frothy head may not be long lasting. Very clear.</appearance>
<flavor>
Crisp and dry flavor with some low levels of sweetness. Hop flavor ranges from none to low levels. Hop bitterness at low to medium level. Balance may vary from slightly malty to slightly bitter, but is relatively close to even. High levels of carbonation may provide a slight acidity or dry "sting." No diacetyl. No fruitiness.</flavor>
<mouthfeel>
Medium-light body from use of adjuncts such as rice or corn. Highly carbonated with slight carbonic bite on the tongue.</mouthfeel>
<impression>
Refreshing and thirst quenching, although generally more filling than standard/lite versions.</impression>
<comments>
Premium beers tend to have fewer adjuncts than standard/lite lagers, and can be all-malt. Strong flavors are a fault, but premium lagers have more flavor than standard/lite lagers. A broad category of international mass-market lagers ranging from up-scale American lagers to the typical "import" or "green bottle" international beers found in America.</comments>
<ingredients>
Two- or six-row barley with up to 25% rice or corn as adjuncts.</ingredients>
<stats>
<og flexible="false">
<low>
1.046</low>
<high>
1.056</high>
</og>
<fg flexible="false">
<low>
1.008</low>
<high>
1.012</high>
</fg>
<ibu flexible="false">
<low>
15</low>
<high>
25</high>
</ibu>
<srm flexible="false">
<low>
2</low>
<high>
6</high>
</srm>
<abv flexible="false">
<low>
4.7</low>
<high>
6</high>
</abv>
</stats>
<examples>
Miller Genuine Draft, Michelob, Coors Extra Gold, Heineken, Beck's, Stella Artois, Singha</examples>
</subcategory>
<subcategory id="1D">
<name>
Munich Helles</name>
<aroma>
Grain and sweet, clean malt aromas predominate. May also have a very light noble hop aroma, and a low background note of<abbr title="dimethyl sulfide">
DMS</abbr>
(from pils malt). No esters or diacetyl.</aroma>
<appearance>
Medium yellow to pale gold, clear, with a creamy white head.</appearance>
<flavor>
Slightly sweet, malty profile. Grain and malt flavors predominate, with a low to medium-low hop bitterness that partially offsets the malty palate. Very slight hop flavor acceptable. Finish and aftertaste remain malty. Clean, no fruity esters, no diacetyl.</flavor>
<mouthfeel>
Medium body, medium carbonation, smooth maltiness with no trace of astringency.</mouthfeel>
<impression>
Malty but fully attenuated.</impression>
<history>
Created in Munich in 1895 at the Spaten brewery by Gabriel Sedlmayr to compete with Pilsner-style beers.</history>
<comments>
Unlike Pilsner but like its cousin, Munich Dunkel, Helles is a malt-accentuated beer that is not overly sweet, but rather focuses on malt flavor with underlying hop bitterness in a supporting role.</comments>
<ingredients>
Moderate carbonate water, Pilsner malt, German noble hop varieties.</ingredients>
<stats>
<og flexible="false">
<low>
1.045</low>
<high>
1.051</high>
</og>
<fg flexible="false">
<low>
1.008</low>
<high>
1.012</high>
</fg>
<ibu flexible="false">
<low>
16</low>
<high>
22</high>
</ibu>
<srm flexible="false">
<low>
3</low>
<high>
5</high>
</srm>
<abv flexible="false">
<low>
4.7</low>
<high>
5.4</high>
</abv>
</stats>
<examples>
Hacker-Pschorr Münchner Helles, Paulaner Premium Lager, Spaten Premium Lager, Andechser Hell, Augustiner Lagerbier Hell, Weihenstephaner Original, Stoudt's Gold Lager</examples>
</subcategory>
<subcategory id="1E">
<name>
Dortmunder Export</name>
<aroma>
Low to medium noble (German or Czech) hop aroma. Moderate malt aroma; can be grainy to somewhat sweet. May have an initial sulfury aroma (from water and/or yeast) and a low background note of<abbr title="dimethyl sulfide">
DMS</abbr>
(from pils malt). No diacetyl.</aroma>
<appearance>
Light gold to deep gold, clear with a persistent white head.</appearance>
<flavor>
Neither malt nor hops dominate, but both are in good balance with a touch of sweetness, providing a smooth yet crisply refreshing beer. Balance continues through the finish and the hop bitterness lingers in aftertaste (although some examples may finish slightly sweet). Clean, no fruity esters, no diacetyl. Some mineral character might be noted from the water.</flavor>
<mouthfeel>
Medium body, medium carbonation.</mouthfeel>
<impression>
Balance is the hallmark of this style. It has the malt profile of a Helles, the hop character of a Pils, and is slightly stronger than both. Hard, minerally water can often be tasted.</impression>
<history>
A style indigenous to the Dortmund industrial region, Dortmunder has been on the decline in Germany in recent years.</history>
<comments>
Brewed to a slightly higher starting gravity than other light lagers, providing a firm malty body and underlying maltiness to complement the sulfate-accentuated hop bitterness. The term "Export" is a beer strength category under German beer tax law, and is not strictly synonymous with the "Dortmunder" style. Beer from other cities or regions can be brewed to Export strength, and labeled as such.</comments>
<ingredients>
