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Brewers Association

2017 Beer Style Guidelines


April 26, 2017


Compiled for the Brewers Association by Charlie Papazian, copyright: 1993 through and
including 2017. With Style Guideline Committee assistance and review by Paul Gatza, Chris
Swersey, Chuck Skypeck, Dan Rabin and suggestions from Great American Beer Festival and
World Beer Cup judges.

Since 1979 the Brewers Association has provided beer style descriptions as a reference for
brewers and beer competition organizers. Much of the early work was based on the assistance
and contributions of beer journalist Michael Jackson. The task of creating a realistic set of
guidelines is always complex. The beer style guidelines developed by the Brewers Association
use sources from the commercial brewing industry, beer analyses, and consultations with beer
industry experts and knowledgeable beer enthusiasts as resources for information.

The Brewers Association' beer style guidelines reflect, as much as possible, historical
significance, authenticity or a high profile in the current commercial beer market. Often, the
historical significance is not clear, or a new beer in a current market may be only a passing fad,
and thus, quickly forgotten. For these reasons, the addition of a style or the modification of an
existing one is not undertaken lightly and is the product of research, consultation and
consideration of market actualities, and may take place over a period of time. Another factor
considered is that current commercial examples do not always fit well into the historical
record, and instead represent a modern version of the style. Our decision to include a
particular historical beer style takes into consideration the style's brewing traditions and the
need to preserve those traditions in today's market. The more a beer style has withstood the
test of time, marketplace, and consumer acceptance, the more likely it is to be included in the
Brewers Association's style guidelines.

The availability of commercial examples plays a large role in whether a beer style "makes the
list." It is important to consider that not every historical or commercial beer style can be
included, nor is every commercial beer representative of the historical tradition (i.e., a
brewery labeling a brand as a particular style does not always indicate a fair representation of
that style).

Please note that almost all of the classic and traditional beer style guidelines have been
cross-referenced with data from commercially available beers representative of the style. The
data referenced for this purpose has been Professor Anton Piendl's comprehensive work
published in the German Brauindustrie magazine through the years 1982 to 1994, from the
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series "Biere Aus Aller Welt."

Each style description is purposefully written independently of any reference to another beer
style. Furthermore, as much as it is possible, beer character is not described in terms of
ingredients or process. These guidelines attempt to emphasize final evaluation of the product
and try not to judge or regulate the formulation or manner in which it was brewed, except in
special circumstances that clearly define a style.

Suggestions for adding or updating a beer style guideline may be submitted by following the
links on this page: http://www.brewersassociation.org/educational-publications/beer-styles/

The bitterness specifications (IBUs) given in these guidelines are based on standard
measurements for bitterness derived from kettle isomerization of naturally occurring alpha
acids. Since reduced isomerized hop extracts may produce substantially different perceived
bitterness levels when measured by this technique, brewers who use such extracts should
enter competitions based upon the perceived bitterness present in the finished product. It is
important to note that perceived bitterness by the beer drinker will not always align with
expectations created by IBU specifications.
Notes on Beer Style Guidelines: It is very difficult to consistently align analytical data with
perceived character. It is also very difficult to consistently align written beer descriptions
with analytical data and perceived character.

1. Intensity Level Terminology: Beer flavor attributes referenced in the beer style
guidelines are often referenced in relative terms of intensity. These attributes can
include bitterness, flavor, aroma, body, malt, sweetness, or others. In order of
increasing intensity, the descriptions used include:

None
Very low
Low
Medium-low
Medium
Medium-high
High
Very high

2. Color Ranges: The American SRM (Standard Reference Method) and EBC (European
Brewing Convention) of measuring beer color measure the intensity of a certain wave
length of light. These numerical values do not always coincide with our visual
perception of color lightness and darkness or hue. When in doubt the description of
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color has priority. In order from lightest descriptor to darkest descriptor:

Color Description SRM


Very light 1-1.5
Straw 2-3
Pale 4
Gold 5-6
Light amber 7
Amber 8
Medium amber 9
Copper/garnet 10-12
Light brown 13-15
Brown/Reddish brown/chestnut brown 16-17
Dark brown 18-24
Very dark 25-39
Black 40+

3. Bitterness: In the beer world bitterness is analytically measured as bittering units or


international bitterness units. The numerical value is a measure of a specific hop
compound and will not consistently coincide with individuals perception of bitterness
intensity.

a. Due to genetics and other differences, individuals will have varying sensitivity to
bitterness. Some will sense high intensity bitterness, while others perceive no
bitterness in the same beer. The descriptions of bitterness in these guidelines are
inclined towards representing average sensitivity to bitterness.
b. Other beer ingredients can contribute perception of bitterness to beer.
c. The intensity and quality of hop flavor and aroma derived from oils, pellets, whole
hops or other hop formats can greatly alter the perception of bitterness intensity.


Notes on Beer Competitions: Brewers Association Beer Style Guidelines form the basis for
the guidelines at the Great American Beer Festival (GABF) and World Beer Cup (WBC).

1. Competition Categories: GABF and WBC categories may contain one or more beer
styles. Categories with multiple beer styles will be organized into subcategories of
similar style beers. Often this provides the category with sufficient entries to make
the category competitive or meet minimum entry numbers.

2. Beer Style Guidelines: Categories at competition may differ somewhat from this
guideline document. They may include special notes which pertain to that
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competition. These notes might solicit special information from brewers to be
provided to judges so they may evaluate beer entries more accurately, or provide
clarity to entering brewers regarding possibly confusing or overlapping aspects of
beer style categories.

3. Pouring: Beers entered and presented for evaluation in competitions should be


poured and presented as intended by the brewer. Most beers are intended to be
poured quietly; some beers are intended to be roused in order to present the beer
with yeast that may be present in the bottle. Competition organizers should allow
brewers the opportunity to provide explicit pouring instructions, and should present
beers to judges in the manner requested by the brewer.

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Table of Contents
This is an Active Table of Contents. Click on the style in the Table of Contents to go
directly to that description.

ALE STYLES ..................................................................................................................................... 1


BRITISH ORIGIN ALE STYLES ...................................................................................................... 1
Ordinary Bitter .............................................................................................................................. 1
Special Bitter or Best Bitter ........................................................................................................... 1
Extra Special Bitter ....................................................................................................................... 1
Scottish-Style Light Ale ................................................................................................................. 1
Scottish-Style Heavy Ale .............................................................................................................. 2
Scottish-Style Export Ale .............................................................................................................. 2
English-Style Summer Ale ............................................................................................................ 2
Classic English-Style Pale Ale ...................................................................................................... 3
English-Style India Pale Ale ......................................................................................................... 3
Strong Ale ..................................................................................................................................... 3
Old Ale .......................................................................................................................................... 3
English-Style Pale Mild Ale ........................................................................................................... 4
English-Style Dark Mild Ale .......................................................................................................... 4
English-Style Brown Ale ............................................................................................................... 4
Brown Porter ................................................................................................................................. 4
Robust Porter ............................................................................................................................... 5
Sweet Stout or Cream Stout ......................................................................................................... 5
Oatmeal Stout ............................................................................................................................... 5
Scotch Ale .................................................................................................................................... 5
British-Style Imperial Stout ........................................................................................................... 6
British-Style Barley Wine Ale ........................................................................................................ 6
IRISH ORIGIN ALE STYLES ........................................................................................................... 6
Irish-Style Red Ale ........................................................................................................................ 6
Classic Irish-Style Dry Stout ......................................................................................................... 6
Export-Style Stout ......................................................................................................................... 7
NORTH AMERICAN ORIGIN ALE STYLES ................................................................................... 7
Golden or Blonde Ale ................................................................................................................... 7
American-Style Amber/Red Ale .................................................................................................... 7
American-Style Pale Ale ............................................................................................................... 7
American-Style Strong Pale Ale ................................................................................................... 8
American-Style India Pale Ale ...................................................................................................... 8
Session India Pale Ale .................................................................................................................. 8

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Pale American-Belgo-Style Ale .................................................................................................... 8
Dark American-Belgo-Style Ale .................................................................................................... 9
American-Style Brown Ale ............................................................................................................ 9
American-Style Black Ale ............................................................................................................. 9
American-Style Stout .................................................................................................................. 10
American-Style Imperial Stout .................................................................................................... 10
American-Style Imperial Porter ................................................................................................... 10
Imperial or Double India Pale Ale ............................................................................................... 10
Double Red Ale .......................................................................................................................... 11
Imperial Red Ale ......................................................................................................................... 11
American-Style Barley Wine Ale ................................................................................................. 11
American-Style Wheat Wine Ale ................................................................................................ 11
Smoke Porter .............................................................................................................................. 12
American-Style Sour Ale ............................................................................................................ 12
GERMAN ORIGIN ALE STYLES .................................................................................................. 12
German-Style Klsch .................................................................................................................. 12
German-Style Altbier .................................................................................................................. 13
Kellerbier or Zwickelbier Ale ....................................................................................................... 13
Berliner-Style Weisse ................................................................................................................. 13
Leipzig-Style Gose ..................................................................................................................... 14
South German-Style Hefeweizen ............................................................................................... 14
South German-Style Kristal Weizen ........................................................................................... 14
German-Style Leichtes Weizen .................................................................................................. 15
South German-Style Bernsteinfarbenes Weizen ........................................................................ 15
South German-Style Dunkel Weizen .......................................................................................... 15
South German-Style Weizenbock .............................................................................................. 16
German-Style Rye Ale ................................................................................................................ 16
Bamberg-Style Weiss Rauchbier ................................................................................................ 16
BELGIAN AND FRENCH ORIGIN ALE STYLES .......................................................................... 17
Belgian-Style Blonde Ale ............................................................................................................ 17
Belgian-Style Pale Ale ................................................................................................................ 17
Belgian-Style Pale Strong Ale .................................................................................................... 17
Belgian-Style Dark Strong Ale .................................................................................................... 17
Belgian-Style Dubbel .................................................................................................................. 18
Belgian-Style Tripel .................................................................................................................... 18
Belgian-Style Quadrupel ............................................................................................................. 18
Belgian-Style Witbier .................................................................................................................. 18
Classic French & Belgian-Style Saison ...................................................................................... 19
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French-Style Bire de Garde ...................................................................................................... 19
Belgian-Style Flanders Oud Bruin or Oud Red Ale .................................................................... 19
Belgian-Style Lambic .................................................................................................................. 20
Belgian-Style Gueuze Lambic .................................................................................................... 20
Belgian-Style Fruit Lambic .......................................................................................................... 20
Other Belgian-Style Ale .............................................................................................................. 21
Belgian-Style Table Beer ............................................................................................................ 21
OTHER ORIGIN ALE STYLES ...................................................................................................... 22
Grodziskie ................................................................................................................................... 22
Adambier .................................................................................................................................... 22
Dutch-Style Kuit, Kuyt or Koyt .................................................................................................... 22
Australian-Style Pale Ale ............................................................................................................ 22
International-Style Pale Ale ........................................................................................................ 23
Contemporary Gose ................................................................................................................... 23
Specialty Saison ......................................................................................................................... 23
Finnish-Style Sahti ...................................................................................................................... 24
Swedish-Style Gotlandsdricke .................................................................................................... 24
Breslau-Style Pale Schps ......................................................................................................... 24
Breslau-Style Dark Schps ......................................................................................................... 25
LAGER STYLES .............................................................................................................................. 25
EUROPEAN-GERMANIC ORIGIN LAGER STYLES .................................................................... 25
German-Style Pilsener ............................................................................................................... 25
Bohemian-Style Pilsener ............................................................................................................ 25
Mnchner-Style Helles ............................................................................................................... 25
Dortmunder/European-Style Export ........................................................................................... 26
Vienna-Style Lager ..................................................................................................................... 26
German-Style Mrzen ................................................................................................................ 26
German-Style Oktoberfest/Wiesn ............................................................................................... 26
Mnchner-Style Dunkel .............................................................................................................. 26
European-Style Dark Lager ........................................................................................................ 27
German-Style Schwarzbier ......................................................................................................... 27
German-Style Leichtbier ............................................................................................................. 27
Bamberg-Style Helles Rauchbier ............................................................................................... 27
Bamberg-Style Mrzen Rauchbier ............................................................................................. 27
Bamberg-Style Bock Rauchbier ................................................................................................. 28
German-Style Heller Bock/Maibock ............................................................................................ 28
Traditional German-Style Bock ................................................................................................... 28
German-Style Doppelbock ......................................................................................................... 28
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German-Style Eisbock ................................................................................................................ 29
Kellerbier or Zwickelbier Lager ................................................................................................... 29
NORTH AMERICAN ORIGIN LAGER STYLES ............................................................................ 29
American-Style Lager ................................................................................................................. 29
American-Style Light Lager ........................................................................................................ 30
American-Style Amber Light Lager ............................................................................................. 30
American-Style Pilsener ............................................................................................................. 30
American-Style Ice Lager ........................................................................................................... 30
American-Style Malt Liquor ........................................................................................................ 31
American-Style Amber Lager ..................................................................................................... 31
American-Style Mrzen/Oktoberfest ........................................................................................... 31
American-Style Dark Lager ........................................................................................................ 31
OTHER ORIGIN LAGER STYLES ................................................................................................ 31
Baltic-Style Porter ....................................................................................................................... 31
Australasian, Latin American or Tropical-Style Light Lager ........................................................ 32
International-Style Pilsener ......................................................................................................... 32
HYBRID/MIXED LAGERS OR ALES............................................................................................... 32
ALL ORIGIN HYBRID/MIXED LAGERS OR ALES ....................................................................... 32
Session Beer .............................................................................................................................. 32
American-Style Cream Ale ......................................................................................................... 33
California Common Beer ............................................................................................................ 33
Light American Wheat Beer with Yeast ...................................................................................... 33
Light American Wheat Beer without Yeast ................................................................................. 33
Dark American Wheat Beer with Yeast ...................................................................................... 34
Dark American Wheat Beer without Yeast ................................................................................. 34
American-Style Fruit Beer .......................................................................................................... 34
Fruit Wheat Beer ........................................................................................................................ 35
Belgian-Style Fruit Beer .............................................................................................................. 35
Field Beer ................................................................................................................................... 36
Chili Pepper Beer ....................................................................................................................... 36
Pumpkin Spice Beer ................................................................................................................... 37
Pumpkin/Squash Beer ................................................................................................................ 37
Chocolate or Cocoa Beer ........................................................................................................... 37
Coffee Beer ................................................................................................................................ 38
Herb and Spice Beer .................................................................................................................. 38
Specialty Beer ............................................................................................................................ 38
Specialty Honey Beer ................................................................................................................. 39
Rye Beer ..................................................................................................................................... 39

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Brett Beer ................................................................................................................................... 40
Mixed-Culture Brett Beer ............................................................................................................ 40
Ginjo Beer or Sake-Yeast Beer .................................................................................................. 41
Fresh or Wet Hop Beer ............................................................................................................... 41
Wood- and Barrel-Aged Beer ..................................................................................................... 41
Wood- and Barrel-Aged Pale to Amber Beer ............................................................................. 42
Wood- and Barrel-Aged Dark Beer ............................................................................................. 42
Wood- and Barrel-Aged Strong Beer .......................................................................................... 43
Wood- and Barrel-Aged Sour Beer ............................................................................................. 44
Aged Beer ................................................................................................................................... 44
Experimental Beer ...................................................................................................................... 45
Historical Beer ............................................................................................................................ 45
Wild Beer .................................................................................................................................... 45
Smoke Beer ................................................................................................................................ 46
Other Strong Ale or Lager .......................................................................................................... 46
Gluten-Free Beer ........................................................................................................................ 47
Non-Alcoholic Malt Beverage ..................................................................................................... 47

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ALE STYLES 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
BRITISH ORIGIN ALE STYLES (Volume) 3.3%-3.8% (4.2%-4.8%) Hop Bitterness
(IBU) 28-40 Color SRM (EBC) 6-14 (12-28 EBC)
Ordinary Bitter
Color: Gold to copper-colored Extra Special Bitter
Clarity: Chill haze is allowable at cold temperatures Color: Amber to deep copper
Perceived Malt Aroma & Flavor: Low to medium Clarity: Chill haze is acceptable at low temperatures
residual malt sweetness should be present Perceived Malt Aroma & Flavor: Medium to
Perceived Hop Aroma & Flavor: May be evident at medium-high
the brewers discretion Perceived Hop Aroma & Flavor: Medium to
Perceived Bitterness: Medium medium-high
Fermentation Characteristics: Mild carbonation Perceived Bitterness: Medium to medium-high
traditionally characterizes draft-cask versions, but in Fermentation Characteristics: Low carbonation
bottled versions, a slight increase in carbon dioxide traditionally characterizes draft-cask versions, but in
content is acceptable. Fruity-estery and very low bottled versions, a slight increase in carbon dioxide
diacetyl flavors are acceptable, but should be content is acceptable. The overall impression is
minimized in this form of Bitter. refreshing and thirst quenching. Fruity-estery and
Body: Low to medium very low diacetyl characters are acceptable, but
When using these guidelines as the basis for should be minimized in this form of Bitter. The
evaluating entries at competitions, competition absence of diacetyl is also acceptable.
organizers may choose to create subcategories Body: Medium to full
which reflect English and American hop character. When using these guidelines as the basis for
evaluating entries at competitions, competition
Original Gravity (Plato) 1.033-1.038 (8.3-9.5 organizers may choose to create subcategories
Plato) Apparent Extract/Final Gravity (Plato) which reflect English and American hop character.
1.006-1.012 (1.5-3.1 Plato) Alcohol by Weight
(Volume) 2.4%-3.3% (3.0%-4.2%) Hop Bitterness Original Gravity (Plato) 1.046-1.060 (11.4-14.7
(IBU) 20-35 Color SRM (EBC) 5-12 (10-24 EBC) Plato) Apparent Extract/Final Gravity (Plato)
1.010-1.016 (2.6-4.1 Plato) Alcohol by Weight
Special Bitter or Best Bitter (Volume) 3.8%-4.6% (4.8%-5.8%) Hop Bitterness
(IBU) 30-45 Color SRM (EBC) 8-14 (16-28 EBC)
Color: Deep gold to deep copper
Clarity: Chill haze is acceptable at low temperatures
Perceived Malt Aroma & Flavor: Medium residual Scottish-Style Light Ale
malt sweetness should be present Color: Golden to light brown
Perceived Hop Aroma & Flavor: Very low to Clarity: Chill haze is acceptable at low temperatures
medium at the brewer's discretion Perceived Malt Aroma & Flavor: Malty, caramel
Perceived Bitterness: Medium and not harsh aroma may be present. A low to medium-low, soft
Fermentation Characteristics: Low carbonation and chewy caramel malt flavor should be present.
traditionally characterizes draft-cask versions, but in Perceived Hop Aroma & Flavor: Should not be
bottled versions, a slight increase in carbon dioxide perceived
content is acceptable. Fruity-estery aromas and Perceived Bitterness: Low
flavors and very low levels of diacetyl are acceptable, Fermentation Characteristics: Yeast attributes
but should be minimized in this form of Bitter. The such as diacetyl and sulfur are acceptable at very low
absence of diacetyl is also acceptable. levels. Bottled versions may contain higher amounts
Body: Medium of carbon dioxide than is typical for mildly carbonated
When using these guidelines as the basis for draft versions. Fruity-estery aromas, if evident, are
evaluating entries at competitions, competition low.
organizers may choose to create subcategories Body: Low
which reflect English and American hop character. When using these guidelines as the basis for
evaluating entries at competitions, Scottish Light Ale
1
may be split into two subcategories: traditional (no
smoke character) and peated (low level of peat
Scottish-Style Export Ale
smoke character). Though there is little evidence Color: Medium amber to dark chestnut brown
suggesting that traditional Scottish Light Ale exhibited Clarity: Chill haze is acceptable at low temperatures
peat smoke character, the current marketplace offers Perceived Malt Aroma & Flavor: Sweet malt and
many examples with peat or smoke character caramel aromas and flavors define the character of a
present at low to medium levels. A peaty or smoky Scottish Export
character may be evident at low levels. Scottish Light Perceived Hop Aroma & Flavor: Should not be
Ales with medium or higher smoke character are perceived
considered smoke flavored beers and should be Perceived Bitterness: Low to medium
categorized elsewhere. Fermentation Characteristics: Fruity-estery
Original Gravity (Plato) 1.030-1.035 (7.6-8.8 character may be apparent. Yeast attributes such as
Plato) Apparent Extract/Final Gravity (Plato) diacetyl and sulfur are acceptable at very low levels.
1.006-1.012 (1.5-3.1 Plato) Alcohol by Weight Bottled versions may contain higher amounts of
(Volume) 2.2%-2.8% (2.8%-3.5%) Hop Bitterness carbon dioxide than is typical for mildly carbonated
(IBU) 9-20 Color SRM (EBC) 6-15 (12-30 EBC) draft versions.
Body: Medium
When using these guidelines as the basis for
Scottish-Style Heavy Ale evaluating entries at competitions, Scottish Export
Color: Amber to dark brown Ale may be split into two subcategories: traditional
Clarity: Chill haze is acceptable at low temperatures (no smoke character) and peated (low level of peat
Perceived Malt Aroma & Flavor: Malty, caramel smoke character). Though there is little evidence
aroma is present. The style exhibits a medium suggesting that traditionally made Scottish Export Ale
degree of sweet malt and caramel. The overall exhibited peat smoke character, the current
impression is smooth and balanced. marketplace offers many examples with peat or
Perceived Hop Aroma & Flavor: Should not be smoke character present at low to medium levels. A
perceived peaty or smoky character may be evident at low
Perceived Bitterness: Perceptible but low levels. Scottish Export Ales with medium or higher
Fermentation Characteristics: Yeast attributes smoke character are considered smoke flavored
such as diacetyl and sulfur are acceptable at very low beers and should be categorized elsewhere.
levels. Bottled versions may contain higher amounts
of carbon dioxide than is typical for mildly carbonated Original Gravity (Plato) 1.040-1.050 (10-12.4
draft versions. Fruity-estery aromas, if evident, are Plato) Apparent Extract/Final Gravity (Plato)
low. 1.010-1.018 (2.6-4.6 Plato) Alcohol by Weight
Body: Medium with a soft chewy character (Volume) 3.2%-4.2% (4.1%-5.3%) Hop Bitterness
When using these guidelines as the basis for (IBU) 15-25 Color SRM (EBC) 9-19 (18-38 EBC)
evaluating entries at competitions, Scottish Heavy
Ale may be split into two subcategories: traditional
(no smoke character) and peated (low level of peat
English-Style Summer Ale
smoke character). Though there is little evidence Color: Pale to light amber
suggesting that traditionally made Scottish Heavy Ale Clarity: Chill haze is acceptable at low temperatures
exhibited peat smoke character, the current Perceived Malt Aroma & Flavor: Residual malt
marketplace offers many examples with peat or sweetness is low to medium. Torrified or malted
smoke character present at low to medium levels. A wheat is often used in quantities of 25 percent or
peaty or smoky character may be evident at low less. Malt flavor may be biscuity.
levels. Scottish Heavy Ales with medium or higher Perceived Hop Aroma & Flavor: English, American
smoke character are considered smoke flavored or noble-type hop aroma should be low to medium.
beers and should be categorized elsewhere. English, American or noble-type hop flavor should
not be assertive and should be well balanced with
Original Gravity (Plato) 1.035-1.040 (8.8-10 Plato) malt character.
Apparent Extract/Final Gravity (Plato) 1.010- Perceived Bitterness: Medium-low to medium
1.014 (2.6-3.6 Plato) Alcohol by Weight (Volume) Fermentation Characteristics: Mild carbonation
2.8%-3.2% (3.5%-4.1%) Hop Bitterness (IBU) 12- traditionally characterizes draft-cask versions, but in
20 Color SRM (EBC) 8-30 (16-60 EBC) bottled versions, a slight increase in carbon dioxide
content is acceptable. Low to moderate fruity-estery
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character is acceptable. No diacetyl or DMS Body: Medium
character should be apparent. Additional notes: Non-English hops may be used
Body: Low to medium-low for bitterness or for approximating traditional English
Additional notes: The overall impression is hop character. The use of water with high mineral
refreshing and thirst quenching content may result in a crisp, dry beer rather than a
malt-accentuated version.
Original Gravity (Plato) 1.036-1.050 (9-12.4 Plato)
Apparent Extract/Final Gravity (Plato) 1.006- Original Gravity (Plato) 1.046-1.064 (11.4-15.7
1.012 (1.5-3.1 Plato) Alcohol by Weight (Volume) Plato) Apparent Extract/Final Gravity (Plato)
2.9%-4.0% (3.7%-5.1%) Hop Bitterness (IBU) 20- 1.012-1.018 (3.1-4.6 Plato) Alcohol by Weight
30 Color SRM (EBC) 3-7 (6-14 EBC) (Volume) 3.6%-5.6% (4.5%-7.1%) Hop Bitterness
(IBU) 35-63 Color SRM (EBC) 6-14 (12-28 EBC)

Classic English-Style Pale Ale


Color: Gold to copper Strong Ale
Clarity: Chill haze is acceptable at low temperatures Color: Amber to dark brown
Perceived Malt Aroma & Flavor: Low to medium Clarity: Chill haze is acceptable at low temperatures
malt aroma and flavor is present. Low caramel Perceived Malt Aroma & Flavor: Medium to high
character is allowable. malt and caramel sweetness. Very low levels of roast
Perceived Hop Aroma & Flavor: Earthy and herbal malt may be perceived.
English-variety hop character should be perceived, Perceived Hop Aroma & Flavor: Not perceived to
but may result from the skillful use of hops of other very low
origin. Perceived Bitterness: Evident but minimal, and
Perceived Bitterness: Medium to medium-high balanced with malt flavors.
Fermentation Characteristics: Fruity-estery Fermentation Characteristics: A rich, often sweet
character is moderate to strong. Diacetyl can be and complex fruity-estery character can contribute to
absent or may be perceived at very low levels. the profile of Strong Ales. Alcohol types can be
Body: Medium varied and complex. Very low levels of diacetyl are
acceptable.
Original Gravity (Plato) 1.040-1.056 (10-13.8 Body: Medium to full
Plato) Apparent Extract/Final Gravity (Plato) When using these guidelines as the basis for
1.008-1.016 (2.1-4.1 Plato) Alcohol by Weight evaluating entries at competitions, competition
(Volume) 3.5%-4.2% (4.4%-5.3%) Hop Bitterness organizers may choose to split this category into
(IBU) 20-40 Color SRM (EBC) 5-12 (10-24 EBC) subcategories which reflect strong and very strong
versions.

