This action might not be possible to undo. Are you sure you want to continue?
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
and elegant but never cloying.050-1.7% Commercial Examples: Paulaner Oktoberfest. Noble hop flavor may be low to none. Smooth. Ingredients: Vienna malt provides a lightly toasty and complex. Served in autumn amidst traditional celebrations. Medium-low to no roast and caramel malt aroma. persistent head. Gordon Biersch Vienna Lager. though the finish is not sweet. and possibly some crystal malt. although German Vienna malt is often the backbone of the grain bill. No hop aroma.5 – 6% Commercial Examples: Occasional brewpub and microbrewery specials SRM: 10 – 16 ABV: 4. May have a bit of alcohol warming. Comments: The classic American Pilsner was brewed both preProhibition and post-Prohibition with some differences. Some toasted character from the use of Vienna malt. are most authentic. Liberty. signaling the end of the traditional brewing season and stored in cold caves or cellars during the warm summer months. complex.when they settled in America. Corresponding IBUs dropped from a pre-Prohibition level of 30-40 to 25-30 after Prohibition.5% Commercial Examples: Great Lakes Eliot Ness (unusual in its 6. Distinctive and complex maltiness often includes a toasted aspect. “Fest” type beers are special occasion beers that are usually stronger than their everyday counterparts.010 – 1. especially noble varieties. with a firm enough hop bitterness to provide a balanced finish. off-white. and rather rich. with solid. OGs of 1. Appearance: Dark gold to deep orange-red color. and have a distinctive toasty malt character. DARK LAGER 4A.048 after Prohibition. Capital Wisconsin Amber. Regrettably.016 SRM: 7 – 14 ABV: 4. Vienna Lager Aroma: Moderately rich German malt aroma (of Vienna and/or Munich malt). traditional continental noble hops. Mouthfeel: Medium-light to medium body. Lighter malt character overall than Oktoberfest. Vital Statistics: OG: 1. Hop bitterness is moderate. Moderately hard. Flavor: Initial malty sweetness. adjunct-laden American Dark Lagers. Comments: American versions can be a bit stronger.057 IBUs: 20 – 28 FG: 1. Appearance: Light reddish amber to copper color. Somewhat alkaline water (up to 300 PPM). Modern American hops such as Cascade are inappropriate. elegant maltiness that dries out in the finish to avoid becoming sweet. with both malt and hop bitterness present in the aftertaste. This is one of the classic malty styles. clean. Oktoberfest/Märzen Aroma: Rich German malt aroma (of Vienna and/or Munich malt). foam stand. but unfortunately are now more like sweet. but finish is moderately dry. Balance is toward malt. Ingredients: Grist varies. most modern examples use adjuncts which lessen the rich malt complexity characteristic of the best examples of this style. Penn Pilsner 3B. the style continues in Mexico where it was brought by Santiago Graf and other Austrian immigrant brewers in the late 1800s. although American versions can be stronger. without a cloying finish. Goose Island Oktoberfest. Negra Modelo. Capital Oktoberfest. They worked with the ingredients that were native to America to create a unique version of the original Pilsner. No roasted or caramel flavor. Can have low levels of yeast character (green apples. Nearly extinct in its area of origin. Boulevard Bobs 47 Munich-Style Lager. but caramel malts shouldn’t add significant aroma and flavor and dark malts shouldn’t provide any roasted character. Crystal) are also appropriate. Caramel aroma is inappropriate. Bright clarity. Vital Statistics: OG: 1. A light to moderate toasted malt aroma is often present. Moderately crisp finish. Ingredients: Six-row barley with 20% to 30% flaked maize to dilute the excessive protein levels. or fruitiness). Hacker-Pschorr Original Oktoberfest. Water with a high mineral content can lead to an inappropriate coarseness in flavor and harshness in aftertaste. with a maltiness that is often described as soft.050 – 1. Similar.044-1. with a depth of malt character. shortly after lager yeast was first isolated. or modern noble crosses (Ultra. The style owes much of its character to the method of malting (Vienna malt). Typically brewed in the spring. EUROPEAN AMBER LAGER 3A. with a gentle creaminess. Caramel aroma is inappropriate.010 – 1. Ayinger Oktoberfest-Märzen. A decoction mash can help develop the rich malt profile. Native American hops such as Clusters. History: Origin is credited to Gabriel Sedlmayr. based on an adaptation of the Vienna style developed by Anton Dreher around 1840.060 would have been appropriate for pre-Prohibition beers while gravities dropped to 1. Great Lakes Oktoberfest. Vital Statistics: OG: 1. Clean lager character. History: The original amber lager developed by Anton Dreher shortly after the isolation of lager yeast. Bright clarity. melanoidin-rich malt profile. This style died out after Prohibition but was resurrected as a home-brewed style by advocates of the hobby. off-white. Flavor: Soft. with some Munich malt. Clean lager aroma with no fruity esters or diacetyl. Noticeable caramel or roasted flavors are inappropriate. elegant malt complexity is in the forefront. Hofbräu Oktoberfest. Many Mexican amber and dark lagers used to be more authentic.046 – 1. Victory Festbier. Comments: Domestic German versions tend to be golden. Fairly dry finish. with no fruity esters or diacetyl.2% strength and 35 IBUs). No diacetyl. German beer tax law limits the OG of the style at 14˚P since it is a vollbier. and is usually light tan in color.044 – 1. Mouthfeel: Medium body. Noble hop aroma may be low to none. with significant carbonate content is welcome. Dark American Lager Aroma: Little to no malt aroma. All malt should derive from the finest quality two-row barley. Fully fermented. though less intense than Oktoberfest. Overall Impression: Smooth. . Clean lager character with no diacetyl or fruity esters. like a strong Pils-dominated Helles. DMS. As with Oktoberfests. Moderate carbonation.8 – 5. and noble hop flavor is low to none. Overall Impression: Characterized by soft. with a creamy texture and medium carbonation. A light toasted malt aroma may be present. Smooth. Pils malt. Foam stand may not be long lasting. Large. only the finest quality malt should be used.014 3 4. while European versions tend to be sweeter. Appearance: Deep amber to dark brown with bright clarity and ruby highlights. Export German versions are typically orange-amber in color.012 – 1. Hop aroma may range from none to light spicy or floral hop presence. Gordon Biersch Märzen. drier and more bitter.060 IBUs: 25 – 40 FG: 1. yet still decidedly balanced toward malt. carbonate-rich water. Spaten Oktoberfest. Can use some caramel malts and/or darker malts to add color and sweetness. Samuel Adams Oktoberfest (a bit unusual in its late hopping) 3.015 SRM: 3 – 6 ABV: 4.052 IBUs: 18 – 30 FG: 1. Old Dominion Aviator Amber Lager. Continental hops. along with Continental hops (preferably noble varieties). Olde Saratoga Lager.5 – 5.
drier on the palate and with a noticeable (but not high) roasted malt edge to balance the malt base. with low aromatic sweetness and/or hints of roast malt often apparent. but which are never burnt.056 IBUs: 8 – 20 FG: 1. 4C. Hofbräu Dunkel. No harshness or astringency. Vital Statistics: OG: 1. Comments: A broad range of international lagers that are darker than pale. Ettaler Dunkel.016 SRM: 14 – 28 ABV: 4. Hop flavor ranges from none to low levels. König Ludwig Dunkel. but a slight noble hop aroma is acceptable. Harpoon Munich-type Dark Beer. neutral character to a rich. Burnt or moderately strong roasted malt flavors are a defect. Original Badebier. Augustiner Dunkel. Some residual sweetness is acceptable but not required. Moderately low to no noble hop aroma. Noble hop flavor is low to none. Gordon Biersch Dunkels.4 – 5.2 – 6% Commercial Examples: Dixie Blackened Voodoo. Moderate to moderately high carbonation. Paulaner Alt Münchner Dunkel.056 4 5. Lagering should . Schwarzbier (Black Beer) Aroma: Low to moderate malt. The malt can be clean and neutral or rich and Munich-like.or six-row barley.010 – 1. Often decoction mashed (up to a triple decoction) to enhance the malt flavors and create the depth of color. Heineken Dark Lager. and probably a variant of the Munich Dunkel style. like bread crusts (and sometimes toast. Aftertaste tends to dry out slowly and linger. light to medium tan head.010 – 1.012 SRM: 14 – 22 ABV: 4. Moderate carbonation. May have a light astringency and a slight alcohol warming.Flavor: Moderately crisp with some low to moderate levels of sweetness. Fruity esters should be low to none. molasses or cocoa). Vital Statistics: OG: 1. Appearance: Deep copper to dark brown.016 SRM: 17 – 30 ABV: 4. usually darker in color. Maibock/Helles Bock Aroma: Moderate to strong malt aroma.046 – 1. A low noble hop aroma is optional. usually with melanoidins reminiscent of bread crusts. History: A regional specialty from southern Thuringen and northern Franconia in Germany. Slight additions of roasted malts (such as Carafa or chocolate) may be used to improve color but should not add strong flavors. Aftertaste remains malty. Appearance: Medium to very dark brown in color. yet almost never truly black. Clean. corn or rice as adjuncts. May have a very light fruitiness. Mouthfeel: Medium-light to medium body.” the beer is rarely that dark. Usually clear.008 – 1. Dinkel Acker Dark. Light use of caramel and darker malts. San Miguel Dark. Medium-low to no caramel and/or roasted malt flavors (and may include hints of coffee. Small amounts of crystal malt can add dextrins and color but should not introduce excessive residual sweetness. In Bavaria. and not assertively bitter and/or roasted. persistent. May have a light DMS aroma from Pils malt. Crystal Diplomat Dark Beer IBUs: 18 – 28 FG: 1. Clean lager character with no fruity esters or diacetyl. HackerPschorr Alt Munich Dark. Weltenburger Kloster Barock-Dunkel. BOCK 5A. although the hop bitterness may become more apparent in the medium-dry finish. often with a spicy quality. Mild caramel. caramel. Ingredients: Two. Comments: In comparison with a Munich Dunkel. Sprecher Black Bavarian 4B. While sometimes called a “black Pils. Kulmbacher Mönchshof Premium Schwarzbier.6% Commercial Examples: Ayinger Altbairisch Dunkel. providing a firm and dextrinous mouthfeel without being heavy or cloying. although murky unfiltered versions exist. Burnt or bitter flavors from roasted malts are inappropriate. Ettaler Kloster Dunkel. Munich-like intensity. and may have a hint of caramel. Warsteiner Dunkel. Vital Statistics: OG: 1. Hop bitterness is moderately low but perceptible. Flavor: Dominated by the rich and complex flavor of Munich malt. Saint Pauli Girl Dark. Smooth. sweet. although a highly-carbonated beer. Hartmann Dunkel. Munich malt sweetness. supplemented by a small amount of roasted malts (such as Carafa) for the dark color and subtle roast flavors.044 – 1. Gordon Biersch Schwarzbier. Noble German hop varieties and German lager yeast strains should be used. although it should not be overwhelming or cloying. porter-like flavors. but not as intense as a bock or as roasted as a schwarzbier. Overall Impression: A somewhat sweeter version of standard/premium lager with a little more body and flavor.) Hints of chocolate. Weeping Radish Black Radish Dark Lager. the style has become very popular throughout Bavaria (especially Franconia). Capital Munich Dark. roasted malts. Smooth. Very clear. Clean lager character with no fruity esters or diacetyl. Moderately carbonate water. Clean lager yeast character (light sulfur possible) with no fruity esters or diacetyl. don’t expect strongly roasted. The taste can be moderately sweet. featuring hop bitterness with a complementary but subtle roastiness in the background. despite the use of dark. with the balance tipped firmly towards maltiness.052 IBUs: 22 – 32 FG: 1. which can have a clean. Shiner Bock. with a yeasty. Flavor: Light to moderate malt flavor. Creamy. often with a lightly toasted quality and low melanoidins. Overall Impression: Characterized by depth and complexity of Munich malt and the accompanying melanoidins. No diacetyl. earthy richness not found in exported filtered dunkels. Overall Impression: A dark German lager that balances roasted yet smooth malt flavors with moderate hop bitterness. Comments: Unfiltered versions from Germany can taste like liquid bread. as are pronounced caramel flavors from crystal malt. Ingredients: Grist is traditionally made up of German Munich malt (up to 100% in some cases) with the remainder German Pilsner malt. Mouthfeel: Medium to medium-full body. often with a red or garnet tint. Rich Munich flavors. Munich Dunkel Aroma: Rich. Light to moderate noble hop flavor. toast or nuttiness may be present. History: The classic brown lager style of Munich which developed as a darker. Noble-type German hop varieties and clean German lager yeasts are preferred. Medium-low to medium bitterness. Some alcohol may be noticeable. which can last into the finish. The roast can be coffee-like but should never be burnt. Beck's Dark. Hop bitterness at low to medium levels. Kneitinger Dunkel. Mouthfeel: Light to somewhat medium body. and/or toffee are also acceptable. often with deep ruby to garnet highlights.5 – 5. nuts. Einbecker Schwarzbier. malt-accented beer in part because of the moderately carbonate water. Krušovice Cerne. No fruity esters or diacetyl should be detected. Commercial versions may use coloring agents.048 – 1. Appearance: Deep gold to light amber in color. tan-colored head. Large. chocolate. Light to moderate roasted malt flavors can give a bitter-chocolate palate that lasts into the finish. Penn Dark Lager.4% Commercial Examples: Köstritzer Schwarzbier. No diacetyl. While originating in Munich. Samuel Adams Black Lager. Baltika #4. Löwenbräu Dunkel. Ingredients: German Munich malt and Pilsner malts for the base.
Darker versions often have ruby highlights. Smuttynose Maibock starting in the 17th century. Gordon Biersch Blonde Bock. despite the increased hop bitterness. While quite malty. Invariably there will be an impression of alcoholic strength. A very slight chocolate-like aroma may be present in darker versions. The serving of Maibock is specifically associated with springtime and the month of May. Ingredients: Base of Pils and/or Vienna malt with some Munich malt to add character (although much less than in a traditional bock). and can display noticeable legs. Large.3 – 7. Lagering should provide good clarity. Smooth.072 IBUs: 20 – 27 FG: 1. Many doppelbocks have names ending in “-ator. HackerPschorr Hubertus Bock.2% Commercial Examples: Einbecker Ur-Bock Dunkel. not yeastderived esters developed during fermentation. hoppier. Very smooth without harshness or astringency. Pennsylvania Brewing St. rarely a tiny bit of dark roasted malts for color adjustment. A light caramel flavor from a long boil is acceptable. strong. which contribute melanoidins and toasty flavors. creamy. Flavor: The rich flavor of continental European pale malts dominates (Pils malt flavor with some toasty notes and/or melanoidins). Overall Impression: A dark.013 – 1. malty lager beer. Lighter versions will a strong malt flavor with some melanoidins and toasty notes.011 – 1. not yeast-derived esters developed during fermentation. off-white for dark varieties). Francis of Paula. plum or grape) is optional in darker versions. Doppelbock Aroma: Very strong maltiness. Moderate hop bitterness (more so in the balance than in other bocks). Recreated in Munich 5 . Designed to walk a fine line between blandness and too much color. Einbecker Mai-Urbock. or a Munich helles brewed to bock strength. Clean. Lighter versions will have a strong malt presence with some melanoidins and toasty notes. No non-malt adjuncts. No diacetyl. May have a light DMS flavor from Pils malt. Moderate to moderately high carbonation. Virtually no hop aroma. Some alcohol warming may be present. Moderate to moderately low carbonation. which was a brewing center and popular exporter in the days of the Hanseatic League (14th to 17th century). persistent head (color varies with base style: white for pale versions. as it enhances the caramel and melanoidin flavor aspects of the malt. Great Lakes Rockefeller Bock.3 – 7. not from incomplete fermentation. Historical versions were less well attenuated than modern interpretations. Hofbräu Maibock. History: A Bavarian specialty first brewed in Munich by the monks of St. not cloying. Mouthfeel: Medium-bodied. Ingredients: Munich and Vienna malts. often with moderate amounts of rich melanoidins and/or toasty overtones. Victory St. There is some dispute whether Helles (“pale”) Bock and Mai (“May”) Bock are synonymous. Paler versions generally have a drier finish. Overall Impression: A very strong and rich lager. persistent. “Bock” also means “billy-goat” in German. and aging. No diacetyl. Mahr’s Bock. No hop flavor. the boil. although moderately carbonate water is typical of Munich. Traditional Bock Aroma: Strong malt aroma.064 – 1. malty lager beer. Presence of higher alcohols (fusels) should be very low to none. History: A fairly recent development in comparison to the other members of the bock family. Noble hops. May have a low spicy or peppery quality from hops and/or alcohol. with no fruity esters or diacetyl.” either as a tribute to the prototypical Salvator or to take advantage of the beer’s popularity. with a moderately dry finish that may taste of both malt and hops. but boiling is less than in traditional bocks to restrain color development. Flavor: Complex maltiness is dominated by the rich flavors of Munich and Vienna malts. Overall Impression: A relatively pale. Water hardness can vary. Stegmaier Brewhouse Bock 5C. Smooth and clean with no harshness or astringency. although a light noble hop aroma is acceptable in pale versions. Little to no caramelization. but should never be perceived as roasty or burnt. Comments: Can be thought of as either a pale version of a traditional bock. never any non-malt adjuncts. Comments: Decoction mashing and long boiling plays an important part of flavor development. Boisterous. The term “doppel (double) bock” was coined by Munich consumers. Large. and was thus only used after the beer came to Munich. with no esters or diacetyl.072 IBUs: 23 – 35 FG: 1. 5B. but this should be smooth and warming rather than harsh or burning.019 SRM: 14 – 22 ABV: 6. persistent. Moderate alcohol aroma may be present. Hop bitterness varies from moderate to moderately low but always allows malt to dominate the flavor. Any fruitiness is due to Munich and other specialty malts. but should have an impression of attenuation. Soft water preferred so as to avoid harshness. often with attractive garnet highlights. The hops compensate for the lower level of melanoidins. Clean lager yeast. Nick Bock. with consequently higher sweetness and lower alcohol levels (and hence was considered “liquid bread” by the monks).provide good clarity. and more bitter than a traditional bock. but should never be hot. Vital Statistics: OG: 1. Well-attenuated. Some caramel notes may be present from decoction mashing and a long boil. A bigger version of either a traditional bock or a helles bock. Appearance: Light copper to brown color. Flavor: Very rich and malty. Decoction mash is typical. Darker versions will have significant melanoidins and often some toasty aromas. Any fruitiness is due to Munich and other specialty malts. Some alcohol may be noticeable. A moderately low fruity aspect to the aroma often described as prune. The sweetness comes from low hopping. Low to no fruity esters. A very slight chocolate flavor is optional in darker versions. Continental European hop varieties are used. Moderate to moderately-low carbonation. May also be drier. Clean lager flavor with no diacetyl.018 SRM: 6 – 11 ABV: 6. creamy. this beer typically has less dark and rich malt flavors than a traditional bock. but some believe that Maibock is a “fest” type beer hitting the upper limits of hopping and color for the range. white head. Mouthfeel: Medium-full to full body. Large. Darker versions will have significant melanoidins and often some toasty flavors. but no roasted or burned aromatics should ever be present. Appearance: Deep gold to dark brown in color. The name “bock” is based on a corruption of the name “Einbeck” in the Bavarian dialect.4% Commercial Examples: Ayinger Maibock. without harshness or astringency. Clean. off-white head. Some fruitiness (prune. allowing a bit of sweetness to linger into the finish.064 – 1. Virtually no hop aroma. Well-attenuated. Clean lager yeast. Vital Statistics: OG: 1. No roasted or burnt character. Lagering should provide good clarity despite the dark color. Most versions are fairly sweet. Hop bitterness is generally only high enough to support the malt flavors. Little to no hop flavor (more is acceptable in pale versions). Moderate to no noble hop flavor. creamy. Mouthfeel: Medium to medium-full bodied. Some alcohol warmth may be found. History: Originated in the Northern German city of Einbeck. plum or grape may be present (but is optional) in dark versions due to reactions between malt. Most agree that they are identical (as is the consensus for Märzen and Oktoberfest). Aass Bock. Capital Maibock. strong. not cloying. Hop character is generally more apparent than in other bocks. Clean. and is often used in logos and advertisements. Stronger versions might have impaired head retention.
