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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
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
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
12A. Brown Porter.....................................................................14 12B. Robust Porter.....................................................................14 12C. Baltic Porter.......................................................................14
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
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+
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.
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.
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.
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
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
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
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
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
Hofbräu Oktoberfest. Pils malt.when they settled in America. Mouthfeel: Medium body. but caramel malts shouldn’t add significant aroma and flavor and dark malts shouldn’t provide any roasted character. Boulevard Bobs 47 Munich-Style Lager. most modern examples use adjuncts which lessen the rich malt complexity characteristic of the best examples of this style. Hop bitterness is moderate. German beer tax law limits the OG of the style at 14˚P since it is a vollbier. Moderately hard. Fairly dry finish. This style died out after Prohibition but was resurrected as a home-brewed style by advocates of the hobby. DMS. Export German versions are typically orange-amber in color. with some Munich malt. All malt should derive from the finest quality two-row barley. with significant carbonate content is welcome.057 IBUs: 20 – 28 FG: 1. Foam stand may not be long lasting. No diacetyl. Can use some caramel malts and/or darker malts to add color and sweetness. off-white. Smooth. Corresponding IBUs dropped from a pre-Prohibition level of 30-40 to 25-30 after Prohibition. along with Continental hops (preferably noble varieties). Overall Impression: Characterized by soft. Overall Impression: Smooth. signaling the end of the traditional brewing season and stored in cold caves or cellars during the warm summer months.7% Commercial Examples: Paulaner Oktoberfest. May have a bit of alcohol warming. Hacker-Pschorr Original Oktoberfest. Regrettably. are most authentic. and rather rich. They worked with the ingredients that were native to America to create a unique version of the original Pilsner. Clean lager character. Medium-low to no roast and caramel malt aroma. based on an adaptation of the Vienna style developed by Anton Dreher around 1840. off-white. adjunct-laden American Dark Lagers. Comments: American versions can be a bit stronger. clean. Moderately crisp finish. Served in autumn amidst traditional celebrations. Mouthfeel: Medium-light to medium body.046 – 1. This is one of the classic malty styles. As with Oktoberfests.060 IBUs: 25 – 40 FG: 1. foam stand. Capital Wisconsin Amber. Nearly extinct in its area of origin.052 IBUs: 18 – 30 FG: 1. Noble hop aroma may be low to none. with a creamy texture and medium carbonation. Smooth. elegant maltiness that dries out in the finish to avoid becoming sweet. .5 – 5. Great Lakes Oktoberfest. especially noble varieties.015 SRM: 3 – 6 ABV: 4. History: The original amber lager developed by Anton Dreher shortly after the isolation of lager yeast. Native American hops such as Clusters. and possibly some crystal malt. drier and more bitter. Caramel aroma is inappropriate. Can have low levels of yeast character (green apples.048 after Prohibition.2% strength and 35 IBUs). carbonate-rich water. melanoidin-rich malt profile. Comments: The classic American Pilsner was brewed both preProhibition and post-Prohibition with some differences. but unfortunately are now more like sweet. Typically brewed in the spring. with both malt and hop bitterness present in the aftertaste. Large. complex. Noticeable caramel or roasted flavors are inappropriate.050 – 1. Ingredients: Grist varies. “Fest” type beers are special occasion beers that are usually stronger than their everyday counterparts. Old Dominion Aviator Amber Lager. Vital Statistics: OG: 1. although American versions can be stronger. but finish is moderately dry. Appearance: Light reddish amber to copper color. and noble hop flavor is low to none. EUROPEAN AMBER LAGER 3A. Olde Saratoga Lager. without a cloying finish. Somewhat alkaline water (up to 300 PPM). and is usually light tan in color. yet still decidedly balanced toward malt. Ingredients: Vienna malt provides a lightly toasty and complex. The style owes much of its character to the method of malting (Vienna malt). Liberty. A light to moderate toasted malt aroma is often present. Vital Statistics: OG: 1. though the finish is not sweet. or modern noble crosses (Ultra. Appearance: Deep amber to dark brown with bright clarity and ruby highlights. persistent head. Vital Statistics: OG: 1. Clean lager character with no diacetyl or fruity esters. like a strong Pils-dominated Helles. Oktoberfest/Märzen Aroma: Rich German malt aroma (of Vienna and/or Munich malt). Fully fermented. Ingredients: Six-row barley with 20% to 30% flaked maize to dilute the excessive protein levels. with a maltiness that is often described as soft. Moderate carbonation. Balance is toward malt. although German Vienna malt is often the backbone of the grain bill. Modern American hops such as Cascade are inappropriate. Dark American Lager Aroma: Little to no malt aroma. with solid. Bright clarity.016 SRM: 7 – 14 ABV: 4. with a gentle creaminess. Caramel aroma is inappropriate.044 – 1. with a firm enough hop bitterness to provide a balanced finish. No roasted or caramel flavor. Continental hops. Goose Island Oktoberfest. Capital Oktoberfest.044-1. Penn Pilsner 3B. Gordon Biersch Märzen. OGs of 1. Ayinger Oktoberfest-Märzen. Water with a high mineral content can lead to an inappropriate coarseness in flavor and harshness in aftertaste.5% Commercial Examples: Great Lakes Eliot Ness (unusual in its 6. Appearance: Dark gold to deep orange-red color. Flavor: Soft. DARK LAGER 4A.8 – 5. and elegant but never cloying. Bright clarity. Clean lager aroma with no fruity esters or diacetyl. shortly after lager yeast was first isolated. Lighter malt character overall than Oktoberfest.050-1. and have a distinctive toasty malt character. Samuel Adams Oktoberfest (a bit unusual in its late hopping) 3. Vienna Lager Aroma: Moderately rich German malt aroma (of Vienna and/or Munich malt). Similar.012 – 1. No hop aroma. traditional continental noble hops. Spaten Oktoberfest. while European versions tend to be sweeter. Hop aroma may range from none to light spicy or floral hop presence. Victory Festbier. Negra Modelo. A light toasted malt aroma may be present. only the finest quality malt should be used. Noble hop flavor may be low to none. History: Origin is credited to Gabriel Sedlmayr. Flavor: Initial malty sweetness.5 – 6% Commercial Examples: Occasional brewpub and microbrewery specials SRM: 10 – 16 ABV: 4.060 would have been appropriate for pre-Prohibition beers while gravities dropped to 1. Some toasted character from the use of Vienna malt. A decoction mash can help develop the rich malt profile.010 – 1. Distinctive and complex maltiness often includes a toasted aspect. Crystal) are also appropriate. with a depth of malt character. with no fruity esters or diacetyl. though less intense than Oktoberfest. Comments: Domestic German versions tend to be golden. Many Mexican amber and dark lagers used to be more authentic. elegant malt complexity is in the forefront.014 3 4. Gordon Biersch Vienna Lager. or fruitiness). the style continues in Mexico where it was brought by Santiago Graf and other Austrian immigrant brewers in the late 1800s.010 – 1.
Hartmann Dunkel. with the balance tipped firmly towards maltiness. Baltika #4. Vital Statistics: OG: 1. No diacetyl. Beck's Dark. porter-like flavors. No fruity esters or diacetyl should be detected. Sprecher Black Bavarian 4B. Gordon Biersch Dunkels. In Bavaria. Gordon Biersch Schwarzbier. providing a firm and dextrinous mouthfeel without being heavy or cloying. but a slight noble hop aroma is acceptable.or six-row barley. Comments: Unfiltered versions from Germany can taste like liquid bread. Ettaler Dunkel. History: The classic brown lager style of Munich which developed as a darker. Moderately low to no noble hop aroma. Weltenburger Kloster Barock-Dunkel. Ingredients: Two. May have a light DMS aroma from Pils malt. Some alcohol may be noticeable. often with a spicy quality. although a highly-carbonated beer. Noble-type German hop varieties and clean German lager yeasts are preferred. Lagering should .4% Commercial Examples: Köstritzer Schwarzbier. Crystal Diplomat Dark Beer IBUs: 18 – 28 FG: 1. the style has become very popular throughout Bavaria (especially Franconia). Hop bitterness is moderately low but perceptible. Harpoon Munich-type Dark Beer. earthy richness not found in exported filtered dunkels. Aftertaste tends to dry out slowly and linger. corn or rice as adjuncts. The roast can be coffee-like but should never be burnt. Rich Munich flavors. 4C. Samuel Adams Black Lager. but which are never burnt. Clean lager character with no fruity esters or diacetyl.012 SRM: 14 – 22 ABV: 4. usually darker in color. Hop bitterness at low to medium levels. König Ludwig Dunkel. Kneitinger Dunkel. Moderate carbonation. Medium-low to no caramel and/or roasted malt flavors (and may include hints of coffee. Paulaner Alt Münchner Dunkel. Noble German hop varieties and German lager yeast strains should be used. Clean lager yeast character (light sulfur possible) with no fruity esters or diacetyl. Mouthfeel: Medium to medium-full body.5 – 5. Mild caramel. Löwenbräu Dunkel. Very clear. although murky unfiltered versions exist.) Hints of chocolate. Heineken Dark Lager.046 – 1. The malt can be clean and neutral or rich and Munich-like. with a yeasty. No harshness or astringency. Munich Dunkel Aroma: Rich. Light use of caramel and darker malts. although the hop bitterness may become more apparent in the medium-dry finish. Some residual sweetness is acceptable but not required.2 – 6% Commercial Examples: Dixie Blackened Voodoo. Fruity esters should be low to none. Overall Impression: A dark German lager that balances roasted yet smooth malt flavors with moderate hop bitterness. and may have a hint of caramel. toast or nuttiness may be present. May have a light astringency and a slight alcohol warming. Flavor: Dominated by the rich and complex flavor of Munich malt. light to medium tan head.010 – 1. May have a very light fruitiness. Smooth.008 – 1. usually with melanoidins reminiscent of bread crusts. which can last into the finish. While sometimes called a “black Pils. Aftertaste remains malty. nuts. despite the use of dark. Einbecker Schwarzbier. Overall Impression: Characterized by depth and complexity of Munich malt and the accompanying melanoidins. Appearance: Medium to very dark brown in color. Overall Impression: A somewhat sweeter version of standard/premium lager with a little more body and flavor.016 SRM: 17 – 30 ABV: 4. Light to moderate roasted malt flavors can give a bitter-chocolate palate that lasts into the finish. although it should not be overwhelming or cloying. Schwarzbier (Black Beer) Aroma: Low to moderate malt. and probably a variant of the Munich Dunkel style. Kulmbacher Mönchshof Premium Schwarzbier.010 – 1. Burnt or bitter flavors from roasted malts are inappropriate. Vital Statistics: OG: 1. San Miguel Dark. often with deep ruby to garnet highlights.056 4 5. as are pronounced caramel flavors from crystal malt. caramel.4 – 5. don’t expect strongly roasted. Appearance: Deep copper to dark brown. History: A regional specialty from southern Thuringen and northern Franconia in Germany. Original Badebier. Light to moderate noble hop flavor. and/or toffee are also acceptable.Flavor: Moderately crisp with some low to moderate levels of sweetness. Augustiner Dunkel. Burnt or moderately strong roasted malt flavors are a defect. HackerPschorr Alt Munich Dark. Commercial versions may use coloring agents. neutral character to a rich. molasses or cocoa).” the beer is rarely that dark.052 IBUs: 22 – 32 FG: 1. with low aromatic sweetness and/or hints of roast malt often apparent. Small amounts of crystal malt can add dextrins and color but should not introduce excessive residual sweetness. Capital Munich Dark. Medium-low to medium bitterness. Often decoction mashed (up to a triple decoction) to enhance the malt flavors and create the depth of color. Creamy. Comments: A broad range of international lagers that are darker than pale. Krušovice Cerne.016 SRM: 14 – 28 ABV: 4. The taste can be moderately sweet. and not assertively bitter and/or roasted. roasted malts. Warsteiner Dunkel. Ingredients: Grist is traditionally made up of German Munich malt (up to 100% in some cases) with the remainder German Pilsner malt. Comments: In comparison with a Munich Dunkel.044 – 1. sweet. While originating in Munich. chocolate. No diacetyl. yet almost never truly black.056 IBUs: 8 – 20 FG: 1. Munich-like intensity. often with a lightly toasted quality and low melanoidins. Munich malt sweetness. Moderate to moderately high carbonation. Shiner Bock.6% Commercial Examples: Ayinger Altbairisch Dunkel.048 – 1. persistent. Ingredients: German Munich malt and Pilsner malts for the base. A low noble hop aroma is optional. but not as intense as a bock or as roasted as a schwarzbier. Slight additions of roasted malts (such as Carafa or chocolate) may be used to improve color but should not add strong flavors. Vital Statistics: OG: 1. Flavor: Light to moderate malt flavor. featuring hop bitterness with a complementary but subtle roastiness in the background. Clean lager character with no fruity esters or diacetyl. Mouthfeel: Medium-light to medium body. Usually clear. Smooth. Penn Dark Lager. which can have a clean. Maibock/Helles Bock Aroma: Moderate to strong malt aroma. supplemented by a small amount of roasted malts (such as Carafa) for the dark color and subtle roast flavors. Appearance: Deep gold to light amber in color. drier on the palate and with a noticeable (but not high) roasted malt edge to balance the malt base. Mouthfeel: Light to somewhat medium body. Dinkel Acker Dark. Ettaler Kloster Dunkel. Moderately carbonate water. Saint Pauli Girl Dark. Hop flavor ranges from none to low levels. often with a red or garnet tint. Large. tan-colored head. like bread crusts (and sometimes toast. BOCK 5A. Weeping Radish Black Radish Dark Lager. malt-accented beer in part because of the moderately carbonate water. Clean. Noble hop flavor is low to none. Hofbräu Dunkel.
creamy. Well-attenuated.019 SRM: 14 – 22 ABV: 6.” either as a tribute to the prototypical Salvator or to take advantage of the beer’s popularity. Capital Maibock. Low to no fruity esters. plum or grape) is optional in darker versions. Comments: Can be thought of as either a pale version of a traditional bock. Comments: Decoction mashing and long boiling plays an important part of flavor development. off-white head. Some alcohol may be noticeable. Designed to walk a fine line between blandness and too much color. Continental European hop varieties are used. as it enhances the caramel and melanoidin flavor aspects of the malt.072 IBUs: 20 – 27 FG: 1. Darker versions will have significant melanoidins and often some toasty aromas. Most agree that they are identical (as is the consensus for Märzen and Oktoberfest). not cloying. Moderate hop bitterness (more so in the balance than in other bocks). although a light noble hop aroma is acceptable in pale versions. which contribute melanoidins and toasty flavors. malty lager beer. Einbecker Mai-Urbock. Pennsylvania Brewing St. Clean. creamy. Appearance: Light copper to brown color. and is often used in logos and advertisements. often with attractive garnet highlights.072 IBUs: 23 – 35 FG: 1.064 – 1. the boil. Smooth and clean with no harshness or astringency. Some fruitiness (prune.018 SRM: 6 – 11 ABV: 6. Soft water preferred so as to avoid harshness. The sweetness comes from low hopping. persistent head (color varies with base style: white for pale versions. and more bitter than a traditional bock. but no roasted or burned aromatics should ever be present. with no esters or diacetyl. History: Originated in the Northern German city of Einbeck. The term “doppel (double) bock” was coined by Munich consumers. No roasted or burnt character. Hop bitterness is generally only high enough to support the malt flavors. which was a brewing center and popular exporter in the days of the Hanseatic League (14th to 17th century). Water hardness can vary. but should have an impression of attenuation. without harshness or astringency.4% Commercial Examples: Ayinger Maibock. Great Lakes Rockefeller Bock. Virtually no hop aroma. May also be drier. Some caramel notes may be present from decoction mashing and a long boil.3 – 7. rarely a tiny bit of dark roasted malts for color adjustment. but should never be perceived as roasty or burnt. Aass Bock. Recreated in Munich 5 . Mouthfeel: Medium-bodied. with no fruity esters or diacetyl. Presence of higher alcohols (fusels) should be very low to none. Stegmaier Brewhouse Bock 5C. but some believe that Maibock is a “fest” type beer hitting the upper limits of hopping and color for the range. A bigger version of either a traditional bock or a helles bock. white head. Moderate to moderately high carbonation. Mouthfeel: Medium to medium-full bodied. Virtually no hop aroma. Overall Impression: A relatively pale. Large.013 – 1. Nick Bock.provide good clarity. Overall Impression: A dark. although moderately carbonate water is typical of Munich. No diacetyl. Flavor: Complex maltiness is dominated by the rich flavors of Munich and Vienna malts. “Bock” also means “billy-goat” in German. and aging. Hofbräu Maibock. but this should be smooth and warming rather than harsh or burning. Hop bitterness varies from moderate to moderately low but always allows malt to dominate the flavor. Appearance: Deep gold to dark brown in color. Mouthfeel: Medium-full to full body. Moderate to no noble hop flavor. 5B. not yeast-derived esters developed during fermentation.064 – 1. Boisterous. Overall Impression: A very strong and rich lager. with a moderately dry finish that may taste of both malt and hops. Flavor: The rich flavor of continental European pale malts dominates (Pils malt flavor with some toasty notes and/or melanoidins). or a Munich helles brewed to bock strength. History: A Bavarian specialty first brewed in Munich by the monks of St. Francis of Paula. Smooth. A moderately low fruity aspect to the aroma often described as prune. despite the increased hop bitterness. Large. Clean lager yeast. not from incomplete fermentation. Lighter versions will a strong malt flavor with some melanoidins and toasty notes. never any non-malt adjuncts. but should never be hot. Flavor: Very rich and malty. hoppier. Smuttynose Maibock starting in the 17th century. Doppelbock Aroma: Very strong maltiness. Ingredients: Munich and Vienna malts. A light caramel flavor from a long boil is acceptable. Most versions are fairly sweet.2% Commercial Examples: Einbecker Ur-Bock Dunkel. No non-malt adjuncts. Little to no hop flavor (more is acceptable in pale versions). Clean lager flavor with no diacetyl. Traditional Bock Aroma: Strong malt aroma. A very slight chocolate flavor is optional in darker versions. Historical versions were less well attenuated than modern interpretations. Lagering should provide good clarity despite the dark color. Clean. Some alcohol warming may be present. Decoction mash is typical. Clean. and can display noticeable legs. but boiling is less than in traditional bocks to restrain color development. strong. Vital Statistics: OG: 1. A very slight chocolate-like aroma may be present in darker versions. Darker versions will have significant melanoidins and often some toasty flavors. not yeastderived esters developed during fermentation. May have a low spicy or peppery quality from hops and/or alcohol. Little to no caramelization.3 – 7. Clean lager yeast. Mahr’s Bock. Moderate to moderately low carbonation. May have a light DMS flavor from Pils malt. Any fruitiness is due to Munich and other specialty malts. creamy. Victory St. malty lager beer. Large. Gordon Biersch Blonde Bock. Noble hops. Stronger versions might have impaired head retention. History: A fairly recent development in comparison to the other members of the bock family. Moderate alcohol aroma may be present. No diacetyl. Ingredients: Base of Pils and/or Vienna malt with some Munich malt to add character (although much less than in a traditional bock). Paler versions generally have a drier finish.011 – 1. strong. this beer typically has less dark and rich malt flavors than a traditional bock. Some alcohol warmth may be found. often with moderate amounts of rich melanoidins and/or toasty overtones. allowing a bit of sweetness to linger into the finish. Many doppelbocks have names ending in “-ator. Moderate to moderately-low carbonation. not cloying. Invariably there will be an impression of alcoholic strength. There is some dispute whether Helles (“pale”) Bock and Mai (“May”) Bock are synonymous. Well-attenuated. Darker versions often have ruby highlights. The hops compensate for the lower level of melanoidins. and was thus only used after the beer came to Munich. with consequently higher sweetness and lower alcohol levels (and hence was considered “liquid bread” by the monks). plum or grape may be present (but is optional) in dark versions due to reactions between malt. The name “bock” is based on a corruption of the name “Einbeck” in the Bavarian dialect. Lagering should provide good clarity. While quite malty. Vital Statistics: OG: 1. HackerPschorr Hubertus Bock. No hop flavor. The serving of Maibock is specifically associated with springtime and the month of May. Hop character is generally more apparent than in other bocks. persistent. Very smooth without harshness or astringency. off-white for dark varieties). Lighter versions will have a strong malt presence with some melanoidins and toasty notes. Any fruitiness is due to Munich and other specialty malts. persistent.
Clean. prune or grape. Munich and Vienna malts for darker ones and occasionally a tiny bit of darker color malts (such as Carafa). Any fruitiness is due to Munich and other specialty malts. Eggenberg Urbock 23º. No diacetyl. Faint esters may be present in some examples. Appearance: Deep copper to dark brown in color.120 IBUs: 25 – 35 FG: 1. Originally known as sparkling or present use ales. Noble hops. or other concentrated flavors. Usually well attenuated. intense malt and a definite alcohol presence. the name refers to the process of freezing and concentrating the beer. Decoction mashing is traditional. May have a low to medium hop aroma. These versions should be entered in the specialty/experimental category. Mouthfeel: Full to very full bodied. The pale versions will not have the same richness and darker malt flavors of the dark versions. Little Kings Cream Ale (Hudepohl). bitterness. sparkling clarity. although body can reach medium. Andechser Doppelbock Dunkel. Many examples are kräusened to achieve carbonation. Head retention may be no better than fair due to adjunct use. Pronounced legs are often evident. Any fruitiness is due to Munich and other specialty malts. and can have a certain dryness from the alcohol. is common. prune or grape.. the style can be considered to have no upper limit for gravity. although modern brewers sometimes use it. syrupy or cloyingly sweet. Vital Statistics: OG: 1. The finish should be of malt and alcohol. Overall Impression: An extremely strong. It should not by sticky. Faint fruity esters are optional. fusels. No diacetyl. No hop aroma. EKU 28. not yeast-derived esters developed during fermentation. Low to medium esters optional. pre-prohibition) Cream Ales were slightly stronger. A sweet. toast. A grain bill of six-row malt. varying with gravity and attenuation. Off-white to deep ivory colored head.035 SRM: 18 – 30 ABV: 9 – 14% Commercial Examples: Kulmbacher Reichelbräu Eisbock. Sleeman Cream Ale. Extended lagering is often needed post-freezing to smooth the alcohol and enhance the malt and alcohol balance. Any variety of hops may be used. Vital Statistics: OG: 1.042 – 1. Appearance: Pale straw to moderate gold color. The alcohol should be smooth. toasty qualities. Finish can vary from somewhat dry to faintly sweet from the corn. Spaten Optimator. May have significant fruity esters. Flavor: Rich. Tucher Bajuvator. Wisconsin Brewing Whitetail Cream Ale 5D. Mouthfeel: Generally light and crisp. Comments: Eisbocks are not simply stronger doppelbocks. well-attenuated. corn-like aroma and low levels of DMS are commonly found. but optionally some light character malt flavor (e. and occasionally a slight chocolate flavor. Head retention may be impaired by higher-than-average alcohol content and low carbonation. Flavor: Initial soft malty sweetness. Eggenberg Urbock Dunkel Eisbock.5 – 5 ABV: 4. particularly those reminiscent of plum. No diacetyl. Cream Ale Aroma: Faint malt notes. Most commercial examples are in the 1. Weihenstephaner Korbinian. Significant alcohol warmth without sharp hotness.2– 5. Alcohol aromas should not be harsh or solventy. Ingredients: American ingredients most commonly used. Commercial eisbocks are generally concentrated anywhere from 7% to 33% (by volume). Vital Statistics: OG: 1. and can reflect almost any hop variety. but are commonly found in many examples. lager character.Comments: Most versions are dark colored and may display the caramelizing and melanoidin effect of decoction mashing. Some doppelbocks are stronger than Eisbocks. Capital Autumnal Fire. Light to moderate hop flavor (any variety). but shouldn’t be overly . often with attractive ruby highlights. Blonde Ale Aroma: Light to moderate sweet malty aroma. bread.. although usually on the pale side. Low to medium head with medium to high carbonation. History: An ale version of the American lager style. lager strains were (and sometimes still are) used by some brewers. Weltenburger Kloster AsamBock.016 – 1. and up to 20% glucose or other sugars in the boil. particularly those reminiscent of plum. and sugar.g. High carbonation. Low to moderate fruitiness is optional. not harsh or hot. LIGHT HYBRID BEER 6A.053 OG range. Higher gravity examples may exhibit a slight alcohol warmth. biscuit. Any variety of hops can be used for bittering and finishing. but acceptable. and may be a bit drier. malt. Comments: Classic American (i.006 – 1. Low to medium white head with fair to good retention. Ingredients: Pils and/or Vienna malt for pale versions (with some Munich). not yeast-derived esters developed during fermentation.e.6% Commercial Examples: Genesee Cream Ale. higher attenuation levels can lend a “thirst quenching” finish. Adjuncts can include up to 20% flaked maize in the mash. While most traditional examples are in the ranges cited. hoppier (including some dry hopping) and more bitter (25-30+ IBUs).050–1. Low to moderate maltiness and sweetness. Appearance: Light yellow to deep gold in color. May have significant fruity esters.078 – 1. but are not required. New Glarus Spotted Cow. No hop flavor. Brilliant. flavorful American lawnmower beer. Bell’s Consecrator. Clean lager yeast. but were not historically mixed with ale strains. No diacetyl. as is some DMS. Water hardness varies from soft to moderately carbonate.020 – 1. Samuel Adams Double Bock Eisphyre. Overall Impression: A clean. Southampton Eisbock 6. some caramel. 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).012 SRM: 2. wheat) can also be present. Hop aroma low to none. and should help the hop bitterness balance the strong malt presence.112 IBUs: 16 – 26 FG: 1. The malt can have melanoidins. Caramel flavors typically absent. A low to moderate corny flavor from corn adjuncts is commonly found. Smooth mouthfeel with medium to high attenuation. hoppier and more bitter. Moretti La Rossa.055 IBUs: 15 – 20 FG: 1. Low carbonation. but neither hops nor malt dominate. Ayinger Celebrator. Capital 6 6B. or a combination of six-row and North American two-row. alcohol and bitterness (thus providing a home for very strong lagers). Ingredients: Same as doppelbock.024 SRM: 6 – 25 ABV: 7 – 10% Commercial Examples: Paulaner Salvator. Neither malt nor hops prevail in the taste. Flavor: Low to medium-low hop bitterness. No diacetyl.072 – 1. Hop bitterness just offsets the malt sweetness enough to avoid a cloying character. sweet malt balanced by a significant alcohol presence. Anderson Valley Summer Solstice Cerveza Crema. Niagara Eisbock. Lagering should provide good clarity. but excellent pale versions also exist. Produced by ale brewers to compete with lager brewers in the Northeast and Mid-Atlantic States. Eisbock Aroma: Dominated by a balance of rich. Very smooth without harsh edges from alcohol. full and malty dark lager. Cold conditioning isn’t traditional. and bitterness rarely rises above 20 IBUs. Clear to brilliant. Soft water preferred.
subtle fruit aroma from fermentation (apple. and can have either a citrusy American or a spicy or floral noble hop character. Flavor: Soft. but can include up to 25% wheat malt and some sugar adjuncts. Extract versions should only use the lightest malt extracts and avoid kettle caramelization. narrow 200ml glass called a “Stange. older examples can show some oxidation defects. Mouthfeel: Medium-light to medium body. Smooth without harsh bitterness or astringency. The noble hop flavor is variable. highly attenuated. Medium-light body.013 SRM: 3 – 6 ABV: 3. import versions available in parts of North America: Reissdorf. but not a fault).038 – 1. delicately balanced beer usually with very subtle fruit flavors and aromas. Esters can be moderate to none. and less assertive American and English pale ales. spiced or fruit beer categories instead. spices and/or fruit added. No diacetyl. Shiner Kölsch 6D. Dark versions approximating dunkelweizens (with darker. Large proportion of wheat malt (often 50% or more. THE BREWER SHOULD SPECIFY IF RYE IS USED. American Kölsch-style beers. American Rye Beers can follow the same general guidelines. this category can also include modern English Summer Ales.008 – 1. May have a slightly crisp or sharp finish. German Pils or pale malt. Vital Statistics: OG: 1. or Kölsch yeast. but this isn’t a legal requirement as in Germany). substituting rye for some or all of the wheat. The Konvention simply defines the beer as a “light. Harpoon Summer Beer.050 IBUs: 20 – 30 FG: 1.g. clear top-fermenting Vollbier. Note that drier versions may seem hoppier or more bitter than the IBU specifications might suggest. a somewhat subtle Pilsner. approachable. which sometimes lasts into the finish. Finishes medium-dry to somewhat sweet. Vital Statistics: OG: 1. but the balance is normally towards the malt. although should reflect American yeast strains. Big. Malzmühle. Flavor: Light to moderately strong grainy wheat or rye flavor. although this is quite rare. IF NO DOMINANT GRAIN IS SPECIFIED. Water can vary from extremely soft to moderately hard. NonGerman versions: Eisenbahn Dourada. No clove phenols.” 7 . Paeffgen. Spalt or Hersbrucker). Some versions may have a slight wheat taste. One or two examples (Dom being the most prominent) are noticeably malty-sweet up front. unfiltered versions known as Wiess (which should not be entered in this category). Hellers) are now producing young. Medium to medium-high carbonation.. and each interprets the Konvention slightly differently. Low to moderate hop bitterness. Goose Island Summertime. long-lasting white head. but this is quite rare in authentic versions. Authentic versions are filtered to a brilliant clarity. Fuller’s Summer Ale. hop-accentuated. although a light spiciness from wheat or rye is acceptable. Fermented at cool ale temperatures (59-65˚F) and lagered for at least a month.4 – 5.054 IBUs: 15 – 28 FG: 1. Appearance: Very pale gold to light gold. Capitol City Capitol Kölsch.5% Commercial Examples: Pelican Kiwanda Cream Ale. Clarity may range from brilliant to hazy with yeast approximating the German hefeweizen style of beer. Medium to high carbonation. an almost imperceptible fruity sweetness from fermentation. The clove and banana aromas common to German hefeweizens are inappropriate. Low to medium bitterness. Regional variations exist (many West Coast brewpub examples are more assertive. Otherwise very clean with no diacetyl or fusels. Up to 20% wheat may be used. A pleasant. No diacetyl. May also be made with lager yeast. Gaffel. Dom. richer malt flavors in addition to the color) should be entered in the Specialty Beer category. most are medium-low to medium. To the untrained taster easily mistaken for a light lager. Low to moderate hop flavor (citrusy American or spicy/floral noble). Saint Arnold Fancy Lawnmower. cherry or pear) is acceptable. No diacetyl. Rogue Oregon Golden Ale. or perhaps a blonde ale. although many Cologne brewers ferment at 70˚F and lager for no more than two weeks. Appearance: Usually pale yellow to gold. from an easy-drinking fairly sweet beer to a dry. malt-oriented American craft beer. New Holland Lucid. Hollywood Blonde.aggressive. Allow for a range of variation within the style when judging.2% Commercial Examples: Available in Cologne only: PJ Früh. Subdued maltiness throughout leads to a pleasantly refreshing tang in the finish. Hellers. Any hop variety can be used. but should not take on a German Weizen character (banana). Overall Impression: Refreshing wheat or rye beers that can display more hop character and less yeast character than their German cousins. like pale ales) but in most areas this beer is designed as the entry-level craft beer. May have a light alcohol warmth in stronger examples. Ingredients: Generally all malt. Overall Impression: A clean. Due to its delicate flavor profile. American or noble hops. Redhook Blonde Each Köln brewery produces a beer of different character. Some Köln breweries (e. Has a delicate white head that may not persist. Kölsch Aroma: Very low to no Pils malt aroma. crisp. History: Currently produced by many (American) microbreweries and brewpubs. Esters can be moderate to none. although if any of these ingredients are stronger than a background flavor they should be entered in specialty.” Comments: Served in a tall.011 SRM: 3. rounded palate comprising of a delicate flavor balance between soft yet attenuated malt. which can linger into the finish. Clean American. and is restricted to the 20 or so breweries in and around Cologne (Köln). Some malty sweetness is acceptable. Attenuative. Widmer Blonde Ale.044 – 1. aggressively hopped beer with a strong wheat or rye flavor. Ingredients: Clean American ale yeast.5 – 5 ABV: 4. A low noble hop aroma is optional but not out of place (it is present only in a small minority of authentic versions). Mouthfeel: Medium-light to medium body. or cold-conditioned. Sion. Tettnang. WHEAT WILL BE ASSUMED. Ingredients: German noble hops (Hallertau. Generally well-attenuated. clean ale yeast. but also can be made as a lager. Other base styles 6C. May have a moderate malty sweetness or finish quite dry. Some yeasts may give a slight winy or sulfury character (this characteristic is also optional. although a few versions may be medium. Kölsch tends to have a relatively short shelf-life. Medium-high to high carbonation. lightly fruity English.007 – 1. Slight crisp sharpness is optional. Dom. Overall Impression: Easy-drinking. Some versions may have honey. Mouthfeel: Smooth and crisp. Russian River Aud Blonde. but not always present. Hop aroma may be low to moderate. and can range from low to moderately high. Comments: Different variations exist. Alaska Summer Ale. Peters. Comments: In addition to the more common American Blonde Ale. Rye versions are richer and spicier than wheat. Traditionally uses a step mash program. Some versions can have a slightly minerally or sulfury water or yeast character that accentuates the dryness and flavor balance. History: Kölsch is an appellation protected by the Kölsch Konvention. American Wheat or Rye Beer Aroma: Low to moderate grainy wheat or rye character. and a medium-low to medium bitterness with a delicate dryness and slight pucker in the finish (but no harsh aftertaste). although good results can be obtained using a single rest at 149˚F.8 – 5.
