2008 BJCP STYLE GUIDELINES

Beer Judge Certification Program (BJCP) Style Guidelines for Beer, Mead and Cider
2008 Revision of the 2004 Guidelines
Copyright © 2008, BJCP, Inc. The BJCP grants the right to make copies for use in BJCP-sanctioned competitions or for educational/judge training purposes. All other rights reserved.

See our website www.bjcp.org for updates to these guidelines.

2003-2004 BJCP Beer Style Committee:
Gordon Strong, Chairman
Ron Bach Peter Garofalo Michael L. Hall Dave Houseman Mark Tumarkin
2008 Contributors: Jamil Zainasheff, Kristen England, Stan Hieronymus, Tom Fitzpatrick, George DePiro 2003-2004 Contributors: Jeff Sparrow, Alan McKay, Steve Hamburg, Roger Deschner, Ben Jankowski, Jeff Renner, Randy Mosher, Phil Sides, Jr., Dick Dunn, Joel Plutchak, A.J. Zanyk, Joe Workman, Dave Sapsis, Ed Westemeier, Ken Schramm 1998-1999 Beer Style Committee: Bruce Brode, Steve Casselman, Tim Dawson, Peter Garofalo, Bryan Gros, Bob Hall, David Houseman, Al Korzonas, Martin Lodahl, Craig Pepin, Bob Rogers

TABLE OF CONTENTS
TABLE OF CONTENTS...........................................................................i PREFACE TO 2004 STYLE GUIDELINES..............................................ii

14. INDIA PALE ALE (IPA)...................................................................17

Notes to All:.................................................................................ii Notes to Brewers: ........................................................................ii Notes to Organizers:....................................................................ii Notes to Judges: ..........................................................................ii Acknowledgements: ...................................................................ii
1. LIGHT LAGER....................................................................................1

14A. English IPA.......................................................................17 14B. American IPA....................................................................18 14C. Imperial IPA......................................................................18
15. GERMAN WHEAT AND RYE BEER...............................................19

15A. Weizen/Weissbier.............................................................19 15B. Dunkelweizen....................................................................19 15C. Weizenbock.......................................................................20 15D. Roggenbier (German Rye Beer).......................................20
16. BELGIAN AND FRENCH ALE........................................................20

1A. Lite American Lager.............................................................1 1B. Standard American Lager......................................................1 1C. Premium American Lager.....................................................1 1D. Munich Helles.......................................................................1 1E. Dortmunder Export................................................................1
2. PILSNER..............................................................................................2

16A. Witbier...............................................................................20 16B. Belgian Pale Ale................................................................21 16C. Saison................................................................................21 16D. Bière de Garde...................................................................22 16E. Belgian Specialty Ale........................................................22
17. SOUR ALE.......................................................................................23

2A. German Pilsner (Pils)............................................................2 2B. Bohemian Pilsener.................................................................2 2C. Classic American Pilsner......................................................2
3. EUROPEAN AMBER LAGER.............................................................3

3A. Vienna Lager.........................................................................3 3B. Oktoberfest/Märzen...............................................................3
4. DARK LAGER.....................................................................................3

17A. Berliner Weisse.................................................................23 17B. Flanders Red Ale...............................................................23 17C. Flanders Brown Ale/Oud Bruin........................................24 17D. Straight (Unblended) Lambic............................................24 17E. Gueuze ..............................................................................25 17F. Fruit Lambic......................................................................25
18. BELGIAN STRONG ALE.................................................................26

4A. Dark American Lager............................................................3 4B. Munich Dunkel......................................................................4 4C. Schwarzbier (Black Beer).....................................................4
5. BOCK..................................................................................................4

5A. Maibock/Helles Bock............................................................4 5B. Traditional Bock....................................................................5 5C. Doppelbock...........................................................................5 5D. Eisbock..................................................................................6
6. LIGHT HYBRID BEER........................................................................6

18A. Belgian Blond Ale.............................................................26 18B. Belgian Dubbel..................................................................26 18C. Belgian Tripel....................................................................27 18D. Belgian Golden Strong Ale...............................................27 18E. Belgian Dark Strong Ale...................................................28
19. STRONG ALE..................................................................................28

6A. Cream Ale.............................................................................6 6B. Blonde Ale.............................................................................6 6C. Kölsch....................................................................................7 6D. American Wheat or Rye Beer...............................................7
7. AMBER HYBRID BEER......................................................................8

19A. Old Ale..............................................................................28 19B. English Barleywine...........................................................29 19C. American Barleywine........................................................29
20. FRUIT BEER....................................................................................30 21. SPICE/HERB/VEGETABLE BEER..................................................30

21A. Spice, Herb, or Vegetable Beer.........................................30 21B. Christmas/Winter Specialty Spiced Beer..........................31
22. SMOKE-FLAVORED/WOOD-AGED BEER....................................32

7A. Northern German Altbier......................................................8 7B. California Common Beer......................................................8 7C. Düsseldorf Altbier.................................................................8
8. ENGLISH PALE ALE..........................................................................9

22A. Classic Rauchbier..............................................................32 22B. Other Smoked Beer...........................................................32 22C. Wood-Aged Beer...............................................................33
23. SPECIALTY BEER..........................................................................34 Introduction to Mead Guidelines (Categories 24-26).................................36 24. TRADITIONAL MEAD....................................................................37

8A. Standard/Ordinary Bitter.......................................................9 8B. Special/Best/Premium Bitter.................................................9 8C. Extra Special/Strong Bitter (English Pale Ale)...................10
9. SCOTTISH AND IRISH ALE.............................................................10

9A. Scottish Light 60/-...............................................................10 9B. Scottish Heavy 70/-.............................................................10 9C. Scottish Export 80/-.............................................................10 9D. Irish Red Ale.......................................................................11 9E. Strong Scotch Ale................................................................11
10. AMERICAN ALE.............................................................................11

24A. Dry Mead..........................................................................37 24B. Semi-sweet Mead..............................................................38 24C. Sweet Mead.......................................................................38
25. MELOMEL (FRUIT MEAD)............................................................38

25A. Cyser.................................................................................38 25B. Pyment...............................................................................39 25C. Other Fruit Melomel..........................................................39
26. OTHER MEAD.................................................................................40

10A. American Pale Ale............................................................11 10B. American Amber Ale........................................................12 10C. American Brown Ale........................................................12
11. ENGLISH BROWN ALE..................................................................13

26A. Metheglin..........................................................................40 26B. Braggot..............................................................................41 26C. Open Category Mead........................................................41
Introduction to Cider Guidelines (Categories 27-28).................................42 27. STANDARD CIDER AND PERRY.................................................43

11A. Mild...................................................................................13 11B. Southern English Brown...................................................13 11C. Northern English Brown Ale.............................................13
12. PORTER...........................................................................................14

12A. Brown Porter.....................................................................14 12B. Robust Porter.....................................................................14 12C. Baltic Porter.......................................................................14
13. STOUT.............................................................................................15

27A. Common Cider .................................................................43 27B. English Cider ....................................................................43 27C. French Cider......................................................................43 27D. Common Perry .................................................................43 27E. Traditional Perry ...............................................................44
28. SPECIALTY CIDER AND PERRY ..................................................44

13A. Dry Stout...........................................................................15 13B. Sweet Stout........................................................................15 13C. Oatmeal Stout....................................................................16 13D. Foreign Extra Stout...........................................................16 13E. American Stout..................................................................16 13F. Russian Imperial Stout.......................................................17
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28A. New England Cider ..........................................................44 28B. Fruit Cider ........................................................................44 28C. Applewine ........................................................................44 28D. Other Specialty Cider/Perry .............................................45 2004 BJCP STYLE CHART, 2008 Update.........................46

PREFACE TO 2004 STYLE GUIDELINES
Notes to All:
1. The style categories have been extensively revised from previous editions of the Style Guidelines. In some cases, style parameters, descriptions, and well-known commercial examples have been changed. Please familiarize yourself with the new Guidelines before using them. The style categories have been renumbered, reordered and recategorized. Please double-check the Guidelines to ensure the style number matches the name you are referencing. Note that SRM is a measure of beer color density more than hue/tint. Keep this in mind when attempting to use only SRM numbers when describing beers. Within these Guidelines, beer color descriptors generally follow this mapping to SRM values: Straw 2-3 Yellow 3-4 Gold 5-6 Amber 6-9 Deep amber/light copper 10-14 Copper 14-17 Deep copper/light brown 17-18 Brown 19-22 Dark Brown 22-30 Very Dark Brown 30-35 Black 30+ Black, opaque 40+

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Notes to Brewers:
1. Some styles require additional information to help judges evaluate your beer. Read the Guidelines carefully and provide the required information. Omitting required information will likely result in a mis-judged beer. If you enter a specialty or experimental beer not identified in the Guidelines, or use unusual ingredients, please consider providing supplemental information so the judges can properly understand your beer and intent. 1.

senses and to fairly evaluate each beer. Pay careful attention to the modifiers used in describing the styles. Look for guidance on the magnitude and quality of each characteristic. Notice that many characteristics are optional; beers not evidencing these non-required elements should not be marked down. Phrases such as “may have,” “can contain,” “might feature,” “is acceptable,” “is appropriate,” “is typical,” etc. all indicate optional elements. Required elements are generally written as declaratory phrases, or use words such as “must” or “should.” Elements that must not be present often use phrases such as “is inappropriate,” “no,” or “must not.” Seek to understand the intent of the style categories and to judge each beer in its entirety. Don’t overly focus on single elements. Look to the overall balance and character of the beer for your final opinion. If a style guideline calls for required information from the brewer but this information has not been provided to you, please request it from the competition organizer. If the organizer does not have the information, then make a quick evaluation and decide how you wish to categorize the entry. Make note of it on your scoresheet and then judge it as such. It may not always be accurate, but it’s the best you can do under the circumstances. Do not overly penalize the brewer for missing information; it might not be his fault. Do the best you can and use common sense. If you come across a beer that is clearly out of style, check with the organizer to make sure the entry has been properly labeled and/or categorized. Handling errors do occur.

Acknowledgements:
The committee would like to acknowledge the significant effort made by the 1998-1999 Style Committee in revising and updating the 1997 Guidelines. Their work has been extended and expanded, but not forgotten. Their names appear on the title page of this document. The committee thanks the volunteer reviewers and individual contributors whose efforts improved the guidelines. Those who helped in the development or review are listed on the title page of this document. The 1997 BJCP Guidelines were derived from the New England Homebrew Guidelines, and were primarily authored by Steve Stroud, Pat Baker and Betty Ann Sather. Mead guidelines were added to the 1997 Guidelines based on the work of Tom Fitzpatrick, Steve Dempsey, Michael Hall, Dan McConnell, Ken Schramm, Ted Major and John Carlson.

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Notes to Organizers:
1. 2. 3. Please ensure that supplemental information submitted by brewers is available to the judges. If brewers omit required information, please seek clarification from the brewers before the competition date. You are free to group style categories and sub-categories in whatever logical groupings you wish for the purpose of your competition, taking into account the number of entries and available judges. You are free to split and regroup style categories for the purpose of your competition, if you feel that a different grouping would be beneficial to your entrants. You are not constrained to keep all sub-categories within a major category together when constructing flights. 3.

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Notes to Judges:
1. Understand that most beer styles are not defined by a single beer. Many styles are quite broad and can encompass multiple stylistically accurate variants. Do not let your understanding of a single beer limit your appreciation of the full range of each beer style. You are free to judge beers in a flight in whatever order makes sense to you, although you should try to sequence the beers in a manner that allows you to preserve your

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1. LIGHT LAGER
1A. Lite American Lager
Aroma: Little to no malt aroma, although it can be grainy, sweet or corn-like if present. Hop aroma may range from none to a light, spicy or floral hop presence. Low levels of yeast character (green apples, DMS, or fruitiness) are optional but acceptable. No diacetyl. Appearance: Very pale straw to pale yellow color. White, frothy head seldom persists. Very clear. Flavor: Crisp and dry flavor with some low levels of grainy or corn-like sweetness. Hop flavor ranges from none to low levels. Hop bitterness at low level. Balance may vary from slightly malty to slightly bitter, but is relatively close to even. High levels of carbonation may provide a slight acidity or dry “sting.” No diacetyl. No fruitiness. Mouthfeel: Very light body from use of a high percentage of adjuncts such as rice or corn. Very highly carbonated with slight carbonic bite on the tongue. May seem watery. Overall Impression: Very refreshing and thirst quenching. Comments: A lower gravity and lower calorie beer than standard international lagers. Strong flavors are a fault. Designed to appeal to the broadest range of the general public as possible. Ingredients: Two- or six-row barley with high percentage (up to 40%) of rice or corn as adjuncts. Vital Statistics: OG: 1.028 – 1.040 IBUs: 8 – 12 FG: 0.998 – 1.008 SRM: 2 – 3 ABV: 2.8 – 4.2% Commercial Examples: Bitburger Light, Sam Adams Light, Heineken Premium Light, Miller Lite, Bud Light, Coors Light, Baltika #1 Light, Old Milwaukee Light, Amstel Light

acceptable. No diacetyl. Appearance: Pale straw to gold color. White, frothy head may not be long lasting. Very clear. Flavor: Crisp and dry flavor with some low levels of grainy or malty sweetness. Hop flavor ranges from none to low levels. Hop bitterness at low to medium level. Balance may vary from slightly malty to slightly bitter, but is relatively close to even. High levels of carbonation may provide a slight acidity or dry “sting.” No diacetyl. No fruitiness. Mouthfeel: Medium-light body from use of adjuncts such as rice or corn. Highly carbonated with slight carbonic bite on the tongue. Overall Impression: Refreshing and thirst quenching, although generally more filling than standard/lite versions. Comments: Premium beers tend to have fewer adjuncts than standard/lite lagers, and can be all-malt. Strong flavors are a fault, but premium lagers have more flavor than standard/lite lagers. A broad category of international mass-market lagers ranging from up-scale American lagers to the typical “import” or “green bottle” international beers found in America. Ingredients: Two- or six-row barley with up to 25% rice or corn as adjuncts. Vital Statistics: OG: 1.046 – 1.056 IBUs: 15 – 25 FG: 1.008 – 1.012 SRM: 2 – 6 ABV: 4.6 – 6% Commercial Examples: Full Sail Session Premium Lager, Miller Genuine Draft, Corona Extra, Michelob, Coors Extra Gold, Birra Moretti, Heineken, Beck’s, Stella Artois, Red Stripe, Singha

1D. Munich Helles
Aroma: Pleasantly grainy-sweet, clean Pils malt aroma dominates. Low to moderately-low spicy noble hop aroma, and a low background note of DMS (from Pils malt). No esters or diacetyl. Appearance: Medium yellow to pale gold, clear, with a creamy white head. Flavor: Slightly sweet, malty profile. Grain and Pils malt flavors dominate, with a low to medium-low hop bitterness that supports the malty palate. Low to moderately-low spicy noble hop flavor. Finish and aftertaste remain malty. Clean, no fruity esters, no diacetyl. Mouthfeel: Medium body, medium carbonation, smooth maltiness with no trace of astringency. Overall Impression: Malty but fully attenuated Pils malt showcase. History: Created in Munich in 1895 at the Spaten brewery by Gabriel Sedlmayr to compete with Pilsner-style beers. Comments: Unlike Pilsner but like its cousin, Munich Dunkel, Helles is a malt-accentuated beer that is not overly sweet, but rather focuses on malt flavor with underlying hop bitterness in a supporting role. Ingredients: Moderate carbonate water, Pilsner malt, German noble hop varieties. Vital Statistics: OG: 1.045 – 1.051 IBUs: 16 – 22 FG: 1.008 – 1.012 SRM: 3 – 5 ABV: 4.7 – 5.4% Commercial Examples: Weihenstephaner Original, HackerPschorr Münchner Gold, Bürgerbräu Wolznacher Hell Naturtrüb, Mahr’s Hell, Paulaner Premium Lager, Spaten Premium Lager, Stoudt’s Gold Lager

1B. Standard American Lager
Aroma: Little to no malt aroma, although it can be grainy, sweet or corn-like if present. Hop aroma may range from none to a light, spicy or floral hop presence. Low levels of yeast character (green apples, DMS, or fruitiness) are optional but acceptable. No diacetyl. Appearance: Very pale straw to medium yellow color. White, frothy head seldom persists. Very clear. Flavor: Crisp and dry flavor with some low levels of grainy or corn-like sweetness. Hop flavor ranges from none to low levels. Hop bitterness at low to medium-low level. Balance may vary from slightly malty to slightly bitter, but is relatively close to even. High levels of carbonation may provide a slight acidity or dry “sting.” No diacetyl. No fruitiness. Mouthfeel: Light body from use of a high percentage of adjuncts such as rice or corn. Very highly carbonated with slight carbonic bite on the tongue. Overall Impression: Very refreshing and thirst quenching. Comments: Strong flavors are a fault. An international style including the standard mass-market lager from most countries. Ingredients: Two- or six-row barley with high percentage (up to 40%) of rice or corn as adjuncts. Vital Statistics: OG: 1.040 – 1.050 IBUs: 8 – 15 FG: 1.004 – 1.010 SRM: 2 – 4 ABV: 4.2 – 5.3% Commercial Examples: Pabst Blue Ribbon, Miller High Life, Budweiser, Baltika #3 Classic, Kirin Lager, Grain Belt Premium Lager, Molson Golden, Labatt Blue, Coors Original, Foster’s Lager

1E. Dortmunder Export
Aroma: Low to medium noble (German or Czech) hop aroma. Moderate Pils malt aroma; can be grainy to somewhat sweet. May have an initial sulfury aroma (from water and/or yeast) and a low background note of DMS (from Pils malt). No diacetyl. Appearance: Light gold to deep gold, clear with a persistent white head. Flavor: Neither Pils malt nor noble hops dominate, but both are in

1C. Premium American Lager
Aroma: Low to medium-low malt aroma, which can be grainy, sweet or corn-like. Hop aroma may range from very low to a medium-low, spicy or floral hop presence. Low levels of yeast character (green apples, DMS, or fruitiness) are optional but
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good balance with a touch of malty sweetness, providing a smooth yet crisply refreshing beer. Balance continues through the finish and the hop bitterness lingers in aftertaste (although some examples may finish slightly sweet). Clean, no fruity esters, no diacetyl. Some mineral character might be noted from the water, although it usually does not come across as an overt minerally flavor. Mouthfeel: Medium body, medium carbonation. Overall Impression: Balance and smoothness are the hallmarks of this style. It has the malt profile of a Helles, the hop character of a Pils, and is slightly stronger than both. History: A style indigenous to the Dortmund industrial region, Dortmunder has been on the decline in Germany in recent years. Comments: Brewed to a slightly higher starting gravity than other light lagers, providing a firm malty body and underlying maltiness to complement the sulfate-accentuated hop bitterness. The term “Export” is a beer strength category under German beer tax law, and is not strictly synonymous with the “Dortmunder” style. Beer from other cities or regions can be brewed to Export strength, and labeled as such. Ingredients: Minerally water with high levels of sulfates, carbonates and chlorides, German or Czech noble hops, Pilsner malt, German lager yeast. Vital Statistics: OG: 1.048 – 1.056 IBUs: 23 – 30 FG: 1.010 – 1.015 SRM: 4 – 6 ABV: 4.8 – 6.0% Commercial Examples: DAB Export, Dortmunder Union Export, Dortmunder Kronen, Ayinger Jahrhundert, Great Lakes Dortmunder Gold, Barrel House Duveneck’s Dortmunder, Bell’s Lager, Dominion Lager, Gordon Biersch Golden Export, Flensburger Gold

SRM: 2 – 5 ABV: 4.4 – 5.2% Commercial Examples: Victory Prima Pils, Bitburger, Warsteiner, Trumer Pils, Old Dominion Tupper’s Hop Pocket Pils, König Pilsener, Jever Pils, Left Hand Polestar Pilsner, Holsten Pils, Spaten Pils, Brooklyn Pilsner

2B. Bohemian Pilsener
Aroma: Rich with complex malt and a spicy, floral Saaz hop bouquet. Some pleasant, restrained diacetyl is acceptable, but need not be present. Otherwise clean, with no fruity esters. Appearance: Very pale gold to deep burnished gold, brilliant to very clear, with a dense, long-lasting, creamy white head. Flavor: Rich, complex maltiness combined with a pronounced yet soft and rounded bitterness and spicy flavor from Saaz hops. Some diacetyl is acceptable, but need not be present. Bitterness is prominent but never harsh, and does not linger. The aftertaste is balanced between malt and hops. Clean, no fruity esters. Mouthfeel: Medium-bodied (although diacetyl, if present, may make it seem medium-full), medium carbonation. Overall Impression: Crisp, complex and well-rounded yet refreshing. History: First brewed in 1842, this style was the original clear, light-colored beer. Comments: Uses Moravian malted barley and a decoction mash for rich, malt character. Saaz hops and low sulfate, low carbonate water provide a distinctively soft, rounded hop profile. Traditional yeast sometimes can provide a background diacetyl note. Dextrins provide additional body, and diacetyl enhances the perception of a fuller palate. Ingredients: Soft water with low mineral content, Saaz hops, Moravian malted barley, Czech lager yeast. Vital Statistics: OG: 1.044 – 1.056 IBUs: 35 – 45 FG: 1.013 – 1.017 SRM: 3.5 – 6 ABV: 4.2 – 5.4% Commercial Examples: Pilsner Urquell, Krušovice Imperial 12°, Budweiser Budvar (Czechvar in the US), Czech Rebel, Staropramen, Gambrinus Pilsner, Zlaty Bazant Golden Pheasant, Dock Street Bohemian Pilsner

2. PILSNER
2A. German Pilsner (Pils)
Aroma: Typically features a light grainy Pils malt character (sometimes Graham cracker-like) and distinctive flowery or spicy noble hops. Clean, no fruity esters, no diacetyl. May have an initial sulfury aroma (from water and/or yeast) and a low background note of DMS (from Pils malt). Appearance: Straw to light gold, brilliant to very clear, with a creamy, long-lasting white head. Flavor: Crisp and bitter, with a dry to medium-dry finish. Moderate to moderately-low yet well attenuated maltiness, although some grainy flavors and slight Pils malt sweetness are acceptable. Hop bitterness dominates taste and continues through the finish and lingers into the aftertaste. Hop flavor can range from low to high but should only be derived from German noble hops. Clean, no fruity esters, no diacetyl. Mouthfeel: Medium-light body, medium to high carbonation. Overall Impression: Crisp, clean, refreshing beer that prominently features noble German hop bitterness accentuated by sulfates in the water. History: A copy of Bohemian Pilsener adapted to brewing conditions in Germany. Comments: Drier and crisper than a Bohemian Pilsener with a bitterness that tends to linger more in the aftertaste due to higher attenuation and higher-sulfate water. Lighter in body and color, and with higher carbonation than a Bohemian Pilsener. Modern examples of German Pilsners tend to become paler in color, drier in finish, and more bitter as you move from South to North in Germany. Ingredients: Pilsner malt, German hop varieties (especially noble varieties such as Hallertauer, Tettnanger and Spalt for taste and aroma), medium sulfate water, German lager yeast. Vital Statistics: OG: 1.044 – 1.050 IBUs: 25 – 45 FG: 1.008 – 1.013
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2C. Classic American Pilsner
Aroma: Low to medium grainy, corn-like or sweet maltiness may be evident (although rice-based beers are more neutral). Medium to moderately high hop aroma, often classic noble hops. Clean lager character, with no fruitiness or diacetyl. Some DMS is acceptable. Appearance: Yellow to deep gold color. Substantial, long lasting white head. Bright clarity. Flavor: Moderate to moderately high maltiness similar in character to the Continental Pilsners but somewhat lighter in intensity due to the use of up to 30% flaked maize (corn) or rice used as an adjunct. Slight grainy, corn-like sweetness from the use of maize with substantial offsetting hop bitterness. Rice-based versions are crisper, drier, and often lack corn-like flavors. Medium to high hop flavor from noble hops (either late addition or first-wort hopped). Medium to high hop bitterness, which should not be coarse nor have a harsh aftertaste. No fruitiness or diacetyl. Should be smooth and well-lagered. Mouthfeel: Medium body and rich, creamy mouthfeel. Medium to high carbonation levels. Overall Impression: A substantial Pilsner that can stand up to the classic European Pilsners, but exhibiting the native American grains and hops available to German brewers who initially brewed it in the USA. Refreshing, but with the underlying malt and hops that stand out when compared to other modern American light lagers. Maize lends a distinctive grainy sweetness. Rice contributes a crisper, more neutral character. History: A version of Pilsner brewed in the USA by immigrant German brewers who brought the process and yeast with them

This style died out after Prohibition but was resurrected as a home-brewed style by advocates of the hobby. Ingredients: Six-row barley with 20% to 30% flaked maize to dilute the excessive protein levels. Overall Impression: Characterized by soft. Lighter malt character overall than Oktoberfest. Can use some caramel malts and/or darker malts to add color and sweetness. complex. Smooth. Flavor: Initial malty sweetness. signaling the end of the traditional brewing season and stored in cold caves or cellars during the warm summer months. Dark American Lager Aroma: Little to no malt aroma. Pils malt. A decoction mash can help develop the rich malt profile. and have a distinctive toasty malt character. Crystal) are also appropriate. though less intense than Oktoberfest.when they settled in America. Hofbräu Oktoberfest. Somewhat alkaline water (up to 300 PPM).5 – 5. with a creamy texture and medium carbonation. are most authentic. and noble hop flavor is low to none. Olde Saratoga Lager. Victory Festbier. Can have low levels of yeast character (green apples.7% Commercial Examples: Paulaner Oktoberfest. German beer tax law limits the OG of the style at 14˚P since it is a vollbier. Clean lager character.044-1. along with Continental hops (preferably noble varieties). May have a bit of alcohol warming. traditional continental noble hops. Hop bitterness is moderate. Liberty. Bright clarity. Continental hops. A light toasted malt aroma may be present.2% strength and 35 IBUs). Gordon Biersch Vienna Lager. Bright clarity. with significant carbonate content is welcome. Appearance: Deep amber to dark brown with bright clarity and ruby highlights. or modern noble crosses (Ultra. Served in autumn amidst traditional celebrations. with a gentle creaminess. most modern examples use adjuncts which lessen the rich malt complexity characteristic of the best examples of this style. Comments: The classic American Pilsner was brewed both preProhibition and post-Prohibition with some differences. Appearance: Light reddish amber to copper color. Great Lakes Oktoberfest. Fully fermented. Large. elegant malt complexity is in the forefront.010 – 1. Hop aroma may range from none to light spicy or floral hop presence.014 3 4.050-1. Vienna Lager Aroma: Moderately rich German malt aroma (of Vienna and/or Munich malt). Mouthfeel: Medium-light to medium body.012 – 1. although American versions can be stronger. shortly after lager yeast was first isolated. The style owes much of its character to the method of malting (Vienna malt). DMS. Capital Oktoberfest. and possibly some crystal malt. History: Origin is credited to Gabriel Sedlmayr. Water with a high mineral content can lead to an inappropriate coarseness in flavor and harshness in aftertaste. with some Munich malt. Medium-low to no roast and caramel malt aroma. . No hop aroma. but finish is moderately dry. but caramel malts shouldn’t add significant aroma and flavor and dark malts shouldn’t provide any roasted character. adjunct-laden American Dark Lagers. Comments: Domestic German versions tend to be golden. with both malt and hop bitterness present in the aftertaste. Spaten Oktoberfest. No roasted or caramel flavor. especially noble varieties. only the finest quality malt should be used. Caramel aroma is inappropriate. Native American hops such as Clusters.8 – 5. Moderately crisp finish. Nearly extinct in its area of origin. Smooth. Noble hop aroma may be low to none.010 – 1. Distinctive and complex maltiness often includes a toasted aspect. Caramel aroma is inappropriate. with a depth of malt character.044 – 1.060 would have been appropriate for pre-Prohibition beers while gravities dropped to 1. This is one of the classic malty styles. Typically brewed in the spring. Balance is toward malt. carbonate-rich water. melanoidin-rich malt profile. “Fest” type beers are special occasion beers that are usually stronger than their everyday counterparts. Overall Impression: Smooth. Ayinger Oktoberfest-Märzen. Corresponding IBUs dropped from a pre-Prohibition level of 30-40 to 25-30 after Prohibition. yet still decidedly balanced toward malt. Clean lager character with no diacetyl or fruity esters. Flavor: Soft. Modern American hops such as Cascade are inappropriate. Negra Modelo. based on an adaptation of the Vienna style developed by Anton Dreher around 1840. but unfortunately are now more like sweet. off-white. Old Dominion Aviator Amber Lager. Ingredients: Vienna malt provides a lightly toasty and complex. Vital Statistics: OG: 1. Noble hop flavor may be low to none. Moderately hard. All malt should derive from the finest quality two-row barley. or fruitiness). Samuel Adams Oktoberfest (a bit unusual in its late hopping) 3. Regrettably. Comments: American versions can be a bit stronger. with a firm enough hop bitterness to provide a balanced finish. Foam stand may not be long lasting. like a strong Pils-dominated Helles. persistent head. No diacetyl. Noticeable caramel or roasted flavors are inappropriate. DARK LAGER 4A. As with Oktoberfests. Clean lager aroma with no fruity esters or diacetyl. though the finish is not sweet. drier and more bitter. Many Mexican amber and dark lagers used to be more authentic. History: The original amber lager developed by Anton Dreher shortly after the isolation of lager yeast. Oktoberfest/Märzen Aroma: Rich German malt aroma (of Vienna and/or Munich malt). Fairly dry finish. Vital Statistics: OG: 1. without a cloying finish. Boulevard Bobs 47 Munich-Style Lager.048 after Prohibition. with a maltiness that is often described as soft. Vital Statistics: OG: 1.052 IBUs: 18 – 30 FG: 1. with no fruity esters or diacetyl. They worked with the ingredients that were native to America to create a unique version of the original Pilsner. while European versions tend to be sweeter. EUROPEAN AMBER LAGER 3A.016 SRM: 7 – 14 ABV: 4.5% Commercial Examples: Great Lakes Eliot Ness (unusual in its 6. Hacker-Pschorr Original Oktoberfest. although German Vienna malt is often the backbone of the grain bill. with solid. Capital Wisconsin Amber.046 – 1. Goose Island Oktoberfest. Similar. Appearance: Dark gold to deep orange-red color.5 – 6% Commercial Examples: Occasional brewpub and microbrewery specials SRM: 10 – 16 ABV: 4.015 SRM: 3 – 6 ABV: 4. off-white. and elegant but never cloying.050 – 1. Mouthfeel: Medium body.060 IBUs: 25 – 40 FG: 1. Penn Pilsner 3B. clean. Export German versions are typically orange-amber in color. Some toasted character from the use of Vienna malt. A light to moderate toasted malt aroma is often present. foam stand. Moderate carbonation.057 IBUs: 20 – 28 FG: 1. Ingredients: Grist varies. Gordon Biersch Märzen. and is usually light tan in color. OGs of 1. the style continues in Mexico where it was brought by Santiago Graf and other Austrian immigrant brewers in the late 1800s. and rather rich. elegant maltiness that dries out in the finish to avoid becoming sweet.

although the hop bitterness may become more apparent in the medium-dry finish. featuring hop bitterness with a complementary but subtle roastiness in the background.010 – 1. often with a spicy quality. although a highly-carbonated beer. While originating in Munich. usually darker in color. Usually clear. Moderately carbonate water. Noble German hop varieties and German lager yeast strains should be used. Medium-low to no caramel and/or roasted malt flavors (and may include hints of coffee. with low aromatic sweetness and/or hints of roast malt often apparent. providing a firm and dextrinous mouthfeel without being heavy or cloying. Mild caramel. Einbecker Schwarzbier. despite the use of dark.016 SRM: 14 – 28 ABV: 4. Aftertaste tends to dry out slowly and linger. Hop bitterness at low to medium levels. Ingredients: German Munich malt and Pilsner malts for the base. Moderate to moderately high carbonation. Light use of caramel and darker malts. May have a light DMS aroma from Pils malt. Fruity esters should be low to none. Comments: A broad range of international lagers that are darker than pale.2 – 6% Commercial Examples: Dixie Blackened Voodoo. Gordon Biersch Schwarzbier. Often decoction mashed (up to a triple decoction) to enhance the malt flavors and create the depth of color. often with a red or garnet tint. the style has become very popular throughout Bavaria (especially Franconia). Light to moderate roasted malt flavors can give a bitter-chocolate palate that lasts into the finish. Löwenbräu Dunkel. usually with melanoidins reminiscent of bread crusts. No diacetyl.052 IBUs: 22 – 32 FG: 1. Overall Impression: A dark German lager that balances roasted yet smooth malt flavors with moderate hop bitterness. toast or nuttiness may be present. Light to moderate noble hop flavor. Moderate carbonation. Sprecher Black Bavarian 4B. Comments: Unfiltered versions from Germany can taste like liquid bread. A low noble hop aroma is optional. which can last into the finish. but not as intense as a bock or as roasted as a schwarzbier. Maibock/Helles Bock Aroma: Moderate to strong malt aroma. earthy richness not found in exported filtered dunkels. and not assertively bitter and/or roasted.046 – 1. Appearance: Medium to very dark brown in color. as are pronounced caramel flavors from crystal malt. Baltika #4. don’t expect strongly roasted. Ettaler Kloster Dunkel.” the beer is rarely that dark. Smooth. Burnt or bitter flavors from roasted malts are inappropriate. malt-accented beer in part because of the moderately carbonate water. nuts. neutral character to a rich. Vital Statistics: OG: 1. porter-like flavors. No diacetyl. but a slight noble hop aroma is acceptable. HackerPschorr Alt Munich Dark. König Ludwig Dunkel. Saint Pauli Girl Dark. Creamy. Clean lager yeast character (light sulfur possible) with no fruity esters or diacetyl. Comments: In comparison with a Munich Dunkel. sweet.) Hints of chocolate. and may have a hint of caramel. Hofbräu Dunkel. Overall Impression: A somewhat sweeter version of standard/premium lager with a little more body and flavor. although it should not be overwhelming or cloying.056 IBUs: 8 – 20 FG: 1. Kneitinger Dunkel. Slight additions of roasted malts (such as Carafa or chocolate) may be used to improve color but should not add strong flavors. Hop flavor ranges from none to low levels. Small amounts of crystal malt can add dextrins and color but should not introduce excessive residual sweetness. often with deep ruby to garnet highlights.048 – 1. molasses or cocoa). Large. Flavor: Dominated by the rich and complex flavor of Munich malt. Krušovice Cerne. Ingredients: Two. San Miguel Dark. Noble-type German hop varieties and clean German lager yeasts are preferred. Gordon Biersch Dunkels.4% Commercial Examples: Köstritzer Schwarzbier. drier on the palate and with a noticeable (but not high) roasted malt edge to balance the malt base. Very clear. Noble hop flavor is low to none. Clean lager character with no fruity esters or diacetyl. like bread crusts (and sometimes toast. The malt can be clean and neutral or rich and Munich-like. Appearance: Deep gold to light amber in color. No fruity esters or diacetyl should be detected. Munich Dunkel Aroma: Rich. Harpoon Munich-type Dark Beer. Samuel Adams Black Lager. caramel. The taste can be moderately sweet. Smooth. Mouthfeel: Medium to medium-full body. and/or toffee are also acceptable.6% Commercial Examples: Ayinger Altbairisch Dunkel. Augustiner Dunkel.056 4 5. Crystal Diplomat Dark Beer IBUs: 18 – 28 FG: 1. Moderately low to no noble hop aroma.or six-row barley. Penn Dark Lager. Appearance: Deep copper to dark brown. often with a lightly toasted quality and low melanoidins. Mouthfeel: Medium-light to medium body. which can have a clean.4 – 5. Schwarzbier (Black Beer) Aroma: Low to moderate malt. persistent.044 – 1. 4C.016 SRM: 17 – 30 ABV: 4. Vital Statistics: OG: 1. Warsteiner Dunkel. light to medium tan head. Kulmbacher Mönchshof Premium Schwarzbier. Burnt or moderately strong roasted malt flavors are a defect. Commercial versions may use coloring agents. Hartmann Dunkel. Beck's Dark. The roast can be coffee-like but should never be burnt. yet almost never truly black. May have a light astringency and a slight alcohol warming. Ingredients: Grist is traditionally made up of German Munich malt (up to 100% in some cases) with the remainder German Pilsner malt. supplemented by a small amount of roasted malts (such as Carafa) for the dark color and subtle roast flavors.5 – 5. BOCK 5A. History: The classic brown lager style of Munich which developed as a darker. tan-colored head. Vital Statistics: OG: 1. Ettaler Dunkel. Weltenburger Kloster Barock-Dunkel. May have a very light fruitiness. Overall Impression: Characterized by depth and complexity of Munich malt and the accompanying melanoidins.Flavor: Moderately crisp with some low to moderate levels of sweetness. but which are never burnt. corn or rice as adjuncts. and probably a variant of the Munich Dunkel style. Clean. In Bavaria. with a yeasty. Dinkel Acker Dark. No harshness or astringency. roasted malts. Some alcohol may be noticeable. Rich Munich flavors.012 SRM: 14 – 22 ABV: 4. although murky unfiltered versions exist. Shiner Bock. Hop bitterness is moderately low but perceptible. Heineken Dark Lager. While sometimes called a “black Pils. Some residual sweetness is acceptable but not required. Paulaner Alt Münchner Dunkel. Aftertaste remains malty. Munich malt sweetness. Flavor: Light to moderate malt flavor. Clean lager character with no fruity esters or diacetyl. with the balance tipped firmly towards maltiness.010 – 1. Mouthfeel: Light to somewhat medium body. Lagering should . Weeping Radish Black Radish Dark Lager. History: A regional specialty from southern Thuringen and northern Franconia in Germany. Capital Munich Dark. Munich-like intensity.008 – 1. Medium-low to medium bitterness. chocolate. Original Badebier.

