Beer Styles

Category styles for the 2022 World Beer Cup are listed below. Use the 2022 World Beer Cup Competition Style List, Description and Specifications to help decide which category styles are the best fit for your entries.

This page is presented in English only and does not have a translation feature.


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Hybrid/Mixed Lagers or Ale

  1. Hybrid or Other Origin Categories
  2. 1. American Wheat Beer
    1. a. Light American Wheat Beer without Yeast
    2. b. Dark American Wheat Beer without Yeast
    3. c. Light American Wheat Beer with Yeast
    4. d. Dark American Wheat Beer with Yeast
  3. 2. Fruit Beer
  4. 3. Fruit Wheat Beer
  5. 4. Field Beer
  6. 5. Pumpkin Beer
    1. a. Pumpkin/Squash Beer
    2. b. Pumpkin Spice Beer
  7. 6. Chili Beer
  8. 7. Herb and Spice Beer
  9. 8. Chocolate Beer
  10. 9. Coffee Beer
  11. 10. Coffee Stout or Porter
  12. 11. Specialty Beer
  13. 12. Rye Beer
    1. a. Rye Beer
    2. b. German-Style Rye Ale
  14. 13. Honey Beer
  15. 14. Non-Alcohol Beer
  16. 15. Session Beer
  17. 16. Session India Pale Ale
  18. 17. Other Strong Beer
    1. a. Other Strong Beer
    2. b. American-Style Imperial Porter
    3. c. American-Style Wheat Wine Ale
    4. d. American-Style Malt Liquor
  19. 18. Experimental Beer
    1. a. Aged Beer
    2. b. Ginjo Beer or Sake-Yeast Beer
    3. c. Wild Beer
    4. d. Fresh Hop Beer
    5. e. Experimental Beer
  20. 19. Experimental India Pale Ale
  21. 20. Experimental Wood-Aged Beer
  22. 21. Historical Beer
    1. a. Historical Beer
    2. b. Kentucky Common Beer
    3. c. Grodziskie
    4. d. Adambier
    5. e. Dutch-Style Kuyt Beer
    6. f. Finnish-Style Sahti
    7. g. Swedish-Style Gotlandsdricke
    8. h. Breslau-Style Schoeps
  23. 21. Kentucky Common Beer
    1. a. Historical Beer
    2. b. Kentucky Common Beer
    3. c. Grodziskie
    4. d. Adambier
    5. e. Dutch-Style Kuyt Beer
    6. f. Finnish-Style Sahti
    7. g. Swedish-Style Gotlandsdricke
    8. h. Breslau-Style Schoeps
  24. 22. Gluten-Free Beer
  25. 23. American-Belgo-Style Ale
  26. 24. American-Style Sour Ale
  27. 25. Fruited American-Style Sour Ale
  28. 26. Brett Beer
  29. 27. Mixed-Culture Brett Beer
  30. 28. Wood- and Barrel-Aged Beer
    1. a. Wood- and Barrel-Aged Pale to Amber Beer
    2. b. Wood- and Barrel-Aged Dark Beer
  31. 29. Wood- and Barrel-Aged Strong Beer
  32. 30. Wood- and Barrel-Aged Strong Stout
  33. 31. Wood- and Barrel-Aged Sour Beer
  34. 32. Fruited Wood- and Barrel-Aged Sour Beer
  35. 33. Kellerbier or Zwickelbier
    1. a. Unfiltered European-Style Ale
    2. b. Unfiltered European-Style Lager
  36. 34. Smoke Beer
    1. a. Other Smoke Beer
    2. b. Smoke Porter
    3. c. Bamberg-Style Weiss Rauchbier
    4. d. Bamberg-Style Helles Rauchbier
    5. e. Bamberg-Style Maerzen Rauchbier
    6. f. Bamberg-Style Bock Rauchbier

Lager Style

Ale Style

  1. Hybrid or Other Origin Categories
  2. 54. Australian-Style Pale Ale
    1. a. Classic Australian-Style Pale Ale
    2. b. Australian-Style Pale Ale
  3. 55. International Pale Ale
    1. a. New Zealand-Style Pale Ale
    2. b. International-Style Pale Ale
  4. 56. Extra Special Bitter
    1. a. American-Style Extra Special Bitter
    2. b. English-Style Extra Special Bitter
  5. 57. International India Pale Ale
    1. a. New Zealand-Style India Pale Ale
    2. b. English-Style India Pale Ale
  6. 58. Barley Wine-Style Ale
    1. a. American-Style Barley Wine Ale
    2. b. British-Style Barley Wine Ale
  1. European Origin Categories
  2. 59. German-Style Koelsch
  3. 60. German-Style Sour Ale
    1. a. Leipzig-Style Gose
    2. b. Berliner-Style Weisse
  4. 61. Specialty Berliner-Style Weisse
  5. 62. Contemporary Gose
  6. 63. South German-Style Hefeweizen
  7. 64. German-Style Wheat Ale
    1. a. South German-Style Kristal Weizen
    2. b. German-Style Leichtes Weizen
    3. c. South German-Style Bernsteinfarbenes Weizen
    4. d. South German-Style Dunkel Weizen
    5. e. South German-Style Weizenbock
  8. 65. German-Style Altbier
  1. Belgian and French Origin Categories
  2. 66. Belgian-Style Table Beer or Belgian-Style Session Ale
    1. a. Belgian-Style Table Beer
    2. b. Belgian-Style Session Ale
  3. 67. Belgian-Style Ale or French-Style Ale
    1. a. Belgian-Style Speciale Belge
    2. b. Belgian-Style Blonde Ale
    3. c. French-Style Biere de Garde
    4. d. Other Belgian- and French-Style Ale
  4. 68. Belgian-Style Witbier
  5. 69. Classic Saison
  6. 70. Specialty Saison
  7. 71. Belgian-Style Sour Ale
    1. a. Belgian-Style Lambic
    2. b. Belgian-Style Gueuze
    3. c. Contemporary Belgian-Style Spontaneous Fermented Ale
    4. d. Belgian-Style Flanders Oud Bruin or Oud Red Ale
    5. e. Other Belgian-Style Sour Ale
  8. 72. Belgian-Style Abbey Ale
    1. a. Belgian-Style Dubbel
    2. b. Belgian-Style Quadrupel
    3. c. Other Belgian-Style Abbey Ale
  9. 73. Belgian-Style Tripel
  10. 74. Belgian-Style Strong Specialty Ale
    1. a. Belgian-Style Strong Blonde Ale
    2. b. Belgian-Style Strong Dark Ale
    3. c. Other Belgian-Style Strong Specialty Ale
  11. 75. Belgian Fruit Beer
    1. a. Belgian-Style Fruit Lambic
    2. b. Belgian-Style Fruit Beer
  1. British Origin Categories
  2. 76. English Mild or Bitter
    1. a. English-Style Pale Mild Ale
    2. b. English-Style Dark Mild Ale
    3. c. Ordinary Bitter
    4. d. Special Bitter or Best Bitter
  3. 77. English Ale
    1. a. English-Style Summer Ale
    2. b. Classic English-Style Pale Ale
  4. 78. English-Style Brown Ale
  5. 79. Brown Porter
  6. 80. Robust Porter
  7. 81. Sweet Stout or Cream Stout
  8. 82. Oatmeal Stout
  9. 83. British-Style Imperial Stout
  10. 84. Old Ale or Strong Ale
    1. a. Old Ale
    2. b. Strong Ale
  1. Irish Origin Categories
  2. 85. Irish-Style Red Ale
  3. 86. Classic Irish-Style Dry Stout
  4. 87. Export Stout
  1. Scottish Origin Categories
  2. 88. Scottish-Style Ale
    1. a. Scottish-Style Light Ale
    2. b. Scottish-Style Heavy Ale
    3. c. Scottish-Style Export Ale
  3. 89. Scotch Ale
    1. a. Unpeated Scotch Ale
    2. b. Peated Scotch Ale
  1. North American Origin Categories
  2. 90. Golden or Blonde Ale
  3. 91. American-Style Pale Ale
  4. 92. Juicy or Hazy Pale Ale
  5. 93. American-Style Strong Pale Ale
  6. 94. Juicy or Hazy Strong Pale Ale
  7. 95. Imperial India Pale Ale
  8. 96. Juicy or Hazy Imperial India Pale Ale
  9. 97. American-Style Amber/Red Ale
  10. 98. Strong Red Ale
    1. a. Double Hoppy Red Ale
    2. b. Imperial Red Ale
  11. 99. American-Style Brown Ale
  12. 100. American-Style Black Ale or American-Style Stout
    1. a. American-Style Black Ale
    2. b. American-Style Stout
  13. 101. American-Style Imperial Stout
  14. 102. American-Style India Pale Ale
  15. 103. Juicy or Hazy India Pale Ale

1. American Wheat Beer

a. Light American Wheat Beer without Yeast

  • Color: Straw to light amber
  • Clarity: Chill haze is acceptable
  • Perceived Malt Aroma & Flavor: Low to medium-low malt aroma and sweet malt flavor is present
  • Perceived Hop Aroma & Flavor: Low to medium
  • Perceived Bitterness: Low to medium
  • Fermentation Characteristics: Low to medium fruity esters are present. Diacetyl and phenolic, clove-like attributes should not be present.
  • Body: Low to medium
  • Additional notes: These beers can be fermented with either ale or lager yeast. The grist should include at least 30 percent malted wheat. No yeast flavor should be evident. Because this style is packaged and served without yeast, no yeast should be evident in the mouthfeel.
  • Original Gravity (°Plato) 1.036-1.056 (9-13.8 °Plato)
  • Apparent Extract/Final Gravity (°Plato) 1.004-1.016 (1-4.1 °Plato)
  • Alcohol by Weight (Volume) 2.8%-4.4% (3.5%-5.6%)
  • Bitterness (IBU) 10-35
  • Color SRM (EBC) 2-7(4-14 EBC)

b. Dark American Wheat Beer without Yeast

  • Color: Amber to dark brown
  • Clarity: Chill haze is acceptable
  • Perceived Malt Aroma & Flavor: Medium-low to medium-high level malt sweetness and malt attributes such as cocoa, chocolate, caramel, toffee or biscuit may be present. Roast malt astringency is acceptable in darker versions when balanced with malt sweetness.
  • Perceived Hop Aroma & Flavor: Low to medium
  • Perceived Bitterness: Low to medium
  • Fermentation Characteristics: Low to medium fruity esters are present. Diacetyl and phenolic, clove-like attributes should not be present.
  • Body: Low to medium
  • Additional notes: These beers can be fermented with either ale or lager yeast. The grist should include at least 30 percent malted wheat. No yeast flavor should be evident. Because this style is packaged and served without yeast, no yeast should be evident in the mouthfeel.
  • Original Gravity (°Plato) 1.036-1.056 (9-13.8 °Plato)
  • Apparent Extract/Final Gravity (°Plato) 1.004-1.016 (1-4.1 °Plato)
  • Alcohol by Weight (Volume) 2.8%-4.4% (3.5%-5.6%)
  • Bitterness (IBU) 10-25
  • Color SRM (EBC) 8-22(16-44 EBC)

c. Light American Wheat Beer with Yeast

  • Color: Straw to light amber
  • Clarity: These beers are packaged with yeast in the bottle, so appearance may range from slightly hazy to very cloudy. Chill haze is acceptable.
  • Perceived Malt Aroma & Flavor: Low to medium-low malt aroma and sweet malt flavor is present
  • Perceived Hop Aroma & Flavor: Low to medium
  • Perceived Bitterness: Low to medium, usually increasing with yeast content
  • Fermentation Characteristics: Low to medium fruity esters are present. Diacetyl and phenolic, clove-like attributes should not be present. Low to medium yeast character is present, in harmony with malt and hop attributes and not sharp.
  • Body: Low to medium. Perceived mouthfeel will increase with yeast content.
  • Additional notes: These beers can be fermented with either ale or lager yeast. The grist should include at least 30 percent malted wheat.
  • Original Gravity (°Plato) 1.036-1.056 (9-13.8 °Plato)
  • Apparent Extract/Final Gravity (°Plato) 1.004-1.016 (1-4.1 °Plato)
  • Alcohol by Weight (Volume) 2.8%-4.4% (3.5%-5.6%)
  • Bitterness (IBU) 10-35
  • Color SRM (EBC) 2-7(4-14 EBC)

d. Dark American Wheat Beer with Yeast

  • Color: Medium amber to dark brown
  • Clarity: These beers are packaged with yeast in the bottle, so appearance may range from slightly hazy to very cloudy. Chill haze is acceptable.
  • Perceived Malt Aroma & Flavor: Medium-low to medium-high level malt sweetness and malt attributes such as cocoa, chocolate, caramel, toffee or biscuit may be present. Roast malt astringency is acceptable in darker versions when balanced with malt sweetness.
  • Perceived Hop Aroma & Flavor: Low to medium
  • Perceived Bitterness: Low to medium, usually increasing with yeast content
  • Fermentation Characteristics: Low to medium fruity esters are present. Diacetyl and phenolic, clove-like attributes should not be present. Low to medium yeast character is present, in harmony with malt and hop attributes and not sharp.
  • Body: Low to medium. Perceived mouthfeel will increase with yeast content.
  • Additional notes: These beers can be fermented with either ale or lager yeast. The grist should include at least 30 percent malted wheat.
  • Original Gravity (°Plato) 1.036-1.056 (9-13.8 °Plato)
  • Apparent Extract/Final Gravity (°Plato) 1.004-1.016 (1-4.1 °Plato)
  • Alcohol by Weight (Volume) 2.8%-4.4% (3.5%-5.6%)
  • Bitterness (IBU) 10-25
  • Color SRM (EBC) 8-22(16-44 EBC)

2. Fruit Beer

  • Color: Can range from pale to very dark depending on the underlying style and is often influenced by the color of added fruit
  • Clarity: Clear or hazy is acceptable
  • Perceived Malt Aroma & Flavor: Not present to medium-low
  • Perceived Hop Aroma & Flavor: Not present to medium-low
  • Perceived Bitterness: In balance with fruit character and usually at very low to medium levels
  • Fermentation Characteristics: American-Style Fruit Beers are fermented with traditional German, British or American ale or lager yeast. Beers fermented with Belgian-style, German-style Hefeweizen or other South German wheat beer or Berliner-style Weisse yeasts should be categorized elsewhere. Fruit beers exhibiting sourness should be categorized elsewhere. Attributes typical of wild fermentation should not be present.
  • Body: Varies with style
  • Additional notes: Fruit aromas, ranging from subtle to intense, should be present and should not be overpowered by hop aromas. Fruit or fruit extracts, used as an adjunct in either the mash, kettle, primary or secondary fermentation, provide harmonious fruit character ranging from subtle to intense. Within the framework of these guidelines, fruit beers fermented with Belgian yeast (Wit, Abbey, Farmhouse, Saison and/or Brettanomyces) should be categorized as Belgian-Style Fruit Beers, or possibly as fruited Brett Beers. Some beers may fit into this category if they contain fruity adjuncts but no actual fruit. As an example, a juniper berry-flavored beer with notable juniper berry fruity flavor and/or aroma could be categorized as a Fruit Beer, whereas a beer in which the juniper berry character is more herbal or spicy should be categorized as an Herb and Spice Beer. Fruit Beers brewed with wheat should be categorized as Fruit Wheat Beers. Fruit Beers brewed with unusual fermentable(s), but no wheat, should be categorized as Fruit Beers. All of the various India Pale Ale or Imperial India Pale Ale styles brewed as Fruit Beers are categorized as Experimental India Pale Ales. All fruited Sour Beers are categorized elsewhere. All fruited Wood- and Barrel-Aged beers whether sour or not are categorized elsewhere. Within the framework of these guidelines, coconut is defined as a vegetable, and beers containing coconut should be categorized as Field Beers. To allow for accurate judging the brewer must list the fruit(s) used, and any other ingredients or processes used. The brewer must also indicate the classic or experimental ale or lager style of the underlying base beer; the brewer may indicate ‘no classic style’ in instances where the base beer does not hew to a category within these competition guidelines. Beer entries not accompanied by this information will be at a disadvantage during judging.
  • Original Gravity (°Plato) 1.030-1.110 (7.6-25.9 °Plato)
  • Apparent Extract/Final Gravity (°Plato) 1.006-1.030 (1.5-7.6 °Plato)
  • Alcohol by Weight (Volume) 2.0%-9.5% (2.5%-12.0%)
  • Bitterness (IBU) 5-70
  • Color SRM (EBC) 5-50 or color of fruit(10-100 or color of fruit EBC)

3. Fruit Wheat Beer

  • Color: Generally straw to light amber, and often influenced by the color of added fruit.
  • Clarity: Chill haze is acceptable. These beers may be served with or without yeast. When served with yeast, appearance is hazy to very cloudy.
  • Perceived Malt Aroma & Flavor: Low to medium-low
  • Perceived Hop Aroma & Flavor: Low to medium
  • Perceived Bitterness: Low to medium
  • Fermentation Characteristics: These beers can be fermented with either ale or lager yeast depending on the underlying wheat beer style. Low fruity esters are typical. Diacetyl should not be present. In versions served with yeast, yeasty aroma and flavor should be low to medium.
  • Body: Low to medium
  • Additional notes: The grist should include at least 30 percent malted wheat. Fruit or fruit extracts contribute aroma and flavor expressing true fruit complexity. Versions served with yeast should demonstrate a full yeasty mouthfeel. Fruited examples of wheat beer styles that are not commonly brewed with fruit and do not exhibit attributes of wood aging should be categorized as Fruit Wheat Beers. These could include fruited versions of various wheat beer styles of European origin such as Weizens, Adambier or Grodziskie. Fruited wheat beers that exhibit sourness fall within various fruited sour beer categories. Such beers could deviate from parameters shown for those styles but should be suggestive of the underlying classic beer style with fruit added. Fruited versions of Berliner Weisse or Contemporary Gose fall within those categories as they are commonly brewed with fruit. Within the framework of these guidelines, coconut is defined as a vegetable, and beers containing coconut should be entered as Field Beers. To allow for accurate judging the brewer must list the fruit(s) used, and any other ingredients or processes used. The brewer must also indicate the classic or experimental ale or lager wheat beer style of the underlying base beer; the brewer may indicate ‘no classic style’ in instances where the base beer does not hew to a category within these competition guidelines. Beer entries not accompanied by this information will be at a disadvantage during judging.
  • Original Gravity (°Plato) 1.030-1.110 (7.6-25.9 °Plato)
  • Apparent Extract/Final Gravity (°Plato) 1.006-1.030 (1.5-7.6 °Plato)
  • Alcohol by Weight (Volume) 2.0%-9.5% (2.5%-12.0%)
  • Bitterness (IBU) 10-35
  • Color SRM (EBC) 2-10, or color of fruit(4-20, or color of fruit EBC)

4. Field Beer

  • Color: Can range from pale to very dark depending on the underlying style and is often influenced by the color of added fruit
  • Clarity: Clear to hazy is acceptable
  • Perceived Malt Aroma & Flavor: Very low to medium-high
  • Perceived Hop Aroma & Flavor: Very low to medium-high
  • Perceived Bitterness: Very low to medium-high. Vegetable character should not be muted by hop character.
  • Fermentation Characteristics: Varies with underlying style
  • Body: Varies with underlying style
  • Additional notes: Vegetable aromas, ranging from subtle to intense, should be present, and should not be overpowered by hop aromas. Field Beers are any beers incorporating vegetables as flavor or carbohydrate adjuncts in either the mash, kettle, primary or secondary fermentation. The vegetable character should be in harmony with other attributes and can range from subtle to intense. Within the framework of these guidelines, coconut is defined as a vegetable, and beers containing coconut should be entered as Field Beers. All beers containing chili peppers should be categorized as Chili Beers. Beers containing nuts should be categorized as Field Beers. To allow for accurate judging the brewer must list the vegetable(s) used, and any other ingredients or processes used. The brewer must also indicate the classic or experimental ale or lager style of the underlying base beer; the brewer may indicate ‘no classic style’ in instances where the base beer does not hew to a category within these competition guidelines. Beer entries not accompanied by this information will be at a disadvantage during judging.
  • Original Gravity (°Plato) 1.030-1.110 (7.6-25.9 °Plato)
  • Apparent Extract/Final Gravity (°Plato) 1.006-1.030 (1.5-7.6 °Plato)
  • Alcohol by Weight (Volume) 2.0%-10.5% (2.5%-13.3%)
  • Bitterness (IBU) 5-70
  • Color SRM (EBC) 5-50(10-100 EBC)

5. Pumpkin Beer

a. Pumpkin/Squash Beer

  • Color: Can range from pale to very dark depending on the underlying style
  • Clarity: Clear to hazy is acceptable
  • Perceived Malt Aroma & Flavor: Can vary from low to medium-high depending on the underlying style
  • Perceived Hop Aroma & Flavor: None to medium
  • Perceived Bitterness: Low to medium-low
  • Fermentation Characteristics: Typical of underlying beer style
  • Body: Varies with underlying style
  • Additional notes: Pumpkin/Squash beers are any beers incorporating pumpkins (Cucurbita pepo) or winter squash as an adjunct in either the mash, kettle, primary or secondary fermentation. Pumpkin or squash aromas and flavors, ranging from subtle to intense, should be present. These beers are not spiced, but may have flavors associated with other beer styles such as smoked beer, fruit beer, sour beer, etc. Spice aromas and flavors should be absent. Versions exhibiting spice aromas and/or flavors should be categorized as Pumpkin Spice Beers or as other spice beer or possibly as experimental beer styles. To allow for accurate judging the brewer must indicate the classic or experimental ale or lager style of the underlying base beer; the brewer may indicate ‘no classic style’ in instances where the base beer does not hew to a category within these competition guidelines. The brewer should also provide additional specialty information about their entry, which might include type of pumpkin or squash, how processed, and/or other ingredients or processes used (example: ‘roasted pumpkin added to mash’). Beer entries not accompanied by this information will be at a disadvantage during judging.
  • Original Gravity (°Plato) 1.030-1.110 (7.6-25.9 °Plato)
  • Apparent Extract/Final Gravity (°Plato) 1.006-1.030 (1.5-7.6 °Plato)
  • Alcohol by Weight (Volume) 2.0%-9.5% (2.5%-12.0%)
  • Bitterness (IBU) 5-35
  • Color SRM (EBC) 5-50(10-100 EBC)

b. Pumpkin Spice Beer

  • Color: Can vary from pale to very dark depending on the underlying style
  • Clarity: Clear to hazy is acceptable
  • Perceived Malt Aroma & Flavor: Can vary from low to medium-high depending on the underlying style
  • Perceived Hop Aroma & Flavor: None to medium and should not overpower spice, pumpkin or squash, if present, or overall balance of aromas and flavors.
  • Perceived Bitterness: Low to medium-low
  • Fermentation Characteristics: Typical of underlying beer style
  • Body: Varies with underlying style
  • Additional notes: These are any beers using pumpkins (Cucurbita pepo) or winter squash as an adjunct in either the mash, kettle, primary or secondary fermentation. Pumpkin or squash may not be present or may range from subtle to intense. They are spiced with other ingredients whose character should be present and in balance. While cinnamon, allspice, clove and nutmeg are common spices added to American-type pumpkin beers, other spices may be used. For example, a brewer could replicate a Wit-Pumpkin spiced beer by using orange peel and coriander. To allow for accurate judging the brewer must indicate the classic or experimental ale or lager style of the underlying base beer; the brewer may indicate ‘no classic style’ in instances where the base beer does not hew to a category within these competition guidelines. The brewer must also list the spice(s) and/or other ingredients or processes used which contribute to sensory outcomes. If pumpkin or squash attributes contribute to the flavor profile of the entry the brewer may indicate the type of pumpkin or squash used and how processed. Beer entries not accompanied by this information will be at a disadvantage during judging.
  • Original Gravity (°Plato) 1.030-1.110 (7.6-25.9 °Plato)
  • Apparent Extract/Final Gravity (°Plato) 1.006-1.030 (1.5-7.6 °Plato)
  • Alcohol by Weight (Volume) 2.0%-9.5% (2.5%-12.0%)
  • Bitterness (IBU) 5-35
  • Color SRM (EBC) 5-50(10-100 EBC)

6. Chili Beer

  • Color: Can range from pale to very dark depending on the underlying style
  • Clarity: Clear or hazy is acceptable
  • Perceived Malt Aroma & Flavor: Can vary from very low to medium-high depending on the underlying style
  • Perceived Hop Aroma & Flavor: Very low to very high
  • Perceived Bitterness: Very low to medium-high
  • Fermentation Characteristics: Chili pepper aroma and flavor attributes should be harmonious with the underlying beer style. Chili pepper character may be expressed as vegetal, spicy and/or hot on the palate.
  • Body: Representative of underlying style
  • Additional notes: Chili Beers are any beers using chili peppers for flavor, aroma and/or heat. Chili character can range from subtle to intense. Chili pepper aroma may or may not be present. Within the framework of these guidelines, all beers containing chili peppers should be categorized as Chili Beers. Beers made with chili peppers which represent more than one style, such as chili beers with chocolate, should nonetheless be categorized as Chili Beers rather than as Experimental Beers. To allow for accurate judging the brewer must list the chili(s) used, and any other ingredients or processes used. The brewer must also indicate the classic or experimental ale or lager style of the underlying base beer; the brewer may indicate ‘no classic style’ in instances where the base beer does not hew to a category within these competition guidelines. Beer entries not accompanied by this information will be at a disadvantage during judging.
  • Original Gravity (°Plato) 1.030-1.110 (7.6-25.9 °Plato)
  • Apparent Extract/Final Gravity (°Plato) 1.006-1.030 (1.5-7.6 °Plato)
  • Alcohol by Weight (Volume) 2.0%-10.5% (2.5%-13.3%)
  • Bitterness (IBU) 5-70
  • Color SRM (EBC) 5-50(10-100 EBC)

7. Herb and Spice Beer

  • Color: Varies depending on underlying style
  • Clarity: Clear to hazy is acceptable
  • Perceived Malt Aroma & Flavor: Varies depending on intention of brewer
  • Perceived Hop Aroma & Flavor: Not essential but may be present and may be more assertive than herb-spice character
  • Perceived Bitterness: Very low to medium-low. Reduced hop bitterness tends to accentuate herb/spice character.
  • Fermentation Characteristics: Aromas and flavors of individual spices may not always be identifiable
  • Body: Varies with underlying style
  • Additional notes: Herb and Spice beers are any beers using herbs or spices derived from leaves, roots, seeds, fruits, vegetables, flowers, etc. Herb and/or spice character can range from subtle to intense. Classifying these beers can be complex. Beers which exhibit herbal and/or spicy character are considered Herb and Spice Beers. Beers brewed with chili peppers are categorized as Chili Pepper Beers. Beers brewed with pumpkin in which herb and spice character dominates should be categorized as Pumpkin Spice Beers. To allow for accurate judging the brewer must list the herb(s) and or spice(s) used, and any other ingredients or processes used. The brewer must also indicate the classic or experimental ale or lager style of the underlying base beer; the brewer may indicate ‘no classic style’ in instances where the base beer does not hew to a category within these competition guidelines. Beer entries not accompanied by this information will be at a disadvantage during judging .
  • Original Gravity (°Plato) 1.030-1.110 (7.6-25.9 °Plato)
  • Apparent Extract/Final Gravity (°Plato) 1.006-1.030 (1.5-7.6 °Plato)
  • Alcohol by Weight (Volume) 2.0%-9.5% (2.5%-12.0%)
  • Bitterness (IBU) 5-40
  • Color SRM (EBC) 5-50(10-100 EBC)

8. Chocolate Beer

  • Color: Can range from pale to very dark depending on the underlying style
  • Clarity: Clear to hazy is acceptable
  • Perceived Malt Aroma & Flavor: Medium-low to medium-high malt sweetness balanced with cocoa flavors and aromas
  • Perceived Hop Aroma & Flavor: Hop aroma is not present to very low. Hop flavor may be lower than is designated for underlying style allowing chocolate to contribute to the flavor profile without becoming excessively bitter.
  • Perceived Bitterness: Very low to medium-low
  • Fermentation Characteristics: Typical of underlying beer style. Attributes derived from chocolate or cocoa should be apparent in all such beers, ranging from subtle to intense, and in harmony with the overall flavor profile of the beer.
  • Body: Varies with underlying style
  • Additional notes: Chocolate Beers are beers of any classic style which incorporate dark chocolate or cocoa in any form. Beers made with white chocolate do not typify this category; however, beers which clearly exhibit attributes typical of white chocolate could be categorized as chocolate beer. To allow for accurate judging the brewer must list the form of chocolate used (‘cacao nibs’ for example), and any other ingredients or processes used. The brewer must also indicate the classic or experimental ale or lager style of the underlying base beer; the brewer may indicate ‘no classic style’ in instances where the base beer does not hew to a category within these competition guidelines. Beer entries not accompanied by this information will be at a disadvantage during judging.
  • Original Gravity (°Plato) Varies with style
  • Apparent Extract/Final Gravity (°Plato) Varies with style
  • Alcohol by Weight (Volume) Varies with style
  • Bitterness (IBU) Varies with style
  • Color SRM (EBC) Varies with style

9. Coffee Beer

  • Color: Pale to black depending on the underlying style
  • Clarity: Clear to hazy is acceptable
  • Perceived Malt Aroma & Flavor: Medium-low to medium malt sweetness provides balance with coffee flavor and aroma
  • Perceived Hop Aroma & Flavor: Low to high depending on the underlying style
  • Perceived Bitterness: Varies with underlying style
  • Fermentation Characteristics: Typical of underlying style
  • Body: Reflective of the underlying beer style
  • Additional notes: Coffee beers incorporate coffee in any form. Coffee character should be apparent as the defining attribute of this category, ranging from subtle to intense, and should be in harmony with other attributes of the underlying beer. Other flavors arising from the use of flavored coffee may also be present. Within the framework of these competition guidelines, stouts and porters made with coffee are entered elsewhere. To allow for accurate judging the brewer must list details about the coffee(s) used, and any other ingredients or processes used (‘medium roast cold extract in bright tank’ for example). The brewer must also indicate the classic or experimental ale or lager style of the underlying base beer; the brewer may indicate ‘no classic style’ in instances where the base beer does not hew to a category within these competition guidelines. Beer entries not accompanied by this information will be at a disadvantage during judging.
  • Original Gravity (°Plato) Varies with style
  • Apparent Extract/Final Gravity (°Plato) Varies with style
  • Alcohol by Weight (Volume) Varies with style
  • Bitterness (IBU) Varies with style
  • Color SRM (EBC) Varies with style

10. Coffee Stout or Porter

  • Color: Dark brown to black depending on the underlying stout or porter style
  • Clarity: Beer color may be too dark to perceive clarity. When clarity is perceivable, chill haze is acceptable at low temperatures.
  • Perceived Malt Aroma & Flavor: Typical of underlying stout or porter beer style, and balanced with coffee flavor and aroma
  • Perceived Hop Aroma & Flavor: Low to high depending on underlying stout or porter style
  • Perceived Bitterness: Varies with underlying beer style, and in harmony with any dryness or astringency derived from coffee.
  • Fermentation Characteristics: Typical of underlying stout or porter beer style.
  • Body: Reflective of the underlying stout or porter beer style
  • Additional notes: Coffee stouts and porters incorporate coffee in any form. Coffee character should be apparent as the defining attribute of this category, ranging from subtle to intense, and should be in harmony with other attributes of the underlying beer. Other flavors arising from the use of flavored coffee may also be present. To allow for accurate judging the brewer must indicate the classic or experimental stout or porter style of the underlying base beer. The brewer must also list details about the coffee(s) used, and any other ingredients or processes used (‘medium roast cold extract in bright tank’ for example). Beer entries not accompanied by this information will be at a disadvantage during judging.
  • Original Gravity (°Plato) Varies with style
  • Apparent Extract/Final Gravity (°Plato) Varies with style
  • Alcohol by Weight (Volume) Varies with style
  • Bitterness (IBU) Varies with style
  • Color SRM (EBC) Varies with style

11. Specialty Beer

  • Color: Very light to black depending on the underlying style
  • Clarity: Clear to hazy is acceptable
  • Perceived Malt Aroma & Flavor: Varies depending on intention of brewer
  • Perceived Hop Aroma & Flavor: Very low to very high
  • Perceived Bitterness: Very low to very high
  • Fermentation Characteristics: Specialty Beers are brewed with atypical fermentable sugars, grains and/or starches which contribute to alcohol content. The hallmark of Specialty Beers are the distinctive attributes of these special ingredients, which should be present in the aroma, flavor and overall balance of the beer. Examples could include maple syrup, agave, potatoes, wild rice or any other sources of carbohydrate not commonly used in modern beer styles. Beers containing wheat are categorized in one of several wheat beer styles. The use of rice or corn would not normally be considered unusual since these adjuncts are commonly used in beer production. However, beers made with rice or corn varieties which imbue highly distinctive flavor attributes might be categorized as Specialty Beers.
  • Body: Varies with underlying style
  • Additional notes: Classifying these beers can be complex. Beers made with unusual fermentables, which also contain spices, fruits, or other ingredients and which therefore represent a combination of two or more hybrid beer styles are categorized as Experimental Beers. Within the framework of these guidelines, nuts generally impart much more flavor than fermentables, and beers containing nuts are categorized as Field Beers. Likewise, within the framework of these guidelines, coconut is defined as a vegetable and beers containing coconut are categorized as Field Beers. Beers brewed with honey are categorized as Specialty Honey Beers. Beers brewed with roots, seeds, flowers etc. which exhibit herbal and/or spicy characters are categorized as Herb and Spice Beers. While beers brewed with fruits or vegetables may derive fermentable carbohydrate from those sources, they are most appropriately categorized within various Fruit Beer or Field Beer categories. To allow for accurate judging the brewer must list the special ingredient(s) used, and may list other processes used (‘maple syrup in kettle’ for example). The brewer must also indicate the classic or experimental ale or lager style of the underlying base beer; the brewer may indicate ‘no classic style’ in instances where the base beer does not hew to a category within these competition guidelines. Beer entries not accompanied by this information will be at a disadvantage during judging.
  • Original Gravity (°Plato) 1.030-1.140+ (7.6-32.1+ °Plato)
  • Apparent Extract/Final Gravity (°Plato) 1.006-1.030+ (1.5-7.6+ °Plato)
  • Alcohol by Weight (Volume) 2.0%-20+% (2.5%-25+%)
  • Bitterness (IBU) 1-100
  • Color SRM (EBC) 1-100(2-200 EBC)