These versions should be entered in the specialty/experimental category. The alcohol should be smooth. Alcohol aromas should not be harsh or solventy. Appearance: Pale straw to moderate gold color. Comments: Classic American (i. Capital 6 6B. Eggenberg Urbock 23º. not yeast-derived esters developed during fermentation. toasty qualities.012 SRM: 2.6% Commercial Examples: Genesee Cream Ale. but neither hops nor malt dominate. and sugar. EKU 28. No diacetyl. Low to medium esters optional. Flavor: Low to medium-low hop bitterness. Low to medium white head with fair to good retention. Finish can vary from somewhat dry to faintly sweet from the corn. malt.. Eggenberg Urbock Dunkel Eisbock. Andechser Doppelbock Dunkel. A sweet. Wisconsin Brewing Whitetail Cream Ale 5D. Any fruitiness is due to Munich and other specialty malts. sweet malt balanced by a significant alcohol presence. Hop aroma low to none. Tucher Bajuvator. hoppier and more bitter. New Glarus Spotted Cow. Vital Statistics: OG: 1. Faint fruity esters are optional. hoppier (including some dry hopping) and more bitter (25-30+ IBUs). Flavor: Initial soft malty sweetness.112 IBUs: 16 – 26 FG: 1. but were not historically mixed with ale strains. flavorful American lawnmower beer. No diacetyl. Usually well attenuated. the style can be considered to have no upper limit for gravity.055 IBUs: 15 – 20 FG: 1. Noble hops. Sleeman Cream Ale. but acceptable. wheat) can also be present. Adjuncts can include up to 20% flaked maize in the mash. Mouthfeel: Generally light and crisp. and occasionally a slight chocolate flavor. Some doppelbocks are stronger than Eisbocks. Munich and Vienna malts for darker ones and occasionally a tiny bit of darker color malts (such as Carafa). Head retention may be no better than fair due to adjunct use. Smooth mouthfeel with medium to high attenuation.024 SRM: 6 – 25 ABV: 7 – 10% Commercial Examples: Paulaner Salvator. but excellent pale versions also exist. syrupy or cloyingly sweet. May have significant fruity esters. While most traditional examples are in the ranges cited. Anderson Valley Summer Solstice Cerveza Crema. Overall Impression: An extremely strong. and bitterness rarely rises above 20 IBUs. Ingredients: Pils and/or Vienna malt for pale versions (with some Munich). Neither malt nor hops prevail in the taste. although body can reach medium.g. varying with gravity and attenuation. Low to medium head with medium to high carbonation. Any variety of hops may be used.2– 5. Many examples are kräusened to achieve carbonation. as is some DMS. No diacetyl. Weltenburger Kloster AsamBock. Weihenstephaner Korbinian. particularly those reminiscent of plum.e. Little Kings Cream Ale (Hudepohl). Low carbonation. Faint esters may be present in some examples. toast.016 – 1. May have significant fruity esters. Caramel flavors typically absent. biscuit. Appearance: Deep copper to dark brown in color. Any variety of hops can be used for bittering and finishing. The pale versions will not have the same richness and darker malt flavors of the dark versions. Ingredients: Same as doppelbock. Lagering should provide good clarity. some caramel. Overall Impression: A clean.020 – 1. fusels. Comments: Eisbocks are not simply stronger doppelbocks. and can have a certain dryness from the alcohol. Ingredients: American ingredients most commonly used. Moretti La Rossa. Low to moderate maltiness and sweetness. not yeast-derived esters developed during fermentation. Extended lagering is often needed post-freezing to smooth the alcohol and enhance the malt and alcohol balance. Any fruitiness is due to Munich and other specialty malts. sparkling clarity. History: An ale version of the American lager style. not harsh or hot.5 – 5 ABV: 4. Very smooth without harsh edges from alcohol. Decoction mashing is traditional. Clear to brilliant. Low to moderate fruitiness is optional.120 IBUs: 25 – 35 FG: 1. the name refers to the process of freezing and concentrating the beer. It should not by sticky.053 OG range. Appearance: Light yellow to deep gold in color. Eisbock Aroma: Dominated by a balance of rich. but are commonly found in many examples. Higher gravity examples may exhibit a slight alcohol warmth. Brilliant. and should help the hop bitterness balance the strong malt presence. bread. May have a low to medium hop aroma. but optionally some light character malt flavor (e. Cold conditioning isn’t traditional. Samuel Adams Double Bock Eisphyre. although modern brewers sometimes use it.. alcohol and bitterness (thus providing a home for very strong lagers). Water hardness varies from soft to moderately carbonate. Vital Statistics: OG: 1. A low to moderate corny flavor from corn adjuncts is commonly found. and can reflect almost any hop variety. No diacetyl. A grain bill of six-row malt.072 – 1. intense malt and a definite alcohol presence. Capital Autumnal Fire. Niagara Eisbock. lager character. Clean lager yeast. particularly those reminiscent of plum. No hop aroma. Hop bitterness just offsets the malt sweetness enough to avoid a cloying character. Light to moderate hop flavor (any variety). Clean. bitterness. Blonde Ale Aroma: Light to moderate sweet malty aroma. Cream Ale Aroma: Faint malt notes. corn-like aroma and low levels of DMS are commonly found. Commercial eisbocks are generally concentrated anywhere from 7% to 33% (by volume). or a combination of six-row and North American two-row. Mouthfeel: Full to very full bodied. pre-prohibition) Cream Ales were slightly stronger. Ayinger Celebrator. is common. Flavor: Rich. often with attractive ruby highlights. Head retention may be impaired by higher-than-average alcohol content and low carbonation. well-attenuated. Vital Statistics: OG: 1. No hop flavor. Produced by ale brewers to compete with lager brewers in the Northeast and Mid-Atlantic States. and up to 20% glucose or other sugars in the boil. Originally known as sparkling or present use ales. lager strains were (and sometimes still are) used by some brewers. and may be a bit drier. Pronounced legs are often evident. Significant alcohol warmth without sharp hotness. but shouldn’t be overly .078 – 1. Bell’s Consecrator. Off-white to deep ivory colored head. but are not required. 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). full and malty dark lager. The malt can have melanoidins. Most commercial examples are in the 1. No diacetyl.Comments: Most versions are dark colored and may display the caramelizing and melanoidin effect of decoction mashing. higher attenuation levels can lend a “thirst quenching” finish.006 – 1. Southampton Eisbock 6. prune or grape. Spaten Optimator. although usually on the pale side. prune or grape. or other concentrated flavors.035 SRM: 18 – 30 ABV: 9 – 14% Commercial Examples: Kulmbacher Reichelbräu Eisbock. Soft water preferred.042 – 1.050–1. LIGHT HYBRID BEER 6A. High carbonation. The finish should be of malt and alcohol.
narrow 200ml glass called a “Stange. Mouthfeel: Smooth and crisp. American Wheat or Rye Beer Aroma: Low to moderate grainy wheat or rye character. Clarity may range from brilliant to hazy with yeast approximating the German hefeweizen style of beer. but not always present. but can include up to 25% wheat malt and some sugar adjuncts. Overall Impression: A clean. Medium to medium-high carbonation. Hollywood Blonde. Spalt or Hersbrucker). Harpoon Summer Beer. clean ale yeast. Medium-light body.8 – 5. Widmer Blonde Ale.050 IBUs: 20 – 30 FG: 1. subtle fruit aroma from fermentation (apple. Subdued maltiness throughout leads to a pleasantly refreshing tang in the finish. No diacetyl. and is restricted to the 20 or so breweries in and around Cologne (Köln). spiced or fruit beer categories instead. May have a light alcohol warmth in stronger examples. which sometimes lasts into the finish. from an easy-drinking fairly sweet beer to a dry. A low noble hop aroma is optional but not out of place (it is present only in a small minority of authentic versions). Tettnang. Fermented at cool ale temperatures (59-65˚F) and lagered for at least a month. Saint Arnold Fancy Lawnmower. Dom. Hop aroma may be low to moderate. Extract versions should only use the lightest malt extracts and avoid kettle caramelization. Flavor: Light to moderately strong grainy wheat or rye flavor. Mouthfeel: Medium-light to medium body. Fuller’s Summer Ale. clear top-fermenting Vollbier. The clove and banana aromas common to German hefeweizens are inappropriate.007 – 1. Clean American. but should not take on a German Weizen character (banana). Kölsch tends to have a relatively short shelf-life. although should reflect American yeast strains. THE BREWER SHOULD SPECIFY IF RYE IS USED. cherry or pear) is acceptable. Comments: Different variations exist. or Kölsch yeast. WHEAT WILL BE ASSUMED. although if any of these ingredients are stronger than a background flavor they should be entered in specialty. May also be made with lager yeast.5 – 5 ABV: 4. Smooth without harsh bitterness or astringency.044 – 1. NonGerman versions: Eisenbahn Dourada. Malzmühle. May have a slightly crisp or sharp finish. Overall Impression: Refreshing wheat or rye beers that can display more hop character and less yeast character than their German cousins. delicately balanced beer usually with very subtle fruit flavors and aromas.” 7 . highly attenuated. History: Kölsch is an appellation protected by the Kölsch Konvention. Esters can be moderate to none. Otherwise very clean with no diacetyl or fusels. Ingredients: German noble hops (Hallertau.011 SRM: 3. lightly fruity English. malt-oriented American craft beer. and a medium-low to medium bitterness with a delicate dryness and slight pucker in the finish (but no harsh aftertaste). aggressively hopped beer with a strong wheat or rye flavor. Russian River Aud Blonde. No clove phenols.038 – 1. but the balance is normally towards the malt. crisp. spices and/or fruit added. although a few versions may be medium. The Konvention simply defines the beer as a “light. Traditionally uses a step mash program. Rye versions are richer and spicier than wheat. long-lasting white head. a somewhat subtle Pilsner. Medium-high to high carbonation. To the untrained taster easily mistaken for a light lager. Capitol City Capitol Kölsch. although this is quite rare. Alaska Summer Ale. or perhaps a blonde ale. although many Cologne brewers ferment at 70˚F and lager for no more than two weeks. Appearance: Very pale gold to light gold. but also can be made as a lager. Sion. Overall Impression: Easy-drinking. The noble hop flavor is variable. Due to its delicate flavor profile. substituting rye for some or all of the wheat. Some Köln breweries (e.054 IBUs: 15 – 28 FG: 1. Attenuative. No diacetyl.” Comments: Served in a tall. like pale ales) but in most areas this beer is designed as the entry-level craft beer. Dark versions approximating dunkelweizens (with darker.4 – 5. Low to medium bitterness. Has a delicate white head that may not persist. Some malty sweetness is acceptable. Redhook Blonde Each Köln brewery produces a beer of different character. New Holland Lucid. rounded palate comprising of a delicate flavor balance between soft yet attenuated malt. but this isn’t a legal requirement as in Germany). Big. Other base styles 6C. Some versions may have a slight wheat taste. Hellers. One or two examples (Dom being the most prominent) are noticeably malty-sweet up front. Goose Island Summertime.aggressive. Water can vary from extremely soft to moderately hard. approachable. A pleasant. Hellers) are now producing young. or cold-conditioned. Gaffel. which can linger into the finish.. Peters.g. and each interprets the Konvention slightly differently. Vital Statistics: OG: 1. Generally well-attenuated. this category can also include modern English Summer Ales. Medium to high carbonation. Rogue Oregon Golden Ale. May have a moderate malty sweetness or finish quite dry. and can have either a citrusy American or a spicy or floral noble hop character. No diacetyl. Regional variations exist (many West Coast brewpub examples are more assertive. Some yeasts may give a slight winy or sulfury character (this characteristic is also optional. Ingredients: Generally all malt. Up to 20% wheat may be used. but this is quite rare in authentic versions. hop-accentuated. German Pils or pale malt. Low to moderate hop flavor (citrusy American or spicy/floral noble). although good results can be obtained using a single rest at 149˚F.5% Commercial Examples: Pelican Kiwanda Cream Ale. but not a fault). most are medium-low to medium. Paeffgen. Any hop variety can be used. and less assertive American and English pale ales. History: Currently produced by many (American) microbreweries and brewpubs. Mouthfeel: Medium-light to medium body. richer malt flavors in addition to the color) should be entered in the Specialty Beer category. unfiltered versions known as Wiess (which should not be entered in this category). Flavor: Soft. older examples can show some oxidation defects. Vital Statistics: OG: 1.013 SRM: 3 – 6 ABV: 3. Allow for a range of variation within the style when judging. American Kölsch-style beers. Finishes medium-dry to somewhat sweet. American Rye Beers can follow the same general guidelines.2% Commercial Examples: Available in Cologne only: PJ Früh. and can range from low to moderately high. Some versions can have a slightly minerally or sulfury water or yeast character that accentuates the dryness and flavor balance. an almost imperceptible fruity sweetness from fermentation. Appearance: Usually pale yellow to gold. American or noble hops. Large proportion of wheat malt (often 50% or more. Esters can be moderate to none. Shiner Kölsch 6D. Some versions may have honey. Dom. Comments: In addition to the more common American Blonde Ale. Slight crisp sharpness is optional. Low to moderate hop bitterness. Kölsch Aroma: Very low to no Pils malt aroma. Note that drier versions may seem hoppier or more bitter than the IBU specifications might suggest.008 – 1. Ingredients: Clean American ale yeast. although a light spiciness from wheat or rye is acceptable. IF NO DOMINANT GRAIN IS SPECIFIED. Authentic versions are filtered to a brilliant clarity. import versions available in parts of North America: Reissdorf.
with a lingering hop bitterness and a firm. Low to moderately high hop flavor. Dry finish often with lingering bitterness. Schmaltz’ Alt the signature Northern Brewer varietal hop character. Flavor: Moderately malty with a pronounced hop bitterness.5% Commercial Examples: Bell’s Oberon. Finish fairly dry and crisp.014 SRM: 10 – 14 ABV: 4. American hops (usually Northern Brewer. small amounts of toasted malt and/or crystal malts. the hopping is always assertive. very clear from extended cold conditioning. A long-lasting.e. Generally darker. No diacetyl.e. Mouthfeel: Medium-bodied. Ingredients: Pale ale malt. smoother palate than is typical for most ales. Some fruity esters may survive the lagering period.054 IBUs: 25 – 40 FG: 1. sometimes grainy aroma. Lager yeast. 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. Comments: This style is narrowly defined around the prototypical Anchor Steam example.040 – 1. No diacetyl. Ingredients: Typically made with a Pils base and colored with roasted malt or dark crystal. lager character sometimes with slight sulfury notes and very low to no esters.. Vital Statistics: OG: 1.010 – 1. yet stopping short of brown. Note that some German yeast strains produce inappropriate sulfury character. Northern German Altbier Aroma: Subtle malty.046 – 1. Otter Creek Copper Ale. Appearance: Light copper to light brown color. Ironically “alt” refers to the old style of brewing (i. Appearance: Medium amber to light copper color. Bitterness rises up to 60 IBUs and is usually dry 7B. May include small amounts of Munich or Vienna malt. Redhook Sunrye. Pyramid Hefe-Weizen. Those that are made as ales are fermented at cool ale temperatures and lagered at cold temperatures (as with Düsseldorf Alt). Some yeast strains may impart a slight sulfury character. Fermented with a lager yeast. Real Ale Full Moon Pale Rye 7. and lagered at cold temperatures to produce a cleaner. but is not required. Alaskan Amber. the bitterness can seem as low as moderate if the finish is not very dry.5 – 5. Three Floyds Gumballhead.013 SRM: 3 – 6 ABV: 4 – 5. No diacetyl. The hop aroma may vary from moderate to very low. Most are simply moderately bitter brown lagers. IPA. bittersweet or nutty finish reflects both the hop bitterness and malt complexity. rustic. which makes the term “Altbier” somewhat inaccurate and inappropriate. Smooth. Usually made with an attenuative lager yeast. Medium to medium-high carbonation. The malt presence is moderated by moderately-high to high attenuation. Common variants include Sticke (“secret”) alt. is light bodied enough to be consumed as a session beer in its home brewpubs in Düsseldorf. Low to no noble hop aroma. Düsseldorf Altbier Aroma: Clean yet robust and complex aroma of rich malt. Medium to medium-high carbonation. Smooth mouthfeel. well-attenuated amber-colored German ale. Water should have relatively low sulfate and low to moderate carbonate levels. “Alt” refers to the “old” style of brewing (i. No diacetyl. Very low to medium noble hop flavor. Overall Impression: A lightly fruity beer with firm. Hannen Alt. usually showing Northern Brewer qualities (woody.015 SRM: 13 – 19 ABV: 4. long-lasting off-white head. Comments: Most Altbiers produced outside of Düsseldorf are of the Northern German style. Long Trail Ale.055 IBUs: 15 – 30 FG: 1. History: The traditional style of beer from Düsseldorf. A light minerally character is also sometimes present in the finish. grainy malt flavor. balanced by some malt character. malt flavors are toasty and caramelly. Noble hop flavor can be moderate to low. yet differs in that the hop flavor/aroma is woody/minty rather than citrusy. Flavor: Fairly bitter yet balanced by a smooth and sometimes sweet malt character that may have a rich. Clean. which is slightly stronger.(e. but otherwise clean. floral or perfumy character associated with noble hops. Vital Statistics: OG: 1. making ales). Noble hops. The malt character reflects German base malt varieties. Superficially similar to an American pale or amber ale. The apparent bitterness level is sometimes masked by the high malt character. History: American West Coast original. No diacetyl. Despite being very full of flavor. Fermented at cool ale temperature (60-65˚F). stout) with a noticeable rye character should be entered in the Specialty Beer category (23). Comments: A bitter beer balanced by a pronounced malt richness. Moderate to moderately high carbonation. Widmer Hefeweizen. 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. making top-fermented ales) that was common before lager brewing became popular. Predates the isolation of bottom-fermenting yeast strains. Low to moderate off-white to white head with good retention. The best examples can be found in brewpubs in the Altstadt (“old town”) section of Düsseldorf. rather than citrusy varieties). Schwelmer Alt. Vital Statistics: OG: 1. Mouthfeel: Medium-bodied. bitter yet malty. Clean. No roasted malt flavors or harshness. Light fruity esters are acceptable. Low to moderate caramel and/or toasty malt aromatics support the hops. but one that was selected to thrive at the cool end of normal ale fermentation temperatures. and showcasing 8 .. The malt character is usually toasty (not roasted) and caramelly. No diacetyl.g. rustic or minty qualities) in moderate to high strength. Southampton Steem Beer. richer and more complex than typical alts. Brilliant clarity (may be filtered). biscuity and/or lightly caramelly flavor. Grolsch Amber. Overall Impression: A well balanced.008 – 1. interesting toasty and caramel flavors. Harpoon UFO Hefeweizen. but considerable rich and complex malt flavors remain.048 – 1.5% Commercial Examples: Anchor Steam.2% Commercial Examples: DAB Traditional. Sierra Nevada Unfiltered Wheat Beer. smooth. California Common Beer Aroma: Typically showcases the signature Northern Brewer hops (with woody. Appearance: Light amber to orange-bronze to deep copper color. Moderate off-white head with good retention. and a warm-fermented lager yeast is used. Anchor Summer Beer.. grainy maltiness. darker. creamy. AMBER HYBRID BEER 7A. Flying Dog Old Scratch Amber Lager 7C. and can have a peppery.011 – 1. minty). noble hops and restrained fruity esters. Light fruitiness acceptable. medium-dry to dry. Astringency low to none.5 – 5. Mouthfeel: Medium-light to medium body. Overall Impression: A very clean and relatively bitter beer. clean. lager character with very restrained ester profile. and usually sweeter and less bitter than Düsseldorf Altbier. though it approximates many characteristics of lager beers. Flavor: Assertive hop bitterness well balanced by a sturdy yet clean and crisp malt character. sometimes more caramelly. Thick. Generally clear.054 IBUs: 30 – 45 FG: 1.
