![]() ![]() Many of these beers’ names or labels feature some reference to a goat. Hop aromas are generally low though hop bitterness can serve as a balancing factor against the malt sweetness. Alcohol levels are quite potent, typically 5-6% ABV. Bock styles are an exposition of malty sweetness that is classically associated with the character and flavor of Bavarian malt. These beers range in color from pale to deep amber tones, and feature a decided sweetness on the palate. Schwarz beers are not often attempted by US craft brewers.īocks are a specific type of strong lager historically associated with Germany and specifically the town of Einbeck. This obscure style was picked up by Japanese brewers and is made in small quantities by all of Japan’s major brewers. Often relatively full-bodied, rarely under 5%ABV, these beers classically feature a bitter chocolate, roasted malt note and a rounded character. Originally brewed in Thuringia, a state in eastern Germany, these lager style brews were known to be darker in color than their Munich counterparts. Alcohol levels are generally a maximum of 5% ABV. Caramel malt flavors are typical and hopping levels vary considerably from one brewery to the next, though they are frequently hoppier than the true vienna lager styles on which they are loosely based. They are darker in color, anywhere from amber to copper hued, and generally more fully flavored than a standard pale lager. Such advances also permitted the establishment of breweries in climates where God never intended, a fact probably not lost on some God-fearing citizens who took matters into their own hands during the years between 19.Īmber lagers are a vaguely defined style of lager much favored by US lager brewers. The American climate necessitated the advent of refrigeration for the distribution of food over long distances during scorching summer months. The US brewing industry had a hand in the rise of pale lager in the early 20th Century. Cheap electric refrigeration after the Second World War lead to pale lager styles dominating the continent of Europe. It was only in the early 20th century that pale lagers rose to prominence when the earliest refrigeration systems, so essential for their reliable production, were introduced. Hence lagers are "bottom fermented" beers.ĭark lager styles began displacing ale styles in the early 1800s in Germany and Bohemia. The simple difference between a lager and an ale is that the yeast employed for fermentation of a lager works at a cooler temperature and sinks to the bottom of the fermentation vessel, while ale yeasts work at higher temperatures and rise to the top of the vessel. Lager styles are a relatively recent on the global beer scene, when one considers the centuries of ale brewing that predated the production of lagers. ![]()
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