English-Style India Pale Ale Original Gravity (Plato) 1.060-1.125 (14.7-29


Color: Gold to copper Plato) Apparent Extract/Final Gravity (Plato)
Clarity: Chill haze is acceptable at low temperatures 1.014-1.040 (3.6-10 Plato) Alcohol by Weight
Perceived Malt Aroma & Flavor: Medium malt (Volume) 5.5%-8.9% (7.0%-11.3%) Hop
flavor should be present Bitterness (IBU) 30-65 Color SRM (EBC) 8-21
Perceived Hop Aroma & Flavor: Hop aroma and (16-42 EBC)
flavor is medium to high, and often flowery. Hops
from a variety of origins may be used to contribute to
a high hopping rate. Earthy and herbal English- Old Ale
variety hop character should be perceived, but may Color: Copper-red to very dark
result from the skillful use of hops of other origin. Clarity: Chill haze is acceptable at low temperatures
Perceived Bitterness: Medium to high Perceived Malt Aroma & Flavor: Fruity-estery
Fermentation Characteristics: Fruity-estery flavors aroma can contribute to the malt aroma and flavor
are moderate to very high. Traditional interpretations profile. Old Ales have a malt and sometimes caramel
are characterized by medium to medium-high alcohol sweetness.
content. The use of water with high mineral content Perceived Hop Aroma & Flavor: Very low to
results in a crisp, dry beer with a subtle and balanced medium
character of sulfur compounds. Diacetyl can be Perceived Bitterness: Evident but minimal
absent or may be perceived at very low levels.
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Fermentation Characteristics: Fruity-estery flavors Perceived Malt Aroma & Flavor: Malt and caramel
can contribute to the character of this ale. Alcohol should be evident in the aroma and flavor while
types can be varied and complex. A distinctive quality licorice and roast malt may also be present
of Old Ales is that they undergo an aging process, Perceived Hop Aroma & Flavor: Very low
often for years. Aging can occur on their yeast either Perceived Bitterness: very low to low
in bulk storage or through conditioning in the bottle. Fermentation Characteristics: Very low diacetyl
This contributes to a rich, wine-like and often sweet flavors may be appropriate in this low-alcohol beer.
oxidized character. Complex estery attributes may Fruity-estery character is very low to medium-low.
also emerge. Very low diacetyl character may be Body: Medium-low to medium
evident and is acceptable.
Body: Medium to full Original Gravity (Plato) 1.030-1.036 (7.6-9 Plato)
Additional notes: Wood-aged attributes such as Apparent Extract/Final Gravity (Plato) 1.004-
vanilla are acceptable. Horsey, goaty, leathery and 1.008 (1-2.1 Plato) Alcohol by Weight (Volume)
phenolic character and acidity produced by 2.7%-3.4% (3.4%-4.4%) Hop Bitterness (IBU) 10-
Brettanomyces may also be present but should be at 24 Color SRM (EBC) 17-34 (34-68 EBC)
low levels and balanced with other flavors. Residual
flavors that come from liquids previously aged in a
barrel, such as bourbon or sherry, should not be English-Style Brown Ale
present. Color: Copper to dark brown
This style may be split into two categories, strong Clarity: Chill haze is acceptable at low temperatures
and very strong. Brettanomyces and acidic Perceived Malt Aroma & Flavor: Roast malt may
characters reflect historical character. Competition contribute to a biscuit or toasted aroma profile. Roast
organizers may choose to distinguish these types of malt may contribute to the flavor profile. Malt profile
old ale from modern versions. can range from dry to sweet.
Perceived Hop Aroma & Flavor: Very low
Original Gravity (Plato) 1.058-1.088 (14.3-21.1 Perceived Bitterness: Very low to low
Plato) Apparent Extract/Final Gravity (Plato) Fermentation Characteristics: Low to medium-low
1.014-1.030 (3.6-7.6 Plato) Alcohol by Weight levels of fruity-estery flavors are appropriate.
(Volume) 5.0%-7.2% (6.3%-9.1%) Hop Bitterness Diacetyl, if evident, should be very low.
(IBU) 30-65 Color SRM (EBC) 12-30 (24-60 EBC) Body: Medium

Original Gravity (Plato) 1.040-1.050 (10-12.4


English-Style Pale Mild Ale Plato) Apparent Extract/Final Gravity (Plato)
Color: Light amber to medium amber 1.008-1.014 (2.1-3.6 Plato) Alcohol by Weight
Clarity: Chill haze is acceptable at low temperatures (Volume) 3.3%-4.7% (4.2%-6.0%) Hop Bitterness
Perceived Malt Aroma & Flavor: Malt flavor and (IBU) 12-25 Color SRM (EBC) 12-17 (24-34 EBC)
aroma dominate the flavor profile
Perceived Hop Aroma & Flavor: Hop aroma and
flavor range from very low to low Brown Porter
Perceived Bitterness: Very low to low Color: Dark brown to very dark. May have red tint.
Fermentation Characteristics: Very low diacetyl Clarity: Beer color may be too dark to perceive
flavors may be appropriate in this low-alcohol beer. clarity. When clarity is perceivable, chill haze is
Fruity-estery character is very low to medium-low. acceptable at low temperatures.
Body: Low to medium-low Perceived Malt Aroma & Flavor: Low to medium
malt sweetness. Caramel and chocolate character is
Original Gravity (Plato) 1.030-1.036 (7.6-9 Plato) acceptable. Strong roast barley or strong burnt or
Apparent Extract/Final Gravity (Plato) 1.004- black malt character should not be perceived.
1.008 (1-2.1 Plato) Alcohol by Weight (Volume) Perceived Hop Aroma & Flavor: Very low to
2.7%-3.4% (3.4%-4.4%) Hop Bitterness (IBU) 10- medium
20 Color SRM (EBC) 6-9 (12-18 EBC) Perceived Bitterness: Medium
Fermentation Characteristics: Fruity-estery flavors
are acceptable
English-Style Dark Mild Ale Body: Low to medium
Color: Reddish-brown to very dark
Clarity: Chill haze is acceptable at low temperatures Original Gravity (Plato) 1.040-1.050 (10-12.4
4
Plato) Apparent Extract/Final Gravity (Plato)
1.006-1.014 (1.5-3.6 Plato) Alcohol by Weight
Oatmeal Stout
(Volume) 3.5%-4.7% (4.4%-6.0%) Hop Bitterness Color: Dark brown to black
(IBU) 20-30 Color SRM (EBC) 20-35 (40-70 EBC) Clarity: Beer color may be too dark to perceive.
When clarity is perceivable, chill haze is acceptable
at low temperatures.
Robust Porter Perceived Malt Aroma & Flavor: Coffee, caramel,
Color: Very dark to black roasted malt or chocolate aromas should be
Clarity: Opaque prominent. Roasted malt character of caramel or
Perceived Malt Aroma & Flavor: Medium to chocolate should be smooth without bitterness.
medium-high. Malty sweetness, roast malt, cocoa Perceived Hop Aroma & Flavor: Optional, but
and caramel should be in harmony with bitterness should not upset the overall balance.
from dark malts. Perceived Bitterness: Medium
Perceived Hop Aroma & Flavor: Very low to Fermentation Characteristics: Oatmeal is used in
medium the grist, resulting in a pleasant, full flavor without
Perceived Bitterness: Medium to high being grainy. Fruity-estery aroma can range from not
Fermentation Characteristics: Fruity esters should perceived to very low. Fruity-estery flavor is very low.
be evident and balanced with all other characters. Diacetyl should be absent or at extremely low levels.
Diacetyl should not be perceived. Body: Full
Body: Medium to full
Original Gravity (Plato) 1.038-1.056 (9.5-13.8
Original Gravity (Plato) 1.045-1.060 (11.2-14.7 Plato) Apparent Extract/Final Gravity (Plato)
Plato) Apparent Extract/Final Gravity (Plato) 1.008-1.020 (2.1-5.1 Plato) Alcohol by Weight
1.008-1.016 (2.1-4.1 Plato) Alcohol by Weight (Volume) 3.0%-4.8% (3.8%-6.1%) Hop Bitterness
(Volume) 4.0%-5.2% (5.1%-6.6%) Hop Bitterness (IBU) 20-40 Color SRM (EBC) 20+ (40+ EBC)
(IBU) 25-40 Color SRM (EBC) 30+ (60+ EBC)
Scotch Ale
Sweet Stout or Cream Stout Color: Light reddish-brown to very dark
Color: Black Clarity: Chill haze is acceptable at low temperatures
Clarity: Opaque Perceived Malt Aroma & Flavor: Scotch Ales are
Perceived Malt Aroma & Flavor: Medium to aggressively malty with a rich and dominant sweet
medium-high. Malt sweetness, chocolate and malt aroma and flavor. A caramel character is often
caramel should contribute to the aroma and should part of the profile. Dark roasted malt flavors may be
dominate the flavor profile. Roast flavor may be evident at low levels.
perceived. Low to medium-low roasted malt-derived Perceived Hop Aroma & Flavor: Not perceived to
bitterness should be present. very low
Perceived Hop Aroma & Flavor: Should not be Perceived Bitterness: Not perceived to very low
perceived Fermentation Characteristics: Fruity esters, if
Perceived Bitterness: Low to medium-low and present, are generally at low levels. Low levels of
serves to balance and suppress some of the diacetyl are acceptable.
sweetness without contributing apparent flavor and Body: Full
aroma Additional notes: A brewery-fresh experience is
Fermentation Characteristics: Fruity-estery flavors, intended with these beers. Oxidation is not an
if present, are low. Diacetyl should not be perceived. acceptable character. Pleasantly oxidized Scotch
Body: Full-bodied. Body can be increased with the Ales should be classified in Aged Beer categories.
addition of milk sugar (lactose). When using these guidelines as the basis for
evaluating entries at competitions, Strong Scotch Ale
Original Gravity (Plato) 1.045-1.056 (11.2-13.8 may be split into two subcategories: traditional (no
Plato) Apparent Extract/Final Gravity (Plato) smoke character) and peated (low level of peat
1.012-1.020 (3.1-5.1 Plato) Alcohol by Weight smoke character). Though there is little evidence
(Volume) 2.5%-5.0% (3.2%-6.3%) Hop Bitterness suggesting that traditionally made Strong Scotch Ales
(IBU) 15-25 Color SRM (EBC) 40+ (80+ EBC) exhibited peat smoke character, the current
marketplace offers many examples with peat or
smoke character present at low to medium levels. A
5
peaty or smoky character may be evident at low and balanced with the high alcohol content. Low
levels. Strong Scotch Ales with medium or higher levels of diacetyl are acceptable. Caramel and some
smoke character are considered smoke flavored oxidized character (vinous aromas and/or flavors)
beers and should be categorized elsewhere. may be considered positive attributes.
Body: Full
Original Gravity (Plato) 1.072-1.085 (17.5-20.4
Plato) Apparent Extract/Final Gravity (Plato) Original Gravity (Plato) 1.085-1.120 (20.4-28
1.016-1.028 (4.1-7.1 Plato) Alcohol by Weight Plato) Apparent Extract/Final Gravity (Plato)
(Volume) 5.2%-6.7% (6.6%-8.5%) Hop Bitterness 1.024-1.028 (6.1-7.1 Plato) Alcohol by Weight
(IBU) 25-35 Color SRM (EBC) 15-30 (30-60 EBC) (Volume) 6.7%-9.6% (8.5%-12.2%) Hop
Bitterness (IBU) 40-60 Color SRM (EBC) 14-18
(28-36 EBC)
British-Style Imperial Stout
Color: Ranging from dark copper typical of some IRISH ORIGIN ALE STYLES
historic examples, to very dark more typical of
contemporary examples
Clarity: Opaque in darker versions. When clarity is Irish-Style Red Ale
perceivable, chill haze is acceptable at low Color: Copper-red to reddish-brown
temperatures. Clarity: Chill haze is acceptable at low temperatures.
Perceived Malt Aroma & Flavor: Extremely rich Slight yeast haze is acceptable for bottle conditioned
malty flavor, often expressed as toffee or caramel, examples.
and may be accompanied by very low roasted malt Perceived Malt Aroma & Flavor: Low to medium
astringency. candy-like caramel malt sweetness should be
Perceived Hop Aroma & Flavor: Very low to present in flavor. A toasted malt character should be
medium, with floral, citrus or herbal qualities. present and there may be a slight roast barley or
Perceived Bitterness: Medium, and should not roast malt presence.
overwhelm the overall balance. The bitterness may Perceived Hop Aroma & Flavor: Not perceived to
be higher in darker versions while maintaining medium
balance with sweet malt. Perceived Bitterness: Medium
Fermentation Characteristics: High alcohol content Fermentation Characteristics: Low levels of fruity-
is evident. High fruity-estery character may be estery aroma and flavor are acceptable. Diacetyl
present. Diacetyl should be absent. levels may range from absent to very low.
Body: Full Body: Medium
Additional notes: This style was also originally
called Russian Imperial Stout. Original Gravity (Plato) 1.040-1.048 (10-11.9
Plato) Apparent Extract/Final Gravity (Plato)
Original Gravity (Plato) 1.080-1.1 (19.3-23.7 1.010-1.014 (2.6-3.6 Plato) Alcohol by Weight
Plato) Apparent Extract/Final Gravity (Plato) (Volume) 3.2%-3.8% (4.0%-4.8%) Hop Bitterness
1.020-1.030 (5.1-7.6 Plato) Alcohol by Weight (IBU) 20-28 Color SRM (EBC) 11-18 (22-36 EBC)
(Volume) 5.5%-9.5% (7.0%-12.0%) Hop
Bitterness (IBU) 45-65 Color SRM (EBC) 20-35+
(40-70+ EBC) Classic Irish-Style Dry Stout
Color: Black
Clarity: Opaque
British-Style Barley Wine Ale Perceived Malt Aroma & Flavor: The prominence of
Color: Tawny copper to deep red/copper-garnet coffee-like roasted barley and a moderate degree of
Clarity: Chill haze is acceptable at low temperatures roasted malt aroma and flavor defines much of the
Perceived Malt Aroma & Flavor: Residual malty character. Dry stouts achieve a dry-roasted character
sweetness is high through the use of roasted barley. Initial malt and
Perceived Hop Aroma & Flavor: Hop aroma and light caramel flavors give way to a distinctive dry-
flavor are very low to medium. English type hops are roasted bitterness in the finish.
often used but are not required for this style. Perceived Hop Aroma & Flavor: European hop
Perceived Bitterness: Low to medium character may range from not perceived to low in
Fermentation Characteristics: Complexity of aroma and flavor
alcohols and fruity-estery attributes are often high Perceived Bitterness: Medium to medium-high
6
Fermentation Characteristics: Fruity-estery Fermentation Characteristics: Fruity esters may be
character is low relative to malt and roasted barley as perceived at low levels. Diacetyl and DMS should not
well as hop bitterness. Diacetyl, if present, should be be perceived.
very low. Slight acidity may be perceived but is not Body: Low to medium with a crisp finish
required.
Body: Medium-light to medium Original Gravity (Plato) 1.045-1.054 (11.2-13.3
Additional notes: Head retention should be Plato) Apparent Extract/Final Gravity (Plato)
persistent 1.008-1.016 (2.1-4.1 Plato) Alcohol by Weight
(Volume) 3.2%-4.0% (4.1%-5.1%) Hop Bitterness
Original Gravity (Plato) 1.038-1.048 (9.5-11.9 (IBU) 15-25 Color SRM (EBC) 3-7 (6-14 EBC)
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%) Hop Bitterness American-Style Amber/Red
(IBU) 30-40 Color SRM (EBC) 40+ (80+ EBC)
Ale
Color: Copper to reddish-brown
Export-Style Stout Clarity: Chill haze is acceptable at low temperatures
Color: Black Perceived Malt Aroma & Flavor: Medium-high to
Clarity: Opaque high maltiness with low to medium caramel character
Perceived Malt Aroma & Flavor: Coffee-like Perceived Hop Aroma & Flavor: Hop flavor and
roasted barley and roasted malt aromas are aroma is medium, and characterized by American-
prominent. Initial malt and light caramel flavors give variety hops.
way to a distinctive dry-roasted bitterness in the Perceived Bitterness: Medium to medium-high
finish. Fermentation Characteristics: Fruity-estery aroma,
Perceived Hop Aroma & Flavor: Should not be if present, is low. May exhibit low levels of fruity-
perceived estery flavor. Diacetyl can be absent or perceived at
Perceived Bitterness: May be analytically high, but very low levels.
the perception is lessened by malt sweetness. Body: Medium to medium-high
Fermentation Characteristics: Fruity-estery aroma
and flavor is low. Diacetyl should be negligible or not Original Gravity (Plato) 1.048-1.058 (11.9-14.3
perceived. Slight acidity is acceptable. Plato) Apparent Extract/Final Gravity (Plato)
Body: Medium to full 1.010-1.018 (2.5-4.6 Plato) Alcohol by Weight
Additional notes: Head retention should be (Volume) 3.5%-4.8% (4.4%-6.1%) Hop Bitterness
persistent (IBU) 25-45 Color SRM (EBC) 11-18 (22-36 EBC)

Original Gravity (Plato) 1.052-1.072 (12.9-17.5


Plato) Apparent Extract/Final Gravity (Plato)
American-Style Pale Ale
Color: Deep golden to copper or light brown
1.008-1.020 (2.1-5.1 Plato) Alcohol by Weight
Clarity: Chill haze is acceptable at low temperatures.
(Volume) 4.5%-7.5% (5.7%-9.5%) Hop Bitterness
Hop haze is allowable at any temperature.
(IBU) 30-60 Color SRM (EBC) 40+ (80+ EBC)
Perceived Malt Aroma & Flavor: Low caramel malt
aroma is allowable. Low to medium maltiness may
NORTH AMERICAN ORIGIN ALE include low caramel malt character.
STYLES Perceived Hop Aroma & Flavor: Hop aroma and
flavor is high, exhibiting floral, fruity (berry, tropical,
stone fruit and other), sulfur/diesel-like, onion-garlic-
Golden or Blonde Ale catty, citrusy, piney or resinous character that was
Color: Straw to light amber originally associated with American-variety hops.
Clarity: Chill haze should not be present Hops with these attributes now also originate from
Perceived Malt Aroma & Flavor: Light malt countries other than the USA.
sweetness should be present in flavor Perceived Bitterness: Medium to medium-high
Perceived Hop Aroma & Flavor: Hop aroma and Fermentation Characteristics: Fruity-estery aroma
flavor should be low to medium-low, present but not and flavor may be low to high. Diacetyl should not be
dominant. perceived.
Perceived Bitterness: Low to medium Body: Medium
7
Additional notes: The use of water with high mineral
Original Gravity (Plato) 1.044-1.050 (11-12.4 content may result in a crisp, dry beer rather than a
Plato) Apparent Extract/Final Gravity (Plato) malt-accentuated version. Hops of varied origins may
1.008-1.014 (2.1-3.6 Plato) Alcohol by Weight be used for bitterness or for approximating traditional
(Volume) 3.5%-4.3% (4.4%-5.4%) Hop Bitterness American character.
(IBU) 30-50 Color SRM (EBC) 6-14 (12-28 EBC)
Original Gravity (Plato) 1.060-1.070 (14.7-17.1
Plato) Apparent Extract/Final Gravity (Plato)
American-Style Strong Pale 1.010-1.016 (2.5-4.1 Plato) Alcohol by Weight
Ale (Volume) 5.0%-6.0% (6.3%-7.5%) Hop Bitterness
(IBU) 50-70 Color SRM (EBC) 6-12 (12-24 EBC)
Color: Deep golden to copper
Clarity: Chill haze is acceptable at low temperatures.
Hop haze is allowable at any temperature. Session India Pale Ale
Perceived Malt Aroma & Flavor: Low caramel malt Color: Gold to copper
aroma is allowable. Low level maltiness may include Clarity: Chill haze is acceptable at low temperatures.
low caramel malt character. Hop haze is allowable at any temperature.
Perceived Hop Aroma & Flavor: Hop aroma and Perceived Malt Aroma & Flavor: A low to medium
flavor is high, exhibiting floral, fruity (berry, tropical, maltiness should be present in aroma and flavor.
stone fruit and other), sulfur/diesel-like, onion-garlic- Perceived Hop Aroma & Flavor: Hop aroma and
catty, citrusy, piney or resinous character that was flavor are medium to high and can display qualities
originally associated with American-variety hops. from a wide variety of hops from all over the world.
Hops with these attributes now also originate from Overall hop character is assertive.
countries other than the USA. Perceived Bitterness: Medium to high
Perceived Bitterness: High Fermentation Characteristics: Fruity-estery aroma
Fermentation Characteristics: Fruity-estery aroma and flavor is low to medium. Diacetyl should not be
and flavor may be low to high. Diacetyl should not be perceived.
perceived. Body: Low to medium
Body: Medium Additional notes: Beers exceeding 5.0% abv are
not considered Session India Pale Ales. Beers under
Original Gravity (Plato) 1.050-1.065 (12.4-15.9 5.0% abv (4.0% abw) which meet the criteria for
Plato) Apparent Extract/Final Gravity (Plato) another classic or traditional style category are not
1.008-1.016 (2.1-4.1 Plato) Alcohol by Weight considered Session India Pale Ales.
(Volume) 4.4%-5.6% (5.6%-7.0%) Hop Bitterness
(IBU) 40-50 Color SRM (EBC) 6-14 (12-28 EBC) Original Gravity (Plato) 1.038-1.052 (9.5-12.9
Plato) Apparent Extract/Final Gravity (Plato)
American-Style India Pale Ale 1.008-1.014 (2.0-4.6 Plato) Alcohol by Weight
(Volume) 3.0%-4.0% (3.7%-5.0%) Hop Bitterness
Color: Gold to copper
(IBU) 40-55 Color SRM (EBC) 4-12 (8-24 EBC)
Clarity: Chill haze is acceptable at low temperatures.
Hop haze is allowable at any temperature.
Perceived Malt Aroma & Flavor: Medium maltiness Pale American-Belgo-Style Ale
is present in aroma and flavor Color: Gold to light brown
Perceived Hop Aroma & Flavor: Hop aroma and Clarity: Chill haze is acceptable at low temperatures
flavor is high, exhibiting floral, fruity (berry, tropical, Perceived Malt Aroma & Flavor: Low
stone fruit and other), sulfur/diesel-like, onion-garlic- Perceived Hop Aroma & Flavor: Medium to very
catty, citrusy, piney or resinous character that was high, exhibiting American-type hop aromas not
originally associated with American-variety hops. usually found in traditional Belgian styles.
Hops with these attributes now also originate from Perceived Bitterness: Medium to very high
countries other than the USA. Fermentation Characteristics: Fruity-estery aroma
Perceived Bitterness: Medium-high to very high is low to moderate. Fruity-estery flavor should be
Fermentation Characteristics: Fruity-estery aroma medium to high. Belgian yeast attributes such as
and flavor may be low to high. Diacetyl should not be banana, berry, apple, coriander, spice and/or smoky-
perceived. phenolic should be in balance with malt and hops.
Body: Medium
8
Diacetyl, sulfur and Brettanomyces should not be unique character of American hops. These beers are
perceived. unique unto themselves.
Body: Medium-low to medium When using these guidelines as the basis for
Additional notes: Pale American-Belgo-Style Ales evaluating entries at competitions, brewers may be
are either 1) non-Belgian beer types portraying the asked to provide supplemental information about
unique characters imparted by yeasts typically used entries in this category to allow for accurate
in big, fruity Belgian-style ales, or 2) defined Belgian- evaluation of diverse entries. Such information might
style beers displaying a unique character of include the underlying beer style upon which the
American hops. These beers are unique unto entry is based, or other information unique to the
themselves. entry such as ingredients or processing which
When using these guidelines as the basis for influence perceived sensory outcomes. Competition
evaluating entries at competitions, brewers may be organizers may create subcategories which reflect
asked to provide supplemental information about groups of entries based on color, hop varieties,
entries in this category to allow for accurate microflora, fruit, spices or other ingredients, wood
evaluation of diverse entries. Such information might aging, etc.
include the underlying beer style upon which the
entry is based, or other information unique to the Original Gravity (Plato) Varies with style
entry such as ingredients or processing which Apparent Extract/Final Gravity (Plato) Varies with
influence perceived sensory outcomes. Competition style Alcohol by Weight (Volume) Varies with
organizers may create subcategories which reflect style Hop Bitterness (IBU) Varies with style
groups of entries based on color, hop varieties, Color SRM (EBC) 16+ (32+ EBC)
microflora, fruit, spices or other ingredients, wood
aging, etc.
American-Style Brown Ale
Original Gravity (Plato) Varies with style Color: Deep copper to very dark brown
Apparent Extract/Final Gravity (Plato) Varies with Clarity: Chill haze is acceptable at low temperatures
style Alcohol by Weight (Volume) Varies with Perceived Malt Aroma & Flavor: Roasted malt,
style Hop Bitterness (IBU) Varies with style caramel and chocolate aromas and flavors should be
Color SRM (EBC) 5-15 (10-30 EBC) medium.
Perceived Hop Aroma & Flavor: Low to medium
Perceived Bitterness: Medium to high
Dark American-Belgo-Style Fermentation Characteristics: Low to med-low.
Fruity-estery aromas and flavors may be present.
Ale Diacetyl should not be perceived.
Color: Brown to black Body: Medium
Clarity: Chill haze is acceptable at low temperatures
Perceived Malt Aroma & Flavor: Perception of Original Gravity (Plato) 1.040-1.060 (10-14.7
roasted malts or barley can be very low to robust Plato) Apparent Extract/Final Gravity (Plato)
Perceived Hop Aroma & Flavor: Hop aroma and 1.010-1.018 (2.6-4.6 Plato) Alcohol by Weight
flavor is medium to very high, exhibiting American- (Volume) 3.3%-5.0% (4.2%-6.3%) Hop Bitterness
type hop aromas not usually found in traditional (IBU) 25-45 Color SRM (EBC) 15-26 (30-52 EBC)
Belgian styles.
Perceived Bitterness: Medium to very high
Fermentation Characteristics: Fruity-estery aroma American-Style Black Ale
and flavors are medium to high. Attributes typical of Color: Very dark to black
fermentation with Belgian yeast such as banana, Clarity: Opaque
coriander, spice and/or smoky-phenolic should be in Perceived Malt Aroma & Flavor: Low to medium
balance with malt and hops. Diacetyl, sulfur and caramel malt and dark roasted malt aromas may be
Brettanomyces should not be perceived. evident. Low to medium caramel malt and dark
Body: Medium-low to medium roasted malt flavors are evident. Astringency and
Additional notes: Dark American-Belgo-Style Ales burnt character of roast malt should be absent.
are either 1) non-Belgian darker beer types Perceived Hop Aroma & Flavor: Hop aroma and
portraying the unique attributes imparted by yeasts flavor is medium-high to high, with fruity, citrusy,
typically used in big fruity Belgian-style ales, or 2) piney, floral, herbal or other aromas derived from
defined darker Belgian-style beers displaying a hops of all origins.
9
Perceived Bitterness: Medium-high to high Fermentation Characteristics: Fruity-estery aromas
Fermentation Characteristics: Fruity-estery aromas and flavors are high. Diacetyl should be absent.
and flavors should be low to medium. Diacetyl should Body: Full
not be perceived.
Body: Medium Original Gravity (Plato) 1.080-1.1 (19.3-23.7
Plato) Apparent Extract/Final Gravity (Plato)
Original Gravity (Plato) 1.056-1.075 (13.8-18.2 1.020-1.030 (5.1-7.6 Plato) Alcohol by Weight
Plato) Apparent Extract/Final Gravity (Plato) (Volume) 5.5%-9.5% (7.0%-12.0%) Hop
1.012-1.018 (3.1-4.6 Plato) Alcohol by Weight Bitterness (IBU) 50-80 Color SRM (EBC) 40+
(Volume) 5.0%-6.0% (6.3%-7.6%) Hop Bitterness (80+ EBC)
(IBU) 50-70 Color SRM (EBC) 35+ (70+ EBC)

