Explore Beers By Style

Saint Arnold Brown Lager

Jun 222013

Alcohol by Volume (ABV): Unknown%
Brewed By Saint Arnold Brewing Company
2000 Lyons Ave
Houston
Texas
USA
North America
(713) 686-9494
www.saintarnold.com

The dude abides. Does Saint Arnold Brown Lager? Submit your review below.

Aroma
Appearance
Flavor
Mouthfeel
Stylistic Accuracy
Overall Impression
please wait... Rating: 0.0/5 (0 votes cast) Submit Your Review

Have some thoughts on this beer? Enter your comments belowCancel reply

Vienna-Style Lager Traits

Click the below buttons for a more detailed description of Vienna-Style Lager traits

Beer Style Description

Reddish brown or copper colored. Medium in body. The beer is characterized by malty aroma and slight malt sweetness. The malt aroma and flavor should have a notable degree of toasted and/or slightly roasted malt character. Hop bitterness is clean and crisp. Noble-type hop aromas and flavors should be low or mild. Diacetyl, chill haze and ale-like fruity esters should not be perceived. American versions can be a bit stronger, drier and more bitter, while European versions tend to be sweeter.

Alcohol By Volume Range

4.5-5.5

IBU's Range

18-30

Aroma

Moderately rich German malt aroma (of Vienna and / or Munich malt). A light toasted malt aroma may be present. Similar, though less intense than Oktoberfest. Clean lager character, with no fruity esters or diacetyl. Noble hop aroma may be low to none. Caramel aroma is inappropriate.

Appearance

Light reddish amber to copper color. Bright clarity. Large, off-white, persistent head.

Flavor

Soft, elegant malt complexity is in the forefront, with a firm enough hop bitterness to provide a balanced finish. Some toasted character from the use of Vienna malt. No roasted or caramel flavor. Fairly dry finish, with both malt and hop bitterness present in the aftertaste. Noble hop flavor may be low to none.

Mouthfeel

Medium-light to medium body, with a gentle creaminess. Moderate carbonation. Smooth. Moderately crisp finish. May have a bit of alcohol warming.