CHAPTER 3.1: German and Czech Beers

Question 1

What BJCP style is equivalent to Pilsner?

Answer 1

Czech Premium Pale Lager

Bohemian Pilsner is brewed entirely with malt–no adjuncts like corn or rice are used.

Question 2

What does the name “Pilsner Urquell” mean?

Answer 2

“The original source of Pilsner”

Pilsner Urquell continues to be brewed in the original location by the same brewery.

Question 3

Name the beer based on the following:

SRM: 8 - 17 (Gold to Dark Amber)

Perceived Bitterness: 18 - 24 IBUs (Low)

Alcohol: 5.8 - 6.3% ABV (Normal to Elevated)

Answer 3

Märzen

Märzen lagers in the original style are amber in color; today, most Festbiers made in Germany are golden. The flavor of both types tends to be malty, with some being slightly sweet. Dark versions will have toasted, biscuit-like and caramel flavors, while pale versions show water cracker and bread flavors with some sweetness. Beers brewed in North America labeled Oktoberfest typically hew to the classical Märzen profile.

Like classic dunkel lagers, Märzens exhibit little or no hop aroma or flavor. A moderate level of bitterness provides some balance and keeps the beer from becoming overly sweet.

Commercial examples: Hacker-Pschorr Original Oktoberfest, Paulaner Oktoberfest

Question 4

The malt-balanced pale lager style from Munich is known as what?

A. German Pils

B. Munich Dunkel

C. Munich Helles

D. Czech Premium Pale Lager

Answer 4

Munich Helles

Munich Helles is the malt-balanced pale lager style developed in Munich.

Question 5

Despite the wide popularity of Pilsner-style lagers starting in the mid-1800s, brewers in Munich continued to make dark, malty lagers for another 50 years. No matter how much Munich brewers may have wanted to produce a pale lager of their own, their high-carbonate water resulted in a completely new style known as what?

Answer 5

Munich Helles

Very pale in color and with little hop character, the new beer was called Helles, meaning “pale” or “light.”

Today, Munich Helles is the everyday drinking beer of Munich.

Question 6

Which of the following was traditionally the everyday dark lager of Munich, with an alcohol content of 4.5% to 5.6%?

A. Festbier

B. Munich Dunkel

C. Munich Helles

D. Vienna Lager

Answer 6

Munich Dunkel

“Dunkel” meaning “dark” in German, was at one time the everyday beer of Munich. It usually has an alcohol content in the “normal” range at about 5% ABV.

Question 7

What is another name for Helles Bock?

Answer 7

Maibock

In German, “Mai” designates the fifth month of the year, or “May” in English. Helles Bock, or Maibock, is commonly considered a springtime beer.

This style is often favored by American brewers who want to brew a strong lager because it has more hops than any other strong lager style.

Question 8

What type of German beer originated as a Munich Dunkel/Oktoberfest beer and takes its name from the month of its brewing?

Answer 8

Märzen

Oktoberfest actually began several hundred years ago as Märzen. At the time, Munich Dunkel was the dominant Bavarian beer style and it was brewed only between October and March. Because the last batches made each March would be stored the longest before consumption, Brewers made them extra strong to help preserve them. Märzen is the German word for the month of March.

Question 9

Name the beer based on the following:

SRM: 3.5 to 6 (Straw to Gold)

Perceived Bitterness: 30 - 45 IBUs (Pronounced)

Alcohol: 4.2 to 5.8% ABV (Lower to Normal)

Answer 9

Czech Premium Pale Lager (Pilsner)

Relatively full-bodied and hearty, with a fairly robust, bread-like malt flavor, Pilsner has a medium to high hop flavor and aroma.

This gives the beer what some call “spicy” hop character, with notes of mint or wintergreen. There is some hop bitterness, though it is not very evident until after the beer is swallowed.

Commercial examples: Pilsner Urquell, Lagunitas Pils

Question 10

Name the beer based on the following:

SRM: 2 - 5 (Straw to Light Gold)

Perceived Bitterness: 22 - 40 IBUs (Pronounced)

Alcohol: 4.4 to 5.2% ABV (Normal)

Answer 10

German Pils

German Pils tends to come across as quite bitter, with just a little pale malt flavor bringing out notes of bread and water cracker.