Generally clear. creamy. but considerable rich and complex malt flavors remain. small amounts of toasted malt and/or crystal malts. Vital Statistics: OG: 1. medium-dry to dry. Pyramid Hefe-Weizen. though it approximates many characteristics of lager beers. Flavor: Assertive hop bitterness well balanced by a sturdy yet clean and crisp malt character.5% Commercial Examples: Anchor Steam. No diacetyl. Noble hops. Smooth mouthfeel.013 SRM: 3 – 6 ABV: 4 – 5. sometimes more caramelly. Ingredients: Pale ale malt. Medium to medium-high carbonation. Appearance: Light amber to orange-bronze to deep copper color. Some fruity esters may survive the lagering period. Smooth. No diacetyl. Finish fairly dry and crisp. Overall Impression: A well balanced.5 – 5. Common variants include Sticke (“secret”) alt. grainy maltiness. Very low to medium noble hop flavor. clean. Long Trail Ale. making ales). Appearance: Light copper to light brown color. noble hops and restrained fruity esters. and can have a peppery. Water should have relatively low sulfate and low to moderate carbonate levels. lager character sometimes with slight sulfury notes and very low to no esters. May include small amounts of Munich or Vienna malt.014 SRM: 10 – 14 ABV: 4. usually showing Northern Brewer qualities (woody.048 – 1.5% Commercial Examples: Bell’s Oberon. Mouthfeel: Medium-bodied. Low to no noble hop aroma.e. The apparent bitterness level is sometimes masked by the high malt character. Bitterness rises up to 60 IBUs and is usually dry 7B. and showcasing 8 . is light bodied enough to be consumed as a session beer in its home brewpubs in Düsseldorf. interesting toasty and caramel flavors. very clear from extended cold conditioning. Flavor: Moderately malty with a pronounced hop bitterness. Most are simply moderately bitter brown lagers. Medium to medium-high carbonation. and lagered at cold temperatures to produce a cleaner. Redhook Sunrye. Comments: Most Altbiers produced outside of Düsseldorf are of the Northern German style. smooth. and a warm-fermented lager yeast is used. Note that some German yeast strains produce inappropriate sulfury character. floral or perfumy character associated with noble hops.015 SRM: 13 – 19 ABV: 4.054 IBUs: 30 – 45 FG: 1. History: American West Coast original. Three Floyds Gumballhead.054 IBUs: 25 – 40 FG: 1. darker. rustic or minty qualities) in moderate to high strength. Sierra Nevada Unfiltered Wheat Beer. No diacetyl. Real Ale Full Moon Pale Rye 7. History: The traditional style of beer from Düsseldorf.. Clean. Mouthfeel: Medium-light to medium body. making top-fermented ales) that was common before lager brewing became popular. California Common Beer Aroma: Typically showcases the signature Northern Brewer hops (with woody.e. The best examples can be found in brewpubs in the Altstadt (“old town”) section of Düsseldorf. The malt character reflects German base malt varieties. with a lingering hop bitterness and a firm. and usually sweeter and less bitter than Düsseldorf Altbier. No diacetyl. Grolsch Amber. No diacetyl. Widmer Hefeweizen. No roasted malt flavors or harshness. Predates the isolation of bottom-fermenting yeast strains.. Fermented at cool ale temperature (60-65˚F). Superficially similar to an American pale or amber ale. Moderate off-white head with good retention. Despite being very full of flavor. bitter yet malty. Alaskan Amber. Low to moderately high hop flavor. Ironically “alt” refers to the old style of brewing (i. Light fruity esters are acceptable. Schmaltz’ Alt the signature Northern Brewer varietal hop character. No diacetyl. Light fruitiness acceptable. AMBER HYBRID BEER 7A. Southampton Steem Beer. stout) with a noticeable rye character should be entered in the Specialty Beer category (23).010 – 1. 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. Thick. Vital Statistics: OG: 1. which is slightly stronger. lager character with very restrained ester profile. Low to moderate off-white to white head with good retention. balanced by some malt character. Dry finish often with lingering bitterness. but is not required. A long-lasting. Low to moderate caramel and/or toasty malt aromatics support the hops. yet differs in that the hop flavor/aroma is woody/minty rather than citrusy. The hop aroma may vary from moderate to very low. rustic. Comments: A bitter beer balanced by a pronounced malt richness. the hopping is always assertive. Flavor: Fairly bitter yet balanced by a smooth and sometimes sweet malt character that may have a rich. which makes the term “Altbier” somewhat inaccurate and inappropriate. The malt presence is moderated by moderately-high to high attenuation. Schwelmer Alt. “Alt” refers to the “old” style of brewing (i. rather than citrusy varieties).. American hops (usually Northern Brewer.008 – 1. Brilliant clarity (may be filtered). IPA. Ingredients: Typically made with a Pils base and colored with roasted malt or dark crystal. Noble hop flavor can be moderate to low. Anchor Summer Beer. Overall Impression: A very clean and relatively bitter beer. Some yeast strains may impart a slight sulfury character. 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.5 – 5. Lager yeast. Generally darker. biscuity and/or lightly caramelly flavor. Flying Dog Old Scratch Amber Lager 7C. Fermented with a lager yeast. but one that was selected to thrive at the cool end of normal ale fermentation temperatures.(e.2% Commercial Examples: DAB Traditional. Usually made with an attenuative lager yeast. richer and more complex than typical alts.040 – 1. Northern German Altbier Aroma: Subtle malty. yet stopping short of brown. Clean. malt flavors are toasty and caramelly. the bitterness can seem as low as moderate if the finish is not very dry. bittersweet or nutty finish reflects both the hop bitterness and malt complexity. but otherwise clean. Appearance: Medium amber to light copper color. Otter Creek Copper Ale.055 IBUs: 15 – 30 FG: 1.011 – 1. well-attenuated amber-colored German ale. Astringency low to none. A light minerally character is also sometimes present in the finish. smoother palate than is typical for most ales. Vital Statistics: OG: 1.046 – 1. minty). The malt character is usually toasty (not roasted) and caramelly. Overall Impression: A lightly fruity beer with firm. Those that are made as ales are fermented at cool ale temperatures and lagered at cold temperatures (as with Düsseldorf Alt). grainy malt flavor. long-lasting off-white head. Harpoon UFO Hefeweizen.g. sometimes grainy aroma. Comments: This style is narrowly defined around the prototypical Anchor Steam example. Düsseldorf Altbier Aroma: Clean yet robust and complex aroma of rich malt. Moderate to moderately high carbonation. Hannen Alt. Mouthfeel: Medium-bodied.
and can contain a significant portion of wheat. ENGLISH PALE ALE 8A. Occasionally will include some wheat. lighter in color (golden). Clean. May use sugar adjuncts. and/or crystal malts. Bitter was created as a draught alternative (i. although bottled and canned examples can have moderate carbonation. amber. History: Originally a draught ale served very fresh under no pressure (gravity or hand pump only) at cellar temperatures (i. “real ale”). Caramel flavors are common but not required. Vital Statistics: OG: 1. Standard/Ordinary Bitter Aroma: The best examples have some malt aroma. Often medium sulfate water is used. Appearance: Light yellow to light copper. often (but not always) with a caramel quality. Generally no diacetyl. This style guideline reflects the “real ale” version of the style. Comments: More evident malt flavor than in an ordinary bitter. A step mash or decoction mash program is traditional. Mild to moderate fruitiness is common. Caramel flavors are common but not required. Flavor: Medium to high bitterness. and/or black malts used to adjust color. Often medium sulfate water is used.e. Spalt hops are traditional. Timothy Taylor Landlord. but usually consist of German base malts (usually Pils. Boddington's Pub Draught 8B. although very low levels are allowed.e. Mouthfeel: Medium-light to medium body.015 SRM: 11 – 17 ABV: 4.010 – 1. Balance is often decidedly bitter. Bitter was created as a draught alternative (i. Moderately carbonate water. resiny. Black Sheep Best Bitter..2 – 3. this is a stronger. Flavor: Medium to high bitterness. and/or floral UK varieties typically.040 – 1.. May have very little head due to low carbonation.” Some modern variants are brewed exclusively with pale malt and are known as golden or summer bitters.hopped and lagered for a longer time. Ingredients: Grists vary. Drinkability is a critical component of the style. Some examples can be more malt balanced. sour. chocolate.032 – 1. Generally no diacetyl. may use a touch of black malt for color adjustment. English hops most typical. Low to medium maltiness with a dry finish. 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. but this should not override the overall bitter impression. Most bottled or kegged versions of UK-produced bitters are higher-alcohol versions of their cask (draught) products produced specifically for export. esters and hop flavor. Low to moderate white to off-white head. Some examples can be more malt balanced. often (but not always) with a caramel quality. highly attenuative ale yeast. Appearance: Medium gold to medium copper.8 – 4. emphasis is still on the bittering hop addition as opposed to the aggressive middle and late hopping seen in American ales.012 SRM: 5 – 16 ABV: 3. Low to medium maltiness with a dry finish. Brains Bitter. Some modern variants are brewed exclusively with pale malt and are known as golden or summer bitters. Hop aroma can range from moderate to none (UK varieties typically. Oakham Jeffrey Hudson Bitter (JHB).. emphasis is still on the bittering hop addition as opposed to the aggressive middle and late hopping seen in American ales. and/or crystal malts. although US varieties may be used). 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. Good to brilliant clarity.048 IBUs: 25 – 40 FG: 1. yet refreshing. Characterful English yeast. Schumacher. Characterful English yeast. “real ale”). so the versions available in the US often do not directly correspond to their style subcategories in Britain. English hops most typical. Both Sticke alt and Münster alt should be entered in the specialty category. Mouthfeel: Light to medium-light body. Coniston Bluebird Bitter. Ingredients: Pale ale. Adnams SSB. not the export formulations of commercial products. Also known as just “bitter. sometimes Munich) with small amounts of crystal. but other noble hops can also be used.054 IBUs: 35 – 50 FG: 1. although American and European varieties are becoming more common (particularly in the 9 . resiny. esters and hop flavor. although US varieties may be used).8% Commercial Examples: Fuller's Chiswick Bitter. The IBU levels are often not adjusted. Low to moderate white to off-white head. Tetley’s Original Bitter. RCH Pitchfork Rebellious Bitter.2% Commercial Examples: Altstadt brewpubs: Zum Uerige. Generally no diacetyl. Comments: The lightest of the bitters. Young's Bitter. corn or wheat. Vital Statistics: OG: 1. although the bitterness should not completely overpower the malt flavor. Carbonation low. Brakspear Bitter. and/or floral UK varieties typically.e. Brains SA. Rogue Younger’s Special 8. May use sugar adjuncts. session beer. Generally no diacetyl. although US varieties may be used). but this should not override the overall bitter impression. Adnams Bitter. Good to brilliant clarity. Hop aroma can range from moderate to none (UK varieties typically. The IBU levels are often not adjusted. Balance is often decidedly bitter. Special/Best/Premium Bitter Aroma: The best examples have some malt aroma.011 SRM: 4 – 14 ABV: 3. amber. not the export formulations of commercial products. Shepherd Neame Masterbrew Bitter. although very low levels are allowed. Ingredients: Pale ale. Schlösser Alt. Most have moderately low to moderately high fruity esters. Young’s Special. Münster alt is typically lower in gravity and alcohol. History: Originally a draught ale served very fresh under no pressure (gravity or hand pump only) at cellar temperatures (i. although very low levels are allowed. Greene King IPA. although American and European varieties are becoming more common (particularly in the paler examples). although US varieties may be used). This style guideline reflects the “real ale” version of the style. Drinkability is a critical component of the style. Carbonation low.. may use a touch of black malt for color adjustment. Frankenheim Alt paler examples). Moderate to low hop flavor (earthy. Im Füchschen. corn or wheat. Overall Impression: Low gravity.007 – 1.6% Commercial Examples: Fuller's London Pride. Goose Island Honkers Ale. Most bottled or kegged versions of UK-produced bitters are higher-alcohol versions of their cask (draught) products produced specifically for export. low alcohol levels and low carbonation make this an easy-drinking beer.040 IBUs: 25 – 35 FG: 1. Moderate to low hop flavor (earthy. Most have moderately low to moderately high fruity esters.5 – 5. although the bitterness should not completely overpower the malt flavor. although bottled and canned commercial examples can have moderate carbonation. other examples: Diebels Alt. Overall Impression: A flavorful. session-strength ale. although very low levels are allowed.046 – 1.e. Zum Schlüssel.008 – 1. Vital Statistics: OG: 1. May have very little head due to low carbonation. so the versions available in the US often do not directly correspond to their style subcategories in Britain. Greene King Ruddles County Bitter. Mild to moderate fruitiness.
2% Commercial Examples: Belhaven 60/-. Redhook ESB 9. bitter beer that roughly approximates a strong bitter. Great Lakes Moondog Ale.9 – 5. “ESB” is a brand unique to Fullers. Hop bitterness is low to moderate. Overall Impression: An average-strength to moderately-strong English ale. Vintage Henley. The IBU levels are often not adjusted. sometimes accentuated by low to moderate kettle caramelization. Samuel Smith’s Old Brewery Pale Ale. although earthy. 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). Medium-dry to dry finish (particularly if sulfate water is used). Entrants should select the appropriate category based on original gravity and alcohol level. May use sugar adjuncts.015 SRM: 9 – 17 ABV: 3. Belhaven 80/. “Burton” versions use 10 medium to high sulfate water. Appearance: Golden to deep copper. secondary notes of sulfur and/or alcohol in some examples (optional).016 SRM: 6 – 18 ABV: 4. Low to moderate white to off-white head. Caledonian 80/Export Ale. Stronger versions may have a slight alcohol warmth but this character should not be too high.2 – 3. Scottish Heavy 70/Vital Statistics: OG: 1. The Scottish ale sub-styles are differentiated mainly on gravity and alcoholic strength. Some modern English variants are brewed exclusively with pale malt and are known as golden or summer bitters. standard-strength (for the US) English-type ale. Fuller’s ESB is a unique beer with a very large. light fruitiness. May have low levels of secondary malt flavors (e. Marston’s Pedigree. so the versions available in the US often do not directly correspond to their style subcategories in Britain. Fruity esters may be moderate to none. amber. in America. low diacetyl. Hop flavor moderate to moderately high (any variety. and may be . Most bottled or kegged versions of UK-produced bitters are higher-alcohol versions of their cask (draught) products produced specifically for export. SCOTTISH AND IRISH ALE All the Scottish Ale sub-categories (9A. In England today. Usually very clear due to long.035 IBUs: 10 – 20 FG: 1. Tennents Special. Shepherd Neame Bishop's Finger.. The balance may be fairly even between malt and hops to somewhat bitter. Hopback Summer Lightning.9% Commercial Examples: Caledonian 70/.(Caledonian Amber Ale in the US). A rather broad style that allows for considerable interpretation by the brewer. Comments: More evident malt and hop flavors than in a special or best bitter. and is sometimes accompanied by a low diacetyl component.060 IBUs: 30 – 50 FG: 1. Black Sheep Ale. Drinkability is a critical component of the style. Broughton Greenmantle Ale 9C. Young’s Ram Rod. 9A. Normally has a moderately low to somewhat strong caramelly malt sweetness. corn or wheat.2% Commercial Examples: Fullers ESB. cool fermentations. Optionally may have low amounts of alcohol. Characterful English yeast. Extra Special/Strong Bitter (English Pale Ale) Aroma: Hop aroma moderately-high to moderately-low.Light (all are cask-only products not exported to the US) 9B. Belhaven St. Flavor: Malt is the primary flavor. English pale ales are generally considered a premium. Flavor: Medium-high to medium bitterness with supporting malt flavors evident. Hopping can be English or a combination of English and American.048 – 1. Ushers 1824 Particular Ale. Shepherd Neame Spitfire. The peaty aroma is sometimes perceived as earthy. Stronger versions may overlap somewhat with old ales.035 – 1.010 – 1.6 – 6. Greene King Abbot Ale. although stronger versions will necessarily have slightly more intense flavors (and more hop bitterness to balance the increased malt). Hop flavor is low to none.040 IBUs: 10 – 25 FG: 1. and/or crystal malts. Cooperstown Old Slugger. Low to moderate. bitter. Alaskan ESB. 9B. A low head is acceptable when carbonation is also low. but should not totally dominate malt flavors. Mouthfeel: Medium-light to medium-full body. Generally no diacetyl. Low to moderate carbonation. Inveralmond Lia Fail. the name has been co-opted to describe a malty. most strong bitters are fruitier and hoppier. English hops most typical. Some examples have a low hop aroma. biscuity) adding complexity. Scottish Light 60/Vital Statistics: OG: 1. Mordue Workie Ticket. Moderately-low to high fruity esters. Gale’s Hordean Special Bitter (HSB).030 – 1. although very low levels are allowed. emphasis is still on the bittering hop addition as opposed to the aggressive middle and late hopping seen in American ales. Vital Statistics: OG: 1. Bateman's XXXB. McEwan's Export (IPA). Scottish Export 80/Vital Statistics: OG: 1. creamy off-white to light tan-colored head.(Belhaven Scottish Ale in the US). Avery 14’er ESB. although very low levels are allowed. Bass Ale.5 – 3. May have light. Anderson Valley Boont ESB. Southampton 80 Shilling. The initial malty sweetness is usually accentuated by a low to moderate kettle caramelization. nutty. Judges should not judge all beers in this style as if they were Fuller’s ESB clones. McEwan’s 60/-.Bitter 8C. but the balance will always be towards the malt (although not always by much). resiny. Adnams Broadside. Since beer is sold by strength in the UK. 9C) share the same description. although American and European varieties are becoming more common (particularly in the paler examples).054 IBUs: 15 – 30 FG: 1. Appearance: Deep amber to dark copper. Broughton Merlin’s Ale. A low to moderate peaty character is optional. although bottled commercial versions will be higher. smoky or very lightly roasted. and/or floral UK hops are most traditional). Shipyard Old Thumper.010 – 1. and up to a moderate minerally/sulfury flavor. Ingredients: Pale ale. Andrews Ale. Medium to medium-high malt aroma. although strong bitters will tend to be paler and more bitter. and can use any variety of hops although UK hops are most traditional.010 – 1.g. Whitbread Pale Ale. Medium-low to medium-high fruity esters. and/or a low to moderate peaty aroma (all are optional). Broughton Exciseman’s 80/-. Belhaven 70/-. Arran Dark Aroma: Low to medium malty sweetness.013 SRM: 9 – 17 ABV: 2. Orkney Raven Ale. Morland Old Speckled Hen. Good to brilliant clarity. Geary’s Pale Ale. but isn’t overly strong. export-strength pale. Maclay 70/-. may use a touch of black malt for color adjustment. often with a low to moderately strong caramel component (although this character will be more subtle in paler versions).010 – 1.040 – 1. complex malt profile not found in other examples.0% Commercial Examples: Orkney Dark Island. reddish. Maclay 60/. Generally no diacetyl. Hop bitterness and flavor should be noticeable. these beers often have some alcohol flavor (perhaps to let the consumer know they are getting their due).016 SRM: 9 – 17 ABV: 3. although reformulated for bottling (including containing higher carbonation).
Gordon Highland Scotch Ale. Vital Statistics: OG: 1. AMERICAN ALE 10A. or sugar). malty and usually sweet. Harpoon 11 10. raisins or dried fruit. Hints of roasted malt or smoky flavor may be present. Quite clean. Overall Impression: Rich. but not required. Mouthfeel: Medium-light to medium body. AleSmith Wee Heavy.010 – 1. any smoked character is yeast.0% Commercial Examples: Three Floyds Brian Boru Old Irish Ale. which lends a characteristic dryness to the finish. Orkney Skull Splitter. rice. Mouthfeel: Medium-low to medium body. Appearance: Amber to deep reddish copper color (most examples have a deep reddish hue). as may some nutty character. Malt-focused with an initial sweetness and a roasted dryness in the finish. relatively un-attenuative ale yeast. Moderately large white to off-white head with good retention. earthy and/or smoky character comes from the traditional yeast and from the local malt and water rather than using smoked malts. Kilkenny Irish Beer. amber. Most beers finish fairly dry considering their relatively sweet palate. History: Traditional Scottish session beers reflecting the indigenous ingredients (water. Overall Impression: Cleanly malty with a drying finish. Hop presence is minimal. generally will not exhibit a diacetyl character). American Pale Ale Aroma: Usually moderate to strong hop aroma from dry hopping or late kettle additions of American hop varieties. When served too cold. McEwan's Scotch Ale. although examples containing low levels of diacetyl may have a slightly slick mouthfeel. slightly roasty finish. Goose Island Kilgubbin Red Ale. resulting in clean. Beamish Red Ale. and as such have a different balance than strong Scotch ales. Low off-white to tan colored head. Irish Red Ale Aroma: Low to moderate malt aroma. . with less hops than their English counterparts (due to the need to import them). biscuity). toasty. Ingredients: Well-modified pale malt. Moderate carbonation. The palate is usually full and sweet. Sometimes a bit creamy. but often quite dry due to use of roasted barley. which should be low to none. high mash temperatures. A citrusy hop character is very common. Legs may be evident in stronger versions. Caffrey’s Irish Ale. with up to 3% roasted barley. Mouthfeel: Medium-full to full-bodied. so malt impression should dominate. Esters may suggest plums. or wheat malts. although dry-hopped versions may be slightly hazy. History/Comments: Also known as a “wee heavy. yeast. UK/Irish malts. intense malt flavors. hops. Hop flavors and bitterness are low to medium-low. Comments: Sometimes brewed as a lager (if so. which can be suggestive of a dessert.5%). Appearance: Light copper to dark brown color. with some versions (but not all) having a thick. Complex secondary malt flavors prevent a one-dimensional impression. Any caramelization comes from kettle caramelization and not caramel malt (and is sometimes confused with diacetyl). May have a light buttery character (although this is not required). Long. The optional peaty. Use of peat-smoked malt to replicate the peaty character should be restrained. Hop aroma is low to none (usually not present). which may not persist in stronger versions. Hibernian Ale 9E. Clear. Strong Scotch Ale Aroma: Deeply malty. Broughton Old Jock. Ingredients: Scottish or English pale base malt. although caramelization may sometimes be mistaken for it. sweetness usually comes not from crystal malts rather from low hopping. though a peaty character (sometimes perceived as earthy or smoky) may also originate from the yeast and native water. malt). Moderately attenuated (more so than Scottish ales). Flavor: Richly malty with kettle caramelization often apparent (particularly in stronger versions). Moderate carbonation. Generally quite clear. Generally has a bit of roasted barley to provide reddish color and dry roasted finish. Low to moderate maltiness supports the hop presentation. Inveralmond Black Friar. No esters. and adjuncts such as sugar. Medium-dry to dry finish. overly smoky beers should be entered in the Other Smoked Beer category (22B) rather than here.044 – 1. and with lower hopping rates. although this character should not be excessive. and lend a dry. Appearance: Pale golden to deep amber. Smithwick’s Irish Ale. although excessive adjunct use will harm the character of the beer. Low to moderate carbonation.0 – 6. but the finish may be sweet to medium-dry (from light use of roasted barley). generally caramel-like but occasionally toasty or toffee-like in nature. and kettle caramelization. Flavor: Moderate caramel malt flavor and sweetness. which are not native to Scotland and formerly expensive to import. all of which may last into the finish. dry finish due to small amounts of unmalted roasted barley. although light use of roasted grains may increase the perception of bitterness to the medium range. Fairly soft water is typical.perceived as earthy or smoky. Dragonmead Under the Kilt 9D. A small proportion of smoked malt may add depth. Hops. Comments: The malt-hop balance is slightly to moderately tilted towards the malt side. Overall Impression: An easy-drinking pint. A smooth. Peaty. Vital Statistics: OG: 1.056 SRM: 14 – 25 ABV: 6. Medium-low hop bitterness.070 – 1. No diacetyl. Low to moderate esters and alcohol are often present in stronger versions. cool fermentations are traditionally used in Scottish brewing. Clean and smooth (lager versions can be very smooth). MacAndrew's Scotch Ale.5 – 10% Commercial Examples: Traquair House Ale. Low to moderate esters and alcohol are usually present. Smooth. chewy viscosity. Although unusual. Small amounts of roasted barley add color and flavor.014 SRM: 9 – 18 ABV: 4.or water-derived and not from the use of peat-smoked malts. with caramel often apparent. May have a slight alcohol warmth in stronger versions. Diacetyl is low to none. Ingredients: May contain some adjuncts (corn. were kept to a minimum. Clean. May use some crystal malt for color adjustment. Great Lakes Conway’s Irish Ale (a bit strong at 6. Murphy’s Irish Red (lager). O’Hara’s Irish Red Ale. occasionally with a buttered toast or toffee-like quality. Generally has a grainy. Well suited to the region of origin. with abundant malt and cool fermentation and aging temperature. Strength and maltiness can vary. Dry hopping (if used) may add grassy notes. Founders Dirty Bastard. Clear. although English varieties are most authentic. the roasted character and bitterness may seem more elevated. English hops. earthy and/or smoky secondary aromas may also be present. Usually has a large tan head. Finishes with a light taste of roasted grain. Hops are very low to none. often with deep ruby highlights. Caramelization often is mistaken for diacetyl.” Fermented at cooler temperatures than most ales. Belhaven Wee Heavy. although some examples may have a light English hop flavor.060 IBUs: 17 – 28 FG: 1. Boulevard Irish Ale. perhaps a few esters. alcoholic warmth is usually present and is quite welcome since it balances the malty sweetness.130 IBUs: 17 – 35 FG: 1. and may optionally show small amounts of specialty malt character (bready. Generally no flavor hops.018 – 1. Some commercial brewers add small amounts of crystal. adding complexity. and on occasion a faint bit of peaty earthiness (smoke). Fruity esters vary from moderate to none.
which tends to balance the hop bitterness and finish. American ale yeast. and water).016 SRM: 18 – 35 ABV: 4. but not required. Caramel flavors are usually restrained or absent. with medium to medium-high bitterness. and usually being balanced more evenly between malt and bitterness. resiny impression. Overall smooth finish without astringency often associated with high hopping rates. Stone Pale Ale. Generally quite clear. Hop flavor can be light to moderate.3 – 6. but also by having more caramel flavor. Lagunitas Censored Ale. Comments: There is some overlap in color between American pale ale and American amber ale. Deschutes Mirror Pond. North Coast 10B. and having less caramel flavors than English counterparts. Moderately large off-white head with good retention. Should not have a strong chocolate or roast character that might suggest an American brown ale (although small amounts are OK). Comments: Can overlap in color with American pale ales. plus crystal and darker malts should complete the malt bill. American amber ales differ from American pale ales not only by being usually darker in color. Fruity esters can be moderate to none. American Brown Ale Aroma: Malty. Medium to dark crystal malts. and toasty or bready notes are often used (along with late hops) to differentiate brands. Great Lakes Burning River Pale Ale. Big Sky Moose Drool Brown Ale. Fruity esters are moderate to very low.015 SRM: 5 – 14 ABV: 4. although dry-hopped versions may be slightly hazy. American Amber Ale Aroma: Low to moderate hop aroma from dry hopping or late kettle additions of American hop varieties. which often but not always has a citrusy quality. reflecting indigenous ingredients (hops. Related to American Pale and American Amber Ales. which often has a chocolate. cleaner in fermentation by-products. Moderate to moderately high carbonation. History/Comments: A strongly flavored. and some modern craft brewed examples. Stronger versions may have some alcohol warmth in the finish. Mouthfeel: Medium to medium-full body. Bear Republic XP Pale Ale. Avery Redpoint Ale. Moderately low to no diacetyl. often with citrusy flavors. Flavor: Moderate to high hop flavor from American hop varieties. Bell's Amber 10C. yet with sufficient supporting malt. these beers were popularized in the hop-loving Northern California and the Pacific Northwest areas before spreading nationwide.010 – 1. The dark malt character is more robust than other brown ales. hoppier interpretation of Northern English brown ale or a hoppier. originated by American home brewers.060 IBUs: 25 – 40 FG: 1. Mouthfeel: Medium to medium-full body. maltier. either American or Continental.010 – 1. Low to moderate off-white to light tan head.045 – 1. and usually show an initial malty sweetness followed by a moderate caramel flavor (and sometimes other character malts in lesser amounts). 12 . Water can vary in sulfate and carbonate content. but the malt presence can be substantial. Very low to moderate fruity esters. Low to moderately high clean malt character supports the hop presentation. malt. Three Floyds X-Tra Pale Ale. Moderately low to moderately high maltiness balances and sometimes masks the hop presentation. No diacetyl. a citrusy American hop character. and may optionally have a citrusy character. often including the citrus-accented hop presence that is characteristic of American hop varieties. Mouthfeel: Medium-light to medium body. May also contain specialty grains which add additional character and uniqueness. and may optionally show small amounts of specialty malt character (bready. Water can vary in sulfate content. The American pale ale will generally be cleaner. Some interpretations of the style may feature a stronger hop aroma. but carbonate content should be relatively low. Carbonation moderate to high. Moderate to high hop bitterness with a medium to dry finish. Overall Impression: Refreshing and hoppy. Caramel sweetness and hop flavor/bitterness can linger somewhat into the medium to full finish. IPA-strength brown ales should be entered in the Specialty Beer category (23). Carbonation moderate to high. Appearance: Light to very dark brown color. Flavor: Medium to high malty flavor (often with caramel.5 – 6. Left Hand Brewing Jackman’s Pale Ale History: Known simply as Red Ales in some regions. Tröegs HopBack Amber Ale.045 – 1. toasty and/or chocolate flavors). Fruity esters can be moderate to none. No diacetyl. Mendocino Red Tail Ale. and a balance more towards malt than hops (although hop rates can be significant). sweet and rich. Ingredients: Pale ale malt.2% Commercial Examples: Sierra Nevada Pale Ale. but UK or noble hops can also be used. Vital Statistics: OG: 1.2% Commercial Examples: North Coast Red Seal Ale. Full Sail Pale Ale. although this character should not be excessive. Appearance: Amber to coppery brown in color.015 SRM: 10 – 17 ABV: 4. Grains that add malt flavor and richness. less malty Brown Porter. The malt and hops are generally balanced. Hop aroma is typically low to moderate. and usually shows a moderate caramel character. Vital Statistics: OG: 1. often but not always ones with a citrusy character. American hops are typical. Firestone Pale Ale. However. although with more of a caramel and chocolate character. Deschutes Cinder Cone Red. Rogue Red Ale. Most commercial American Browns are not as aggressive as the original homebrewed versions.Flavor: Usually a moderate to high hop flavor. are common but others may also be used. more caramel richness. but generally make up a relatively small portion of the grist. McNeill’s Firehouse Amber Ale.045 – 1. biscuity). yeast. American hops. Pyramid Broken Rake.060 IBUs: 30 – 45 FG: 1. Overall Impression: Can be considered a bigger. and often more finishing hops. caramel. Malt flavors are moderate to strong. Smuttynose Old Brown Dog Ale. History: An American adaptation of English pale ale. Malt and hop bitterness are usually balanced and mutually supportive. yet stops short of being overly porter-like. Specialty grains may add character and complexity. More bitter versions may have a dry. Anderson Valley Boont Amber Ale. Moderate carbonate water would appropriately balance the dark malt acidity. hoppy brown beer. toasty. light sweetness. Vital Statistics: OG: 1.010 – 1. more body. Overall smooth finish without astringency often associated with high hopping rates. Clear. Overall Impression: Like an American pale ale with more body. Ingredients: Pale ale malt. typically American two-row. typically American two-row.2% Commercial Examples: Bell’s Best Brown. St. Ingredients: Well-modified pale malt. The balance is typically towards the late hops and bitterness. 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). Often lighter in color. Esters vary from moderate to none. American hops. Dry hopping (if used) may add grassy notes. nutty and/or toasty quality. have a less caramelly malt profile. less body. Anderson Valley Poleeko Gold Pale Ale. Moderately low to no diacetyl.5 – 6. A citrusy hop character is common.060 IBUs: 20 – 40 FG: 1. No diacetyl. Hop flavor and bitterness often lingers into the finish. and/or a fresh dryhopped aroma (all are optional). Stronger versions may have a slight alcohol warmth.