American-Style Imperial Porter


American-Style Stout Color: Black
Color: Black Clarity: Opaque
Clarity: Opaque Perceived Malt Aroma & Flavor: No roast barley or
Perceived Malt Aroma & Flavor: Coffee-like strong burnt/black malt character should be
roasted barley and roasted malt aromas are perceived. Medium malt, caramel and cocoa
prominent. Low to medium malt sweetness with low sweetness should be present.
to medium caramel, chocolate, and/or roasted coffee Perceived Hop Aroma & Flavor: Low to medium-
flavor should be present, with a distinct dry-roasted high
bitterness in the finish. Astringency from roasted malt Perceived Bitterness: Medium-low to medium
and roasted barley is low. Slight roasted malt acidity Fermentation Characteristics: Fruity-estery flavors
is acceptable. and aromas should be evident but not overpowering
Perceived Hop Aroma & Flavor: Medium to high, and should complement hop character and malt-
often with citrusy and/or resiny hop qualities typical of derived sweetness. Diacetyl should be absent.
many American hop varieties. Body: Full
Perceived Bitterness: Medium to high
Fermentation Characteristics: Fruity-estery aroma Original Gravity (Plato) 1.080-1.1 (19.3-23.7
and flavor is low. Diacetyl should be negligible or not Plato) Apparent Extract/Final Gravity (Plato)
perceived. 1.020-1.030 (5.1-7.6 Plato) Alcohol by Weight
Body: Medium to full (Volume) 5.5%-9.5% (7.0%-12.0%) Hop
Additional notes: Head retention should be Bitterness (IBU) 35-50 Color SRM (EBC) 40+
persistent (80+ EBC)

Original Gravity (Plato) 1.050-1.075 (12.4-18.2


Plato) Apparent Extract/Final Gravity (Plato) Imperial or Double India Pale
1.010-1.022 (2.6-5.6 Plato) Alcohol by Weight
(Volume) 4.5%-7.0% (5.7%-8.9%) Hop Bitterness
Ale
Color: Gold to dark red
(IBU) 35-60 Color SRM (EBC) 40+ (80+ EBC)
Clarity: Chill haze is acceptable at low temperatures.
Haze created by dry hopping is allowable at any
American-Style Imperial Stout temperature.
Color: Black Perceived Malt Aroma & Flavor: Low to high
Clarity: Opaque Perceived Hop Aroma & Flavor: Hop aroma and
Perceived Malt Aroma & Flavor: Extremely rich flavor is very high. Hop character should be fresh and
malty aroma is typical. Extremely rich malty flavor evident, derived from any variety of hops. Hop flavor
with full sweet malt character is typical. Roasted malt should not be harsh.
astringency and bitterness can be moderate but Perceived Bitterness: Very high but not harsh
should not dominate the overall character. Fermentation Characteristics: Alcohol content is
Perceived Hop Aroma & Flavor: Medium-high to medium-high to high and evident. Fruity-estery
high with floral, citrus and/or herbal character. aroma and flavor is high. Diacetyl should not be
Perceived Bitterness: Medium-high to very high and perceived.
balanced with rich malt character. Body: Medium to full

10
Additional notes: This style of beer should exhibit (Volume) 6.3%-8.4% (8.0%-10.6%) Hop
the fresh character of hops. Oxidized or aged Bitterness (IBU) 55-85 Color SRM (EBC) 10-17
character should not be present. (20-34 EBC)

Original Gravity (Plato) 1.070-1.1 (17.1-23.7


Plato) Apparent Extract/Final Gravity (Plato) American-Style Barley Wine
1.012-1.020 (3.1-5.1 Plato) Alcohol by Weight
(Volume) 6.0%-8.4% (7.6%-10.6%) Hop
Ale
Color: Amber to deep red/copper-garnet
Bitterness (IBU) 65-100 Color SRM (EBC) 5-15
Clarity: Chill haze is acceptable at low temperatures
(10-30 EBC)
Perceived Malt Aroma & Flavor: Caramel and/or
toffee malt aromas are often present. High residual
Double Red Ale malty sweetness, often with caramel and/or toffee
Color: Deep amber to dark copper/reddish-brown flavors, should be present.
Clarity: Chill haze is acceptable at low temperatures Perceived Hop Aroma & Flavor: Hop aroma and
Perceived Malt Aroma & Flavor: Medium to flavor is medium to very high. American hop varieties
medium-high caramel malt character should be are often used, but are not required for this style.
present in flavor and aroma. Low to medium biscuit Perceived Bitterness: High
or toasted malt character may also be present. Fermentation Characteristics: Complex alcohols
Perceived Hop Aroma & Flavor: Hop aroma is high, are evident. Fruity-estery aromas and flavors are
derived from any variety of hops. Hop flavor is high often high. Very low levels of diacetyl are acceptable.
and balanced with other beer attributes. Body: Full
Perceived Bitterness: High to very high Additional notes: Indications of oxidation, such as
Fermentation Characteristics: Alcohol content is vinous (sometimes sherry-like) aromas and/or
medium to high. Complex alcohol flavors may be flavors, are not generally acceptable in American-
evident. Fruity-estery aromas and flavors are style barley wine ales. However, if a low level of age-
medium. Diacetyl should not be perceived. induced oxidized character harmonizes and
Body: Medium to full enhances the overall experience, this can be
regarded favorably.
Original Gravity (Plato) 1.058-1.080 (14.3-19.3
Plato) Apparent Extract/Final Gravity (Plato) Original Gravity (Plato) 1.090-1.120 (21.6-28
1.015-1.024 (3.9-6.1 Plato) Alcohol by Weight Plato) Apparent Extract/Final Gravity (Plato)
(Volume) 4.9%-6.3% (6.1%-7.9%) Hop Bitterness 1.024-1.028 (6.1-7.1 Plato) Alcohol by Weight
(IBU) 45-80 Color SRM (EBC) 10-17 (20-34 EBC) (Volume) 6.7%-9.6% (8.5%-12.2%) Hop
Bitterness (IBU) 60-100 Color SRM (EBC) 11-18
(22-36 EBC)
Imperial Red Ale
Color: Deep amber to dark copper/reddish-brown
Clarity: Chill haze is acceptable at low temperatures
American-Style Wheat Wine
Perceived Malt Aroma & Flavor: Medium to high Ale
caramel malt character is present in aroma and flavor Color: Gold to black
Perceived Hop Aroma & Flavor: High hop aroma Clarity: Chill haze is acceptable at low temperatures
and flavor, derived from any variety of hops. Hop Perceived Malt Aroma & Flavor: Bread, wheat,
flavor is prominent, and balanced with other beer honey and/or caramel malt aromas and flavors are
attributes. often present. High residual malt sweetness should
Perceived Bitterness: Very high be present.
Fermentation Characteristics: Very high alcohol is Perceived Hop Aroma & Flavor: Low to medium
a hallmark of this style. Complex alcohol flavors may Perceived Bitterness: Medium to medium-high
be evident. Fruity-estery aromas and flavors are Fermentation Characteristics: Fruity-estery flavors
medium. Diacetyl should not be perceived. and aromas are often high and balanced by a
Body: Full complexity of alcohols and high alcohol content. Very
low levels of diacetyl are acceptable. Phenolic yeast
Original Gravity (Plato) 1.080-1.1 (19.3-23.7 character, sulfur, and/or DMS should not be present.
Plato) Apparent Extract/Final Gravity (Plato) Oxidized, stale and aged attributes are not typical of
1.020-1.028 (5.1-7.1 Plato) Alcohol by Weight this style.
11
Body: Full Fermentation Characteristics: Moderate to intense,
Additional notes: This style is brewed with at least yet balanced, fruity-estery aromas and flavors are
50% wheat malt. evident. Diacetyl, DMS and Brettanomyces should
not be perceived in aroma or flavor. The evolution of
Original Gravity (Plato) 1.088-1.120 (21.1-28 natural acidity develops a balanced complexity. The
Plato) Apparent Extract/Final Gravity (Plato) acidity present is usually in the form of lactic, acetic
1.024-1.032 (6.1-8 Plato) Alcohol by Weight and other organic acids naturally developed with
(Volume) 6.7%-9.6% (8.5%-12.2%) Hop acidified malt in the mash or in fermentation by the
Bitterness (IBU) 45-85 Color SRM (EBC) 5+ (10+ use of various microorganisms including certain
EBC) bacteria and yeasts. Acidic character can be a
complex balance of several types of acid and
attributes of age. Moderate to intense, yet balanced,
Smoke Porter fruity-estery flavors should be evident. There should
Color: Dark brown to black be no residual flavors from liquids previously aged in
Clarity: Opaque a barrel such as bourbon or sherry. Wood vessels
Perceived Malt Aroma & Flavor: Smoked porters may be used during the fermentation and aging
will exhibit mild to assertive smoke malt aroma and process, but wood-derived flavors such as vanillin
flavor in balance with other aroma attributes. Black should not be present.
malt character can be perceived in some porters, Body: Low to high
while others may be absent of strong roast character. Additional notes: Such beers exhibiting wood-
Roast barley character is absent to low depending on derived characters or characters of liquids previously
underlying porter style being smoked. Medium to aged in wood are characterized as Wood-Aged Sour
high malt sweetness, and caramel and chocolate Beer.
flavors, are acceptable. Competition organizers may create subcategories
Perceived Hop Aroma & Flavor: None to medium which reflect groups of entries based on color, hop
Perceived Bitterness: Medium to medium-high varieties, microflora, fruit, spices or other ingredients,
Fermentation Characteristics: Fruity-estery aromas wood aging, etc. Fruited versions will exhibit
and flavors are acceptable fruitiness in harmony with malt, hop, acidity and other
Body: Medium to full characteristics of fermentation. Such beers may take
When using these guidelines as the basis for on the color of fruits or other ingredients. When using
evaluating entries at competitions, brewers may be these guidelines as the basis for evaluating entries at
asked to provide supplemental information about competitions, brewers may be asked to provide
entries in this category to allow for accurate supplemental information about entries in this
evaluation of diverse entries. Such information category to allow for accurate evaluation of diverse
should include the traditional style of porter as well as entries. Such information might include the
the wood type used as a smoke source (e.g. alder underlying beer style upon which the entry is based,
smoked brown porter). or other information unique to the entry such as
ingredients or processing which influence perceived
Original Gravity (Plato) 1.050-1.065 (12.4-15.9 sensory outcomes.
Plato) Apparent Extract/Final Gravity (Plato) Original Gravity (Plato) Varies with style
1.010-1.018 (2.6-4.6 Plato) Alcohol by Weight Apparent Extract/Final Gravity (Plato) Varies with
(Volume) 4.0%-7.0% (5.1%-8.9%) Hop Bitterness style Alcohol by Weight (Volume) Varies with
(IBU) 20-40 Color SRM (EBC) 20+ (40+ EBC) style Hop Bitterness (IBU) Varies with style
Color SRM (EBC) Varies with style
American-Style Sour Ale GERMAN ORIGIN ALE STYLES
Color: Pale to black depending on underlying beer
style.
Clarity: Chill haze, bacteria and yeast-induced haze German-Style Klsch
is acceptable at any temperature. Color: Straw to gold
Perceived Malt Aroma & Flavor: Low. In darker Clarity: Chill haze should not be present
versions, roasted malt, caramel and chocolate Perceived Malt Aroma & Flavor: Malt character is
aromas and flavors should be present at low levels. very low to low with soft sweetness. Caramel
Perceived Hop Aroma & Flavor: Low to high character should not be evident.
Perceived Bitterness: Low to high
12
Perceived Hop Aroma & Flavor: Hop aroma and
flavor is low, and if evident, should express noble hop
Kellerbier or Zwickelbier Ale
character. Color: Varies depending on the underlying German
Perceived Bitterness: Medium to medium-high ale style
Fermentation Characteristics: Fruity-estery aromas Clarity: Can be clear to moderately cloudy. Slight
and flavors should be absent or present at very low yeast haze is acceptable and traditional. These beers
levels. Light pear-apple-Riesling wine-like fruitiness are unfiltered, but may become clear with age. May
may be apparent, but is not required for this style. exhibit poor head retention.
Diacetyl should not be perceived. Perceived Malt Aroma & Flavor: Kellerbier ales are
Body: Low to medium-low. Dry and crisp. unfiltered German-style Altbier or Koelsch. Malt
Additional notes: Traditional examples often display aromas and flavors typical of these styles should be
persistent head retention. Small amounts of wheat present.
can be used in brewing beers of this style. Koelsch- Perceived Hop Aroma & Flavor: Varies depending
style beers are fermented at warmer temperatures on underlying style. Hop character may be muted by
than is typical for lagers, but at lower temperatures the presence of yeast.
than most English and Belgian-style ales. They are Perceived Bitterness: Varies depending on
aged cold. Ale yeast is used for fermentation. Lager underlying style. Bitterness may be suppressed by
yeast is sometimes used for bottle conditioning or the presence of yeast.
final cold conditioning. Fermentation Characteristics: Low to medium
yeast aroma and flavor is desirable. Very low to
Original Gravity (Plato) 1.042-1.048 (10.5-11.9 moderately low levels of sulfur should be apparent.
Plato) Apparent Extract/Final Gravity (Plato) Low levels of acetaldehyde or other volatiles,
1.006-1.010 (1.5-2.6 Plato) Alcohol by Weight normally reduced during lagering, may or may not be
(Volume) 3.8%-4.2% (4.8%-5.3%) Hop Bitterness apparent. The presence of sulfur and acetaldehyde
(IBU) 22-30 Color SRM (EBC) 3-6 (6-12 EBC) should enhance the flavor of these beers. Fruity-
estery levels may vary slightly from the underlying
styles due to age and presence of yeast.
German-Style Altbier Body: Varies depending on underlying style
Color: Copper to dark brown Additional notes: These unfiltered beers are
Clarity: Chill haze should not be present packaged and served with low to moderate amounts
Perceived Malt Aroma & Flavor: A variety of malts of yeast. They may be filtered and dosed with yeast
including wheat may be used to produce medium-low during packaging. Beers containing non-standard
to medium malt aroma and flavor ingredients or aged in flavor-imparting vessels would
Perceived Hop Aroma & Flavor: Low to medium. be categorized elsewhere.
Character should reflect traditional German noble When using these guidelines as the basis for
hops. evaluating entries at competitions, brewers may be
Perceived Bitterness: Medium to very high, asked to provide supplemental information about
although 25 to 35 IBU is typical for Altbiers entries in this category to allow for accurate
originating in Dusseldorf. evaluation of diverse entries. Such information
Fermentation Characteristics: Fruity-estery aroma should include the underlying German ale style upon
should be absent or very low. Fruity-estery flavors which the entry is based.
can be low. No diacetyl should be perceived.
Body: Medium Original Gravity (Plato) Varies with style
Additional notes: The Altbier style is originally from Apparent Extract/Final Gravity (Plato) Varies with
the Dusseldorf area. The overall impression is clean, style Alcohol by Weight (Volume) Varies with
crisp and flavorful with a dry finish. style Hop Bitterness (IBU) Varies with style
Color SRM (EBC) Varies with style
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
Berliner-Style Weisse
(Volume) 3.6%-4.4% (4.6%-5.6%) Hop Bitterness Color: Straw to pale. These are the lightest of all the
(IBU) 25-52 Color SRM (EBC) 11-19 (22-38 EBC) German wheat beers. Versions made with fruits or
other flavorings may take on corresponding hues.
Clarity: May appear hazy or cloudy from yeast or
chill haze
13
Perceived Malt Aroma & Flavor: Malt sweetness is coriander at low to medium levels. In traditional
absent versions, small additions of salt may be perceivable
Perceived Hop Aroma & Flavor: Not perceived at low levels.
Perceived Bitterness: Non-existent to very low When using these guidelines as the basis for
Fermentation Characteristics: Fruity-estery aroma evaluating entries at competitions, brewers may be
and flavor should be evident at low to medium levels. asked to provide supplemental information about
Diacetyl should not be perceived. Brettanomyces entries in this category to allow for accurate
character may be absent or present at low to medium evaluation of diverse entries. Such information might
levels, and if present may be expressed as horsey, include whether coriander, salt and/or Brettanomyces
goaty, leathery, phenolic, fruity and/or acidic aromas is used and/or other information about the brewing
and flavors. The unique combination of yeast and process.
lactic acid bacteria fermentation yields a beer that is
acidic and highly attenuated. Original Gravity (Plato) 1.036-1.056 (9-13.8 Plato)
Body: Very low Apparent Extract/Final Gravity (Plato) 1.008-
Additional notes: Carbonation is high. Berliners are 1.012 (2.1-3.1 Plato) Alcohol by Weight (Volume)
sometimes served with sweet fruit or herbal syrups. 3.5%-4.3% (4.4%-5.4%) Hop Bitterness (IBU) 10-
When using these guidelines as the basis for 15 Color SRM (EBC) 3-9 (6-18 EBC)
evaluating entries at competitions, brewers may be
asked to provide supplemental information about
entries in this category to allow for accurate South German-Style
evaluation of diverse entries. Subcategories for
unfruited and fruited or flavored versions of the style
Hefeweizen
Color: Straw to amber
could be created. For unfruited versions, brewer
Clarity: May be very cloudy from the presence of
would indicate that no fruit or flavor has been added.
yeast
Fruited or flavored entries would be accompanied by
Perceived Malt Aroma & Flavor: Very low to
a very brief description of the fruit/flavor used by the
medium-low
brewer.
Perceived Hop Aroma & Flavor: Not perceived to
very low
Original Gravity (Plato) 1.028-1.044 (7.1-11.0
Perceived Bitterness: Very low
Plato) Apparent Extract/Final Gravity (Plato)
Fermentation Characteristics: Med-low to med-
1.004-1.006 (1-1.5 Plato) Alcohol by Weight
high fruity and phenolic attributes are hallmarks of
(Volume) 2.2%-4.0% (2.8%-5.0%) Hop Bitterness
this style. Phenolic attributes such as clove, nutmeg,
(IBU) 3-6 Color SRM (EBC) 2-4 (4-8 EBC)
smoke and vanilla are present. Banana ester aroma
and flavor should be present at low to medium-high
Leipzig-Style Gose levels. No diacetyl should be perceived.
Color: Straw to medium amber Body: Medium to full
Clarity: Cloudy or hazy from yeast Additional notes: These beers are made with at
Perceived Malt Aroma & Flavor: Malt sweetness is least 50 percent malted wheat. Hefeweizens are very
not perceived to very low highly carbonated. These beers are typically roused
Perceived Hop Aroma & Flavor: Not perceived during pouring, and because yeast is present, they
Perceived Bitterness: Not perceived will have a yeasty flavor and a characteristically fuller
Fermentation Characteristics: Traditional examples mouthfeel.
of Gose are spontaneously fermented. Low to
medium lactic acid character should be evident and Original Gravity (Plato) 1.047-1.056 (11.7-13.8
expressed as a sharp, refreshing sourness. Horsey, Plato) Apparent Extract/Final Gravity (Plato)
leathery or earthy aromas contributed by 1.008-1.016 (2.1-4.1 Plato) Alcohol by Weight
Brettanomyces may be evident but should have a (Volume) 3.9%-4.4% (4.9%-5.6%) Hop Bitterness
very low profile as these beers are not excessively (IBU) 10-15 Color SRM (EBC) 3-9 (6-18 EBC)
aged.
Body: Low to medium-low
Additional notes: These beers typically contain
South German-Style Kristal
malted barley and unmalted wheat, and may contain Weizen
oats. Lemon or other citrus flavors are often present. Color: Straw to amber
Some versions may have the spicy flavor of
14
Clarity: Clear with no chill haze present. Because 1.008 (1-2.1 Plato) Alcohol by Weight (Volume)
the beer is filtered, no yeast should be present. 2.0%-2.8% (2.5%-3.5%) Hop Bitterness (IBU) 10-
Perceived Malt Aroma & Flavor: Malt sweetness is 15 Color SRM (EBC) 3.5-15 (7-30 EBC)
very low to medium-low
Perceived Hop Aroma & Flavor: Not perceived to
very low South German-Style
Perceived Bitterness: Very low
Fermentation Characteristics: The aroma and
Bernsteinfarbenes Weizen
Color: Amber to light brown. The German word
flavor is very similar to Hefeweizen with the caveat
bernsteinfarben means amber-colored.
that fruity and phenolic characters are not combined
Clarity: If served with yeast, appearance may be
with the yeasty flavor and fuller-bodied mouthfeel of
very cloudy.
yeast. The phenolic characteristics are often
Perceived Malt Aroma & Flavor: Distinct sweet
described as clove-like or nutmeg-like and can be
maltiness and caramel or bready character is derived
smoky or even vanilla-like. A Banana-like ester
from the use of medium-colored malts
aroma and flavor is often present. No diacetyl should
Perceived Hop Aroma & Flavor: Not perceived
be perceived. Kristal Weizens are well attenuated
Perceived Bitterness: Low
and very highly carbonated.
Fermentation Characteristics: The phenolic and
Body: Medium to full
estery aromas and flavors typical of Weissbiers are
Additional notes: These beers are made with at
present but less pronounced in Bernsteinfarbenes
least 50 percent malted wheat. They have no yeast
Weissbiers. These beers should be well attenuated
flavor and they exhibit a cleaner, drier mouthfeel than
and very highly carbonated. No diacetyl should be
counterparts served with yeast.
perceived.
Body: Medium to full
Original Gravity (Plato) 1.047-1.056 (11.7-13.8
Additional notes: These beers are made with at
Plato) Apparent Extract/Final Gravity (Plato)
least 50 percent wheat malt. They are often roused
1.008-1.016 (2.1-4.1 Plato) Alcohol by Weight
during pouring, and when yeast is present, they will
(Volume) 3.9%-4.4% (4.9%-5.6%) Hop Bitterness
have a yeasty flavor and a fuller mouthfeel.
(IBU) 10-15 Color SRM (EBC) 3-9 (6-18 EBC)
Original Gravity (Plato) 1.048-1.056 (11.9-13.8
German-Style Leichtes Weizen Plato) Apparent Extract/Final Gravity (Plato)
Color: Straw to copper-amber 1.008-1.016 (2.1-4.1 Plato) Alcohol by Weight
Clarity: If served with yeast, appearance may be (Volume) 3.8%-4.3% (4.8%-5.4%) Hop Bitterness
very cloudy. (IBU) 10-15 Color SRM (EBC) 9-13 (18-26 EBC)
Perceived Malt Aroma & Flavor: Very low to
medium-low
Perceived Hop Aroma & Flavor: Not perceived to
South German-Style Dunkel
very low Weizen
Perceived Bitterness: Very low Color: Copper-brown to very dark
Fermentation Characteristics: The phenolic and Clarity: If served with yeast, appearance may be
estery aromas typical of Weissbiers should be very cloudy
present but less pronounced in this style. The overall Perceived Malt Aroma & Flavor: Distinct sweet
flavor profile is less complex than Hefeweizen due to maltiness and a chocolate-like character from
a lower alcohol content and there is less yeasty roasted malt characterize this beer style. Dark barley
flavor. No diacetyl should be perceived. malts are frequently used along with dark Cara or
Body: Low with a lighter mouthfeel than Hefeweizen. color malts.
The German word leicht means light, and as such Perceived Hop Aroma & Flavor: Not perceived
these beers are light versions of Hefeweizen. Perceived Bitterness: Low
Additional notes: These beers are made with at Fermentation Characteristics: The phenolic and
least 50 percent wheat malt. They are often roused estery aromas and flavors typical of Weissbiers are
during pouring, and when yeast is present, they will present but less pronounced in Dunkel Weissbiers.
have a yeasty flavor and a fuller mouthfeel. Dunkel Weissbiers should be well attenuated and
very highly carbonated. No diacetyl should be
Original Gravity (Plato) 1.028-1.044 (7.1-11 Plato) perceived
Apparent Extract/Final Gravity (Plato) 1.004- Body: Medium to full
15
Additional notes: These beers are made with at astringency is acceptable when balanced with low to
least 50 percent wheat malt. They are often roused medium malt sweetness.
during pouring, and when yeast is present, they will Perceived Hop Aroma & Flavor: Not perceived
have a yeasty flavor and a characteristically fuller Perceived Bitterness: Very low to low
mouthfeel. Fermentation Characteristics: Low to medium
bananalike and/or other fruity-estery aromas and
Original Gravity (Plato) 1.048-1.056 (11.9-13.8 flavors are typical. Clove-like and/or other phenolic
Plato) Apparent Extract/Final Gravity (Plato) aromas and flavors should also be present. No yeast
1.008-1.016 (2.1-4.1 Plato) Alcohol by Weight aroma should be evident in versions without yeast.
(Volume) 3.8%-4.3% (4.8%-5.4%) Hop Bitterness Versions packaged and served without yeast will not
(IBU) 10-15 Color SRM (EBC) 10-25 (20-50 EBC) 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,
South German-Style but the yeast character should not overpower the
Weizenbock balance of rye and barley malts, esters and
phenolics.
Color: Gold to very dark
Body: Low to medium
Clarity: If served with yeast, appearance may be
Additional notes: Grist should include at least 30
very cloudy.
percent rye malt. Versions with yeast are often
Perceived Malt Aroma & Flavor: Medium malty
roused during pouring. When yeast is present, the
sweetness should be present. If dark, a mild roast
beer should have a yeasty flavor and a fuller
malt character should emerge in the flavor and, to a
mouthfeel.
lesser degree, in the aroma.
Perceived Hop Aroma & Flavor: Not perceived
Original Gravity (Plato) 1.047-1.056 (11.7-13.8
Perceived Bitterness: Low
Plato) Apparent Extract/Final Gravity (Plato)
Fermentation Characteristics: Balanced, clove-like
1.008-1.016 (2.1-4.1 Plato) Alcohol by Weight
phenolic and fruity-estery banana notes produce a
(Volume) 3.9%-4.4% (4.9%-5.6%) Hop Bitterness
well-rounded flavor and aroma. No diacetyl should be
(IBU) 10-15 Color SRM (EBC) 4-25 (8-50 EBC)
perceived. Carbonation should be high.
Body: Medium to full
Additional notes: These beers are made with at Bamberg-Style Weiss
least 50 percent wheat malt. They are often roused
during pouring, and when yeast is present, they will Rauchbier
have a yeasty flavor and a fuller mouthfeel. Color: Pale to chestnut brown
Clarity: Because yeast is present, appearance may
Original Gravity (Plato) 1.066-1.080 (16.1-19.3 be very cloudy.
Plato) Apparent Extract/Final Gravity (Plato) Perceived Malt Aroma & Flavor: In darker versions,
1.016-1.028 (4.1-7.1 Plato) Alcohol by Weight a detectable degree of roast malt may be present
(Volume) 5.5%-7.5% (7.0%-9.5%) Hop Bitterness without being aggressive. Smoky malt aroma and
(IBU) 15-35 Color SRM (EBC) 4.5-30 (9-60 EBC) flavor, ranging from low to high, should be present.
Smoke character should be smooth, not harshly
phenolic, suggesting a mild sweetness.
German-Style Rye Ale Perceived Hop Aroma & Flavor: Not perceived
Color: Pale to very dark, with darker versions Perceived Bitterness: Low
ranging from dark amber to dark brown. Fermentation Characteristics: The aroma and
Clarity: Chill haze is acceptable in versions flavor of a Weiss Rauchbier with yeast should be
packaged and served without yeast. In versions fruity and phenolic. The phenolic characteristics are
served with yeast, appearance may range from hazy often described as clove, nutmeg, vanilla and smoke.
to very cloudy. Banana esters are often present at low to medium-
Perceived Malt Aroma & Flavor: In darker versions, high levels. No diacetyl should be perceived.
malt aromas and flavors can optionally include low Weissbiers are well attenuated and very highly
roasted malt characters expressed as carbonated.
cocoa/chocolate or caramel, and/or aromatic toffee, Body: Medium to full
caramel, or biscuit attributes. Malt sweetness can Additional notes: These beers are made with at
vary from low to medium. Low level roast malt least 50 percent wheat malt. They are often roused
16
during pouring, and when yeast is present, they will
have a yeasty flavor and a fuller mouthfeel. Original Gravity (Plato) 1.044-1.054 (11-13.3
Plato) Apparent Extract/Final Gravity (Plato)
Original Gravity (Plato) 1.047-1.056 (11.7-13.8 1.008-1.014 (2.1-3.6 Plato) Alcohol by Weight
Plato) Apparent Extract/Final Gravity (Plato) (Volume) 3.2%-5.0% (4.1%-6.3%) Hop Bitterness
1.008-1.016 (2.1-4.1 Plato) Alcohol by Weight (IBU) 20-30 Color SRM (EBC) 6-12 (12-24 EBC)
(Volume) 3.9%-4.4% (4.9%-5.6%) Hop Bitterness
(IBU) 10-15 Color SRM (EBC) 4-18 (8-36 EBC)
Belgian-Style Pale Strong Ale
BELGIAN AND FRENCH ORIGIN ALE Color: Pale to copper
STYLES Clarity: Chill haze is acceptable at low temperatures
Perceived Malt Aroma & Flavor: Malt character is
low to medium. A complex fruitiness is often present.
Belgian-Style Blonde Ale Perceived Hop Aroma & Flavor: Medium-low to
Color: Pale to light amber medium-high
Clarity: Chill haze is acceptable at low temperatures Perceived Bitterness: Medium-low to medium-high
Perceived Malt Aroma & Flavor: Malt aroma and Fermentation Characteristics: Low to medium
flavor is low fruity-estery aromas should be evident. Low levels of
Perceived Hop Aroma & Flavor: Not perceived to yeast-derived phenolic spicy flavors and aromas may
low. Noble-type hops are commonly used. also be perceived. Diacetyl, if present, should be at
Perceived Bitterness: Very low to medium-low very low levels.
Fermentation Characteristics: Low to medium Body: Very low to medium
fruity-estery aromas balanced with light malty and Additional notes: These beers are often brewed
spicy aromas may be present. Low yeast-derived with light-colored Belgian candy sugar. Herbs and
phenolic spiciness may be perceived. Diacetyl and spices are sometimes used to delicately flavor these
acidic character should not be perceived. strong ales. These beers can be malty in overall
Body: Low to medium impression or dry and highly attenuated. They can
Additional notes: Theses beers should display a have a deceptively high alcohol character and a
balance of light sweetness, spiciness and low to relatively light body for beers of high alcoholic
medium fruity-estery flavors. strength. Some versions may be equally high in
alcohol with a more medium in body.
Original Gravity (Plato) 1.054-1.068 (13.3-16.6
Plato) Apparent Extract/Final Gravity (Plato) Original Gravity (Plato) 1.064-1.096 (15.7-22.9
1.008-1.014 (2.1-3.6 Plato) Alcohol by Weight Plato) Apparent Extract/Final Gravity (Plato)
(Volume) 5.0%-6.2% (6.3%-7.9%) Hop Bitterness 1.008-1.024 (2-6.1 Plato) Alcohol by Weight
(IBU) 15-30 Color SRM (EBC) 4-7 (8-14 EBC) (Volume) 5.6%-8.8% (7.1%-11.2%) Hop
Bitterness (IBU) 20-50 Color SRM (EBC) 3.5-10
(7-20 EBC)
Belgian-Style Pale Ale
Color: Gold to copper
Clarity: Chill haze is acceptable at low temperatures
Belgian-Style Dark Strong Ale
Perceived Malt Aroma & Flavor: Malt aroma should Color: Medium amber to very dark
be low. Caramel or toasted malt flavor is acceptable. Clarity: Chill haze is acceptable at low temperatures
Perceived Hop Aroma & Flavor: Hop aroma and Perceived Malt Aroma & Flavor: Medium to high
flavor is low but noticeable. Noble-type hops are malt aroma and complex fruity aromas are distinctive.
commonly used. Medium to high malt intensity can be rich, creamy
Perceived Bitterness: Low to medium and sweet. Fruity complexity along with soft roasted
Fermentation Characteristics: Low to medium malt flavor adds distinct character.
fruity-estery aromas and flavors are evident. Low Perceived Hop Aroma & Flavor: Low to medium
levels of yeast-derived phenolic spicy flavors and Perceived Bitterness: Low to medium
aromas may be perceived. Diacetyl should not be Fermentation Characteristics: Very little or no
perceived. diacetyl character should be perceived. Low levels of
Body: Low to medium phenolic spiciness may be perceived.
Body: Medium to full