Compared with Czech Premium Pale Lager, the German style has both a lighter body and a lighter color, while retaining the well-hopped accents of the Czech original.

Commercial examples: König Pilsener, Left Hand Polestar Pilsner, Trumer Pils, Warsteiner Pils

Question 11

True or False:

A Czech Premium Pale Lager will usually be lighter in color and body than a German Pils.

Answer 11

False

Czech Premium Pale Lagers are generally gold to light copper in color and noticeably fuller-bodied than German-Pils, which are quite pale (often straw-colored) and light-bodied.

Question 12

Name the beer based on the following:

SRM: 6 - 25 (Gold to Brown)

Perceived Bitterness: 16 - 26 IBUs (Low)

Alcohol: 7 - 10% ABV

Answer 12

Doppelbock

Malt flavors dominate the Doppelbock palate. Traditional dark versions made froml Munich malt show a toasty, nutty malt flavor with caramel, toffee, and even chocolate notes. Pale versions lead more toward a bready and lightly toasted sweetness.

The alcohol provides a smooth, warming sensation. Hops are rarely noticed in Doppelbocks; the hop bitterness is well hidden by the dominant malt flavors.

Most Doppelbocks have names that end in “-ator” to associate with Paulaner Salvator, the original Doppelbock.

Commercial examples: Paulaner Salvator, Spaten Optimator, Ayinger Celebrator

Question 13

Name the beer based on the following:

SRM: 6 - 11 (Gold to Light Amber)

Perceived Bitterness: 23 - 35 IBUs (Moderate)

Alcohol: 6.3 to 7.4% ABV (Elevated)

Answer 13

Helles Bock

Helles Bock malt flavors include water cracker, bread, and perhaps graham cracker flavors with some sweetness.

Unlike most other bocks, hops will be evident in the aroma and possibly the flavor, with flowery or perfume-like notes, and perhaps hints of mint and woodiness. Along with the more apparent hop flavors, Helles Bock also has more noticeable bitterness.

Commercial examples: Smuttynose Maibock, Ayinger Maibock, Capital Maibock, Hofbräu Maibock

Question 14

Put this group of Pale Lagers in order from highest to lowest perceived bitterness.

A. German Pils

B. Munich Helles

C. Czech Premium Pale Lager

Answer 14

A. German Pils

C. Czech Premium Pale Lager

B. Munich Helles

Although German Pils and Czech Premium Pale Lager have similar IBU ranges, German Pils tend to have a more assertive bitterness. The bitterness in Czech Premium Pale Lagers is not very evident until after the beer is swallowed.

Munich Helles is characterized by a bready, dough-like malt flavor with low bitterness, ranging from 16 - 22 IBUs.

Question 15

Which of the following dark or strong lager styles has the highest expected number of IBUs?

A. Helles Bock

B. Doppelbock

C. Märzen

D. Munich Dunkel

Answer 15

A. Helles Bock

Helles Bock has the highest average IBUs of the dark and strong lager styles, giving it noticeable hoppiness and bitterness.

Question 16

Approximately what percentage of all beer made in the world is some variation on pilsner-style beers from Germany and the Czech Republic?

Answer 16

90%

Pilsner was such a success that it was quickly copied by brewers throughout Europe.

Brewers in northern and western Germany created their own version with the same bitterness, but much less malt flavor and a lighter, thinner mouthfeel.

In Germany–as in Pilsen–pilsner-style lager is made entirely with malt–no adjuncts like corn or rice are used.

Question 17

What did the Paulist Friars originally call what is today known Doppelbock?

Answer 17

“Salvator” or “the savior”

Fasting Italian monks living near Munich brewed beer with extra grain to add nutrients to their liquid diet. The extra grain also increased the alcohol content. This strong, nutritious beer came to be known as “liquid bread”. Later, the many beers brewed in this style came to be known as Doppelbock and tend to have an ABV of approximately 7.2%.

Question 18

__________ is one of the few German Lagers with noticeable hoppiness.

Answer 18

Helles Bock

Helles Bock is a well-known variety of bock; a pale, strong lager (6.3% or higher) with some hop flavor and aroma.

This style is often favored by American brewers who want to brew a strong lager because it has more hops than any other strong lager style.

