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MEININGER'S INTERNATIONAL CRAFT BEER AWARD (MICBA) 2018 awards beers in various categories. When registering, select - different beer styles - or one of the following 6 categories.

I. Different Beer styles

II. Alternative grain beer

Beer that has been brewed with other malted or unmalted grains than barley and wheat , such as spelt, rye, oats, maize, rice, triticale, einkorn wheat, and emmer. The alternative grains contribute to a significant portion of the brew and are characteristic for the sensory perception of the beer. Alternative grain beer can be fermented with bottom-fermented or top-fermented yeast, and belongs to a wide analytical and sensory range. For the sensory evaluation, alternative grain beer need to be identified in terms of a particular beer style.

"Alternative grain beer" is an award category in the MEININGER´S INTERNATIONAL CRAFT BEER AWARD

III. Experimental-style beer

Beer with unusual or atypical adjuncts, including milk stout with lactose; gruit beer with sage, yarrow, or juniper, etc. Beer that is a mixture of different beer styles or beer that cannot be categorized in any particular style because of its deviating analytical specifications. The assignment to a beer style is only important for tasting purposes (the analytical values may deviate from the specifications in the beer style description).

"Experimental-Style Beer" is an award category in the MEININGER´S INTERNATIONAL CRAFT BEER AWARD

IV. Fruit beer

Beer to which fresh fruit, fruit juice or fruit extract was added prior to primary or secondary fermentation. Both, odour and taste of the fruit are dominant. The character of the underlying beer, however, should still be recognizable. Fruit beer can be produced using all types of beer. The assignment to a beer style is only important for tasting purposes (the analytical values may deviate from the specifications in the beer style description).

"Fruit Beer" is an award category in the MEININGER´S INTERNATIONAL CRAFT BEER AWARD

V. Smoke beer

Smoked beers are made with an addition of smoked malt. Smoky aromas are dominant even though other aromas may be present as well. Smoked beer can be fermented with bottom- or top-fermenting yeasts. Its analytical and sensory properties may vary widely. Therefore, identification of the foundation beer style is necessary for the sensory evaluation.

"Smoked Beer" is an award category in the MEININGER´S INTERNATIONAL CRAFT BEER AWARD

VI. Barrel-aged beer

Beer that has been matured in wooden casks or in contact with wood, and possesses clearly perceptible aromas of wood, vanilla, coconut, dark chocolate, coffee, tar, or the product previously stored in the barrel (e.g. whisky, wine, cognac, sherry, port). Typically, strong beers, such as imperial porter/stout, bock, eisbock or strong ale, are matured in wooden casks or in contact with wood. Due to its storage in wooden barrels, barrel-aged beer is often only slightly, if at all, sparkling. The oxygen intake through the oak barrels can result in subtle bursts of herbs and spices; even solvent-like notes (as found in many whiskies) and rum punch aromas are not uncommon. Leathery and smoky notes arising from Brettanomyces yeasts can play a role in some barrel-aged beers, but they should not mask the fundamental character of the beer. Because very different beer styles are aged in oak casks or in contact with wood, beer must be mapped to a specific beer style for the sensory evaluation.

"Barrel-Aged Beer" is an award category in the MEININGER´S INTERNATIONAL CRAFT BEER AWARD

All categories and styles you find here:

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Please note that the stated value ranges for original extract, alcohol, colour (EBC) and bitterness units (IBU) are merely guide values to help you to place your beer speciality into the right category. Deviations from these values are not a reason for barring the beers from the competition. If you have any further questions about the individual categories, please do not hesitate to get in touch with us by phone or email.

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1 Non-Alcoholic Beer (top-fermented)

Original extract: 5 – 12 °P
ABV: 0 – 0,5 % vol.
Colour: 5 – 40 EBC
Bitterness units: 10 – 60 IBU

Top-fermented non-alcoholic beers are pale yellow to mahogany in colour. The malt aroma is moderate. Fruity fermentation esters and, depending on the hop variety, exotic aromas can domiante the beer flavour. The CO2 is usually very high, the body moderate. Non-alcoholic beers are often sweet, the bitter taste is usually low to medium. The aftertaste is short.

2 Non-Alcoholic beer (bottom-fermented)

Original extract: 5 – 12 °P
ABV: 0 – 0,5 % vol.
Colour: 5 – 40 EBC
Bitterness units: 10 – 60 IBU

Bottom-fermented non-alcoholic beers are usually pale to copper-coloured and whiten a stable, coarse-pored head. The beers usually have a strong malt aroma, which ranges from bready to roasted, depending on the type of malt. The malt body is usually weak. The beers are slender, often dominated by a distinct sweetness. The hop flavour ranges from very mild to very intense, accordingly the bitter taste is very variable. And hop aromas can be present in all nuances. The CO2 is usually high, the aftertaste often very short.

3 Barley Wine

Original extract: 20 – 28 °P
ABV: 8 – 12 % vol.
Colour: 25 – 45 EBC
Bitterness units: 40 – 70 IBU

Barley wines are top-fermented, dark amber, copper to reddish-brown beers. They have very little to no hop character. Instead, their flavor is very malty. They usually have no head or, if present at all, the head is very unstable. The beer’s complex and slightly sweet aromas are reminiscent of caramel or grapes and they blend well with the beer’s slightly sour notes. Both are supported by a very rich body. Also prominent are distinct fruity esters with aspects of citrus. Roasted nut aromas, as well as notes of coffee and dark bread crust are not uncommon. Barley wines impress with their long-lasting finish and warming alcohol effects. Sherry or rum notes from oxidation may also be present. Buttery diacetyl notes, however, should not be perceptible. Some barley wines have aromas of sweaty horse blanket, leather, band aid, or burnt rubber, which come from Brettanomyces, which may be added for a “Belgian” character. Barley wines are usually not yeast turbid.

4 Berliner Weisse Style

Original extract: 7 – 8 °P
ABV: 2,5 – 4 % vol.
Colour: 5 – 25 EBC
Bitterness units: 5 – 15 IBU

Berliner Weisse is a sparkling, yeast cloudy beer brewed with a mixture of wheat and barley malt. It is yellow to dark yellow, fermented with top-fermented yeast, lactic acid bacteria and sometimes also with Brettanomyces. Berliner Weisse tastes moderately acidic. The beers are usually dry. A slight sweetness can counteract the acid character. Hop aroma and hop bitterness are very low to absent. Slightly spicy and smoky aromas can contribute to the bouquet. The aftertaste is short.

5 Blonde Ale (American Style)

Original extract: 11 – 14 °P
ABV: 4 – 6,5 % vol.
Colour: 5 – 20 EBC
Bitterness units: 15 – 30 IBU

Pale yellow to gold-coloured golden ales or blonde ales are top-fermented beers with a white, moderately durable head and a fair amount of bubbles. A uniform cloudiness does not hamper this style. Blonde ales often have a sweet malt flavour. The fermentation esters reminiscent of yellow fruit are clearly recognisable, but not dominant. They should have citrus aromas derived from the hops and floral hop tones. The diacetyl should be imperceptible. Blonde ales are not full-bodied ales and should rather be refreshing in nature (summer ale).

