Yeast Bank

1-100°F (-17-38°C)
lager Styles

American Light Lager (Lager)

Clean beer with a neutral palate and slight grainy character, this style tends to be low in alcohol and carbohydrates.

American Lager (Lager)

Low hop aroma and flavor with light malt grainy quality. 6-row barley is commonly used as the base malt along with a percentage of corn, rice, or glucose.

München Helles (Lager)

A stylecreated to compete with Pilsners. Helles is balanced clean honey and biscuit flavor malt character with balanced noble hop character. Lower bitterness than a Pilsner which helps accentuate malt character.

Bohemian Pilsner (Lager)

The original source of Pilsner. Traditional versions are dry, crisp, with earthy saaz hop flavor and aroma accompanied by honey character from pilsner malt.

Vienna Lager (Lager)

Moderate strength toasty amber colored lager. Low to medium hop flavor and aroma from noble varieties.

Märzen (Lager)

A malty amber lager that tends to be brewed as the style of choice for American Oktoberfest beers. Biscuit with light caramel malt notes with med hop bitterness and little hop flavor or aroma.

Münchner Dunkel (Lager)

Malt balanced beer with heavy influence from caramel and roasted malts. Roast tends to not be aggressive while leaning towards toast, caramel, and milk chocolate.

Schwarzbier (Lager)

Ruby to dark colored lager with clean crisp roasted malt notes. Less roast/assertive malt than a porter with low-medium bitterness.

Bock (Lager)

A style which originated from Einbeck. Due to the Bavarian accent it is believed to have been mispronounced as “bock”. Modern day Bock’s can include any lager over 6.5%.

Doppelbock (Lager)

Usually amber to dark brown in color with ABV upwards of 10%. Historically known as "liquid bread" used to sustain monks during fasting this style has dark fruit notes of fig, prunes, and raisins along with brwon sugar and molasses.

Baltic-Style Porter (Lager)

Traditionally a high gravity top fermented Porter which is now known as being produced with the lager yeast that was accessible and common in the Baltic states. Roasty malt notes are in the forefront with little bitter chocolate or coffee that is common in other dark beer styles. Dark fruit and chalky notes are also common.