Hop bitterness is generally only high enough to support the malt flavors. allowing a bit of sweetness to linger into the finish. Stronger versions might have impaired head retention. A moderately low fruity aspect to the aroma often described as prune. There is some dispute whether Helles (“pale”) Bock and Mai (“May”) Bock are synonymous.4% Commercial Examples: Ayinger Maibock. Darker versions often have ruby highlights. but should never be perceived as roasty or burnt. often with attractive garnet highlights. No diacetyl. Very smooth without harshness or astringency. Vital Statistics: OG: 1. with a moderately dry finish that may taste of both malt and hops. Boisterous. Virtually no hop aroma. Traditional Bock Aroma: Strong malt aroma. Some alcohol warmth may be found. Mouthfeel: Medium to medium-full bodied. Invariably there will be an impression of alcoholic strength. Lighter versions will have a strong malt presence with some melanoidins and toasty notes. Any fruitiness is due to Munich and other specialty malts. but should never be hot.2% Commercial Examples: Einbecker Ur-Bock Dunkel. hoppier. as it enhances the caramel and melanoidin flavor aspects of the malt. off-white for dark varieties). No roasted or burnt character. Recreated in Munich 5 . A light caramel flavor from a long boil is acceptable. not cloying. Mouthfeel: Medium-full to full body. 5B. but no roasted or burned aromatics should ever be present. Clean. No non-malt adjuncts. The serving of Maibock is specifically associated with springtime and the month of May.072 IBUs: 23 – 35 FG: 1. Victory St. although moderately carbonate water is typical of Munich.provide good clarity. The name “bock” is based on a corruption of the name “Einbeck” in the Bavarian dialect. with consequently higher sweetness and lower alcohol levels (and hence was considered “liquid bread” by the monks). Any fruitiness is due to Munich and other specialty malts. white head. with no esters or diacetyl. Hofbräu Maibock. creamy. Stegmaier Brewhouse Bock 5C. The term “doppel (double) bock” was coined by Munich consumers.072 IBUs: 20 – 27 FG: 1. Capital Maibock.011 – 1. without harshness or astringency. and aging. Soft water preferred so as to avoid harshness. Overall Impression: A dark. Vital Statistics: OG: 1. but this should be smooth and warming rather than harsh or burning. although a light noble hop aroma is acceptable in pale versions. Well-attenuated. creamy. which contribute melanoidins and toasty flavors. and can display noticeable legs. Smuttynose Maibock starting in the 17th century. Clean. No diacetyl. Appearance: Deep gold to dark brown in color. Gordon Biersch Blonde Bock. HackerPschorr Hubertus Bock. Clean lager yeast. Ingredients: Munich and Vienna malts. Some caramel notes may be present from decoction mashing and a long boil. Little to no caramelization. malty lager beer. History: A fairly recent development in comparison to the other members of the bock family. A very slight chocolate flavor is optional in darker versions. Most agree that they are identical (as is the consensus for Märzen and Oktoberfest).064 – 1. Virtually no hop aroma. with no fruity esters or diacetyl. Designed to walk a fine line between blandness and too much color. strong. often with moderate amounts of rich melanoidins and/or toasty overtones. Comments: Decoction mashing and long boiling plays an important part of flavor development.013 – 1. No hop flavor. Darker versions will have significant melanoidins and often some toasty flavors. Moderate to moderately low carbonation. persistent. A bigger version of either a traditional bock or a helles bock. Ingredients: Base of Pils and/or Vienna malt with some Munich malt to add character (although much less than in a traditional bock). Nick Bock. not yeastderived esters developed during fermentation. Clean lager yeast. never any non-malt adjuncts. Continental European hop varieties are used. and was thus only used after the beer came to Munich. Hop bitterness varies from moderate to moderately low but always allows malt to dominate the flavor. Mouthfeel: Medium-bodied.064 – 1. Aass Bock. Mahr’s Bock. and is often used in logos and advertisements. but boiling is less than in traditional bocks to restrain color development. rarely a tiny bit of dark roasted malts for color adjustment. Overall Impression: A relatively pale. Pennsylvania Brewing St. Large. strong.3 – 7. Flavor: Complex maltiness is dominated by the rich flavors of Munich and Vienna malts. not yeast-derived esters developed during fermentation. May also be drier. Moderate to moderately-low carbonation. Low to no fruity esters. Comments: Can be thought of as either a pale version of a traditional bock. Large. Most versions are fairly sweet. Flavor: Very rich and malty. Large. Some alcohol may be noticeable. Overall Impression: A very strong and rich lager. Einbecker Mai-Urbock. plum or grape may be present (but is optional) in dark versions due to reactions between malt. not cloying. Moderate to moderately high carbonation. creamy. Clean lager flavor with no diacetyl. Presence of higher alcohols (fusels) should be very low to none. and more bitter than a traditional bock. Well-attenuated. malty lager beer. Some alcohol warming may be present. While quite malty. History: A Bavarian specialty first brewed in Munich by the monks of St. Hop character is generally more apparent than in other bocks. Decoction mash is typical. Historical versions were less well attenuated than modern interpretations. Moderate to no noble hop flavor. Water hardness can vary. The sweetness comes from low hopping. Darker versions will have significant melanoidins and often some toasty aromas. Moderate hop bitterness (more so in the balance than in other bocks). “Bock” also means “billy-goat” in German. the boil. not from incomplete fermentation. which was a brewing center and popular exporter in the days of the Hanseatic League (14th to 17th century). Many doppelbocks have names ending in “-ator. plum or grape) is optional in darker versions. Paler versions generally have a drier finish. but should have an impression of attenuation.” either as a tribute to the prototypical Salvator or to take advantage of the beer’s popularity. Smooth. this beer typically has less dark and rich malt flavors than a traditional bock. Doppelbock Aroma: Very strong maltiness. persistent head (color varies with base style: white for pale versions. or a Munich helles brewed to bock strength. History: Originated in the Northern German city of Einbeck. A very slight chocolate-like aroma may be present in darker versions. Some fruitiness (prune.019 SRM: 14 – 22 ABV: 6. Appearance: Light copper to brown color. persistent.3 – 7. but some believe that Maibock is a “fest” type beer hitting the upper limits of hopping and color for the range. off-white head. The hops compensate for the lower level of melanoidins. Noble hops. Lagering should provide good clarity.018 SRM: 6 – 11 ABV: 6. Lighter versions will a strong malt flavor with some melanoidins and toasty notes. Moderate alcohol aroma may be present. Francis of Paula. despite the increased hop bitterness. May have a light DMS flavor from Pils malt. Clean. Lagering should provide good clarity despite the dark color. Smooth and clean with no harshness or astringency. Great Lakes Rockefeller Bock. Flavor: The rich flavor of continental European pale malts dominates (Pils malt flavor with some toasty notes and/or melanoidins). Little to no hop flavor (more is acceptable in pale versions). May have a low spicy or peppery quality from hops and/or alcohol.

Clean. Appearance: Light yellow to deep gold in color. Mouthfeel: Generally light and crisp. May have significant fruity esters. May have significant fruity esters. LIGHT HYBRID BEER 6A. Cold conditioning isn’t traditional.020 – 1. Head retention may be impaired by higher-than-average alcohol content and low carbonation. prune or grape. Extended lagering is often needed post-freezing to smooth the alcohol and enhance the malt and alcohol balance.. Comments: Classic American (i.6% Commercial Examples: Genesee Cream Ale. Little Kings Cream Ale (Hudepohl). Cream Ale Aroma: Faint malt notes. varying with gravity and attenuation. Alcohol aromas should not be harsh or solventy. No diacetyl. although usually on the pale side. lager strains were (and sometimes still are) used by some brewers. Ingredients: Same as doppelbock. A sweet. corn-like aroma and low levels of DMS are commonly found.006 – 1. Hop bitterness just offsets the malt sweetness enough to avoid a cloying character. Brilliant. alcohol and bitterness (thus providing a home for very strong lagers). biscuit. and can have a certain dryness from the alcohol. No hop flavor.. A grain bill of six-row malt.e. intense malt and a definite alcohol presence. Eisbock Aroma: Dominated by a balance of rich. Tucher Bajuvator. May have a low to medium hop aroma. Flavor: Initial soft malty sweetness. but acceptable. Clear to brilliant. but are not required. hoppier (including some dry hopping) and more bitter (25-30+ IBUs).g. Adjuncts can include up to 20% flaked maize in the mash. Appearance: Deep copper to dark brown in color. Moretti La Rossa. Caramel flavors typically absent. Lagering should provide good clarity. Smooth mouthfeel with medium to high attenuation. hoppier and more bitter. Hop aroma low to none. but were not historically mixed with ale strains. Significant alcohol warmth without sharp hotness.078 – 1. syrupy or cloyingly sweet. Faint fruity esters are optional. particularly those reminiscent of plum. Any variety of hops can be used for bittering and finishing. History: An ale version of the American lager style. wheat) can also be present. or other concentrated flavors. No hop aroma. Higher gravity examples may exhibit a slight alcohol warmth. Any fruitiness is due to Munich and other specialty malts. Any fruitiness is due to Munich and other specialty malts. prune or grape. but are commonly found in many examples. Eggenberg Urbock 23º. Munich and Vienna malts for darker ones and occasionally a tiny bit of darker color malts (such as Carafa). not yeast-derived esters developed during fermentation. bread. sparkling clarity. Weltenburger Kloster AsamBock. not yeast-derived esters developed during fermentation. No diacetyl. History: A traditional Kulmbach specialty brewed by freezing a doppelbock and removing the ice to concentrate the flavor and alcohol content (as well as any defects). but shouldn’t be overly . Soft water preferred. is common. bitterness. Head retention may be no better than fair due to adjunct use. Anderson Valley Summer Solstice Cerveza Crema. Low to medium head with medium to high carbonation.050–1.2– 5. Capital 6 6B. and up to 20% glucose or other sugars in the boil. higher attenuation levels can lend a “thirst quenching” finish. Usually well attenuated. Some doppelbocks are stronger than Eisbocks. toast. particularly those reminiscent of plum. Blonde Ale Aroma: Light to moderate sweet malty aroma.120 IBUs: 25 – 35 FG: 1. Vital Statistics: OG: 1.035 SRM: 18 – 30 ABV: 9 – 14% Commercial Examples: Kulmbacher Reichelbräu Eisbock. and should help the hop bitterness balance the strong malt presence. well-attenuated. flavorful American lawnmower beer. Weihenstephaner Korbinian. sweet malt balanced by a significant alcohol presence. lager character.016 – 1. Noble hops. Capital Autumnal Fire. The finish should be of malt and alcohol. Faint esters may be present in some examples. Vital Statistics: OG: 1. No diacetyl. Any variety of hops may be used. or a combination of six-row and North American two-row. but optionally some light character malt flavor (e.024 SRM: 6 – 25 ABV: 7 – 10% Commercial Examples: Paulaner Salvator. malt. Niagara Eisbock. the style can be considered to have no upper limit for gravity. Overall Impression: An extremely strong. These versions should be entered in the specialty/experimental category.012 SRM: 2. Most commercial examples are in the 1. but excellent pale versions also exist. Clean lager yeast. Originally known as sparkling or present use ales. No diacetyl. Low carbonation. Appearance: Pale straw to moderate gold color. No diacetyl. Bell’s Consecrator.112 IBUs: 16 – 26 FG: 1. Samuel Adams Double Bock Eisphyre. Produced by ale brewers to compete with lager brewers in the Northeast and Mid-Atlantic States.072 – 1. Low to moderate maltiness and sweetness. New Glarus Spotted Cow. Low to medium esters optional. not harsh or hot. The pale versions will not have the same richness and darker malt flavors of the dark versions. Ingredients: Pils and/or Vienna malt for pale versions (with some Munich). some caramel. EKU 28. although body can reach medium. Commercial eisbocks are generally concentrated anywhere from 7% to 33% (by volume). Neither malt nor hops prevail in the taste. A low to moderate corny flavor from corn adjuncts is commonly found. Light to moderate hop flavor (any variety). and occasionally a slight chocolate flavor. Low to moderate fruitiness is optional. and sugar. Sleeman Cream Ale. often with attractive ruby highlights. The malt can have melanoidins. full and malty dark lager. Ingredients: American ingredients most commonly used. Comments: Eisbocks are not simply stronger doppelbocks. Water hardness varies from soft to moderately carbonate. and may be a bit drier. Many examples are kräusened to achieve carbonation. and bitterness rarely rises above 20 IBUs. Wisconsin Brewing Whitetail Cream Ale 5D. The alcohol should be smooth.5 – 5 ABV: 4. but neither hops nor malt dominate. Vital Statistics: OG: 1. toasty qualities. Finish can vary from somewhat dry to faintly sweet from the corn. fusels.055 IBUs: 15 – 20 FG: 1.Comments: Most versions are dark colored and may display the caramelizing and melanoidin effect of decoction mashing.053 OG range. Flavor: Rich. Low to medium white head with fair to good retention. Spaten Optimator.042 – 1. Mouthfeel: Full to very full bodied. and can reflect almost any hop variety. the name refers to the process of freezing and concentrating the beer. Decoction mashing is traditional. pre-prohibition) Cream Ales were slightly stronger. as is some DMS. Off-white to deep ivory colored head. Southampton Eisbock 6. Andechser Doppelbock Dunkel. Flavor: Low to medium-low hop bitterness. Overall Impression: A clean. Ayinger Celebrator. It should not by sticky. Pronounced legs are often evident. Very smooth without harsh edges from alcohol. While most traditional examples are in the ranges cited. Eggenberg Urbock Dunkel Eisbock. High carbonation. although modern brewers sometimes use it.

Russian River Aud Blonde. narrow 200ml glass called a “Stange. No diacetyl. Paeffgen. Fermented at cool ale temperatures (59-65˚F) and lagered for at least a month. American or noble hops. Appearance: Usually pale yellow to gold. Vital Statistics: OG: 1. Tettnang. and is restricted to the 20 or so breweries in and around Cologne (Köln). Mouthfeel: Smooth and crisp. History: Currently produced by many (American) microbreweries and brewpubs. Comments: In addition to the more common American Blonde Ale. but not always present. American Wheat or Rye Beer Aroma: Low to moderate grainy wheat or rye character. clear top-fermenting Vollbier. Flavor: Light to moderately strong grainy wheat or rye flavor.5 – 5 ABV: 4. or cold-conditioned. Mouthfeel: Medium-light to medium body. but the balance is normally towards the malt. Hop aroma may be low to moderate. although this is quite rare. Rye versions are richer and spicier than wheat. import versions available in parts of North America: Reissdorf. Comments: Different variations exist. NonGerman versions: Eisenbahn Dourada. which can linger into the finish. Peters. May have a slightly crisp or sharp finish.054 IBUs: 15 – 28 FG: 1. an almost imperceptible fruity sweetness from fermentation. malt-oriented American craft beer. delicately balanced beer usually with very subtle fruit flavors and aromas. Ingredients: German noble hops (Hallertau.007 – 1. American Kölsch-style beers. rounded palate comprising of a delicate flavor balance between soft yet attenuated malt. this category can also include modern English Summer Ales.044 – 1. Hellers. Kölsch tends to have a relatively short shelf-life. substituting rye for some or all of the wheat. Fuller’s Summer Ale. WHEAT WILL BE ASSUMED. or Kölsch yeast.050 IBUs: 20 – 30 FG: 1. and less assertive American and English pale ales. but this is quite rare in authentic versions. No diacetyl. Medium to high carbonation. although if any of these ingredients are stronger than a background flavor they should be entered in specialty. clean ale yeast. Other base styles 6C. lightly fruity English. Has a delicate white head that may not persist. Kölsch Aroma: Very low to no Pils malt aroma. Hellers) are now producing young. Hollywood Blonde.038 – 1. Overall Impression: Refreshing wheat or rye beers that can display more hop character and less yeast character than their German cousins. Note that drier versions may seem hoppier or more bitter than the IBU specifications might suggest.4 – 5. but this isn’t a legal requirement as in Germany). unfiltered versions known as Wiess (which should not be entered in this category). Subdued maltiness throughout leads to a pleasantly refreshing tang in the finish. long-lasting white head. No clove phenols. Low to moderate hop bitterness. Some malty sweetness is acceptable. German Pils or pale malt. crisp. Saint Arnold Fancy Lawnmower. Shiner Kölsch 6D. but should not take on a German Weizen character (banana). Dom.g. Ingredients: Generally all malt. Capitol City Capitol Kölsch. approachable. Otherwise very clean with no diacetyl or fusels. Regional variations exist (many West Coast brewpub examples are more assertive. Low to moderate hop flavor (citrusy American or spicy/floral noble). History: Kölsch is an appellation protected by the Kölsch Konvention. Some yeasts may give a slight winy or sulfury character (this characteristic is also optional.aggressive. No diacetyl. New Holland Lucid. Vital Statistics: OG: 1. hop-accentuated. Medium-light body. Some Köln breweries (e. highly attenuated. The clove and banana aromas common to German hefeweizens are inappropriate. Any hop variety can be used. Esters can be moderate to none. Due to its delicate flavor profile. Water can vary from extremely soft to moderately hard..5% Commercial Examples: Pelican Kiwanda Cream Ale. Ingredients: Clean American ale yeast. but not a fault).” Comments: Served in a tall. May have a moderate malty sweetness or finish quite dry. but also can be made as a lager. and can have either a citrusy American or a spicy or floral noble hop character. and can range from low to moderately high. Clean American. Flavor: Soft.” 7 . spices and/or fruit added.008 – 1. Mouthfeel: Medium-light to medium body. Large proportion of wheat malt (often 50% or more. May also be made with lager yeast. Some versions may have honey. Traditionally uses a step mash program. Some versions may have a slight wheat taste. richer malt flavors in addition to the color) should be entered in the Specialty Beer category. Medium-high to high carbonation. which sometimes lasts into the finish. May have a light alcohol warmth in stronger examples. Authentic versions are filtered to a brilliant clarity. Esters can be moderate to none. Spalt or Hersbrucker). from an easy-drinking fairly sweet beer to a dry. Overall Impression: A clean. and a medium-low to medium bitterness with a delicate dryness and slight pucker in the finish (but no harsh aftertaste). Up to 20% wheat may be used. Slight crisp sharpness is optional. aggressively hopped beer with a strong wheat or rye flavor. like pale ales) but in most areas this beer is designed as the entry-level craft beer. Overall Impression: Easy-drinking.2% Commercial Examples: Available in Cologne only: PJ Früh. although a few versions may be medium. Malzmühle. older examples can show some oxidation defects. The noble hop flavor is variable. Alaska Summer Ale. although good results can be obtained using a single rest at 149˚F. Goose Island Summertime. Dark versions approximating dunkelweizens (with darker. although should reflect American yeast strains. Clarity may range from brilliant to hazy with yeast approximating the German hefeweizen style of beer. although a light spiciness from wheat or rye is acceptable. Extract versions should only use the lightest malt extracts and avoid kettle caramelization.8 – 5. Medium to medium-high carbonation. a somewhat subtle Pilsner. subtle fruit aroma from fermentation (apple. most are medium-low to medium. IF NO DOMINANT GRAIN IS SPECIFIED. Dom. Smooth without harsh bitterness or astringency. Redhook Blonde Each Köln brewery produces a beer of different character. Appearance: Very pale gold to light gold. Gaffel. Attenuative. A low noble hop aroma is optional but not out of place (it is present only in a small minority of authentic versions). Low to medium bitterness. Finishes medium-dry to somewhat sweet. Big. spiced or fruit beer categories instead. A pleasant. THE BREWER SHOULD SPECIFY IF RYE IS USED. Widmer Blonde Ale. To the untrained taster easily mistaken for a light lager. cherry or pear) is acceptable. and each interprets the Konvention slightly differently. or perhaps a blonde ale. The Konvention simply defines the beer as a “light. Allow for a range of variation within the style when judging. although many Cologne brewers ferment at 70˚F and lager for no more than two weeks. One or two examples (Dom being the most prominent) are noticeably malty-sweet up front. American Rye Beers can follow the same general guidelines. Rogue Oregon Golden Ale. Harpoon Summer Beer. Sion.013 SRM: 3 – 6 ABV: 3. Generally well-attenuated.011 SRM: 3. Some versions can have a slightly minerally or sulfury water or yeast character that accentuates the dryness and flavor balance. but can include up to 25% wheat malt and some sugar adjuncts.

No roasted malt flavors or harshness. small amounts of toasted malt and/or crystal malts.013 SRM: 3 – 6 ABV: 4 – 5. Those that are made as ales are fermented at cool ale temperatures and lagered at cold temperatures (as with Düsseldorf Alt). balanced by some malt character.010 – 1. Moderate off-white head with good retention. and can have a peppery. biscuity and/or lightly caramelly flavor. Usually made with an attenuative lager yeast. Overall Impression: A very clean and relatively bitter beer.011 – 1. History: The traditional style of beer from Düsseldorf. Ironically “alt” refers to the old style of brewing (i.. Mouthfeel: Medium-light to medium body. lager character with very restrained ester profile. making top-fermented ales) that was common before lager brewing became popular. Astringency low to none. Thick. Fermented with a lager yeast. Very low to medium noble hop flavor. Southampton Steem Beer. May include small amounts of Munich or Vienna malt. Comments: A bitter beer balanced by a pronounced malt richness.(e. Generally darker.015 SRM: 13 – 19 ABV: 4. Hannen Alt.e. Noble hop flavor can be moderate to low. rustic.5 – 5.5% Commercial Examples: Bell’s Oberon. No diacetyl. but considerable rich and complex malt flavors remain.046 – 1. and usually sweeter and less bitter than Düsseldorf Altbier. Vital Statistics: OG: 1. Vital Statistics: OG: 1. Smooth mouthfeel.008 – 1. American hops (usually Northern Brewer. and showcasing 8 . Despite being very full of flavor. Flavor: Moderately malty with a pronounced hop bitterness. Overall Impression: A lightly fruity beer with firm. very clear from extended cold conditioning. Three Floyds Gumballhead. but is not required. The malt character reflects German base malt varieties. Generally clear. Brilliant clarity (may be filtered). lager character sometimes with slight sulfury notes and very low to no esters. grainy maltiness. Moderate to moderately high carbonation.040 – 1. however some strains (often with the mention of “California” in the name) work better than others at the warmer fermentation temperatures (55 to 60˚F) used.. Low to no noble hop aroma. darker. the bitterness can seem as low as moderate if the finish is not very dry. The malt character is usually toasty (not roasted) and caramelly.048 – 1.g. Pyramid Hefe-Weizen. though it approximates many characteristics of lager beers. No diacetyl. but otherwise clean. interesting toasty and caramel flavors. Low to moderate off-white to white head with good retention. long-lasting off-white head. No diacetyl. No diacetyl. Note that some German yeast strains produce inappropriate sulfury character.054 IBUs: 25 – 40 FG: 1. minty). Flavor: Fairly bitter yet balanced by a smooth and sometimes sweet malt character that may have a rich. Comments: This style is narrowly defined around the prototypical Anchor Steam example. California Common Beer Aroma: Typically showcases the signature Northern Brewer hops (with woody. No diacetyl. Fermented at cool ale temperature (60-65˚F). AMBER HYBRID BEER 7A. Otter Creek Copper Ale. bitter yet malty. Dry finish often with lingering bitterness. bittersweet or nutty finish reflects both the hop bitterness and malt complexity. The best examples can be found in brewpubs in the Altstadt (“old town”) section of Düsseldorf. Appearance: Light amber to orange-bronze to deep copper color. Finish fairly dry and crisp. Harpoon UFO Hefeweizen.055 IBUs: 15 – 30 FG: 1. Superficially similar to an American pale or amber ale. smooth. Anchor Summer Beer. Bitterness rises up to 60 IBUs and is usually dry 7B. Alaskan Amber. Long Trail Ale. Appearance: Light copper to light brown color. Smooth. Mouthfeel: Medium-bodied. making ales). The apparent bitterness level is sometimes masked by the high malt character. Large shallow open fermenters (coolships) were traditionally used to compensate for the absence of refrigeration and to take advantage of the cool ambient temperatures in the San Francisco Bay area. Some yeast strains may impart a slight sulfury character. yet differs in that the hop flavor/aroma is woody/minty rather than citrusy. Common variants include Sticke (“secret”) alt. grainy malt flavor. Appearance: Medium amber to light copper color. is light bodied enough to be consumed as a session beer in its home brewpubs in Düsseldorf. Some fruity esters may survive the lagering period. A long-lasting. Düsseldorf Altbier Aroma: Clean yet robust and complex aroma of rich malt.2% Commercial Examples: DAB Traditional. richer and more complex than typical alts. noble hops and restrained fruity esters. rather than citrusy varieties). Light fruitiness acceptable. floral or perfumy character associated with noble hops. malt flavors are toasty and caramelly.014 SRM: 10 – 14 ABV: 4.. Schwelmer Alt. Flying Dog Old Scratch Amber Lager 7C. Noble hops. The malt presence is moderated by moderately-high to high attenuation. Most are simply moderately bitter brown lagers. stout) with a noticeable rye character should be entered in the Specialty Beer category (23). Flavor: Assertive hop bitterness well balanced by a sturdy yet clean and crisp malt character. Low to moderate caramel and/or toasty malt aromatics support the hops. rustic or minty qualities) in moderate to high strength. Medium to medium-high carbonation. Clean. Northern German Altbier Aroma: Subtle malty. and a warm-fermented lager yeast is used. Grolsch Amber. History: American West Coast original. Medium to medium-high carbonation. Mouthfeel: Medium-bodied. The hop aroma may vary from moderate to very low. smoother palate than is typical for most ales. Sierra Nevada Unfiltered Wheat Beer. Light fruity esters are acceptable. IPA. well-attenuated amber-colored German ale. “Alt” refers to the “old” style of brewing (i. Comments: Most Altbiers produced outside of Düsseldorf are of the Northern German style. No diacetyl. and lagered at cold temperatures to produce a cleaner. Overall Impression: A well balanced.5 – 5. which makes the term “Altbier” somewhat inaccurate and inappropriate. Real Ale Full Moon Pale Rye 7. medium-dry to dry. clean.e.054 IBUs: 30 – 45 FG: 1. with a lingering hop bitterness and a firm. Lager yeast. Ingredients: Typically made with a Pils base and colored with roasted malt or dark crystal. usually showing Northern Brewer qualities (woody. the hopping is always assertive. Predates the isolation of bottom-fermenting yeast strains. Schmaltz’ Alt the signature Northern Brewer varietal hop character. Widmer Hefeweizen. Water should have relatively low sulfate and low to moderate carbonate levels. Redhook Sunrye. creamy. Ingredients: Pale ale malt. A light minerally character is also sometimes present in the finish. Low to moderately high hop flavor. but one that was selected to thrive at the cool end of normal ale fermentation temperatures. Clean. yet stopping short of brown. Vital Statistics: OG: 1.5% Commercial Examples: Anchor Steam. which is slightly stronger. sometimes grainy aroma. sometimes more caramelly.

Low to moderate white to off-white head. This style guideline reflects the “real ale” version of the style. Vital Statistics: OG: 1.e. not the export formulations of commercial products. sour. May have very little head due to low carbonation. and/or floral UK varieties typically. although very low levels are allowed. Low to moderate white to off-white head. The IBU levels are often not adjusted. session-strength ale. Young’s Special. Drinkability is a critical component of the style. Brakspear Bitter. Moderately carbonate water. but this should not override the overall bitter impression. Oakham Jeffrey Hudson Bitter (JHB). Low to medium maltiness with a dry finish. Hop aroma can range from moderate to none (UK varieties typically. esters and hop flavor. May use sugar adjuncts. Occasionally will include some wheat. and/or crystal malts.008 – 1.. Timothy Taylor Landlord. but this should not override the overall bitter impression. often (but not always) with a caramel quality. although bottled and canned commercial examples can have moderate carbonation. amber. so the versions available in the US often do not directly correspond to their style subcategories in Britain. History: Originally a draught ale served very fresh under no pressure (gravity or hand pump only) at cellar temperatures (i.015 SRM: 11 – 17 ABV: 4. Coniston Bluebird Bitter. although bottled and canned examples can have moderate carbonation. but usually consist of German base malts (usually Pils. although US varieties may be used). Moderate to low hop flavor (earthy. Caramel flavors are common but not required. Standard/Ordinary Bitter Aroma: The best examples have some malt aroma. Comments: The lightest of the bitters. Zum Schlüssel. Bitter was created as a draught alternative (i. Carbonation low. Brains SA. running beer) to country-brewed pale ale around the start of the 20th century and became widespread once brewers understood how to “Burtonize” their water to successfully brew pale beers and to use crystal malts to add a fullness and roundness of palate. Both Sticke alt and Münster alt should be entered in the specialty category. Frankenheim Alt paler examples). although the bitterness should not completely overpower the malt flavor.040 IBUs: 25 – 35 FG: 1. Low to medium maltiness with a dry finish. Characterful English yeast.e. Often medium sulfate water is used. esters and hop flavor. Young's Bitter. session beer. although US varieties may be used). Rogue Younger’s Special 8. Carbonation low.8% Commercial Examples: Fuller's Chiswick Bitter. Tetley’s Original Bitter.046 – 1.6% Commercial Examples: Fuller's London Pride.. Generally no diacetyl. Some examples can be more malt balanced. Vital Statistics: OG: 1. “real ale”). Boddington's Pub Draught 8B. this is a stronger. may use a touch of black malt for color adjustment. Overall Impression: Low gravity. History: Originally a draught ale served very fresh under no pressure (gravity or hand pump only) at cellar temperatures (i.012 SRM: 5 – 16 ABV: 3. Good to brilliant clarity. May have very little head due to low carbonation.e. Mouthfeel: Light to medium-light body. Bitter was created as a draught alternative (i. highly attenuative ale yeast. resiny. Black Sheep Best Bitter.8 – 4. Shepherd Neame Masterbrew Bitter. Münster alt is typically lower in gravity and alcohol. Clean.010 – 1.040 – 1. resiny. although very low levels are allowed. Mild to moderate fruitiness. often (but not always) with a caramel quality. Adnams Bitter..007 – 1. Good to brilliant clarity. Most have moderately low to moderately high fruity esters. Schumacher. Adnams SSB. and/or crystal malts. sometimes Munich) with small amounts of crystal. The IBU levels are often not adjusted. so the versions available in the US often do not directly correspond to their style subcategories in Britain.” Some modern variants are brewed exclusively with pale malt and are known as golden or summer bitters. and/or black malts used to adjust color. Vital Statistics: OG: 1. Generally no diacetyl. running beer) to country-brewed pale ale around the start of the 20th century and became widespread once brewers understood how to “Burtonize” their water to successfully brew pale beers and to use crystal malts to add a fullness and roundness of palate. Most bottled or kegged versions of UK-produced bitters are higher-alcohol versions of their cask (draught) products produced specifically for export. although American and European varieties are becoming more common (particularly in the paler examples). Characterful English yeast.054 IBUs: 35 – 50 FG: 1. English hops most typical. Some examples can be more malt balanced. emphasis is still on the bittering hop addition as opposed to the aggressive middle and late hopping seen in American ales.032 – 1. May use sugar adjuncts. ENGLISH PALE ALE 8A. “real ale”).2 – 3. Caramel flavors are common but not required. amber. Ingredients: Grists vary. emphasis is still on the bittering hop addition as opposed to the aggressive middle and late hopping seen in American ales. Flavor: Medium to high bitterness. although American and European varieties are becoming more common (particularly in the 9 . Also known as just “bitter. Moderate to low hop flavor (earthy. lighter in color (golden).e. Overall Impression: A flavorful. may use a touch of black malt for color adjustment. Comments: More evident malt flavor than in an ordinary bitter. yet refreshing. Generally no diacetyl.hopped and lagered for a longer time. Often medium sulfate water is used. Ingredients: Pale ale. although the bitterness should not completely overpower the malt flavor. Some modern variants are brewed exclusively with pale malt and are known as golden or summer bitters. RCH Pitchfork Rebellious Bitter. not the export formulations of commercial products. Mouthfeel: Medium-light to medium body. Balance is often decidedly bitter. Appearance: Light yellow to light copper. Mild to moderate fruitiness is common. Greene King Ruddles County Bitter. English hops most typical. Special/Best/Premium Bitter Aroma: The best examples have some malt aroma. and/or floral UK varieties typically. Greene King IPA. Ingredients: Pale ale. Most bottled or kegged versions of UK-produced bitters are higher-alcohol versions of their cask (draught) products produced specifically for export.2% Commercial Examples: Altstadt brewpubs: Zum Uerige. Flavor: Medium to high bitterness.011 SRM: 4 – 14 ABV: 3. low alcohol levels and low carbonation make this an easy-drinking beer. although very low levels are allowed. Hop aroma can range from moderate to none (UK varieties typically. This style guideline reflects the “real ale” version of the style. corn or wheat. Generally no diacetyl. and can contain a significant portion of wheat. but other noble hops can also be used. although US varieties may be used). Im Füchschen. chocolate.048 IBUs: 25 – 40 FG: 1. Most have moderately low to moderately high fruity esters. although US varieties may be used). other examples: Diebels Alt. Brains Bitter. Goose Island Honkers Ale. Spalt hops are traditional. Drinkability is a critical component of the style. corn or wheat. Appearance: Medium gold to medium copper. A step mash or decoction mash program is traditional.. although very low levels are allowed. Schlösser Alt. Balance is often decidedly bitter.5 – 5.

Tennents Special. Young’s Ram Rod. Maclay 70/-. and can use any variety of hops although UK hops are most traditional.0% Commercial Examples: Orkney Dark Island. Vintage Henley. Maclay 60/.054 IBUs: 15 – 30 FG: 1. Shepherd Neame Bishop's Finger. Cooperstown Old Slugger. Scottish Light 60/Vital Statistics: OG: 1. A low to moderate peaty character is optional. Broughton Merlin’s Ale. Usually very clear due to long. in America.010 – 1. Fruity esters may be moderate to none. Shepherd Neame Spitfire. Ingredients: Pale ale. Some examples have a low hop aroma. and may be . Gale’s Hordean Special Bitter (HSB). History: Strong bitters can be seen as a higher-gravity version of best bitters (although not necessarily “more premium” since best bitters are traditionally the brewer’s finest product). Scottish Export 80/Vital Statistics: OG: 1.2% Commercial Examples: Fullers ESB. although bottled commercial versions will be higher. May have low levels of secondary malt flavors (e. secondary notes of sulfur and/or alcohol in some examples (optional). Whitbread Pale Ale. and/or floral UK hops are most traditional).(Belhaven Scottish Ale in the US). Ushers 1824 Particular Ale. smoky or very lightly roasted. Overall Impression: An average-strength to moderately-strong English ale. “Burton” versions use 10 medium to high sulfate water. creamy off-white to light tan-colored head. McEwan's Export (IPA). nutty. may use a touch of black malt for color adjustment. Belhaven 80/. Moderately-low to high fruity esters. Appearance: Golden to deep copper. export-strength pale.010 – 1. Samuel Smith’s Old Brewery Pale Ale. but should not totally dominate malt flavors. Characterful English yeast..016 SRM: 6 – 18 ABV: 4. Anderson Valley Boont ESB. Redhook ESB 9. Avery 14’er ESB. Hop flavor is low to none. standard-strength (for the US) English-type ale. Flavor: Medium-high to medium bitterness with supporting malt flavors evident. Mouthfeel: Medium-light to medium-full body. and/or crystal malts. and up to a moderate minerally/sulfury flavor.035 IBUs: 10 – 20 FG: 1.040 IBUs: 10 – 25 FG: 1. Vital Statistics: OG: 1.030 – 1. Since beer is sold by strength in the UK. although American and European varieties are becoming more common (particularly in the paler examples). Hop flavor moderate to moderately high (any variety.Bitter 8C. Judges should not judge all beers in this style as if they were Fuller’s ESB clones. Hopback Summer Lightning.060 IBUs: 30 – 50 FG: 1. resiny. cool fermentations. Generally no diacetyl. light fruitiness. but isn’t overly strong. Low to moderate carbonation. May use sugar adjuncts. Bass Ale.(Caledonian Amber Ale in the US). Medium-low to medium-high fruity esters. Southampton 80 Shilling. although very low levels are allowed. Caledonian 80/Export Ale.g. Medium-dry to dry finish (particularly if sulfate water is used). although reformulated for bottling (including containing higher carbonation). In England today. 9A.Light (all are cask-only products not exported to the US) 9B.9 – 5. Drinkability is a critical component of the style.2 – 3. although very low levels are allowed. Adnams Broadside. Appearance: Deep amber to dark copper. Low to moderate white to off-white head.010 – 1. Orkney Raven Ale. most strong bitters are fruitier and hoppier. McEwan’s 60/-. Fuller’s ESB is a unique beer with a very large. biscuity) adding complexity.9% Commercial Examples: Caledonian 70/. Hop bitterness and flavor should be noticeable. bitter beer that roughly approximates a strong bitter. Black Sheep Ale. so the versions available in the US often do not directly correspond to their style subcategories in Britain. the name has been co-opted to describe a malty. Marston’s Pedigree.2% Commercial Examples: Belhaven 60/-.040 – 1.048 – 1. The peaty aroma is sometimes perceived as earthy. Broughton Greenmantle Ale 9C. corn or wheat. Broughton Exciseman’s 80/-. Medium to medium-high malt aroma. Low to moderate. Flavor: Malt is the primary flavor. Hopping can be English or a combination of English and American. Entrants should select the appropriate category based on original gravity and alcohol level. although earthy. The IBU levels are often not adjusted. A low head is acceptable when carbonation is also low. and/or a low to moderate peaty aroma (all are optional). emphasis is still on the bittering hop addition as opposed to the aggressive middle and late hopping seen in American ales. Stronger versions may overlap somewhat with old ales. 9B.016 SRM: 9 – 17 ABV: 3.013 SRM: 9 – 17 ABV: 2.5 – 3. Good to brilliant clarity. English hops most typical. often with a low to moderately strong caramel component (although this character will be more subtle in paler versions). and is sometimes accompanied by a low diacetyl component. reddish. Optionally may have low amounts of alcohol. although strong bitters will tend to be paler and more bitter. Morland Old Speckled Hen. The balance may be fairly even between malt and hops to somewhat bitter. Andrews Ale. Shipyard Old Thumper. May have light. complex malt profile not found in other examples. Belhaven St. 9C) share the same description. amber. Comments: More evident malt and hop flavors than in a special or best bitter. bitter. sometimes accentuated by low to moderate kettle caramelization. The Scottish ale sub-styles are differentiated mainly on gravity and alcoholic strength. Inveralmond Lia Fail. “ESB” is a brand unique to Fullers. Geary’s Pale Ale. Some modern English variants are brewed exclusively with pale malt and are known as golden or summer bitters. The initial malty sweetness is usually accentuated by a low to moderate kettle caramelization. A rather broad style that allows for considerable interpretation by the brewer. English pale ales are generally considered a premium. Mordue Workie Ticket.6 – 6. Belhaven 70/-. Hop bitterness is low to moderate. Alaskan ESB. low diacetyl. Stronger versions may have a slight alcohol warmth but this character should not be too high. Normally has a moderately low to somewhat strong caramelly malt sweetness. Scottish Heavy 70/Vital Statistics: OG: 1. Great Lakes Moondog Ale. SCOTTISH AND IRISH ALE All the Scottish Ale sub-categories (9A. Greene King Abbot Ale. Most bottled or kegged versions of UK-produced bitters are higher-alcohol versions of their cask (draught) products produced specifically for export. these beers often have some alcohol flavor (perhaps to let the consumer know they are getting their due).010 – 1. although stronger versions will necessarily have slightly more intense flavors (and more hop bitterness to balance the increased malt).015 SRM: 9 – 17 ABV: 3. but the balance will always be towards the malt (although not always by much). Arran Dark Aroma: Low to medium malty sweetness. Bateman's XXXB. Generally no diacetyl. Extra Special/Strong Bitter (English Pale Ale) Aroma: Hop aroma moderately-high to moderately-low.035 – 1.