17
Additional notes: These beers are often (though not required. Traditional Tripels are often well attenuated.
always) brewed with dark Belgian candy sugar. Alcohol strength and flavor should be perceived.
Herbs and spices are sometimes used to delicately Body: Medium
flavor these strong ales. These beers can be well Additional notes: Head should be dense and
attenuated with a deceptive alcoholic strength. mousse-like. Brewing sugar may be used to lighten
the body. Hop/malt character should be balanced.
Original Gravity (Plato) 1.064-1.096 (15.7-22.9 The overall beer flavor may finish sweet, though any
Plato) Apparent Extract/Final Gravity (Plato) sweet finish should be light. Oxidized character, if
1.012-1.024 (3.1-6.1 Plato) Alcohol by Weight evident in aged Tripels, should be mild and pleasant.
(Volume) 5.6%-8.8% (7.1%-11.2%) Hop
Bitterness (IBU) 20-50 Color SRM (EBC) 9-35 Original Gravity (Plato) 1.070-1.092 (17.1-22
(18-70 EBC) Plato) Apparent Extract/Final Gravity (Plato)
1.008-1.018 (2.1-4.6 Plato) Alcohol by Weight
(Volume) 5.6%-8.0% (7.1%-10.1%) Hop
Belgian-Style Dubbel Bitterness (IBU) 20-45 Color SRM (EBC) 4-7 (8-
Color: Brown to very dark 14 EBC)
Clarity: Chill haze is acceptable at low temperatures.
Slight yeast haze may be evident in bottle
conditioned versions. Belgian-Style Quadrupel
Perceived Malt Aroma & Flavor: Cocoa and Color: Amber to dark brown
caramel aromas should be present along with malty Clarity: Chill haze is acceptable at low temperatures
sweetness and chocolatey character. Perceived Malt Aroma & Flavor: Caramel, dark
Perceived Hop Aroma & Flavor: Low, if present. sugar and malty sweet flavors and aromas can be
Perceived Bitterness: Medium-low to medium intense, but not cloying, and should complement
Fermentation Characteristics: Fruity-estery aromas fruitiness.
and flavors (especially banana) are appropriate at Perceived Hop Aroma & Flavor: Not perceived to
low levels. Diacetyl character should not be very low
perceived. Perceived Bitterness: Low to medium-low
Body: Low to medium Fermentation Characteristics: Perception of
Additional notes: Head should be dense and alcohol can be strong. Complex fruity flavors, such as
mousse-like raisins, dates, figs, grapes and/or plums are often
present and accompanied by a hint of wineyness.
Original Gravity (Plato) 1.060-1.075 (14.7-18.2 Clove-like phenolic flavor and aroma should not be
Plato) Apparent Extract/Final Gravity (Plato) evident. Diacetyl and DMS should not be perceived.
1.012-1.016 (3.1-4.1 Plato) Alcohol by Weight Body: Full with creamy mouthfeel
(Volume) 5.0%-6.0% (6.3%-7.6%) Hop Bitterness Additional notes: Head should be dense and
(IBU) 20-35 Color SRM (EBC) 16-36 (32-72 EBC) mousse-like. Quadrupels are well attenuated and are
characterized by an intense alcohol presence
balanced by other flavors, aromas and bitterness.
Belgian-Style Tripel They are well balanced with savoring/sipping-type
Color: Pale to light amber drinkability. Oxidized character, if present in aged
Clarity: Chill haze is acceptable at low temperatures. Quads, should be mild and pleasant.
Traditional Tripels are bottle conditioned and may
exhibit slight yeast haze. However, yeast should not Original Gravity (Plato) 1.084-1.120 (20.2-28
be intentionally roused. Plato) Apparent Extract/Final Gravity (Plato)
Perceived Malt Aroma & Flavor: Low sweetness 1.014-1.020 (3.6-5.1 Plato) Alcohol by Weight
from very pale malts should be present. There should (Volume) 7.2%-11.2% (9.1%-14.2%) Hop
be no roasted or dark malt character. Bitterness (IBU) 25-50 Color SRM (EBC) 8-20
Perceived Hop Aroma & Flavor: Low, if present. (16-40 EBC)
Perceived Bitterness: Medium to medium-high
Fermentation Characteristics: A complex,
sometimes mildly spicy, aroma and flavor Belgian-Style Witbier
characterize this style. Clove-like phenolic aroma and Color: Straw to pale
flavor may be very low. Fruity-estery aromas and
flavors, including banana, are also common, but not
18
Clarity: Unfiltered starch and yeast haze should be
visible. Wits are traditionally bottle conditioned and
French-Style Bire de Garde
served cloudy. Color: Light amber to chestnut brown/red
Perceived Malt Aroma & Flavor: Very low to low Clarity: Chill haze is acceptable. These beers are
Perceived Hop Aroma & Flavor: Not perceived often bottle conditioned so slight yeast haze is
Perceived Bitterness: Low, from noble-type hops. acceptable.
Fermentation Characteristics: Low to medium Perceived Malt Aroma & Flavor: These beers are
fruity-estery aromas and flavors should be present. characterized by a toasted malt aroma along with a
Diacetyl should not be perceived. Mild phenolic slight malt sweetness and/or toasted malt flavor.
spiciness and yeast flavors may be evident. Mild Perceived Hop Aroma & Flavor: Low to medium
acidity is appropriate. from noble-type hops
Body: Low to medium, with a degree of creaminess Perceived Bitterness: Low to medium
from wheat starch. Fermentation Characteristics: Fruity-estery aromas
Additional notes: Wits are brewed with malted are medium to high. Fruity-estery flavors can be light
barley, unmalted wheat and sometimes oats. They to medium. Diacetyl should not be perceived. Bire
are spiced with coriander and orange peel. Coriander de Garde may have Brettanomyces yeast-derived
and light orange peel aroma may be perceived, flavors that are slightly acidic, fruity, horsey, goaty
sometimes as an unidentified spiciness. and/or leather-like. Alcohol may be evident in higher
strength beers.
Original Gravity (Plato) 1.044-1.050 (11-12.4 Body: Low to medium
Plato) Apparent Extract/Final Gravity (Plato) Additional notes: Earthy, cellar-like and/or musty
1.006-1.010 (1.5-2.6 Plato) Alcohol by Weight aromas are acceptable.
(Volume) 3.8%-4.4% (4.8%-5.6%) Hop Bitterness
(IBU) 10-17 Color SRM (EBC) 2-4 (4-8 EBC) 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
Classic French & Belgian- (Volume) 3.5%-6.3% (4.4%-8.0%) Hop Bitterness
(IBU) 20-30 Color SRM (EBC) 7-16 (14-32 EBC)
Style Saison
Color: Gold to light amber
Clarity: Chill haze or slight yeast haze is acceptable Belgian-Style Flanders Oud
Perceived Malt Aroma & Flavor: Low, but providing
foundation for the overall balance.
Bruin or Oud Red Ale
Perceived Hop Aroma & Flavor: Low to medium Color: Copper to very dark. SRM/EBC color values
and characterized by European-type hops: floral, can be misleading because the red spectrum of color
herbal and/or woody traits are common. is not accurately assessed by these measurement
Perceived Bitterness: Medium-low to medium, but systems.
not assertive. Clarity: Chill haze is acceptable at low temperatures.
Fermentation Characteristics: Fruity-estery aromas Some versions may be more highly carbonated.
and flavors are medium to high. Diacetyl should not Bottle conditioned versions may appear cloudy when
be perceived. Very low levels of Brettanomyces served.
yeast-derived flavors that are slightly acidic, fruity, Perceived Malt Aroma & Flavor: Roasted malt
horsey, goaty and/or leather-like, may be evident but aromas and flavors including cocoa are acceptable at
are not required. Fruitiness and spicy black pepper low levels. A very low level of malt sweetness may be
derived from Belgian yeast is common. These beers present and balanced by acidity from Lactobacillus.
are well attenuated and often bottle conditioned Perceived Hop Aroma & Flavor: Not perceived
contributing some yeast character and high Perceived Bitterness: Very low to medium-low,
carbonation though acidity and wood aging (if used) may mask
Body: Very low to low higher bitterness levels.
Fermentation Characteristics: Brettanomyces-
Original Gravity (Plato) 1.040-1.060 (10-14.7 produced aromas and flavors should be absent or
Plato) Apparent Extract/Final Gravity (Plato) very low. Fruity-estery, cherry or green apple aroma
1.006-1.010 (1.5-2.5 Plato) Alcohol by Weight and flavor is apparent. Overall flavor is characterized
(Volume) 3.5%-5.4% (4.4%-6.8%) Hop Bitterness by low to high lactic sourness. Some versions may
(IBU) 20-38 Color SRM (EBC) 5-7 (10-14 EBC) express very low to low acetic sourness and aroma.

19
Body: Low to medium-low with a refreshing 1.000-1.010 (0-2.6 Plato) Alcohol by Weight
mouthfeel (Volume) 4.0%-6.5% (5.0%-8.2%) Hop Bitterness
Additional notes: Oaky or woody flavors may be (IBU) 9-23 Color SRM (EBC) 6-13 (12-26 EBC)
pleasantly integrated. Flavors of wine or distilled
spirits associated with used barrels should not be
evident. Bottle conditioned versions are often a blend Belgian-Style Gueuze Lambic
of old and young beer to create the brewers intended Color: Gold to medium amber
flavor balance. Clarity: Cloudiness is acceptable, as Gueuze is
always bottle conditioned.
Original Gravity (Plato) 1.044-1.056 (11-13.8 Perceived Malt Aroma & Flavor: Sweet malt
Plato) Apparent Extract/Final Gravity (Plato) character is not perceived
1.008-1.016 (2.1-4.1 Plato) Alcohol by Weight Perceived Hop Aroma & Flavor: Not perceived to
(Volume) 3.8%-5.2% (4.8%-6.6%) Hop Bitterness very low, and can include a cheesy or floral lavender
(IBU) 5-18 Color SRM (EBC) 12-25 (24-50 EBC) character.
Perceived Bitterness: Very low
Fermentation Characteristics: Gueuze is
Belgian-Style Lambic characterized by intense fruity-estery, sour, and
Color: Gold to medium amber acidic aromas and flavors. Diacetyl character should
Clarity: Cloudiness is acceptable be absent. Characteristic horsey, goaty, leathery and
Perceived Malt Aroma & Flavor: Sweet malt phenolic aromas and flavors derived from
character should not be present Brettanomyces yeast are often present at moderate
Perceived Hop Aroma & Flavor: Not perceived to levels. Old Lambic is blended with newly fermenting
very low, and can include cheesy or floral lavender young Lambic to create this special style of Lambic.
character. Hop character is achieved by using stale These unflavored blended and secondary fermented
and aged hops at low rates. Lambic beers may be very dry or mildly sweet and
Perceived Bitterness: Very low are characterized by intense fruity-estery, sour, and
Fermentation Characteristics: Characteristic acidic flavors. Vanillin and other wood-derived flavors
horsey, goaty, leathery and phenolic aromas and should not be evident. Carbonation can be none (flat)
flavors derived from Brettanomyces yeast are often to medium.
present at moderate levels. High to very high fruity- Body: Very low with dry mouthfeel
estery aromas are present. Traditionally, Lambics are Additional notes: Gueuze Lambics, whose origin is
unblended and spontaneously fermented. They the Brussels area of Belgium, are often simply called
express high to very high levels of fruity esters as Gueuze Lambic. Versions of this beer style made
well as bacteria and yeast-derived sourness. Some outside of the Brussels area are said to be "Belgian-
versions are fermented with the addition of cultured Style Gueuze Lambics." The Belgian-style versions
yeast and bacteria. Carbonation can range from very are made to resemble many of the beers of true
low to high. Vanillin and other wood-derived flavors origin. Historically, traditional Gueuze Lambics are
should not be evident. dry and completely attenuated, exhibiting no residual
Body: Very low with dry mouthfeel sweetness either from malt, sugar or other
Additional notes: Lambics originating in the sweeteners. Traditionally, Gueuze is brewed with
Brussels area of Belgium are often simply called unmalted wheat, malted barley, and stale, aged
Lambic. Versions of this beer style made outside of hops. Some modern versions may have a degree of
the Brussels area cannot be called true Lambics. sweetness contributed by sugars or other
These versions are said to be "Belgian-Style Lambic" sweeteners. See also Belgian-Style Lambic for
and may be made to resemble many of the beers of additional background information.
true origin. Historically, traditional Lambic is dry and
completely attenuated, exhibiting no residual Original Gravity (Plato) 1.044-1.056 (11-13.8
sweetness either from malt, sugar or other Plato) Apparent Extract/Final Gravity (Plato)
sweeteners. Sweet versions may be created through 1.000-1.010 (0-2.6 Plato) Alcohol by Weight
addition of sugars or other sweeteners. Traditionally, (Volume) 4.0%-7.0% (5.0%-8.9%) Hop Bitterness
Lambics are brewed with unmalted wheat and malted (IBU) 11-23 Color SRM (EBC) 6-13 (12-26 EBC)
barley.

Original Gravity (Plato) 1.047-1.056 (11.7-13.8 Belgian-Style Fruit Lambic


Plato) Apparent Extract/Final Gravity (Plato) Color: Often influenced by the color of added fruit
20
Clarity: Cloudiness is acceptable Additional notes: Beers in this category recognize
Perceived Malt Aroma & Flavor: Malt sweetness the uniqueness and traditions of Belgian brewing, but
should be absent, but sweetness of fruit may be low do not adhere to other Belgian-style categories
to high. defined in these guidelines. Balance is a key
Perceived Hop Aroma & Flavor: Hop aroma and component when assessing these beers. Wood- and
flavor is not perceived. Cheesy hop character should barrel-aged versions should be categorized as wood-
not be perceived. and barrel-aged beers. Fruited versions should be
Perceived Bitterness: Very low categorized as Belgian-style fruit beers.
Fermentation Characteristics: Characteristic When using these guidelines as the basis for
horsey, goaty, leathery and phenolic aromas and evaluating entries at competitions, brewers may be
flavors derived from Brettanomyces yeast are often asked to provide supplemental information about
present at moderate levels. Fermented sourness is entries in this category to allow for accurate
an important part of the flavor profile, though evaluation of diverse entries. Such information might
sweetness may compromise the intensity. Fruit include an underlying Belgian beer style not
sourness may also be an important part of the profile. otherwise defined in these guidelines or other
These flavored Lambic beers may be very dry or information unique to the entry such as ingredients or
mildly sweet. Vanillin and other woody flavors should processing which influence perceived sensory
not be evident. outcomes.
Body: Dry to full
Additional notes: These beers, also known by the Original Gravity (Plato) Varies with style
names Framboise, Kriek, Peche, Cassis, etc., are Apparent Extract/Final Gravity (Plato) Varies with
characterized by fruit aromas and flavors. Fruit style Alcohol by Weight (Volume) Varies with
Lambics, whose origin is the Brussels area of style Hop Bitterness (IBU) Varies with style
Belgium, are often simply called Fruit Lambic. Color SRM (EBC) Varies with style (Varies with style
Versions of this beer style made outside of the EBC)
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. Belgian-Style Table Beer
Historically, traditional Lambics are dry and Color: Gold to black. Caramel color is sometimes
completely attenuated, exhibiting no residual added to adjust color.
sweetness either from malt, sugar, fruit or other Clarity: Beer color may be too dark to perceive.
sweeteners. Some versions often have a degree of When clarity is perceivable, chill haze is acceptable
sweetness contributed by fruit sugars, other sugars at low temperatures.
or other sweeteners. See also Belgian-Style Lambic Perceived Malt Aroma & Flavor: Mild malt
for additional background information. character might be evident
Perceived Hop Aroma & Flavor: Not perceived to
Original Gravity (Plato) 1.040-1.072 (10-17.5 very low
Plato) Apparent Extract/Final Gravity (Plato) Perceived Bitterness: Very low to low
1.008-1.016 (2.1-4.1 Plato) Alcohol by Weight Fermentation Characteristics: Diacetyl character
(Volume) 4.0%-7.0% (5.0%-8.9%) Hop Bitterness should not be perceived. Traditional versions do not
(IBU) 15-21 Color SRM (EBC) Color takes on hue use artificial sweeteners nor are they excessively
of fruit (Color takes on hue of fruit EBC) sweet. More modern versions can incorporate
sweeteners such as sugar and saccharine added
post fermentation for additional sweetness and to
Other Belgian-Style Ale increase smoothness.
Color: Varies with style Body: Low
Clarity: Varies with style Additional notes: These beers may contain malted
Perceived Malt Aroma & Flavor: Malt perception, barley, wheat, and rye as well as unmalted wheat,
both in flavor and aroma, varies widely depending on rye, oats and corn. Though not common, flavorings
style. such as coriander or orange and lemon peel are
Perceived Hop Aroma & Flavor: Hop aroma and sometimes added, but are barely perceptible. The
hop flavor varies widely depending on style mouthfeel is light to moderate, and sometimes
Perceived Bitterness: Varies depending on style boosted with unfermented sugars/malt sugars. Low
Fermentation Characteristics: Varies with style carbonation and aftertaste are typical.
Body: Varies with style
21
contribute some level of Brettanomyces and lactic
Original Gravity (Plato) 1.008-1.038 (2.1-9.5 character.
Plato) Apparent Extract/Final Gravity (Plato) Body: Medium to full
1.004-1.034 (1-8.5 Plato) Alcohol by Weight Additional notes: The style originated in Dortmund
(Volume) 0.4%-2.8% (0.5%-3.5%) Hop Bitterness and is a strong, dark, hoppy ale which may or may
(IBU) 5-15 Color SRM (EBC) 5-50 (10-100 EBC) not be sour. It may also be extensively aged in
wooden barrels. Traditional versions may have a low
OTHER ORIGIN ALE STYLES or medium-low degree of smokiness. Adambier may
or may not use wheat in its formulation. Smoke
character may be absent in contemporary versions.
Grodziskie Fruited versions of this style would be categorized as
Color: Straw to golden Fruited Wood- and Barrel-Aged Sour Beers.
Clarity: Chill haze is acceptable at low temperatures
Perceived Malt Aroma & Flavor: Oak-smoked Original Gravity (Plato) 1.070-1.090 (17.1-21.6
wheat malt comprises the entire grain bill. Assertive Plato) Apparent Extract/Final Gravity (Plato)
smoked wheat malt aromas and flavors are medium 1.010-1.020 (2.6-5.1 Plato) Alcohol by Weight
to medium-high with aroma dominated by oak (Volume) 7.1%-8.7% (9.0%-11.0%) Hop
smoke. Bitterness (IBU) 30-50 Color SRM (EBC) 15-35
Perceived Hop Aroma & Flavor: Aroma and flavor (30-70 EBC)
of noble hops ranges from not perceived to low
Perceived Bitterness: Medium-low to medium
Fermentation Characteristics: Fruity-estery aroma Dutch-Style Kuit, Kuyt or Koyt
and flavor should be low. Diacetyl and DMS should Color: Gold to copper
not be perceived. An overall crisp flavor is achieved Clarity: Chill haze and other haze is acceptable
by managing fermentation temperatures. Sourness Perceived Malt Aroma & Flavor: The aroma is
should not be perceived. grainy or grainy-bready. The distinctive character of
Body: Low to medium-low this beer is derived from the use of at least 45
Additional notes: Grodziskie (also known as percent oat malt, at least 20 percent wheat malt with
Grtzer) is an ale style of Polish origin. Historic pale malt making up the remainder of the grain bill.
versions were often bottle conditioned and highly Perceived Hop Aroma & Flavor: Very low to low
carbonated. from noble hops or other traditional European
varieties
Original Gravity (Plato) 1.028-1.036 (7.1-9 Plato) Perceived Bitterness: Medium-low to medium
Apparent Extract/Final Gravity (Plato) 1.006- Fermentation Characteristics: Esters may be
1.010 (1.5-2.6 Plato) Alcohol by Weight (Volume) present at low levels. Very low levels of diacetyl are
2.1%-2.9% (2.7%-3.7%) Hop Bitterness (IBU) 15- acceptable. Acidity and sweet corn-like DMS should
25 Color SRM (EBC) 3-6 (6-12 EBC) not be perceived.
Body: Low to medium
Additional notes: This style of beer was popular in
Adambier the Netherlands from 1400-1550
Color: Light brown to very dark
Clarity: Beer color may be too dark to perceive. Original Gravity (Plato) 1.050-1.080 (12.4-19.3
When clarity is perceivable, chill haze is absent. Plato) Apparent Extract/Final Gravity (Plato)
Perceived Malt Aroma & Flavor: Toast and caramel 1.006-1.015 (1.5-3.7 Plato) Alcohol by Weight
malt aroma and flavor may be evident. Astringency (Volume) 3.8%-6.3% (4.7%-7.9%) Hop Bitterness
from highly roasted malt should not be present. (IBU) 25-35 Color SRM (EBC) 5-12.5 (10-25 EBC)
Perceived Hop Aroma & Flavor: Hop aroma and
flavor is low. Traditional and non-hybrid varieties of
European hops are traditionally used. Australian-Style Pale Ale
Perceived Bitterness: Low to medium Color: Straw to light brown
Fermentation Characteristics: A cool ale Clarity: Chill haze or hop haze may be evident
fermentation is typically used. Extensive aging and Perceived Malt Aroma & Flavor: Low to medium
acidification of this beer can mask malt and hop with a caramel candy-like sweetness
character to varying degrees. Aging in barrels may

