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Wheat beers
Filtered and unfiltered German wheat beers
• Weizenbier and Weißbier are the standard German names for wheat beer – "Weizen" is German for "wheat", and "weiß" is German for "white".
• Berliner Weisse – a pale, very sour, wheat beer brewed in Berlin. 9° Plato, 2.5–5% ABV. The beer is typically served with raspberry or woodruff flavoured syrup.
• Hefeweizen – an unfiltered wheat beer. "Hefe" is German for yeast.
• Kristallweizen – a filtered wheat beer. Characterized by a clear appearance as opposed to the cloudy look of a typical Hefeweizen.
• Weizenbock is the name for a strong beer or bock made with wheat. 16–17° Plato, 6.5–8% ABV.
• Roggenbier – a fairly dark beer made with rye, somewhat grainy flavour similar to bread, 4.5–6% ABV.
Pale beers
• Export – a pale lager brewed around Dortmund that is fuller, maltier and less hoppy than Pilsner. 12–12.5° Plato, 5–5.5% ABV. Germany's most popular style in the 1950s and 1960s, it is now becoming increasingly rare.
• Helles – a malty pale lager from Bavaria of 11–12° Plato, 4.5–5% ABV.
• Kölsch – pale, light bodied, top fermented, beer which, when brewed in Germany, can only legally be brewed in the Cologne region. 11–12° Plato, 4.5–5% ABV.
• Maibock – a pale, strong lager brewed in the spring. 16–17° Plato, 6.5–7% ABV.
Märzen at Oktoberfest, served in the traditional 1-litre Maß.
• Märzen – medium body, malty lagers that come in pale, amber and dark varieties. 13–14° Plato, 5.2–6% ABV. The type of beer traditionally served at the Munich Oktoberfest.
• Pilsener – a pale lager with a light body and a more prominent hop character. 11–12° Plato, 4.5–5% ABV. By far the most popular style, with around two-thirds of the market.
• Spezial – a pale, full, bitter-sweet and delicately hopped lager. 13–13.5° Plato, 5.5–5.7% ABV.
Dark beers
• Altbier – a top fermented, lagered beer. It is brewed only in Düsseldorf and in the Lower Rhine region. Its origins lie in Westphalia, and there are still a few Altbier breweries in this region. Tastes range from mildly bitter and hoppy to exceptionally bitter. About ten breweries in the Düsseldorf region brew Altbier at 5–6.5% ABV.
• Bock – a heavy bodied, bitter-sweet lager that uses dark coloured malts. 16–17° Plato, 6.5–7% ABV.
• Doppelbock – a very strong, very full bodied lager that uses dark coloured malts. 18–28° Plato, 8–12% ABV.
• Dunkel – a dark lager which comes in two main varieties: the sweetish, malty Munich style and the drier, hoppy Franconian style.
• Schwarzbier – a bottom fermented, dark lager beer. 11–12° Plato, 4.5–5% ABV.
Unfiltered beer
• Kellerbiers are unfiltered lagers which are conditioned in a similar manner to cask ales. Strength and colour will vary, though in the Franconia region where these cask conditioned lagers are still popular, the strength will tend to be 5% ABV or slightly higher, and the colour will tend to be a deep amber, but the defining characteristic is the cask conditioning. Kellerbier is German for "cellar beer".
• Zwickelbier was originally a sample amount of beer taken by a brewery boss from the barrel with the help of a special pipe called a "Zwickelhahn". Zwickelbiers are unfiltered lagers like Kellerbier, though with a slightly different conditioning process which gives the lager more carbonation. Zwickelbiers tend to be younger, lower in alcohol and less hoppy than Kellerbiers.
• Zoiglbier is a very similar beer, which in the Upper Palatinate's brewing practice is advertised with a "Zoiglstern" (i.e., sign) — a six-pointed blue-and-white symbol made from wooden slats, similar to a Star of David.
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