Other Origin Lager Styles

Each style description is purposefully written independently of any reference to another beer style. Furthermore, as much as possible, beer character is not described in terms of ingredients or process. These guidelines attempt to emphasize final evaluation of the product and try not to judge or regulate the formulation or manner in which it was brewed, except in special circumstances that clearly define a style.

Other Origin Lager Styles

  1. Baltic-Style Porter
  2. Baltic Porter
Baltic-Style Porter
  • Color: Very deep ruby/garnet to black
  • Clarity: Often opaque. When clarity is perceivable, chill haze should not be present.
  • Perceived Malt Aroma & Flavor: Malt sweetness is medium-low to medium-high. Distinctive malt aromas and flavors of caramelized sugars, dark sugars and licorice along with chocolate character of roasted malts are present. Roasted dark malts may contribute coffee character but there should be no bitter or astringent flavors. Debittered roast malts are best used for this style.
  • Perceived Hop Aroma & Flavor: Very low. Floral hop aroma can complement aromatics.
  • Perceived Bitterness: Low to medium-low
  • Fermentation Characteristics: Due to its alcoholic strength, there may be very low to low levels of complex alcohol aromas and flavors and/or higher levels of fruitiness suggestive of berries, grapes and plums, but not banana. Fruity-estery aromas and flavors from warm fermentation is not appropriate. Diacetyl and DMS should not be apparent.
  • Body: Medium to full
  • Additional notes: Baltic Porter is brewed with lager yeast and fermented and lagered cold producing a smooth beer
  • Original Gravity (°Plato)
    1.072-1.092
    (17.5-22 °Plato)
  • Apparent Extract/Final Gravity (°Plato)
    1.016-1.022
    (4.1-5.6 °Plato)
  • Alcohol by Weight (Volume)
    6.0%-7.4%(7.6%-9.3%)
  • Bitterness (IBU)
    35-40
  • Color SRM (EBC)
    20+
    (40+ EBC)
  1. Australasian, Latin American or Tropical-Style Light Lager
  2. Australasian, Latin American or Tropical-Style Light Lager
Australasian, Latin American or Tropical-Style Light Lager
  • Color: Straw to gold
  • Clarity: Chill haze should not be present
  • Perceived Malt Aroma & Flavor: Malt sweetness is absent
  • Perceived Hop Aroma & Flavor: Not perceived to very low
  • Perceived Bitterness: Very low
  • Fermentation Characteristics: Sugar adjuncts are often used to lighten the body and flavor, sometimes contributing to very low to low fruity-estery aromas and flavors of apple/pear. Diacetyl should be absent.
  • Body: Low
  • Additional notes: Sugar, corn, rice, and other cereal grains are used as adjuncts
  • Original Gravity (°Plato)
    1.038-1.046
    (9.5-11.4 °Plato)
  • Apparent Extract/Final Gravity (°Plato)
    1.006-1.010
    (1.5-2.6 °Plato)
  • Alcohol by Weight (Volume)
    3.2%-4.0%
    (4.1%-5.1%)
  • Bitterness (IBU)
    9-18
  • Color SRM (EBC)
    2-5
    (4-10 EBC)
  1. International-Style Pilsener
  2. International Style Pilsener
International-Style Pilsener

International-Style Pilsener

  • Color: Straw to pale
  • Clarity: Appearance should be bright; chill haze should not be present
  • Perceived Malt Aroma & Flavor: Residual malt aroma and flavor may be perceived at low levels
  • Perceived Hop Aroma & Flavor: Low
  • Perceived Bitterness: Low to medium
  • Fermentation Characteristics: Very low levels of DMS aroma and flavor are acceptable. Fruity-estery and diacetyl aromas and flavors should not be perceived.
  • Body: Low to medium
  • Additional notes: These beers are often brewed with rice, corn, wheat, or other grains making up part of the mash. Sugar adjuncts may be added during the wort production process
  • Original Gravity (°Plato)
    1.044-1.050
    (11-12.4 °Plato)
  • Apparent Extract/Final Gravity (°Plato)
    1.008-1.010
    (2.1-2.6 °Plato)
  • Alcohol by Weight (Volume)
    3.6%-4.2%
    (4.6%-5.3%)
  • Bitterness (IBU)
    17-30
  • Color SRM (EBC)
    3-4
    (6-8 EBC)
Unchanged: “2018 Brewers Association Beer Style Guidelines used with permission of Brewers Association”