22
Perceived Hop Aroma & Flavor: Low to medium- lactic acid character is evident in all examples
high and suggestive of tropical fruits such as mango, expressed as a sharp, refreshing sourness.
passion fruit and others. Body: Low to medium-low
Perceived Bitterness: Low to medium Additional notes: These beers typically contain
Fermentation Characteristics: Fruity-estery aroma malted barley and unmalted wheat, with some
should be present. Diacetyl, if present, should be traditional examples containing oats. Contemporary
very low. DMS should not be present. examples may also contain other grains. A wide
Body: Low to medium variety of herbal, spice, floral or fruity flavors, not
found in traditional Leipzig-Style Goses, can be
Original Gravity (Plato) 1.040-1.052 (10-12.5 present. Salt (table salt) and coriander additions are
Plato) Apparent Extract/Final Gravity (Plato) traditional in low amounts, and may or may not be
1.004-1.008 (1-2 Plato) Alcohol by Weight present in Contemporary Gose.
(Volume) 3.3%-4.9% (4.2%-6.2%) Hop Bitterness When using these guidelines as the basis for
(IBU) 20-45 Color SRM (EBC) 3-14 (6-28 EBC) evaluating entries at competitions, brewers may be
asked to provide supplemental information about
entries in this category to allow for accurate
International-Style Pale Ale evaluation of diverse entries. Such information might
Color: Gold to light brown include any herbs, spices, fruit or other added
Clarity: Chill haze is acceptable at low temperatures ingredients, and/or information about the brewing
Perceived Malt Aroma & Flavor: Very low to process.
medium malt flavor and aroma should be present.
Low caramel malt aroma and flavor may be present. Original Gravity (Plato) 1.036-1.056 (9-13.8 Plato)
Perceived Hop Aroma & Flavor: Hop aroma is Apparent Extract/Final Gravity (Plato) 1.008-
absent to high. Hop flavor is very low to high. Hop 1.012 (2.1-3.1 Plato) Alcohol by Weight (Volume)
character can vary widely depending on variety and 3.5%-4.3% (4.4%-5.4%) Hop Bitterness (IBU) 10-
origin of hops used. 15 Color SRM (EBC) 3-9 (6-18 EBC)
Perceived Bitterness: Medium to high
Fermentation Characteristics: Fruity-estery flavor
and aroma can be low to high. Diacetyl should be Specialty Saison
absent or present at very low levels. DMS should not Color: Pale to dark brown
be present. Clarity: Chill haze or slight yeast haze is acceptable
Body: Low to medium Perceived Malt Aroma & Flavor: Typically low to
medium-low, but may vary in beers made with
Original Gravity (Plato) 1.040-1.060 (10-14.7 specialty malts.
Plato) Apparent Extract/Final Gravity (Plato) Perceived Hop Aroma & Flavor: low to medium
1.006-1.014 (1.5-3.6 Plato) Alcohol by Weight Perceived Bitterness: Medium to medium-high
(Volume) 3.5%-5.2% (4.4%-6.6%) Hop Bitterness Fermentation Characteristics: Fruity-estery aromas
(IBU) 20-42 Color SRM (EBC) 5-14 (10-28 EBC) are medium to high. Diacetyl character should not be
perceived. Complex alcohols, herbs, spices, low
Brettanomyces attributes including slightly acidic,
Contemporary Gose fruity, horsey, goaty and leather-like, as well as
Color: Straw to medium amber, and can take on the clovey and smoky phenolics may be present. Herb
color of added fruits or other ingredients. and/or spice flavors, including notes of black pepper,
Clarity: Cloudy/hazy with suspended yeast may be evident. Fruitiness from fermentation is
Perceived Malt Aroma & Flavor: Malt aroma and generally perceptible. A low level of sour acidic flavor
flavor is not perceived to very low is acceptable when in balance with other
Perceived Hop Aroma & Flavor: Not perceived components. These beers are often bottle
Perceived Bitterness: Not perceived conditioned and display some yeast character and
Fermentation Characteristics: Horsey, leathery or high carbonation.
earthy aromas contributed by Brettanomyces yeasts Body: Low to medium
may be evident but at low levels as these beers do Additional notes: Contemporary Specialty Saison
not undergo prolonged aging. Contemporary Gose represent a very wide family of specialty beers.
may be fermented with pure beer yeast strains, or Ingredients including spices, herbs, flowers, fruits,
with yeast mixed with bacteria. Alternatively, they vegetables, fermentable sugars and carbohydrates,
may be spontaneously fermented. Low to medium special yeasts of all types, wood aging, etc. may
23
contribute unique attributes to these beers. Earthy, Clarity: Chill haze or yeast haze is acceptable
cellar-like and/or musty aromas are acceptable. Perceived Malt Aroma & Flavor: Malt aroma and
Color, body, malt character, esters, alcohol level and flavor is medium-low to medium. Birchwood smoke
hop character should harmonize with attributes from character, derived from the malting process, should
special ingredients. be present.
When using these guidelines as the basis for Perceived Hop Aroma & Flavor: Not present to
evaluating entries at competitions, brewers may be very low
asked to provide supplemental information about Perceived Bitterness: Very low to medium-low
entries in this category to allow for accurate Fermentation Characteristics: Bread/bakers yeast
evaluation of diverse entries. Such information might is traditionally used for fermentation and contributes
include the underlying beer style upon which the to unique character of these beers. Fruity-estery and
entry is based, or other information unique to the yeasty aromas are medium to high. Diacetyl should
entry such as ingredients such as malts and grains, not be perceived.
hop varieties, microflora, fruit, spices, or other Body: Medium to full
ingredients, etc. or processing which influence Additional notes: Juniper aroma and flavor should
perceived sensory outcomes. be evident due to the use of juniper boughs/branches
and berries in the brewing process. These beers are
Original Gravity (Plato) 1.040-1.080 (10-19.3 characterized by juniper and birchwood smoked malt.
Plato) Apparent Extract/Final Gravity (Plato)
1.010-1.014 (2.5-3.5 Plato) Alcohol by Weight Original Gravity (Plato) 1.040-1.050 (10-12.4
(Volume) 3.5%-6.6% (4.4%-8.4%) Hop Bitterness Plato) Apparent Extract/Final Gravity (Plato)
(IBU) 20-40 Color SRM (EBC) 4-20 (8-40 EBC) 1.010-1.014 (2.5-3.5 Plato) Alcohol by Weight
(Volume) 4.4%-5.2% (5.5%-6.5%) Hop Bitterness
(IBU) 15-25 Color SRM (EBC) 4-12 (8-24 EBC)
Finnish-Style Sahti
Color: Pale to copper
Clarity: Chill haze, yeast haze and general turbidity Breslau-Style Pale Schps
is acceptable. Color: Straw to light amber
Perceived Malt Aroma & Flavor: Malt aroma is Clarity: Chill haze is acceptable at low temperatures
medium-low to medium. Malt flavor is medium to high Perceived Malt Aroma & Flavor: Malt sweetness is
with malt sweetness evident. medium to medium-high. A high proportion of pale
Perceived Hop Aroma & Flavor: Not present to wheat malt (as much as 80 percent) is used to brew
very low these beers as well as Pilsener and other pale
Perceived Bitterness: Very low specialty malts. They may have a bready, aromatic
Fermentation Characteristics: These beers can biscuit malt aroma, but should not display caramel
vary significantly in character. Fruity-estery and character.
yeasty aromas are medium to high. Diacetyl should Perceived Hop Aroma & Flavor: Very low
not be perceived. Bread/bakers yeast is traditionally Perceived Bitterness: Medium-low to medium
used for fermentation and may produce flavors and Fermentation Characteristics: Fruity-estery aromas
aromas of complex alcohols, clove-like phenols and may be evident as these beers are fermented with
banana fruitiness. ale yeast as opposed to wheat beer yeast. Fruity-
Body: Medium to full estery flavors may be present. Diacetyl and phenolic
Additional notes: Juniper aroma and flavor should aromas and flavors should not be perceived.
be evident due to the use of juniper boughs/branches Body: Full
and berries in the brewing process Additional notes: Traditional German wheat beer
yeast is not used in this style of beer
Original Gravity (Plato) 1.060-1.090 (14.7-21.6
Plato) Apparent Extract/Final Gravity (Plato) Original Gravity (Plato) 1.067-1.072 (16.5-17.5
1.016-1.040 (4-10 Plato) Alcohol by Weight Plato) Apparent Extract/Final Gravity (Plato)
(Volume) 5.6%-6.8% (7%-8.5%) Hop Bitterness 1.016-1.024 (4.5-6.1 Plato) Alcohol by Weight
(IBU) 3-16 Color SRM (EBC) 4-12 (8-24 EBC) (Volume) 4.8%-5.6% (6.0%-7.0%) Hop Bitterness
(IBU) 20-30 Color SRM (EBC) 2-8+ (4-16+ EBC)

Swedish-Style Gotlandsdricke
Color: Pale to copper
24
Breslau-Style Dark Schps Additional notes: The head should be dense, pure
white and persistent.
Color: Dark brown to black
Clarity: Beer color may be too dark to perceive. Original Gravity (Plato) 1.044-1.055 (11-13.6
When clarity is perceivable, chill haze is acceptable Plato) Apparent Extract/Final Gravity (Plato)
at low temperatures. 1.006-1.012 (1.5-3.1 Plato) Alcohol by Weight
Perceived Malt Aroma & Flavor: Malt sweetness is (Volume) 3.6%-4.2% (4.6%-5.3%) Hop Bitterness
medium to medium-high. Roast malt bitterness may (IBU) 25-40 Color SRM (EBC) 3-4 (6-8 EBC)
be evident at low levels. A high proportion of dark
wheat malt (as much as 80%) is used to brew these
beers as along with other specialty toasted and dark Bohemian-Style Pilsener
specialty malts. They have a pronounced malt Color: Straw to gold
character with aromas of toasted or nutty malt, but Clarity: There should be no chill haze.
lack caramel character. Perceived Malt Aroma & Flavor: A slightly sweet
Perceived Hop Aroma & Flavor: Very low and toasted, biscuity, bready malt aroma and flavor is
Perceived Bitterness: Low evident.
Fermentation Characteristics: Fruity-estery aromas Perceived Hop Aroma & Flavor: Low to medium-
and flavors may be evident as these beers are low, derived from noble-type hops.
fermented with ale yeast, but not with traditional Perceived Bitterness: Medium
wheat beer yeast. Diacetyl and phenolic aromas and Fermentation Characteristics: Very low levels of
flavors should not be perceived. diacetyl and DMS character, if perceived, are
Body: Full characteristic of this style and may accent malt
character. Low levels of fermented malt-derived
Original Gravity (Plato) 1.067-1.072 (16.5-17.5 sulfur compounds may be evident.
Plato) Apparent Extract/Final Gravity (Plato) Body: Medium
1.016-1.024 (4.5-6.1 Plato) Alcohol by Weight Additional notes: The head should be dense.
(Volume) 4.8%-5.6% (6.0%-7.0%) Hop Bitterness
(IBU) 20-30 Color SRM (EBC) 25-40+ (50-80+ Original Gravity (Plato) 1.044-1.056 (11-13.8
EBC) 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%) Hop Bitterness
LAGER STYLES (IBU) 30-45 Color SRM (EBC) 3-6 (6-12 EBC)

EUROPEAN-GERMANIC ORIGIN Mnchner-Style Helles


LAGER STYLES Color: Pale to golden
Clarity: There should be no chill haze
Perceived Malt Aroma & Flavor: Malt aroma and
German-Style Pilsener flavor are pronounced. Low levels of yeast-produced
Color: Straw to pale sulfur aromas and flavors may be present. Malt
Clarity: There should be no chill haze. character is sometimes bready and suggestive of
Perceived Malt Aroma & Flavor: A malty sweet lightly toasted malted barley. There should be no
aroma and flavor should be present. caramel character.
Perceived Hop Aroma & Flavor: Hop aroma and Perceived Hop Aroma & Flavor: Hop aroma is not
flavor is moderate and pronounced, derived from late perceived to low. Hop flavor is very low to low,
hopping (not dry hopping) with noble-type hops. derived from noble-type hops.
Perceived Bitterness: Medium to high Perceived Bitterness: Low, derived from European
Fermentation Characteristics: Very low levels of noble-type hops.
DMS aroma and flavor, usually below most peoples Fermentation Characteristics: Fruity-estery aromas
thresholds, may be detectable by trained or sensitive and flavors should not be perceived. Diacetyl should
palates. Other fermentation or hop-derived sulfur not be perceived.
aromas and flavors may be perceived at low levels. Body: Medium
Fruity-estery aromas and flavors should not be
perceived. These are well attenuated beers. Original Gravity (Plato) 1.044-1.050 (11-12.4
Body: Medium-light Plato) Apparent Extract/Final Gravity (Plato)
25
1.008-1.012 (2.1-3.1 Plato) Alcohol by Weight light toast rather than strong caramel. Low level
(Volume) 3.8%-4.4% (4.8%-5.6%) Hop Bitterness caramel character is acceptable.
(IBU) 18-25 Color SRM (EBC) 4-5.5 (8-11 EBC) Perceived Hop Aroma & Flavor: Hop aroma and
flavor is low and of noble character
Perceived Bitterness: Medium-low to medium
Dortmunder/European-Style Fermentation Characteristics: Fruity-estery and
Export diacetyl aromas and flavors should not be perceived
Body: Medium
Color: Straw to deep golden
Clarity: Chill haze should not be present
Original Gravity (Plato) 1.050-1.060 (12.4-14.7
Perceived Malt Aroma & Flavor: Sweet malt
Plato) Apparent Extract/Final Gravity (Plato)
character should be low and should not be caramelly
1.012-1.020 (3.1-5.1 Plato) Alcohol by Weight
Perceived Hop Aroma & Flavor: Very low to low,
(Volume) 4.0%-4.7% (5.1%-6.0%) Hop Bitterness
derived from noble-type hops.
(IBU) 18-25 Color SRM (EBC) 4-15 (8-30 EBC)
Perceived Bitterness: Medium
Fermentation Characteristics: Fruity-estery flavors
and aromas should not be perceived. Diacetyl should German-Style
not be perceived.
Body: Medium Oktoberfest/Wiesn
Color: Straw to golden
Original Gravity (Plato) 1.048-1.056 (11.9-13.8 Clarity: Chill haze should not be present
Plato) Apparent Extract/Final Gravity (Plato) Perceived Malt Aroma & Flavor: Sweet maltiness is
1.010-1.014 (2.6-3.6 Plato) Alcohol by Weight low to medium-low
(Volume) 4.0%-4.8% (5.1%-6.1%) Hop Bitterness Perceived Hop Aroma & Flavor: Very low to low
(IBU) 23-29 Color SRM (EBC) 3-6 (6-12 EBC) Perceived Bitterness: Very low to low and in
balance with the low sweet maltiness
Fermentation Characteristics: Fruity-estery and
Vienna-Style Lager diacetyl aromas and flavors should not be perceived
Color: Copper to reddish-brown Body: Medium
Clarity: Chill haze should not be present Additional notes: Today's Oktoberfest beers are
Perceived Malt Aroma & Flavor: Characterized by similar to Dortmunder/European-Style Export beers
malty aroma and light malt sweetness, which should
have a lightly toasted malt character. Original Gravity (Plato) 1.048-1.056 (11.9-13.8
Perceived Hop Aroma & Flavor: Very low to low, Plato) Apparent Extract/Final Gravity (Plato)
derived from noble-type hops. 1.010-1.014 (2.6-3.6 Plato) Alcohol by Weight
Perceived Bitterness: Low to medium-low, clean (Volume) 4.0%-4.8% (5.1%-6.1%) Hop Bitterness
and crisp. (IBU) 23-29 Color SRM (EBC) 3-5 (6-10 EBC)
Fermentation Characteristics: DMS, diacetyl, and
fruity esters should not be perceived.
Body: Medium Mnchner-Style Dunkel
Color: Light brown to brown
Original Gravity (Plato) 1.046-1.056 (11.4-13.8 Clarity: Chill haze should not be present
Plato) Apparent Extract/Final Gravity (Plato) Perceived Malt Aroma & Flavor: Malt character is
1.012-1.018 (3.1-4.6 Plato) Alcohol by Weight low to medium, with chocolate, roast, bread or biscuit
(Volume) 3.8%-4.3% (4.8%-5.4%) Hop Bitterness aromas and flavors contributed by the use of dark
(IBU) 22-28 Color SRM (EBC) 10-18 (20-36 EBC) Munich malt.
Perceived Hop Aroma & Flavor: Very low to low,
derived from noble-type hops.
German-Style Mrzen Perceived Bitterness: Medium-low to medium
Color: Pale to reddish-brown Fermentation Characteristics: Fruity-estery and
Clarity: Chill haze should not be present diacetyl aromas and flavors should not be perceived
Perceived Malt Aroma & Flavor: Bready or biscuity Body: Low to medium-low
malt aroma and flavor should be present. Sweet Additional notes: Dunkels do not offer an overly
maltiness is medium-low to medium and leads to a sweet impression, but rather a balance between malt
muted clean hop bitterness. Malt flavors should be of and dark malt sweetness and hop character.
26
Original Gravity (Plato) 1.048-1.056 (11.9-13.8
German-Style Leichtbier
Plato) Apparent Extract/Final Gravity (Plato) Color: Straw to pale
1.014-1.018 (3.6-4.6 Plato) Alcohol by Weight Clarity: Chill haze should not be present
(Volume) 3.8%-4.2% (4.8%-5.3%) Hop Bitterness Perceived Malt Aroma & Flavor: Low to medium
(IBU) 16-25 Color SRM (EBC) 15-17 (30-34 EBC) Perceived Hop Aroma & Flavor: Low to medium
Perceived Bitterness: Medium
Fermentation Characteristics: Fruity-estery and
European-Style Dark Lager diacetyl aromas and flavors should not be perceived.
Color: Light brown to dark brown Very low levels of sulfur-related compounds are
Clarity: Chill haze should not be present acceptable.
Perceived Malt Aroma & Flavor: Malt character is Body: Very low
low to medium, with chocolate, roast, and malt
aromas and flavors evident. Original Gravity (Plato) 1.026-1.034 (6.6-8.5
Perceived Hop Aroma & Flavor: Very low to low, Plato) Apparent Extract/Final Gravity (Plato)
derived from noble-type hops. 1.006-1.010 (1.5-2.6 Plato) Alcohol by Weight
Perceived Bitterness: Medium-low to medium-high (Volume) 2.0%-2.9% (2.5%-3.7%) Hop Bitterness
Fermentation Characteristics: Fruity-estery and (IBU) 16-24 Color SRM (EBC) 2-4 (4-8 EBC)
diacetyl aromas and flavors should not be perceived.
Body: Low to medium-low
Additional notes: These beers offer a fine balance
Bamberg-Style Helles
of sweet maltiness and hop bitterness. Rauchbier
Color: Light pale to golden
Original Gravity (Plato) 1.048-1.056 (11.9-13.8 Clarity: Chill haze should not be present
Plato) Apparent Extract/Final Gravity (Plato) Perceived Malt Aroma & Flavor: Malt character is
1.014-1.018 (3.6-4.6 Plato) Alcohol by Weight prominent with malt aromas suggesting lightly
(Volume) 3.8%-4.2% (4.8%-5.3%) Hop Bitterness toasted sweet malted barley. Smoke beechwood
(IBU) 20-35 Color SRM (EBC) 15-24 (30-48 EBC) character ranges from very low to medium. Smoky
aroma should be not harshly phenolic. Sulfur may be
German-Style Schwarzbier present at low levels. There should be no caramel
character. Smoke flavor may create a perception of
Color: Very dark brown to black, with a pale-colored mild sweetness.
head. Perceived Hop Aroma & Flavor: Hop aroma and
Clarity: Beer color may be too dark to perceive. flavor is very low to low, derived from noble-type
When clarity is perceivable, chill haze should not be hops.
present. Perceived Bitterness: Low to medium
Perceived Malt Aroma & Flavor: Medium malt Fermentation Characteristics: Fruity-estery and
aroma displays a mild roasted malt character. Malt diacetyl aromas and flavors should not be perceived
sweetness is low to medium, and displays a mild Body: Medium
roasted malt character without bitterness.
Perceived Hop Aroma & Flavor: Hop aroma and Original Gravity (Plato) 1.044-1.050 (11-12.4
flavor is very low to low, derived from noble-type Plato) Apparent Extract/Final Gravity (Plato)
hops. 1.008-1.012 (2.1-3.1 Plato) Alcohol by Weight
Perceived Bitterness: Low to medium (Volume) 3.8%-4.4% (4.8%-5.6%) Hop Bitterness
Fermentation Characteristics: Fruity-estery and (IBU) 18-25 Color SRM (EBC) 4-5.5 (8-11 EBC)
diacetyl aromas and flavors should not be perceived
Body: Low to medium-low
Bamberg-Style Mrzen
Original Gravity (Plato) 1.044-1.052 (11-12.9
Plato) Apparent Extract/Final Gravity (Plato) Rauchbier
1.010-1.016 (2.6-4.1 Plato) Alcohol by Weight Color: Pale to light brown
(Volume) 3.0%-3.9% (3.8%-4.9%) Hop Bitterness Clarity: Chill haze should not be present
(IBU) 22-30 Color SRM (EBC) 25-40 (50-80 EBC) Perceived Malt Aroma & Flavor: Sweet toasted
malt aroma should be present. Medium-low to
medium toasted malt sweetness should be present.
27
Aroma and flavor of smoked beechwood ranges from Perceived Hop Aroma & Flavor: Low to medium-
very low to medium. Smoke flavors should be low, derived from noble-type hops.
smooth, without harshness. Aroma should strike a Perceived Bitterness: Low to medium-low
balance between malt, hop and smoke. Fermentation Characteristics: Fruity-estery aromas
Perceived Hop Aroma & Flavor: Hop aroma and and flavors, if present, should be low. Diacetyl should
flavor is very low to low, derived from noble-type not be perceived.
hops. Body: Medium to full
Perceived Bitterness: Low to medium
Fermentation Characteristics: Fruity-estery and Original Gravity (Plato) 1.066-1.074 (16.1-18
diacetyl aroma and flavor should not be perceived Plato) Apparent Extract/Final Gravity (Plato)
Body: Full 1.012-1.020 (3.1-5.1 Plato) Alcohol by Weight
(Volume) 5.0%-6.4% (6.3%-8.1%) Hop Bitterness
Original Gravity (Plato) 1.050-1.060 (12.4-14.7 (IBU) 20-38 Color SRM (EBC) 4-9 (8-18 EBC)
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%) Hop Bitterness Traditional German-Style Bock
(IBU) 18-25 Color SRM (EBC) 4-15 (8-30 EBC) Color: Dark brown to very dark
Clarity: Chill haze should not be present
Perceived Malt Aroma & Flavor: Traditional Bocks
Bamberg-Style Bock are made with all malt, and have high malt character
with aromas of toasted or nutty malt, but not caramel.
Rauchbier Traditional bocks display high malt sweetness. The
Color: Dark brown to very dark malt flavor profile should display a balance of
Clarity: Chill haze should not be present sweetness and toasted or nutty malt, but not
Perceived Malt Aroma & Flavor: Medium to caramel.
medium-high malt aroma and flavor should be Perceived Hop Aroma & Flavor: Very low
present with very low to medium-high beechwood Perceived Bitterness: Medium, increasing
smoke aromas and flavors. Smoke flavors should be proportionately with starting gravity.
smooth, without harshness. Smoke flavor may create Fermentation Characteristics: Fruity-estery aromas
a perception of mild sweetness. and flavors if present, should be minimal. Diacetyl
Perceived Hop Aroma & Flavor: Very low should not be perceived.
Perceived Bitterness: Medium, increasing Body: Medium to full
proportionately with starting gravity.
Fermentation Characteristics: Fruity-estery aromas Original Gravity (Plato) 1.066-1.074 (16.1-18
and flavors, if present, should be minimal. Diacetyl Plato) Apparent Extract/Final Gravity (Plato)
should not be perceived. 1.018-1.024 (4.6-6.1 Plato) Alcohol by Weight
Body: Medium to full (Volume) 5.0%-6.0% (6.3%-7.6%) Hop Bitterness
(IBU) 20-30 Color SRM (EBC) 20-30 (40-60 EBC)
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 German-Style Doppelbock
(Volume) 5.0%-6.0% (6.3%-7.6%) Hop Bitterness Color: Copper to dark brown
(IBU) 20-30 Color SRM (EBC) 20-30 (40-60 EBC) Clarity: Chill haze should not be present
Perceived Malt Aroma & Flavor: Pronounced
German-Style Heller aromas and flavors of toasted malted barley. Some
caramel and toffee character can contribute to
Bock/Maibock complexity in a secondary role. Malty sweetness is
Color: Pale to light amber. The German word helle pronounced but should not be cloying. There should
means light-colored, thus Heller Bock is a pale beer. be no astringency from roasted malts.
Clarity: Chill haze should not be present Perceived Hop Aroma & Flavor: Hop aroma is
Perceived Malt Aroma & Flavor: Light toasty and/or absent. Hop flavor is low.
bready aroma and flavor is often evident. Roast or Perceived Bitterness: Low
heavy toast/caramel malt aromas and flavors should Fermentation Characteristics: Alcoholic strength is
not be present. high. Fruity-estery flavors and aromas are commonly