040 – 1. Low to medium maltiness with a dry finish. although the bitterness should not completely overpower the malt flavor. Appearance: Medium gold to medium copper. “real ale”). Ingredients: Pale ale. Adnams SSB. Comments: More evident malt flavor than in an ordinary bitter. although American and European varieties are becoming more common (particularly in the 9 .e. Rogue Younger’s Special 8. Shepherd Neame Masterbrew Bitter. Vital Statistics: OG: 1. Boddington's Pub Draught 8B. Generally no diacetyl. Im Füchschen. Most bottled or kegged versions of UK-produced bitters are higher-alcohol versions of their cask (draught) products produced specifically for export.008 – 1. corn or wheat. Some examples can be more malt balanced. and/or crystal malts. 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. History: Originally a draught ale served very fresh under no pressure (gravity or hand pump only) at cellar temperatures (i. RCH Pitchfork Rebellious Bitter. and/or black malts used to adjust color. not the export formulations of commercial products. amber.2 – 3.040 IBUs: 25 – 35 FG: 1. Drinkability is a critical component of the style. Both Sticke alt and Münster alt should be entered in the specialty category. but this should not override the overall bitter impression. May use sugar adjuncts. Brains SA. Most have moderately low to moderately high fruity esters. although the bitterness should not completely overpower the malt flavor. Occasionally will include some wheat.2% Commercial Examples: Altstadt brewpubs: Zum Uerige. Some examples can be more malt balanced. This style guideline reflects the “real ale” version of the style.015 SRM: 11 – 17 ABV: 4. although US varieties may be used). emphasis is still on the bittering hop addition as opposed to the aggressive middle and late hopping seen in American ales. Overall Impression: Low gravity. Brains Bitter. Low to medium maltiness with a dry finish. but other noble hops can also be used.5 – 5. sometimes Munich) with small amounts of crystal. Young’s Special. English hops most typical. Spalt hops are traditional. Bitter was created as a draught alternative (i. corn or wheat. chocolate. Hop aroma can range from moderate to none (UK varieties typically. Generally no diacetyl. May have very little head due to low carbonation. Schumacher. Oakham Jeffrey Hudson Bitter (JHB). Coniston Bluebird Bitter. esters and hop flavor. although very low levels are allowed. Mouthfeel: Light to medium-light body. Bitter was created as a draught alternative (i. Most have moderately low to moderately high fruity esters. although bottled and canned examples can have moderate carbonation. Flavor: Medium to high bitterness. so the versions available in the US often do not directly correspond to their style subcategories in Britain. ENGLISH PALE ALE 8A.054 IBUs: 35 – 50 FG: 1.hopped and lagered for a longer time. Timothy Taylor Landlord. although US varieties may be used). Flavor: Medium to high bitterness. Caramel flavors are common but not required. resiny. although very low levels are allowed. Low to moderate white to off-white head.032 – 1. session-strength ale. low alcohol levels and low carbonation make this an easy-drinking beer. Zum Schlüssel. Comments: The lightest of the bitters. Caramel flavors are common but not required. May use sugar adjuncts. although American and European varieties are becoming more common (particularly in the paler examples). and/or floral UK varieties typically. Vital Statistics: OG: 1. but this should not override the overall bitter impression. yet refreshing. Low to moderate white to off-white head.e. Mild to moderate fruitiness. Münster alt is typically lower in gravity and alcohol. This style guideline reflects the “real ale” version of the style. although bottled and canned commercial examples can have moderate carbonation. A step mash or decoction mash program is traditional. Drinkability is a critical component of the style.e. and/or crystal malts. Carbonation low. May have very little head due to low carbonation. Mouthfeel: Medium-light to medium body. Vital Statistics: OG: 1. Brakspear Bitter. resiny. this is a stronger. “real ale”).e. English hops most typical. Greene King IPA. Moderate to low hop flavor (earthy.010 – 1. Most bottled or kegged versions of UK-produced bitters are higher-alcohol versions of their cask (draught) products produced specifically for export. but usually consist of German base malts (usually Pils. although US varieties may be used). The IBU levels are often not adjusted. other examples: Diebels Alt. Carbonation low. not the export formulations of commercial products. esters and hop flavor. The IBU levels are often not adjusted. Good to brilliant clarity.007 – 1. although very low levels are allowed. Also known as just “bitter.012 SRM: 5 – 16 ABV: 3. session beer. Generally no diacetyl. Black Sheep Best Bitter.. often (but not always) with a caramel quality. Tetley’s Original Bitter. emphasis is still on the bittering hop addition as opposed to the aggressive middle and late hopping seen in American ales. may use a touch of black malt for color adjustment.. lighter in color (golden). Goose Island Honkers Ale. Frankenheim Alt paler examples). Characterful English yeast. Standard/Ordinary Bitter Aroma: The best examples have some malt aroma. Special/Best/Premium Bitter Aroma: The best examples have some malt aroma. Clean. Overall Impression: A flavorful. Ingredients: Pale ale. often (but not always) with a caramel quality. Generally no diacetyl. Ingredients: Grists vary.8% Commercial Examples: Fuller's Chiswick Bitter. History: Originally a draught ale served very fresh under no pressure (gravity or hand pump only) at cellar temperatures (i.011 SRM: 4 – 14 ABV: 3.046 – 1. so the versions available in the US often do not directly correspond to their style subcategories in Britain. and can contain a significant portion of wheat. may use a touch of black malt for color adjustment. sour. Mild to moderate fruitiness is common.” Some modern variants are brewed exclusively with pale malt and are known as golden or summer bitters. amber. Greene King Ruddles County Bitter.6% Commercial Examples: Fuller's London Pride.. Characterful English yeast. Young's Bitter. Appearance: Light yellow to light copper. Often medium sulfate water is used. Moderately carbonate water.048 IBUs: 25 – 40 FG: 1.. although very low levels are allowed. although US varieties may be used).8 – 4. Schlösser Alt. Balance is often decidedly bitter. 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. Some modern variants are brewed exclusively with pale malt and are known as golden or summer bitters. and/or floral UK varieties typically. Often medium sulfate water is used. Adnams Bitter. Moderate to low hop flavor (earthy. highly attenuative ale yeast. Balance is often decidedly bitter. Good to brilliant clarity. Hop aroma can range from moderate to none (UK varieties typically.
040 IBUs: 10 – 25 FG: 1. Marston’s Pedigree.010 – 1.010 – 1. creamy off-white to light tan-colored head. Low to moderate white to off-white head. Scottish Export 80/Vital Statistics: OG: 1.Bitter 8C.030 – 1. Entrants should select the appropriate category based on original gravity and alcohol level. English pale ales are generally considered a premium. A low to moderate peaty character is optional. Fruity esters may be moderate to none. often with a low to moderately strong caramel component (although this character will be more subtle in paler versions). Ingredients: Pale ale.035 IBUs: 10 – 20 FG: 1. bitter beer that roughly approximates a strong bitter. Broughton Merlin’s Ale. Arran Dark Aroma: Low to medium malty sweetness. Hop bitterness and flavor should be noticeable. Maclay 70/-. although earthy. Andrews Ale. Anderson Valley Boont ESB. Some examples have a low hop aroma. Comments: More evident malt and hop flavors than in a special or best bitter.054 IBUs: 15 – 30 FG: 1. Appearance: Deep amber to dark copper. Medium-dry to dry finish (particularly if sulfate water is used). Adnams Broadside. Stronger versions may overlap somewhat with old ales. Gale’s Hordean Special Bitter (HSB). Maclay 60/. Bass Ale. Inveralmond Lia Fail.016 SRM: 9 – 17 ABV: 3. although bottled commercial versions will be higher. 9A. Redhook ESB 9. Belhaven 80/. Medium-low to medium-high fruity esters. Bateman's XXXB. and can use any variety of hops although UK hops are most traditional. reddish. Broughton Exciseman’s 80/-. McEwan’s 60/-. export-strength pale. Caledonian 80/Export Ale. 9B. Hopback Summer Lightning. Some modern English variants are brewed exclusively with pale malt and are known as golden or summer bitters. Drinkability is a critical component of the style. McEwan's Export (IPA). Appearance: Golden to deep copper. but the balance will always be towards the malt (although not always by much). Optionally may have low amounts of alcohol. Stronger versions may have a slight alcohol warmth but this character should not be too high.2% Commercial Examples: Fullers ESB. 9C) share the same description. bitter. Samuel Smith’s Old Brewery Pale Ale. Southampton 80 Shilling. Whitbread Pale Ale. Broughton Greenmantle Ale 9C.(Caledonian Amber Ale in the US). Usually very clear due to long. Normally has a moderately low to somewhat strong caramelly malt sweetness. Hop flavor moderate to moderately high (any variety. although stronger versions will necessarily have slightly more intense flavors (and more hop bitterness to balance the increased malt). Shepherd Neame Bishop's Finger. 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). and may be . but should not totally dominate malt flavors.g. and/or floral UK hops are most traditional). light fruitiness. Extra Special/Strong Bitter (English Pale Ale) Aroma: Hop aroma moderately-high to moderately-low. Hop bitterness is low to moderate. Moderately-low to high fruity esters. amber. although very low levels are allowed. The Scottish ale sub-styles are differentiated mainly on gravity and alcoholic strength.5 – 3. Belhaven St. English hops most typical. although American and European varieties are becoming more common (particularly in the paler examples). standard-strength (for the US) English-type ale. emphasis is still on the bittering hop addition as opposed to the aggressive middle and late hopping seen in American ales. The balance may be fairly even between malt and hops to somewhat bitter. in America.035 – 1. Scottish Light 60/Vital Statistics: OG: 1.(Belhaven Scottish Ale in the US). Characterful English yeast. Mordue Workie Ticket. “Burton” versions use 10 medium to high sulfate water.013 SRM: 9 – 17 ABV: 2. nutty.6 – 6. the name has been co-opted to describe a malty. Scottish Heavy 70/Vital Statistics: OG: 1.9% Commercial Examples: Caledonian 70/.2% Commercial Examples: Belhaven 60/-.2 – 3. and/or a low to moderate peaty aroma (all are optional). The initial malty sweetness is usually accentuated by a low to moderate kettle caramelization. and up to a moderate minerally/sulfury flavor.016 SRM: 6 – 18 ABV: 4. Low to moderate carbonation. Young’s Ram Rod. Shepherd Neame Spitfire. secondary notes of sulfur and/or alcohol in some examples (optional).010 – 1. although very low levels are allowed. May have light. A low head is acceptable when carbonation is also low. Ushers 1824 Particular Ale. Generally no diacetyl. Black Sheep Ale. biscuity) adding complexity. most strong bitters are fruitier and hoppier. Low to moderate. Orkney Raven Ale.. and/or crystal malts. Hop flavor is low to none. Avery 14’er ESB. although strong bitters will tend to be paler and more bitter. Since beer is sold by strength in the UK. Vintage Henley. complex malt profile not found in other examples. May have low levels of secondary malt flavors (e. and is sometimes accompanied by a low diacetyl component. Shipyard Old Thumper. cool fermentations. but isn’t overly strong. Most bottled or kegged versions of UK-produced bitters are higher-alcohol versions of their cask (draught) products produced specifically for export. corn or wheat. Judges should not judge all beers in this style as if they were Fuller’s ESB clones.015 SRM: 9 – 17 ABV: 3. Alaskan ESB. Flavor: Medium-high to medium bitterness with supporting malt flavors evident. Mouthfeel: Medium-light to medium-full body.040 – 1. Morland Old Speckled Hen. although reformulated for bottling (including containing higher carbonation). Flavor: Malt is the primary flavor. The IBU levels are often not adjusted. so the versions available in the US often do not directly correspond to their style subcategories in Britain. Belhaven 70/-. A rather broad style that allows for considerable interpretation by the brewer. “ESB” is a brand unique to Fullers.010 – 1. Greene King Abbot Ale. Cooperstown Old Slugger. The peaty aroma is sometimes perceived as earthy. sometimes accentuated by low to moderate kettle caramelization. Good to brilliant clarity. smoky or very lightly roasted. Great Lakes Moondog Ale. Hopping can be English or a combination of English and American. Generally no diacetyl. Vital Statistics: OG: 1.Light (all are cask-only products not exported to the US) 9B. Fuller’s ESB is a unique beer with a very large.048 – 1.0% Commercial Examples: Orkney Dark Island. Overall Impression: An average-strength to moderately-strong English ale. resiny. May use sugar adjuncts. Medium to medium-high malt aroma. Geary’s Pale Ale. Tennents Special. these beers often have some alcohol flavor (perhaps to let the consumer know they are getting their due). SCOTTISH AND IRISH ALE All the Scottish Ale sub-categories (9A. low diacetyl. In England today.9 – 5.060 IBUs: 30 – 50 FG: 1. may use a touch of black malt for color adjustment.
010 – 1. Most beers finish fairly dry considering their relatively sweet palate. AleSmith Wee Heavy. or sugar). though a peaty character (sometimes perceived as earthy or smoky) may also originate from the yeast and native water. Moderate carbonation. Clean. Ingredients: Well-modified pale malt. but the finish may be sweet to medium-dry (from light use of roasted barley). although examples containing low levels of diacetyl may have a slightly slick mouthfeel. Vital Statistics: OG: 1. malt). Use of peat-smoked malt to replicate the peaty character should be restrained. May have a slight alcohol warmth in stronger versions. Murphy’s Irish Red (lager). and adjuncts such as sugar. Inveralmond Black Friar. all of which may last into the finish. although dry-hopped versions may be slightly hazy. the roasted character and bitterness may seem more elevated. Legs may be evident in stronger versions. Ingredients: Scottish or English pale base malt. American Pale Ale Aroma: Usually moderate to strong hop aroma from dry hopping or late kettle additions of American hop varieties. Great Lakes Conway’s Irish Ale (a bit strong at 6. generally caramel-like but occasionally toasty or toffee-like in nature. Beamish Red Ale. and lend a dry. although this character should not be excessive.060 IBUs: 17 – 28 FG: 1. and kettle caramelization. Comments: Sometimes brewed as a lager (if so. perhaps a few esters. Caramelization often is mistaken for diacetyl. but not required. Any caramelization comes from kettle caramelization and not caramel malt (and is sometimes confused with diacetyl). A small proportion of smoked malt may add depth. Generally has a bit of roasted barley to provide reddish color and dry roasted finish. generally will not exhibit a diacetyl character). dry finish due to small amounts of unmalted roasted barley. Dry hopping (if used) may add grassy notes. O’Hara’s Irish Red Ale. Complex secondary malt flavors prevent a one-dimensional impression. Overall Impression: Rich. Hop presence is minimal. Fairly soft water is typical. rice. although some examples may have a light English hop flavor. Hibernian Ale 9E. Usually has a large tan head. When served too cold. raisins or dried fruit. although English varieties are most authentic. Comments: The malt-hop balance is slightly to moderately tilted towards the malt side. with caramel often apparent. slightly roasty finish. Medium-low hop bitterness. Generally no flavor hops. Kilkenny Irish Beer. Smooth. Flavor: Moderate caramel malt flavor and sweetness. Sometimes a bit creamy. Mouthfeel: Medium-low to medium body. Moderately large white to off-white head with good retention. with up to 3% roasted barley. with some versions (but not all) having a thick. Belhaven Wee Heavy. alcoholic warmth is usually present and is quite welcome since it balances the malty sweetness. Low to moderate carbonation. Smithwick’s Irish Ale. Hop aroma is low to none (usually not present). Appearance: Light copper to dark brown color. adding complexity. Hints of roasted malt or smoky flavor may be present. Long. Generally quite clear. English hops. were kept to a minimum. Some commercial brewers add small amounts of crystal. cool fermentations are traditionally used in Scottish brewing. Small amounts of roasted barley add color and flavor. resulting in clean. Hops. Appearance: Pale golden to deep amber. Low to moderate esters and alcohol are usually present.130 IBUs: 17 – 35 FG: 1. hops. Moderate carbonation. as may some nutty character. and with lower hopping rates. Founders Dirty Bastard. which may not persist in stronger versions. with less hops than their English counterparts (due to the need to import them). which lends a characteristic dryness to the finish. Clean and smooth (lager versions can be very smooth). malty and usually sweet. amber. so malt impression should dominate. which can be suggestive of a dessert. Ingredients: May contain some adjuncts (corn. Clear. high mash temperatures. Dragonmead Under the Kilt 9D. Generally has a grainy.0% Commercial Examples: Three Floyds Brian Boru Old Irish Ale. History: Traditional Scottish session beers reflecting the indigenous ingredients (water. Flavor: Richly malty with kettle caramelization often apparent (particularly in stronger versions). Orkney Skull Splitter. No esters.5 – 10% Commercial Examples: Traquair House Ale. with abundant malt and cool fermentation and aging temperature. Although unusual. AMERICAN ALE 10A. Hops are very low to none.5%). Mouthfeel: Medium-full to full-bodied. Appearance: Amber to deep reddish copper color (most examples have a deep reddish hue). Mouthfeel: Medium-light to medium body. Hop flavors and bitterness are low to medium-low. The optional peaty.0 – 6. Strong Scotch Ale Aroma: Deeply malty. Medium-dry to dry finish. Clear. Irish Red Ale Aroma: Low to moderate malt aroma. The palate is usually full and sweet. and as such have a different balance than strong Scotch ales. MacAndrew's Scotch Ale. occasionally with a buttered toast or toffee-like quality. earthy and/or smoky secondary aromas may also be present. Goose Island Kilgubbin Red Ale.or water-derived and not from the use of peat-smoked malts. . but often quite dry due to use of roasted barley.044 – 1. May have a light buttery character (although this is not required). Moderately attenuated (more so than Scottish ales). Malt-focused with an initial sweetness and a roasted dryness in the finish. Quite clean. Strength and maltiness can vary. Fruity esters vary from moderate to none. McEwan's Scotch Ale. although caramelization may sometimes be mistaken for it. Diacetyl is low to none. Vital Statistics: OG: 1. May use some crystal malt for color adjustment. yeast. toasty. which should be low to none.056 SRM: 14 – 25 ABV: 6. UK/Irish malts. No diacetyl. Gordon Highland Scotch Ale. History/Comments: Also known as a “wee heavy. Low to moderate esters and alcohol are often present in stronger versions. which are not native to Scotland and formerly expensive to import.014 SRM: 9 – 18 ABV: 4. Low off-white to tan colored head. Boulevard Irish Ale. although excessive adjunct use will harm the character of the beer. Overall Impression: An easy-drinking pint. Caffrey’s Irish Ale.” Fermented at cooler temperatures than most ales. biscuity). earthy and/or smoky character comes from the traditional yeast and from the local malt and water rather than using smoked malts. although light use of roasted grains may increase the perception of bitterness to the medium range. Broughton Old Jock. relatively un-attenuative ale yeast. sweetness usually comes not from crystal malts rather from low hopping. or wheat malts. often with deep ruby highlights. and may optionally show small amounts of specialty malt character (bready. A citrusy hop character is very common.perceived as earthy or smoky.070 – 1. Low to moderate maltiness supports the hop presentation. overly smoky beers should be entered in the Other Smoked Beer category (22B) rather than here. A smooth.018 – 1. Harpoon 11 10. intense malt flavors. Peaty. chewy viscosity. Esters may suggest plums. Overall Impression: Cleanly malty with a drying finish. Finishes with a light taste of roasted grain. Well suited to the region of origin. any smoked character is yeast. and on occasion a faint bit of peaty earthiness (smoke).
Low to moderately high clean malt character supports the hop presentation. Overall Impression: Like an American pale ale with more body. Anderson Valley Boont Amber Ale. Hop flavor and bitterness often lingers into the finish. often with citrusy flavors. IPA-strength brown ales should be entered in the Specialty Beer category (23). Generally quite clear. less body. Moderately low to moderately high maltiness balances and sometimes masks the hop presentation. Low to moderate off-white to light tan head. May also contain specialty grains which add additional character and uniqueness. No diacetyl. Bell's Amber 10C. Stronger versions may have a slight alcohol warmth. although dry-hopped versions may be slightly hazy. Fruity esters are moderate to very low. Deschutes Mirror Pond. Mouthfeel: Medium to medium-full body. History: An American adaptation of English pale ale. The malt and hops are generally balanced. Moderately low to no diacetyl.2% Commercial Examples: Bell’s Best Brown.5 – 6. Avery Redpoint Ale. No diacetyl. Appearance: Amber to coppery brown in color. More bitter versions may have a dry. Great Lakes Burning River Pale Ale. and may optionally show small amounts of specialty malt character (bready. Often lighter in color. and having less caramel flavors than English counterparts.010 – 1. often but not always ones with a citrusy character. Smuttynose Old Brown Dog Ale. Esters vary from moderate to none. Some interpretations of the style may feature a stronger hop aroma. and usually being balanced more evenly between malt and bitterness. but also by having more caramel flavor.045 – 1. Appearance: Light to very dark brown color. 12 . Comments: There is some overlap in color between American pale ale and American amber ale. A citrusy hop character is common. either American or Continental. Carbonation moderate to high. but not required. Water can vary in sulfate content. Moderately large off-white head with good retention. Anderson Valley Poleeko Gold Pale Ale. but generally make up a relatively small portion of the grist. American Amber Ale Aroma: Low to moderate hop aroma from dry hopping or late kettle additions of American hop varieties.5 – 6.3 – 6. American ale yeast. Should not have a strong chocolate or roast character that might suggest an American brown ale (although small amounts are OK). Big Sky Moose Drool Brown Ale. No diacetyl. and water). Water can vary in sulfate and carbonate content. and usually show an initial malty sweetness followed by a moderate caramel flavor (and sometimes other character malts in lesser amounts). yet with sufficient supporting malt. Overall Impression: Can be considered a bigger. American hops.060 IBUs: 25 – 40 FG: 1. maltier. yeast. Tröegs HopBack Amber Ale.2% Commercial Examples: Sierra Nevada Pale Ale. Caramel sweetness and hop flavor/bitterness can linger somewhat into the medium to full finish. Mendocino Red Tail Ale. Stronger versions may have some alcohol warmth in the finish. Moderate to moderately high carbonation. and may optionally have a citrusy character. Fruity esters can be moderate to none. typically American two-row. and often more finishing hops.010 – 1. and toasty or bready notes are often used (along with late hops) to differentiate brands. American hops. light sweetness. Mouthfeel: Medium-light to medium body. Moderate to high hop bitterness with a medium to dry finish. hoppy brown beer. a citrusy American hop character. sweet and rich. Vital Statistics: OG: 1. although with more of a caramel and chocolate character. The American pale ale will generally be cleaner. often showing a citrusy American hop character (although other hop varieties may be used). Medium to dark crystal malts. American Brown Ale Aroma: Malty. but UK or noble hops can also be used.015 SRM: 5 – 14 ABV: 4.010 – 1. Mouthfeel: Medium to medium-full body. Rogue Red Ale.060 IBUs: 20 – 40 FG: 1. which tends to balance the hop bitterness and finish. Specialty grains may add character and complexity. Full Sail Pale Ale. History/Comments: A strongly flavored. Pyramid Broken Rake. North Coast 10B. have a less caramelly malt profile. However. although this character should not be excessive. which often has a chocolate. but the malt presence can be substantial. Flavor: Moderate to high hop flavor from American hop varieties. reflecting indigenous ingredients (hops.2% Commercial Examples: North Coast Red Seal Ale. toasty. caramel. biscuity). McNeill’s Firehouse Amber Ale.060 IBUs: 30 – 45 FG: 1. these beers were popularized in the hop-loving Northern California and the Pacific Northwest areas before spreading nationwide. Carbonation moderate to high. Left Hand Brewing Jackman’s Pale Ale History: Known simply as Red Ales in some regions. Moderately low to no diacetyl. The medium to medium-dry finish provides an aftertaste having both malt and hops. Grains that add malt flavor and richness. yet stops short of being overly porter-like.Flavor: Usually a moderate to high hop flavor. Hop flavor can be light to moderate. Malt flavors are moderate to strong. Hop aroma is typically low to moderate. nutty and/or toasty quality. Ingredients: Well-modified pale malt. typically American two-row. more caramel richness. Deschutes Cinder Cone Red. Overall smooth finish without astringency often associated with high hopping rates. Ingredients: Pale ale malt. Fruity esters can be moderate to none. with medium to medium-high bitterness. cleaner in fermentation by-products. and/or a fresh dryhopped aroma (all are optional). Lagunitas Censored Ale. The dark malt character is more robust than other brown ales. Clear. originated by American home brewers.015 SRM: 10 – 17 ABV: 4. Overall smooth finish without astringency often associated with high hopping rates. Stone Pale Ale. The balance is typically towards the late hops and bitterness. Flavor: Medium to high malty flavor (often with caramel. resiny impression. American hops are typical. Comments: Can overlap in color with American pale ales. less malty Brown Porter. are common but others may also be used. which often but not always has a citrusy quality. and a balance more towards malt than hops (although hop rates can be significant). malt. and some modern craft brewed examples. but carbonate content should be relatively low. hoppier interpretation of Northern English brown ale or a hoppier. Malt and hop bitterness are usually balanced and mutually supportive. Most commercial American Browns are not as aggressive as the original homebrewed versions. Vital Statistics: OG: 1. Dry hopping (if used) may add grassy notes.016 SRM: 18 – 35 ABV: 4. Moderate carbonate water would appropriately balance the dark malt acidity. St. Ingredients: Pale ale malt. Three Floyds X-Tra Pale Ale. plus crystal and darker malts should complete the malt bill. toasty and/or chocolate flavors).045 – 1.045 – 1. Very low to moderate fruity esters. often including the citrus-accented hop presence that is characteristic of American hop varieties. more body. Bear Republic XP Pale Ale. Vital Statistics: OG: 1. Caramel flavors are usually restrained or absent. American amber ales differ from American pale ales not only by being usually darker in color. Overall Impression: Refreshing and hoppy. Firestone Pale Ale. Related to American Pale and American Amber Ales. and usually shows a moderate caramel character.