Question 19

Fill in the blank:

In modern Germany, the term “bock” can only be used to designate a ______ beer.

Answer 19

strong

To be called a “bock,” a beer must have an ABV of approximately 6.3% or above. Doppelbocks must be about 7.2% ABV or higher and Eisbocks weigh in even higher still.

Question 20

Name the beer based on the following:

SRM: 3 - 5 (Pale to Light Gold)

Perceived Bitterness: 16 - 22 IBUs (Moderate)

Alcohol: 4.7 to 5.4% ABV (Normal)

Answer 20

Munich Helles

Munich Helles is characterized by a bready, dough-like malt flavor, with low bitterness and minimal hop flavors. Aside from the color, Munich Helles is somewhat similar to Munich Dunkel: malt-balanced, but with more of the bread-like flavor of a Pilsner-style beer.

Commercial examples: Hofbrau Original, Weihenstephan Original, Spaten Premium

Question 21

What was the first Bohemian lager to be developed?

Answer 21

Pilsner

Named for the town of Pilsen in Bohemia, it was the world’s first pale, hoppy lager.

Question 22

Pale lager originated in the ________ region of what is today the Czech Republic.

Answer 22

Bohemia

Just as the water in Munich influenced the flavor and character of the dark Bavarian lagers, so did the water in Bohemia give the pale lagers of that region their distinctive characteristics.

Question 23

When was the first Pilsner brewed and when was it tapped?

Answer 23

Brewed: October 5th, 1842

Tapped: November 11th, 1842

The resulting beer was an instant success both in Pilsen and beyond. The new type of beer was so popular that it fostered many imitations in Bohemia and beyond.

Question 24

What is the key flavor difference between ales and lagers?

A. Ales are more malty than lagers

B. Lagers are less fruity than ales

C. Ales are sweeter than lagers

D. Lagers are more hoppy than ales

Answer 24

B. Lagers are less fruity than ales

Ales have more esters which impart a fruity character to the aroma and flavor. Lagers have little or no fruitiness.

Question 25

The methods for lager brewing began in what city and were established by what year?

A. Berlin, 1700

B. Munich, 1900

C. Munich, 1600

D. Pilsen, 1842

Answer 25

C. Munich, 1600

Lager brewing was developed in and around Munich and was known to be an established practice by 1600.

Question 26

Put this group of dark lagers in order from highest to lowest alcohol content:

A. Doppelbock

B. Helles Bock

C. Märzen

D. Munich Dunkel

Answer 26

A. Doppelbock

B. Helles Bock

C. Märzen

D. Munich Dunkel

In Germany, “bock” designates a beer with elevated alcohol content, making them the two strongest examples here. Doppelbock, with its extra grain content, is one of the strongest beer styles in the world.

Märzen and Dunkel have similar ABV ranges, but Märzen tends to be stronger on average.

Question 27

What is the typical ratio of wheat malt to barley malt for a German-style weizen?

Answer 27

Two-thirds wheat to one-third barley

The wheat is malted in a manner very similar to barley.

In German, wheat beers must have at least 50% wheat to be called a wheat beer. By comparison, American wheat beer typically uses about 30% wheat malt.

Question 28

“Weizen” means “wheat” . . . what does “hefe” mean?

Answer 28

Yeast

It indicates that the beer has not been filtered. Thus Hefeweizen/Weissbier is hazy and even cloudy in appearance.

However, that does not mean that the haziness of Weissbier comes mostly from yeast. The source of this haze is protein, and it appears in wheat beers because wheat has more protein than barley.

Question 29

Name the beer based on the following:

SRM: 2 - 6 (Straw to Gold)

Perceived Bitterness: 8 - 15 IBUs (Low)

Alcohol: 4.3 to 5.6% (Normal)

Answer 29

Weissbier (aka Hefeweissen or Weisse)

Weissbiers range from straw to gold in color and most are hazy or cloudy. Beers in this style have as much as twice the carbonation of regular beers. This contributes to the formation of a huge head when poured, as well as a lively fizzle on the tongue when consumed.

This style is also known for its low levels of bitterness, considered low even for the typically malt-balanced Munich beers. Instead of bitter flavors, the malt is balanced by the spicy phenol flavors and the high carbonation.