28
perceived at low to moderate levels. Diacetyl should flavor and aroma. Subtle or low fruity-estery aromas
be absent. and flavors may be apparent. Diacetyl should be
Body: Full absent. Kellerbier Lagers have low to medium
carbonation.
Original Gravity (Plato) 1.074-1.080 (18-19.3 Body: Varies depending on underlying style
Plato) Apparent Extract/Final Gravity (Plato) Additional notes: Kellerbier Lagers are unfiltered
1.014-1.020 (3.6-5.1 Plato) Alcohol by Weight lagered versions of German lager beer styles such as
(Volume) 5.2%-6.2% (6.6%-7.9%) Hop Bitterness Muenchner Helles, Dunkel, Dortmunder/Export,
(IBU) 17-27 Color SRM (EBC) 12-30 (24-60 EBC) Bohemian Pilsener and German Pilsener. Sulfur and
acetaldehyde should enhance the flavor of these
beers. These unfiltered beers are packaged and
German-Style Eisbock served with low to moderate amounts of yeast. These
Color: Light brown to black beers may be filtered and dosed with yeast during
Clarity: Chill haze should not be present packaging.
Perceived Malt Aroma & Flavor: Sweet malt When using these guidelines as the basis for
character is very high evaluating entries at competitions, brewers may be
Perceived Hop Aroma & Flavor: Hop aroma and asked to provide supplemental information about
flavor is absent entries in this category to allow for accurate
Perceived Bitterness: Very low to low evaluation of diverse entries. Such information
Fermentation Characteristics: Alcohol may be should include the underlying Germanic lager beer
perceived in aroma. Fruity-estery aromas and flavors style upon which the entry is based.
may be evident, but not overpowering. Diacetyl
should be absent. Alcoholic strength is very high. Original Gravity (Plato) Varies with style
Body: Very full Apparent Extract/Final Gravity (Plato) Varies with
Additional notes: This is a stronger version of style Alcohol by Weight (Volume) Varies with
Doppelbock. Traditionally, these beers were created style Hop Bitterness (IBU) Varies with style
by freezing a Doppelbock and removing the ice, thus Color SRM (EBC) Varies with style
concentrating the alcohol.
NORTH AMERICAN ORIGIN LAGER
Original Gravity (Plato) 1.074-1.116 (18-27.2 STYLES
Plato) Apparent Extract/Final Gravity (Plato)
N/A Alcohol by Weight (Volume) 6.8%-11.3%
(8.6%-14.3%) Hop Bitterness (IBU) 26-33 Color American-Style Lager
SRM (EBC) 15-50 (30-100 EBC) Color: Straw to gold
Clarity: Chill haze should not be present
Kellerbier or Zwickelbier Lager Perceived Malt Aroma & Flavor: Malt sweetness is
very low to low
Color: Varies depending on the underlying German
Perceived Hop Aroma & Flavor: Not perceived to
lager style
very low
Clarity: Can be slightly hazy to moderately cloudy. A
Perceived Bitterness: Not perceived to very low
small amount of yeast haze is acceptable and
Fermentation Characteristics: Light fruity-estery
traditional. These beers must be unfiltered, but may
aroma and flavor is acceptable. Diacetyl should be
become clear with age. May exhibit poor head
absent.
retention.
Body: Low
Perceived Malt Aroma & Flavor: Varies depending Additional notes: Corn, rice, or other grain or sugar
on the underlying German lager style
adjuncts are often used. American Lagers are very
Perceived Hop Aroma & Flavor: Varies depending
clean and crisp, and aggressively carbonated.
on underlying style. Dry hopped beers are
acceptable.
Original Gravity (Plato) 1.040-1.048 (10-11.9
Perceived Bitterness: Varies depending on
Plato) Apparent Extract/Final Gravity (Plato)
underlying style
1.006-1.014 (1.5-3.6 Plato) Alcohol by Weight
Fermentation Characteristics: Low to medium
(Volume) 3.2%-4.0% (4.1%-5.1%) Hop Bitterness
levels of sulfur should be apparent. Low levels of
(IBU) 5-15 Color SRM (EBC) 2-6 (4-12 EBC)
acetaldehyde or other volatiles normally scrubbed
during fermentation may or may not be apparent in
29
American-Style Light Lager American-Style Pilsener
Color: Very light to pale Color: Straw to gold
Clarity: Chill haze should not be present Clarity: Chill haze should not be present
Perceived Malt Aroma & Flavor: Very low Perceived Malt Aroma & Flavor: Medium-low to
Perceived Hop Aroma & Flavor: Absent to very low medium
Perceived Bitterness: Absent to very low Perceived Hop Aroma & Flavor: Hop aroma and
Fermentation Characteristics: Low fruity-estery flavor is medium to high, traditionally derived from
aromas and flavors are acceptable. Diacetyl should noble-type hops, but aromas can also be from
be absent. Corn, rice, or other grain or sugar various American hop varieties.
adjuncts are often used. These beers are Perceived Bitterness: Medium to high
characterized by an extremely high degree of Fermentation Characteristics: DMS, fruity-estery
attenuation. Final gravity is often less than 1.000 (0 and diacetyl aromas and flavors should be absent.
Plato). Body: Medium-low to medium
Body: Low with dry mouthfeel Additional notes: Up to 25% corn and/or rice in the
Additional notes: These beers are high in grist should be used. This style represents the classic
carbonation. Flavor attributes typical of beer are and unique pre-Prohibition American-Style Pilsener.
usually very low when present. Calories should not When using these guidelines as the basis for
exceed 125 per 12-ounce serving. Low carb beers evaluating entries at competitions, organizers may
should have a maximum carbohydrate level of 3.0 wish to subcategorize this category into rice and corn
gm per 12 oz. (356 ml). subcategories.

Original Gravity (Plato) 1.024-1.040 (6.1-10 Plato) Original Gravity (Plato) 1.045-1.060 (11.2-14.7
Apparent Extract/Final Gravity (Plato) 0.992- Plato) Apparent Extract/Final Gravity (Plato)
1.008 (minus 2.1-2.1 Plato) Alcohol by Weight 1.012-1.018 (3.1-4.6 Plato) Alcohol by Weight
(Volume) 2.8%-3.5% (3.5%-4.4%) Hop Bitterness (Volume) 3.9%-4.7% (4.9%-6.0%) Hop Bitterness
(IBU) 4-10 Color SRM (EBC) 1.5-4 (3-8 EBC) (IBU) 25-40 Color SRM (EBC) 3-6 (6-12 EBC)

American-Style Amber Light American-Style Ice Lager


Color: Very pale to golden
Lager Clarity: Chill haze should not be present
Color: Pale to medium amber. The word Light Perceived Malt Aroma & Flavor: Low malt
refers to light body and reduced calories rather than sweetness is present
color. Perceived Hop Aroma & Flavor: Low
Clarity: Chill haze should not be present Perceived Bitterness: Low
Perceived Malt Aroma & Flavor: Malt sweetness is Fermentation Characteristics: Fruity-estery and
very low but evident diacetyl aromas and flavors should not be perceived
Perceived Hop Aroma & Flavor: Absent to low Body: Low to medium
Perceived Bitterness: Very low to low Additional notes: This style is slightly higher in
Fermentation Characteristics: Low fruity-estery alcohol than most other light-colored American-Style
aromas and flavors are acceptable. Diacetyl should lagers. It has few or no adjuncts. Typically, these
be absent. Corn, rice, or other grain or sugar beers are chilled before filtration so that ice crystals
adjuncts may be used but all-malt formulations are (which may or may not be removed) are formed. This
also made. process can contribute to a higher alcohol content
Body: Low to medium-low (up to 0.5% more).
Additional notes: Calories should not exceed 125 When using these guidelines as the basis for
per 12-ounce serving. These beers are high in evaluating entries at competitions, organizers may
carbonation. wish to subcategorize this category into rice and corn
subcategories.
Original Gravity (Plato) 1.024-1.040 (6.1-10 Plato)
Apparent Extract/Final Gravity (Plato) 1.002- Original Gravity (Plato) 1.040-1.060 (10-14.7
1.008 (0.5-2.1 Plato) Alcohol by Weight (Volume) Plato) Apparent Extract/Final Gravity (Plato)
2.8%-3.5% (3.5%-4.4%) Hop Bitterness (IBU) 8-15 1.006-1.014 (1.5-3.6 Plato) Alcohol by Weight
Color SRM (EBC) 4-12 (8-24 EBC)

30
(Volume) 3.8%-5.0% (4.8%-6.3%) Hop Bitterness Bready or biscuity malt aroma and flavor is
(IBU) 7-20 Color SRM (EBC) 2-8 (4-16 EBC) acceptable. A low level of caramel character is
acceptable. Sweet maltiness should be present.
Perceived Hop Aroma & Flavor: Low to medium-
American-Style Malt Liquor low
Color: Straw to gold Perceived Bitterness: Medium-low to medium
Clarity: Chill haze should not be present Fermentation Characteristics: Fruity-estery and
Perceived Malt Aroma & Flavor: Some malt diacetyl aromas and flavors should not be perceived
sweetness is perceived Body: Medium
Perceived Hop Aroma & Flavor: Not perceived Additional notes: The American version of this
Perceived Bitterness: Very low classic German beer is distinguished by a more
Fermentation Characteristics: Fruity-estery and pronounced hop character
complex alcohol aromas and flavors are acceptable
at low levels. Alcohol should not be solvent-like. Original Gravity (Plato) 1.050-1.060 (12.4-14.7
Diacetyl should not be perceived. Plato) Apparent Extract/Final Gravity (Plato)
Body: Low to medium-low 1.012-1.020 (3.1-5.1 Plato) Alcohol by Weight
Additional notes: Beers of this style are varied in (Volume) 4.0%-4.7% (5.1%-6.0%) Hop Bitterness
character. Some malt liquors are only slightly (IBU) 20-30 Color SRM (EBC) 4-15 (8-30 EBC)
stronger than American lagers, while others
approach bock strength.
American-Style Dark Lager
Original Gravity (Plato) 1.050-1.060 (12.4-14.7 Color: Light brown to very dark
Plato) Apparent Extract/Final Gravity (Plato) Clarity: Chill haze should not be present
1.004-1.010 (1-2.6 Plato) Alcohol by Weight Perceived Malt Aroma & Flavor: Low malt aroma
(Volume) 5.0%-6.0% (6.3%-7.6%) Hop Bitterness and flavor may include low levels of caramel
(IBU) 12-23 Color SRM (EBC) 2-5 (4-10 EBC) Perceived Hop Aroma & Flavor: Very low to low
Perceived Bitterness: Very low to low, and
dissipates quickly.
American-Style Amber Lager Fermentation Characteristics: Carbonation is high.
Color: Gold to copper Fruity-estery, DMS and diacetyl aromas and flavors
Clarity: Chill haze should not be present should not be perceived.
Perceived Malt Aroma & Flavor: Low to medium- Body: Light
low caramel or toasted malt aromas and flavors
should be present Original Gravity (Plato) 1.040-1.050 (10-12.4
Perceived Hop Aroma & Flavor: Very low to Plato) Apparent Extract/Final Gravity (Plato)
medium-high 1.008-1.012 (2.1-3.1 Plato) Alcohol by Weight
Perceived Bitterness: Very low to medium-high (Volume) 3.2%-4.4% (4.1%-5.6%) Hop Bitterness
Fermentation Characteristics: Fruity-estery and (IBU) 14-24 Color SRM (EBC) 14-25 (28-50 EBC)
diacetyl aromas and flavors should be absent
Body: Medium OTHER ORIGIN LAGER STYLES
Original Gravity (Plato) 1.042-1.056 (10.5-13.8
Plato) Apparent Extract/Final Gravity (Plato) Baltic-Style Porter
1.010-1.018 (2.6-4.6 Plato) Alcohol by Weight Color: Very deep ruby/garnet to black
(Volume) 3.8%-4.3% (4.8%-5.4%) Hop Bitterness Clarity: Often opaque. When clarity is perceivable,
(IBU) 18-30 Color SRM (EBC) 6-14 (12-28 EBC) chill haze should not be present.
Perceived Malt Aroma & Flavor: Malt sweetness is
medium-low to medium-high. Distinctive malt aromas
American-Style and flavors of caramelized sugars, dark sugars and
Mrzen/Oktoberfest licorice along with chocolate character of roasted
malts are present. Roasted dark malts may
Color: Pale to reddish brown
contribute coffee character but there should be no
Clarity: Chill haze should not be present
bitter or astringent flavors. Debittered roast malts are
Perceived Malt Aroma & Flavor: Malt aroma and
best used for this style.
flavor should express a light toasted character.
31
Perceived Hop Aroma & Flavor: Very low. Floral Fermentation Characteristics: Very low levels of
hop aroma can complement aromatics. DMS aroma and flavor are acceptable. Fruity-estery
Perceived Bitterness: Low to medium-low and diacetyl aromas and flavors should not be
Fermentation Characteristics: Due to its alcoholic perceived.
strength, there may be very low to low levels of Body: Low to medium
complex alcohol aromas and flavors and/or higher Additional notes: These beers are often brewed
levels of fruitiness suggestive of berries, grapes and with rice, corn, wheat, or other grains making up part
plums, but not banana. Fruity-estery aromas and of the mash. Sugar adjuncts may be added during
flavors from warm fermentation is not appropriate. the wort production process.
Diacetyl and DMS should not be apparent.
Body: Medium to full Original Gravity (Plato) 1.044-1.050 (11-12.4
Additional notes: Baltic Porter is brewed with lager Plato) Apparent Extract/Final Gravity (Plato)
yeast and fermented and lagered cold producing a 1.008-1.010 (2.1-2.6 Plato) Alcohol by Weight
smooth beer (Volume) 3.6%-4.2% (4.6%-5.3%) Hop Bitterness
(IBU) 17-30 Color SRM (EBC) 3-4 (6-8 EBC)
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%) Hop Bitterness
HYBRID/MIXED
(IBU) 35-40 Color SRM (EBC) 20+ (40+ EBC)
LAGERS OR ALES
Australasian, Latin American ALL ORIGIN HYBRID/MIXED LAGERS
or Tropical-Style Light Lager OR ALES
Color: Straw to gold
Clarity: Chill haze should not be present
Perceived Malt Aroma & Flavor: Malt sweetness is
Session Beer
Color: The color should mimic the classic style upon
absent
which the beer is based
Perceived Hop Aroma & Flavor: Not perceived to
Clarity: Appearance may vary from brilliant to hazy
very low
to cloudy and should mimic the classic style upon
Perceived Bitterness: Very low
which the beer is based
Fermentation Characteristics: Sugar adjuncts are
Perceived Malt Aroma & Flavor: Should mimic the
often used to lighten the body and flavor, sometimes
classic style upon which the beer is based
contributing to very low to low fruity-estery aromas
Perceived Hop Aroma & Flavor: Should mimic the
and flavors of apple/pear. Diacetyl should be absent.
classic style upon which the beer is based
Body: Low
Perceived Bitterness: Should mimic the classic
Additional notes: Sugar, corn, rice, and other cereal
style upon which the beer is based
grains are used as adjuncts.
Fermentation Characteristics: Varies with
underlying style
Original Gravity (Plato) 1.038-1.046 (9.5-11.4
Body: Varies with underlying style
Plato) Apparent Extract/Final Gravity (Plato)
Additional notes: This category includes any style
1.006-1.010 (1.5-2.6 Plato) Alcohol by Weight
of beer made lower in strength than described in the
(Volume) 3.2%-4.0% (4.1%-5.1%) Hop Bitterness
classic style guidelines. These beers should exhibit
(IBU) 9-18 Color SRM (EBC) 2-5 (4-10 EBC)
lower alcohol content than the classic style.
Drinkability is key to a successful session beer.
International-Style Pilsener Beers exceeding 5.0% abv (4% abw) are not
categorized as Session Beers. Beers which fit in
Color: Straw to pale
Clarity: Chill haze should not be present another classic or traditional category should not be
Perceived Malt Aroma & Flavor: Residual malt categorized as Session Beers.
aroma and flavor may be perceived at low levels When using these guidelines as the basis for
Perceived Hop Aroma & Flavor: Low evaluating entries at competitions, organizers may
Perceived Bitterness: Low to medium wish to further subcategorize this category, for
example, creating a Session India Pale Ale or other
large subcategory(ies) as needed.
32
1.010-1.018 (2.6-4.6 Plato) Alcohol by Weight
Original Gravity (Plato) 1.034-1.040 (8.5-10 Plato) (Volume) 3.6%-4.5% (4.6%-5.7%) Hop Bitterness
Apparent Extract/Final Gravity (Plato) 1.004- (IBU) 35-45 Color SRM (EBC) 8-15 (16-30 EBC)
1.010 (1-2.6 Plato) Alcohol by Weight (Volume)
2.8%-4.0% (3.5%-5.0%) Hop Bitterness (IBU) 10-
35 Color SRM (EBC) 2+ (4+ EBC) Light American Wheat Beer
with Yeast
American-Style Cream Ale Color: Pale to light amber
Color: Straw to gold Clarity: These beers are packaged with yeast in the
Clarity: Chill haze should not be present bottle, so appearance may range from hazy to very
Perceived Malt Aroma & Flavor: Medium-low to cloudy. Chill haze is acceptable.
medium pale malt aroma may be present. Caramel Perceived Malt Aroma & Flavor: Low to medium-
malt aroma and flavor should be absent. The low malt aroma and sweet malt flavor is present
dominant flavor is of pale malt sweetness at medium- Perceived Hop Aroma & Flavor: Low to medium
low to medium levels. Corn or other adjuncts may be Perceived Bitterness: Low to medium
perceived at low levels. Fermentation Characteristics: Yeast character
Perceived Hop Aroma & Flavor: Hop aroma and should be low to medium and should not dominate
flavor is very low to low or may be absent the character of malt and hops. Phenolic, clove-like
Perceived Bitterness: Very low to low aromas should not be perceived. Low fruity-estery
Fermentation Characteristics: Fruity-estery aroma aroma and flavor is typical. Diacetyl and phenolic,
and flavor may be perceived. Sulfur and/or DMS clove-like character should not be perceived.
should be absent or extremely low. Diacetyl should Body: Low to medium
not be perceived. Additional notes: These beers can be fermented
Body: Low with either ale or lager yeast. The grist should include
Additional notes: These crisp and refreshing beers at least 30 percent malted wheat. Because this style
are fermented warm with ale or lager yeast and is served with yeast, there should be a full yeasty
lagered cold mouthfeel.

Original Gravity (Plato) 1.044-1.052 (11-12.9 Original Gravity (Plato) 1.036-1.056 (9-13.8 Plato)
Plato) Apparent Extract/Final Gravity (Plato) Apparent Extract/Final Gravity (Plato) 1.006-
1.004-1.010 (1-2.6 Plato) Alcohol by Weight 1.016 (1.0-4.1 Plato) Alcohol by Weight (Volume)
(Volume) 3.4%-4.5% (4.3%-5.7%) Hop Bitterness 2.8%-4.4% (3.5%-5.6%) Hop Bitterness (IBU) 10-
(IBU) 10-22 Color SRM (EBC) 2-5 (4-10 EBC) 35 Color SRM (EBC) 4-10 (8-20 EBC)