Left Hand Deep Cover Brown Ale 11. Vital Statistics: OG: 1. Hints of biscuit and coffee are common. although some versions may be made in the stronger (4%+) range for export.033 – 1. Originally. ENGLISH BROWN ALE 11A. session-strength bottled versions don’t often travel well. toffee. Generally clear. which can include caramelly. Greene King XX Mild. Appearance: Dark amber to reddish-brown color. or toffee-like character. Little or no perceivable roasty or bitter black malt flavor. Low to moderate off-white to light tan head. molasses. Can finish sweet or dry. roasted finish. Comments: Most are low-gravity session beers in the range 3. Quite creamy and smooth in texture. often with a rich.052 IBUs: 20 – 30 FG: 1. A light fruity ester aroma may be evident in these beers. but the residual sweetness may give a heavier impression. Sainsbury Mild. Flavor: Gentle to moderate malt sweetness. nutty. Samuel Smith’s Nut Brown Ale. A few paler examples (medium amber to light brown) exist. Low to moderate bitterness.008 – 1. History: English brown ales are generally split into sub-styles along geographic lines. toasted. grainy. Malt-hop balance is nearly even. lightly caramelly character and a medium-dry to dry finish. May also have small amounts darker malts (e. Goose Island Nut Brown Ale. Malt may also have a toasted.. Woodforde’s Mardler’s Mild. Theakston Traditional Mild. but this style is sweeter than virtually all modern examples of mild. Gale’s Festival Mild.. with a nutty. sweeter. sweet malt aroma with toffee. Moderately sweet finish with a smooth.038 IBUs: 10 – 25 FG: 1.042 IBUs: 12 – 20 FG: 1. chocolate. Generally served on cask. Little to no hop aroma. and not so strong). Samuel Adams Brown Ale 11B. Clear. Harvey’s Nut Brown Ale.030 – 1. though their character is muted. yet flavorful. Appearance: Copper to dark brown or mahogany color. Ingredients: Pale English base malts (often fairly dextrinous).008 – 1. and may have some fruitiness. Riggwelter Yorkshire Ale. Moderate carbonate water. Avery Ellie’s Brown Ale. Somewhat rare in England. though with low flavor and bitterness almost any type could be used. Coach House Gunpowder Strong Mild. particularly for its gravity.g. caramel. Developed as a bottled product in the early 20th century out of a reaction against vinous vatted porter and often unpalatable mild. Nearly opaque. Comments: Increasingly rare. Medium to mediumhigh carbonation. Overall Impression: A light-flavored. Flavor: Generally a malty beer. Overall Impression: Drier and more hop-oriented that southern English brown ale. Low to no diacetyl.8 – 4. May use sugar adjuncts. May seem somewhat like a smaller version of a sweet stout or a sweet version of a dark mild.2 – 5. The malt expression can take on a wide range of character. Mild Aroma: Low to moderate malt aroma. Medium to medium-low bitterness. Appearance: Light to dark brown. with hop flavor low to none (UK varieties). English hop varieties are most authentic. 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. Characterful English ale yeast. often with notes of dark fruits such as plums and/or raisins. seasonal and/or special occasions. Mann’s has over 90% market share in Britain. Flavor: Deep. plum. Overall Impression: A luscious. Low hop bitterness. Well suited to London’s water supply. licorice. History/Comments: English brown ales are generally split into sub-styles along geographic lines.g. Low to moderate off-white to tan head.4% Commercial Examples: Newcastle Brown Ale. malt-accented beer that is readily suited to drinking in quantity. No diacetyl. and can be almost black. A wide range of interpretations are possible. malt-oriented brown ale. coffee.or toffee-like malty sweetness on the palate and lasting into the finish. Southern English Brown Aroma: Malty-sweet. Brooklyn Brown Ale.5% Commercial Examples: Moorhouse Black Cat.011 – 1. malty aftertaste. Tröegs Rugged Trail Ale. Generally low to medium-low carbonation.Acme Brown. although should be relatively clear if visible.013 SRM: 12 – 25 ABV: 2. May have a moderate dark fruit complexity. English hop varieties would be most suitable. Low to moderate offwhite to tan head. caramel or toffee-like character. Moderate to high carbonate water would appropriately balance the dark malt acidity. Mouthfeel: Medium body. Vital Statistics: OG: 1. crystal and darker malts should comprise the grist. Low to moderately low carbonation. malty. Mouthfeel: Light to medium body. A light but appealing fresh hop aroma (UK varieties) may also be noticed. Wychwood Hobgoblin. Alesmith Nautical Nut Brown Ale.and yeast-based flavors (e. Southern English (or “London-style”) brown ales are darker. and lower gravity than their Northern cousins. although may have a very wide range of malt. caramel. enough to provide some balance but not enough to overpower the malt. Fruity esters moderate to none.8%. biscuity. Vital Statistics: OG: 1.e. Motor City Brewing Ghettoblaster Hop flavor is low to non-existent. Banks's Mild. Sweeter versions may seem to have a rather full mouthfeel for the gravity. Some consider it a bottled version of dark mild. nutty. toast. Very low to no diacetyl. less hoppy than a pale ale. Mouthfeel: Medium-light to medium body. Refreshing.014 SRM: 19 – 35 ABV: 2. 13 . chocolate) to provide color and the nutty character. fruit.1% Commercial Examples: Mann's Brown Ale (bottled. Versions with darker malts may have a dry. Woodeforde’s Norfolk Nog 11C. Northern English Brown Ale Aroma: Light. but should not dominate. sweet. or lightly roasted. Brain’s Dark. Very low to no diacetyl. Diacetyl and hop flavor low to none. Retention may be poor due to low carbonation..013 SRM: 12 – 22 ABV: 4. Some versions may seem like lower gravity brown porters. dark fruit complexity of malt flavor. History: May have evolved as one of the elements of early porters. but not available in the US). English hop varieties are most authentic. vinous. festivals. Ingredients: English mild ale or pale ale malt base with caramel malts. 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. Highgate Mild. Roast-based versions may have a light astringency. roast.040 – 1. nutty and/or caramel notes. with a caramel.8 – 4. raisin). Lost Coast Downtown Brown. Moderately fruity. chocolate. Very low to no hop aroma. In modern terms. although is traditionally unfiltered. with a nutty character rather than caramel. good versions may still be found in the Midlands around Birmingham.13. the name “mild” refers to the relative lack of hop bitterness (i. Some fruity esters can be present. adjunct use and low gravity. low diacetyl (especially butterscotch) is optional but acceptable.
Flavor: As with aroma. black malt character) should be noticeable and may be moderately strong. black malt character (and sometimes chocolate and/or coffee flavors) with a bit of roasty dryness in the finish. coffee or molasses but never burnt. Appearance: Light brown to dark brown in color. Appearance: Dark reddish copper to opaque dark brown (not black). and may have a chocolaty quality. Comments: Although a rather broad style open to brewer interpretation. Stronger versions may have a slight alcohol warmth. English hop aroma moderate to none. Full. Deschutes Black Butte Porter. Ale yeast can either be clean US versions or characterful English varieties. and are frequently UK or US varieties. Mouthfeel: Medium to medium-full body. molasses. St. bready. Rogue Mocha Porter. sweeter and more caramelly flavors. no diacetyl.040 – 1. coffee.048 – 1. Water with moderate to high carbonate hardness is typical. depending on grist composition. Overall flavor may finish from dry to medium-sweet. Fruity esters moderate to none. Said to have been favored by porters and other physical laborers. Optionally may also show some additional malt character in support (grainy. including chocolate and/or other dark roasted malts and caramel-type malts. Roast intensity and malt flavors can also vary significantly. dried fruit esters. Medium to high bitterness. Starts sweet but darker malt flavors quickly dominates and persists through finish. Balance tends toward malt more than hops. chocolate. May have a sharp character from dark roasted grains.). Flavor: Malt flavor includes a mild to moderate roastiness (frequently with a chocolate character) and often a significant caramel. and attenuation. etc. toffee-like. although this character should not be strong. Fruity esters are moderate to none.8 – 6. prunes. Diacetyl should be moderately low to none. PORTER 12A.5% Commercial Examples: Great Lakes Edmund Fitzgerald Porter. has a rich malty sweetness with a complex blend of deep malt. toffeelike and/or sweet). toffee. Complex alcohol and ester profile of moderate strength. Clear. but when not opaque will be clear (particularly when held up to the light). Overall Impression: A fairly substantial English dark ale with restrained roasty characteristics. nutty. burnt. Vital Statistics: OG: 1. and/or licorice notes. Great Divide Saint Bridget’s Porter 12C. History: Originating in England. Burton Bridge Burton Porter. typically). English hops are most common. although small amounts may contribute a bitter chocolate complexity. Fruity esters moderate to none. Robust Porter Aroma: Roasty aroma (often with a lightly burnt. Just a touch dry with a hint of roast coffee or 12B. caramelly. Medium-low to medium hop bitterness will vary the balance from slightly malty to slightly bitter. History: Stronger. bready. Harvey’s Tom Paine Original Old Porter.016 SRM: 22 – 35 ABV: 4. hoppier and/or roastier version of porter designed as either a historical throwback or an American interpretation of the style. Historical versions would use a significant amount of brown malt. licorice. Wasatch Polygamy Porter be difficult to discern in such a dark beer. Mouthfeel: Medium-light to medium body. while modern versions may be considerably more aggressive. Flag Porter. Some American versions may be dry-hopped. Should not have a significant black malt character (acrid. RCH Old Slug Porter. Hops are used for bittering. Thick. Usually has an “English” character. Diacetyl low to none. It differs from a brown porter in that a black patent or roasted grain character is usually present. Boulevard Bully! Porter. Very smooth. biscuits or toast in support. Samuel Smith Taddy Porter.012 – 1. although should not be overly acrid.014 SRM: 20 – 30 ABV: 4 – 5. Some versions are fermented with lager yeast. Peters Old-Style Porter. No sourness. is used. and it can be stronger in alcohol. thus may seem to have an “American” or “English” character. No hops. May contain a moderate amount of adjuncts (sugars. but are usually subdued.008 – 1. raisins. Clarity may 14 . grainy. Baltic Porter Aroma: Rich malty sweetness often containing caramel. More substance and roast than a brown ale. often with ruby highlights when held up to light. Shepherd Neame Original Porter. Smuttynose Robust Porter. nutty to deep toast. Can approach black in color. English hop flavor moderate to none. and usually less alcohol. treacle. prominently dark roasted malts and grains. malty dark ale with a complex and flavorful roasty character. Usually does not contain large amounts of black patent malt or roasted barley. or smokiness should be entered in the Specialty Beer category (23). hop bittering level. and/or toffee character. although may approach being opaque. rich. Hop flavor can vary from low to moderately high (US or UK varieties. London or Dublin-type water (moderate carbonate hardness) is traditional. which often include black patent malt (chocolate malt and/or roasted barley may also be used in some versions). May also show some non-roasted malt character in support (caramelly. cherries or currants. Vital Statistics: OG: 1. Mouth-filling and very smooth.052 IBUs: 18 – 35 FG: 1. Bell’s Porter. Both types are equally valid. Flavor: Moderately strong malt flavor usually features a lightly burnt. Diacetyl low to none. although somewhat sweet versions exist. Hop aroma low to high (US or UK varieties). although darker versions can be opaque. nutty. Traditional versions will have a more subtle hop character (often English). occasionally with a vinous Port-like quality. sourness.” A precursor to stout.4% Commercial Examples: Fuller's London Porter. Salopian Entire Butt English Porter. or harsh roasted flavors). Hambleton Nightmare Porter. Appearance: Medium brown to very dark brown. tan-colored head with moderately good head retention. Moderate off-white to light tan head with good to fair retention. May contain several malts. Moderate to low fruity esters. English or Irish ale yeast. Moderately low to moderately high carbonation. Moderately low to moderately high carbonation. May have other secondary flavors such as coffee. Meantime London Porter. and alcohol. and/or sweet). and may or may not have significant fermentation byproducts. persistent tan-colored head. May or may not have a strong hop character. porter evolved from a blend of beers or gyles known as “Entire. Has a prominent yet smooth schwarzbier-like roasted flavor that stops short of burnt. Clean lager character. Brown Porter Aroma: Malt aroma with mild roastiness should be evident. Anchor Porter. Avery New World Porter.065 IBUs: 25 – 50 FG: 1. Usually fairly well attenuated. Overall Impression: A substantial. Higher in gravity than a dark mild. lower gravities. Historical versions with Brettanomyces. flavor and/or aroma. May have a slight astringency from roasted grains. which can be accentuated by the roasted malt. or occasionally lager yeast. Ingredients: May contain several malts. Ingredients: English ingredients are most common. Nethergate Old Growler Porter. Comments: Differs from a robust porter in that it usually has softer. maize. Some darker malt character that is deep chocolate. burnt or harsh. it may be distinguished from Stout as lacking a strong roasted barley character. Sierra Nevada Porter. Diacetyl low to none.12. Good clarity. often with rubyor garnet-like highlights. and balances the roasted malt flavors. and reminiscent of plums.
higher in exported and US products. creamy ale. may have slight chocolate. roasty. as is the roasted character and the dryness of the finish. Comments: Gravities are low in England.007 – 1. For the high hop bitterness and significant proportion of dark grains present. High carbonate water is common. Medium-low to medium bitterness from malt and hops. Stepan Razin Porter (Russia). and medium to no hop flavor. although heavily roasted or hopped versions should be entered as either Imperial Stouts (13F) or Specialty Beers (23). Watney's Cream Stout. Hop bitterness is moderate (lower than in dry stout). slightly roasty ale. Medium to high sweetness (often from the addition of lactose) provides a counterpoint to the roasted character and hop bitterness. Dry Stout Aroma: Coffee-like roasted barley and roasted malt aromas are prominent. molasses and/or licorice complexity. Ingredients: Generally lager yeast (cold fermented if using ale yeast). Carnegie Stark Porter (Sweden). Brooklyn Dry Stout 13B. Zywiec Porter (Poland).016 – 1. although harshness is undesirable. Diacetyl low to none. Often tastes like sweetened espresso. Not heavy on the tongue due to carbonation level. The balance between dark grains/malts and sweetness can vary. and the balance between the two being the variables most subject to interpretation. Brown or amber malt common in historical recipes.024 SRM: 30 – 40 ABV: 4 – 6% Commercial Examples: Mackeson's XXX Stout. Debittered chocolate or black malt. Southampton Imperial Baltic Porter as Irish stout or Irish dry stout. While most commercial versions rely primarily on roasted barley as the dark grain. with multi-layered flavors. The level of bitterness is somewhat variable. Hop flavor from slightly spicy hops (Lublin or Saaz types) ranges from none to medium-low.L. An impression of cream-like sweetness often exists. Orkney Dragonhead Stout. Overall Impression: A Baltic Porter often has the malt flavors reminiscent of an English brown porter and the restrained roast of a schwarzbier. Appearance: Very dark brown to black in color. A small percentage (perhaps 3%) of soured beer is sometimes added for complexity (generally by Guinness only). Comments: May also be described as an Imperial Porter. black malt. The perception of body can be affected by the overall gravity with smaller beers being lighter in body. Creamy tan to brown head.to brown-colored head is characteristic. Munich or Vienna base malt. Modern versions are brewed from a lower OG and no longer reflect a higher strength than porters. Neuzeller Kloster-Bräu Neuzeller Porter (Germany). long-lasting. the intensity of the roast character. History: Traditional beer from countries bordering the Baltic Sea. Fruitiness can be low to moderately high. and good attenuation. Farson’s Lacto Stout. as a sweetener. No diacetyl. an unfermentable sugar. Most versions are in the 7-8. Balancing factors may include some creaminess. Vital Statistics: OG: 1. legally this designation is no longer permitted in England (but is acceptable elsewhere). STOUT 13A. Peter’s Cream Stout.011 SRM: 25 – 40 ABV: 4 – 5% Commercial Examples: Guinness Draught Stout (also canned). bitter. Water typically has moderate carbonate hardness. Historically known as “Milk” or “Cream” stouts. sweet. O’Hara’s Celtic Stout. A thick. Very complex. The “milk” name is derived from the use of lactose. Nøgne ø porter (Norway). and lasts into the finish. this beer is remarkably smooth. Low to moderate carbonation. Russian River O. chocolate malt. tan. Derived from English porters but influenced by Russian Imperial Stouts. No diacetyl. When a brewery offered a stout and a porter. Vital Statistics: OG: 1. Lactose. Esters medium-low to none. optionally with light to moderate acidic sourness. Can be opaque (if not. the stout was always the stronger beer (it was originally called a “Stout Porter”). Overall Impression: A very dark. mediumlow to no fruitiness.licorice in the finish. High residual sweetness from unfermented sugars enhances the full-tasting mouthfeel.036 – 1. Aldaris Porteris (Latvia). Mouthfeel: Generally quite full-bodied and smooth. Continental hops. Dorothy Goodbody’s Wholesome Stout. or milk sugar. Hop aroma low to none.5% ABV range. Ingredients: The dryness comes from the use of roasted unmalted barley in addition to pale malt. from quite sweet to moderately dry and somewhat roasty. making it seem even more mouthfilling.024 SRM: 17 – 30 ABV: 5. and provide coffee and/or chocolate flavors. Low to moderate fruity esters. it should be clear).044 – 1. Overall Impression: A very dark.060 – 1. toffee. Flavor: Dark roasted grains and malts dominate the flavor as in dry stout. Hop aroma low to none. nutty. Mouthfeel: Medium-full to full-bodied and creamy. cocoa and/or grainy secondary notes. Sweet Stout Aroma: Mild roasted grain aroma. Base of pale malt.V. May have a bittersweet or unsweetened chocolate character in the palate. Samuel Adams Cream Stout. Diacetyl low to none. Comments: This is the draught version of what is otherwise known 15 . lasting into the finish. May contain crystal malts and/or adjuncts.5 – 9. Mouthfeel: Medium-light to medium-full body. and medium to high hop bitterness. creamier. although high levels will not give the classic dry finish. with the level of residual sweetness. Beamish Stout. Bottled versions are typically brewed from a significantly higher OG and may be designated as foreign extra stouts (if sufficiently strong). Baltika #6 Porter (Russia). Okocim Porter (Poland). grainy sharpness. but with a higher OG and alcohol content than either. Can be opaque (if not. Sheaf Stout.050 IBUs: 30 – 45 FG: 1. Low to moderate carbonation. just to provide balance.5% Commercial Examples: Sinebrychoff Porter (Finland). Variations exist. Old Dominion Stout. others use chocolate malt. with a wellaged alcohol warmth (although the rarer lower gravity Carnegiestyle versions will have a medium body and less warmth). Dry. coffee-like finish from roasted grains. May have a light astringency from the roasted grains. Three Floyd’s Black Sun Stout. moderate to high hop bitterness. Flavor: Moderate roasted. creamy. Widmer Snowplow Milk Stout 13. it should be clear). Stout. Marston’s Oyster Stout. Utenos Porter (Lithuania). Murphy's Stout.060 IBUs: 20 – 40 FG: 1. allow for interpretation by brewers. crystal malt. with a creamy character. full-bodied.012 – 1. St. and may use roasted barley. black malt or combinations of the three. Appearance: Jet black to deep brown with garnet highlights in color. Flaked unmalted barley may also be used to add creaminess. Hitachino Nest Sweet Stout (Lacto). Vital Statistics: OG: 1. is frequently added to provide additional residual sweetness. Malt can have a caramel. sometimes with coffee and/or chocolate notes. and adjuncts such as maize or treacle. History: The style evolved from attempts to capitalize on the success of London porters. Light hints of black currant and dark fruits. Medium to medium-high carbonation.090 IBUs: 20 – 40 FG: 1. Left Hand Milk Stout. more “stout” body and strength. History: An English style of stout. Goose Island Dublin Stout. but originally reflected a fuller. Ingredients: The sweetness in most Sweet Stouts comes from a lower bitterness level than dry stouts and a high percentage of unfermentable dextrins.
but this character should not be excessive. Medium-high to high carbonation. but smooth and not excessively hot. Ale yeast (although some tropical stouts are brewed with lager yeast). Water source should have some carbonate hardness. Can have a bit of roast-derived astringency. Varied use of dark and roasted malts. Appearance: Generally a jet black color. as well as caramel-type malts. Very low to no diacetyl. A light oatmeal aroma is optional. Appearance: Medium brown to black in color. from fairly sweet to quite dry. creamy. Hop aroma low to none (UK varieties most common). not sold in the US). A light sweetness can imply a coffee-and-cream impression. dry and bitter. Vital Statistics: OG: 1.13C. Anderson Valley Barney Flats Oatmeal Stout. and the amount of finishing hops used.9% Commercial Examples: Samuel Smith Oatmeal Stout. Guinness Foreign Extra Stout. Oatmeal (5-10%+) used to enhance fullness of body and complexity of flavor. Ridgeway of Oxfordshire Foreign Extra Stout. Vital Statistics: OG: 1. smooth dark grain flavors. caramel and dark roasted malts and grains. more assertive roast flavors. Appearance: Very deep brown to black in color. Mouthfeel: Medium-full to full body. or a scaled-down Imperial stout without the late hops. History: Originally high-gravity stouts brewed for tropical markets (and hence. licorice. bitter.g. or even tinged with Brettanomyces (e. Creamy. Flavor: Medium sweet to medium dry palate. Light use of oatmeal may give a certain silkiness of body and richness of flavor. Diacetyl medium-low to none. with the complexity of oats and dark roasted grains present. sometimes known as “Tropical Stouts”). often with a coffee-like character. allow for differences in interpretation.to brown-colored head. Coopers Best Extra Stout. particularly if a small amount of oats have been used to enhance mouthfeel. creamy character. Vital Statistics: OG: 1. Light esters may be present but are not required.2 – 5. Royal Extra “The Lion Stout” (Trinidad). Burnt or charcoal aromas are low to none. The level of bitterness also varies. Medium to dry finish. often tasting of coffee. these can be either fruity and sweet. Stronger versions can have the aroma of alcohol (never sharp. Elysian Dragonstooth Stout 13E. and/or vinous aromatics. Diacetyl mediumlow to none. malty ale with a complementary oatmeal flavor. Light to moderately strong alcohol warmth.010 – 1. Comments: A rather broad class of stouts. Esters are optional. malt sweetness and flavor. often with a smooth.e. Fruitiness should be low to medium. Variations exist. grainy or earthy flavor. strongly roasted Foreignstyle Stout (of the export variety). McAuslan Oatmeal Stout. moderately strong. or solventy). Moderate to moderately-high carbonation. but with more gravity. roasted coffee beans. Comments: Breweries express individuality through varying the roasted malt profile. smooth. persistent tan. Mouthfeel: Medium to full body. Tropical varieties can be quite sweet.018 SRM: 30 – 40 ABV: 5. often with a citrusy or resiny American hop character. Medium to high bitterness. Large. New Holland The Poet. often with rich chocolate or caramel flavors. Some versions may have a sweet aroma. while export versions can be moderately dry (reflecting impression of a scaled-up version of either sweet stout or dry stout). May use adjuncts and sugar to boost gravity. often having a roasted coffee or dark chocolate quality. When judging. Hop flavor can be low to high. dark or bittersweet chocolate. Medium to very low hop aroma. American hop varieties. May give a warming (but never hot) impression from alcohol presence. Goose Island Oatmeal Stout. Ingredients: Similar to dry or sweet stout. sometimes an almost oily slickness from the oatmeal. Export versions tend to have lower esters. History: An English seasonal variant of sweet stout that is usually less sweet than the original.056 – 1. but smooth. Dragon Stout (Jamaica). Export-Type: Freeminer Deep Shaft Stout. Alcohol flavors can be present up to medium levels. Some bottled export (i. Highly bitter and hoppy versions are best entered as American-style Stouts (13E). and can have coffee. and relies on oatmeal for body and complexity rather than lactose for body and sweetness. Roasted grain and malt character can be moderate to high. this type of beer is best entered as a Specialty Beer – Category 23). although some may appear very dark brown. Foreign Extra Stout Aroma: Roasted grain aromas moderate to high. persistent head of light tan to light brown in color. Maclay’s Oat Malt Stout.018 SRM: 22 – 40 ABV: 4. Usually opaque. they often have a sweet. dried fruit. Low to medium malt sweetness. Can be somewhat creamy. Hop aroma low to none. Mouthfeel: Medium-full to full body. Comments: Generally between sweet and dry stouts in sweetness. although sharpness of dry stout will not be present in any example. Clarity usually obscured by deep color (if not opaque. Light alcohol-derived aromatics are also optional. American Stout Aroma: Moderate to strong aroma of roasted malts. Wolaver’s Oatmeal Stout Overall Impression: A very dark. Overall Impression: A hoppy. stronger) versions of dry or sweet stout also fit this profile. as does the oatmeal impression. Dark grains can combine with malt sweetness to give the impression of milk chocolate or coffee with cream. and restrained bitterness. and higher bitterness.010 – 1. ABC Stout (Singapore). roasty. Flavor: Moderate to very high roasted malt flavors. Hops mostly for bitterness. Medium to medium-high carbonation.075 IBUs: 35 – 75 FG: 1. The roasted flavors of either version may taste of coffee. No diacetyl. silky. Adjuncts such as oatmeal may be present in low quantities. Tropical versions can have high fruity esters. but can be present up to medium intensity.065 IBUs: 25 – 40 FG: 1. hot. and generally reflects citrusy or resiny American varieties. chocolate. Thick. roasty ale. Oatmeal Stout Aroma: Mild roasted grain aromas. Ingredients: Pale. rum-like quality. Jamaica Stout (Jamaica).. Pale and dark roasted malts and grains..022 13D. Flavor: Tropical versions can be quite sweet without much roast or bitterness. Little to no hop flavor. Generally has bolder roasted malt flavors and hopping than other traditional stouts (except Imperial Stouts). it should be clear). Diacetyl low to none. Guinness Foreign Extra Stout (bottled. occasionally with a light burnt quality. Hop flavor medium-low to none.075 IBUs: 30 – 70 FG: 1. May have a slightly burnt coffee ground flavor.5 – 8% Commercial Examples: Tropical-Type: Lion Stout (Sri Lanka). should be clear). Medium hop bitterness with the balance toward malt. Overall Impression: A very dark. but this character should not be prominent if present. Can be opaque (if not. Broughton Kinmount Willie Oatmeal Stout. or lightly burnt grain. or molasses. Think of the style as either a scaled-up dry and/or sweet stout. No diacetyl.048 – 1. while export versions can be drier and fairly robust. Ale yeast. 16 . Hops primarily for bittering. Ingredients: Common American base malts and yeast. while heavy use of oatmeal can be fairly intense in flavor with an almost oily mouthfeel. chocolate and/or lightly burnt notes.010 – 1. full-bodied. Tröegs Oatmeal Stout. Guinness Foreign Extra Stout has been made since the early 1800s. Large tan to brown head with good retention. Oats can add a nutty. Fruitiness medium to high.050 – 1. Young's Oatmeal Stout.
earthy. Samuel Smith Imperial Stout.018 – 1. dry finish. dark fruit (e. although moderate to mediumhigh carbonation can combine to render an overall dry sensation in the presence of malt sweetness. American or English ale yeast. Scotch Irish Tsarina Katarina Imperial Stout. and may take on a complex. although the intensity of hop character is usually lower than American versions. Ingredients: Well-modified pale malt. some sulfur flavor. Not all possible aromas described need be present.115 IBUs: 50 – 90 FG: 1. toffee-like and/or caramelly. Mouthfeel: Smooth. but shouldn’t be sharp. who have extended the style with unique American characteristics. Oak is inappropriate in this style. with a moderate to assertive hop bitterness. The balance can vary with any of the aroma elements taking center stage. or almost tar-like sensations. and may contain any hop variety. The palate and finish can vary from relatively dry to moderately sweet. Thirsty Dog Siberian Night.. Dark fruit flavors meld with roasty. and fruitiness from the fermentation or hops adds to the overall complexity. Bar Harbor Cadillac Mountain Stout. vinous or port-like qualities developing. The roasted malt character can take on coffee. Deschutes The Abyss. Great Lakes Blackout Stout. cocoa. a distinctively minerally. Overall Impression: An intensely flavored. many interpretations are possible. but not required. Rogue Imperial Stout. although this character is not mandatory. Deep tan to dark brown head. The wide range of allowable characteristics allow for maximum brewer creativity. earthy or fruity nature is typical. caramel). but most are pale to medium amber with an orange-ish tint. luscious texture (although the body may decline with long conditioning). with a velvety. Malt backbone can be balanced and supportive to rich and barleywine-like. Vital Statistics: OG: 1. History: Brewed to high gravity and hopping level in England for export to the Baltic States and Russia. toasty. No diacetyl. Comments: Variations exist. deep. May have a complex grain bill using virtually any variety of malt. bready or toasty flavors. Roasty. burnt currant or tarry character may be evident. can be present. History: Brewed to survive the voyage from England to India. Avery The Czar. An alcohol character may be present. The malt aroma can be subtle to rich and barleywine-like. sharp. balance and smoothness of aromatics. Brooklyn Black Chocolate Stout 14.. complex and frequently quite intense. Appearance: Color may range from very dark reddish-brown to jet black. and has been (incorrectly) used in . with a noticeable alcohol presence. Alcohol strength should be evident. Russian Imperial Stout Aroma: Rich and complex. with variable amounts of roasted grains. May optionally show a slight specialty malt character (e. and support the hop aspect. and alcohol. fruity esters.SRM: 30 – 40 ABV: 5 – 7% Commercial Examples: Rogue Shakespeare Stout. while the English varieties reflect a more complex specialty malt character and a more 17 forward ester profile). Stone Imperial Stout. medium-light to medium-bodied mouthfeel without hop-derived astringency. Some smooth alcohol warming can and should be sensed in stronger (but not all) versions. High alcohol and viscosity may be visible in “legs” when beer is swirled in a glass. dark ale. dark chocolate. burnt. and a lingering bitterness are usually present.030 SRM: 30 – 40 ABV: 8 – 12% Commercial Examples: Three Floyd’s Dark Lord. depending on the gravity and grain bill. Good head stand with off-white color should persist. Aged versions may have a slight vinous or port-like quality. Bell’s Expedition Stout. Despite the substantial hop character typical of these beers. Southampton Russian Imperial Stout. and/or slightly grassy). although unfiltered dry-hopped versions may be a bit hazy. Overall Impression: A hoppy. sufficient malt flavor. body and complexity to support the hops will provide the best balance. fruity. Some versions may have a sulfury note. Some clean alcohol flavor can be noted in stronger versions. 38. fruity. Medium to aggressively high bitterness. Deschutes Obsidian Stout. roasted character. A slightly burnt grain. biscuit-like. big. Opaque. Should not be syrupy and under-attenuated. Like a black barleywine with every dimension of flavor coming into play. depending on age and conditioning. The hop flavor should be similar to the aroma (floral. but should be noticeable. No diacetyl. maltiness. Flavor: Hop flavor is medium to high. The term “IPA” is loosely applied in commercial English beers today. with generous quantities of roasted malts and/or grain. If high sulfate water is used. but not hot. Lost Coast 8 Ball Stout. with some flavors becoming more subdued over time and some aged. Has less hop character and a more pronounced malt flavor than American versions. and may optionally show some supporting caramel. Fruity esters may be low to moderately strong. North Coast Old Rasputin Imperial Stout. The temperature extremes and rolling of the seas resulted in a highly attenuated beer upon arrival. Modern versions of English IPAs generally pale in comparison (pun intended) to their ancestors.g. English pale ales were derived from India Pale Ales. Should be clear. plums. Carbonation may be low to moderate. Comments: A pale ale brewed to an increased gravity and hop rate. Fruity esters may be low to intense. hot or solventy. and finishing hops. Mouthfeel: Full to very full-bodied and chewy. Generally has a well-formed head.075 – 1. North Coast Old No. pleasant. Sierra Nevada Stout. usually with some lingering roastiness. or slightly burnt tones and can be light to moderately strong. moderately strong pale ale that features characteristics consistent with the use of English malt. and can take on a dark fruit character (raisins. maltiness. Bear Republic Big Bear Black Stout. Avery Out of Bounds Stout. Aging affects the intensity. Moderate to aggressively high roasted malt/grain flavors can suggest bittersweet or unsweetened chocolate. Victory Storm King. although head retention may be low to moderate. or solventy. Any type of hops may be used. but shouldn’t be sour. or prunes). and alcohol. A slightly grassy dry-hop aroma is acceptable. Malt flavor should be medium-low to medium-high. and/or strong coffee. A moderate caramel-like or toasty malt presence is common. but this should only add complexity and not dominate. hop bitterness and flavor. Mad River Steelhead Extra Stout 13F. Gentle smooth warmth from alcohol should be present and noticeable. either from esters or hops. Said to be popular with the Russian Imperial Court. hops and yeast. Today is even more popular with American craft brewers. Hop aroma can be very low to quite aggressive. The balance and intensity of flavors can be affected by aging. and bitterness may linger into the aftertaste but should not be harsh. hops. Great Divide Yeti. Appearance: Color ranges from golden amber to light copper.g. Very low levels of diacetyl are acceptable. Low to moderate fruitiness. Alkaline water balances the abundance of acidic roasted grain in the grist. Medium-low to high hop flavor (any variety). with English and American interpretations (predictably. hop bitterness and warming character. and bittersweet. Flavor: Rich. raisins) character. INDIA PALE ALE (IPA) 14A. Finish is medium to dry. prunes. The malt should show an English character and be somewhat bready. with variable amounts of roasted malt/grains. English IPA Aroma: A moderate to moderately high hop aroma of floral. plums. the American versions have more bitterness. fruity esters. Founders Imperial Stout.
