BJCP · Category 2 · 3 styles
International Lager
This family groups the mass-market lagers brewed all over the world, distant descendants of pilsner but more neutral and often made with adjuncts such as corn, rice, or sugar. They're split by color into pale, amber, and dark, all with the same clean, smooth, easy-drinking character.
The 3 International Lager styles
The numbers at a glance
| BJCP style | ABV | Bitterness | Color |
|---|---|---|---|
| International Pale Lager | 4.6–6.0% | 18–25 IBU | 2–6 SRM |
| International Amber Lager | 4.6–6.0% | 8–25 IBU | 6–14 SRM |
| International Dark Lager | 4.2–6.0% | 8–20 IBU | 14–30 SRM |
How to tell the styles apart
The three international lagers are told apart mainly by color, and the flavor follows the color. International Pale Lager (2A) is golden (2–6 SRM), with 18–25 IBU and somewhat more noticeable hops than an American lager. International Amber Lager (2B) runs from amber to copper (6–14 SRM) and adds soft caramel or light toastiness; its bitterness can drop as low as 8 IBU, so some examples are almost sweet.
International Dark Lager (2C) is the darkest, from 14 to 30 SRM, but don't let that fool you: it has a light body, low bitterness (8–20 IBU), and very subtle roast, nothing like a porter. In alcohol all three sit in the same range, between 4.2 and 6%, with similar original gravities, from 1.042 to 1.056.
Brew it yourself
Which one to brew first
International Amber Lager (2B) is the most rewarding for a first attempt. Caramel and Munich malts add flavor and cover up small flaws that would show right away in the pale version, and you don't have to deal with the roast of the dark one. It's still a lager, though: you need to ferment at around 10 °C (50 °F) and lager it cold, so plan it for when you have a fridge with a temperature controller. Without that gear, better wait.
Common mistakes
- Overdoing the roasted malts in the Dark Lager. A small percentage of debittered dark malt is enough; with regular black or chocolate malt it turns harsh and drifts out of style.
- Going heavy on caramel in the Amber Lager until it turns cloying. If the beer finishes sweet and heavy, cut back on crystal malt and lower the mash temperature.
- Underpitching cold. Lagers need almost twice as many cells as an ale; with too little yeast, fermentation starts late and sulfur and diacetyl show up.
- Packaging without lagering. An international lager should be brilliant; without a few weeks near 0 °C (32 °F), it comes out hazy, with green apple or sulfur notes.
How to serve them
Serve at 4–7 °C (39–45 °F): the pale one colder and the dark one a little warmer so the malt comes through. Use a tall, straight-sided glass or a pilsner glass. The pale goes with bar snacks, seafood, and fried food; the amber with roast chicken or pizza; and the dark with grilled meat or charcuterie.
Frequently asked questions
Which styles make up the International Lager category?
According to the BJCP 2021 guidelines, 3: International Pale Lager, International Amber Lager, International Dark Lager.
Which is the strongest International Lager style?
International Pale Lager, which can reach 6.0% ABV.
Which is the most bitter?
International Pale Lager, with up to 25 IBUs.
Which is the palest and which is the darkest?
The palest is International Pale Lager and the darkest is International Dark Lager.
Classification and statistics: BJCP category 2 (International Lager), 2021 edition.