Strong Scotch Ale Aroma: Deeply malty. Generally has a bit of roasted barley to provide reddish color and dry roasted finish. Moderately large white to off-white head with good retention. relatively un-attenuative ale yeast. Hop presence is minimal. No esters. Beamish Red Ale. any smoked character is yeast. Low to moderate esters and alcohol are usually present. raisins or dried fruit. Malt-focused with an initial sweetness and a roasted dryness in the finish. Mouthfeel: Medium-low to medium body. and on occasion a faint bit of peaty earthiness (smoke). Use of peat-smoked malt to replicate the peaty character should be restrained.010 – 1. The optional peaty. Hints of roasted malt or smoky flavor may be present. Quite clean. UK/Irish malts. Medium-dry to dry finish. A smooth. Some commercial brewers add small amounts of crystal. Moderate carbonation. When served too cold. Complex secondary malt flavors prevent a one-dimensional impression. Belhaven Wee Heavy. Most beers finish fairly dry considering their relatively sweet palate. Diacetyl is low to none. English hops.perceived as earthy or smoky.014 SRM: 9 – 18 ABV: 4. Flavor: Moderate caramel malt flavor and sweetness.070 – 1. MacAndrew's Scotch Ale. AleSmith Wee Heavy. which are not native to Scotland and formerly expensive to import. Usually has a large tan head. Hops are very low to none.” Fermented at cooler temperatures than most ales. American Pale Ale Aroma: Usually moderate to strong hop aroma from dry hopping or late kettle additions of American hop varieties. although excessive adjunct use will harm the character of the beer. which can be suggestive of a dessert. Dragonmead Under the Kilt 9D. with abundant malt and cool fermentation and aging temperature. Clean. Clear. rice. were kept to a minimum.018 – 1. Dry hopping (if used) may add grassy notes. high mash temperatures.044 – 1. Ingredients: Well-modified pale malt. or sugar). Low to moderate carbonation. although some examples may have a light English hop flavor. adding complexity. AMERICAN ALE 10A. though a peaty character (sometimes perceived as earthy or smoky) may also originate from the yeast and native water.056 SRM: 14 – 25 ABV: 6. Any caramelization comes from kettle caramelization and not caramel malt (and is sometimes confused with diacetyl). which should be low to none. the roasted character and bitterness may seem more elevated. although examples containing low levels of diacetyl may have a slightly slick mouthfeel. Clean and smooth (lager versions can be very smooth). Boulevard Irish Ale. Irish Red Ale Aroma: Low to moderate malt aroma. Overall Impression: Rich.0 – 6. Mouthfeel: Medium-full to full-bodied. and adjuncts such as sugar. Gordon Highland Scotch Ale. dry finish due to small amounts of unmalted roasted barley. but often quite dry due to use of roasted barley. Peaty. although dry-hopped versions may be slightly hazy. Fruity esters vary from moderate to none. Murphy’s Irish Red (lager). Generally no flavor hops. and as such have a different balance than strong Scotch ales. cool fermentations are traditionally used in Scottish brewing. earthy and/or smoky secondary aromas may also be present. earthy and/or smoky character comes from the traditional yeast and from the local malt and water rather than using smoked malts. with up to 3% roasted barley. Small amounts of roasted barley add color and flavor. McEwan's Scotch Ale. overly smoky beers should be entered in the Other Smoked Beer category (22B) rather than here. which lends a characteristic dryness to the finish. Goose Island Kilgubbin Red Ale. Kilkenny Irish Beer. Low to moderate esters and alcohol are often present in stronger versions. Hops. Although unusual. Sometimes a bit creamy.060 IBUs: 17 – 28 FG: 1. A small proportion of smoked malt may add depth. Legs may be evident in stronger versions. The palate is usually full and sweet. with caramel often apparent. perhaps a few esters. Strength and maltiness can vary. Ingredients: May contain some adjuncts (corn.5 – 10% Commercial Examples: Traquair House Ale. Orkney Skull Splitter. . occasionally with a buttered toast or toffee-like quality. but not required. Vital Statistics: OG: 1. Hop aroma is low to none (usually not present). Ingredients: Scottish or English pale base malt. Moderately attenuated (more so than Scottish ales). and may optionally show small amounts of specialty malt character (bready. sweetness usually comes not from crystal malts rather from low hopping. Mouthfeel: Medium-light to medium body. Medium-low hop bitterness. Long. May have a slight alcohol warmth in stronger versions. but the finish may be sweet to medium-dry (from light use of roasted barley). Appearance: Light copper to dark brown color. Appearance: Amber to deep reddish copper color (most examples have a deep reddish hue). resulting in clean. Smithwick’s Irish Ale. Low off-white to tan colored head. Moderate carbonation.or water-derived and not from the use of peat-smoked malts. so malt impression should dominate. alcoholic warmth is usually present and is quite welcome since it balances the malty sweetness. No diacetyl. Broughton Old Jock. with some versions (but not all) having a thick. malty and usually sweet. hops. with less hops than their English counterparts (due to the need to import them). although English varieties are most authentic. History: Traditional Scottish session beers reflecting the indigenous ingredients (water. Smooth. Clear. chewy viscosity. Comments: Sometimes brewed as a lager (if so. Caffrey’s Irish Ale. Inveralmond Black Friar. Esters may suggest plums. Vital Statistics: OG: 1. Hop flavors and bitterness are low to medium-low. Hibernian Ale 9E. often with deep ruby highlights. generally caramel-like but occasionally toasty or toffee-like in nature. O’Hara’s Irish Red Ale. Overall Impression: Cleanly malty with a drying finish. Flavor: Richly malty with kettle caramelization often apparent (particularly in stronger versions). although caramelization may sometimes be mistaken for it. which may not persist in stronger versions. yeast. although this character should not be excessive. A citrusy hop character is very common.0% Commercial Examples: Three Floyds Brian Boru Old Irish Ale. generally will not exhibit a diacetyl character). toasty. all of which may last into the finish. Caramelization often is mistaken for diacetyl. or wheat malts. May have a light buttery character (although this is not required). Fairly soft water is typical.5%). slightly roasty finish. Low to moderate maltiness supports the hop presentation. May use some crystal malt for color adjustment. intense malt flavors. Harpoon 11 10. although light use of roasted grains may increase the perception of bitterness to the medium range. Great Lakes Conway’s Irish Ale (a bit strong at 6. History/Comments: Also known as a “wee heavy. malt). and with lower hopping rates. Comments: The malt-hop balance is slightly to moderately tilted towards the malt side.130 IBUs: 17 – 35 FG: 1. amber. Overall Impression: An easy-drinking pint. as may some nutty character. Well suited to the region of origin. Generally has a grainy. and kettle caramelization. Generally quite clear. Finishes with a light taste of roasted grain. biscuity). Appearance: Pale golden to deep amber. Founders Dirty Bastard. and lend a dry.

060 IBUs: 20 – 40 FG: 1. cleaner in fermentation by-products. malt. typically American two-row. Moderately low to no diacetyl. which often but not always has a citrusy quality. but not required. sweet and rich. Low to moderate off-white to light tan head. Fruity esters can be moderate to none. Specialty grains may add character and complexity. Moderate carbonate water would appropriately balance the dark malt acidity. Full Sail Pale Ale. Vital Statistics: OG: 1. Anderson Valley Poleeko Gold Pale Ale. Water can vary in sulfate content. More bitter versions may have a dry. Carbonation moderate to high.060 IBUs: 25 – 40 FG: 1. Vital Statistics: OG: 1. caramel. Malt and hop bitterness are usually balanced and mutually supportive.045 – 1. Fruity esters can be moderate to none.2% Commercial Examples: Bell’s Best Brown.010 – 1. Bear Republic XP Pale Ale. Appearance: Amber to coppery brown in color. Appearance: Light to very dark brown color. with medium to medium-high bitterness. although with more of a caramel and chocolate character. History/Comments: A strongly flavored. A citrusy hop character is common. and water). although dry-hopped versions may be slightly hazy. often with citrusy flavors. light sweetness. often including the citrus-accented hop presence that is characteristic of American hop varieties. Ingredients: Well-modified pale malt. Overall smooth finish without astringency often associated with high hopping rates. Clear. Generally quite clear. Pyramid Broken Rake. Ingredients: Pale ale malt. are common but others may also be used. Caramel flavors are usually restrained or absent.015 SRM: 10 – 17 ABV: 4. Stronger versions may have a slight alcohol warmth. and usually shows a moderate caramel character. American hops are typical. Deschutes Mirror Pond. Grains that add malt flavor and richness.5 – 6. Anderson Valley Boont Amber Ale. Mouthfeel: Medium-light to medium body. and often more finishing hops. Moderately low to no diacetyl. May also contain specialty grains which add additional character and uniqueness. and having less caramel flavors than English counterparts. but UK or noble hops can also be used. resiny impression. Dry hopping (if used) may add grassy notes. Flavor: Medium to high malty flavor (often with caramel. American Brown Ale Aroma: Malty. Comments: Can overlap in color with American pale ales. yet stops short of being overly porter-like. No diacetyl. and some modern craft brewed examples. However. less body.2% Commercial Examples: North Coast Red Seal Ale. History: An American adaptation of English pale ale. Overall Impression: Refreshing and hoppy. Hop flavor and bitterness often lingers into the finish. Stronger versions may have some alcohol warmth in the finish. and may optionally have a citrusy character. Hop flavor can be light to moderate.Flavor: Usually a moderate to high hop flavor. Low to moderately high clean malt character supports the hop presentation. Big Sky Moose Drool Brown Ale. Ingredients: Pale ale malt. reflecting indigenous ingredients (hops. Comments: There is some overlap in color between American pale ale and American amber ale. Most commercial American Browns are not as aggressive as the original homebrewed versions. Mouthfeel: Medium to medium-full body. Should not have a strong chocolate or roast character that might suggest an American brown ale (although small amounts are OK). North Coast 10B. St. originated by American home brewers. American hops. either American or Continental. maltier. nutty and/or toasty quality. 12 .2% Commercial Examples: Sierra Nevada Pale Ale. a citrusy American hop character. American ale yeast. The balance is typically towards the late hops and bitterness. Related to American Pale and American Amber Ales. but also by having more caramel flavor. Caramel sweetness and hop flavor/bitterness can linger somewhat into the medium to full finish. biscuity).010 – 1. Firestone Pale Ale. Rogue Red Ale. The dark malt character is more robust than other brown ales. hoppy brown beer. Overall Impression: Can be considered a bigger. yet with sufficient supporting malt. Water can vary in sulfate and carbonate content. American hops. Bell's Amber 10C.015 SRM: 5 – 14 ABV: 4. and toasty or bready notes are often used (along with late hops) to differentiate brands. Moderately low to moderately high maltiness balances and sometimes masks the hop presentation. McNeill’s Firehouse Amber Ale. Malt flavors are moderate to strong. Hop aroma is typically low to moderate. No diacetyl.060 IBUs: 30 – 45 FG: 1. The medium to medium-dry finish provides an aftertaste having both malt and hops. often showing a citrusy American hop character (although other hop varieties may be used). Great Lakes Burning River Pale Ale.045 – 1. less malty Brown Porter. Very low to moderate fruity esters. although this character should not be excessive. these beers were popularized in the hop-loving Northern California and the Pacific Northwest areas before spreading nationwide. Mouthfeel: Medium to medium-full body. Smuttynose Old Brown Dog Ale. No diacetyl. IPA-strength brown ales should be entered in the Specialty Beer category (23). Moderate to high hop bitterness with a medium to dry finish.3 – 6. Flavor: Moderate to high hop flavor from American hop varieties. and/or a fresh dryhopped aroma (all are optional). Avery Redpoint Ale. but the malt presence can be substantial. Overall Impression: Like an American pale ale with more body. Lagunitas Censored Ale. have a less caramelly malt profile. often but not always ones with a citrusy character. American amber ales differ from American pale ales not only by being usually darker in color. Carbonation moderate to high. Medium to dark crystal malts. Esters vary from moderate to none. Vital Statistics: OG: 1. Moderate to moderately high carbonation. Often lighter in color. and usually being balanced more evenly between malt and bitterness. toasty. but carbonate content should be relatively low. hoppier interpretation of Northern English brown ale or a hoppier. Some interpretations of the style may feature a stronger hop aroma. The malt and hops are generally balanced. Left Hand Brewing Jackman’s Pale Ale History: Known simply as Red Ales in some regions. Tröegs HopBack Amber Ale. plus crystal and darker malts should complete the malt bill. Stone Pale Ale. Fruity esters are moderate to very low. The American pale ale will generally be cleaner. which often has a chocolate. more caramel richness. and usually show an initial malty sweetness followed by a moderate caramel flavor (and sometimes other character malts in lesser amounts). yeast. American Amber Ale Aroma: Low to moderate hop aroma from dry hopping or late kettle additions of American hop varieties. and may optionally show small amounts of specialty malt character (bready. Overall smooth finish without astringency often associated with high hopping rates. Mendocino Red Tail Ale.016 SRM: 18 – 35 ABV: 4. toasty and/or chocolate flavors). which tends to balance the hop bitterness and finish.5 – 6.010 – 1. Moderately large off-white head with good retention. Three Floyds X-Tra Pale Ale. Deschutes Cinder Cone Red. typically American two-row.045 – 1. more body. but generally make up a relatively small portion of the grist. and a balance more towards malt than hops (although hop rates can be significant).

040 – 1. toffee. Appearance: Copper to dark brown or mahogany color. Motor City Brewing Ghettoblaster Hop flavor is low to non-existent. Coach House Gunpowder Strong Mild. English hop varieties are most authentic. Developed as a bottled product in the early 20th century out of a reaction against vinous vatted porter and often unpalatable mild. Very low to no diacetyl. Diacetyl and hop flavor low to none. or lightly roasted. Mouthfeel: Medium-light to medium body. Low to moderately low carbonation. Ingredients: English mild ale or pale ale malt base with caramel malts.and yeast-based flavors (e. Theakston Traditional Mild. raisin).008 – 1. Avery Ellie’s Brown Ale. Moderate carbonate water. Moderate to high carbonate water would appropriately balance the dark malt acidity. Left Hand Deep Cover Brown Ale 11. grainy. Very low to no diacetyl.g. The malt expression can take on a wide range of character. and lower gravity than their Northern cousins. May seem somewhat like a smaller version of a sweet stout or a sweet version of a dark mild. Mouthfeel: Medium body. Moderately fruity. dark fruit complexity of malt flavor. with a caramel. Little or no perceivable roasty or bitter black malt flavor. good versions may still be found in the Midlands around Birmingham. Comments: Most are low-gravity session beers in the range 3. Fruity esters moderate to none. Little to no hop aroma. although may have a very wide range of malt. Greene King XX Mild. Alesmith Nautical Nut Brown Ale. Low hop bitterness. session-strength bottled versions don’t often travel well. Generally served on cask. Overall Impression: Drier and more hop-oriented that southern English brown ale. Retention may be poor due to low carbonation. Brain’s Dark. ENGLISH BROWN ALE 11A. or toffee-like character. which can include caramelly.8 – 4.042 IBUs: 12 – 20 FG: 1.052 IBUs: 20 – 30 FG: 1. Quite creamy and smooth in texture.. sweet malt aroma with toffee. Well suited to London’s water supply. Samuel Adams Brown Ale 11B. Vital Statistics: OG: 1. although should be relatively clear if visible.Acme Brown. Appearance: Light to dark brown. Mann’s has over 90% market share in Britain.008 – 1. although some versions may be made in the stronger (4%+) range for export. and not so strong). but should not dominate. toast.or toffee-like malty sweetness on the palate and lasting into the finish. sweet. A wide range of interpretations are possible. Vital Statistics: OG: 1. the name “mild” refers to the relative lack of hop bitterness (i. Flavor: Generally a malty beer. often with a rich. Ingredients: English pale ale malt as a base with a healthy proportion of darker caramel malts and often some roasted (black) malt and wheat malt. Overall Impression: A luscious. with hop flavor low to none (UK varieties). molasses. A few paler examples (medium amber to light brown) exist. toasted. Generally clear. Some versions may seem like lower gravity brown porters. Medium to medium-low bitterness. Characterful English ale yeast. although is traditionally unfiltered. Samuel Smith’s Nut Brown Ale. licorice. nutty. Riggwelter Yorkshire Ale. Malt may also have a toasted.e. Sweeter versions may seem to have a rather full mouthfeel for the gravity.. History: English brown ales are generally split into sub-styles along geographic lines. English hop varieties are most authentic.1% Commercial Examples: Mann's Brown Ale (bottled. with a nutty. enough to provide some balance but not enough to overpower the malt. often with notes of dark fruits such as plums and/or raisins. A light fruity ester aroma may be evident in these beers. particularly for its gravity. Some consider it a bottled version of dark mild. Medium to mediumhigh carbonation. nutty and/or caramel notes. May also have small amounts darker malts (e. Malt-hop balance is nearly even. the “mildness” may have referred to the fact that this beer was young and did not yet have the moderate sourness that aged batches had. Mouthfeel: Light to medium body. Flavor: Deep. malty. roasted finish. malty aftertaste. Vital Statistics: OG: 1. Low to moderate bitterness. Comments: Increasingly rare.013 SRM: 12 – 25 ABV: 2. No diacetyl. Generally low to medium-low carbonation. History/Comments: English brown ales are generally split into sub-styles along geographic lines. May have a moderate dark fruit complexity. Overall Impression: A light-flavored. Highgate Mild.g. roast. though their character is muted. Lost Coast Downtown Brown. but the residual sweetness may give a heavier impression. May use sugar adjuncts. Appearance: Dark amber to reddish-brown color. Wychwood Hobgoblin. Low to no diacetyl. Sainsbury Mild.5% Commercial Examples: Moorhouse Black Cat. A light but appealing fresh hop aroma (UK varieties) may also be noticed.4% Commercial Examples: Newcastle Brown Ale. adjunct use and low gravity. Clear. Low to moderate offwhite to tan head. Versions with darker malts may have a dry.038 IBUs: 10 – 25 FG: 1. crystal and darker malts should comprise the grist. Southern English Brown Aroma: Malty-sweet.030 – 1. plum. vinous.2 – 5. Moderately sweet finish with a smooth.8%. Low to moderate off-white to light tan head. Banks's Mild. caramel. malt-accented beer that is readily suited to drinking in quantity.8 – 4. chocolate. festivals. fruit. low diacetyl (especially butterscotch) is optional but acceptable. and may have some fruitiness. and can be almost black. Somewhat rare in England. Very low to no hop aroma. Brooklyn Brown Ale. Some fruity esters can be present. but this style is sweeter than virtually all modern examples of mild. Harvey’s Nut Brown Ale. yet flavorful. malt-oriented brown ale. Hints of biscuit and coffee are common. Gale’s Festival Mild. Refreshing. chocolate) to provide color and the nutty character. Goose Island Nut Brown Ale. Woodeforde’s Norfolk Nog 11C. caramel or toffee-like character. caramel.011 – 1. seasonal and/or special occasions. Mild Aroma: Low to moderate malt aroma. Originally.. chocolate. Can finish sweet or dry. Low to moderate off-white to tan head. Flavor: Gentle to moderate malt sweetness. less hoppy than a pale ale. coffee. History: May have evolved as one of the elements of early porters. lightly caramelly character and a medium-dry to dry finish. Ingredients: Pale English base malts (often fairly dextrinous). sweeter.033 – 1. Roast-based versions may have a light astringency. though with low flavor and bitterness almost any type could be used. nutty. Woodforde’s Mardler’s Mild. Tröegs Rugged Trail Ale. with a nutty character rather than caramel. 13 . English hop varieties would be most suitable.013 SRM: 12 – 22 ABV: 4. In modern terms. biscuity. Southern English (or “London-style”) brown ales are darker. Northern English Brown Ale Aroma: Light. Nearly opaque.014 SRM: 19 – 35 ABV: 2. but not available in the US).13.

although should not be overly acrid. Moderately low to moderately high carbonation. prunes. Complex alcohol and ester profile of moderate strength. Said to have been favored by porters and other physical laborers. toffee. or harsh roasted flavors). History: Stronger. Sierra Nevada Porter. Overall flavor may finish from dry to medium-sweet. although small amounts may contribute a bitter chocolate complexity. Anchor Porter. Meantime London Porter. grainy. and may or may not have significant fermentation byproducts. Comments: Although a rather broad style open to brewer interpretation. Deschutes Black Butte Porter. caramelly. and/or licorice notes. Robust Porter Aroma: Roasty aroma (often with a lightly burnt. Flavor: Malt flavor includes a mild to moderate roastiness (frequently with a chocolate character) and often a significant caramel. May have other secondary flavors such as coffee.4% Commercial Examples: Fuller's London Porter. Roast intensity and malt flavors can also vary significantly. Ingredients: English ingredients are most common. Rogue Mocha Porter. Moderate off-white to light tan head with good to fair retention. Very smooth. Hambleton Nightmare Porter. Usually does not contain large amounts of black patent malt or roasted barley. occasionally with a vinous Port-like quality. nutty to deep toast. Medium to high bitterness. Clarity may 14 . Ale yeast can either be clean US versions or characterful English varieties. Has a prominent yet smooth schwarzbier-like roasted flavor that stops short of burnt. Usually fairly well attenuated. English hops are most common. Mouth-filling and very smooth. including chocolate and/or other dark roasted malts and caramel-type malts. Overall Impression: A substantial. typically). raisins. etc. Hop aroma low to high (US or UK varieties).012 – 1. bready. Nethergate Old Growler Porter. black malt character) should be noticeable and may be moderately strong. Ingredients: May contain several malts. malty dark ale with a complex and flavorful roasty character. and are frequently UK or US varieties. prominently dark roasted malts and grains. Some American versions may be dry-hopped. Appearance: Medium brown to very dark brown. molasses. often with ruby highlights when held up to light. maize. May contain a moderate amount of adjuncts (sugars. Clear. RCH Old Slug Porter. No sourness. or smokiness should be entered in the Specialty Beer category (23). Appearance: Dark reddish copper to opaque dark brown (not black). Mouthfeel: Medium-light to medium body. Water with moderate to high carbonate hardness is typical.” A precursor to stout. or occasionally lager yeast. Hop flavor can vary from low to moderately high (US or UK varieties. coffee or molasses but never burnt. burnt or harsh. and attenuation. chocolate. although somewhat sweet versions exist. and may have a chocolaty quality. Baltic Porter Aroma: Rich malty sweetness often containing caramel. nutty. Higher in gravity than a dark mild.040 – 1. has a rich malty sweetness with a complex blend of deep malt. Diacetyl low to none. Diacetyl low to none. Hops are used for bittering. toffee-like. May have a slight astringency from roasted grains.008 – 1. it may be distinguished from Stout as lacking a strong roasted barley character. Balance tends toward malt more than hops. lower gravities. Fruity esters moderate to none. porter evolved from a blend of beers or gyles known as “Entire. Comments: Differs from a robust porter in that it usually has softer. but are usually subdued. Vital Statistics: OG: 1. Starts sweet but darker malt flavors quickly dominates and persists through finish. Flavor: As with aroma. Vital Statistics: OG: 1. St. Salopian Entire Butt English Porter. toffeelike and/or sweet). Bell’s Porter. Optionally may also show some additional malt character in support (grainy.016 SRM: 22 – 35 ABV: 4. no diacetyl. while modern versions may be considerably more aggressive. and usually less alcohol. PORTER 12A. Should not have a significant black malt character (acrid. Diacetyl should be moderately low to none.5% Commercial Examples: Great Lakes Edmund Fitzgerald Porter. Clean lager character. sourness. Just a touch dry with a hint of roast coffee or 12B. hoppier and/or roastier version of porter designed as either a historical throwback or an American interpretation of the style. Smuttynose Robust Porter.048 – 1. Overall Impression: A fairly substantial English dark ale with restrained roasty characteristics. Moderate to low fruity esters. Some darker malt character that is deep chocolate. Stronger versions may have a slight alcohol warmth.065 IBUs: 25 – 50 FG: 1.8 – 6. English or Irish ale yeast. Historical versions would use a significant amount of brown malt. and/or sweet). Great Divide Saint Bridget’s Porter 12C. May or may not have a strong hop character. Medium-low to medium hop bitterness will vary the balance from slightly malty to slightly bitter. tan-colored head with moderately good head retention. Peters Old-Style Porter. Boulevard Bully! Porter. and it can be stronger in alcohol. burnt. Fruity esters moderate to none. Usually has an “English” character. although darker versions can be opaque. Fruity esters are moderate to none. Diacetyl low to none. and/or toffee character. but when not opaque will be clear (particularly when held up to the light). Thick. Harvey’s Tom Paine Original Old Porter. May also show some non-roasted malt character in support (caramelly. and reminiscent of plums.052 IBUs: 18 – 35 FG: 1. nutty. although may approach being opaque. It differs from a brown porter in that a black patent or roasted grain character is usually present. English hop flavor moderate to none. flavor and/or aroma. is used. May have a sharp character from dark roasted grains. although this character should not be strong. Samuel Smith Taddy Porter. English hop aroma moderate to none. hop bittering level. rich. Both types are equally valid. Flavor: Moderately strong malt flavor usually features a lightly burnt.014 SRM: 20 – 30 ABV: 4 – 5. London or Dublin-type water (moderate carbonate hardness) is traditional. Flag Porter. dried fruit esters. black malt character (and sometimes chocolate and/or coffee flavors) with a bit of roasty dryness in the finish. cherries or currants.). licorice. Can approach black in color.12. treacle. Mouthfeel: Medium to medium-full body. Avery New World Porter. Full. sweeter and more caramelly flavors. often with rubyor garnet-like highlights. and balances the roasted malt flavors. Moderately low to moderately high carbonation. and alcohol. History: Originating in England. persistent tan-colored head. bready. Traditional versions will have a more subtle hop character (often English). Appearance: Light brown to dark brown in color. Shepherd Neame Original Porter. Some versions are fermented with lager yeast. Burton Bridge Burton Porter. which often include black patent malt (chocolate malt and/or roasted barley may also be used in some versions). Good clarity. thus may seem to have an “American” or “English” character. Brown Porter Aroma: Malt aroma with mild roastiness should be evident. which can be accentuated by the roasted malt. Wasatch Polygamy Porter be difficult to discern in such a dark beer. More substance and roast than a brown ale. depending on grist composition. Historical versions with Brettanomyces. coffee. May contain several malts. biscuits or toast in support. No hops.

St. Stout. is frequently added to provide additional residual sweetness. and lasts into the finish. creamy ale. An impression of cream-like sweetness often exists. Dry Stout Aroma: Coffee-like roasted barley and roasted malt aromas are prominent. with a creamy character. Modern versions are brewed from a lower OG and no longer reflect a higher strength than porters. Water typically has moderate carbonate hardness. sweet. optionally with light to moderate acidic sourness. grainy sharpness. Can be opaque (if not. Zywiec Porter (Poland). and the balance between the two being the variables most subject to interpretation.060 – 1. bitter. and medium to high hop bitterness. legally this designation is no longer permitted in England (but is acceptable elsewhere). and adjuncts such as maize or treacle.licorice in the finish. cocoa and/or grainy secondary notes. The “milk” name is derived from the use of lactose. from quite sweet to moderately dry and somewhat roasty. Flavor: Moderate roasted. creamy. Ingredients: The sweetness in most Sweet Stouts comes from a lower bitterness level than dry stouts and a high percentage of unfermentable dextrins. Carnegie Stark Porter (Sweden). it should be clear). The perception of body can be affected by the overall gravity with smaller beers being lighter in body. Aldaris Porteris (Latvia). A thick. The level of bitterness is somewhat variable. Russian River O. The balance between dark grains/malts and sweetness can vary. High residual sweetness from unfermented sugars enhances the full-tasting mouthfeel. Dorothy Goodbody’s Wholesome Stout. Baltika #6 Porter (Russia).L. although high levels will not give the classic dry finish. moderate to high hop bitterness.5 – 9. Debittered chocolate or black malt. Comments: This is the draught version of what is otherwise known 15 . full-bodied. Esters medium-low to none. Stepan Razin Porter (Russia). as is the roasted character and the dryness of the finish.5% ABV range. Left Hand Milk Stout. Medium to medium-high carbonation. May contain crystal malts and/or adjuncts. Comments: Gravities are low in England. Utenos Porter (Lithuania). Sheaf Stout. slightly roasty ale. No diacetyl. molasses and/or licorice complexity. toffee. an unfermentable sugar. Appearance: Very dark brown to black in color. Watney's Cream Stout.011 SRM: 25 – 40 ABV: 4 – 5% Commercial Examples: Guinness Draught Stout (also canned).060 IBUs: 20 – 40 FG: 1. Malt can have a caramel.007 – 1. Okocim Porter (Poland).024 SRM: 17 – 30 ABV: 5. A small percentage (perhaps 3%) of soured beer is sometimes added for complexity (generally by Guinness only). crystal malt. Farson’s Lacto Stout. sometimes with coffee and/or chocolate notes. just to provide balance. Bottled versions are typically brewed from a significantly higher OG and may be designated as foreign extra stouts (if sufficiently strong).044 – 1. Most versions are in the 7-8. Base of pale malt. Hop aroma low to none. Ingredients: The dryness comes from the use of roasted unmalted barley in addition to pale malt. History: Traditional beer from countries bordering the Baltic Sea. History: The style evolved from attempts to capitalize on the success of London porters. Ingredients: Generally lager yeast (cold fermented if using ale yeast).to brown-colored head is characteristic. Three Floyd’s Black Sun Stout. with the level of residual sweetness. Mouthfeel: Medium-full to full-bodied and creamy. Vital Statistics: OG: 1. O’Hara’s Celtic Stout. may have slight chocolate. Marston’s Oyster Stout. Mouthfeel: Generally quite full-bodied and smooth. and provide coffee and/or chocolate flavors. the stout was always the stronger beer (it was originally called a “Stout Porter”). Derived from English porters but influenced by Russian Imperial Stouts. Brooklyn Dry Stout 13B. more “stout” body and strength. Orkney Dragonhead Stout. When a brewery offered a stout and a porter. Neuzeller Kloster-Bräu Neuzeller Porter (Germany). tan. long-lasting. Overall Impression: A very dark. although harshness is undesirable. Historically known as “Milk” or “Cream” stouts. Southampton Imperial Baltic Porter as Irish stout or Irish dry stout. Comments: May also be described as an Imperial Porter. Hop aroma low to none. Often tastes like sweetened espresso. roasty. Flavor: Dark roasted grains and malts dominate the flavor as in dry stout. Old Dominion Stout. Lactose. Nøgne ø porter (Norway). Continental hops. Hop flavor from slightly spicy hops (Lublin or Saaz types) ranges from none to medium-low. Hitachino Nest Sweet Stout (Lacto). creamier. or milk sugar. lasting into the finish.024 SRM: 30 – 40 ABV: 4 – 6% Commercial Examples: Mackeson's XXX Stout. High carbonate water is common. Medium to high sweetness (often from the addition of lactose) provides a counterpoint to the roasted character and hop bitterness. Goose Island Dublin Stout. but originally reflected a fuller. May have a bittersweet or unsweetened chocolate character in the palate. Can be opaque (if not. although heavily roasted or hopped versions should be entered as either Imperial Stouts (13F) or Specialty Beers (23). Diacetyl low to none. and medium to no hop flavor. Dry. but with a higher OG and alcohol content than either.050 IBUs: 30 – 45 FG: 1. No diacetyl. Peter’s Cream Stout. this beer is remarkably smooth. coffee-like finish from roasted grains. Brown or amber malt common in historical recipes. Medium-low to medium bitterness from malt and hops. and good attenuation. and may use roasted barley. Very complex. Sweet Stout Aroma: Mild roasted grain aroma. black malt. Vital Statistics: OG: 1. Overall Impression: A Baltic Porter often has the malt flavors reminiscent of an English brown porter and the restrained roast of a schwarzbier. Munich or Vienna base malt. Fruitiness can be low to moderately high. the intensity of the roast character. black malt or combinations of the three.036 – 1. Low to moderate carbonation. Creamy tan to brown head. making it seem even more mouthfilling. Light hints of black currant and dark fruits. Samuel Adams Cream Stout. Low to moderate fruity esters. Overall Impression: A very dark.090 IBUs: 20 – 40 FG: 1. Balancing factors may include some creaminess.V. Appearance: Jet black to deep brown with garnet highlights in color.5% Commercial Examples: Sinebrychoff Porter (Finland). nutty. Variations exist. Diacetyl low to none. May have a light astringency from the roasted grains. Widmer Snowplow Milk Stout 13. While most commercial versions rely primarily on roasted barley as the dark grain. For the high hop bitterness and significant proportion of dark grains present. Low to moderate carbonation. it should be clear). STOUT 13A. History: An English style of stout.016 – 1. Flaked unmalted barley may also be used to add creaminess. Vital Statistics: OG: 1. Murphy's Stout. Mouthfeel: Medium-light to medium-full body. chocolate malt. others use chocolate malt. Beamish Stout. higher in exported and US products. Hop bitterness is moderate (lower than in dry stout). as a sweetener. with multi-layered flavors. with a wellaged alcohol warmth (although the rarer lower gravity Carnegiestyle versions will have a medium body and less warmth). allow for interpretation by brewers. mediumlow to no fruitiness.012 – 1. Not heavy on the tongue due to carbonation level.

