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37-504: Helles or hell is a traditional German pale lager beer, produced chiefly in Southern Germany , particularly Munich . The German word hell can be translated as "bright", "light", or "pale". Helles-style beers typically are full-bodied, mildly sweet and light-coloured, with low bitterness. The beer is clear due to filtration before bottling, although some restaurants and breweries do offer an unfiltered version. Munich-style helles

74-412: A Diätbier could contain no more than 7.5 g of unfermented carbohydrates per liter (a typical lager contains 30-40 g/L), and the alcohol content could not exceed normal levels (5% ABV). Pale lagers that exceed an abv of around 5.8% are variously termed bock , malt liquor /super strength lager, Oktoberfestbier / Märzen , or European strong lager. Bock is a strong lager which has origins in

111-539: A pale ale for the purpose of creating a lasting head. The sense here is that the ingredient is additional and strictly unnecessary, though it may be beneficial and attractive. Under the Bavarian Reinheitsgebot purity law it would be considered that an adjunct is any beer ingredient other than water, barley , hops , and yeast ; this, however, is an antiquated view. This purity law originated in 16th-century Germany and did not initially include yeast due to

148-610: A city in western Bohemia in what is now the Czech Republic . The first known example of a golden lager, Pilsner Urquell , was brewed there by Josef Groll . This beer proved so successful that other breweries followed the trend, using the name Pilsner . Breweries now use the terms "lager" and "Pilsner" interchangeably, though pale lagers from the Czech Republic and Germany categorized as pilsner tend to have more evident noble hop aroma and dry finish than other pale lagers. With

185-520: A local inclination to use low levels of hops, and an abv in the range 4.7% to 5.4%; Munich breweries which produce such pale lagers include Löwenbräu , Staatliches Hofbräuhaus in München , Augustiner Bräu , Paulaner , and Hacker-Pschorr , with Spaten-Franziskaner-Bräu producing a 5.2% abv pale lager called Spaten Münchner Hell . The earliest known brewing of pale lager in the United States

222-434: A rich amber-red colored Vienna-style lager. Pale lagers tend to be dry, lean, clean-tasting and crisp. Flavors may be subtle, with no traditional beer ingredient dominating the others. Hop character (bitterness, flavor, and aroma) ranges from negligible to a dry bitterness from noble hops . The main ingredients are water, Pilsner malt and noble hops, though some brewers use adjuncts such as rice or corn to lighten

259-571: Is a traditional German pale lager, produced chiefly in Southern Germany , particularly Munich . The German word hell can be translated as "bright", "light", or "pale". In 1894, the Spaten Brewery in Munich noticed the commercial success of the pale lagers Pilsner and Dortmunder Export ; Spaten utilized the methods that Sedlmayr had brought home over 50 years earlier to produce their own pale lager they named helles in order to distinguish it from

296-532: Is a yellow beer brewed using cool fermentation with a lager yeast such as Saccharomyces pastorianus , bitter hops such as Hallertau hops , and an original specific gravity (prior to fermentation) between 1.044 and 1.053 (11 to 13 degrees plato ), and between 4.5 and 6% alcohol by volume . Helles has a less pronounced hop flavour than German pilsner beers. Until the 1960s, Helles was universally available in German-speaking regions. In many regions, Helles

333-750: Is an American term referring to a strong pale lager brewed to an unnaturally high alcohol content through the addition of such high-carbohydrate adjuncts as corn, rice, and sugar. In the UK, similarly made beverages are called super-strength lager. Oktoberfest is a German festival dating from 1810, and Oktoberfestbiers are the beers that have been served at the festival since 1818, and are supplied by six breweries: Spaten , Löwenbräu , Augustiner-Bräu , Hofbräu-München , Paulaner and Hacker-Pschorr . Traditionally Oktoberfestbiers were lagers of around 5.5 to 6 abv called Märzen , brewed in March and allowed to ferment slowly during

370-462: Is brewed with coriander , Finnish sahti is brewed with juniper berries, and traditional beers in Britain are brewed with honey and spices. Also, some strong winter beers are flavoured with nutmeg or cinnamon , while ginger is a popular flavouring for a range of beers. Many commercially available pumpkin ales are made with pumpkin pie spices without any actual pumpkin. Spices may be added to

407-593: Is classified as a lager), West End, Swan, and Foster's Lager , are Australian lagers. An Australian lager with an amber hue and slightly bitter flavour typically brewed with Pride of Ringwood hops or its descendants. The term "dry beer" has varied with time and region - and still does. Though the term was not yet used, the first dry beer, Gablinger's Diet Beer , was released in 1967, developed by Joseph Owades at Rheingold Breweries in Brooklyn. Owades developed an enzyme that could further break down starches, so that

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444-450: Is commonly used in the production of American-style pale lagers, particularly malt liquor . Corn is generally used in brewing as corn syrup , and as such is highly fermentable. Corn is cheaper than barley, so it is used as a cost-saving measure. Oats are used in oatmeal stouts . Oatmeal stouts usually do not specifically taste of oats. The smoothness of oatmeal stouts comes from the high content of proteins, lipids, and gums imparted by

