Lager-Ales

from AHA internet for 1996

http://www.csn.net/aob/styles.html

18. German-Style Ale

a) Kölsch

Kölsch is warm-fermented and aged at cold temperatures (German ale or alt-style beer). Kölsch is characterized by a golden color and a slightly dry, winy and subtly sweet palate. Caramel character should not be evident. The body is light. This beer has low hop flavor and aroma with medium bitterness. Wheat can be used in brewing this beer which is fermented using ale or lager yeasts. Fruity esters should be minimally perceived, if at all. Chill haze should be absent or minimal.

b) Düsseldorf-Style Altbier

Copper to brown in color, this German ale may be highly hopped (though the 25 to 35 IBU range is more normal for the majority of altbiers from Düsseldorf) and has a medium body and malty flavor. A variety of malts, including wheat, may be used. Hop character may be evident in the flavor. The overall impression is clean, crisp and flavorful. Fruity esters should be low. No diacetyl or chill haze should be perceived.

24. California Common Beer

a) California Common Beer

Light amber to copper. Medium body. Toasted or caramellike maltiness in aroma and flavor. Medium to high hop bitterness. Hop flavor medium to high. Aroma medium. Fruitiness and esters low. Low diacetyl OK. Uses lager yeast. Fermented at warm temperatures, but aged at cold temperatures.