Anchor Liberty Ale. History: An American version of the historical English style. 14B.beers below 4% ABV. A long. Oak is inappropriate in this style. American IPA Aroma: A prominent to intense hop aroma with a citrusy. American. lower body. A clean. although a neutral fermentation character is typical. Victory Hop Devil. but it should not have a “hot” character. Medium-dry to dry finish. Some alcohol can usually be noted. Fuller's IPA. although moderate to medium-high carbonation can combine to render an overall dry sensation in the presence of malt sweetness. floral. medium-light to medium-bodied mouthfeel without hop-derived astringency. Some alcohol may be noted. although a neutral fermentation character is also acceptable. Ingredients: Pale ale malt (well-modified and suitable for singletemperature infusion mashing). piney.018 SRM: 8 – 14 ABV: 5 – 7. Strongly hopped. Some clean alcohol flavor can be noted in stronger versions. A showcase for hops. English yeast that can give a fruity or sulfury/minerally profile. Comments: Bigger than either an English or American IPA in both alcohol strength and overall hop level (bittering and finish).075 IBUs: 40 – 60 FG: 1. Should be clear. The adjective “Imperial” is arbitrary and simply implies a stronger version of an IPA. Surly Furious. since high alcohol and malt tend to limit drinkability. Medium-dry to dry finish. Harpoon IPA. Good head stand with off-white color should persist. Flavor: Hop flavor is strong and complex. High to absurdly high hop bitterness. Anderson Valley Hop Ottin’. Stone Ruination IPA. Goose Island IPA. Brooklyn East India Pale Ale Russian River Blind Pig IPA. although this is not required. Smooth alcohol warming. Low fruitiness is acceptable but not required. although unfiltered dry-hopped versions may be a bit hazy. less rich and a greater overall hop intensity than an American Barleywine. Fruitiness. either from esters or hops. Typically not as high in gravity/alcohol as a barleywine. No harsh hop-derived astringency.5% Commercial Examples: Meantime India Pale Ale. No diacetyl. Appearance: Color ranges from golden amber to medium reddish copper. although not all examples will exhibit the strong sulfate character. Less malty. Flavor: Hop flavor is medium to high. noble).056 – 1. and/or fruity character derived from American hops.070 – 1. Imperial IPA Aroma: A prominent to intense hop aroma that can be derived from American. Hampshire Pride of Romsey IPA. moderately strong American pale ale. Overall Impression: A decidedly hoppy and bitter. Malt flavor should be low to medium. Bear Republic Racer 5 IPA. can use a complex variety of hops (English. resinous. Some clean malty sweetness may be found in the background. Generally all-malt. lacking harshness. Freeminer Trafalgar IPA. but mashed at lower temperatures for high attenuation.090 IBUs: 60 – 120 FG: 1.010 – 1. Generally all-malt. but most examples do not exhibit this character. although the malt backbone will generally support the strong hop character and provide the best balance. may also be detected in some versions. English and/or noble varieties (although a citrusy hop character is almost always present). Bell’s Hop Slam. resinous. Three Floyd’s Dreadnaught.5% Commercial Examples: Bell’s Two-Hearted Ale. Oak is inappropriate in this style. Body is generally less than in English counterparts.010 – 1. Medium-high to very high hop bitterness. May be slightly sulfury. Vital Statistics: OG: 1. No diacetyl. Great Divide Titan IPA.” or any other variety of adjectives would be equally valid. some versions can have an orange-ish tint.Middle Ages ImPailed Ale. Ridgeway Bad Elf. Summit India Pale Ale. Some smooth alcohol warming can and should be sensed in stronger (but not all) versions. but should be at a lower level than in English examples. Malt flavor should be low to medium. smooth alcohol flavor is usually present.5 – 7. although unfiltered dry-hopped versions may be a bit hazy.018 SRM: 6 – 15 ABV: 5. Founder’s Centennial IPA. Sierra Nevada Celebration Ale. American yeast that can give a clean or slightly fruity profile. some versions can have an orange-ish tint. although moderate to mediumhigh carbonation can combine to render an overall dry sensation in the presence of malt sweetness. very strong pale ale without the big maltiness and/or deeper malt flavors of an American barleywine. Generally will have more finish hops and less fruitiness and/or caramel than English pale ales and bitters. Low fruitiness is acceptable but not required. Water character varies from soft to moderately sulfate. 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. American yeast that can give a clean or slightly fruity profile. either from esters or hops. but mashed at lower temperatures for high attenuation. Water character varies from soft to moderately sulfate. and is generally clean and malty sweet although some caramel or toasty flavors are acceptable at low levels. High sulfate and low carbonate water is essential to achieving a pleasant hop bitterness in authentic Burton versions. Refined sugar may be used in some versions. Should be clear. and should reflect an American hop character with citrusy. piney or fruity aspects. “double. Good head stand with white to off-white color should persist.010 – 1. and is generally clean and malty although some caramel or toasty flavors are acceptable at low levels.5 – 10% Commercial Examples: Russian River Pliny the Elder. Avery Majaraja. Stone IPA. Versions with a noticeable Rye character (“RyePA”) should be entered in the Specialty category. Overall Impression: An intensely hoppy.050 – 1. medium-light to medium body. Appearance: Color ranges from medium gold to medium reddish copper. Samuel Smith's India Ale.” “extreme. Fruitiness. American hops. AleSmith IPA. Dogfish Head 60 Minute IPA. Ingredients: Pale ale malt (well-modified and suitable for singletemperature infusion mashing). Drinkability is an important characteristic. Great Divide Hercules Double IPA. and a tribute to historical IPAs. may also be detected in some versions. but clean. 18 . Many versions are dry hopped and can have an additional grassy aroma. perfume-like. but most examples do not exhibit this character. sipping beer.” “extra. and can reflect the use of American. English and/or noble hop varieties. this should not be a heavy. lingering bitterness is usually present in the aftertaste but should not be harsh.020 SRM: 8 – 15 ABV: 7. Avery IPA 14C. Vital Statistics: OG: 1. floral. The bitterness may linger into the aftertaste but should not be harsh. May be slightly sulfury. Mouthfeel: Smooth. Some clean malty sweetness may be found in the background.075 IBUs: 40 – 70 FG: 1. English hops. It should also not have much residual sweetness or a heavy character grain profile. although the malt backbone will support the strong hop character and provide the best balance. Ingredients: Pale ale malt (well-modified and suitable for singletemperature infusion mashing). although this is not absolutely required. Mouthfeel: Smooth. Three Floyds Alpha King. Burton Bridge Empire IPA. Vital Statistics: OG: 1. Fresher versions will obviously have a more significant finishing hop character. brewed using American ingredients and attitude. Most versions are dry hopped and can have an additional resinous or grassy aroma.
A light tartness is optional but acceptable. at least 50% of the grist must be malted wheat. The high protein content of wheat impairs clarity in an unfiltered beer. Victory Hop Wallop 15. A small amount of noble hops are used only for bitterness. Comments: These are refreshing. Hop flavor is very low to none. Andechser Weissbier Hefetrüb. somewhat bready or grainy flavor of wheat is complementary. A light to moderate wheat aroma (which might be perceived as bready or grainy) may be present but other malt characteristics should not. flavorful palate with a relatively dry finish. Appearance: Light copper to mahogany brown in color. Optionally. and/or a low bubblegum aroma. the remainder is usually Munich and/or Vienna malt. but often can add to the complexity and balance. Hop flavor is very low to none. A traditional decoction mash gives the appropriate body without cloying sweetness. No diacetyl or DMS. from Vienna and/or Munich malt). In the 1950s and 1960s.044 – 1. aromatics can include a light. The balance and intensity of the phenol and ester components can vary but the best examples are reasonably balanced and fairly prominent. Today. although some versions use up to 70%. These beers often don’t age well and are best enjoyed while young and fresh. Weizen ale yeasts produce the typical spicy and fruity character. citrusy character from yeast and high carbonation is often present. Overall Impression: A pale. Bottles with yeast are traditionally swirled or gently rolled prior to serving. Weizen ale yeasts produce the typical spicy and fruity character. The balance and intensity of the phenol and ester components can vary but the best examples are reasonably balanced and fairly prominent. although extreme fermentation temperatures can affect the balance and produce off-flavors. somewhat bready or grainy flavor of wheat is complementary. Franziskaner Hefe-Weisse. wheat beers did not have a youthful image. Penn Weizen. but acceptable. moussy. Vital Statistics: OG: 1. Noble hop character ranges from low to none. Bottles with yeast are traditionally swirled or gently rolled prior to serving. A tart. refreshing wheat-based ale. None of these optional characteristics should be high or dominant. Ingredients: By German law. a very light to moderate vanilla character and/or low bubblegum notes can accentuate the banana flavor. spritzy finish aided by high carbonation. Plank Bavarian Hefeweizen. creamy fullness that may progress to a lighter finish. bread crust. The malty richness can be low to medium-high. Erdinger Weissbier. creamy fullness that may progress to a light. fruity. Stoudt’s Double IPA. Always effervescent.3 – 5.g. A very thick. Paulaner Hefe-Weizen. No diacetyl or DMS. Mouthfeel: Medium-light to medium body. spicy. Eisenbahn Weizenbier 15B. No diacetyl or DMS. No diacetyl or DMS. but should not dominate. moussy. Noble hop character ranges from low to none. A beer “mit hefe” is also cloudy from suspended yeast sediment (which should be roused before drinking). Well rounded. A roasted malt character is inappropriate. often somewhat sweet palate with a relatively dry finish. but typically muted. since most older people drank them for their health-giving qualities. Schneider Weisse Weizenhell. although extreme fermentation temperatures can affect the balance and produce off-flavors. Dunkelweizen Aroma: Moderate to strong phenols (usually clove) and fruity esters (usually banana). sweetness and roundness. Optionally. fruity. A very thick. spicy. The presence of Munich and/or Vienna malts also provide an additional sense of richness and fullness. Overall Impression: A moderately dark. a low to moderate vanilla character and/or low bubblegum notes may be present. and hop bitterness is very low to moderately low. neither should be dominant if present. long-lasting white head is characteristic. History: Old-fashioned Bavarian wheat beer was often dark. Optional.Rogue I2PA.052 IBUs: 8 – 15 FG: 1.056 . GERMAN WHEAT AND RYE BEER 15A. the lighter hefeweizen is more common. A tart. Effervescent. Suspended yeast may increase the perception of body. The suspended yeast sediment (which should be roused before drinking) also contributes to the cloudiness. The soft. although some versions use up to 70%. although the level of haze is somewhat variable. but shouldn’t overpower the yeast character. Appearance: Pale straw to very dark gold in color.010 – 1. The high protein content of wheat impairs clarity in this traditionally unfiltered style. Any malt character is supportive and does not overpower the yeast character. the remainder is Pilsner malt. the krystal version is filtered for excellent clarity. rich barley malt character not found in a hefeweizen. and hop bitterness is very low to low. A light to moderate wheat aroma (which might be perceived as bready or grainy) may be present and is often accompanied by a caramel. The soft. The filtered Krystal version has no yeast and is brilliantly clear. Ettaler Weissbier Hell. a light to moderate vanilla character. fast-maturing beers that are lightly hopped and show a unique banana-and-clove yeast character. Kapuziner Weissbier.044 – 1. malty. Barrelhouse Hocking Hills HefeWeizen. a very light to moderate vanilla character and/or low bubblegum notes can accentuate the banana flavor. or richer malt aroma (e. Ayinger Bräu Weisse. The texture of wheat imparts the sensation of a fluffy. Optionally. The balance and intensity of the phenol and ester components can vary but the best examples are reasonably balanced and fairly prominent. Vital Statistics: OG: 1. Reflecting the best yeast and wheat character of a hefeweizen blended with the malty richness of a Munich dunkel. sweetness and roundness. Weizen/Weissbier Aroma: Moderate to strong phenols (usually clove) and fruity esters (usually banana). Ingredients: By German law. as is a slightly sweet Pils malt character. A small amount of noble hops are used only for bitterness. never heavy. Flavor: Low to moderately strong banana and clove flavor. The version “mit hefe” is served with yeast sediment stirred in. History: A traditional wheat-based ale originating in Southern Germany that is a specialty for summer consumption. at least 50% of the grist must be malted wheat. neither should be dominant if present. The texture of wheat as well as yeast in suspension imparts the sensation of a fluffy. The balance and intensity of the phenol and ester components can vary but the best examples are reasonably balanced and fairly prominent. citrusy tartness.6% Commercial Examples: Weihenstephaner Hefeweissbier. A traditional decoction mash gives the appropriate body without cloying sweetness. as is a richer caramel and/or melanoidin character from Munich and/or Vienna malt. flavorful. Dogfish Head 90-minute IPA. refreshing wheat-based ale. although the level of haze is somewhat variable. citrusy character from yeast and high carbonation is sometimes present. Mouthfeel: Medium-light to medium-full body. Moylan’s Hopsickle Imperial India Pale Ale. The character of a krystal weizen is generally fruitier and less phenolic than that of the hefe-weizen. aided by moderate to high carbonation. Hacker19 Pschorr Weisse. Well rounded.. long-lasting off-white head is characteristic.014 SRM: 2 – 8 ABV: 4. Comments: The presence of Munich and/or Vienna-type barley malts gives this style a deep. Flavor: Low to moderately strong banana and clove flavor. but generally produced year-round.
prunes. History: A specialty beer originally brewed in Regensburg. Decoction mash commonly used (as with weizenbiers). Large creamy off-white to tan head.064 – 1.5 – 6% Commercial Examples: Paulaner Roggen (formerly Thurn und Taxis. No diacetyl. and some banana esters may also be present. bock-like melanoidins. Weizenbock Aroma: Rich. clove. Ingredients: Malted rye typically constitutes 50% or greater of the grist (some versions have 60-65% rye). Weizen yeast provides distinctive banana esters and clove phenols.IBUs: 10 – 18 FG: 1.022 SRM: 12 – 25 ABV: 6. Comments: American-style rye beers should be entered in the American Rye category (6D). no longer imported into the US). Moderate perfumy coriander. 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. Capital Weizen 20 16. It is inappropriate to add caraway seeds to a roggenbier (as some American brewers do). spicy wheat aromatics.046 – 1. Moderate to high carbonation. A creamy sensation is typical. Low to moderate weizen yeast character (banana. often having a hearty flavor reminiscent of rye or pumpernickel bread. Bavaria as a more distinctive variant of a dunkelweizen using malted rye instead of malted wheat. Well-aged examples may show some sherry-like oxidation as a point of complexity. AleSmith Weizenbock.and/or Vienna-type barley malts. Flavor: A complex marriage of rich. Never hot or solventy. or ham-like aromas are inappropriate. dark fruit. Witbier Aroma: Moderate sweetness (often with light notes of honey and/or vanilla) with light. grainy. Spices should blend in with fruity. often with a bit of tartness. No diacetyl. often resulting in a gummy mash texture that is prone to sticking. The beer will be very cloudy from starch haze and/or yeast. quite dense and persistent (often thick and rocky). The suspended yeast sediment (which should be roused before drinking) also contributes to the cloudiness. Now also made in the Eisbock style as a specialty beer. Mouthfeel: Medium to medium-full body. Comments: A dunkel-weizen beer brewed to bock or doppelbock strength. Light usage of noble hops in bitterness.010 – 1. moderately-low to moderately-strong spicy rye flavor. ruby brown in color. light banana and/or vanilla.5 – 8.6% Commercial Examples: Weihenstephaner Hefeweissbier Dunkel. malty. Franziskaner Dunkel Hefe-Weisse. Low to moderate noble hop flavor acceptable. but should never overpower the other characteristics. Overall Impression: A dunkelweizen made with rye rather than wheat. or peppery note in the background. High carbonation. bready flavor of wheat is further enhanced by the copious use of Munich and/or Vienna malts. Lower fermentation temperatures accentuate the clove character by suppressing ester formation. spicy. May have a slightly sweet palate. A low spicy-herbal hop aroma is optional. wheat malt. the rye character is traditionally from the rye grain only. wheat-based ale combining the best flavors of a dunkelweizen and the rich strength and body of a bock. A faintly tart character may optionally be present. Remainder of grist can include pale malt. spicy clove-like phenols. although it may contain up to 70%). lightly bitter (from rye) aftertaste. Vital Statistics: OG: 1. long-lasting light tan head is characteristic. although never solventy. The wheat. It was Schneider’s creative response to bottom-fermenting doppelbocks that developed a strong following during these times. and a light chocolate character is sometimes found (although a roasted character is inappropriate). crystal malt and/or small amounts of debittered dark malts for color adjustment.056 IBUs: 10 – 20 FG: 1. hazy appearance. Hacker-Pschorr Weisse Dark. moussy. Mouthfeel: Medium-full to full body. Cloudy. Hop flavor is absent. Appearance: Dark amber to dark. which gives it a . A small amount of noble hops are used only for bitterness.014 SRM: 14 – 23 ABV: 4. Ingredients: A high percentage of malted wheat is used (by German law must be at least 50%.3 – 5. Edelweiss Dunkel Weissbier. and can persist into aftertaste. was created in 1907 at the Weisse Brauhaus in Munich using the ‘Méthode Champenoise’ with fresh yeast sediment on the bottom. Kapuziner Weissbier Schwarz Doppelbock.090 IBUs: 15 – 30 FG: 1. Vital Statistics: OG: 1. citrusy orangey fruitiness. Flavor: Grainy. Overall Impression: A strong. Moderate zesty.015 – 1. Light noble hops are acceptable. The malty. Munich malt. Appearance: Light coppery-orange to very dark reddish or coppery-brown color. Can have a somewhat acidic aroma from rye and yeast. malt. Moderate to strong phenols (most commonly vanilla and/or clove) add complexity. diacetyl or DMS. Medium-dry. High Point Ramstein Winter Wheat. the world’s oldest top-fermented wheat doppelbock. Rye has been characterized as having the most assertive flavor of all cereal grains. Light tartness optional. but with a greater body and light finishing hops. as is the warming sensation of substantial alcohol content. and the alcohol helps balance the finish. Victory Moonglow Weizenbock. and hop bitterness is low. Ettaler Weissbier Dunkel. Other traditional beer styles with enough rye added to give a noticeable rye character should be entered in the Specialty Beer category (23).010 – 1. A very thick. Ayinger Ur-Weisse. grainy finish with a tangy. Appearance: Very pale straw to very light gold in color. often with a complex herbal. Plank Bavarian Dunkler Weizenbock. Mahr’s Der Weisse Bock. No hop aroma. and a moderate wheat flavor. and sometimes citrus). with the remainder being Munich. No diacetyl. Eisenbahn Vigorosa 15D. Erdinger Pikantus. Schneider Weisse (Original). floral and sweet aromas and should not be overly strong. Roggenbier (German Rye Beer) Aroma: Light to moderate spicy rye aroma intermingled with light to moderate weizen yeast aromatics (spicy clove and fruity esters. flavor and aroma.0% Commercial Examples: Schneider Aventinus. although the level of haze is somewhat variable. Vegetal. BELGIAN AND FRENCH ALE 16A. Weizen ale yeasts produce the typical spicy and fruity character. fruity. raisins or grapes). bock-like melanoidins and bready malt combined with a powerful aroma of dark fruit (plums. No diacetyl or DMS. celery-like. either banana or citrus). Bürgerbräu Wolznacher Roggenbier 15C. History: Aventinus. Erdinger Weissbier Dunkel. Rye is a huskless grain and is difficult to mash. Plank Bavarian Heller Weizenbock. A moderate aroma of alcohol is common. The high protein content of wheat impairs clarity in this traditionally unfiltered style. Bottles may be gently rolled or swirled prior to serving to rouse the yeast. Schneider Aventinus Eisbock. although the balance can vary. and yeast character dominate the palate. The presence of Munich and/or Vienna malts also provide an additional sense of richness and fullness. Too warm or too cold fermentation will cause the phenols and esters to be out of balance and may create off-flavors.014 SRM: 14 – 19 ABV: 4. A traditional decoction mash gives the appropriate body without cloying sweetness. Tucher Dunkles Hefe Weizen.
In some instances a very limited lactic fermentation. often tart. Wittekerke. biscuity malt aroma. Bell’s Winter White Ale.008 – 1. History: A 400-year-old beer style that died out in the 1950s. Fruity esters dominate the aroma and are often reminiscent of citrus fruits such as oranges or lemons. Long-lasting. A low to medium-high spicy or floral hop aroma is usually present. moussy head. Saison Aroma: High fruitiness with low to moderate hop aroma and moderate to no herb. A low to moderate tart sourness 16B. Ommegang Rare Vos (unusual in its 6. spicy flavors is very characteristic. spice and alcohol aroma. fresher.054 IBUs: 20 – 30 FG: 1.or pear-like fruitiness though not as fruity/citrusy as many other Belgian ales. A low to moderate sourness or acidity may be present. Belgian Pale Ale Aroma: Prominent aroma of malt with moderate fruity character and low hop aroma. Mouthfeel: Medium-light to medium body. Eisenbahn Pale Ale. Hitachino Nest White Ale sweetness with a toasty. Other spices (e. Vegetal. never gets in the way of the spices. Dense. Appearance: Amber to copper in color. is done. malty 21 . Clarity is very good. and if noticeable. Vital Statistics: OG: 1. Noble hops. finishes dry and often a bit tart. Vital Statistics: OG: 1. chamomile. Refreshing. but should not overwhelm other characteristics. ham-like. which may include coriander and other spices. Ommegang Witte. The fruitiness is frequently citrusy (orange. Compared to their higher alcohol Category S cousins.g. properly handled examples are most desirable. elegant. and is generally spicy or earthy in character. Toasty. and lack of bitterness in finish. St. and malt.052 IBUs: 10 – 20 FG: 1. the most well-known examples were perfected after the Second World War with some influence from Britain. orange-citrusy fruitiness.012 SRM: 2 – 4 ABV: 4. Extremely high attenuation gives a characteristic dry finish. Allagash White.or lemon-like). Considered “everyday” beers (Category I). No diacetyl. Pieters Zinnebir. white. nor should it be thick and heavy. cinnamon.milky. or the actual addition of lactic acid. nor does it persist into the finish. dense. Bernardus Blanche. Russian River Perdition. spices.5% ABV strength) 16C. The hop bitterness is medium to low. No harshness or astringency from orange pith. Flavor: Pleasant sweetness (often with a honey and/or vanilla character) and a zesty. Hop bitterness is low to medium-low (as with a Hefeweizen). are common should be subtle and balanced. easy-drinking. Appearance: Often a distinctive pale orange but may be golden or amber in color.5 – 5. but shouldn’t dominate in the balance. Alcohol level is restrained. including hops and yeast strains. The beer tends to be fragile and does not age well.048 – 1. and has grown steadily in popularity over time. Overly spiced and/or sour beers are not good examples of the style. Nothing should be too pronounced or dominant. Coriander of certain origins might give an inappropriate ham or celery character. No diacetyl. copper-colored ale. balance is the key. they are Belgian “session beers” for ease of drinking. East Kent Goldings or Fuggles are commonly used. Grains of Paradise) may be used for complexity but are much less prominent. and is optionally complemented by low amounts of peppery phenols. Clarity is poor to good though haze is not unexpected in this type of unfiltered farmhouse beer. Distinctive floral or spicy. moderately malty. finish. Avery Karma. May have an orange. Mouthfeel: Medium to medium-light body. celery-like. smooth malt and relatively light hop character and low to very low phenols. so younger. Ingredients: About 50% unmalted wheat (traditionally soft white winter wheat) and 50% pale barley malt (usually Pils malt) constitute the grist. phenols tend to be lower than in many other Belgian beers. Optionally has a very light lactic-tasting sourness.014 SRM: 8 – 14 ABV: 4. Speciale Palm. St. Styrian Goldings. A spicy-earthy hop flavor is low to none. Despite body and creaminess. Creamy. Spice.. Spices of freshly-ground coriander and Curaçao or sometimes sweet orange peel complement the sweet aroma and are quite characteristic. There is a moderately dry to moderately sweet finish. When phenolics are present they tend to be peppery rather than clove-like. Hop flavor is low to moderate. Yeasts prone to moderate production of phenols are often used but fermentation temperatures should be kept moderate to limit this character. Herbal-spicy flavors. white head often fades more quickly than other Belgian beers. rocky white to ivory head resulting in characteristic “Belgian lace” on the glass as it fades. tasty. Ginder Ale. A moderate spice aroma (from actual spice additions and/or yeast-derived phenols) complements the other aromatics.5% Commercial Examples: Hoegaarden Wit. though not as fruity/citrusy as many other Belgian ales. up to 5-10% raw oats may be used. often having a smoothness and light creaminess from unmalted wheat and the occasional oats. Low peppery yeast-derived phenols may be present instead of or in addition to spice additions. but should not overwhelm fruity esters. and any warming character should be low if present. Refreshingly crisp with a dry. body and complexity. moderatestrength wheat-based ale. Brewer’s Art House Pale Ale. nutty malt flavor. Op-Ale. low to moderate strength hop character optionally blended with background level peppery. Should not be overly dry and thin.044 – 1. The hop flavor is low to none. There is no correlation between strength and color. somewhat spicy. The addition of one of more spices serve to add complexity. Brugs Tarwebier (Blanche de Bruges). Hop bitterness may be moderate to high. May have an orange. Can have a low wheat flavor. Head retention should be quite good. cumin. Unibroue Blanche de Chambly. spicy and low in intensity. Bitterness from orange pith should not be present. Sterkens White Ale. Vuuve 5.or pear-like fruitiness. it was later revived by Pierre Celis at Hoegaarden. rocky. from carbonation. not overpowering. Celis White. whitish-yellow appearance. Overall Impression: A fruity. Avery White Rascal. and should not be hot or solventy. light acidity. Dobble Palm. biscuity. with hops becoming more pronounced in those with a drier finish. Alcohols are soft. Sugar is not commonly used as high gravity is not desired.8 – 5.010 – 1. Victory Whirlwind Witbier. No diacetyl. Medium carbonation. spicy phenols. hop and sour aromatics typically increase with the strength of the beer. Flavor: Combination of fruity and spicy flavors supported by a soft malt character. No hot alcohol or solventy character. a low to moderate alcohol presence and tart sourness. In some versions. Overall Impression: A refreshing. Comments: The presence. character and degree of spicing and lactic sourness varies. Flavor: Fruity and lightly to moderately spicy with a soft. Malt character is light but provides a sufficient background for the other flavors. History: Produced by breweries with roots as far back as the mid1700s. Most examples seem to be approximately 5% ABV. Effervescent character from high carbonation. Ingredients: Pilsner or pale ale malt contributes the bulk of the grist with (cara) Vienna and Munich malts adding color. and complement the bitterness. The malt character is light. and doesn’t interfere with refreshing flavors of fruit and spice. Comments: Most commonly found in the Flemish provinces of Antwerp and Brabant. Effervescent.5% Commercial Examples: De Koninck. Blanche de Bruxelles. Ale yeast prone to the production of mild. or soapy flavors are inappropriate. Has an initial soft.
Saint Sylvestre 3 Monts (blond). but the balance is always tilted toward the malt. Some caramelization is acceptable. though the warming character is low to medium. Noble hops. Jenlain Bière de Printemps (blond). Saison de Pipaix. and high attenuation give a very dry finish with a long. and dry with a quenching acidity. Overall Impression: A fairly strong. A wide variety of herbs and spices are often used to add complexity and uniqueness in the stronger versions. supported by high carbonation. Varying degrees of acidity and/or sourness can be created by the use of gypsum. Vienna and Munich types. 22 16E. Clarity is good to poor. Hop aroma may be none to high. High carbonation and extreme attenuation (85-95%) helps bring out the many flavors and to increase the perception of a dry finish. Well-formed head. Ingredients: The “cellar” character in commercial examples is unlikely to be duplicated in homebrews as it comes from indigenous yeasts and molds.048 – 1. amber and brown). Little to no hop aroma (may be a bit spicy or herbal). sweeter. Ch’Ti Blond (blond). but usually include pale. Saison Voisin. It is now brewed year-round.065 IBUs: 20 – 35 FG: 1. Saison Silly. History: Name literally means “beer which has been kept or lagered. Some may include aromas of Belgian microbiota. Mouthfeel: Light to medium body. dry. Most exhibit varying amounts of fruity esters.008 – 1. . A low to moderate tart character may be present but should be refreshing and not to the point of puckering. There is enough prickly acidity on the tongue to balance the very dry finish. artisanal breweries whose buildings reflect their origins as farmhouses. Commercial versions often have a “corked”. richer. Moderate alcohol. Some fuller-bodied examples exist. a sour mash or Lactobacillus. The perceived bitterness is often higher than the IBU level would suggest. Sometimes contains other grains such as wheat and spelt. Sweetness decreases and spice. so color can range from golden blonde to reddish-bronze to chestnut brown. Lefebvre Saison 1900. although haze is not unexpected in this type of often unfiltered beer. No diacetyl. acidulated malt. malt-accentuated. can accentuate the bitterness and dry finish. Hard water. Alcohol level can be medium to medium-high. Aromas from actual spice additions may be present. A related style is Bière de Mars. The malt flavor lasts into the finish but the finish is medium-dry to dry. Alcohol can provide some additional dryness in the finish. Commercial versions will often have a musty.Printemps. woodsy. St. Lager or ale yeast fermented at cool ale temperatures. and sourness commonly increase with the strength of the beer while sweetness decreases. the main difference is that the Bière de Garde is rounder. Flavor: Medium to high malt flavor often with a toasty. Very high carbonation with an effervescent quality.5% Commercial Examples: Jenlain (amber). astringent character that is often incorrectly identified as “cellarlike.5%) and darker versions (copper to dark brown/black) should be entered as Belgian Specialty Ales (16E). although paler versions can have slightly higher levels of herbal or spicy hop flavor (which can also come from the yeast).5%-9. Amand (brown).” A traditional artisanal farmhouse ale from Northern France brewed in early spring and kept in cold cellars for consumption in warmer weather. hop and sour character increases with strength.060 – 1. Attenuation rates are in the 80-85% range. Styrian or East Kent Goldings are commonly used. Comments: Varying strength examples exist (table beers of about 5% strength. No diacetyl. New Belgium Saison.may be present. Base malts vary by beer color. malt-focused. Ch’Ti Brun (brown). Kettle caramelization tends to be used more than crystal malts. lagered artisanal farmhouse beer. Hop bitterness and flavor may be more noticeable than in many other Belgian styles. but should be very smooth and never hot. Comments: Three main variations are included in the style: the brown (brune). cellar-like character that is difficult to achieve in homebrew. and stronger versions of 8%+). Spices. High carbonation. sometimes spicy aftertaste. typical export beers of about 6. which is brewed in March (Mars) for present use and will not age as well. Southampton Saison. Lost Abbey Red Barn Ale. Pizza Port SPF 45. Ommegang Hennepin Appearance: Three main variations exist (blond. toffee-like or caramel sweetness. while the paler versions can have more hops (but still are malt-focused beers). Related to the Belgian Saison style. History: A seasonal summer style produced in Wallonia. 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. Sugar may be used to add flavor and aid in the dry finish. well hopped. generally white to off-white (varies by beer color). Herb and spice additions often reflect the indigenous varieties available at the brewery.002 – 1. Lost Abbey Avante Garde (blond) 16D. No hot alcohol or solventy character. light to moderate toasty character. and the amber (ambrée). La Choulette Bière des Sans Culottes (blond). when present. hop bitterness and flavor. Paler versions will still be malty but will lack richer. highly carbonated. Castelain (blond). Bière de Garde Aroma: Prominent malty sweetness. Low to no hop flavor. La Choulette (all 3 versions). Overall Impression: A refreshing. Strong versions (6. often with a complex. herbal or spicy continental hops. common to most of Wallonia. often with a smooth. Mouthfeel: Medium to medium-light (lean) body.080 IBUs: 18 – 28 FG: 1. Fantôme Saison D’Erezée . Low to moderate esters and alcohol flavors. Southampton Bière de Garde (amber). bitter. often has a “cellar” character. the French-speaking part of Belgium. A saison is sometimes dry-hopped. It had to be sturdy enough to last for months but not too strong to be quenching and refreshing in the summer. No diacetyl. Belgian Specialty Ale Aroma: Variable. and may include a dry-hopped character.016 SRM: 6 – 19 ABV: 6 – 8. Vital Statistics: OG: 1.” Homebrews therefore are usually cleaner. It is now brewed year-round in tiny. Adjuncts such as sugar and honey can also serve to add complexity and thin the body. Vital Statistics: OG: 1. followed by long cold conditioning (4-6 weeks for commercial operations). Ellezelloise Saison 2000. Malt aroma may be low to high. and lacks the spicing and tartness of a Saison. but should not overwhelm other flavors.012 SRM: 5 – 14 ABV: 5 – 7% Commercial Examples: Saison Dupont Vieille Provision. but should always meld well with the yeast and hop character. No hot alcohol or solventy character. Biere Nouvelle (brown). Saison Regal. medium to strong fruity/spicy ale with a distinctive yellow-orange color. Soft water. moderately sulfate water. Originally brewed at the end of the cool season to last through the warmer months before refrigeration was common. Ingredients: Pilsner malt dominates the grist though a portion of Vienna and/or Munich malt contributes color and complexity. never cloying. Low to moderate esters. but these are somewhat rare. Moderate to high carbonation. Darker versions will have richer malt complexity and sweetness from crystal-type malts. spicy phenols and/or yeast-borne aromatics. the blond (blonde). silky character. Jade (amber). Malt flavors and complexity tend to increase as beer color darkens. Brasseurs Bière de Garde (amber). well-lagered character. Medium-low hop bitterness provides some support. deeper aromatics and may have a bit more hops.5%. Smooth. and may include character of non-barley grains such as wheat or rye. Floral. The darker versions will have more malt character.