Woodeforde’s Norfolk Nog 11C. Very low to no diacetyl. sweeter. Greene King XX Mild. English hop varieties would be most suitable.052 IBUs: 20 – 30 FG: 1. Quite creamy and smooth in texture. raisin). Some versions may seem like lower gravity brown porters. Well suited to London’s water supply.5% Commercial Examples: Moorhouse Black Cat. In modern terms. less hoppy than a pale ale. Developed as a bottled product in the early 20th century out of a reaction against vinous vatted porter and often unpalatable mild. Appearance: Copper to dark brown or mahogany color. plum. Medium to mediumhigh carbonation. or toffee-like character. Ingredients: Pale English base malts (often fairly dextrinous). History: May have evolved as one of the elements of early porters. English hop varieties are most authentic. Northern English Brown Ale Aroma: Light. Characterful English ale yeast. Goose Island Nut Brown Ale.13. often with a rich. nutty. often with notes of dark fruits such as plums and/or raisins. Comments: Increasingly rare. Southern English (or “London-style”) brown ales are darker. seasonal and/or special occasions. Riggwelter Yorkshire Ale. Low to moderate off-white to light tan head. which can include caramelly. toast.and yeast-based flavors (e. but not available in the US). nutty and/or caramel notes. Diacetyl and hop flavor low to none. Banks's Mild. Tröegs Rugged Trail Ale. and not so strong). Somewhat rare in England.013 SRM: 12 – 25 ABV: 2. toasted. A few paler examples (medium amber to light brown) exist. May have a moderate dark fruit complexity. chocolate) to provide color and the nutty character. malty aftertaste. yet flavorful. Low to moderate bitterness. Mouthfeel: Light to medium body. Mouthfeel: Medium body. licorice. malt-oriented brown ale. particularly for its gravity.4% Commercial Examples: Newcastle Brown Ale. Moderately sweet finish with a smooth. crystal and darker malts should comprise the grist. with hop flavor low to none (UK varieties).033 – 1. Malt may also have a toasted. although is traditionally unfiltered. Fruity esters moderate to none. adjunct use and low gravity.. Flavor: Deep. caramel..g. toffee. good versions may still be found in the Midlands around Birmingham. lightly caramelly character and a medium-dry to dry finish. roast. May use sugar adjuncts. A light but appealing fresh hop aroma (UK varieties) may also be noticed. Moderate carbonate water. Overall Impression: A luscious. Refreshing. Alesmith Nautical Nut Brown Ale.e. Very low to no diacetyl. although should be relatively clear if visible. ENGLISH BROWN ALE 11A. low diacetyl (especially butterscotch) is optional but acceptable. Retention may be poor due to low carbonation.1% Commercial Examples: Mann's Brown Ale (bottled. although may have a very wide range of malt. Generally low to medium-low carbonation. Coach House Gunpowder Strong Mild. chocolate. Overall Impression: Drier and more hop-oriented that southern English brown ale. coffee. but the residual sweetness may give a heavier impression. festivals. and can be almost black. Little to no hop aroma.g. Vital Statistics: OG: 1. Low to moderately low carbonation.2 – 5. Motor City Brewing Ghettoblaster Hop flavor is low to non-existent.or toffee-like malty sweetness on the palate and lasting into the finish. Some consider it a bottled version of dark mild. dark fruit complexity of malt flavor. Comments: Most are low-gravity session beers in the range 3. the name “mild” refers to the relative lack of hop bitterness (i. vinous. A light fruity ester aroma may be evident in these beers. Brooklyn Brown Ale. Originally. Low to moderate off-white to tan head. Appearance: Light to dark brown. Nearly opaque.030 – 1. Woodforde’s Mardler’s Mild. Low to no diacetyl.8 – 4. May seem somewhat like a smaller version of a sweet stout or a sweet version of a dark mild. but should not dominate.038 IBUs: 10 – 25 FG: 1. Ingredients: English mild ale or pale ale malt base with caramel malts. Clear. Medium to medium-low bitterness. Samuel Smith’s Nut Brown Ale. Left Hand Deep Cover Brown Ale 11. Mann’s has over 90% market share in Britain. Can finish sweet or dry.011 – 1.040 – 1. History: English brown ales are generally split into sub-styles along geographic lines. Generally clear. Flavor: Generally a malty beer. malty. or lightly roasted. The malt expression can take on a wide range of character.8%. molasses. Harvey’s Nut Brown Ale. Mild Aroma: Low to moderate malt aroma. Flavor: Gentle to moderate malt sweetness. 13 . Wychwood Hobgoblin. Samuel Adams Brown Ale 11B. biscuity. caramel. Low to moderate offwhite to tan head. Malt-hop balance is nearly even. Roast-based versions may have a light astringency. with a nutty character rather than caramel. Lost Coast Downtown Brown. but this style is sweeter than virtually all modern examples of mild. sweet. Gale’s Festival Mild. English hop varieties are most authentic. Little or no perceivable roasty or bitter black malt flavor. with a caramel.Acme Brown. enough to provide some balance but not enough to overpower the malt. Generally served on cask. Some fruity esters can be present. sweet malt aroma with toffee. Vital Statistics: OG: 1. chocolate. session-strength bottled versions don’t often travel well. Highgate Mild. with a nutty. and may have some fruitiness.014 SRM: 19 – 35 ABV: 2. though with low flavor and bitterness almost any type could be used. roasted finish. Theakston Traditional Mild. Appearance: Dark amber to reddish-brown color.008 – 1. Southern English Brown Aroma: Malty-sweet. May also have small amounts darker malts (e. Low hop bitterness. fruit. Moderately fruity. Versions with darker malts may have a dry.042 IBUs: 12 – 20 FG: 1. and lower gravity than their Northern cousins. Very low to no hop aroma. though their character is muted. 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. A wide range of interpretations are possible. although some versions may be made in the stronger (4%+) range for export..8 – 4. 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. Sainsbury Mild. Vital Statistics: OG: 1. grainy. History/Comments: English brown ales are generally split into sub-styles along geographic lines. Mouthfeel: Medium-light to medium body. Avery Ellie’s Brown Ale. Sweeter versions may seem to have a rather full mouthfeel for the gravity.008 – 1. No diacetyl. Overall Impression: A light-flavored. malt-accented beer that is readily suited to drinking in quantity. Hints of biscuit and coffee are common. Brain’s Dark.013 SRM: 12 – 22 ABV: 4. Moderate to high carbonate water would appropriately balance the dark malt acidity. nutty. caramel or toffee-like character.
Appearance: Light brown to dark brown in color. Robust Porter Aroma: Roasty aroma (often with a lightly burnt. Thick. Moderately low to moderately high carbonation. toffee-like. coffee. No sourness. Rogue Mocha Porter. Peters Old-Style Porter. May have a slight astringency from roasted grains. licorice.). Balance tends toward malt more than hops. Mouthfeel: Medium to medium-full body. Historical versions would use a significant amount of brown malt. May also show some non-roasted malt character in support (caramelly.016 SRM: 22 – 35 ABV: 4. although darker versions can be opaque. Ingredients: May contain several malts. Usually has an “English” character. Overall Impression: A fairly substantial English dark ale with restrained roasty characteristics. May have other secondary flavors such as coffee. History: Originating in England. Comments: Although a rather broad style open to brewer interpretation. Higher in gravity than a dark mild. Fruity esters moderate to none. Hambleton Nightmare Porter. and/or sweet). Ale yeast can either be clean US versions or characterful English varieties. often with rubyor garnet-like highlights. nutty. Shepherd Neame Original Porter. Some American versions may be dry-hopped. although this character should not be strong. and/or licorice notes. or smokiness should be entered in the Specialty Beer category (23). Deschutes Black Butte Porter. Optionally may also show some additional malt character in support (grainy. chocolate. Overall Impression: A substantial. bready. Smuttynose Robust Porter. or harsh roasted flavors). Usually fairly well attenuated. cherries or currants. Stronger versions may have a slight alcohol warmth. May contain several malts. thus may seem to have an “American” or “English” character. Moderate to low fruity esters.048 – 1. Avery New World Porter. occasionally with a vinous Port-like quality. 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. but are usually subdued. hoppier and/or roastier version of porter designed as either a historical throwback or an American interpretation of the style. Clean lager character. Diacetyl should be moderately low to none.4% Commercial Examples: Fuller's London Porter. Historical versions with Brettanomyces. etc. has a rich malty sweetness with a complex blend of deep malt. flavor and/or aroma.008 – 1. and alcohol. Hop aroma low to high (US or UK varieties). Traditional versions will have a more subtle hop character (often English). Complex alcohol and ester profile of moderate strength.014 SRM: 20 – 30 ABV: 4 – 5. St. porter evolved from a blend of beers or gyles known as “Entire. Some darker malt character that is deep chocolate. English or Irish ale yeast. Sierra Nevada Porter. raisins. persistent tan-colored head.052 IBUs: 18 – 35 FG: 1. Meantime London Porter. caramelly. Usually does not contain large amounts of black patent malt or roasted barley. Diacetyl low to none. Full.012 – 1. Medium to high bitterness. but when not opaque will be clear (particularly when held up to the light). Wasatch Polygamy Porter be difficult to discern in such a dark beer. Some versions are fermented with lager yeast. and are frequently UK or US varieties. Very smooth. Great Divide Saint Bridget’s Porter 12C. Said to have been favored by porters and other physical laborers. and it can be stronger in alcohol. Diacetyl low to none. Should not have a significant black malt character (acrid. Has a prominent yet smooth schwarzbier-like roasted flavor that stops short of burnt. maize. Salopian Entire Butt English Porter. English hop flavor moderate to none. Fruity esters moderate to none.8 – 6. sourness. Medium-low to medium hop bitterness will vary the balance from slightly malty to slightly bitter. tan-colored head with moderately good head retention. which often include black patent malt (chocolate malt and/or roasted barley may also be used in some versions).065 IBUs: 25 – 50 FG: 1. typically). Flavor: Malt flavor includes a mild to moderate roastiness (frequently with a chocolate character) and often a significant caramel. History: Stronger. grainy. molasses. Fruity esters are moderate to none. Samuel Smith Taddy Porter. coffee or molasses but never burnt. Harvey’s Tom Paine Original Old Porter. hop bittering level. biscuits or toast in support. prominently dark roasted malts and grains. May have a sharp character from dark roasted grains. Moderate off-white to light tan head with good to fair retention. although small amounts may contribute a bitter chocolate complexity.12. Anchor Porter. and may have a chocolaty quality. often with ruby highlights when held up to light. sweeter and more caramelly flavors. toffeelike and/or sweet).” A precursor to stout. although should not be overly acrid. is used. London or Dublin-type water (moderate carbonate hardness) is traditional. Flavor: As with aroma. Flag Porter. Starts sweet but darker malt flavors quickly dominates and persists through finish. Burton Bridge Burton Porter. It differs from a brown porter in that a black patent or roasted grain character is usually present. nutty to deep toast. rich. Ingredients: English ingredients are most common. burnt or harsh. bready. treacle. Water with moderate to high carbonate hardness is typical. lower gravities. nutty. depending on grist composition. Flavor: Moderately strong malt flavor usually features a lightly burnt. Hop flavor can vary from low to moderately high (US or UK varieties. Moderately low to moderately high carbonation. Bell’s Porter. Diacetyl low to none. Vital Statistics: OG: 1. while modern versions may be considerably more aggressive. Both types are equally valid. burnt. May or may not have a strong hop character. Clarity may 14 .040 – 1. English hops are most common. Overall flavor may finish from dry to medium-sweet. which can be accentuated by the roasted malt. or occasionally lager yeast. it may be distinguished from Stout as lacking a strong roasted barley character. Appearance: Medium brown to very dark brown. PORTER 12A. Baltic Porter Aroma: Rich malty sweetness often containing caramel. Good clarity. although somewhat sweet versions exist. Appearance: Dark reddish copper to opaque dark brown (not black).5% Commercial Examples: Great Lakes Edmund Fitzgerald Porter. Vital Statistics: OG: 1. dried fruit esters. including chocolate and/or other dark roasted malts and caramel-type malts. prunes. Roast intensity and malt flavors can also vary significantly. malty dark ale with a complex and flavorful roasty character. and may or may not have significant fermentation byproducts. Clear. and usually less alcohol. no diacetyl. Mouth-filling and very smooth. Nethergate Old Growler Porter. Comments: Differs from a robust porter in that it usually has softer. although may approach being opaque. and balances the roasted malt flavors. May contain a moderate amount of adjuncts (sugars. More substance and roast than a brown ale. and attenuation. toffee. No hops. Can approach black in color. Hops are used for bittering. RCH Old Slug Porter. Just a touch dry with a hint of roast coffee or 12B. Boulevard Bully! Porter. English hop aroma moderate to none. and reminiscent of plums. Brown Porter Aroma: Malt aroma with mild roastiness should be evident. Mouthfeel: Medium-light to medium body. and/or toffee character.
Base of pale malt. Comments: This is the draught version of what is otherwise known 15 . Dry Stout Aroma: Coffee-like roasted barley and roasted malt aromas are prominent. Comments: May also be described as an Imperial Porter. Old Dominion Stout.to brown-colored head is characteristic. Beamish Stout. as a sweetener. moderate to high hop bitterness. Bottled versions are typically brewed from a significantly higher OG and may be designated as foreign extra stouts (if sufficiently strong). Ingredients: The sweetness in most Sweet Stouts comes from a lower bitterness level than dry stouts and a high percentage of unfermentable dextrins. Munich or Vienna base malt. A thick. Debittered chocolate or black malt. Medium to medium-high carbonation. and may use roasted barley. roasty. Neuzeller Kloster-Bräu Neuzeller Porter (Germany). Left Hand Milk Stout. While most commercial versions rely primarily on roasted barley as the dark grain. Appearance: Jet black to deep brown with garnet highlights in color. Can be opaque (if not. optionally with light to moderate acidic sourness. Farson’s Lacto Stout.5 – 9. allow for interpretation by brewers. History: The style evolved from attempts to capitalize on the success of London porters. Vital Statistics: OG: 1.012 – 1. Mouthfeel: Medium-full to full-bodied and creamy. Aldaris Porteris (Latvia). and provide coffee and/or chocolate flavors. crystal malt. and good attenuation. Goose Island Dublin Stout. although heavily roasted or hopped versions should be entered as either Imperial Stouts (13F) or Specialty Beers (23).L. Low to moderate carbonation. bitter. Flavor: Dark roasted grains and malts dominate the flavor as in dry stout. although high levels will not give the classic dry finish.090 IBUs: 20 – 40 FG: 1. Brown or amber malt common in historical recipes. Three Floyd’s Black Sun Stout. Diacetyl low to none. and medium to high hop bitterness. Stout. with a wellaged alcohol warmth (although the rarer lower gravity Carnegiestyle versions will have a medium body and less warmth). nutty. with the level of residual sweetness. higher in exported and US products. from quite sweet to moderately dry and somewhat roasty. Appearance: Very dark brown to black in color. as is the roasted character and the dryness of the finish. Orkney Dragonhead Stout. Creamy tan to brown head. Lactose. slightly roasty ale. coffee-like finish from roasted grains.024 SRM: 17 – 30 ABV: 5. legally this designation is no longer permitted in England (but is acceptable elsewhere). Watney's Cream Stout. more “stout” body and strength. When a brewery offered a stout and a porter. Hop flavor from slightly spicy hops (Lublin or Saaz types) ranges from none to medium-low. the stout was always the stronger beer (it was originally called a “Stout Porter”). Hitachino Nest Sweet Stout (Lacto). Ingredients: Generally lager yeast (cold fermented if using ale yeast). Continental hops. making it seem even more mouthfilling. but with a higher OG and alcohol content than either. Stepan Razin Porter (Russia). creamy. Often tastes like sweetened espresso. Okocim Porter (Poland). Overall Impression: A Baltic Porter often has the malt flavors reminiscent of an English brown porter and the restrained roast of a schwarzbier. The “milk” name is derived from the use of lactose.060 – 1. with a creamy character. molasses and/or licorice complexity. sweet. creamy ale. Historically known as “Milk” or “Cream” stouts. Water typically has moderate carbonate hardness. the intensity of the roast character.5% Commercial Examples: Sinebrychoff Porter (Finland). Ingredients: The dryness comes from the use of roasted unmalted barley in addition to pale malt. lasting into the finish. sometimes with coffee and/or chocolate notes.024 SRM: 30 – 40 ABV: 4 – 6% Commercial Examples: Mackeson's XXX Stout. Derived from English porters but influenced by Russian Imperial Stouts. The balance between dark grains/malts and sweetness can vary. Dorothy Goodbody’s Wholesome Stout. creamier. this beer is remarkably smooth. Flaked unmalted barley may also be used to add creaminess.044 – 1. it should be clear).5% ABV range. Sheaf Stout. just to provide balance. Sweet Stout Aroma: Mild roasted grain aroma.V. Flavor: Moderate roasted. High residual sweetness from unfermented sugars enhances the full-tasting mouthfeel. Balancing factors may include some creaminess. Carnegie Stark Porter (Sweden). Hop bitterness is moderate (lower than in dry stout). An impression of cream-like sweetness often exists. Hop aroma low to none. it should be clear). Hop aroma low to none. Low to moderate carbonation.licorice in the finish. black malt. O’Hara’s Celtic Stout. Utenos Porter (Lithuania). Diacetyl low to none. Low to moderate fruity esters. Overall Impression: A very dark. Vital Statistics: OG: 1. full-bodied. Widmer Snowplow Milk Stout 13. May contain crystal malts and/or adjuncts. Mouthfeel: Generally quite full-bodied and smooth. No diacetyl. May have a bittersweet or unsweetened chocolate character in the palate. Not heavy on the tongue due to carbonation level.011 SRM: 25 – 40 ABV: 4 – 5% Commercial Examples: Guinness Draught Stout (also canned). Overall Impression: A very dark. cocoa and/or grainy secondary notes.050 IBUs: 30 – 45 FG: 1. Brooklyn Dry Stout 13B. is frequently added to provide additional residual sweetness. Comments: Gravities are low in England. and lasts into the finish. Baltika #6 Porter (Russia). an unfermentable sugar. toffee. Light hints of black currant and dark fruits. Marston’s Oyster Stout. High carbonate water is common. others use chocolate malt. STOUT 13A. History: An English style of stout. Can be opaque (if not. Variations exist. St. Vital Statistics: OG: 1. Mouthfeel: Medium-light to medium-full body. Medium-low to medium bitterness from malt and hops. Very complex. No diacetyl. and adjuncts such as maize or treacle. Malt can have a caramel. chocolate malt. Esters medium-low to none. with multi-layered flavors. Fruitiness can be low to moderately high. The perception of body can be affected by the overall gravity with smaller beers being lighter in body.007 – 1.036 – 1.016 – 1. although harshness is undesirable. Nøgne ø porter (Norway). tan. Samuel Adams Cream Stout. Modern versions are brewed from a lower OG and no longer reflect a higher strength than porters. Murphy's Stout. The level of bitterness is somewhat variable. A small percentage (perhaps 3%) of soured beer is sometimes added for complexity (generally by Guinness only). and the balance between the two being the variables most subject to interpretation. Peter’s Cream Stout. Russian River O. black malt or combinations of the three. but originally reflected a fuller. Southampton Imperial Baltic Porter as Irish stout or Irish dry stout. Medium to high sweetness (often from the addition of lactose) provides a counterpoint to the roasted character and hop bitterness. History: Traditional beer from countries bordering the Baltic Sea. may have slight chocolate. long-lasting. mediumlow to no fruitiness. Most versions are in the 7-8. grainy sharpness. Zywiec Porter (Poland). For the high hop bitterness and significant proportion of dark grains present.060 IBUs: 20 – 40 FG: 1. May have a light astringency from the roasted grains. or milk sugar. and medium to no hop flavor. Dry.