6 Blonde Ale (Belgian Style)

Original extract: 13 – 16 °P
ABV: 5,5 – 7,5 % vol.
Colour: 5 – 20 EBC
Bitterness units: 15 – 30 IBU

This top-fermented, pale yellow to golden-colored beer has fairly good head retention, as well as moderate effervescence. It has very little hop aroma, if any at all. As a result, malty notes of fresh wort dominate. A Belgian blonde should also have fruity, even exotic, fermentation esters. The beer’s aromas and flavors are always a balance between a mild bitterness and a mild sweetness. There are usually no traces of sourness or diacetyl.

7 Blonde Ale (Kölsch Style)

Original extract: 11 – 13 °P
ABV: 4,5 – 5,5 % vol.
Colour: 5 – 20 EBC
Bitterness units: 15 – 25 IBU

Beers brewed the Kölsch (Cologne) way are top-fermented, straw-yellow to golden in color, and crystal clear. The head should be very dense and snow-white, but head retention is generally moderate to poor. The beer may have very restrained to no notes of yellow fruit. However, mild apple and pear aromas are typical. Hop flavors and aromas are subtle. In the finish, there is only a slight hint of bitterness, which is accompanied by a delicate sweetness and a lingering dryness on the palate.

8 Bock (dark / amber)

Original extract: 16,5 – 18,5 °P
ABV: 6 – 8 % vol.
Colour: 25 – 60 EBC
Bitterness units: 20 – 40 IBU

Dark bock beer is bottom-fermented, with a creamy, long-lasting, white head that may be beige around the edges. Effervescence is moderate to strong. The color of dark bock beers ranges from brown to chestnut or copper. The malt character is strong, but bock beers should not be overly sweet. Hop aromas are restrained, though hop bitterness may be more pronounced. Moderate amounts of fruity esters can contribute a note of ripe berries. The upfront aromas, however, should reflect roasted nuts, caramel, and some spice. Dark bock beers, just like their blond cousins, are usually filtered.

9 Bock Beer (pale)

Original extract: 16,5 – 18,5 °P
ABV: 6 – 8 % vol.
Colour: 10 – 25 EBC
Bitterness units: 20 – 35 IBU

Bock beers are bottom-fermented, light yellow to bright amber, form a sturdy white head and are moderately to very effervescent, in spite of being full-bodied. Their bouquet is dominated by malt, with subtle hints of hops. Spicy, peppery notes may be found in addition to cereal-like aromas. Fermentation esters, which in bock beers are reminiscent of ripe pineapple or berries, should never dominate the aroma. Nor should diacetyl be part of the aroma of a bock beer. The finish is moderately hop bitter. Bock beers are usually filtered.

10 Brown Ale (American Style)

Original extract: 11 – 15 °P
ABV: 4,5 – 6,5 % vol.
Colour: 30 – 50 EBC
Bitterness units: 25 – 45 IBU

Brown ales are coppery brown, top-fermented beers. They are usually clear, with small to moderate amounts of foam. The head is usually cream-colored or beige. American brown ales are relatively effervescent. They have high concentrations of fruity esters, a moderately strong roasted malt character, and a clearly perceptible hop aroma. Caramel and chocolate-like aromas round out the flavor, but citrus fruit often come into play as well. Diacetyl is, however, not typical in these beers. The bitterness of brown ales ranges from moderate to strong.

11 Brown Ale (Belgian Style)

Original extract: 11 – 16 °P
ABV: 4,5 – 6,5 % vol.
Colour: 35– 60 EBC
Bitterness units: 20 – 35 IBU

Belgian brown ales are top-fermented, very dark brown and mostly clear, with a subtle, cream-coloured and not very firm head. They are very effervescent and have a dominant malt aroma. Here, hints of caramel, chocolate, toasting and biscuit unfold, as well as spicy, nutty flavours. The hop character is rather subtle. The amount of bitterness is slight to moderate. Fruity esters should be noticeable. Belgian brown ales are often slightly sourer in flavour than their English or American counterparts.

12 Brown Ale (Düsseldorf Style)

Original extract: 11 – 14 °P
ABV: 4,5 – 6 % vol.
Colour: 20– 40 EBC
Bitterness units: 25 – 55 IBU

Düsseldorf-style brown ales (Altbier) are top-fermented and maroon, copper-coloured or dark brown, with a creamy, thick and long-lasting head. They can be produced using various malts, including wheat malt. However, a distinctive scent of malt should always come to the fore accompanied by clear fruity aromas, a slight to moderate hop aroma, and a bitter hop tang. The character of Düsseldorf-style brown ales can range from calm to bubbly. The overall impression when enjoying an Altbier should be a lively, fresh and clear taste.

13 Brown Ale (English Style)

Original extract: 11 – 13 °P
ABV: 4,5 – 6 % vol.
Colour: 25– 50 EBC
Bitterness units: 15 – 25 IBU

Top-fermented English-style brown ales are dark brown or dark copper-coloured, mildly to moderately bubbly and have a fine, solid head. The impression from the malt is dry with hints of toast, chocolate and nuts. English brown ales have an impressively thick body. They have only a faint hop aroma, an equally subdued bitterness and very weak concentrations of fruity esters.

14 Dark Ale (American Style)

Original extract: 13 – 16 °P
ABV: 5,5 – 7,5 % vol.
Colour: 40 – 100 EBC
Bitterness units: 40 – 70 IBU

Dark or black ales are very dark brown to black, top-fermented, moderately to quite bubbly and are served with a creamy, relatively solid head. Roasted malt aromas are at the forefront; however, the dark roasted character should not be fiery, smoky or astringent. Both the aroma and the bitterness of the hops are recognisable. American dark ales have fruity, floral, spicy, resinous and herbal aromas and sometimes also some citrus fruit, melon and blackberry aromas.

15 Dark Ale (Belgian Style)

Original extract: 12 – 16 °P
ABV: 5 – 7,5 % vol.
Colour: 40 - 100 EBC
Bitterness units: 35 – 60 IBU

Belgian-style dark ales range in colour from brown to black, are top-fermented and have a moderate to very bubbly character. The head is white to cream-coloured and relatively firm. The roasted malt aromas are accompanied by fruity fermentation esters with a scent of wild berries. Hints of spices and herbs may round out the bouquet. The hop flavour is barely noticeable. Clove and orange can contribute to the odour. The aftertaste is bitter, sweet at first and often slightly astringent. A moderate amount of acidity gives this beer style its interesting finish.

16 Dark Ale (English Style)

Original extract: 11 – 16 °P
ABV: 4 – 7,5 % vol.
Colour: 40 – 100 EBC
Bitterness units: 20 – 50 IBU

English dark ales are top-fermented, ranging from dark amber to dark brown or black in colour, and have a relatively firm, cream-coloured, fine-pored head and a moderate amount of bubbling. The main attributes of the bouquet are malt, caramel and toasted aromas. Traces of liquorice and dark chocolate are commonly noticeable, with the hops coming through only subtly. The bitterness from the hops is very subdued, but the roasted malt gives English dark ale a very dry, bitter aftertaste overall.