12. Rye Beer

a. Rye Beer

  • Color: A wide range of color is acceptable. Lighter versions are straw to copper, while darker versions are dark amber to dark brown.
  • Clarity: Chill haze is acceptable in versions packaged and served without yeast. In versions served with yeast, appearance may range from hazy to very cloudy.
  • Perceived Malt Aroma & Flavor: In darker versions, malt aromas and flavors can optionally include low roasted malt character expressed as cocoa/chocolate or caramel. Aromatic toffee, caramel, or biscuit character may also be present. Low level roastiness, graininess, or tannin astringency is acceptable when balanced with low to medium malt sweetness.
  • Perceived Hop Aroma & Flavor: Low to medium-high
  • Perceived Bitterness: Low to medium
  • Fermentation Characteristics: Low levels of spicy and fruity ester aromas are typical. Yeast-derived aroma and flavor attributes such as clove-like or other phenolics may be present when consistent with underlying beer style. These beers can be fermented with either ale or lager yeast. Diacetyl should not be present. Low to medium yeast aroma may be present in versions packaged with yeast.
  • Body: Low to medium. Rye can impart textural qualities ranging from dry and crisp to smooth and velvety.
  • Additional notes: The grist should include sufficient rye so that rye character is evident in the beer. Rye character is often described as spicy and/or black pepper-like and/or earthy. Beers brewed with rye that do not exhibit rye character should be categorized in other beer styles. Versions served with yeast should possess a full yeasty mouthfeel. To allow for accurate judging the brewer must indicate the classic, experimental or hybrid ale or lager style of the underlying base beer being made with rye (‘rye Vienna lager’ for example). The brewer may indicate ‘no classic style’ in instances where the base beer does not hew to a category within these competition guidelines. The brewer may also provide information about the form of rye and how used (‘caramel rye malt’ for example). Beer entries not accompanied by this information will be at a disadvantage during judging.
  • Original Gravity (°Plato) Varies with style
  • Apparent Extract/Final Gravity (°Plato) Varies with style
  • Alcohol by Weight (Volume) Varies with style
  • Bitterness (IBU) Varies with style
  • Color SRM (EBC) Varies with style

b. German-Style Rye Ale

  • Color: Pale to very dark, with darker versions ranging from dark amber to dark brown.
  • Clarity: Chill haze is acceptable in versions packaged and served without yeast. In versions served with yeast, appearance may range from hazy to very cloudy.
  • Perceived Malt Aroma & Flavor: In darker versions, malt aromas and flavors can optionally include low roasted malt characters expressed as cocoa/chocolate or caramel, and/or aromatic toffee, caramel, or biscuit attributes. Malt sweetness can vary from low to medium. Low level of roast malt astringency is acceptable when balanced with low to medium malt sweetness.
  • Perceived Hop Aroma & Flavor: Not present
  • Perceived Bitterness: Very low to low
  • Fermentation Characteristics: Low to medium banana–like and/or other fruity ester aromas and flavors are typical. Clove-like and/or other phenolic aromas and flavors should also be present. No yeast aroma should be present in versions without yeast. Versions packaged and served without yeast will not have yeast flavor or full mouthfeel typical of beers with yeast. Versions with yeast will have low to medium yeast aroma and flavor and a full mouthfeel, but the yeast character should not overpower the balance of rye and barley malts, esters and phenolics.
  • Body: Low to medium
  • Additional notes: Grist should include at least 30 percent rye malt. Versions with yeast are often roused during pouring. When yeast is present, the beer should have a yeasty flavor and a fuller mouthfeel.
  • Original Gravity (°Plato) 1.047-1.056 (11.7-13.8 °Plato)
  • Apparent Extract/Final Gravity (°Plato) 1.008-1.016 (2.1-4.1 °Plato)
  • Alcohol by Weight (Volume) 3.9%-4.4% (4.9%-5.6%)
  • Bitterness (IBU) 10-15
  • Color SRM (EBC) 4-25(8-50 EBC)

13. Honey Beer

  • Color: Very light to black depending on underlying style
  • Clarity: Clear to hazy is acceptable
  • Perceived Malt Aroma & Flavor: Varies depending on intention of brewer
  • Perceived Hop Aroma & Flavor: Very low to very high
  • Perceived Bitterness: Very low to very high
  • Fermentation Characteristics: Honey Beers may be brewed to a traditional style or may be experimental. Honey Beers incorporate honey as a fermentable sugar in addition to malted barley. Honey character should be present in aroma and flavor but should not be overpowering.
  • Body: Varies with underlying style
  • Additional notes: To allow for accurate judging the brewer must indicate the classic or experimental ale or lager style of the underlying base beer; the brewer may indicate ‘no classic style’ in instances where the base beer does not hew to a category within these competition guidelines. The brewer may also list the type of honey used and information about processing if desired (‘orange blossom honey in whirlpool’ for example). Beer entries not accompanied by this information will be at a disadvantage during judging.
  • Original Gravity (°Plato) 1.030-1.110 (7.6-25.9 °Plato)
  • Apparent Extract/Final Gravity (°Plato) 1.006-1.030 (1.5-7.6 °Plato)
  • Alcohol by Weight (Volume) 2.0%-9.5% (2.5%-12.0%)
  • Bitterness (IBU) 1-100
  • Color SRM (EBC) 1-100(2-200 EBC)

14. Non-Alcohol Beer

  • Color: Varies with underlying style
  • Clarity: Varies with underlying style
  • Perceived Malt Aroma & Flavor: Varies with underlying style
  • Perceived Hop Aroma & Flavor: Varies with underlying style
  • Perceived Bitterness: Varies with underlying style
  • Fermentation Characteristics: Non-alcohol (N/A) malt beverages can emulate the character of any beer style defined within these guidelines but without alcohol (less than 0.5 percent abv). Due to their nature, non-alcohol malt beverages will have a profile lacking the complexity and balance of flavors that beers containing alcohol will display. N/A beers should be assessed with this is mind, and should not be given negative evaluations for reasons related to the absence of alcohol.
  • Body: Varies with underlying style
  • Additional notes: For purposes of competition, brewers will be asked to verify that the alcohol content of entries in this category are <0.5% abv. To allow for accurate judging the brewer must indicate the classic or experimental ale or lager style of the underlying base beer being made to less than 0.5% abv; the brewer may indicate ‘no classic style’ in instances where the base beer does not hew to a category within these competition guidelines. Beer entries not accompanied by this information will be at a disadvantage during judging.
  • Original Gravity (°Plato) Varies with style
  • Apparent Extract/Final Gravity (°Plato) Varies with style
  • Alcohol by Weight (Volume) <0.4% abw (<0.5% abv)
  • Bitterness (IBU) Varies with style
  • Color SRM (EBC) Varies with style

15. Session Beer

  • Color: The color should mimic the classic style upon which the beer is based
  • Clarity: Appearance may vary from brilliant to hazy to cloudy and should mimic the classic style upon which the beer is based
  • Perceived Malt Aroma & Flavor: Malt attributes should mimic the classic style upon which the beer is based, but at lower overall intensity due to lower original gravity.
  • Perceived Hop Aroma & Flavor: Hop attributes should mimic the classic style upon which the beer is based, but at lower overall intensity in order to maintain the balance typical of that style.
  • Perceived Bitterness: Should mimic the classic style upon which the beer is based, but at lower overall intensity in order to maintain the balance typical of that style.
  • Fermentation Characteristics: Varies with underlying style
  • Body: Varies with underlying style
  • Additional notes: This category includes beers of any style that 1) are at or below 5.0% abv (4.0% abw), and 2) have an original gravity and alcohol content below the range of the classic style as defined in these guidelines. These beers exhibit lower original gravity and alcohol content than the classic style. Drinkability is key to a successful session beer. Beers at or below 5.0% abv (4% abw) that adhere to the specifications of a classic style are not categorized as Session Beers. For example, low gravity beers such as Belgian-Style Table Beers or English-Style Mild Ales should be categorized within their appropriate categories. Drinkability is key to a successful session beer. For purposes of this competition, brewers will be asked to verify that entries in this category contain abv that does not exceed 5.0%. Session versions of American-Style India Pale Ale and Juicy or Hazy India Pale Ale are categorized as Session India Pale Ale. Lower alcohol Belgian-Style ales which meet the respective criteria for alcohol content are categorized as Belgian-Style Table Beer or as Belgian-Style Session Ale. To allow for accurate judging the brewer must absolutely identify by name or category number the classic or experimental ale or lager style that is being created lower in alcohol and/or appropriately identify the style created (‘Session Bock’ for example). Beer entries not accompanied by this information will be profoundly disadvantaged during judging.
  • Original Gravity (°Plato) 1.034-1.040 (8.5-10 °Plato)
  • Apparent Extract/Final Gravity (°Plato) 1.004-1.010 (1-2.6 °Plato)
  • Alcohol by Weight (Volume) 2.8%-4.0% (3.5%-5.0%)
  • Bitterness (IBU) 10-35
  • Color SRM (EBC) 2+(4+ EBC)

16. Session India Pale Ale

  • Color: Straw to copper
  • Clarity: Chill haze is acceptable at low temperatures. Hop haze is allowable at any temperature.
  • Perceived Malt Aroma & Flavor: A low to medium maltiness should be present in aroma and flavor.
  • Perceived Hop Aroma & Flavor: Hop aroma and flavor are medium to high, exhibiting a wide range of attributes. Overall hop character is assertive.
  • Perceived Bitterness: Medium to high
  • Fermentation Characteristics: Fruity esters are low to medium. Diacetyl should not be present.
  • Body: Low to medium
  • Additional notes: Beers exceeding 5.0% abv are not considered Session India Pale Ales. Beers under 5.0% abv (4.0% abw) which meet the criteria for another classic or traditional style category are not considered Session India Pale Ales. For purposes of this competition, brewers will be asked to verify that entries in this category contain abv that does not exceed 5.0%. To allow for accurate judging the brewer must identify by name or category number the underlying base IPA style that is being created lower in alcohol and/or appropriately identify the style created (‘Session Juicy Hazy IPA’ for example). Beer entries not accompanied by this information will be profoundly disadvantaged during judging.
  • Original Gravity (°Plato) 1.038-1.052 (9.5-12.9 °Plato)
  • Apparent Extract/Final Gravity (°Plato) 1.008-1.014 (2-4.6 °Plato)
  • Alcohol by Weight (Volume) 3.0%-4.0% (3.7%-5.0%)
  • Bitterness (IBU) 30-55
  • Color SRM (EBC) 3-12(6-24 EBC)

17. Other Strong Beer

a. Other Strong Beer

  • Color: Varies with underlying style
  • Clarity: Varies with underlying style
  • Perceived Malt Aroma & Flavor: Varies with underlying style
  • Perceived Hop Aroma & Flavor: Varies with underlying style
  • Perceived Bitterness: Varies with underlying style
  • Fermentation Characteristics: Within the framework of these guidelines, beers of any style intentionally brewed to a higher alcohol content than defined within that style’s guidelines are categorized as Other Strong Beer. These beers should achieve a balance between the style’s characteristics and the additional alcohol, and are not wood- or barrel-aged. All Wood- and Barrel-Aged Beers that meet the criteria for alcohol content shown below are categorized as any of several Wood- and Barrel-Aged Beers.
  • Body: Varies with underlying style
  • Additional notes: To allow for accurate judging the brewer must absolutely identify by name or category number the classic or experimental ale or lager style that is being created higher in alcohol and/or appropriately identify the style created (‘Strong Vienna Lager’ for example). Beer entries not accompanied by this information will be profoundly disadvantaged during judging.
  • Original Gravity (°Plato) Varies with style
  • Apparent Extract/Final Gravity (°Plato) Varies with style
  • Alcohol by Weight (Volume) 6.4%+ (8%+)
  • Bitterness (IBU) Varies with style
  • Color SRM (EBC) Varies with style

b. American-Style Imperial Porter

  • Color: Black
  • Clarity: Opaque
  • Perceived Malt Aroma & Flavor: No roast barley or strong burnt/black malt character should be present. Medium malt, caramel and cocoa sweetness should be present.
  • Perceived Hop Aroma & Flavor: Low to medium-high
  • Perceived Bitterness: Medium-low to medium
  • Fermentation Characteristics: Fruity esters are present but not overpowering and should complement hop character and malt-derived sweetness. Diacetyl should not be present absent.
  • Body: Full
  • Original Gravity (°Plato) 1.080-1.100 (19.3-23.7 °Plato)
  • Apparent Extract/Final Gravity (°Plato) 1.020-1.030 (5.1-7.6 °Plato)
  • Alcohol by Weight (Volume) 5.5%-9.5% (7.0%-12.0%)
  • Bitterness (IBU) 35-50
  • Color SRM (EBC) 40+(80+ EBC)

c. American-Style Wheat Wine Ale

  • Color: Gold to black
  • Clarity: Chill haze is acceptable at low temperatures
  • Perceived Malt Aroma & Flavor: Bread, wheat, honey and/or caramel malt aromas and flavors are often present. High residual malt sweetness should be present.
  • Perceived Hop Aroma & Flavor: Low to medium
  • Perceived Bitterness: Medium to medium-high
  • Fermentation Characteristics: Fruity esters are often high and balanced by a complexity of alcohols and high alcohol content. Diacetyl is usually absent in these beers but may be present at very low levels. Phenolic yeast character, sulfur, and/or DMS should not be present. Oxidized, stale and aged attributes are not typical of this style.
  • Body: Full
  • Additional notes: This style is brewed with at least 50% wheat malt.
  • Original Gravity (°Plato) 1.088-1.120 (21.1-28 °Plato)
  • Apparent Extract/Final Gravity (°Plato) 1.024-1.032 (6.1-8 °Plato)
  • Alcohol by Weight (Volume) 6.7%-9.6% (8.5%-12.2%)
  • Bitterness (IBU) 45-85
  • Color SRM (EBC) 5+(10+ EBC)

d. American-Style Malt Liquor

  • Color: Straw to gold
  • Clarity: Appearance should be clear. Chill haze should not be present
  • Perceived Malt Aroma & Flavor: Some malt sweetness is present
  • Perceived Hop Aroma & Flavor: Not present
  • Perceived Bitterness: Very low
  • Fermentation Characteristics: Fruity esters and complex alcohol aromas and flavors are acceptable at low levels. Alcohol should not be solvent-like. Diacetyl should not be present.
  • Body: Low to medium-low
  • Additional notes: Beers of this style are varied in character. Some malt liquors are only slightly stronger than American lagers, while others approach bock strength.
  • Original Gravity (°Plato) 1.050-1.060 (12.4-14.7 °Plato)
  • Apparent Extract/Final Gravity (°Plato) 1.004-1.010 (1-2.6 °Plato)
  • Alcohol by Weight (Volume) 5.0%-6.0% (6.3%-7.6%)
  • Bitterness (IBU) 12-23
  • Color SRM (EBC) 2-6(4-12 EBC)

18. Experimental Beer

a. Aged Beer

  • Color: Varies with underlying style
  • Clarity: Varies with underlying style
  • Perceived Malt Aroma & Flavor: Varies with underlying style
  • Perceived Hop Aroma & Flavor: Varies with underlying style
  • Perceived Bitterness: Varies with underlying style
  • Fermentation Characteristics: Aged Beers are any beers aged for over one year. A brewer may brew any type of beer of any strength and enhance its character with various aging conditions for an extended time. In general, beers with high hopping rates, roast malt, high alcohol content, and/or complex herbal, smoke or fruit character are the best candidates for aging. Aged Beers may be aged in bottles, cans, kegs or other non-wooden vessels. Aged character may be expressed in mouthfeel, aroma and flavor. Often, aged character is the result of oxidative reactions that either bring individual flavor components into harmony or are unique flavors unto themselves. Sherry-like and fruity flavors often develop during aging, and hop character often changes. No matter what the effect, the overall character should be balanced and without aggressive flavors. The level of change created by aging will vary with the duration of aging and the underlying beer style. Mildly-flavored beers are more likely to develop aggressive and unpleasant oxidation. Positive transformations are more likely to occur in beers with higher levels of hops, malt and/or alcohol.
  • Body: Varies with underlying style
  • Additional notes: Within the framework of these guidelines, various Wood- and Barrel-Aged Beers which then undergo aging of one or more years in glass or stainless, and, which clearly exhibit sensory outcomes of that additional aging, may be categorized as Aged Beers. However, Brett Beers, Sour Beers or any other beers exhibiting attributes of aging in the presence of any microflora must be categorized elsewhere. Beers which have undergone aging but which nonetheless do not display characteristics of aging are categorized within their base styles. To allow for accurate judging the brewer must provide additional information about the entry including the classic ale, lager or experimental style of the beer being aged, experimental or interesting techniques or ingredients, length of aging time, the material in which the beer was aged (glass, stainless, etc.), and other information describing the aging process. Beer entries not accompanied by this information will be at a disadvantage during judging.
  • Original Gravity (°Plato) Varies with style
  • Apparent Extract/Final Gravity (°Plato) Varies with style
  • Alcohol by Weight (Volume) Varies with style
  • Bitterness (IBU) Varies with style
  • Color SRM (EBC) Varies with style

b. Ginjo Beer or Sake-Yeast Beer

  • Color: Pale to dark brown
  • Clarity: Slight chill haze is acceptable
  • Perceived Malt Aroma & Flavor: Very low to medium
  • Perceived Hop Aroma & Flavor: Low to medium and in harmony with sake-like character
  • Perceived Bitterness: Low to medium and in harmony with sake-like character
  • Fermentation Characteristics: These beers are brewed with sake yeast or sake (koji) enzymes. The unique byproducts of sake yeast and/or koji enzymes should be distinctive and in harmony with other elements. Sake character may best be described as having mild fruitiness and mild earthiness, with mushroom and/or an umami protein-like character. A high amount of alcohol may be evident.
  • Body: Varies depending on original gravity. Mouthfeel also varies.
  • Additional notes: High carbonation should be present. To allow for accurate judging the brewer must identify the classic ale, lager or other beer style being made with sake yeast, and may add information about other ingredient(s) or process used. The brewer may indicate ‘no classic style’ in instances where the base beer does not hew to a category within these competition guidelines. Beer entries not accompanied by this information will be at a disadvantage during judging.
  • Original Gravity (°Plato) 1.040-1.090 (10-21.6 °Plato)
  • Apparent Extract/Final Gravity (°Plato) 1.008-1.020 (2.1-5 °Plato)
  • Alcohol by Weight (Volume) 3.4%-8.2% (4.3%-10.2%)
  • Bitterness (IBU) 12-35
  • Color SRM (EBC) 4-20(8-40 EBC)

c. Wild Beer

  • Color: Any color is acceptable. Versions made with fruits or other flavorings may take on corresponding hues.
  • Clarity: Clear or hazy due to yeast, chill haze or hop haze.
  • Perceived Malt Aroma & Flavor: Generally, these beers are highly attenuated resulting in very low to low malt character. Maltier versions should display good overall balance with other flavor components.
  • Perceived Hop Aroma & Flavor: Very low to high
  • Perceived Bitterness: Very low to low
  • Fermentation Characteristics: Aromas may vary significantly due to fermentation attributes contributed by various known and unknown microorganisms. The overall balance should be complex and balanced. Wild beers are spontaneously fermented with microorganisms that the brewer has introduced from the ambient air/environment near the brewery in which the beer is brewed. Wild Beers may not be fermented with any cultured strains of yeast or bacteria. Wild Beers may or may not be perceived as acidic. They may include a highly-variable spectrum of flavors and aromas derived from the wild microorganisms with which they are fermented. The overall balance of flavors, aromas, appearance and body are important factors in assessing these beers.
  • Body: Very low to medium
  • Additional notes: Spontaneously fermented beers with fruit, spice or other ingredients should be categorized as Wild Beers. Within the framework of these guidelines, beers which hew to classic or traditional categories such as Belgian-Style Lambic, Gueuze, Fruit Lambic, etc. should be categorized as such, rather than as Wild Beers. To allow for accurate judging the brewer must provide additional information about the entry including the classic ale, lager or experimental base style of beer allowed to spontaneously ferment, information about the process used, and/or other ingredient(s) such as fruit, spices, etc. if any. The brewer may indicate ‘no classic style’ in instances where the base beer does not hew to a category within these competition guidelines. Beer entries not accompanied by this information will be at a disadvantage during judging..
  • Original Gravity (°Plato) Varies with style
  • Apparent Extract/Final Gravity (°Plato) Varies with style
  • Alcohol by Weight (Volume) Varies with style
  • Bitterness (IBU) Varies with style
  • Color SRM (EBC) Varies with style

d. Fresh Hop Beer

  • Color: Varies with underlying style
  • Clarity: Chill haze is acceptable at low temperatures. Hop haze is allowable at any temperature.
  • Perceived Malt Aroma & Flavor: Varies with underlying style
  • Perceived Hop Aroma & Flavor: Fresh hop aroma and flavor is prominent exhibiting green grass-like, fresh mown hay/grass or other fresh hop attributes.
  • Perceived Bitterness: Varies with underlying style
  • Fermentation Characteristics: Fruity esters may present at levels consistent with the underlying beer style being made with fresh hops
  • Body: Varies with underlying style
  • Additional notes: These ales or lagers are brewed with freshly harvested hops. Such hops might be undried fresh or frozen cones or ground material, or, freshly kilned dried cones or pellets. These beers are typically consumed while fresh to highlight bright fresh hop attributes. Aging these beers will typically modify and reduce fresh-hop characters resulting in unique flavor outcomes. To allow for accurate judging the brewer must identify an underlying ale or lager beer style being elaborated upon with fresh hops. The brewer may indicate ‘no classic style’ in instances where the base beer does not hew to a category within these competition guidelines. The brewer may also name the fresh hop variety(ies) used, and may include processing information such as the process point or vessel when fresh hops were added (kettle, whirlpool, hop back, fermenter, bright tank, etc. Beer entries not accompanied by this information will be at a disadvantage during judging.
  • Original Gravity (°Plato) Varies with style
  • Apparent Extract/Final Gravity (°Plato) Varies with style
  • Alcohol by Weight (Volume) Varies with style
  • Bitterness (IBU) Varies with style
  • Color SRM (EBC) Varies with style

e. Experimental Beer

  • Color: May vary widely with ingredients used
  • Clarity: Varies with ingredients used and brewing process
  • Perceived Malt Aroma & Flavor: May vary widely with ingredients used and brewing process
  • Perceived Hop Aroma & Flavor: May vary widely with ingredients used and brewing process
  • Perceived Bitterness: May vary widely with ingredients used and brewing process
  • Fermentation Characteristics: Will vary widely depending on the nature of the techniques and/or ingredients used to create the beer
  • Body: May vary widely with ingredients used and brewing process
  • Additional notes: Experimental beers are beers that 1. employ unique and unusual techniques and/or ingredients; or 2. beers that do not meet the criteria of individual existing categories, representing a combination of two or more hybrid, specialty or classic categories (with the exception of beers brewed with chili peppers). Experimental beers are primarily grain-based with a minimum of 51% of fermentable carbohydrates derived from malted grains. Beers produced using non-experimental techniques and/or ingredients are considered experimental beers if their properties overlap two or more existing categories and exhibit the distinctive characteristics of each of those categories. Uniqueness is the primary consideration when evaluating this category. Within the framework of these guidelines, field, fruit, chocolate, coffee, spice, specialty, wood-aged or other beers that fit within another individual category should not be categorized as experimental beers. Within the framework of these guidelines, all beers brewed with chili peppers are categorized as chili beers, and should not be categorized as experimental beers. Within the framework of these competition guidelines, experimental versions of various India Pale Ale and Imperial India Pale Ale categories are categorized as Experimental India Pale Ale. Within the framework of these competition guidelines, wood-aged experimental beers are entered elsewhere. Nearly all fruited sour beers are categorized elsewhere; truly experimental versions might be categorized as Experimental Beer. To allow for accurate judging the brewer must identify the underlying classic, experimental and or hybrid style(s), process(es) and or ingredients used which combine to make the beer unique and which influence perceived sensory outcomes. The brewer may indicate ‘no classic style’ in instances where the base beer or the entry do not hew to a category within these competition guidelines. Beer entries not accompanied by this information will be at a disadvantage during judging.
  • Original Gravity (°Plato) Varies widely
  • Apparent Extract/Final Gravity (°Plato) Varies widely
  • Alcohol by Weight (Volume) Varies widely
  • Bitterness (IBU) Varies widely
  • Color SRM (EBC) Varies widely

19. Experimental India Pale Ale

  • Color: Straw to very dark, varying widely with ingredients used
  • Clarity: May range from clear to very high degree of cloudiness. Starch, yeast, hop, protein and/or other compounds can contribute to a wide range of hazy appearance within this category
  • Perceived Malt Aroma & Flavor: Very low to medium-low malt aroma and flavor may be present, and may exhibit attributes typical of various adjuncts and specialty malts
  • Perceived Hop Aroma & Flavor: Medium to very high hop aroma and flavor are present, with attributes typical of hops from any origin
  • Perceived Bitterness: Low to very high
  • Fermentation Characteristics: Fruity esters are low to high and may contribute to an overall highly fruity impression regardless of the presence or absence of fruit(s) used and can contribute to the perception of sweetness and be complementary to the hop profile. Yeast choices can vary widely as can sensory outcomes; very low to low phenolic or other attributes typical of wine, champagne or Brettanomyces yeast strains may be present but are not required. Carbonation can range from average to high, with higher levels often associated with a crisp mouthfeel. Diacetyl and DMS should not be present.
  • Body: Very low to medium, depending on grist and yeast choice, enzymatic treatment, finishing adjunct(s) and other fermentation parameters. Mouthfeel can vary widely from light to full and from dry to silky.
  • Additional notes: Beers in this category recognize the cutting edge of American IPA brewing. Experimental India Pale Ales are either 1) any of White, Red, Brown, Brut or many other IPA or Imperial IPA types or combinations thereof currently in production, and fruited or spiced versions of these, or 2) fruited, spiced, wood- and barrel-aged or other elaborated versions of classic American and Juicy Hazy IPA, and Imperial IPA categories. They range widely in color, hop and malt intensity and attributes, hop bitterness, balance, alcohol content, body and overall flavor experience. Black versions of India Pale Ale that do not meet the specifications for American-Style Black Ale may be considered Experimental India Pale Ale. Fruited and spiced versions exhibit attributes typical of those ingredients, in harmony with hop impression and overall flavor experience. Lactose may be used to enhance body and balance, but should not lend to, or overwhelm, the flavor character of these beers. Classifying these beers can be complex. Within the framework of these guidelines, nuts generally impart much more flavor than fermentables, and beers containing nuts are categorized as Field Beers. Likewise, within the framework of these guidelines, coconut is defined as a vegetable, so beers containing coconut are categorized as Field Beers. Beers brewed with honey are categorized as Specialty Honey Beers. Spiced or fruited versions of these beers made with unusual fermentables are categorized as Experimental India Pale Ale. Within the framework of these guidelines, all beers brewed with chili peppers are categorized as Chili Beers, and should not be categorized as Experimental India Pale Ale. To allow for accurate judging the brewer must list any special ingredient(s) used such as fruits or spices, malt or sugar adjuncts or yeasts which elaborate on or deviate from classic American, Juicy Hazy or Imperial IPA production and which influence beer flavor outcomes. Brewer must list any enzymatic treatment or other special processes used. The brewer must also indicate an IPA ‘type’. A few examples of supplemental information that meet these criteria are ‘Brown IPA’, ‘Brut IPA w/enzyme and lactose’, ‘Red IPA w/munich malt’, ‘Am IPA w/cinnamon’, or ‘Juicy Hazy IPA w/mango’. Beer entries not accompanied by this information will be at a profound disadvantage during judging.
  • Original Gravity (°Plato) 1.060-1.100 (14.7-23.7 °Plato)
  • Apparent Extract/Final Gravity (°Plato) 0.994-1.020 (-1.6-5.1 °Plato)
  • Alcohol by Weight (Volume) 5.0%-8.4% (6.3%-10.6%)
  • Bitterness (IBU) 30-100
  • Color SRM (EBC) 3-40(6-80 EBC)

20. Experimental Wood-Aged Beer

  • Color: May vary widely with ingredients used
  • Clarity: Varies with ingredients used and brewing process
  • Perceived Malt Aroma & Flavor: May vary widely with ingredients used and brewing process
  • Perceived Hop Aroma & Flavor: May vary widely with ingredients used and brewing process
  • Perceived Bitterness: May vary widely with ingredients used and brewing process
  • Fermentation Characteristics: Will vary widely depending on the nature of the techniques and/or ingredients used to create the beer
  • Body: May vary widely with ingredients used and brewing process
  • Additional notes: Experimental Wood-Aged Beers are beers that either 1. employ unique and unusual techniques and/or ingredients, or, 2. beers that don’t meet the criteria of individual existing categories, representing a combination of two or more hybrid, specialty or classic categories, which are then subjected to wood- and or barrel-ageing, and, which display sensory outcomes of the underlying style(s) and the wood- and barrel-ageing. Experimental Wood-Aged Beers are primarily grain-based with a minimum of 51% of fermentable carbohydrates derived from malted grains. Beers produced using non-experimental techniques and/or ingredients are considered experimental beers if their properties overlap two or more existing categories and exhibit the distinctive characteristics of each of those categories. Uniqueness is the primary consideration when evaluating this category. Within the framework of these competition guidelines, field, fruit, chocolate, coffee, spice, specialty, wood-aged or other beers that fit within another individual category are not categorized as Wood-Aged Experimental Beers.

    Within the framework of these competition guidelines, wood-aged versions of various experimental India Pale Ale and Imperial India Pale Ale categories are categorized as Experimental India Pale Ale. Wood-aged experimental beers, or, beers which represent a combination of two or more hybrid styles which are then wood-aged, are categorized as Wood-Aged Experimental Beer. Many wood-aged fruited sour beers are categorized elsewhere. However, truly experimental fruited versions which represent a combination of two or more hybrid styles which are then wood-aged, are categorized as Experimental Wood-Aged Beer. To allow for accurate judging the brewer must identify the underlying classic, experimental and or hybrid style(s), process(es) and or ingredients used which combine to make the beer unique and which influence perceived sensory outcomes, and the type of wood used (new or old, oak or other wood type), previous liquids in the barrel if any (port/ whiskey/ wine/ sherry/ other), etc. The brewer may indicate ‘no classic style’ in instances where the base beer or the entry do not hew to a category within these competition guidelines. Beer entries not accompanied by this information will be at a disadvantage during judging.