Medium to dry finish. Hops mostly for bitterness. May use adjuncts and sugar to boost gravity. or even tinged with Brettanomyces (e. Dragon Stout (Jamaica).13C. dried fruit. Medium to high bitterness. sometimes an almost oily slickness from the oatmeal. licorice.018 SRM: 22 – 40 ABV: 4. Usually opaque. Wolaver’s Oatmeal Stout Overall Impression: A very dark. Highly bitter and hoppy versions are best entered as American-style Stouts (13E). Some bottled export (i. particularly if a small amount of oats have been used to enhance mouthfeel. Guinness Foreign Extra Stout has been made since the early 1800s. Flavor: Medium sweet to medium dry palate. A light oatmeal aroma is optional. sometimes known as “Tropical Stouts”).5 – 8% Commercial Examples: Tropical-Type: Lion Stout (Sri Lanka). and restrained bitterness. Alcohol flavors can be present up to medium levels.022 13D. Ridgeway of Oxfordshire Foreign Extra Stout. and higher bitterness. Light use of oatmeal may give a certain silkiness of body and richness of flavor. Dark grains can combine with malt sweetness to give the impression of milk chocolate or coffee with cream. often having a roasted coffee or dark chocolate quality. Ale yeast. strongly roasted Foreignstyle Stout (of the export variety). while heavy use of oatmeal can be fairly intense in flavor with an almost oily mouthfeel. or lightly burnt grain. Oatmeal Stout Aroma: Mild roasted grain aromas. Comments: Breweries express individuality through varying the roasted malt profile. Tropical versions can have high fruity esters. Hop flavor medium-low to none. Roasted grain and malt character can be moderate to high. The roasted flavors of either version may taste of coffee. Oatmeal (5-10%+) used to enhance fullness of body and complexity of flavor. grainy or earthy flavor. Hops primarily for bittering. Ingredients: Pale. Esters are optional. caramel and dark roasted malts and grains.075 IBUs: 30 – 70 FG: 1. American Stout Aroma: Moderate to strong aroma of roasted malts. Pale and dark roasted malts and grains. The level of bitterness also varies. with the complexity of oats and dark roasted grains present. Comments: A rather broad class of stouts.g. not sold in the US). ABC Stout (Singapore). Very low to no diacetyl. Appearance: Very deep brown to black in color. Coopers Best Extra Stout. Jamaica Stout (Jamaica). moderately strong. often tasting of coffee. Diacetyl mediumlow to none. Light esters may be present but are not required.048 – 1..e. No diacetyl. allow for differences in interpretation. Little to no hop flavor. Goose Island Oatmeal Stout. Foreign Extra Stout Aroma: Roasted grain aromas moderate to high. persistent head of light tan to light brown in color.to brown-colored head. Vital Statistics: OG: 1. Overall Impression: A very dark.010 – 1. Tropical varieties can be quite sweet. Thick. Vital Statistics: OG: 1. Creamy. History: An English seasonal variant of sweet stout that is usually less sweet than the original. Medium to very low hop aroma. as well as caramel-type malts. and generally reflects citrusy or resiny American varieties. Can be opaque (if not. Can have a bit of roast-derived astringency. persistent tan. chocolate and/or lightly burnt notes. malt sweetness and flavor. but this character should not be prominent if present. Maclay’s Oat Malt Stout. 16 . they often have a sweet. Large. McAuslan Oatmeal Stout. Flavor: Tropical versions can be quite sweet without much roast or bitterness.056 – 1. while export versions can be moderately dry (reflecting impression of a scaled-up version of either sweet stout or dry stout). Light alcohol-derived aromatics are also optional.050 – 1. hot. Fruitiness medium to high. roasty. rum-like quality. Light to moderately strong alcohol warmth. May have a slightly burnt coffee ground flavor. Large tan to brown head with good retention. When judging. Comments: Generally between sweet and dry stouts in sweetness. should be clear). Export versions tend to have lower esters. Oats can add a nutty. Hop aroma low to none. Medium to medium-high carbonation.9% Commercial Examples: Samuel Smith Oatmeal Stout. Varied use of dark and roasted malts. this type of beer is best entered as a Specialty Beer – Category 23). Moderate to moderately-high carbonation. occasionally with a light burnt quality. Ale yeast (although some tropical stouts are brewed with lager yeast). American hop varieties. it should be clear). May give a warming (but never hot) impression from alcohol presence. often with a coffee-like character. Stronger versions can have the aroma of alcohol (never sharp. Anderson Valley Barney Flats Oatmeal Stout. Some versions may have a sweet aroma. often with a citrusy or resiny American hop character. roasty ale. Water source should have some carbonate hardness. but smooth. Tröegs Oatmeal Stout. more assertive roast flavors. New Holland The Poet. silky. but can be present up to medium intensity. Clarity usually obscured by deep color (if not opaque. from fairly sweet to quite dry. Royal Extra “The Lion Stout” (Trinidad). malty ale with a complementary oatmeal flavor. Export-Type: Freeminer Deep Shaft Stout. and the amount of finishing hops used. Can be somewhat creamy. Hop aroma low to none (UK varieties most common). Mouthfeel: Medium-full to full body.065 IBUs: 25 – 40 FG: 1. as does the oatmeal impression. Guinness Foreign Extra Stout. often with a smooth.. Ingredients: Common American base malts and yeast. but this character should not be excessive. Think of the style as either a scaled-up dry and/or sweet stout.2 – 5. Generally has bolder roasted malt flavors and hopping than other traditional stouts (except Imperial Stouts). roasted coffee beans. Diacetyl medium-low to none. Mouthfeel: Medium-full to full body. creamy character. and can have coffee. smooth. Guinness Foreign Extra Stout (bottled. dark or bittersweet chocolate. Adjuncts such as oatmeal may be present in low quantities. Appearance: Medium brown to black in color. History: Originally high-gravity stouts brewed for tropical markets (and hence. Vital Statistics: OG: 1.010 – 1. Flavor: Moderate to very high roasted malt flavors. stronger) versions of dry or sweet stout also fit this profile. although sharpness of dry stout will not be present in any example. Young's Oatmeal Stout. and relies on oatmeal for body and complexity rather than lactose for body and sweetness. creamy. Broughton Kinmount Willie Oatmeal Stout. dry and bitter. Low to medium malt sweetness. smooth dark grain flavors. A light sweetness can imply a coffee-and-cream impression. Variations exist. Fruitiness should be low to medium. Elysian Dragonstooth Stout 13E. but smooth and not excessively hot. Burnt or charcoal aromas are low to none. although some may appear very dark brown. Mouthfeel: Medium to full body. while export versions can be drier and fairly robust. chocolate. these can be either fruity and sweet. full-bodied. Medium hop bitterness with the balance toward malt.075 IBUs: 35 – 75 FG: 1. Overall Impression: A hoppy.018 SRM: 30 – 40 ABV: 5.010 – 1. Appearance: Generally a jet black color. No diacetyl. Medium-high to high carbonation. bitter. Diacetyl low to none. Hop flavor can be low to high. or a scaled-down Imperial stout without the late hops. but with more gravity. or solventy). often with rich chocolate or caramel flavors. or molasses. Ingredients: Similar to dry or sweet stout. and/or vinous aromatics.
biscuit-like. The term “IPA” is loosely applied in commercial English beers today. and alcohol. The roasted malt character can take on coffee. Some versions may have a sulfury note. Bear Republic Big Bear Black Stout. Overall Impression: An intensely flavored. fruity esters. Like a black barleywine with every dimension of flavor coming into play. usually with some lingering roastiness. A slightly grassy dry-hop aroma is acceptable. fruity esters. caramel). A moderate caramel-like or toasty malt presence is common. Dark fruit flavors meld with roasty. Appearance: Color ranges from golden amber to light copper. luscious texture (although the body may decline with long conditioning). deep. English pale ales were derived from India Pale Ales. Oak is inappropriate in this style. dark ale. while the English varieties reflect a more complex specialty malt character and a more 17 forward ester profile). dry finish. burnt. Mad River Steelhead Extra Stout 13F. roasted character. or slightly burnt tones and can be light to moderately strong. Thirsty Dog Siberian Night. Some smooth alcohol warming can and should be sensed in stronger (but not all) versions. The hop flavor should be similar to the aroma (floral. American or English ale yeast. Generally has a well-formed head. the American versions have more bitterness. but not hot. hops and yeast. or prunes). Southampton Russian Imperial Stout. fruity. Said to be popular with the Russian Imperial Court. toasty. No diacetyl. and bitterness may linger into the aftertaste but should not be harsh. fruity. 38. Fruity esters may be low to moderately strong. Comments: A pale ale brewed to an increased gravity and hop rate. and bittersweet. sufficient malt flavor. Not all possible aromas described need be present. Victory Storm King.075 – 1. North Coast Old Rasputin Imperial Stout. Any type of hops may be used. a distinctively minerally. and fruitiness from the fermentation or hops adds to the overall complexity. some sulfur flavor. The temperature extremes and rolling of the seas resulted in a highly attenuated beer upon arrival. Low to moderate fruitiness. May have a complex grain bill using virtually any variety of malt. Medium to aggressively high bitterness. Should not be syrupy and under-attenuated. Rogue Imperial Stout. Sierra Nevada Stout. who have extended the style with unique American characteristics. Moderate to aggressively high roasted malt/grain flavors can suggest bittersweet or unsweetened chocolate. many interpretations are possible. History: Brewed to survive the voyage from England to India. hop bitterness and flavor. but most are pale to medium amber with an orange-ish tint. or almost tar-like sensations. hot or solventy. depending on the gravity and grain bill. with generous quantities of roasted malts and/or grain. An alcohol character may be present. medium-light to medium-bodied mouthfeel without hop-derived astringency. dark fruit (e. Despite the substantial hop character typical of these beers. The palate and finish can vary from relatively dry to moderately sweet. bready or toasty flavors. Today is even more popular with American craft brewers. with a velvety. INDIA PALE ALE (IPA) 14A. Alkaline water balances the abundance of acidic roasted grain in the grist. English IPA Aroma: A moderate to moderately high hop aroma of floral. Fruity esters may be low to intense. and may take on a complex. Avery Out of Bounds Stout. Medium-low to high hop flavor (any variety). Finish is medium to dry. and support the hop aspect. Mouthfeel: Smooth. but not required. Ingredients: Well-modified pale malt. Roasty. can be present. and finishing hops. big. and has been (incorrectly) used in . High alcohol and viscosity may be visible in “legs” when beer is swirled in a glass.115 IBUs: 50 – 90 FG: 1. The balance and intensity of flavors can be affected by aging. Bell’s Expedition Stout. Should be clear. and may optionally show some supporting caramel. No diacetyl. and can take on a dark fruit character (raisins. Flavor: Rich. and alcohol. Malt backbone can be balanced and supportive to rich and barleywine-like. sharp. Comments: Variations exist. Appearance: Color may range from very dark reddish-brown to jet black. North Coast Old No. Bar Harbor Cadillac Mountain Stout. Russian Imperial Stout Aroma: Rich and complex. with a noticeable alcohol presence. although unfiltered dry-hopped versions may be a bit hazy. with a moderate to assertive hop bitterness. vinous or port-like qualities developing. Vital Statistics: OG: 1. Some clean alcohol flavor can be noted in stronger versions. with variable amounts of roasted malt/grains. complex and frequently quite intense. The balance can vary with any of the aroma elements taking center stage. dark chocolate. balance and smoothness of aromatics. Great Divide Yeti. The malt aroma can be subtle to rich and barleywine-like. Modern versions of English IPAs generally pale in comparison (pun intended) to their ancestors. toffee-like and/or caramelly. but this should only add complexity and not dominate. Great Lakes Blackout Stout. Aging affects the intensity. Hop aroma can be very low to quite aggressive. with variable amounts of roasted grains. Deep tan to dark brown head. although the intensity of hop character is usually lower than American versions. If high sulfate water is used. body and complexity to support the hops will provide the best balance. Good head stand with off-white color should persist. The malt should show an English character and be somewhat bready. moderately strong pale ale that features characteristics consistent with the use of English malt. Flavor: Hop flavor is medium to high. earthy or fruity nature is typical. Alcohol strength should be evident. May optionally show a slight specialty malt character (e.SRM: 30 – 40 ABV: 5 – 7% Commercial Examples: Rogue Shakespeare Stout. depending on age and conditioning. Lost Coast 8 Ball Stout.030 SRM: 30 – 40 ABV: 8 – 12% Commercial Examples: Three Floyd’s Dark Lord. but should be noticeable. Deschutes Obsidian Stout. maltiness. although this character is not mandatory. Overall Impression: A hoppy. History: Brewed to high gravity and hopping level in England for export to the Baltic States and Russia.. but shouldn’t be sour. plums. Avery The Czar. Aged versions may have a slight vinous or port-like quality. Gentle smooth warmth from alcohol should be present and noticeable. burnt currant or tarry character may be evident. and a lingering bitterness are usually present. plums. A slightly burnt grain. earthy. raisins) character. hop bitterness and warming character. with some flavors becoming more subdued over time and some aged.. and/or strong coffee. The wide range of allowable characteristics allow for maximum brewer creativity. cocoa. hops. and may contain any hop variety. Very low levels of diacetyl are acceptable. prunes. Malt flavor should be medium-low to medium-high. Brooklyn Black Chocolate Stout 14. although moderate to mediumhigh carbonation can combine to render an overall dry sensation in the presence of malt sweetness. Has less hop character and a more pronounced malt flavor than American versions.018 – 1. and/or slightly grassy). Carbonation may be low to moderate.g. Mouthfeel: Full to very full-bodied and chewy. Stone Imperial Stout. although head retention may be low to moderate. either from esters or hops. with English and American interpretations (predictably. Deschutes The Abyss. pleasant. or solventy. Samuel Smith Imperial Stout. maltiness.g. Opaque. but shouldn’t be sharp. Scotch Irish Tsarina Katarina Imperial Stout. Founders Imperial Stout.
Bell’s Hop Slam.beers below 4% ABV. piney or fruity aspects. Body is generally less than in English counterparts. piney. 18 . but most examples do not exhibit this character. Overall Impression: A decidedly hoppy and bitter. The bitterness may linger into the aftertaste but should not be harsh. Three Floyds Alpha King. Flavor: Hop flavor is strong and complex. and can reflect the use of American. Vital Statistics: OG: 1. Comments: Bigger than either an English or American IPA in both alcohol strength and overall hop level (bittering and finish). American. medium-light to medium body. English yeast that can give a fruity or sulfury/minerally profile. English and/or noble varieties (although a citrusy hop character is almost always present). Vital Statistics: OG: 1. may also be detected in some versions. AleSmith IPA. Appearance: Color ranges from golden amber to medium reddish copper. although this is not required. No harsh hop-derived astringency.5 – 7. lacking harshness. Malt flavor should be low to medium. A clean. Founder’s Centennial IPA. Samuel Smith's India Ale. Ingredients: Pale ale malt (well-modified and suitable for singletemperature infusion mashing). moderately strong American pale ale. “double. It should also not have much residual sweetness or a heavy character grain profile. Should be clear. resinous. May be slightly sulfury. although unfiltered dry-hopped versions may be a bit hazy. History: A recent American innovation reflecting the trend of American craft brewers “pushing the envelope” to satisfy the need of hop aficionados for increasingly intense products. No diacetyl. Generally all-malt. and is generally clean and malty sweet although some caramel or toasty flavors are acceptable at low levels. Medium-high to very high hop bitterness. and/or fruity character derived from American hops. Imperial IPA Aroma: A prominent to intense hop aroma that can be derived from American. Sierra Nevada Celebration Ale. May be slightly sulfury. but most examples do not exhibit this character. since high alcohol and malt tend to limit drinkability. Smooth alcohol warming. sipping beer. Burton Bridge Empire IPA. perfume-like. English and/or noble hop varieties.070 – 1. Typically not as high in gravity/alcohol as a barleywine. Some alcohol may be noted. The adjective “Imperial” is arbitrary and simply implies a stronger version of an IPA. Refined sugar may be used in some versions. Some alcohol can usually be noted. Some clean malty sweetness may be found in the background. Malt flavor should be low to medium. Medium-dry to dry finish. Low fruitiness is acceptable but not required.090 IBUs: 60 – 120 FG: 1.5% Commercial Examples: Bell’s Two-Hearted Ale. floral. Summit India Pale Ale. English hops. Great Divide Titan IPA. either from esters or hops. lingering bitterness is usually present in the aftertaste but should not be harsh.018 SRM: 8 – 14 ABV: 5 – 7. Some clean malty sweetness may be found in the background. Generally will have more finish hops and less fruitiness and/or caramel than English pale ales and bitters. lower body.5 – 10% Commercial Examples: Russian River Pliny the Elder. Good head stand with white to off-white color should persist. Most versions are dry hopped and can have an additional resinous or grassy aroma. Mouthfeel: Smooth. Generally all-malt. Strongly hopped. either from esters or hops. A showcase for hops. Goose Island IPA. some versions can have an orange-ish tint. Harpoon IPA. and a tribute to historical IPAs. Anchor Liberty Ale. History: An American version of the historical English style. 14B. Overall Impression: An intensely hoppy. Some clean alcohol flavor can be noted in stronger versions.5% Commercial Examples: Meantime India Pale Ale. very strong pale ale without the big maltiness and/or deeper malt flavors of an American barleywine. American yeast that can give a clean or slightly fruity profile. Fresher versions will obviously have a more significant finishing hop character. Avery IPA 14C. medium-light to medium-bodied mouthfeel without hop-derived astringency. American hops. Stone IPA. but mashed at lower temperatures for high attenuation. Brooklyn East India Pale Ale Russian River Blind Pig IPA.010 – 1. Anderson Valley Hop Ottin’. brewed using American ingredients and attitude. smooth alcohol flavor is usually present. Versions with a noticeable Rye character (“RyePA”) should be entered in the Specialty category. some versions can have an orange-ish tint. but should be at a lower level than in English examples. Stone Ruination IPA. Water character varies from soft to moderately sulfate.” “extra. Many versions are dry hopped and can have an additional grassy aroma. American yeast that can give a clean or slightly fruity profile. although the malt backbone will support the strong hop character and provide the best balance. but it should not have a “hot” character. although unfiltered dry-hopped versions may be a bit hazy. although moderate to mediumhigh carbonation can combine to render an overall dry sensation in the presence of malt sweetness.020 SRM: 8 – 15 ABV: 7.056 – 1. and is generally clean and malty although some caramel or toasty flavors are acceptable at low levels. No diacetyl. Dogfish Head 60 Minute IPA. Ridgeway Bad Elf. less rich and a greater overall hop intensity than an American Barleywine. Good head stand with off-white color should persist. Flavor: Hop flavor is medium to high. Should be clear.010 – 1. Appearance: Color ranges from medium gold to medium reddish copper. Three Floyd’s Dreadnaught. Great Divide Hercules Double IPA. Freeminer Trafalgar IPA.” or any other variety of adjectives would be equally valid. floral. Water character varies from soft to moderately sulfate. Surly Furious. although a neutral fermentation character is also acceptable.010 – 1.075 IBUs: 40 – 60 FG: 1.” “extreme. Oak is inappropriate in this style. Fuller's IPA.018 SRM: 6 – 15 ABV: 5. Avery Majaraja. may also be detected in some versions. Medium-dry to dry finish. Bear Republic Racer 5 IPA. but clean. this should not be a heavy. can use a complex variety of hops (English. Vital Statistics: OG: 1. but mashed at lower temperatures for high attenuation. High sulfate and low carbonate water is essential to achieving a pleasant hop bitterness in authentic Burton versions.075 IBUs: 40 – 70 FG: 1. Oak is inappropriate in this style.Middle Ages ImPailed Ale. Less malty. noble). Fruitiness. resinous. although the malt backbone will generally support the strong hop character and provide the best balance. although a neutral fermentation character is typical. High to absurdly high hop bitterness. although this is not absolutely required. Low fruitiness is acceptable but not required. Drinkability is an important characteristic.050 – 1. although not all examples will exhibit the strong sulfate character. Some smooth alcohol warming can and should be sensed in stronger (but not all) versions. Fruitiness. and should reflect an American hop character with citrusy. A long. Ingredients: Pale ale malt (well-modified and suitable for singletemperature infusion mashing). Victory Hop Devil. Ingredients: Pale ale malt (well-modified and suitable for singletemperature infusion mashing). Hampshire Pride of Romsey IPA. American IPA Aroma: A prominent to intense hop aroma with a citrusy. Mouthfeel: Smooth. although moderate to medium-high carbonation can combine to render an overall dry sensation in the presence of malt sweetness.
