Quantcast
Namespaces
Variants
Actions

Dortmunder

From HomeBrewTalk Wiki
Jump to: navigation, search


Dortmunder beer is a style of light lager brewed in the city of Dortmund, in the Ruhr valley region of Germany. The flavor characteristics of Dortmunder, including its most famous variant, Dortmunder Export, are strongly influenced by Dortmund's distinctive water profile.

Contents

[edit] History of Dortmunder

Until the nineteenth century, Dortmunder breweries traditionally brewed primarily Adambier, a strong, dark beer that was aged for long periods. In 1873, as a response to the popularity of the golden, lager-brewed Pilsner beers and their imitators, several local breweries grouped together under the name Dortmunder Union to produce their own pale lager, under the guidance of brewmaster Fritz Brinkhoff. These beers supplanted the indigenous style, which is now extinct in Germany.

[edit] Types of Dortmunder

The Dortmunder Union brewery originally brewed two varieties of lager, Dortmunder Lagerbier, a Pilsner-style brew, and the stronger Dortmunder Export. The weaker version proved less popular and was eventually dropped, and Dortmunder is now for practical purposes synonymous with the Dortmunder Export style.

[edit] Brewing Dortmunder

Because the flavor of this light style is so dependent on Dortmund's water profile, this is a style where water adjustments are probably more helpful than most. The ingredients and brewing techniques are otherwise similar to Pilsner. However, recipes should emphasize malt over hops, and the wort should have a slightly higher original gravity than a Pilsner.

[edit] Competition Styles

Both the BJCP nor the GABF recognize the Export style of Dortmunder as a competition style.

[edit] BJCP Style Guidelines

[edit] Dortmunder Export

1E. Dortmunder Export Vital Statistics
BJCP Style Guideline Definition (2004)
IBUs: 23-30 SRM: 4-6 OG: 1.048-1.056 FG: 1.010-1.015 ABV: 4.8-6
Aroma: Low to medium noble (German or Czech) hop aroma. Moderate malt aroma; can be grainy to somewhat sweet. May have an initial sulfury aroma (from water and/or yeast) and a low background note of DMS (from pils malt). No diacetyl.
Appearance: Light gold to deep gold, clear with a persistent white head.
Flavor: Low to medium noble (German or Czech) hop aroma. Moderate malt aroma; can be grainy to somewhat sweet. May have an initial sulfury aroma (from water and/or yeast) and a low background note of DMS (from pils malt). No diacetyl.
Mouthfeel: Medium body, medium carbonation.
Overall Impression: Low to medium noble (German or Czech) hop aroma. Moderate malt aroma; can be grainy to somewhat sweet. May have an initial sulfury aroma (from water and/or yeast) and a low background note of DMS (from pils malt). No diacetyl.
History: A style indigenous to the Dortmund industrial region, Dortmunder has been on the decline in Germany in recent years.
Comments: Brewed to a slightly higher starting gravity than other light lagers, providing a firm malty body and underlying maltiness to complement the sulfate-accentuated hop bitterness. The term "Export" is a beer strength category under German beer tax law, and is not strictly synonymous with the "Dortmunder" style. Beer from other cities or regions can be brewed to Export strength, and labeled as such.
Ingredients: Minerally water with high levels of sulfates, carbonates and chlorides, German or Czech noble hops, Pilsner malt, German lager yeast.
Commercial Examples: DAB Export, Dortmunder Union Export, Dortmunder Kronen, Ayinger Jahrhundert, Great Lakes Dortmunder Gold, Saratoga Lager, Dominion Lager, Gordon Biersch Golden Export


[edit] GABF Style Listings

[edit] Dortmunder/European-Style Export

24A. Dortmunder/European-Style Export
GABF Style Listing (2007)
Dortmunder has medium hop bitterness. Hop flavor and aroma are perceptible but low. Sweet malt flavor can be low and should not be caramel like. The color of this style is straw to deep golden. The body will be medium bodied. Fruity esters, chill haze, and diacetyl should not be perceived.
Original Gravity (ºPlato): 1.048-1.056 (12-14 ºPlato)
Apparent Extract/Final Gravity (ºPlato): 1.010-1.014 (2.5-3.5 ºPlato)
Alcohol by Weight (Volume): 4-4.8% (5-6%)
Bitterness (IBU): 23-29
Color SRM (EBC): 3-5 (6-10 EBC)