California Common Beer Light American Wheat Beer


Color: Light amber to medium amber without Yeast
Clarity: Chill haze should not be present Color: Straw to light amber
Perceived Malt Aroma & Flavor: Toasted malt Clarity: Chill haze is acceptable
and/or caramel malt aroma and flavor may be Perceived Malt Aroma & Flavor: Low to medium-
perceived low
Perceived Hop Aroma & Flavor: Low to medium- Perceived Hop Aroma & Flavor: Low to medium
low Perceived Bitterness: Low to medium
Perceived Bitterness: Medium to medium-high Fermentation Characteristics: Low fruity-estery
Fermentation Characteristics: Fruity-estery aromas aroma and flavor is typical. Phenolic, clove-like
and flavors are low to medium-low. Diacetyl should aromas and flavors should not be perceived. Diacetyl
be absent. should not be perceived. No yeast aroma and flavor
Body: Medium should be evident.
Additional notes: California Common beers are Body: Very low to medium
brewed with lager yeasts but fermented at warm Additional notes: These beers can be fermented
temperatures like ales with either ale or lager yeast. The grist should include
at least 30 percent malted wheat.
Original Gravity (Plato) 1.045-1.056 (11.2-13.8
Plato) Apparent Extract/Final Gravity (Plato) Original Gravity (Plato) 1.036-1.050 (9-12.4 Plato)
33
Apparent Extract/Final Gravity (Plato) 1.004- be evident. Diacetyl and clove-like phenolics should
1.016 (1-4.1 Plato) Alcohol by Weight (Volume) not be perceived.
3.0%-4.0% (3.8%-5.1%) Hop Bitterness (IBU) 10- Body: Low to medium
35 Color SRM (EBC) 2-10 (4-20 EBC) 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
Dark American Wheat Beer should be evident. Because this style is packaged
with Yeast and served without yeast, no yeast should be evident
in the mouthfeel.
Color: Medium amber to dark brown
Clarity: This style is packaged with yeast in the
Original Gravity (Plato) 1.036-1.050 (9-12.4 Plato)
bottle so appearance may range from hazy to very
Apparent Extract/Final Gravity (Plato) 1.004-
cloudy. Chill haze is acceptable.
1.016 (1-4.1 Plato) Alcohol by Weight (Volume)
Perceived Malt Aroma & Flavor: Malt aromas and
3.0%-4.0% (3.8%-5.1%) Hop Bitterness (IBU) 10-
flavors can include low roasted malt character
25 Color SRM (EBC) 9-22 (18-44 EBC)
expressed as cocoa, chocolate or caramel as well as
toffee or biscuit. Medium-low to medium-high malt
sweetness is present. Roast malt astringency is American-Style Fruit Beer
acceptable when balanced with malt sweetness. Color: Can range from pale to very dark depending
Perceived Hop Aroma & Flavor: Low to medium on the underlying style, and is often influenced by the
Perceived Bitterness: Low to medium color of added fruit.
Fermentation Characteristics: Low fruity-estery Clarity: Clear or hazy is acceptable
aroma and flavor is typical. Yeast character should Perceived Malt Aroma & Flavor: Not perceived to
be low to medium and should not dominate malt and medium-low
hops. Diacetyl and clove-like phenolics should not be Perceived Hop Aroma & Flavor: Not perceived to
perceived. medium-low
Body: Low to medium Perceived Bitterness: In balance with fruit character
Additional notes: These beers can be fermented and usually at very low to medium levels
with either ale or lager yeast. The grist should include Fermentation Characteristics: American-Style Fruit
at least 30 percent malted wheat. Because this style Beers are fermented with traditional German, British
is served with yeast, there should be a full yeasty or American ale or lager yeast. Acidic bacterial
mouthfeel. fermentation, if present, contributes to acidity and
enhances fruity balance. No wild fermentation should
Original Gravity (Plato) 1.036-1.050 (9-12.4 Plato) be evident.
Apparent Extract/Final Gravity (Plato) 1.004- Body: Varies with style
1.016 (1-4.1 Plato) Alcohol by Weight (Volume) Additional notes: Fruit aromas, ranging from subtle
3.0%-4.0% (3.8%-5.1%) Hop Bitterness (IBU) 10- to intense, should be evident and should not be
25 Color SRM (EBC) 9-22 (18-44 EBC) overpowered by hop aromas. Fruit or fruit extracts,
used as an adjunct in either the mash, kettle, primary
Dark American Wheat Beer or secondary fermentation, provide harmonious fruit
character ranging from subtle to intense. Within the
without Yeast framework of these guidelines, fruit beers fermented
Color: Medium amber to dark brown with Belgian yeast (Wit, Abbey, Farmhouse, Saison
Clarity: Chill haze is acceptable and/or Brettanomyces) would be categorized as
Perceived Malt Aroma & Flavor: Malt aromas and Belgian-Style Fruit Beers, or possibly as fruited Brett
flavors can include low roasted malt character Beers. Some beers may fit into this category if they
expressed as cocoa, chocolate or caramel as well as contain fruity adjuncts but no actual fruit. As an
toffee or biscuit. Medium-low to medium-high malt example, a juniper berry-flavored beer with notable
sweetness is present. Roast malt astringency is juniper berry fruity flavor and/or aroma could be
acceptable when balanced with malt sweetness. categorized as a Fruit Beer, whereas a beer in which
Perceived Hop Aroma & Flavor: Low to medium the juniper berry character is more herbal or spicy
Perceived Bitterness: Low to medium would be categorized as an Herb and Spice Beer.
Fermentation Characteristics: Low fruity-estery Fruit Beers brewed with wheat would be categorized
aroma and flavor is typical. No yeast aroma should as Fruit Wheat Beers. Fruit Beers brewed with
unusual fermentable(s), but no wheat, would be
34
categorized as Fruit Beers. Within the framework of a vegetable, and beers containing coconut should be
these guidelines, coconut is defined as a vegetable, entered as Field Beers.
and beers containing coconut should be categorized When using these guidelines as the basis for
as Field Beers. evaluating entries at competitions, brewers may be
When using these guidelines as the basis for asked to provide supplemental information about
evaluating entries at competitions, brewers may be entries in this category to allow for accurate
asked to provide supplemental information about evaluation of diverse entries. Such information might
entries in this category to allow for accurate include the underlying beer style upon which the
evaluation of diverse entries. Such information might entry is based, or other information unique to the
include the underlying beer style upon which the entry such as fruit(s) used or processing which
entry is based, or other information unique to the influence perceived sensory outcomes.
entry such as fruit(s) used or processing which
influence perceived sensory outcomes. Original Gravity (Plato) 1.036-1.050 (9-12.4 Plato)
Apparent Extract/Final Gravity (Plato) 1.004-
Original Gravity (Plato) 1.030-1.110 (7.6-25.9 1.016 (1-4.1 Plato) Alcohol by Weight (Volume)
Plato) Apparent Extract/Final Gravity (Plato) 3.0%-4.0% (3.8%-5.1%) Hop Bitterness (IBU) 10-
1.006-1.030 (1.5-7.6 Plato) Alcohol by Weight 35 Color SRM (EBC) 2-10, or color of fruit (4-20, or
(Volume) 2.0%-9.5% (2.5%-12.0%) Hop color of fruit EBC)
Bitterness (IBU) 5-45 Color SRM (EBC) 5-50 (10-
100 EBC)
Belgian-Style Fruit Beer
Color: Can range from pale to dark depending on
Fruit Wheat Beer underlying Belgian style, and is often influenced by
Color: Generally straw to light amber, and often the color of added fruit
influenced by the color of added fruit. Clarity: Clear to hazy beer is acceptable
Clarity: Chill haze is acceptable. These beers may Perceived Malt Aroma & Flavor: Can vary from not
be served with or without yeast. When served with perceived to medium-high
yeast, appearance is hazy to very cloudy. Perceived Hop Aroma & Flavor: Low to high
Perceived Malt Aroma & Flavor: Low to medium- Perceived Bitterness: Varies with underlying
low Belgian style
Perceived Hop Aroma & Flavor: Low to medium Fermentation Characteristics: Acidic bacterial
Perceived Bitterness: Low to medium fermentation attributes may be evident. If present, it
Fermentation Characteristics: These beers can be contributes to acidity and enhances fruity balance.
fermented with either ale or lager yeast depending on Body: Varies with style
the underlying wheat beer style. Low fruity-estery Additional notes: Fruit aromas, ranging from subtle
aroma and flavor is typical. Diacetyl should not be to intense, should be evident and should not be
perceived. In versions served with yeast, yeasty overpowered by hop aromas. Belgian-Style Fruit
aroma and flavor should be low to medium. Beers are fermented with traditional Belgian yeast,
Body: Low to medium (Wit, Abbey, Farmhouse, etc.). Within the framework
Additional notes: The grist should include at least of these guidelines, coconut is defined as a
30 percent malted wheat. Fruit or fruit extracts vegetable, and beers containing coconut would be
contribute aroma and flavor expressing true fruit categorized as Field Beers. Fruit or fruit extracts,
complexity. Versions served with yeast should used as adjuncts in either the mash, kettle, primary
demonstrate a full yeasty mouthfeel. Fruited versions or secondary fermentation, provide harmonious fruit
of Berliner Weisse or Contemporary Gose would fall character ranging from subtle to intense. Classifying
within those categories as they are commonly these beers can be complex. Fruited Belgian-style
brewed with fruit. Fruited versions of South German beers which exhibit Brettanomyces may be
style Weizens, Grodziskie, or other wheat beer styles categorized in this style, when no other category
would be categorized as Fruit Wheat Beers, as those exists for such beers. However, a fruited Saison
styles are not commonly brewed with fruit. Such exhibiting Brett character would be categorized as a
beers could deviate from parameters shown for those Specialty Saison. A fruited version of a Brett Beer is
styles but should be suggestive of the underlying categorized as Fruited Brett Beer when such a Brett-
classic beer style with fruit added. Within the containing beer is not based on an existing
framework of these guidelines, coconut is defined as underlying Belgian beer style. A Lambic-Style fruit
beer would be categorized as a Belgian-Style Fruit
35
Lambic. Fruited Belgian-style beers brewed with entries in this category to allow for accurate
additional adjuncts could fall in this category or evaluation of diverse entries. Such information might
perhaps as Experimental Beers. Fruit beers include the underlying beer style upon which the
fermented with German, British or American ale or entry is based, or other information unique to the
lager yeast would be categorized as American-Style entry such as vegetable(s) used or processing which
Fruit Beers or as Fruit Wheat Beers. influence perceived sensory outcomes.
When using these guidelines as the basis for
evaluating entries at competitions, brewers may be Original Gravity (Plato) 1.030-1.110 (7.6-25.9
asked to provide supplemental information about Plato) Apparent Extract/Final Gravity (Plato)
entries in this category to allow for accurate 1.006-1.030 (1.5-7.6 Plato) Alcohol by Weight
evaluation of diverse entries. Such information might (Volume) 2.0%-10.5% (2.5%-13.3%) Hop
include the underlying beer style upon which the Bitterness (IBU) 5-70 Color SRM (EBC) 5-50 (10-
entry is based, or other information unique to the 100 EBC)
entry such as fruit(s) used or processing which
influence perceived sensory outcomes.
Chili Pepper Beer
Original Gravity (Plato) 1.030-1.110 (7.6-25.9 Color: Can range from pale to very dark depending
Plato) Apparent Extract/Final Gravity (Plato) on the underlying style
1.006-1.030 (1.5-7.6 Plato) Alcohol by Weight Clarity: Clear or hazy is acceptable
(Volume) 2.0%-9.5% (2.5%-12.0%) Hop Perceived Malt Aroma & Flavor: Can vary from
Bitterness (IBU) 5-70 Color SRM (EBC) 5-50 (10- very low to medium-high depending on the
100 EBC) underlying style
Perceived Hop Aroma & Flavor: Very low to very
high
Field Beer Perceived Bitterness: Very low to medium-high
Color: Can range from pale to very dark depending Fermentation Characteristics: Chili pepper aroma
on the underlying style, and may be influenced by the and flavor attributes should be harmonious with the
color of added ingredients. underlying beer style. Chili pepper character may be
Clarity: Clear to hazy is acceptable expressed as vegetal, spicy and/or hot on the palate.
Perceived Malt Aroma & Flavor: Very low to Body: Representative of underlying style
medium-high Additional notes: Chili Beers are any beers using
Perceived Hop Aroma & Flavor: Very low to chili peppers for flavor, aroma and/or heat. Chili
medium-high character can range from subtle to intense. Chili
Perceived Bitterness: Very low to medium-high. pepper aroma may or may not be evident. Within the
Vegetable character should not be muted by hop framework of these guidelines, all beers containing
character. chili peppers would be categorized as Chili Beers.
Fermentation Characteristics: Varies with Beers which represent more than one style, such as
underlying Belgian style chili beers with chocolate, would be categorized as
Body: Varies with style Chili Beers.
Additional notes: Vegetable aromas, ranging from When using these guidelines as the basis for
subtle to intense, should be evident, and should not evaluating entries at competitions, brewers may be
be overpowered by hop aromas. Field Beers are any asked to provide supplemental information about
beers incorporating vegetables as flavor or entries in this category to allow for accurate
carbohydrate adjuncts in either the mash, kettle, evaluation of diverse entries. Such information might
primary or secondary fermentation. The vegetable include the underlying beer style upon which the
character should be in harmony with other attributes entry is based, or other information unique to the
and can range from subtle to intense. Within the entry such as chili(s) used or processing which
framework of these guidelines, coconut is defined as influence perceived sensory outcomes.
a vegetable, and beers containing coconut should be
entered as Field Beers. All beers containing chili Original Gravity (Plato) 1.030-1.110 (7.6-25.9
peppers would be categorized as Chili Beers. Beers Plato) Apparent Extract/Final Gravity (Plato)
containing nuts would be categorized as Field Beers. 1.006-1.030 (1.5-7.6 Plato) Alcohol by Weight
When using these guidelines as the basis for (Volume) 2.0%-10.5% (2.5%-13.3%) Hop
evaluating entries at competitions, brewers may be Bitterness (IBU) 5-70 Color SRM (EBC) 5-50 (10-
asked to provide supplemental information about 100 EBC)
36
Pumpkin Spice Beer Body: Varies with underlying style
Additional notes: Pumpkin/Squash beers are any
Color: Can vary from pale to very dark depending on beers incorporating pumpkins (Cucurbita pepo) or
the underlying style winter squash as an adjunct in either the mash,
Clarity: Clear to hazy is acceptable kettle, primary or secondary fermentation. Pumpkin
Perceived Malt Aroma & Flavor: Can vary from low or squash aromas and flavors, ranging from subtle to
to medium-high depending on the underlying style intense, should be present. These beers are not
Perceived Hop Aroma & Flavor: None to medium spiced, but may have flavors associated with other
and should not overpower spice, pumpkin or squash, beer styles such as smoked beer, fruit beer, sour
if present, or overall balance of aromas and flavors. beer, etc. Spice aromas and flavors should be
Perceived Bitterness: Low to medium-low absent. Versions exhibiting spice aromas and/or
Fermentation Characteristics: Typical of underlying flavors would be categorized as Pumpkin Spice
beer style Beers or as other spice beer or possibly as
Body: Varies with underlying style experimental beer styles.
Additional notes: These are any beers using When using these guidelines as the basis for
pumpkins (Cucurbita pepo) or winter squash as an evaluating entries at competitions, brewers may be
adjunct in either the mash, kettle, primary or asked to provide supplemental information about
secondary fermentation. Pumpkin or squash may not entries in this category to allow for accurate
be evident or may range from subtle to intense. They evaluation of diverse entries. Such information might
are spiced with other ingredients whose character include the underlying beer style upon which the
should be evident and in balance. While cinnamon, entry is based, or other information unique to the
allspice, clove and nutmeg are common spices entry such as pumpkin or squash used and related
added to American-type pumpkin beers, other spices processing, or other factors which influence
may be used. For example, a brewer could replicate perceived sensory outcomes.
a Wit-Pumpkin spiced beer by using orange peel and
coriander. Original Gravity (Plato) 1.030-1.110 (7.6-25.9
When using these guidelines as the basis for Plato) Apparent Extract/Final Gravity (Plato)
evaluating entries at competitions, brewers may be 1.006-1.030 (1.5-7.6 Plato) Alcohol by Weight
asked to provide supplemental information about (Volume) 2.0%-9.5% (2.5%-12.0%) Hop
entries in this category to allow for accurate Bitterness (IBU) 5-35 Color SRM (EBC) 5-50 (10-
evaluation of diverse entries. Such information might 100 EBC)
include the underlying beer style upon which the
entry is based, or other information unique to the
entry such as spice(s) used, pumpkin or squash used Chocolate or Cocoa Beer
if any and related processing, or other factors which Color: Light amber to black depending on the
influence perceived sensory outcomes. underlying style
Clarity: Clear to hazy beer is acceptable
Original Gravity (Plato) 1.030-1.110 (7.6-25.9 Perceived Malt Aroma & Flavor: Medium-low to
Plato) Apparent Extract/Final Gravity (Plato) medium-high malt sweetness balanced with cocoa
1.006-1.030 (1.5-7.6 Plato) Alcohol by Weight flavors and aromas
(Volume) 2.0%-9.5% (2.5%-12.0%) Hop Perceived Hop Aroma & Flavor: Hop aroma is not
Bitterness (IBU) 5-35 Color SRM (EBC) 5-50 (10- perceived to very low. Hop flavor may be lower than
100 EBC) is designated for underlying style allowing chocolate
to contribute to the flavor profile without becoming
Pumpkin/Squash Beer excessively bitter.
Perceived Bitterness: Very low to medium-low
Color: Can range from pale to very dark depending Fermentation Characteristics: Chocolate should
on the underlying style dominate the flavor profile, though other flavors may
Clarity: Clear to hazy is acceptable be present.
Perceived Malt Aroma & Flavor: Can vary from low Body: Varies with underlying style
to medium-high depending on the underlying style Additional notes: Chocolate Beers are any beers
Perceived Hop Aroma & Flavor: None to medium incorporating dark chocolate or cocoa in any form.
Perceived Bitterness: Low to medium-low Chocolate or cocoa character can range from subtle
Fermentation Characteristics: Typical of underlying to intense. Beers made with white chocolate do not
beer style typify this category.
37
When using these guidelines as the basis for Perceived Malt Aroma & Flavor: Varies depending
evaluating entries at competitions, brewers may be on intention of brewer
asked to provide supplemental information about Perceived Hop Aroma & Flavor: Not essential, but
entries in this category to allow for accurate may be evident and may be more aggressive than
evaluation of diverse entries. Such information might herb-spice character.
include the underlying beer style upon which the Perceived Bitterness: Very low to medium-low.
entry is based, or other information unique to the Reduced hop bitterness tends to accentuate
entry such as type or form of chocolate used or other herb/spice character.
factors which influence perceived sensory outcomes. Fermentation Characteristics: Aromas and flavors
of individual spices may not always be identifiable
Original Gravity (Plato) Varies with style Body: Varies with underlying style
Apparent Extract/Final Gravity (Plato) Varies with Additional notes: Herb and Spice beers are any
style Alcohol by Weight (Volume) Varies with beers using herbs or spices derived from roots,
style Hop Bitterness (IBU) Varies with style seeds, fruits, vegetable, flowers, etc. Herb and/or
Color SRM (EBC) Varies with style spice character can range from subtle to intense.
Classifying these beers can be complex. Beers which
exhibit herbal and/or spicy character are considered
Coffee Beer Herb and Spice Beers. Beers brewed with chili
Color: Pale to black depending on the underlying peppers are categorized as Chili Pepper Beers.
style Beers brewed with pumpkin in which herb and spice
Clarity: Clear to hazy is acceptable character dominates would be categorized as
Perceived Malt Aroma & Flavor: Medium-low to Pumpkin Spice Beers.
medium malt sweetness provides balance with coffee When using these guidelines as the basis for
flavor and aroma evaluating entries at competitions, brewers may be
Perceived Hop Aroma & Flavor: Low to high asked to provide supplemental information about
depending on the underlying style entries in this category to allow for accurate
Perceived Bitterness: Varies with underlying style evaluation of diverse entries. Such information might
Fermentation Characteristics: Coffee character include the underlying beer style upon which the
should be apparent and other flavors may be entry is based, or other information unique to the
present. entry such as type or form of herb(s) or spice(s) used
Body: Reflective of the underlying beer style or other factors which influence perceived sensory
Additional notes: Coffee beers incorporate coffee in outcomes.
any form. Coffee character can range from subtle to
intense, and should be in harmony with other Original Gravity (Plato) 1.030-1.110 (7.6-25.9
attributes of the underlying beer. Plato) Apparent Extract/Final Gravity (Plato)
When using these guidelines as the basis for 1.006-1.030 (1.5-7.6 Plato) Alcohol by Weight
evaluating entries at competitions, brewers may be (Volume) 2.0%-9.5% (2.5%-12.0%) Hop
asked to provide supplemental information about Bitterness (IBU) 5-40 Color SRM (EBC) 5-50 (10-
entries in this category to allow for accurate 100 EBC)
evaluation of diverse entries. Such information might
include the underlying beer style upon which the
entry is based, or other information unique to the Specialty Beer
entry such as type or form of coffee used or other Color: Very light to black depending on the
factors which influence perceived sensory outcomes. underlying style
Clarity: Clear to hazy is acceptable
Original Gravity (Plato) Varies with style Perceived Malt Aroma & Flavor: Varies depending
Apparent Extract/Final Gravity (Plato) Varies with on intention of brewer
style Alcohol by Weight (Volume) Varies with Perceived Hop Aroma & Flavor: Very low to very
style Hop Bitterness (IBU) Varies with style high
Color SRM (EBC) Varies with style Perceived Bitterness: Very low to very high
Fermentation Characteristics: Specialty Beers are
brewed with unusual fermentable sugars, grains
Herb and Spice Beer and/or starches which contribute to alcohol content.
Color: Varies depending on underlying style The distinctive attributes of these special ingredients
Clarity: Clear to hazy is acceptable should be evident in the aroma, flavor and overall
38
balance of the beer. Examples could include maple Perceived Hop Aroma & Flavor: Very low to very
syrup, agave, potatoes, wild rice or any other sources high
of carbohydrate not commonly used in modern beer Perceived Bitterness: Very low to very high
styles. Beers containing wheat would be classified in Fermentation Characteristics: Honey Beers may
one of several wheat beer styles. The use of rice or be brewed to a traditional style or may be
corn would not normally be considered unusual since experimental. Honey Beers incorporate honey as a
these adjuncts are commonly used in beer fermentable sugar in addition to malted barley.
production, however, beers made with rice or corn Honey character should be evident in aroma and
types which enhance a flavor might be categorized flavor, but should not be overpowering.
as specialty beers. Body: Varies with underlying style
Body: Varies with underlying style When using these guidelines as the basis for
Additional notes: Classifying these beers can be evaluating entries at competitions, brewers may be
complex. Within the framework of these guidelines, asked to provide supplemental information about
nuts generally impart much more flavor than entries in this category to allow for accurate
fermentables, and beers containing nuts would be evaluation of diverse entries. Such information might
categorized as Field Beers. Likewise, within the include the underlying beer style upon which the
framework of these guidelines, coconut is defined as entry is based, or other information unique to the
a vegetable and beers containing coconut would be entry such as type and/or source of honey used or
categorized as Field Beers. Beers brewed with honey other factors which influence perceived sensory
would be categorized as Specialty Honey Beers. outcomes.
Beers brewed with roots, seeds, flowers etc. which
exhibit herbal and/or spicy characters would be Original Gravity (Plato) 1.030-1.110 (7.6-25.9
categorized as Herb and Spice Beers. While beers Plato) Apparent Extract/Final Gravity (Plato)
brewed with fruits or vegetables may derive 1.006-1.030 (1.5-7.6 Plato) Alcohol by Weight
fermentable carbohydrate from those sources, they (Volume) 2.0%-9.5% (2.5%-12.0%) Hop
would be categorized as Fruit Beers or Field Beers. Bitterness (IBU) 1-100 Color SRM (EBC) 1-100
Spiced versions of beers made with unusual (2-200 EBC)
fermentables would be categorized as Experimental
Beers. Beers brewed with unusual fermentables and
fruit would be categorized as Fruit Beers. Rye Beer
When using these guidelines as the basis for Color: A wide range of color is acceptable. Lighter
evaluating entries at competitions, brewers may be versions are straw to copper, while darker versions
asked to provide supplemental information about are dark amber to dark brown.
entries in this category to allow for accurate Clarity: Chill haze is acceptable in versions
evaluation of diverse entries. Such information might packaged and served without yeast. In versions
include the underlying beer style upon which the served with yeast, appearance may range from hazy
entry is based, or other information unique to the to very cloudy.
entry such as type or form of unusual carbohydrate Perceived Malt Aroma & Flavor: In darker versions,
source used or other factors which influence malt aromas and flavors can optionally include low
perceived sensory outcomes. roasted malt character expressed as cocoa/chocolate
or caramel. Aromatic toffee, caramel, or biscuit
Original Gravity (Plato) 1.030-1.140+ (7.6-32.1+ character may also be present. Low level roastiness,
Plato) Apparent Extract/Final Gravity (Plato) graininess, or tannin astringency is acceptable when
1.006-1.030+ (1.5-7.6+ Plato) Alcohol by Weight balanced with low to medium malt sweetness.
(Volume) 2.0%-20+% (2.5%-25+%) Hop Perceived Hop Aroma & Flavor: Low to medium-
Bitterness (IBU) 1-100 Color SRM (EBC) 1-100 high
(2-200 EBC) Perceived Bitterness: Low to medium
Fermentation Characteristics: Low levels of spicy,
fruity-estery aromas are typical. Yeast-derived
Specialty Honey Beer aromas and flavors such as phenolic, clove-like may
Color: Very light to black depending on underlying be present when consistent with underlying beer
style style. These beers can be fermented with either ale
Clarity: Clear to hazy is acceptable or lager yeast. Diacetyl should not be perceived. Low
Perceived Malt Aroma & Flavor: Varies depending to medium yeast aroma may be present in versions
on intention of brewer packaged with yeast.
39
Body: Low to medium derived flavors and aromas such as vanillin should
Additional notes: The grist should include sufficient not be present. Residual flavors and aromas
rye so that rye character is evident in the beer. Beers originating from liquids previously aged in a barrel
brewed with rye that do not exhibit rye character (bourbon, sherry, etc.) should not be present.
would be categorized in other beer styles. Rye Versions exhibiting attributes derived from wood or
character is often described as slightly spicy and liquids previously aged in wood would be classified in
subtly black pepper-like. Versions served with yeast other Wood-Aged Beer categories. Wood- and
should portray a full yeasty mouthfeel. barrel-aged sour ales would be classified in other
When using these guidelines as the basis for style categories.
evaluating entries at competitions, brewers may be When using these guidelines as the basis for
asked to provide supplemental information about evaluating entries at competitions, brewers may be
entries in this category to allow for accurate asked to provide supplemental information about
evaluation of diverse entries. Such information might entries in this category to allow for accurate
include the underlying beer style upon which the evaluation of diverse entries. Such information might
entry is based, or other factors which influence include the underlying beer style upon which the
perceived sensory outcomes. entry is based, or other information unique to the
entry such as type of Brett(s) used, fruit(s) or other
Original Gravity (Plato) Varies with style ingredients used or other factors which influence
Apparent Extract/Final Gravity (Plato) Varies with perceived sensory outcomes.
style Alcohol by Weight (Volume) Varies with
style Hop Bitterness (IBU) Varies with style Original Gravity (Plato) Varies with style
Color SRM (EBC) Varies with style Apparent Extract/Final Gravity (Plato) Varies with
style Alcohol by Weight (Volume) Varies with
style Hop Bitterness (IBU) Varies with style
Brett Beer Color SRM (EBC) Varies with style
Color: Any color is acceptable. Beer color may be
influenced by the color of added fruits or other
ingredients. Mixed-Culture Brett Beer
Clarity: Chill haze and/or haze from yeast is Color: Any color is acceptable. Beer color may be
allowable at low to medium levels at any temperature influenced by the color of added fruits or other
Perceived Malt Aroma & Flavor: In darker versions, ingredients.
roasted malt, caramel and chocolate aromas and Clarity: Chill haze, bacteria and yeast-induced haze
flavors are present at low levels. is allowable at low to medium levels at any
Perceived Hop Aroma & Flavor: Low to high temperature.
Perceived Bitterness: Low to high Perceived Malt Aroma & Flavor: In darker versions,
Fermentation Characteristics: Acidity resulting roasted malt, caramel and chocolate aromas and
from Brettanomyces fermentation results in a flavors are present at low levels.
complex flavor profile. Brettanomyces character, at Perceived Hop Aroma & Flavor: Low to high
low to high levels, should be present and expressed Perceived Bitterness: Low to high
as horsey, goaty, leathery, phenolic, fruity and/or Fermentation Characteristics: Moderate to intense
acidic aromas and flavors. Brettanomyces character fruity-estery aromas and flavors are evident. Acidity
may or may not be dominant. Acidity from resulting from fermentation with Brettanomyces
Brettanomyces should be low to medium-low. and/or bacteria results in a complex flavor profile.
Cultured yeast strains may be used in the Brettanomyces character should be present and
fermentation. Beers fermented with Brettanomyces expressed as horsey, goaty, leathery, phenolic, fruity
that do not display Brettanomyces character would and/or acidic aromas and flavors. Cultured yeast may
be classified in another style category. Beers in this be used in the fermentation. Bacteria should be
style should not incorporate bacteria or exhibit a incorporated and in evidence. Bacteria will contribute
bacteria-derived flavor profile. Moderate to intense acidity which may or may not dominate the flavor
fruity-estery aromas and flavors should be evident. profile. Diacetyl and DMS should not be perceived.
Diacetyl and DMS should not be perceived. Body: Low to high
Body: Low to high Additional notes: Fruited versions will exhibit fruit
Additional notes: Fruited versions will exhibit fruit flavors in balance with other elements. Wood vessels
flavors in balance with other elements. Wood vessels may be used for fermentation and aging, but wood-
may be used for fermentation and aging, but wood- derived aromas and flavors such as vanillin should
40
not be present. Versions exhibiting attributes derived Clarity: Chill haze is acceptable at low temperatures.
from wood or liquids previously aged in wood would Hop haze is allowable at any temperature.
be classified in other Wood-Aged Beer categories. Perceived Malt Aroma & Flavor: Varies with
Wood- and barrel-aged sour ales would be classified underlying style
in other style categories. Perceived Hop Aroma & Flavor: Fresh hop aroma
When using these guidelines as the basis for and flavor is prominent exhibiting a chlorophyll-like
evaluating entries at competitions, brewers may be fresh mown hay/grass quality or other fresh hop
asked to provide supplemental information about character
entries in this category to allow for accurate Perceived Bitterness: Varies with underlying style
evaluation of diverse entries. Such information might Fermentation Characteristics: Fruity-estery aroma
include the underlying beer style upon which the is dependent on the ale style being made with fresh
entry is based, or other information unique to the hops
entry such as type of Brett(s) and/or other culture(s) Body: Varies with underlying style
used, fruit(s) or other ingredients used or other Additional notes: These ales are hopped with
factors which influence perceived sensory outcomes. freshly harvested hops either undried (wet) or kilned
(dried). These beers are typically consumed while
Original Gravity (Plato) Varies with style fresh to highlight bright fresh hop attributes. Aging
Apparent Extract/Final Gravity (Plato) Varies with these beers will typically modify and reduce fresh-
style Alcohol by Weight (Volume) Varies with hop characters resulting in unique flavor outcomes.
style Hop Bitterness (IBU) Varies with style When using these guidelines as the basis for
Color SRM (EBC) Varies with style evaluating entries at competitions, brewers may be
asked to provide supplemental information about
entries in this category to allow for accurate
Ginjo Beer or Sake-Yeast Beer evaluation of diverse entries. Such information might
Color: Pale to dark brown include the underlying beer style upon which the
Clarity: Slight chill haze is acceptable entry is based, or other information unique to the
Perceived Malt Aroma & Flavor: Very low to entry such as hop varieties used, wet or kilned,
medium processing or timing of addition(s) (kettle, whirlpool,
Perceived Hop Aroma & Flavor: Low to medium fermenter, aging tank, etc.), other ingredients used or
and in harmony with sake-like character other factors which influence perceived sensory
Perceived Bitterness: Low to medium and in outcomes.
harmony with sake-like character
Fermentation Characteristics: These beers are Original Gravity (Plato) Varies with style
brewed with sake yeast or sake (koji) enzymes. The Apparent Extract/Final Gravity (Plato) Varies with
unique byproducts of sake yeast and/or koji enzymes style Alcohol by Weight (Volume) Varies with
should be distinctive and in harmony with other style Hop Bitterness (IBU) Varies with style
elements. Sake character may best be described as Color SRM (EBC) Varies with style
having mild fruitiness and mild earthiness, with
mushroom and/or an umami protein-like character. A
high amount of alcohol may be evident. Wood- and Barrel-Aged Beer
Body: Varies depending on original gravity. Color: Varies with underlying style
Mouthfeel also varies. Clarity: Varies with underlying style
Additional notes: High carbonation should be Perceived Malt Aroma & Flavor: Varies with
evident. underlying style
Perceived Hop Aroma & Flavor: Varies with
Original Gravity (Plato) 1.040-1.090 (10-21.6 underlying style
Plato) Apparent Extract/Final Gravity (Plato) Perceived Bitterness: Varies with underlying style
1.008-1.020 (2.1-5 Plato) Alcohol by Weight Fermentation Characteristics: Typical of underlying
(Volume) 3.4%-8.2% (4.3%-10.2%) Hop style of beer being aged
Bitterness (IBU) 12-35 Color SRM (EBC) 4-20 (8- Body: Varies with underlying style
40 EBC) 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.
Fresh or Wet Hop Beer These beers are aged with the intention of
Color: Varies with underlying style developing unique attributes imparted by the wood
41
and/or liquids that had previously been stored in experimental style of lager, ale or hybrid beer aged in
contact with the wood. Wood aging does not either a wooden barrel or in contact with wood.
necessarily impart wood flavors, but does result in These beers are aged with the intention of
distinctive sensory outcomes. Used sherry, rum, developing unique attributes imparted by the wood
whiskey, tequila, port, wine and other barrels are and/or by liquids that had previously been stored in
often used, imparting complexity and uniqueness to a contact with the wood. Wood aging does not
beer. A balance of flavor, aroma and mouthfeel necessarily impart wood flavors, but does result in
results from the marriage of new beer with attributes distinctive sensory outcomes. Used sherry, rum,
imparted by the wood or barrel. Wood-Aged Beers whiskey, tequila, port, wine and other barrels are
may or may not have Brettanomyces character. often used, imparting complexity and uniqueness to a
When using these guidelines as the basis for beer. A balance of aroma, flavor and mouthfeel
evaluating entries at competitions, brewers may be results from the marriage of new beer with attributes
asked to provide supplemental information about imparted by the wood or barrel. These beers may or
entries in this category to allow for accurate may not have Brettanomyces character. Sour wood-
evaluation of diverse entries. Such information might aged beers would be categorized elsewhere. Fruited
include the underlying beer style upon which the or spiced wood-aged beers which meet the criteria
entry is based, or other information unique to the for color and alcohol content and which exhibit
entry such as length of time aged, type of wood or attributes of wood-aging would be appropriately
barrel, age, char level or previous liquids held by the categorized here and may take on the color, flavors
wood, ingredients or other processing which and aromas of added fruits or spices.
influence perceived sensory outcomes. Competition When using these guidelines as the basis for
organizers may create subcategories which reflect evaluating entries at competitions, brewers may be
groups of entries based on color, alcoholic strength, asked to provide supplemental information about
microflora, fruit, etc. entries in this category to allow for accurate
evaluation of diverse entries. Such information might
Original Gravity (Plato) Varies with style include the underlying beer style upon which the
Apparent Extract/Final Gravity (Plato) Varies with entry is based, or other information unique to the
style Alcohol by Weight (Volume) Varies with entry such as length of time aged, type of wood or
style Hop Bitterness (IBU) Varies with style barrel, age, char level or previous liquids held by the
Color SRM (EBC) Varies with style wood, ingredients or other processing which
influence perceived sensory outcomes.