17 Dark Strong Ale

Original extract: 16 – 28 °P
ABV: 7,5 – 11 % vol.
Colour: 30 – 100 EBC
Bitterness units: 20 – 60 IBU

Dark strong ales are top-fermented, range in colour from amber to brown and almost black, and have a mousse-like, white, cream-coloured or beige head. They are slightly to moderately bubbly and usually clear. The pronounced malt blends together with a variety of fruit flavours and hints of honey to give off a complex aroma. Phenolic herbal and spice aromas are not uncommon either, possibly due to the use of Brettanomyces yeast. There is no clearly perceptible hop aroma, nor is the bitterness from the hops very strong. This beer style is typically characterised by its sweet, creamy taste and full body.

18 Doppelbock (dark)

Original extract: 18 – 20 °P
ABV: 6,5 – 8 % vol.
Colour: 25 - 60 EBC
Bitterness units: 20 – 35 IBU

Dark doppelbock beers are bottom-fermented, with a colour palette that ranges from amber to dark brown, and a white to cream-coloured head. They are only slightly to moderately bubbly. They contain hints of caramel, chocolate and coffee, but the emphasis is on roasted nuts. Thanks to the fruity esters, which remind the drinker of orange peel, canned fruits or berries, their aroma is quite complex. The initial impression the beer makes on the palate is predominantly sweet, followed by a thick body and a creamy aftertaste. There is no clearly perceptible hop aroma, and the bitterness from the hops is equally subtle.

19 Doppelbock (pale)

Original extract: 18 – 20 °P
ABV: 6,5 – 8 % vol.
Colour: 10 - 25 EBC
Bitterness units: 15 – 30 IBU

Bottom-fermented, light, double bock beers are golden to amber in colour, and have a white, firm head and a small to moderate amount of bubbling. The scent of double bocks is dominated by malt, while the influence of hops is a little stronger than in the dark double bocks, yet still very subtle. Along with cereal-like or lightly toasted aromas, hints of flowers and citrus fruits break through the malt. The scents of caramel and honey are aided by the high alcohol content. Light doppelbock beers often bear the scents of plums or grapes, resulting in a very complex aroma. The aftertaste is heavy, sweet and bitter, although the bitterness is mainly due to the alcohol rather than the hops.

20 Dubble (Belgian Style)

Original extract: 12,5 – 17 °P
ABV: 6 – 7,5 % vol.
Colour: 25 - 40 EBC
Bitterness units: 15 – 25 IBU

Dubbels are top-fermented, brown to dark amber-coloured, often cloudy beers with a thick, creamy head and a caramel, chocolatey flavour. They have a moderate to quite bubbly character. Aroma and bitterness from the hops are quite variable. The scent of banana may emerge thanks to moderate to high concentrations of fruity esters. Hints of raisins and cocoa can be detected. Low levels of diacetyl may also be present.

21 Dark Lager

Original extract: 12,5 – 14 °P
ABV: 4,5 – 6 % vol.
Colour: 30 - 60 EBC
Bitterness units: 15 – 30 IBU

Dark beer is bottom-fermented, usually clear, and medium to dark brown with reddish hues. The head is white or cream-coloured and often not all that stable, despite the relatively aggressive amount of sparkling. The bouquet of dark beer is characterised by a dominant malt character which contains the scents of toasting, bread crust, nuts, chocolate and coffee. The flavour and the bitterness of the hops are subtle. Fruity fermentation esters and buttery nuances are also atypical. Dark beer is mostly subtle on the palate, with a balance of sweetness and bitterness.

22 Eisbock (bottom-fermented)

Original extract: 20 – 30 °P
ABV: 8 – 15 % vol.
Colour: 30 - 60 EBC
Bitterness units: 25 – 50 IBU

Eisbocks are bock beers in colours ranging from copper and mahogany to dark brown which achieve a higher alcohol content through freeze concentration. The head of these beers is quite weak; in some cases there may not be any at all. Nor do these beers have a bubbly character. A very sweet malt character is typical, and the hops add no scent and only an extremely subtle bitterness, if any at all. The flavour is influenced by the very high alcohol content – from the initial taste through to the aftertaste – which also strongly emphasises the caramel and honey aromas. At the same time, eisbock beers are reminiscent of plums or grapes, and with age also take on notes of lovage, plum liqueur and rum punch.

23 Export

Original extract: 12 – 14 °P
ABV: 5 – 6 % vol.
Colour: 10 - 20 EBC
Bitterness units: 20 – 40 IBU

Bottom-fermented export beers are usually very bubbly, crystal clear and have a white, often large-pored head. Their colour ranges from pale yellow or golden yellow to gold. They initially exhibit a noticeable malt sweetness and subtle honey aromas, which transform into spicy aromas reminiscent of bread crust or gingerbread as an aftertaste. Only moderate use is made of hops for export beers, and their aroma can scarcely be detected. The full, malty body has a bitter aftertaste caused by the hops, which should always be in a balanced relationship with the sweetness.

24 Gose

Original extract: 11,5 – 13,5
ABV: 5 – 6
Colour: 5 – 15
Bitterness units: 10 – 20

Gose is a traditional, top-fermented wheat beer that is spiced with salt and coriander. Although often not too sour, Gose belongs to the family of sour beers. The sourness of modern Gose beers is achieved by using sour malt and/or lactic acid bacteria. The head of Gose is snow white, very stable and often coarse-poared. The colour is bright yellow, sometimes with some golden reflections. Gose beers are typically unfiltered. The overall aroma impression is intense, dominated by citrus, yellow fruits and coriander. The first impression on the palate is also quite fulminant. The high CO2 combined with the moderate acidity makes the beer very refreshing. Hop aromas and bitterness are in the background, though present. The aftertaste can have some sweetness and is quite short.

25 Helles Beer

Original extract: 11 – 13 °P
ABV: 4,5 – 5,5 % vol.
Colour: 5 – 10 EBC
Bitterness units: 15 – 25 IBU

Hell beer is straw to dark gold-coloured, bottom-fermented, moderately to very bubbly, and crystal clear with a thick, white head. The hops exert very little influence on the character, and the fruity flavours yielded by the yeast are very weak. As such, these beers are strongly influenced by the malt and they give off aromas which are often reminiscent of wort and white bread crust. Initially, a weetness may come through, but this turns into a refreshing, slight tartness. As a drink it should never be associated with sour taste sensations. Sulphidic compounds (hydrogen sulphide and its odours as well as vegetable or herbaceous aromas) may contribute to the scent.

26 Helles (new style)

Original extract: 11 – 13 °P
ABV: 4,5 – 5,5 % vol.
Colour: 5 – 10 EBC
Bitterness units: 15 – 35 IBU

The unfiltered and/or dry hopped version of the original type.

