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Dortmunder/European-Style Export

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Location: European
Category: Lager
BJCP Comparable Category: 5C - German Helles Exportbier

Style Description

This is the description of how the Dortmunder/European-Style Export 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 Dortmunder/European-Style Export beer style.

Traditionally, German-style Export beers were brewed to higher gravity/higher alcohol than domestic beers to promote longer shelf-life in export markets.

  • Body: Medium
  • Malt Flavors & Aromas: Sweet malt character should be low and should not be caramelly
  • Hop Flavors & Aromas: Very low to low, derived from noble-type hops.
  • Fermentation Characteristics: Fruity esters and diacetyl should not be present.
  • Common Ingredients: Minerally water with high levels of sulfates, carbonates and chlorides, German or Czech noble hops, Pilsner malt, German lager yeast. Newer commercial versions can contain adjuncts and hop extract.
  • Commercial Examples: DAB Original, Dortmunder Kronen, Dortmunder Union Export, Flensburger Gold, Gordon Biersch Golden Export, Great Lakes Dortmunder Gold

Brewing Properties of Dortmunder/European-Style Export

The functional properties of brewing Dortmunder/European-Style Export beers as descided by the Brewers Association. These guidelines reflect, as accurately as possible, historical significance, authenticity or a high profile in the current commercial beer market.

ABV
The alcohol by volume is shows the amount of alcohol this style of beer should have.
5.1 - 6.1%
Bitterness
The International Bittering Units (IBU) scale is used to approximately quantify the actual (not perceived) bitterness of beer.
23 - 29 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 »
3 - 6 SRM
(6 - 12 EBC)
Original Gravity
Original Gravity (OG) is a measure of the sugar content in the wort before alcoholic fermentation has started to produce the beer.
1.048 - 1.057
Final Gravity
The Final Gravity (FG) is how much sugar is left over in the beer when fermentation is complete.
1.010 - 1.014

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.

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