Minerally water with high levels of sulfates, carbonates and chlorides, German or Czech noble hops, Pilsner malt, German lager yeast.</ingredients>
<stats>
<og flexible="false">
<low>
1.048</low>
<high>
1.056</high>
</og>
<fg flexible="false">
<low>
1.010</low>
<high>
1.015</high>
</fg>
<ibu flexible="false">
<low>
23</low>
<high>
30</high>
</ibu>
<srm flexible="false">
<low>
4</low>
<high>
6</high>
</srm>
<abv flexible="false">
<low>
4.8</low>
<high>
6</high>
</abv>
</stats>
<examples>
DAB Export, Dortmunder Union Export, Dortmunder Kronen, Ayinger Jahrhundert, Great Lakes Dortmunder Gold, Saratoga Lager, Dominion Lager, Gordon Biersch Golden Export</examples>
</subcategory>
</category>
<category id="2">
<revision number="1">
2004-A</revision>
<name>
Pilsner</name>
<subcategory id="2A">
<name>
German Pilsner (Pils)</name>
<aroma>
Typically features a light grainy malt character (sometimes Graham cracker-like) and distinctive flowery or spicy noble hops. Clean, no fruity esters, no diacetyl. May have an initial sulfury aroma (from water and/or yeast) and a low background note of<abbr title="dimethyl sulfide">
DMS</abbr>
(from pils malt).</aroma>
<appearance>
Straw to light gold, brilliant to very clear, with a creamy, long-lasting white head.</appearance>
<flavor>
Crisp and bitter, with a dry to medium-dry finish. Moderate to moderately-low yet well attenuated maltiness, although some grainy flavors and slight malt sweetness are acceptable. Hop bitterness dominates taste and continues through the finish and lingers into the aftertaste. Hop flavor can range from low to high but should only be derived from German noble hops. Clean, no fruity esters, no diacetyl.</flavor>
<mouthfeel>
Medium-light body, medium to high carbonation.</mouthfeel>
<impression>
Crisp, clean, refreshing beer that prominently features noble German hop bitterness accentuated by sulfates in the water.</impression>
<history>
A copy of Bohemian Pilsener adapted to brewing conditions in Germany.</history>
<comments>
Drier and crisper than a Bohemian Pilsener with a bitterness that tends to linger more in the aftertaste due to higher attenuation and higher-sulfate water. Lighter in body and color, and with higher carbonation than a Bohemian Pilsener. Modern examples of German pilsners tend to become paler in color, drier in finish, and more bitter as you move from South to North in Germany.</comments>
<ingredients>
Pilsner malt, German hop varieties (especially noble varieties such as Hallertauer, Tettnanger and Spalt for taste and aroma), medium sulfate water, German lager yeast.</ingredients>
<stats>
<og flexible="false">
<low>
1.044</low>
<high>
1.050</high>
</og>
<fg flexible="false">
<low>
1.008</low>
<high>
1.013</high>
</fg>
<ibu flexible="false">
<low>
25</low>
<high>
45</high>
</ibu>
<srm flexible="false">
<low>
2</low>
<high>
5</high>
</srm>
<abv flexible="false">
<low>
4.4</low>
<high>
5.2</high>
</abv>
</stats>
<examples>
Bitburger, Warsteiner, König Pilsener, Jever Pils, Holsten Pils, Spaten Pils, Victory Prima Pils, Brooklyn Pilsner</examples>
</subcategory>
<subcategory id="2B">
<name>
Bohemian Pilsener</name>
<aroma>
Rich with complex malt and a spicy, floral Saaz hop bouquet. Some diacetyl is acceptable, but need not be present. Otherwise clean, with no fruity esters.</aroma>
<appearance>
Very pale gold to deep burnished gold, brilliant to very clear, with a dense, long-lasting, creamy white head.</appearance>
<flavor>
Rich, complex maltiness combined with a pronounced yet soft and rounded bitterness and flavor from Saaz hops. Some diacetyl is acceptable, but need not be present. Bitterness is prominent but never harsh, and does not linger. The aftertaste is balanced between malt and hops. Clean, no fruity esters.</flavor>
<mouthfeel>
Medium-bodied (although diacetyl, if present, may make it seem medium-full), medium carbonation.</mouthfeel>
<impression>
Crisp, complex and well-rounded yet refreshing.</impression>
<history>
First brewed in 1842, this style was the original clear, light-colored beer.</history>
<comments>
Uses Moravian malted barley and a decoction mash for rich, malt character. Saaz hops and low sulfate, low carbonate water provide a distinctively soft, rounded hop profile. Traditional yeast sometimes can provide a background diacetyl note. Dextrins provide additional body, and diacetyl enhances the perception of a fuller palate.</comments>
<ingredients>
Soft water with low mineral content, Saaz hops, Moravian malted barley, Czech lager yeast.</ingredients>
<stats>
<og flexible="false">
<low>
1.044</low>
<high>
1.056</high>
</og>
<fg flexible="false">
<low>
1.013</low>
<high>
1.017</high>
</fg>
<ibu flexible="false">
<low>
35</low>
<high>
45</high>
</ibu>
<srm flexible="false">
<low>
3.5</low>
<high>
6</high>
</srm>
<abv flexible="false">
<low>
4.2</low>
<high>
5.4</high>
</abv>
</stats>
<examples>
Pilsner Urquell, Budweiser Budvar (Czechvar in the US), Czech Rebel, Staropramen, Gambrinus Pilsner, Dock Street Bohemian Pilsner</examples>
</subcategory>
<subcategory id="2C">
<name>