Mouthfeel: Variable. Very dry finish. Lost Abbey Cuvee de Tomme and Devotion. strong Belgian golden ale with spices. while others are thick and rich. Comments: In Germany. THE NEW STYLE BEING PRODUCED OR THE SPECIAL INGREDIENTS OR PROCESSES USED. including style parameters or detailed descriptions of the beer. independent Belgian breweries that have come to enjoy local popularity but may be far less well-known outside of their own regions. Very high carbonation. Mouthfeel: Light body. Nodding Head Berliner Weisse.032 IBUs: 3 – 8 FG: 1. St. Clarity may be hazy to clear. Unibroue Ephemere. No diacetyl. Caracole Amber. A “mouth puckering” sensation may be present from acidity. No sensation of alcohol.most commonly Brettanomyces and/or Lactobacillus. Moinette Brune. Vital Statistics: OG: varies IBUs: varies FG: varies 23 SRM: varies ABV: varies Commercial Examples: Orval. May include flavors produced by Belgian microbiota such as Brettanomyces or Lactobacillus. Hop flavor and bitterness may be low to high. Some are well-attenuated.003 – 1. Appearance: Variable.028 – 1.. Has been described by some as the most purely refreshing beer in the world. Overall Impression: A very pale. This category may be used as an “incubator” for recognized styles for which there is not yet a formal BJCP category. Can have up to a moderately fruity character. Bière de Miel. La Trappe Quadrupel. Grottenbier. Comments: This is a catch-all category for any Belgian-style beer not fitting any other Belgian style category. Moinette Brune. Fullien Noël. Unusual techniques. Only two traditional breweries still produce the product. Russian River Temptation. Hop bitterness is extremely low. Hop bitterness is very low. Bahnhof Berliner Style Weisse. Cantillon Iris. may be used through primarily to arrive at a particular result. A mild Brettanomyces aroma may be present. somewhat acidic character is dominant. Ingredients: Wheat malt content is typically 50% of the grist (as with all German wheat beers) with the remainder being Pilsner malt. etc. Appearance: Very pale straw in color. History: Unique beers of small. Generally moderate to high carbonation. Orval. No hop flavor. which may be enhanced by blending of beers of different ages during fermentation and by extended cool aging. Spicy flavors may be imparted by yeast (phenolics) and/or actual spice additions. The process alone does not make a beer unique to a blind judging panel if the final product does not taste different. diacetyl. Some complementary bready or grainy wheat flavor is generally noticeable. white head with poor retention due to high acidity and low protein and hop content. Affligem Nöel. Fruitiness . New Belgium 1554 Black Ale. De Dolle’s Arabier. Oerbier. Verboden Vrucht. it is classified as a Schankbier denoting a small beer of starting gravity in the range 7-8°P. Maudite. A single decoction mash with mash hopping is traditional. Creativity is the only limit in brewing but the entrants must identify what is special about their entry. Gouden Carolus Noël. Beers fitting other Belgian categories should not be entered in this category.g. Berliner Kindl 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. Ingredients: May include herbs and/or spices.. Flavor: Clean lactic sourness dominates and can be quite strong. No diacetyl or DMS. Always effervescent. refreshing. Don de Dieu. and many more 17. dense. 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. something unique). Ellezelloise Hercule Stout and Quintine Amber. Fantôme Black Ghost and Speciale Noël. Flanders Red Ale Aroma: Complex fruitiness with complementary malt. La Chouffe). The category can be used for clones of specific beers (e. Bush (Scaldis). as may a restrained fruitiness (both are optional)..006 SRM: 2 – 3 ABV: 2. Berliner Weisse Aroma: A sharply sour. Many have attained “cult status” in the U. Chouffe Bok and N’ice Chouffe. such as blending. Lindemans Kriek and Framboise. De Ranke XX Bitter and Guldenberg. Dupont Moinette. Head retention is usually good.g. or to create an artisanal or experimental beer of the brewer’s own choosing (e. Minty. Overall Impression: Variable. Poperings Hommelbier. May include characteristics of grains other than barley. A mild Brettanomyces character may be detected. Silenrieu Sara and Joseph. Zatte Bie. La Chouffe.S. No hop aroma. to produce a beer fitting a broader style that doesn’t have its own category. Bethlehem Berliner Weisse. Guldenburg and Pere Noël. Southampton Berliner Weisse. McChouffe. Weihenstephan 1809 (unusual in its 5% ABV). A symbiotic fermentation with top-fermenting yeast and Lactobacillus delbruckii provides the sharp sourness. SOUR ALE 17A. Weyerbacher QUAD. THE BREWER MUST SPECIFY EITHER THE BEER BEING CLONED. Maltiness may be light to quite rich. Flavor: Variable. A warming sensation from alcohol may be present in stronger examples. May include unusual grains and malts. referred to by Napoleon's troops in 1809 as “the Champagne of the North” due to its lively and elegant character. Clarity ranges from clear to somewhat hazy. such as wheat or rye. or DMS. Three Floyds Deesko 17B. Boskeun and Stille Nacht.8% Commercial Examples: Schultheiss Berliner Weisse. This category encompasses a wide range of Belgian ales produced by truly artisanal brewers more concerned with creating unique products than in increasing sales. thus fairly lightbodied for their original gravity. The fruitiness may increase with age and a flowery character may develop. May include flavors from adjuncts such as caramelized sugar syrup or honey. low-alcohol wheat ale. though the grain character should be apparent if it is a key ingredient. and Avec Les Bons Voeux de la Brasserie Dupont.8 – 3. Additional background information on the style and/or beer may be provided to judges to assist in the judging. May include Belgian microbiota such as Brettanomyces or Lactobacillus. Most are moderately to highly carbonated. Saxo and Nostradamus. Large. May include adjuncts such as caramelized sugar syrup and honey. (and other parts of the world) and now owe a significant portion of their sales to export. sour. Vital Statistics: OG: 1. although not so acidic as a lambic. Color varies considerably from pale gold to very dark. History: A regional specialty of Berlin. A great variety of flavors are found in these beers.
though the aged product is sometimes released as a connoisseur’s beer. goaty. treacle or chocolate is also common. A sherry-like character 24 . Restrained hop bitterness. Magnesium in the water accentuates the sourness.012 SRM: 15 – 22 ABV: 4 – 8% Commercial Examples: Liefman’s Goudenband. There is often some vanilla and/or chocolate notes. Ingredients: A base of Vienna and/or Munich malts. oranges. horsey. acidic aroma ranges from complementary to intense. adding smoothness and complexity and balancing any harsh. Lactobacillus reacts poorly to elevated levels of alcohol. No astringency with a sweet and tart finish. earthy. established in 1820 in West Flanders but reflective of earlier brewing traditions. cigar-like. Good clarity. Spicy phenols can be present in low amounts for complexity. New Belgium La Folie. No hop flavor. The Oud Bruin is less acetic and maltier than a Flanders Red. as a complementary flavor. Liefman’s Odnar. Good clarity. though these should be entered in the classic-style fruit beer category. Straight (Unblended) Lambic Aroma: A decidedly sour/acidic aroma is often dominant in young examples. typified by the products of the Liefman brewery (now owned by Riva). fruity. A sour mash or acidulated malt may also be used to develop the sour character without introducing Lactobacillus. often with a prickly acidity. Spicy phenols can be present in low amounts for complexity. the brown beers are warm aged in stainless steel. Monk’s Cafe Flanders Red Ale. Malty flavors range from complementary to prominent. typified by the products of the Rodenbach brewery.5% Commercial Examples: Rodenbach Klassiek. A malt character of caramel. Sour. Saccharomyces and Lactobacillus (and acetobacter) contribute to the fermentation and eventual flavor. Low to moderate carbonation. orange. Low alpha acid continental hops are typical (avoid high alpha or distinctive American hops). Spicy phenols can be present in low amounts for complexity. A low sour aroma may be present. A slight sourness often becomes more pronounced in well-aged examples. Mouthfeel: Medium bodied. like a well-aged red wine.012 SRM: 10 – 16 ABV: 4. somewhat sour Belgian-style brown ale. A mild oak and/or citrus aroma is considered favorable. black cherries or prunes. Ichtegem Old Brown. The reddish color is a product of the malt although an extended. Age tends to darken the beer. black cherries or prunes. Deceivingly light and crisp on the palate although a somewhat sweet finish is not uncommon.040 – 1. tannic bitterness is often present in low to moderate amounts. Comments: Long aging and blending of young and well-aged beer often occurs. acidic character ranges from complementary to intense. Ivory to light tan head color. Appearance: Dark reddish-brown to brown in color. Historically brewed as a “provision beer” that would develop some sourness as it aged. These beers were typically more sour than current commercial examples. figs. black cherry or red currant flavors. Panil Barriquée.074 IBUs: 20 – 25 FG: 1. Flavor: Malty with fruity complexity and some caramelization character. A deeper malt character distinguishes these beers from Flanders red ales. as a complementary flavor. Appearance: Deep red. Known as the Burgundy of Belgium. The Flanders red is more acetic and the fruity flavors more reminiscent of a red wine than an Oud Bruin. Comments: Long aging and blending of young and aged beer may occur. Average to good head retention. Oud Bruin can be used as a base for fruit-flavored beers such as kriek (cherries) or frambozen (raspberries). figs. hay. plums. treacle or chocolate is also common. or cheesy aroma is unfavorable. Bellegems Bruin. toffee. it is more wine-like than any other beer style. Verhaege Vichtenaar. New Glarus Enigma. Saccharomyces. dry finish. Flanders Brown Ale/Oud Bruin Aroma: Complex combination of fruity esters and rich malt character. dates. Water high in carbonates is typical of its home region and will buffer the acidity of darker malts and the lactic sourness. this type of blending is a fading art. and adds an aged red wine-like character with a long. aged. Riva Vondel 17D. Spicy phenols can be present in low amounts for complexity. sour. red wine-like Belgian-style ale. if at all. Low alpha acid continental hops are commonly used (avoid high alpha or distinctive American hops). A malt character of caramel. While Flanders red beers are aged in oak. Restrained hop bitterness. Diacetyl is perceived only in very minor quantities. if at all. the sweet character blends to more of a background flavor (and vice versa). Overall Impression: A complex.is high. Hop aroma absent. Ingredients: A base of Pils malt with judicious amounts of dark cara malts and a tiny bit of black or roast malt. No diacetyl. Fruitiness commonly includes dark fruits such as raisins. plums or red currants. and reminiscent of black cherries. Older versions are commonly fruity with aromas of apples or even honey. Can have an apparent attenuation of up to 98%. along with some sherry-like character. Lactobacillus and Brettanomyces (and acetobacter) contribute to the fermentation and eventual flavor. plums. Vital Statistics: OG: 1. Rodenbach Grand Cru. Mestreechs Aajt may be present and generally denotes an aged example. Flavor: Intense fruitiness commonly includes plum. orange. As in fruit lambics.048 – 1. and the fruity flavors are more malt-oriented. smoky. An enteric. Appearance: Pale yellow to deep golden in color. light to medium cara-malts. producing a “sweet-andsour” profile. Esters commonly reminiscent of raisins. if at all. dates. Clarity is hazy to good. While blending of batches for consistency is now common among larger breweries. Low to medium carbonation. Duchesse de Bourgogne. No hop aroma. A mild vanilla and/or chocolate character is often present. Diacetyl is perceived only in very minor quantities. as a complementary aroma.6 – 6. often in huge oaken barrels which contain the resident bacteria necessary to sour the beer.002 – 1. Aging will also darken the beer.008 – 1. adding to the smoothness and complexity. and can modestly increase with age but should not grow to a noticeable acetic/vinegary character. Diacetyl is perceived only in very minor quantities. Southampton Flanders Red Ale. sour character. Hop flavor absent. burgundy to reddish-brown in color. as a complementary aroma. if at all. Generally as the sour character increases. Petrus Oud Bruin. indigenous to East Flanders. The beer is aged for up to two years. History: The indigenous beer of West Flanders. Diacetyl is perceived only in very minor quantities. History: An “old ale” tradition. The sour. toffee. Liefman’s Oud Bruin. Often includes maize. which has roots back to the 1600s. White to very pale tan head.057 IBUs: 10 – 25 FG: 1. less-than-rolling portion of the boil may help add an attractive Burgundy hue. It was once common in Belgium and England to blend old beer with young to balance the sourness and acidity found in aged beer. Low oxidation is appropriate as a point of complexity. Overall Impression: A malty. orange. Vital Statistics: OG: 1. An acidic. Mouthfeel: Medium to medium-full body. but may be more subdued with age as it blends with aromas described as barnyard. Average to good head retention. and horse blanket. Younger versions are 17C. and a small amount of Special B are used with up to 20% maize. This style was designed to lay down so examples with a moderate aged character are considered superior to younger examples. Low to medium astringency. No hop aroma. The sourness should not grow to a notable acetic/vinegary character.
white head seems to last forever. While some may be more dominantly sour.010 SRM: 3 – 7 ABV: 5 – 6. History: Spontaneously fermented sour ales from the area in and around Brussels (the Senne Valley) stem from a farmhouse brewing tradition several centuries old. In and around Brussels there are specialty cafes that often have draught lambics from traditional brewers or blenders such as Boon.often cloudy. Commonly fruity with aromas of citrus fruits (often grapefruit). Mort Subite (Unfiltered) Gueuze. A noticeable vinegary or cidery character is considered a fault by Belgian brewers. No hop flavor. hay. Home-brewed and craftbrewed versions are more typically made with pure cultures of yeast commonly including Saccharomyces. two. Hanssens Oude Gueuze. while older ones are generally clear. A low. Brettanomyces. balance is the key and denotes a better gueuze. Highly carbonated. Head color is white. or cheesy aroma is unfavorable. horsey. Pilsner malt and aged (surannes) hops (3 years) are used. but aging can bring this character more in balance with the malt. Ingredients: Unmalted wheat (30-40%). the straight lambic is often a true product of the “house character” of a brewery and will be more variable than a gueuze.000 – 1. Traditionally these beers are spontaneously fermented with naturally-occurring yeast and bacteria in predominately oaken barrels. smoky or cigar-like character is undesirable. balanced. No hop flavor. mousse-like. Cantillon Gueuze. Cantillon. Has a medium to high tart. In spite of the low finishing gravity. Since they are unblended. Hop bitterness is low to none. Mouthfeel: Light to medium-light body. while gueuze is served effervescent. Flavor: A moderately sour/acidic character is classically in balance with the malt.040 – 1. IBUs are approximate since aged hops are used. Overall Impression: Complex.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. pale. pleasantly sour/acidic. Younger versions tend to be one-dimensionally sour since a complex Brett character often takes upwards of a year to develop. wheat-based ale fermented by a variety of Belgian microbiota. History: Spontaneously fermented sour ales from the area in and around Brussels (the Senne Valley) stem from a farmhouse brewing tradition several centuries old. Since the wild yeast and bacteria will ferment ALL sugars. cigar-like. smoky or cigar-like character is undesirable. De Cam. Drie Fonteinen. Flavor: Young examples are often noticeably sour and/or lactic. While some may be more dominantly sour/acidic. Pilsner malt and aged (surannes) hops (3 years) are used. IBUs are approximate since aged hops are used. An enteric. Mouthfeel: Light to medium-light body. and horse blanket. The aged hops are used more for preservative effects than bitterness. Gueuze Aroma: A moderately sour/acidic aroma blends with aromas described as barnyard. Products marked “oude” or “ville” are considered most traditional. In spite of the low finishing gravity. smoky. Their numbers are constantly dwindling and some are untraditionally sweetening their products (post-fermentation) to make them more palatable to a wider audience. goaty. and three-year old lambic. No diacetyl. Fruity flavors are simpler in young lambics and more complex in the older examples. The aged hops are used more for preservative effects than bitterness. Comments: Straight lambics are single-batch. Comments: Gueuze is traditionally produced by mixing one. An enteric.060 IBUs: 0 – 10 FG: 1. As a rule of thumb lambic dries with age. They are generally served young (6 months) and on tap as cheap. and can have a honey-like character. Drie Fonteinen Oud Gueuze. balance is the key and denotes a better gueuze. Vital Statistics: OG: 1. unblended beers. Boon Oude Gueuze Mariage Parfait. the many mouth-filling flavors prevent the beer from tasting like water. Appearance: Golden in color. Clarity is excellent (unless the bottle was shaken). Lindemans Gueuze Cuvée René. Belgians use hops for anti-bacterial properties more than bittering in lambics. A low to moderately sour/acidic character blends with aromas described as barnyard. Their numbers are constantly dwindling. Timmermans and Girardin. No diacetyl. apples or other light fruits. they are bottled only when they have completely fermented. Hop bitterness is generally absent but a very low hop bitterness may occasionally be perceived. and makes actual bitterness levels difficult to estimate. or honey. Fruit Lambic Aroma: The fruit which has been added to the beer should be the dominant aroma. A thick rocky. Overall Impression: Complex. which makes dryness a reasonable indicator of age. earthy. Belgians use hops for anti-bacterial properties more than bittering in lambics.054 IBUs: 0 – 10 FG: 1. A very mild oak aroma is considered favorable. The . 25 17F. No diacetyl. De Cam Gueuze. wheat and barnyard characteristics. Lambic is served uncarbonated. Some versions have a low warming character. A varied fruit flavor is common. No hop aroma. hay. while gueuze is served effervescent. but possesses a full and tantalizing bouquet.001 – 1. sour/acidic. Has a low to high tart. Home-brewed and craftbrewed versions are more typically made with pure cultures of yeast commonly including Saccharomyces. Brettanomyces. Head retention is generally poor. 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. earthy.006 SRM: 3 – 7 ABV: 5 – 8% Commercial Examples: Boon Oude Gueuze. complementary sweetness may be present but higher levels are uncharacteristic. A good gueuze is not the most pungent. Cultures taken from bottles are sometimes used but there is no simple way of knowing what organisms are still viable. puckering quality without being sharply astringent. and horse blanket (and thus should be recognizable as a lambic). goaty. wheat and barnyard characteristics. rhubarb.040 – 1. velvety flavor. Lambic is served uncarbonated. Oud Beersel Oude Gueuze 17E. Girardin Gueuze (Black Label). Always effervescent. pale. Some oak or citrus flavor (often grapefruit) is occasionally noticeable. or honey. Virtually to completely uncarbonated. De Cam/Drei Fonteinen Millennium Gueuze. wheat-based ale fermented by a variety of Belgian microbiota. Vital Statistics: OG: 1. Traditionally these beers are spontaneously fermented with naturally-occurring yeast and bacteria in predominately oaken barrels. De Cam sometimes bottles their very old (5 years) lambic. puckering quality without being sharply astringent. the many mouth-filling flavors prevent the beer from tasting like water. and a soft. An enteric. A mild vanilla and/or oak flavor is occasionally noticeable. horsey. a sharp aroma. rhubarb. An enteric character is often indicative of a lambic that is too young. 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. where they are reminiscent of apples or other light fruits. easy-drinking beers without any filling carbonation. “Young” lambic contains fermentable sugars while old lambic has the characteristic “wild” taste of the Senne River valley. and makes actual bitterness levels difficult to estimate. Lindemans. Cultures taken from bottles are sometimes used but there is no simple way of knowing what organisms are still viable. Ingredients: Unmalted wheat (30-40%).
Boon Oude Kriek. phenolics and perfumy esters. caramel and/or toast (but never roasted or burnt aromas). Cantillon Fou’ Foune (apricot). which are sometimes perfumy or orange/lemon-like). Drie Fonteinen Kriek. Home-brewed and craft-brewed versions are more typically made with pure cultures of yeast commonly including Saccharomyces. Cantillon Kriek. Any overly sweet lambics (e. Pater Lieven Blond Abbey Ale. Tart or acidic fruit is traditionally used as its purpose is not to sweeten the beer but to add a new dimension. History: Relatively recent development to further appeal to European Pils drinkers. La Trappe (Koningshoeven) Blond. perfumy or honey-like alcohol. Mouthfeel: Medium-high to high carbonation. or yeasty. pleasantly sour/acidic. No hop flavor.g. Pilsner malt and aged (surannes) hops (3 years) are used. the many mouth-filling flavors prevent the beer from tasting like water. Cantillon Rose de Gambrinus. Highly carbonated. Belgian Blond Ale Aroma: Light earthy or spicy hop nose. Flavor: The fruit added to the beer should be evident. Cantillon St. and makes actual bitterness levels difficult to estimate. Light hop flavor. balanced. although the ingredients and fermentation by-products may give an impression of spicing (often reminiscent of oranges or lemons).” Most commercial examples are in the 6. and creamy white to off-white head. The most traditional styles of fruit lambics include kriek (cherries). Brettanomyces. Appearance: The variety of fruit generally determines the color though lighter-colored fruit may have little effect on the color. dense. Light to moderate alcohol warmth. Belgians use hops for anti-bacterial properties more than bittering in lambics. Fruit is commonly added halfway through aging and the yeast and bacteria will ferment all sugars from the fruit. Appearance: Light to deep gold color. Can be somewhat creamy. apricots or merlot grapes. An enteric. rich malty sweetness. can be spicy or earthy. Mouthfeel: Light to medium-light body. Val-Dieu Blond. No diacetyl. Medium hop and alcohol bitterness to balance. Mort Subite Kriek 18. Belgian yeast strains that produce complex alcohol. becoming more popular as it is widely marketed and distributed. Brugse Zot. Cultures taken from bottles are sometimes 26 used but there is no simple way of knowing what organisms are still viable. Boon Kriek Mariage Parfait. The aged hops are used more for preservative effects than bitterness. Some versions have a low warming character. but smooth. Lamvinus (merlot grape). sugar. 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. Belgians use the term “Blond. Comments: Similar strength as a dubbel. Oud Beersel Kriek. wheat-based ale fermented by a variety of Belgian microbiota. Comments: Fruit-based lambics are often produced like gueuze by mixing one. malt may have hints of chocolate. Light spicy phenolics optional. Traditionally these beers are spontaneously fermented with naturally-occurring yeast and bacteria in predominately oaken barrels. aromatic malts. Girardin Kriek. Esters sometimes include banana or . Traditional products use 10-30% fruit (25%. Troubadour Blond Ale 18B. Very soft yeast character (esters and alcohols. Belgian Dubbel Aroma: Complex. A lambic with fruit. Fruits traditionally used include tart cherries (with pits). is generally long-lasting. along with a lightly sweet Pils malt character. Fruit may also be added to unblended lambic. History: Spontaneously fermented sour ales from the area in and around Brussels (the Senne Valley) stem from a farmhouse brewing tradition several centuries old. More recent examples include peaches.” while the French spell it “Blonde. slightly sweet flavor. Many Trappist table beers (singles or Enkels) are called “Blond” but these are not representative of this style. An enteric. Medium body. Moderate fruity esters (usually including raisins and plums. Often has an almost lager-like character. fruity esters (commonly orange-like or lemony). Ingredients: Unmalted wheat (30-40%). Fruit was traditionally added to lambic or gueuze. similar character as a Belgian Strong Golden Ale or Tripel. No diacetyl. which gives it a cleaner profile in comparison to the other styles. Always effervescent. and dry finish.060 IBUs: 0 – 10 FG: 1. noble. although some fruit will not drop bright. Overall Impression: A moderate-strength golden ale that has a subtle Belgian complexity. not just a fruit beer. ENTRANT MUST SPECIFY THE TYPE OF FRUIT(S) USED IN MAKING THE LAMBIC. mousse-like head.075 IBUs: 15 – 30 FG: 1. but higher levels are uncharacteristic. two. The classic barnyard characteristics may be low to high. Affligem Blond. Hop bitterness is generally absent. Flavor: Smooth. smoky. Light sweetness that may have a slightly sugar-like character. A thick rocky. The color intensity may fade with age.5 – 7% ABV range. complementary sweetness may be present. No spices are traditionally used. light to moderate Pils malt sweetness initially. sometimes a shade of fruit. although a bit sweeter and not as bitter. Straffe Hendrik Blonde. “Young” lambic contains fermentable sugars while old lambic has the characteristic “wild” taste of the Senne River valley. Some lightly caramelized sugar or honey-like sweetness on palate. A low to moderate sour and more commonly (sometimes high) acidic character is present.062 – 1. fruity. the beer will present its full fruity taste. framboise (raspberries) and druivenlambik (muscat grapes). but finishes medium-dry to dry with some smooth alcohol becoming evident in the aftertaste. to increase the variety of beers available in local cafes. BELGIAN STRONG ALE 18A. Styrian Goldings or East Kent Goldings hops. 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 Lou Pepe Framboise. if cherry). Overall Impression: Complex. either by the blender or publican. As it ages. Ingredients: Belgian Pils malt. sometimes also dried cherries). Good head retention with Belgian lace. Cantillon Lou Pepe Kriek. or cheesy aroma is unfavorable. cigar-like. puckering quality without being sharply astringent. Large.008 – 1. A low. IBUs are approximate since aged hops are used.5% Commercial Examples: Leffe Blond. Hanssens Oude Kriek. 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. can give mouthfilling bubbly sensation. No hop aroma. pale. Generally very clear. Shows a subtle yeast character that may include spicy phenolics. When young. the lambic taste will become dominant at the expense of the fruit character—thus fruit lambics are not intended for long aging.000 – 1.. Subtle yet complex. In spite of the low finishing gravity.018 SRM: 4 – 7 ABV: 6 – 7. raspberries or Muscat grapes. smoky or cigar-like character is undesirable. A mild vanilla and/or oak flavor is occasionally noticeable.010 SRM: 3 – 7 (varies w/ fruit) ABV: 5 – 7% Commercial Examples: Boon Framboise Marriage Parfait. Grimbergen Blond.040 – 1. Vital Statistics: OG: 1.fruit aroma commonly blends with the other aromas. Has a low to high tart. Vital Statistics: OG: 1. De Cam Oude Kriek. Clarity is often good. and three-year old lambic. Cantillon Vigneronne (Muscat grape).
complex medium to medium-full malty sweetness on the palate yet finishes moderately dry. complex Belgian ale. and phenolics are commonly used. La Trappe Tripel. Bitterness is typically medium to high from a combination of hop bitterness and yeast-produced phenolics. Massive. Lost Abbey Lost and Found Abbey Ale. Usually has a more rounded malt flavor but should not be sweet. Overall Impression: Strongly resembles a Strong Golden Ale but slightly darker and somewhat fuller-bodied. A low yet distinctive spicy. often beady. Special B for raisin flavors. Low to moderate phenols are peppery in character. Substantial carbonation and bitterness lends a dry finish with a moderately bitter aftertaste. Appearance: Dark amber to copper in color. clove-like spiciness is optional). perfumy and low-to-moderate in intensity. Duinen Dubbel. CaraVienne or CaraMunich for dried fruit flavors. The malt character is light. Spice additions are generally not traditional. Good clarity. Large. and was revived in the mid-1800s after the Napoleonic era. Watou Tripel. Esters are reminiscent of citrus fruit such as orange or sometimes lemon. New Belgium Abbey Belgian Style Ale. No diacetyl. spicy and low in intensity. Alcohols are soft. Allagash Tripel Reserve. ester. moderate spiciness and low to moderate alcohol and hop aromas. Never astringent. Dragonmead Final Absolution. Flying Fish Dubbel. and if used. alcohol and phenol interplay (raisiny flavors are common. Dark caramelized sugar syrup or sugars for color and rum-raisin flavors.014 SRM: 4. peppery.075 – 1. St. other specialty grains for character. A low to moderate spicy hop character is often present. peppery. Low to moderate phenols are peppery in character. Corsendonk Abbey Pale Ale. effervescent. although lighter than the substantial gravity would suggest (thanks to sugar and high carbonation). long-lasting. Esters are reminiscent of lighter fruits such as pears. A small number of examples may include a low noble hop aroma. Comments: Most commercial examples are in the 6.5 – 7 ABV: 7. Ingredients: Belgian yeast strains prone to production of higher alcohols. Corsendonk Abbey Brown Ale. Tripel Karmeliet. Victory Golden Monkey 18D. but may sometimes have a slight banana character. spicy. should not be recognizable as such. rose-like and/or perfumy notes). Flavor: Marriage of fruity. if present. white head resulting in characteristic “Belgian lace” on the glass as it fades.5 – 7% ABV range. Medium-high carbonation. Unibroue La Fin du Monde. St. complex. Affligem Dubbel. No hot alcohol or solventy character. A low to moderate spicy hop character is usually 27 . Effervescent.5 – 9. No diacetyl. Bernardus Tripel. Bink Tripel. Chimay Cinq Cents (White). rocky. Chimay Premiere (Red). spicy and alcohol flavors supported by a soft malt character.062 – 1. and longlasting creamy off-white head. Spicy qualities can be moderate to very low. Stoudts Abbey Double Ale. Rich. rocky. although restrained use is allowable. peppery phenols. ValDieu Triple. Complex malt. Flavor: Marriage of spicy. La Rulles Tripel. with an attractive reddish depth of color. The malt character is light. Low alcohol warmth. Mouthfeel: Medium-light to medium body.008 – 1. spicy. Always effervescent. No diacetyl. Always effervescent. Bitterness is typically medium to high from a combination of hop bitterness and yeast-produced phenolics. Homebrewers may use Belgian Pils or pale base malt. but hops are usually absent. No spices are traditionally used. strong 18C. Affligem Tripel. Flavor: Similar qualities as aroma. Grimbergen Double. No hot alcohol or solventy character. Appearance: Yellow to medium gold in color. Vital Statistics: OG: 1. Noble hops or Styrian Goldings are commonly used. Moderate spicy. Pater Lieven Bruin. Russian River Benediction.075 IBUs: 15 – 25 FG: 1. sometimes clove-like phenols. dried fruit flavors are welcome. New Belgium Trippel. Generally clear. Smooth. esters. Belgian Tripel Aroma: Complex with moderate to significant spiciness.008 – 1. Good clarity. creamy. Belgian Golden Strong Ale Aroma: Complex with significant fruity esters. Esters are reminiscent of pears. often a bit sweet and are low-to-moderate in intensity. fruity and alcohol flavors supported by a soft malt character. Alcohols are soft. Traditionally bottle-conditioned (“refermented in the bottle”). white head resulting in characteristic “Belgian lace” on the glass as it fades. malty. The best examples are sneaky. No diacetyl. Appearance: Deep yellow to deep gold in color. Alcohols are soft. Smooth but noticeable alcohol warmth. Effervescent. Mouthfeel: Very highly carbonated. Overall Impression: A deep reddish. Mediumlow bitterness that doesn’t persist into the finish. sometimes perfumy hop character is usually found. Substantial carbonation and bitterness leads to a dry finish with a low to moderately bitter aftertaste. Esters are often reminiscent of citrus fruits such as oranges. Overall Impression: A golden. Water can be soft to hard. oranges or apples. oranges or apples. St. Alcohols are soft. spicy phenolics and higher alcohols – often aided by slightly warmer fermentation temperatures. Should not be as malty as a bock and should not have crystal malt-type sweetness. Feuillien Brune. Witkap Pater Tripel. St. is soft and never hot or solventy.018 SRM: 10 – 17 ABV: 6 – 7. Balance is always toward the malt. Allagash Double found. No diacetyl. A low to moderate yet distinctive perfumy. La Trappe Dubbel. floral. dense. Light to medium body. moderate fruity esters and low alcohol and hop aromas. 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. Noble-type. although lighter than the substantial gravity would suggest (thanks to sugar and high carbonation). floral hop character is often present. Never astringent. Comments: High in alcohol but does not taste strongly of alcohol. never hot or solventy. No diacetyl. No spices. Impression of complex grain bill. High carbonation and attenuation helps to bring out the many flavors and to increase the perception of a dry finish. English-type or Styrian Goldings hops commonly used. No hot alcohol or solventy aromas.apple. Mouthfeel: Medium-full body. which can influence the perception of body. No hot alcohol or solventy aromas. Spicy phenols and higher alcohols are common (may include light clove and spice. Belgian yeast strains are used – those that produce fruity esters. Generous spicy. Munich-type malts for maltiness. High alcohol content adds a pleasant creaminess but little to no obvious warming sensation. Bernardus Pater 6. although traditional versions are typically Belgian Pils malt with caramelized sugar syrup or other unrefined sugars providing much of the character. Low noble hop flavor is optional and not usually present. Traditionally bottle-conditioned (“refermented in the bottle”).5% Commercial Examples: Westmalle Tripel.085 IBUs: 20 – 40 FG: 1. Long-lasting. Feuillien Tripel. Most Trappist versions have at least 30 IBUs and are very dry. Alcohol. Vital Statistics: OG: 1. not obvious.6% Commercial Examples: Westmalle Dubbel. spicy. often a bit sweet and low in intensity. History: Originated at monasteries in the Middle Ages. History: Originally popularized by the Trappist monastery at Westmalle. Fairly soft water. Grimbergen Tripel. moderately strong.