27 Honey beer

Honey beers can be any style of beer which, with the addition of honey, obtain a subtle residual sweetness and a soft, pleasant honey aroma.

28 IPA (Amercian Style)

Original extract: 13 – 18 °P
ABV: 5,5 – 7,5 % vol.
Colour: 15 – 35 EBC
Bitterness units: 40 – 90 IBU
 
American-style IPAs are top-fermented. Their appearance is cloudy, the colour is yellow, copper or reddish-brown. They are very much dominated by hops, and West Coast IPAs in particular push the hop character to the extreme. Their white to off-white head can have coarse pores, but lasts for a long time due to its high carbonic acid content. Despite the predominant aroma of hops, these beers also have an intense malt character (especially the East Coast IPAs) and a high concentration of fruity esters. The smell is mostly made up of citrus or grapefruit aromas, hints of geranium and passion fruit, flowery aromas are also present. Overall, the bouquet can be extremely diverse. American IPAs have a full-bodied, fruity, fresh, taste with a long-lasting, bitter hops aftertaste.

29 IPA (Black IPA)

Original extract: 13 – 28
ABV: 6 – 10
Colour: 30 – 100
Bitterness units: 35 – 90

Black IPAs are top-fermented beers which are dark brown or almost black in colour with a cream or beige head. They are usually very bubbly. They have a distinctive hoppy aroma and bitterness. Accordingly, fruity, flowery, resinous and even herby accents are discernible which gradually blend with the bitter roasted notes. There are also distinct roasted malt aromas which give these beers a tart, balsamic cigar-like bouquet. Their high alcohol content makes Black IPAs full-bodied, but what is most exciting about them is the heat-cool-balance between the alcohol and the essential oils of the hops. A bitter-sweet aftertaste distinguishes this beer style.

30 IPA (English Style)

Original extract: 12 – 16 °P
ABV: 4 – 7 % vol.
Colour: 15 – 35 EBC
Bitterness units: 40 – 70 IBU

English IPAs are top-fermented, sometimes cloudy, sometimes crystal clear, range from bright golden to copper in colour, and have a stable and cream-coloured to almost white head. They are mildly to quite bubbly and have a distinct aroma and a strong bitterness from the hops. They are also influenced by the fruity esters. English IPAs have a malty character, with scents reminiscent of caramel and biscuits. The hops contribute to aromas reminiscent of herbs, pine needle and hay. Also earthiness, resinous and grassy aromas are found. The beer gets its characteristic dry freshness through being brewed with high mineral water. The alcohol is quite subtle. The aftertaste from the hops can be very bitter.

31 IPA (Imperial)

Original extract: 16 – 24 °P
ABV: 7,5 – 11,5 % vol.
Colour: 20 – 40 EBC
Bitterness units: 60 – 80 IBU

Imperial IPAs are top-fermented, golden to maroon beers with good head stability and a tangy freshness despite their high alcohol content. The bubbly character and the dominant aroma of hops do not jar with the full-bodied nature of these beers. The bouquet contains passion fruit and berries as well as honey and caramel. The high alcohol content lends a sweet character to this beer. Imperial IPAs have a bitter aftertaste with a long, warming finish explained by the alcohol.

32 IPA (New England Style)

Original extract: 11 – 16 °P
ABV: 4,5 -7,5 % vol.
Colour: 5 – 25 EBC
Bitterness units: 20 – 50 IBU

New England IPA, short: NEIPA, Vermont IPA or Hazy IPA are names for a new beer style. New England IPAs are extremely cloudy, light yellow with whitish opalescent reflections. They have a white, durable head. New England IPAs are less alcoholic and bitter than other IPAs. They are characterised by a fruitier flavour and a slimmer body. The aromas ranges from tropical fruits to citrus. The taste is fresh and only a little bitter. The malt body is present, but not dominating. The beer is highly sparkling, the aftertaste is short.

33 IPA (Wheat IPA)

Original extract: 12 – 18 °P
ABV: 5,5 – 7,5 % vol.
Colour: 5 – 40 EBC
Bitterness units: 35 – 75 IBU

Wheat IPAs are cloudy and the colour ranges from light golden yellow to dark amber, the head is white, fine-pored and very firm. The bouquet is clearly characterised by hops; it has passion fruit, lemon, kiwi and floral notes. The high carbon dioxide content and a lighter body like other IPAs promote drinking pleasure. The aftertaste of the wheat IPAs is long lasting, bitter.

34 Kellerbier (amber / dark)

Original extract: 11 – 13 °P
ABV: 4,5 – 5,5 % vol.
Colour: 30 – 60 EBC
Bitterness units: 15 – 35 IBU

Dark Kellerbier is bottom-fermented, with a dark amber to dark brown colour. Its white to beige-coloured head usually has coarse pores and is quite firm. Other stylistic components include cloudiness, as well as being only lightly carbonated. Full, intense malt aromas reminiscent of chocolate, biscuits or bread crust and a mild caramel scent characterise the aroma of dark Kellerbiers. The hop aroma is only slightly noticeable, while the bitterness from the hops is moderate and in harmony with the taste of malt.

35 Kellerbier (pale)

Original extract: 11 – 13 °P
ABV: 4,5 – 5,5 % vol.
Colour: 10 – 30 EBC
Bitterness units: 15 – 35 IBU

Pale Kellerbier is bottom-fermented. Its colour is yellow to amber. The beers are cloudy and have a white, stable, partly coarse-pored head. The malt character should be present. And sulphidic substances, reminiscent of white cabbage, sauerkraut or shallots, may also play a certain role. The hop character of the cellar beer is weak to moderate. Kellerbier has a medium to high body. The CO2 content is usually lo, the aftertaste is slightly to moderately bitter.

36 Keller Pils

Original extract: 11 – 13 °P
ABV: 4,5 – 5,5 % vol.
Colour: 10 – 30 EBC
Bitterness units: 15 – 35 IBU

Keller Pils is bottom-fermented, pale to golden yellow in color, yeast-turbid, and effervescent. It has a coarse white head. In contrast to a Kellerbier, hops influence the flavour of a Keller Pils. There may be floral-aromatic and citrus hop flavors and aromas. Maltiness is an important attribute of this style. Some vegetal aromas of green beans or asparagus may be present. In the finish, a Keller Pils is distinctly bitter, which provides a good balance for any residual sweetness.

37 Lager

Original extract: 11 – 13 °P
ABV: 4,5 – 5,5 % vol.
Colour: 5 – 20 EBC
Bitterness units: 15 – 25 IBU

Lager beers are bottom-fermented. Their colour ranges from straw-blond to dark gold. They are usually very effervescent and crystal clear with a thick, white head. The hoppiness may vary greatly, ranging from barely perceptible to dominant. Lager beers should always be malty and thus have aromas reminiscent of wort and white bread crust. The first taste impression may be slightly sweet. Lager beers are full-bodied.