481-535: Is drawn between lager and export, although export typically is closer in style to Dortmunder Export , which has a slightly higher ABV of 5.5% for extended shelf life . Pale lager In the mid-19th century, Gabriel Sedlmayr took British pale ale brewing and malt making techniques back to the Spaten Brewery in Germany and applied them to existing lagering methods. The resulting beers gradually spread around

518-473: Is notoriously difficult to brew with, so most rye beers only include a small amount of rye. Rye provides a spicy flavour to beer and dramatically increases head formation. Sorghum is used in Africa as a local ingredient saving on expensive imported malt and developing the local agricultural sector. Sorghum has a high gelatinisation temperature and is added to a mash cooker to gelatinise the starch before adding to

555-522: The Hanseatic town of Einbeck in Germany. The name is a corruption of the medieval German brewing town of Einbeck, but also means billy goat (buck) in German. The original bocks were dark beers, brewed from highly roasted malts . Modern bocks can be dark, amber or pale in color. Bock was traditionally brewed for special occasions, often religious festivals such as Christmas , Easter or Lent . Malt liquor

592-487: The wort during the boil or spices or spice extract may be added at any time during fermentation depending on desired results. Spices used in brewing include: Other, less common flavourings include chocolate, coffee, milk, chili peppers and even oysters . Beer may be brewed with a fruit or vegetable adjunct or flavouring. Fruits have been used as a beer adjunct or flavouring for centuries, especially with Belgian lambic styles. Cherry , raspberry , and peach are

629-458: The US and Germany. Sugar adjuncts provide only carbohydrates and if used at high levels will result in wort lacking in amino acids and this may lead to poor yeast growth causing tailing fermentations and poor yeast crops. Primings sugars such as maple syrup , honey , and molasses are common in craft beers and homebrew. Candi sugar is a common ingredient in strong Belgian ales , where it increases

666-639: The United States. Oktoberfestbier is a registered trademark of the big six Munich breweries, which call themselves the Club of Munich Brewers. Along with other Munich beer, it is protected by the European Union as a Protected Geographical Indication (PGI). Notes Bibliography Adjuncts In brewing, adjuncts are unmalted grains (such as barley , wheat , maize , rice , rye , and oats ) or grain products used in brewing beer which supplement

703-538: The Younger, whose family was running the Spaten Brewery in Bavaria, went around Europe to improve his brewing skills. When he returned, he used what he had learned to get a more stable and consistent lager beer. The Bavarian lager was still different from the widely known modern lager; due to the use of dark malts it was quite dark, representing what is now called Dunkel beer or the stronger variety, bock beer. This technique

740-554: The beer to be targeted to diabetics due to its lower carbohydrate content. Because the available sugars are fully fermented, dry beers often have a higher alcohol content, which, if desired, may be reduced in the same manner as low-alcohol beers . Since the 2012 revisions to the Diätverordnung  [ de ] (Ordinance on Dietetic Foodstuffs), it is no longer permitted to label beer as "Diät" in Germany, but it may be advertised as "suitable for diabetics". Prior to this change,

777-547: The beer's strength while keeping the body fairly light; dark varieties of candi sugar also affect the colour and flavour of the beer. Caramel syrup is used to provide colour to brews and can either be added in the wort kettle or at filtration when needed to correct low beer colours. This caramel is not sweet and provides little or no fermentable extract. Grain syrups (primarily corn syrup in North America) may be made from maize, wheat, rice or sorghum and are normally added in

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814-463: The body of the beer. Depending on style, pale lagers typically contain 4-6% alcohol by volume . Pale lager was developed in the mid 19th-century, when Gabriel Sedlmayr took some British pale ale brewing techniques back to the Spaten Brewery in Germany, and started to modernize continental brewing methods. In 1842, a new modern lager brewery Měšťanský pivovar was built in Plzeň ( German : Pilsen ),

851-484: The darker, sweeter Dunkelbier or dunkles Bier ("dark beers") from that region. Initially other Munich breweries were reluctant to brew pale-coloured beer, though, as the popularity of pale beers grew, so other breweries in Munich and Bavaria gradually began brewing pale lager either using the name hell or Pils . Pale lagers termed helles , hell , Pils or gold remain popular in Munich and Bavaria, with

888-427: The fact that it had not been discovered yet. The term adjunct is often used to refer to corn , rice, oats, unmalted barley and rye. The use of ingredients as substitutes for the main starch source is where the term adjunct is most often used. Adjuncts can be broadly classified according to the physical form in which they are used into solids and liquid syrups. Barley is used as an un-malted grain at up to 10% of

925-571: The finished product contained fewer residual carbohydrates and was lower in food energy . A marketing term for a fully attenuated pale lager, originally used in Japan by Asahi Breweries in 1987, "karakuchi" ( 辛口 , dry ) , was taken up by the American brewer Anheuser-Busch in 1988 as "dry beer" for the Michelob brand, Michelob Dry . This was followed by other "dry beer" brands such as Bud Dry , though