with caramelized sugar syrup or unrefined sugars and yeast providing much of the complexity. not this category. referring to their potent alcoholic strength and as a tribute to the original example (Duvel). although a few are lightly bitter. Old Ale Aroma: Malty-sweet with fruity esters. Judas. Munich-type malts for maltiness.5% Commercial Examples: Duvel. Balance is often malty-sweet. Low to moderate carbonation. and/or other specialty malt aromas. but may be even paler. molasses. Comments: Strongly resembles a Tripel. Moderate to low cream.024 SRM: 12 – 22 ABV: 8 – 11% Commercial Examples: Westvleteren 12 (yellow cap). The fruity esters are strong to moderately low. toffee. Port or Madeira. Low bitterness for a beer of this strength. and can contain raisin. Almost all versions are malty in the balance. plum. Flavor: Similar to aroma (same malt. esters. History: Originally developed by the Moortgat brewery after WWII as a response to the growing popularity of Pilsner beers. Chimay Grande Reserve (Blue). and are low to moderate in intensity. though usually not as strong or rich as barleywine. Russian River Salvation 18E. English-type or Styrian Goldings hops commonly used. Some alcohol and oxidative notes are acceptable. North Coast Pranqster. AleSmith Horny Devil should be entered in the Belgian Specialty Ale category (16E). The drier finish and lighter body also serves to make the assertive hopping and spiciness more prominent. Great Divide Hades. caramelly and/or molasses-like flavors. smooth and dangerous. Hop aromas not usually present due to extended aging.g.075 – 1. very rich. History: A traditional English ale style. often with a complex blend of dried-fruit. Alcohol warmth is often evident and always welcome. Kasteelbier Bière du Chateau Donker. Avoid US/UK crystal type malts (these provide the wrong type of sweetness). Higher bitterness is allowable in Abbey-style beers with a higher FG.to light tan-colored head. but may be well hopped (the impression of bitterness often depends on amount of aging). No diacetyl. and sometimes phenolics are commonly used.070 – 1. may be adversely affected by alcohol and age. but should never be prominent. Russian River Damnation.g. Rochefort 8 (green cap).110 IBUs: 20 – 35 FG: 1. alcohol.. Alcoholic strength should be evident. Brasserie des Rocs Grand Cru. bigger than strong bitters and brown porters. Appearance: Light amber to very dark reddish-brown color (most are fairly dark). Water can be soft to hard. Caramelized sugar syrup or unrefined sugars lightens body and adds color and flavor (particularly if dark sugars are used). which can be rather sweet and full-bodied. N’ice Chouffe. Age and oxidation may darken the beer further. Bernardus Abt 12. toast and/or bready aroma. Belgian yeast strains are used – those that produce fruity esters. spicy. Rochefort 10 (blue cap). May be almost opaque (if not. Comments: Authentic Trappist versions tend to be drier (Belgians would say “more digestible”) than Abbey versions. Overall Impression: A dark. Traditionally bottle-conditioned (“refermented in the bottle”). Traditionally bottle-conditioned (“refermented in the bottle”).” Smooth but noticeable alcohol warmth. keep subtle and in the background. while Abbey-style beers can be quite full and creamy). Noble hops or Styrian Goldings are commonly used. akin to those found in Sherry or Port. Barleywine-type beers (e. Piraat. and may take on a dried-fruit or vinous character. very strong Belgian ale. Moderately malty or sweet on palate. ester. Lost Abbey Judgment Day. La Trappe Quadrupel. Scaldis/Bush.010 – 1. mashed at higher temperatures than strong ales to reduce attenuation. treacle. Appearance: Deep amber to deep coppery-brown in color (“dark” in this context implies “more deeply colored than golden”). Mouthfeel: Medium to full. The malt is rich and strong. complex. caramelly.Belgian-style ale. Hops are not usually present (but a very low noble hop aroma is acceptable). No recognizable spice additions. should be clear). Huge. Moderate to high fruity esters are common. dried cherry. References to the devil are included in the names of many commercial examples of this style. dense. perfumy and/or rose-like. moussy. vinous. chewy body. Ingredients: Belgian yeast strains prone to production of higher alcohols. STRONG ALE 19A. St. if used. Delirium Tremens. Usually tilted toward a sweeter. The finish may vary from dry to somewhat sweet. Can be clear to somewhat hazy. depending on age and conditioning. Avery Salvation.to light tan-colored head. hop and spice comments apply to flavor as well). alcohol provides some of the balance to the malt. Extended aging may contribute oxidative flavors similar to a fine old Sherry. other Belgian specialty grains for character. Light chocolate or roasted malt flavors are optional. Hapkin. but this is optional and should not be too strong (enter as a specialty beer if it is). Weyerbacher QUAD) and Spiced/Christmas-type beers (e. Belgian Dark Strong Ale Aroma: Complex. Brigand. but usually have a peppery quality not clove-like. Finish is variable depending on interpretation (authentic Trappist versions are moderately dry to dry. Fairly soft water. although older examples may be lower in body due to continued attenuation during conditioning. Achel Extra Brune. Noble-type. No dark/roast malt aroma. significant esters and alcohol. No hot alcohols or solventy aromas. often with nutty. Affligem Nöel) 28 19. 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. Complex. Gouden Carolus Grand Cru of the Emperor. though not overwhelming. Body can be variable depending on interpretation (authentic Trappist versions tend to be medium-light to medium. rich. High carbonation helps to bring out the many flavors and to increase the perception of a dry finish. Diacetyl low to none. Southampton Abbot 12. Sweeter and more full-bodied beers will have a higher bitterness level to balance. Lucifer. Impression of a complex grain bill. nutty. maltier balance.5 – 10.095 IBUs: 22 – 35 FG: 1. spicy phenolics and higher alcohols – often aided by slightly warmer fermentation temperatures. Unibroue Eau Benite. lighter-bodied and even crisper and drier. phenol. with a rich malty sweetness. Some wood-aged or blended versions may have a lactic or Brettanomyces character. Flavor: Medium to high malt character with a luscious malt complexity. then aged at the brewery after primary fermentation (similar to the process used for . although many traditional versions are quite simple. The complex and varied flavors should blend smoothly and harmoniously. Overall Impression: An ale of significant alcoholic strength. and an optional light to moderate spiciness. Dulle Teve. and can have a Munich-type quality often with a caramel. Abbey versions can be medium-dry to sweet). Spicy phenols may be present. Vital Statistics: OG: 1. Gulden Draak.. “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. persistent cream. Spices generally not used.016 SRM: 3 – 6 ABV: 7. Alcohols are soft.005 – 1. Vital Statistics: OG: 1. fig or prune notes. Homebrewers may use Belgian Pils or pale base malt. History: Most versions are unique in character reflecting characteristics of individual breweries. The best examples are complex and delicate. Mouthfeel: High carbonation but no carbonic acid “bite.
but generally clears to good to brilliant clarity as it warms. May be cloudy with chill haze at cooler temperatures. A showcase of malty richness and complex.057). Normally aged significantly prior to release.historical porters). Founders Curmudgeon. as if viewed through a thick glass lens.W. flaked barley. but should not be opaque. multi-layered malt flavors ranging from bready and biscuity through nutty. Lee’s Vintage Harvest Ale. and generally more muted malt aromas. East Kent Goldings and Fuggles. but sharp or solventy alcohol flavors are undesirable. May have moderate to strong fruitiness. though sparingly so as to avoid an overly roasted character. The character of these ales can change significantly over time. Aged versions may have a sherry-like quality. black malt) may be appropriate. or fairly neutral. Fuller’s 1845.018 – 1. as the relative balance and aging process negate much of the varietal character. and feature richer specialty malt flavors than American Barleywines. Coniston Old Man Ale. Moderately-low to large off-white to light tan head. Brett. fruitier. May have some bready or caramelly malt flavors. Adjuncts (such as molasses. Flavor: Strong. particularly winter warmers.060 – 1. toffee. and often complex alcohol flavors should be evident. Dark malts should be used with great restraint. Low to no diacetyl. often with a caramel-like aroma. Weyerbacher Blithering Idiot 19B. High alcohol and viscosity may be visible in “legs” when beer is swirled in a glass. Young's Winter Warmer. Great Divide Hibernation Ale. Harvey’s Elizabethan Ale. the intensity of aromatics often subsides with age. Low to moderately strong fruity esters and alcohol aromatics. may have low head retention. The malt profile can vary widely. 29 19C. Hop variety is not as important. Mouthfeel: Full-bodied and chewy. Many English examples. along with judicious quantities of caramel malts and other specialty character malts. 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). brown porters) and barleywines. are lower than 6% ABV. intense. dark caramel. Comments: Strength and character varies widely. as are starchy adjuncts (maize. depending on age and conditioning. Alcohol flavors shouldn’t be harsh. luscious texture (although the body may decline with long conditioning). oxidation. Moderate to high malty sweetness on the palate. Cooperstown Pride of Milford Special Ale. Marston Owd Roger. Flavor: Strong. if at all. treacle.030 SRM: 8 – 22 ABV: 8 – 12% Commercial Examples: Thomas Hardy’s Ale. Fuller’s Golden Pride.080 – 1.015 – 1. American Barleywine Aroma: Very rich and intense maltiness. Appearance: Color may range from rich gold to very dark amber or even dark brown. Hop bitterness may range from moderately strong to aggressive. The color may appear to have great depth. both young and old versions should be appreciated for what they are. Often has ruby highlights. Theakston Old Peculier (peculiar at OG 1. Avery Old Jubilation Low to moderately high hop flavor (usually UK varieties). Burton Bridge Thomas Sykes Old Ale. Malt character may be sweet. intense malt flavor with noticeable bitterness. However. but never harsh. History: Usually the strongest ale offered by a brewery. toffee. Some oxidative or vinous flavors may be present.2% ABV). the English Barleywine places less emphasis on hop character than the American Barleywine and features English hops. English hops such as Northdown. Appearance: Color may range from light amber to medium copper. leather) associated with “stale” beers.090 IBUs: 30 – 60 FG: 1. invert sugar or dark sugar) are often used. High alcohol and viscosity may be visible in “legs” when beer is swirled in a glass. strong dark milds. not all examples will have all possible flavors or aromas. Can include winter warmers. and/or molasses. Roasted or burnt malt flavors are inappropriate. and/or treacle notes. Moderate to high hop flavor (any variety). may be used). While strongly malty. possibly vinous or port-like aromatics.W. Ingredients: Well-modified pale malt should form the backbone of the grist. hot or solventy. English versions can be darker. hot or solventy. J. A smooth warmth from aged alcohol should be present. Flavors will smooth out and decline over time. Often has ruby highlights. Overall Impression: The richest and strongest of the English Ales. may have low head retention. The aroma may have a rich character including bready. often darker beers that may be a brewery’s winter seasonal special offering. and lower gravity versions of English barleywines. AleSmith Old Numbskull. fuller-bodied. Moderate to fairly high fruitiness. English hop aroma may range from mild to assertive. Fuller’s Vintage Ale.. strong (and perhaps darker) bitters. Whitbread Gold Label. Comments: Although often a hoppy beer.g. Hop bitterness may range from just enough for balance to a firm presence. with a velvety. Noticeable alcohol presence. Ingredients: Generous quantities of well-modified pale malt (generally English in origin. with judicious amounts of caramel malts. molasses.120 IBUs: 35 – 70 FG: 1. No diacetyl. intense flavors. may rarely be as dark as light brown. although the finish may be moderately sweet to moderately dry (depending on aging). Some darker examples suggest that dark malts (e. The intensity of these aromatics often subsides with age. and in recent years many commercial examples are now vintage-dated. as most of the color arises from a lengthy boil. is traditional. toasty. Carbonation may be low to moderate. earthy or spicy English varieties or a blend of varieties. . Winter warmers are a more modern style that are maltier. The color may appear to have great depth. J. Target. but these should not be high. Often associated with the winter or holiday season. Low to no diacetyl. Low to moderate off-white head. chocolate. Fits in the style space between normal gravity beers (strong bitters. but can handle higher alcohol levels. blended strong beers (stock ale blended with a mild or bitter). No diacetyl. such as floral. Old Dominion Millenium. although the finish may be somewhat sweet to quite dry (depending on aging). bready. but generally clears to good to brilliant clarity as it warms. Hop character moderate to assertive and often showcases citrusy or resiny American varieties (although other varieties. wheat) and malt extracts. Burton Bridge Olde Expensive. English Barleywine Aroma: Very rich and strongly malty. though not necessarily so). Young’s Old Nick (unusual in its 7. complex. North Coast Old Stock Ale (when aged). Low to moderate fruity esters. British ale yeast that has low attenuation. balance therefore ranges from malty to somewhat bitter. Samuel Smith’s Winter Welcome. caramelly. Characterful English yeast. as if viewed through a thick glass lens. maltier. Often had age-related character (lactic. Robinson’s Old Tom. but any oxidized character should be muted (and generally be masked by the hop character). Sarah Hughes Dark Ruby Mild. the balance should always seem bitter.022 SRM: 10 – 22 ABV: 6 – 9% Commercial Examples: Gale’s Prize Old Ale. often with a dried-fruit character. Fuller’s Old Winter Ale. Moderately low to moderately high malty sweetness on the palate. Lees Moonraker. May be cloudy with chill haze at cooler temperatures. Greene King Olde Suffolk Ale . often with a driedfruit character. Vital Statistics: OG: 1. Harviestoun Old Engine Oil. deep toast. and should not be hot or harsh. Vital Statistics: OG: 1.
depending on the style. Saxer Lemon Lager.G. unfermented quality. The hop character should be evident throughout. but does not have to be unbalanced. CLASSIC STYLES DO NOT HAVE TO BE CITED (E. Generally uses an attenuative American yeast. amontillado. Avery Hog Heaven Barleywine. Note that fruit-based lambics should be entered in the Fruit Lambic category (17F). Aged fruit may sometimes have flavor and aroma characteristics similar to Sauternes. Founders Rübæus. Should not be syrupy and under-attenuated. Judge the beer based on the pleasantness and balance of the resulting combination. THE TYPE OF FRUIT(S) MUST ALWAYS BE SPECIFIED. Hair of the Dog Doggie Claws. If the base beer is a classic style. and in recent years many commercial examples are now vintage-dated. Flavor: As with aroma. For lighter-colored beers with fruits that exhibit distinctive colors. The head may take 30 on some of the color of the fruit. Aroma hops. Some specialty or character malts may be used. Citrusy American hops are common. Often associated with the winter or holiday season. but not be so prominent as to unbalance the resulting presentation. residual sweetness is not necessarily a negative characteristic unless it has a raw. Bridgeport Old Knucklehead. the distinctive flavor character associated with the particular fruit(s) should be noticeable.Mouthfeel: Full-bodied and chewy.080 – 1.g. and may range in intensity from subtle to aggressive. Bell’s Third Coast Old Ale. strawberries)—allow for a range of fruit character and intensity from subtle to aggressive.G. IF THIS BEER IS BASED ON A CLASSIC STYLE (E. Lagunitas Olde GnarleyWine. Note that these components (especially hops) may be intentionally subdued to allow the fruit character to come through in the final presentation. THE ENTRANT MUST SPECIFY THE UNDERLYING BEER STYLE AS WELL AS THE TYPE OF FRUIT(S) USED. 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. As with all specialty beers.. flavor and aroma than the English Barleywine. Bell’s Cherry Stout. Overall Impression: A harmonious marriage of fruit and beer. Comments: The American version of the Barleywine tends to have a greater emphasis on hop bitterness. Rogue Old Crustacean. Vital Statistics: OG. SPICE/HERB/VEGETABLE BEER 21A. if at all. Mouthfeel: Mouthfeel may vary depending on the base beer selected and as appropriate to that base beer.. then overall less fermentation byproducts would be appropriate. Great Divide Wild Raspberry Ale. The fruit should add an extra complexity to the beer. Vital Statistics: OG: 1. Ingredients: Well-modified pale malt should form the backbone of the grist. Overall Impression: A well-hopped American interpretation of the richest and strongest of the English ales. while other fruit-based Belgian specialties should be entered in the Belgian Specialty Ale category (16E). Appearance: Appearance should be appropriate to the base beer being presented and will vary depending on the base beer. Body and carbonation levels should be appropriate to the base beer style being presented. although any varieties can be used in quantity. note that some fruit (e. Herb. however. Fruit beers may have some haze or be clear. The alcohol strength and hop bitterness often combine to leave a very long finish.. History: Usually the strongest ale offered by a brewery. Dark malts should be used with great restraint. the color should be noticeable. Anchor Old Foghorn. However. Stone Old Guardian. Abita Purple Haze. cherries) have stronger aromas and are more distinctive than others (e. depending on age and conditioning. Pyramid Apricot Ale. SRM and ABV will vary depending on the underlying base beer. 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. These components (especially hops) may also be intentionally subdued to allow the fruit character to come through in the final presentation. Stiegl Radler. 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. Weyerbacher Raspberry Imperial Stout. Ebulum Elderberry Black Ale. not artificial and inappropriately overpowering (considering the character of the fruit) nor should it have defects such as oxidation.. Three Floyds Behemoth. The brewer should recognize that some combinations of base beer styles and fruits work well together while others do not make for harmonious combinations. should be appropriate to the base beer and be harmonious and balanced with the distinctive fruit flavors present. the malt is more forward. Dogfish Head Aprihop. The balance of fruit with the underlying beer is vital. Spice. Normally aged significantly prior to release. especially in dark styles. but a beer with a quality such as this should make a special claim (e. FG. BLONDE ALE) THEN THE SPECIFIC STYLE MUST BE SPECIFIED. but should not be inappropriately intense. blueberries. fino. Smuttynose Barleywine. Commercial Examples: New Glarus Belgian Red and Raspberry Tart. The key attributes of the underlying style will be different with the addition of fruit. herbs and/or . Some tartness may be present if naturally occurring in the particular fruit(s). do not expect the base beer to taste the same as the unadulterated version. as most of the color arises from a lengthy boil. a proper fruit beer should be a harmonious balance of the featured fruit(s) with the underlying beer style. yeast by-products and malt components of the underlying beer may not be as noticeable when fruit are present. Sherry or Tokaj. but not be excessively hot. and often features American hop varieties. Comments: Overall balance is the key to presenting a well-made fruit beer. Hop aroma may be absent or balanced with fruit.120 IBUs: 50 – 120 FG: 1. the original style should come through in aroma and flavor. Flying Dog Horn Dog 20. Victory Old Horizontal. Magic Hat #9. Carbonation may be low to moderate. Some malt aroma may be desirable. and the fruit character should not be so artificial and/or inappropriately overpowering as to suggest a fruit juice drink. alcohol content. and the body is richer and more characterful. Hop bitterness. or Vegetable Beer Aroma: The character of the particular spices. such as esters or diacetyl. and fermentation by-products. Melbourne Apricot Beer and Strawberry Beer. Some tartness may be present if naturally occurring in the particular fruit(s). The fruit should complement the original style and not overwhelm it. Dogfish Head Fort 21. Grozet Gooseberry and Wheat Ale. botrytis). Alcohol warmth should be present. If the base beer is a lager. with a velvety. raspberries. but should not be inappropriately intense.030 SRM: 10 – 19 ABV: 8 – 12% Commercial Examples: Sierra Nevada Bigfoot. luscious texture (although the body may decline with long conditioning). The fruit character should be pleasant and supportive. IBUs.g.. Fruit generally adds fermentables that tend to thin out the beer. “PORTER” OR “WHEAT ALE” IS ACCEPTABLE). Beer with chile peppers should be entered in the Spice/Herb/Vegetable Beer category (21A). Great Divide Old Ruffian. although haze is a generally undesirable. but the fruit will often be reflected in the color.016 – 1. FRUIT BEER Aroma: The distinctive aromatics associated with the particular fruit(s) should be noticeable in the aroma. flavor. Differs from an Imperial IPA in that the hops are not extreme. Remember that fruit generally add flavor not sweetness to fruit beers.g. malt flavors. the resulting beer may seem lighter than expected for the declared base style.
Judge the beer based on the pleasantness and balance of the resulting combination. or chocolate flavors. Mouthfeel: A wide range of interpretations is possible. Generally has a well-formed head that is often off-white to tan. Young’s Double Chocolate Stout. maple syrup. BluCreek Herbal Ale. Southampton Pumpkin Ale. alcohol content. THE TYPE OF SPICES..vegetables (SHV) should be noticeable in the aroma. Vital Statistics: OG. allow for brewer creativity as long as the resulting product is balanced and provides some spice presentation. warming alcohol content. honey. May include some dried fruit or dried fruit peel flavors such as raisin. Bitterness and hop flavor are generally restrained so as to not interfere with the spices and special ingredients. The SHV(s) should add an extra complexity to the beer. Left Hand JuJu Ginger Beer. yeast by-products and malt components of the underlying beer may not be as noticeable when SHV are present. Usually clear. The individual character of the SHV(s) may not always be identifiable when used in combination. Beers that only have additional fermentables (honey. A light spruce or other evergreen tree character is optional but found in some examples. herbs and/or vegetables. fig. Generally finishes rather full and satisfying. although fermentable additions may thin out the beer. and may range in intensity from subtle to aggressive. Redhook Double Black Stout. Comments: Overall balance is the key to presenting a well-made spice. gingerbread. should be appropriate to the base beer and be harmonious and balanced with the distinctive SHV flavors present. CLASSIC STYLES DO NOT HAVE TO BE 31 CITED (E. English-type Christmas pudding. Rogue Chipotle Ale.G. and may include caramel. Cave Creek Chili Beer 21B. Rogue Hazelnut Nectar. and the SHV character should not be so artificial and/or overpowering as to overwhelm the beer. do not expect the base beer to taste the same as the unadulterated version.g. but without being overly hot. These components (especially hops) may also be intentionally subdued to allow the SHV character to come through in the final presentation.G. Appearance: Generally medium amber to very dark brown (darker versions are more common). Flavor: Many interpretations are possible. however. and a certain malty chewiness is often present. although darker versions may be virtually opaque.) may lend their own unique aromatics.g. Overall Impression: A harmonious marriage of spices.g. The overall aroma should be balanced and harmonious. molasses. orange peel or lemon peel. honey. Flavor: As with aroma. Rich. The SHV character should be pleasant and supportive. As with all specialty beers. malty and/or sweet malt-based flavors are common. flavor. “PORTER” OR “WHEAT ALE” IS ACCEPTABLE).. Some malt aroma is preferable. Note that many spice-based Belgian specialties may be entered in Category 16E. Roasted malt characteristics are rare. 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. toast.. The wide range of special ingredients should be supportive and balanced. BLONDE ALE) THEN THE SPECIFIC STYLE MUST BE SPECIFIED. Some SHV(s) are inherently bitter and may result in a beer more bitter than the declared base style. but not be so prominent as to unbalance the resulting presentation. Dogfish Head Midas Touch.). especially in dark styles. May include distinctive flavors from specific fermentables (molasses. 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. or nut-based beers (including combinations of these items).. maple syrup. Hop aromatics are often absent. Birrificio Baladin Nora. The SHV(s) should complement the original style and not overwhelm it. plum. Hitachino Nest Real Ginger Ale. If the base beer is a classic style. then overall less fermentation byproducts would be appropriate. OR VEGETABLES MUST ALWAYS BE SPECIFIED. The spices and optional fermentables should be supportive and blend well with the base beer style.. ginger. Rogue Chocolate Stout. sugars. although these elements are not required. FG. Dogfish Head Punkin Ale. IF THIS BEER IS BASED ON A CLASSIC STYLE (E. Aroma hops. THE ENTRANT MUST SPECIFY THE UNDERLYING BEER STYLE AS WELL AS THE TYPE OF SPICES. Hop aroma may be absent or balanced with SHV. herb or vegetable (SHV) beer. Buffalo Bill's Pumpkin Ale. Mouthfeel: Mouthfeel may vary depending on the base beer selected and as appropriate to that base beer. malt flavors. Appearance: Appearance should be appropriate to the base beer being presented and will vary depending on the base beer. The key attributes of the underlying style will be different with the addition of spices. but this character should be restrained. SRM and ABV will vary depending on the underlying base beer. coffee-. HERBS. Some SHV(s) may add a bit of astringency. Founders Breakfast Stout. etc. the distinctive flavor character associated with the particular SHV(s) should be noticeable. subdued. nutty. The individual character of SHV(s) may not always be identifiable when used in combination. or dried fruit such as raisins or plums) is optional but acceptable. although many examples are reminiscent of Christmas cookies. and fermentation by-products. a proper SHV beer should be a harmonious balance of the featured SHV(s) with the underlying beer style. Hop bitterness. molasses. Spices associated with the holiday season are typical (as mentioned in the Aroma section). such as esters or diacetyl. herbs and/or vegetables and beer. and often has some alcohol flavor. Many examples will show some well-aged.) should be entered in the Specialty Beer category. Alcohol aromatics may be found in some examples. The base beer style often has a malty profile that supports the balanced presentation of the aromatics from spices and possibly other special ingredients. some vegetables)—allow for a range of SHV character and intensity from subtle to aggressive. or slightly spicy. Body is generally medium to full. Some fruit character (often of dried citrus peel. This category may also be used for chile pepper. note that some SHV (e. Additional fermentables (e. cinnamon) have stronger aromas and are more distinctive than others (e. and is often fairly complex and inviting. HERBS. The individual character of the SHV(s) may not always be identifiable when used in combination. and not usually stronger than chocolate. Commercial Examples: Alesmith Speedway Stout. the original style should come through in aroma and flavor. Breckenridge Vanilla Porter. such as chocolate. Some chill haze is acceptable. herbs or vegetables that exhibit distinctive colors. If the base beer is a lager. spruce trees. depending on the style. Note that these components (especially hops) may be intentionally subdued to allow the SHV character to come through in the final presentation. etc. The beers do not have to be . Head formation may be adversely affected by some ingredients. Moderately low to moderately high carbonation is typical. For lighter-colored beers with spices. brown sugar. not artificial and overpowering. the colors may be noticeable in the beer and possibly the head. Christmas/Winter Specialty Spiced Beer Aroma: A wide range of aromatics is possible. IBUs. OR VEGETABLES USED. Bell’s Java Stout. Christian Moerlein Honey Almond. not so prominent as to overshadow the base beer. The balance of SHV with the underlying beer is vital. or mulling spices. Traquair Jacobite Ale. Some SHV(s) may add additional body and/or slickness. Fraoch Heather Ale. May have some haze or be clear. etc. treacle. Any combination of aromatics that suggests the holiday season is welcome. although a “raw” spice character is undesirable. chocolate-. Body and carbonation levels should be appropriate to the base beer style being presented.
Eisenbahn Rauchbier. Clean lager character with no fruity esters. or otherwise more characterful than their normal beers.. Great Lakes Christmas Ale. or rarely almost greasy. The palate can be somewhat malty and sweet. etc. when smoke increases. toasty. The intensity and character of the smoke and base beer style can vary. THE BASE STYLE. or burnt smoke-derived aromatics are inappropriate. with a large. or malty. not all examples are highly smoked. The beechwood smoke character can range from subtle to fairly strong. Spices are required. Victory Scarlet Fire Rauchbier. Belgian-style Christmas ales should be entered as Belgian Specialty Ales (16E). Allow for variation in the style when judging. bacon-like. If the base beer is a classic style. spiced beer that often has a rich body and warming finish suggesting a good accompaniment for the cold winter season. Spezial Rauchbier Märzen. and often include those evocative of the Christmas season (e. treacle. charred. as may subtle additions of other fruits. History: A historical specialty of the city of Bamberg. rubbery. MAPLE SYRUP. beechwood). although the color of the beer is often a bit darker than the plain base style. oranges. Weyerbacher Winter Ale. yet the finish can reflect both malt and smoke. FG. and can seem smoky. IBUs. Saranac Rauchbier 22B.to cream-colored head. Medium to medium-high carbonation. cinnamon. German or Czech hops. diacetyl or DMS.g. and should be entered as Old Ales. with either being prominent in the balance. and Helles-like beers. Smooth lager character. Beechwood-smoked malt is used to make a Märzen-style amber lager. The quality and secondary characteristics of the smoke are reflective of the source of the smoke (e. burnt. there should be a balance between smokiness and the expected flavor characteristics of the base beer style. Appearance: Variable. bitter.012 – 1. Many breweries produce unique seasonal offerings that may be darker. however. tan. HONEY.g. beer of a somewhat higher alcohol content and richness has been enjoyed during the winter holidays. however.). SMOKE-FLAVORED/WOOD-AGED BEER 22A. lemon) may be used. Hop aroma may be very low to none. Comments: The intensity of smoke character can vary widely.. bitter. lager character with no fruity esters. smoky aroma and flavor and a somewhat darker color. oak. phenolic smoke-derived harshness is inappropriate.. Harpoon Winter Warmer. including examples such as Spezial Lager. ginger) but any combination is possible and creativity is encouraged. robust porter) and the smokiness imparted by the use of smoked malts. in the Franconian region of Bavaria in Germany. when old friends get together to enjoy the season. Fruit peel (e. with a blend of smoke 32 . with a varying balance and intensity. allspice.g. particularly a malty. malt decreases.e. balanced with the other ingredients is still critical). Other examples of smoked beers are available in Germany. the original style should come through in aroma and flavor. Comments: Overall balance is the key to presenting a well-made Christmas beer. The malt character can be low to moderate. TREACLE. and vice versa). balance in the overall presentation is the key to well-made examples. Samuel Adams Winter Lager. sulfury or phenolic smoky characteristics are inappropriate. Flavorful adjuncts are often used (e. THE BEER MUST INCLUDE SPICES AND MAY INCLUDE OTHER FERMENTABLES (SUGARS. honey. The appearance should reflect the base beer style. balanced. The special ingredients should complement the base beer and not overwhelm it. but the beechwood smoke flavor can be low to high. particularly those that add dark fruit or caramel flavors. Mouthfeel: Medium body. ABV is generally above 6%.8 – 6% Commercial Examples: Schlenkerla Rauchbier Märzen. Smokiness may vary from low to assertive. rubbery. Smoke can add some dryness to the finish. brown sugar. invert sugar. Mouthfeel: Varies with the base beer style. Jamtlands Julöl and malt in varying balance and intensity. hop bitterness.g. with the remainder being German malts typically used in a Märzen. Sharp. ETC. harsh. Vital Statistics: OG: 1. diacetyl or DMS. charred. Troegs The Mad Elf. woody. although some dark strong lagers exist. and most examples are somewhat dark in color. Flavor: Generally follows the aroma profile. North Coast Wintertime Ale. Kaiserdom Rauchbier. molasses.. 22. creamy. rich. Moderate.016 SRM: 12 – 22 ABV: 4. Schwarz. The malt and smoke components are often inversely proportional (i.. spiced. nutmeg. 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. and be somewhat sweet. SRM and ABV will vary depending on the underlying base beer. Ingredients: Generally ales. Peat-smoked malt can add an earthiness. Ingredients: German Rauchmalz (beechwood-smoked Vienna-type malt) typically makes up 20-100% of the grain bill. Märzen-like qualities should be noticeable. History: Throughout history. phenolic harshness is inappropriate. alder. The balance of underlying beer characteristics and smoke can vary. Nils Oscar Julöl.overly strong to show some warming effects. maple syrup. Overall Impression: Märzen/Oktoberfest-style (see 3B) beer with a sweet. Spiced versions are an American or Belgian tradition. The smoke character of the malt varies by maltster. darker. burnt. toasty richness. Other Smoked Beer Aroma: The aroma should be a pleasant balance between the expected aroma of the base beer (e. the smoked malt shouldn’t contribute these flavors). although the resulting blend should be somewhat balanced and enjoyable. each should be noticeable and distinctive in its own way (although not necessarily individually identifiable. Clean. Hefe-Weizen. Goose Island Christmas Ale. Medium amber/light copper to dark brown color. stronger. with a medium-dry to dry finish (the smoke character enhances the dryness of the finish). yet always complementary. phenolic. Significant astringent. English-style Winter Warmers (some of which may be labeled Christmas Ales) are generally not spiced. Classic Rauchbier Aroma: Blend of smoke and malt. such as the Bocks. Whenever spices. Harsh. herbs or additional fermentables are declared. sulfury or phenolic smoky characteristics are generally inappropriate (although some of these characteristics may be present in some base styles.. Noble hop flavor moderate to none. peat. Smoky flavors may range from woody to somewhat bacon-like depending on the type of malts used. rubbery. Smokiness may vary from low to assertive. cloves. Vital Statistics: OG. since English or German breweries traditionally do not use spices in their beer.057 IBUs: 20 – 30 FG: 1. some breweries produce their own smoked malt (rauchmalz). Overall Impression: A stronger. THE ENTRANT MAY DECLARE AN UNDERLYING BEER STYLE AS WELL AS THE SPECIAL INGREDIENTS USED. Some breweries adjust the color slightly with a bit of roasted malt. Harsh.) OR FRUIT. Lakefront Holiday Spice Lager Beer. Brewers entering these styles should use Other Smoked Beer (22B) as the entry category. German lager yeast.g. Flavor: As with aroma. Commercial Examples: Anchor Our Special Ale. May use a wide range of crystal-type malts. SPICES OR OTHER INGREDIENTS NEED NOT BE IDENTIFIED. Significant astringent. Dunkel. Appearance: This should be a very clear beer.050 – 1. MOLASSES.
but this should not be higher than a background flavor (if present at all). doppelbock. pecan. Excessive peatsmoked malt is generally undesirable due to its sharp. Wood usually contributes a woody or oaky flavor. Entries that have a classic style cited will be judged on how well that style is represented. Evergreen wood should never be used since it adds a medicinal.. Comments: Any style of beer can be smoked. A low to moderate wood. other fruitwoods) smoked malts may be used. butterscotch. particularly if toasted/charred oak and/or whiskey/bourbon barrels are used. Some background oxidation character is optional.. The wood and/or other cask-derived flavors should be balanced. sherry. CLASSIC STYLES DO NOT HAVE TO BE CITED (E. the age. History: A traditional production method that is rarely used by major breweries. Beechwood-.g. The tannins can lead to additional astringency (which should never be high). Fresh wood can occasionally impart raw “green” aromatics. the resulting beer should be entered in the specialty/experimental category. hickory with ribs. Madeira. Balance in the use of smoke. “PORTER” OR “BROWN ALE” IS ACCEPTABLE). and other specialty styles. IF THIS BEER IS BASED ON A CLASSIC STYLE (E. 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.g. Becoming more popular with modern American craft breweries looking for new. Stone Smoked Porter. but should not be so dominant as to unbalance the beer. bourbon. Schlenkerla Weizen Rauchbier and Ur-Bock Rauchbier. and alcohol flavors from other products previously stored in the wood (if any). Comments: The base beer style should be apparent. ROBUST PORTER) THEN THE SPECIFIC STYLE MUST BE SPECIFIED. Some background oxidation character is optional. well-balanced and well-aged. and alder with salmon).g. Fuller-bodied. THE TYPE OF WOOD OR OTHER SOURCE OF SMOKE MUST BE SPECIFIED IF A “VARIETAL” CHARACTER IS NOTICEABLE. IF THIS BEER IS BASED ON A CLASSIC STYLE (E. 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. 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). and may exhibit additional alcohol warming if wood has previously been in contact with other alcoholic products. weizen. Dark Horse Fore Smoked Stout. and how well it is balanced with the smoke character. as well as any aromatics associated with alcohol previously stored in the wood (if any). supportive and noticeable. Often fuller than the unadulterated base beer. apple.G. as long as the other specialty ingredients are identified. 33 toasted bread or almonds (from toasted wood). Flavor: Varies with base style. peat. or wine). Oskar Blues Old Chub. piney flavor to the malt. Commercial Examples: Alaskan Smoked Porter. Flanders Red. or using wood-based additives (wood chips. and how well the smoke character enhances the base beer. higher-gravity base styles often are used since they can best stand up to the additional flavors. German brewers have traditionally used smoked malts in bock. 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. Bourbon Barrel-aged Imperial Stout. Ingredients: Varies with base style. The various woods may remind one of certain smoked products due to their food association (e. “PORTER” OR “BROWN ALE” IS ACCEPTABLE). Aged in wooden casks or barrels (often previously used to store whiskey. History: The process of using smoked malts more recently has been adapted by craft brewers to other styles. sherry-like character and not be papery or cardboard-like.G.. Weissbier and Bockbier. often darker than the . American Barleywine in an Oak Whiskey Cask). Other flavors that may optionally be present include vanilla (from vanillin in the wood). Other optional aromatics include a low to moderate vanilla. piercing phenolics and dirt-like earthiness..G. (e. Occasionally there may be an optional lactic or acetic tartness or Brett funkiness in the beer. not hot. ROBUST PORTER) THEN THE SPECIFIC STYLE MUST BE SPECIFIED. caramel. and previous usage of the barrel. Higher alcohol levels should not result in “hot” beers. although experimentation is encouraged.) in noticeable quantities. chocolate. helles. or simply a fuller mouthfeel. “smoked porter” is as acceptable as “peatsmoked strong Scotch ale” or “cherry-wood smoked IPA. Ingredients: Different materials used to smoke malt result in unique flavor and aroma characteristics. maple.. toffee.. For example. distinctive products. Specific classic styles or smoke types do not have to be specified.” Judges should evaluate the beers mostly on the overall balance. Specialty or experimental base beer styles may be specified.. Pilsner. but not so dominant as to unbalance the beer. Vital Statistics: Varies with the base beer style. dunkel. alder. cherry.or other hardwood (oak. Left Hand Smoke Jumper. THE TYPE OF WOOD MUST BE SPECIFIED IF A “VARIETAL” CHARACTER IS NOTICEABLE. honey. schwarzbier. and the type of wood.e. although other woods can be used.Overall Impression: This is any beer that is exhibiting smoke as a principle flavor and aroma characteristic other than the Bambergstyle Rauchbier (i. The remaining ingredients vary with the base style. Any additional alcoholic products previously stored in the wood should be evident (if declared as part of the entry). port. toast. Oak cask and barrels are traditional. and usually only with specialty products. Any alcohol character should be smooth and balanced. CLASSIC STYLES DO NOT HAVE TO BE CITED (E. and can take on a pleasant. coffee. The intensity of the wood-based flavors is based on the contact time with the wood. etc. Appearance: Varies with base style. Tart or acidic characteristics should be low to none. but should not overpower the base beer style.G. THIS CATEGORY SHOULD NOT BE USED FOR BASE STYLES WHERE BARREL-AGING IS A FUNDAMENTAL REQUIREMENT FOR THE STYLE (e. which can occasionally take on a raw “green” flavor if new wood is used. Mouthfeel: Varies with base style. wood staves. Magic Hat Jinx 22C. hops and malt character is exhibited by the better examples. caramel. notably porter and strong Scotch ales. English IPA with Oak Chips. spices. The woodbased character should be evident. although this should take on a pleasant. maple with bacon or sausage. condition. The best examples will be smooth..or oakbased aroma is usually present. sherry-like character and not be papery or cardboardlike.). mesquite. smooth flavors are most desirable. If smoked malts are combined with other unusual ingredients (fruits. cocoa (from charred wood or bourbon casks). flavorful. depending on age of the cask. The brewer should specify any unusual ingredients in either the base style or the wood if those characteristics are noticeable. Wood-Aged Beer Aroma: Varies with base style. beechwood-smoked Märzen). although this character should never be too strong. Wood can also add tannins to the beer. Lambic. oak essence). Rogue Smoke. Spezial Lagerbier. or cocoa character. the goal is to reach a pleasant balance between the smoke character and the base beer style. aged. vegetables. Often darker than the unadulterated base beer style. Vital Statistics: OG: varies with base style. etc. O’Fallons Smoked Porter.