Roasted grain and malt character can be moderate to high. with the complexity of oats and dark roasted grains present. Wolaver’s Oatmeal Stout Overall Impression: A very dark. Ingredients: Common American base malts and yeast. often with a smooth. 16 . Maclay’s Oat Malt Stout. roasted coffee beans. Some bottled export (i. occasionally with a light burnt quality.010 – 1. it should be clear). dry and bitter. Dark grains can combine with malt sweetness to give the impression of milk chocolate or coffee with cream. Comments: A rather broad class of stouts. caramel and dark roasted malts and grains. Comments: Breweries express individuality through varying the roasted malt profile. Export versions tend to have lower esters. Export-Type: Freeminer Deep Shaft Stout. When judging. McAuslan Oatmeal Stout.065 IBUs: 25 – 40 FG: 1.2 – 5. they often have a sweet. The level of bitterness also varies.9% Commercial Examples: Samuel Smith Oatmeal Stout. Flavor: Moderate to very high roasted malt flavors. smooth dark grain flavors. Coopers Best Extra Stout.. Creamy. No diacetyl. Light alcohol-derived aromatics are also optional. and higher bitterness.048 – 1. chocolate and/or lightly burnt notes.075 IBUs: 35 – 75 FG: 1. Light esters may be present but are not required. Medium hop bitterness with the balance toward malt. these can be either fruity and sweet. Generally has bolder roasted malt flavors and hopping than other traditional stouts (except Imperial Stouts). Thick. Varied use of dark and roasted malts. Hop aroma low to none. American Stout Aroma: Moderate to strong aroma of roasted malts. Guinness Foreign Extra Stout.022 13D. Esters are optional. Vital Statistics: OG: 1. Diacetyl medium-low to none. often with a citrusy or resiny American hop character. full-bodied. rum-like quality. chocolate. Overall Impression: A very dark. A light oatmeal aroma is optional. Appearance: Generally a jet black color. Medium to dry finish. and can have coffee. May have a slightly burnt coffee ground flavor. dark or bittersweet chocolate. Ingredients: Similar to dry or sweet stout. Guinness Foreign Extra Stout has been made since the early 1800s. stronger) versions of dry or sweet stout also fit this profile. often with a coffee-like character. Little to no hop flavor. Can be somewhat creamy. while heavy use of oatmeal can be fairly intense in flavor with an almost oily mouthfeel. but smooth and not excessively hot. malt sweetness and flavor. and generally reflects citrusy or resiny American varieties. roasty. or even tinged with Brettanomyces (e. strongly roasted Foreignstyle Stout (of the export variety). allow for differences in interpretation. but with more gravity. Can have a bit of roast-derived astringency. ABC Stout (Singapore).050 – 1. often tasting of coffee. as does the oatmeal impression. and the amount of finishing hops used. and restrained bitterness. Water source should have some carbonate hardness. Mouthfeel: Medium-full to full body. smooth. Some versions may have a sweet aroma. American hop varieties. Broughton Kinmount Willie Oatmeal Stout. while export versions can be drier and fairly robust. creamy character. New Holland The Poet. Hop aroma low to none (UK varieties most common). Tropical versions can have high fruity esters. this type of beer is best entered as a Specialty Beer – Category 23). Hops mostly for bitterness. moderately strong. Large tan to brown head with good retention. and/or vinous aromatics. or molasses. dried fruit. Large. May give a warming (but never hot) impression from alcohol presence.5 – 8% Commercial Examples: Tropical-Type: Lion Stout (Sri Lanka). sometimes an almost oily slickness from the oatmeal. bitter. Mouthfeel: Medium-full to full body. although some may appear very dark brown. persistent tan. Adjuncts such as oatmeal may be present in low quantities. Usually opaque. Variations exist. Diacetyl mediumlow to none. Alcohol flavors can be present up to medium levels. Anderson Valley Barney Flats Oatmeal Stout.e. History: An English seasonal variant of sweet stout that is usually less sweet than the original. grainy or earthy flavor. but this character should not be excessive. from fairly sweet to quite dry. although sharpness of dry stout will not be present in any example. or lightly burnt grain. Mouthfeel: Medium to full body. often having a roasted coffee or dark chocolate quality. Clarity usually obscured by deep color (if not opaque. Jamaica Stout (Jamaica). and relies on oatmeal for body and complexity rather than lactose for body and sweetness. or solventy). Dragon Stout (Jamaica). Pale and dark roasted malts and grains. Appearance: Medium brown to black in color. The roasted flavors of either version may taste of coffee. Ingredients: Pale.075 IBUs: 30 – 70 FG: 1. Tropical varieties can be quite sweet. Oatmeal Stout Aroma: Mild roasted grain aromas. particularly if a small amount of oats have been used to enhance mouthfeel. Overall Impression: A hoppy. Ridgeway of Oxfordshire Foreign Extra Stout. persistent head of light tan to light brown in color.. but can be present up to medium intensity. Hop flavor can be low to high. licorice. silky.to brown-colored head.010 – 1. more assertive roast flavors. Vital Statistics: OG: 1.018 SRM: 22 – 40 ABV: 4. Royal Extra “The Lion Stout” (Trinidad). Medium-high to high carbonation. should be clear). malty ale with a complementary oatmeal flavor. Flavor: Tropical versions can be quite sweet without much roast or bitterness. Vital Statistics: OG: 1. Very low to no diacetyl. Highly bitter and hoppy versions are best entered as American-style Stouts (13E).g.13C. Diacetyl low to none. Goose Island Oatmeal Stout. Foreign Extra Stout Aroma: Roasted grain aromas moderate to high. Light use of oatmeal may give a certain silkiness of body and richness of flavor. History: Originally high-gravity stouts brewed for tropical markets (and hence. not sold in the US). hot. Elysian Dragonstooth Stout 13E. Fruitiness medium to high. creamy. Think of the style as either a scaled-up dry and/or sweet stout. A light sweetness can imply a coffee-and-cream impression. while export versions can be moderately dry (reflecting impression of a scaled-up version of either sweet stout or dry stout). Ale yeast. as well as caramel-type malts. but smooth. Tröegs Oatmeal Stout. May use adjuncts and sugar to boost gravity. Stronger versions can have the aroma of alcohol (never sharp. Moderate to moderately-high carbonation. Medium to high bitterness. Flavor: Medium sweet to medium dry palate. or a scaled-down Imperial stout without the late hops. often with rich chocolate or caramel flavors. Can be opaque (if not. Medium to medium-high carbonation. Oatmeal (5-10%+) used to enhance fullness of body and complexity of flavor. Guinness Foreign Extra Stout (bottled. Medium to very low hop aroma. roasty ale. but this character should not be prominent if present. Appearance: Very deep brown to black in color. Comments: Generally between sweet and dry stouts in sweetness. Oats can add a nutty. Fruitiness should be low to medium. Burnt or charcoal aromas are low to none. Light to moderately strong alcohol warmth. Hops primarily for bittering. Ale yeast (although some tropical stouts are brewed with lager yeast). sometimes known as “Tropical Stouts”).018 SRM: 30 – 40 ABV: 5. No diacetyl.056 – 1.010 – 1. Young's Oatmeal Stout. Hop flavor medium-low to none. Low to medium malt sweetness.

Should not be syrupy and under-attenuated. and bittersweet. or slightly burnt tones and can be light to moderately strong. or prunes). Some clean alcohol flavor can be noted in stronger versions. and finishing hops. Dark fruit flavors meld with roasty. Modern versions of English IPAs generally pale in comparison (pun intended) to their ancestors. Medium to aggressively high bitterness. The palate and finish can vary from relatively dry to moderately sweet. Victory Storm King. Ingredients: Well-modified pale malt. INDIA PALE ALE (IPA) 14A. Has less hop character and a more pronounced malt flavor than American versions.115 IBUs: 50 – 90 FG: 1. Russian Imperial Stout Aroma: Rich and complex. bready or toasty flavors. toffee-like and/or caramelly. History: Brewed to high gravity and hopping level in England for export to the Baltic States and Russia. and/or strong coffee. Generally has a well-formed head. usually with some lingering roastiness. a distinctively minerally. and/or slightly grassy). Overall Impression: An intensely flavored. fruity.. medium-light to medium-bodied mouthfeel without hop-derived astringency. cocoa. Any type of hops may be used. No diacetyl. and a lingering bitterness are usually present. Aging affects the intensity. North Coast Old Rasputin Imperial Stout. Great Divide Yeti. Lost Coast 8 Ball Stout. High alcohol and viscosity may be visible in “legs” when beer is swirled in a glass. Good head stand with off-white color should persist. earthy or fruity nature is typical. body and complexity to support the hops will provide the best balance. Brooklyn Black Chocolate Stout 14. History: Brewed to survive the voyage from England to India. The malt should show an English character and be somewhat bready. A moderate caramel-like or toasty malt presence is common.. Deschutes Obsidian Stout. Bell’s Expedition Stout. Great Lakes Blackout Stout. Not all possible aromas described need be present. Aged versions may have a slight vinous or port-like quality. Mouthfeel: Full to very full-bodied and chewy. Opaque.g. fruity esters. prunes. many interpretations are possible. English pale ales were derived from India Pale Ales. Flavor: Rich. or solventy. with a noticeable alcohol presence. dark fruit (e. Said to be popular with the Russian Imperial Court. roasted character. plums. Finish is medium to dry. with variable amounts of roasted malt/grains. Malt backbone can be balanced and supportive to rich and barleywine-like. while the English varieties reflect a more complex specialty malt character and a more 17 forward ester profile). burnt currant or tarry character may be evident. toasty. If high sulfate water is used. Comments: A pale ale brewed to an increased gravity and hop rate. Hop aroma can be very low to quite aggressive. Founders Imperial Stout.018 – 1. but most are pale to medium amber with an orange-ish tint. depending on age and conditioning. Samuel Smith Imperial Stout. Appearance: Color ranges from golden amber to light copper. An alcohol character may be present. raisins) character. or almost tar-like sensations. Avery Out of Bounds Stout. The temperature extremes and rolling of the seas resulted in a highly attenuated beer upon arrival. but not hot. and may contain any hop variety. Scotch Irish Tsarina Katarina Imperial Stout.SRM: 30 – 40 ABV: 5 – 7% Commercial Examples: Rogue Shakespeare Stout.075 – 1. 38. The balance can vary with any of the aroma elements taking center stage. Moderate to aggressively high roasted malt/grain flavors can suggest bittersweet or unsweetened chocolate. fruity esters. but should be noticeable. caramel). biscuit-like. dry finish. complex and frequently quite intense. although the intensity of hop character is usually lower than American versions. can be present. American or English ale yeast. Thirsty Dog Siberian Night. pleasant. May have a complex grain bill using virtually any variety of malt. The roasted malt character can take on coffee. The hop flavor should be similar to the aroma (floral. The wide range of allowable characteristics allow for maximum brewer creativity. with a moderate to assertive hop bitterness. Vital Statistics: OG: 1. No diacetyl. hot or solventy. Fruity esters may be low to moderately strong. although moderate to mediumhigh carbonation can combine to render an overall dry sensation in the presence of malt sweetness. earthy. and has been (incorrectly) used in . deep. but not required. vinous or port-like qualities developing. although unfiltered dry-hopped versions may be a bit hazy. Fruity esters may be low to intense. but shouldn’t be sour. with English and American interpretations (predictably. The malt aroma can be subtle to rich and barleywine-like. Rogue Imperial Stout. A slightly burnt grain. North Coast Old No. the American versions have more bitterness. dark chocolate. sufficient malt flavor. Very low levels of diacetyl are acceptable. Mad River Steelhead Extra Stout 13F. Appearance: Color may range from very dark reddish-brown to jet black. and alcohol. hop bitterness and warming character. moderately strong pale ale that features characteristics consistent with the use of English malt. Deschutes The Abyss. Some smooth alcohol warming can and should be sensed in stronger (but not all) versions. Despite the substantial hop character typical of these beers. Roasty. Alcohol strength should be evident. sharp. Some versions may have a sulfury note. The balance and intensity of flavors can be affected by aging. English IPA Aroma: A moderate to moderately high hop aroma of floral. Avery The Czar. Sierra Nevada Stout. maltiness. Gentle smooth warmth from alcohol should be present and noticeable. either from esters or hops. Alkaline water balances the abundance of acidic roasted grain in the grist. but this should only add complexity and not dominate. and may optionally show some supporting caramel. Stone Imperial Stout. Low to moderate fruitiness. A slightly grassy dry-hop aroma is acceptable. with variable amounts of roasted grains. burnt. hops and yeast. Medium-low to high hop flavor (any variety). who have extended the style with unique American characteristics. hops. and fruitiness from the fermentation or hops adds to the overall complexity.g. but shouldn’t be sharp. Malt flavor should be medium-low to medium-high. fruity. Overall Impression: A hoppy. some sulfur flavor. Mouthfeel: Smooth.030 SRM: 30 – 40 ABV: 8 – 12% Commercial Examples: Three Floyd’s Dark Lord. with some flavors becoming more subdued over time and some aged. Deep tan to dark brown head. depending on the gravity and grain bill. and support the hop aspect. Bar Harbor Cadillac Mountain Stout. May optionally show a slight specialty malt character (e. Southampton Russian Imperial Stout. Should be clear. and alcohol. Like a black barleywine with every dimension of flavor coming into play. balance and smoothness of aromatics. Flavor: Hop flavor is medium to high. Today is even more popular with American craft brewers. hop bitterness and flavor. luscious texture (although the body may decline with long conditioning). and bitterness may linger into the aftertaste but should not be harsh. Carbonation may be low to moderate. and can take on a dark fruit character (raisins. big. with a velvety. although head retention may be low to moderate. although this character is not mandatory. Oak is inappropriate in this style. dark ale. Comments: Variations exist. The term “IPA” is loosely applied in commercial English beers today. plums. and may take on a complex. maltiness. with generous quantities of roasted malts and/or grain. Bear Republic Big Bear Black Stout.

medium-light to medium-bodied mouthfeel without hop-derived astringency. Bear Republic Racer 5 IPA. Water character varies from soft to moderately sulfate. Generally all-malt. Refined sugar may be used in some versions. but most examples do not exhibit this character. medium-light to medium body. resinous. Vital Statistics: OG: 1. Mouthfeel: Smooth. Overall Impression: An intensely hoppy. piney. floral. Imperial IPA Aroma: A prominent to intense hop aroma that can be derived from American.5% Commercial Examples: Meantime India Pale Ale. Strongly hopped. although this is not required. Vital Statistics: OG: 1. Good head stand with off-white color should persist. Low fruitiness is acceptable but not required. may also be detected in some versions. High sulfate and low carbonate water is essential to achieving a pleasant hop bitterness in authentic Burton versions. and can reflect the use of American. May be slightly sulfury. AleSmith IPA. Malt flavor should be low to medium. Fresher versions will obviously have a more significant finishing hop character. Ingredients: Pale ale malt (well-modified and suitable for singletemperature infusion mashing).050 – 1. The bitterness may linger into the aftertaste but should not be harsh. lingering bitterness is usually present in the aftertaste but should not be harsh. Medium-high to very high hop bitterness. English hops. Ingredients: Pale ale malt (well-modified and suitable for singletemperature infusion mashing). No harsh hop-derived astringency. Summit India Pale Ale. Most versions are dry hopped and can have an additional resinous or grassy aroma. Less malty. less rich and a greater overall hop intensity than an American Barleywine. Hampshire Pride of Romsey IPA. High to absurdly high hop bitterness. Anderson Valley Hop Ottin’. either from esters or hops. Some clean malty sweetness may be found in the background. English and/or noble hop varieties.075 IBUs: 40 – 70 FG: 1.” “extra. Anchor Liberty Ale. Water character varies from soft to moderately sulfate.010 – 1.” “extreme. some versions can have an orange-ish tint. although the malt backbone will support the strong hop character and provide the best balance. May be slightly sulfury. can use a complex variety of hops (English. History: An American version of the historical English style.075 IBUs: 40 – 60 FG: 1.010 – 1. American hops.5% Commercial Examples: Bell’s Two-Hearted Ale. Fuller's IPA. American IPA Aroma: A prominent to intense hop aroma with a citrusy. Vital Statistics: OG: 1.090 IBUs: 60 – 120 FG: 1. Malt flavor should be low to medium. Generally will have more finish hops and less fruitiness and/or caramel than English pale ales and bitters. 14B. Good head stand with white to off-white color should persist. Brooklyn East India Pale Ale Russian River Blind Pig IPA. and a tribute to historical IPAs.5 – 7. Some alcohol can usually be noted. but should be at a lower level than in English examples. English and/or noble varieties (although a citrusy hop character is almost always present). resinous. Ridgeway Bad Elf. Sierra Nevada Celebration Ale. Stone Ruination IPA. Three Floyds Alpha King. although moderate to medium-high carbonation can combine to render an overall dry sensation in the presence of malt sweetness. but clean. English yeast that can give a fruity or sulfury/minerally profile. Stone IPA. piney or fruity aspects. and should reflect an American hop character with citrusy. Victory Hop Devil. Ingredients: Pale ale malt (well-modified and suitable for singletemperature infusion mashing). 18 . Medium-dry to dry finish. although a neutral fermentation character is typical.010 – 1. Avery Majaraja. Appearance: Color ranges from golden amber to medium reddish copper. and is generally clean and malty although some caramel or toasty flavors are acceptable at low levels. Founder’s Centennial IPA. No diacetyl. moderately strong American pale ale. floral. but mashed at lower temperatures for high attenuation. Harpoon IPA.Middle Ages ImPailed Ale.020 SRM: 8 – 15 ABV: 7. Mouthfeel: Smooth. Burton Bridge Empire IPA. some versions can have an orange-ish tint. Appearance: Color ranges from medium gold to medium reddish copper. Flavor: Hop flavor is medium to high. perfume-like. “double. The adjective “Imperial” is arbitrary and simply implies a stronger version of an IPA. lower body. Some alcohol may be noted. although a neutral fermentation character is also acceptable. Dogfish Head 60 Minute IPA. Medium-dry to dry finish. It should also not have much residual sweetness or a heavy character grain profile. Goose Island IPA.070 – 1. may also be detected in some versions. Great Divide Titan IPA. American yeast that can give a clean or slightly fruity profile. Great Divide Hercules Double IPA. Typically not as high in gravity/alcohol as a barleywine. Fruitiness. Freeminer Trafalgar IPA. although unfiltered dry-hopped versions may be a bit hazy. Should be clear. although not all examples will exhibit the strong sulfate character. Versions with a noticeable Rye character (“RyePA”) should be entered in the Specialty category. but it should not have a “hot” character. No diacetyl. since high alcohol and malt tend to limit drinkability.018 SRM: 8 – 14 ABV: 5 – 7. Generally all-malt. noble). but mashed at lower temperatures for high attenuation. Should be clear. Some clean malty sweetness may be found in the background. although unfiltered dry-hopped versions may be a bit hazy. History: A recent American innovation reflecting the trend of American craft brewers “pushing the envelope” to satisfy the need of hop aficionados for increasingly intense products. Some smooth alcohol warming can and should be sensed in stronger (but not all) versions. either from esters or hops.018 SRM: 6 – 15 ABV: 5. A showcase for hops. and is generally clean and malty sweet although some caramel or toasty flavors are acceptable at low levels. very strong pale ale without the big maltiness and/or deeper malt flavors of an American barleywine. Smooth alcohol warming. smooth alcohol flavor is usually present. and/or fruity character derived from American hops. Samuel Smith's India Ale. Fruitiness. Overall Impression: A decidedly hoppy and bitter. Oak is inappropriate in this style. although the malt backbone will generally support the strong hop character and provide the best balance. Surly Furious.5 – 10% Commercial Examples: Russian River Pliny the Elder.056 – 1. this should not be a heavy. Drinkability is an important characteristic. American yeast that can give a clean or slightly fruity profile. Avery IPA 14C. Low fruitiness is acceptable but not required. although this is not absolutely required. Three Floyd’s Dreadnaught. Flavor: Hop flavor is strong and complex. although moderate to mediumhigh carbonation can combine to render an overall dry sensation in the presence of malt sweetness. brewed using American ingredients and attitude.” or any other variety of adjectives would be equally valid. sipping beer. but most examples do not exhibit this character. Bell’s Hop Slam. Oak is inappropriate in this style. Body is generally less than in English counterparts. Many versions are dry hopped and can have an additional grassy aroma. A long. Comments: Bigger than either an English or American IPA in both alcohol strength and overall hop level (bittering and finish). American. Some clean alcohol flavor can be noted in stronger versions. A clean. lacking harshness.beers below 4% ABV.

g. flavorful palate with a relatively dry finish. as is a richer caramel and/or melanoidin character from Munich and/or Vienna malt. Overall Impression: A pale. Appearance: Light copper to mahogany brown in color. Vital Statistics: OG: 1. A very thick. No diacetyl or DMS. Optionally. although the level of haze is somewhat variable. a very light to moderate vanilla character and/or low bubblegum notes can accentuate the banana flavor. Kapuziner Weissbier. Victory Hop Wallop 15. a light to moderate vanilla character.. The version “mit hefe” is served with yeast sediment stirred in. long-lasting white head is characteristic. A light to moderate wheat aroma (which might be perceived as bready or grainy) may be present and is often accompanied by a caramel. sweetness and roundness. fast-maturing beers that are lightly hopped and show a unique banana-and-clove yeast character. moussy. bread crust.056 . Any malt character is supportive and does not overpower the yeast character. A small amount of noble hops are used only for bitterness. Flavor: Low to moderately strong banana and clove flavor. A traditional decoction mash gives the appropriate body without cloying sweetness. Mouthfeel: Medium-light to medium body. although extreme fermentation temperatures can affect the balance and produce off-flavors. None of these optional characteristics should be high or dominant. and hop bitterness is very low to moderately low. The character of a krystal weizen is generally fruitier and less phenolic than that of the hefe-weizen. somewhat bready or grainy flavor of wheat is complementary. Effervescent. Dunkelweizen Aroma: Moderate to strong phenols (usually clove) and fruity esters (usually banana). Ingredients: By German law. Noble hop character ranges from low to none. a very light to moderate vanilla character and/or low bubblegum notes can accentuate the banana flavor. the krystal version is filtered for excellent clarity. History: A traditional wheat-based ale originating in Southern Germany that is a specialty for summer consumption. Weizen ale yeasts produce the typical spicy and fruity character. No diacetyl or DMS.Rogue I2PA. although extreme fermentation temperatures can affect the balance and produce off-flavors. the lighter hefeweizen is more common.6% Commercial Examples: Weihenstephaner Hefeweissbier. but should not dominate. a low to moderate vanilla character and/or low bubblegum notes may be present. Andechser Weissbier Hefetrüb. The balance and intensity of the phenol and ester components can vary but the best examples are reasonably balanced and fairly prominent. flavorful. creamy fullness that may progress to a lighter finish. refreshing wheat-based ale. Reflecting the best yeast and wheat character of a hefeweizen blended with the malty richness of a Munich dunkel. but often can add to the complexity and balance. The texture of wheat imparts the sensation of a fluffy. Bottles with yeast are traditionally swirled or gently rolled prior to serving. Hop flavor is very low to none. Weizen/Weissbier Aroma: Moderate to strong phenols (usually clove) and fruity esters (usually banana). Moylan’s Hopsickle Imperial India Pale Ale.3 – 5. long-lasting off-white head is characteristic. A very thick. Dogfish Head 90-minute IPA. A small amount of noble hops are used only for bitterness. A tart. A beer “mit hefe” is also cloudy from suspended yeast sediment (which should be roused before drinking). neither should be dominant if present. from Vienna and/or Munich malt). The malty richness can be low to medium-high. Appearance: Pale straw to very dark gold in color. although some versions use up to 70%. rich barley malt character not found in a hefeweizen. A roasted malt character is inappropriate. Well rounded. Comments: These are refreshing. at least 50% of the grist must be malted wheat.052 IBUs: 8 – 15 FG: 1. refreshing wheat-based ale. as is a slightly sweet Pils malt character. No diacetyl or DMS. A light to moderate wheat aroma (which might be perceived as bready or grainy) may be present but other malt characteristics should not. Penn Weizen. often somewhat sweet palate with a relatively dry finish. The soft. The filtered Krystal version has no yeast and is brilliantly clear. Noble hop character ranges from low to none. Ayinger Bräu Weisse. the remainder is usually Munich and/or Vienna malt. Hop flavor is very low to none. but generally produced year-round. moussy. The texture of wheat as well as yeast in suspension imparts the sensation of a fluffy. Eisenbahn Weizenbier 15B. In the 1950s and 1960s. Today. Stoudt’s Double IPA. Bottles with yeast are traditionally swirled or gently rolled prior to serving. Overall Impression: A moderately dark. A traditional decoction mash gives the appropriate body without cloying sweetness. although the level of haze is somewhat variable. A tart. Plank Bavarian Hefeweizen. spicy. but shouldn’t overpower the yeast character.044 – 1. Paulaner Hefe-Weizen. Optional. Flavor: Low to moderately strong banana and clove flavor. at least 50% of the grist must be malted wheat. although some versions use up to 70%. The high protein content of wheat impairs clarity in this traditionally unfiltered style. spicy. No diacetyl or DMS. citrusy character from yeast and high carbonation is sometimes present. citrusy character from yeast and high carbonation is often present. somewhat bready or grainy flavor of wheat is complementary. citrusy tartness. never heavy. sweetness and roundness. Schneider Weisse Weizenhell. Ettaler Weissbier Hell. Optionally. The balance and intensity of the phenol and ester components can vary but the best examples are reasonably balanced and fairly prominent. Optionally. fruity. Well rounded. Vital Statistics: OG: 1. aromatics can include a light. wheat beers did not have a youthful image. Weizen ale yeasts produce the typical spicy and fruity character.044 – 1. History: Old-fashioned Bavarian wheat beer was often dark. aided by moderate to high carbonation. creamy fullness that may progress to a light. fruity. or richer malt aroma (e. but typically muted. but acceptable. Barrelhouse Hocking Hills HefeWeizen. Erdinger Weissbier. These beers often don’t age well and are best enjoyed while young and fresh. Always effervescent. and/or a low bubblegum aroma. since most older people drank them for their health-giving qualities. spritzy finish aided by high carbonation. malty. The presence of Munich and/or Vienna malts also provide an additional sense of richness and fullness. The high protein content of wheat impairs clarity in an unfiltered beer. The balance and intensity of the phenol and ester components can vary but the best examples are reasonably balanced and fairly prominent. and hop bitterness is very low to low. Comments: The presence of Munich and/or Vienna-type barley malts gives this style a deep. neither should be dominant if present. Franziskaner Hefe-Weisse.010 – 1. The balance and intensity of the phenol and ester components can vary but the best examples are reasonably balanced and fairly prominent. The soft. GERMAN WHEAT AND RYE BEER 15A. Hacker19 Pschorr Weisse. The suspended yeast sediment (which should be roused before drinking) also contributes to the cloudiness.014 SRM: 2 – 8 ABV: 4. Suspended yeast may increase the perception of body. Ingredients: By German law. Mouthfeel: Medium-light to medium-full body. A light tartness is optional but acceptable. the remainder is Pilsner malt.

either banana or citrus). Can have a somewhat acidic aroma from rye and yeast. crystal malt and/or small amounts of debittered dark malts for color adjustment. No diacetyl. lightly bitter (from rye) aftertaste. The malty. Vital Statistics: OG: 1. No diacetyl. Flavor: A complex marriage of rich. Munich malt. Moderate zesty. A moderate aroma of alcohol is common. floral and sweet aromas and should not be overly strong. quite dense and persistent (often thick and rocky). Decoction mash commonly used (as with weizenbiers).0% Commercial Examples: Schneider Aventinus.046 – 1. Rye has been characterized as having the most assertive flavor of all cereal grains. Schneider Aventinus Eisbock. light banana and/or vanilla. Light usage of noble hops in bitterness. although the balance can vary. citrusy orangey fruitiness. History: A specialty beer originally brewed in Regensburg. ruby brown in color. Spices should blend in with fruity. Overall Impression: A strong. Too warm or too cold fermentation will cause the phenols and esters to be out of balance and may create off-flavors. A faintly tart character may optionally be present. A low spicy-herbal hop aroma is optional. Low to moderate weizen yeast character (banana. Bavaria as a more distinctive variant of a dunkelweizen using malted rye instead of malted wheat. or ham-like aromas are inappropriate. wheat malt. Lower fermentation temperatures accentuate the clove character by suppressing ester formation. celery-like. malty. fruity. bock-like melanoidins and bready malt combined with a powerful aroma of dark fruit (plums. A very thick. often resulting in a gummy mash texture that is prone to sticking. but with a greater body and light finishing hops. and some banana esters may also be present.010 – 1. Kapuziner Weissbier Schwarz Doppelbock. bready flavor of wheat is further enhanced by the copious use of Munich and/or Vienna malts.and/or Vienna-type barley malts. May have a slightly sweet palate. grainy. Erdinger Weissbier Dunkel. The high protein content of wheat impairs clarity in this traditionally unfiltered style. Appearance: Very pale straw to very light gold in color.015 – 1. but should never overpower the other characteristics. Capital Weizen 20 16. often with a complex herbal. clove. Mahr’s Der Weisse Bock. The presence of Munich and/or Vienna malts also provide an additional sense of richness and fullness. bock-like melanoidins. Other traditional beer styles with enough rye added to give a noticeable rye character should be entered in the Specialty Beer category (23).014 SRM: 14 – 19 ABV: 4.5 – 8. Roggenbier (German Rye Beer) Aroma: Light to moderate spicy rye aroma intermingled with light to moderate weizen yeast aromatics (spicy clove and fruity esters. Comments: American-style rye beers should be entered in the American Rye category (6D). Plank Bavarian Heller Weizenbock. as is the warming sensation of substantial alcohol content. moussy. raisins or grapes). spicy clove-like phenols. Schneider Weisse (Original).6% Commercial Examples: Weihenstephaner Hefeweissbier Dunkel. or peppery note in the background. The wheat. The suspended yeast sediment (which should be roused before drinking) also contributes to the cloudiness. Eisenbahn Vigorosa 15D. Low to moderate noble hop flavor acceptable. grainy finish with a tangy. and can persist into aftertaste. Never hot or solventy. Hacker-Pschorr Weisse Dark. Comments: A dunkel-weizen beer brewed to bock or doppelbock strength.010 – 1. Weizen ale yeasts produce the typical spicy and fruity character. Weizen yeast provides distinctive banana esters and clove phenols. Vegetal.3 – 5. Ettaler Weissbier Dunkel.014 SRM: 14 – 23 ABV: 4. Franziskaner Dunkel Hefe-Weisse. diacetyl or DMS. dark fruit. although the level of haze is somewhat variable. and sometimes citrus). No hop aroma.056 IBUs: 10 – 20 FG: 1. and the alcohol helps balance the finish. wheat-based ale combining the best flavors of a dunkelweizen and the rich strength and body of a bock. was created in 1907 at the Weisse Brauhaus in Munich using the ‘Méthode Champenoise’ with fresh yeast sediment on the bottom. Hop flavor is absent. Mouthfeel: Medium-full to full body.5 – 6% Commercial Examples: Paulaner Roggen (formerly Thurn und Taxis. Witbier Aroma: Moderate sweetness (often with light notes of honey and/or vanilla) with light. hazy appearance. Moderate to strong phenols (most commonly vanilla and/or clove) add complexity. although it may contain up to 70%). and a light chocolate character is sometimes found (although a roasted character is inappropriate). Appearance: Light coppery-orange to very dark reddish or coppery-brown color. Bürgerbräu Wolznacher Roggenbier 15C. Tucher Dunkles Hefe Weizen. It is inappropriate to add caraway seeds to a roggenbier (as some American brewers do). Appearance: Dark amber to dark. Rye is a huskless grain and is difficult to mash. spicy wheat aromatics. Light noble hops are acceptable. Medium to medium-low bitterness allows an initial malt sweetness (sometimes with a bit of caramel) to be tasted before yeast and rye character takes over. History: Aventinus. Large creamy off-white to tan head. Ingredients: A high percentage of malted wheat is used (by German law must be at least 50%. the rye character is traditionally from the rye grain only. High carbonation. Erdinger Pikantus. often having a hearty flavor reminiscent of rye or pumpernickel bread. Ayinger Ur-Weisse. Ingredients: Malted rye typically constitutes 50% or greater of the grist (some versions have 60-65% rye). It was Schneider’s creative response to bottom-fermenting doppelbocks that developed a strong following during these times.022 SRM: 12 – 25 ABV: 6. spicy. with the remainder being Munich. and yeast character dominate the palate. and a moderate wheat flavor. the world’s oldest top-fermented wheat doppelbock. Edelweiss Dunkel Weissbier. flavor and aroma. no longer imported into the US). Medium-dry. Moderate perfumy coriander.090 IBUs: 15 – 30 FG: 1.064 – 1. Bottles may be gently rolled or swirled prior to serving to rouse the yeast. AleSmith Weizenbock. often with a bit of tartness. Weizenbock Aroma: Rich. which gives it a . Moderate to high carbonation. A small amount of noble hops are used only for bitterness.IBUs: 10 – 18 FG: 1. No diacetyl. and hop bitterness is low. Vital Statistics: OG: 1. A traditional decoction mash gives the appropriate body without cloying sweetness. although never solventy. Well-aged examples may show some sherry-like oxidation as a point of complexity. Mouthfeel: Medium to medium-full body. Flavor: Grainy. Light tartness optional. Now also made in the Eisbock style as a specialty beer. Plank Bavarian Dunkler Weizenbock. Remainder of grist can include pale malt. High Point Ramstein Winter Wheat. A creamy sensation is typical. Victory Moonglow Weizenbock. No diacetyl or DMS. moderately-low to moderately-strong spicy rye flavor. The beer will be very cloudy from starch haze and/or yeast. malt. prunes. Overall Impression: A dunkelweizen made with rye rather than wheat. Cloudy. long-lasting light tan head is characteristic. BELGIAN AND FRENCH ALE 16A.

. but shouldn’t dominate in the balance. finish. fresher. or the actual addition of lactic acid.g. Bell’s Winter White Ale. low to moderate strength hop character optionally blended with background level peppery. In some instances a very limited lactic fermentation. Spices of freshly-ground coriander and Curaçao or sometimes sweet orange peel complement the sweet aroma and are quite characteristic. orange-citrusy fruitiness.or lemon-like). Distinctive floral or spicy. Styrian Goldings. Clarity is poor to good though haze is not unexpected in this type of unfiltered farmhouse beer. Saison Aroma: High fruitiness with low to moderate hop aroma and moderate to no herb. Ommegang Rare Vos (unusual in its 6. The hop flavor is low to none. Ingredients: About 50% unmalted wheat (traditionally soft white winter wheat) and 50% pale barley malt (usually Pils malt) constitute the grist. Hop bitterness may be moderate to high. with hops becoming more pronounced in those with a drier finish. Vital Statistics: OG: 1. biscuity. malty 21 . it was later revived by Pierre Celis at Hoegaarden. which may include coriander and other spices. Bitterness from orange pith should not be present. No harshness or astringency from orange pith. or soapy flavors are inappropriate. Long-lasting. Overall Impression: A fruity. Despite body and creaminess. though not as fruity/citrusy as many other Belgian ales. spice and alcohol aroma. and lack of bitterness in finish. There is a moderately dry to moderately sweet finish. Overly spiced and/or sour beers are not good examples of the style. spicy flavors is very characteristic. somewhat spicy. from carbonation. The malt character is light.5 – 5.5% Commercial Examples: Hoegaarden Wit. Extremely high attenuation gives a characteristic dry finish. Russian River Perdition. Refreshing. The fruitiness is frequently citrusy (orange. Other spices (e. moderately malty. Flavor: Pleasant sweetness (often with a honey and/or vanilla character) and a zesty. including hops and yeast strains.052 IBUs: 10 – 20 FG: 1. No diacetyl. Ommegang Witte. Pieters Zinnebir. Hop flavor is low to moderate. light acidity. character and degree of spicing and lactic sourness varies. and doesn’t interfere with refreshing flavors of fruit and spice. a low to moderate alcohol presence and tart sourness. Avery Karma. dense. finishes dry and often a bit tart. but should not overwhelm other characteristics. Vital Statistics: OG: 1. and complement the bitterness. they are Belgian “session beers” for ease of drinking.008 – 1. Bernardus Blanche. Herbal-spicy flavors. Grains of Paradise) may be used for complexity but are much less prominent. St. Brewer’s Art House Pale Ale.or pear-like fruitiness. Hop bitterness is low to medium-low (as with a Hefeweizen). easy-drinking. chamomile. Has an initial soft. Malt character is light but provides a sufficient background for the other flavors. phenols tend to be lower than in many other Belgian beers. nutty malt flavor. up to 5-10% raw oats may be used. celery-like.8 – 5. whitish-yellow appearance. A low to medium-high spicy or floral hop aroma is usually present. never gets in the way of the spices. rocky.5% ABV strength) 16C. Hitachino Nest White Ale sweetness with a toasty. moussy head. Medium carbonation. The beer tends to be fragile and does not age well. copper-colored ale. Refreshingly crisp with a dry. Can have a low wheat flavor. Most examples seem to be approximately 5% ABV. properly handled examples are most desirable. When phenolics are present they tend to be peppery rather than clove-like. and has grown steadily in popularity over time. Appearance: Often a distinctive pale orange but may be golden or amber in color. spicy phenols. Alcohols are soft. Creamy. moderatestrength wheat-based ale. but should not overwhelm fruity esters. cinnamon.or pear-like fruitiness though not as fruity/citrusy as many other Belgian ales. No diacetyl. Victory Whirlwind Witbier. and if noticeable. History: Produced by breweries with roots as far back as the mid1700s. Low peppery yeast-derived phenols may be present instead of or in addition to spice additions. Toasty.milky. and is optionally complemented by low amounts of peppery phenols. Op-Ale. Noble hops. Nothing should be too pronounced or dominant. May have an orange. A low to moderate tart sourness 16B. is done. Comments: Most commonly found in the Flemish provinces of Antwerp and Brabant. nor should it be thick and heavy. Celis White. body and complexity.5% Commercial Examples: De Koninck. Mouthfeel: Medium to medium-light body. so younger. Appearance: Amber to copper in color. Should not be overly dry and thin. tasty. Blanche de Bruxelles. Flavor: Fruity and lightly to moderately spicy with a soft. cumin. A spicy-earthy hop flavor is low to none. Ingredients: Pilsner or pale ale malt contributes the bulk of the grist with (cara) Vienna and Munich malts adding color. and any warming character should be low if present. Belgian Pale Ale Aroma: Prominent aroma of malt with moderate fruity character and low hop aroma. elegant.012 SRM: 2 – 4 ABV: 4. not overpowering. In some versions. St. Spice. the most well-known examples were perfected after the Second World War with some influence from Britain. Avery White Rascal. ham-like. Effervescent. A low to moderate sourness or acidity may be present. smooth malt and relatively light hop character and low to very low phenols. Speciale Palm. Vegetal. History: A 400-year-old beer style that died out in the 1950s. Yeasts prone to moderate production of phenols are often used but fermentation temperatures should be kept moderate to limit this character. and should not be hot or solventy. Sterkens White Ale. Alcohol level is restrained. East Kent Goldings or Fuggles are commonly used. nor does it persist into the finish. The addition of one of more spices serve to add complexity. balance is the key. often having a smoothness and light creaminess from unmalted wheat and the occasional oats. Wittekerke. Optionally has a very light lactic-tasting sourness. Dobble Palm. Ale yeast prone to the production of mild. often tart. Overall Impression: A refreshing. white. and malt. Brugs Tarwebier (Blanche de Bruges). spicy and low in intensity. spices. Compared to their higher alcohol Category S cousins. Clarity is very good. There is no correlation between strength and color.054 IBUs: 20 – 30 FG: 1. Eisenbahn Pale Ale.048 – 1. Effervescent character from high carbonation. biscuity malt aroma. are common should be subtle and balanced. No diacetyl. Allagash White.044 – 1. Ginder Ale. A moderate spice aroma (from actual spice additions and/or yeast-derived phenols) complements the other aromatics.014 SRM: 8 – 14 ABV: 4. May have an orange. Mouthfeel: Medium-light to medium body. Coriander of certain origins might give an inappropriate ham or celery character. Head retention should be quite good. rocky white to ivory head resulting in characteristic “Belgian lace” on the glass as it fades. Flavor: Combination of fruity and spicy flavors supported by a soft malt character. Sugar is not commonly used as high gravity is not desired. The hop bitterness is medium to low. white head often fades more quickly than other Belgian beers. Dense. Comments: The presence.010 – 1. Fruity esters dominate the aroma and are often reminiscent of citrus fruits such as oranges or lemons. Considered “everyday” beers (Category I). Vuuve 5. and is generally spicy or earthy in character. Unibroue Blanche de Chambly. No hot alcohol or solventy character. hop and sour aromatics typically increase with the strength of the beer.

