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American Pale Lager
They’re light-colored, gassy, and watery, with a delicate sweetness and an adjunct (corn or rice is the adjunct grain mixed with the barley) aroma and flavor (light versions have almost no taste.
American Dark Lager
These lagers are timid versions of European exemplars. They lack the fullness and rich, malty flavor of the German Dark Lager style and have more bark than bite.
Are generally dark, somewhat strong, and pretty intensely malty.
A dark and dangerously delicious malty brew of rich body and high alcohol, was first brewed in the Italian Alps by the monks in the monastery of St. Francis of Paula for sustenance through
This bright golden lager offers the maltiness of a Munich Helles and the hoppiness of a Pilsner, and it’s slightly stronger than both. The term export refers to the beer’s alcoholic strength.
This lager doesn’t come by its full body and high alcohol content naturally. By subjecting the already fermented beer to subfreezing temperatures, brewers can then sieve out the water crystals that form in the beer. The beer that’s left behind is a much more concentrated version of itself.
This beer is a pale version of traditional Bock Beer (Helles means pale).
A nod to the month it’s brewed in (Mai is May). These paler, hoppier versions of Bock Beer are a fairly recent development in comparison to other members of the Bock Beer family.
Is malt-forward, amber in color, and very easy to drink. It was traditionally brewed in the month of March at the end of the brewing season, stored in caves over the summer, and served in autumn.
This classic brown lager of Munich was developed as a darker, maltier counterpart to Munich Helles.