38 Lager (amber)

Original extract: 11 – 13 °P
ABV: 4,5 – 5,5 % vol.
Colour: 15 – 35 EBC
Bitterness units: 15 – 30 IBU

Amber lagers and red beers are bottom-fermented, usually crystal clear and red-gold or amber to dark amber in colour, and they are bubbly with a white, coarse head which dissipates fairly quickly. The intensity of the hop aroma varies from low to noticeable. The malt character of the beer is very caramel-like and sweet. This beer style is characterised by bread-like or brioche-like aromas.

39 Lager (dry hopped / IPL)

Original extract: 11 – 13 °P
ABV: 4,5 – 5,5 % vol.
Colour: 5 – 35 EBC
Bitterness units: 15 – 45 IBU

Dry hopped lager beers are bottom-fermented and crystal clear. They are effervescent and have a white head. They have a distinct hoppiness due to the use of aromatic hops and it usually manifests itself in the form of citrus, apple and passion fruit aromas. The influence of fruity fermentation esters is very weak. Despite their dry hopping, lager beers should be characterised by the malt and consequently be reminiscent of wort. Initially, a light sweetness may come through. The bitterness may be more distinct than is the case with classic lager beers due to the use of a lot of hops.

40 Märzen / Oktoberfest-Style Lager

Original extract: 12 – 16 °P
ABV: 5,5 – 6,5 % vol.
Colour: 5 – 35 EBC
Bitterness units: 15 – 30 IBU

Golden-yellow, light amber to reddish-brown Oktoberfest-Style Lager are bottom-fermented, bright and with a stable, white head. CO2 is usually slightly lower, the hop odour is weak. With their very malty character, the bouquet reminds of beer wort and bread crust, in some cases also of toffee. The slightly higher alcohol content compared to Lager may initially give the impression of an export in the mouth, but the lower sweetness and stronger hop bitterness distinguishes Oktoberfest-Style Lager from this beer style.

41 Pale / Blonde Strong Ale

Original extract: 16 – 28 °P
ABV: 7,5 – 11 % vol.
Colour: 15 – 30 EBC
Bitterness units: 20 – 60 IBU

Pale or blonde strong ales are yellow, golden yellow, or light amber in colour with a white head which often has coarse pores and is not particularly stable. The malt aroma is not too strong; hints of caramel can, however, emerge. A complex, sweet, fruity aroma owing to high concentrations of fermentation esters is much stronger. Due to their high alcohol content, pale or blonde strong ales often remind us of flambéed bananas with honey, wild berry jam and fruit punch. Due to a sometimes intense hopping process, these fruits are often also accompanied by fruity-floral, resinous and citrus-like aromas. These beers have medium to high CO2 and their body is very thick. Slightly sweet aromas, together with the alcoholic sensation, can be felt retronasally. These segue into a strong, bitter aftertaste created by the hops, which gives this beer an ale-like echo thanks to the alcohol.

42 Pale Ale (American Style)

Original extract: 12 – 18 °P
ABV: 5 – 7,5 % vol.
Colour: 15 – 30 EBC
Bitterness units: 25 – 65 IBU

American pale ales, with their strong golden to light amber appearance, are top-fermented beers with a sturdy, white to cream-colored head. These beers tend to be very effervescent. They are fresh in taste and have a fairly bitter finish. A moderate malt aroma with subtle notes of caramel is accompanied by a pronounced hop aroma. Notes of citrus and stone fruit, as well as floral notes are also present. In addition, there may be noticeable concentrations of fermentation esters with aspects of yellow fruit or red berries. Full-bodied American pale ales often taste very fruity and have a lingering hop-bitter finish. Yest turbibity is acceptable in this style.

43 Pale Ale (Belgian Style)

Original extract: 13 – 16 °P
ABV: 5,5 – 7,5 % vol.
Colour: 15 – 30 EBC
Bitterness units: 15 – 35 IBU

Belgian pale ale is a golden to copper-coloured beer with with a moderate effervences and a creamy, white head, which has sometimes short consistency. The hop character is weak, much less so than that of American pale ales. The influence of the malt and the influence of the hops on the flavour are well-balanced, allowing the fruity fermentation esters or even orange and pear flavours to take the lead. Spicy hints round off the overall aroma of this style of beer. Belgian pale ales also have a well-balanced flavour, are sweet at first and later have a pleasant bitterness that does not linger long.

44 Pale Ale (English Style)

Original extract: 12 – 16 °P
ABV: 5 – 6,5 % vol.
Colour: 10 – 30 EBC
Bitterness units: 20 – 50 IBU

English pale ales, which also include the ordinary, special, strong or extra-strong bitters, have weak to moderate head formation. They are less effervescent than English golden ales and their colour, with its gold and copper tones, is similar to that of Belgian pale ales. In taste, however, they differ greatly from their Belgian compagnons. English pale ales are bitter, characterised by the hops and the hoppy bitterness in particular. The overall aroma is affected by hints of earthiness and herbs, while fruity aromas from the fermentation esters may also emerge. The malt aroma is less pronounced, though hints of biscuits or caramel may have a certain influence. The bitterness of the hops is moderate, strong or very strong depending on the sub-category.

45 Pilsner (Bohemian Style)

Original extract: 11 – 13 °P
ABV: 4,5 – 5,5 % vol.
Colour: 5 – 5 EBC
Bitterness units: 25 – 45 IBU

Bohemian-style Pilsner is clear and straw-like to light amber in colour, with a dense, white head and and a strong effervescence. It has a clear malt character with subtle bread notes that leaves a slightly sweet impression. The hop aroma, which on average is less pronounced than in its German descendant, is obviously present, yet small amounts of diacetyl (buttery flavour) conjure up a complex aroma. The initial taste of a Bohemian lager is malty; it has a hoppy finish.

46 Pils (German Style)

Original extract: 11 – 13 °P
ABV: 4,5 – 5,5 % vol.
Colour: 5 – 5 EBC
Bitterness units: 25 – 45 IBU

German Pils is crystal clear, pale to straw-yellow, bottom-fermented and decorated with a fine, white head. It is effervescent, the sensory characteristics being determined primarily by hops and malt. At first glance are the hops with their grassy and floral aromas. The malt character reminds of bread. Pils beers have a lean and simple taste. The gentle malt sweetness is drowned out quickly by the strong hoppy bitterness, which can be highlighted with traces of minerals, depending on the origin of the beers.

47 Pils (new style)

Original extract: 11 – 14 °P
ABV: 4,5 – 5,5 % vol.
Colour: 5 – 5 EBC
Bitterness units: 25 – 50 IBU

New-style Pils are hoppy, unfiltered, bottom-fermented, pale to straw-yellow beers and they are decorated with a fine, snow-white head. They are very effervescent and their sensory characteristics owe much more to the hops than the malt. Besides their floral character, dry-hopped Pils have more of a citrus accent as well as distinct aromas of mango, passion fruit and nectarines. The body of dry hopped Pils is light. The gentle malt sweetness soon gives way to hop bitterness, which may linger for some time.

