Craft Lager Fest Style Definitions
Craft Lager Fest Style Definitions
1. Pilsener
A. Subcategory: German Style Pilsener
A classic German Pilsener is very light straw or golden in color and well
hopped. Hop bitterness is high. Noble-type hop aroma and flavor are moderate
and quite obvious. It is a well-attenuated, medium-bodied beer, but a malty
residual sweetness can be perceived in aroma and flavor. Low levels of sweet
corn-like dimethylsulfide (DMS) character, if perceived, are characteristic
of this style. Fruity esters and diacetyl should not be perceived. There
should be no chill haze. Its head should be dense and rich.
Original Gravity (šPlato): 1.044-1.050 (11-12.5 šPlato)
Apparent Extract/Final Gravity (šPlato): 1.006-1.012 (1.5-3 šPlato)
Alcohol by Weight (Volume): 3.6-4.2% (4-5%)
Bitterness (IBU): 30-40
Color SRM (EBC): 3-4 (6-8 EBC)
B. Subcategory: Bohemian Style Pilsener
Bohemian Pilseners are slightly more medium bodied, and they can be as dark
as a light amber color. This style balances moderate bitterness and noble-type
hop aroma and flavor with a malty, slightly sweet, medium body. Diacetyl may
be perceived in extremely low amounts. A toasted-, biscuit-like malt character
may be evident at low levels. There should be no chill haze. Its head
should be dense and rich.
Original Gravity (šPlato): 1.044-1.056 (11-14 šPlato)
Apparent Extract/Final Gravity (šPlato): 1.014-1.020 (3.5-5 šPlato)
Alcohol by Weight (Volume): 3.2-4% (4-5%)
Bitterness (IBU): 30-45
Color SRM (EBC): 3-7 (6-14 EBC)
A. Subcategory: Helles
This beer should be perceived as having low bitterness. It is a medium-bodied,
malt-emphasized beer; with malt character often balanced with low levels of
yeast produced sulfur compounds (character). Certain renditions of this
beer style approach a perceivable level of hop flavor (note: hop flavor does
not imply hop bitterness) and character but it is essentially balanced with
malt character to retain its style identity. Malt character is reminiscent
of freshly and very lightly toasted malted barley. There should not
be any caramel character. Color is light straw to golden. Fruity body will
be medium bodied. Fruity esters, chill haze, and diacetyl should not be perceived.
Original Gravity (šPlato): 1.044-1.050 (11-12.5 šPlato)
Apparent Extract/Final Gravity (šPlato): 1.008-1.012 (2-3 šPlato)
Alcohol by Weight (Volume): 3.8-4.4% (4.5-5.5%)
Bitterness (IBU): 18-25
Color SRM (EBC): 4-5.5 (8-11 EBC)
B. Subcategory: Dortmunder/European-Style Export
Dortmunder has medium hop bitterness. Hop flavor and aroma are perceptible
but low. Sweet malt flavor can be low and should not be caramel-like. The
color of this style is straw to deep golden. The body will be medium bodied.
Fruity esters, chill haze, and diacetyl should not be perceived.
Original Gravity (šPlato): 1.048-1.056 (12-14 šPlato)
Apparent Extract/Final Gravity (šPlato): 1.010-1.014 (2.5-3.5 šPlato)
Alcohol by Weight (Volume): 4-4.8% (5-6%)
Bitterness (IBU): 23-29
Color SRM (EBC): 3-5 (6-10 EBC)
A. Subcategory: Traditional German-Style Bock
Traditional bocks are made with all malt and are strong, malty, medium-
to full-bodied, bottom-fermented beers with moderate hop bitterness that should
increase proportionately with the starting gravity. Hop flavor should be low
and hop aroma should be very low. Bocks can range in color from deep copper
to dark brown. Fruity esters should be minimal.
Original Gravity (šPlato): 1.066-1.074 (16.5-18 šPlato)
Apparent Extract/Final Gravity (šPlato): 1.018-1.024 (4.5-6 šPlato)
Alcohol by Weight (Volume): 5-6% (6.3-7.5%)
Bitterness (IBU): 20-30
Color SRM (EBC): 20-30 (40-60 EBC)
B. Subcategory: German-Style Heller Bock/Maibock
The German word helle means light colored, and as such, a heller
Bock is light straw to deep golden in color. Maibocks are also light-colored
bocks. The malty character should come through in the aroma and flavor. Body
is medium to full. Hop bitterness should be low, while noble-type hop aroma
and flavor may be at low to medium levels. Bitterness increases with gravity.
Fruity esters may be perceived at low levels. Diacetyl levels should be very
low. Chill haze should not be perceived.
Original Gravity (šPlato): 1.066-1.074 (16.5-18.5 šPlato)
Apparent Extract/Final Gravity (šPlato): 1.012-1.020 (3-5 šPlato)
Alcohol by Weight (Volume): 5-6.4% (6-8%)
Bitterness (IBU): 20-38
Color SRM (EBC): 4-10 (8-20 EBC)
C. Subcategory: German-Style Strong Doppelbock
Malty sweetness is dominant but should not be cloying. Malt character
is more is reminiscent of fresh and lightly toasted Munich-style malt; more
so than caramel or toffee malt character. Some elements of caramel and toffee
can be evident and contribute to complexity, but the predominant malt character
is an expression of toasted barley malt. Doppelbocks are full bodied and deep
amber to dark brown in color. Astringency from roast malts is absent. Alcoholic
strength is high, and hop rates increase with gravity. Hop bitterness and
flavor should be low and hop aroma absent. Fruity esters are commonly perceived
but at low to moderate levels.