Malt flavors and complexity tend to increase as beer color darkens. No diacetyl.may be present. Amand (brown). Darker versions will have richer malt complexity and sweetness from crystal-type malts. Lefebvre Saison 1900. It is now brewed year-round in tiny. toffee-like or caramel sweetness. Comments: Three main variations are included in the style: the brown (brune). It had to be sturdy enough to last for months but not too strong to be quenching and refreshing in the summer. Mouthfeel: Medium to medium-light (lean) body. well-lagered character. Belgian Specialty Ale Aroma: Variable. Overall Impression: A refreshing. History: Name literally means “beer which has been kept or lagered. La Choulette (all 3 versions). Southampton Saison. Alcohol level can be medium to medium-high. woodsy.065 IBUs: 20 – 35 FG: 1. A wide variety of herbs and spices are often used to add complexity and uniqueness in the stronger versions. There is enough prickly acidity on the tongue to balance the very dry finish. well hopped. can accentuate the bitterness and dry finish. Vienna and Munich types. highly carbonated. The darker versions will have more malt character. but should always meld well with the yeast and hop character. amber and brown). cellar-like character that is difficult to achieve in homebrew. Base malts vary by beer color. Moderate alcohol. silky character. Bière de Garde Aroma: Prominent malty sweetness. Ingredients: Pilsner malt dominates the grist though a portion of Vienna and/or Munich malt contributes color and complexity. Low to no hop flavor. astringent character that is often incorrectly identified as “cellarlike. often with a complex. while the paler versions can have more hops (but still are malt-focused beers). Hard water. Ellezelloise Saison 2000. generally white to off-white (varies by beer color). Kettle caramelization tends to be used more than crystal malts. Very high carbonation with an effervescent quality. and dry with a quenching acidity. Brasseurs Bière de Garde (amber). All of these beers share somewhat higher levels of acidity than other Belgian styles while the optional sour flavor is often a variable house character of a particular brewery. acidulated malt. and may include a dry-hopped character. bitter. No hot alcohol or solventy character. Sugar may be used to add flavor and aid in the dry finish. Saison Regal. malt-focused. A saison is sometimes dry-hopped. and lacks the spicing and tartness of a Saison. Biere Nouvelle (brown). Soft water. Ommegang Hennepin Appearance: Three main variations exist (blond. followed by long cold conditioning (4-6 weeks for commercial operations).5% Commercial Examples: Jenlain (amber). Ch’Ti Blond (blond).016 SRM: 6 – 19 ABV: 6 – 8. Fantôme Saison D’Erezée . New Belgium Saison. although haze is not unexpected in this type of often unfiltered beer. Comments: Varying strength examples exist (table beers of about 5% strength. High carbonation and extreme attenuation (85-95%) helps bring out the many flavors and to increase the perception of a dry finish. Moderate to high carbonation. never cloying. Originally brewed at the end of the cool season to last through the warmer months before refrigeration was common. and the amber (ambrée). Jenlain Bière de Printemps (blond). Malt aroma may be low to high. Castelain (blond). Clarity is good to poor. Vital Statistics: OG: 1. hop and sour character increases with strength. dry. Southampton Bière de Garde (amber).002 – 1. Low to moderate esters. but these are somewhat rare. A low to moderate tart character may be present but should be refreshing and not to the point of puckering. Sweetness decreases and spice. moderately sulfate water. Sometimes contains other grains such as wheat and spelt.048 – 1. Adjuncts such as sugar and honey can also serve to add complexity and thin the body. spicy phenols and/or yeast-borne aromatics. Spices. Saison Silly. Related to the Belgian Saison style. common to most of Wallonia. Lost Abbey Avante Garde (blond) 16D. Flavor: Medium to high malt flavor often with a toasty. It is now brewed year-round. Smooth. Hop aroma may be none to high. the French-speaking part of Belgium. Ch’Ti Brun (brown). Alcohol can provide some additional dryness in the finish. Aromas from actual spice additions may be present. Hop bitterness and flavor may be more noticeable than in many other Belgian styles. Ingredients: The “cellar” character in commercial examples is unlikely to be duplicated in homebrews as it comes from indigenous yeasts and molds. Attenuation rates are in the 80-85% range.5%.008 – 1. Strong versions (6. Little to no hop aroma (may be a bit spicy or herbal). but the balance is always tilted toward the malt. No hot alcohol or solventy character. Noble hops. La Choulette Bière des Sans Culottes (blond).080 IBUs: 18 – 28 FG: 1. a sour mash or Lactobacillus. Saison de Pipaix. St.” A traditional artisanal farmhouse ale from Northern France brewed in early spring and kept in cold cellars for consumption in warmer weather. light to moderate toasty character. Saint Sylvestre 3 Monts (blond). The perceived bitterness is often higher than the IBU level would suggest. supported by high carbonation. richer. Paler versions will still be malty but will lack richer. sometimes spicy aftertaste. often with a smooth. hop bitterness and flavor. the main difference is that the Bière de Garde is rounder. and high attenuation give a very dry finish with a long. but usually include pale. No diacetyl. often has a “cellar” character. Jade (amber). Some fuller-bodied examples exist. although paler versions can have slightly higher levels of herbal or spicy hop flavor (which can also come from the yeast). lagered artisanal farmhouse beer. History: A seasonal summer style produced in Wallonia. but should not overwhelm other flavors. artisanal breweries whose buildings reflect their origins as farmhouses. Styrian or East Kent Goldings are commonly used. Commercial versions often have a “corked”. Low to moderate esters and alcohol flavors. deeper aromatics and may have a bit more hops. Vital Statistics: OG: 1. the blond (blonde). but should be very smooth and never hot. Overall Impression: A fairly strong. . No diacetyl. which is brewed in March (Mars) for present use and will not age as well. High carbonation. sweeter. The malt flavor lasts into the finish but the finish is medium-dry to dry. so color can range from golden blonde to reddish-bronze to chestnut brown. when present. Lager or ale yeast fermented at cool ale temperatures.” Homebrews therefore are usually cleaner. A related style is Bière de Mars. Herb and spice additions often reflect the indigenous varieties available at the brewery.012 SRM: 5 – 14 ABV: 5 – 7% Commercial Examples: Saison Dupont Vieille Provision. Pizza Port SPF 45. Some may include aromas of Belgian microbiota. Well-formed head. Varying degrees of acidity and/or sourness can be created by the use of gypsum. and may include character of non-barley grains such as wheat or rye. Lost Abbey Red Barn Ale. and stronger versions of 8%+). Floral.Printemps.060 – 1. Mouthfeel: Light to medium body. though the warming character is low to medium. Some caramelization is acceptable. and sourness commonly increase with the strength of the beer while sweetness decreases.5%) and darker versions (copper to dark brown/black) should be entered as Belgian Specialty Ales (16E). typical export beers of about 6. medium to strong fruity/spicy ale with a distinctive yellow-orange color.5%-9. Medium-low hop bitterness provides some support. malt-accentuated. Saison Voisin. 22 16E. herbal or spicy continental hops. Commercial versions will often have a musty. Most exhibit varying amounts of fruity esters.

and many more 17.8 – 3. De Dolle’s Arabier.032 IBUs: 3 – 8 FG: 1. Three Floyds Deesko 17B. Appearance: Very pale straw in color. May include flavors from adjuncts such as caramelized sugar syrup or honey. No diacetyl or DMS. Boskeun and Stille Nacht. Grottenbier. as may a restrained fruitiness (both are optional). Poperings Hommelbier. somewhat acidic character is dominant. History: A regional specialty of Berlin. Fruitiness . A “mouth puckering” sensation may be present from acidity. Overall Impression: A very pale. Hop flavor and bitterness may be low to high. Comments: In Germany. dense.006 SRM: 2 – 3 ABV: 2. The fruitiness may increase with age and a flowery character may develop. Appearance: Variable. etc. A warming sensation from alcohol may be present in stronger examples. or to create an artisanal or experimental beer of the brewer’s own choosing (e. Silenrieu Sara and Joseph. No hop flavor. This category may be used as an “incubator” for recognized styles for which there is not yet a formal BJCP category. A mild Brettanomyces aroma may be present. Flavor: Variable.. McChouffe. Flavor: Clean lactic sourness dominates and can be quite strong. This category encompasses a wide range of Belgian ales produced by truly artisanal brewers more concerned with creating unique products than in increasing sales. Zatte Bie. Orval. A mild Brettanomyces character may be detected. refreshing. History: Unique beers of small. thus fairly lightbodied for their original gravity. Beers fitting other Belgian categories should not be entered in this category. The category can be used for clones of specific beers (e. The process alone does not make a beer unique to a blind judging panel if the final product does not taste different. Weihenstephan 1809 (unusual in its 5% ABV). Oerbier. St. Berliner Kindl Weisse. Most are moderately to highly carbonated. May include flavors produced by Belgian microbiota such as Brettanomyces or Lactobacillus.. independent Belgian breweries that have come to enjoy local popularity but may be far less well-known outside of their own regions. Bush (Scaldis). May include adjuncts such as caramelized sugar syrup and honey. while others are thick and rich. May include unusual grains and malts. Ingredients: Wheat malt content is typically 50% of the grist (as with all German wheat beers) with the remainder being Pilsner malt. Vital Statistics: OG: varies IBUs: varies FG: varies 23 SRM: varies ABV: varies Commercial Examples: Orval. or DMS. Hop bitterness is very low. SOUR ALE 17A. Nodding Head Berliner Weisse. No sensation of alcohol.most commonly Brettanomyces and/or Lactobacillus. Vital Statistics: OG: 1. No diacetyl. Head retention is usually good. Caracole Amber. Guldenburg and Pere Noël. Chouffe Bok and N’ice Chouffe.g. Russian River Temptation. including style parameters or detailed descriptions of the beer. such as wheat or rye. Flanders Red Ale Aroma: Complex fruitiness with complementary malt. strong Belgian golden ale with spices. Maudite. Affligem Nöel. La Trappe Quadrupel. Very high carbonation.003 – 1. Ingredients: May include herbs and/or spices. diacetyl. Gouden Carolus Noël. Very dry finish. something unique). May include characteristics of grains other than barley. Moinette Brune. Cantillon Iris. Large. La Chouffe).8% Commercial Examples: Schultheiss Berliner Weisse. Often served with the addition of a shot of sugar syrups (‘mit schuss’) flavored with raspberry (‘himbeer’) or woodruff (‘waldmeister’) or even mixed with Pils to counter the substantial sourness. Moinette Brune. Ellezelloise Hercule Stout and Quintine Amber. Berliner Weisse Aroma: A sharply sour. Fantôme Black Ghost and Speciale Noël. New Belgium 1554 Black Ale. Fullien Noël. La Chouffe. Weyerbacher QUAD. Many have attained “cult status” in the U. THE NEW STYLE BEING PRODUCED OR THE SPECIAL INGREDIENTS OR PROCESSES USED. Overall Impression: Variable. Additional background information on the style and/or beer may be provided to judges to assist in the judging. A single decoction mash with mash hopping is traditional. Bethlehem Berliner Weisse. Maltiness may be light to quite rich. Some complementary bready or grainy wheat flavor is generally noticeable. Saxo and Nostradamus. THE BREWER MUST SPECIFY EITHER THE BEER BEING CLONED. which may be enhanced by blending of beers of different ages during fermentation and by extended cool aging. though the grain character should be apparent if it is a key ingredient. it is classified as a Schankbier denoting a small beer of starting gravity in the range 7-8°P. sour. (and other parts of the world) and now owe a significant portion of their sales to export. such as blending. Verboden Vrucht. No hop aroma.. Creativity is the only limit in brewing but the entrants must identify what is special about their entry. although not so acidic as a lambic. Clarity ranges from clear to somewhat hazy. Lost Abbey Cuvee de Tomme and Devotion. Don de Dieu. Minty. low-alcohol wheat ale. may be used through primarily to arrive at a particular result. Mouthfeel: Variable. Comments: This is a catch-all category for any Belgian-style beer not fitting any other Belgian style category. Hop bitterness is extremely low. Only two traditional breweries still produce the product. Bahnhof Berliner Style Weisse. Has been described by some as the most purely refreshing beer in the world. Spicy flavors may be imparted by yeast (phenolics) and/or actual spice additions. Clarity may be hazy to clear. to produce a beer fitting a broader style that doesn’t have its own category.028 – 1. Can have up to a moderately fruity character. and Avec Les Bons Voeux de la Brasserie Dupont. Lindemans Kriek and Framboise. May include Belgian microbiota such as Brettanomyces or Lactobacillus. Mouthfeel: Light body. Generally moderate to high carbonation. white head with poor retention due to high acidity and low protein and hop content. Unusual techniques.g. referred to by Napoleon's troops in 1809 as “the Champagne of the North” due to its lively and elegant character. De Ranke XX Bitter and Guldenberg. A symbiotic fermentation with top-fermenting yeast and Lactobacillus delbruckii provides the sharp sourness. Color varies considerably from pale gold to very dark. Dupont Moinette. Unibroue Ephemere. Some styles falling into this classification include: • Blond Trappist table beer • Artisanal Blond • Artisanal Amber • Artisanal Brown • Belgian-style Barleywines • Trappist Quadrupels • Belgian Spiced Christmas Beers • Belgian Stout • Belgian IPA • Strong and/or Dark Saison • Fruit-based Flanders Red/Brown The judges must understand the brewer’s intent in order to properly judge an entry in this category. Always effervescent. A great variety of flavors are found in these beers. Bière de Miel.S. Southampton Berliner Weisse. Some are well-attenuated.

It was once common in Belgium and England to blend old beer with young to balance the sourness and acidity found in aged beer. While blending of batches for consistency is now common among larger breweries. Low alpha acid continental hops are commonly used (avoid high alpha or distinctive American hops). These beers were typically more sour than current commercial examples. like a well-aged red wine. though the aged product is sometimes released as a connoisseur’s beer. No hop aroma. White to very pale tan head. Saccharomyces and Lactobacillus (and acetobacter) contribute to the fermentation and eventual flavor. Can have an apparent attenuation of up to 98%. Verhaege Vichtenaar. oranges. Diacetyl is perceived only in very minor quantities. A sherry-like character 24 . Liefman’s Odnar. black cherry or red currant flavors. Known as the Burgundy of Belgium. Diacetyl is perceived only in very minor quantities. Ivory to light tan head color. black cherries or prunes. History: An “old ale” tradition. The sour. toffee. as a complementary flavor. red wine-like Belgian-style ale. toffee. A mild oak and/or citrus aroma is considered favorable. adding smoothness and complexity and balancing any harsh. acidic aroma ranges from complementary to intense. Mouthfeel: Medium to medium-full body. and horse blanket. if at all. The Oud Bruin is less acetic and maltier than a Flanders Red. No diacetyl. plums or red currants. Appearance: Dark reddish-brown to brown in color. somewhat sour Belgian-style brown ale. orange. dry finish. acidic character ranges from complementary to intense. often in huge oaken barrels which contain the resident bacteria necessary to sour the beer. if at all. Water high in carbonates is typical of its home region and will buffer the acidity of darker malts and the lactic sourness. orange. this type of blending is a fading art.074 IBUs: 20 – 25 FG: 1. dates. Oud Bruin can be used as a base for fruit-flavored beers such as kriek (cherries) or frambozen (raspberries). treacle or chocolate is also common. Low to medium carbonation. Good clarity. Southampton Flanders Red Ale. The reddish color is a product of the malt although an extended. The beer is aged for up to two years. Magnesium in the water accentuates the sourness. or cheesy aroma is unfavorable. and reminiscent of black cherries. dates. Lactobacillus reacts poorly to elevated levels of alcohol. Rodenbach Grand Cru. as a complementary aroma. plums. less-than-rolling portion of the boil may help add an attractive Burgundy hue. which has roots back to the 1600s. it is more wine-like than any other beer style. Comments: Long aging and blending of young and well-aged beer often occurs. Esters commonly reminiscent of raisins. Hop flavor absent. Aging will also darken the beer.is high. A mild vanilla and/or chocolate character is often present. established in 1820 in West Flanders but reflective of earlier brewing traditions.002 – 1. Malty flavors range from complementary to prominent. and can modestly increase with age but should not grow to a noticeable acetic/vinegary character. Flanders Brown Ale/Oud Bruin Aroma: Complex combination of fruity esters and rich malt character. the sweet character blends to more of a background flavor (and vice versa). black cherries or prunes. light to medium cara-malts. Ingredients: A base of Vienna and/or Munich malts. A low sour aroma may be present. Generally as the sour character increases. A malt character of caramel. A malt character of caramel. Good clarity. sour character. Vital Statistics: OG: 1. An acidic. adding to the smoothness and complexity. No astringency with a sweet and tart finish. Historically brewed as a “provision beer” that would develop some sourness as it aged.012 SRM: 10 – 16 ABV: 4. burgundy to reddish-brown in color. smoky. Average to good head retention. Petrus Oud Bruin. Comments: Long aging and blending of young and aged beer may occur. The Flanders red is more acetic and the fruity flavors more reminiscent of a red wine than an Oud Bruin. Diacetyl is perceived only in very minor quantities. Panil Barriquée. There is often some vanilla and/or chocolate notes. As in fruit lambics. No hop flavor.6 – 6. Bellegems Bruin. Spicy phenols can be present in low amounts for complexity. producing a “sweet-andsour” profile. Often includes maize. hay. Restrained hop bitterness. cigar-like. along with some sherry-like character. and adds an aged red wine-like character with a long. Monk’s Cafe Flanders Red Ale. aged. goaty. often with a prickly acidity. Clarity is hazy to good. typified by the products of the Liefman brewery (now owned by Riva). Restrained hop bitterness. Diacetyl is perceived only in very minor quantities. Fruitiness commonly includes dark fruits such as raisins.048 – 1. Mestreechs Aajt may be present and generally denotes an aged example. Low to moderate carbonation. if at all. Spicy phenols can be present in low amounts for complexity. History: The indigenous beer of West Flanders. fruity. Low alpha acid continental hops are typical (avoid high alpha or distinctive American hops). sour. figs. Ingredients: A base of Pils malt with judicious amounts of dark cara malts and a tiny bit of black or roast malt. tannic bitterness is often present in low to moderate amounts. Sour. New Belgium La Folie. Overall Impression: A malty. Hop aroma absent. Mouthfeel: Medium bodied. Older versions are commonly fruity with aromas of apples or even honey. Flavor: Intense fruitiness commonly includes plum. An enteric. if at all. Age tends to darken the beer. A deeper malt character distinguishes these beers from Flanders red ales. Duchesse de Bourgogne. Spicy phenols can be present in low amounts for complexity. Saccharomyces. Younger versions are 17C.057 IBUs: 10 – 25 FG: 1. Vital Statistics: OG: 1.040 – 1. The sourness should not grow to a notable acetic/vinegary character. Low oxidation is appropriate as a point of complexity. plums. A sour mash or acidulated malt may also be used to develop the sour character without introducing Lactobacillus. but may be more subdued with age as it blends with aromas described as barnyard. Liefman’s Oud Bruin. though these should be entered in the classic-style fruit beer category. New Glarus Enigma. Appearance: Deep red. Ichtegem Old Brown. typified by the products of the Rodenbach brewery. horsey. This style was designed to lay down so examples with a moderate aged character are considered superior to younger examples. treacle or chocolate is also common. and a small amount of Special B are used with up to 20% maize. Low to medium astringency. Deceivingly light and crisp on the palate although a somewhat sweet finish is not uncommon. Lactobacillus and Brettanomyces (and acetobacter) contribute to the fermentation and eventual flavor.008 – 1. Overall Impression: A complex. A slight sourness often becomes more pronounced in well-aged examples. orange. Straight (Unblended) Lambic Aroma: A decidedly sour/acidic aroma is often dominant in young examples. the brown beers are warm aged in stainless steel. Average to good head retention. earthy. Flavor: Malty with fruity complexity and some caramelization character. While Flanders red beers are aged in oak. No hop aroma.5% Commercial Examples: Rodenbach Klassiek. indigenous to East Flanders. Riva Vondel 17D. as a complementary aroma. Appearance: Pale yellow to deep golden in color. Spicy phenols can be present in low amounts for complexity. figs. as a complementary flavor. and the fruity flavors are more malt-oriented.012 SRM: 15 – 22 ABV: 4 – 8% Commercial Examples: Liefman’s Goudenband.

Hop bitterness is generally absent but a very low hop bitterness may occasionally be perceived. Their numbers are constantly dwindling. complementary sweetness may be present but higher levels are uncharacteristic. balanced. and can have a honey-like character. Hanssens Oude Gueuze.060 IBUs: 0 – 10 FG: 1. Lindemans. In spite of the low finishing gravity. horsey. or honey. Virtually to completely uncarbonated. In spite of the low finishing gravity. pale. As a rule of thumb lambic dries with age. Lindemans Gueuze Cuvée René. A mild vanilla and/or oak flavor is occasionally noticeable. Overall Impression: Complex. While some may be more dominantly sour/acidic. A low. A noticeable vinegary or cidery character is considered a fault by Belgian brewers. De Cam sometimes bottles their very old (5 years) lambic. De Cam Gueuze. the many mouth-filling flavors prevent the beer from tasting like water. smoky or cigar-like character is undesirable. puckering quality without being sharply astringent. goaty. Home-brewed and craftbrewed versions are more typically made with pure cultures of yeast commonly including Saccharomyces.5% Commercial Examples: The only bottled version readily available is Cantillon Grand Cru Bruocsella of whatever single batch vintage the brewer deems worthy to bottle. Ingredients: Unmalted wheat (30-40%). the many mouth-filling flavors prevent the beer from tasting like water. or cheesy aroma is unfavorable. Highly carbonated. wheat-based ale fermented by a variety of Belgian microbiota. An enteric. pale. Comments: Straight lambics are single-batch. and horse blanket (and thus should be recognizable as a lambic). Ingredients: Unmalted wheat (30-40%). No diacetyl. unblended beers. No hop flavor. Clarity is excellent (unless the bottle was shaken). smoky or cigar-like character is undesirable.054 IBUs: 0 – 10 FG: 1. The aged hops are used more for preservative effects than bitterness. wheat and barnyard characteristics. Girardin Gueuze (Black Label).000 – 1. Home-brewed and craftbrewed versions are more typically made with pure cultures of yeast commonly including Saccharomyces. but aging can bring this character more in balance with the malt. Brettanomyces.006 SRM: 3 – 7 ABV: 5 – 8% Commercial Examples: Boon Oude Gueuze. The aged hops are used more for preservative effects than bitterness. No diacetyl. the straight lambic is often a true product of the “house character” of a brewery and will be more variable than a gueuze. Some versions have a low warming character. IBUs are approximate since aged hops are used. and horse blanket. Younger versions tend to be one-dimensionally sour since a complex Brett character often takes upwards of a year to develop. Belgians use hops for anti-bacterial properties more than bittering in lambics. Gueuze Aroma: A moderately sour/acidic aroma blends with aromas described as barnyard. Since the wild yeast and bacteria will ferment ALL sugars. Brettanomyces. apples or other light fruits. while gueuze is served effervescent. cigar-like. earthy. two. Drie Fonteinen Oud Gueuze. while older ones are generally clear. puckering quality without being sharply astringent. smoky. Traditionally these beers are spontaneously fermented with naturally-occurring yeast and bacteria in predominately oaken barrels. they are bottled only when they have completely fermented. No hop flavor. A thick rocky. Overall Impression: Complex. Some oak or citrus flavor (often grapefruit) is occasionally noticeable. easy-drinking beers without any filling carbonation. and makes actual bitterness levels difficult to estimate. Cultures taken from bottles are sometimes used but there is no simple way of knowing what organisms are still viable. Timmermans and Girardin. Commonly fruity with aromas of citrus fruits (often grapefruit). De Cam. Fruit Lambic Aroma: The fruit which has been added to the beer should be the dominant aroma. An enteric. A very mild oak aroma is considered favorable. hay. and three-year old lambic. a sharp aroma. Belgians use hops for anti-bacterial properties more than bittering in lambics.040 – 1. In and around Brussels there are specialty cafes that often have draught lambics from traditional brewers or blenders such as Boon. The . De Cam/Drei Fonteinen Millennium Gueuze. Pilsner malt and aged (surannes) hops (3 years) are used. goaty. History: Spontaneously fermented sour ales from the area in and around Brussels (the Senne Valley) stem from a farmhouse brewing tradition several centuries old. Flavor: Young examples are often noticeably sour and/or lactic.001 – 1. mousse-like. Has a low to high tart. wheat-based ale fermented by a variety of Belgian microbiota. velvety flavor. Head retention is generally poor. A low to moderately sour/acidic character blends with aromas described as barnyard. rhubarb. IBUs are approximate since aged hops are used. Has a medium to high tart. Vital Statistics: OG: 1. Boon Oude Gueuze Mariage Parfait. Fruity flavors are simpler in young lambics and more complex in the older examples. earthy. Mouthfeel: Light to medium-light body. Head color is white. balance is the key and denotes a better gueuze. while gueuze is served effervescent. History: Spontaneously fermented sour ales from the area in and around Brussels (the Senne Valley) stem from a farmhouse brewing tradition several centuries old. 25 17F. and a soft. horsey. but possesses a full and tantalizing bouquet.010 SRM: 3 – 7 ABV: 5 – 6. Since they are unblended. “Young” lambic contains fermentable sugars while old lambic has the characteristic “wild” taste of the Senne River valley. Products marked “oude” or “ville” are considered most traditional. Always effervescent. Oud Beersel Oude Gueuze 17E. which makes dryness a reasonable indicator of age. where they are reminiscent of apples or other light fruits. Appearance: Golden in color. Drie Fonteinen. white head seems to last forever. Pilsner malt and aged (surannes) hops (3 years) are used. Vital Statistics: OG: 1. sour/acidic. and makes actual bitterness levels difficult to estimate. Their numbers are constantly dwindling and some are untraditionally sweetening their products (post-fermentation) to make them more palatable to a wider audience. Traditionally these beers are spontaneously fermented with naturally-occurring yeast and bacteria in predominately oaken barrels. Flavor: A moderately sour/acidic character is classically in balance with the malt.often cloudy. wheat and barnyard characteristics. A good gueuze is not the most pungent. While some may be more dominantly sour. An enteric. No diacetyl. Mouthfeel: Light to medium-light body. Cantillon. Lambic is served uncarbonated. An enteric character is often indicative of a lambic that is too young. No hop aroma. pleasantly sour/acidic.040 – 1. or honey. hay. They are generally served young (6 months) and on tap as cheap. Mort Subite (Unfiltered) Gueuze. balance is the key and denotes a better gueuze. rhubarb. Comments: Gueuze is traditionally produced by mixing one. Hop bitterness is low to none. A varied fruit flavor is common. Pediococcus and Lactobacillus in an attempt to recreate the effects of the dominant microbiota of Brussels and the surrounding countryside of the Senne River valley. Cantillon Gueuze. Cultures taken from bottles are sometimes used but there is no simple way of knowing what organisms are still viable. Pediococcus and Lactobacillus in an attempt to recreate the effects of the dominant microbiota of Brussels and the surrounding countryside of the Senne River valley. Lambic is served uncarbonated.

Their numbers are constantly dwindling and some are untraditionally sweetening their products (post-fermentation) with sugar or sweet fruit to make them more palatable to a wider audience. Moderate fruity esters (usually including raisins and plums. slightly sweet flavor. wheat-based ale fermented by a variety of Belgian microbiota. Mouthfeel: Light to medium-light body. cigar-like. pleasantly sour/acidic.008 – 1.g. Belgian Blond Ale Aroma: Light earthy or spicy hop nose. but higher levels are uncharacteristic. Brettanomyces. Belgians use hops for anti-bacterial properties more than bittering in lambics.062 – 1. Good head retention with Belgian lace. An enteric. Comments: Fruit-based lambics are often produced like gueuze by mixing one. or yeasty. to increase the variety of beers available in local cafes. fruity. Light to moderate alcohol warmth. light to moderate Pils malt sweetness initially. Boon Oude Kriek. Shows a subtle yeast character that may include spicy phenolics. Lamvinus (merlot grape). Medium hop and alcohol bitterness to balance. In spite of the low finishing gravity. History: Relatively recent development to further appeal to European Pils drinkers.060 IBUs: 0 – 10 FG: 1. Cantillon St. Some versions have a low warming character. Overall Impression: A moderate-strength golden ale that has a subtle Belgian complexity. Hop bitterness is generally absent. Cantillon Kriek. No diacetyl. similar character as a Belgian Strong Golden Ale or Tripel. the beer will present its full fruity taste.5% Commercial Examples: Leffe Blond. Highly carbonated. framboise (raspberries) and druivenlambik (muscat grapes). As it ages. Oud Beersel Kriek. although some fruit will not drop bright. and dry finish. Overall Impression: Complex. Belgian Dubbel Aroma: Complex. Fruit was traditionally added to lambic or gueuze. Very soft yeast character (esters and alcohols. IBUs are approximate since aged hops are used. A thick rocky. Flavor: Smooth. which gives it a cleaner profile in comparison to the other styles. malt may have hints of chocolate.018 SRM: 4 – 7 ABV: 6 – 7. fruity esters (commonly orange-like or lemony).010 SRM: 3 – 7 (varies w/ fruit) ABV: 5 – 7% Commercial Examples: Boon Framboise Marriage Parfait. becoming more popular as it is widely marketed and distributed. Esters sometimes include banana or . Always effervescent. Styrian Goldings or East Kent Goldings hops. the lambic taste will become dominant at the expense of the fruit character—thus fruit lambics are not intended for long aging. Hanssens Oude Kriek. Can be somewhat creamy. Vital Statistics: OG: 1. Cantillon Vigneronne (Muscat grape). Traditionally these beers are spontaneously fermented with naturally-occurring yeast and bacteria in predominately oaken barrels.075 IBUs: 15 – 30 FG: 1. if cherry). No hop aroma. Belgians use the term “Blond. Light hop flavor. Lindemans or Belle Vue clones) would do better entered in the 16E Belgian Specialty category since this category does not describe beers with that character. Any overly sweet lambics (e. aromatic malts. Ingredients: Unmalted wheat (30-40%). and makes actual bitterness levels difficult to estimate. Often has an almost lager-like character. Vital Statistics: OG: 1. Ingredients: Belgian Pils malt. History: Spontaneously fermented sour ales from the area in and around Brussels (the Senne Valley) stem from a farmhouse brewing tradition several centuries old. but smooth. Has a low to high tart. along with a lightly sweet Pils malt character.000 – 1. Tart or acidic fruit is traditionally used as its purpose is not to sweeten the beer but to add a new dimension. Straffe Hendrik Blonde. caramel and/or toast (but never roasted or burnt aromas). either by the blender or publican. Cantillon Lou Pepe Kriek. Drie Fonteinen Kriek. can give mouthfilling bubbly sensation. Girardin Kriek. complementary sweetness may be present. The color intensity may fade with age. Cultures taken from bottles are sometimes 26 used but there is no simple way of knowing what organisms are still viable. Pediococcus and Lactobacillus in an attempt to recreate the effects of the dominant microbiota of Brussels and the surrounding countryside of the Senne River valley. Appearance: Light to deep gold color. More recent examples include peaches. Flavor: The fruit added to the beer should be evident. can be spicy or earthy. two. dense. No hop flavor. Traditional products use 10-30% fruit (25%. A mild vanilla and/or oak flavor is occasionally noticeable. smoky. perfumy or honey-like alcohol. Fruits traditionally used include tart cherries (with pits). Many Trappist table beers (singles or Enkels) are called “Blond” but these are not representative of this style. Light sweetness that may have a slightly sugar-like character. Fruit may also be added to unblended lambic. smoky or cigar-like character is undesirable. Troubadour Blond Ale 18B. No diacetyl.fruit aroma commonly blends with the other aromas. Home-brewed and craft-brewed versions are more typically made with pure cultures of yeast commonly including Saccharomyces. Brugse Zot. Cantillon Rose de Gambrinus. Cantillon Lou Pepe Framboise. BELGIAN STRONG ALE 18A. Some lightly caramelized sugar or honey-like sweetness on palate. Generally very clear. the many mouth-filling flavors prevent the beer from tasting like water. puckering quality without being sharply astringent. mousse-like head.040 – 1. Pilsner malt and aged (surannes) hops (3 years) are used. although the ingredients and fermentation by-products may give an impression of spicing (often reminiscent of oranges or lemons). An enteric. but finishes medium-dry to dry with some smooth alcohol becoming evident in the aftertaste. apricots or merlot grapes. Boon Kriek Mariage Parfait. Affligem Blond. sometimes a shade of fruit.” Most commercial examples are in the 6. which are sometimes perfumy or orange/lemon-like). “Young” lambic contains fermentable sugars while old lambic has the characteristic “wild” taste of the Senne River valley. Mort Subite Kriek 18. Comments: Similar strength as a dubbel. Belgian yeast strains that produce complex alcohol. sometimes also dried cherries). rich malty sweetness. Grimbergen Blond. The classic barnyard characteristics may be low to high. although a bit sweeter and not as bitter. sugar.” while the French spell it “Blonde. Light spicy phenolics optional. Clarity is often good. A lambic with fruit. is generally long-lasting. ENTRANT MUST SPECIFY THE TYPE OF FRUIT(S) USED IN MAKING THE LAMBIC. Appearance: The variety of fruit generally determines the color though lighter-colored fruit may have little effect on the color. pale. Pater Lieven Blond Abbey Ale. De Cam Oude Kriek. La Trappe (Koningshoeven) Blond. Large. Val-Dieu Blond. When young. The aged hops are used more for preservative effects than bitterness. Medium body. or cheesy aroma is unfavorable. Mouthfeel: Medium-high to high carbonation. Cantillon Fou’ Foune (apricot). noble.. balanced. raspberries or Muscat grapes. No spices are traditionally used. and creamy white to off-white head. phenolics and perfumy esters. A low. and three-year old lambic. A low to moderate sour and more commonly (sometimes high) acidic character is present. not just a fruit beer. Fruit is commonly added halfway through aging and the yeast and bacteria will ferment all sugars from the fruit. The most traditional styles of fruit lambics include kriek (cherries). Subtle yet complex.5 – 7% ABV range.

Usually has a more rounded malt flavor but should not be sweet. Light to medium body. No spices. Bink Tripel. The malt character is light. Always effervescent. Complex malt. Appearance: Dark amber to copper in color. alcohol and phenol interplay (raisiny flavors are common. A low yet distinctive spicy. No hot alcohol or solventy character. strong 18C. but hops are usually absent. Mouthfeel: Medium-full body. spicy and alcohol flavors supported by a soft malt character. oranges or apples. No hot alcohol or solventy aromas. spicy. although lighter than the substantial gravity would suggest (thanks to sugar and high carbonation). No diacetyl.5% Commercial Examples: Westmalle Tripel. Rich. malty. ester. Appearance: Yellow to medium gold in color. Traditionally bottle-conditioned (“refermented in the bottle”). Dark caramelized sugar syrup or sugars for color and rum-raisin flavors. No diacetyl. effervescent. Water can be soft to hard. not obvious. Dragonmead Final Absolution. and if used. La Trappe Dubbel. peppery. La Trappe Tripel. Russian River Benediction. complex. dense. moderately strong. La Rulles Tripel. Lost Abbey Lost and Found Abbey Ale. Good clarity. floral. long-lasting. History: Originally popularized by the Trappist monastery at Westmalle. Substantial carbonation and bitterness lends a dry finish with a moderately bitter aftertaste. English-type or Styrian Goldings hops commonly used. Alcohol. fruity and alcohol flavors supported by a soft malt character. peppery phenols. with an attractive reddish depth of color. white head resulting in characteristic “Belgian lace” on the glass as it fades. Never astringent. Flavor: Similar qualities as aroma. Appearance: Deep yellow to deep gold in color. although lighter than the substantial gravity would suggest (thanks to sugar and high carbonation). Allagash Tripel Reserve. although traditional versions are typically Belgian Pils malt with caramelized sugar syrup or other unrefined sugars providing much of the character. Moderate spicy. creamy. Bitterness is typically medium to high from a combination of hop bitterness and yeast-produced phenolics.5 – 7 ABV: 7.5 – 7% ABV range. The best examples are sneaky. sometimes perfumy hop character is usually found. Watou Tripel. Allagash Double found. Mouthfeel: Medium-light to medium body. Homebrewers may use Belgian Pils or pale base malt. A low to moderate spicy hop character is usually 27 . but may sometimes have a slight banana character. No diacetyl. Grimbergen Double. spicy and low in intensity. complex medium to medium-full malty sweetness on the palate yet finishes moderately dry. Witkap Pater Tripel. High alcohol content adds a pleasant creaminess but little to no obvious warming sensation. Feuillien Tripel. Chimay Premiere (Red). A low to moderate spicy hop character is often present. Low noble hop flavor is optional and not usually present. Low to moderate phenols are peppery in character. never hot or solventy.062 – 1. Alcohols are soft. oranges or apples.apple. Overall Impression: Strongly resembles a Strong Golden Ale but slightly darker and somewhat fuller-bodied. Good clarity. Generally clear. spicy. although restrained use is allowable. No diacetyl. The malt character is light. New Belgium Trippel. Affligem Dubbel. Large. Long-lasting. and longlasting creamy off-white head. floral hop character is often present. rose-like and/or perfumy notes). St. Generous spicy. Noble hops or Styrian Goldings are commonly used. Duinen Dubbel. St. and was revived in the mid-1800s after the Napoleonic era. Always effervescent. Bernardus Pater 6.6% Commercial Examples: Westmalle Dubbel. Impression of complex grain bill. Grimbergen Tripel. High carbonation and attenuation helps to bring out the many flavors and to increase the perception of a dry finish. Mediumlow bitterness that doesn’t persist into the finish. Substantial carbonation and bitterness leads to a dry finish with a low to moderately bitter aftertaste. moderate spiciness and low to moderate alcohol and hop aromas. Never astringent. Vital Statistics: OG: 1. Esters are reminiscent of lighter fruits such as pears. Victory Golden Monkey 18D. clove-like spiciness is optional). complex Belgian ale. No hot alcohol or solventy aromas. Ingredients: Belgian yeast strains prone to production of higher alcohols. Munich-type malts for maltiness. which can influence the perception of body. Esters are reminiscent of citrus fruit such as orange or sometimes lemon. Flying Fish Dubbel. Alcohols are soft. Fairly soft water. Chimay Cinq Cents (White). Alcohols are soft. Mouthfeel: Very highly carbonated. Spice additions are generally not traditional. often beady. History: Originated at monasteries in the Middle Ages. Corsendonk Abbey Brown Ale. Special B for raisin flavors. often a bit sweet and low in intensity. Most Trappist versions have at least 30 IBUs and are very dry. Traditionally bottle-conditioned (“refermented in the bottle”). Bitterness is typically medium to high from a combination of hop bitterness and yeast-produced phenolics. Effervescent.014 SRM: 4. No hot alcohol or solventy character.5 – 9. Tripel Karmeliet. spicy phenolics and higher alcohols – often aided by slightly warmer fermentation temperatures. Feuillien Brune. Ingredients: The light color and relatively light body for a beer of this strength are the result of using Pilsner malt and up to 20% white sugar. sometimes clove-like phenols. ValDieu Triple.008 – 1. Belgian Tripel Aroma: Complex with moderate to significant spiciness. New Belgium Abbey Belgian Style Ale. A small number of examples may include a low noble hop aroma. moderate fruity esters and low alcohol and hop aromas. Low to moderate phenols are peppery in character.075 – 1. Belgian yeast strains are used – those that produce fruity esters. spicy. rocky. should not be recognizable as such. Affligem Tripel. Balance is always toward the malt. Flavor: Marriage of spicy. A low to moderate yet distinctive perfumy. Unibroue La Fin du Monde. St. Bernardus Tripel. white head resulting in characteristic “Belgian lace” on the glass as it fades. rocky. Esters are often reminiscent of citrus fruits such as oranges.075 IBUs: 15 – 25 FG: 1. Flavor: Marriage of fruity. Noble-type. Overall Impression: A deep reddish. if present. Low alcohol warmth. Esters are reminiscent of pears. Smooth. Alcohols are soft. No diacetyl. peppery. No spices are traditionally used. other specialty grains for character. Massive.008 – 1. Medium-high carbonation. CaraVienne or CaraMunich for dried fruit flavors. Comments: Most commercial examples are in the 6. Stoudts Abbey Double Ale. No diacetyl. Vital Statistics: OG: 1. Effervescent.018 SRM: 10 – 17 ABV: 6 – 7. dried fruit flavors are welcome. Should not be as malty as a bock and should not have crystal malt-type sweetness.085 IBUs: 20 – 40 FG: 1. St. Overall Impression: A golden. Comments: High in alcohol but does not taste strongly of alcohol. Spicy qualities can be moderate to very low. Belgian Golden Strong Ale Aroma: Complex with significant fruity esters. esters. perfumy and low-to-moderate in intensity. Smooth but noticeable alcohol warmth. is soft and never hot or solventy. and phenolics are commonly used. Pater Lieven Bruin. Spicy phenols and higher alcohols are common (may include light clove and spice. often a bit sweet and are low-to-moderate in intensity. Corsendonk Abbey Pale Ale.

