Australasian, Latin American or Tropical-Style Light Lager
BJCP Comparable Category: 2B - International Amber Lager
This is the description of how the Australasian, Latin American or Tropical-Style Light Lager style of beer should taste, feel and look. However, there may be perfectly fine beers in this style that fall outside of these ranges and descriptions. This information is just to show the most commonly accepted ranges for the Australasian, Latin American or Tropical-Style Light Lager beer style.
Sugar, corn, rice, and other cereal grains or carbohydrates sources are used as adjuncts.
- Color: Straw to gold
- Body: Low
- Malt Flavors & Aromas: Malt sweetness is absent
- Hop Flavors & Aromas: Not present to very low
- IBUs/Bitterness: Very low
- Fermentation Characteristics: Sugar adjuncts are often used to lighten the body and ﬂavor, sometimes contributing to very low to low fruity esters such as apple or pear. Diacetyl should not be present.
- Common Ingredients: Two-row or six-row base malt. Color malts such as victory, amber, etc. Caramel malt adjuncts. European or American hops or a combination of both.
- Commercial Examples: Brooklyn Lager, Capital Winter Skål, Dos Equis Amber, Schell’s Oktoberfest, Yuengling Lager.
Brewing Properties of Australasian, Latin American or Tropical-Style Light Lager
These are the functional brewing properties of Australasian, Latin American or Tropical-Style Light Lager beers, as descided by the Brewers Association. These guidelines reflect, as accurately as possible, the historical significance, authenticity or a common profile in the current commercial beer market.
The alcohol by volume is shows the amount of alcohol this style of beer should have.
|4.1 - 5.1%|
The International Bittering Units (IBU) scale is used to approximately quantify the actual (not perceived) bitterness of beer.
|9 - 18 IBUs||SRM
SRM is a scale for measuring the color intensity of a beer. Low SRM grains impart a pale straw color while higher values mean it will add a darker color to the wort. Learn more »
–2 - 5 SRM
(4 - 10 EBC)
Original Gravity (OG) is a measure of the sugar content in the wort before alcoholic fermentation has started to produce the beer.
|1.038 - 1.046|
The Final Gravity (FG) is how much sugar is left over in the beer when fermentation is complete.
|1.006 - 1.010|
If you see an error in our data, please let us know!
Based on Brewers Association 2020 Beer Style Guidelines with changes. Used with permission of Brewers Association.