6. Amber Malty European Lager

요약

• 6A(Marzen) 3월에 담가 여름 내내 동굴에서 라거링하는. 미국에서 떠올리는 옥토버페스트 맥주. 독일버전보다 몰티, 바디 강조되고 홉 내리고  
• 6B(Rauchbier) 메르첸에 너도밤나무(beechwood) 훈연 몰트를 쓴 스모크 비어  
• 6C(Dunkles Bock) 몰트와 알콜에 있어서 메르첸<둔켈복<도펠복(doppel=double). 복비어 유래는 북부독일 아인스벡 전통맥주로, 훗날 남부독일에서 되살리면서 벡을 복으로 읽음.

6A. Marzen

Aroma

• malt aroma: moderate intensity 
• hop aroma: no
• clean fermentation profile

Appearance

• amber-orange~deep reddish-copper color, should not be golden
• brilliant clarity, with persistent, off-white foam

Flavor

• malt flavor: initial malt flavor
• hop flavor: low to none
• hop bitterness: moderate
• moderately-dry to dry finish  
• clean fermentation character
• noticeable caramel, biscuit, or roasted flavor are inappropriate

Mouthfeel

• medium body
• medium carbonation
• slightly warming, but the strength should be relatively hidden

Style comparison

• w/ Dunkels Bock: less stronger and richer
• w/ Festbier: more malt depth and richness, heavier body and slightly less hops
• w/ Czech Amber Lager: less hoppy and equally malty 

Comment and History

American craft versions of Oktoberfest are based on this style. brewed as a stronger "March beer" in March and lagered in cold caves over the summer. 

6B. Rauchbier

Aroma

• malt aroma: low to moderate 
• hop aroma: low to none
• the beechwood smoke character
• clean fermentation character

Appearance

• medium amber/light copper~dark brown
• very clear
• large, creamy, rich, tan-to cream-colored head

Flavor

• malt flavor: follow aroma profile, a blend of smoke and malt
• hop flavor: moderate to none
• hop bitterness: moderate, balanced
• harsh, bitter, burnt, charred, rubbery, sulfury, or phenolic smoky characteristic are inappropriate

Mouthfeel

• medium body
• medium to medium-high carbonation
• significant astringent, phenolic harshness is inappropriate

Style comparison

• w/ Marzen: similar but with a balanced, sweet, smoky aroma and flavor and somewhat dark color 

Comment and History

literally "smoke beer" in German. Beechwood-smoked malt is used to make a Marzen-style amber lager. 

6C. Dunkles Bock

Aroma

• malt aroma: medium to medium-high bready-malty-rich aroma 
• hop aroma: virtually no
• clean lager character

Appearance

• light copper~brown color, with attractive garnet highlights
• good clarity despite the dark color
• large, creamy, persistent, off-white head

Flavor

• malt: complex, malitness is dominated by the toasty-rich Millard product
• hop: no 
• hop bitterness: only high enough to support the malt
• clean fermentation profile 
• no roasted or burnt character

Mouthfeel

• medium to medium-full bodied
• moderate to moderately low carbonation
• should not be hot 
• smooth without harshness or astringency

Style comparison

• w/ Helles Bock: darker, a richer flavor, less apparent bitterness
• w/ Doppelbock: less alcohol, malty richness
• w/ Marzen: stronger malt, higher alcohol
• w/ Czech Amber Lager: richer, less attenuated, less hoppy 

Comments and History

decoction mashing and long boiling plays an important part of flavor development. northern Germany city of Einbeck, which was a brewing center in the days of the Hanseatic League(14~17th century). recreated in Munich starting in the 17th century. "bock" is based on a corruption of the name "Einbock" in the Bavarian dialect, also means "Ram(adult male sheep)" in German.