long-lasting off-white head is characteristic. Any malt character is supportive and does not overpower the yeast character. Weizen ale yeasts produce the typical spicy and fruity character. The high protein content of wheat impairs clarity in an unfiltered beer. The soft. moussy. History: Old-fashioned Bavarian wheat beer was often dark. Ayinger Bräu Weisse. A small amount of noble hops are used only for bitterness. aided by moderate to high carbonation. These beers often don’t age well and are best enjoyed while young and fresh. Andechser Weissbier Hefetrüb. a light to moderate vanilla character. citrusy tartness. Effervescent. Mouthfeel: Medium-light to medium body. A tart. Ingredients: By German law. A traditional decoction mash gives the appropriate body without cloying sweetness. Always effervescent.010 – 1. Overall Impression: A moderately dark. Kapuziner Weissbier. A light tartness is optional but acceptable. although extreme fermentation temperatures can affect the balance and produce off-flavors. The suspended yeast sediment (which should be roused before drinking) also contributes to the cloudiness. and/or a low bubblegum aroma. since most older people drank them for their health-giving qualities. No diacetyl or DMS. A small amount of noble hops are used only for bitterness. The high protein content of wheat impairs clarity in this traditionally unfiltered style.052 IBUs: 8 – 15 FG: 1. a very light to moderate vanilla character and/or low bubblegum notes can accentuate the banana flavor. Comments: These are refreshing. Eisenbahn Weizenbier 15B. the krystal version is filtered for excellent clarity. but often can add to the complexity and balance. creamy fullness that may progress to a lighter finish. at least 50% of the grist must be malted wheat. In the 1950s and 1960s. at least 50% of the grist must be malted wheat.044 – 1. although some versions use up to 70%. History: A traditional wheat-based ale originating in Southern Germany that is a specialty for summer consumption. The malty richness can be low to medium-high. as is a richer caramel and/or melanoidin character from Munich and/or Vienna malt. neither should be dominant if present. fast-maturing beers that are lightly hopped and show a unique banana-and-clove yeast character. Bottles with yeast are traditionally swirled or gently rolled prior to serving. Suspended yeast may increase the perception of body. a low to moderate vanilla character and/or low bubblegum notes may be present. Hacker19 Pschorr Weisse. although some versions use up to 70%.. Paulaner Hefe-Weizen. GERMAN WHEAT AND RYE BEER 15A. Ingredients: By German law. the remainder is usually Munich and/or Vienna malt. The soft. sweetness and roundness. Weizen ale yeasts produce the typical spicy and fruity character. The texture of wheat 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. but shouldn’t overpower the yeast character. never heavy. Flavor: Low to moderately strong banana and clove flavor. The version “mit hefe” is served with yeast sediment stirred in.044 – 1. Stoudt’s Double IPA. as is a slightly sweet Pils malt character. and hop bitterness is very low to moderately low. A very thick. bread crust. somewhat bready or grainy flavor of wheat is complementary. Dunkelweizen Aroma: Moderate to strong phenols (usually clove) and fruity esters (usually banana). but typically muted. fruity. from Vienna and/or Munich malt). although extreme fermentation temperatures can affect the balance and produce off-flavors.6% Commercial Examples: Weihenstephaner Hefeweissbier. The filtered Krystal version has no yeast and is brilliantly clear. often somewhat sweet palate with a relatively dry finish. Franziskaner Hefe-Weisse.3 – 5. Vital Statistics: OG: 1. although the level of haze is somewhat variable. the remainder is Pilsner malt. Ettaler Weissbier Hell.Rogue I2PA.g. Vital Statistics: OG: 1. a very light to moderate vanilla character and/or low bubblegum notes can accentuate the banana flavor. No diacetyl or DMS. Mouthfeel: Medium-light to medium-full body. Appearance: Light copper to mahogany brown in color.056 . Erdinger Weissbier. fruity. Weizen/Weissbier Aroma: Moderate to strong phenols (usually clove) and fruity esters (usually banana). Well rounded. aromatics can include a light.014 SRM: 2 – 8 ABV: 4. Bottles with yeast are traditionally swirled or gently rolled prior to serving. Reflecting the best yeast and wheat character of a hefeweizen blended with the malty richness of a Munich dunkel. The balance and intensity of the phenol and ester components can vary but the best examples are reasonably balanced and fairly prominent. Penn Weizen. Moylan’s Hopsickle Imperial India Pale Ale. Optionally. Comments: The presence of Munich and/or Vienna-type barley malts gives this style a deep. The texture of wheat as well as yeast in suspension imparts the sensation of a fluffy. flavorful palate with a relatively dry finish. Plank Bavarian Hefeweizen. Barrelhouse Hocking Hills HefeWeizen. although the level of haze is somewhat variable. The character of a krystal weizen is generally fruitier and less phenolic than that of the hefe-weizen. Optional. None of these optional characteristics should be high or dominant. spicy. citrusy character from yeast and high carbonation is often present. Well rounded. The presence of Munich and/or Vienna malts also provide an additional sense of richness and fullness. A light to moderate wheat aroma (which might be perceived as bready or grainy) may be present and is often accompanied by a caramel. creamy fullness that may progress to a light. wheat beers did not have a youthful image. or richer malt aroma (e. Noble hop character ranges from low to none. citrusy character from yeast and high carbonation is sometimes present. A light to moderate wheat aroma (which might be perceived as bready or grainy) may be present but other malt characteristics should not. spritzy finish aided by high carbonation. spicy. Today. Dogfish Head 90-minute IPA. A traditional decoction mash gives the appropriate body without cloying sweetness. Schneider Weisse Weizenhell. A beer “mit hefe” is also cloudy from suspended yeast sediment (which should be roused before drinking). but should not dominate. Hop flavor is very low to none. Overall Impression: A pale. sweetness and roundness. Appearance: Pale straw to very dark gold in color. A roasted malt character is inappropriate. The balance and intensity of the phenol and ester components can vary but the best examples are reasonably balanced and fairly prominent. Optionally. the lighter hefeweizen is more common. rich barley malt character not found in a hefeweizen. Hop flavor is very low to none. A tart. Optionally. and hop bitterness is very low to low. No diacetyl or DMS. long-lasting white head is characteristic. Noble hop character ranges from low to none. neither should be dominant if present. malty. refreshing wheat-based ale. A very thick. refreshing wheat-based ale. but generally produced year-round. flavorful. Victory Hop Wallop 15. No diacetyl or DMS. The balance and intensity of the phenol and ester components can vary but the best examples are reasonably balanced and fairly prominent. but acceptable. Flavor: Low to moderately strong banana and clove flavor. somewhat bready or grainy flavor of wheat is complementary. moussy.
High carbonation. moderately-low to moderately-strong spicy rye flavor. Appearance: Light coppery-orange to very dark reddish or coppery-brown color. often with a complex herbal. long-lasting light tan head is characteristic. Eisenbahn Vigorosa 15D. and yeast character dominate the palate. Moderate zesty. flavor and aroma. Ingredients: A high percentage of malted wheat is used (by German law must be at least 50%. Now also made in the Eisbock style as a specialty beer. Appearance: Very pale straw to very light gold in color. Mouthfeel: Medium to medium-full body. It was Schneider’s creative response to bottom-fermenting doppelbocks that developed a strong following during these times. or peppery note in the background.IBUs: 10 – 18 FG: 1. lightly bitter (from rye) aftertaste.090 IBUs: 15 – 30 FG: 1. Appearance: Dark amber to dark. crystal malt and/or small amounts of debittered dark malts for color adjustment. Too warm or too cold fermentation will cause the phenols and esters to be out of balance and may create off-flavors.064 – 1. hazy appearance. No diacetyl. with the remainder being Munich. No diacetyl or DMS. Overall Impression: A dunkelweizen made with rye rather than wheat. Light noble hops are acceptable. Witbier Aroma: Moderate sweetness (often with light notes of honey and/or vanilla) with light. Rye is a huskless grain and is difficult to mash. Light usage of noble hops in bitterness.015 – 1. was created in 1907 at the Weisse Brauhaus in Munich using the ‘Méthode Champenoise’ with fresh yeast sediment on the bottom. Weizenbock Aroma: Rich. A faintly tart character may optionally be present. although never solventy. either banana or citrus). Cloudy. Large creamy off-white to tan head. Vital Statistics: OG: 1. moussy. although the level of haze is somewhat variable. Erdinger Weissbier Dunkel. although the balance can vary. and a moderate wheat flavor. no longer imported into the US). Comments: A dunkel-weizen beer brewed to bock or doppelbock strength. celery-like. Tucher Dunkles Hefe Weizen. Flavor: Grainy. often with a bit of tartness. Can have a somewhat acidic aroma from rye and yeast. Roggenbier (German Rye Beer) Aroma: Light to moderate spicy rye aroma intermingled with light to moderate weizen yeast aromatics (spicy clove and fruity esters. Edelweiss Dunkel Weissbier. The beer will be very cloudy from starch haze and/or yeast.0% Commercial Examples: Schneider Aventinus.6% Commercial Examples: Weihenstephaner Hefeweissbier Dunkel. citrusy orangey fruitiness. A small amount of noble hops are used only for bitterness. Light tartness optional. No diacetyl.022 SRM: 12 – 25 ABV: 6. No hop aroma. Moderate to high carbonation. Bavaria as a more distinctive variant of a dunkelweizen using malted rye instead of malted wheat. Decoction mash commonly used (as with weizenbiers). 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.and/or Vienna-type barley malts. Rye has been characterized as having the most assertive flavor of all cereal grains. dark fruit. ruby brown in color. Schneider Aventinus Eisbock. and the alcohol helps balance the finish. spicy clove-like phenols. May have a slightly sweet palate. Victory Moonglow Weizenbock. History: Aventinus. Low to moderate noble hop flavor acceptable. Ettaler Weissbier Dunkel. The malty.014 SRM: 14 – 19 ABV: 4. The suspended yeast sediment (which should be roused before drinking) also contributes to the cloudiness. Ingredients: Malted rye typically constitutes 50% or greater of the grist (some versions have 60-65% rye). Flavor: A complex marriage of rich. bready flavor of wheat is further enhanced by the copious use of Munich and/or Vienna malts.010 – 1. although it may contain up to 70%). A low spicy-herbal hop aroma is optional. the world’s oldest top-fermented wheat doppelbock. which gives it a . Bottles may be gently rolled or swirled prior to serving to rouse the yeast. Medium-dry. light banana and/or vanilla. Vegetal. wheat-based ale combining the best flavors of a dunkelweizen and the rich strength and body of a bock. Weizen yeast provides distinctive banana esters and clove phenols. malt.010 – 1. Vital Statistics: OG: 1. Moderate to strong phenols (most commonly vanilla and/or clove) add complexity. Hacker-Pschorr Weisse Dark. A very thick. and sometimes citrus). grainy finish with a tangy. bock-like melanoidins and bready malt combined with a powerful aroma of dark fruit (plums.014 SRM: 14 – 23 ABV: 4.5 – 6% Commercial Examples: Paulaner Roggen (formerly Thurn und Taxis. Lower fermentation temperatures accentuate the clove character by suppressing ester formation. floral and sweet aromas and should not be overly strong. bock-like melanoidins.056 IBUs: 10 – 20 FG: 1. BELGIAN AND FRENCH ALE 16A. prunes. quite dense and persistent (often thick and rocky). A traditional decoction mash gives the appropriate body without cloying sweetness. Well-aged examples may show some sherry-like oxidation as a point of complexity. The wheat. Comments: American-style rye beers should be entered in the American Rye category (6D). Spices should blend in with fruity. The presence of Munich and/or Vienna malts also provide an additional sense of richness and fullness. spicy wheat aromatics. Capital Weizen 20 16. Franziskaner Dunkel Hefe-Weisse. raisins or grapes). malty. Erdinger Pikantus.046 – 1. fruity. Hop flavor is absent. the rye character is traditionally from the rye grain only. or ham-like aromas are inappropriate. Kapuziner Weissbier Schwarz Doppelbock. Overall Impression: A strong.5 – 8. Low to moderate weizen yeast character (banana. Schneider Weisse (Original). Munich malt. It is inappropriate to add caraway seeds to a roggenbier (as some American brewers do). History: A specialty beer originally brewed in Regensburg. Never hot or solventy. grainy. clove. wheat malt. and hop bitterness is low. and can persist into aftertaste. Mouthfeel: Medium-full to full body. Remainder of grist can include pale malt. The high protein content of wheat impairs clarity in this traditionally unfiltered style. A creamy sensation is typical. Bürgerbräu Wolznacher Roggenbier 15C. and a light chocolate character is sometimes found (although a roasted character is inappropriate). Weizen ale yeasts produce the typical spicy and fruity character. often having a hearty flavor reminiscent of rye or pumpernickel bread. often resulting in a gummy mash texture that is prone to sticking. Plank Bavarian Heller Weizenbock. AleSmith Weizenbock. No diacetyl. but should never overpower the other characteristics. but with a greater body and light finishing hops. Other traditional beer styles with enough rye added to give a noticeable rye character should be entered in the Specialty Beer category (23). High Point Ramstein Winter Wheat. as is the warming sensation of substantial alcohol content. spicy. and some banana esters may also be present.3 – 5. Ayinger Ur-Weisse. diacetyl or DMS. Plank Bavarian Dunkler Weizenbock. Mahr’s Der Weisse Bock. A moderate aroma of alcohol is common.
Comments: The presence. dense. Refreshing. Sugar is not commonly used as high gravity is not desired. Creamy. There is a moderately dry to moderately sweet finish. not overpowering. Belgian Pale Ale Aroma: Prominent aroma of malt with moderate fruity character and low hop aroma. Victory Whirlwind Witbier. Flavor: Fruity and lightly to moderately spicy with a soft. a low to moderate alcohol presence and tart sourness. Alcohols are soft. Compared to their higher alcohol Category S cousins. white. and any warming character should be low if present.8 – 5. Avery White Rascal. and if noticeable. finishes dry and often a bit tart. Op-Ale. body and complexity. Has an initial soft.. There is no correlation between strength and color. The fruitiness is frequently citrusy (orange. St. In some versions. May have an orange. Effervescent.5% ABV strength) 16C.g. whitish-yellow appearance. Eisenbahn Pale Ale. Vuuve 5. Bitterness from orange pith should not be present. up to 5-10% raw oats may be used. A low to medium-high spicy or floral hop aroma is usually present. nor does it persist into the finish. Alcohol level is restrained. Coriander of certain origins might give an inappropriate ham or celery character. Spice. cinnamon. Ommegang Witte. Brewer’s Art House Pale Ale. Should not be overly dry and thin. Grains of Paradise) may be used for complexity but are much less prominent. The malt character is light. nor should it be thick and heavy.or lemon-like). orange-citrusy fruitiness.5 – 5. Saison Aroma: High fruitiness with low to moderate hop aroma and moderate to no herb. Overall Impression: A refreshing. often having a smoothness and light creaminess from unmalted wheat and the occasional oats. Ale yeast prone to the production of mild.014 SRM: 8 – 14 ABV: 4. so younger. Refreshingly crisp with a dry. phenols tend to be lower than in many other Belgian beers. In some instances a very limited lactic fermentation. spicy and low in intensity. white head often fades more quickly than other Belgian beers. spice and alcohol aroma. moussy head. with hops becoming more pronounced in those with a drier finish. and complement the bitterness. Hitachino Nest White Ale sweetness with a toasty. Mouthfeel: Medium-light to medium body.milky.044 – 1. Yeasts prone to moderate production of phenols are often used but fermentation temperatures should be kept moderate to limit this character. Allagash White. never gets in the way of the spices. Other spices (e. Vegetal. Clarity is poor to good though haze is not unexpected in this type of unfiltered farmhouse beer. Can have a low wheat flavor. copper-colored ale. fresher.or pear-like fruitiness. properly handled examples are most desirable. History: Produced by breweries with roots as far back as the mid1700s. Fruity esters dominate the aroma and are often reminiscent of citrus fruits such as oranges or lemons.5% Commercial Examples: Hoegaarden Wit. Clarity is very good. The beer tends to be fragile and does not age well. Bell’s Winter White Ale. Mouthfeel: Medium to medium-light body. low to moderate strength hop character optionally blended with background level peppery. biscuity malt aroma. light acidity. easy-drinking.or pear-like fruitiness though not as fruity/citrusy as many other Belgian ales. and is optionally complemented by low amounts of peppery phenols. Herbal-spicy flavors. and lack of bitterness in finish. May have an orange. balance is the key. and has grown steadily in popularity over time. Brugs Tarwebier (Blanche de Bruges). Noble hops. they are Belgian “session beers” for ease of drinking. Low peppery yeast-derived phenols may be present instead of or in addition to spice additions. When phenolics are present they tend to be peppery rather than clove-like.010 – 1. spices. Toasty. Head retention should be quite good. Malt character is light but provides a sufficient background for the other flavors. Distinctive floral or spicy. nutty malt flavor. Unibroue Blanche de Chambly. Ginder Ale. Ingredients: About 50% unmalted wheat (traditionally soft white winter wheat) and 50% pale barley malt (usually Pils malt) constitute the grist. Flavor: Pleasant sweetness (often with a honey and/or vanilla character) and a zesty. but should not overwhelm fruity esters. Bernardus Blanche. Overall Impression: A fruity. Styrian Goldings. No diacetyl.048 – 1. Nothing should be too pronounced or dominant. Appearance: Amber to copper in color. or the actual addition of lactic acid. Most examples seem to be approximately 5% ABV. celery-like. spicy flavors is very characteristic. often tart. Vital Statistics: OG: 1. Despite body and creaminess. A low to moderate tart sourness 16B. Long-lasting. including hops and yeast strains. is done. History: A 400-year-old beer style that died out in the 1950s.054 IBUs: 20 – 30 FG: 1. somewhat spicy. Ingredients: Pilsner or pale ale malt contributes the bulk of the grist with (cara) Vienna and Munich malts adding color. Overly spiced and/or sour beers are not good examples of the style. rocky white to ivory head resulting in characteristic “Belgian lace” on the glass as it fades.012 SRM: 2 – 4 ABV: 4. but should not overwhelm other characteristics. cumin. Optionally has a very light lactic-tasting sourness. from carbonation. No hot alcohol or solventy character. or soapy flavors are inappropriate. Ommegang Rare Vos (unusual in its 6. and is generally spicy or earthy in character. The hop bitterness is medium to low. it was later revived by Pierre Celis at Hoegaarden. A moderate spice aroma (from actual spice additions and/or yeast-derived phenols) complements the other aromatics.052 IBUs: 10 – 20 FG: 1. The addition of one of more spices serve to add complexity. moderatestrength wheat-based ale. Russian River Perdition. No diacetyl. Sterkens White Ale. Effervescent character from high carbonation. Hop bitterness may be moderate to high. Blanche de Bruxelles. Avery Karma. but shouldn’t dominate in the balance. and should not be hot or solventy. The hop flavor is low to none. Hop bitterness is low to medium-low (as with a Hefeweizen). spicy phenols. are common should be subtle and balanced. Hop flavor is low to moderate. finish. malty 21 . elegant. Dense. biscuity. Speciale Palm. moderately malty. rocky. Spices of freshly-ground coriander and Curaçao or sometimes sweet orange peel complement the sweet aroma and are quite characteristic. Comments: Most commonly found in the Flemish provinces of Antwerp and Brabant.5% Commercial Examples: De Koninck. Dobble Palm. A spicy-earthy hop flavor is low to none. hop and sour aromatics typically increase with the strength of the beer.008 – 1. Extremely high attenuation gives a characteristic dry finish. Vital Statistics: OG: 1. Appearance: Often a distinctive pale orange but may be golden or amber in color. chamomile. No diacetyl. the most well-known examples were perfected after the Second World War with some influence from Britain. St. Flavor: Combination of fruity and spicy flavors supported by a soft malt character. East Kent Goldings or Fuggles are commonly used. No harshness or astringency from orange pith. though not as fruity/citrusy as many other Belgian ales. which may include coriander and other spices. smooth malt and relatively light hop character and low to very low phenols. tasty. and doesn’t interfere with refreshing flavors of fruit and spice. Wittekerke. Considered “everyday” beers (Category I). A low to moderate sourness or acidity may be present. and malt. Celis White. Pieters Zinnebir. character and degree of spicing and lactic sourness varies. Medium carbonation. ham-like.