48 Porter

Original extract: 12 – 18 °P
ABV: 5,5 – 7,5 % vol.
Colour: 60 - 100 EBC
Bitterness units: 40 – 75 IBU

Deep black, top-fermented porters have a stable, finely-pored and cream-coloured to brownish head. The aroma is dominated by the dark malt; hints of coffee, dark chocolate, or roasty flavours are to be expected. The initial taste can be sweet due to the malt, yet it quickly fades into the background because of the CO2. In addition to the moderate to strong bitterness from the hops, these beers can have a slightly astringent aftertaste.

49 Porter / Stout (Baltic Style)

Original extract: 12 – 18 °P
ABV: 5 – 7,5 % vol.
Colour: 60 – 100 EBC
Bitterness units: 25 – 65 IBU

Baltic-style porters have a very dark red to black colour and a very durable, thick head that can also have coarser pores with increasing alcohol content. Many Baltic porters are made with bottom-fermenting yeast; likewise there are also beers with top-fermenting yeasts produced at colder temperatures. Notwithstanding the yeast, Baltic porter should have a very distinctive malt aroma with hints of caramelised sugar, liquorice, chocolate or coffee. The malt sweetness is moderate to strong, while the hop character is very weak and adds only a sweet floral touch, at most. Complex fruit aromas, such as red or black berries, grapes and plums are typical.

50 Porter / Stout (Imperial)

Original extract: 18 – 24 °P
ABV: 7,5 – 12 % vol.
Colour: 50 – 100 EBC
Bitterness units: 35 – 60 IBU

Imperial stouts are deep black, top-fermented beers that range from low to high effervescence. They have a creamy, light brown head with average firmness. These beers have a brilliant body and a malt aroma that is sweet, intense and extremely full. The overall taste is determined, albeit not entirely, by roasted flavours and honey-like nuances. Fruity fermentation esters combine with an often hoppy character to give candied orange peel-like, floral, herbal, liquorice-like nuances, and they are underlined with sensations of ripe plum, grapes or berries. The malt has a full-bodied taste, accompanied retro-nasally by hints of caramel and sherry. The high alcohol content is easy to recognise and creates an interesting bitter-sweet combination in conjunction with the sweetness of the malt and the toasted-bitter touch. The bitterness is dominant and lingers in the aftertaste.

51 Red Ale / Amber Ale

Original extract: 12 – 14,5 °P
ABV: 4,5 – 6 % vol.
Colour: 20 - 40 EBC
Bitterness units: 30 – 40 IBU

Red ales and amber ales are top-fermented beers with brilliant colours ranging from amber or chestnut to dark amber. They are characterised by a moderate amount of cream-coloured, durable head, are somewhat to quite bubbly, and have small amounts of fruity esters, a mild hop aroma and a slight hoppy bitterness. The malt aroma is much more intense, with mild to strong caramel notes backed by hints of pine and vanilla. In conjunction with the fermentation esters and the hop aromas, red ales may also be reminiscent of orange peel, grapefruit or berries.

52 Saison (Belgian Style)

Original extract: 12 – 19,5 °P
ABV: 3,5 – 8 % vol.
Colour: 5 - 25 EBC
Bitterness units: 20 – 40 IBU

Pale yellow to orange season beers are characterised by high CO2. A white- to cream-coloured, persistent head characterises this beer style. Secondary fermentation in the bottle is also typical. Honey, coriander, other spicy notes such as pepper and leathery-animal notes (Brettanomyces) ar noticable. In addition, there is a mild, sometimes very sweet malt aroma, a weak to medium strong hop aroma and earthy notes. Seasonal beers have an acidic character, often have a pronounced bitter tone and can even be astringent due to their high phenol content. Fruity esters also characterize the top-fermented beer, orange and lime aromas are to be perceived.

53 Saison (New Style, Farmhouse Ale)

Original extract: 12 - 19,5 °P
ABV: 3,5 – 8 % vol.
Colour: 5 – 25 EBC
Bitterness units: 20 – 40 IBU

Pale yellow to orange season beers are characterised by high CO2. A white- to cream-coloured, persistent head characterises this beer style. Secondary fermentation in the bottle is also typical. Honey, coriander, other spicy notes such as pepper and leathery-animal notes (Brettanomyces) ar noticable. In addition, there is a mild, sometimes very sweet malt aroma, a weak to medium strong hop aroma and earthy notes. Seasonal beers have an acidic character, often have a pronounced bitter tone and can even be astringent due to their high phenol content. Fruity esters also characterize the top-fermented beer, orange and lime aromas are to be perceived.

54 Sour Beer

Original extract: 11 – 19 °P
ABV: 5 – 11 % vol.
Colour: 15 - 35 EBC
Bitterness units: 10 – 20 IBU

Sour beers are bright yellow to brown in colour and have a white, usually unstable head. It is not uncommon for theses beers to be cloudy. The hop aroma is very weak. The fruity esters from the primary – and sometimes secondary – fermentation remind of citrus fruit, biscuits and brioche. A clearly perceptible but not overpowering smell of leather and burnt rubber may be given off by the Brettanomyces yeast. The tart taste is dominant, yet it should resemble lactic or citric acid, not acetic acid. Sour beers can be very effervescent, and have a dry aftertaste. The alcohol and hop bitterness are only perceptible in the background.

55 Sour Beer (barrel-aged / Gueuze)

Original extract: 11 – 19 °P
ABV: 5 – 11 % vol.
Colour: 15 – 35 EBC
Bitterness units: 10 – 20 IBU

Sour beers are bright yellow to brown in colour and have a white, usually unstable head. It is not uncommon for theses beers to be cloudy. The hop aroma is very weak. The fruity esters from the primary – and sometimes secondary – fermentation remind of citrus fruit, biscuits and brioche. A clearly perceptible but not overpowering smell of leather and burnt rubber may be given off by the Brettanomyces yeast. The tart taste is dominant, yet it should resemble lactic or citric acid, not acetic acid. Sour beers can be very effervescent, and have a dry aftertaste. The alcohol and hop bitterness are only perceptible in the background.

56 Sour Beer (Fruit Sour Beer)

Original extract: 11 – 19 °P
ABV: 5 – 11 % vol.
Colour:
Bitterness units: 10 – 20 IBU

Sour beers are bright yellow to brown in colour and have a white, usually unstable head. It is not uncommon for theses beers to be cloudy. The hop aroma is very weak. The fruity esters from the primary – and sometimes secondary – fermentation remind of citrus fruit, biscuits and brioche. A clearly perceptible but not overpowering smell of leather and burnt rubber may be given off by the Brettanomyces yeast. The tart taste is dominant, yet it should resemble lactic or citric acid, not acetic acid. Sour beers can be very effervescent, and have a dry aftertaste. The alcohol and hop bitterness are only perceptible in the background.