Lost Abbey Judgment Day. Can be clear to somewhat hazy. Usually tilted toward a sweeter. The best examples are complex and delicate. Some alcohol and oxidative notes are acceptable. Age and oxidation may darken the beer further. Scaldis/Bush. alcohol provides some of the balance to the malt. Spicy phenols may be present. The malt is rich and strong. although older examples may be lower in body due to continued attenuation during conditioning. toffee. rich. and/or other specialty malt aromas. Hops are not usually present (but a very low noble hop aroma is acceptable). though not overwhelming. but usually have a peppery quality not clove-like. phenol. The drier finish and lighter body also serves to make the assertive hopping and spiciness more prominent.005 – 1. Belgian yeast strains are used – those that produce fruity esters. Lucifer. Light chocolate or roasted malt flavors are optional. Comments: Strongly resembles a Tripel. Avery Salvation. Ingredients: The light color and relatively light body for a beer of this strength are the result of using Pilsner malt and up to 20% white sugar. Brasserie des Rocs Grand Cru. Homebrewers may use Belgian Pils or pale base malt. often with nutty. Hapkin. Sweeter and more full-bodied beers will have a higher bitterness level to balance. fig or prune notes. Vital Statistics: OG: 1. akin to those found in Sherry or Port. nutty. No hot alcohols or solventy aromas.024 SRM: 12 – 22 ABV: 8 – 11% Commercial Examples: Westvleteren 12 (yellow cap). depending on age and conditioning. Rochefort 10 (blue cap). Delirium Tremens. Russian River Salvation 18E. STRONG ALE 19A. other Belgian specialty grains for character. Flavor: Similar to aroma (same malt. History: A traditional English ale style. and sometimes phenolics are commonly used. Low to moderate carbonation. Water can be soft to hard. hop and spice comments apply to flavor as well).016 SRM: 3 – 6 ABV: 7. Extended aging may contribute oxidative flavors similar to a fine old Sherry. Fairly soft water. lighter-bodied and even crisper and drier. Old Ale Aroma: Malty-sweet with fruity esters. History: Most versions are unique in character reflecting characteristics of individual breweries. dense. Traditionally bottle-conditioned (“refermented in the bottle”). Unibroue Eau Benite. Body can be variable depending on interpretation (authentic Trappist versions tend to be medium-light to medium. AleSmith Horny Devil should be entered in the Belgian Specialty Ale category (16E). Finish is variable depending on interpretation (authentic Trappist versions are moderately dry to dry. with a rich malty sweetness.” Smooth but noticeable alcohol warmth. and may take on a dried-fruit or vinous character. alcohol. Huge. References to the devil are included in the names of many commercial examples of this style. although a few are lightly bitter. moussy. often with a complex blend of dried-fruit. Comments: Authentic Trappist versions tend to be drier (Belgians would say “more digestible”) than Abbey versions.g. bigger than strong bitters and brown porters. Impression of a complex grain bill. Barleywine-type beers (e. Traditionally bottle-conditioned (“refermented in the bottle”). although many traditional versions are quite simple.g. but may be even paler. Appearance: Light amber to very dark reddish-brown color (most are fairly dark). but may be well hopped (the impression of bitterness often depends on amount of aging).Belgian-style ale. Alcoholic strength should be evident. not this category. Mouthfeel: High carbonation but no carbonic acid “bite.to light tan-colored head. perfumy and/or rose-like. History: Originally developed by the Moortgat brewery after WWII as a response to the growing popularity of Pilsner beers. North Coast Pranqster. Caramelized sugar syrup or unrefined sugars lightens body and adds color and flavor (particularly if dark sugars are used). Piraat.5% Commercial Examples: Duvel. Complex. but this is optional and should not be too strong (enter as a specialty beer if it is).. Almost all versions are malty in the balance. molasses. plum. Low bitterness for a beer of this strength. La Trappe Quadrupel. and an optional light to moderate spiciness. while Abbey-style beers can be quite full and creamy). Some wood-aged or blended versions may have a lactic or Brettanomyces character. then aged at the brewery after primary fermentation (similar to the process used for .075 – 1.110 IBUs: 20 – 35 FG: 1. English-type or Styrian Goldings hops commonly used. Chimay Grande Reserve (Blue). chewy body. and are low to moderate in intensity. Avoid US/UK crystal type malts (these provide the wrong type of sweetness).095 IBUs: 22 – 35 FG: 1. but should never be prominent. very strong Belgian ale. very rich. ester. Munich-type malts for maltiness.070 – 1. Balance is often malty-sweet. No recognizable spice additions. treacle. Affligem Nöel) 28 19. caramelly. Great Divide Hades. Appearance: Deep amber to deep coppery-brown in color (“dark” in this context implies “more deeply colored than golden”). May be almost opaque (if not.to light tan-colored head. Russian River Damnation. if used. Ingredients: Belgian yeast strains prone to production of higher alcohols. Gouden Carolus Grand Cru of the Emperor. Overall Impression: A dark. Noble hops or Styrian Goldings are commonly used. N’ice Chouffe. Belgian Dark Strong Ale Aroma: Complex. smooth and dangerous. which can be rather sweet and full-bodied.. vinous. “It should be a warming beer of the type that is best drunk in half pints by a warm fire on a cold winter’s night” – Michael Jackson. St. Overall Impression: An ale of significant alcoholic strength. significant esters and alcohol. Noble-type. Southampton Abbot 12. Vital Statistics: OG: 1. mashed at higher temperatures than strong ales to reduce attenuation. Gulden Draak. Alcohols are soft. Higher bitterness is allowable in Abbey-style beers with a higher FG. dried cherry. High carbonation helps to bring out the many flavors and to increase the perception of a dry finish. No diacetyl. Rochefort 8 (green cap). esters. Kasteelbier Bière du Chateau Donker.010 – 1. Abbey versions can be medium-dry to sweet). Alcohol warmth is often evident and always welcome. Diacetyl low to none. Hop aromas not usually present due to extended aging. persistent cream. The finish may vary from dry to somewhat sweet. Port or Madeira.5 – 10. The complex and varied flavors should blend smoothly and harmoniously. and can contain raisin. maltier balance. and can have a Munich-type quality often with a caramel. Moderate to high fruity esters are common. Spices generally not used. Brigand. Weyerbacher QUAD) and Spiced/Christmas-type beers (e. spicy. Achel Extra Brune. Judas. Mouthfeel: Medium to full. Moderately malty or sweet on palate. may be adversely affected by alcohol and age. caramelly and/or molasses-like flavors. though usually not as strong or rich as barleywine. spicy phenolics and higher alcohols – often aided by slightly warmer fermentation temperatures. No dark/roast malt aroma. Moderate to low cream. The fruity esters are strong to moderately low. Dulle Teve. complex. Flavor: Medium to high malt character with a luscious malt complexity. Bernardus Abt 12. toast and/or bready aroma. should be clear). with caramelized sugar syrup or unrefined sugars and yeast providing much of the complexity. referring to their potent alcoholic strength and as a tribute to the original example (Duvel). keep subtle and in the background.

However. Overall Impression: The richest and strongest of the English Ales. may have low head retention. Can include winter warmers. but these should not be high. Ingredients: Generous quantities of well-modified pale malt (generally English in origin. toasty. The color may appear to have great depth. Comments: Strength and character varies widely. the balance should always seem bitter. The intensity of these aromatics often subsides with age. black malt) may be appropriate. Founders Curmudgeon. intense malt flavor with noticeable bitterness. Alcohol flavors shouldn’t be harsh. The aroma may have a rich character including bready. may be used). Weyerbacher Blithering Idiot 19B. though not necessarily so).. Moderate to fairly high fruitiness.W. are lower than 6% ABV. the intensity of aromatics often subsides with age. Ingredients: Well-modified pale malt should form the backbone of the grist. Avery Old Jubilation Low to moderately high hop flavor (usually UK varieties). Hop bitterness may range from just enough for balance to a firm presence. May have moderate to strong fruitiness.057). Lee’s Vintage Harvest Ale. earthy or spicy English varieties or a blend of varieties. Moderately low to moderately high malty sweetness on the palate. may have low head retention. AleSmith Old Numbskull. if at all. Some oxidative or vinous flavors may be present. oxidation. English versions can be darker. Old Dominion Millenium. Coniston Old Man Ale. although the finish may be moderately sweet to moderately dry (depending on aging). Robinson’s Old Tom. possibly vinous or port-like aromatics. Harviestoun Old Engine Oil. Alcohol aromatics may be low to moderate. Used as stock ales for blending or enjoyed at full strength (stale or stock refers to beers that were aged or stored for a significant period of time). dark caramel. Fuller’s 1845. Young’s Old Nick (unusual in its 7. Sarah Hughes Dark Ruby Mild. Often has ruby highlights. May be cloudy with chill haze at cooler temperatures.2% ABV).120 IBUs: 35 – 70 FG: 1. as if viewed through a thick glass lens.030 SRM: 8 – 22 ABV: 8 – 12% Commercial Examples: Thomas Hardy’s Ale. Roasted or burnt malt flavors are inappropriate. Lees Moonraker. Young's Winter Warmer. with a velvety. Winter warmers are a more modern style that are maltier. Carbonation may be low to moderate.022 SRM: 10 – 22 ABV: 6 – 9% Commercial Examples: Gale’s Prize Old Ale. The malt profile can vary widely. Theakston Old Peculier (peculiar at OG 1. multi-layered malt flavors ranging from bready and biscuity through nutty. Target. Malt character may be sweet. No diacetyl. Many English examples. brown porters) and barleywines. but generally clears to good to brilliant clarity as it warms. East Kent Goldings and Fuggles. and feature richer specialty malt flavors than American Barleywines. Low to moderate off-white head. Fuller’s Golden Pride. with judicious amounts of caramel malts. Often has ruby highlights. Flavor: Strong. Samuel Smith’s Winter Welcome. hot or solventy. Flavors will smooth out and decline over time. molasses. Greene King Olde Suffolk Ale . deep toast. as are starchy adjuncts (maize.080 – 1. hot or solventy. A showcase of malty richness and complex. British ale yeast that has low attenuation. J. Characterful English yeast. Low to no diacetyl. treacle. While strongly malty. 29 19C. Noticeable alcohol presence. Hop character moderate to assertive and often showcases citrusy or resiny American varieties (although other varieties. Some darker examples suggest that dark malts (e. wheat) and malt extracts. as most of the color arises from a lengthy boil. No diacetyl.018 – 1. such as floral. and generally more muted malt aromas.historical porters). Moderate to high malty sweetness on the palate. Appearance: Color may range from light amber to medium copper. toffee. Often associated with the winter or holiday season. Burton Bridge Olde Expensive. Dark malts should be used with great restraint. May have some bready or caramelly malt flavors. intense. but sharp or solventy alcohol flavors are undesirable. Adjuncts (such as molasses.g. Whitbread Gold Label. but never harsh. and/or treacle notes. luscious texture (although the body may decline with long conditioning). Great Divide Hibernation Ale. History: Usually the strongest ale offered by a brewery. Fuller’s Old Winter Ale. Burton Bridge Thomas Sykes Old Ale. and often complex alcohol flavors should be evident. North Coast Old Stock Ale (when aged). High alcohol and viscosity may be visible in “legs” when beer is swirled in a glass. Low to moderate fruity esters. fruitier. bready. Fuller’s Vintage Ale. but can handle higher alcohol levels. but generally clears to good to brilliant clarity as it warms. The character of these ales can change significantly over time. as the relative balance and aging process negate much of the varietal character. strong dark milds. not all examples will have all possible flavors or aromas. . Comments: Although often a hoppy beer.090 IBUs: 30 – 60 FG: 1. Moderate to high hop flavor (any variety). Low to moderately strong fruity esters and alcohol aromatics. American Barleywine Aroma: Very rich and intense maltiness. Fits in the style space between normal gravity beers (strong bitters.060 – 1. and should not be hot or harsh. The color may appear to have great depth. often with a dried-fruit character. intense flavors. often with a caramel-like aroma. and/or molasses. Aged versions may have a sherry-like quality. but should not be opaque. Cooperstown Pride of Milford Special Ale. although the finish may be somewhat sweet to quite dry (depending on aging). often with a driedfruit character. as if viewed through a thick glass lens. Normally aged significantly prior to release. particularly winter warmers. Hop bitterness may range from moderately strong to aggressive. maltier. chocolate. toffee. Mouthfeel: Full-bodied and chewy. along with judicious quantities of caramel malts and other specialty character malts. A smooth warmth from aged alcohol should be present. Hop variety is not as important. English hop aroma may range from mild to assertive.W. Moderately-low to large off-white to light tan head. though sparingly so as to avoid an overly roasted character. flaked barley. and lower gravity versions of English barleywines. Harvey’s Elizabethan Ale. both young and old versions should be appreciated for what they are. fuller-bodied. balance therefore ranges from malty to somewhat bitter. Low to no diacetyl. depending on age and conditioning. the English Barleywine places less emphasis on hop character than the American Barleywine and features English hops. invert sugar or dark sugar) are often used. and in recent years many commercial examples are now vintage-dated. caramelly. Marston Owd Roger. is traditional. leather) associated with “stale” beers. complex.015 – 1. Vital Statistics: OG: 1. English Barleywine Aroma: Very rich and strongly malty. May be cloudy with chill haze at cooler temperatures. often darker beers that may be a brewery’s winter seasonal special offering. but any oxidized character should be muted (and generally be masked by the hop character). English hops such as Northdown. J. or fairly neutral. Appearance: Color may range from rich gold to very dark amber or even dark brown. High alcohol and viscosity may be visible in “legs” when beer is swirled in a glass. Brett. strong (and perhaps darker) bitters. Vital Statistics: OG: 1. Flavor: Strong. may rarely be as dark as light brown. blended strong beers (stock ale blended with a mild or bitter). Often had age-related character (lactic.

amontillado. BLONDE ALE) THEN THE SPECIFIC STYLE MUST BE SPECIFIED. Hop aroma may be absent or balanced with fruit. Note that these components (especially hops) may be intentionally subdued to allow the fruit character to come through in the final presentation. Some specialty or character malts may be used. Citrusy American hops are common. Abita Purple Haze. Alcohol warmth should be present. depending on the style. Flavor: As with aroma. Smuttynose Barleywine. and in recent years many commercial examples are now vintage-dated. Avery Hog Heaven Barleywine. do not expect the base beer to taste the same as the unadulterated version. Note that the color of fruit in beer is often lighter than the flesh of the fruit itself and may take on slightly different shades. Judge the beer based on the pleasantness and balance of the resulting combination. and the body is richer and more characterful. IBUs. Carbonation may be low to moderate. Bell’s Cherry Stout. then overall less fermentation byproducts would be appropriate. but not be excessively hot.G. and fermentation by-products. Beer with chile peppers should be entered in the Spice/Herb/Vegetable Beer category (21A). Anchor Old Foghorn. Often associated with the winter or holiday season. FG. Ingredients: Well-modified pale malt should form the backbone of the grist. For lighter-colored beers with fruits that exhibit distinctive colors. THE TYPE OF FRUIT(S) MUST ALWAYS BE SPECIFIED. but should not be inappropriately intense. Comments: The American version of the Barleywine tends to have a greater emphasis on hop bitterness. flavor. CLASSIC STYLES DO NOT HAVE TO BE CITED (E. FRUIT BEER Aroma: The distinctive aromatics associated with the particular fruit(s) should be noticeable in the aroma. but a beer with a quality such as this should make a special claim (e. with a velvety. note that some fruit (e. Dogfish Head Aprihop. strawberries)—allow for a range of fruit character and intensity from subtle to aggressive. such as esters or diacetyl. residual sweetness is not necessarily a negative characteristic unless it has a raw. However. Differs from an Imperial IPA in that the hops are not extreme. Commercial Examples: New Glarus Belgian Red and Raspberry Tart. The key attributes of the underlying style will be different with the addition of fruit. although any varieties can be used in quantity. IF THIS BEER IS BASED ON A CLASSIC STYLE (E. Lagunitas Olde GnarleyWine. Note that fruit-based lambics should be entered in the Fruit Lambic category (17F). and often features American hop varieties. The brewer should recognize that some combinations of base beer styles and fruits work well together while others do not make for harmonious combinations. Saxer Lemon Lager. alcohol content. Fruit beers may have some haze or be clear. not artificial and inappropriately overpowering (considering the character of the fruit) nor should it have defects such as oxidation. Bell’s Third Coast Old Ale.g. Normally aged significantly prior to release. Great Divide Old Ruffian. or Vegetable Beer Aroma: The character of the particular spices.016 – 1.. Pyramid Apricot Ale. Three Floyds Behemoth. Generally uses an attenuative American yeast. however. Rogue Old Crustacean.g. Aroma hops. The alcohol strength and hop bitterness often combine to leave a very long finish.G. If the base beer is a classic style. Hair of the Dog Doggie Claws. Some tartness may be present if naturally occurring in the particular fruit(s). while other fruit-based Belgian specialties should be entered in the Belgian Specialty Ale category (16E). depending on age and conditioning. blueberries. The sugar found in fruit is usually fully fermented and contributes to lighter flavors and a drier finish than might be expected for the declared base style. Melbourne Apricot Beer and Strawberry Beer. but not be so prominent as to unbalance the resulting presentation. although haze is a generally undesirable.g. Sherry or Tokaj. herbs and/or . Victory Old Horizontal. but should not be inappropriately intense. Vital Statistics: OG: 1. The fruit character should be pleasant and supportive. as most of the color arises from a lengthy boil. As with all specialty beers. The balance of fruit with the underlying beer is vital. but the fruit will often be reflected in the color. Some malt aroma may be desirable. Dark malts should be used with great restraint. Body and carbonation levels should be appropriate to the base beer style being presented. If the base beer is a lager. unfermented quality.. Overall Impression: A well-hopped American interpretation of the richest and strongest of the English ales. Mouthfeel: Mouthfeel may vary depending on the base beer selected and as appropriate to that base beer. Appearance: Appearance should be appropriate to the base beer being presented and will vary depending on the base beer. the resulting beer may seem lighter than expected for the declared base style.. Flying Dog Horn Dog 20. Spice. The fruit should add an extra complexity to the beer. the distinctive flavor character associated with the particular fruit(s) should be noticeable. SRM and ABV will vary depending on the underlying base beer. but does not have to be unbalanced.. Remember that fruit generally add flavor not sweetness to fruit beers. These components (especially hops) may also be intentionally subdued to allow the fruit character to come through in the final presentation. if at all. Founders Rübæus. Should not be syrupy and under-attenuated. especially in dark styles.030 SRM: 10 – 19 ABV: 8 – 12% Commercial Examples: Sierra Nevada Bigfoot. Stone Old Guardian. botrytis). and the fruit character should not be so artificial and/or inappropriately overpowering as to suggest a fruit juice drink. the original style should come through in aroma and flavor. yeast by-products and malt components of the underlying beer may not be as noticeable when fruit are present. Hop bitterness. a proper fruit beer should be a harmonious balance of the featured fruit(s) with the underlying beer style. Herb. History: Usually the strongest ale offered by a brewery. Weyerbacher Raspberry Imperial Stout. Dogfish Head Fort 21. Some tartness may be present if naturally occurring in the particular fruit(s). Vital Statistics: OG. fino. Comments: Overall balance is the key to presenting a well-made fruit beer. cherries) have stronger aromas and are more distinctive than others (e. the color should be noticeable. and may range in intensity from subtle to aggressive. SPICE/HERB/VEGETABLE BEER 21A. Bridgeport Old Knucklehead.Mouthfeel: Full-bodied and chewy. flavor and aroma than the English Barleywine. Stiegl Radler. Fruit generally adds fermentables that tend to thin out the beer. “PORTER” OR “WHEAT ALE” IS ACCEPTABLE). Great Divide Wild Raspberry Ale. The hop character should be evident throughout. If the base beer is an ale then a non-specific fruitiness and/or other fermentation by-products such as diacetyl may be present as appropriate for warmer fermentations. Grozet Gooseberry and Wheat Ale. should be appropriate to the base beer and be harmonious and balanced with the distinctive fruit flavors present. The fruit should complement the original style and not overwhelm it. malt flavors. THE ENTRANT MUST SPECIFY THE UNDERLYING BEER STYLE AS WELL AS THE TYPE OF FRUIT(S) USED. The head may take 30 on some of the color of the fruit.. Ebulum Elderberry Black Ale. raspberries. luscious texture (although the body may decline with long conditioning). the malt is more forward. Aged fruit may sometimes have flavor and aroma characteristics similar to Sauternes.120 IBUs: 50 – 120 FG: 1.080 – 1. Overall Impression: A harmonious marriage of fruit and beer. Magic Hat #9.

and is often fairly complex and inviting. note that some SHV (e. or chocolate flavors. coffee-. and the SHV character should not be so artificial and/or overpowering as to overwhelm the beer. Hop aromatics are often absent. If the base beer is a lager. Commercial Examples: Alesmith Speedway Stout. Moderately low to moderately high carbonation is typical. OR VEGETABLES USED. nutty. sugars.. Flavor: Many interpretations are possible. Appearance: Generally medium amber to very dark brown (darker versions are more common). BLONDE ALE) THEN THE SPECIFIC STYLE MUST BE SPECIFIED. Flavor: As with aroma. The brewer should recognize that some combinations of base beer styles and SHV(s) work well together while others do not make for harmonious combinations. although a “raw” spice character is undesirable. depending on the style.G. or dried fruit such as raisins or plums) is optional but acceptable. A light spruce or other evergreen tree character is optional but found in some examples. Rich. These components (especially hops) may also be intentionally subdued to allow the SHV character to come through in the final presentation. malt flavors. toast. Some SHV(s) may add a bit of astringency. Christmas/Winter Specialty Spiced Beer Aroma: A wide range of aromatics is possible. Roasted malt characteristics are rare.. Generally has a well-formed head that is often off-white to tan. honey. Dogfish Head Midas Touch. CLASSIC STYLES DO NOT HAVE TO BE 31 CITED (E. Aroma hops. and may include caramel. fig. If the base beer is an ale then a non-specific fruitiness and/or other fermentation by-products such as diacetyl may be present as appropriate for warmer fermentations. herb or vegetable (SHV) beer.g. The overall aroma should be balanced and harmonious. The individual character of SHV(s) may not always be identifiable when used in combination. Any combination of aromatics that suggests the holiday season is welcome. Traquair Jacobite Ale. not so prominent as to overshadow the base beer. Mouthfeel: A wide range of interpretations is possible. The base beer style often has a malty profile that supports the balanced presentation of the aromatics from spices and possibly other special ingredients. or nut-based beers (including combinations of these items).) may lend their own unique aromatics. Cave Creek Chili Beer 21B. maple syrup. and may range in intensity from subtle to aggressive. As with all specialty beers. Breckenridge Vanilla Porter. Some chill haze is acceptable. The beers do not have to be . do not expect the base beer to taste the same as the unadulterated version. alcohol content. such as chocolate. This category may also be used for chile pepper. Some SHV(s) may add additional body and/or slickness. allow for brewer creativity as long as the resulting product is balanced and provides some spice presentation. Some fruit character (often of dried citrus peel. honey. the original style should come through in aroma and flavor. Hop aroma may be absent or balanced with SHV. IF THIS BEER IS BASED ON A CLASSIC STYLE (E. maple syrup. or mulling spices. herbs and/or vegetables and beer. SRM and ABV will vary depending on the underlying base beer.g. Beers that only have additional fermentables (honey. Mouthfeel: Mouthfeel may vary depending on the base beer selected and as appropriate to that base beer. Additional fermentables (e. The key attributes of the underlying style will be different with the addition of spices. The SHV(s) should add an extra complexity to the beer. Dogfish Head Punkin Ale. For lighter-colored beers with spices. a proper SHV beer should be a harmonious balance of the featured SHV(s) with the underlying beer style. The SHV(s) should complement the original style and not overwhelm it. should be appropriate to the base beer and be harmonious and balanced with the distinctive SHV flavors present. etc. flavor.. Bell’s Java Stout. molasses. spruce trees. “PORTER” OR “WHEAT ALE” IS ACCEPTABLE). Rogue Hazelnut Nectar. then overall less fermentation byproducts would be appropriate. Note that these components (especially hops) may be intentionally subdued to allow the SHV character to come through in the final presentation. HERBS.vegetables (SHV) should be noticeable in the aroma. Rogue Chocolate Stout. but not be so prominent as to unbalance the resulting presentation. May include some dried fruit or dried fruit peel flavors such as raisin. but this character should be restrained. orange peel or lemon peel. Spices associated with the holiday season are typical (as mentioned in the Aroma section). warming alcohol content. Fraoch Heather Ale.g. Birrificio Baladin Nora. IBUs. and a certain malty chewiness is often present. BluCreek Herbal Ale. Rogue Chipotle Ale. The wide range of special ingredients should be supportive and balanced. Many examples will show some well-aged. treacle.. Overall Impression: A harmonious marriage of spices. subdued. Judge the beer based on the pleasantness and balance of the resulting combination. cinnamon) have stronger aromas and are more distinctive than others (e.) should be entered in the Specialty Beer category. etc. especially in dark styles. Hitachino Nest Real Ginger Ale. THE TYPE OF SPICES. Bitterness and hop flavor are generally restrained so as to not interfere with the spices and special ingredients. THE ENTRANT MUST SPECIFY THE UNDERLYING BEER STYLE AS WELL AS THE TYPE OF SPICES. yeast by-products and malt components of the underlying beer may not be as noticeable when SHV are present. the distinctive flavor character associated with the particular SHV(s) should be noticeable. chocolate-. and often has some alcohol flavor. Hop bitterness. Southampton Pumpkin Ale. English-type Christmas pudding. although these elements are not required. Head formation may be adversely affected by some ingredients. May have some haze or be clear. Left Hand JuJu Ginger Beer. Alcohol aromatics may be found in some examples. HERBS. not artificial and overpowering. The spices and optional fermentables should be supportive and blend well with the base beer style. Founders Breakfast Stout. The balance of SHV with the underlying beer is vital. herbs or vegetables that exhibit distinctive colors. etc. and not usually stronger than chocolate. Body and carbonation levels should be appropriate to the base beer style being presented. or slightly spicy. If the base beer is a classic style. the colors may be noticeable in the beer and possibly the head. malty and/or sweet malt-based flavors are common. Appearance: Appearance should be appropriate to the base beer being presented and will vary depending on the base beer. The SHV character should be pleasant and supportive. May include distinctive flavors from specific fermentables (molasses. plum. Redhook Double Black Stout. Christian Moerlein Honey Almond. Comments: Overall balance is the key to presenting a well-made spice. such as esters or diacetyl. but without being overly hot. Generally finishes rather full and satisfying. molasses.G. Body is generally medium to full. although fermentable additions may thin out the beer. Some SHV(s) are inherently bitter and may result in a beer more bitter than the declared base style. OR VEGETABLES MUST ALWAYS BE SPECIFIED. some vegetables)—allow for a range of SHV character and intensity from subtle to aggressive. although darker versions may be virtually opaque. Young’s Double Chocolate Stout. Some malt aroma is preferable. Vital Statistics: OG. ginger. The individual character of the SHV(s) may not always be identifiable when used in combination. Usually clear. The individual character of the SHV(s) may not always be identifiable when used in combination. FG.). and fermentation by-products. Note that many spice-based Belgian specialties may be entered in Category 16E. however. Buffalo Bill's Pumpkin Ale. brown sugar. gingerbread.. herbs and/or vegetables. although many examples are reminiscent of Christmas cookies.

ginger) but any combination is possible and creativity is encouraged. Hefe-Weizen. burnt. or burnt smoke-derived aromatics are inappropriate. 22. balanced with the other ingredients is still critical). rubbery. lemon) may be used. balanced. Smoky flavors may range from woody to somewhat bacon-like depending on the type of malts used.e.) OR FRUIT.016 SRM: 12 – 22 ABV: 4. toasty. and most examples are somewhat dark in color. Weyerbacher Winter Ale. Victory Scarlet Fire Rauchbier. cinnamon. German lager yeast. MAPLE SYRUP. The beechwood smoke character can range from subtle to fairly strong. Spices are required. with a medium-dry to dry finish (the smoke character enhances the dryness of the finish). Kaiserdom Rauchbier.to cream-colored head. The appearance should reflect the base beer style. Samuel Adams Winter Lager. in the Franconian region of Bavaria in Germany. Ingredients: German Rauchmalz (beechwood-smoked Vienna-type malt) typically makes up 20-100% of the grain bill. ETC. Smooth lager character. the smoked malt shouldn’t contribute these flavors). Goose Island Christmas Ale. Appearance: Variable. The balance of underlying beer characteristics and smoke can vary. alder. smoky aroma and flavor and a somewhat darker color. May use a wide range of crystal-type malts. Brewers entering these styles should use Other Smoked Beer (22B) as the entry category. although the resulting blend should be somewhat balanced and enjoyable. malt decreases. charred. Mouthfeel: Medium body.. Eisenbahn Rauchbier. Comments: Overall balance is the key to presenting a well-made Christmas beer. with a varying balance and intensity. beechwood). creamy. Overall Impression: Märzen/Oktoberfest-style (see 3B) beer with a sweet. Medium amber/light copper to dark brown color. robust porter) and the smokiness imparted by the use of smoked malts. Some breweries adjust the color slightly with a bit of roasted malt. Allow for variation in the style when judging. Other Smoked Beer Aroma: The aroma should be a pleasant balance between the expected aroma of the base beer (e. spiced. Beechwood-smoked malt is used to make a Märzen-style amber lager. rubbery. such as the Bocks.012 – 1. FG. not all examples are highly smoked. charred. or rarely almost greasy. Flavorful adjuncts are often used (e. since English or German breweries traditionally do not use spices in their beer. Flavor: Generally follows the aroma profile. phenolic. honey. yet always complementary. particularly those that add dark fruit or caramel flavors. The palate can be somewhat malty and sweet.. although the color of the beer is often a bit darker than the plain base style. harsh. rich.. and often include those evocative of the Christmas season (e. Moderate. beer of a somewhat higher alcohol content and richness has been enjoyed during the winter holidays. including examples such as Spezial Lager. with a blend of smoke 32 . Dunkel. toasty richness. darker. particularly a malty. The intensity and character of the smoke and base beer style can vary. SRM and ABV will vary depending on the underlying base beer. some breweries produce their own smoked malt (rauchmalz). Hop aroma may be very low to none. Vital Statistics: OG: 1. Spezial Rauchbier Märzen.).8 – 6% Commercial Examples: Schlenkerla Rauchbier Märzen. oranges. Many breweries produce unique seasonal offerings that may be darker. Nils Oscar Julöl.. THE BEER MUST INCLUDE SPICES AND MAY INCLUDE OTHER FERMENTABLES (SUGARS. etc. Ingredients: Generally ales. Clean. diacetyl or DMS.g. allspice. yet the finish can reflect both malt and smoke. with the remainder being German malts typically used in a Märzen. Belgian-style Christmas ales should be entered as Belgian Specialty Ales (16E). sulfury or phenolic smoky characteristics are generally inappropriate (although some of these characteristics may be present in some base styles. but the beechwood smoke flavor can be low to high. THE ENTRANT MAY DECLARE AN UNDERLYING BEER STYLE AS WELL AS THE SPECIAL INGREDIENTS USED. Smokiness may vary from low to assertive.g. Jamtlands Julöl and malt in varying balance and intensity. oak. stronger. Commercial Examples: Anchor Our Special Ale. bitter. and be somewhat sweet. THE BASE STYLE.g. phenolic smoke-derived harshness is inappropriate. SPICES OR OTHER INGREDIENTS NEED NOT BE IDENTIFIED. Peat-smoked malt can add an earthiness. however. North Coast Wintertime Ale. or malty. with a large. History: A historical specialty of the city of Bamberg. nutmeg. with either being prominent in the balance. The smoke character of the malt varies by maltster. cloves. rubbery. when old friends get together to enjoy the season. spiced beer that often has a rich body and warming finish suggesting a good accompaniment for the cold winter season. HONEY. although some dark strong lagers exist. Harsh. Appearance: This should be a very clear beer.057 IBUs: 20 – 30 FG: 1. Troegs The Mad Elf. Spiced versions are an American or Belgian tradition. balance in the overall presentation is the key to well-made examples.overly strong to show some warming effects. invert sugar. German or Czech hops. there should be a balance between smokiness and the expected flavor characteristics of the base beer style.. herbs or additional fermentables are declared. lager character with no fruity esters. Other examples of smoked beers are available in Germany. Significant astringent. Märzen-like qualities should be noticeable. The special ingredients should complement the base beer and not overwhelm it. however. History: Throughout history. TREACLE. Smokiness may vary from low to assertive. treacle. Harsh. Mouthfeel: Varies with the base beer style. burnt. and should be entered as Old Ales. Fruit peel (e. Saranac Rauchbier 22B. brown sugar. Vital Statistics: OG.050 – 1. MOLASSES. The malt character can be low to moderate. hop bitterness. Sharp. IBUs. ABV is generally above 6%. bacon-like. Clean lager character with no fruity esters. Schwarz. Lakefront Holiday Spice Lager Beer. bitter. each should be noticeable and distinctive in its own way (although not necessarily individually identifiable..g. sulfury or phenolic smoky characteristics are inappropriate. peat. If the base beer is a classic style. tan. The quality and secondary characteristics of the smoke are reflective of the source of the smoke (e. phenolic harshness is inappropriate. Flavor: As with aroma. Great Lakes Christmas Ale. The brewer should recognize that some combinations of base beer styles and special ingredients work well together while others do not make for harmonious combinations. when smoke increases. maple syrup. Overall Impression: A stronger. and Helles-like beers. Classic Rauchbier Aroma: Blend of smoke and malt. English-style Winter Warmers (some of which may be labeled Christmas Ales) are generally not spiced. molasses. Comments: The intensity of smoke character can vary widely. the original style should come through in aroma and flavor. and vice versa). Medium to medium-high carbonation. or otherwise more characterful than their normal beers. diacetyl or DMS. Noble hop flavor moderate to none. and can seem smoky. Whenever spices.g. Significant astringent. The malt and smoke components are often inversely proportional (i. Smoke can add some dryness to the finish. SMOKE-FLAVORED/WOOD-AGED BEER 22A. woody. Harpoon Winter Warmer. as may subtle additions of other fruits.