It had to be sturdy enough to last for months but not too strong to be quenching and refreshing in the summer. Alcohol level can be medium to medium-high. bitter. Southampton Saison. often with a smooth. A low to moderate tart character may be present but should be refreshing and not to the point of puckering. Jade (amber). spicy phenols and/or yeast-borne aromatics. La Choulette (all 3 versions). though the warming character is low to medium. light to moderate toasty character. Mouthfeel: Medium to medium-light (lean) body. malt-accentuated. Mouthfeel: Light to medium body. but these are somewhat rare. Styrian or East Kent Goldings are commonly used. Low to no hop flavor. highly carbonated. but should always meld well with the yeast and hop character. and the amber (ambrée). Adjuncts such as sugar and honey can also serve to add complexity and thin the body. Amand (brown). Smooth.008 – 1. Commercial versions often have a “corked”. Alcohol can provide some additional dryness in the finish. dry. Some may include aromas of Belgian microbiota.060 – 1. There is enough prickly acidity on the tongue to balance the very dry finish. No hot alcohol or solventy character. Sometimes contains other grains such as wheat and spelt. and may include character of non-barley grains such as wheat or rye. Jenlain Bière de Printemps (blond). well hopped. Overall Impression: A fairly strong. Ch’Ti Brun (brown). Very high carbonation with an effervescent quality.5%-9. No diacetyl. Brasseurs Bière de Garde (amber). a sour mash or Lactobacillus. and dry with a quenching acidity. but the balance is always tilted toward the malt. the blond (blonde). Sweetness decreases and spice. Vienna and Munich types.5%. Ommegang Hennepin Appearance: Three main variations exist (blond. astringent character that is often incorrectly identified as “cellarlike. and stronger versions of 8%+).065 IBUs: 20 – 35 FG: 1.” A traditional artisanal farmhouse ale from Northern France brewed in early spring and kept in cold cellars for consumption in warmer weather. Hard water. Base malts vary by beer color. High carbonation and extreme attenuation (85-95%) helps bring out the many flavors and to increase the perception of a dry finish.” Homebrews therefore are usually cleaner. No hot alcohol or solventy character. although paler versions can have slightly higher levels of herbal or spicy hop flavor (which can also come from the yeast). It is now brewed year-round in tiny. while the paler versions can have more hops (but still are malt-focused beers). never cloying. when present. common to most of Wallonia. and may include a dry-hopped character. Lost Abbey Red Barn Ale. lagered artisanal farmhouse beer. sometimes spicy aftertaste. Saison Silly. although haze is not unexpected in this type of often unfiltered beer. Varying degrees of acidity and/or sourness can be created by the use of gypsum. Moderate to high carbonation. but usually include pale. Well-formed head. High carbonation. and sourness commonly increase with the strength of the beer while sweetness decreases. can accentuate the bitterness and dry finish. Some caramelization is acceptable.016 SRM: 6 – 19 ABV: 6 – 8. The malt flavor lasts into the finish but the finish is medium-dry to dry. Belgian Specialty Ale Aroma: Variable. Paler versions will still be malty but will lack richer. amber and brown). Castelain (blond). No diacetyl. medium to strong fruity/spicy ale with a distinctive yellow-orange color. Little to no hop aroma (may be a bit spicy or herbal). richer.5% Commercial Examples: Jenlain (amber).may be present. the French-speaking part of Belgium. Flavor: Medium to high malt flavor often with a toasty. Hop aroma may be none to high. Clarity is good to poor. Floral. Soft water.012 SRM: 5 – 14 ABV: 5 – 7% Commercial Examples: Saison Dupont Vieille Provision. Malt flavors and complexity tend to increase as beer color darkens. Commercial versions will often have a musty. Saison Voisin. Saison Regal.080 IBUs: 18 – 28 FG: 1. Overall Impression: A refreshing. but should be very smooth and never hot. Bière de Garde Aroma: Prominent malty sweetness. Kettle caramelization tends to be used more than crystal malts. Saint Sylvestre 3 Monts (blond). Attenuation rates are in the 80-85% range. The perceived bitterness is often higher than the IBU level would suggest. Lager or ale yeast fermented at cool ale temperatures.5%) and darker versions (copper to dark brown/black) should be entered as Belgian Specialty Ales (16E). Ch’Ti Blond (blond). Low to moderate esters. and high attenuation give a very dry finish with a long. Most exhibit varying amounts of fruity esters. Saison de Pipaix. woodsy. Herb and spice additions often reflect the indigenous varieties available at the brewery. artisanal breweries whose buildings reflect their origins as farmhouses. Ingredients: The “cellar” character in commercial examples is unlikely to be duplicated in homebrews as it comes from indigenous yeasts and molds. cellar-like character that is difficult to achieve in homebrew. Noble hops. Comments: Varying strength examples exist (table beers of about 5% strength. Hop bitterness and flavor may be more noticeable than in many other Belgian styles. A wide variety of herbs and spices are often used to add complexity and uniqueness in the stronger versions. Related to the Belgian Saison style. followed by long cold conditioning (4-6 weeks for commercial operations). Ellezelloise Saison 2000. malt-focused. Vital Statistics: OG: 1. Low to moderate esters and alcohol flavors.002 – 1. Strong versions (6. The darker versions will have more malt character. but should not overwhelm other flavors. Aromas from actual spice additions may be present. toffee-like or caramel sweetness. Lost Abbey Avante Garde (blond) 16D. deeper aromatics and may have a bit more hops. . St. generally white to off-white (varies by beer color). Darker versions will have richer malt complexity and sweetness from crystal-type malts. Ingredients: Pilsner malt dominates the grist though a portion of Vienna and/or Munich malt contributes color and complexity. La Choulette Bière des Sans Culottes (blond). often has a “cellar” character. 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. supported by high carbonation. History: A seasonal summer style produced in Wallonia. Pizza Port SPF 45. Sugar may be used to add flavor and aid in the dry finish. Malt aroma may be low to high. No diacetyl. so color can range from golden blonde to reddish-bronze to chestnut brown. Biere Nouvelle (brown). 22 16E. often with a complex. typical export beers of about 6. Some fuller-bodied examples exist. the main difference is that the Bière de Garde is rounder. Comments: Three main variations are included in the style: the brown (brune). sweeter. Moderate alcohol. History: Name literally means “beer which has been kept or lagered. Originally brewed at the end of the cool season to last through the warmer months before refrigeration was common. It is now brewed year-round. Lefebvre Saison 1900. and lacks the spicing and tartness of a Saison. A saison is sometimes dry-hopped. which is brewed in March (Mars) for present use and will not age as well. herbal or spicy continental hops. acidulated malt. hop and sour character increases with strength. Fantôme Saison D’Erezée . Medium-low hop bitterness provides some support. moderately sulfate water.048 – 1. hop bitterness and flavor. Vital Statistics: OG: 1.Printemps. New Belgium Saison. A related style is Bière de Mars. well-lagered character. Spices. Southampton Bière de Garde (amber). silky character.
Head retention is usually good.032 IBUs: 3 – 8 FG: 1..028 – 1.003 – 1. Creativity is the only limit in brewing but the entrants must identify what is special about their entry. which may be enhanced by blending of beers of different ages during fermentation and by extended cool aging. The process alone does not make a beer unique to a blind judging panel if the final product does not taste different. May include adjuncts such as caramelized sugar syrup and honey. Additional background information on the style and/or beer may be provided to judges to assist in the judging. Verboden Vrucht. diacetyl. A great variety of flavors are found in these beers. Grottenbier. Overall Impression: A very pale. Minty. Always effervescent. A mild Brettanomyces aroma may be present. Gouden Carolus Noël. Clarity may be hazy to clear. Hop bitterness is extremely low. No hop flavor. Very dry finish.g. sour. Dupont Moinette. Hop bitterness is very low. (and other parts of the world) and now owe a significant portion of their sales to export.g. including style parameters or detailed descriptions of the beer. may be used through primarily to arrive at a particular result. Guldenburg and Pere Noël. Oerbier. Bière de Miel. Ingredients: Wheat malt content is typically 50% of the grist (as with all German wheat beers) with the remainder being Pilsner malt. A warming sensation from alcohol may be present in stronger examples. Maudite. Lost Abbey Cuvee de Tomme and Devotion. Overall Impression: Variable. Southampton Berliner Weisse. Many have attained “cult status” in the U. refreshing. Appearance: Very pale straw in color. Generally moderate to high carbonation. Very high carbonation. or DMS. Berliner Weisse Aroma: A sharply sour. This category encompasses a wide range of Belgian ales produced by truly artisanal brewers more concerned with creating unique products than in increasing sales. Large. Vital Statistics: OG: 1. Berliner Kindl Weisse. May include flavors produced by Belgian microbiota such as Brettanomyces or Lactobacillus. New Belgium 1554 Black Ale. Beers fitting other Belgian categories should not be entered in this category. it is classified as a Schankbier denoting a small beer of starting gravity in the range 7-8°P. Flavor: Variable. Moinette Brune. and many more 17. SOUR ALE 17A. May include flavors from adjuncts such as caramelized sugar syrup or honey. Boskeun and Stille Nacht. Don de Dieu. strong Belgian golden ale with spices. 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. Poperings Hommelbier. De Ranke XX Bitter and Guldenberg. Chouffe Bok and N’ice Chouffe.. Only two traditional breweries still produce the product. The fruitiness may increase with age and a flowery character may develop. Mouthfeel: Light body. Some are well-attenuated. Orval. while others are thick and rich. La Trappe Quadrupel. Bethlehem Berliner Weisse. Can have up to a moderately fruity character. Comments: In Germany. and Avec Les Bons Voeux de la Brasserie Dupont. Lindemans Kriek and Framboise. Flavor: Clean lactic sourness dominates and can be quite strong.006 SRM: 2 – 3 ABV: 2. A “mouth puckering” sensation may be present from acidity. Color varies considerably from pale gold to very dark. History: A regional specialty of Berlin. May include unusual grains and malts. Comments: This is a catch-all category for any Belgian-style beer not fitting any other Belgian style category.8% Commercial Examples: Schultheiss Berliner Weisse. Spicy flavors may be imparted by yeast (phenolics) and/or actual spice additions. De Dolle’s Arabier. 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. referred to by Napoleon's troops in 1809 as “the Champagne of the North” due to its lively and elegant character.8 – 3. Affligem Nöel. Ingredients: May include herbs and/or spices. No sensation of alcohol. thus fairly lightbodied for their original gravity. Vital Statistics: OG: varies IBUs: varies FG: varies 23 SRM: varies ABV: varies Commercial Examples: Orval. Silenrieu Sara and Joseph. La Chouffe. The category can be used for clones of specific beers (e. Weihenstephan 1809 (unusual in its 5% ABV). Fantôme Black Ghost and Speciale Noël. Some complementary bready or grainy wheat flavor is generally noticeable. A single decoction mash with mash hopping is traditional. May include characteristics of grains other than barley. La Chouffe). Hop flavor and bitterness may be low to high. Fruitiness . Russian River Temptation. No diacetyl. Appearance: Variable. THE BREWER MUST SPECIFY EITHER THE BEER BEING CLONED. Moinette Brune. Most are moderately to highly carbonated. Fullien Noël. as may a restrained fruitiness (both are optional). etc. Maltiness may be light to quite rich. white head with poor retention due to high acidity and low protein and hop content. St. Three Floyds Deesko 17B. Unibroue Ephemere. Weyerbacher QUAD. McChouffe. Bush (Scaldis). Caracole Amber. No diacetyl or DMS. such as wheat or rye. Zatte Bie. or to create an artisanal or experimental beer of the brewer’s own choosing (e. dense. somewhat acidic character is dominant. Clarity ranges from clear to somewhat hazy. No hop aroma. though the grain character should be apparent if it is a key ingredient. History: Unique beers of small. although not so acidic as a lambic. This category may be used as an “incubator” for recognized styles for which there is not yet a formal BJCP category. Ellezelloise Hercule Stout and Quintine Amber. something unique). A symbiotic fermentation with top-fermenting yeast and Lactobacillus delbruckii provides the sharp sourness. low-alcohol wheat ale. THE NEW STYLE BEING PRODUCED OR THE SPECIAL INGREDIENTS OR PROCESSES USED. Bahnhof Berliner Style Weisse. May include Belgian microbiota such as Brettanomyces or Lactobacillus. Cantillon Iris. Mouthfeel: Variable. Has been described by some as the most purely refreshing beer in the world. Nodding Head Berliner Weisse.. Unusual techniques.S. Saxo and Nostradamus.most commonly Brettanomyces and/or Lactobacillus. Flanders Red Ale Aroma: Complex fruitiness with complementary malt. to produce a beer fitting a broader style that doesn’t have its own category. such as blending. A mild Brettanomyces character may be detected. independent Belgian breweries that have come to enjoy local popularity but may be far less well-known outside of their own regions.
002 – 1. Ivory to light tan head color. acidic aroma ranges from complementary to intense. No astringency with a sweet and tart finish. established in 1820 in West Flanders but reflective of earlier brewing traditions. Overall Impression: A complex. Diacetyl is perceived only in very minor quantities. and the fruity flavors are more malt-oriented. Flavor: Intense fruitiness commonly includes plum. as a complementary flavor. Generally as the sour character increases.6 – 6. often with a prickly acidity. tannic bitterness is often present in low to moderate amounts. black cherry or red currant flavors.057 IBUs: 10 – 25 FG: 1. Duchesse de Bourgogne. acidic character ranges from complementary to intense. Petrus Oud Bruin. White to very pale tan head. typified by the products of the Rodenbach brewery.012 SRM: 15 – 22 ABV: 4 – 8% Commercial Examples: Liefman’s Goudenband. sour character. though the aged product is sometimes released as a connoisseur’s beer. orange. The Oud Bruin is less acetic and maltier than a Flanders Red. A sour mash or acidulated malt may also be used to develop the sour character without introducing Lactobacillus. A mild vanilla and/or chocolate character is often present. Hop aroma absent. adding smoothness and complexity and balancing any harsh. Older versions are commonly fruity with aromas of apples or even honey. orange. An enteric. it is more wine-like than any other beer style. but may be more subdued with age as it blends with aromas described as barnyard. if at all. A malt character of caramel. Lactobacillus reacts poorly to elevated levels of alcohol. New Glarus Enigma. somewhat sour Belgian-style brown ale. Comments: Long aging and blending of young and aged beer may occur. black cherries or prunes. No hop flavor. along with some sherry-like character. Liefman’s Oud Bruin. toffee. Monk’s Cafe Flanders Red Ale. Ingredients: A base of Vienna and/or Munich malts. treacle or chocolate is also common. Flavor: Malty with fruity complexity and some caramelization character. It was once common in Belgium and England to blend old beer with young to balance the sourness and acidity found in aged beer. or cheesy aroma is unfavorable. Appearance: Pale yellow to deep golden in color. if at all. History: An “old ale” tradition. Diacetyl is perceived only in very minor quantities. A malt character of caramel.008 – 1. These beers were typically more sour than current commercial examples. Good clarity. if at all. this type of blending is a fading art. A mild oak and/or citrus aroma is considered favorable. Mouthfeel: Medium bodied. hay. the sweet character blends to more of a background flavor (and vice versa). The Flanders red is more acetic and the fruity flavors more reminiscent of a red wine than an Oud Bruin. Low alpha acid continental hops are typical (avoid high alpha or distinctive American hops). Clarity is hazy to good. which has roots back to the 1600s. Spicy phenols can be present in low amounts for complexity. Magnesium in the water accentuates the sourness. Average to good head retention. and horse blanket. History: The indigenous beer of West Flanders. The beer is aged for up to two years. plums. Appearance: Dark reddish-brown to brown in color. While blending of batches for consistency is now common among larger breweries. An acidic. Low oxidation is appropriate as a point of complexity. Lactobacillus and Brettanomyces (and acetobacter) contribute to the fermentation and eventual flavor. Age tends to darken the beer. and a small amount of Special B are used with up to 20% maize. Younger versions are 17C. There is often some vanilla and/or chocolate notes. figs. Saccharomyces and Lactobacillus (and acetobacter) contribute to the fermentation and eventual flavor. Esters commonly reminiscent of raisins. earthy. Ichtegem Old Brown. producing a “sweet-andsour” profile. dates. Southampton Flanders Red Ale. Mestreechs Aajt may be present and generally denotes an aged example. indigenous to East Flanders. like a well-aged red wine. 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. burgundy to reddish-brown in color. smoky. Liefman’s Odnar. aged. and can modestly increase with age but should not grow to a noticeable acetic/vinegary character. Saccharomyces. Low alpha acid continental hops are commonly used (avoid high alpha or distinctive American hops). figs. as a complementary aroma. No hop aroma. Known as the Burgundy of Belgium. Overall Impression: A malty. Verhaege Vichtenaar. As in fruit lambics. Can have an apparent attenuation of up to 98%. toffee. oranges. sour. Bellegems Bruin. Ingredients: A base of Pils malt with judicious amounts of dark cara malts and a tiny bit of black or roast malt. black cherries or prunes.012 SRM: 10 – 16 ABV: 4. The sour. adding to the smoothness and complexity. dry finish. A slight sourness often becomes more pronounced in well-aged examples. treacle or chocolate is also common. While Flanders red beers are aged in oak. Rodenbach Grand Cru. horsey. Deceivingly light and crisp on the palate although a somewhat sweet finish is not uncommon. Vital Statistics: OG: 1. Low to medium astringency. A deeper malt character distinguishes these beers from Flanders red ales. Historically brewed as a “provision beer” that would develop some sourness as it aged. A sherry-like character 24 . orange. Low to moderate carbonation. Hop flavor absent. Flanders Brown Ale/Oud Bruin Aroma: Complex combination of fruity esters and rich malt character. dates. plums.040 – 1.074 IBUs: 20 – 25 FG: 1. Vital Statistics: OG: 1. Often includes maize. if at all. Low to medium carbonation. Spicy phenols can be present in low amounts for complexity.5% Commercial Examples: Rodenbach Klassiek. Sour. the brown beers are warm aged in stainless steel. light to medium cara-malts. and reminiscent of black cherries.is high. fruity. Mouthfeel: Medium to medium-full body. less-than-rolling portion of the boil may help add an attractive Burgundy hue. typified by the products of the Liefman brewery (now owned by Riva). plums or red currants. Oud Bruin can be used as a base for fruit-flavored beers such as kriek (cherries) or frambozen (raspberries). as a complementary flavor. Restrained hop bitterness. Aging will also darken the beer. Spicy phenols can be present in low amounts for complexity. Panil Barriquée. Diacetyl is perceived only in very minor quantities. Average to good head retention. Appearance: Deep red. This style was designed to lay down so examples with a moderate aged character are considered superior to younger examples.048 – 1. Fruitiness commonly includes dark fruits such as raisins. New Belgium La Folie. Comments: Long aging and blending of young and well-aged beer often occurs. Spicy phenols can be present in low amounts for complexity. Malty flavors range from complementary to prominent. The reddish color is a product of the malt although an extended. red wine-like Belgian-style ale. and adds an aged red wine-like character with a long. Riva Vondel 17D. cigar-like. goaty. A low sour aroma may be present. as a complementary aroma. No diacetyl. Good clarity. Water high in carbonates is typical of its home region and will buffer the acidity of darker malts and the lactic sourness. often in huge oaken barrels which contain the resident bacteria necessary to sour the beer. The sourness should not grow to a notable acetic/vinegary character. Restrained hop bitterness. No hop aroma. Diacetyl is perceived only in very minor quantities.
smoky. cigar-like. Comments: Straight lambics are single-batch. unblended beers. No hop flavor. History: Spontaneously fermented sour ales from the area in and around Brussels (the Senne Valley) stem from a farmhouse brewing tradition several centuries old. The . Appearance: Golden in color. A low to moderately sour/acidic character blends with aromas described as barnyard. Belgians use hops for anti-bacterial properties more than bittering in lambics. Pilsner malt and aged (surannes) hops (3 years) are used. hay. Gueuze Aroma: A moderately sour/acidic aroma blends with aromas described as barnyard. sour/acidic. earthy. A noticeable vinegary or cidery character is considered a fault by Belgian brewers. De Cam/Drei Fonteinen Millennium Gueuze. In spite of the low finishing gravity. Timmermans and Girardin. De Cam. Always effervescent. Hop bitterness is low to none. An enteric. Brettanomyces. Virtually to completely uncarbonated. While some may be more dominantly sour/acidic.060 IBUs: 0 – 10 FG: 1. puckering quality without being sharply astringent. An enteric. A low. wheat-based ale fermented by a variety of Belgian microbiota. Cultures taken from bottles are sometimes used but there is no simple way of knowing what organisms are still viable. Drie Fonteinen Oud Gueuze.001 – 1. IBUs are approximate since aged hops are used. the many mouth-filling flavors prevent the beer from tasting like water. and three-year old lambic. rhubarb. Flavor: A moderately sour/acidic character is classically in balance with the malt. and makes actual bitterness levels difficult to estimate. Drie Fonteinen. apples or other light fruits. Belgians use hops for anti-bacterial properties more than bittering in lambics. In spite of the low finishing gravity. IBUs are approximate since aged hops are used. but aging can bring this character more in balance with the malt. and horse blanket (and thus should be recognizable as a lambic). pleasantly sour/acidic. smoky or cigar-like character is undesirable. Lindemans Gueuze Cuvée René. Fruit Lambic Aroma: The fruit which has been added to the beer should be the dominant aroma. Ingredients: Unmalted wheat (30-40%). Cultures taken from bottles are sometimes used but there is no simple way of knowing what organisms are still viable. Pilsner malt and aged (surannes) hops (3 years) are used. An enteric character is often indicative of a lambic that is too young. Overall Impression: Complex. hay. Flavor: Young examples are often noticeably sour and/or lactic. Oud Beersel Oude Gueuze 17E.006 SRM: 3 – 7 ABV: 5 – 8% Commercial Examples: Boon Oude Gueuze. balance is the key and denotes a better gueuze. Vital Statistics: OG: 1.often cloudy. goaty. A thick rocky. where they are reminiscent of apples or other light fruits. Younger versions tend to be one-dimensionally sour since a complex Brett character often takes upwards of a year to develop. Head retention is generally poor. while gueuze is served effervescent. and can have a honey-like character. Traditionally these beers are spontaneously fermented with naturally-occurring yeast and bacteria in predominately oaken barrels. A varied fruit flavor is common. velvety flavor. Clarity is excellent (unless the bottle was shaken). pale. No diacetyl.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. Some versions have a low warming character. Has a medium to high tart. or honey. the straight lambic is often a true product of the “house character” of a brewery and will be more variable than a gueuze. Hop bitterness is generally absent but a very low hop bitterness may occasionally be perceived. Mouthfeel: Light to medium-light body. easy-drinking beers without any filling carbonation. rhubarb. Hanssens Oude Gueuze. History: Spontaneously fermented sour ales from the area in and around Brussels (the Senne Valley) stem from a farmhouse brewing tradition several centuries old. complementary sweetness may be present but higher levels are uncharacteristic. and horse blanket. Cantillon Gueuze. A good gueuze is not the most pungent. The aged hops are used more for preservative effects than bitterness. Their numbers are constantly dwindling. Cantillon.040 – 1. A mild vanilla and/or oak flavor is occasionally noticeable. wheat-based ale fermented by a variety of Belgian microbiota. which makes dryness a reasonable indicator of age. while older ones are generally clear. Lindemans. earthy. 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. Since the wild yeast and bacteria will ferment ALL sugars. Some oak or citrus flavor (often grapefruit) is occasionally noticeable. horsey. Their numbers are constantly dwindling and some are untraditionally sweetening their products (post-fermentation) to make them more palatable to a wider audience. Overall Impression: Complex. a sharp aroma. Products marked “oude” or “ville” are considered most traditional. goaty. Highly carbonated. pale. Lambic is served uncarbonated. Home-brewed and craftbrewed versions are more typically made with pure cultures of yeast commonly including Saccharomyces. Girardin Gueuze (Black Label). two. and a soft. they are bottled only when they have completely fermented. A very mild oak aroma is considered favorable.010 SRM: 3 – 7 ABV: 5 – 6. while gueuze is served effervescent. Head color is white. horsey. smoky or cigar-like character is undesirable. De Cam Gueuze. and makes actual bitterness levels difficult to estimate. No hop flavor. An enteric. or cheesy aroma is unfavorable. As a rule of thumb lambic dries with age.000 – 1. Has a low to high tart. Mouthfeel: Light to medium-light body. No diacetyl. white head seems to last forever. Mort Subite (Unfiltered) Gueuze. While some may be more dominantly sour. balanced. puckering quality without being sharply astringent. In and around Brussels there are specialty cafes that often have draught lambics from traditional brewers or blenders such as Boon. No diacetyl. Comments: Gueuze is traditionally produced by mixing one. The aged hops are used more for preservative effects than bitterness. Ingredients: Unmalted wheat (30-40%). De Cam sometimes bottles their very old (5 years) lambic. mousse-like. but possesses a full and tantalizing bouquet. 25 17F. balance is the key and denotes a better gueuze. They are generally served young (6 months) and on tap as cheap. or honey. Commonly fruity with aromas of citrus fruits (often grapefruit). Lambic is served uncarbonated. Since they are unblended.040 – 1. Vital Statistics: OG: 1. Brettanomyces. 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. Boon Oude Gueuze Mariage Parfait.054 IBUs: 0 – 10 FG: 1. wheat and barnyard characteristics. Fruity flavors are simpler in young lambics and more complex in the older examples. “Young” lambic contains fermentable sugars while old lambic has the characteristic “wild” taste of the Senne River valley. wheat and barnyard characteristics. the many mouth-filling flavors prevent the beer from tasting like water. Home-brewed and craftbrewed versions are more typically made with pure cultures of yeast commonly including Saccharomyces. Traditionally these beers are spontaneously fermented with naturally-occurring yeast and bacteria in predominately oaken barrels. No hop aroma.
