BJCP Comparable Category: 4A - Munich Helles
This is the description of how the Munich-Style Helles 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 Munich-Style Helles beer style.
Many beer brands known as Austrian-Style Maerzen are nearly indistinguishable from Munich-Style Helles and are appropriately categorized here.
- Body: Medium
- Malt Flavors & Aromas: Malt aroma and ﬂavor are pronounced. Low levels of yeast-produced sulfur aromas and ﬂavors may be present. Malt character is sometimes bready and suggestive of lightly toasted malted barley. There should be no caramel character.
- Hop Flavors & Aromas: Hop aroma is not present to low. Hop ﬂavor is very low to low, derived from noble-type hops.
- Fermentation Characteristics: Fruity esters, DMS and diacetyl should not be present. A very low level of sulfur attributes may be present in balance with other attributes.
- Common Ingredients: Continental Pilsner malt, traditional German Saazer-type hop varieties, clean German lager yeast.
- Commercial Examples: Augustiner Lagerbier Hell, Bürgerbräu Wolznacher Hell Naturtrüb, Hacker-Pschorr Münchner Gold, Löwenbraü Original, Paulaner Premium Lager, Spaten Premium Lager, Weihenstephaner Original
Brewing Properties of Munich-Style Helles
The functional properties of brewing Munich-Style Helles 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.
The alcohol by volume is shows the amount of alcohol this style of beer should have.
|4.8 - 5.6%|
The International Bittering Units (IBU) scale is used to approximately quantify the actual (not perceived) bitterness of beer.
|18 - 25 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 »
–4 - 5.5 SRM
(8 - 11 EBC)
Original Gravity (OG) is a measure of the sugar content in the wort before alcoholic fermentation has started to produce the beer.
|1.044 - 1.050|
The Final Gravity (FG) is how much sugar is left over in the beer when fermentation is complete.
|1.008 - 1.012|
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.