Beer Style: European Dark Lager

30 result(s).

Oakshire Brewing Co.’s Tmavé Pivo clone

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Tmavé pivo is the overlying style of Czech dark lager. We use an extensive malt bill to add depth to the final beer while eliminating as much of the roast character as possible. Supremely drinkable and one of our favorites to make!

Oakshire Brewing Co.’s Doggerland Baltic Porter clone

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This recipe snagged a silver medal for Oakshire at the 2018 World Beer Cup.

Blue Stallion Brewing Co.’s Dunkel clone

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The mainstay of the Blue Stallion Brewing lineup is the extremely popular Dunkel. The 5.5% ABV, 25 IBU lager showcases rich, sweet aromas with bready flavors and a hint of caramel/toffee.

Mamacita’s Dark Kölsch


Mamacita’s Dark Kölsch (5 gallons/19 L, all-grain)OG = 1.050  FG = 1.014IBU = 27  SRM = 21  ABV = 4.7% An homage to St. Arnold Brewing’s Santo, which was in the brewery’s

Gordon Strong’s Czech Dark Lager

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I prefer maltier versions of this style a touch stronger but this version is on the hoppy side to help distinguish it from its German cousin.

Gordon Strong’s Schwarzbier

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This beer is brewed at the 12 °P (1.048 SG) strength, which is typical of standard-strength German beers. For me, the most important parts of this style for the brewer is to use the debittered dark malts, and to properly attenuate the beer so that it isn’t too heavy.

Thuringian Schwarzbier

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De-husked roasted malts like Carafa® III are an ideal solution to darken the color of schwarzbiers as they don’t have any sharp acrid notes as highly kilned malts do. This makes a surprisingly smooth dark lager.

Munich Dunkel

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Authentic dunkels rely on Munich malts to provide color, without the roastiness or burnt flavors often associated with darker beers.


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This recipe combines the grain bill of my schwarzbier recipe with the yeast and hop bill of my Pilsner recipe.

Weizen Trippelbock

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Inspired by The Livery’s Trippel Weizenbock. Steve Berthel told us that, “Most lagers do not use black patent, chocolate, or roast barley in the recipes. I favor a two-hour boil with dark crystal malts to achieve the raisiny, toffee flavors.” He combines extra dark 155–165 °L English crystal malt with bready German base malts (malted wheat, Pilsner, Vienna, and dark Munich). Moderate hopping with Perle and Tettnang provide the balance. Mike’s second attempt to dial in this recipe is currently resting in a 5-gallon (19-L) malt whisky barrel from Balcones Distillery in Texas.

Devil’s Backbone Brewing Co.’s Morana clone

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In December 2010, head brewer Jason Oliver of Devil’s Backbone Brewing Co. of Roseland, Virginia collaborated with Alistair Reece, homebrewer and beer blogger (, on a traditional double-decocted tmavé. Reece penned the recipe and named the beer for the Slavic goddess of death and renewal. Oliver has won an astonishing amount of brewing medals and is a staunch proponent of decoction mashing (see inset), and Weyermann floor malted Bohemian Pilsner malt.

New Belgium Brewing Company: 1554 Black Lager clone

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This unique dark lager uses a recipe that was destroyed by a flood in 1997 and the recreated by the researcher Phil Benstein and New Belgium Brewmaster Peter Bouckaert, based on ancient Belgian beer texts.

30 result(s) found.