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Comparison

American lager vs Dortmunder Export

What is the difference between American lager and Dortmunder Export?

The short answer

The main difference is bread & biscuit: Dortmunder Export has far more of it than American lager. Dortmunder Export also leads on malt intensity, bitterness and sweetness.

Generated from the two style records. No editor has written this comparison up, so it carries no verdict beyond what the data supports.

Where they overlap

These two have little in common beyond both being beer, which is worth saying plainly.

Side by side

American lager compared with Dortmunder Export
 American lagerDortmunder Export
FamilyPale lagerPale lager
FermentationBottom-fermented (lager)Bottom-fermented (lager)
OriginUnited StatesGermany
Category statusEstablishedEstablished
Strength3.5–5.2% ABV4.8–6% ABV
Bitterness (IBU)IBU measures iso-alpha acids in the lab. It does not track perceived bitterness, which residual sweetness, body and roast all alter — compare the sensory rows below for how each actually tastes.5–15 IBU20–30 IBU
ColourVery pale straw — 2–4 SRM, 4–8 EBCDeep gold — 4–7 SRM, 8–14 EBC
Original gravity1.032–1.0451.048–1.056
Final gravity1.004–1.0101.010–1.015
Serving temperature2–5°C5–8°C
Carbonation2.5–2.9 vol CO₂2–3 vol CO₂
GlasswarePilsner glassWilli Becher
Claritybrilliantbrilliant

How they taste different

CharacterAmerican lagerDortmunder Export
Bread & biscuitNot characteristicModerate
Malt intensityTraceModerate
BitternessTraceLow–Moderate
SweetnessTraceLow
BodyTraceLow–Moderate
Hop spiceNot characteristicLow
Hop aromaNone–TraceLow
DrynessHighModerate
CarbonationHighModerate

Which should you choose?

Derived from where the two actually differ. Neither is better — this is a question of which difference you want.