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Light in body and very light to straw in color, American lagers are very clean and crisp and aggressively carbonated. Flavor components should b e subtle and complex, with no one ingredient dominating the others. Malt sweetness is light to mild. Corn, rice, or other grain or sugar adjuncts are often used. Hop bitterness, flavor and aroma are negligible to very light. Light fruity esters are acceptable. Chill haze and diacetyl should be absent.
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Bock is a strong lager of German origin. Several substyles exist, including maibock (helles bock, heller bock), a paler, more hopped version generally made for consumption at spring festivals; doppelbock (double bock), a stronger and maltier version; and eisbock, a much stronger version made by partially freezing the beer and removing the ice that forms. The style known now as bock was a dark, malty, lightly hopped ale first brewed in the 14th century by German brewers in the Hanseatic town of Einbeck.The style from Einbeck was later adopted by Munich brewers in the 17th century and adapted to the new lager style of brewing. Due to their Bavarian accent, citizens of Munich pronounced 'Einbeck' as 'ein Bock' ('a billy goat'), and thus the beer became known as 'bock'. As a visual pun, a goat often appears on bock labels.
Bock is historically associated with special occasions, often religious festivals such as Christmas, Easter or Lent (the latter as Lentenbock). Bocks have a long history of being brewed and consumed by Bavarian monks as a source of nutrition during times of fasting.
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Doppel meaning “double,” this style is a bigger and stronger version of the lower-gravity German-style bock beers. Originally made by monks in Munich, the doppelbock beer style is very food-friendly and rich in melanoidins reminiscent of toasted bread. Color is copper to dark brown. Malty sweetness is dominant but should not be cloying. Malt character is more reminiscent of fresh and lightly toasted Munich-style malt, more so than caramel or toffee malt. Dark fruit flavors such as prune and raisin may be present. Doppelbocks are full-bodied, and alcoholic strength is on the higher end.
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The German-style dunkel is a bottom-fermented lager style beer. The word “dunkel” is German for “dark,” and this dark beer style offers beer lovers balanced flavors of chocolate, bread crust and caramel. The dunkel is a classic German lager that craft brewers are fond of brewing and countless people across the world are fond of enjoying. Like most German beers, dunkel beer is a great candidate for food pairing, matching up well to grilled meats.
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Kölsch is a style of beer originating in Cologne, Germany. It has an original gravity between 11 and 14 degrees Plato (specific gravity of 1.044 to 1.056). In appearance, it is bright and clear with a straw-yellow hue. In Cologne, Kölsch is traditionally served in a tall, thin, cylindrical 200-millilitre (6.8 US fl oz) glass called a Stange ('pole' or 'rod')
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Märzen or Märzenbier (German: March or March beer, respectively) is a lager that originated in Bavaria. It has a medium to full body and may vary in color from pale through amber to dark brown. It was the beer style traditionally served at the Munich Oktoberfest until 1953, when it was progressively replaced by a strong golden Helles called Festbier Today, Märzen is not found at the Munich Oktoberfest, although at Oktoberfests in other parts of the world, notably in the US, the festival beer will still typically be a Märzen.
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Pale ale is a kind of ale, a top-fermented beer made with predominantly pale malt.
The higher proportion of pale malts results in a lighter colour. The term first appeared around 1703 for beers made from malts dried with high-carbon coke, which resulted in a lighter colour than other beers popular at that time. Different brewing practices and hop levels have resulted in a range of different tastes and strengths within the pale ale family.
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Pilsner (also pilsener or simply pils) is a type of pale lager. It takes its name from the Bohemian city of Pilsen, where it was first produced in 1842 by Bavarian brewer Josef Groll. The world's first pale lager, the original Pilsner Urquell, is still produced there today.
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Porter is a style of beer that was developed in London, England in the early eighteenth century. It was well-hopped and dark in appearance owing to the use of brown malt.The name originated from its popularity with street and river porters.
The popularity of porter was significant, and it became the first beer style to be brewed across the world, and production had commenced in Ireland, North America, Sweden and Russia by the end of the eighteenth century.
The name 'stout', used for a dark beer, is believed to have come about because strong porters were marketed under such names as 'extra porter', 'double porter', and 'stout porter'. The term stout porter would later be shortened to just stout. For example, Guinness Extra Stout was originally called 'Extra Superior Porter' and was only given the name 'Extra Stout' in 1840. Today, however, there are not many distinctions between stouts and porters, the terms are used by different breweries almost interchangeably to describe dark beers, and the two styles have more in common than in distinction.
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Smoked beer (German: Rauchbier) is a type of beer with a distinctive smoke flavour imparted by using malted barley dried over an open flame. The Rauchbiers of Bamberg in Germany, Schlenkerla in particular, are the best-known of the smoked beers.
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Stout is a dark, top-fermented beer with a number of variations, including dry stout, oatmeal stout, milk stout, and imperial stout.
The first known use of the word stout for beer was in a document dated 1677 found in the Egerton Manuscripts, the sense being that a 'stout beer' was a strong beer, not a dark beer.The name porter was first used in 1721 to describe a dark brown beer that had been made with roasted malts. Because of the huge popularity of porters, brewers made them in a variety of strengths. The stronger beers, typically 7% or 8% alcohol by volume (ABV), were called 'stout porters', so the history and development of stout and porter are intertwined, and the term stout has become firmly associated with dark beer, rather than just strong beer.
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The Belgian-style golden strong ale is fruity, complex and often on the higher end of the ABV spectrum, yet are approachable to many different palates. Look for a characteristic spiciness from Belgian yeast and a highly attenuated dry finish. This style is traditionally drier and lighter in color than a Belgian-style tripel.
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Wheat beer is a beer, usually top-fermented, which is brewed with a large proportion of wheat relative to the amount of malted barley. The two main varieties are Weißbier, based on the German tradition, and Witbier, based on the Belgian tradition; other types include Lambic (made with wild yeasts and bacteria), Berliner Weisse (a cloudy, sour beer), and Gose (a German-type sour, salty, herbal beer). Weißbier (German – 'white beer') uses at least 50% wheat to barley malt to make a light coloured top-fermenting beer. Witbier (Dutch – 'white beer') uses flavorings such as coriander and orange peel. Belgian white beers are often made with raw unmalted wheat.
German Weißbier and Belgian witbier are termed 'white beers' because 'wheat' has the same etymological root as 'white' in most West Germanic languages (including English).
Other wheat beer styles, such as Berliner Weiße, Gose, and Lambic, are made with a significant proportion of wheat.
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The German-style Weizenbock is a wheat version of a German-style bock, or a bigger and beefier dunkelweizen. Malt mellanoidins and weizen ale yeast are the star ingredients. If served with yeast, the appearance may appropriately be very cloudy. With flavors of bready malt and dark fruits like plum, raisin, and grape, this style is low on bitterness and high on carbonation. Balanced clove-like phenols and fruity, banana-like esters produce a well-rounded aroma.
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