57 Black Beer (Bohemian Style)

Original extract: 11 – 14 °P
ABV: 4,5 – 6 % vol.
Colour: 50 - 100 EBC
Bitterness units: 15 – 30 IBU

The bottom-fermented Bohemian-style black beer has a high, firm, light brown head and a very effervescent character. At the same time, it is dominated by malt. Roasty aroma, sweetnessa and hints of dark chocolate are characteristic of this style, and blend with a rather restrained hop aroma. The initial taste of Bohemian black beer is governed by a malt sweetness, which, with a slight touch of tartness, makes for an interesting combination. The hops give off a faint bitterness, but this also gives Bohemian-style black beer its typical bittersweet finish. Bohemian-style black beer vsn have some diacetyl (buttery aroma).

58 Black Beer (German Style)

Original extract: 11 – 13 °P
ABV: 4,5 – 5,5 % vol.
Colour: 50 - 100 EBC
Bitterness units: 20 – 30 IBU

Black beers are bottom-fermented and either very dark red, dark brown or black, and they have a stable head which is cream-coloured or light brown. Sweet roasted aromas and caramel and coffee scents characterize the bouquet. The hop aroma is usually recognizable beneath the strong malty character, and manifests in scents of pine or liquorice. Many black beers taste sweet and full-bodied at first, and are moderately to quite effervescent. The bitterness from the hops is weak to moderate, while the aftertaste may be dominated by a bittersweet, toasted flavour.

59 Session Lager / Light Beer

Original extract: 7 – 11 °P
ABV: 2,5 – 5 % vol.
Colour: 5 - 35 EBC
Bitterness units: 15 – 40 IBU

Light beer and session lagers can often be characterized by terms like "easy drinking". The classic bottom-fermented light beer often has wort flovour and a breadcrusty character. Usually they are filtered, straw-yellow to copper-coloured and highly sparkling, which is also responsible the firm, white head. Modern session lagers often focus on an intense hop aroma, a fruity bouquet and a tangy, light body. Light beer and session lager are often very sweet. In the finish, the sweet taste can quickly give way to a concise hop bitterness.

60 Session Ale / Summer Ale / Light Wheat

Original extract: 7 – 11 °P
ABV: 2,5 – 5 % vol.
Colour: 5 - 35 EBC
Bitterness units: 15 – 50 IBU

Summer Ales and Session IPAs are the lighter, lower-alcohol alternative to American IPAs with similar citrus, geranium, passion fruit and maracuja bouquet. Summer Ales and Session beers are usually cloudy, straw-yellow to copper-coloured and very bubbly, which is the reason for the firm, white head. The top-fermented character is not super expressed, yet some pineapple and candy odour can emerge. The taste of Summer Ales is fruity, sweet and sparkling.

61 Stout

Original extract: 9 – 18 °P
ABV: 3,5 – 7,5 % vol.
Colour: 60 EBC
Bitterness units: 20 – 50 IBU

Various sub-categories operate under this genre, such as dry stout. These top-fermented beers all share a very dark to black colour and a fine-pored, very firm, light brown head. Beers of this style may vary greatly in terms of their liveliness, which ranges from a low level in the case of sweet stout to very bubbly in the case of extra stout. The same goes for the smoky aromas: For example, while no smoky aromas should be expected in an Irish stout, foreign stouts may have a strong smoky aroma. Besides the strong malty smell, which is characterised by hints of coffee, cocoa and toasting, fruity fermentation esters reminiscent of dark berries can emerge. In addition to this, some stouts are inoculated with Brettanomyces and they may therefore have aromas that are reminiscent of burnt rubber . These attributes may give the beer a rough edge, but should never mask the characteristic malt aromas. Stouts can have either a dry or slightly sweet taste, but after a short time they should always leave a dry, gently astringent sensation in the mouth. There also can be a slightly tart taste. The hoppiness is usually very subtle, yet the bitterness of the hops, along with the toasted bitter touch that characterises this beer style, is moderate to strong.

62 Tripel (Belgian Style)

Original extract: 17 – 22 °P
ABV: 7 – 12 % vol.
Colour: 10 - 20 EBC
Bitterness units: 20 – 45 IBU

Top-fermented, light to golden yellow Tripels have a very bubbly character and a thick, creamy head. The hop aroma is very weak and often goes unnoticed; the hoppy bitterness may be more prominent. Complex aromas, such as orange and clove – the latter produced by volatile phenols – are desirable. A striking banana aroma is also characteristic due to the bottle fermentation and the yeast additive required for this process. Cloudy Tripel beers are becoming increasingly common. They have a light, sweet malt character.

63 Wheat Beer (amber)

Original extract: 11 – 15 °P
ABV: 4,5 – 6 % vol.
Colour: 15 - 35 EBC
Bitterness units: 10 – 15 IBU

Amber-coloured wheat beers are top-fermented beers made with at least 50% wheat. Often also marketed under the name Hefeweizen, they are cloudy beers. They have a white, very firm, steadfast head. Very typical aromas of amber-coloured wheat beers include caramel, vanilla, nutmeg, banana, apple and cloves. Hoppy aromas are largely absent. A malty, fruity sweetness may come through initially, but this quickly fades due to the beer's bubbliness and slightly tart taste. The carbon dioxide is released in very fine bubbles so that the full body of this beer does not jar with its high level of carbonation. The hops should cause little to no bitterness in the aftertaste.

64 Wheat Beer (dark)

Original extract: 11 – 15 °P
ABV: 4,5 – 6 % vol.
Colour: 25 - 50 EBC
Bitterness units: 10 – 15 IBU

A dark, cloudy wheat beer is one of the top-fermented beers. It has a brown, copper, dark amber to dark brown colour and is brewed with at least 50% malted wheat. The head develops very strongly when pouring, is cream-coloured, has a mousse-like consistency and is very long-lasting. A core attribute of dark wheat beers is their brilliant malt character. Nougat-like chocolate notes, toasted aromas paired with scents of banana, raspberry and cloves, and a sweet initial taste make this beer style unmistakable. The hops have little to no effect on the flavour. The bitterness from the hops is very subtle. Dark wheat beer acquires its necessary freshness from its high degree of carbonation and its slight tartness. It has a distinctive, full-bodied flavour.

65 Wheat Beer (pale)

Original extract: 11 – 15 °P
ABV: 4,5 – 6 % vol.
Colour: 5 - 25 EBC
Bitterness units: 10 – 15 IBU

Light wheat beers are top-fermented, pale yellow to straw-coloured beers made with at least 50% wheat. Often marketed under the name Hefeweizen, all wheat beers are cloudy except for the crystal wheat beers. They have a white, fine-pored, mousse-like and very firm, steadfast head. Very typical aromas for light wheat beers include banana, citrus fruit, apple and clove. A malty, fruity sweetness may come through initially, but this quickly fades due to the beer's effervescence and slightly tart taste. The carbon dioxide occurs in very fine bubbles so that the full body of this beer does not jar with its high level of carbonation. The hops should cause little to no bitterness in the aftertaste.