  • Original Gravity (°Plato) Varies widely
  • Apparent Extract/Final Gravity (°Plato) Varies widely
  • Alcohol by Weight (Volume) Varies widely
  • Bitterness (IBU) Varies widely
  • Color SRM (EBC) Varies widely(Varies widely EBC)

21. Historical Beer

a. Historical Beer

  • Color: Varies with underlying style
  • Clarity: Varies with underlying style
  • Perceived Malt Aroma & Flavor: Varies with underlying style
  • Perceived Hop Aroma & Flavor: Varies with underlying style
  • Perceived Bitterness: Varies with underlying style
  • Fermentation Characteristics: Varies with underlying style
  • Body: Varies with underlying style
  • Additional notes: Beers in this category include established historical beers and/or brewing traditions from any era or part of the world that don’t fit within another beer style defined within these guidelines. Some Historical beers that could fit categories such as Experimental, Herb & Spice, Field Beer, etc. may be categorized as historical beers. This category pays tribute to beers that incorporate unique brewing ingredients and/or techniques that were used in the past. Within the framework of these guidelines, examples of Historical Beers include South American Chicha, Nepalese Chong/Chang, African sorghum-based beers and many others. To allow for accurate judging the brewer must provide additional information about the entry including primarily the historical beer style being emulated or recreated, and any unique ingredients used and/or processing which contribute to perceived sensory outcomes. The brewer may include historical context about the entry. This information will help provide a basis for comparison between highly diverse entries, and is reviewed and edited by the competition manager to remove bias. Entries not accompanied by this information will be at a disadvantage during judging.
  • Original Gravity (°Plato) Varies with style
  • Apparent Extract/Final Gravity (°Plato) Varies with style
  • Alcohol by Weight (Volume) Varies with style
  • Bitterness (IBU) Varies with style
  • Color SRM (EBC) Varies with style

b. Kentucky Common Beer

  • Color: Medium to deep amber
  • Clarity: Chill haze or yeast haze is acceptable
  • Perceived Malt Aroma & Flavor: Medium-low to medium. Sweet malt is the dominant flavor attribute. Notes of corn, caramel, toffee and/or bread may be present.
  • Perceived Hop Aroma & Flavor: Low to medium. May exhibit floral or spicy attributes typical of early 20th century North American hop varieties.
  • Perceived Bitterness: Low to medium
  • Fermentation Characteristics: Low to medium-low fruity esters may be present. Very low levels of DMS, if present, are acceptable. Diacetyl should not be present.
  • Body: Medium-low to medium with a dry finish enhanced by high carbonation
  • Additional notes: This American-born regional style proliferated around Louisville, Kentucky, from the Civil War era until Prohibition. Corn grits or flakes were commonly used at a rate or 25-35% of the total grist. Minerally attributes resulted from the use of hard brewing water. These beers were consumed very young, going from brewhouse to consumer in as little as one week. Early 20th century brewing literature mentions a slight tartness developing during fermentation as a characteristic attribute of this style. If tartness is present in modern versions, it should be at very low levels.
  • Original Gravity (°Plato) 1.040-1.055 (10-13.6 °Plato)
  • Apparent Extract/Final Gravity (°Plato) 1.010-1.018 (2.6-4.6 °Plato)
  • Alcohol by Weight (Volume) 3.2%-4.4% (4.0%-5.5%)
  • Bitterness (IBU) 15-30
  • Color SRM (EBC) 11-20(22-40 EBC)

c. Grodziskie

  • Color: Straw to gold
  • Clarity: Chill haze is acceptable at low temperatures
  • Perceived Malt Aroma & Flavor: Oak-smoked wheat malt comprises the entire grain bill. Assertive smoked wheat malt aromas and flavors are medium to medium-high with aroma dominated by oak smoke.
  • Perceived Hop Aroma & Flavor: Aroma and flavor of noble hops ranges from not present to low
  • Perceived Bitterness: Medium-low to medium
  • Fermentation Characteristics: Fruity esters are low. Diacetyl and DMS should not be present. An overall crisp flavor is achieved by managing fermentation temperatures. Sourness should not be present.
  • Body: Low to medium-low
  • Additional notes: Grodziskie (sometimes referred to as Graetzer in German) is an ale style of Polish origin. Historic versions were often bottle conditioned and highly carbonated.
  • Original Gravity (°Plato) 1.028-1.036 (7.1-9 °Plato)
  • Apparent Extract/Final Gravity (°Plato) 1.006-1.010 (1.5-2.6 °Plato)
  • Alcohol by Weight (Volume) 2.1%-2.9% (2.7%-3.7%)
  • Bitterness (IBU) 15-25
  • Color SRM (EBC) 3-6(6-12 EBC)

d. Adambier

  • Color: Light brown to very dark
  • Clarity: Beer color may be too dark to perceive clarity. When clarity is perceivable, chill haze is absent.
  • Perceived Malt Aroma & Flavor: Toast and caramel malt aroma and flavor may be present. Astringency from highly roasted malt should not be present.
  • Perceived Hop Aroma & Flavor: Low, with attributes typical of traditional non-hybrid European hop varieties.
  • Perceived Bitterness: Low to medium
  • Fermentation Characteristics: A cool ale fermentation is typically used. Extensive aging and acidification of this beer can mask malt and hop character to varying degrees. Aging in barrels may contribute some level of Brettanomyces and lactic character.
  • Body: Medium to full
  • Additional notes: The style originated in Dortmund and is a strong, dark, hoppy ale which may or may not be sour. It may also be extensively aged in wooden barrels. Traditional versions may have a low or medium-low degree of smokiness. Adambier may or may not use wheat in its formulation. Smoke character may be absent in contemporary versions. Fruited versions of this style which exhibit attributes of wood-aging should be categorized as fruited Wood- and Barrel-Aged Sour Beers. Fruited versions of this style which do not exhibit attributes of wood-aging should be categorized as Fruit Wheat Beers.
  • Original Gravity (°Plato) 1.070-1.090 (17.1-21.6 °Plato)
  • Apparent Extract/Final Gravity (°Plato) 1.010-1.020 (2.6-5.1 °Plato)
  • Alcohol by Weight (Volume) 7.1%-8.7% (9.0%-11.0%)
  • Bitterness (IBU) 30-50
  • Color SRM (EBC) 15-35(30-70 EBC)

e. Dutch-Style Kuyt Beer

  • Color: Gold to copper
  • Clarity: Chill haze and other haze is acceptable
  • Perceived Malt Aroma & Flavor: The aroma is grainy or grainy-bready. The distinctive character of this beer is derived from the use of at least 45 percent oat malt, at least 20 percent wheat malt with pale malt making up the remainder of the grain bill.
  • Perceived Hop Aroma & Flavor: Very low to low from noble hops or other traditional European varieties
  • Perceived Bitterness: Medium-low to medium
  • Fermentation Characteristics: Esters may be present at low levels. Diacetyl is usually absent in these beers but may be present at very low levels. Acidity and sweet corn-like DMS should not be present.
  • Body: Low to medium
  • Additional notes: This style of beer was popular in the Netherlands from 1400-1550.
  • Original Gravity (°Plato) 1.050-1.080 (12.4-19.3 °Plato)
  • Apparent Extract/Final Gravity (°Plato) 1.006-1.015 (1.5-3.7 °Plato)
  • Alcohol by Weight (Volume) 3.8%-6.3% (4.7%-7.9%)
  • Bitterness (IBU) 25-35
  • Color SRM (EBC) 5-12.5(10-25 EBC)

f. Finnish-Style Sahti

  • Color: Pale to copper
  • Clarity: Chill haze, yeast haze and general turbidity is acceptable.
  • Perceived Malt Aroma & Flavor: Malt aroma is medium-low to medium. Malt flavor is medium to high with malt sweetness present.
  • Perceived Hop Aroma & Flavor: Not present to very low
  • Perceived Bitterness: Very low
  • Fermentation Characteristics: These beers can vary significantly in character. Fruity ester and yeasty aromas are medium to high. Diacetyl should not be present. Bread/bakers’ yeast is traditionally used for fermentation and may produce flavors and aromas of complex alcohols, clove-like phenolics and banana fruitiness.
  • Body: Medium to full
  • Additional notes: Juniper aroma and flavor should be present due to the use of juniper boughs/branches and berries in the brewing process.
  • Original Gravity (°Plato) 1.060-1.090 (14.7-21.6 °Plato)
  • Apparent Extract/Final Gravity (°Plato) 1.016-1.040 (4-10 °Plato)
  • Alcohol by Weight (Volume) 5.6%-6.8% (7.0%-8.5%)
  • Bitterness (IBU) 3-16
  • Color SRM (EBC) 4-12(8-24 EBC)

g. Swedish-Style Gotlandsdricke

  • Color: Pale to copper
  • Clarity: Chill haze or yeast haze is acceptable
  • Perceived Malt Aroma & Flavor: Medium-low to medium. Birchwood smoke character, derived from the malting process, should be present.
  • Perceived Hop Aroma & Flavor: Not present to very low
  • Perceived Bitterness: Very low to medium-low
  • Fermentation Characteristics: Bread/bakers’ yeast is traditionally used for fermentation and contributes to unique character of these beers. Fruity ester and yeasty aromas are medium to high. Diacetyl should not be present.
  • Body: Medium to full
  • Additional notes: Juniper aroma and flavor should be present due to the use of juniper boughs/branches and berries in the brewing process. These beers are characterized by juniper and birchwood smoked malt.
  • Original Gravity (°Plato) 1.040-1.050 (10-12.4 °Plato)
  • Apparent Extract/Final Gravity (°Plato) 1.010-1.014 (2.5-3.5 °Plato)
  • Alcohol by Weight (Volume) 4.4%-5.2% (5.5%-6.5%)
  • Bitterness (IBU) 15-25
  • Color SRM (EBC) 4-12(8-24 EBC)

h. Breslau-Style Schoeps

  • Color: Straw to black
  • Clarity: Chill haze is acceptable at low temperatures. Hue may be too dark to perceive clarity in some versions.
  • Perceived Malt Aroma & Flavor: Malt sweetness is medium to medium-high with a pronounced malt character. A high proportion of pale or dark wheat malt (as much as 80 percent) is used to brew these beers as well as Pilsener and other pale, toasted or dark specialty malts. Paler versions may have bready, aromatic biscuit malt attributes. Darker versions may exhibit roast malt bitterness at low levels, and toasted or nutty malt attributes. Caramel-like malt attributes are not present.
  • Perceived Hop Aroma & Flavor: Very low
  • Perceived Bitterness: Medium-low to medium
  • Fermentation Characteristics: Fruity esters may be present as these beers are fermented with ale yeast as opposed to wheat beer yeast. Diacetyl and phenolic aromas and flavors should not be present.
  • Body: Full
  • Additional notes: Traditional German wheat beer yeast is not used in this style of beer.
  • Original Gravity (°Plato) 1.067-1.072 (16.5-17.5 °Plato)
  • Apparent Extract/Final Gravity (°Plato) 1.016-1.024 (4.5-6.1 °Plato)
  • Alcohol by Weight (Volume) 4.8%-5.6% (6.0%-7.0%)
  • Bitterness (IBU) 20-30
  • Color SRM (EBC) 2-40+(4-80+ EBC)

21. Kentucky Common Beer

a. Historical Beer

  • Color: Varies with underlying style
  • Clarity: Varies with underlying style
  • Perceived Malt Aroma & Flavor: Varies with underlying style
  • Perceived Hop Aroma & Flavor: Varies with underlying style
  • Perceived Bitterness: Varies with underlying style
  • Fermentation Characteristics: Varies with underlying style
  • Body: Varies with underlying style
  • Additional notes: Beers in this category include established historical beers and/or brewing traditions from any era or part of the world that don’t fit within another beer style defined within these guidelines. Some Historical beers that could fit categories such as Experimental, Herb & Spice, Field Beer, etc. may be categorized as historical beers. This category pays tribute to beers that incorporate unique brewing ingredients and/or techniques that were used in the past. Within the framework of these guidelines, examples of Historical Beers include South American Chicha, Nepalese Chong/Chang, African sorghum-based beers and many others. To allow for accurate judging the brewer must provide additional information about the entry including primarily the historical beer style being emulated or recreated, and any unique ingredients used and/or processing which contribute to perceived sensory outcomes. The brewer may include historical context about the entry. This information will help provide a basis for comparison between highly diverse entries, and is reviewed and edited by the competition manager to remove bias. Entries not accompanied by this information will be at a disadvantage during judging.
  • Original Gravity (°Plato) Varies with style
  • Apparent Extract/Final Gravity (°Plato) Varies with style
  • Alcohol by Weight (Volume) Varies with style
  • Bitterness (IBU) Varies with style
  • Color SRM (EBC) Varies with style

b. Kentucky Common Beer

  • Color: Medium to deep amber
  • Clarity: Chill haze or yeast haze is acceptable
  • Perceived Malt Aroma & Flavor: Medium-low to medium. Sweet malt is the dominant flavor attribute. Notes of corn, caramel, toffee and/or bread may be present.
  • Perceived Hop Aroma & Flavor: Low to medium. May exhibit floral or spicy attributes typical of early 20th century North American hop varieties.
  • Perceived Bitterness: Low to medium
  • Fermentation Characteristics: Low to medium-low fruity esters may be present. Very low levels of DMS, if present, are acceptable. Diacetyl should not be present.
  • Body: Medium-low to medium with a dry finish enhanced by high carbonation
  • Additional notes: This American-born regional style proliferated around Louisville, Kentucky, from the Civil War era until Prohibition. Corn grits or flakes were commonly used at a rate or 25-35% of the total grist. Minerally attributes resulted from the use of hard brewing water. These beers were consumed very young, going from brewhouse to consumer in as little as one week. Early 20th century brewing literature mentions a slight tartness developing during fermentation as a characteristic attribute of this style. If tartness is present in modern versions, it should be at very low levels.
  • Original Gravity (°Plato) 1.040-1.055 (10-13.6 °Plato)
  • Apparent Extract/Final Gravity (°Plato) 1.010-1.018 (2.6-4.6 °Plato)
  • Alcohol by Weight (Volume) 3.2%-4.4% (4.0%-5.5%)
  • Bitterness (IBU) 15-30
  • Color SRM (EBC) 11-20(22-40 EBC)

c. Grodziskie

  • Color: Straw to gold
  • Clarity: Chill haze is acceptable at low temperatures
  • Perceived Malt Aroma & Flavor: Oak-smoked wheat malt comprises the entire grain bill. Assertive smoked wheat malt aromas and flavors are medium to medium-high with aroma dominated by oak smoke.
  • Perceived Hop Aroma & Flavor: Aroma and flavor of noble hops ranges from not present to low
  • Perceived Bitterness: Medium-low to medium
  • Fermentation Characteristics: Fruity esters are low. Diacetyl and DMS should not be present. An overall crisp flavor is achieved by managing fermentation temperatures. Sourness should not be present.
  • Body: Low to medium-low
  • Additional notes: Grodziskie (sometimes referred to as Graetzer in German) is an ale style of Polish origin. Historic versions were often bottle conditioned and highly carbonated.
  • Original Gravity (°Plato) 1.028-1.036 (7.1-9 °Plato)
  • Apparent Extract/Final Gravity (°Plato) 1.006-1.010 (1.5-2.6 °Plato)
  • Alcohol by Weight (Volume) 2.1%-2.9% (2.7%-3.7%)
  • Bitterness (IBU) 15-25
  • Color SRM (EBC) 3-6(6-12 EBC)

d. Adambier

  • Color: Light brown to very dark
  • Clarity: Beer color may be too dark to perceive clarity. When clarity is perceivable, chill haze is absent.
  • Perceived Malt Aroma & Flavor: Toast and caramel malt aroma and flavor may be present. Astringency from highly roasted malt should not be present.
  • Perceived Hop Aroma & Flavor: Low, with attributes typical of traditional non-hybrid European hop varieties.
  • Perceived Bitterness: Low to medium
  • Fermentation Characteristics: A cool ale fermentation is typically used. Extensive aging and acidification of this beer can mask malt and hop character to varying degrees. Aging in barrels may contribute some level of Brettanomyces and lactic character.
  • Body: Medium to full
  • Additional notes: The style originated in Dortmund and is a strong, dark, hoppy ale which may or may not be sour. It may also be extensively aged in wooden barrels. Traditional versions may have a low or medium-low degree of smokiness. Adambier may or may not use wheat in its formulation. Smoke character may be absent in contemporary versions. Fruited versions of this style which exhibit attributes of wood-aging should be categorized as fruited Wood- and Barrel-Aged Sour Beers. Fruited versions of this style which do not exhibit attributes of wood-aging should be categorized as Fruit Wheat Beers.
  • Original Gravity (°Plato) 1.070-1.090 (17.1-21.6 °Plato)
  • Apparent Extract/Final Gravity (°Plato) 1.010-1.020 (2.6-5.1 °Plato)
  • Alcohol by Weight (Volume) 7.1%-8.7% (9.0%-11.0%)
  • Bitterness (IBU) 30-50
  • Color SRM (EBC) 15-35(30-70 EBC)

e. Dutch-Style Kuyt Beer

  • Color: Gold to copper
  • Clarity: Chill haze and other haze is acceptable
  • Perceived Malt Aroma & Flavor: The aroma is grainy or grainy-bready. The distinctive character of this beer is derived from the use of at least 45 percent oat malt, at least 20 percent wheat malt with pale malt making up the remainder of the grain bill.
  • Perceived Hop Aroma & Flavor: Very low to low from noble hops or other traditional European varieties
  • Perceived Bitterness: Medium-low to medium
  • Fermentation Characteristics: Esters may be present at low levels. Diacetyl is usually absent in these beers but may be present at very low levels. Acidity and sweet corn-like DMS should not be present.
  • Body: Low to medium
  • Additional notes: This style of beer was popular in the Netherlands from 1400-1550.
  • Original Gravity (°Plato) 1.050-1.080 (12.4-19.3 °Plato)
  • Apparent Extract/Final Gravity (°Plato) 1.006-1.015 (1.5-3.7 °Plato)
  • Alcohol by Weight (Volume) 3.8%-6.3% (4.7%-7.9%)
  • Bitterness (IBU) 25-35
  • Color SRM (EBC) 5-12.5(10-25 EBC)

f. Finnish-Style Sahti

  • Color: Pale to copper
  • Clarity: Chill haze, yeast haze and general turbidity is acceptable.
  • Perceived Malt Aroma & Flavor: Malt aroma is medium-low to medium. Malt flavor is medium to high with malt sweetness present.
  • Perceived Hop Aroma & Flavor: Not present to very low
  • Perceived Bitterness: Very low
  • Fermentation Characteristics: These beers can vary significantly in character. Fruity ester and yeasty aromas are medium to high. Diacetyl should not be present. Bread/bakers’ yeast is traditionally used for fermentation and may produce flavors and aromas of complex alcohols, clove-like phenolics and banana fruitiness.
  • Body: Medium to full
  • Additional notes: Juniper aroma and flavor should be present due to the use of juniper boughs/branches and berries in the brewing process.
  • Original Gravity (°Plato) 1.060-1.090 (14.7-21.6 °Plato)
  • Apparent Extract/Final Gravity (°Plato) 1.016-1.040 (4-10 °Plato)
  • Alcohol by Weight (Volume) 5.6%-6.8% (7.0%-8.5%)
  • Bitterness (IBU) 3-16
  • Color SRM (EBC) 4-12(8-24 EBC)

g. Swedish-Style Gotlandsdricke

  • Color: Pale to copper
  • Clarity: Chill haze or yeast haze is acceptable
  • Perceived Malt Aroma & Flavor: Medium-low to medium. Birchwood smoke character, derived from the malting process, should be present.
  • Perceived Hop Aroma & Flavor: Not present to very low
  • Perceived Bitterness: Very low to medium-low
  • Fermentation Characteristics: Bread/bakers’ yeast is traditionally used for fermentation and contributes to unique character of these beers. Fruity ester and yeasty aromas are medium to high. Diacetyl should not be present.
  • Body: Medium to full
  • Additional notes: Juniper aroma and flavor should be present due to the use of juniper boughs/branches and berries in the brewing process. These beers are characterized by juniper and birchwood smoked malt.
  • Original Gravity (°Plato) 1.040-1.050 (10-12.4 °Plato)
  • Apparent Extract/Final Gravity (°Plato) 1.010-1.014 (2.5-3.5 °Plato)
  • Alcohol by Weight (Volume) 4.4%-5.2% (5.5%-6.5%)
  • Bitterness (IBU) 15-25
  • Color SRM (EBC) 4-12(8-24 EBC)

h. Breslau-Style Schoeps

  • Color: Straw to black
  • Clarity: Chill haze is acceptable at low temperatures. Hue may be too dark to perceive clarity in some versions.
  • Perceived Malt Aroma & Flavor: Malt sweetness is medium to medium-high with a pronounced malt character. A high proportion of pale or dark wheat malt (as much as 80 percent) is used to brew these beers as well as Pilsener and other pale, toasted or dark specialty malts. Paler versions may have bready, aromatic biscuit malt attributes. Darker versions may exhibit roast malt bitterness at low levels, and toasted or nutty malt attributes. Caramel-like malt attributes are not present.
  • Perceived Hop Aroma & Flavor: Very low
  • Perceived Bitterness: Medium-low to medium
  • Fermentation Characteristics: Fruity esters may be present as these beers are fermented with ale yeast as opposed to wheat beer yeast. Diacetyl and phenolic aromas and flavors should not be present.
  • Body: Full
  • Additional notes: Traditional German wheat beer yeast is not used in this style of beer.
  • Original Gravity (°Plato) 1.067-1.072 (16.5-17.5 °Plato)
  • Apparent Extract/Final Gravity (°Plato) 1.016-1.024 (4.5-6.1 °Plato)
  • Alcohol by Weight (Volume) 4.8%-5.6% (6.0%-7.0%)
  • Bitterness (IBU) 20-30
  • Color SRM (EBC) 2-40+(4-80+ EBC)

22. Gluten-Free Beer

  • Color: Varies with underlying style
  • Clarity: Varies with underlying style
  • Perceived Malt Aroma & Flavor: Varies with underlying style. Grains and fermentables which differ from those typically used to produce a given beer style can and will produce flavor and aroma outcomes that differ from traditional versions. Such differences are to be expected and are acceptable.
  • Perceived Hop Aroma & Flavor: Varies with underlying style
  • Perceived Bitterness: Varies with underlying style
  • Fermentation Characteristics: Although brewers may design and identify these beers according to defined style guidelines, these beers should be evaluated on their own merits without strict adherence to defined style parameters.
  • Body: Varies with underlying style
  • Additional notes: This category includes lagers, ales or other beers made from fermentable sugars, grains and converted carbohydrates and must also include some portion of cereal. All ingredients must be free of gluten. Within the framework of these guidelines, beers brewed with barley, wheat, spelt, rye, and other gluten-containing ingredients may not be categorized as Gluten-Free. Gluten-Free Beers may contain malted grains that are gluten-free. NOTE: These guidelines do not supersede any government regulations. Wine, mead, flavored malt beverages or beverages other than ‘beer’ as defined by the TTB (U.S. Trade and Tax Bureau) are not considered ‘gluten-free beer’ under these guidelines. Gluten-reduced beers’ original ingredients would have gluten content that has been reduced by enzymes or other processes to reduced levels. Gluten-reduced beers should be categorized in the classic style category most appropriate for the beer, rather than as Gluten-Free Beer. To allow for accurate judging the brewer must identify the ingredients and fermentation type used to make the beer, and the classic ale, lager or experimental beer style being elaborated upon (if there is one) with regard to flavor, aroma and appearance. The brewer may indicate ‘no classic style’ in instances where the base beer does not hew to a category within these competition guidelines.
  • Original Gravity (°Plato) Varies with style
  • Apparent Extract/Final Gravity (°Plato) Varies with style
  • Alcohol by Weight (Volume) Varies with style
  • Bitterness (IBU) Varies with style
  • Color SRM (EBC) Varies with style

23. American-Belgo-Style Ale

  • Color: Gold to black
  • Clarity: Should conform the base beer style
  • Perceived Malt Aroma & Flavor: Typically low. Perception of specialty or roasted malts or barley can be very low to robust in darker versions.
  • Perceived Hop Aroma & Flavor: Medium to very high, exhibiting American-type hop aromas not usually found in traditional Belgian styles.
  • Perceived Bitterness: Medium to high, in alignment with base beer style.
  • Fermentation Characteristics: Fruity esters are medium to high. Belgian yeast attributes such as banana, berry, apple, coriander, spice and/or smoky-phenolic should be in balance with malt and hops. Diacetyl, sulfur and attributes typical of Brettanomyces should not be present.
  • Body: Medium-low to medium, in alignment with base beer style.
  • Additional notes: American-Belgo-Style Ales are either 1) non-Belgian beer types portraying the unique characters imparted by yeasts typically used in big, fruity Belgian-style ales, or 2) defined Belgian-style beers displaying the hallmark attributes typical of American variety hops. These beers are unique unto themselves. To allow for accurate judging the brewer must indicate the classic, experimental or hybrid ale style of the underlying base beer; the brewer may indicate ‘no classic style’ in instances where the base beer does not hew to a category within these competition guidelines. The brewery may also provide information unique to the entry such as hop variety(ies) used, yeast type, etc. (‘American IPA fermented w abbey yeast’ for example). Beer entries not accompanied by this information will be at a disadvantage during judging.
  • Original Gravity (°Plato) Varies with style
  • Apparent Extract/Final Gravity (°Plato) Varies with style
  • Alcohol by Weight (Volume) Varies with style
  • Bitterness (IBU) Varies with style
  • Color SRM (EBC) Varies with style(Varies with style EBC)

24. American-Style Sour Ale

  • Color: Pale to black
  • Clarity: Chill haze, bacteria and yeast-induced haze is acceptable at any temperature.
  • Perceived Malt Aroma & Flavor: Low. In darker versions, roasted malt, caramel and chocolate aromas and flavors should be present at low levels.
  • Perceived Hop Aroma & Flavor: None to high
  • Perceived Bitterness: None to high
  • Fermentation Characteristics: Moderate to intense, yet balanced, fruity esters are present. Diacetyl, DMS and Brettanomyces should not be present. The evolution of natural acidity at medium-low to high levels develops a balanced complexity and is expressed as a refreshing, pleasant sourness, in harmony with other attributes. The acidity present is usually in the form of lactic, acetic and other organic acids naturally developed with acidified malt in the mash or in kettle or post wort fermentation and is produced by various microorganisms including certain bacteria and yeasts. Acidic character can be a complex balance of several types of acid and attributes of age. There should be no residual flavors from liquids previously aged in a barrel such as bourbon or sherry. Wood vessels may be used during the fermentation and aging process, but wood-derived flavors such as vanillin should not be present.
  • Body: Low to high
  • Additional notes: Beers exhibiting wood-derived characters or characters of liquids previously aged in wood are categorized as Wood-Aged Sour Beer. Fruited versions are categorized elsewhere. To allow for accurate judging the brewer must provide additional information about the entry to allow for comparison between diverse entries. Such information must include the classic, experimental or hybrid style of the underlying base beer being made sour; because these beers often defy categorization and the base beer may not hew to an existing style guideline outlined herein, brewer may indicate ‘no classic style’. Such information could also identify microbes, special ingredients or special processes used that influence sensory outcomes. Beer entries not accompanied by this information will be at a disadvantage during judging.
  • Original Gravity (°Plato) May vary widely
  • Apparent Extract/Final Gravity (°Plato) May vary widely
  • Alcohol by Weight (Volume) May vary widely
  • Bitterness (IBU) May vary widely
  • Color SRM (EBC) May vary widely(May vary widely EBC)

25. Fruited American-Style Sour Ale

  • Color: Can range from pale to black depending on underlying beer style and is often influenced by the color of added fruit
  • Clarity: Chill haze, bacteria and yeast-induced haze is acceptable at any temperature.
  • Perceived Malt Aroma & Flavor: Low. In darker versions, roasted malt, caramel and/or chocolate aromas and flavors should be present at low levels.
  • Perceived Hop Aroma & Flavor: None to high
  • Perceived Bitterness: None to high and in balance with fruit character
  • Fermentation Characteristics: Moderate to intense, yet balanced, fruity esters are present. Diacetyl, DMS and Brettanomyces should not be present. The evolution of natural acidity at medium-low to high levels develops a balanced complexity and is expressed as a refreshing, pleasant sourness, in harmony with other attributes. The acidity present is usually in the form of lactic, acetic and other organic acids naturally developed with acidified malt in the mash or in kettle or post wort fermentation and is produced by various microorganisms including certain bacteria and yeasts. Acidic character can be a complex balance of several types of acid and attributes of age. There should be no residual flavors from liquids previously aged in a barrel such as bourbon or sherry. Wood vessels may be used during the fermentation and aging process, but wood-derived flavors such as vanillin should not be present.
  • Body: Low to high
  • Additional notes: Fruit aromas, ranging from subtle to intense, should be present. Fruit or fruit extracts, used as an adjunct in either the mash, kettle, primary or secondary fermentation, provide harmonious fruit character ranging from subtle to intense. Beers exhibiting wood-derived attributes or evidence of liquids previously aged in wood are categorized as Fruited Wood-Aged Sour Beer. Fruited versions of Berliner-Style Weisse are categorized elsewhere. To allow for accurate judging the brewer must provide additional information about the entry to allow for comparison between diverse entries. Such information must include the classic, experimental or hybrid style of the underlying base beer being made sour; because these beers often defy categorization and the base beer may not hew to an existing style guideline outlined herein, brewer may indicate ‘no classic style’. Such information must identify fruit(s) used, and could also identify microbes, special ingredients or special processes used that influence sensory outcomes. Beer entries not accompanied by this information will be at a disadvantage during judging.
  • Original Gravity (°Plato) May vary widely
  • Apparent Extract/Final Gravity (°Plato) May vary widely
  • Alcohol by Weight (Volume) May vary widely
  • Bitterness (IBU) May vary widely
  • Color SRM (EBC) May vary widely(May vary widely EBC)

26. Brett Beer

  • Color: Any color is acceptable. Beer color may be influenced by the color of added fruits or other ingredients.
  • Clarity: Chill haze and/or haze from yeast is allowable at low to medium levels at any temperature
  • Perceived Malt Aroma & Flavor: In darker versions, roasted malt, caramel and chocolate aromas and flavors are present at low levels.
  • Perceived Hop Aroma & Flavor: Low to high
  • Perceived Bitterness: Low to high
  • Fermentation Characteristics: Medium to high fruity esters are present. Acidity resulting from Brettanomyces fermentation results in a complex flavor profile. Brettanomyces character, at low to high levels, should be present and expressed as horsey, goaty, leathery, phenolic, fruity and/or acidic aromas and flavors. Brettanomyces character may or may not be dominant. Acidity from Brettanomyces should be low to medium-low. Cultured yeast strains may be used in the fermentation. Beers fermented with Brettanomyces that do not exhibit attributes typical of Brettanomyces fermentation are categorized elsewhere. Beers in this style should not incorporate bacteria or exhibit a bacteria-derived flavor profile. Diacetyl and DMS should not be present.
  • Body: Low to high
  • Additional notes: Fruited versions will exhibit fruit flavors in balance with other elements. Wood vessels may be used for fermentation and aging, but wood- derived flavors and aromas such as vanillin should not be present. Residual flavors and aromas originating from liquids previously aged in a barrel (bourbon, sherry, etc.) should not be present. Versions exhibiting attributes derived from wood or liquids previously aged in wood are categorized in Wood-Aged Beer categories. Sour wood- and barrel-aged versions are categorized in Wood-Aged Sour Beer categories. Entries exhibiting additional sensory attributes characteristic arising from microbes other than Brett are categorized as Mixed Culture Brett Beer. To allow for accurate judging the brewer must provide additional information about the entry to allow for comparison between diverse entries. Such information must include the classic, experimental or hybrid style of the underlying base beer; because these beers often defy categorization and the base beer may not hew to an existing style guideline outlined herein, brewer may indicate ‘no classic style’. Such information must identify fruit(s) or other ingredients used (if any), and could also include microbes or special processes used that influence sensory outcomes. Beer entries not accompanied by this information will be at a disadvantage during judging.
  • Original Gravity (°Plato) Varies with style
  • Apparent Extract/Final Gravity (°Plato) Varies with style
  • Alcohol by Weight (Volume) Varies with style
  • Bitterness (IBU) Varies with style
  • Color SRM (EBC) Varies with style

27. Mixed-Culture Brett Beer

  • Color: Any color is acceptable. Beer color may be influenced by the color of added fruits or other ingredients.
  • Clarity: Chill haze, bacteria and yeast-induced haze is allowable at low to medium levels at any temperature.
  • Perceived Malt Aroma & Flavor: In darker versions, roasted malt, caramel and chocolate aromas and flavors are present at low levels.
  • Perceived Hop Aroma & Flavor: Low to high
  • Perceived Bitterness: Low to high
  • Fermentation Characteristics: Medium to high fruity esters are present. Acidity resulting from fermentation with Brettanomyces and/or bacteria results in a complex flavor profile. Brettanomyces character should be present and expressed as horsey, goaty, leathery, phenolic, fruity and/or acidic aromas and flavors. Cultured yeast may be used in the fermentation. Bacteria should be incorporated and in evidence. Bacteria will contribute acidity which may or may not dominate the flavor profile. Diacetyl and DMS should not be present.
  • Body: Low to high
  • Additional notes: Fruited versions will exhibit fruit flavors in balance with other elements. Wood vessels may be used for fermentation and aging, but wood-derived aromas and flavors such as vanillin should not be present. Versions exhibiting attributes derived from wood or liquids previously aged in wood are categorized in Wood-Aged Beer categories. Sour wood- and barrel-aged versions are categorized in Wood-Aged Sour Beer categories. To allow for accurate judging the brewer must provide additional information about the entry to allow for comparison between diverse entries. Such information must include the classic, experimental or hybrid style of the underlying base beer; because these beers often defy categorization and the base beer may not hew to an existing style guideline outlined herein, brewer may indicate ‘no classic style’. Such information must identify fruit(s) or other ingredients (if any), and could include microbes or special processes used that influence sensory outcomes. Beer entries not accompanied by this information will be at a disadvantage during judging.
  • Original Gravity (°Plato) Varies with style
  • Apparent Extract/Final Gravity (°Plato) Varies with style
  • Alcohol by Weight (Volume) Varies with style
  • Bitterness (IBU) Varies with style
  • Color SRM (EBC) Varies with style

28. Wood- and Barrel-Aged Beer

a. Wood- and Barrel-Aged Pale to Amber Beer

  • Color: Pale to amber, varying with underlying style, and can be influenced by the color of added fruit(s) if any. Within the framework of these guidelines these beers are less than or up to 8 SRM or 16 EBC.
  • Clarity: Varies with underlying style
  • Perceived Malt Aroma & Flavor: Varies with underlying style
  • Perceived Hop Aroma & Flavor: Varies with underlying style
  • Perceived Bitterness: Varies with underlying style
  • Fermentation Characteristics: Typical of underlying style of beer being aged. Within the framework of these guidelines, these beers contain alcohol less than or up to (but not exceeding) 8.0% abv or 6.4% abw when consumed.
  • Body: Varies with underlying style
  • Additional notes: Within the framework of these guidelines these beers meet the criteria for color and alcohol content shown above. Darker (>8 SRM or >16EBC) beers, or stronger (>6.4% abw or >8.0% abv) beers of any color should be categorized in other wood-aged beer styles. These are any traditional or experimental style of lager, ale or hybrid beer aged in either a wooden barrel or in contact with wood. These beers are aged with the intention of developing unique attributes imparted by the wood and/or by liquids that had previously been stored in contact with the wood. Wood aging does not necessarily impart wood flavors but does result in distinctive sensory outcomes. Used sherry, rum, whiskey, tequila, port, wine and other barrels are often used, imparting complexity and uniqueness to a beer. A balance of aroma, flavor and mouthfeel results from the marriage of new beer with attributes imparted by the wood or barrel. These beers may or may not have Brettanomyces character. Sour wood-aged beers should be categorized elsewhere. Fruited or spiced wood-aged beers which meet the criteria for color and alcohol content and which exhibit attributes of wood-aging are appropriately categorized here and may take on the color, flavors and aromas of added fruits or spices. However, sour versions of fruited wood-aged beers are categorized elsewhere. To allow for accurate judging the brewer must provide additional information about the entry including the classic, experimental or hybrid ale or lager beer style being aged in wood; because these beers often defy categorization and the base beer may not hew to an existing style guideline outlined herein, brewer may indicate ‘no classic style’. Such information must identify fruit(s), spice(s) or other ingredients used (if any), and could include type of wood used (new or old, oak or other wood type), previous liquids in the barrel if any (port/ whiskey/ wine/ sherry/ other), etc. Beer entries not accompanied by this information will be at a disadvantage during judging.
  • Original Gravity (°Plato) Varies with style
  • Apparent Extract/Final Gravity (°Plato) Varies with style
  • Alcohol by Weight (Volume) 3.0%-6.4% (3.75%-8.0%)
  • Bitterness (IBU) Varies with style
  • Color SRM (EBC) 4-8(8-16 EBC)

b. Wood- and Barrel-Aged Dark Beer

  • Color: Medium amber to black, and can be influenced by the color of added fruit(s) if any. Within the framework of these guidelines, these beers are greater than 8 SRM or 16 EBC.
  • Clarity: Varies with underlying style
  • Perceived Malt Aroma & Flavor: Varies with underlying style
  • Perceived Hop Aroma & Flavor: Varies with underlying style
  • Perceived Bitterness: Varies with underlying style
  • Fermentation Characteristics: Typical of underlying style of beer being aged. Within the framework of these guidelines, these beers contain alcohol less than or up to (but not exceeding) 8.0% abv or 6.4% abw when consumed.
  • Body: Varies with underlying style
  • Additional notes: Within the framework of these guidelines, these beers meet the criteria for color and alcohol content shown above. Stronger (>6.4% abw or >8.0% abv) versions of dark wood-aged beers should be categorized in other wood-aged beer styles. These are any traditional or experimental style of lager, ale or hybrid beer aged in either a wooden barrel or in contact with wood. These beers are aged with the intention of developing unique attributes imparted by the wood and/or by liquids that had previously been stored in contact with the wood. Wood aging does not necessarily impart wood flavors but does result in distinctive sensory outcomes. Used sherry, rum, whiskey, tequila, port, wine and other barrels are often used, imparting complexity and uniqueness to a beer. A balance of aroma, flavor and mouthfeel results from the marriage of new beer with attributes imparted by the wood or barrel. These beers may or may not have Brettanomyces character. Sour wood-aged beers should be categorized elsewhere. Fruited or spiced wood-aged beers which meet the criteria for color and alcohol content and which exhibit attributes of wood-aging are appropriately categorized here and may take on the color, flavors and aromas of added fruits or spices. However, sour versions of fruited wood-aged beers are categorized elsewhere. To allow for accurate judging the brewer must provide additional information about the entry including the classic, experimental or hybrid ale or lager beer style being aged in wood; because these beers often defy categorization and the base beer may not hew to an existing style guideline outlined herein, brewer may indicate ‘no classic style’. Such information must identify fruit(s), spice(s) or other ingredients used (if any), and could include type of wood used (new or old, oak or other wood type), previous liquids in the barrel if any (port/ whiskey/ wine/ sherry/ other), etc. Beer entries not accompanied by this information will be at a disadvantage during judging.
  • Original Gravity (°Plato) Varies with style
  • Apparent Extract/Final Gravity (°Plato) Varies with style
  • Alcohol by Weight (Volume) 3.0%-6.4% (3.75%-8.0%)
  • Bitterness (IBU) Varies with style
  • Color SRM (EBC) >8(>16 EBC)

