Roggenbier is a historical rye beer style that hails from Bavaria. Although it is rarely produced these days, it was commonly brewed before the introduction of the German Beer Purity Law in 1516. The law said that only water, barley, and hops might be used to brew beer, creating unfavorable conditions for rye beers, which mainly disappeared after that.

The style was reintroduced in Germany sometime in the 1980s. Although it is not available on a wider scale, some breweries offer it as a standard or a seasonal label. Roggenbier is a beer style in which malted rye is dominant or makes at least 50%.

Rye beers are typically dark and medium to full-bodied. 

Herfstbok is often called autumn bock bier. The style was modeled on bock bier—a type of strong and dark lager that originated in Germany. Dutch bock beers grew into a distinct style, and herfstbok is one of the seasonal varieties released by major and microbreweries.

Although it is not a mainstream style or available year-round, it is becoming increasingly popular. Herfstbok is now produced as top (ale) or bottom-fermenting (lager), and it is generally a broad category that does not have set guidelines. Most examples are dark beers with a dominant malty character. 

Vienna-style lager originated in 1841 when Anton Dreher experimented with the new British tradition of drying malt without the use of direct heat—creating pale malt which would later influence the rise of pale ale style. Dreher combined the practice with lager yeasts to create reddish-copper brew which he released under the name lager Vienna type.

This style is typically creamy, crisp, and smooth with toasty and bready malt aromas. It is usually medium to light-bodied, while the finish is dry and typically has subtle hop bitterness. Following the First World War, the style became almost extinct in its place of origin. 

Maibock is a Bavarian lager style that first appeared as a special brew to celebrate the beginning of the garden season—hence the name Mai, which translates as May. Falling in the category of Bock styles, these golden to light amber beers usually have a medium body, clean and smooth malt flavors, and grainy, lightly toasted aromas with hints of spices and herbs.

They typically range from 6 to 8 % ABV, and they tend to be drier and have more pronounced hop flavors and aromas than other Bocks. Maibock is meant to be a transitional style that falls somewhere between rich winter brews and light summer versions. 

Eisbock is the strongest beer style that falls in the category of bock beers (bockbier). This beer style is primarily brewed as doppelbock, but then it undergoes freeze distillation—in which the water is partially frozen and then removed.

The final result is a brew with more concentrated flavors and a higher concentration of alcohol. Most eisbock beers are clear, and they may range from red to dark brown. Although they always have high alcohol content, usually between 9 to 14% ABV, the alcohol should never be harsh or overpowering. 

German Pilsner is a light, clean-tasting lager that was modeled on the namesake Czech variety. It is brewed from barley malt, and it typically has a flowery, herbal, and spicy hop bitterness that is balanced with a moderately malty backbone.

First brews that were branded as German Pilsner were introduced in the 1870s, and though pilsner as a style first appeared in the Czech city Plzeň (Pilsen), it was created by a Bavarian Josef Groll. It is generally said that a separate German version was perfected following WWII and the introduction of modern brewing techniques as well as using local hops. 

Dortmunder Export is a German beer style that was first brewed in the late 19th century. Named after the city where it originated, this beer style was modeled on pilsners, and it was primarily invented as a thirst-quenching brew for local industrial workers.

Dortmunder is a pale and clear lager that has a bitter base and a good balance of malty sweetness and hop flavors. These beers come off smooth and malty, but at the same time, they remain crisp, easy-drinking, and refreshing. They typically range from 5 to 6% ABV. 

Březnický ležák is a Czech-style pilsner that is produced in the Municipality of Březnice. It is a golden-colored beer with an alcohol content that ranges from 4.69 to 5.53% ABV. The taste is delicate and typically bitter, with a clean hoppy aroma and crisp flavor.

The beer is made from malt, granulated hops of the Žatecký poloraný červeňák variety, hop extract, sugar, and water from local natural wells. The only current producer of this beer is the company called Pivovar Herold Březnice, which has been brewing it since 1999. 

Rauchbier is a German beer style that is associated with Franconia and the city of Bamberg. Translated as smoked beer, the style is made with smoked malt, and it initially appeared in the 14th century. At the time, using smoked malt was the standard, but the invention of drum kiln, which allowed for the malt to be dried without the exposure to the open flame, became the preferred technique in the 1880s.

However, the tradition remained in Bamberg, where the brewers stuck to the old tradition of producing beers with distinctive smoky elements. Nowadays, the style is almost synonymous with two Bamberg-based breweries: Schlenkerla and Spezial. These amber lagers are usually clean and clear with medium hop bitterness, while the aromas and flavors include a combination of smoke and malt.