66 Wheat Beer (dry hopped)

Original extract: 13 – 18 °P
ABV: 5,5 – 6 % vol.
Colour: 5 - 45 EBC
Bitterness units: 35 – 65 IBU

This beer's colour palette ranges from bright golden yellow to dark amber, while its head is white or slightly cream-coloured, fine pored, and very firm. Dry hopped wheat beers or wheat IPAs are cloudy, strongly carbonated and, in contrast to the classic wheat beer, they are very hoppy in nature. Hints of passion fruit, oranges and nutmeg-like-floral notes can be perceived, which combine with the typical fermentation aromas of banana, clove and raspberries to create an incredible aromatic chorus. Traces of herbs, kiwi and honey can also be found in wheat IPAs. These beers often seem a little tart at first, and the high carbon dioxide content goes well with the very dense body. Wheat IPAs have a long-lasting bitter aftertaste.

67 Crystal Wheat Beer

Original extract: 11 – 14 °P
ABV: 4,5 – 6 % vol.
Colour: 5 – 20 EBC
Bitterness units: 10 – 15 IBU

Crystal wheat beer is clear, top-fermented, straw to deep yellow in colour and made with at least 50% malted wheat. The head is white, very firm and long-lasting. Crystal wheat beers have a fruity banana scent, as well as clove and nutmeg aromas. Hoppy aromas are largely absent. Despite the malty, fruity sweetness at the beginning, crystal wheat beer is usually not very full-bodied, in fact the lively character leaves the taste rather thin. The hops should cause little to no bitterness in the aftertaste.

68 Wheat Bock (dark / amber)

Original extract: 16 – 18 °P
ABV: 6,5 – 8 % vol.
Colour: 20 - 55 EBC
Bitterness units: 10 – 20 IBU

Its colour ranges from amber or copper to mahogany or dark brown. The top-fermented amber wheat bock is brewed with at least 50% wheat malt, it is cloudy from the yeast and it has a firm, cream-coloured head. In darker beers of this style, the typical wheat beer scents of banana and clove blend with aromas of caramel, chocolate and roasted malt. Honey and spicy and herbaceous aromas are not uncommon. Due to the dark malt and the higher alcohol content, Weizenbock often tastes quite sweet at first, though after a short time the sweetness gives way to a pleasant acidity and a warming aftertaste. There is a high effervescence, and the body is very thick. The hop aroma should not be noticeable, and the bitterness is also extremely subdued.

69 Wheat Bock (pale)

Original extract: 16 – 18 °P
ABV: 6,5 – 8 % vol.
Colour: 5 - 25 EBC
Bitterness units: 10 – 20 IBU

Light wheat bock beers are top-fermented, straw to gold-coloured beers with a white, very firm and long-lasting head. The typical fermentation aromas of bananas, orange peel and cloves are complemented by nutmeg, caramel, vanilla and honey. A hint of fresh hop flower may contribute to the sophistication of these beers. At first, Weizenbock beers taste malty and fruity, sometimes slightly acidic and – due to the high alcohol content – very creamy and full-bodied. They are rather bubbly, and the moderate amount of sweetness makes this beer very pleasant. The hops should cause little to no bitterness in the aftertaste.

70 Wheat Bock / Wheat Double Bock (dry-hopped)

Original extract: 16 – 21 °P
ABV: 6,5 – 9,5 % vol.
Colour: 10 - 45 EBC
Bitterness units: 15 – 40 IBU

Wheat bock and wheat double bock beers made with aromatic hops vary greatly in colour, ranging from light golden yellows to dark shades of amber. The head is white or slightly cream-coloured and fine-pored. This cloudy beer is moderately to very bubbly and, in contrast to the classic wheat bock or wheat double bock, it is very hoppy in nature. The aroma is a mixture of passion fruit, orange peel and honey, as well as spicy notes such as nutmeg, cardamom and cloves. The initial flavour of these beers is sweet, soft and pleasant, and creamy and full-bodied. There is a slight tartness, and their aftertaste is extremely long-lasting and bitter due to the hops combined with the high alcohol levels.

71 Wheat Double Bock (dark / amber)

Original extract: 17 – 21 °P
ABV: 7,5 – 9,5 % vol.
Colour: 25 - 55 EBC
Bitterness units: 10 – 30 IBU

Top-fermented dark or amber-coloured wheat double bock is cloudy from the yeast, and its colour ranges from amber to chestnut and mahogany or dark brown. Its cream-coloured head is firm. The beer is malty and traces of caramel and chocolate are present, but the taste is primarily nutty, almond-like or toasty. Thanks to the fruity esters that remind one of orange peel or berries, the aroma of these beers is quite complex. Cloves, honey, lovage or liquorice may also be present. The hops have only a minor influence. The initial flavour is sweet, followed by a thick body, a broad mouthfeel and a sherry aroma. A bitter aftertaste caused by the alcohol is just as much a part of this beer as its creamy consistency.

72 Wheat Double Bock (pale)

Original extract: 17 – 21 °P
ABV: 7,5 – 9,5 % vol.
Colour: 10 - 25 EBC
Bitterness units: 10 – 30 IBU

Top-fermented, light wheat double bocks can be any colour from golden yellow to maroon. The cloudy beer has a white, firm head and a fair to strong degree of bubbling. The aroma is dominated by spices, with cardamom, clove and allspice at the forefront. The hops have only a slight influence. The initial flavour of a wheat double bock beer is sweet, soft and pleasant, creamy and full-bodied. A slight acidity underlines the tangy impression. The finish is extremely powerful and long-lasting. The bitterness is determined by the alcohol.

73 Weizeneisbock

Original extract: 20 – 30 °P
ABV: 8 – 15 % vol.
Colour: 20 - 60 EBC
Bitterness units: 25 – 50 IBU

Weizeneisbocks are usually bronze to mahogany-coloured beers that achieve a higher alcohol content through freeze concentration. These beers have only a moderate head and low level of CO2. Clove, nutmeg, ripe banana and nutmeg may be noticeable in the bouquet of a Weizeneisbock. The initial taste is typified by sweetness, and there is no bitterness from the hops. The very high alcohol content determines the flavour from the initial taste through to the aftertaste, and it also magnifies the caramel and honey aromas. At the same time, Weizeneisbocks are reminiscent of plums or grapes and with age they also take on notes of lovage, plum liqueur and rum punch.

74 Witbier ( Belgian Style)

Original extract: 11 – 13 °P
ABV: 4,5 – 5,5 % vol.
Colour: 5 - 10 EBC
Bitterness units: 5 – 20 IBU

Witbiers are top-fermented beers spiced with coriander, orange peel and other ingredients, and they are pale yellow, cloudy and very lively. The head is white, very long-lasting and thick. These beers are brewed using unmalted wheat and malted barley, so grassy, green aromas are not uncommon. Fermentation aromas of banana or pineapple are easily recognisable, but less so the hop aroma, which is only slightly noticeable – if at all. The hoppy bitterness is equally weak, and it should not outweigh a clearly discernible acidity and moderate amounts of fruity esters (citrus fruits, orange) and spicy notes, although the latter must not be overpowering. The sweet impression is complemented perfectly by touches of honey.

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