Wood- and Barrel-Aged Pale Original Gravity (Plato) Varies with style
to Amber Beer Apparent Extract/Final Gravity (Plato) Varies with
style Alcohol by Weight (Volume) 3.0%-5.0%
Color: Pale to Amber. Within the framework of these
(3.8%-6.3%) Hop Bitterness (IBU) Varies with
guidelines these beers are less than 18 SRM or 36
style Color SRM (EBC) 4-18 (8-36 EBC)
EBC.
Clarity: Varies with underlying style
Perceived Malt Aroma & Flavor: Varies with Wood- and Barrel-Aged Dark
underlying style
Perceived Hop Aroma & Flavor: Varies with Beer
underlying style Color: Dark Copper to Black. Within the framework
Perceived Bitterness: Varies with underlying style of these guidelines, these beers are greater than 18
Fermentation Characteristics: Typical of underlying SRM or 36 EBC.
style of beer being aged. Within the framework of Clarity: Varies with underlying style
these guidelines, these beers contain alcohol less Perceived Malt Aroma & Flavor: Varies with
than 6.3% abv or 5.0% abw when consumed. underlying style
Body: Varies with underlying style Perceived Hop Aroma & Flavor: Varies with
Additional notes: Within the framework of these underlying style
guidelines these beers meet the criteria for color and Perceived Bitterness: Varies with underlying style
alcohol content shown above. Darker (>18 SRM or Fermentation Characteristics: Typical of underlying
>36EBC) beers, or stronger (>5% abw or >6.3% abv) style of beer being aged. Within the framework of
beers of any color would be categorized in other these guidelines, these beers contain alcohol less
wood-aged beer styles. These are any traditional or than 5.0% abw or 6.3% abv when consumed.
42
Body: Varies with underlying style Perceived Bitterness: Varies with underlying style
Additional notes: Within the framework of these Fermentation Characteristics: Typical of underlying
guidelines, these beers meet the criteria for color and style of beer being aged. Within the framework of
alcohol content shown above. Stronger (>5% abw or these guidelines, these beers contain alcohol greater
>6.3% abv) versions of dark wood-aged beers would than 5.0% abw or 6.3% abv when consumed. Alcohol
be categorized in other wood-aged beer styles. may be evident in stronger versions, in harmony with
These are any traditional or experimental style of other flavor and aroma attributes, and not harsh.
lager, ale or hybrid beer aged in either a wooden Body: Varies with underlying style
barrel or in contact with wood. These beers are aged Additional notes: Within the framework of these
with the intention of developing unique attributes guidelines, these beers meet the criteria for color and
imparted by the wood and/or by liquids that had alcohol content shown above. Lower alcohol (<5%
previously been stored in contact with the wood. abw or <6.3% abv) wood-aged beers would be
Wood aging does not necessarily impart wood categorized as other wood-aged beer styles. These
flavors, but does result in distinctive sensory are any traditional or experimental style of lager, ale
outcomes. Used sherry, rum, whiskey, tequila, port, or hybrid beer aged in either a wooden barrel or in
wine and other barrels are often used, imparting contact with wood. These beers are aged with the
complexity and uniqueness to a beer. A balance of intention of developing unique attributes imparted by
aroma, flavor and mouthfeel results from the the wood and/or by liquids that had previously been
marriage of new beer with attributes imparted by the stored in contact with the wood. Wood aging does
wood or barrel. These beers may or may not have not necessarily impart wood flavors, but does result
Brettanomyces character. Sour wood-aged beers in distinctive sensory outcomes. Used sherry, rum,
would be categorized elsewhere. Fruited or spiced whiskey, tequila, port, wine and other barrels are
wood-aged beers which meet the criteria for color often used, imparting complexity and uniqueness to a
and alcohol content and which exhibit attributes of beer. A balance of aroma, flavor and mouthfeel
wood-aging would be categorized here and may take results from the marriage of new beer with attributes
on the color, flavors and aromas of added fruits or imparted by the wood or barrel. These beers may or
spices. may not have Brettanomyces character. Sour wood-
When using these guidelines as the basis for aged beers would be categorized elsewhere. Fruited
evaluating entries at competitions, brewers may be or spiced wood-aged beers which meet the criteria
asked to provide supplemental information about for color and alcohol content and which exhibit
entries in this category to allow for accurate attributes of wood-aging would be categorized here
evaluation of diverse entries. Such information might and may take on the color, flavors and aromas of
include the underlying beer style upon which the added fruits or spices.
entry is based, or other information unique to the When using these guidelines as the basis for
entry such as length of time aged, type of wood or evaluating entries at competitions, brewers may be
barrel, age, char level or previous liquids held by the asked to provide supplemental information about
wood, ingredients or other processing which entries in this category to allow for accurate
influence perceived sensory outcomes. evaluation of diverse entries. Such information might
include the underlying beer style upon which the
Original Gravity (Plato) Varies with style entry is based, or other information unique to the
Apparent Extract/Final Gravity (Plato) Varies with entry such as length of time aged, type of wood or
style Alcohol by Weight (Volume) 3.0%-5.0% barrel, age, char level or previous liquids held by the
(3.8%-6.3%) Hop Bitterness (IBU) Varies with wood, ingredients or other processing which
style Color SRM (EBC) >18 (>36 EBC) influence perceived sensory outcomes.

Original Gravity (Plato) Varies with style


Wood- and Barrel-Aged Strong Apparent Extract/Final Gravity (Plato) Varies with
Beer style Alcohol by Weight (Volume) >5.0% (>6.3%)
Hop Bitterness (IBU) Varies with style Color
Color: Varies with underlying style
SRM (EBC) Varies with style
Clarity: Varies with underlying style
Perceived Malt Aroma & Flavor: Varies with
underlying style
Perceived Hop Aroma & Flavor: Varies with
underlying style
43
Wood- and Barrel-Aged Sour style Alcohol by Weight (Volume) Varies with
style Hop Bitterness (IBU) Varies with style
Beer Color SRM (EBC) Varies with style
Color: Varies with underlying style
Clarity: Varies with underlying style
Perceived Malt Aroma & Flavor: Varies with
Aged Beer
underlying style Color: Varies with underlying style
Perceived Hop Aroma & Flavor: Varies with Clarity: Varies with underlying style
underlying style Perceived Malt Aroma & Flavor: Varies with
Perceived Bitterness: Varies with underlying style underlying style
Fermentation Characteristics: Typical of underlying Perceived Hop Aroma & Flavor: Varies with
style of sour beer being aged. underlying style
Body: Varies with underlying style Perceived Bitterness: Varies with underlying style
Additional notes: These are any traditional or Fermentation Characteristics: Aged Beers are any
experimental style of lager, ale or hybrid beer aged in beers aged for over one year. A brewer may brew
either a wooden barrel or in contact with wood, and any type of beer of any strength and enhance its
exhibiting acidity derived from exposure to bacteria. character with various aging conditions for an
These beers are aged in the presence of microflora extended time. In general, beers with high hopping
(either present in the wood or introduced at some rates, roast malt, high alcohol content, and/or
time in the brewing process) with the intention of complex herbal, smoke or fruit character are the best
introducing sourness to the beer. These beers are candidates for aging. Aged Beers may be aged in
aged with the intention of developing unique bottles, cans, kegs or other non-wooden vessels.
attributes imparted by the wood and/or by liquids that Aged character may be expressed in mouthfeel,
had previously been stored in contact with the wood. aroma and flavor. Often, aged character is the result
Wood aging does not necessarily impart wood of oxidative reactions that either bring individual
flavors, but does result in distinctive sensory flavor components into harmony or are unique flavors
outcomes. Used sherry, rum, whiskey, tequila, port, unto themselves. Sherry-like and fruity flavors often
wine and other barrels are often used, imparting develop during aging, and hop character often
complexity and uniqueness to a beer. A balance of changes. No matter what the effect, the overall
aroma, flavor and mouthfeel results from the character should be balanced and without aggressive
marriage of new beer with attributes imparted by the flavors. The level of change created by aging will
wood or barrel, and with sourness and/or other vary with the duration of aging and the underlying
attributes derived from bacteria. These beers may or beer style. Mildly-flavored beers are more likely to
may not have Brettanomyces character. Fruited or develop aggressive and unpleasant oxidation.
spiced wood-aged sour beers which meet the criteria Positive transformations are more likely to occur in
for color and alcohol content and which exhibit beers with higher levels of hops, malt and/or alcohol.
attributes of wood-aging and acidity would be Body: Varies with underlying style
categorized here and may take on the color, flavors Additional notes: Within the framework of these
and aromas of added fruits or spices. guidelines, Wood-Aged Beers, Brett Beers, Sour
When using these guidelines as the basis for Beers or beers exhibiting attributes of aging in the
evaluating entries at competitions, brewers may be presence of any microflora must be categorized
asked to provide supplemental information about elsewhere.
entries in this category to allow for accurate When using these guidelines as the basis for
evaluation of diverse entries. Such information might evaluating entries at competitions, brewers may be
include the underlying beer style upon which the asked to provide supplemental information about
entry is based, or other information unique to the entries in this category to allow for accurate
entry such as length of time aged, type of wood or evaluation of diverse entries. Such information might
barrel, age, char level or previous liquids held by the include the underlying beer style upon which the
wood, micro flora present if known, other ingredients entry is based, or other information unique to the
or other processing which influence perceived entry such as length of time aged, type of vessel,
sensory outcomes. duration of aging process, micro flora present if
known, other ingredients or other processing which
Original Gravity (Plato) Varies with style influence perceived sensory outcomes.
Apparent Extract/Final Gravity (Plato) Varies with
Original Gravity (Plato) Varies with style
44
Apparent Extract/Final Gravity (Plato) Varies with
style Alcohol by Weight (Volume) Varies with
Historical Beer
style Hop Bitterness (IBU) Varies with style Color: Varies with underlying style
Color SRM (EBC) Varies with style Clarity: Varies with underlying style
Perceived Malt Aroma & Flavor: Varies with
underlying style
Experimental Beer Perceived Hop Aroma & Flavor: Varies with
Color: Varies with underlying style underlying style
Clarity: Varies with underlying style Perceived Bitterness: Varies with underlying style
Perceived Malt Aroma & Flavor: Varies with Fermentation Characteristics: Varies with
underlying style underlying style
Perceived Hop Aroma & Flavor: Varies with Body: Varies with underlying style
underlying style Additional notes: Beers in this category include
Perceived Bitterness: Varies with underlying style established historical beers and/or brewing traditions
Fermentation Characteristics: Experimental beers from any era or part of the world that dont fit within
are any beers that are primarily grain-based and another beer style defined within these guidelines.
employ unique and unusual techniques and/or Some Historical beers that could fit categories such
ingredients. A minimum of 51% of the fermentable as Experimental, Herb & Spice, Field Beer, etc. may
carbohydrates must be derived from malted grains. be categorized as historical beers. This category
The overall uniqueness and creativity of the process pays tribute to beers that incorporate unique brewing
and/or ingredients should be considered when ingredients and/or techniques that were used in the
evaluating these beers. By definition, beers which past. Within the framework of these guidelines,
represent a combination of two or more existing examples of Historical Beers include South American
categories and exhibit distinctive characteristics of Chicha, Nepalese Chong/Chang, African sorghum-
each of those categories would also be categorized based beers and others.
as Experimental Beers. When using these guidelines as the basis for
Body: Varies with underlying style evaluating entries at competitions, brewers may be
Additional notes: Uniqueness is the primary asked to provide supplemental information about
consideration when evaluating this category. Within entries in this category to allow for accurate
the framework of these guidelines, field, fruit, evaluation of diverse entries. Such information might
chocolate, coffee, spice, specialty, wood-aged or include the underlying beer style(s) upon which the
other beers that fit within another category should not entry is based, or other information unique to the
be categorized as experimental beers. entry such as ingredients or processing which
When using these guidelines as the basis for influence perceived sensory outcomes. Competition
evaluating entries at competitions, brewers may be organizers may create subcategories which reflect
asked to provide supplemental information about particular historic beer styles. Evaluations are based
entries in this category to allow for accurate on technical skill and overall balance, and factors
evaluation of diverse entries. Such information might such as uniqueness, heritage, regional distinction as
include the underlying beer style(s) upon which the well as background information about the beer and
entry is based, or other information unique to the how well it represents the spirit of the category.
entry such as ingredients or processing which
influence perceived sensory outcomes. Competition Original Gravity (Plato) Varies with style
organizers may create subcategories which reflect Apparent Extract/Final Gravity (Plato) Varies with
groups of entries based on color, hop varieties, style Alcohol by Weight (Volume) Varies with
microflora, fruit, spices or other ingredients, wood style Hop Bitterness (IBU) Varies with style
aging, etc. Color SRM (EBC) Varies with style

Original Gravity (Plato) Varies with style


Apparent Extract/Final Gravity (Plato) Varies with
Wild Beer
style Alcohol by Weight (Volume) Varies with Color: Any color is acceptable. Versions made with
style Hop Bitterness (IBU) Varies with style fruits or other flavorings may take on corresponding
Color SRM (EBC) Varies with style hues.
Clarity: Clear or hazy due to yeast, chill haze or hop
haze.

45
Perceived Malt Aroma & Flavor: Generally, these Perceived Malt Aroma & Flavor: Varies with
beers are highly-attenuated resulting in very low to underlying beer style
low malt character. Maltier versions should display Perceived Hop Aroma & Flavor: Varies with
good overall balance with other flavor components. underlying beer style
Perceived Hop Aroma & Flavor: Very low to high Perceived Bitterness: Varies with underlying beer
Perceived Bitterness: Very low to low style
Fermentation Characteristics: Aromas may vary Fermentation Characteristics: Any style of beer
significantly due to fermentation attributes contributed can be smoked; the goal is to reach a balance
by various known and unknown microorganisms. The between the style's character and the smoky
overall balance should be complex and balanced. properties.
Wild beers are spontaneously fermented with Body: Varies with underlying beer style
microorganisms that the brewer has introduced from Additional notes: Any smoke beer that does not fit
the ambient air/environment in the vicinity of the other smoke beer categories would be appropriately
brewery in which the beer is brewed. Wild Beers may considered here
not be fermented with any cultured strains of yeast or A statement provided by the brewer which identifies
bacteria. Wild Beers may or may not be perceived as the type of wood or other source of smoke and the
acidic. They may include a highly-variable spectrum classic or other style of beer is essential to accurate
of flavors and aromas derived from the wild assessment at competition
microorganisms with which they are fermented. The
overall balance of flavors, aromas, appearance and Original Gravity (Plato) Varies with style
body are important factors in assessing these beers. Apparent Extract/Final Gravity (Plato) Varies with
Body: Very low to medium style Alcohol by Weight (Volume) Varies with
Additional notes: Spontaneously fermented beers style Hop Bitterness (IBU) Varies with style
with fruit, spice or other ingredients should be Color SRM (EBC) Varies with style
categorized as Wild Beers. Within the framework of
these guidelines, beers which could be classified in
other classic or traditional categories such as Other Strong Ale or Lager
Belgian-Style Lambic, Gueuze, Fruit Lambic, etc., Color: Varies with underlying style
should be classified in those categories rather than Clarity: Varies with underlying style
as Wild Beers. Perceived Malt Aroma & Flavor: Varies with
When using these guidelines as the basis for underlying style
evaluating entries at competitions, brewers may be Perceived Hop Aroma & Flavor: Varies with
asked to provide supplemental information about underlying style
entries in this category to allow for accurate Perceived Bitterness: Varies with underlying style
evaluation of diverse entries. Such information might Fermentation Characteristics: Within the
include the underlying beer style(s) upon which the framework of these guidelines, beers of any style
entry is based, or other information unique to the intentionally brewed with higher alcohol content than
entry such as ingredients or processing which defined within that styles guidelines are categorized
influence perceived sensory outcomes. Competition as Other Strong Beer. These beers should achieve a
organizers may create subcategories which reflect balance between the style's characteristics and the
groups of entries based on color, microflora, fruit, additional alcohol.
spices or other ingredients, wood aging, etc. Body: Varies with underlying style
When using these guidelines as the basis for
Original Gravity (Plato) Varies with style evaluating entries at competitions, brewers may be
Apparent Extract/Final Gravity (Plato) Varies with asked to provide supplemental information about
style Alcohol by Weight (Volume) Varies with entries in this category to allow for accurate
style Hop Bitterness (IBU) Varies with style evaluation of diverse entries. Such information might
Color SRM (EBC) Varies with style include the underlying beer style(s) being made to
higher alcoholic strength, or other information unique
to the entry such as ingredients or processing which
Smoke Beer influence perceived sensory outcomes such as
Color: Any beer of any style incorporating smoke, microflora, fruit, spices or other ingredients, wood
and therefore may range from very light to black aging, etc.
Clarity: Varies with underlying beer style
Original Gravity (Plato) Varies with style
46
Apparent Extract/Final Gravity (Plato) Varies with style Hop Bitterness (IBU) Varies with style
style Alcohol by Weight (Volume) 6.4%+ (8%+) Color SRM (EBC) Varies with style
Hop Bitterness (IBU) Varies with style Color SRM
(EBC) Varies with style
Non-Alcoholic Malt Beverage
Color: Varies with underlying style
Gluten-Free Beer Clarity: Varies with underlying style
Color: Varies with underlying style Perceived Malt Aroma & Flavor: Varies with underlying
Clarity: Varies with underlying style style
Perceived Malt Aroma & Flavor: Varies with Perceived Hop Aroma & Flavor: Varies with underlying
underlying style style
Perceived Bitterness: Varies with underlying style
Perceived Hop Aroma & Flavor: Varies with
Fermentation Characteristics: Non-alcoholic (NA) malt
underlying style beverages can emulate the character of any beer style
Perceived Bitterness: Varies with underlying style defined within these guidelines but without alcohol (less
Fermentation Characteristics: Although brewers than 0.5 percent). Due to their nature, non-alcoholic malt
may design and identify these beers according to beverages will have a profile lacking the complexity and
defined style guidelines, these beers should be balance of flavors that beers containing alcohol will
evaluated on their own merits without strict display. NA beers should be assessed with this is mind,
adherence to defined style parameters. and should not be given negative evaluations for reasons
Body: Varies with underlying style related to the absence of alcohol.
Additional notes: This category includes lagers, Body: Varies with underlying style
ales or other beers made from fermentable sugars,
Original Gravity (Plato) Varies with style Apparent
grains and converted carbohydrates and must also Extract/Final Gravity (Plato) Varies with style Alcohol
include some portion of cereal. All ingredients must by Weight (Volume) <0.5% (<0.63%) Hop Bitterness
be free of gluten which excludes the use of barley, (IBU) Varies with style Color SRM (EBC) Varies with
wheat, spelt, rye, and other gluten-containing style
ingredients. 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.
When using these guidelines as the basis for
evaluating entries at competitions, brewers may be
asked to provide supplemental information about
entries in this category to allow for accurate
evaluation of diverse entries. Such information might
include an underlying beer style if appropriate, gluten
free grains and/or other carbohydrate sources or
other information unique to the entry such as
ingredients or processing which influence perceived
sensory outcomes such as microflora, fruit, spices or
other ingredients, wood aging, etc.

Original Gravity (Plato) Varies with style


Apparent Extract/Final Gravity (Plato) Varies with Brewers Association
www.BrewersAssociation.org
style Alcohol by Weight (Volume) Varies with

47

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