29. Wood- and Barrel-Aged Strong Beer

  • Color: Varies with underlying style and can be influenced by the color of added fruit(s) if any
  • Clarity: Varies with underlying style
  • Perceived Malt Aroma & Flavor: Varies with underlying style
  • Perceived Hop Aroma & Flavor: Varies with underlying style
  • Perceived Bitterness: Varies with underlying style
  • Fermentation Characteristics: Typical of underlying style of beer being aged. Within the framework of these guidelines, these beers contain alcohol greater than 6.4% abw or 8.0% abv when consumed. Alcohol may be evident in stronger versions, in harmony with other flavor and aroma attributes, and not harsh.
  • Body: Varies with underlying style
  • Additional notes: Within the framework of these guidelines, these are any traditional or experimental style of lager, ale or hybrid beer (with the exception of various stronger stout styles) aged in either a wooden barrel or in contact with wood, which meet the criteria for alcohol content shown below. Lower alcohol (<=6.4% abw or <=8.0% abv) wood-aged beers should be categorized as other wood-aged beer styles. Strong wood-aged stouts with alcohol above 6.4% abw or 8.0% abv are categorized as Wood Aged Strong Stout. These beers are aged with the intention of developing unique attributes imparted by the wood and/or by liquids that had previously been stored in contact with the wood. Wood aging does not necessarily impart wood flavors but does result in distinctive sensory outcomes. Used sherry, rum, whiskey, tequila, port, wine and other barrels are often used, imparting complexity and uniqueness to a beer. A balance of aroma, flavor and mouthfeel results from the marriage of new beer with attributes imparted by the wood or barrel. These beers may or may not have Brettanomyces character. Sour wood-aged beers should be categorized elsewhere. Fruited or spiced wood-aged beers which meet the criteria for alcohol content and which exhibit attributes of wood-aging are appropriately categorized here and may take on the color, flavors and aromas of added fruits or spices. However, sour versions of fruited or spiced wood-aged beers are categorized elsewhere. To allow for accurate judging the brewer must provide additional information about the entry including the classic, experimental or hybrid ale or lager beer style being aged in wood; because these beers often defy categorization and the base beer may not hew to an existing style guideline outlined herein, brewer may indicate ‘no classic style’. Such information must identify fruit(s), spice(s) or other ingredients used (if any), and could include type of wood used (new or old, oak or other wood type), previous liquids in the barrel if any (port/ whiskey/ wine/ sherry/other), etc. Beer entries not accompanied by this information will be at a disadvantage during judging.
  • Original Gravity (°Plato) Varies with style
  • Apparent Extract/Final Gravity (°Plato) Varies with style
  • Alcohol by Weight (Volume) >6.4% (>8.0%)
  • Bitterness (IBU) Varies with style
  • Color SRM (EBC) Varies with style

30. Wood- and Barrel-Aged Strong Stout

  • Color: Characteristically very dark to black, varying with underlying strong stout style
  • Clarity: Opaque
  • Perceived Malt Aroma & Flavor: Varies with underlying stout style
  • Perceived Hop Aroma & Flavor: Varies with underlying stout style
  • Perceived Bitterness: Varies with underlying stout style
  • Fermentation Characteristics: Typical of underlying style of strong stout being aged. Within the framework of these guidelines, these beers contain alcohol greater than 6.4% abw or 8.0% abv when consumed. Alcohol may be evident in stronger versions, in harmony with other flavor and aroma attributes, and not harsh.
  • Body: Varies with underlying stout style
  • Additional notes: Within the framework of these guidelines, these are any traditional or experimental strong stout aged in either a wooden barrel or in contact with wood, which meet the criteria for alcohol content shown above. Lower alcohol (<=6.4% abw or <=8.0% abv) wood-aged stouts should be categorized as other wood-aged beer styles. These beers are aged with the intention of developing unique attributes imparted by the wood and/or by liquids that had previously been stored in contact with the wood. Wood aging does not necessarily impart wood flavors, but does result in distinctive sensory outcomes. Used sherry, rum, whiskey, tequila, port, wine and other barrels are often used, imparting complexity and uniqueness to a beer. A balance of aroma, flavor and mouthfeel results from the marriage of new beer with attributes imparted by the wood or barrel. These beers may or may not have Brettanomyces character. Sour wood-aged strong stouts should be categorized elsewhere. Fruited or spiced wood-aged strong stouts which meet the criteria for alcohol content and which exhibit attributes of wood-aging are appropriately categorized here and may take on the flavors and aromas (and perhaps hue) of added fruits or spices. However, sour versions of fruited wood-aged strong stouts are categorized elsewhere. To allow for accurate judging the brewer must provide additional information about the entry including the underlying strong stout style being aged in wood. Such information must identify fruit(s), spice(s) or other ingredients used (if any), and could include type of wood used (new or old, oak or other wood type), previous liquids in the barrel if any (port/ whiskey/ wine/ sherry/other), etc. Beer entries not accompanied by this information will be at a disadvantage during judging.
  • Original Gravity (°Plato) Varies with style
  • Apparent Extract/Final Gravity (°Plato) Varies with style
  • Alcohol by Weight (Volume) >6.4% (>8.0%)
  • Bitterness (IBU) Varies with style
  • Color SRM (EBC) Varies with style(Varies with style EBC)

31. Wood- and Barrel-Aged Sour Beer

  • Color: Varies with underlying style
  • Clarity: Varies with underlying style
  • Perceived Malt Aroma & Flavor: Varies with underlying style
  • Perceived Hop Aroma & Flavor: Varies with underlying style
  • Perceived Bitterness: Varies with underlying style
  • Fermentation Characteristics: Typical of underlying style of sour beer being aged
  • Body: Varies with underlying style
  • Additional notes: These are any traditional or experimental style of lager, ale or hybrid beer aged in either a wooden barrel or in contact with wood, and exhibiting acidity derived from exposure to bacteria. These beers are aged in the presence of microflora (either present in the wood or introduced at some time in the brewing process) with the intention of introducing sourness to the beer. These beers are aged with the intention of developing unique attributes imparted by the wood and/or by liquids that had previously been stored in contact with the wood. Wood aging does not necessarily impart wood flavors but does result in distinctive sensory outcomes. Used sherry, rum, whiskey, tequila, port, wine and other barrels are often used, imparting complexity and uniqueness to a beer. A balance of aroma, flavor and mouthfeel results from the marriage of new beer with attributes imparted by the wood or barrel, and with sourness and/or other attributes derived from bacteria. These beers may or may not have Brettanomyces character. For purposes of competition, wood-aged sour entries made with spices are categorized here. Entries made with fruit are categorized as Fruited Wood-Aged Sour Beer. Entries made with combinations of fruit(s) and or spices and or other ingredients, and which therefore represent combinations of multiple hybrid beer styles, are also categorized as Fruited Wood-Aged Sour Beer rather than as Experimental Wood-Aged Beer. To allow for accurate judging the brewer must provide additional information about the entry including the classic, experimental or hybrid ale or lager beer style being aged in wood; because these beers often defy categorization and the base beer may not hew to an existing style guideline outlined herein, brewer may indicate ‘no classic style’. Such information must identify spice(s) or other ingredients used (if any), souring method, type of wood used (new or old, oak or other wood type), previous liquids in the barrel if any (port/ whiskey/ wine/ sherry/other), etc. Beer entries not accompanied by this information will be at a disadvantage during judging.
  • Original Gravity (°Plato) Varies with style
  • Apparent Extract/Final Gravity (°Plato) Varies with style
  • Alcohol by Weight (Volume) Varies with style
  • Bitterness (IBU) Varies with style
  • Color SRM (EBC) Varies with style

32. Fruited Wood- and Barrel-Aged Sour Beer

  • Color: Varies with style, and may take on color of added fruits or other ingredients
  • Clarity: Varies with underlying style
  • Perceived Malt Aroma & Flavor: Varies with underlying style and in harmony with fruit aromas and flavors
  • Perceived Hop Aroma & Flavor: Varies with underlying style
  • Perceived Bitterness: Varies with underlying style
  • Fermentation Characteristics: Typical of underlying style of sour beer being aged
  • Body: Varies with underlying style
  • Additional notes: These are fruited versions of any traditional or experimental style of lager, ale or hybrid beer aged in either a wooden barrel or in contact with wood, and exhibiting acidity derived from exposure to bacteria. These beers are aged in the presence of microflora (either present in the wood or introduced at some time in the brewing process) with the intention of introducing sourness to the beer. These beers are aged with the intention of developing unique attributes imparted by the wood and/or by liquids that had previously been stored in contact with the wood. Wood aging does not necessarily impart wood flavors, but does result in distinctive sensory outcomes. Used sherry, rum, whiskey, tequila, port, wine and other barrels are often used, imparting complexity and uniqueness to a beer. A balance of aroma, flavor and mouthfeel results from the marriage of new beer with fruit, attributes imparted by the wood or barrel, and with sourness and/or other attributes derived from bacteria. These beers may or may not have Brettanomyces character. For purposes of competition, entries made with combinations of fruit(s) and or spices and or other ingredients, and which therefore represent combinations of multiple hybrid beer styles, are nonetheless categorized here as Fruited Wood-Aged Sour Beer rather than as Experimental Wood-Aged Beer. Fruited wood aged sour entries that hew to various fruited Belgian sour styles are categorized elsewhere. To allow for accurate judging the brewer must provide additional information about the entry including the classic, experimental or hybrid ale or lager beer style being aged in wood; because these beers often defy categorization and the base beer may not hew to an existing style guideline outlined herein, brewer may indicate ‘no classic style’. Such information must identify fruit(s) or other ingredients used (if any), souring method, type of wood used (new or old, oak or other wood type), previous liquids in the barrel if any (port/ whiskey/ wine/ sherry/other), etc. Beer entries not accompanied by this information will be at a disadvantage during judging.
  • Original Gravity (°Plato) Varies with style
  • Apparent Extract/Final Gravity (°Plato) Varies with style
  • Alcohol by Weight (Volume) Varies with style
  • Bitterness (IBU) Varies with style
  • Color SRM (EBC) Varies with style(Varies with style EBC)

33. Kellerbier or Zwickelbier

a. Unfiltered European-Style Ale

  • Color: Varies depending on the underlying European origin ale style
  • Clarity: Can be slightly hazy to moderately cloudy. A small amount of yeast haze is acceptable and traditional. These beers must be unfiltered but may become clear with age. May exhibit poor head retention.
  • Perceived Malt Aroma & Flavor: Varies depending on the underlying style
  • Perceived Hop Aroma & Flavor: Varies depending on underlying style. Low level attributes typical of late or dry hopping may be present in some versions.
  • Perceived Bitterness: Varies depending on underlying style
  • Fermentation Characteristics: Low to medium yeast aroma and flavor is desirable. Very low to moderately low levels of sulfur should be apparent. Low levels of acetaldehyde or other volatiles, normally reduced during lagering, may or may not be apparent. The presence of sulfur and acetaldehyde should enhance the flavor of these beers. Fruity-estery levels may vary slightly from the underlying styles due to age and presence of yeast.
  • Body: Varies depending on underlying style
  • Additional notes: Kellerbier ales are unfiltered versions of ale styles of European origin. These can include traditional Kolsch, Alt, as well as less common traditional or contemporary European-origin ale styles. Kellerbiers have carbonation ranging from low to normal. These unfiltered beers are packaged and served with very low to moderate amounts of yeast. Contemporary versions may be filtered and dosed with yeast during packaging. Beers containing non-standard ingredients or aged in flavor-imparting vessels should be categorized elsewhere. During registration brewers may specify pouring instructions, choosing quiet pouring or intentional rousing of yeast. Entries will be presented during judging as specified by entering brewer. To allow for accurate judging the brewer must provide the classic European-origin ale style on which the entry is based. Beer entries not accompanied by this information will be at a disadvantage during judging.
  • Original Gravity (°Plato) Varies with style
  • Apparent Extract/Final Gravity (°Plato) Varies with style
  • Alcohol by Weight (Volume) Varies with style
  • Bitterness (IBU) Varies with style
  • Color SRM (EBC) Varies with style

b. Unfiltered European-Style Lager

  • Color: Varies depending on the underlying European origin ale style
  • Clarity: Can be slightly hazy to moderately cloudy. A small amount of yeast haze is acceptable and traditional. These beers must be unfiltered but may become clear with age. May exhibit poor head retention.
  • Perceived Malt Aroma & Flavor: Varies depending on the underlying style
  • Perceived Hop Aroma & Flavor: Varies depending on underlying style. Low level attributes typical of late or dry hopping may be present in some versions.
  • Perceived Bitterness: Varies depending on underlying style
  • Fermentation Characteristics: Low to medium yeast aroma and flavor is desirable. Very low to moderately low levels of sulfur should be apparent. Low levels of acetaldehyde or other volatiles, normally reduced during lagering, may or may not be apparent. The presence of sulfur and acetaldehyde should enhance the flavor of these beers. Fruity-estery levels may vary slightly from the underlying styles due to age and presence of yeast.
  • Body: Varies depending on underlying style
  • Additional notes: Kellerbier lagers are unfiltered versions of lager styles of European origin. These can include Munich-Style Helles, Dunkel, Dortmunder/Export, Bohemian Pilsener, German Pilsener, Bock, as well as less common traditional or contemporary European-origin lager styles. Kellerbiers have carbonation ranging from low to normal. These unfiltered beers are packaged and served with very low to moderate amounts of yeast. Contemporary versions may be filtered and dosed with yeast during packaging. Beers containing non-standard ingredients or aged in flavor-imparting vessels should be categorized elsewhere. During registration brewers may specify pouring instructions, choosing quiet pouring or intentional rousing of yeast. Entries will be presented during judging as specified by entering brewer. To allow for accurate judging the brewer must provide the classic European-origin lager style on which the entry is based. Beer entries not accompanied by this information will be at a disadvantage during judging.
  • Original Gravity (°Plato) Varies with style
  • Apparent Extract/Final Gravity (°Plato) Varies with style
  • Alcohol by Weight (Volume) Varies with style
  • Bitterness (IBU) Varies with style
  • Color SRM (EBC) Varies with style

34. Smoke Beer

a. Other Smoke Beer

  • Color: Any beer of any style incorporating smoke, and therefore may range from very light to black
  • Clarity: Varies with underlying beer style
  • Perceived Malt Aroma & Flavor: Varies with underlying beer style
  • Perceived Hop Aroma & Flavor: Varies with underlying beer style
  • Perceived Bitterness: Varies with underlying beer style
  • Fermentation Characteristics: For Smoke Beers based on lager styles, any phenolic notes (if present) should be derived from smoke; in such lagers yeast-derived phenolics should not be present.
  • Body: Varies with underlying beer style
  • Additional notes: Any style of beer can be smoked. The goal is to reach a balance between the style’s character and the smoky properties. Any smoke beer that does not fit other smoke beer categories are appropriately categorized here. To allow for accurate judging the brewer must list the wood type used as a smoke source, and may list any other ingredients or processes used. The brewer must also indicate the classic or experimental ale or lager style of the underlying base beer (e.g. ‘alder smoked dry stout’); the brewer may indicate ‘no classic style’ in instances where the base beer does not hew to a category within these competition guidelines (e.g. ‘alder smoked ale, no classic style’). Beer entries not accompanied by this information will be at a disadvantage during judging.
  • Original Gravity (°Plato) Varies with style
  • Apparent Extract/Final Gravity (°Plato) Varies with style
  • Alcohol by Weight (Volume) Varies with style
  • Bitterness (IBU) Varies with style
  • Color SRM (EBC) Varies with style

b. Smoke Porter

  • Color: Dark brown to black
  • Clarity: Opaque
  • Perceived Malt Aroma & Flavor: Smoked porters will exhibit mild to assertive smoke malt aroma and flavor in balance with other aroma attributes. Black malt character can be present in some porters, while others may be absent of strong roast character. Roast barley character is absent to low depending on underlying porter style being smoked. Medium to high malt sweetness, and caramel and chocolate flavors, are acceptable.
  • Perceived Hop Aroma & Flavor: None to medium
  • Perceived Bitterness: Medium to medium-high
  • Fermentation Characteristics: Low to medium fruity esters are acceptable
  • Body: Medium to full
  • Additional notes: To allow for accurate judging the brewer must list the traditional or experimental base style of porter being smoked, as well as the wood type used as a smoke source (e.g. ‘alder smoked brown porter’). Beer entries not accompanied by this information will be at a disadvantage during judging.
  • Original Gravity (°Plato) 1.050-1.065 (12.4-15.9 °Plato)
  • Apparent Extract/Final Gravity (°Plato) 1.010-1.018 (2.6-4.6 °Plato)
  • Alcohol by Weight (Volume) 4.0%-7.0% (5.1%-8.9%)
  • Bitterness (IBU) 20-40
  • Color SRM (EBC) 20+(40+ EBC)

c. Bamberg-Style Weiss Rauchbier

  • Color: Pale to chestnut brown
  • Clarity: If served with yeast, appearance may be very cloudy.
  • Perceived Malt Aroma & Flavor: In darker versions, a detectable degree of roast malt may be present without being aggressive. Smoky malt aroma and flavor, ranging from low to high, should be present. Smoke character should be smooth, not harshly phenolic, suggesting a mild sweetness.
  • Perceived Hop Aroma & Flavor: Not present
  • Perceived Bitterness: Low
  • Fermentation Characteristics: The aroma and flavor of a Weiss Rauchbier with yeast should be fruity and phenolic. The phenolic characteristics are often described as clove, nutmeg, vanilla and smoke. Banana esters are often present at low to medium-high levels. No diacetyl should be perceived. Weissbiers are well attenuated and very highly carbonated.
  • Body: Medium to full
  • Additional notes: These beers are made with at least 50 percent wheat malt. They are often roused during pouring, and when yeast is present, they will have a yeasty flavor and a fuller mouthfeel. To allow for accurate judging the brewer must list the underlying base German wheat beer style being smoked, as well as the wood type used as a smoke source (e.g. ‘beech wood smoked dunkelweizen’).
  • Original Gravity (°Plato) 1.047-1.056 (11.7-13.8 °Plato)
  • Apparent Extract/Final Gravity (°Plato) 1.008-1.016 (2.1-4.1 °Plato)
  • Alcohol by Weight (Volume) 3.9%-4.4% (4.9%-5.6%)
  • Bitterness (IBU) 10-15
  • Color SRM (EBC) 4-18(8-36 EBC)

d. Bamberg-Style Helles Rauchbier

  • Color: Light pale to gold
  • Clarity: Appearance should be clear. Chill haze should not be present
  • Perceived Malt Aroma & Flavor: Malt character is prominent with malt aromas suggesting lightly toasted sweet malted barley. Smoke beechwood character ranges from very low to medium. Smoky aroma should be not harshly phenolic. Sulfur may be present at low levels. There should be no caramel character. Smoke flavor may create a perception of mild sweetness.
  • Perceived Hop Aroma & Flavor: Hop aroma and flavor is very low to low, derived from noble-type hops.
  • Perceived Bitterness: Low to medium
  • Fermentation Characteristics: Fruity esters and diacetyl should not be present. Very low levels of sulfur-related compounds are acceptable.
  • Body: Medium
  • Original Gravity (°Plato) 1.044-1.050 (11-12.4 °Plato)
  • Apparent Extract/Final Gravity (°Plato) 1.008-1.012 (2.1-3.1 °Plato)
  • Alcohol by Weight (Volume) 3.8%-4.4% (4.8%-5.6%)
  • Bitterness (IBU) 18-25
  • Color SRM (EBC) 4-5.5(8-11 EBC)

e. Bamberg-Style Maerzen Rauchbier

  • Color: Pale to light brown
  • Clarity: Appearance should be clear. Chill haze should not be present
  • Perceived Malt Aroma & Flavor: Sweet toasted malt aroma should be present. Medium-low to medium toasted malt sweetness should be present. Aroma and flavor of smoked beechwood ranges from very low to medium. Smoke flavors should be smooth, without harshness. Aroma should strike a balance between malt, hop and smoke.
  • Perceived Hop Aroma & Flavor: Hop aroma and flavor is very low to low, derived from noble-type hops.
  • Perceived Bitterness: Low to medium
  • Fermentation Characteristics: Fruity esters and diacetyl should not be present
  • Body: Full
  • Original Gravity (°Plato) 1.050-1.060 (12.4-14.7 °Plato)
  • Apparent Extract/Final Gravity (°Plato) 1.012-1.020 (3.1-5.1 °Plato)
  • Alcohol by Weight (Volume) 4.0%-4.7% (5.1%-6.0%)
  • Bitterness (IBU) 18-25
  • Color SRM (EBC) 4-15(8-30 EBC)

f. Bamberg-Style Bock Rauchbier

  • Color: Dark brown to very dark
  • Clarity: Appearance should be clear. Chill haze should not be present
  • Perceived Malt Aroma & Flavor: Medium to medium-high malt aroma and flavor should be present with very low to medium-high beechwood smoke aromas and flavors. Smoke flavors should be smooth, without harshness. Smoke flavor may create a perception of mild sweetness.
  • Perceived Hop Aroma & Flavor: Very low
  • Perceived Bitterness: Medium, increasing proportionately with starting gravity.
  • Fermentation Characteristics: Fruity esters are usually absent, but if present should be very low. Diacetyl should not be present.
  • Body: Medium to full
  • Original Gravity (°Plato) 1.066-1.074 (16.1-18 °Plato)
  • Apparent Extract/Final Gravity (°Plato) 1.018-1.024 (4.6-6.1 °Plato)
  • Alcohol by Weight (Volume) 5.0%-6.0% (6.3%-7.6%)
  • Bitterness (IBU) 20-30
  • Color SRM (EBC) 20-30(40-60 EBC)

35. International Light Lager

a. American-Style Light Lager

  • Color: Very light to pale
  • Clarity: Chill haze should not be present
  • Perceived Malt Aroma & Flavor: Very low
  • Perceived Hop Aroma & Flavor: Absent to very low
  • Perceived Bitterness: Absent to very low
  • Fermentation Characteristics: Fruity esters are usually absent but may be present at very low levels. Diacetyl should not be present. These beers are characterized by an extremely high degree of attenuation. Final gravity is often less than 1.000 (0.0 ºPlato).
  • Body: Low with dry mouthfeel
  • Additional notes: Corn, rice or other grain or sugar adjuncts are often used. These beers are high in carbonation. Flavor attributes typical of beer are usually very low when present. Calories should not exceed 125 per 12-ounce serving. Low carb beers should have a maximum carbohydrate level of 3.0 gm per 12 oz. (355 ml).
  • Original Gravity (°Plato) 1.024-1.040 (6.1-10 °Plato)
  • Apparent Extract/Final Gravity (°Plato) 0.992-1.008 (minus 2.1-2.1 °Plato)
  • Alcohol by Weight (Volume) 2.8%-3.5% (3.5%-4.4%)
  • Bitterness (IBU) 4-10
  • Color SRM (EBC) 1.5-4(3-8 EBC)

b. Contemporary American-Style Light Lager

  • Color: Very light to medium amber. The word ‘Light’ refers to light body and reduced calories rather than color.
  • Clarity: Chill haze should not be present
  • Perceived Malt Aroma & Flavor: Very low but present
  • Perceived Hop Aroma & Flavor: Very low to low
  • Perceived Bitterness: Very low to low
  • Fermentation Characteristics: Fruity esters are usually absent but may be present at very low levels. Diacetyl should not be present. These beers are characterized by an extremely high degree of attenuation. Final gravity is often less than 1.000 (0.0 ºPlato).
  • Body: Low to medium-low, often with dry mouthfeel
  • Additional notes: Corn, rice, or other grain or sugar adjuncts are often used but all-malt formulations are also made. These beers are high in carbonation. Hop attributes, though subtle, are more evident than in traditional American-Style Light Lager. Calories should not exceed 125 per 12-ounce serving. Low carb beers should have a maximum carbohydrate level of 3.0 gm per 12 oz. (355 ml)
  • Original Gravity (°Plato) 1.024-1.040 (6.1-10 °Plato)
  • Apparent Extract/Final Gravity (°Plato) 0.992-1.008 (minus 2.1-2.1 °Plato)
  • Alcohol by Weight (Volume) 2.8%-3.5% (3.5%-4.4%)
  • Bitterness (IBU) 4-15
  • Color SRM (EBC) 1.5-12(3-24 EBC)

c. German-Style Leichtbier

  • Color: Straw to pale
  • Clarity: Appearance should be clear. Chill haze should not be present
  • Perceived Malt Aroma & Flavor: Low to medium
  • Perceived Hop Aroma & Flavor: Low to medium
  • Perceived Bitterness: Medium
  • Fermentation Characteristics: Fruity esters and diacetyl should not be present. Very low levels of sulfur-related compounds are acceptable.
  • Body: Very low
  • Original Gravity (°Plato) 1.026-1.034 (6.6-8.5 °Plato)
  • Apparent Extract/Final Gravity (°Plato) 1.006-1.010 (1.5-2.6 °Plato)
  • Alcohol by Weight (Volume) 2.0%-2.9% (2.5%-3.7%)
  • Bitterness (IBU) 16-24
  • Color SRM (EBC) 2-4(4-8 EBC)

d. Australasian, Latin American or Tropical-Style Light Lager

  • Color: Straw to gold
  • Clarity: Chill haze should not be present
  • Perceived Malt Aroma & Flavor: Malt sweetness is absent
  • Perceived Hop Aroma & Flavor: Not present to very low
  • Perceived Bitterness: Very low
  • Fermentation Characteristics: Sugar adjuncts are often used to lighten the body and flavor, sometimes contributing to very low to low fruity esters such as apple or pear. Diacetyl should not be present.
  • Body: Low
  • Additional notes: Sugar, corn, rice, and other cereal grains or carbohydrates sources are used as adjuncts.
  • Original Gravity (°Plato) 1.038-1.046 (9.5-11.4 °Plato)
  • Apparent Extract/Final Gravity (°Plato) 1.006-1.010 (1.5-2.6 °Plato)
  • Alcohol by Weight (Volume) 3.2%-4.0% (4.1%-5.1%)
  • Bitterness (IBU) 9-18
  • Color SRM (EBC) 2-5(4-10 EBC)

36. International Pilsener or International Lager

a. International-Style Pilsener

  • Color: Straw to gold
  • Clarity: Appearance should be clear. Chill haze should not be present
  • Perceived Malt Aroma & Flavor: Residual malt aroma and flavor may be present at low to medium-low levels
  • Perceived Hop Aroma & Flavor: Low to medium
  • Perceived Bitterness: Low to medium
  • Fermentation Characteristics: Very low levels of DMS aroma and flavor are acceptable. Fruity esters and diacetyl should not be present.
  • Body: Low to medium
  • Additional notes: These beers are often brewed with rice, corn, wheat, or other grains. Sugar adjuncts may also be used.
  • Original Gravity (°Plato) 1.040-1.052 (10-12.9 °Plato)
  • Apparent Extract/Final Gravity (°Plato) 1.008-1.014 (2.1-3.6 °Plato)
  • Alcohol by Weight (Volume) 3.6%-4.2% (4.6%-5.3%)
  • Bitterness (IBU) 17-40
  • Color SRM (EBC) 3-6(6-12 EBC)

b. Other International-Style Lager

  • Color: Varies with underlying style and may deviate from classic example of a traditional style
  • Clarity: May vary with underlying style or may deviate from classic examples
  • Perceived Malt Aroma & Flavor: Varies with underlying style and may deviate from classic example of a traditional style
  • Perceived Hop Aroma & Flavor: Varies with underlying style and may deviate from classic example of a traditional style
  • Perceived Bitterness: Varies with underlying style
  • Fermentation Characteristics: Varies with underlying style. May deviate from typical lager fermentation profiles with slightly elevated ester, or in degree of attenuation
  • Body: Varies with underlying style
  • Additional notes: Recognizing the creativity, uniqueness and variety of lagers produced by innovative brewers throughout the world, entries in this category do not fit existing competition style guidelines and may represent variations on classic lager beer styles or may represent entirely new beer styles. Many brewers choose to maintain the overall beer character of a particular style, but use new hop or malt types, resulting in ‘traditional’ styles of beer, which have unique or non-traditional hop or malt aromas or flavors. Other brewers seek to reflect the uniqueness of their own beer culture and locally produced ingredients. Beers entered in this subcategory could include for example, Bock beer brewed with cascade hops, Maerzen brewed with non-traditional dark malt, or wholly new lager beers which defy characterization elsewhere due to unusual ingredients, processing and or sensory outcomes. Hop forward India Pale Lager entries are categorized elsewhere. To allow for accurate judging the brewer must provide additional information about the entry to allow for comparison between diverse entries. Such information must include the classic, experimental or hybrid style of the underlying lager beer if one exists; however, because these beers often defy categorization and the base beer may not hew to an existing style guideline outlined herein, brewer may indicate ‘no classic style’. Such information could also identify hops, malts or other special ingredients or special processes used that influence sensory outcomes such that the entry cannot be categorized elsewhere. Beer entries not accompanied by this information will be at a disadvantage during judging.
  • Original Gravity (°Plato) Varies with style
  • Apparent Extract/Final Gravity (°Plato) Varies with style
  • Alcohol by Weight (Volume) Varies with style
  • Bitterness (IBU) Varies with style
  • Color SRM (EBC) Varies with style(Varies with style EBC)

37. Hoppy Lager

a. India Pale Lager

  • Color: Straw to gold
  • Clarity: Hop haze is allowable. Chill haze should not be present
  • Perceived Malt Aroma & Flavor: Medium-low to medium, exhibiting bready, cracker-like or other attributes typical of pale malts
  • Perceived Hop Aroma & Flavor: Medium to high with attributes typical of hops of any origin
  • Perceived Bitterness: Medium to high, but not harsh
  • Fermentation Characteristics: Fruity esters, DMS and diacetyl should not be present.
  • Body: Medium-low to medium
  • Additional notes: This style of beer should exhibit the fresh character of hops.
  • Original Gravity (°Plato) 1.050-1.065 (12.4-15.9 °Plato)
  • Apparent Extract/Final Gravity (°Plato) 1.008-1.016 (2.1-4.1 °Plato)
  • Alcohol by Weight (Volume) 4.4%-5.6% (5.6%-7.0%)
  • Bitterness (IBU) 30-70
  • Color SRM (EBC) 3-6(6-12 EBC)

b. Other Hoppy Lager

  • Color: Will vary with style
  • Clarity: Light hop haze may be present at low temperatures
  • Perceived Malt Aroma & Flavor: Low to medium, typical of underlying lager beer style
  • Perceived Hop Aroma & Flavor: Medium to high with attributes typical of hops of any origin
  • Perceived Bitterness: Medium to high and not harsh
  • Fermentation Characteristics: DMS, fruity esters and diacetyl should not be present. Fruit-like attributes from late or dry hopping arising from higher hopping rates and or the use of atypical hop varieties may be present at low to high levels.
  • Body: Low to medium, in alignment with base beer style.
  • Additional notes: Recognizing the uniqueness, variety and experimentation within formerly traditional lager beer styles, beers entered in this subcategory do not fit existing lager beer style competition guidelines but instead exhibit hop aroma and flavor attributes which differ from, and at higher levels than, those found in lager styles defined elsewhere throughout these guidelines. Examples might include entries made with aroma hop varieties not normally associated with traditional lager beer styles and which exhibit attributes (e.g. tropical, stone fruit, pine, etc.) unusual to those styles. Hop bitterness, aroma and flavor are in harmony and balance with alcohol, malt and other attributes of the entry. Entries with alcohol content and flavor profile typical of India Pale Lager are categorized as India Pale Lager. To allow for accurate judging the brewer must indicate the classic lager style of the underlying base beer, and may indicate hop varieties used and when introduced in the brewing process (for example: ‘American Lager dry hopped with nelson sauvin during fermentation’). Beer entries not accompanied by this information will be at a disadvantage during judging..
  • Original Gravity (°Plato) Typical of underlying lager style
  • Apparent Extract/Final Gravity (°Plato) Typical of underlying lager style
  • Alcohol by Weight (Volume) Typical of underlying lager style
  • Bitterness (IBU) Typical of underlying lager style
  • Color SRM (EBC) Typical of underlying lager style

38. International Dark Lager

a. American-Style Dark Lager

  • Color: Light brown to very dark
  • Clarity: Appearance should be clear. Chill haze should not be present
  • Perceived Malt Aroma & Flavor: Low malt aroma and flavor may include low levels of caramel
  • Perceived Hop Aroma & Flavor: Very low to low
  • Perceived Bitterness: Very low to low and dissipates quickly.
  • Fermentation Characteristics: Carbonation is high. Fruity esters, DMS and diacetyl should not be present.
  • Body: low
  • Original Gravity (°Plato) 1.040-1.050 (10-12.4 °Plato)
  • Apparent Extract/Final Gravity (°Plato) 1.008-1.012 (2.1-3.1 °Plato)
  • Alcohol by Weight (Volume) 3.2%-4.4% (4.1%-5.6%)
  • Bitterness (IBU) 14-24
  • Color SRM (EBC) 14-25(28-50 EBC)

b. Baltic-Style Porter

  • Color: Black
  • Clarity: Opaque. When clarity is perceivable, chill haze should not be present.
  • Perceived Malt Aroma & Flavor: Malt sweetness is medium-low to medium-high. Distinctive malt aromas and flavors of caramelized sugars, dark sugars and licorice are present. Roast malt attributes may be present at low levels, but any bitterness or astringency should be in harmony with other flavor aspects.
  • Perceived Hop Aroma & Flavor: Very low. Floral hop aroma can complement aromatics.
  • Perceived Bitterness: Low to medium-low
  • Fermentation Characteristics: Due to its alcoholic strength, there may be very low to low levels of complex alcohol aromas and flavors and/or higher levels of fruitiness suggestive of berries, grapes and plums, but not banana. Fruity esters, DMS and diacetyl should not be present.
  • Body: Medium to full
  • Additional notes: Baltic Porter is brewed with lager yeast and fermented and lagered cold producing a smooth beer. A low level of oxidation, if harmonious with other flavor components, is acceptable.
  • Original Gravity (°Plato) 1.072-1.092 (17.5-22 °Plato)
  • Apparent Extract/Final Gravity (°Plato) 1.016-1.022 (4.1-5.6 °Plato)
  • Alcohol by Weight (Volume) 6.0%-7.4% (7.6%-9.3%)
  • Bitterness (IBU) 35-40
  • Color SRM (EBC) 20+(40+ EBC)

