Cat 4, Dark Lagers
This Classes 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 )
Dark Lager
4A. Dark American Lager
Please get your sample of 4A. Dark American Lager (Saint Pauli Girl Dark) 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.
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 palets, 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 Masters Scoresheet and compare to your own.
Listen to 1A, B, C, 4A American Lagers - The Jamil Show 11-05-07 on The Brewing Network
Overall Impression: A somewhat sweeter version of standard/premium lager with a little more body and flavor. Comments: A broad range of international lagers that are darker than pale, and not assertively bitter and/or roasted. Ingredients: Two- or six-row barley, corn or rice as adjuncts. Light use of caramel and darker malts. Commercial versions may use coloring agents.
4B. Munich Dunkel
Please get your sample of 4B. Munich Dunkel (Ayinger Dunkel), 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 Masters Scoresheet and compare to your own.
Listen to 4B Munich Dunkel - The Jamil Show 01-14-08 on The Brewing Network
Overall Impression: Characterized by depth and complexity of Munich malt and the accompanying melanoidins. Rich Munich flavors, but not as intense as a bock or as roasted as a schwarzbier.
Comments: Unfiltered versions from Germany can taste like liquid bread, with a yeasty, earthy richness not found in exported filtered dunkels.
History: The classic brown lager style of Munich which developed as a darker, malt-accented beer in part because of the moderately carbonate water. While originating in Munich, the style has become very popular throughout Bavaria (especially Franconia).
Ingredients: Grist is traditionally made up of German Munich malt (up to 100% in some cases) with the remainder German Pilsner malt. Small amounts of crystal malt can add dextrins and color but should not introduce excessive residual sweetness. Slight additions of roasted malts (such as Carafa or chocolate) may be used to improve color but should not add strong flavors. Noble German hop varieties and German lager yeast strains should be used. Moderately carbonate water. Often decoction mashed (up to a triple decoction) to enhance the malt flavors and create the depth of color.
4C. Schwarzbier (Black Beer)
Please get your sample of 4C. Schwarzbier (Kostritzer Schwarzbier), 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 Masters Scoresheet and compare to your own.
Listen to 4C Schwarzbier - The Jamil Show 11-20-06 on The Brewing Network
Overall Impression: A dark German lager that balances roasted yet smooth malt flavors with moderate hop bitterness.
Comments: In comparison with a Munich Dunkel, usually darker in color, drier on the palate and with a noticeable (but not high) roasted malt edge to balance the malt base. While sometimes called a “black Pils,” the beer is rarely that dark; don’t expect strongly roasted, porter-like flavors.
History: A regional specialty from southern Thuringen and northern Franconia in Germany, and probably a variant of the Munich Dunkel style.
Ingredients: German Munich malt and Pilsner malts for the base, supplemented by a small amount of roasted malts (such as Carafa) for the dark color and subtle roast flavors. Noble-type German hop varieties and clean German lager yeasts are preferred.