Many of these traits set German wheat beer apart from its American counterpart in terms of flavor. Thus, consumers tend to have a preference for one versus the other.

Question 30

Name the beer based on the following:

SRM: 2 - 3 (Straw)

Perceived Bitterness: 3 - 8 IBUs (Low)

Alcohol: 2.8 to 3.8% ABV (Lower)

Answer 30

Berliner Weisse

Berliner Weisse is another German wheat beer, and like Weissbier is also characterized by fermentation-derived flavors. However, instead of being fruity or spicy, Berliner Weisses exhibit an assertive sour character. This sourness derives from lactic acid, produced through fermentation with lactic acid bacteria.

Berliner Weisse combines acidity and high carbonation to achieve a very refreshing quality. This style has very little bitterness, and no hop aroma or flavor. Any sweetness present from the malt and wheat is balanced by acidity and carbonation.

Commercial examples: Bayerischer Bahnhof Berliner Style Weisse, The Bruery Hottenroth

Question 31

Name the beer based on the following:

SRM: 3 - 4 (Straw to Light Gold)

Perceived Bitterness: 5 - 12 IBUs (Low)

Alcohol: 4.2 to 4.8% ABV (Lower to Normal)

Answer 31

Gose

Gose is a German wheat beer style, historically brewed in Leipzig. German brewers revived the style in the late 20th century, and the style has gained great popularity in recent years among American craft breweries.

Gose exhibits lactic acidity and high carbonation like Berliner Weisse, but is also brewed with additions of coriander and salt. The coriander imparts herbal, citrus, and floral characteristics. Typically not enough salt is added to make the beer overly salty, but rather just enough to boost mouthfeel and produce a slightly salty tang.

Commercial examples: Bayerisch Bahnhof Leipziger Gose, Ritterguts Gose, Anderson Valley The Kimmie, the Yink, and the Holy Gose, Westbrook Gose, Off Color Troublesome

Question 32

Which of the following is NOT a common feature of German-style weizen beers?

A. Clove or cinnamon/nutmeg flavor

B. Pronounced bitterness

C. Noticeable banana fruitiness

D. High level of carbonation

Answer 32

B. Pronounced bitterness

Weizens are typically low in bitterness.

Question 33

Name the beer based on the following:

• A clear, filtered version of Weissbier
• Less yeasty in flavor
• More susceptible to oxidation

Answer 33

Kristal Weizen

Question 34

Name the beer based on the following:

• Comes from the word for “dark” in German
• This is a dark wheat beer made with dark malts for a more toasty, caramel flavor
• Typical clove and banana flavors of weizen are somewhat subdued

Answer 34

Dunkels Weissbier

Question 35

Name the beer based on the following:

• Made with at least 50% wheat but brewed to at least 6.3% ABV to meet the requirements of German labeling laws
• Both pale and dark versions are made, so flavors may be similar to either Weissbier or Dunkels Weissbier

Answer 35

Weizenbock

Question 36

What would you expect from a beer that was labeled as a “dunkel-weizen-bock”?

A. Pale, made from at least 50% wheat malt and 6.4% ABV

B. Dark, made from at least 50% wheat malt and 6.3% ABV

C. Dark, made from at least 30% wheat malt and 6.4% ABV

D. Dark, made from at least 50% wheat malt and 4.8% ABV

Answer 36

B. Dark, made from at least 50% wheat malt and 6.3% ABV

A dunkel-weizen-bock would be a dark wheat beer with high alcoholic strength:

• “Dunkel” is the German word for “dark”
• “Weizen” indicates a beer made from at least 50% wheat malt
• “Bock” indicates a beer with at least 6.4% ABV

Question 37

Name the beer based on the following:

SRM: 3.5 - 5 (Straw to Light Gold)

Perceived Bitterness: 18 - 30 IBUs (Moderate)

Alcohol: 4.4 to 5.2% ABV (Normal)

Answer 37

Kölsch

Although they are made by a number of breweries in Cologne, most examples of Kölsch are quite similar. Straw-colored and light-bodied, they offer a light cracker-like maltiness complimented by light fruitiness and a crisp finish.

Commercial examples: Sünner Kölsch, Reissdorf Kölsch, Gaffel Kölsch, Goose Island Summertime, Saint Arnold Fancy Lawnmower Beer