39. German-Style Pilsener

  • Color: Straw to pale
  • Clarity: Appearance should be clear. Chill haze should not be present
  • Perceived Malt Aroma & Flavor: A malty sweet aroma and flavor should be present at low levels. Bready or light biscuity attributes may be present.
  • Perceived Hop Aroma & Flavor: Hop aroma and flavor is moderate and pronounced, derived from late hopping (not dry hopping) with noble-type hops.
  • Perceived Bitterness: Medium to high
  • Fermentation Characteristics: Fruity-ester and DMS should not be present. These are well attenuated beers.
  • Body: Low to medium-low
  • Additional notes: The head should be dense, pure white and persistent.
  • Original Gravity (°Plato) 1.044-1.052 (11-12.9 °Plato)
  • Apparent Extract/Final Gravity (°Plato) 1.006-1.012 (1.5-3.1 °Plato)
  • Alcohol by Weight (Volume) 3.6%-4.2% (4.6%-5.3%)
  • Bitterness (IBU) 25-50
  • Color SRM (EBC) 3-4(6-8 EBC)

40. Bohemian-Style Pilsener

  • Color: Straw to gold
  • Clarity: Appearance should be clear. Chill haze should not be present
  • Perceived Malt Aroma & Flavor: A slightly sweet and toasted, biscuity, bready malt aroma and flavor is present.
  • Perceived Hop Aroma & Flavor: Medium-low to medium, derived from late kettle hopping with noble-type hops.
  • Perceived Bitterness: Medium
  • Fermentation Characteristics: Very low levels of diacetyl, if present, are characteristic of this style and may accent malt character. Low levels of sulfur compounds may be present. DMS should not be present.
  • Body: Medium
  • Additional notes: The head should be dense.
  • Original Gravity (°Plato) 1.044-1.056 (11-13.8 °Plato)
  • Apparent Extract/Final Gravity (°Plato) 1.014-1.018 (3.6-4.5 °Plato)
  • Alcohol by Weight (Volume) 3.2%-4.0% (4.1%-5.1%)
  • Bitterness (IBU) 30-45
  • Color SRM (EBC) 3-6(6-12 EBC)

41. Munich-Style Helles

  • Color: Pale to gold
  • Clarity: Appearance should be clear. Chill haze should not be present
  • Perceived Malt Aroma & Flavor: Malt aroma and flavor are pronounced. Low levels of yeast-produced sulfur aromas and flavors may be present. Malt character is sometimes bready and suggestive of lightly toasted malted barley. There should be no caramel character.
  • Perceived Hop Aroma & Flavor: Hop aroma is not present to low. Hop flavor is very low to low, derived from noble-type hops.
  • Perceived Bitterness: Low, derived from European noble-type hops.
  • Fermentation Characteristics: Fruity esters, DMS and diacetyl should not be present. A very low level of sulfur attributes may be present in balance with other attributes.
  • Body: Medium
  • Additional notes: Many beer brands known as Austrian-Style Maerzen are nearly indistinguishable from Munich-Style Helles and are appropriately categorized here.
  • Original Gravity (°Plato) 1.044-1.050 (11-12.4 °Plato)
  • Apparent Extract/Final Gravity (°Plato) 1.008-1.012 (2.1-3.1 °Plato)
  • Alcohol by Weight (Volume) 3.8%-4.4% (4.8%-5.6%)
  • Bitterness (IBU) 18-25
  • Color SRM (EBC) 4-5.5(8-11 EBC)

42. Dortmunder/Export or German-Style Oktoberfest

a. Dortmunder/European-Style Export

  • Color: Straw to deep gold
  • Clarity: Appearance should be clear. Chill haze should not be present
  • Perceived Malt Aroma & Flavor: Sweet malt character should be low and should not be caramelly
  • Perceived Hop Aroma & Flavor: Very low to low, derived from noble-type hops.
  • Perceived Bitterness: Medium
  • Fermentation Characteristics: Fruity esters and diacetyl should not be present.
  • Body: Medium
  • Additional notes: Traditionally, German-style Export beers were brewed to higher gravity/higher alcohol than domestic beers to promote longer shelf-life in export markets.
  • Original Gravity (°Plato) 1.048-1.057 (11.9-14 °Plato)
  • Apparent Extract/Final Gravity (°Plato) 1.010-1.014 (2.6-3.6 °Plato)
  • Alcohol by Weight (Volume) 4.0%-4.8% (5.1%-6.1%)
  • Bitterness (IBU) 23-29
  • Color SRM (EBC) 3-6(6-12 EBC)

b. German-Style Oktoberfest/Wiesn

  • Color: Straw to gold
  • Clarity: Appearance should be clear. Chill haze should not be present
  • Perceived Malt Aroma & Flavor: Clean, sweet, bready malt profile is low to medium-low
  • Perceived Hop Aroma & Flavor: Very low to low
  • Perceived Bitterness: Very low to low and in balance with low sweet maltiness
  • Fermentation Characteristics: Fruity esters and diacetyl should not be present
  • Body: Medium
  • Additional notes: Traditional Oktoberfest beers were brewed to original gravity at or above 13 ºPlato. Today, some examples are brewed to a lower original gravity.
  • Original Gravity (°Plato) 1.048-1.056 (11.9-13.8 °Plato)
  • Apparent Extract/Final Gravity (°Plato) 1.010-1.014 (2.6-3.6 °Plato)
  • Alcohol by Weight (Volume) 4.0%-4.8% (5.1%-6.1%)
  • Bitterness (IBU) 23-29
  • Color SRM (EBC) 3-5(6-10 EBC)

43. Vienna-Style Lager

  • Color: Copper to reddish-brown
  • Clarity: Appearance should be clear. Chill haze should not be present
  • Perceived Malt Aroma & Flavor: Characterized by malty aroma and light malt sweetness, which should have a lightly toasted malt character.
  • Perceived Hop Aroma & Flavor: Very low to low, derived from noble-type hops.
  • Perceived Bitterness: Low to medium-low, clean and crisp.
  • Fermentation Characteristics: DMS, diacetyl, and fruity esters should not be present.
  • Body: Medium
  • Original Gravity (°Plato) 1.046-1.056 (11.4-13.8 °Plato)
  • Apparent Extract/Final Gravity (°Plato) 1.012-1.018 (3.1-4.6 °Plato)
  • Alcohol by Weight (Volume) 3.8%-4.3% (4.8%-5.4%)
  • Bitterness (IBU) 22-28
  • Color SRM (EBC) 10-18(20-36 EBC)

44. German-Style Maerzen or Franconian-Style Rotbier

a. German-Style Maerzen

  • Color: Pale to reddish-brown
  • Clarity: Appearance should be clear. Chill haze should not be present
  • Perceived Malt Aroma & Flavor: Bready or biscuity malt aroma and flavor should be present. Sweet maltiness is medium-low to medium and leads to a muted clean hop bitterness. Malt flavors should be of light toast rather than strong caramel. Low level caramel character is acceptable.
  • Perceived Hop Aroma & Flavor: Low with attributes typical of noble hop varieties
  • Perceived Bitterness: Medium-low to medium
  • Fermentation Characteristics: Fruity esters and diacetyl should not be present
  • Body: Medium
  • Original Gravity (°Plato) 1.050-1.060 (12.4-14.7 °Plato)
  • Apparent Extract/Final Gravity (°Plato) 1.012-1.020 (3.1-5.1 °Plato)
  • Alcohol by Weight (Volume) 4.0%-4.7% (5.1%-6.0%)
  • Bitterness (IBU) 18-25
  • Color SRM (EBC) 4-15(8-30 EBC)

b. Franconian-Style Rotbier

  • Color: Amber to dark red
  • Clarity: Clear to slightly hazy for unfiltered versions. Chill haze should not be present.
  • Perceived Malt Aroma & Flavor: Light toasted malt aroma and malt sweetness is typical. Light caramel or biscuit character may be present.
  • Perceived Hop Aroma & Flavor: Low to medium-low, with attributes typical of noble-type hops.
  • Perceived Bitterness: Low to medium-low, producing a clean finish.
  • Fermentation Characteristics: DMS, diacetyl, fruity esters and phenolic attributes should not be present.
  • Body: Medium
  • Original Gravity (°Plato) 1.046-1.056 (11.4-13.8 °Plato)
  • Apparent Extract/Final Gravity (°Plato) 1.008-1.010 (2.1-2.6 °Plato)
  • Alcohol by Weight (Volume) 3.8%-4.4% (4.8%-5.6%)
  • Bitterness (IBU) 20-28
  • Color SRM (EBC) 13-23(26-46 EBC)

45. European Dark Lager

a. Munich-Style Dunkel

  • Color: Light brown to brown
  • Clarity: Appearance should be clear. Chill haze should not be present
  • Perceived Malt Aroma & Flavor: Malt character is low to medium, with chocolate, roast, bread or biscuit aromas and flavors contributed by using dark Munich malt or other specialty malts.
  • Perceived Hop Aroma & Flavor: Very low to low, with attributes typical of noble-type hops.
  • Perceived Bitterness: Medium-low to medium
  • Fermentation Characteristics: Fruity esters and diacetyl should not be present
  • Body: Low to medium-low
  • Additional notes: Dunkels do not offer an overly sweet impression, but rather a balance between malt and dark malt sweetness and hop character.
  • Original Gravity (°Plato) 1.048-1.056 (11.9-13.8 °Plato)
  • Apparent Extract/Final Gravity (°Plato) 1.014-1.018 (3.6-4.6 °Plato)
  • Alcohol by Weight (Volume) 3.8%-4.2% (4.8%-5.3%)
  • Bitterness (IBU) 16-25
  • Color SRM (EBC) 15-17(30-34 EBC)

b. European-Style Dark Lager

  • Color: Light brown to dark brown
  • Clarity: Appearance should be clear. Chill haze should not be present
  • Perceived Malt Aroma & Flavor: Low to medium with chocolate, roast, and malt aromas and flavors present.
  • Perceived Hop Aroma & Flavor: Very low to low with attributes typical of noble-type hops.
  • Perceived Bitterness: Medium-low to medium-high
  • Fermentation Characteristics: Fruity esters and diacetyl should not be present.
  • Body: Low to medium-low
  • Additional notes: These beers offer a fine balance of sweet maltiness and hop bitterness.
  • Original Gravity (°Plato) 1.048-1.056 (11.9-13.8 °Plato)
  • Apparent Extract/Final Gravity (°Plato) 1.014-1.018 (3.6-4.6 °Plato)
  • Alcohol by Weight (Volume) 3.8%-4.2% (4.8%-5.3%)
  • Bitterness (IBU) 20-35
  • Color SRM (EBC) 15-24(30-48 EBC)

46. German-Style Schwarzbier

  • Color: Very dark brown to black, with a pale-colored head.
  • Clarity: Beer color may be too dark to perceive. When clarity is perceivable, chill haze should not be present.
  • Perceived Malt Aroma & Flavor: Medium malt aroma displays a mild roasted malt character. Malt sweetness is low to medium and displays a mild roasted malt character without bitterness.
  • Perceived Hop Aroma & Flavor: Hop aroma and flavor is very low to low, derived from noble-type hops.
  • Perceived Bitterness: Low to medium
  • Fermentation Characteristics: Fruity esters and diacetyl should not be present.
  • Body: Low to medium-low
  • Original Gravity (°Plato) 1.044-1.052 (11-12.9 °Plato)
  • Apparent Extract/Final Gravity (°Plato) 1.010-1.016 (2.6-4.1 °Plato)
  • Alcohol by Weight (Volume) 3.0%-3.9% (3.8%-4.9%)
  • Bitterness (IBU) 22-30
  • Color SRM (EBC) 25-40(50-80 EBC)

47. German-Style Bock or Maibock

a. Traditional German-Style Bock

  • Color: Dark brown to very dark
  • Clarity: Appearance should be clear. Chill haze should not be present
  • Perceived Malt Aroma & Flavor: Traditional Bocks are made with all malt and have high malt character with aromas of toasted or nutty malt, but not caramel. Traditional bocks display high malt sweetness. The malt flavor profile should display a balance of sweetness and toasted or nutty malt, but not caramel.
  • Perceived Hop Aroma & Flavor: Very low
  • Perceived Bitterness: Medium, increasing proportionately with starting gravity.
  • Fermentation Characteristics: Fruity esters if present should be minimal. Diacetyl should not be present.
  • Body: Medium to full
  • Original Gravity (°Plato) 1.066-1.074 (16.1-18 °Plato)
  • Apparent Extract/Final Gravity (°Plato) 1.018-1.024 (4.6-6.1 °Plato)
  • Alcohol by Weight (Volume) 5.0%-6.0% (6.3%-7.6%)
  • Bitterness (IBU) 20-30
  • Color SRM (EBC) 20-30(40-60 EBC)

b. German-Style Heller Bock/Maibock

  • Color: Pale to light amber. The German word ‘helle’ means light-colored, thus Heller Bock is a pale beer.
  • Clarity: Appearance should be clear. Chill haze should not be present
  • Perceived Malt Aroma & Flavor: Light toasty and/or bready aroma and flavor is often present. Roast or heavy toast/caramel malt aromas and flavors should not be present.
  • Perceived Hop Aroma & Flavor: Low to medium-low, derived from noble-type hops.
  • Perceived Bitterness: Low to medium-low
  • Fermentation Characteristics: Fruity esters, if present, should be low. Diacetyl should not be present.
  • Body: Medium to full
  • Original Gravity (°Plato) 1.066-1.074 (16.1-18 °Plato)
  • Apparent Extract/Final Gravity (°Plato) 1.012-1.020 (3.1-5.1 °Plato)
  • Alcohol by Weight (Volume) 5.0%-6.4% (6.3%-8.1%)
  • Bitterness (IBU) 20-38
  • Color SRM (EBC) 4-9(8-18 EBC)

48. German-Style Doppelbock or Eisbock

a. German-Style Doppelbock

  • Color: Copper to dark brown
  • Clarity: Appearance should be clear. Chill haze should not be present
  • Perceived Malt Aroma & Flavor: Pronounced aromas and flavors of toasted malted barley. Some caramel and toffee character can contribute to complexity in a secondary role. Dark fruit flavors such as prune and raisin may be present. Malty sweetness is pronounced but should not be cloying. There should be no astringency from roasted malts.
  • Perceived Hop Aroma & Flavor: Hop aroma is absent. Hop flavor is low.
  • Perceived Bitterness: Low
  • Fermentation Characteristics: Alcoholic strength is high. Fruity esters are commonly perceived at low to moderate levels. Diacetyl should not be present.
  • Body: Full
  • Original Gravity (°Plato) 1.074-1.080 (18-19.3 °Plato)
  • Apparent Extract/Final Gravity (°Plato) 1.014-1.020 (3.6-5.1 °Plato)
  • Alcohol by Weight (Volume) 5.2%-6.2% (6.6%-7.9%)
  • Bitterness (IBU) 17-27
  • Color SRM (EBC) 12-30(24-60 EBC)

b. German-Style Eisbock

  • Color: Light brown to black
  • Clarity: Appearance should be clear. Chill haze should not be present
  • Perceived Malt Aroma & Flavor: Sweet malt character is very high. Dark fruit flavors such as prune and raisin may be present
  • Perceived Hop Aroma & Flavor: Hop aroma and flavor is absent
  • Perceived Bitterness: Very low to low
  • Fermentation Characteristics: Alcohol may be present in aroma. Fruity esters may be evident, but not overpowering. Diacetyl should not be present. Alcoholic strength is very high.
  • Body: Very full
  • Additional notes: This is a stronger version of Doppelbock. Traditionally, these beers were created by freezing a Doppelbock and removing the ice, thus concentrating the alcohol.
  • Original Gravity (°Plato) 1.074-1.116 (18-27.2 °Plato)
  • Apparent Extract/Final Gravity (°Plato) N/A
  • Alcohol by Weight (Volume) 6.8%-11.3% (8.6%-14.3%)
  • Bitterness (IBU) 26-33
  • Color SRM (EBC) 15-50(30-100 EBC)

49. American-Style Lager

  • Color: Straw to gold
  • Clarity: Chill haze should not be present
  • Perceived Malt Aroma & Flavor: Malt sweetness is very low to low
  • Perceived Hop Aroma & Flavor: Not present to very low
  • Perceived Bitterness: Not present to very low
  • Fermentation Characteristics: Fruity esters are usually absent, but may be present at very low levels. Diacetyl should not be present.
  • Body: Low
  • Additional notes: Corn, rice, or other grain or sugar adjuncts are often used. American Lagers are very clean and crisp, and aggressively carbonated.
  • Original Gravity (°Plato) 1.040-1.048 (10-11.9 °Plato)
  • Apparent Extract/Final Gravity (°Plato) 1.006-1.012 (1.5-3 °Plato)
  • Alcohol by Weight (Volume) 3.2%-4.0% (4.1%-5.1%)
  • Bitterness (IBU) 5-15
  • Color SRM (EBC) 2-4(4-8 EBC)

50. Contemporary American-Style Lager

  • Color: Straw to gold
  • Clarity: Chill haze should not be present
  • Perceived Malt Aroma & Flavor: Malt sweetness and aroma are very low to low
  • Perceived Hop Aroma & Flavor: Very low to low
  • Perceived Bitterness: Very low to low
  • Fermentation Characteristics: Fruity esters are usually absent but may be present at very low levels. Diacetyl should not be present.
  • Body: Low
  • Additional notes: Corn, rice, or other grain or sugar adjuncts are often used, but all-malt formulations are also made. Contemporary American Lagers typically exhibit increased hop aroma and flavor compared to traditional versions, are clean and crisp, and aggressively carbonated.
  • Original Gravity (°Plato) 1.040-1.048 (10-11.9 °Plato)
  • Apparent Extract/Final Gravity (°Plato) 1.006-1.012 (1.5-3 °Plato)
  • Alcohol by Weight (Volume) 3.2%-4.0% (4.1%-5.1%)
  • Bitterness (IBU) 5-16
  • Color SRM (EBC) 2-4(4-8 EBC)

51. American-Style Pilsener

a. American-Style Pilsener

  • Color: Straw to gold
  • Clarity: Appearance should be clear. Chill haze should not be present
  • Perceived Malt Aroma & Flavor: Medium-low to medium
  • Perceived Hop Aroma & Flavor: Medium to high, exhibiting attributes typical of noble-type hops
  • Perceived Bitterness: Medium to medium-high
  • Fermentation Characteristics: DMS, fruity esters and diacetyl should not be present.
  • Body: Medium-low to medium
  • Additional notes: Finish should exhibit low to medium-low body with a clean, crisp malt character evident at low levels. Up to 25% corn and/or rice in the grist should be used. Beers in this category hew to American-style lagers typical of the pre-Prohibition era.
  • Original Gravity (°Plato) 1.045-1.060 (11.2-14.7 °Plato)
  • Apparent Extract/Final Gravity (°Plato) 1.012-1.018 (3.1-4.6 °Plato)
  • Alcohol by Weight (Volume) 3.9%-4.7% (4.9%-6.0%)
  • Bitterness (IBU) 25-40
  • Color SRM (EBC) 3-6(6-12 EBC)

b. Contemporary American-Style Pilsener

  • Color: Straw to gold
  • Clarity: Appearance should be clear. Chill haze should not be present
  • Perceived Malt Aroma & Flavor: Medium-low to medium
  • Perceived Hop Aroma & Flavor: Medium to high. While traditional versions exhibit attributes typical of noble-type hops, contemporary versions will exhibit attributes typical of a wide range of hop varieties.
  • Perceived Bitterness: Medium to medium-high
  • Fermentation Characteristics: DMS, fruity esters and diacetyl should not be present.
  • Body: Medium-low to medium
  • Additional notes: All-malt grists are commonly used; up to 25% corn and/or rice may be incorporated in the grist. Beers in this category diverge from American-style lagers typical of the pre-Prohibition era by virtue of a wide range of hop aroma and flavor attributes.
  • Original Gravity (°Plato) 1.045-1.053 (11.2-13 °Plato)
  • Apparent Extract/Final Gravity (°Plato) 1.010-1.018 (2.5-4.6 °Plato)
  • Alcohol by Weight (Volume) 3.9%-4.7% (4.9%-6.0%)
  • Bitterness (IBU) 25-50
  • Color SRM (EBC) 3-6(6-12 EBC)

52. American-Style Cream Ale

  • Color: Straw to gold
  • Clarity: Chill haze should be very low or not be present
  • Perceived Malt Aroma & Flavor: The dominant flavor is of pale malt sweetness at medium-low to medium levels. Caramel malt attributes should be absent. Attributes typical of corn or other adjuncts may be present at low levels.
  • Perceived Hop Aroma & Flavor: Hop aroma and flavor is very low to low or may be absent
  • Perceived Bitterness: Very low to low
  • Fermentation Characteristics: Low level fruity esters may be present. Sulfur and DMS are usually absent but may be present at extremely low levels. Diacetyl should not be present.
  • Body: Low
  • Additional notes: These crisp and refreshing beers are fermented warm with ale or lager yeast and lagered cold
  • Original Gravity (°Plato) 1.044-1.052 (11-12.9 °Plato)
  • Apparent Extract/Final Gravity (°Plato) 1.004-1.010 (1-2.6 °Plato)
  • Alcohol by Weight (Volume) 3.4%-4.5% (4.3%-5.7%)
  • Bitterness (IBU) 10-22
  • Color SRM (EBC) 2-5(4-10 EBC)

53. American-Style Amber Lager

a. American-Style Amber Lager

  • Color: Gold to copper
  • Clarity: Appearance should be clear. Chill haze should not be present
  • Perceived Malt Aroma & Flavor: Low to medium-low caramel or toasted malt aromas and flavors should be present
  • Perceived Hop Aroma & Flavor: Very low to medium-high
  • Perceived Bitterness: Very low to medium-high
  • Fermentation Characteristics: Fruity esters and diacetyl should not be present
  • Body: Medium
  • Original Gravity (°Plato) 1.042-1.056 (10.5-13.8 °Plato)
  • Apparent Extract/Final Gravity (°Plato) 1.010-1.018 (2.6-4.6 °Plato)
  • Alcohol by Weight (Volume) 3.8%-4.3% (4.8%-5.4%)
  • Bitterness (IBU) 18-30
  • Color SRM (EBC) 6-14(12-28 EBC)

b. American-Style Maerzen/Oktoberfest

  • Color: Pale to reddish brown
  • Clarity: Chill haze should not be present
  • Perceived Malt Aroma & Flavor: Sweet maltiness should be present, expressed as a light toasted character. Bready or biscuity malt aroma and flavor is acceptable. Low level caramel attributes are acceptable.
  • Perceived Hop Aroma & Flavor: Low to medium-low exhibiting herbal, grass-like, spicy, floral or citrus attributes
  • Perceived Bitterness: Medium-low to medium
  • Fermentation Characteristics: Fruity esters and diacetyl should not be present
  • Body: Medium
  • Additional notes: The American version of this classic German beer is distinguished by a more pronounced hop character.
  • Original Gravity (°Plato) 1.050-1.060 (12.4-14.7 °Plato)
  • Apparent Extract/Final Gravity (°Plato) 1.012-1.020 (3.1-5.1 °Plato)
  • Alcohol by Weight (Volume) 4.0%-4.7% (5.1%-6.0%)
  • Bitterness (IBU) 20-30
  • Color SRM (EBC) 4-15(8-30 EBC)

c. California Common Beer

  • Color: Light amber to medium amber
  • Clarity: Appearance should be clear. Chill haze should not be present
  • Perceived Malt Aroma & Flavor: Medium level toasted and/or caramel malt attributes are present.
  • Perceived Hop Aroma & Flavor: Low to medium-low
  • Perceived Bitterness: Medium to medium-high
  • Fermentation Characteristics: Fruity esters are low to medium-low. Diacetyl should be absent.
  • Body: Medium
  • Additional notes: California Common beers are brewed with lager yeasts but fermented at warm temperatures like ales
  • Original Gravity (°Plato) 1.045-1.056 (11.2-13.8 °Plato)
  • Apparent Extract/Final Gravity (°Plato) 1.010-1.018 (2.6-4.6 °Plato)
  • Alcohol by Weight (Volume) 3.6%-4.5% (4.6%-5.7%)
  • Bitterness (IBU) 35-45
  • Color SRM (EBC) 8-15(16-30 EBC)

54. Australian-Style Pale Ale

a. Classic Australian-Style Pale Ale

  • Color: Straw to copper
  • Clarity: Chill haze and/or a hazy appearance caused by yeast is acceptable at low levels
  • Perceived Malt Aroma & Flavor: Low malt sweetness and other malt attributes are present
  • Perceived Hop Aroma & Flavor: Low to medium
  • Perceived Bitterness: Low to medium
  • Fermentation Characteristics: Perceivable fruity esters should be present, and are a defining character of this beer style, balanced by low to medium hop aroma. Overall flavor impression is mild. Clean yeasty, bready character may be present. Yeast in suspension if present may impact overall perception of bitterness. Diacetyl is usually absent in these beers but may be present at very low levels. DMS should not be present.
  • Body: Low to medium with a dry finish
  • Original Gravity (°Plato) 1.040-1.052 (10-13 °Plato)
  • Apparent Extract/Final Gravity (°Plato) 1.004-1.010 (1-2.5 °Plato)
  • Alcohol by Weight (Volume) 3.2%-4.7% (4.0%-6.0%)
  • Bitterness (IBU) 15-35
  • Color SRM (EBC) 3-10(6-20 EBC)

b. Australian-Style Pale Ale

  • Color: Straw to medium amber
  • Clarity: Yeast, chill and/or hop haze may be present in this style at low levels but are not essential
  • Perceived Malt Aroma & Flavor: Very low to medium
  • Perceived Hop Aroma & Flavor: Medium-low to medium-high, exhibiting attributes typical of modern hop varieties such as tropical fruit, mango, passionfruit, and/or stone-fruit
  • Perceived Bitterness: Low to medium-high
  • Fermentation Characteristics: Very low to low fruity esters are acceptable but not essential.
  • Body: Low to medium-low with a dry finish
  • Additional notes: Overall impression is a well-integrated easy drinking, refreshing pale ale style with distinctive fruity, tropical, herbal and many other hop aromas and flavours. Diacetyl is usually absent in these beers but may be present at very low levels. DMS should not be present.
  • Original Gravity (°Plato) 1.040-1.052 (10-13 °Plato)
  • Apparent Extract/Final Gravity (°Plato) 1.006-1.010 (1.5-2.5 °Plato)
  • Alcohol by Weight (Volume) 3.2%-4.7% (4.0%-6.0%)
  • Bitterness (IBU) 15-40
  • Color SRM (EBC) 3-9(6-18 EBC)

55. International Pale Ale

a. New Zealand-Style Pale Ale

  • Color: Straw to medium amber
  • Clarity: Yeast, chill and/or hop haze may be present in at low levels but are not essential
  • Perceived Malt Aroma & Flavor: Very low to medium
  • Perceived Hop Aroma & Flavor: Medium to medium-high, exhibiting attributes such as tropical fruit, passionfruit, and/or stone-fruit, cut grass and diesel
  • Perceived Bitterness: Low to medium-high
  • Fermentation Characteristics: Low to medium fruity esters are acceptable but not essential.
  • Body: Medium-low to medium with a dry finish
  • Additional notes: Overall impression is a well-integrated easy drinking, refreshing pale ale style with distinctive fruity hop aromas and flavours. Diacetyl is absent in these beers. DMS should not be present.
  • Original Gravity (°Plato) 1.040-1.052 (10-13 °Plato)
  • Apparent Extract/Final Gravity (°Plato) 1.006-1.010 (1.5-2.5 °Plato)
  • Alcohol by Weight (Volume) 3.2%-4.7% (4.0%-6.0%)
  • Bitterness (IBU) 15-40
  • Color SRM (EBC) 3-9(6-18 EBC)

b. International-Style Pale Ale

  • Color: Gold to copper
  • Clarity: Chill haze is acceptable at low temperatures
  • Perceived Malt Aroma & Flavor: Very low to medium malt flavor and aroma should be present. Low caramel malt aroma and flavor may be present.
  • Perceived Hop Aroma & Flavor: Hop aroma is low to high. Hop flavor is very low to high. Hop character can vary widely, exhibiting diverse hop aroma and flavor attributes.
  • Perceived Bitterness: Medium to high
  • Fermentation Characteristics: Fruity esters are low to high. Diacetyl is usually absent in these beers but may be present at very low levels. DMS should not be present.
  • Body: Low to medium
  • Additional notes: Pale Ales from around the world may vary considerably from the other pale ale styles defined elsewhere within this document. Overall impression is a well-integrated, easy drinking, refreshing ale with distinctive floral, herbal, fruity, tropical, pine and/or many other hop aroma and flavor attributes. Diacetyl is usually absent in these beers but may be present at very low levels. DMS should not be present.
  • Original Gravity (°Plato) 1.040-1.060 (10-14.7 °Plato)
  • Apparent Extract/Final Gravity (°Plato) 1.006-1.014 (1.5-3.6 °Plato)
  • Alcohol by Weight (Volume) 3.5%-5.2% (4.4%-6.6%)
  • Bitterness (IBU) 20-42
  • Color SRM (EBC) 5-12(10-24 EBC)

56. Extra Special Bitter

a. American-Style Extra Special Bitter

  • Color: Amber to deep copper
  • Clarity: Chill haze is acceptable at low temperatures
  • Perceived Malt Aroma & Flavor: Medium to medium-high
  • Perceived Hop Aroma & Flavor: Medium to medium-high and typical of American or other origin hop varieties
  • Perceived Bitterness: Medium to medium-high
  • Fermentation Characteristics: Low carbonation traditionally characterizes draft-cask versions, but in bottled versions, a slight increase in carbon dioxide content is acceptable. The overall impression is refreshing and thirst quenching. Fruity esters are acceptable. Diacetyl is usually absent in these beers but may be present at low levels.
  • Body: Medium to full
  • Additional notes: Entries in this subcategory exhibit hop aroma and flavor attributes typical of hops of many origins, which may deviate substantially from the hallmark attributes typical of traditional English hop varieties.
  • Original Gravity (°Plato) 1.046-1.060 (11.4-14.7 °Plato)
  • Apparent Extract/Final Gravity (°Plato) 1.010-1.016 (2.6-4.1 °Plato)
  • Alcohol by Weight (Volume) 3.8%-4.6% (4.8%-5.8%)
  • Bitterness (IBU) 30-45
  • Color SRM (EBC) 8-14(16-28 EBC)

b. English-Style Extra Special Bitter

  • Color: Amber to deep copper
  • Clarity: Chill haze is acceptable at low temperatures
  • Perceived Malt Aroma & Flavor: Medium to medium-high
  • Perceived Hop Aroma & Flavor: Medium to medium-high
  • Perceived Bitterness: Medium to medium-high
  • Fermentation Characteristics: Low carbonation traditionally characterizes draft-cask versions, but in bottled versions, a slight increase in carbon dioxide content is acceptable. The overall impression is refreshing and thirst quenching. Fruity esters are acceptable. Diacetyl is usually absent in these beers but may be present at low levels.
  • Body: Medium
  • Additional notes: Entries in this subcategory exhibit hop aroma and flavor attributes typical of traditional English hop varieties.
  • Original Gravity (°Plato) 1.046-1.060 (11.4-14.7 °Plato)
  • Apparent Extract/Final Gravity (°Plato) 1.010-1.016 (2.6-4.1 °Plato)
  • Alcohol by Weight (Volume) 3.8%-4.6% (4.8%-5.8%)
  • Bitterness (IBU) 30-45
  • Color SRM (EBC) 8-17(16-34 EBC)

57. International India Pale Ale

a. New Zealand-Style India Pale Ale

  • Color: Gold to copper
  • Clarity: Chill haze is acceptable at low temperatures. Hop haze is allowable at any temperature.
  • Perceived Malt Aroma & Flavor: Low to medium intensity malt attributes are present in aroma and flavor
  • Perceived Hop Aroma & Flavor: High to intense, exhibiting attributes such as floral, fruity (tropical, stone fruit and other), sulfur/diesel-like, citrusy and grassy
  • Perceived Bitterness: Medium-high to very high
  • Fermentation Characteristics: Fruity esters are low to high, acceptable but not essential.
  • Body: Medium-low to medium with a dry finish
  • Additional notes: Diacetyl and DMS should not be present. The use of water with high mineral content may result in a crisp, dry beer rather than a malt-accentuated version. Hop attributes are dominant and balanced with malt character.
  • Original Gravity (°Plato) 1.060-1.070 (14.7-17.1 °Plato)
  • Apparent Extract/Final Gravity (°Plato) 1.010-1.016 (2.5-4.1 °Plato)
  • Alcohol by Weight (Volume) 5.0%-6.0% (6.3%-7.5%)
  • Bitterness (IBU) 50-70
  • Color SRM (EBC) 6-12(12-24 EBC)

b. English-Style India Pale Ale

  • Color: Gold to copper
  • Clarity: Chill haze is acceptable at low temperatures
  • Perceived Malt Aroma & Flavor: Medium malt flavor should be present
  • Perceived Hop Aroma & Flavor: Medium to high, expressed as floral, herbal, earthy, stone fruit or other attributes from high hopping rates.
  • Perceived Bitterness: Medium to high
  • Fermentation Characteristics: Fruity esters are medium to high. Traditional interpretations are characterized by medium to medium-high alcohol content. The use of water with high mineral content results in a crisp, dry beer with a subtle and balanced character of sulfur compounds. Diacetyl can be absent or may be present at very low levels.
  • Body: Medium
  • Additional notes: A wide range of hop varieties may be used for bitterness or for approximating traditional English hop character. The use of water with high mineral content may result in a crisp, dry beer rather than a malt-accentuated version.
  • Original Gravity (°Plato) 1.046-1.064 (11.4-15.7 °Plato)
  • Apparent Extract/Final Gravity (°Plato) 1.012-1.018 (3.1-4.6 °Plato)
  • Alcohol by Weight (Volume) 3.6%-5.6% (4.5%-7.1%)
  • Bitterness (IBU) 35-63
  • Color SRM (EBC) 6-14(12-28 EBC)