Classic American Pilsner</name>
<aroma>
Low to medium grainy, corn-like or sweet maltiness may be evident (although rice-based beers are more neutral). Medium to moderately high hop aroma, often classic noble hops. Clean lager character, with no fruitiness or diacetyl. Some<abbr title="dimethyl sulfide">
DMS</abbr>
is acceptable.</aroma>
<appearance>
Yellow to deep gold color. Substantial, long lasting white head. Bright clarity.</appearance>
<flavor>
Moderate to moderately high maltiness similar in character to the Continental Pilsners but somewhat lighter in intensity due to the use of up to 30% flaked maize (corn) or rice used as an adjunct. Slight grainy, corn-like sweetness from the use of maize with substantial offsetting hop bitterness. Rice-based versions are crisper, drier, and often lack corn-like flavors. Medium to high hop flavor from noble hops (either late addition or first-wort hopped). Medium to high hop bitterness, which should not be coarse nor have a harsh aftertaste. No fruitiness or diacetyl. Should be smooth and well-lagered.</flavor>
<mouthfeel>
Medium body and rich, creamy mouthfeel. Medium to high carbonation levels.</mouthfeel>
<impression>
A substantial Pilsner that can stand up to the classic European Pilsners, but exhibiting the native American grains and hops available to German brewers who initially brewed it in the USA. Refreshing, but with the underlying malt and hops that stand out when compared to other modern American light lagers. Maize lends a distinctive grainy sweetness. Rice contributes a crisper, more neutral character.</impression>
<history>
A version of Pilsner brewed in the USA by immigrant German brewers who brought the process and yeast with them when they settled in America. They worked with the ingredients that were native to America to create a unique version of the original Pilsner. This style died out after Prohibition but was resurrected as a home-brewed style by advocates of the hobby.</history>
<comments>
The classic American Pilsner was brewed both pre-Prohibition and post-Prohibition with some differences.<abbr title="original gravity">
OG</abbr>
s of 1.050-1.060 would have been appropriate for pre-Prohibition beers while gravities dropped to 1.044-1.048 after Prohibition. Corresponding<abbr title="International Bittering Unit">
IBU</abbr>
s dropped from a pre-Prohibition level of 30-40 to 25-30 after Prohibition.</comments>
<ingredients>
Six-row barley with 20% to 30% flaked maize to dilute the excessive protein levels. Native American hops such as Clusters, traditional continental noble hops, or modern noble crosses (Ultra, Liberty,Crystal) are also 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.</ingredients>
<stats>
<og flexible="false">
<low>
1.044</low>
<high>
1.060</high>
</og>
<fg flexible="false">
<low>
1.010</low>
<high>
1.015</high>
</fg>
<ibu flexible="false">
<low>
25</low>
<high>
40</high>
</ibu>
<srm flexible="false">
<low>
3</low>
<high>
6</high>
</srm>
<abv flexible="false">
<low>
4.5</low>
<high>
6</high>
</abv>
</stats>
<examples>
Occasional brewpub and microbrewery specials</examples>
</subcategory>
</category>
<category id="3">
<revision number="1">
2004-A</revision>
<name>
European Amber Lager</name>
<subcategory id="3A">
<name>
Vienna Lager</name>
<aroma>
Moderately rich German malt aroma (of Vienna and/or Munich malt). A light toasted malt aroma may be present. Similar, though less intense than Oktoberfest. Clean lager character, with no fruity esters or diacetyl. Noble hop aroma may be low to none. Caramel aroma is inappropriate.</aroma>
<appearance>
Light reddish amber to copper color. Bright clarity. Large, off-white, persistent head.</appearance>
<flavor>
Soft, elegant malt complexity is in the forefront, with a firm enough hop bitterness to provide a balanced finish. Some toasted character from the use of Vienna malt. No roasted or caramel flavor. Fairly dry finish, with both malt and hop bitterness present in the aftertaste. Noble hop flavor may be low to none.</flavor>
<mouthfeel>
Medium-light to medium body, with a gentle creaminess. Moderate carbonation. Smooth. Moderately crisp finish. May have a bit of alcohol warming.</mouthfeel>
<impression>
Characterized by soft, elegant maltiness that dries out in the finish to avoid becoming sweet.</impression>
<history>
The original amber lager developed by Anton Dreher shortly after the isolation of lager yeast. Nearly extinct in its area of origin, the style continues in Mexico where it was brought by Santiago Graf and other Austrian immigrant brewers in the late 1800s. Regrettably, most modern examples use adjuncts which lessen the rich malt complexity characteristic of the best examples of this style. The style owes much of its character to the method of malting (Vienna malt). Lighter overall than Oktoberfest, yet still decidedly balanced toward malt.</history>
<comments>
American versions can be a bit stronger, drier and more bitter, while European versions tend to be sweeter. Many Mexican amber and dark lagers used to be more authentic, but unfortunately are now more like sweet, adjunct-laden American Dark Lagers.</comments>
