Família
Cerveja Forte Europeia
Tipo
Lager
Status
ConsolidadoGuias
2014–2026 · 15 edições
Escola cervejeira
Bock Alemã
Lager · Cerveja Forte Europeia
A strong, rich, and very malty German lager that can have both pale and dark variants. The darker versions have more richly-developed, deeper malt flavors, while the paler versions have slightly more hops and dryness.
7.0–10.0%
ABV
16–26
IBU
6.0–25.0
SRM
1.072–1.112
OG
A strong, rich, and very malty German lager that can have both pale and dark variants. The darker versions have more richly-developed, deeper malt flavors, while the paler versions have slightly more hops and dryness.
Very strong maltiness, possibly with light caramel notes, and up to a moderate alcohol aroma. Virtually no hop aroma. Dark versions have significant, rich Maillard products, deeply toasted malt, and possibly a slight chocolate-like aroma that should never be roasted or burnt. Moderately-low dark fruit, like plums, dark grapes, or fruit leather, is allowable. Pale versions have a rich and strong, often toasty, malt presence, possibly with a light floral, spicy, or herbal hop accent.
Good clarity, with a large, creamy, persistent head. Dark versions are copper to dark brown in color, often with ruby highlights, and an off-white head. Pale versions are deep gold to light amber in color, with a white head.
Very rich and malty. Hop bitterness varies from moderate to moderately low but always allows malt to dominate the flavor. Faint hop flavor optional. Most examples are fairly malty-sweet on the palate, but should have an impression of attenuation in the finish. The impression of sweetness comes from low hopping, not from incomplete fermentation. Clean fermentation profile. Dark versions have malt and ester flavors similar to the aroma (same descriptors and intensities). Pale versions have a strong bready and toasty malt flavor, a light floral, spicy, or herbal hop flavor, and a drier finish.
Medium-full to full body. Moderate to moderately-low carbonation. Very smooth without harshness, astringency. A light alcohol warmth may be noted, but it should never burn.
Exemplos comerciais
6.5–7.8%
ABV
17–27
IBU
12.0–30.0
SRM
1.074–1.080
OG
Alcoholic strength is high. Fruity esters are commonly perceived at low to moderate levels. Diacetyl should not be present.
Hop aroma is absent. Hop flavor is low.
Copper to dark brown
Pronounced aromas and flavors of toasted malted barley. Some caramel and toffee character can contribute to complexity in a secondary role. Dark fruit flavors such as prune and raisin may be present. Malty sweetness is pronounced but should not be cloying. There should be no astringency from roasted malts.
Full
