BJCP · Category 7 · 2 styles
Amber Bitter European Beer
Two amber beers from the Central European tradition where malt and bitterness go hand in hand. Vienna Lager is a smooth, elegant lager with lightly toasted malt; Altbier is an ale from Düsseldorf, fermented cool and conditioned like a lager, with noticeably firmer bitterness.
The 2 Amber Bitter European Beer styles
The numbers at a glance
| BJCP style | ABV | Bitterness | Color |
|---|---|---|---|
| Vienna Lager | 4.7–5.5% | 18–30 IBU | 9–15 SRM |
| Altbier | 4.3–5.5% | 25–50 IBU | 9–17 SRM |
How to tell the styles apart
Both are amber or copper, 9 to 17 SRM, and similar in strength, between 4.3 and 5.5%. What sets them apart is bitterness and yeast. Vienna Lager (7A) is a lager with 18–30 IBU, smooth and rounded, with lightly toasted Vienna malt and a dry finish, and the hops stay in the background.
Altbier (7B) is a German ale and can reach 50 IBU: bitterness dominates the finish and leaves a dry, almost cutting impression over a more intense toasted-bread malt. Its yeast can add a very faint fruitiness, but cold conditioning leaves it nearly as clean as a lager. In a blind tasting, the one with the longer, more bitter finish is usually the Alt.
Brew it yourself
Which one to brew first
If your gear is limited, start with Altbier (7B): it ferments at cool ale temperatures, and then a regular fridge is all you need to condition it cold. Vienna Lager (7A) needs a steady, controlled cold fermentation and a diacetyl rest, although its recipe is simple. If you already have a fridge with a controller, both are within reach, and Vienna makes a good first lager because its color hides a bit more than a pale one.
Common mistakes
- Loading the Vienna Lager with crystal malt. The style calls for toasty malt, not sweet; with lots of caramel it turns cloying and loses the dry finish that defines it.
- Fermenting the Altbier at 20 °C (68 °F), like any other ale. The esters cover up the malt and the bitterness; keep fermentation cool and condition it cold for several weeks.
- Holding back on bitterness in the Altbier out of fear. It's a bitter beer; if it comes out balanced like any amber ale, it has lost its character.
- Using very soft water with no salts for the Altbier. A little sulfate helps keep the bitterness dry and clean instead of flat.
How to serve them
Serve at 7–10 °C (45–50 °F). In Düsseldorf, Altbier is served in a short, straight-sided cylindrical glass, similar to the Kölsch glass but wider; Vienna, in a mug or a stemmed glass. Both go with roasted meats, Mexican food with mild sauces, semi-aged cheeses, and cold cuts.
Frequently asked questions
Which styles make up the Amber Bitter European Beer category?
According to the BJCP 2021 guidelines, 2: Vienna Lager, Altbier.
Which is the strongest Amber Bitter European Beer style?
Vienna Lager, which can reach 5.5% ABV.
Which is the most bitter?
Altbier, with up to 50 IBUs.
Which is the palest and which is the darkest?
The palest is Vienna Lager and the darkest is Altbier.
Classification and statistics: BJCP category 7 (Amber Bitter European Beer), 2021 edition.