962-412: The globe to become the most common form of beer consumed in the world today. Bavarian brewers in the sixteenth century were required by law to brew beer only during the cooler months of the year. In order to have beer available during the hot summer months, beers would be stored (lagered) in caves and stone cellars, often under blocks of ice. In the period 1820–1830, a brewer named Gabriel Sedlmayr II

999-473: The grist. Barley provides both carbohydrates and proteins to the wort; on the negative side, the cell walls of the un-malted barley contain high levels of beta-glucans that affect wort viscosity and create haze problems in the bright beer. Barley is also used in the mash as roasted barley to provide colour to the beer. Cassava is a novel adjunct used in Africa either as a wet cake or as a purified starch. Corn

1036-472: The main mash ingredient (such as malted barley ). This is often done with the intention of cutting costs, but sometimes also to create an additional feature, such as better foam retention, flavours or nutritional value or additives. Both solid and liquid adjuncts are commonly used. Ingredients which are standard for certain beers, such as wheat in a wheat beer , may be termed adjuncts when used in beers which could be made without them — such as adding wheat to

1073-438: The marketing concept was not considered a success. In Australia, the term "Dry" is used for beers that are lower in carbohydrates. While all lagers are well attenuated , a more fully fermented (i.e. "dry") pale lager in Germany goes by the name Diät-Pils or Diätbier  [ de ] . "Diet" in the instance not referring to being "light" in calories or body, rather its sugars are fully fermented into alcohol, allowing

1110-549: The mash tun. Sorghum has been used for hundreds of years as the main ingredient in many of the indigenous traditional African beers . Sorghum can be used in the malted or the un-malted form. Wheat is used in German and American wheat beers, in lambic and other Belgian ales, and in English ales. Wheat lightens the body, improves head retention, and provides a tart flavour. Wheat beers are often served with fruit syrups or slices of lemon in

1147-523: The success of Pilsen's golden beer, the town of Dortmund in Germany started brewing pale lager in 1873. As Dortmund was a major brewing center, and the town breweries grouped together to export the beer beyond the town, the brand name Dortmunder Export became known. Today, breweries in Denmark, the Netherlands, and North America also brew pale lagers labelled as Dortmunder Export. " Helles " or " hell "

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1184-484: The summer months. Originally these would have been dark lagers , but from 1872 a strong March brewed version of an amber-red Vienna lager made by Josef Sedlmayr became the favorite Oktoberfestbier. Despite its origins, the color of Märzen - and thus Oktoberfestbier - has become ever lighter since the late 20th century, with many Oktoberfest beers brewed in Munich since 1990 being golden in color; though some Munich brewers still produce darker versions, mostly for export to

1221-460: The use of oats. The gums increase the viscosity and body adding to the sense of smoothness. Rice is sometimes used in the production of pale lagers , most notably Anheuser-Busch 's Budweiser . Anheuser-Busch is the largest North American buyer of U.S. rice. Rice may be used to lighten the body and the mouthfeel, or increase alcohol content, or add a little sweetness. Rye is used in roggenbiers from Germany and in rye beers from America. Rye

1258-518: The wort kettle during the boil. The carbohydrate profile of these syrups may be tailored to suit the brewers' requirements and normally have a fermentability of between 70 and 100%. Typically these syrups are 74 to 80% / w extract. Honey is a primary fermentable in mead , and can be used for flavour (though also supplying some fermentable sugar) in beer. Sucrose may come from sugar-cane or from sugar-beet. A number of traditional beer styles are brewed with spices . For example, Belgian witbier

1295-486: Was applied by Josef Groll in the city of Pilsen , Bohemia , Austria-Hungary , (now Czech Republic ) using less-roasted grains, resulting in the first pale lager Pilsner Urquell in 1842. The new recipe of the improved lager beer spread quickly over Europe. In particular Sedlmayr's friend Anton Dreher adopted new kilning techniques that enabled the use of lighter malts to improve the Viennese beer in 1840–1841, creating

1332-592: Was in the Old City section of Philadelphia in 1840, by John Wagner, using yeast from his native Bavaria. Modern American lagers are still widely made, in a market dominated by large breweries such as Anheuser-Busch and Molson-Coors (formerly MillerCoors ). Lightness of body is the norm, both by design and since it allows the use of a high percentage of less expensive, light-bodied rice or corn . Some American lagers are brewed as calorie-reduced light beers . Beer from XXXX, various Tooheys' brands, Victoria Bitter (which

1369-583: Was slowly replaced by pilsner -style beers, which was also driven by changing consumer preferences from draft beer to bottled beer. In regions outside of Southern Germany, Helles was regaining popularity in 2010, particularly Berlin , where the beer's traditional image has become trendy. Helles enjoys great popularity in the Southern German regions of Bavaria , Franconia , and Baden-Württemberg . It can be referred to as Helles , Spezial , Landbier , "Munich lager", or "export". No clear distinction

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