58. Barley Wine-Style Ale

a. American-Style Barley Wine Ale

  • Color: Amber to deep red/copper-garnet
  • Clarity: Chill haze is acceptable at low temperatures
  • Perceived Malt Aroma & Flavor: Caramel and/or toffee malt aromas are often present. High residual malty sweetness, often with caramel and/or toffee flavors, should be present.
  • Perceived Hop Aroma & Flavor: Medium to very high, exhibiting a wide range of attributes.
  • Perceived Bitterness: High
  • Fermentation Characteristics: Complex alcohols are evident. Fruity esters are often high. Diacetyl is usually absent in these beers but may be present at very low levels.
  • Body: Full
  • Additional notes: Vinous, sherry-like or port-like attributes arising from oxidation may be considered positive when in harmony with overall flavor profile.
  • Original Gravity (°Plato) 1.090-1.120 (21.6-28 °Plato)
  • Apparent Extract/Final Gravity (°Plato) 1.024-1.028 (6.1-7.1 °Plato)
  • Alcohol by Weight (Volume) 6.7%-9.6% (8.5%-12.2%)
  • Bitterness (IBU) 60-100
  • Color SRM (EBC) 11-18(22-36 EBC)

b. British-Style Barley Wine Ale

  • Color: Tawny copper to deep red/copper-garnet
  • Clarity: Chill haze is acceptable at low temperatures
  • Perceived Malt Aroma & Flavor: Residual malty sweetness is high
  • Perceived Hop Aroma & Flavor: Hop aroma and flavor are very low to medium. English type hops are often used but are not required for this style.
  • Perceived Bitterness: Low to medium
  • Fermentation Characteristics: Complexity of alcohols and fruity ester attributes are often high and balanced with the high alcohol content. Low levels of diacetyl are acceptable. Caramel and some oxidized character (vinous aromas and/or flavors) may be considered positive attributes.
  • Body: Full
  • Original Gravity (°Plato) 1.085-1.120 (20.4-28 °Plato)
  • Apparent Extract/Final Gravity (°Plato) 1.024-1.028 (6.1-7.1 °Plato)
  • Alcohol by Weight (Volume) 6.7%-9.6% (8.5%-12.2%)
  • Bitterness (IBU) 40-65
  • Color SRM (EBC) 11-36(22-72 EBC)

59. German-Style Koelsch

  • Color: Straw to gold
  • Clarity: Chill haze should not be present
  • Perceived Malt Aroma & Flavor: Malt character is very low to low with soft sweetness. Caramel character should not be present.
  • Perceived Hop Aroma & Flavor: Low, and if present, should express noble hop character.
  • Perceived Bitterness: Medium to medium-high
  • Fermentation Characteristics: Fruity esters are absent to low, expressed as pear, apple or wine-like attributes when present. Diacetyl should not be present.
  • Body: Low to medium-low. Dry and crisp.
  • Additional notes: Traditional examples often display persistent head retention. Small amounts of wheat can be used in brewing beers of this style. Koelsch-style beers are fermented at warmer temperatures than is typical for lagers, but at lower temperatures than most English and Belgian-style ales. They are aged cold. Ale yeast is used for fermentation. Lager yeast is sometimes used for bottle conditioning or final cold conditioning.
  • Original Gravity (°Plato) 1.042-1.048 (10.5-11.9 °Plato)
  • Apparent Extract/Final Gravity (°Plato) 1.006-1.010 (1.5-2.6 °Plato)
  • Alcohol by Weight (Volume) 3.8%-4.2% (4.8%-5.3%)
  • Bitterness (IBU) 22-30
  • Color SRM (EBC) 3-6(6-12 EBC)

60. German-Style Sour Ale

a. Leipzig-Style Gose

  • Color: Straw to light amber
  • Clarity: Clear to hazy. Haze may or may not be from yeast.
  • Perceived Malt Aroma & Flavor: Malt sweetness and attributes are not present to very low
  • Perceived Hop Aroma & Flavor: Not present
  • Perceived Bitterness: Not present to low
  • Fermentation Characteristics: Medium to high lactic acid character should be present and expressed as a sharp, refreshing sourness. These beers are not excessively aged.
  • Body: Low to medium-low
  • Additional notes: These beers typically contain malted barley and unmalted wheat, with some versions also containing oats. Salt (table salt) and coriander may be present in low amounts or may be absent. All Gose brands brewed with fruit(s), spices (other than salt or coriander), darker malts or other ingredients are categorized as Contemporary-Style Gose. Carbonation is high to very high. Effervescent. To allow for accurate judging the brewer must list any special ingredient(s) used, such as grains, citrus, salt, coriander or others if present. The brewer may provide information about the brewing process that influences sensory outcomes. Beer entries not accompanied by this information will be at a disadvantage during judging.
  • Original Gravity (°Plato) 1.036-1.056 (9-13.8 °Plato)
  • Apparent Extract/Final Gravity (°Plato) 1.008-1.012 (2.1-3.1 °Plato)
  • Alcohol by Weight (Volume) 3.5%-4.3% (4.4%-5.4%)
  • Bitterness (IBU) 5-15
  • Color SRM (EBC) 2-7(4-14 EBC)

b. Berliner-Style Weisse

  • Color: Straw to pale. These are the lightest of all the German wheat beers.
  • Clarity: May appear hazy or cloudy from yeast or chill haze
  • Perceived Malt Aroma & Flavor: Malt sweetness is absent
  • Perceived Hop Aroma & Flavor: Not present
  • Perceived Bitterness: Not present to very low
  • Fermentation Characteristics: Fruity esters are low to medium. Diacetyl should not be present. Brettanomyces character may be absent or present at low to medium levels, and if present may be expressed as horsey, goaty, leathery, phenolic, fruity and/or acidic aromas and flavors. The unique combination of yeast and lactic acid bacteria fermentation yields a beer that is acidic and highly attenuated.
  • Body: Very low
  • Additional notes: Carbonation is high. Traditionally, some Berliners were brewed or served with fruit, spices or syrups. Some more contemporary versions have been brewed with other ingredients such as darker malts. Any such versions will take on corresponding hues, and may exhibit flavor and aroma attributes typical of such ingredients. For purposes of this competition, all entries brewed, packaged or served with fruit, spices, darker malts or other ingredients are categorized as Specialty Berliner Weisse..
  • Original Gravity (°Plato) 1.028-1.044 (7.1-11 °Plato)
  • Apparent Extract/Final Gravity (°Plato) 1.004-1.006 (1-1.5 °Plato)
  • Alcohol by Weight (Volume) 2.2%-4.0% (2.8%-5.0%)
  • Bitterness (IBU) 3-6
  • Color SRM (EBC) 2-4(4-8 EBC)

61. Specialty Berliner-Style Weisse

  • Color: While traditional Berliners are the lightest of all the German wheat beers, ranging from straw to pale, Specialty Berliners are brewed, packaged or served with fruit(s), darker malt(s), syrups or other ingredients, and therefore may take on corresponding hues.
  • Clarity: May appear hazy or cloudy from yeast or chill haze
  • Perceived Malt Aroma & Flavor: Malt sweetness is absent. Very low to low level attributes of darker malts (if used) may be present.
  • Perceived Hop Aroma & Flavor: Not present
  • Perceived Bitterness: Not present to very low
  • Fermentation Characteristics: Fruity esters are low to medium. Diacetyl should not be perceived. Brettanomyces character may be absent or present at low to medium levels, and if present may be expressed as horsey, goaty, leathery, phenolic, fruity and/or acidic aromas and flavors. The unique combination of yeast and lactic acid bacteria fermentation yields a beer that is acidic and highly attenuated.
  • Body: Very low
  • Additional notes: Carbonation is high. Specialty Berliners are brewed or served with fruit or fruit syrups, spices or herbal syrups, darker malts or a wide range of other ingredients, and will exhibit sensory attributes typical of those ingredients, such as hue, aroma, taste and body. To allow for accurate judging, brewers must list the fruit(s), herb(s) or spice(s), darker malt(s) or other flavor(s) or ingredients used which differentiate these beers from traditional Berliners. Entries not accompanied by this information will be at a disadvantage during judging.
  • Original Gravity (°Plato) 1.028-1.044 (7.1-11 °Plato)
  • Apparent Extract/Final Gravity (°Plato) 1.004-1.006 (1-1.5 °Plato)
  • Alcohol by Weight (Volume) 2.2%-4.0% (2.8%-5.0%)
  • Bitterness (IBU) 3-6
  • Color SRM (EBC) 2-4 (higher if darker malts are used)(4-8 (higher if darker malts are used) EBC)

62. Contemporary Gose

  • Color: Usually straw to medium amber and can take on the color of added fruits or other ingredients such as darker malts.
  • Clarity: Clear to hazy. Haze may or may not result from yeast
  • Perceived Malt Aroma & Flavor: Malt aroma and flavor is not present to very low
  • Perceived Hop Aroma & Flavor: Very low to low
  • Perceived Bitterness: Not present to medium
  • Fermentation Characteristics: Horsey, leathery or earthy aromas contributed by Brettanomyces yeasts may be present but at low levels as these beers do not undergo prolonged aging. Contemporary Gose may be fermented with pure beer yeast strains, or with yeast mixed with bacteria. Alternatively, they may be spontaneously fermented. Low to medium lactic acid character is present in all examples expressed as a sharp, refreshing sourness.
  • Body: Low to medium-low
  • Additional notes: These beers may be brewed with malted barley, wheat and oats and unmalted barley, wheat, and oats; contemporary examples may also contain other grains. As in traditional examples, low level salt (table salt) and coriander additions may or may not be present in Contemporary Gose. Attributes from the use of a wide variety of herbs, spices, flowers, fruits or other ingredients not found in traditional Leipzig-Style Gose may also be present and in harmony with overall flavor profile. To allow for accurate judging brewer must list the grain(s), spice(s), fruit(s) or other flavor(s) or ingredients used, and/or information about the brewing process such as ageing, bacteria or yeast used if any, which differentiate these beers from traditional Gose. Beer entries not accompanied by this information will be at a disadvantage during judging.
  • Original Gravity (°Plato) 1.036-1.056 (9-13.8 °Plato)
  • Apparent Extract/Final Gravity (°Plato) 1.008-1.012 (2.1-3.1 °Plato)
  • Alcohol by Weight (Volume) 3.5%-4.3% (4.4%-5.4%)
  • Bitterness (IBU) 5-30
  • Color SRM (EBC) 3-9(6-18 EBC)

63. South German-Style Hefeweizen

  • Color: Straw to amber
  • Clarity: If served with yeast, appearance may be very cloudy.
  • Perceived Malt Aroma & Flavor: Very low to medium-low
  • Perceived Hop Aroma & Flavor: Not present to very low
  • Perceived Bitterness: Very low
  • Fermentation Characteristics: Med-low to med-high fruity and phenolic attributes are hallmarks of this style. Phenolic attributes such as clove, nutmeg, smoke and vanilla are present. Banana ester aroma and flavor should be present at low to medium-high levels. Diacetyl should not be present.
  • Body: Medium to full
  • Additional notes: These beers are made with at least 50 percent malted wheat. Hefeweizens are very highly carbonated. These beers are typically (though not always) roused during pouring, and when yeast is present, they will have a yeasty flavor and a characteristically fuller mouthfeel.
  • Original Gravity (°Plato) 1.047-1.056 (11.7-13.8 °Plato)
  • Apparent Extract/Final Gravity (°Plato) 1.008-1.016 (2.1-4.1 °Plato)
  • Alcohol by Weight (Volume) 3.9%-4.4% (4.9%-5.6%)
  • Bitterness (IBU) 10-15
  • Color SRM (EBC) 3-9(6-18 EBC)

64. German-Style Wheat Ale

a. South German-Style Kristal Weizen

  • Color: Straw to amber
  • Clarity: Clear with no chill haze present. Because the beer is filtered, no yeast should be present.
  • Perceived Malt Aroma & Flavor: Malt sweetness is very low to medium-low
  • Perceived Hop Aroma & Flavor: Not present to very low
  • Perceived Bitterness: Very low
  • Fermentation Characteristics: The aroma and flavor are very similar to Hefeweizen with the caveat that fruity and phenolic characters are not combined with the yeasty flavor and fuller-bodied mouthfeel of yeast. The phenolic characteristics are often described as clove-like or nutmeg-like and can be smoky or even vanilla-like. A Banana-like ester aroma and flavor is often present. Diacetyl should not be present. Kristal Weizens are well attenuated and very highly carbonated.
  • Body: Medium to full
  • Additional notes: These beers are made with at least 50 percent malted wheat. They have no yeast flavor and they exhibit a cleaner, drier mouthfeel than counterparts served with yeast.
  • Original Gravity (°Plato) 1.047-1.056 (11.7-13.8 °Plato)
  • Apparent Extract/Final Gravity (°Plato) 1.008-1.016 (2.1-4.1 °Plato)
  • Alcohol by Weight (Volume) 3.9%-4.4% (4.9%-5.6%)
  • Bitterness (IBU) 10-15
  • Color SRM (EBC) 3-9(6-18 EBC)

b. German-Style Leichtes Weizen

  • Color: Straw to copper-amber
  • Clarity: If served with yeast, appearance may be very cloudy.
  • Perceived Malt Aroma & Flavor: Very low to medium-low
  • Perceived Hop Aroma & Flavor: Not present to very low
  • Perceived Bitterness: Very low
  • Fermentation Characteristics: The phenolic and estery aromas typical of Weissbiers should be present but less pronounced in this style. The overall flavor profile is less complex than Hefeweizen due to a lower alcohol content and there is less yeasty flavor. Diacetyl should not be present.
  • Body: Low with a lighter mouthfeel than Hefeweizen. The German word ‘leicht’ means light, and as such these beers are light versions of Hefeweizen.
  • Additional notes: These beers are made with at least 50 percent wheat malt. They are often roused during pouring, and when yeast is present, they will have a yeasty flavor and a fuller mouthfeel.
  • Original Gravity (°Plato) 1.028-1.044 (7.1-11 °Plato)
  • Apparent Extract/Final Gravity (°Plato) 1.004-1.008 (1-2.1 °Plato)
  • Alcohol by Weight (Volume) 2.0%-2.8% (2.5%-3.5%)
  • Bitterness (IBU) 10-15
  • Color SRM (EBC) 3.5-15(7-30 EBC)

c. South German-Style Bernsteinfarbenes Weizen

  • Color: Amber to light brown. The German word Bernsteinfarben means amber colored.
  • Clarity: If served with yeast, appearance may be very cloudy.
  • Perceived Malt Aroma & Flavor: Distinct sweet maltiness and caramel or bread-like character arises from the use of medium-colored malts.
  • Perceived Hop Aroma & Flavor: Not present
  • Perceived Bitterness: Low
  • Fermentation Characteristics: The phenolic and estery aromas and flavors typical of Weissbiers are present but less pronounced in Bernsteinfarbenes Weissbiers. These beers should be well attenuated and very highly carbonated. Diacetyl should not be present.
  • Body: Medium to full
  • Additional notes: These beers are made with at least 50 percent wheat malt. They are often roused during pouring, and when yeast is present, they will have a yeasty flavor and a fuller mouthfeel.
  • Original Gravity (°Plato) 1.048-1.056 (11.9-13.8 °Plato)
  • Apparent Extract/Final Gravity (°Plato) 1.008-1.016 (2.1-4.1 °Plato)
  • Alcohol by Weight (Volume) 3.8%-4.3% (4.8%-5.4%)
  • Bitterness (IBU) 10-15
  • Color SRM (EBC) 9-13(18-26 EBC)

d. South German-Style Dunkel Weizen

  • Color: Copper-brown to very dark
  • Clarity: If served with yeast, appearance may be very cloudy
  • Perceived Malt Aroma & Flavor: Distinct sweet maltiness and a chocolate-like character from roasted malt characterize this beer style. Dark barley malts are frequently used along with dark Cara or color malts.
  • Perceived Hop Aroma & Flavor: Not present
  • Perceived Bitterness: Low
  • Fermentation Characteristics: The phenolic and estery aromas and flavors typical of Weissbiers are present but less pronounced in Dunkel Weissbiers. Dunkel Weissbiers should be well attenuated and very highly carbonated. Diacetyl should not be present
  • Body: Medium to full
  • Additional notes: These beers are made with at least 50 percent wheat malt. They are often roused during pouring, and when yeast is present, they will have a yeasty flavor and a characteristically fuller mouthfeel.
  • Original Gravity (°Plato) 1.048-1.056 (11.9-13.8 °Plato)
  • Apparent Extract/Final Gravity (°Plato) 1.008-1.016 (2.1-4.1 °Plato)
  • Alcohol by Weight (Volume) 3.8%-4.3% (4.8%-5.4%)
  • Bitterness (IBU) 10-15
  • Color SRM (EBC) 10-25(20-50 EBC)

e. South German-Style Weizenbock

  • Color: Gold to very dark
  • Clarity: If served with yeast, appearance may be very cloudy.
  • Perceived Malt Aroma & Flavor: Medium malty sweetness should be present. If dark, a mild roast malt character should emerge in the flavor and, to a lesser degree, in the aroma.
  • Perceived Hop Aroma & Flavor: Not present
  • Perceived Bitterness: Low
  • Fermentation Characteristics: Balanced, clove-like phenolic and fruity ester banana notes produce a well-rounded flavor and aroma. Diacetyl should not be present. Carbonation should be high.
  • Body: Medium to full
  • Additional notes: These beers are made with at least 50 percent wheat malt. They are often roused during pouring, and when yeast is present, they will have a yeasty flavor and a fuller mouthfeel.
  • Original Gravity (°Plato) 1.066-1.080 (16.1-19.3 °Plato)
  • Apparent Extract/Final Gravity (°Plato) 1.016-1.028 (4.1-7.1 °Plato)
  • Alcohol by Weight (Volume) 5.5%-7.5% (7.0%-9.5%)
  • Bitterness (IBU) 15-35
  • Color SRM (EBC) 4.5-30(9-60 EBC)

65. German-Style Altbier

  • Color: Copper to dark brown
  • Clarity: Clear to slightly hazy. Chill haze should not be present
  • Perceived Malt Aroma & Flavor: A variety of malts contributes to medium-low to medium malt aroma and flavor. Toast aroma typical of Munich malts should be present. Slight nuttiness is acceptable. Roast malt character should be present at low levels and well-integrated with the overall malt profile. Smoke character should not be present.
  • Perceived Hop Aroma & Flavor: Low to medium with hop flavor more perceptible than aroma, with attributes typical of traditional German noble hops.
  • Perceived Bitterness: Medium to high, producing a clean dry finish. Forty-plus IBU is typical for Altbiers originating in Dusseldorf.
  • Fermentation Characteristics: Fruity esters are absent to low, with attributes expressed subtly as citrus, pear, dark cherry or plum. A slight sulphur aroma is acceptable. Diacetyl should not be present.
  • Body: Medium-low to medium.
  • Additional notes: The Altbier style is originally from the Dusseldorf area. The overall impression is clean, crisp and flavorful with a dry finish.
  • Original Gravity (°Plato) 1.044-1.052 (11-12.9 °Plato)
  • Apparent Extract/Final Gravity (°Plato) 1.008-1.014 (2.1-3.6 °Plato)
  • Alcohol by Weight (Volume) 3.6%-4.4% (4.6%-5.6%)
  • Bitterness (IBU) 25-52
  • Color SRM (EBC) 11-19(22-38 EBC)

66. Belgian-Style Table Beer or Belgian-Style Session Ale

a. Belgian-Style Table Beer

  • Color: Gold to black. Caramel color is sometimes added to adjust color.
  • Clarity: Beer color may be too dark to perceive. When clarity is perceivable, chill haze is acceptable at low temperatures.
  • Perceived Malt Aroma & Flavor: Mild malt character may be present
  • Perceived Hop Aroma & Flavor: Not present to very low
  • Perceived Bitterness: Very low to low
  • Fermentation Characteristics: Diacetyl should not be present. Traditional versions do not use artificial sweeteners nor are they excessively sweet. More modern versions can incorporate sweeteners such as sugar and saccharin added post fermentation for additional sweetness and to increase smoothness.
  • Body: Low
  • Additional notes: These beers may contain malted barley, wheat, and rye as well as unmalted wheat, rye, oats and corn. Though not common, flavorings such as coriander or orange and lemon peel are sometimes added, but are barely perceptible. The mouthfeel is light to moderate, and sometimes boosted with unfermented sugars/malt sugars. Low carbonation and aftertaste are typical. To allow for accurate judging the brewer must provide additional information about the entry, including a classic Belgian beer style being elaborated upon (if appropriate), any special ingredients or processing used and/or the resulting beer. Beer entries not accompanied by this information will be at a disadvantage during judging. Belgian-Style Table Beer would not be appropriately characterized as Session Beer.
  • Original Gravity (°Plato) 1.008-1.023 (2.1-5.8 °Plato)
  • Apparent Extract/Final Gravity (°Plato) 1.002-1.008 (0.5-2.1 °Plato)
  • Alcohol by Weight (Volume) 0.4%-1.6% (0.5%-2.0%)
  • Bitterness (IBU) 5-15
  • Color SRM (EBC) 5-50(10-100 EBC)

b. Belgian-Style Session Ale

  • Color: May vary widely
  • Clarity: Chill haze is acceptable at low temperatures
  • Perceived Malt Aroma & Flavor: Very low to low
  • Perceived Hop Aroma & Flavor: Very low to low
  • Perceived Bitterness: Very low to low but sufficient to balance other attributes
  • Fermentation Characteristics: Phenolic spiciness may be absent or may be present at low levels. Fruity-ester complexity may range from low to medium, in harmony with malt and other attributes. Diacetyl should not be present.
  • Body: Very low to low
  • Additional notes: Beers in this category recognize the uniqueness and traditions of Belgian brewing, but do not hew to any other classic or ‘Other’ Belgian-style categories defined in these guidelines. The most notable characteristic that these beers share is a modest alcohol content of ranging of 2.1% – 5% abv. These beers can be lower gravity formulations of their own, or can be produced from second run wort from the production of higher gravity beers. Balance is a key component when assessing these beers. Wood- and barrel-aged versions which exhibit attributes of wood aging should be categorized as wood- and barrel-aged beers. Fruited versions are categorized as Belgian-style fruit beers. To allow for accurate judging the brewer must provide additional information about the entry, including the classic low gravity Belgian beer style, or the higher gravity Belgian beer style being made to lower alcohol content, along with any special ingredients or processing used. Beer entries not accompanied by this information will be at a disadvantage during judging. Belgian-Style Session Ales would not be appropriately characterized within the Session Beer category.
  • Original Gravity (°Plato) 1.018-1.040 (4.5-10 °Plato)
  • Apparent Extract/Final Gravity (°Plato) 1.002-1.010 (0.5-2.6 °Plato)
  • Alcohol by Weight (Volume) 1.7%-4.0% (2.1%-5.0%)
  • Bitterness (IBU) 5-35
  • Color SRM (EBC) May vary widely

67. Belgian-Style Ale or French-Style Ale

a. Belgian-Style Speciale Belge

  • Color: Gold to light copper
  • Clarity: Chill haze is acceptable at low temperatures
  • Perceived Malt Aroma & Flavor: Malt aroma should be low. Caramel or toasted malt attributes are acceptable.
  • Perceived Hop Aroma & Flavor: Very low to medium. Noble-type hops are commonly used.
  • Perceived Bitterness: Low to medium
  • Fermentation Characteristics: Low to medium fruity esters are present. Yeast-derived phenolic spicy flavors and aromas should be present at low to medium-low levels. Diacetyl should not be present.
  • Body: Low to medium
  • Original Gravity (°Plato) 1.040-1.054 (10-13.3 °Plato)
  • Apparent Extract/Final Gravity (°Plato) 1.008-1.014 (2.1-3.6 °Plato)
  • Alcohol by Weight (Volume) 4.1%-5.0% (5.1%-6.3%)
  • Bitterness (IBU) 20-30
  • Color SRM (EBC) 4-12(8-24 EBC)

b. Belgian-Style Blonde Ale

  • Color: Straw to light amber
  • Clarity: Chill haze is acceptable at low temperatures
  • Perceived Malt Aroma & Flavor: Very low to low
  • Perceived Hop Aroma & Flavor: Very low to medium. Noble-type hops are commonly used.
  • Perceived Bitterness: Very low to medium-low
  • Fermentation Characteristics: Low to medium fruity esters are balanced with low level malt attributes. Low level yeast-derived phenolic spiciness may be present. Diacetyl and acidic character should not be present.
  • Body: Low to medium
  • Original Gravity (°Plato) 1.054-1.068 (13.3-16.6 °Plato)
  • Apparent Extract/Final Gravity (°Plato) 1.010-1.014 (2.6-3.6 °Plato)
  • Alcohol by Weight (Volume) 5.0%-6.2% (6.3%-7.9%)
  • Bitterness (IBU) 15-40
  • Color SRM (EBC) 2-7(4-14 EBC)

c. French-Style Biere de Garde

  • Color: Light amber to chestnut brown/red
  • Clarity: Chill haze is acceptable. These beers are often bottle conditioned so slight yeast haze is acceptable.
  • Perceived Malt Aroma & Flavor: These beers are characterized by a toasted malt aroma along with a slight malt sweetness and/or toasted malt flavor.
  • Perceived Hop Aroma & Flavor: Low to medium from noble-type hops
  • Perceived Bitterness: Low to medium
  • Fermentation Characteristics: Fruity ester aromas are medium to high. Whereas fruity ester flavors are low to medium. Diacetyl should not be present. Bière de Garde may have low levels of Brettanomyces yeast-derived flavors that are slightly acidic, fruity, horsey, goaty and/or leather-like. Beers displaying more pronounced levels of Brettanomyces derived attributes are categorized as Brett Beers. Alcohol may be evident in higher strength beers.
  • Body: Low to medium
  • Additional notes: Earthy and/or cellar-like aromas are acceptable.
  • Original Gravity (°Plato) 1.060-1.080 (14.7-19.3 °Plato)
  • Apparent Extract/Final Gravity (°Plato) 1.012-1.024 (3.1-6.1 °Plato)
  • Alcohol by Weight (Volume) 3.5%-6.3% (4.4%-8.0%)
  • Bitterness (IBU) 20-30
  • Color SRM (EBC) 7-16(14-32 EBC)

d. Other Belgian- and French-Style Ale

  • Color: Varies with style
  • Clarity: Varies with style
  • Perceived Malt Aroma & Flavor: Perception of malt flavor and aroma varies widely with style
  • Perceived Hop Aroma & Flavor: Hop aroma and hop flavor varies widely with style
  • Perceived Bitterness: Varies with style
  • Fermentation Characteristics: Varies with style
  • Body: Varies with style
  • Additional notes: Beers in this subcategory recognize the uniqueness and breadth of Belgian- and French-derived ale styles, but do not adhere to other categories defined in these guidelines. Lower strength entries may be categorized as Belgian-Style Session Ale. Higher strength entries which exceed the criteria for alcoholic strength of this subcategory are categorized as Other Belgian-Style Strong Specialty Ale. Balance and harmony are key components when assessing these beers. Wood- and barrel-aged versions are appropriately categorized here. Fruited versions should be categorized as Belgian-style fruit beers. Versions reminiscent of or inspired by Saison and which meet the criteria for alcoholic strength would be categorized as Specialty Saison. To allow for accurate judging the brewer must provide additional information about the entry, including a classic or historic base beer style being elaborated upon, the historical or regional tradition of the style, the brewer’s interpretation of the style, and/or any special ingredients or processing used. Beer entries not accompanied by this information will be at a disadvantage during judging.
  • Original Gravity (°Plato) Varies with style
  • Apparent Extract/Final Gravity (°Plato) Varies with style
  • Alcohol by Weight (Volume) 4.1%-5.6% (5.1%-7.1%)
  • Bitterness (IBU) Varies with style
  • Color SRM (EBC) Varies with style(Varies with style EBC)

68. Belgian-Style Witbier

  • Color: Straw to pale
  • Clarity: Unfiltered starch and yeast haze should be visible. Wits are traditionally bottle conditioned and served cloudy.
  • Perceived Malt Aroma & Flavor: Very low to low
  • Perceived Hop Aroma & Flavor: Hop aroma is not present to low. Hop flavor is not present.
  • Perceived Bitterness: Low, from noble-type hops.
  • Fermentation Characteristics: Low to medium fruity esters are present. Mild phenolic spiciness and yeast flavors may be present. Mild acidity is appropriate. Diacetyl should not be present.
  • Body: Low to medium, with a degree of creaminess from wheat starch.
  • Additional notes: Witbiers are brewed with malted barley, unmalted wheat and sometimes oats. Typically they are brewed with coriander and orange peel; modern versions sometimes feature other spices and or citrus peel types. Very low to low level spice and citrus peel attributes may be present.
  • Original Gravity (°Plato) 1.044-1.050 (11-12.4 °Plato)
  • Apparent Extract/Final Gravity (°Plato) 1.006-1.008 (1.5-2.1 °Plato)
  • Alcohol by Weight (Volume) 3.8%-4.4% (4.8%-5.6%)
  • Bitterness (IBU) 10-17
  • Color SRM (EBC) 2-4(4-8 EBC)

69. Classic Saison

  • Color: Straw to light amber
  • Clarity: Chill haze or slight yeast haze is acceptable
  • Perceived Malt Aroma & Flavor: Low, but providing foundation for the overall balance.
  • Perceived Hop Aroma & Flavor: Low to medium and characterized by European-type hops: floral, herbal and/or woody traits are common.
  • Perceived Bitterness: Medium-low to medium, but not assertive.
  • Fermentation Characteristics: Fruity esters are medium to high. Low to medium-low level phenolics may be present, expressed as spice-like or other attributes. Phenolics should not be harsh or dominant and should be in harmony with ester profile and hops. Fruity and spicy black pepper attributes derived from Belgian yeast are common. Diacetyl should not be present. Low levels of Brettanomyces yeast-derived flavors that are slightly acidic, fruity, horsey, goaty and/or leather-like, may be present but are not required. These beers are well attenuated and often bottle conditioned contributing some yeast character and high carbonation.
  • Body: Very low to low
  • Original Gravity (°Plato) 1.040-1.060 (10-14.7 °Plato)
  • Apparent Extract/Final Gravity (°Plato) 1.004-1.008 (1-2 °Plato)
  • Alcohol by Weight (Volume) 4.0%-5.4% (5.0%-6.8%)
  • Bitterness (IBU) 20-38
  • Color SRM (EBC) 3-7(6-14 EBC)

70. Specialty Saison

  • Color: Straw to dark brown; may take on hue of fruit(s), darker malts or other ingredients
  • Clarity: Chill haze or slight yeast haze is acceptable
  • Perceived Malt Aroma & Flavor: Typically low to medium-low, but may vary in beers made with specialty malts.
  • Perceived Hop Aroma & Flavor: Low to medium-high
  • Perceived Bitterness: Medium to medium-high
  • Fermentation Characteristics: Fruity esters are medium to high. Diacetyl should not be present. Complex alcohols, herbs, spices, low Brettanomyces attributes including slightly acidic, fruity, horsey, goaty and leather-like, as well as clovey and smoky phenolics may be present. Herb and/or spice flavors, including notes of black pepper, may be present. A low level of sour acidic flavor is acceptable when in balance with other components. These beers are often bottle conditioned and display some yeast character and high carbonation.
  • Body: Low to medium
  • Additional notes: Specialty Saisons represent a very wide family of specialty beers. Entries brewed with dark malts, fruit(s), spice(s) or other special ingredients may deviate substantially from traditional appearance and flavor and from parameters shown in this guideline. Ingredients including spices, herbs, flowers, fruits, vegetables, fermentable sugars and carbohydrates, special yeasts of all types, wood aging, etc. may contribute unique attributes to these beers. Earthy and/or cellar-like aromas are acceptable. Color, body, malt character, esters, alcohol level and hop character should harmonize with attributes from special ingredients. To allow for accurate judging, brewers must list the fruit(s), herb(s) or spice(s), darker malt(s) or other flavor(s) or ingredients used which differentiate these beers from Classic Saison. Entries not accompanied by this information will be at a disadvantage during judging.
  • Original Gravity (°Plato) 1.040-1.080 (10-19.3 °Plato)
  • Apparent Extract/Final Gravity (°Plato) 1.008-1.014 (2-3.5 °Plato)
  • Alcohol by Weight (Volume) 4.0%-6.6% (5.0%-8.4%)
  • Bitterness (IBU) 20-40
  • Color SRM (EBC) 3-20(6-40 EBC)