Commercial Examples: Alaskan Smoked Porter. O’Fallons Smoked Porter. THE TYPE OF WOOD MUST BE SPECIFIED IF A “VARIETAL” CHARACTER IS NOTICEABLE. although this character should never be too strong. (e. Specialty or experimental base beer styles may be specified. and alcohol flavors from other products previously stored in the wood (if any). or wine). which can occasionally take on a raw “green” flavor if new wood is used. piercing phenolics and dirt-like earthiness. Schlenkerla Weizen Rauchbier and Ur-Bock Rauchbier. Mouthfeel: Varies with base style. Some background oxidation character is optional. as long as the other specialty ingredients are identified. Rogue Smoke. “smoked porter” is as acceptable as “peatsmoked strong Scotch ale” or “cherry-wood smoked IPA. the age.G.Overall Impression: This is any beer that is exhibiting smoke as a principle flavor and aroma characteristic other than the Bambergstyle Rauchbier (i. Ingredients: Different materials used to smoke malt result in unique flavor and aroma characteristics. caramel. The brewer should specify any unusual ingredients in either the base style or the wood if those characteristics are noticeable. toast. sherry-like character and not be papery or cardboardlike. but this should not be higher than a background flavor (if present at all). Bourbon Barrel-aged Imperial Stout. Wood-Aged Beer Aroma: Varies with base style. Madeira. “PORTER” OR “BROWN ALE” IS ACCEPTABLE). Beers made using either limited wood aging or products that only provide a subtle background character may be entered in the base beer style categories as long as the wood character isn’t prominently featured.. CLASSIC STYLES DO NOT HAVE TO BE CITED (E. well-balanced and well-aged. hops and malt character is exhibited by the better examples. Flanders Red. German brewers have traditionally used smoked malts in bock. spices. dunkel.or other hardwood (oak. The woodbased character should be evident. caramel. maple with bacon or sausage. and how well it is balanced with the smoke character.. Often darker than the unadulterated base beer style. the goal is to reach a pleasant balance between the smoke character and the base beer style.. Any alcohol character should be smooth and balanced. honey. Left Hand Smoke Jumper. but not so dominant as to unbalance the beer. ROBUST PORTER) THEN THE SPECIFIC STYLE MUST BE SPECIFIED. Higher alcohol levels should not result in “hot” beers. Entries with a specific type or types of smoke cited will be judged on how well that type of smoke is recognizable and marries with the base style. and other specialty styles.g. The various woods may remind one of certain smoked products due to their food association (e. Occasionally there may be an optional lactic or acetic tartness or Brett funkiness in the beer. Oskar Blues Old Chub. Comments: The base beer style should be apparent. FG: varies with base style typically above-average ABV: varies with base style IBUs: varies with base style typically above-average SRM: varies with base style. toffee.e. For example. or cocoa character. IF THIS BEER IS BASED ON A CLASSIC STYLE (E. Overall Impression: A harmonious blend of the base beer style with characteristics from aging in contact with wood (including any alcoholic products previously in contact with the wood). coffee. Fuller-bodied. Other flavors that may optionally be present include vanilla (from vanillin in the wood). or simply a fuller mouthfeel. and how well the smoke character enhances the base beer.G. hickory with ribs. Ingredients: Varies with base style. Pilsner. History: A traditional production method that is rarely used by major breweries. smooth flavors are most desirable.).g. other fruitwoods) smoked malts may be used.or oakbased aroma is usually present. and previous usage of the barrel. distinctive products. doppelbock. port. as well as any aromatics associated with alcohol previously stored in the wood (if any). supportive and noticeable. and usually only with specialty products.G. CLASSIC STYLES DO NOT HAVE TO BE CITED (E. alder. depending on age of the cask. schwarzbier.) in noticeable quantities. sherry.G. Any additional alcoholic products previously stored in the wood should be evident (if declared as part of the entry). beechwood-smoked Märzen).. vegetables. helles. American Barleywine in an Oak Whiskey Cask). Specific classic styles or smoke types do not have to be specified. pecan. “PORTER” OR “BROWN ALE” IS ACCEPTABLE). Often fuller than the unadulterated base beer.g. not hot. Vital Statistics: OG: varies with base style. Comments: Any style of beer can be smoked. Stone Smoked Porter. butterscotch. chocolate. although other woods can be used. although experimentation is encouraged. The intensity of the wood-based flavors is based on the contact time with the wood. Becoming more popular with modern American craft breweries looking for new. notably porter and strong Scotch ales. Wood can also add tannins to the beer. and alder with salmon). weizen. Some background oxidation character is optional. If smoked malts are combined with other unusual ingredients (fruits. Weissbier and Bockbier. Tart or acidic characteristics should be low to none. particularly if toasted/charred oak and/or whiskey/bourbon barrels are used. etc. and the type of wood. but should not be so dominant as to unbalance the beer. bourbon. Spezial Lagerbier. etc. THE TYPE OF WOOD OR OTHER SOURCE OF SMOKE MUST BE SPECIFIED IF A “VARIETAL” CHARACTER IS NOTICEABLE. The best examples will be smooth. aged. Other optional aromatics include a low to moderate vanilla. flavorful... A low to moderate wood. although this should take on a pleasant. maple. cocoa (from charred wood or bourbon casks). Fresh wood can occasionally impart raw “green” aromatics. Lambic. cherry. The tannins can lead to additional astringency (which should never be high). Wood usually contributes a woody or oaky flavor. History: The process of using smoked malts more recently has been adapted by craft brewers to other styles. THIS CATEGORY SHOULD NOT BE USED FOR BASE STYLES WHERE BARREL-AGING IS A FUNDAMENTAL REQUIREMENT FOR THE STYLE (e. and can take on a pleasant. and may exhibit additional alcohol warming if wood has previously been in contact with other alcoholic products. or using wood-based additives (wood chips. Dark Horse Fore Smoked Stout. oak essence). Balance in the use of smoke. wood staves. often darker than the . English IPA with Oak Chips. higher-gravity base styles often are used since they can best stand up to the additional flavors. Magic Hat Jinx 22C. The wood and/or other cask-derived flavors should be balanced. piney flavor to the malt.. The remaining ingredients vary with the base style. Entries that have a classic style cited will be judged on how well that style is represented. condition. ROBUST PORTER) THEN THE SPECIFIC STYLE MUST BE SPECIFIED. Vital Statistics: Varies with the base beer style. mesquite. Excessive peatsmoked malt is generally undesirable due to its sharp. Oak cask and barrels are traditional. IF THIS BEER IS BASED ON A CLASSIC STYLE (E. sherry-like character and not be papery or cardboard-like. apple. but should not overpower the base beer style. the resulting beer should be entered in the specialty/experimental category. Flavor: Varies with base style..” Judges should evaluate the beers mostly on the overall balance. Beechwood-. Appearance: Varies with base style. Evergreen wood should never be used since it adds a medicinal. Aged in wooden casks or barrels (often previously used to store whiskey. 33 toasted bread or almonds (from toasted wood). peat.

herbs. honey. Lagavulin Whisky or Calvados Casks. stronger. Lees Harvest Ale in Port. buckwheat. Note that these components (especially hops) may be intentionally subdued to allow the specialty character to come through in the final presentation.. including any beer that simply does not evaluate well against existing style definitions This category can also be used as an “incubator” for any minor world beer style (other than Belgians) for which there is currently no BJCP category.g. “imperial” strength beers) • Historical. vatted Porter with Brettanomyces. The marriage of specialty ingredients or nature with the underlying beer should be harmonious. these should be entered in 16E). Overall the aroma should be a pleasant combination of malt. or smoke should be entered in Categories 20-22.. Appearance: Appearance should be appropriate to the base beer being presented and will vary depending on the base beer (if declared).g. Christmas-type beers should be entered in Category 21B (unless they are Belgian Christmas-type beers. Note that certain other specialty categories exist in the guidelines.unadulterated base style Commercial Examples: The Lost Abbey Angel’s Share Ale. SPECIALTY BEER This is explicitly a catch-all category for any beer that does not fit into an existing style category. and may affect head formation and retention.g. Colonial Spruce or Juniper beers. molasses. If a classic style base beer is specified then the characteristics of that classic style should be noticeable. Flavor: As with aroma. The individual character of special ingredients and processes may not always be identifiable when used in combination.. should be appropriate to the base beer (if declared) and be well-integrated with the distinctive specialty flavors present. many microbreweries have specialty beers served only on premises often directly from the cask. Sahti. The sugary adjuncts. traditional or indigenous beers (e.g. Note. Dominion Oak Barrel Stout. alcohol content. Remember that fruit and sugar adjuncts generally add flavor and not excessive sweetness to beer. or ale versions of lagers) or other variants of traditional styles • Clones of specific commercial beers that aren’t good representations of existing styles • Any experimental beer that a brewer creates. Mouthfeel: Mouthfeel may vary depending on the base beer selected and as appropriate to that base beer (if declared). that classic styles will have a different impression when brewed with unusual ingredients. flavor. Note.. malt flavors. Kvass.W. The overall rating of the beer depends heavily on the 23. New Holland Dragons Milk. however. Hop bitterness. sweetness. India Brown Ale. including the following techniques or ingredients: • Unusual techniques (e. Some styles that fall into this grouping include: • Honey Beers (not Braggots) • Wiess (cloudy. Belgian Specialties or clones of specific Belgian beers should be entered in Category 16E. The category is intended for any type of beer. as well as sugar found in fruit. Specialty meads or ciders should be entered in their respective categories (26C for meads. and may range in intensity from subtle to aggressive. extra-hoppy beers. sorghum) • Unusual adjuncts (e. Beers with only one type of fruit. potatoes) • Combinations of other style categories (e. some of these minor styles might be promoted to full styles in the future. smoked spiced beers) • Out-of-style variations of existing styles (e. The typical aroma components of classic beer styles (particularly hops) may be intentionally subdued to allow the special ingredients or nature to be more apparent. processes and beer. Aroma: The character of the stated specialty ingredient or nature should be evident in the aroma. hops and the featured specialty ingredient or nature as appropriate to the specific type of beer being presented.. rye. additives or processes. however. Note that unusual ingredients or processes may affect the appearance so that the result is quite different from the declared base style. young Kölsch) • Sticke Altbier • Münster Altbier • Imperial Porter • Classic American Cream Ale • Czech Dark Lager • English Pale Mild • Scottish 90/• American Stock Ale • English Strong Ale • Non-alcoholic “Beer” • Kellerbier • Malt Liquor • Australian Sparkling Ale • Imperial/Double Red Ale • Imperial/Double Brown Ale • Rye IPA • Dark American Wheat/Rye 34 . steinbier. Unusual ingredients or processes may affect the mouthfeel so that the result is quite different from the declared base style. Le Coq Imperial Extra Double Stout. Sherry. Some ingredients may add tartness. If sufficient interest exists. ingredients used. Goose Island Bourbon County Stout. low alcohol versions of other styles. Bush Prestige. J. Judge the beer based on the pleasantness and harmony of the resulting combination. Petrus Aged Pale. If a classic style base beer is specified then the characteristics of that classic style should be noticeable. do not expect the base beer to taste the same as the unadulterated version. The overall uniqueness of the process. oats. and creativity should be considered. are usually fully fermented and contribute to a lighter flavor profile and a drier finish than might be expected for the declared base style. Harviestoun Old Engine Oil Special Reserve. vegetables. and the specialty character should not seem artificial and/or totally overpowering.g. ice/eis beers) • Unusual fermentables (e. such as esters or diacetyl. fruit-and-spice beers. Body and carbonation levels should be appropriate to the base beer style being presented. and fermentation by-products. Overall Impression: A harmonious marriage of ingredients. but harmonious with the other components (yet not totally overpowering them)..g. hoppier. Louvain Peetermann. Great Divide Oak Aged Yeti Imperial Stout. Some ingredients may add color (including to the head). or other flavor byproducts. spice. The key attributes of the underlying style (if declared) will be atypical due to the addition of special ingredients or techniques. Grätzer) • American-style interpretations of European styles (e. that classic styles will have a different impression when brewed with unusual ingredients. unless it fits elsewhere.g. No beer is ever “out of style” in this category.. The individual character of special ingredients and processes may not always be identifiable when used in combination. maple syrup. additives or processes. Firestone Walker Double Barrel Ale. 28D for ciders). the distinctive flavor character associated with the stated specialty nature should be noticeable.

Dogfish Head India Brown Ale..e. The brewer should recognize that some combinations of base beer styles and ingredients or techniques work well together while others do not make palatable combinations. Rogue Dad’s Little Helper. Hair of the Dog Adam. Great Alba Scots Pine. and harmonizes with the underlying style.inherently subjective assessment of distinctiveness and drinkability. Rogue Honey Cream Ale. Samuel Adams Triple Bock and Utopias. SRM and ABV will vary depending on the underlying base beer. Tommyknocker Maple Nut Brown Ale. Yards Brewing Company General Washington Tavern Porter. Odells 90 Shilling Ale. The base style may be a classic style (i.g. the brewer should provide descriptions of the styles. Bell’s Eccentric Ale. Zum Uerige Sticke and Doppel Sticke Altbier. Comments: Overall harmony and drinkability are the keys to presenting a well-made specialty beer. Rauchenfels Steinbier. Commercial Examples: Bell’s Rye Stout.. Stone Arrogant Bastard 35 . Stoudt’s Honey Double Mai Bock. IBUs. The beer should be judged by how well the special ingredient or process complements. OR WHY THE BEER DOESN’T FIT AN ESTABLISHED STYLE. Bear Republic Red Rocket Ale. The distinctive nature of the stated specialty ingredients/methods should complement the original style (if declared) and not totally overwhelm it. “Porter” or “Brown Ale”). Great Divide Bee Sting Honey Ale. enhances.. PROCESS UTILIZED OR HISTORICAL STYLE BEING BREWED). TYPE OF SPECIAL INGREDIENTS USED. If a base style is declared. Base Style: THE BREWER MAY SPECIFY AN UNDERLYING BEER STYLE. ingredients and/or techniques as an aid to the judges. a named subcategory from these Style Guidelines) or a broader characterization (e. the style should be recognizable.G. THE BREWER MUST SPECIFY THE “EXPERIMENTAL NATURE” OF THE BEER (E. FG. Vital Statistics: OG. For historical styles or unusual ingredients/techniques that may not be known to all beer judges.

although this is not a strict rule. the color should generally be 36 • • suggestive of the honey used (although a wide range of color variation is still possible). Some types of honey have a strong varietal character (aroma. If a honey variety is declared. or sack strength. A mead may be still. or other meads attempting a sherry-like character). fruit. petillant. Sparkling meads are not gushing. orange blossom.. longer finishes are generally most desirable. chemical. Different sub-styles may include fruit. fermentation and aging) should show a pleasant fermentation character. palmetto). Some honey varieties are almost clear. depending on age. but hot. with estery. Sweetness is independent of strength. Aroma: The intensity of the honey aroma will vary based upon the sweetness and strength of the mead. additional information can be provided to judges as to the character to be expected. which are acceptable in low to moderate levels (if in balance. Crystal clear. Light oxidation may be present. some (e. The aftertaste should be evaluated.. saturation and purity of color should be considered. The residual sweetness level will vary with the sweetness of the mead. Note that “wildflower” isn’t a varietal honey. floral. but an excessive sherry-like or papery character should be avoided. meniscus) but higher carbonation levels can interfere with this perception. persistence (how long do they continue to form?). dry meads will have no residual sugar. or sweet. distinct meniscus are highly desirable. not harsh or solventy. color.. An excessive sherry character is a fault in most styles (except certain Polish-style specialties. If honey varieties are declared. A multi-faceted flavor. This introduction identifies common characteristics and descriptions for all types of mead. such as acid or tannin. Some aspects of bubbles or head formation that may be observed and commented upon include size (large or small). acidity). sweet meads will have noticeable to prominent sweetness. cloying or seem like unfermented honey.. and should not have a raw. If honey varieties are declared. If no honey variety is declared. almost any color is acceptable.. complex smells arising from the combination of ingredients. flavor. standard. they can have some very light bubbles. orange blossom. should enhance the honey flavor and lend balance to the overall character of the mead but not be excessively tart or astringent. • Strength.. or spicy notes. safflower. In no case should the residual sweetness be syrupy. Stronger or sweeter meads may have a stronger honey aroma than drier or weaker versions. is a positive attribute. or sulfury notes. and may include fruity. Dry meads do not have to be bone dry. but dry meads can still have some body. A mead may be categorized as hydromel. phenolic or bitter flavors are defects. The components of bubbles or head will vary greatly depending on the carbonation level. and may result in sherry-like notes.g. the varietal character of the honey should be apparent even if subtle. Sweetness is often confused with fruitiness in a dry mead. Any additives. unfermented honey character. Different varieties of honey have different intensities and characters. depending on age. or sparkling. Oxidation resulting in a papery character is always undesirable. The aromatics may seem vinous (similar to wine). Flavors tend to become more subtle over time. If a honey is unusual. Alcohol aromatics may be present. • Special ingredients. malt. while others can be dark brown. Harsh or chemical aromatics should not be present. . 2.g. sweeter meads will have a stronger honey flavor than drier. Still meads do not have to be totally flat. Sweet meads should not be cloyingly sweet. Important attributes that must be specified: • Sweetness. except where explicitly superseded in the sub-category guidelines. buckwheat) are more recognizable than others (e.g. Flavor: The intensity of the honey flavor will vary based upon the sweetness and strength of the mead. noticeable amount of carbonation. buckwheat) are more recognizable than others (e. Strength refers to the alcohol content of the mead (and also. ingredients and type of mead. Different varieties of honey have different intensities and characters. Judges need to understand the ingredients that provide a unique character in order to properly evaluate the mead. avocado. spice. also known as complexity or depth. solventy or irritating overtones are a defect. Higher carbonation (if present) enhances the acidity and gives a “bite” to the finish. Alcohol flavors (if present) should be smooth and well-aged. therefore. A mead may be dry. reflective examples with a bright. semi-sweet meads will have a balanced sweetness. fresh and clean flavors being most desirable. Light oxidation may be present. the amount of honey and fermentables used to make the mead). Phenolic or diacetyl aromatics should not be present. but may have a character ranging from mouth-filling to an impression akin to Champagne or soda pop. Hue. semi-sweet. The harmony and balance of the aroma and bouquet should be pleasant and enticing.INTRODUCTION TO MEAD GUIDELINES (CATEGORIES 24-26) The following discussion applies to all the mead styles. Common Mead Characteristics: • Appearance: Clarity may be good to brilliant. these can add to complexity). malts). The bouquet (rich. palmetto). Stronger versions (standard and sack) may show signs of body (e. Sweetness simply refers to the amount of residual sugar in the mead. rounded product. smaller bubbles are more desirable and indicative of higher quality than larger bubbles. weaker versions. Petillant meads are “lightly sparkling” and can have a moderate. • Honey variety. quantity (how much are present?). some (e. yeasty. blended. Stronger. In general. with clean and fresh aromatics being preferred over dirty. Highly carbonated examples usually have a short-lasting head similar to Champagne or soda pop. is a positive attribute. and mousse (appearance or quality of foam stand).g. also known as complexity or depth. Aging and conditioning generally smooth out flavors and create a more elegant. Most are in the straw to gold range. Artificial. rate (how fast do they form?). harsh.g. it is specifically a term used to describe a honey derived from unknown or mixed flowers. Yeast or fermentation characteristics may be none to noticeable. The color may vary widely depending on honey variety and any optional ingredients (e. Body is related to sweetness. the varietal character of the honey should be apparent even if subtle. Observable particulates (even in a clear example) are undesirable. and should be used as a reference whenever entering or judging mead. A multi-faceted bouquet. legs. • Carbonation.g. etc. Stronger meads can have a greater honey character and body (as well as alcohol) than weaker meads. 1.

The body can vary widely. blackberry honey is only distantly like blackberries.010 – 1. the variety should be distinctive (if noticeable). and to a lesser extent. A warming alcohol presence is often present. Appearance: Standard description applies. Overall Impression: Similar in balance. Carbonation can vary widely (see definitions above). as well as any special ingredients.050 Note that the perception of sweetness is a function of the percentage of residual sugar. sparkling or highly carbonated). with no inconsistencies in color.990 – 1. finish and flavor intensity to a dry white wine. red. Competition organizers should make every effort to ensure that judges are provided the full set of attributes of the meads being evaluated. Sensations of body should not be accompanied by an overwhelmingly cloying sweetness (even in sweet meads).. petillant or lightly carbonated. Flavor: Subtle (if any) honey character. The proper balance of sweetness. For example. acidity. declaring specific fruit. • Category-Specific Requirements: Some categories require additional information. chemical additives or oakaging). standardstrength mead with no varietal honey character and no special ingredients. or oak additives result in flavor components above a low. sweet). the color should reflect the ingredients used (type of honey. If citrus. Yeast nutrients may be used but should not be detected. Dry Mead Aroma: Honey aroma may be subtle. sweetness and age greatly affect the overall presentation. 24A. • Optional Requirements: Entrants MAY specify honey varieties used. Cysers are most often golden. and this character usually increases with strength (although extended aging can smooth this sensation). 37 . and can sometimes be quite full and heavy. • Defaults: If no attributes are specified. with a pleasant mixture of subtle honey character. so don’t rely only on FG to determine sweetness. judges will look for the varietal character of the honey.5 – 7. however. Standard description applies for remainder of characteristics. Melomels and pyments can have orange. tannins. alcohol. IBUs: not relevant for anything but braggot. harmony. these additives should not be readily discernable in flavor or aroma. aroma. and a highly carbonated (sparkling) mead can range from a mouth-filling carbonation to levels approaching Champagne or soda pop. tree. lightly carbonated (petillant) meads will have noticeable bubbles. If honey varieties are declared. strength and carbonation levels.120 – 1. chemicals. semi-sweet. refer to the declared sweetness. tea. and may feature subtle to noticeable varietal character if a varietal honey is declared (different varieties have different intensities). Still meads may have a very light level of carbonation. or fruit. acidity. Supplemental materials may be provided to judges if an obscure ingredient or method is used. Well-made examples will often have an elegant wine-like character. not oranges.025 – 1. Similarly. A very thin or watery body is likewise undesirable.025 sweet: 1. Standard description applies for remainder of characteristics.035 – 1. and fruit and/or malt in some styles). Strength. Note that the character of a varietal honey will be identifiable as distinct to the source flowers. standard mead. High carbonation will enhance the acidity and give a “bite” to the finish. and can sometimes be quite light. SRM: basically irrelevant since honey can be anything from almost clear to dark brown. If a honey variety is declared. sweetness. o Entrants MUST specify sweetness level (dry. acidity. For example.120 sack: 1. and balance of sensory elements are most desirable. and entering instructions. or the use of oak aging. Vital Statistics: OG: hydromel: 1. Low levels of astringency are sometimes present (either from specific fruit or spices. In all cases. No to minimal residual sweetness with a dry finish. water and yeast. pink and/or purple hues. These can all affect mouthfeel.170 ABV: hydromel: 3. not a traditional). Sulfury. or from tea.080 standard: 1. spices. TRADITIONAL MEAD See the Introduction to Mead Guidelines for detailed descriptions of standard mead characteristics.g.080 – 1. although not always identifiable. as a metheglin or open category mead. body generally decreases with lower gravity and/or drier meads. flavor or aftertaste.5 – 14% sack: 14 – 18% FG: dry: 0. body. alcohol and honey character is the essential final measure of any mead. and clean alcohol. tea. Entering and Categorizing Meads: • Mandatory Requirements: o Entrants MUST specify carbonation level (still. Ingredients: Mead is made primarily from honey. Overall Impression: A wide range of results are possible. Sensations of body should not be accompanied by noticeable residual sweetness. but well-made examples will have an enjoyable balance of honey flavors. balance-adjusting level. although the body is generally light to medium. judges should evaluate the mead as a semi-sweet. soft fruity esters. Any special ingredients should be well-blended with the other ingredients. Complexity. Mouthfeel: Standard description applies. in assessing sweetness.• • • • and can deteriorate with extended aging. Braggots can be yellow to black. Some natural acidity is often present (particularly in fruit-based meads). Some minor adjustments in acidity and tannin can be made with citrus fruits. strength. particularly in categories other than traditional mead. and lead to a harmonious end product. 3. background. petillant. sweetness and alcohol presentation. sack or strong mead). but may not resemble the source plant. orange-blossom honey has the character of orange blossoms. harsh or yeasty fermentation characteristics are undesirable. Body generally increases with stronger and/or sweeter meads. Sweetness or significant honey aromatics should not be expected. although it is an identifiable character. Note that stronger meads will have a fuller body. Different types of honey have different intensities and characters. an explanation of standard terms. Smooth texture. the resulting mead should be entered appropriately (e. or special characteristics. Mouthfeel: Before evaluating.5% standard: 7. 24. o Entrants MUST specify strength level (hydromel or light mead.010 semi-sweet: 1. Consider the OG. Acidity and tannin help balance the overall honey. but bittering hops are optional even in this style. although most are in the medium-light to medium-full range.

although the body is 38 . Semi-sweet Mead Aroma: Honey aroma should be noticeable. and can have a light to significant sweetness that may express the aroma of flower nectar. Traditional Meads feature the character of a blended honey or a blend of honeys. alcohol and honey character is the essential final measure of any mead. Commercial Examples: White Winter Dry Mead. depending on the variety of honey and blend of apples or ciders used. an explanation of standard terms. Natural acidity and tannin in apples may give some tartness and astringency to balance the sweetness. alcohol and honey character is the essential final measure of any mead. and can have a light sweetness that may express the aroma of flower nectar. Color may range from pale straw to deep golden amber (most are yellow to gold). Complexity. Sky River Dry Mead. as may a slightly sulfury character. Intermiel Verge d’Or and Mélilot generally medium-full to full. The bouquet should show a pleasant fermentation character. Entrants MAY specify honey varieties. and the finish may range from dry to sweet. and clean alcohol. harsh or yeasty fermentation characteristics are undesirable. Entrants MUST specify carbonation level and strength. with strength being the secondary ordering criterion. and entering instructions. with a pleasant mixture of honey character. If a variety of honey is declared. with a pleasant mixture of honey character. Redstone Traditional Mountain Honey Wine. although the body is generally medium-light to medium-full. The proper balance of sweetness. Mouthfeel: Standard description applies. Appearance: Standard description applies. Use those guidelines to judge distinctions between the various sweetness levels. Standard description applies for remainder of characteristics. but this distinction is usually not obvious to judges. Cyser A Cyser is a melomel made with apples (generally cider). and may feature subtle to noticeable varietal character if a varietal honey is declared (different varieties have different intensities). and balance of sensory elements are most desirable. Stronger and/or sweeter versions will have higher alcohol and sweetness in the nose. Standard description applies for remainder of characteristics. raw residual sweetness. Traditional Meads feature the character of a blended honey or a blend of honeys. semisweet and sweet meads. Overall Impression: Similar in balance. Refer to Category 24 descriptions for additional detail on the character to be expected from dry. finish and flavor intensity to a semisweet (or medium-dry) white wine. Sweetness is assumed to be SEMI-SWEET in this category. Aroma: Depending on the sweetness and strength. with no inconsistencies in color. Flavor: Moderate to significant honey character. Many seem like a dessert wine. harmony. Sweetness is assumed to be SWEET in this category. Overall Impression: Similar in balance. Standard description applies for remainder of characteristics. Appearance: Standard description applies. Varietal meads feature the distinctive character of certain honeys. Sensations of body should not be accompanied by a residual sweetness that is higher than moderate. Note that stronger meads will have a fuller body. Rabbit’s Foot Sweet Wildflower Honey Mead. depending on what sweetness level has been declared (dry to sweet) and strength level has been declared (hydromel to sack). with no inconsistencies in color. Judging meads from dry to sweet is recommended as the primary ordering. Sulfury. 24C. the aroma might have a subtle to very noticeable varietal character reflective of the honey (different varieties have different intensities and characters). The apple/cider character should be clean and distinctive. Entrants MAY specify honey varieties. the residual sweetness may vary from none to high. but this distinction is usually not obvious to judges. MELOMEL (FRUIT MEAD) See the Introduction to Mead Guidelines for detailed descriptions of standard mead characteristics. Sensations of body should not be accompanied by cloying. harmony. Intermiel Benoîte 25. Comments: See standard description for entrance requirements. acidity. aroma. Some spicy or earthy notes may be present. the aroma might have a subtle to very noticeable varietal character reflective of the honey (different varieties have different intensities and characters). finish and flavor intensity to a well-made dessert wine (such as Sauternes). Ingredients: Standard description applies. a subtle to distinctly identifiable honey and apple/cider character (dry and/or hydromel versions will tend to have lower aromatics than sweet and/or sack versions). Sweetness is assumed to be DRY in this category. Traditional Meads feature the character of a blended honey or a blend of honeys. Mouthfeel: Standard description applies. residual sweetness. Standard description applies for remainder of characteristics. Commercial Examples: Lurgashall Christmas Mead. and balance of sensory elements are most desirable. Ingredients: Standard description applies. and may feature moderate to prominent varietal character if a varietal honey is declared (different varieties have different intensities). flavor or aftertaste. Note that stronger meads will have a fuller body. soft fruity esters. it can express a range of apple-based character ranging from a subtle fruitiness to a single varietal apple character (if declared) to a complex blend of apple aromatics. acidity. Comments: See standard description for entrance requirements. the aroma might have a subtle to very noticeable varietal character reflective of the honey (different varieties have different intensities and characters). Entrants MUST specify carbonation level and strength. but this distinction is usually not obvious to judges. Sweet Mead Aroma: Honey aroma should dominate. soft fruity esters. Subtle to moderate residual sweetness with a medium-dry finish. Complexity. “Show meads” feature no additives. Flavor: The apple and honey flavor intensity may vary from none to high. Flavor: Subtle to moderate honey character. Intermiel Bouquet Printanier 24B. The proper balance of sweetness. Moderate to high residual sweetness with a sweet and full (but not cloying) finish. light sweetness. If a variety of honey is declared. except with regard to color. Sulfury. and is often moderately to strongly sweet and usually expresses the aroma of flower nectar. Entrants MAY specify honey varieties. and clean alcohol. 25A.Ingredients: Standard description applies. as is a light diacetyl character from malolactic fermentation (both are optional). flavor or aftertaste. body. If a variety of honey is declared. Varietal meads feature the distinctive character of certain honeys. aroma. “Show meads” feature no additives. Chaucer’s Mead. harsh or yeasty fermentation characteristics are undesirable. Slight spicy phenolics from certain apple varieties are acceptable. body. Sky River Semi-Sweet Mead. Appearance: Standard description applies. with clean and fresh aromatics being preferred. Comments: See standard description for entrance requirements. Entrants MUST specify carbonation level and strength. The honey aroma should be noticeable. Standard description applies for remainder of characteristics. “Show meads” feature no additives. Varietal meads feature the distinctive character of certain honeys. Commercial Examples: Lurgashall English Mead.

blueberries. A pyment is a standard mead made with the addition of grapes or grape juices. If a variety of honey is declared. Aroma: Depending on the sweetness and strength. See standard description for entrance requirements. and sweetness. A cyser may have a subtle to strong honey character. The fruit character should be pleasant and supportive. raspberries. not artificial and inappropriately overpowering (considering the character of the fruit). Stronger and/or sweeter versions will have higher alcohol and sweetness in the nose. and the overall impression should be characteristic of the type of grapes used and suggestive of a similar variety wine. The bouquet should show a pleasant fermentation character. Color may range from pale straw to deep purple-red. cysers are made by the addition of honey to apple juice without additional water. Comments: There should be an appealing blend of the fruit and honey character but not necessarily an even balance. Long Island Meadery Apple Cyser 25B. as is a light diacetyl character from malolactic fermentation in certain white grape varieties (both are optional). with clean and fresh aromatics being preferred. For lighter-colored melomels with fruits that exhibit distinctive colors. as are a light diacetyl character from malolactic fermentation and a slight sulfur character (all are optional). a varietal character will be expected. but this character should not be excessive. however. or a mead mixed with homemade grapebased wine after fermentation. a subtle to distinctly identifiable honey and grape/wine character (dry and/or hydromel versions will tend to have lower aromatics than sweet and/or sack versions).g. dry versions can taste similar to many fine white wines. Wine-like. honey flavor and alcohol. Note that the color of fruit in mead is often lighter . Traditionally. the fruit is both distinctive and well-incorporated into the honey-sweet-acidtannin-alcohol balance of the mead. Overall Impression: In well-made examples of the style.g. Entrants MAY specify the varieties of apple used. Overall Impression: In well-made examples of the style. Mouthfeel: Standard description applies. note that some fruit (e. minerally. Some natural acidity is usually present (from grapes) and helps balance the overall impression. Flavor: The grape/wine and honey flavor intensity may vary from subtle to high. the color should be noticeable. and may feature noticeable to prominent varietal character if a varietal honey is declared (different varieties have different intensities). Commercial Examples: Redstone Pinot Noir and White Pyment Mountain Honey Wines 25C. Pyment A Pyment is a melomel made with grapes (generally from juice). depending on the variety of fruit and/or honey used. and/or floral flavors may be present. the pyment may be a homemade grape-based wine sweetened with honey. A spiced cyser. Comments: There should be an appealing blend of the fruit and honey character but not necessarily an even balance. the residual sweetness may vary from none to high. Other Fruit Melomel Aroma: Depending on the sweetness and strength. grassy or earthy notes may be present (as in wine). Products with a relatively low proportion of honey are better entered as a Specialty Cider. not all fruit may be individually identifiable or of equal intensity. if specified. Longer aging can smooth out tannin-based astringency. White and red versions can be quite different. See standard description for entrance requirements. Some complex. a subtle to distinctly identifiable honey and fruit character (dry and/or hydromel versions will tend to have lower aromatics than sweet and/or sack versions). Some apples can provide natural astringency. The grape/wine character should be clean and distinctive. depending on the variety of grapes and honey used. Entrants MUST specify carbonation level. Entrants MAY specify the varieties of grape used. the aroma might have a subtle to very noticeable varietal character reflective of the honey (different varieties have different intensities and characters). or a pyment with other ingredients should be entered as an Open Category Mead. A spiced pyment (hippocras). the aroma might have a subtle to very noticeable varietal character reflective of the honey (different varieties have different intensities and characters). Standard description applies for remainder of characteristics. Grape tannin and/or grape skins can add body as well as some astringency. but should not be inappropriately intense. Stronger and/or sweeter versions will have higher alcohol and sweetness in the nose. Slight spicy phenolics from certain apple varieties are acceptable. or a cyser with other ingredients. Some of the best strong examples have the taste and aroma of an aged Calvados (apple brandy from northern France).. Mouthfeel: Standard description applies. Cyser is a standard mead made with the addition of apples or apple juice. and sweetness. and can have a light to significant sweetness that may express the aroma of flower nectar. if specified. Generally a good tannin-sweetness balance is desired. The bouquet should show a pleasant fermentation character. Appearance: Standard description applies. spicy. Appearance: Standard description applies. Natural acidity and tannin in grapes may give some tartness and astringency to balance the sweetness. though very dry and very sweet examples do exist. with clean and fresh aromatics being preferred. Entrants MAY specify honey varieties. strawberries)—allow for a range of fruit character and intensity from subtle to aggressive. Color may take on a very wide range of colors. Rabbit’s Foot Apple Cyser. buttery. grassy. except with regard to color. Generally a good tannin-sweetness balance is desired. Entrants MAY specify honey varieties. Depending on the grape variety. Standard description applies for remainder of characteristics. a varietal character will be expected. cherries) have stronger aromas and are more distinctive than others (e.honey flavor and alcohol. Some natural acidity is usually present (from the blend of apples) and helps balance the overall impression. Ingredients: Standard description applies. the grape is both distinctively vinous and well-incorporated into the honeysweet-acid-tannin-alcohol balance of the mead. Standard description applies for remainder of characteristics. If a variety of honey is declared. spicy. Commercial Examples: White Winter Cyser. depending on what sweetness level has been declared (dry to sweet) and strength level 39 has been declared (hydromel to sack). Entrants MUST specify carbonation level. while subtle. Ingredients: Standard description applies. In a blended fruit melomel. A pyment may have a subtle to strong honey character. except with regard to color. though very dry and very sweet examples do exist. The honey aroma should be noticeable. Often wine-like. Slight spicy phenolics from certain red grape varieties are acceptable. although this character should not be excessive. strength. Some tartness may be present if naturally occurring in the particular fruit(s). should be entered as an Open Category Mead. The color should be characteristic of the variety or type of grape used. it can express a range of grape-based character ranging from a subtle fruitiness to a single varietal grape character (if declared) to a complex blend of grape or wine aromatics.. The honey aroma should be noticeable. some fruity. The fruit character should display distinctive aromatics associated with the particular fruit(s). earthy. strength. and can have a light to significant sweetness that may express the aroma of flower nectar. Alternatively. and the finish may range from dry to sweet. although white grape varieties may also take on color derived from the honey variety. and may feature noticeable to prominent varietal character if a varietal honey is declared (different varieties have different intensities). Standard description applies for remainder of characteristics.

