Yeast: Lager yeast (cold fermenting); sometimes historical or regional versions used ale yeast, but modern examples typically use true lager yeast.
Malts: Base malts such as Munich, Vienna; dark or crystal malts; sometimes black malt or debittered roasted malts to give color without harsh roast.
Hop varieties: Continental / noble hops or mild spicy/floral hops; used for balance rather than flavor dominance.
