BJCP · Category 6 · 3 styles
Amber Malty European Lager
Amber to brown German lagers led by toasty Munich- and Vienna-type malts, with moderate bitterness and a clean finish. The family is made up of Märzen, Bamberg's smoked-malt Rauchbier, and the stronger, maltier Dunkles Bock.
The 3 Amber Malty European Lager styles
The numbers at a glance
| BJCP style | ABV | Bitterness | Color |
|---|---|---|---|
| Märzen | 5.6–6.3% | 18–24 IBU | 8–17 SRM |
| Rauchbier | 4.8–6.0% | 20–30 IBU | 12–22 SRM |
| Dunkles Bock | 6.3–7.2% | 20–27 IBU | 14–22 SRM |
How to tell the styles apart
All three share a base of Munich and Vienna malt, but each has its own signature. Märzen (6A) is amber (8–17 SRM), 5.6–6.3%, with low bitterness, 18–24 IBU; it tastes of toasted bread crust, with no pronounced caramel and a dry finish. Rauchbier (6B) is, at heart, a Märzen made with beechwood-smoked malt: slightly darker (12–22 SRM) and slightly more bitter (20–30 IBU), with smoke that can recall ham or a campfire.
Dunkles Bock (6C) is the strongest, 6.3–7.2% with a gravity of 1.064–1.072, and dark copper to brown in color. It has more body and more melanoidins than Märzen, but no coffee-like roast at all: if it tastes like roasted coffee, it's out of style.
Brew it yourself
Which one to brew first
Start with Märzen (6A). It has moderate gravity, a simple recipe built almost entirely on Munich and Vienna malt, and a lager fermentation that doesn't need a giant yeast starter. Rauchbier (6B) adds the challenge of dosing the smoke, which varies a lot between malt batches, and Dunkles Bock (6C) demands lots of yeast and long lagering. All three need cold fermentation with temperature control.
Common mistakes
- Swapping Munich malt for crystal malt to get more color. The result tastes of sweet caramel, not bread crust; adjust the color with dark Munich.
- Overdoing the smoked malt in your first Rauchbier. If you don't know the batch, chew a few kernels first, start at the low end, and adjust on your next brew.
- Underpitching the Dunkles Bock. Above 1.064, fermentation ends up sweet and with diacetyl; work out your cell count carefully before brewing.
- Lagering too briefly. These lagers improve a lot with four to eight weeks near 0 °C (32 °F); rush them and you get sulfur notes and a less clean finish.
How to serve them
Serve at 7–10 °C (45–50 °F), the Märzen colder and the Dunkles Bock warmer. Use a glass mug or a Willi Becher. Märzen is the classic match for roast chicken and sausages; Rauchbier, for smoked meats and cheeses, cold cuts, and barbecue; Dunkles Bock, for roast pork or game.
Frequently asked questions
Which styles make up the Amber Malty European Lager category?
According to the BJCP 2021 guidelines, 3: Märzen, Rauchbier, Dunkles Bock.
Which is the strongest Amber Malty European Lager style?
Dunkles Bock, which can reach 7.2% ABV.
Which is the most bitter?
Rauchbier, with up to 30 IBUs.
Which is the palest and which is the darkest?
The palest is Märzen and the darkest is Dunkles Bock.
Classification and statistics: BJCP category 6 (Amber Malty European Lager), 2021 edition.