Original Gravity (šPlato): 1.074-1.080 (18.5-20 šPlato)
Apparent Extract/Final Gravity (šPlato): 1.020-1.028 (5-7 šPlato)
Alcohol by Weight (Volume): 5.2-6.2% (6.5-8%)
Bitterness (IBU): 17-27
Color SRM (EBC): 12-30 (24-60 EBC)
A. Subcategory: Eisbock
A stronger version of doppelbock. Malt character can be very sweet. The
body is very full and deep copper to almost black in color. Alcoholic strength
is very high. Hop bitterness is subdued. Hop flavor and aroma are absent.
Fruity esters may be evident but not overpowering. Typically these beers are
brewed by freezing a doppelbock and removing resulting ice to increase alcohol
content.
Original Gravity (šPlato): 1.092-1.116 (23-29 šPlato)
Apparent Extract/Final Gravity (šPlato): N/A
Alcohol by Weight (Volume): 6.8-11.3% (8.6-14.4%)
Bitterness (IBU): 26-33
Color SRM (EBC): 18-50 (36-100 EBC)
B. Subcategory: American-Style Malt Liquor
High in starting gravity and alcoholic strength, this style is somewhat
diverse. Some American malt liquors are just slightly stronger than American
lagers, while others approach bock strength. Some residual sweetness is perceived.
Hop rates are very low, contributing little bitterness and virtually no hop
aroma or flavor. Perception of sweet-fruity esters and complex alcohols (though
not solvent-like) are acceptable at low levels. Chill haze and diacetyl should
not be perceived.
Original Gravity (šPlato): 1.050-1.060 (12.5-15 šPlato)
Apparent Extract/Final Gravity (šPlato): 1.004-1.010 (1-2.5 šPlato)
Alcohol by Weight (Volume): 5-6% (6.25-7.5%)
Bitterness (IBU): 12-23
Color SRM (EBC): 2-5 (4-10 EBC)
D. Subcategory: Pre-Prohibtionary Pilsener
This classic and unique American-style Pilsener is straw to deep gold in color.
Hop bitterness, flavor and aroma are medium to high, and use of noble-type
hops for flavor and aroma is preferred. Up to 25 percent corn in the grist
should be used, and some slight sweetness and flavor of corn are expected.
A low level of DMS is acceptable. Malt flavor and aroma are medium. This is
a medium-bodied beer. Fruity esters and citrusy flavors or aromas should not
be perceived. Slight diacetyl is acceptable. There should be no chill haze.
Original Gravity (šPlato): 1.045-1.060 (13.5-16 šPlato)
Apparent Extract/Final Gravity (šPlato): 1.012-1.018 (3-4.5 šPlato)
Alcohol by Weight (Volume): 3.9-4.7% (5.9%-7.5%)
Bitterness (IBU): 20-40
Color SRM (EBC): 3-6 (6-12 EBC)
Märzens are characterized by a medium body and broad range of color. Oktoberfests
can range from golden to reddish brown. Sweet maltiness should dominate slightly
over a clean, hop bitterness. Malt character should be light-toasted rather
than strongly caramel (though a low level of light caramel character is acceptable).
Bread or biscuit like malt character is acceptable in aroma and flavor. Hop
aroma and flavor should be low but notable. Fruity esters should not be perceived.
Diacetyl and chill haze should not be perceived.
Original Gravity (šPlato): 1.050-1.060 (11-15 šPlato)
Apparent Extract/Final Gravity (šPlato): 1.012-1.020 (3-5 šPlato)
Alcohol by Weight (Volume): 4-4.7% (5.3-5.9%)
Bitterness (IBU): 18-25
Color SRM (EBC): 4-15 (8-30 EBC)
Any traditional
or experimental lager not defined by our guidelines. Entries in this category must include a description
and follow traditional brewing methods and guidelines for the style described.
If the lager is experimental please
include a description on procedures. Awards will be determined strictly on best beers
entered. Examples include: Rauchbier,
Schwarz lager, Honey Lagers, Dunkels, etc.
Original Gravity (šPlato): NA
Apparent Extract/Final Gravity (šPlato): NA
Alcohol by Weight (Volume): NA
Bitterness (IBU): NA
Color SRM (EBC): NA
Any traditional
European or Experimental Ale specifically brewed for the summer. Entries in this category must include a description
and follow traditional brewing methods and guidelines for the style described.
Awards will be determined strictly on best beers entered. Examples include:
Wit/Whites, Hefeweizen, Weiss, Kolsch, Raspberry Wheat, etc.
Original Gravity (šPlato): NA
Apparent Extract/Final Gravity (šPlato): NA
Alcohol by Weight (Volume): NA
Bitterness (IBU): NA
Color SRM (EBC): NA
-Best overall beer- Only gold medal awarded beers will be
judged here. Entries are not allowed
in this category. All qualifying beers
must win a gold medal in any above mentioned category to be judged here. This single award will determine the outstanding
beer of the festival.
Original Gravity (šPlato): NA
Apparent Extract/Final Gravity (šPlato): NA
Alcohol by Weight (Volume): NA
Bitterness (IBU): NA
Color SRM (EBC): NA