Category 3, European Amber Lagers

This Class' Beers

(The below descriptions are from the May 2008 version of the style guide,

For the latest style information always see the BJCP Style Center )

European Amber Lagers

The following is a portion of a thread of a master brewer and a Grand Master Judge from an on-line forum.

    I would use 90% Vienna and 10% dark Munich if you are just going to be doing a simple infusion. The Vienna is what actually makes Oktoberfests tastes like Oktoberfests and not bocks. There are some places that use 100% Munich malt but this is malt that is made SPECIFICALLY for them meaning to their own specifications so it's pretty much right between Munich and Vienna malt.
    The taste of this one is more traditional. I've found the contemporary ones really blur the flavors and aromas of the bock lines too much. I want an Oktoberfest to be much more toasty than deep malty (Munich). The top of the Oktoberfest gravity and bottom of the bock gravity are so close that people miss this exact point. They are two quite different styles.
    The reason for the dark Munich in this recipe is to mimic the melanoidins from a decoction mash. You won't get much Munich character out of it other than that. Cara stuff lends too much 'dark sugar' flavor than decocted character.
    From a traditional standpoint the Vienna lager and 'Oktoberfest' were made using exactly the same recipes. Only difference would have been the water used. Munich water is actually quite high in carbonates compared to the Vienna. That's it.
    Today, Vienna is basically nonexistant in Wien. There are a few micros in Austria that make them but nothing on a grand scale. Think Negra Modelo and there you go. Nothing fancy at all. It would have a vast majority of pils malt, MAYBE some Vienna and either caramel malt or just caramel color. Depends on who makes it.
    As for Oktoberfest vs. a bock, you'll see a much richer malt character for a bock. Some places use 50:50 Vienna:Munich malt, some 100% Munich, some Pils and dark Munich. They range from toasty to rich deep malt bordering on the Munich Dunkel rich breadcrumby goodness. Oktoberfest will never reach this intensity...nor should they. There is nothing that makes up for Vienna malt in my eyes nor for my palate.

    The thinking when entering a competition is that to win with an Oktoberfest, you need to make a bock, with a bock you need to make a dopplebock and for a dopplebock...well it has to be syrup. The comments I always get back are 'needs more malt' and/or 'try decocting'. One of our purposes is to change this entire mind set. It's not just lagers, it's quite a few other styles.

This last comment is one of the reasons we are tasting classic examples, and why this part of your training is so important. All of these classic examples should be 40+ point beers as long as no "storage flaws" are evident. These beers (classic examples in general) will typically not be as hoppy or as malty as most people have come to expect.
File these tastes into your beer memory for when you judge these styles.

3A. Vienna Lager

Please get your sample of 3A. Vienna Lager (Negra Modelo) and evaluate it. Remember, first pass without the style guide, and then score this beer. IMHO scoring these beers without the style guide is critical to your learning curve and it better prepares you for the tasting portion of the exam. After you have scored the beer check the style guide and see if you would have changed anything, not during or before. You have a pretty good idea of what these, and other, styles are about.
"Trust the force young Jedi".

Now listen to a Master Judge as he/she evaluates this same beer.

Note: even though it is the same beer, it is NOT from the same bottle and may exhibit some different characteristics than yours. Also, we all have different palates, and perceive different flavors at different thresholds so your perceptions may be somewhat different than that of our judge. It is important to your learning process to evaluate and score this beer before you listen. Save some beer to evaluate along with our Master after you have performed your own evaluation.

Download the Master's Scoresheet and compare to your own.

Listen to 3A Vienna Lager - The Jamil Show 06-30-08 on The Brewing Network

Overall Impression: Characterized by soft, elegant maltiness that dries out in the finish to avoid becoming sweet.
Comments: American versions can be a bit stronger, drier and more bitter, while European versions tend to be sweeter. Many Mexican amber and dark lagers used to be more authentic, but unfortunately are now more like sweet, adjunct-laden American Dark Lagers.
History: The original amber lager developed by Anton Dreher shortly after the isolation of lager yeast. Nearly extinct in its area of origin, the style continues in Mexico where it was brought by Santiago Graf and other Austrian immigrant brewers in the late 1800s. Regrettably, most modern examples use adjuncts which lessen the rich malt complexity characteristic of the best examples of this style. The style owes much of its character to the method of malting (Vienna malt). Lighter malt character overall than Oktoberfest, yet still decidedly balanced toward malt.
Ingredients: Vienna malt provides a lightly toasty and complex, melanoidin-rich malt profile. As with Oktoberfests, only the finest quality malt should be used, along with Continental hops (preferably noble varieties). Moderately hard, carbonate-rich water. Can use some caramel malts and/or darker malts to add color and sweetness, but caramel malts shouldn't add significant aroma and flavor and dark malts shouldn't provide any roasted character.

3B. Oktoberfest

Please get your sample of 3B. Oktoberfest (Paulaner Oktoberfest), and evaluate it. Remember, first pass without the style guide, and score this beer.

Now listen to a Master Judge as he/she evaluates this same beer.
It is important to your learning process to evaluate and score this beer before you listen. Save some beer to evaluate along with our Master after you have performed your own evaluation.

Download the Master's Scoresheet and compare to your own.

Listen to 3B Oktoberfest - The Jamil Show 03-27-06 on The Brewing Network

Overall Impression: Smooth, clean, and rather rich, with a depth of malt character. This is one of the classic malty styles, with a maltiness that is often described as soft, complex, and elegant but never cloying.
Comments: Domestic German versions tend to be golden, like a strong Pils-dominated Helles. Export German versions are typically orange-amber in color, and have a distinctive toasty malt character. German beer tax law limits the OG of the style at 14P since it is a vollbier, although American versions can be stronger. "Fest" type beers are special occasion beers that are usually stronger than their everyday counterparts.
History: Origin is credited to Gabriel Sedlmayr, based on an adaptation of the Vienna style developed by Anton Dreher around 1840, shortly after lager yeast was first isolated. Typically brewed in the spring, signaling the end of the traditional brewing season and stored in cold caves or cellars during the warm summer months. Served in autumn amidst traditional celebrations.
Ingredients: Grist varies, although German Vienna malt is often the backbone of the grain bill, with some Munich malt, Pils malt, and possibly some crystal malt. All malt should derive from the finest quality two-row barley. Continental hops, especially noble varieties, are most authentic. Somewhat alkaline water (up to 300 PPM), with significant carbonate content is welcome. A decoction mash can help develop the rich malt profile.

From the Brewing Techniques "Brewing in Style" series Oktoberfest Alternatives is an excellent article on this style (and some Ale Alternatives).