<ingredients>
Vienna malt provides a lightly toasty and complex, melanoidin-rich malt profile. As with Oktoberfests, only the finest quality malt should be used, along with Continental hops (preferably noble varieties). Moderately hard, carbonate-rich water. Can use some caramel malts and/or darker malts to add color and sweetness, but caramel malts shouldn't add significant aroma and flavor and dark malts shouldn't provide any roasted character.</ingredients>
<stats>
<og flexible="false">
<low>
1.046</low>
<high>
1.052</high>
</og>
<fg flexible="false">
<low>
1.010</low>
<high>
1.014</high>
</fg>
<ibu flexible="false">
<low>
18</low>
<high>
30</high>
</ibu>
<srm flexible="false">
<low>
10</low>
<high>
16</high>
</srm>
<abv flexible="false">
<low>
4.5</low>
<high>
5.7</high>
</abv>
</stats>
<examples>
Great Lakes Eliot Ness (unusual in its 6.2% strength and 35<abbr title="International Bittering Unit">
IBU</abbr>
s), Gösser Dark, Noche Buena, Negra Modelo, Samuel Adams Vienna Style Lager, Old Dominion Aviator Amber Lager, Gordon Biersch Vienna Lager, Capital Wisconsin Amber</examples>
</subcategory>
<subcategory id="3B">
<name>
Oktoberfest/Märzen</name>
<aroma>
Rich German malt aroma (of Vienna and/or Munich malt). A light to moderate toasted malt aroma is often present. Clean lager aroma with no fruity esters or diacetyl. No hop aroma. Caramel aroma is inappropriate.</aroma>
<appearance>
Dark gold to deep orange-red color. Bright clarity, with solid foam stand.</appearance>
<flavor>
Initial malty sweetness, but finish is moderately dry. Distinctive and complex maltiness often includes a toasted aspect. Hop bitterness is moderate, and noble hop flavor is low to none. Balance is toward malt, though the finish is not sweet. Noticeable caramel or roasted flavors are inappropriate. Clean lager character with no diacetyl or fruity esters</flavor>
<mouthfeel>
Medium body, with a creamy texture and medium carbonation. Smooth. Fully fermented, without a cloying finish.</mouthfeel>
<impression>
Smooth, clean, and rather rich, with a depth of malt character. This is one of the classic malty styles, with a maltiness that is often described as soft, complex, and elegant but never cloying.</impression>
<history>
Origin is credited to Gabriel Sedlmayr, based on an adaptation of the Vienna style developed by Anton Dreher around 1840, shortly after lager yeast was first isolated. Typically brewed in the spring, signaling the end of the traditional brewing season and stored in cold caves or cellars during the warm summer months. Served in autumn amidst traditional celebrations.</history>
<comments>
Domestic German versions tend to be golden, like a strong Helles. Export German versions are typically orange-amber in color, and have a distinctive toasty malt character. German beer tax law limits the<abbr title="original gravity">
OG</abbr>
of the style at 14°P since it is a<span xml:lang="de" title="full beer">
vollbier</span>
, although American versions can be stronger. "Fest" type beers are special occasion beers that are usually stronger than their everyday counterparts.</comments>
<ingredients>
Grist varies, although German Vienna malt is often the backbone of the grain bill, with some Munich malt, Pils malt, and possibly some crystal malt. All malt should derive from the finest quality two-row barley. Continental hops, especially noble varieties, are most authentic. Somewhat alkaline water (up to 300<abbr title="parts per million">
PPM</abbr>
), with significant carbonate content is welcome. A decoction mash can help develop the rich malt profile.</ingredients>
<stats>
<og flexible="false">
<low>
1.050</low>
<high>
1.056</high>
</og>
<fg flexible="false">
<low>
1.012</low>
<high>
1.016</high>
</fg>
<ibu flexible="false">
<low>
20</low>
<high>
28</high>
</ibu>
<srm flexible="false">
<low>
7</low>
<high>
14</high>
</srm>
<abv flexible="false">
<low>
4.8</low>
<high>
5.7</high>
</abv>
</stats>
<examples>
Paulaner Oktoberfest, Hacker-Pschorr Original Oktoberfest, Ayinger Oktoberfest-Märzen, Hofbräu Oktoberfest, Spaten Oktoberfest, Eggenberger Märzen, Goose Island Oktoberfest, Capital Oktoberfest, Gordon Biersch Märzen, Samuel Adams Oktoberfest (a bit unusual in its late hopping)</examples>
</subcategory>
</category>
<category id="4">
<revision number="1">
2004-A</revision>
<name>
Dark Lager</name>
<subcategory id="4A">
<name>
Dark American Lager</name>
<aroma>
Little to no malt aroma. Medium-low to no roast and caramel malt aroma. Hop aroma may range from none to light spicy or floral hop presence. Hop aroma may range from none to light, spicy or floral hop presence. Can have low levels of yeast character (green apples,<abbr title="dimethyl sulfide">
DMS</abbr>
, or fruitiness). No diacetyl.</aroma>
<appearance>
Deep amber to dark brown with bright clarity and ruby highlights. Foam stand may not be long lasting, and is usually light tan in color.</appearance>