Kvass. buckwheat. sorghum) • Unusual adjuncts (e.W. ingredients used. such as esters or diacetyl. Overall Impression: A harmonious marriage of ingredients. and may range in intensity from subtle to aggressive. stronger. Flavor: As with aroma. Sahti. 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. Mouthfeel: Mouthfeel may vary depending on the base beer selected and as appropriate to that base beer (if declared). oats. Some styles that fall into this grouping include: • Honey Beers (not Braggots) • Wiess (cloudy. some of these minor styles might be promoted to full styles in the future. fruit-and-spice beers. If sufficient interest exists.. The key attributes of the underlying style (if declared) will be atypical due to the addition of special ingredients or techniques.. low alcohol versions of other styles. J. maple syrup. Bush Prestige. Firestone Walker Double Barrel Ale. malt flavors.g. Grätzer) • American-style interpretations of European styles (e. are usually fully fermented and contribute to a lighter flavor profile and a drier finish than might be expected for the declared base style. Lagavulin Whisky or Calvados Casks. the distinctive flavor character associated with the stated specialty nature should be noticeable. flavor.g. however. If a classic style base beer is specified then the characteristics of that classic style should be noticeable.. The individual character of special ingredients and processes may not always be identifiable when used in combination. Specialty meads or ciders should be entered in their respective categories (26C for meads. Petrus Aged Pale.g. these should be entered in 16E). Colonial Spruce or Juniper beers. extra-hoppy beers. steinbier.g. Christmas-type beers should be entered in Category 21B (unless they are Belgian Christmas-type beers. Note that unusual ingredients or processes may affect the appearance so that the result is quite different from the declared base style. Judge the beer based on the pleasantness and harmony of the resulting combination. ice/eis beers) • Unusual fermentables (e. Belgian Specialties or clones of specific Belgian beers should be entered in Category 16E. should be appropriate to the base beer (if declared) and be well-integrated with the distinctive specialty flavors present. The individual character of special ingredients and processes may not always be identifiable when used in combination. do not expect the base beer to taste the same as the unadulterated version. India Brown Ale. and fermentation by-products. The category is intended for any type of beer. Louvain Peetermann. If a classic style base beer is specified then the characteristics of that classic style should be noticeable. including the following techniques or ingredients: • Unusual techniques (e. additives or processes. additives or processes. that classic styles will have a different impression when brewed with unusual ingredients.. and may affect head formation and retention.. Body and carbonation levels should be appropriate to the base beer style being presented. rye. The overall rating of the beer depends heavily on the 23. honey. 28D for ciders). The overall uniqueness of the process. or smoke should be entered in Categories 20-22. Some ingredients may add tartness. as well as sugar found in fruit. Lees Harvest Ale in Port. Note. smoked spiced beers) • Out-of-style variations of existing styles (e. Note that certain other specialty categories exist in the guidelines. Goose Island Bourbon County Stout.g. molasses. and creativity should be considered. sweetness. herbs. Some ingredients may add color (including to the head). SPECIALTY BEER This is explicitly a catch-all category for any beer that does not fit into an existing style category. Beers with only one type of fruit. alcohol content. Note. Dominion Oak Barrel Stout. The sugary adjuncts. Le Coq Imperial Extra Double Stout.g. however. Aroma: The character of the stated specialty ingredient or nature should be evident in the aroma. processes and beer. many microbreweries have specialty beers served only on premises often directly from the cask. New Holland Dragons Milk. or other flavor byproducts.. hoppier. unless it fits elsewhere. spice.unadulterated base style Commercial Examples: The Lost Abbey Angel’s Share Ale. vatted Porter with Brettanomyces. Remember that fruit and sugar adjuncts generally add flavor and not excessive sweetness to beer. Sherry. that classic styles will have a different impression when brewed with unusual ingredients. Note that these components (especially hops) may be intentionally subdued to allow the specialty character to come through in the final presentation. potatoes) • Combinations of other style categories (e. No beer is ever “out of style” in this category. 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. vegetables. hops and the featured specialty ingredient or nature as appropriate to the specific type of beer being presented..g. Overall the aroma should be a pleasant combination of malt. “imperial” strength beers) • Historical. 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 . 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. Harviestoun Old Engine Oil Special Reserve. but harmonious with the other components (yet not totally overpowering them). and the specialty character should not seem artificial and/or totally overpowering. The marriage of specialty ingredients or nature with the underlying beer should be harmonious. Great Divide Oak Aged Yeti Imperial Stout. traditional or indigenous beers (e. Appearance: Appearance should be appropriate to the base beer being presented and will vary depending on the base beer (if declared). Unusual ingredients or processes may affect the mouthfeel so that the result is quite different from the declared base style. Hop bitterness.
Bear Republic Red Rocket Ale. Hair of the Dog Adam. PROCESS UTILIZED OR HISTORICAL STYLE BEING BREWED). Yards Brewing Company General Washington Tavern Porter. a named subcategory from these Style Guidelines) or a broader characterization (e. the brewer should provide descriptions of the styles. THE BREWER MUST SPECIFY THE “EXPERIMENTAL NATURE” OF THE BEER (E. Great Divide Bee Sting Honey Ale. Rauchenfels Steinbier. IBUs. Zum Uerige Sticke and Doppel Sticke Altbier.. and harmonizes with the underlying style. Dogfish Head India Brown Ale. If a base style is declared. enhances. Odells 90 Shilling Ale. OR WHY THE BEER DOESN’T FIT AN ESTABLISHED STYLE. 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.. FG. The beer should be judged by how well the special ingredient or process complements..e. Bell’s Eccentric Ale. The base style may be a classic style (i. Tommyknocker Maple Nut Brown Ale. SRM and ABV will vary depending on the underlying base beer. “Porter” or “Brown Ale”).inherently subjective assessment of distinctiveness and drinkability. TYPE OF SPECIAL INGREDIENTS USED. Great Alba Scots Pine. the style should be recognizable. Rogue Honey Cream Ale. The distinctive nature of the stated specialty ingredients/methods should complement the original style (if declared) and not totally overwhelm it. ingredients and/or techniques as an aid to the judges. Vital Statistics: OG. Rogue Dad’s Little Helper. Base Style: THE BREWER MAY SPECIFY AN UNDERLYING BEER STYLE. Commercial Examples: Bell’s Rye Stout. For historical styles or unusual ingredients/techniques that may not be known to all beer judges. Comments: Overall harmony and drinkability are the keys to presenting a well-made specialty beer.G. Stone Arrogant Bastard 35 . Stoudt’s Honey Double Mai Bock. Samuel Adams Triple Bock and Utopias.g.
Light oxidation may be present. acidity). unfermented honey character. Some aspects of bubbles or head formation that may be observed and commented upon include size (large or small). depending on age. but dry meads can still have some body.. and should not have a raw. Observable particulates (even in a clear example) are undesirable. The aromatics may seem vinous (similar to wine). these can add to complexity). but hot. Harsh or chemical aromatics should not be present. the varietal character of the honey should be apparent even if subtle. . and should be used as a reference whenever entering or judging mead.g.g. sweeter meads will have a stronger honey flavor than drier. but an excessive sherry-like or papery character should be avoided.. rate (how fast do they form?). they can have some very light bubbles. Oxidation resulting in a papery character is always undesirable. persistence (how long do they continue to form?). petillant. therefore. additional information can be provided to judges as to the character to be expected. sweet meads will have noticeable to prominent sweetness. The aftertaste should be evaluated. malt.. If a honey is unusual. Higher carbonation (if present) enhances the acidity and gives a “bite” to the finish. Different varieties of honey have different intensities and characters. buckwheat) are more recognizable than others (e. phenolic or bitter flavors are defects. A multi-faceted flavor. • Carbonation. Highly carbonated examples usually have a short-lasting head similar to Champagne or soda pop. distinct meniscus are highly desirable.. Stronger meads can have a greater honey character and body (as well as alcohol) than weaker meads. solventy or irritating overtones are a defect. Judges need to understand the ingredients that provide a unique character in order to properly evaluate the mead. Dry meads do not have to be bone dry. the amount of honey and fermentables used to make the mead). etc. or sparkling. is a positive attribute. Sweetness is often confused with fruitiness in a dry mead. complex smells arising from the combination of ingredients. Alcohol flavors (if present) should be smooth and well-aged. noticeable amount of carbonation. is a positive attribute. Some honey varieties are almost clear. safflower. If a honey variety is declared. floral. Strength refers to the alcohol content of the mead (and also. Sweetness is independent of strength. and mousse (appearance or quality of foam stand).. which are acceptable in low to moderate levels (if in balance. palmetto). also known as complexity or depth. Sparkling meads are not gushing. Crystal clear. rounded product. fruit. • Honey variety. An excessive sherry character is a fault in most styles (except certain Polish-style specialties. such as acid or tannin. standard. Stronger. This introduction identifies common characteristics and descriptions for all types of mead. weaker versions. or sulfury notes. 2. the varietal character of the honey should be apparent even if subtle. The components of bubbles or head will vary greatly depending on the carbonation level. avocado. Artificial. • Special ingredients. semi-sweet. but may have a character ranging from mouth-filling to an impression akin to Champagne or soda pop. 1. malts).g. almost any color is acceptable. Aging and conditioning generally smooth out flavors and create a more elegant. some (e. dry meads will have no residual sugar. If honey varieties are declared. Most are in the straw to gold range. In no case should the residual sweetness be syrupy. The harmony and balance of the aroma and bouquet should be pleasant and enticing. smaller bubbles are more desirable and indicative of higher quality than larger bubbles.g.INTRODUCTION TO MEAD GUIDELINES (CATEGORIES 24-26) The following discussion applies to all the mead styles. longer finishes are generally most desirable. not harsh or solventy. reflective examples with a bright. The residual sweetness level will vary with the sweetness of the mead. Important attributes that must be specified: • Sweetness. although this is not a strict rule. depending on age. If no honey variety is declared. buckwheat) are more recognizable than others (e. Stronger or sweeter meads may have a stronger honey aroma than drier or weaker versions. • Strength. cloying or seem like unfermented honey. blended. Common Mead Characteristics: • Appearance: Clarity may be good to brilliant. Any additives. flavor. A mead may be categorized as hydromel. yeasty. or sack strength. fermentation and aging) should show a pleasant fermentation character. Flavor: The intensity of the honey flavor will vary based upon the sweetness and strength of the mead. and may include fruity. Sweet meads should not be cloyingly sweet. The bouquet (rich. it is specifically a term used to describe a honey derived from unknown or mixed flowers. Alcohol aromatics may be present. or spicy notes. Still meads do not have to be totally flat. while others can be dark brown. meniscus) but higher carbonation levels can interfere with this perception. orange blossom. color. A mead may be dry. Stronger versions (standard and sack) may show signs of body (e. harsh. semi-sweet meads will have a balanced sweetness. Yeast or fermentation characteristics may be none to noticeable. Phenolic or diacetyl aromatics should not be present. with clean and fresh aromatics being preferred over dirty. except where explicitly superseded in the sub-category guidelines. In general. Sweetness simply refers to the amount of residual sugar in the mead. A multi-faceted bouquet. with estery. some (e. A mead may be still. Some types of honey have a strong varietal character (aroma.g. or other meads attempting a sherry-like character).. ingredients and type of mead. Aroma: The intensity of the honey aroma will vary based upon the sweetness and strength of the mead. spice. orange blossom. legs. The color may vary widely depending on honey variety and any optional ingredients (e. chemical. quantity (how much are present?). Hue. also known as complexity or depth.g. Petillant meads are “lightly sparkling” and can have a moderate. Light oxidation may be present. Different varieties of honey have different intensities and characters. Flavors tend to become more subtle over time. Body is related to sweetness. palmetto). fresh and clean flavors being most desirable. the color should generally be 36 • • suggestive of the honey used (although a wide range of color variation is still possible). and may result in sherry-like notes. or sweet. Different sub-styles may include fruit. Note that “wildflower” isn’t a varietal honey. should enhance the honey flavor and lend balance to the overall character of the mead but not be excessively tart or astringent. saturation and purity of color should be considered. If honey varieties are declared.
37 . orange-blossom honey has the character of orange blossoms. Mouthfeel: Before evaluating.010 – 1.. or fruit.170 ABV: hydromel: 3. Well-made examples will often have an elegant wine-like character. these additives should not be readily discernable in flavor or aroma. particularly in categories other than traditional mead. Carbonation can vary widely (see definitions above). and can sometimes be quite full and heavy. standardstrength mead with no varietal honey character and no special ingredients. red. and can sometimes be quite light. Low levels of astringency are sometimes present (either from specific fruit or spices. TRADITIONAL MEAD See the Introduction to Mead Guidelines for detailed descriptions of standard mead characteristics. flavor or aftertaste. not a traditional). although it is an identifiable character. body generally decreases with lower gravity and/or drier meads. Dry Mead Aroma: Honey aroma may be subtle. Any special ingredients should be well-blended with the other ingredients. but bittering hops are optional even in this style. alcohol. declaring specific fruit. Mouthfeel: Standard description applies. Overall Impression: Similar in balance. soft fruity esters. Entering and Categorizing Meads: • Mandatory Requirements: o Entrants MUST specify carbonation level (still. Supplemental materials may be provided to judges if an obscure ingredient or method is used. the resulting mead should be entered appropriately (e. • Defaults: If no attributes are specified. Flavor: Subtle (if any) honey character. o Entrants MUST specify sweetness level (dry. For example. The proper balance of sweetness. and clean alcohol. and may feature subtle to noticeable varietal character if a varietal honey is declared (different varieties have different intensities). spices. however. sparkling or highly carbonated). The body can vary widely. as well as any special ingredients. body. and to a lesser extent. chemical additives or oakaging). acidity. Note that stronger meads will have a fuller body. but may not resemble the source plant. tea. blackberry honey is only distantly like blackberries. 24. Vital Statistics: OG: hydromel: 1. 3.5 – 14% sack: 14 – 18% FG: dry: 0. harsh or yeasty fermentation characteristics are undesirable. the color should reflect the ingredients used (type of honey.5 – 7. Similarly.120 sack: 1. lightly carbonated (petillant) meads will have noticeable bubbles. aroma.010 semi-sweet: 1. SRM: basically irrelevant since honey can be anything from almost clear to dark brown.025 – 1. finish and flavor intensity to a dry white wine.5% standard: 7. A warming alcohol presence is often present. Competition organizers should make every effort to ensure that judges are provided the full set of attributes of the meads being evaluated. o Entrants MUST specify strength level (hydromel or light mead. or oak additives result in flavor components above a low. Acidity and tannin help balance the overall honey. Different types of honey have different intensities and characters.120 – 1. Still meads may have a very light level of carbonation. and balance of sensory elements are most desirable. Note that the character of a varietal honey will be identifiable as distinct to the source flowers. strength and carbonation levels. an explanation of standard terms. tannins. Overall Impression: A wide range of results are possible. Braggots can be yellow to black.035 – 1. Standard description applies for remainder of characteristics. and entering instructions. the variety should be distinctive (if noticeable). Some natural acidity is often present (particularly in fruit-based meads). If citrus.• • • • and can deteriorate with extended aging. Strength. and lead to a harmonious end product.080 – 1. alcohol and honey character is the essential final measure of any mead. judges should evaluate the mead as a semi-sweet. background. and this character usually increases with strength (although extended aging can smooth this sensation). sack or strong mead). refer to the declared sweetness. and a highly carbonated (sparkling) mead can range from a mouth-filling carbonation to levels approaching Champagne or soda pop. petillant. A very thin or watery body is likewise undesirable. Cysers are most often golden. in assessing sweetness. If honey varieties are declared. tree. 24A. Ingredients: Mead is made primarily from honey. balance-adjusting level. Consider the OG. harmony.050 Note that the perception of sweetness is a function of the percentage of residual sugar. These can all affect mouthfeel. although most are in the medium-light to medium-full range. Body generally increases with stronger and/or sweeter meads. If a honey variety is declared. with a pleasant mixture of subtle honey character. standard mead. or special characteristics. For example.025 sweet: 1. chemicals. Appearance: Standard description applies. Smooth texture.990 – 1. Some minor adjustments in acidity and tannin can be made with citrus fruits. sweet). IBUs: not relevant for anything but braggot. as a metheglin or open category mead. so don’t rely only on FG to determine sweetness. Sensations of body should not be accompanied by noticeable residual sweetness. Yeast nutrients may be used but should not be detected. acidity. not oranges. Sweetness or significant honey aromatics should not be expected. Sulfury. water and yeast. No to minimal residual sweetness with a dry finish. judges will look for the varietal character of the honey. sweetness. petillant or lightly carbonated. and fruit and/or malt in some styles). strength. semi-sweet. or from tea. with no inconsistencies in color. Complexity. acidity. sweetness and age greatly affect the overall presentation. tea. sweetness and alcohol presentation. • Optional Requirements: Entrants MAY specify honey varieties used. but well-made examples will have an enjoyable balance of honey flavors. or the use of oak aging. Standard description applies for remainder of characteristics. Melomels and pyments can have orange.080 standard: 1. although the body is generally light to medium. Sensations of body should not be accompanied by an overwhelmingly cloying sweetness (even in sweet meads). High carbonation will enhance the acidity and give a “bite” to the finish. In all cases. • Category-Specific Requirements: Some categories require additional information. although not always identifiable.g. pink and/or purple hues.
raw residual sweetness. Sky River Semi-Sweet Mead. Sweet Mead Aroma: Honey aroma should dominate. with no inconsistencies in color. acidity. Entrants MAY specify honey varieties. Standard description applies for remainder of characteristics. Cyser A Cyser is a melomel made with apples (generally cider). Intermiel Benoîte 25. Flavor: Moderate to significant honey character. as may a slightly sulfury character. 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. Entrants MAY specify honey varieties. Flavor: Subtle to moderate honey character. and clean alcohol. acidity. Sensations of body should not be accompanied by a residual sweetness that is higher than moderate. 25A. Judging meads from dry to sweet is recommended as the primary ordering. and balance of sensory elements are most desirable. 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). Standard description applies for remainder of characteristics. Sensations of body should not be accompanied by cloying. Use those guidelines to judge distinctions between the various sweetness levels. Overall Impression: Similar in balance. Entrants MUST specify carbonation level and strength. Slight spicy phenolics from certain apple varieties are acceptable. Standard description applies for remainder of characteristics. Sulfury. Sweetness is assumed to be SEMI-SWEET in this category. Complexity. Sulfury. Entrants MUST specify carbonation level and strength. semisweet and sweet meads. Flavor: The apple and honey flavor intensity may vary from none to high. with no inconsistencies in color. harsh or yeasty fermentation characteristics are undesirable. and may feature subtle to noticeable varietal character if a varietal honey is declared (different varieties have different intensities). Redstone Traditional Mountain Honey Wine. finish and flavor intensity to a well-made dessert wine (such as Sauternes). Traditional Meads feature the character of a blended honey or a blend of honeys. Rabbit’s Foot Sweet Wildflower Honey Mead. 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. Intermiel Verge d’Or and Mélilot generally medium-full to full. flavor or aftertaste. MELOMEL (FRUIT MEAD) See the Introduction to Mead Guidelines for detailed descriptions of standard mead characteristics. Mouthfeel: Standard description applies.Ingredients: Standard description applies. but this distinction is usually not obvious to judges. Stronger and/or sweeter versions will have higher alcohol and sweetness in the nose. and entering instructions. the aroma might have a subtle to very noticeable varietal character reflective of the honey (different varieties have different intensities and characters). Sweetness is assumed to be DRY in this category. soft fruity esters. the aroma might have a subtle to very noticeable varietal character reflective of the honey (different varieties have different intensities and characters). Varietal meads feature the distinctive character of certain honeys. Commercial Examples: Lurgashall English Mead. 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. Commercial Examples: Lurgashall Christmas Mead. as is a light diacetyl character from malolactic fermentation (both are optional). Semi-sweet Mead Aroma: Honey aroma should be noticeable. and balance of sensory elements are most desirable. Appearance: Standard description applies. Sweetness is assumed to be SWEET in this category. Ingredients: Standard description applies. light sweetness. Color may range from pale straw to deep golden amber (most are yellow to gold). depending on what sweetness level has been declared (dry to sweet) and strength level has been declared (hydromel to sack). The apple/cider character should be clean and distinctive. flavor or aftertaste. Ingredients: Standard description applies. If a variety of honey is declared. The proper balance of sweetness. although the body is 38 . body. Aroma: Depending on the sweetness and strength. with strength being the secondary ordering criterion. If a variety of honey is declared. Refer to Category 24 descriptions for additional detail on the character to be expected from dry. The bouquet should show a pleasant fermentation character. Subtle to moderate residual sweetness with a medium-dry finish. Entrants MAY specify honey varieties. depending on the variety of honey and blend of apples or ciders used. aroma. Comments: See standard description for entrance requirements. Moderate to high residual sweetness with a sweet and full (but not cloying) finish. 24C. with a pleasant mixture of honey character. an explanation of standard terms. Intermiel Bouquet Printanier 24B. but this distinction is usually not obvious to judges. but this distinction is usually not obvious to judges. “Show meads” feature no additives. and clean alcohol. Complexity. Comments: See standard description for entrance requirements. Appearance: Standard description applies. Some spicy or earthy notes may be present. finish and flavor intensity to a semisweet (or medium-dry) white wine. harmony. Entrants MUST specify carbonation level and strength. Appearance: Standard description applies. harmony. although the body is generally medium-light to medium-full. Sky River Dry Mead. Comments: See standard description for entrance requirements. Varietal meads feature the distinctive character of certain honeys. residual sweetness. with clean and fresh aromatics being preferred. Many seem like a dessert wine. alcohol and honey character is the essential final measure of any mead. The proper balance of sweetness. Chaucer’s Mead. body. Commercial Examples: White Winter Dry Mead. aroma. Standard description applies for remainder of characteristics. “Show meads” feature no additives. Standard description applies for remainder of characteristics. Note that stronger meads will have a fuller body. and can have a light sweetness that may express the aroma of flower nectar. the residual sweetness may vary from none to high. Mouthfeel: Standard description applies. and the finish may range from dry to sweet. the aroma might have a subtle to very noticeable varietal character reflective of the honey (different varieties have different intensities and characters). soft fruity esters. “Show meads” feature no additives. and is often moderately to strongly sweet and usually expresses the aroma of flower nectar. Traditional Meads feature the character of a blended honey or a blend of honeys. and may feature moderate to prominent varietal character if a varietal honey is declared (different varieties have different intensities). Note that stronger meads will have a fuller body. Overall Impression: Similar in balance. If a variety of honey is declared. except with regard to color. with a pleasant mixture of honey character. Varietal meads feature the distinctive character of certain honeys. harsh or yeasty fermentation characteristics are undesirable. The honey aroma should be noticeable.
Products with a relatively low proportion of honey are better entered as a Specialty Cider. and sweetness. buttery. Standard description applies for remainder of characteristics.g. minerally. if specified. and the overall impression should be characteristic of the type of grapes used and suggestive of a similar variety wine. except with regard to color.honey flavor and alcohol. Some natural acidity is usually present (from the blend of apples) and helps balance the overall impression. as are a light diacetyl character from malolactic fermentation and a slight sulfur character (all are optional). not artificial and inappropriately overpowering (considering the character of the fruit). spicy. Flavor: The grape/wine and honey flavor intensity may vary from subtle to high. cysers are made by the addition of honey to apple juice without additional water. Entrants MAY specify the varieties of apple used. and may feature noticeable to prominent varietal character if a varietal honey is declared (different varieties have different intensities). If a variety of honey is declared. Ingredients: Standard description applies. 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). Generally a good tannin-sweetness balance is desired. See standard description for entrance requirements. A pyment may have a subtle to strong honey character. though very dry and very sweet examples do exist. Overall Impression: In well-made examples of the style. except with regard to color. depending on what sweetness level has been declared (dry to sweet) and strength level 39 has been declared (hydromel to sack). the aroma might have a subtle to very noticeable varietal character reflective of the honey (different varieties have different intensities and characters). blueberries. Long Island Meadery Apple Cyser 25B. and the finish may range from dry to sweet. strawberries)—allow for a range of fruit character and intensity from subtle to aggressive. but this character should not be excessive. while subtle. The grape/wine character should be clean and distinctive. honey flavor and alcohol. although white grape varieties may also take on color derived from the honey variety. Slight spicy phenolics from certain red grape varieties are acceptable. the residual sweetness may vary from none to high. Natural acidity and tannin in grapes may give some tartness and astringency to balance the sweetness. should be entered as an Open Category Mead. a varietal character will be expected. depending on the variety of fruit and/or honey used. The bouquet should show a pleasant fermentation character. as is a light diacetyl character from malolactic fermentation in certain white grape varieties (both are optional). Traditionally.. a varietal character will be expected. the fruit is both distinctive and well-incorporated into the honey-sweet-acidtannin-alcohol balance of the mead. Some of the best strong examples have the taste and aroma of an aged Calvados (apple brandy from northern France). Standard description applies for remainder of characteristics. The fruit character should be pleasant and supportive. Some natural acidity is usually present (from grapes) and helps balance the overall impression. Color may take on a very wide range of colors. If a variety of honey is declared. Appearance: Standard description applies. Other Fruit Melomel Aroma: Depending on the sweetness and strength. Some apples can provide natural astringency. the color should be noticeable. Overall Impression: In well-made examples of the style. Entrants MAY specify honey varieties. strength. and can have a light to significant sweetness that may express the aroma of flower nectar. cherries) have stronger aromas and are more distinctive than others (e.. grassy or earthy notes may be present (as in wine). Longer aging can smooth out tannin-based astringency. The bouquet should show a pleasant fermentation character. Note that the color of fruit in mead is often lighter . The fruit character should display distinctive aromatics associated with the particular fruit(s). A pyment is a standard mead made with the addition of grapes or grape juices. The color should be characteristic of the variety or type of grape used. the pyment may be a homemade grape-based wine sweetened with honey. 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. note that some fruit (e. Some tartness may be present if naturally occurring in the particular fruit(s). Alternatively. Aroma: Depending on the sweetness and strength. Stronger and/or sweeter versions will have higher alcohol and sweetness in the nose. Often wine-like. Commercial Examples: Redstone Pinot Noir and White Pyment Mountain Honey Wines 25C. earthy. A cyser may have a subtle to strong honey character. Generally a good tannin-sweetness balance is desired. raspberries. depending on the variety of grapes and honey used. or a mead mixed with homemade grapebased wine after fermentation. and may feature noticeable to prominent varietal character if a varietal honey is declared (different varieties have different intensities). or a pyment with other ingredients should be entered as an Open Category Mead. Ingredients: Standard description applies. Comments: There should be an appealing blend of the fruit and honey character but not necessarily an even balance. not all fruit may be individually identifiable or of equal intensity. and/or floral flavors may be present. with clean and fresh aromatics being preferred. Rabbit’s Foot Apple Cyser. Mouthfeel: Standard description applies. Pyment A Pyment is a melomel made with grapes (generally from juice). Entrants MAY specify the varieties of grape used. Standard description applies for remainder of characteristics. however. Entrants MAY specify honey varieties. Comments: There should be an appealing blend of the fruit and honey character but not necessarily an even balance. spicy. with clean and fresh aromatics being preferred. Some complex.g. Stronger and/or sweeter versions will have higher alcohol and sweetness in the nose. Standard description applies for remainder of characteristics. though very dry and very sweet examples do exist. Entrants MUST specify carbonation level. although this character should not be excessive. 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). Cyser is a standard mead made with the addition of apples or apple juice. the grape is both distinctively vinous and well-incorporated into the honeysweet-acid-tannin-alcohol balance of the mead. Appearance: Standard description applies. Color may range from pale straw to deep purple-red. some fruity. Slight spicy phenolics from certain apple varieties are acceptable. White and red versions can be quite different. dry versions can taste similar to many fine white wines. See standard description for entrance requirements. if specified. Entrants MUST specify carbonation level. Mouthfeel: Standard description applies. strength. Grape tannin and/or grape skins can add body as well as some astringency. or a cyser with other ingredients. The honey aroma should be noticeable. For lighter-colored melomels with fruits that exhibit distinctive colors. grassy. and can have a light to significant sweetness that may express the aroma of flower nectar. Commercial Examples: White Winter Cyser. The honey aroma should be noticeable. A spiced cyser. In a blended fruit melomel. but should not be inappropriately intense. Depending on the grape variety. and sweetness. the aroma might have a subtle to very noticeable varietal character reflective of the honey (different varieties have different intensities and characters). A spiced pyment (hippocras). Wine-like.