71. Belgian-Style Sour Ale

a. Belgian-Style Lambic

  • Color: Gold to medium amber
  • Clarity: Cloudiness is acceptable
  • Perceived Malt Aroma & Flavor: Sweet malt character should not be present
  • Perceived Hop Aroma & Flavor: Not present to very low, and can include cheesy or floral lavender-like attributes. Hop character is achieved by using stale and aged hops at low rates.
  • Perceived Bitterness: Very low
  • Fermentation Characteristics: Characteristic horsey, goaty, leathery and phenolic aromas and flavors derived from Brettanomyces yeast are often present at moderate levels. High to very high fruity esters are present. Traditionally, Lambics are unblended and spontaneously fermented. They express high to very high levels of fruity esters as well as bacteria and yeast-derived sourness. Some versions are fermented with the addition of cultured yeast and bacteria. Carbonation can range from very low to high. Vanillin and other wood-derived flavors should not be present.
  • Body: Very low with dry mouthfeel
  • Additional notes: Lambics originating in the Brussels area of Belgium are often simply called Lambic. Versions of this beer style made outside of the Brussels area cannot be called true Lambics. These versions are said to be ‘Belgian-Style Lambic’ and may be made to resemble many of the beers of true origin. Historically, traditional Lambic is dry and completely attenuated, exhibiting no residual sweetness either from malt, sugar or other sweeteners. Sweet versions may be created through the addition of sugars or other sweeteners. Traditionally, Lambics are brewed with unmalted wheat and malted barley.
  • Original Gravity (°Plato) 1.047-1.056 (11.7-13.8 °Plato)
  • Apparent Extract/Final Gravity (°Plato) 1.000-1.010 (0-2.6 °Plato)
  • Alcohol by Weight (Volume) 4.0%-6.5% (5.0%-8.2%)
  • Bitterness (IBU) 9-23
  • Color SRM (EBC) 6-13(12-26 EBC)

b. Belgian-Style Gueuze

  • Color: Gold to medium amber
  • Clarity: Cloudiness is acceptable, as Gueuze is traditionally bottle conditioned.
  • Perceived Malt Aroma & Flavor: Sweet malt character is not present
  • Perceived Hop Aroma & Flavor: Not present to very low and can include cheesy, floral or lavender-like attributes.
  • Perceived Bitterness: Very low
  • Fermentation Characteristics: Gueuze represents blends of aged and newly fermenting young Lambics. These unflavored blended and secondary fermented beers may be very dry or mildly sweet. They are characterized by intense fruity ester, sour, and acidic attributes which only result from spontaneous fermentation. Diacetyl should not be present. Characteristic horsey, goaty, leathery and phenolic aromas and flavors derived from Brettanomyces yeast are often present at moderate levels. Vanillin and other wood-derived flavors should not be present. Carbonation can be none (flat) to medium.
  • Body: Very low with dry mouthfeel
  • Additional notes: Gueuze originating in the Brussels area of Belgium, are often simply called Gueuze. Versions of this beer style made outside of the Brussels area are said to be ‘Belgian-Style Gueuze’. The Belgian-style versions are made to resemble many of the beers of true origin. Historically, traditional Gueuze is dry and completely attenuated, exhibiting no residual sweetness either from malt, sugar or other sweeteners. Traditionally, Gueuze is brewed with unmalted wheat, malted barley, and stale, aged hops.
  • Original Gravity (°Plato) 1.044-1.056 (11-13.8 °Plato)
  • Apparent Extract/Final Gravity (°Plato) 1.000-1.010 (0.0-2.6 °Plato)
  • Alcohol by Weight (Volume) 4.0%-7.0% (5.0%-8.9%)
  • Bitterness (IBU) 11-23
  • Color SRM (EBC) 6-13(12-26 EBC)

c. Contemporary Belgian-Style Spontaneous Fermented Ale

  • Color: Gold to very dark
  • Clarity: Cloudiness is acceptable, as these beers are frequently bottle conditioned.
  • Perceived Malt Aroma & Flavor: Sweet malt character is not present. Some versions may exhibit attributes typical of specialty malts.
  • Perceived Hop Aroma & Flavor: Not present to low and can include a cheesy, floral or lavender-like attributes.
  • Perceived Bitterness: Very low
  • Fermentation Characteristics: These blended and secondary fermented beers may be very dry or mildly sweet. They are characterized by intense fruity ester, sour, and acidic attributes which only result from spontaneous fermentation. Diacetyl should not be present. Characteristic horsey, goaty, leathery and phenolic aromas and flavors derived from Brettanomyces yeast are often present at moderate levels. Aged beer is often blended with young beer to create this special style. Vanillin and other wood-derived flavors should not be present. Carbonation can be none (flat) to medium.
  • Body: Very low with dry mouthfeel
  • Additional notes: While taking its inspiration from the Traditional Gueuze whose origin is the Brussels area of Belgium, Contemporary Belgian-Style Spontaneous Fermented Ales may incorporate specialty malts, spices or other flavors or fruited combinations that influence the hue, flavor and aroma of the finished beer such that they differ significantly from traditional examples. To allow for accurate judging the brewer must list the non-traditional malts, fruits, vegetables, spices, sweeteners or other ingredients or processes used which differentiate the entry from Traditional Belgian-Style Gueuze and which influence sensory outcomes. Beer entries not accompanied by this information will be at a disadvantage during judging..
  • Original Gravity (°Plato) 1.044-1.056 (11-13.8 °Plato)
  • Apparent Extract/Final Gravity (°Plato) 1.000-1.010 (0.0-2.6 °Plato)
  • Alcohol by Weight (Volume) 4.0%-7.0% (5.0%-8.9%)
  • Bitterness (IBU) 11-23
  • Color SRM (EBC) 6-40(12-80 EBC)

d. Belgian-Style Flanders Oud Bruin or Oud Red Ale

  • Color: Copper to very dark. SRM/EBC color values can be misleading because the red spectrum of color is not accurately assessed by these measurement systems.
  • Clarity: Chill haze is acceptable at low temperatures. Some versions may be more highly carbonated. Bottle conditioned versions may appear cloudy when served.
  • Perceived Malt Aroma & Flavor: Roasted malt aromas and flavors including cocoa are acceptable at low levels. A very low level of malt sweetness may be present and balanced by acidity from Lactobacillus.
  • Perceived Hop Aroma & Flavor: Not present
  • Perceived Bitterness: Very low to medium-low, though acidity and wood aging (if used) may mask higher bitterness levels.
  • Fermentation Characteristics: Brettanomyces-produced aromas and flavors should be absent or very low. Fruity esters expressed as cherry or green apple attributes are apparent. Overall flavor of Oud Bruin is fundamentally characterized by low to high lactic sourness. Many versions express very low to medium acetic sourness and aroma; acetic sourness may also be absent.
  • Body: Low to medium-low with a refreshing mouthfeel
  • Additional notes: Oaky or woody flavors may be pleasantly integrated. Flavors of wine or distilled spirits associated with used barrels should not be present. Bottle conditioned versions are often a blend of old and young beer to create the brewer’s intended flavor balance.
  • Original Gravity (°Plato) 1.044-1.056 (11-13.8 °Plato)
  • Apparent Extract/Final Gravity (°Plato) 1.008-1.016 (2.1-4.1 °Plato)
  • Alcohol by Weight (Volume) 3.8%-5.2% (4.8%-6.6%)
  • Bitterness (IBU) 5-18
  • Color SRM (EBC) 12-25(24-50 EBC)

e. Other Belgian-Style Sour Ale

  • Color: Varies with style; may take on hues from fruit(s), vegetable(s), darker malts or other ingredients
  • Clarity: Varies with style
  • Perceived Malt Aroma & Flavor: Typically none to very low. Darker versions may exhibit low to medium-low attributes of darker malt(s), varying widely with style
  • Perceived Hop Aroma & Flavor: Hop aroma and hop flavor varies widely with style
  • Perceived Bitterness: Varies with style
  • Fermentation Characteristics: Are evocative of those found in classic Belgian-style sour ales. Characteristic horsey, goaty, leathery and phenolic aromas and flavors derived from Brettanomyces yeast are often present at moderate levels. High to very high fruity-estery aromas are present as well as bacteria and yeast-derived sourness. Some versions are fermented with the addition of cultured yeast and bacteria. Carbonation can range from very low to high. Vanillin and other wood-derived flavors should not be evident.
  • Body: Typically very low with dry mouthfeel due to high degree of attenuation, but may vary somewhat.
  • Additional notes: Beers in this subcategory recognize the uniqueness and traditions of beers based on Belgian-style sour ale, but do not adhere to classic or contemporary Belgian-style sour ale categories defined in these guidelines. Entries in this subcategory will most closely approximate, but might deviate from Lambic, Fruit Lambic, Classic Gueuze, Contemporary Spontaneous Ale or Oud Bruin subcategories. Attributes from special ingredients are in harmony with the those from the underlying beer. Entries that exhibit distinct characters resulting from wood-aging might be categorized as Wood-aged sour beers or fruited versions thereof. Entries that represent significant departures from any of the other Belgian-Style Lambic or Sour Ale subcategories might be categorized as American-style sour ales or fruited or wood-aged versions thereof. To allow for accurate judging the brewer must provide additional information about the entry, including the underlying classic Belgian sour style being elaborated upon, or, the historical or regional tradition of the style, or, the brewer’s interpretation of the style, and the special ingredients or processes that make the entry unique and influence sensory outcomes. Beer entries not accompanied by this information will be at a disadvantage during judging..
  • Original Gravity (°Plato) Varies with style
  • Apparent Extract/Final Gravity (°Plato) Varies with style
  • Alcohol by Weight (Volume) Varies with style
  • Bitterness (IBU) Varies with style
  • Color SRM (EBC) Varies with style(Varies with style EBC)

72. Belgian-Style Abbey Ale

a. Belgian-Style Dubbel

  • Color: Brown to very dark
  • Clarity: Chill haze is acceptable at low temperatures. Slight yeast haze may be present in bottle conditioned versions.
  • Perceived Malt Aroma & Flavor: Cocoa, dark or dried fruit and/or caramel aroma attributes should be present along with malty sweetness.
  • Perceived Hop Aroma & Flavor: Low, if present.
  • Perceived Bitterness: Medium-low to medium
  • Fermentation Characteristics: Fruity esters (especially banana) are absent or present at low levels. Clove-like phenolic flavor and aroma may be present at low to medium-low levels. Diacetyl character should not be present.
  • Body: Low to medium
  • Additional notes: Head should be dense and mousse-like. Herbs or spices such as coriander or others may be used in subtle amounts to enhance overall aroma or flavor, or may be absent.
  • Original Gravity (°Plato) 1.060-1.075 (14.7-18.2 °Plato)
  • Apparent Extract/Final Gravity (°Plato) 1.012-1.016 (3.1-4.1 °Plato)
  • Alcohol by Weight (Volume) 5.0%-6.0% (6.3%-7.6%)
  • Bitterness (IBU) 20-35
  • Color SRM (EBC) 16-36(32-72 EBC)

b. Belgian-Style Quadrupel

  • Color: Amber to dark brown
  • Clarity: Chill haze is acceptable at low temperatures
  • Perceived Malt Aroma & Flavor: Caramel, dark sugar and malty sweet flavors and aromas can be intense, but not cloying, and should complement fruitiness.
  • Perceived Hop Aroma & Flavor: Not present to very low
  • Perceived Bitterness: Low to medium-low
  • Fermentation Characteristics: Perception of alcohol can be strong. Complex fruity flavors, such as raisins, dates, figs, grapes and/or plums are often present and may be accompanied by wine-like attributes at low levels. Clove-like phenolic flavor and aroma may be present at low to medium-low levels. Diacetyl and DMS should not be present.
  • Body: Full with creamy mouthfeel
  • Additional notes: Head should be dense and mousse-like. Quadrupels are well attenuated and are characterized by an intense alcohol presence balanced by other flavors, aromas and bitterness. They are well balanced with savoring/sipping-type drinkability. Oxidized character, if present in aged Quads, should be mild and pleasant.
  • Original Gravity (°Plato) 1.092-1.120 (22.0-28 °Plato)
  • Apparent Extract/Final Gravity (°Plato) 1.014-1.020 (3.6-5.1 °Plato)
  • Alcohol by Weight (Volume) 8.0%-11.2% (10.0%-14.2%)
  • Bitterness (IBU) 25-50
  • Color SRM (EBC) 16-36(32-72 EBC)

c. Other Belgian-Style Abbey Ale

  • Color: a wide range of color and appearance
  • Clarity: Varies with underlying style
  • Perceived Malt Aroma & Flavor: Varies with underlying style
  • Perceived Hop Aroma & Flavor: Varies with underlying style
  • Perceived Bitterness: Varies with underlying style
  • Fermentation Characteristics: Varies with underlying style
  • Body: Varies with underlying style
  • Additional notes: Recognizing the uniqueness, variety and traditions of beers based on Belgian-style abbey ale, the beers entered in this subcategory do not fit existing competition style guidelines for Dubbel, Tripel or Quadrupel. Strong or weaker versions of traditional Abbey Ale styles, such as Quintupel or Single, would be appropriately entered in this category. Versions of Abbey Ale styles made with spices, non-traditional hops or malts or other flavorings would be appropriately entered in this category. However, fruited versions of Belgian-style Abbey Ales are categorized as Belgian-Style Fruit Beers. To allow for accurate judging the brewer must provide additional information about the entry including the classic or historical style being elaborated upon, the regional tradition of the style, the brewer’s interpretation of the style and/or any special ingredients or processing used (‘Belgian Tripel brewed with ginger, oats and dark crystal malt’ for example). The brewer may indicate ‘no classic style’ in instances where the base beer does not hew to a category within these competition guidelines. Beer entries not accompanied by this information will be at a disadvantage during judging.
  • Original Gravity (°Plato) Varies with style
  • Apparent Extract/Final Gravity (°Plato) Varies with style
  • Alcohol by Weight (Volume) Varies with style
  • Bitterness (IBU) Varies with style
  • Color SRM (EBC) Varies with style(Varies with style EBC)

73. Belgian-Style Tripel

  • Color: Pale to pale gold
  • Clarity: Chill haze is acceptable at low temperatures. Traditional Tripels are bottle conditioned and may exhibit slight yeast haze. However, yeast should not be intentionally roused.
  • Perceived Malt Aroma & Flavor: Low sweetness from very pale malts should be present. There should be no roasted or dark malt character.
  • Perceived Hop Aroma & Flavor: Low, if present
  • Perceived Bitterness: Medium to medium-high
  • Fermentation Characteristics: A complex, sometimes mildly spicy, aroma and flavor characterize this style. Clove-like phenolic aroma and flavor may be very low. Fruity esters, including banana, are also common, but not required. Traditional Tripels are often well attenuated. Alcohol strength and flavor should be present.
  • Body: Medium
  • Additional notes: Head should be dense and mousse-like. Herbs or spices such as coriander or others may be used in subtle amounts to enhance overall aroma or flavor, or may be absent. Brewing sugar may be used to lighten the body. Hop/malt character should be balanced. The overall beer flavor may finish sweet, though any sweet finish should be light.
  • Original Gravity (°Plato) 1.070-1.092 (17.1-22 °Plato)
  • Apparent Extract/Final Gravity (°Plato) 1.008-1.014 (2.1-3.5 °Plato)
  • Alcohol by Weight (Volume) 5.6%-8.0% (7.1%-10.1%)
  • Bitterness (IBU) 20-45
  • Color SRM (EBC) 4-7(8-14 EBC)

74. Belgian-Style Strong Specialty Ale

a. Belgian-Style Strong Blonde Ale

  • Color: Straw to light amber
  • Clarity: Chill haze is acceptable at low temperatures
  • Perceived Malt Aroma & Flavor: Malt character is low to medium. A complex fruitiness is often present.
  • Perceived Hop Aroma & Flavor: Medium-low to medium-high
  • Perceived Bitterness: Medium-low to medium-high
  • Fermentation Characteristics: Low to medium fruity esters are present. Yeast-derived phenolic spicy flavors and aromas should be present at low to medium-low levels. Diacetyl is usually absent in these beers but may be present at very low levels.
  • Body: Very low to medium
  • Additional notes: These beers are often brewed with light-colored Belgian candy sugar. Herbs and spices are sometimes used to delicately flavor these strong ales. These beers can be malty in overall impression or dry and highly attenuated. They can have a deceptively high alcohol character and a relatively light body for beers of high alcoholic strength. Some versions may be equally high in alcohol with a more medium in body.
  • Original Gravity (°Plato) 1.064-1.096 (15.7-22.9 °Plato)
  • Apparent Extract/Final Gravity (°Plato) 1.008-1.024 (2-6.1 °Plato)
  • Alcohol by Weight (Volume) 5.6%-8.8% (7.1%-11.2%)
  • Bitterness (IBU) 20-50
  • Color SRM (EBC) 2-7(4-14 EBC)

b. Belgian-Style Strong Dark Ale

  • Color: Amber to very dark
  • Clarity: Chill haze is acceptable at low temperatures
  • Perceived Malt Aroma & Flavor: Medium to high malt aroma and complex fruity aromas are distinctive. Medium to high malt intensity can be rich, creamy and sweet. Fruity complexity along with soft roasted malt flavor adds distinct character.
  • Perceived Hop Aroma & Flavor: Low to medium
  • Perceived Bitterness: Low to medium
  • Fermentation Characteristics: Yeast-derived phenolic spicy flavors and aromas are present at low to medium-low levels. Diacetyl is usually absent in these beers but may be present at very low levels.
  • Body: Medium to full
  • Additional notes: These beers are often (though not always) brewed with dark Belgian candy sugar. Herbs and spices are sometimes used to delicately flavor these strong ales. These beers are typically well attenuated with a deceptive alcoholic strength.
  • Original Gravity (°Plato) 1.064-1.096 (15.7-22.9 °Plato)
  • Apparent Extract/Final Gravity (°Plato) 1.012-1.024 (3.1-6.1 °Plato)
  • Alcohol by Weight (Volume) 5.6%-8.8% (7.1%-11.2%)
  • Bitterness (IBU) 20-50
  • Color SRM (EBC) 8-35(16-70 EBC)

c. Other Belgian-Style Strong Specialty Ale

  • Color: Pale to very dark
  • Clarity: Chill haze is acceptable at low temperatures
  • Perceived Malt Aroma & Flavor: Malt perception may vary widely depending on style
  • Perceived Hop Aroma & Flavor: Low to medium
  • Perceived Bitterness: Low to medium
  • Fermentation Characteristics: Diacetyl is usually absent in these beers but may be present at very low levels. Low levels of phenolic spiciness may be present but are not required. Complex low to medium intensity fruity esters are present, in harmony with malt and other attributes. Within the framework of these guidelines, these beers contain alcohol greater than 5.6% abw or 7.1% abv when consumed. Alcohol may be evident in stronger versions, in harmony with other flavor and aroma attributes, and not harsh.
  • Body: Varies with style
  • Additional notes: Recognizing the uniqueness, variety and traditions of beers based on Belgian-style strong specialty ale, beers entered in this subcategory do not fit existing competition style guidelines for Belgian-Style Strong Blonde or Strong Dark Ales or other hybrid American and or Belgian styles in this competition. Examples might include entries made with and which exhibit attributes of unusual spices or other ingredients. Fruited versions are characterized as Belgian-style fruit beer. Some barrel or wood-aged versions which do not primarily present as wood-aged entries, or other strong Belgian-style or Belgian inspired ales that defy categorization, would be appropriately entered in this category. Lower alcohol (<=5.6% abw or 7.1% abv) entries the likewise do not fit existing guidelines are categorized as Other Belgian- or French Style Ale. To allow for accurate judging the brewer must provide additional information about the entry, including a classic Belgian Strong Ale style being elaborated upon, the historical or regional tradition of the style, the resulting beer based on the brewer’s interpretation of the style, and/or any special ingredients or processing used. The brewer may indicate ‘no classic style’ in instances where the base beer does not hew to a category within these competition guidelines. Beer entries not accompanied by this information will be at a disadvantage during judging.
  • Original Gravity (°Plato) Varies with style
  • Apparent Extract/Final Gravity (°Plato) Varies with style
  • Alcohol by Weight (Volume) >5.6% (>7.1%)
  • Bitterness (IBU) Varies with style
  • Color SRM (EBC) Varies with style(Varies with style EBC)

75. Belgian Fruit Beer

a. Belgian-Style Fruit Lambic

  • Color: Often influenced by the color of added fruit
  • Clarity: Cloudiness is acceptable
  • Perceived Malt Aroma & Flavor: Malt sweetness should be absent, but sweetness of fruit may be low to high.
  • Perceived Hop Aroma & Flavor: Hop aroma and flavor is not present. Cheesy hop character should not be present.
  • Perceived Bitterness: Very low
  • Fermentation Characteristics: Characteristic horsey, goaty, leathery and phenolic aromas and flavors derived from Brettanomyces yeast are often present at moderate levels. Fermented sourness is an important part of the flavor profile, though sweetness may compromise the intensity. Fruit sourness may also be an important part of the profile. These flavored Lambic beers may be very dry or mildly sweet. Vanillin and other woody flavors should not be present.
  • Body: Dry to full
  • Additional notes: These beers, also known by the names Framboise, Kriek, Peche, Cassis, etc., are characterized by fruit aromas and flavors. Fruit Lambics, whose origin is the Brussels area of Belgium, are often simply called Fruit Lambic. Versions of this beer style made outside of the Brussels area are said to be ‘Belgian-Style Fruit Lambics’. The Belgian-style versions are made to resemble many of the beers of true origin. Historically, traditional Lambics are dry and completely attenuated, exhibiting no residual sweetness either from malt, sugar, fruit or other sweeteners. Some versions often have a degree of sweetness contributed by fruit sugars, other sugars or other sweeteners. See also Belgian-Style Lambic for additional background information. Such beers exhibiting wood-derived attributes should be categorized in other Wood-Aged categories. To allow for accurate judging the brewer must provide additional information about the entry. Such information must list the fruit(s) used, and may include information about the underlying classic sour style beer being fruited. Beer entries not accompanied by this information will be at a disadvantage during judging.
  • Original Gravity (°Plato) 1.040-1.072 (10-17.5 °Plato)
  • Apparent Extract/Final Gravity (°Plato) 1.008-1.016 (2.1-4.1 °Plato)
  • Alcohol by Weight (Volume) 4.0%-7.0% (5.0%-8.9%)
  • Bitterness (IBU) 15-21
  • Color SRM (EBC) Color takes on hue of fruit(Color takes on hue of fruit EBC)

b. Belgian-Style Fruit Beer

  • Color: Can range from pale to dark depending on underlying Belgian style, and is often influenced by the color of added fruit
  • Clarity: Clear to hazy beer is acceptable
  • Perceived Malt Aroma & Flavor: Can vary from not perceived to medium-high
  • Perceived Hop Aroma & Flavor: Low to high
  • Perceived Bitterness: Varies with underlying Belgian style
  • Fermentation Characteristics: Acidic bacterial fermentation attributes may be absent or may be present; if present, such attributes contribute to acidity and enhance fruity balance.
  • Body: Varies with style
  • Additional notes: Fruit aromas, ranging from subtle to intense, should be present and should not be overpowered by hop aromas. Belgian-Style Fruit Beers are fermented with traditional Belgian yeast, (Wit, Abbey, Farmhouse, etc.). Within the framework of these guidelines, coconut is defined as a vegetable, and beers containing coconut should be categorized as Field Beers. Fruit or fruit extracts, used as adjuncts in either the mash, kettle, primary or secondary fermentation, provide harmonious fruit character ranging from subtle to intense. Classifying these beers can be complex. Wood vessels may be used for fermentation and aging, but wood-derived aromas and flavors such as vanillin should not be present. Versions exhibiting attributes derived from wood or liquids previously aged in wood should be categorized in other Wood-Aged Beer categories. Fruited Belgian-style beers which exhibit Brettanomyces may be categorized in this style, when no other category exists for such beers. However, a fruited Saison exhibiting Brett character should be categorized as a Specialty Saison. A fruited version of a Brett Beer is categorized as Fruited Brett Beer when such a Brett-containing beer is not based on an existing underlying Belgian beer style. A Lambic-Style fruit beer should be categorized as a Belgian-Style Fruit Lambic. Fruited Belgian-Style beers brewed with additional adjuncts could fall in this category or perhaps as Experimental Beers. Fruit beers fermented with German, British or American ale or lager yeast should be categorized as American-Style Fruit Beers or as Fruit Wheat Beers. To allow for accurate judging the brewer must list the fruit(s) used, and any other ingredients or processes used. The brewer must also indicate the classic Belgian style of the underlying base beer. Beer entries not accompanied by this information will be at a disadvantage during judging.
  • Original Gravity (°Plato) 1.030-1.110 (7.6-25.9 °Plato)
  • Apparent Extract/Final Gravity (°Plato) 1.006-1.030 (1.5-7.6 °Plato)
  • Alcohol by Weight (Volume) 2.0%-9.5% (2.5%-12.0%)
  • Bitterness (IBU) 5-70
  • Color SRM (EBC) 5-50(10-100 EBC)

76. English Mild or Bitter

a. English-Style Pale Mild Ale

  • Color: Light amber to medium amber
  • Clarity: Chill haze is acceptable at low temperatures
  • Perceived Malt Aroma & Flavor: Malt flavor and aroma dominate the flavor profile
  • Perceived Hop Aroma & Flavor: Very low to low
  • Perceived Bitterness: Very low to low
  • Fermentation Characteristics: Diacetyl is usually absent in these beers but may be present at very low levels. Fruity esters are very low to medium-low.
  • Body: Low to medium-low
  • Original Gravity (°Plato) 1.030-1.036 (7.6-9 °Plato)
  • Apparent Extract/Final Gravity (°Plato) 1.004-1.008 (1-2.1 °Plato)
  • Alcohol by Weight (Volume) 2.7%-3.4% (3.4%-4.4%)
  • Bitterness (IBU) 10-20
  • Color SRM (EBC) 6-9(12-18 EBC)

b. English-Style Dark Mild Ale

  • Color: Reddish-brown to very dark
  • Clarity: Chill haze is acceptable at low temperatures
  • Perceived Malt Aroma & Flavor: Malt attributes such as caramel, licorice, roast or others may be present in aroma and flavor.
  • Perceived Hop Aroma & Flavor: Very low
  • Perceived Bitterness: Very low to low
  • Fermentation Characteristics: Diacetyl is usually absent in these beers but may be present at very low levels. Fruity esters are very low to medium-low.
  • Body: Medium-low to medium
  • Original Gravity (°Plato) 1.030-1.036 (7.6-9 °Plato)
  • Apparent Extract/Final Gravity (°Plato) 1.004-1.008 (1-2.1 °Plato)
  • Alcohol by Weight (Volume) 2.7%-3.4% (3.4%-4.4%)
  • Bitterness (IBU) 10-24
  • Color SRM (EBC) 17-34(34-68 EBC)

c. Ordinary Bitter

  • Color: Gold to copper-colored
  • Clarity: Chill haze is allowable at cold temperatures
  • Perceived Malt Aroma & Flavor: Low to medium residual malt sweetness should be present
  • Perceived Hop Aroma & Flavor: Very low to medium-low
  • Perceived Bitterness: Medium
  • Fermentation Characteristics: Mild carbonation traditionally characterizes draft-cask versions, but in bottled versions, a slight increase in carbon dioxide content is acceptable. Fruity esters are acceptable. Diacetyl is usually absent in these beers but may be present at low levels.
  • Body: Low to medium
  • Additional notes:
  • Original Gravity (°Plato) 1.033-1.038 (8.3-9.5 °Plato)
  • Apparent Extract/Final Gravity (°Plato) 1.006-1.012 (1.5-3.1 °Plato)
  • Alcohol by Weight (Volume) 2.4%-3.3% (3.0%-4.2%)
  • Bitterness (IBU) 20-35
  • Color SRM (EBC) 5-12(10-24 EBC)

d. Special Bitter or Best Bitter

  • Color: Deep gold to deep copper
  • Clarity: Chill haze is acceptable at low temperatures
  • Perceived Malt Aroma & Flavor: Medium residual malt sweetness should be present
  • Perceived Hop Aroma & Flavor: Very low to medium at the brewer’s discretion
  • Perceived Bitterness: Medium and not harsh
  • Fermentation Characteristics: Low carbonation traditionally characterizes draft-cask versions, but in bottled versions, a slight increase in carbon dioxide content is acceptable. Fruity esters are acceptable. Diacetyl is usually absent in these beers but may be present at low levels.
  • Body: Medium
  • Additional notes:
  • Original Gravity (°Plato) 1.038-1.045 (9.5-11.2 °Plato)
  • Apparent Extract/Final Gravity (°Plato) 1.006-1.012 (1.5-3.1 °Plato)
  • Alcohol by Weight (Volume) 3.3%-3.8% (4.2%-4.8%)
  • Bitterness (IBU) 28-40
  • Color SRM (EBC) 6-14(12-28 EBC)

77. English Ale

a. English-Style Summer Ale

  • Color: Straw to gold
  • Clarity: Chill haze is acceptable at low temperatures
  • Perceived Malt Aroma & Flavor: Residual malt sweetness is low to medium. Torrified or malted wheat is often used in quantities of 25 percent or less. Malt attributes such as biscuity or low levels of caramel are present.
  • Perceived Hop Aroma & Flavor: Low to medium, expressed as floral, herbal, earthy, stone fruit, citrus or other attributes. Hop flavor should not be assertive and should be well balanced with malt character.
  • Perceived Bitterness: Medium-low to medium
  • Fermentation Characteristics: Mild carbonation traditionally characterizes draft-cask versions, but in bottled versions, a slight increase in carbon dioxide content is acceptable. Fruity esters are low to medium. Diacetyl and DMS should not be present.
  • Body: Low to medium-low
  • Additional notes: The overall impression is refreshing and thirst quenching
  • Original Gravity (°Plato) 1.036-1.050 (9-12.4 °Plato)
  • Apparent Extract/Final Gravity (°Plato) 1.006-1.012 (1.5-3.1 °Plato)
  • Alcohol by Weight (Volume) 2.9%-4.0% (3.7%-5.1%)
  • Bitterness (IBU) 20-30
  • Color SRM (EBC) 3-6(6-12 EBC)

b. Classic English-Style Pale Ale

  • Color: Gold to copper
  • Clarity: Chill haze is acceptable at low temperatures
  • Perceived Malt Aroma & Flavor: Low to medium malt aroma and flavor is present. Low caramel character is allowable.
  • Perceived Hop Aroma & Flavor: Medium-low to medium-high, expressed as floral, herbal, earthy, stone fruit or other attributes.
  • Perceived Bitterness: Medium-low to medium-high
  • Fermentation Characteristics: Fruity esters are medium to medium-high. Diacetyl is usually absent in these beers but may be present at very low levels.
  • Body: Medium
  • Original Gravity (°Plato) 1.040-1.056 (10-13.8 °Plato)
  • Apparent Extract/Final Gravity (°Plato) 1.008-1.016 (2.1-4.1 °Plato)
  • Alcohol by Weight (Volume) 3.5%-4.2% (4.4%-5.3%)
  • Bitterness (IBU) 20-40
  • Color SRM (EBC) 5-12(10-24 EBC)

78. English-Style Brown Ale

  • Color: Copper to dark brown
  • Clarity: Chill haze is acceptable at low temperatures
  • Perceived Malt Aroma & Flavor: Roast malt may contribute to a biscuit or toasted aroma profile. Roast malt may contribute to the flavor profile. Malt profile can range from dry to sweet.
  • Perceived Hop Aroma & Flavor: Very low
  • Perceived Bitterness: Very low to low
  • Fermentation Characteristics: Low to medium-low level fruity esters are appropriate. Diacetyl is usually absent in these beers but may be present at very low levels.
  • Body: Medium
  • Original Gravity (°Plato) 1.040-1.050 (10-12.4 °Plato)
  • Apparent Extract/Final Gravity (°Plato) 1.008-1.014 (2.1-3.6 °Plato)
  • Alcohol by Weight (Volume) 3.3%-4.7% (4.2%-6.0%)
  • Bitterness (IBU) 12-25
  • Color SRM (EBC) 12-24(24-48 EBC)

79. Brown Porter

  • Color: Dark brown to very dark. May have red tint.
  • Clarity: Beer color may be too dark to perceive clarity. When clarity is perceivable, chill haze is acceptable at low temperatures.
  • Perceived Malt Aroma & Flavor: Low to medium malt sweetness. Caramel and chocolate attributes are acceptable. Strong roast barley or strong burnt or black malt character should not be present.
  • Perceived Hop Aroma & Flavor: Very low to medium
  • Perceived Bitterness: Medium
  • Fermentation Characteristics: Fruity esters are acceptable. Diacetyl is usually absent in these beers but may be present at low levels.
  • Body: Low to medium
  • Original Gravity (°Plato) 1.040-1.050 (10-12.4 °Plato)
  • Apparent Extract/Final Gravity (°Plato) 1.006-1.014 (1.5-3.6 °Plato)
  • Alcohol by Weight (Volume) 3.5%-4.7% (4.4%-6.0%)
  • Bitterness (IBU) 20-30
  • Color SRM (EBC) 20-35(40-70 EBC)

80. Robust Porter

  • Color: Very dark brown to black
  • Clarity: Opaque
  • Perceived Malt Aroma & Flavor: Medium to medium-high. Malty sweetness, roast malt, cocoa and caramel should be in harmony with bitterness from dark malts.
  • Perceived Hop Aroma & Flavor: Very low to medium
  • Perceived Bitterness: Medium to high
  • Fermentation Characteristics: Fruity esters should be present and balanced with all other characters. Diacetyl should not be present.
  • Body: Medium to full
  • Original Gravity (°Plato) 1.045-1.060 (11.2-14.7 °Plato)
  • Apparent Extract/Final Gravity (°Plato) 1.008-1.016 (2.1-4.1 °Plato)
  • Alcohol by Weight (Volume) 4.0%-5.2% (5.1%-6.6%)
  • Bitterness (IBU) 25-40
  • Color SRM (EBC) 30+(60+ EBC)

81. Sweet Stout or Cream Stout

  • Color: Black
  • Clarity: Opaque
  • Perceived Malt Aroma & Flavor: Medium to medium-high. Malt sweetness, chocolate and caramel should contribute to the aroma and should dominate the flavor profile. Roast flavor may be present. Low to medium-low roasted malt-derived bitterness should be present.
  • Perceived Hop Aroma & Flavor: Should not be present
  • Perceived Bitterness: Low to medium-low and serves to balance and suppress some of the sweetness without contributing apparent flavor and aroma
  • Fermentation Characteristics: Fruity esters, if present, are low. Diacetyl should not be present.
  • Body: Full-bodied. Body can be increased with the addition of milk sugar (lactose).
  • Original Gravity (°Plato) 1.045-1.056 (11.2-13.8 °Plato)
  • Apparent Extract/Final Gravity (°Plato) 1.012-1.020 (3.1-5.1 °Plato)
  • Alcohol by Weight (Volume) 2.5%-5.0% (3.2%-6.3%)
  • Bitterness (IBU) 15-25
  • Color SRM (EBC) 40+(80+ EBC)

82. Oatmeal Stout

  • Color: Dark brown to black
  • Clarity: Beer color may be too dark to perceive. When clarity is perceivable, chill haze is acceptable at low temperatures.
  • Perceived Malt Aroma & Flavor: Coffee, caramel, roasted malt or chocolate aromas should be prominent. Roasted malt character of caramel or chocolate should be smooth without bitterness.
  • Perceived Hop Aroma & Flavor: Optional, but if present should not upset the overall balance.
  • Perceived Bitterness: Medium
  • Fermentation Characteristics: Oatmeal is used in the grist, resulting in a pleasant, full flavor without being grainy. Fruity esters are not present to very low. Diacetyl is usually absent in these beers but may be present at very low levels.
  • Body: Full
  • Original Gravity (°Plato) 1.038-1.056 (9.5-13.8 °Plato)
  • Apparent Extract/Final Gravity (°Plato) 1.008-1.020 (2.1-5.1 °Plato)
  • Alcohol by Weight (Volume) 3.0%-4.8% (3.8%-6.1%)
  • Bitterness (IBU) 20-40
  • Color SRM (EBC) 20+(40+ EBC)