<flavor>
Moderately crisp with some low to moderate levels of sweetness. Medium-low to no caramel and/or roasted malt flavors (and may include hints of coffee, molasses or cocoa). Hop flavor ranges from none to low levels. Hop bitterness at low to medium levels. No diacetyl. May have a very light fruitiness. Burnt or moderately strong roasted malt flavors are a defect.</flavor>
<mouthfeel>
Light to somewhat medium body. Smooth, although a highly-carbonated beer.</mouthfeel>
<impression>
A somewhat sweeter version of standard/premium lager with a little more body and flavor.</impression>
<comments>
A broad range of international lagers that are darker than pale, and not assertively bitter and/or roasted.</comments>
<ingredients>
Two- or six-row barley, corn or rice as adjuncts. Light use of caramel and darker malts. May use coloring agents.</ingredients>
<stats>
<og flexible="false">
<low>
1.044</low>
<high>
1.056</high>
</og>
<fg flexible="false">
<low>
1.008</low>
<high>
1.012</high>
</fg>
<ibu flexible="false">
<low>
8</low>
<high>
20</high>
</ibu>
<srm flexible="false">
<low>
14</low>
<high>
22</high>
</srm>
<abv flexible="false">
<low>
4.2</low>
<high>
6</high>
</abv>
</stats>
<examples>
Dixie Blackened Voodoo, Shiner Bock, San Miguel Dark, Beck's Dark, Saint Pauli Girl Dark, Warsteiner Dunkel, Crystal Diplomat Dark Beer</examples>
</subcategory>
<subcategory id="4B">
<name>
Munich Dunkel</name>
<aroma>
Rich, Munich malt sweetness, like bread crusts (and sometimes toast.) Hints of chocolate, nuts, caramel, and/or toffee are also acceptable. No fruity esters or diacetyl should be detected, but a slight noble hop aroma is acceptable.</aroma>
<appearance>
Deep copper to dark brown, often with a red or garnet tint. Creamy, light to medium tan head. Usually clear, although murky unfiltered versions exist.</appearance>
<flavor>
Dominated by the rich and complex flavor of Munich malt, usually with melanoidins reminiscent of bread crusts. The taste can be moderately sweet, although it should not be overwhelming or cloying. Hints of caramel, chocolate, toast or nuttiness may be present in the background. Burnt or bitter flavors from roasted malts are inappropriate, as are pronounced caramel flavors from crystal malt. Hop bitterness is moderately low but perceptible, with the balance tipped firmly towards maltiness. Noble hop flavor is low to none. Aftertaste remains malty, although the hop bitterness may become more apparent in the medium-dry finish. Clean lager character with no fruity esters or diacetyl.</flavor>
<mouthfeel>
Medium to medium-full body, providing a firm and dextrinous mouthfeel without being heavy or cloying. Moderate carbonation. May have a light astringency and a slight alcohol warming.</mouthfeel>
<impression>
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<link>
<destination type="url" target="Category4.html#style4C"/>
<linkcaption>
schwarzbier</linkcaption>
</link>
.</impression>
<history>
The classic brown lager style of Munich which developed as a darker, malt-accented beer in part because of the moderately carbonate water.</history>
<comments>
Unfiltered versions from Germany can taste like liquid bread, with a yeasty, earthy richness not found in exported filtered dunkels.</comments>
<ingredients>
Grist is primarily made up of German Munich malt (up to 100% in some cases) with the remainder German Pilsner malt. Very small amounts of crystal malt can add dextrins and color but should not introduce excessive sweetness. Very slight additions of roasted malts (such as Carafa or chocolate) may be used to improve color but should not add any flavor. Noble German hop varieties and German lager yeast strains should be used. Moderately carbonate water. Often decoction mashed to enhance the malt flavors and create the depth of color.</ingredients>
<stats>
<og flexible="false">
<low>
1.048</low>
<high>
1.056</high>
</og>
<fg flexible="false">
<low>
1.010</low>
<high>
1.016</high>
</fg>
<ibu flexible="false">
<low>
18</low>
<high>
28</high>
</ibu>
<srm flexible="false">
<low>
14</low>
<high>
28</high>
</srm>
<abv flexible="false">
<low>
4.5</low>
<high>
5.6</high>
</abv>
</stats>
<examples>
Ayinger Altbairisch Dunkel, Hacker-Pschorr Alt Munich Dark, Paulaner Alt Münchner Dunkel, Weltenburger Kloster Barock-Dunkel, Penn Dark Lager, Capital Munich Dark, Harpoon Munich-type Dark Beer, Gordon Biersch Dunkels, Dinkel Acker Dark</examples>
</subcategory>
<subcategory id="4C">
<name>
Schwarzbier (Black Beer)</name>
<aroma>
Low to moderate malt, with low aromatic sweetness and/or hints of roast malt often apparent. The malt can be clean and neutral or rich and Munich-like, and may have a hint of caramel. The roast can be coffee-like but should never be burnt. A low noble hop aroma is optional. Clean lager yeast character (light sulfur possible) with no fruity esters or diacetyl.</aroma>
<appearance>
Medium to very dark brown in color, often with deep ruby to garnet highlights, yet almost never truly black. Very clear. Large, persistent, tan-colored head.</appearance>