with clean and fresh aromatics being preferred. and may range in intensity from subtle to aggressive. Meads made with flowers (such as rose petal mead. Entrants MUST specify carbonation level. the herbs/spices are both distinctive and well-incorporated into the honey-sweet-acid-tannin-alcohol balance of the mead. the fruit is both distinctive and well-incorporated into the honey-sweet-acidtannin-alcohol balance of the mead. allow for a variation in the final product. Overall Impression: In well-made examples of the style. Most will be wine-like. but this character should not be excessive. Comments: Often. giving them a sherry or port wine character. Comments: Generally a good tannin-sweetness balance is desired. Appearance: Standard description applies. Bees Brothers Raspberry Mead. The distinctive flavor character associated with the particular fruit(s) should be noticeable. 26A. Standard description applies for remainder of characteristics. depending on what sweetness level has been declared (dry to sweet) and strength level has been declared (hydromel to sack). if present. If spices are used in conjunction with other ingredients such as fruit. A melomel can be made with a blend of fruits. astringent. the aroma might have a subtle to very noticeable varietal character reflective of the honey (different varieties have different intensities and characters). allow for a variation in the final product.than the flesh of the fruit itself and may take on slightly different shades. with strength being the secondary 40 . The distinctive flavor character associated with the particular herbs/spices may range in intensity from subtle to aggressive (although some herbs/spices may not be individually recognizable. A melomel may have a subtle to strong honey character. Some fruits. Melomels made with either apples or grapes should be entered as Cysers and Pyments. a subtle to distinctly identifiable honey and herb/spice character (dry and/or hydromel versions will tend to have lower aromatics than sweet and/or sack versions). phenolic or spicy (hot) flavors. Some herbs or spices may contain tannins that add a bit of body and some astringency. strength. and entering instructions. honey flavor and alcohol. Honey Wine and Blueberries. A metheglin is a standard mead made with the addition of spices or herbs. In a blended herb/spice metheglin. the residual sweetness may vary from none to high. Entrants MUST specify the varieties of fruit used. as can meads made with a blend of spices. then the mead should be entered as an Open Category Mead. chocolate. Metheglins containing more than one herb/spice should have a good balance among the different herbs/spices. Metheglin A Metheglin is a spiced mead. lavender)—allow for a range of herb/spice character and intensity from subtle to aggressive. they are faults). the head can take on some of the fruit color as well. In meads that produce a head. and the fruit character should not be artificial and/or inappropriately overpowering. Mouthfeel: Standard description applies. the honey flavor intensity may vary from subtle to high. cider. and the finish may range from dry to sweet. Certain herbs and spices might add bitter.. and Honey Wine and Blackcurrants. or other fermentables. and can have a light to significant sweetness that may express the aroma of flower nectar. Some natural acidity and/or astringency are sometimes present (from certain fruit and/or fruit skin) and helps balance the overall impression. Flavor: The fruit and honey flavor intensity may vary from subtle to high. See standard description for entrance requirements. Standard description applies for remainder of characteristics. High levels of astringency are undesirable. not artificial and inappropriately overpowering (considering the character of the herb/spice). The acidity and astringency levels should be somewhat reflective of the fruit used. nuts or chile peppers (capsimel/capsicumel) may also be entered in this category.. Flavor: The herb/spice flavor intensity may vary from subtle to high. note that some herbs/spices (e. sweetness and alcohol. Raspberry and Strawberry Melomels. ginger. coffee. not all fruit may be individually identifiable or of equal intensity. Mountain Meadows Cranberry and Cherry Meads ordering criterion. though very dry and very sweet examples do exist. Fruit tannin can add body as well as some astringency. Different types of herbs/spices can result in widely different characteristics. and the finish may range from dry to sweet. petals and peppers may provide subtle colors. The honey aroma should be noticeable. A metheglin may have a subtle to strong honey character. Redstone Black Raspberry and Sunshine Nectars. a blend of spices may give a character greater 26. cinnamon) have stronger aromas and are more distinctive than others (e.g. however. Long Island Meadery Blueberry Mead. Some herbs and spices may produce spicy or peppery phenolics. may contribute a tannin presence similar to a red wine. chamomile. The balance of fruit with the underlying mead is vital. In a blended fruit melomel. and sweetness. If a variety of honey is declared. though some herbs/spices will tend to dominate the flavor profile. Aroma: Depending on the sweetness and strength. Refer to Category 24 descriptions for additional detail on the character to be expected from dry. There should be an appealing blend of the fruit and honey character but not necessarily an even balance. tea blends may provide significant colors). and may feature noticeable to prominent varietal character if a varietal honey is declared (different varieties have different intensities). Different types of fruit can result in widely different characteristics. Intermiel Honey Wine and Raspberries. Judging meads from dry to sweet is recommended as the primary ordering. Some oxidative properties may be appropriate in certain fruit meads. and can just serve to add a background complexity). Commercial Examples: White Winter Blueberry. the residual sweetness may vary from none to high. and they should balance and blend with the honey. notably darker ones like Blackberries. semisweet and sweet meads. The herb/spice character should be pleasant and supportive. except perhaps to note that the color usually won’t be affected by spices and herbs (although flowers. depending on what sweetness level has been declared (dry to sweet) and strength level has been declared (hydromel to sack). not all herbs/spices may be individually identifiable or of equal intensity. these qualities should be related to the declared ingredients (otherwise. and may feature noticeable to prominent varietal character if a varietal honey is declared (different varieties have different intensities). Stronger and/or sweeter versions will have higher alcohol and sweetness in the nose.g. Mouthfeel: Standard description applies. OTHER MEAD See the Introduction to Mead Guidelines for detailed descriptions of standard mead characteristics. or rhodomel). Overall Impression: In well-made examples of the style. an explanation of standard terms. Standard description applies for remainder of characteristics. Use those guidelines to judge distinctions between the various sweetness levels. Natural acidity and tannin in some fruit and fruit skin may give some tartness and astringency to balance the sweetness. however. respectively. Ingredients: Standard description applies. Meads made with lighter color fruits can also take on color from varietal honeys. The bouquet should show a pleasant fermentation character. The herb/spice character should display distinctive aromatics associated with the particular herbs/spices. a melomel that is spiced or that contains other ingredients should be entered as an Open Category Mead. Ingredients: Standard description applies. Entrants MAY specify honey varieties. A melomel is a standard mead made with the addition of other fruit or fruit juices.

as is a cloying.). Appearance: Standard description does not apply due to beer-like characteristics. and sweetness. or technique would also be appropriate in this category. Note that stronger meads will have a fuller body. Comments: See standard description for entrance requirements. The better examples of this style use spices/herbs subtly and when more than one are used. raw sweetness.. Mountain Meadows Spice Nectar 26B. Beer flavors tend to somewhat mask typical honey flavors found in other meads. maple syrup. strength. Aroma: Depending on the sweetness. Entrants MUST specify carbonation level. Mountain Meadows Trickster’s Treat Agave Mead. See standard description for entrance requirements. Long Island Meadery Vanilla Mead. although many braggots are not as clear as other meads. from plain base malts to rich caramel and toast flavors to dark chocolate and roast flavors. Overall Impression: This mead should exhibit the character of all of the ingredients in varying degrees. refer to the constituent categories for a detailed description of the character of the component styles. Open Category Mead An Open Category Mead is a honey-based beverage that either combines ingredients from two or more of the other mead subcategories. Stronger and/or sweeter braggots should be expected to have a greater intensity of flavor than drier. Entrants MAY specify honey varieties.g. if a variety is declared.than the sum of its parts. whether it is a combination of existing styles. with 41 the distinctive characteristics of both. liquors. brown sugar. although the relative intensity of flavors is greatly affected by the sweetness. A braggot can be made with any type of honey. strength and base style of beer. Commercial Examples: Rabbit’s Foot Diabhal and Bière de Miele. lower gravity versions. White Winter Traditional Brackett 26C. a mixture of mead and ale. and should show a good blending or balance between the various flavor elements. although the specific balance is open to creative interpretation by brewers. Overall Impression: A harmonious blend of mead and beer. Smoked braggots may be entered in this category if using smoked malt or a smoked beer as the base style. Aroma. Entrants MAY specify honey varieties. chipotles) should be entered in the Open Category Mead style. The finish and aftertaste will vary based on the declared level of sweetness (dry to sweet). some braggots can be totally still. The honey and beer/malt character should be complementary and balanced. Any specialty or experimental mead using additional sources of fermentables (e. it should blend harmoniously with the other elements. Hop bitterness and flavor may be present. and the base style of beer. Entrants MAY specify honey varieties. braggots made using other smoked ingredients (e. although not always evenly balanced. Stronger versions may show signs of body (e.g.g. A hop aroma (any variety or intensity) is optional. note that the characteristics may reflect combinations of the respective elements of the various sub-categories used in this style. Body may vary from moderately light to full. Comments: Sometimes known as “bracket” or “brackett. liquid smoke. appearance. smoke.g. and may include both beer and mead components. if present. Commercial Examples: Bonair Chili Mead. vegetables. Whatever ingredients are included. Entrants MUST specify carbonation level. or is a mead that does not fit into any other category. depending on the variety of malt and honey used. molasses. Standard description applies for remainder of characteristics. See standard description for entrance requirements. this optional character should always be both suggestive of the base beer style and well blended with the other flavors. a subtle to distinctly identifiable honey and beer character (dry and/or hydromel versions will tend to have lower aromatics than sweet and/or sack versions).g. an experimental mead. Rabbit’s Foot Private Reserve Pear Mead. mouthfeel generally follow the standard descriptions. variety of honey and overall sweetness and strength. strength. Saba Tej. and variety of honey used. If any other ingredients than honey and beer are contained in the braggot. they are carefully selected so that they blend harmoniously. Since a wide range of entries are possible. icing.. Entrants MUST specify carbonation level. A wide range of results are possible. and alternatively. however. a historical mead. the aroma might have a subtle to very noticeable varietal character reflective of the honey (different varieties have different intensities and characters). If a base style of beer or type of malt is declared. If a variety of honey is declared. depending on sweetness. Any special ingredients that impart an identifiable character MAY be declared. If a beer style is declared. A wide range of malt characteristics is allowable. If the entered mead is a combination of other existing mead categories. Entrants MUST specify the types of spices used. A light to moderate head with some retention is expected. Smooth mouthfeel without astringency. or some other creation.g. the braggot should feature a subtle to prominent varietal character (different varieties have different intensities).. depending on the base style of beer. flavor. alternative processes (e. strength. semisweet and sweet mead. The beer may be hopped or not. just as an aged barleywine may be still. etc. Redstone Juniper Mountain Honey Wine. Standard description applies for remainder of characteristics. Color may range from light straw to dark brown or black. The malt component may be derived from grain or malt extracts. iQhilika Africa Birds Eye Chilli Mead. Entrants MUST specify the special nature of the mead. Polish meads). and may reflect any variety or intensity. additional ingredients (e.. base style of beer.. The color should be characteristic of the declared beer style and/or honey used. yet note that all the characteristics may vary. Mouthfeel: Standard description does not apply due to beer-like characteristics.” The fermentable sugars come from a balance of malt or malt extract and honey. If a variety of honey is declared. oak-aging) or other unusual ingredient. Commercial Examples: Jadwiga. Originally. strength. and any type of base beer style. Ingredients: A braggot is a standard mead made with both honey and malt providing flavor and fermentable extract. the aroma might have a subtle to very noticeable character reflective of the beer style (different styles and malts have different intensities and characters). Refer to Category 25 for a detailed description of the character of dry. strength. Braggot A Braggot is a mead made with malt. Entrants MAY specify the base style or beer or types of malt used. tej. the result should be identifiable as a honey-based fermented beverage. Intermiel Rosée . However. A very thin or watery body is undesirable. legs). Brother Adams Braggot Barleywine Ale. Flavor: Displays a balanced character identifiable as both a beer and a mead. it should be entered as an Open Category Mead. Redstone Vanilla Beans and Cinnamon Sticks Mountain Honey Wine. Hanssens/Lurgashall Mead the Gueuze. A still braggot will usually have some level of carbonation (like a cask bitter) since a completely flat beer is unappetizing. is a historical or indigenous mead (e. or agave nectar). process. No mead can be “out of style” for this category unless it fits into another existing mead category. A warming sense of well-aged alcohol may be present in stronger examples. the braggot should have some character traceable to the style although the flavors will be different due to the presence of honey. Carbonation will vary as described in the standard description. and sweetness. Products with a relatively low proportion of honey should be entered in the Specialty Beer category as a Honey Beer. and sweetness. Magic Hat Braggot. White Winter Cherry Bracket.. Clarity may be good to brilliant.

. Highly carbonated is termed sparkling. A moderate carbonation level is termed petillant. • Ciders and perries vary considerably in tannin. a “geranium” note) is a distinct fault. adjuncts are prohibited except where specifically allowed in particular styles. The lack of sparkling clarity is not a fault. Aroma and Flavor: • Ciders and perries do not necessarily present overtly fruity aromas or flavors—in the same sense that a wine does not taste overtly of grapes. Full-sparkling ciders will be champagne-like. The only adjunct permitted in the Standard category.012). Sulfites may be added as needed for microbiological control.9% to 4% residual sugar.INTRODUCTION TO CIDER GUIDELINES (CATEGORIES 27-28) Cider is fermented apple juice. Yeast used for cider/perry may be either “natural” (the yeast which occurs on the fruit itself and/or is retained in the milling and pressing equipment) or cultured yeast.8 or below). moreover. refreshing impression without being puckering. a “sheen” in either cider or perry generally indicates the early stage of 42 • lactic contamination and is a distinct fault. other components of taste—particularly acidity—must balance the sweetness. Malo-lactic fermentation is allowed. or RS) of a cider or perry may vary from absolutely dry (no RS) to as much as a sweet dessert wine (10% or more RS). This corresponds to a final specific gravity of under 1. final gravity 1. tannins are typically low. • If a cider is close to one of these boundaries. • The sweetness (residual sugar. In general.g. it should be identified by the sweetness category which best describes the overall impression it gives. Common processing aids. At the higher levels of carbonation. the maximum accepted safe level for sulfites (200 mg/l) should be strictly observed. If made from culinary or table fruit. such as the “smoky bacon” undertones of a dry English cider. Malic acid may be added to a low-acid juice to bring acidity up to a level considered safe for avoiding bacterial contamination and off-flavors (typically pH 3. any residual aroma/flavor from misuse or excessive use of sorbate (e. o Medium: in the range between dry and sweet (0. a cider made with added honey must be entered either as a Specialty cider or as a Cyser under the appropriate mead sub-category.002. • Sorbate may be added at bottling to stabilize the cider. However. The level of sweetness must be specified in order to arrange flights of tastings and entries within flights. gushing. • Some styles of cider exhibit distinctly NON-fruity tastes or aromas. Perries are notoriously difficult to clear. In some styles a “rustic” lack of brilliance is common. roughly equivalent to a final gravity of over 1. Note that honey is not a “sugar” for this purpose.’ o Sweet: above 4% residual sugar. Ingredients: • The apple and pear varieties are intended to illustrate commonly used examples. Mouthfeel: • In general. Tasting always proceeds from drier to sweeter. are generally allowed as long as they are not detectable in the finished cider. and only in some sub-categories. There are two categories for cider/perry: Standard (Category 27) and Specialty (Category 28). Perry is fermented pear juice. • Carbonation may be either natural (by maintaining CO2 pressure through processing or by bottle-conditioning) or added (by CO2 injection). and difficult-to-manage heads are faults.9% residual sugar.. There are three categories of sweetness: o Dry: below 0. The body is less than that of beers. any excess sulfite that is detectable in the finished cider (a “burning match” character) is a serious fault. In sweeter ciders. nevertheless some tannin is desirable to balance the character. cider and perry have a mouthfeel and fullness akin to a substantial white wine. and enzymes. • Acidity is an essential element of cider and perry: it must be sufficient to give a clean. Carbonation may vary from entirely still to a champagne level. Appearance: • Clarity may vary from good to brilliant.002 to 1. not dictate requirements when making the style. and then the entrant must state them. the “mousse” (head) may be retained for a short time. Enzymes may be used for clarification of the juice prior to fermentation. If used. foaming. Acidity (from malic and in some cases lactic acids) must not be confused with acetification (from acetic acid—vinegar): the acrid aroma and tingling taste of acetification is a fault. No or little carbonation is termed still. Entrant MUST state if malic acid was added. as a result a slight haze is not a fault. Drier styles of cider in particular develop more complex but less fruity characters. The Standard category covers ciders and perries made primarily or entirely from the juice of apples or pears (but not both at once). However. The character contributed by tannin should be mainly astringency rather than bitterness. However. is a limited addition of sugar to achieve a suitable starting gravity.012. either naturally occurring or with an added ML culture. Other sugar sources that also add significant flavors (brown sugar. This affects both bitterness and astringency (see “Mouthfeel” below). a simple “apple soda” or “wine cooler” character is not desirable in a cider or perry. In fact. An overt or forward bitterness is a fault (and is often due to processing techniques rather than fruit). Sometimes characterized as either ‘offdry’ or ‘semi-sweet. molasses) would also create a Specialty cider (such as New England style). but visible particles are undesirable.

Entrants MUST specify sweetness (medium. Mouthfeel: Full. This may come from slow or arrested fermentation (in the French technique of défécation) or approximated by back sweetening with juice. Varieties: Common (Winesap. but in limited quantity. [UK] Oliver’s Herefordshire Dry Cider. Golden Delicious. White Winter Hard Apple Cider (WI). Aroma/Flavor: There is a pear character.020 ABV: 5 – 8% Commercial Examples: [US] Red Barn Cider Jonagold Semi-Dry and Sweetie Pie (WA). sweet). with wild or crab apples often used for acidity/tannin balance. Appearance: Clear to brilliant. [France] Eric Bordelet (various). English Cider This includes the English “West Country” plus ciders inspired by that style. Common Perry Common perry is made from culinary/table fruit. crabapples. but various flavors and esters that suggest apples. Common Cider A common cider is made from culinary/table apples. Some tannin should be present for slight to moderate astringency.050 – 1. etc. Entrants MUST specify sweetness (dry to medium).010 ABV: 6 – 9% Commercial Examples: [US] Westcott Bay Traditional Very Dry. There are well-known styles not represented here–for example. Muscadet de Dieppe. Bellot 27A. Etienne Dupont Organic.050 – 1. Dry ciders will be more wine-like with some esters.020 ABV: 3 – 6% Commercial Examples: [US] West County Reine de Pomme (MA). petillant. STANDARD CIDER AND PERRY The styles represented in this category are the principal established styles. or sparkling). Red Barn Cider Burro Loco (WA). Overall Impression: Variable. refreshing drink. Wandering Aengus Heirloom Blend Cider (OR). rich. varietal character will be expected. Moderate tannin apparent mainly as astringency. No bitterness. Generally quite pale. Aroma/Flavor: Fruity character/aroma. Rhyne Cider (CA). For perry of a non-represented style. the choice is between the English and French subcategories. Vital Statistics: OG: 1. as above. Medium to deep gold color. Overall Impression: Generally dry. Varieties: Kingston Black. various Jerseys. Mouthfeel: Medium body. Russets. It is a fault if judges can detect a salty or chalky taste. Varieties: Nehou. but at higher levels it must not gush or foam. Dabinett. or sparkling). Appearance: Slightly cloudy to brilliant. including ciders made by various techniques to achieve the French flavor profile. neither cloying nor too austere. petillant. Vital Statistics: OG: 1. Sweet ciders must not be cloying. pale to medium gold in color. multi-use (Northern Spy. Tends to a rich fullness. based on tannin content. Foxwhelp. These ciders are made with bittersweet and bittersharp apple varieties cultivated specifically for cider making. Comice. It tends toward that of a young white wine. Aroma/Flavor: Sweet or low-alcohol ciders may have apple aroma and flavor. Dry ciders must not be too austere. Still to lightly sparkling. In the case of a cider made to a style not explicitly represented here. Uncle John’s Fruit House Winery Apple Hard Cider (MI). gushing. full-bodied. Dry. austere. Mousiness. These compounds may be used. ropy/oily characters are serious faults.065 FG: 1. any suitable wildings. this decision should be based on whether the cider tends more toward sweet. Carbonation moderate to champagne-like.27. it should be entered in the closest applicable category. Farnum Hill Extra-Dry. Sugar and acidity should combine to give a refreshing character.000 – 1. West County Pippin (MA). Mouthfeel: Medium to full. Aspall Dry Cider 27C. pre-fermentation. Mouthfeel: Relatively full. Burrow Hill. Varieties: Bartlett. Comments: Entrants MUST specify carbonation level (still.075 FG: 0. Bellwether Heritage (NY). Asturian (Spanish)–for which there are presently insufficient appreciation and a lack of commercial examples for reference. rich. never high or 43 27D. Braeburn. and suitably accompanies a wide variety of food. if specified. Michelin. Wandering Aengus Dry Cider (OR). Medium to high acidity. Bellwether Spyglass (NY). Vital Statistics: OG: 1. Only very slight acetification is acceptable.995 – 1. the decision is. Entrants MAY specify variety of apple for a single varietal cider. Entrants MUST specify sweetness (dry. Comments: Entrants MUST specify carbonation level (petillant or full). Appearance: Clear to brilliant. French Cider This includes Normandy styles plus ciders inspired by those styles. mouth filling. If so. Etienne Dupont. etc. medium to deep gold color. Appearance: Slightly cloudy to clear. various from Hecks. but not obviously fruity. These ciders are made with bittersweet and bitter-sharp apple varieties cultivated specifically for cider making. Aroma/Flavor: No overt apple character. Moderate to high tannin apparent as astringency and some bitterness. etc.045 – 1. medium. it should be entered as a Common Cider. calcium carbonate) to aid the process of pectin coagulation. If in doubt. Macintosh. enter as Common Perry. Reine des Pommes. The first decision is whether the cider was made with apples with significant tannin content that gives the cider noticeable astringency or bitterness.060 . but little bitterness. Comments: Entrants MUST specify carbonation level (still.065 FG: 1. An ideal cider serves well as a “session” drink. but should be a medium. May have “smoky (bacon)” character from a combination of apple varieties and MLF. Vital Statistics: OG: 1. Traditional Dry and Traditional Medium Sweet (WA). sweet). Some “Farmyard nose” may be present but must not dominate. Kiefer. Traditional French procedures use small amounts of salt and calcium compounds (calcium chloride. The common slight farmyard nose of an English West Country cider is the result of lactic acid bacteria. not a Brettanomyces contamination. The Common Cider and Common Perry styles are analogous to the cider and perry categories of earlier style standards.010 – 1. If not. if specified. Medium to medium-sweet. varietal character will be expected. Overall Impression: Medium to sweet. Carbonation still to moderate. mousiness is a serious fault. Entrants MUST specify sweetness (medium or sweet). Baldwin). Overall Impression: Mild. Harpoon Cider (MA) 27B. Yarlington Mill.050 – 1. Jonathan). somewhat fruity (French) or drier and more austere (English). AEppelTreow Barn Swallow Draft Cider (WI). Entrants MAY specify variety of apple for a single varietal cider. Comments: Entrants MUST specify carbonation level (still or petillant). full-bodied. Gwatkin Yarlington Mill. Stoke Red. and Farmhouse (NH). low to moderate tannin apparent as astringency. Dunkerton.

New England Cider This is a cider made with characteristic New England apples for relatively high acidity. Irvine's Vintage Ciders (WA) 28A. Huffcap.020 ABV: 5 – 7% Commercial Examples: [US] White Winter Hard Pear Cider (WI). and the beverage made from a combination of apple and pear juice (sometimes called “pider”). Overall impression: Substantial body and character . Entrants MUST specify sweetness (medium or sweet).100 FG: 0. Entrants MUST specify sweetness (dry. If the barrel was formerly used to age spirits.060 – 1. Overall Impression: Tannic. or sweet). petillant. Appearance: Slightly cloudy to clear. Comments: Adjuncts may include white and brown sugars. AEppelTreow Perry (WI). Aroma/Flavor: There is a pear character. Traditional Perry Traditional perry is made from pears grown specifically for that purpose rather than for eating or cooking. Uncle John’s Fruit House Winery Perry (MI) 28B. Oliver’s Blakeney Red Perry and Herefordshire Dry Perry 28. Only very slight acetification is acceptable. Dark colors are not expected unless strongly tannic varieties of fruit were used. moderate to high tannin apparent as astringency. Gin. Wandering Aengus Pommeau (OR). pale to medium-gold. SPECIALTY CIDER AND PERRY Specialty cider/perry includes beverages made with added flavorings (spices and/or other fruits). Mousiness. (For example.070 FG: 0.FG: 1. Cider character must be distinctive. Variety of pear(s) used must be stated. Carbonation may range from still to champagne-like. Still to lightly sparkling. petillant.100 FG: 0. strong alcohol. Medium to medium-sweet. Appearance: Clear to brilliant.070 – 1. AEppelTreow Red Poll Cran-Apple Draft Cider (WI). Varieties: Northern Spy.g. Uncle John’s Fruit Farm Winery Apple Cherry Hard Cider (MI) 27E. but should not show oxidation characteristics. Some slight bitterness. Varieties: Butt. Color appropriate to added fruit. The apple character must marry with the added fruit so that neither dominates the other.010 ABV: 7 – 13% Commercial Examples: There are no known commercial examples of New England Cider. Moderate tannin. Applewine The term for this category is traditional but possibly misleading: it is simply a cider with substantial added sugar to achieve higher alcohol than a common cider. or sparkling). not orange. and with low astringency and bitterness. 28C. Aroma/Flavor: A dry flavorful cider with robust apple character. Bellwether Cherry Street (NY).995 – 1. medium.) Mouthfeel: Substantial. with the exception of adjuncts allowed. Roxbury Russet. those made with substantial amounts of sugar-sources to increase starting gravities. Mouthfeel: Lighter than other ciders. It tends toward that of a young white wine. It is a fault if the adjuncts completely dominate. 44 . ropy/oily characters are serious faults. and derivative flavors from sugar adjuncts.000 – 1. Aroma/Flavor: The cider character must be present and must fit with the other fruits. Blossomwood Laughing Pig Perry (CO). [UK] Gwatkin Blakeney Red Perry. Overall Impression: Like a dry white wine. or sparkling). Appearance: Clear to brilliant.020 ABV: 5 – 9% Commercial Examples: [France] Bordelet Poire Authentique and Poire Granit.000 – 1.070 FG: 1. Entrants MUST specify what fruit(s) and/or fruit juice(s) were added. Oxidation is a fault. Appearance: Clear to brilliant. Entrants MUST specify if the cider was barrel-fermented or aged. in which case there will be oak character as with a barrel-aged wine.010 ABV: 9 – 12% Commercial Examples: [US] AEppelTreow Summer’s End (WI). Vital Statistics: OG: 1.995 – 1. because higher alcohol is derived from addition of sugar rather than juice. Mouthfeel: Relatively full. The same general characteristics and fault descriptions apply to specialty ciders as to standard ciders (preceding category). Blakeney Red. petillant. or sparkling). small amounts of honey. “Would this be different if neutral spirits replaced the cider?” A fruit cider should not be like an alcopop. Vital Statistics: OG: 1. Comments: Entrants MUST specify carbonation level (still. Very dry to slightly medium. Many “perry pears” are nearly inedible. Vital Statistics: OG: 1. Cloudiness or hazes are inappropriate. balanced. Golden Russet Vital Statistics: OG: 1. berry. berries should give red-to-purple color. May be significantly tannic depending on fruit added. with adjuncts to raise alcohol levels. Generally quite pale. some flavor notes from the spirit (e.. Entrants MUST specify sweetness (dry or medium). and raisins. Aroma/Flavor: Comparable to a Common Cider. Christian Drouin Poire.010 ABV: 5 – 9% Commercial Examples: [US] West County Blueberry-Apple Wine (MA).050 – 1. but must be subtle. alcoholic. etc. This style is sometimes barrel-aged.995 – 1. pale to medium yellow.for example. a judge might ask. Entrants MUST specify sweetness (dry or medium). Entrants MUST specify carbonation level (still. Fruit Cider This is a cider with other fruits or fruit-juices added . Comments: Entrants MUST specify carbonation level (still. whisky or rum) may also be present. or sparkling). molasses. Comments: Entrants MUST specify carbonation level (still. Note that a “cider” made from a combination of apple and pear juice would be entered in this category since it is neither cider nor perry. Overall Impression: Like a dry wine with complex flavors. petillant. but not obviously fruity. Adjuncts are intended to raise OG well above that which would be achieved by apples alone. Mouthfeel: Substantial.045 – 1. Uncle John’s Fruit House Winery Fruit House Apple (MI).

or sparkling). petillant. Entrants MUST specify carbonation level (still. Mouthfeel: Average body. Vital Statistics: OG: 1.100 FG: 0. Other Specialty Cider/Perry This is an open-ended category for cider or perry with other adjuncts such that it does not fit any of the categories above.995 – 1. A cider with added honey may be entered here if the cider character remains dominant. Entrants MUST specify sweetness (dry or medium). AEppelTreow Pear Wine and Sparrow Spiced Cider (WI) 45 .28D.045 – 1. Appearance: Clear to brilliant. may show tannic (astringent) or heavy body as determined by adjuncts. Color should be that of a common cider unless adjuncts are expected to contribute color. Comments: Entrants MUST specify all major ingredients and adjuncts.020 ABV: 5 – 12% Commercial Examples: [US] Red Barn Cider Fire Barrel (WA). Aroma/Flavor: The cider character must always be present. Otherwise it should be entered as mead in the cyser subcategory. This includes the use of spices and/or other sweeteners. and must fit with adjuncts.

010-14 1.030-35 1.5-5 3-6 13-19 10-14 11-17 4-14 5-16 6-18 9-17 9-17 9-17 9-18 14-25 SRM 5-14 10-17 .045-51 1.2 2.2 7.078-120 1.044-56 1.0 4. LIGHT LAGER A.028-40 1.048-60 1.4 6.5-6 3-6 10-16 7-14 14-22 14-28 17-30 6-11 14-22 6-25 18-30 2.013-19 1.010-15 1.2 3.042-55 1. Special/Best/Premium Bitter C.044-60 1.5-5.040-48 1.0-14.008-12 1.2-6.5-5.2 4. German Pilsner (Pils) B.2 4. Standard/Ordinary Bitter B.4 4.5-6. American Amber Ale 46 OG 1.006-12 1.010-15 1.008-12 1. SCOTTISH AND IRISH ALE A.2-3. Cream Ale B.044-50 1.0 ABV% 4.064-72 1. Premium American Lager D.0 6.013-17 1.4-5.045-60 1.5-6. North German Altbier B.7 4.011-18 1. Blonde Ale C. American Wheat or Rye Beer 7.4 6.0 4. BOCK A.5 4.0-10.010-16 1.4-5. Dark American Lager B.010-15 1.6 4.048-56 1. Scottish Heavy 70/C.010-16 1. PILSNER A.010-16 1.044-56 1.4 4.8-4.012-16 1.3-7.020-35 1.8-5. Schwarzbier 5.046-56 1.6 4.011-14 1.008-12 1.5-5 3-6 3. Strong Scotch Ale STYLE 10. Oktoberfest/Märzen 4.2-3.5-5.048-54 1. ENGLISH PALE ALE A.010-14 1. DARK LAGER A.040-50 1.8-4.0-6.6-6.008-12 1.008-13 1.008-13 1.0-5. Classic American Pilsner 3. LIGHT HYBRID BEER A. Vienna Lager B. Kölsch D.5-5.3 4.2 IBU 8-12 8-15 15-25 16-22 23-30 25-45 35-45 25-40 18-30 20-28 8-20 18-28 22-32 23-35 20-27 16-26 25-35 15-20 15-28 20-30 15-30 25-40 30-45 35-50 25-35 25-40 30-50 10-20 10-25 15-30 17-28 17-35 IBU 30-45 25-40 SRM 2-3 2-4 2-6 3-5 4-6 2-5 3.2 4. Scottish Light 60/B.2-5.044-60 1. Munich Dunkel C.008 1. Düsseldorf Altbier 8.045-60 FG 0.046-52 1. Lite American Lager B.2004 BJCP STYLE CHART. AMBER HYBRID BEER A.5 4. Standard American Lager C.998-1.6-6.040-55 1.035-40 1.010-15 1.046-54 1.032-40 1.007-11 1. Bohemian Pilsener C.0 4.040-54 1.044-50 1.016-24 1. California Common Beer C.5-5. Extra Special/Strong Bitter (English Pale Ale) 9. Traditional Bock C.046-54 1. Maibock/Helles Bock B.2-5.007-11 1.072-112 1.2 4.0 4.050-57 1.0 4.9 3.0 9.046-52 1.008-13 1.018-56 FG 1.2 3.8 3.5-3. Munich Helles E.5-10.010-16 1. Irish Red Ale E.4-5.010-15 1.038-54 1.5 4. Scottish Export 80/D.5-6. 2008 Update STYLE 1. AMERICAN ALE A.2 4.0 4. American Pale Ale B.064-72 1.7-5.3-7.2-5.6 3. EUROPEAN AMBER LAGER A.010-13 1. Doppelbock D. Eisbock 6.004-10 1.8-5.5 4.9-5. Dortmunder Export 2.070-130 OG 1.048-56 1.010-15 ABV% 2.8-6.010-15 1.

Belgian Dark Strong Ale 47 OG 1.044-56 1.5 Variable 2.036-50 1.075-115 1.000-10 4.0-5.5-10.6 7.000-06 1.1 4.018-30 1.0 5.0 20-40 10-25 12-20 20-30 18-35 25-50 20-40 30-45 20-40 25-40 30-70 35-75 50-90 40-60 40-70 60-120 8-15 10-18 15-30 10-20 10-20 20-30 20-35 18-28 Variable 3-8 10-25 20-25 0-10 0-10 0-10 18-35 12-25 19-35 12-22 20-30 22-35 17-30 25-40 30-40 22-40 30-40 30-40 30-40 8-14 6-15 8-15 2-8 14-23 12-25 14-19 2-4 8-14 5-14 6-19 Variable 2-3 10-16 15-22 3-7 3-7 3-7 STYLE 18.5 5.048-65 1. Straight (Unblended) Lambic E.4 4.5 4.5 5.0-7. Brown Porter B.0-7. Fruit Lambic 1.011-14 1.040-60 1.048-54 1. Saison D.050-75 1.001-10 1.008-12 1.044-52 1. Foreign Extra Stout E.0 5.0-8.012-24 1. Dunkelweizen C. BELGIAN STRONG ALE A. Belgian Dubbel C.028-32 1. American Brown Ale 11.040-54 1.5-7 3-6 12-22 .0-8.008-13 1.0 6.010-18 1. Belgian Pale Ale C. Southern English Brown Ale C.030-38 1. American IPA C.040-52 1. GERMAN WHEAT AND RYE BEER A.070-95 1.046-56 1.0 4.010-18 1. Bière de Garde E.075-85 1.8 4.0-7.0-7.5-5.0 IBU 15-30 15-25 20-40 22-35 20-35 SRM 4-7 10-17 4.8-4.5-9.4 4.6 6. English IPA B.0 4.9 5.5 8.3-6. Flanders Red Ale C.3-5.C.0-6.070-90 1.010-14 1.5-8.010-18 1.048-65 1. Mild B.8-6.010-16 1. ENGLISH BROWN ALE A.8-5.0 8. Gueuze F.060-90 1.008-13 1.2-5. Oatmeal Stout D.048-65 1.048-57 1.5-8.044-52 1. Belgian Blond Ale B.010-22 1. Baltic Porter 13. Imperial IPA 15.5-7.045-60 1. Berliner Weisse B.0 4.002-12 1. Robust Porter C.3-5.010-20 1.040-60 1.015-22 1.044-60 1.0 5.008-18 1.010-18 1. Weizen/Weissbier B. Witbier B.0-7.050-75 1.040-52 1.010-24 ABV% 6.033-42 1.8-3.0 4.005-16 1.075-110 FG 1.0-5.056-75 1. Belgian Specialty Ale 17. Belgian Golden Strong Ale E. Belgian Tripel D.062-75 1.5-9.5 4.016-24 1.0-11.012-16 1. Roggenbier (German Rye Beer) 16.0-6. American Stout F.5 5. BELGIAN AND FRENCH ALE A.008-18 1.6 4. Sweet Stout C.008-14 1. Weizenbock D.5 6.0-8.5 5.008-14 1.010-14 1.0-12.2 2.060-80 Variable 1.5 2. Dry Stout B.010-14 1. Northern English Brown Ale 12.5 7.064-90 1. Flanders Brown Ale/Oud Bruin D. STOUT A. Russian Imperial Stout 14. PORTER A.6-6.002-12 1. INDIA PALE ALE (IPA) A.056-75 1.5-10.0 5.003-06 1.008-16 Variable 1.5 7.007-11 1.008-12 1.0-7.062-75 1.5 4.8-4.040-74 1.0 4.5-6. SOUR ALE A.2-5.010-14 1.

SPECIALTY CIDER AND PERRY A. Other Fruit Melomel 26. Semi-Sweet Mead C.010 0.012-16 with with with 4.018-30 1. Braggot C.045-65 1. Traditional Perry 28.995-1.0-12.080-120 1.025-50 Varies Varies Varies N/A N/A N/A N/A N/A N/A 1.0 8.000-20 5-8% 6-9% 3-6% 5-7% 5-9% N/A N/A N/A N/A N/A N/A N/A N/A N/A N/A Variable Variable Variable See See See Guidelines Guidelines Guidelines N/A N/A N/A N/A N/A N/A Variable Variable Variable See See See Guidelines Guidelines Guidelines N/A N/A N/A N/A N/A N/A Varies Varies Varies 0. SMOKE-FLAVORED & WOOD-AGED BEER A.0 8. OTHER MEAD A. STANDARD CIDER AND PERRY A.010 1.010-25 1.050-57 Varies Varies Varies 1. French Cider D.010 0.050-60 1.060-90 1. SPICE/HERB/VEGETABLE BEER A.045-70 1. Common Cider B.060-100 1.995-1.990-1.19. Sweet Mead 25. New England Cider B. Dry Mead B.000-20 0. SPECIALTY BEER 24.020 7-13% 5-9% 9-12% 5-12% N/A N/A N/A N/A N/A N/A N/A N/A 1. Spice.080-120 Varies 1.010-20 1. English Cider C.0 base base base 20-30 beer beer beer 12-22 style style style Varies Varies with with base base beer beer style style 1.000-20 1. Fruit Cider C. Classic Rauchbier B.010 1. American Barleywine 20.050-75 1. Open Category Mead 27.8-6. TRADITIONAL MEAD A. or Vegetable Beer B.016-30 with 6. Other Smoked Beer C.0-9. Pyment (Grape Melomel) C.070-100 1.0-12.050-65 1.010 0.050-70 1. Herb. Cyser (Apple Melomel) B.045-100 0.0 base 30-60 35-70 50-120 beer 10-22 8-22 10-19 style 48 . Old Ale B. Apple Wine D. Other Specialty Cider or Perry 1. STRONG ALE A.995-1. MELOMEL (FRUIT MEAD) A.995-1. Common Perry E. Christmas/Winter Specialty Spiced Beer 22. Wood-Aged Beer 23. English Barleywine C. Metheglin B.995-1. FRUIT BEER 21.015-22 1.

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