Mountain Meadows Cranberry and Cherry Meads ordering criterion. Flavor: The fruit and honey flavor intensity may vary from subtle to high. Entrants MUST specify the varieties of fruit used. cider. Flavor: The herb/spice flavor intensity may vary from subtle to high. coffee. Different types of herbs/spices can result in widely different characteristics. chocolate. honey flavor and alcohol. respectively. Meads made with lighter color fruits can also take on color from varietal honeys. and Honey Wine and Blackcurrants. astringent. however. The herb/spice character should be pleasant and supportive. the residual sweetness may vary from none to high. Use those guidelines to judge distinctions between the various sweetness levels. allow for a variation in the final product. and the fruit character should not be artificial and/or inappropriately overpowering. Redstone Black Raspberry and Sunshine Nectars. and can have a light to significant sweetness that may express the aroma of flower nectar. but this character should not be excessive.. and the finish may range from dry to sweet. Some natural acidity and/or astringency are sometimes present (from certain fruit and/or fruit skin) and helps balance the overall impression. and they should balance and blend with the honey. Stronger and/or sweeter versions will have higher alcohol and sweetness in the nose. they are faults). Different types of fruit can result in widely different characteristics. The acidity and astringency levels should be somewhat reflective of the fruit used. not all fruit may be individually identifiable or of equal intensity. ginger. Standard description applies for remainder of characteristics. these qualities should be related to the declared ingredients (otherwise. If spices are used in conjunction with other ingredients such as fruit. giving them a sherry or port wine character. Raspberry and Strawberry Melomels. Entrants MAY specify honey varieties. if present. Honey Wine and Blueberries. The distinctive flavor character associated with the particular fruit(s) should be noticeable. except perhaps to note that the color usually won’t be affected by spices and herbs (although flowers. Commercial Examples: White Winter Blueberry. though very dry and very sweet examples do exist. Some fruits. Most will be wine-like. A metheglin may have a subtle to strong honey character. then the mead should be entered as an Open Category Mead. There should be an appealing blend of the fruit and honey character but not necessarily an even balance. Entrants MUST specify carbonation level. The balance of fruit with the underlying mead is vital. A melomel is a standard mead made with the addition of other fruit or fruit juices. the head can take on some of the fruit color as well. depending on what sweetness level has been declared (dry to sweet) and strength level has been declared (hydromel to sack). Refer to Category 24 descriptions for additional detail on the character to be expected from dry. chamomile. nuts or chile peppers (capsimel/capsicumel) may also be entered in this category. or rhodomel). strength. and entering instructions. Standard description applies for remainder of characteristics. 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. Ingredients: Standard description applies. a melomel that is spiced or that contains other ingredients should be entered as an Open Category Mead. Melomels made with either apples or grapes should be entered as Cysers and Pyments.g. A melomel may have a subtle to strong honey character. 26A. The herb/spice character should display distinctive aromatics associated with the particular herbs/spices. lavender)—allow for a range of herb/spice character and intensity from subtle to aggressive. Long Island Meadery Blueberry Mead. the aroma might have a subtle to very noticeable varietal character reflective of the honey (different varieties have different intensities and characters). Some oxidative properties may be appropriate in certain fruit meads. allow for a variation in the final product. Meads made with flowers (such as rose petal mead. the honey flavor intensity may vary from subtle to high. Mouthfeel: Standard description applies. may contribute a tannin presence similar to a red wine. A melomel can be made with a blend of fruits. Natural acidity and tannin in some fruit and fruit skin may give some tartness and astringency to balance the sweetness. A metheglin is a standard mead made with the addition of spices or herbs.. depending on what sweetness level has been declared (dry to sweet) and strength level has been declared (hydromel to sack). Metheglin A Metheglin is a spiced mead. and may feature noticeable to prominent varietal character if a varietal honey is declared (different varieties have different intensities). Certain herbs and spices might add bitter. Some herbs or spices may contain tannins that add a bit of body and some astringency. Mouthfeel: Standard description applies. See standard description for entrance requirements. with strength being the secondary 40 . 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). semisweet and sweet meads. Judging meads from dry to sweet is recommended as the primary ordering. The bouquet should show a pleasant fermentation character. the residual sweetness may vary from none to high. Intermiel Honey Wine and Raspberries. The honey aroma should be noticeable. the herbs/spices are both distinctive and well-incorporated into the honey-sweet-acid-tannin-alcohol balance of the mead. notably darker ones like Blackberries. Standard description applies for remainder of characteristics. or other fermentables. and the finish may range from dry to sweet. however.than the flesh of the fruit itself and may take on slightly different shades. High levels of astringency are undesirable. and may range in intensity from subtle to aggressive. Metheglins containing more than one herb/spice should have a good balance among the different herbs/spices. the fruit is both distinctive and well-incorporated into the honey-sweet-acidtannin-alcohol balance of the mead. Appearance: Standard description applies. note that some herbs/spices (e. with clean and fresh aromatics being preferred. tea blends may provide significant colors). If a variety of honey is declared. Some herbs and spices may produce spicy or peppery phenolics. cinnamon) have stronger aromas and are more distinctive than others (e. not all herbs/spices may be individually identifiable or of equal intensity. Fruit tannin can add body as well as some astringency. and may feature noticeable to prominent varietal character if a varietal honey is declared (different varieties have different intensities). petals and peppers may provide subtle colors. and can just serve to add a background complexity). a blend of spices may give a character greater 26.g. Ingredients: Standard description applies. Overall Impression: In well-made examples of the style. Aroma: Depending on the sweetness and strength. phenolic or spicy (hot) flavors. and sweetness. though some herbs/spices will tend to dominate the flavor profile. In a blended herb/spice metheglin. OTHER MEAD See the Introduction to Mead Guidelines for detailed descriptions of standard mead characteristics. Comments: Generally a good tannin-sweetness balance is desired. In a blended fruit melomel. Overall Impression: In well-made examples of the style. an explanation of standard terms. not artificial and inappropriately overpowering (considering the character of the herb/spice). In meads that produce a head. Comments: Often. as can meads made with a blend of spices. sweetness and alcohol. Bees Brothers Raspberry Mead.
. oak-aging) or other unusual ingredient. and sweetness. Hanssens/Lurgashall Mead the Gueuze. White Winter Traditional Brackett 26C. strength. just as an aged barleywine may be still. appearance. Entrants MUST specify the types of spices used. Rabbit’s Foot Private Reserve Pear Mead. Mountain Meadows Trickster’s Treat Agave Mead. 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. Entrants MUST specify the special nature of the mead. and may reflect any variety or intensity. Comments: See standard description for entrance requirements.. it should blend harmoniously with the other elements.” The fermentable sugars come from a balance of malt or malt extract and honey. Any special ingredients that impart an identifiable character MAY be declared. White Winter Cherry Bracket. See standard description for entrance requirements. Since a wide range of entries are possible. A hop aroma (any variety or intensity) is optional. chipotles) should be entered in the Open Category Mead style. and variety of honey used. from plain base malts to rich caramel and toast flavors to dark chocolate and roast flavors. depending on the base style of beer. Appearance: Standard description does not apply due to beer-like characteristics. molasses. Refer to Category 25 for a detailed description of the character of dry.. The beer may be hopped or not. or agave nectar). Aroma. strength. vegetables. Overall Impression: A harmonious blend of mead and beer. as is a cloying. maple syrup. raw sweetness. or technique would also be appropriate in this category. Saba Tej. it should be entered as an Open Category Mead. Mouthfeel: Standard description does not apply due to beer-like characteristics. Standard description applies for remainder of characteristics. the aroma might have a subtle to very noticeable character reflective of the beer style (different styles and malts have different intensities and characters). yet note that all the characteristics may vary.g. process. and should show a good blending or balance between the various flavor elements. whether it is a combination of existing styles. if a variety is declared. A light to moderate head with some retention is expected. the result should be identifiable as a honey-based fermented beverage. refer to the constituent categories for a detailed description of the character of the component styles. and sweetness. although not always evenly balanced. No mead can be “out of style” for this category unless it fits into another existing mead category. lower gravity versions. and the base style of beer. If a beer style is declared. note that the characteristics may reflect combinations of the respective elements of the various sub-categories used in this style. A still braggot will usually have some level of carbonation (like a cask bitter) since a completely flat beer is unappetizing. Mountain Meadows Spice Nectar 26B. base style of beer. Entrants MAY specify honey varieties. Clarity may be good to brilliant. and may include both beer and mead components. variety of honey and overall sweetness and strength.g. Smoked braggots may be entered in this category if using smoked malt or a smoked beer as the base style. Beer flavors tend to somewhat mask typical honey flavors found in other meads. The color should be characteristic of the declared beer style and/or honey used. Whatever ingredients are included. a historical mead. Standard description applies for remainder of characteristics. they are carefully selected so that they blend harmoniously. Redstone Juniper Mountain Honey Wine.. Hop bitterness and flavor may be present. 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). flavor. some braggots can be totally still. A very thin or watery body is undesirable. liquid smoke. A wide range of malt characteristics is allowable. strength.g. although the relative intensity of flavors is greatly affected by the sweetness. icing. Stronger and/or sweeter braggots should be expected to have a greater intensity of flavor than drier. Body may vary from moderately light to full. Comments: Sometimes known as “bracket” or “brackett. the braggot should have some character traceable to the style although the flavors will be different due to the presence of honey. If a variety of honey is declared. iQhilika Africa Birds Eye Chilli Mead. if present. additional ingredients (e. although the specific balance is open to creative interpretation by brewers. The honey and beer/malt character should be complementary and balanced. Entrants MAY specify the base style or beer or types of malt used.. or is a mead that does not fit into any other category. Entrants MAY specify honey varieties. Redstone Vanilla Beans and Cinnamon Sticks Mountain Honey Wine. If any other ingredients than honey and beer are contained in the braggot. etc.). Aroma: Depending on the sweetness. A braggot can be made with any type of honey. Commercial Examples: Bonair Chili Mead. alternative processes (e. Originally. Intermiel Rosée . A warming sense of well-aged alcohol may be present in stronger examples. The finish and aftertaste will vary based on the declared level of sweetness (dry to sweet). Ingredients: A braggot is a standard mead made with both honey and malt providing flavor and fermentable extract.g. strength and base style of beer. However. smoke. If a base style of beer or type of malt is declared. Overall Impression: This mead should exhibit the character of all of the ingredients in varying degrees. Commercial Examples: Jadwiga. tej. however. Polish meads). an experimental mead.g. or some other creation. The malt component may be derived from grain or malt extracts. Long Island Meadery Vanilla Mead. Entrants MUST specify carbonation level. Brother Adams Braggot Barleywine Ale. although many braggots are not as clear as other meads. If a variety of honey is declared.than the sum of its parts. the braggot should feature a subtle to prominent varietal character (different varieties have different intensities). Flavor: Displays a balanced character identifiable as both a beer and a mead. Products with a relatively low proportion of honey should be entered in the Specialty Beer category as a Honey Beer. A wide range of results are possible. See standard description for entrance requirements. depending on sweetness. Braggot A Braggot is a mead made with malt. mouthfeel generally follow the standard descriptions. Commercial Examples: Rabbit’s Foot Diabhal and Bière de Miele. Entrants MAY specify honey varieties. Note that stronger meads will have a fuller body. brown sugar. The better examples of this style use spices/herbs subtly and when more than one are used. If the entered mead is a combination of other existing mead categories. Entrants MUST specify carbonation level. Entrants MUST specify carbonation level. strength. a mixture of mead and ale. Stronger versions may show signs of body (e. with 41 the distinctive characteristics of both. Smooth mouthfeel without astringency. and sweetness. this optional character should always be both suggestive of the base beer style and well blended with the other flavors. Magic Hat Braggot. the aroma might have a subtle to very noticeable varietal character reflective of the honey (different varieties have different intensities and characters). and alternatively. legs). Any specialty or experimental mead using additional sources of fermentables (e. liquors. and any type of base beer style. Color may range from light straw to dark brown or black.. Carbonation will vary as described in the standard description.g. semisweet and sweet mead. strength. depending on the variety of malt and honey used. braggots made using other smoked ingredients (e. is a historical or indigenous mead (e.
Entrant MUST state if malic acid was added. Malo-lactic fermentation is allowed. but visible particles are undesirable. a cider made with added honey must be entered either as a Specialty cider or as a Cyser under the appropriate mead sub-category. foaming. 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. gushing. The lack of sparkling clarity is not a fault.9% residual sugar. o Medium: in the range between dry and sweet (0. it should be identified by the sweetness category which best describes the overall impression it gives. the “mousse” (head) may be retained for a short time. However. The Standard category covers ciders and perries made primarily or entirely from the juice of apples or pears (but not both at once). roughly equivalent to a final gravity of over 1. Drier styles of cider in particular develop more complex but less fruity characters. Perry is fermented pear juice. The character contributed by tannin should be mainly astringency rather than bitterness. • The sweetness (residual sugar. moreover. and enzymes. Other sugar sources that also add significant flavors (brown sugar. Ingredients: • The apple and pear varieties are intended to illustrate commonly used examples. In sweeter ciders. A moderate carbonation level is termed petillant. An overt or forward bitterness is a fault (and is often due to processing techniques rather than fruit). In some styles a “rustic” lack of brilliance is common. Perries are notoriously difficult to clear. either naturally occurring or with an added ML culture.002 to 1.012. and then the entrant must state them. Note that honey is not a “sugar” for this purpose.8 or below). The level of sweetness must be specified in order to arrange flights of tastings and entries within flights. • If a cider is close to one of these boundaries. refreshing impression without being puckering. 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). final gravity 1. However. a “geranium” note) is a distinct fault. There are two categories for cider/perry: Standard (Category 27) and Specialty (Category 28). and only in some sub-categories. Appearance: • Clarity may vary from good to brilliant. No or little carbonation is termed still. If used. .9% to 4% residual sugar. Highly carbonated is termed sparkling.g. Tasting always proceeds from drier to sweeter. other components of taste—particularly acidity—must balance the sweetness.. The body is less than that of beers. such as the “smoky bacon” undertones of a dry English cider.012). any excess sulfite that is detectable in the finished cider (a “burning match” character) is a serious fault. Common processing aids. 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. a simple “apple soda” or “wine cooler” character is not desirable in a cider or perry. and difficult-to-manage heads are faults. If made from culinary or table fruit.’ o Sweet: above 4% residual sugar. Enzymes may be used for clarification of the juice prior to fermentation. any residual aroma/flavor from misuse or excessive use of sorbate (e. 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. as a result a slight haze is not a fault. In fact. • Carbonation may be either natural (by maintaining CO2 pressure through processing or by bottle-conditioning) or added (by CO2 injection). • Acidity is an essential element of cider and perry: it must be sufficient to give a clean. is a limited addition of sugar to achieve a suitable starting gravity. tannins are typically low. Sometimes characterized as either ‘offdry’ or ‘semi-sweet. molasses) would also create a Specialty cider (such as New England style). the maximum accepted safe level for sulfites (200 mg/l) should be strictly observed. a “sheen” in either cider or perry generally indicates the early stage of 42 • lactic contamination and is a distinct fault. At the higher levels of carbonation. not dictate requirements when making the style. Full-sparkling ciders will be champagne-like. This corresponds to a final specific gravity of under 1. • Ciders and perries vary considerably in tannin. nevertheless some tannin is desirable to balance the character. • Some styles of cider exhibit distinctly NON-fruity tastes or aromas. are generally allowed as long as they are not detectable in the finished cider.INTRODUCTION TO CIDER GUIDELINES (CATEGORIES 27-28) Cider is fermented apple juice. The only adjunct permitted in the Standard category. Mouthfeel: • In general. 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. However. • Sorbate may be added at bottling to stabilize the cider. Sulfites may be added as needed for microbiological control. This affects both bitterness and astringency (see “Mouthfeel” below).002. In general. adjuncts are prohibited except where specifically allowed in particular styles. cider and perry have a mouthfeel and fullness akin to a substantial white wine. There are three categories of sweetness: o Dry: below 0. Carbonation may vary from entirely still to a champagne level.
mouth filling. Varieties: Nehou. if specified. Kiefer. Sweet ciders must not be cloying. Burrow Hill. For perry of a non-represented style. Traditional French procedures use small amounts of salt and calcium compounds (calcium chloride. Entrants MAY specify variety of apple for a single varietal cider. full-bodied.010 ABV: 6 – 9% Commercial Examples: [US] Westcott Bay Traditional Very Dry. Vital Statistics: OG: 1. sweet). medium. this decision should be based on whether the cider tends more toward sweet. It tends toward that of a young white wine. Sugar and acidity should combine to give a refreshing character. Michelin. full-bodied. Uncle John’s Fruit House Winery Apple Hard Cider (MI). Vital Statistics: OG: 1.060 . Harpoon Cider (MA) 27B. Mousiness. Medium to deep gold color. Overall Impression: Variable. Rhyne Cider (CA). various Jerseys. Comice. ropy/oily characters are serious faults. Muscadet de Dieppe. Entrants MUST specify sweetness (medium. The first decision is whether the cider was made with apples with significant tannin content that gives the cider noticeable astringency or bitterness. it should be entered in the closest applicable category. Entrants MUST specify sweetness (dry to medium). English Cider This includes the English “West Country” plus ciders inspired by that style. or sparkling). Aroma/Flavor: No overt apple character.050 – 1. Common Perry Common perry is made from culinary/table fruit. Russets. Medium to high acidity. Comments: Entrants MUST specify carbonation level (petillant or full). French Cider This includes Normandy styles plus ciders inspired by those styles.065 FG: 1. Yarlington Mill. varietal character will be expected. No bitterness. Mouthfeel: Full. Dunkerton.050 – 1. multi-use (Northern Spy. Some tannin should be present for slight to moderate astringency. [France] Eric Bordelet (various). rich. if specified. pale to medium gold in color. but little bitterness. and suitably accompanies a wide variety of food. Overall Impression: Generally dry. Comments: Entrants MUST specify carbonation level (still. Traditional Dry and Traditional Medium Sweet (WA). Entrants MUST specify sweetness (dry. various from Hecks. Vital Statistics: OG: 1.045 – 1. medium to deep gold color.000 – 1. Aspall Dry Cider 27C. If not. Medium to medium-sweet. Varieties: Common (Winesap. Bellot 27A. Wandering Aengus Heirloom Blend Cider (OR). Carbonation still to moderate. Braeburn. Some “Farmyard nose” may be present but must not dominate.020 ABV: 3 – 6% Commercial Examples: [US] West County Reine de Pomme (MA). any suitable wildings.075 FG: 0. Mouthfeel: Medium body. based on tannin content.010 – 1. sweet). Macintosh. Vital Statistics: OG: 1. If in doubt. Appearance: Clear to brilliant. Dry. The common slight farmyard nose of an English West Country cider is the result of lactic acid bacteria. or sparkling). Aroma/Flavor: Sweet or low-alcohol ciders may have apple aroma and flavor. and Farmhouse (NH). Baldwin). Common Cider A common cider is made from culinary/table apples. Gwatkin Yarlington Mill. May have “smoky (bacon)” character from a combination of apple varieties and MLF. Dabinett. Aroma/Flavor: There is a pear character. Reine des Pommes. petillant. petillant. gushing. Etienne Dupont Organic. somewhat fruity (French) or drier and more austere (English). Foxwhelp. This may come from slow or arrested fermentation (in the French technique of défécation) or approximated by back sweetening with juice. Mouthfeel: Medium to full. as above. the choice is between the English and French subcategories. it should be entered as a Common Cider.27. Stoke Red. but various flavors and esters that suggest apples. Appearance: Slightly cloudy to clear. Entrants MUST specify sweetness (medium or sweet). Dry ciders must not be too austere. If so. pre-fermentation. varietal character will be expected. but at higher levels it must not gush or foam. There are well-known styles not represented here–for example. rich. low to moderate tannin apparent as astringency. Appearance: Clear to brilliant. etc. not a Brettanomyces contamination. etc. Mouthfeel: Relatively full. Only very slight acetification is acceptable. In the case of a cider made to a style not explicitly represented here.065 FG: 1.050 – 1. It is a fault if judges can detect a salty or chalky taste. but in limited quantity. Moderate tannin apparent mainly as astringency. Dry ciders will be more wine-like with some esters. Bellwether Spyglass (NY). These compounds may be used. Moderate to high tannin apparent as astringency and some bitterness. the decision is. Wandering Aengus Dry Cider (OR). AEppelTreow Barn Swallow Draft Cider (WI). Comments: Entrants MUST specify carbonation level (still. mousiness is a serious fault. White Winter Hard Apple Cider (WI). Still to lightly sparkling. Overall Impression: Mild. Farnum Hill Extra-Dry. These ciders are made with bittersweet and bitter-sharp apple varieties cultivated specifically for cider making. Jonathan). including ciders made by various techniques to achieve the French flavor profile. etc. Carbonation moderate to champagne-like. Bellwether Heritage (NY). enter as Common Perry. Red Barn Cider Burro Loco (WA). Golden Delicious. West County Pippin (MA). Etienne Dupont. calcium carbonate) to aid the process of pectin coagulation. refreshing drink. Asturian (Spanish)–for which there are presently insufficient appreciation and a lack of commercial examples for reference.020 ABV: 5 – 8% Commercial Examples: [US] Red Barn Cider Jonagold Semi-Dry and Sweetie Pie (WA). Appearance: Slightly cloudy to brilliant. Varieties: Kingston Black. [UK] Oliver’s Herefordshire Dry Cider.995 – 1. austere. but not obviously fruity. crabapples. Tends to a rich fullness. but should be a medium. Comments: Entrants MUST specify carbonation level (still or petillant). Aroma/Flavor: Fruity character/aroma. Varieties: Bartlett. Generally quite pale. These ciders are made with bittersweet and bittersharp apple varieties cultivated specifically for cider making. An ideal cider serves well as a “session” drink. Entrants MAY specify variety of apple for a single varietal cider. The Common Cider and Common Perry styles are analogous to the cider and perry categories of earlier style standards. never high or 43 27D. STANDARD CIDER AND PERRY The styles represented in this category are the principal established styles. neither cloying nor too austere. with wild or crab apples often used for acidity/tannin balance. Overall Impression: Medium to sweet.
045 – 1. It tends toward that of a young white wine.020 ABV: 5 – 9% Commercial Examples: [France] Bordelet Poire Authentique and Poire Granit. with adjuncts to raise alcohol levels. etc. petillant. but not obviously fruity. a judge might ask. Aroma/Flavor: There is a pear character. Comments: Entrants MUST specify carbonation level (still. Still to lightly sparkling. Uncle John’s Fruit Farm Winery Apple Cherry Hard Cider (MI) 27E. Irvine's Vintage Ciders (WA) 28A. or sparkling). balanced. Blakeney Red. Overall Impression: Like a dry wine with complex flavors. Uncle John’s Fruit House Winery Fruit House Apple (MI). Christian Drouin Poire. Huffcap. Overall impression: Substantial body and character .995 – 1. Vital Statistics: OG: 1. AEppelTreow Red Poll Cran-Apple Draft Cider (WI). pale to medium-gold. Carbonation may range from still to champagne-like.050 – 1. Gin. If the barrel was formerly used to age spirits. Mouthfeel: Lighter than other ciders.FG: 1. Entrants MUST specify what fruit(s) and/or fruit juice(s) were added. Golden Russet Vital Statistics: OG: 1.995 – 1. “Would this be different if neutral spirits replaced the cider?” A fruit cider should not be like an alcopop. but must be subtle. Vital Statistics: OG: 1. Appearance: Slightly cloudy to clear. Aroma/Flavor: A dry flavorful cider with robust apple character. small amounts of honey. (For example.020 ABV: 5 – 7% Commercial Examples: [US] White Winter Hard Pear Cider (WI). petillant. petillant.070 FG: 0. SPECIALTY CIDER AND PERRY Specialty cider/perry includes beverages made with added flavorings (spices and/or other fruits). Appearance: Clear to brilliant. Mouthfeel: Relatively full. Generally quite pale. Mouthfeel: Substantial. Comments: Entrants MUST specify carbonation level (still. Wandering Aengus Pommeau (OR). and with low astringency and bitterness. Oliver’s Blakeney Red Perry and Herefordshire Dry Perry 28. 44 . Medium to medium-sweet. Blossomwood Laughing Pig Perry (CO).for example. berries should give red-to-purple color. The same general characteristics and fault descriptions apply to specialty ciders as to standard ciders (preceding category).070 FG: 1.100 FG: 0. pale to medium yellow. Aroma/Flavor: Comparable to a Common Cider. Bellwether Cherry Street (NY). The apple character must marry with the added fruit so that neither dominates the other. Entrants MUST specify sweetness (dry or medium). AEppelTreow Perry (WI). or sparkling). Adjuncts are intended to raise OG well above that which would be achieved by apples alone. 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. but should not show oxidation characteristics. [UK] Gwatkin Blakeney Red Perry.. ropy/oily characters are serious faults. Cider character must be distinctive.010 ABV: 5 – 9% Commercial Examples: [US] West County Blueberry-Apple Wine (MA). Varieties: Butt. Fruit Cider This is a cider with other fruits or fruit-juices added . or sparkling). Very dry to slightly medium. Entrants MUST specify carbonation level (still. Roxbury Russet. because higher alcohol is derived from addition of sugar rather than juice. Vital Statistics: OG: 1. whisky or rum) may also be present. Dark colors are not expected unless strongly tannic varieties of fruit were used. Entrants MUST specify sweetness (medium or sweet). Moderate tannin. Some slight bitterness.000 – 1. Appearance: Clear to brilliant. This style is sometimes barrel-aged.000 – 1. alcoholic. Oxidation is a fault. Entrants MUST specify sweetness (dry or medium). Entrants MUST specify sweetness (dry. Uncle John’s Fruit House Winery Perry (MI) 28B. Variety of pear(s) used must be stated. or sparkling). with the exception of adjuncts allowed. strong alcohol. some flavor notes from the spirit (e. petillant. New England Cider This is a cider made with characteristic New England apples for relatively high acidity.010 ABV: 9 – 12% Commercial Examples: [US] AEppelTreow Summer’s End (WI).995 – 1. Aroma/Flavor: The cider character must be present and must fit with the other fruits.070 – 1. Overall Impression: Like a dry white wine. Comments: Entrants MUST specify carbonation level (still. berry. Entrants MUST specify if the cider was barrel-fermented or aged.100 FG: 0. Only very slight acetification is acceptable. Cloudiness or hazes are inappropriate. medium. those made with substantial amounts of sugar-sources to increase starting gravities. and the beverage made from a combination of apple and pear juice (sometimes called “pider”). 28C. Appearance: Clear to brilliant. and raisins. moderate to high tannin apparent as astringency.g. Comments: Adjuncts may include white and brown sugars. and derivative flavors from sugar adjuncts. Varieties: Northern Spy. 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. molasses. It is a fault if the adjuncts completely dominate. in which case there will be oak character as with a barrel-aged wine. May be significantly tannic depending on fruit added. not orange.060 – 1. Mousiness. or sweet). Traditional Perry Traditional perry is made from pears grown specifically for that purpose rather than for eating or cooking. Color appropriate to added fruit.) Mouthfeel: Substantial. Overall Impression: Tannic.010 ABV: 7 – 13% Commercial Examples: There are no known commercial examples of New England Cider. Many “perry pears” are nearly inedible.
Aroma/Flavor: The cider character must always be present. A cider with added honey may be entered here if the cider character remains dominant. may show tannic (astringent) or heavy body as determined by adjuncts. This includes the use of spices and/or other sweeteners. AEppelTreow Pear Wine and Sparrow Spiced Cider (WI) 45 . or sparkling).100 FG: 0.28D. Entrants MUST specify sweetness (dry or medium).045 – 1. petillant. Vital Statistics: OG: 1. Comments: Entrants MUST specify all major ingredients and adjuncts.995 – 1. 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. Mouthfeel: Average body. Entrants MUST specify carbonation level (still. Appearance: Clear to brilliant. Otherwise it should be entered as mead in the cyser subcategory. and must fit with adjuncts.020 ABV: 5 – 12% Commercial Examples: [US] Red Barn Cider Fire Barrel (WA). Color should be that of a common cider unless adjuncts are expected to contribute color.
008-12 1.4 4.012-16 1.4 6.4-5. AMBER HYBRID BEER A.010-13 1.2-5.038-54 1.040-48 1.010-16 1.6 4.0 4. Scottish Heavy 70/C.018-56 FG 1.6-6.5-5 3-6 3.7-5.010-16 1.2-6.3-7.046-52 1.070-130 OG 1.040-50 1.2-3.2 4.028-40 1.044-60 1. DARK LAGER A.5-5.008 1. EUROPEAN AMBER LAGER A. Cream Ale B.048-56 1.042-55 1. Munich Dunkel C.044-50 1.5-6 3-6 10-16 7-14 14-22 14-28 17-30 6-11 14-22 6-25 18-30 2.046-54 1.044-56 1. American Pale Ale B. California Common Beer C.2-3.010-15 ABV% 2.8-4. Strong Scotch Ale STYLE 10. Scottish Light 60/B.011-14 1. Düsseldorf Altbier 8.2 3.5-6.040-54 1.010-15 1.044-56 1.010-15 1.008-13 1.008-13 1.5 4.064-72 1.078-120 1.045-60 FG 0.013-17 1.2-5.045-60 1.0 4.5-5. Premium American Lager D.0 4.2004 BJCP STYLE CHART.2 2.016-24 1.044-60 1.2 4. American Amber Ale 46 OG 1. AMERICAN ALE A.010-15 1.008-12 1.5-6.5-5.998-1. Vienna Lager B.0 4. 2008 Update STYLE 1.035-40 1.2 4.010-15 1.010-16 1. SCOTTISH AND IRISH ALE A.048-54 1.8-4.4 4. Munich Helles E.0-6.048-60 1.004-10 1.046-54 1.0-5. Irish Red Ale E.006-12 1. North German Altbier B.9-5.5 4.4-5.013-19 1.5 4. Traditional Bock C.5-5.4-5.008-12 1.050-57 1.2-5. German Pilsner (Pils) B.010-15 1.5-3.030-35 1.5-5. Scottish Export 80/D.2 4.8 3.6 4.5-6. Lite American Lager B.020-35 1.7 4.064-72 1.5-10. Blonde Ale C. American Wheat or Rye Beer 7.008-12 1. Classic American Pilsner 3. LIGHT HYBRID BEER A. Dark American Lager B.0 ABV% 4.6 3.032-40 1. Kölsch D.0 4.045-51 1.0 9.8-5. Dortmunder Export 2.0-10.2 3. Standard/Ordinary Bitter B.2 7.007-11 1.3 4.048-56 1. Schwarzbier 5. Special/Best/Premium Bitter C.044-50 1.010-14 1.008-13 1.6-6. BOCK A.9 3.5-5 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 . Doppelbock D. Bohemian Pilsener C.8-6.4 6.010-15 1.040-55 1.0 6. LIGHT LAGER A.010-16 1. Extra Special/Strong Bitter (English Pale Ale) 9.2 4. Maibock/Helles Bock B. Oktoberfest/Märzen 4.007-11 1.072-112 1.010-14 1. Eisbock 6.046-56 1.046-52 1.011-18 1.8-5. Standard American Lager C.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. PILSNER A.5 4. ENGLISH PALE ALE A.0 4.0-14.3-7.
Belgian Golden Strong Ale E.5 4.044-52 1.050-75 1. Dunkelweizen C. Imperial IPA 15.5-7 3-6 12-22 .036-50 1. Northern English Brown Ale 12.0 4.5-10.0-5.040-60 1.8-4.5-9.056-75 1.5 6.2-5.008-14 1.016-24 1.000-06 1.8-3. Brown Porter B.062-75 1.048-57 1.0-7. American IPA C.5-10.008-16 Variable 1.062-75 1.030-38 1.6 6. SOUR ALE A.6 7.0 5. Weizenbock D.0-7.040-52 1. Russian Imperial Stout 14. STOUT A.000-10 4. American Brown Ale 11.060-90 1.010-16 1.048-54 1.060-80 Variable 1.048-65 1.5-6. BELGIAN STRONG ALE A.008-18 1.015-22 1. Saison D.5 5. Roggenbier (German Rye Beer) 16.5-9.2 2.8-4.0-11.008-14 1.0-7.0-12.018-30 1.005-16 1.0-6.0-7.0 4.075-110 FG 1.045-60 1.050-75 1. PORTER A.8 4. Straight (Unblended) Lambic E. Robust Porter C. ENGLISH BROWN ALE A.0-8.0-7. INDIA PALE ALE (IPA) A.048-65 1.0 8. Belgian Blond Ale B.0-6.003-06 1.4 4. Sweet Stout C.0 4.044-52 1.008-13 1.5 7.001-10 1.040-54 1.0 4.5-8.012-16 1.040-74 1.010-14 1. Flanders Red Ale C. Gueuze F.075-115 1.040-60 1.010-14 1.008-13 1.5 7.5 5.064-90 1. Flanders Brown Ale/Oud Bruin D.010-22 1.2-5.070-90 1.010-24 ABV% 6.0 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 18.0 5.0 4.008-12 1.010-18 1.6-6.010-14 1. GERMAN WHEAT AND RYE BEER A.0-8.0 5.3-6.028-32 1.5-8.007-11 1. Mild B. Bière de Garde E.044-60 1.5 5. Belgian Dubbel C.010-18 1.010-14 1.8-6.070-95 1.010-18 1.010-20 1.002-12 1. Southern English Brown Ale C.3-5.3-5.0 5.012-24 1.5-7.056-75 1.5 4. English IPA B.008-12 1.5 2.5 Variable 2.033-42 1.048-65 1.5-5.011-14 1. Belgian Dark Strong Ale 47 OG 1.9 5.075-85 1.6 4. Weizen/Weissbier B.0-8. Witbier B.C. Oatmeal Stout D.002-12 1.0 IBU 15-30 15-25 20-40 22-35 20-35 SRM 4-7 10-17 4.0-7. Baltic Porter 13.8-5.008-18 1.0 6.046-56 1. Belgian Tripel D. Fruit Lambic 1.1 4.4 4.0-5. Berliner Weisse B. BELGIAN AND FRENCH ALE A.040-52 1. Dry Stout B.5 4. American Stout F. Belgian Pale Ale C.5 8. Belgian Specialty Ale 17.5 5. Foreign Extra Stout E.044-56 1.010-18 1.
Herb.080-120 1.995-1.015-22 1. Open Category Mead 27.0 8. Common Perry E. Dry Mead B.990-1. STANDARD CIDER AND PERRY A. Other Fruit Melomel 26.050-65 1.060-90 1.010 1.0-9.995-1.025-50 Varies Varies Varies N/A N/A N/A N/A N/A N/A 1.016-30 with 6. SPICE/HERB/VEGETABLE BEER A. Pyment (Grape Melomel) C. New England Cider B. Fruit Cider C.010 0.070-100 1.0-12.020 7-13% 5-9% 9-12% 5-12% N/A N/A N/A N/A N/A N/A N/A N/A 1.0 base 30-60 35-70 50-120 beer 10-22 8-22 10-19 style 48 . Cyser (Apple Melomel) B.010-20 1.995-1.010 1. or Vegetable Beer B. SPECIALTY BEER 24.000-20 1.050-57 Varies Varies Varies 1. Christmas/Winter Specialty Spiced Beer 22.19. Other Specialty Cider or Perry 1. English Cider C.010 0. SMOKE-FLAVORED & WOOD-AGED BEER A. TRADITIONAL MEAD A.0 8. Braggot C.0-12. Spice.050-60 1.045-70 1.995-1.8-6. OTHER MEAD A. French Cider D. FRUIT BEER 21.050-75 1. Classic Rauchbier B.010-25 1. STRONG ALE A.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. Sweet Mead 25.018-30 1. Metheglin B.050-70 1.010 0. SPECIALTY CIDER AND PERRY A.995-1. MELOMEL (FRUIT MEAD) A.045-100 0. American Barleywine 20.012-16 with with with 4. English Barleywine C. Wood-Aged Beer 23. Other Smoked Beer C. Apple Wine D. Old Ale B.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. Semi-Sweet Mead C. Traditional Perry 28.000-20 0. Common Cider B.045-65 1.060-100 1.080-120 Varies 1.
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