<flavor>
Light to moderate malt flavor, which can have a clean, neutral character to a rich, sweet, Munich-like intensity. Light to moderate roasted malt flavors can give a bitter-chocolate palate that lasts into the finish, but which are never burnt. Medium-low to medium bitterness, which can last into the finish. Light to moderate noble hop flavor. Clean lager character with no fruity esters or diacetyl. Aftertaste tends to dry out slowly and linger, featuring hop bitterness with a complementary but subtle roastiness in the background. Some residual sweetness is acceptable but not required.</flavor>
<mouthfeel>
Medium-light to medium body. Moderate to moderately high carbonation. Smooth. No harshness or astringency, despite the use of dark, roasted malts.</mouthfeel>
<impression>
A dark German lager that balances roasted yet smooth malt flavors with moderate hop bitterness.</impression>
<history>
A regional specialty from southern Thuringen and northern Franconia in Germany, and probably a variant of the Munich Dunkel style.</history>
<comments>
In comparison with a Munich Dunkel, usually darker in color, drier on the palate and with a noticeable (but not high) roasted malt edge to balance the malt base. While sometimes called a "black pils," the beer is rarely that dark; don't expect strongly roasted, porter-like flavors.</comments>
<ingredients>
German Munich malt and Pilsner malts for the base, supplemented by a small amount of roasted malts (such as Carafa) for the dark color and subtle roast flavors. Noble-type German hop varieties and clean German lager yeasts are preferred.</ingredients>
<stats>
<og flexible="false">
<low>
1.046</low>
<high>
1.052</high>
</og>
<fg flexible="false">
<low>
1.010</low>
<high>
1.016</high>
</fg>
<ibu flexible="false">
<low>
22</low>
<high>
32</high>
</ibu>
<srm flexible="true">
<low>
17</low>
<high>
30</high>
</srm>
<abv flexible="false">
<low>
4.4</low>
<high>
5.4</high>
</abv>
</stats>
<examples>
Köstritzer Schwarzbier, Kulmbacher Mönchshof Premium Schwarzbier, Einbecker Schwarzbier, Weeping Radish Black Radish Dark Lager, Sprecher Black Bavarian, Sapporo Black Beer</examples>
</subcategory>
</category>
<category id="5">
<revision number="1">
2004-A</revision>
<name>
Bock</name>
<subcategory id="5A">
<name>
Maibock/Helles Bock</name>
<aroma>
Moderate to strong malt aroma, often with a lightly toasted quality and low melanoidins. Moderately low to no noble hop aroma, often with a spicy quality. Clean. No diacetyl. Fruity esters should be low to none. Some alcohol may be noticeable. May have a light<abbr title="dimethyl sulfide">
DMS</abbr>
aroma from pils malt.</aroma>
<appearance>
Deep gold to light amber in color. Lagering should provide good clarity. Large, creamy, persistent, white head.</appearance>
<flavor>
The rich flavor of continental European pale malts dominates (pils malt flavor with some toasty notes and/or melanoidins). Little to no caramelization. May have a light<abbr title="dimethyl sulfide">
DMS</abbr>
flavor from pils malt. Moderate to no noble hop flavor. May have a low spicy or peppery quality from hops and/or alcohol. Moderate hop bitterness (more so in the balance than in other bocks). Clean, with no fruity esters or diacetyl. Well-attenuated, not cloying, with a moderately dry finish that may taste of both malt and hops.</flavor>
<mouthfeel>
Medium-bodied. Moderate to moderately high carbonation. Smooth and clean with no harshness or astringency, despite the increased hop bitterness. Some alcohol warming may be present.</mouthfeel>
<impression>
A relatively pale, strong, malty lager beer. Designed to walk a fine line between blandness and too much color. Hop character is generally more apparent than in other bocks.</impression>
<history>
A fairly recent development in comparison to the other members of the bock family. The serving of Maibock is specifically associated with springtime and the month of May.</history>
<comments>
Can be thought of as either a pale version of a traditional bock, or a Munich helles brewed to bock strength. While quite malty, this beer typically has less dark and rich malt flavors than a traditional bock. May also be drier, hoppier, and more bitter than a traditional bock. The hops compensate for the lower level of melanoidins. There is some dispute whether Helles ("pale") Bock and Mai ("May") Bock are synonymous. Most agree that they are identical (as is the consensus for Märzen and Oktoberfest), but some believe that Maibock is a "fest" type beer hitting the upper limits of hopping and color for the range. Any fruitiness is due to Munich and other specialty malts, not yeast-derived esters developed during fermentation.</comments>
<ingredients>
Base of pils and/or Vienna malt with some Munich malt to add character (although much less than in a traditional bock). No non-malt adjuncts. Noble hops. Soft water preferred so as to avoid harshness. Clean lager yeast. Decoction mash is typical, but boiling is less than in traditional bocks to restrain color development.</ingredients>