83. British-Style Imperial Stout

  • Color: Ranging from dark copper typical of some historic examples, to very dark more typical of contemporary examples
  • Clarity: Opaque in darker versions. When clarity is perceivable, chill haze is acceptable at low temperatures.
  • Perceived Malt Aroma & Flavor: Extremely rich malty flavor, often expressed as toffee or caramel, and may be accompanied by very low roasted malt astringency.
  • Perceived Hop Aroma & Flavor: Very low to medium, with floral, citrus or herbal qualities.
  • Perceived Bitterness: Medium and should not overwhelm the overall balance. The bitterness may be higher in darker versions while maintaining balance with sweet malt.
  • Fermentation Characteristics: High alcohol content is evident. Fruity esters if present are medium to high. Diacetyl should not be present.
  • Body: Full
  • Additional notes: This style was also originally called ‘Russian Imperial Stout’.
  • Original Gravity (°Plato) 1.080-1.100 (19.3-23.7 °Plato)
  • Apparent Extract/Final Gravity (°Plato) 1.020-1.030 (5.1-7.6 °Plato)
  • Alcohol by Weight (Volume) 5.5%-9.5% (7.0%-12.0%)
  • Bitterness (IBU) 45-65
  • Color SRM (EBC) 20-35+(40-70+ EBC)

84. Old Ale or Strong Ale

a. Old Ale

  • Color: Copper-red to very dark
  • Clarity: Chill haze is acceptable at low temperatures
  • Perceived Malt Aroma & Flavor: Fruity esters can enhance and complement the malt aroma and flavor profile. Old Ales have malt and sometimes caramel sweetness.
  • Perceived Hop Aroma & Flavor: Very low to medium
  • Perceived Bitterness: Present but minimal
  • Fermentation Characteristics: Fruity esters can contribute to the character of these beers. Alcohol types can be varied and complex. A distinctive quality of Old Ales is that they undergo an aging process, often for years. Aging can occur on their yeast either in bulk storage or through conditioning in the bottle. This contributes to a rich, wine-like and often sweet oxidized character. Complex estery attributes may also emerge. Diacetyl is usually absent in these beers but may be present at very low levels.
  • Body: Medium to full
  • Additional notes: Low level attributes typical of wood aging such as vanilla are acceptable. Brettanomyces and acidity reflect historical character; low level attributes such as horsey, goaty, leathery, phenolic, etc. and acidity may be present and balanced with other flavors. Residual flavors that come from liquids previously aged in a barrel, such as bourbon or sherry, should not be present.
  • Original Gravity (°Plato) 1.058-1.088 (14.3-21.1 °Plato)
  • Apparent Extract/Final Gravity (°Plato) 1.014-1.030 (3.6-7.6 °Plato)
  • Alcohol by Weight (Volume) 5.0%-7.2% (6.3%-9.1%)
  • Bitterness (IBU) 30-65
  • Color SRM (EBC) 12-30(24-60 EBC)

b. Strong Ale

  • Color: Amber to dark brown
  • Clarity: Chill haze is acceptable at low temperatures
  • Perceived Malt Aroma & Flavor: Medium to high malt and caramel sweetness. Very low levels of roast malt may be present.
  • Perceived Hop Aroma & Flavor: Not present to very low
  • Perceived Bitterness: Present but minimal, and balanced with malt flavors.
  • Fermentation Characteristics: Rich, often sweet and complex fruity ester attributes can contribute to the profile of Strong Ales. Alcohol types can be varied and complex. Diacetyl is usually absent in these beers but may be present at very low levels.
  • Body: Medium to full
  • Additional notes:
  • Original Gravity (°Plato) 1.060-1.125 (14.7-29 °Plato)
  • Apparent Extract/Final Gravity (°Plato) 1.014-1.040 (3.6-10 °Plato)
  • Alcohol by Weight (Volume) 5.5%-8.9% (7.0%-11.3%)
  • Bitterness (IBU) 30-65
  • Color SRM (EBC) 8-21(16-42 EBC)

85. Irish-Style Red Ale

  • Color: Copper-red to reddish-brown
  • Clarity: Chill haze or yeast haze may be present at low levels
  • Perceived Malt Aroma & Flavor: Low to medium candy-like caramel malt sweetness should be present in flavor. A toasted malt character should be present and there may be a slight roast barley or roast malt presence.
  • Perceived Hop Aroma & Flavor: Not present to medium
  • Perceived Bitterness: Medium
  • Fermentation Characteristics: Low level fruity esters are acceptable. Diacetyl is usually absent in these beers but may be present at very low levels.
  • Body: Medium
  • Original Gravity (°Plato) 1.040-1.048 (10-11.9 °Plato)
  • Apparent Extract/Final Gravity (°Plato) 1.010-1.014 (2.6-3.6 °Plato)
  • Alcohol by Weight (Volume) 3.2%-3.8% (4.0%-4.8%)
  • Bitterness (IBU) 20-28
  • Color SRM (EBC) 11-18(22-36 EBC)

86. Classic Irish-Style Dry Stout

  • Color: Black
  • Clarity: Opaque
  • Perceived Malt Aroma & Flavor: The prominence of coffee-like roasted barley and a moderate degree of roasted malt aroma and flavor defines much of the character. The hallmark dry-roasted attributes typical of Dry Stout result from the use of roasted barley. Initial malt and light caramel flavors give way to a distinctive dry-roasted bitterness in the finish.
  • Perceived Hop Aroma & Flavor: European hop character may range from not present to low in aroma and flavor
  • Perceived Bitterness: Medium to medium-high
  • Fermentation Characteristics: Fruity esters are low relative to malt and roasted barley as well as hop bitterness. Diacetyl is usually absent in these beers but may be present at very low levels. Slight acidity may be present but is not required.
  • Body: Medium-light to medium
  • Additional notes: Head retention should be persistent
  • Original Gravity (°Plato) 1.038-1.048 (9.5-11.9 °Plato)
  • Apparent Extract/Final Gravity (°Plato) 1.008-1.012 (2.1-3.1 °Plato)
  • Alcohol by Weight (Volume) 3.2%-4.2% (4.1%-5.3%)
  • Bitterness (IBU) 30-40
  • Color SRM (EBC) 40+(80+ EBC)

87. Export Stout

  • Color: Black
  • Clarity: Opaque
  • Perceived Malt Aroma & Flavor: Coffee-like roasted barley and roasted malt aromas are prominent. Initial malt and light caramel flavors give way to a distinctive dry-roasted bitterness in the finish.
  • Perceived Hop Aroma & Flavor: Low to medium-low
  • Perceived Bitterness: May be analytically high, but the perception is lessened by malt sweetness.
  • Fermentation Characteristics: Fruity esters are low. Diacetyl is usually absent in these beers but may be present at very low levels. Slight acidity is acceptable.
  • Body: Medium to full
  • Additional notes: Head retention should be persistent
  • Original Gravity (°Plato) 1.052-1.072 (12.9-17.5 °Plato)
  • Apparent Extract/Final Gravity (°Plato) 1.008-1.020 (2.1-5.1 °Plato)
  • Alcohol by Weight (Volume) 4.5%-6.4% (5.6%-8.0%)
  • Bitterness (IBU) 30-60
  • Color SRM (EBC) 40+(80+ EBC)

88. Scottish-Style Ale

a. Scottish-Style Light Ale

  • Color: Gold to light brown
  • Clarity: Chill haze is acceptable at low temperatures
  • Perceived Malt Aroma & Flavor: Malty, caramel aroma may be present. A low to medium-low, soft and chewy caramel malt flavor should be present.
  • Perceived Hop Aroma & Flavor: Should not be present
  • Perceived Bitterness: Low
  • Fermentation Characteristics: Yeast attributes such as diacetyl and sulfur are acceptable at very low levels. Bottled versions may contain higher amounts of carbon dioxide than is typical for lightly carbonated draft versions. Fruity esters, if present, are low.
  • Body: Low
  • Additional notes: These beers differ significantly from Scotch Ale, especially regarding original gravity, alcohol content and malt attributes. While there are conflicting theories as to whether traditional Scottish Light Ale exhibited peat smoke character, the current marketplace offers many examples with peat smoke character present at low to medium-low levels. Peat smoke attributes may be absent or present at low to medium-low levels. Versions exhibiting higher levels of smoke character are categorized as Smoke Beer.
  • Original Gravity (°Plato) 1.030-1.035 (7.6-8.8 °Plato)
  • Apparent Extract/Final Gravity (°Plato) 1.006-1.010 (1.5-2.6 °Plato)
  • Alcohol by Weight (Volume) 2.2%-2.8% (2.8%-3.5%)
  • Bitterness (IBU) 9-20
  • Color SRM (EBC) 6-15(12-30 EBC)

b. Scottish-Style Heavy Ale

  • Color: Amber to dark brown
  • Clarity: Chill haze is acceptable at low temperatures
  • Perceived Malt Aroma & Flavor: Malty, caramel aroma is present. The style exhibits a medium degree of sweet malt and caramel. The overall impression is smooth and balanced.
  • Perceived Hop Aroma & Flavor: Should not be present
  • Perceived Bitterness: Perceptible but low
  • Fermentation Characteristics: Yeast attributes such as diacetyl and sulfur are acceptable at very low levels. Bottled versions may contain higher amounts of carbon dioxide than is typical for lightly carbonated draft versions. Fruity esters, if present, are low.
  • Body: Medium with a soft chewy character
  • Additional notes: These beers differ significantly from Scotch Ale, especially regarding original gravity, alcohol content and malt attributes. While there are conflicting theories as to whether traditional Scottish Heavy Ale exhibited peat smoke character, the current marketplace offers many examples with peat smoke character present at low to medium-low levels. Peat smoke attributes may be absent or present at low to medium-low levels. Versions exhibiting higher levels of smoke character are categorized as Smoke Beer.
  • Original Gravity (°Plato) 1.035-1.040 (8.8-10 °Plato)
  • Apparent Extract/Final Gravity (°Plato) 1.010-1.014 (2.6-3.6 °Plato)
  • Alcohol by Weight (Volume) 2.8%-3.2% (3.5%-4.1%)
  • Bitterness (IBU) 12-20
  • Color SRM (EBC) 8-30(16-60 EBC)

c. Scottish-Style Export Ale

  • Color: Medium amber to dark chestnut brown
  • Clarity: Chill haze is acceptable at low temperatures
  • Perceived Malt Aroma & Flavor: Sweet malt and caramel aromas and flavors define the character of a Scottish Export
  • Perceived Hop Aroma & Flavor: Should not be present
  • Perceived Bitterness: Low to medium
  • Fermentation Characteristics: Fruity esters, if present, are low. Yeast attributes such as diacetyl and sulfur are acceptable at very low levels. Bottled versions may contain higher amounts of carbon dioxide than is typical for lightly carbonated draft versions.
  • Body: Medium
  • Additional notes: These beers differ significantly from Scotch Ale, especially regarding original gravity, alcohol content and malt attributes. While there are conflicting theories as to whether traditional Scottish Export Ale exhibited peat smoke character, the current marketplace offers many examples with peat smoke character present at low to medium-low levels. Peat smoke attributes may be absent or present at low to medium-low levels. Versions exhibiting higher levels of smoke character are categorized as Smoke Beer.
  • Original Gravity (°Plato) 1.040-1.050 (10-12.4 °Plato)
  • Apparent Extract/Final Gravity (°Plato) 1.010-1.018 (2.6-4.6 °Plato)
  • Alcohol by Weight (Volume) 3.2%-4.2% (4.1%-5.3%)
  • Bitterness (IBU) 15-25
  • Color SRM (EBC) 9-19(18-38 EBC)

89. Scotch Ale

a. Unpeated Scotch Ale

  • Color: Light reddish-brown to very dark
  • Clarity: Chill haze is acceptable at low temperatures
  • Perceived Malt Aroma & Flavor: Scotch Ales are aggressively malty with a rich and dominant sweet malt aroma and flavor. A caramel character is often part of the profile. Dark roasted malt flavors may be present at low levels.
  • Perceived Hop Aroma & Flavor: Not present to very low
  • Perceived Bitterness: Not present to very low
  • Fermentation Characteristics: Fruity esters, if present, are generally at low levels. Diacetyl is usually absent in these beers but may be present at low levels.
  • Body: Full
  • Additional notes: Pleasant, low level oxidation is acceptable in Scotch Ales. Examples exhibiting more prevalent oxidation are categorized as Aged Beer. Within the framework of these competition guidelines, entries in this subcategory will not exhibit peaty/smoky character. Entries exhibiting low to medium level peat smoke attributes are categorized as Peated Scotch Ale.
  • Original Gravity (°Plato) 1.072-1.085 (17.5-20.4 °Plato)
  • Apparent Extract/Final Gravity (°Plato) 1.016-1.028 (4.1-7.1 °Plato)
  • Alcohol by Weight (Volume) 5.2%-6.7% (6.6%-8.5%)
  • Bitterness (IBU) 25-35
  • Color SRM (EBC) 15-30(30-60 EBC)

b. Peated Scotch Ale

  • Color: Light reddish-brown to very dark
  • Clarity: Chill haze is acceptable at low temperatures
  • Perceived Malt Aroma & Flavor: Scotch Ales are aggressively malty with a rich and dominant sweet malt aroma and flavor. A caramel character is often part of the profile. Dark roasted malt flavors may be evident at low levels.
  • Perceived Hop Aroma & Flavor: Not present to very low
  • Perceived Bitterness: Not present to very low
  • Fermentation Characteristics: Fruity esters, if present, are generally at low levels. Diacetyl is usually absent in these beers but may be present at low levels.
  • Body: Full
  • Additional notes: Pleasant, low level oxidation is acceptable in Scotch Ales. Examples exhibiting more prevalent oxidation are categorized as Aged Beer. Within the framework of these competition guidelines, entries in this subcategory will exhibit low to medium peaty/smoky character. Versions exhibiting higher levels of smoke character are categorized as Smoke Beer. Entries exhibiting no peat smoke attributes are categorized as Unpeated Scotch Ale.
  • Original Gravity (°Plato) 1.072-1.085 (17.5-20.4 °Plato)
  • Apparent Extract/Final Gravity (°Plato) 1.016-1.028 (4.1-7.1 °Plato)
  • Alcohol by Weight (Volume) 5.20%-6.70% (6.60%-8.50%)
  • Bitterness (IBU) 25-35
  • Color SRM (EBC) 15-30(30-60 EBC)

90. Golden or Blonde Ale

  • Color: Straw to gold
  • Clarity: Chill haze should not be present
  • Perceived Malt Aroma & Flavor: Low malt sweetness and toast, cereal-like or other pale malt attributes should be present in flavor and aroma at low to medium-low levels.
  • Perceived Hop Aroma & Flavor: Hop aroma and flavor should be medium-low to medium, with attributes typical of hops of any origin present but not dominant.
  • Perceived Bitterness: Low to medium
  • Fermentation Characteristics: Fruity esters may be present at low to medium-low levels. Diacetyl and DMS should not be present.
  • Body: Low to medium with a crisp finish
  • Original Gravity (°Plato) 1.045-1.054 (11.2-13.3 °Plato)
  • Apparent Extract/Final Gravity (°Plato) 1.008-1.016 (2.1-4.1 °Plato)
  • Alcohol by Weight (Volume) 3.2%-4.0% (4.1%-5.1%)
  • Bitterness (IBU) 15-25
  • Color SRM (EBC) 3-7(6-14 EBC)

91. American-Style Pale Ale

  • Color: Straw to light amber
  • Clarity: Chill haze is acceptable at low temperatures. Hop haze is allowable at any temperature.
  • Perceived Malt Aroma & Flavor: Low caramel malt aroma is allowable. Low to medium maltiness may include low caramel malt character.
  • Perceived Hop Aroma & Flavor: High, exhibiting a wide range of attributes including floral, citrus, fruity (berry, tropical, stone fruit and other), sulfur, diesel-like, onion-garlic, catty, piney, resinous and many others.
  • Perceived Bitterness: Medium to medium-high
  • Fermentation Characteristics: Fruity esters may be low to high. Diacetyl should not be present.
  • Body: Medium
  • Original Gravity (°Plato) 1.044-1.050 (11-12.4 °Plato)
  • Apparent Extract/Final Gravity (°Plato) 1.008-1.014 (2.1-3.6 °Plato)
  • Alcohol by Weight (Volume) 3.5%-4.3% (4.4%-5.4%)
  • Bitterness (IBU) 30-50
  • Color SRM (EBC) 4-7(8-14 EBC)

92. Juicy or Hazy Pale Ale

  • Color: Straw to light amber
  • Clarity: Low to very high degree of cloudiness is typical of these beers. Starch, yeast, hop, protein and/or other compounds contribute to a wide range of hazy appearance within this category.
  • Perceived Malt Aroma & Flavor: Low to medium-low malt aroma and flavor may be present
  • Perceived Hop Aroma & Flavor: Medium-high to very high hop aroma and flavor are present, exhibiting a very wide range of attributes, especially fruity, tropical and juicy.
  • Perceived Bitterness: Low to medium. The impression of bitterness is soft and well-integrated into overall balance and may differ significantly from measured or calculated IBU levels.
  • Fermentation Characteristics: Medium-low to medium-high fruity esters are present and can contribute to the perception of sweetness and be complementary to the hop profile. Diacetyl should not be present.
  • Body: Medium-low to medium-high. Perceived silky or full mouthfeel may contribute to overall flavor profile.
  • Additional notes: Grist may include oats, wheat or other adjuncts to promote haziness. The term ‘juicy’ is frequently used to describe taste and aroma attributes often present in these beers which result from late, often very large, additions of hops. A juicy character is not required, however. Other hop-derived attributes such as citrus, pine, spice, floral or others may be present with or without the presence of juicy attributes.
  • Original Gravity (°Plato) 1.044-1.050 (11-12.4 °Plato)
  • Apparent Extract/Final Gravity (°Plato) 1.008-1.014 (2.1-3.6 °Plato)
  • Alcohol by Weight (Volume) 3.5%-4.3% (4.4%-5.4%)
  • Bitterness (IBU) 5-30; may differ significantly from perceived bitterness
  • Color SRM (EBC) 3-7(6-14 EBC)

93. American-Style Strong Pale Ale

  • Color: Pale to copper
  • Clarity: Chill haze is acceptable at low temperatures. Hop haze is allowable at any temperature.
  • Perceived Malt Aroma & Flavor: Low caramel malt aroma is allowable. Low level maltiness may include low caramel malt character.
  • Perceived Hop Aroma & Flavor: High to very high, exhibiting a wide range of attributes including floral, citrus, fruity (berry, tropical, stone fruit and other), sulfur, diesel-like, onion-garlic, catty, piney, resinous and many others.
  • Perceived Bitterness: High
  • Fermentation Characteristics: Fruity esters may be low to high. Diacetyl should not be present.
  • Body: Medium
  • Original Gravity (°Plato) 1.050-1.060 (12.4-14.7 °Plato)
  • Apparent Extract/Final Gravity (°Plato) 1.008-1.016 (2.1-4.1 °Plato)
  • Alcohol by Weight (Volume) 4.4%-5.6% (5.6%-7.0%)
  • Bitterness (IBU) 40-50
  • Color SRM (EBC) 4-14(8-28 EBC)

94. Juicy or Hazy Strong Pale Ale

  • Color: Straw to deep light amber
  • Clarity: Low to very high degree of cloudiness is typical of these beers. Starch, yeast, hop, protein and/or other compounds contribute to a wide range of hazy appearance within this category.
  • Perceived Malt Aroma & Flavor: Low to medium-low malt aroma and flavor may be present
  • Perceived Hop Aroma & Flavor: Medium-high to very high hop aroma and flavor are present, exhibiting a very wide range of attributes, especially fruity, tropical and juicy.
  • Perceived Bitterness: Low to medium. The impression of bitterness is soft and well-integrated into overall balance and may differ significantly from measured or calculated IBU levels.
  • Fermentation Characteristics: Medium-low to medium-high fruity esters may be present and can contribute to the perception of sweetness and be complementary to the hop profile. Diacetyl should not be present.
  • Body: Medium-low to medium-high. A silky or full mouthfeel may contribute to overall flavor profile.
  • Additional notes: Grist may include oats, wheat or other adjuncts to promote haziness. The term ‘juicy’ is frequently used to describe taste and aroma attributes often present in these beers which result from late, often very large, additions of hops. A juicy character is not required, however. Other hop-derived attributes such as citrus, pine, spice, floral or others may be present with or without the presence of juicy attributes.
  • Original Gravity (°Plato) 1.050-1.060 (12.4-14.7 °Plato)
  • Apparent Extract/Final Gravity (°Plato) 1.008-1.016 (2.1-4.1 °Plato)
  • Alcohol by Weight (Volume) 4.4%-5.6% (5.6%-7.0%)
  • Bitterness (IBU) 20-40; may differ significantly from perceived bitterness
  • Color SRM (EBC) 3-7(6-14 EBC)

95. Imperial India Pale Ale

  • Color: Straw to medium amber
  • Clarity: Chill haze is acceptable at low temperatures. Haze created by dry hopping is allowable at any temperature.
  • Perceived Malt Aroma & Flavor: Low to medium pale malt character is typical. Low pale caramel malt character may be present.
  • Perceived Hop Aroma & Flavor: High to intense, exhibiting a wide range of attributes including floral, piney, citrus, fruity (berry, tropical, stone fruit and other), sulfur, diesel-like, onion-garlic, catty, resinous and many others. Hop character should be fresh and evident, and should not be harsh.
  • Perceived Bitterness: Very high but not harsh
  • Fermentation Characteristics: Alcohol content is medium-high to high and evident. Fruity esters are medium to high. Diacetyl should not be present.
  • Body: Medium to full
  • Additional notes: This style of beer should exhibit the fresh character of hops. Oxidized or aged character should not be present. Versions of this style brewed with darker malts, non-traditional ale yeasts, fruits, spices or other flavorings are categorized as Experimental India Pale Ales.
  • Original Gravity (°Plato) 1.070-1.100 (17.1-23.7 °Plato)
  • Apparent Extract/Final Gravity (°Plato) 1.012-1.020 (3.1-5.1 °Plato)
  • Alcohol by Weight (Volume) 6.0%-8.4% (7.6%-10.6%)
  • Bitterness (IBU) 65-100
  • Color SRM (EBC) 2-9(4-18 EBC)

96. Juicy or Hazy Imperial India Pale Ale

  • Color: Straw to light amber
  • Clarity: Low to very high degree of cloudiness is typical of these beers. Starch, yeast, hop, protein and/or other compounds contribute to a wide range of hazy appearance within this category.
  • Perceived Malt Aroma & Flavor: Low to high malt aroma and flavor may be present
  • Perceived Hop Aroma & Flavor: High to intense, exhibiting a very wide range of attributes, especially fruity, tropical and juicy.
  • Perceived Bitterness: Low to medium. The impression of bitterness is soft and well-integrated into overall balance, and may differ significantly from measured or calculated IBU levels.
  • Fermentation Characteristics: Medium-high to high fruity esters are present, and can contribute to the perception of sweetness and be complementary to the hop profile. Diacetyl should not be present.
  • Body: Medium to high. A silky or full mouthfeel may contribute to overall flavor profile.
  • Additional notes: Grist may include oats, wheat or other adjuncts to promote haziness. The term ‘juicy’ is frequently used to describe taste and aroma hop-derived attributes often present in these beers which result from late, often very large, additions of hops. A juicy character is not required, however. Other hop-derived attributes such as citrus, pine, spice, floral or others may be present with or without the presence of juicy attributes. Versions of this style brewed with darker malts, non-traditional ale yeasts, fruits, spices or other flavorings are categorized as Experimental India Pale Ales.
  • Original Gravity (°Plato) 1.070-1.100 (17.1-23.7 °Plato)
  • Apparent Extract/Final Gravity (°Plato) 1.012-1.024 (3.1-6 °Plato)
  • Alcohol by Weight (Volume) 6.0%-8.4% (7.6%-10.6%)
  • Bitterness (IBU) 45-80; may differ significantly from perceived bitterness
  • Color SRM (EBC) 3-7(6-14 EBC)

97. American-Style Amber/Red Ale

  • Color: Amber to reddish-brown
  • Clarity: Chill haze is acceptable at low temperatures
  • Perceived Malt Aroma & Flavor: Medium-high to high maltiness with low to medium caramel character
  • Perceived Hop Aroma & Flavor: Low to medium-low, exhibiting a wide range of attributes
  • Perceived Bitterness: Medium to medium-high
  • Fermentation Characteristics: Fruity esters, if present, are low. Diacetyl is usually absent in these beers but may be present at very low levels.
  • Body: Medium to medium-high
  • Original Gravity (°Plato) 1.048-1.058 (11.9-14.3 °Plato)
  • Apparent Extract/Final Gravity (°Plato) 1.010-1.018 (2.5-4.6 °Plato)
  • Alcohol by Weight (Volume) 3.5%-4.8% (4.4%-6.1%)
  • Bitterness (IBU) 25-45
  • Color SRM (EBC) 8-18(16-36 EBC)

98. Strong Red Ale

a. Double Hoppy Red Ale

  • Color: Deep amber to dark copper/reddish-brown
  • Clarity: Chill haze is acceptable at low temperatures
  • Perceived Malt Aroma & Flavor: Medium to medium-high caramel malt character should be present in flavor and aroma. Low to medium biscuit or toasted malt character may also be present.
  • Perceived Hop Aroma & Flavor: Hop aroma is high, derived from any variety of hops. Hop flavor is high and balanced with other beer attributes.
  • Perceived Bitterness: High to very high
  • Fermentation Characteristics: Alcohol content is medium to high. Complex alcohol flavors may be present. Fruity esters are medium. Diacetyl should not be present.
  • Body: Medium to full
  • Original Gravity (°Plato) 1.058-1.080 (14.3-19.3 °Plato)
  • Apparent Extract/Final Gravity (°Plato) 1.015-1.024 (3.9-6.1 °Plato)
  • Alcohol by Weight (Volume) 4.9%-6.3% (6.1%-7.9%)
  • Bitterness (IBU) 45-80
  • Color SRM (EBC) 10-17(20-34 EBC)

b. Imperial Red Ale

  • Color: Deep amber to dark copper/reddish-brown
  • Clarity: Chill haze is acceptable at low temperatures
  • Perceived Malt Aroma & Flavor: Medium to high caramel malt character is present in aroma and flavor
  • Perceived Hop Aroma & Flavor: High, derived from any variety of hops. Hop flavor is prominent and balanced with other beer attributes.
  • Perceived Bitterness: Very high
  • Fermentation Characteristics: Very high alcohol is a hallmark of this style. Complex alcohol flavors may be present. Fruity esters are medium. Diacetyl should not be present.
  • Body: Full
  • Original Gravity (°Plato) 1.080-1.100 (19.3-23.7 °Plato)
  • Apparent Extract/Final Gravity (°Plato) 1.020-1.028 (5.1-7.1 °Plato)
  • Alcohol by Weight (Volume) 6.3%-8.4% (8.0%-10.6%)
  • Bitterness (IBU) 55-85
  • Color SRM (EBC) 10-17(20-34 EBC)

99. American-Style Brown Ale

  • Color: Deep copper to very dark brown
  • Clarity: Chill haze is acceptable at low temperatures
  • Perceived Malt Aroma & Flavor: Medium levels of roasted malt, caramel and chocolate aromas and flavors should be present.
  • Perceived Hop Aroma & Flavor: Medium-low to medium-high
  • Perceived Bitterness: Medium to high
  • Fermentation Characteristics: Low to medium-low fruity esters may be present. Diacetyl should not be present.
  • Body: Medium
  • Original Gravity (°Plato) 1.040-1.060 (10-14.7 °Plato)
  • Apparent Extract/Final Gravity (°Plato) 1.010-1.018 (2.6-4.6 °Plato)
  • Alcohol by Weight (Volume) 3.3%-5.0% (4.2%-6.3%)
  • Bitterness (IBU) 30-45
  • Color SRM (EBC) 15-26(30-52 EBC)

100. American-Style Black Ale or American-Style Stout

a. American-Style Black Ale

  • Color: Very dark to black
  • Clarity: Opaque
  • Perceived Malt Aroma & Flavor: Low to medium-low caramel malt and dark roasted malt aromas and flavors are present. Astringency and burnt character of roast malt should be absent.
  • Perceived Hop Aroma & Flavor: Medium-high to high, with fruity, citrusy, piney, floral, herbal or other aromas derived from hops of all origins.
  • Perceived Bitterness: Medium-high to high
  • Fermentation Characteristics: Fruity esters are low to medium. Diacetyl should not be present.
  • Body: Medium
  • Additional notes: Black ales that don’t meet the specifications for American-Style Black Ale may possibly be categorized as Experimental India Pale Ale category.
  • Original Gravity (°Plato) 1.056-1.075 (13.8-18.2 °Plato)
  • Apparent Extract/Final Gravity (°Plato) 1.012-1.018 (3.1-4.6 °Plato)
  • Alcohol by Weight (Volume) 5.0%-6.0% (6.3%-7.6%)
  • Bitterness (IBU) 40-70
  • Color SRM (EBC) 35+(70+ EBC)

b. American-Style Stout

  • Color: Black
  • Clarity: Opaque
  • Perceived Malt Aroma & Flavor: Coffee-like roasted barley and roasted malt aromas are prominent. Low to medium malt sweetness with low to medium caramel, chocolate, and/or roasted coffee flavor should be present, with a distinct dry-roasted bitterness in the finish. Astringency from roasted malt and roasted barley is low. Slight roasted malt acidity is acceptable.
  • Perceived Hop Aroma & Flavor: Medium to high, often with citrusy and/or resiny hop qualities typical of many American hop varieties.
  • Perceived Bitterness: Medium to high
  • Fermentation Characteristics: Fruity esters are low. Diacetyl is usually absent in these beers but may be present at very low levels.
  • Body: Medium to full
  • Additional notes: Head retention should be persistent
  • Original Gravity (°Plato) 1.050-1.075 (12.4-18.2 °Plato)
  • Apparent Extract/Final Gravity (°Plato) 1.010-1.022 (2.6-5.6 °Plato)
  • Alcohol by Weight (Volume) 4.5%-6.4% (5.7%-8.0%)
  • Bitterness (IBU) 35-60
  • Color SRM (EBC) 40+(80+ EBC)

101. American-Style Imperial Stout

  • Color: Black
  • Clarity: Opaque
  • Perceived Malt Aroma & Flavor: Extremely rich malty aroma is typical. Extremely rich malty flavor with full sweet malt character is typical. Roasted malt astringency and bitterness can be moderate but should not dominate the overall character.
  • Perceived Hop Aroma & Flavor: Medium-high to high with floral, citrus and/or herbal character.
  • Perceived Bitterness: Medium-high to very high and balanced with rich malt character.
  • Fermentation Characteristics: Fruity esters are high. Diacetyl should not be present.
  • Body: Full
  • Original Gravity (°Plato) 1.080-1.100 (19.3-23.7 °Plato)
  • Apparent Extract/Final Gravity (°Plato) 1.020-1.030 (5.1-7.6 °Plato)
  • Alcohol by Weight (Volume) 5.5%-9.5% (7.0%-12.0%)
  • Bitterness (IBU) 50-80
  • Color SRM (EBC) 40+(80+ EBC)

102. American-Style India Pale Ale

  • Color: Pale to copper
  • Clarity: Chill haze is acceptable at low temperatures. Hop haze is allowable at any temperature.
  • Perceived Malt Aroma & Flavor: Medium-low to medium intensity malt attributes are present in aroma and flavor
  • Perceived Hop Aroma & Flavor: High to very high, exhibiting a wide range of attributes including floral, piney, citrus, fruity (berry, tropical, stone fruit and other), sulfur, diesel-like, onion-garlic, catty, resinous and many others.
  • Perceived Bitterness: Medium-high to very high
  • Fermentation Characteristics: Fruity esters are low to high. Diacetyl and DMS should not be present.
  • Body: Medium-low to medium
  • Additional notes: The use of water with high mineral content may result in a crisp, dry beer rather than a malt-accentuated version. Sugar adjuncts may be used to enhance body and balance. Hops of varied origins may be used for bitterness or for approximating traditional American character. Versions of this style brewed with darker malts, non-traditional ale yeasts, fruits, spices or other flavorings are categorized as Experimental India Pale Ales.
  • Original Gravity (°Plato) 1.060-1.070 (14.7-17.1 °Plato)
  • Apparent Extract/Final Gravity (°Plato) 1.010-1.016 (2.5-4.1 °Plato)
  • Alcohol by Weight (Volume) 5.0%-6.0% (6.3%-7.5%)
  • Bitterness (IBU) 50-70
  • Color SRM (EBC) 4-12(8-24 EBC)

103. Juicy or Hazy India Pale Ale

  • Color: Straw to deep light amber
  • Clarity: Low to very high degree of cloudiness is typical of these beers. Starch, yeast, hop, protein and/or other compounds contribute to a wide range of hazy appearance within this category.
  • Perceived Malt Aroma & Flavor: Low to medium-low malt aroma and flavor may be present
  • Perceived Hop Aroma & Flavor: High to very high hop aroma and flavor are present, exhibiting a very wide range of attributes, especially fruity, tropical and juicy.
  • Perceived Bitterness: Low to medium. The impression of bitterness is soft and well-integrated into overall balance and may differ significantly from measured or calculated IBU levels.
  • Fermentation Characteristics: Medium to medium-high fruity esters are present, and can contribute to the perception of sweetness and be complementary to the hop profile. Diacetyl should not be present.
  • Body: Medium-low to medium-high. A silky or full mouthfeel may contribute to overall flavor profile.
  • Additional notes: Grist may include oats, wheat or other adjuncts to promote haziness. Lactose may be used to enhance body and balance. Lactose should not lend to, or overwhelm, the flavor character of these beers. The term ‘juicy’ is frequently used to describe flavor and aroma attributes often present in these beers which result from late, often very large, additions of hops. A juicy character is not required, however. Other hop-derived attributes such as citrus, pine, spice, floral or others may be present with or without the presence of juicy attributes. Versions of this style brewed with darker malts, non-traditional ale yeasts, fruits, spices or other flavorings are categorized as Experimental India Pale Ales.
  • Original Gravity (°Plato) 1.060-1.070 (14.7-17.1 °Plato)
  • Apparent Extract/Final Gravity (°Plato) 1.008-1.020 (2-5 °Plato)
  • Alcohol by Weight (Volume) 5.0%-6.0% (6.3%-7.5%)
  • Bitterness (IBU) 30-50; may differ significantly from perceived bitterness
  • Color SRM (EBC) 3-7(6-14 EBC)