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[[Category:Lager styles]] | [[Category:Lager styles]] | ||
[[Category:German beer styles]] | [[Category:German beer styles]] | ||
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'''Munich Helles''', also called '''Helles''', '''Hellbier''', and '''Helles Bier''', is a style of light-colored [[lager]] traditionally brewed in the city of [[Munich]] in Germany. Helles is maltier, sweeter, and less hoppy than a [[Pilsner]] but features stronger flavors than ordinary American or international [[pale lager]]. | '''Munich Helles''', also called '''Helles''', '''Hellbier''', and '''Helles Bier''', is a style of light-colored [[lager]] traditionally brewed in the city of [[Munich]] in Germany. Helles is maltier, sweeter, and less hoppy than a [[Pilsner]] but features stronger flavors than ordinary American or international [[pale lager]]. |
Latest revision as of 23:04, 17 October 2007
Munich Helles, also called Helles, Hellbier, and Helles Bier, is a style of light-colored lager traditionally brewed in the city of Munich in Germany. Helles is maltier, sweeter, and less hoppy than a Pilsner but features stronger flavors than ordinary American or international pale lager.
Contents
History of Munich Helles
This section is a stub.
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Types of Munich Helles
Wiesen, the beer now generally served at Oktoberfest instead of the traditional Märzen, is sometimes considered a strong Munich Helles.
Brewing Munich Helles
This section is a stub.
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Competition Styles
Both the BJCP and the GABF recognize this style.
BJCP Style Guidelines
Munich Helles
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GABF Style Listings
Münchner (Munich) Style Helles
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This beer should be perceived as having low bitterness. It is a medium-bodied, malt-emphasized beer; with malt character often balanced with low levels of yeast produced sulfur compounds (character). Certain renditions of this beer style approach a perceivable level of hop flavor (note: hop flavor does not imply hop bitterness) and character but it is essentially balanced with malt character to retain its style identity. Malt character is reminiscent of freshly and very lightly toasted malted barley. There should not be any caramel character. Color is light straw to golden. Fruity esters and diacetyl should not be perceived. There should be no chill haze. |
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