<stats>
<og flexible="false">
<low>
1.064</low>
<high>
1.072</high>
</og>
<fg flexible="false">
<low>
1.011</low>
<high>
1.018</high>
</fg>
<ibu flexible="true">
<low>
23</low>
<high>
35</high>
</ibu>
<srm flexible="false">
<low>
6</low>
<high>
11</high>
</srm>
<abv flexible="false">
<low>
6.3</low>
<high>
7.4</high>
</abv>
</stats>
<examples>
Ayinger Maibock, Hacker-Pschorr Hubertus Bock, Einbecker Mai-Urbock, Augustiner Hellerbock, Hofbräu Maibock, Capital Maibock, Victory St. Boisterous, Gordon Biersch Blonde Bock</examples>
</subcategory>
<subcategory id="5B">
<name>
Traditional Bock</name>
<aroma>
Strong malt aroma, often with moderate amounts of rich melanoidins and/or toasty overtones. Virtually no hop aroma. Some alcohol may be noticeable. Clean. No diacetyl. Low to no fruity esters.</aroma>
<appearance>
Light copper to brown color, often with attractive garnet highlights. Lagering should provide good clarity despite the dark color. Large, creamy, persistent, off-white head.</appearance>
<flavor>
Complex maltiness is dominated by the rich flavors of Munich and Vienna malts, which contribute melanoidins and toasty flavors. Some caramel notes may be present from decoction mashing and a long boil. Hop bitterness is generally only high enough to support the malt flavors, allowing a bit of sweetness to linger into the finish. Well-attenuated, not cloying. Clean, with no esters or diacetyl. No hop flavor. No roasted or burnt character.</flavor>
<mouthfeel>
Medium to medium-full bodied. Moderate to moderately low carbonation. Some alcohol warmth may be found, but should never be hot. Smooth, without harshness or astringency.</mouthfeel>
<impression>
A dark, strong, malty lager beer.</impression>
<history>
Originated in the Northern German city of Einbeck, which was a brewing center and popular exporter in the days of the Hanseatic League (14th to 17th century). Recreated in Munich starting in the 17th century. The name "bock" is based on a corruption of the name "Einbeck" in the Bavarian dialect, and was thus only used after the beer came to Munich. "Bock" also means "billy-goat" in German, and is often used in logos and advertisements.</history>
<comments>
Decoction mashing and long boiling plays an important part of flavor development, as it enhances the caramel and melanoidin flavor aspects of the malt. Any fruitiness is due to Munich and other specialty malts, not yeast-derived esters developed during fermentation.</comments>
<ingredients>
Munich and Vienna malts, rarely a tiny bit of dark roasted malts for color adjustment, never any non-malt adjuncts. Continental European hop varieties are used. Clean lager yeast. Water hardness can vary, although moderately carbonate water is typical of Munich.</ingredients>
<stats>
<og flexible="false">
<low>
1.064</low>
<high>
1.072</high>
</og>
<fg flexible="false">
<low>
1.013</low>
<high>
1.019</high>
</fg>
<ibu flexible="false">
<low>
20</low>
<high>
27</high>
</ibu>
<srm flexible="false">
<low>
14</low>
<high>
22</high>
</srm>
<abv flexible="false">
<low>
6.3</low>
<high>
7.2</high>
</abv>
</stats>
<examples>
Einbecker Ur-Bock Dunkel, Aass Bock, Great Lakes Rockefeller Bock</examples>
</subcategory>
<subcategory id="5C">
<name>
Doppelbock</name>
<aroma>
Very strong maltiness. Darker versions will have significant melanoidins and often some toasty aromas. A light caramel flavor from a long boil is acceptable. Lighter versions will have a strong malt presence with some melanoidins and toasty notes. Virtually no hop aroma, although a light noble hop aroma is acceptable in pale versions. No diacetyl. A moderately low fruity aspect to the aroma often described as prune, plum or grape may be present (but is optional) in dark versions due to reactions between malt, the boil, and aging. A very slight chocolate-like aroma may be present in darker versions, but no roasted or burned aromatics should ever be present. Moderate alcohol aroma may be present.</aroma>
<appearance>
Deep gold to dark brown in color. Darker versions often have ruby highlights. Lagering should provide good clarity. Large, creamy, persistent head (color varies with base style: white for pale versions, off-white for dark varieties). Stronger versions might have impaired head retention, and can display noticeable legs.</appearance>
<flavor>
Very rich and malty. Darker versions will have significant melanoidins and often some toasty flavors. Lighter versions will a strong malt flavor with some melanoidins and toasty notes. A very slight chocolate flavor is optional in darker versions, but should never be perceived as roasty or burnt. Clean lager flavor with no diacetyl. Some fruitiness (prune, plum or grape) is optional in darker versions. Invariably there will be an impression of alcoholic strength, but this should be smooth and warming rather than harsh or burning. Presence of higher alcohols (fusels) should be very low to none. Little to no hop flavor (more is acceptable in pale versions). Hop bitterness varies from moderate to moderately low but always allows malt to dominate the flavor. Most versions are fairly sweet, but should have an impression of attenuation. The sweetness comes from low hopping, not from incomplete fermentation. Paler versions generally have a drier finish.</flavor>
<mouthfeel>
Medium-full to full body. Moderate to moderately-low carbonation. Very smooth without harshness or astringency.</mouthfeel>
<impression>
A very strong and rich lager. A bigger version of either a traditional bock or a helles bock.</impression>
<history>
A Bavarian specialty first brewed in Munich by the monks of St. Francis of Paula. Historical versions were less well attenuated than modern interpretations, with consequently higher sweetness and lower alcohol levels (and hence was considered "liquid bread" by the monks). The term "doppel (double) bock" was coined by Munich consumers. Many doppelbocks have names ending in "-ator," either as a tribute to the prototypical Salvator or to take advantage of the beer's popularity.</history>
<comments>
Most versions are dark colored and may display the caramelizing and melanoidin effect of decoction mashing, but excellent pale versions also exist. The pale versions will not have the same richness and darker malt flavors of the dark versions, and may be a bit drier, hoppier and more bitter. While most traditional examples are in the ranges cited, the style can be considered to have no upper limit for gravity, alcohol and bitterness (thus providing a home for very strong lagers). Any fruitiness is due to Munich and other specialty malts, not yeast-derived esters developed during fermentation.</comments>
<ingredients>
Pils and/or Vienna malt for pale versions (with some Munich), Munich and Vienna malts for darker ones and occasionally a tiny bit of darker color malts (such as Carafa). Noble hops. Water hardness varies from soft to moderately carbonate. Clean lager yeast. Decoction mashing is traditional.</ingredients>
<stats>
<og flexible="true">
<low>
1.072</low>
<high>
1.096</high>
</og>
<fg flexible="true">
<low>
1.016</low>
<high>
1.024</high>
</fg>
<ibu flexible="true">
<low>
16</low>
<high>
26</high>
</ibu>
<srm flexible="false">
<low>
6</low>
<high>
25</high>
</srm>
<abv flexible="true">
<low>
7</low>
<high>
10</high>
</abv>
</stats>
<examples>
Paulaner Salvator, Ayinger Celebrator, Spaten Optimator, Tucher Bajuvator, Augustiner Maximator, Weihenstephaner Korbinian, Weltenburger Kloster Asam-Bock, EKU 28, Eggenberg Urbock 23°, Samichlaus, Bell's Consecrator, Moretti La Rossa</examples>
</subcategory>
<subcategory id="5D">
<name>
Eisbock</name>
<aroma>
Dominated by a balance of rich, intense malt and a definite alcohol presence. No hop aroma. No diacetyl. May have significant fruity esters, particularly those reminiscent of plum, prune or grape. Alcohol aromas should not be harsh or solventy.</aroma>
<appearance>
Deep copper to dark brown in color, often with attractive ruby highlights. Lagering should provide good clarity. Head retention may be impaired by higher-than-average alcohol content and low carbonation. Pronounced legs are often evident.</appearance>
<flavor>
Rich, sweet malt balanced by a significant alcohol presence. The malt can have melanoidins, toasty qualities, some caramel, and occasionally a slight chocolate flavor. No hop flavor. Hop bitterness just offsets the malt sweetness enough to avoid a cloying character. No diacetyl. May have significant fruity esters, particularly those reminiscent of plum, prune or grape. The alcohol should be smooth, not harsh or hot, and should help the hop bitterness balance the strong malt presence. The finish should be of malt and alcohol, and can have a certain dryness from the alcohol. It should not by sticky, syrupy or cloyingly sweet. Clean, lager character.</flavor>
<mouthfeel>
Full to very full bodied. Low carbonation. Significant alcohol warmth without sharp hotness. Very smooth without harsh edges from alcohol, bitterness, fusels, or other concentrated flavors.</mouthfeel>
<impression>
An extremely strong, full and malty dark lager.</impression>
<history>
A traditional Kulmbach specialty brewed by freezing a doppelbock and removing the ice to concentrate the flavor and alcohol content (as well as any defects).</history>
<comments>
Eisbocks are not simply stronger doppelbocks; the name refers to the process of freezing and concentrating the beer. Some doppelbocks are stronger than Eisbocks. Extended lagering is often needed post-freezing to smooth the alcohol and enhance the malt and alcohol balance. Any fruitiness is due to Munich and other specialty malts, not yeast-derived esters developed during fermentation.</comments>
<ingredients>
Same as doppelbock. Commercial eisbocks are generally concentrated anywhere from 7% to 33% (by volume).</ingredients>
<stats>
<og flexible="true">
<low>
1.078</low>
<high>
1.120</high>
</og>
<fg flexible="true">
<low>
1.020</low>
<high>
1.035</high>
</fg>
<ibu flexible="true">
<low>
25</low>
<high>