Pilsner malt and aged (surannes) hops (3 years) are used. although a bit sweeter and not as bitter. apricots or merlot grapes. balanced. Hanssens Oude Kriek. Comments: Fruit-based lambics are often produced like gueuze by mixing one. Many Trappist table beers (singles or Enkels) are called “Blond” but these are not representative of this style. Boon Oude Kriek. BELGIAN STRONG ALE 18A. The classic barnyard characteristics may be low to high. Some versions have a low warming character. La Trappe (Koningshoeven) Blond. Flavor: The fruit added to the beer should be evident. to increase the variety of beers available in local cafes. In spite of the low finishing gravity. The aged hops are used more for preservative effects than bitterness. can give mouthfilling bubbly sensation. Lamvinus (merlot grape). Flavor: Smooth. two. Always effervescent. Tart or acidic fruit is traditionally used as its purpose is not to sweeten the beer but to add a new dimension. No diacetyl. More recent examples include peaches. or yeasty. Appearance: The variety of fruit generally determines the color though lighter-colored fruit may have little effect on the color. Grimbergen Blond. History: Spontaneously fermented sour ales from the area in and around Brussels (the Senne Valley) stem from a farmhouse brewing tradition several centuries old. perfumy or honey-like alcohol. fruity esters (commonly orange-like or lemony). Comments: Similar strength as a dubbel. wheat-based ale fermented by a variety of Belgian microbiota. Ingredients: Unmalted wheat (30-40%). Brugse Zot. Fruit was traditionally added to lambic or gueuze.g.fruit aroma commonly blends with the other aromas. the many mouth-filling flavors prevent the beer from tasting like water. but finishes medium-dry to dry with some smooth alcohol becoming evident in the aftertaste. smoky. Medium hop and alcohol bitterness to balance. Clarity is often good. Drie Fonteinen Kriek. mousse-like head. 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. raspberries or Muscat grapes. noble. the beer will present its full fruity taste. A mild vanilla and/or oak flavor is occasionally noticeable. slightly sweet flavor. Styrian Goldings or East Kent Goldings hops. Val-Dieu Blond. As it ages. History: Relatively recent development to further appeal to European Pils drinkers. Shows a subtle yeast character that may include spicy phenolics. dense. Light sweetness that may have a slightly sugar-like character.075 IBUs: 15 – 30 FG: 1. Moderate fruity esters (usually including raisins and plums. sometimes a shade of fruit. Very soft yeast character (esters and alcohols. Belgians use hops for anti-bacterial properties more than bittering in lambics.018 SRM: 4 – 7 ABV: 6 – 7. along with a lightly sweet Pils malt character. No spices are traditionally used. framboise (raspberries) and druivenlambik (muscat grapes). becoming more popular as it is widely marketed and distributed. Mouthfeel: Light to medium-light body. Fruit is commonly added halfway through aging and the yeast and bacteria will ferment all sugars from the fruit. Belgian Blond Ale Aroma: Light earthy or spicy hop nose. Pater Lieven Blond Abbey Ale. Hop bitterness is generally absent. the lambic taste will become dominant at the expense of the fruit character—thus fruit lambics are not intended for long aging. Cantillon St. either by the blender or publican. sometimes also dried cherries). and makes actual bitterness levels difficult to estimate. malt may have hints of chocolate. An enteric. Fruits traditionally used include tart cherries (with pits). Home-brewed and craft-brewed versions are more typically made with pure cultures of yeast commonly including Saccharomyces. Belgians use the term “Blond. De Cam Oude Kriek. or cheesy aroma is unfavorable. Fruit may also be added to unblended lambic. Cantillon Rose de Gambrinus. An enteric. is generally long-lasting. not just a fruit beer. and creamy white to off-white head. Appearance: Light to deep gold color.” while the French spell it “Blonde. A lambic with fruit. puckering quality without being sharply astringent.040 – 1. When young. Boon Kriek Mariage Parfait. Cantillon Kriek. Some lightly caramelized sugar or honey-like sweetness on palate. Troubadour Blond Ale 18B. Highly carbonated. The most traditional styles of fruit lambics include kriek (cherries). No diacetyl. Often has an almost lager-like character. Girardin Kriek. sugar.062 – 1. “Young” lambic contains fermentable sugars while old lambic has the characteristic “wild” taste of the Senne River valley. Generally very clear. Large. Light spicy phenolics optional. but higher levels are uncharacteristic. Any overly sweet lambics (e. A low. A thick rocky. light to moderate Pils malt sweetness initially. complementary sweetness may be present. smoky or cigar-like character is undesirable. Overall Impression: A moderate-strength golden ale that has a subtle Belgian complexity. Traditionally these beers are spontaneously fermented with naturally-occurring yeast and bacteria in predominately oaken barrels.000 – 1. Cantillon Fou’ Foune (apricot). 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. and three-year old lambic.010 SRM: 3 – 7 (varies w/ fruit) ABV: 5 – 7% Commercial Examples: Boon Framboise Marriage Parfait.. Cultures taken from bottles are sometimes 26 used but there is no simple way of knowing what organisms are still viable. Oud Beersel Kriek. Vital Statistics: OG: 1. Cantillon Vigneronne (Muscat grape).008 – 1. Mort Subite Kriek 18. Belgian Dubbel Aroma: Complex. phenolics and perfumy esters. Good head retention with Belgian lace. Straffe Hendrik Blonde. pale. rich malty sweetness. Cantillon Lou Pepe Framboise. Light hop flavor. pleasantly sour/acidic. similar character as a Belgian Strong Golden Ale or Tripel. No hop aroma. caramel and/or toast (but never roasted or burnt aromas). Affligem Blond. A low to moderate sour and more commonly (sometimes high) acidic character is present. which are sometimes perfumy or orange/lemon-like). Can be somewhat creamy. Has a low to high tart. Ingredients: Belgian Pils malt. ENTRANT MUST SPECIFY THE TYPE OF FRUIT(S) USED IN MAKING THE LAMBIC. Traditional products use 10-30% fruit (25%.5 – 7% ABV range. fruity. cigar-like. but smooth. aromatic malts. No hop flavor. Mouthfeel: Medium-high to high carbonation. Medium body. can be spicy or earthy. Subtle yet complex. Belgian yeast strains that produce complex alcohol.5% Commercial Examples: Leffe Blond. Vital Statistics: OG: 1. Esters sometimes include banana or . Light to moderate alcohol warmth. Cantillon Lou Pepe Kriek. Overall Impression: Complex. and dry finish. although the ingredients and fermentation by-products may give an impression of spicing (often reminiscent of oranges or lemons). Brettanomyces. if cherry). which gives it a cleaner profile in comparison to the other styles. although some fruit will not drop bright.060 IBUs: 0 – 10 FG: 1. The color intensity may fade with age. 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.” Most commercial examples are in the 6. IBUs are approximate since aged hops are used.
ValDieu Triple. although traditional versions are typically Belgian Pils malt with caramelized sugar syrup or other unrefined sugars providing much of the character. Esters are reminiscent of lighter fruits such as pears. Affligem Dubbel. spicy. A low to moderate spicy hop character is usually 27 . Unibroue La Fin du Monde. Esters are often reminiscent of citrus fruits such as oranges. Good clarity. but hops are usually absent. No hot alcohol or solventy character. Effervescent. St. No hot alcohol or solventy character. Appearance: Dark amber to copper in color. No diacetyl. No hot alcohol or solventy aromas. rocky. often a bit sweet and are low-to-moderate in intensity. Low to moderate phenols are peppery in character. No diacetyl. Usually has a more rounded malt flavor but should not be sweet.6% Commercial Examples: Westmalle Dubbel. Most Trappist versions have at least 30 IBUs and are very dry. No diacetyl. A small number of examples may include a low noble hop aroma. St. Medium-high carbonation. Spice additions are generally not traditional. Esters are reminiscent of citrus fruit such as orange or sometimes lemon. which can influence the perception of body. Witkap Pater Tripel. Russian River Benediction. Allagash Double found. Mediumlow bitterness that doesn’t persist into the finish. Generous spicy. Mouthfeel: Medium-light to medium body. Rich. Flying Fish Dubbel. peppery phenols. Special B for raisin flavors.008 – 1. Traditionally bottle-conditioned (“refermented in the bottle”).018 SRM: 10 – 17 ABV: 6 – 7. Light to medium body.5% Commercial Examples: Westmalle Tripel. New Belgium Trippel. perfumy and low-to-moderate in intensity. Complex malt. sometimes perfumy hop character is usually found. and if used. Mouthfeel: Medium-full body. No spices. Appearance: Yellow to medium gold in color. and longlasting creamy off-white head. Corsendonk Abbey Pale Ale. Low to moderate phenols are peppery in character. strong 18C. oranges or apples. Feuillien Brune. Appearance: Deep yellow to deep gold in color. Alcohols are soft. creamy. No diacetyl. Belgian Golden Strong Ale Aroma: Complex with significant fruity esters. History: Originated at monasteries in the Middle Ages. with an attractive reddish depth of color. effervescent. Esters are reminiscent of pears. Munich-type malts for maltiness. Bitterness is typically medium to high from a combination of hop bitterness and yeast-produced phenolics. A low to moderate yet distinctive perfumy. white head resulting in characteristic “Belgian lace” on the glass as it fades. Alcohols are soft. 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.5 – 9. although restrained use is allowable. Flavor: Marriage of fruity. Moderate spicy. Comments: High in alcohol but does not taste strongly of alcohol. No diacetyl. Corsendonk Abbey Brown Ale. dried fruit flavors are welcome. Bernardus Pater 6. other specialty grains for character. Watou Tripel.5 – 7 ABV: 7. No spices are traditionally used. esters. sometimes clove-like phenols. Flavor: Similar qualities as aroma. fruity and alcohol flavors supported by a soft malt character. Grimbergen Tripel. Chimay Premiere (Red). Generally clear. spicy phenolics and higher alcohols – often aided by slightly warmer fermentation temperatures. Stoudts Abbey Double Ale. A low to moderate spicy hop character is often present. if present. spicy and alcohol flavors supported by a soft malt character. Long-lasting. Overall Impression: A deep reddish. Alcohol. Noble hops or Styrian Goldings are commonly used.5 – 7% ABV range. La Trappe Dubbel. Effervescent. A low yet distinctive spicy. Never astringent. moderate fruity esters and low alcohol and hop aromas. dense. Homebrewers may use Belgian Pils or pale base malt. New Belgium Abbey Belgian Style Ale. never hot or solventy. High carbonation and attenuation helps to bring out the many flavors and to increase the perception of a dry finish. Noble-type. La Trappe Tripel. but may sometimes have a slight banana character.008 – 1. Vital Statistics: OG: 1. Bernardus Tripel. although lighter than the substantial gravity would suggest (thanks to sugar and high carbonation). Overall Impression: A golden. long-lasting. Spicy phenols and higher alcohols are common (may include light clove and spice. Always effervescent. Alcohols are soft. Good clarity. Lost Abbey Lost and Found Abbey Ale. rocky. St.075 – 1. Massive. St. clove-like spiciness is optional). The malt character is light. Balance is always toward the malt.075 IBUs: 15 – 25 FG: 1. Chimay Cinq Cents (White). High alcohol content adds a pleasant creaminess but little to no obvious warming sensation. not obvious.apple. Low noble hop flavor is optional and not usually present. Allagash Tripel Reserve. Victory Golden Monkey 18D. Mouthfeel: Very highly carbonated. La Rulles Tripel. spicy. rose-like and/or perfumy notes). is soft and never hot or solventy.062 – 1. often a bit sweet and low in intensity. white head resulting in characteristic “Belgian lace” on the glass as it fades. and was revived in the mid-1800s after the Napoleonic era. complex medium to medium-full malty sweetness on the palate yet finishes moderately dry. Low alcohol warmth. Spicy qualities can be moderate to very low. No diacetyl. CaraVienne or CaraMunich for dried fruit flavors. malty. Alcohols are soft. complex Belgian ale. The malt character is light. alcohol and phenol interplay (raisiny flavors are common. Vital Statistics: OG: 1. Overall Impression: Strongly resembles a Strong Golden Ale but slightly darker and somewhat fuller-bodied. Dark caramelized sugar syrup or sugars for color and rum-raisin flavors. Substantial carbonation and bitterness lends a dry finish with a moderately bitter aftertaste. Belgian yeast strains are used – those that produce fruity esters. spicy. History: Originally popularized by the Trappist monastery at Westmalle. Traditionally bottle-conditioned (“refermented in the bottle”). spicy and low in intensity. Flavor: Marriage of spicy. Smooth but noticeable alcohol warmth. should not be recognizable as such. although lighter than the substantial gravity would suggest (thanks to sugar and high carbonation). peppery. Bitterness is typically medium to high from a combination of hop bitterness and yeast-produced phenolics. and phenolics are commonly used. Tripel Karmeliet. Belgian Tripel Aroma: Complex with moderate to significant spiciness. Should not be as malty as a bock and should not have crystal malt-type sweetness. ester. floral. Large. Comments: Most commercial examples are in the 6. Fairly soft water.085 IBUs: 20 – 40 FG: 1. Duinen Dubbel. English-type or Styrian Goldings hops commonly used. Impression of complex grain bill. Never astringent. floral hop character is often present. often beady. Substantial carbonation and bitterness leads to a dry finish with a low to moderately bitter aftertaste. moderately strong. moderate spiciness and low to moderate alcohol and hop aromas. Dragonmead Final Absolution. The best examples are sneaky. Affligem Tripel. oranges or apples. Always effervescent.014 SRM: 4. Water can be soft to hard. peppery. Grimbergen Double. Feuillien Tripel. Pater Lieven Bruin. Ingredients: Belgian yeast strains prone to production of higher alcohols. Smooth. No hot alcohol or solventy aromas. Bink Tripel.
Mouthfeel: Medium to full. The finish may vary from dry to somewhat sweet. and can contain raisin. but may be even paler. Sweeter and more full-bodied beers will have a higher bitterness level to balance. Vital Statistics: OG: 1. but should never be prominent. Brasserie des Rocs Grand Cru. although many traditional versions are quite simple. phenol. Diacetyl low to none. Weyerbacher QUAD) and Spiced/Christmas-type beers (e. referring to their potent alcoholic strength and as a tribute to the original example (Duvel).016 SRM: 3 – 6 ABV: 7. Moderate to high fruity esters are common. Age and oxidation may darken the beer further. Huge. North Coast Pranqster. Avery Salvation. often with a complex blend of dried-fruit. Belgian yeast strains are used – those that produce fruity esters. lighter-bodied and even crisper and drier. perfumy and/or rose-like. Water can be soft to hard. Can be clear to somewhat hazy. dried cherry.5% Commercial Examples: Duvel. caramelly. esters. and sometimes phenolics are commonly used. Great Divide Hades. Affligem Nöel) 28 19. vinous. dense. with caramelized sugar syrup or unrefined sugars and yeast providing much of the complexity. May be almost opaque (if not. Overall Impression: An ale of significant alcoholic strength. Old Ale Aroma: Malty-sweet with fruity esters. Appearance: Light amber to very dark reddish-brown color (most are fairly dark). The fruity esters are strong to moderately low.095 IBUs: 22 – 35 FG: 1. Hapkin. toast and/or bready aroma. and/or other specialty malt aromas.g..Belgian-style ale. Achel Extra Brune. Usually tilted toward a sweeter.” Smooth but noticeable alcohol warmth. should be clear). Homebrewers may use Belgian Pils or pale base malt. Port or Madeira. Spices generally not used. Delirium Tremens. Abbey versions can be medium-dry to sweet). complex. Russian River Salvation 18E. English-type or Styrian Goldings hops commonly used. Alcohol warmth is often evident and always welcome. with a rich malty sweetness. Higher bitterness is allowable in Abbey-style beers with a higher FG. often with nutty. although a few are lightly bitter. Kasteelbier Bière du Chateau Donker. Southampton Abbot 12. Caramelized sugar syrup or unrefined sugars lightens body and adds color and flavor (particularly if dark sugars are used). and an optional light to moderate spiciness. toffee. alcohol. akin to those found in Sherry or Port. Gulden Draak. treacle. but usually have a peppery quality not clove-like. and can have a Munich-type quality often with a caramel. Light chocolate or roasted malt flavors are optional. Finish is variable depending on interpretation (authentic Trappist versions are moderately dry to dry. Balance is often malty-sweet. 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. Spicy phenols may be present. Avoid US/UK crystal type malts (these provide the wrong type of sweetness). Mouthfeel: High carbonation but no carbonic acid “bite. alcohol provides some of the balance to the malt. smooth and dangerous.110 IBUs: 20 – 35 FG: 1. nutty. The malt is rich and strong. Moderately malty or sweet on palate. although older examples may be lower in body due to continued attenuation during conditioning.to light tan-colored head. Ingredients: Belgian yeast strains prone to production of higher alcohols. The drier finish and lighter body also serves to make the assertive hopping and spiciness more prominent. spicy. moussy. if used. very rich. Impression of a complex grain bill. ester. Alcohols are soft. Vital Statistics: OG: 1. but may be well hopped (the impression of bitterness often depends on amount of aging). keep subtle and in the background. and are low to moderate in intensity. Almost all versions are malty in the balance. References to the devil are included in the names of many commercial examples of this style. Chimay Grande Reserve (Blue).010 – 1. though not overwhelming. Hop aromas not usually present due to extended aging. persistent cream. caramelly and/or molasses-like flavors. Belgian Dark Strong Ale Aroma: Complex. No diacetyl. Some alcohol and oxidative notes are acceptable. plum. Barleywine-type beers (e. History: A traditional English ale style. Dulle Teve. History: Originally developed by the Moortgat brewery after WWII as a response to the growing popularity of Pilsner beers. Moderate to low cream. Extended aging may contribute oxidative flavors similar to a fine old Sherry. very strong Belgian ale. Unibroue Eau Benite. maltier balance. Complex. Some wood-aged or blended versions may have a lactic or Brettanomyces character. Brigand. Alcoholic strength should be evident. Piraat. Lucifer. may be adversely affected by alcohol and age. significant esters and alcohol. though usually not as strong or rich as barleywine. spicy phenolics and higher alcohols – often aided by slightly warmer fermentation temperatures. History: Most versions are unique in character reflecting characteristics of individual breweries. molasses. Comments: Strongly resembles a Tripel. chewy body. St. Noble hops or Styrian Goldings are commonly used. then aged at the brewery after primary fermentation (similar to the process used for . Russian River Damnation.to light tan-colored head. No recognizable spice additions. bigger than strong bitters and brown porters. but this is optional and should not be too strong (enter as a specialty beer if it is). Overall Impression: A dark.070 – 1. Bernardus Abt 12. depending on age and conditioning. Scaldis/Bush. No hot alcohols or solventy aromas. not this category. The best examples are complex and delicate.075 – 1. hop and spice comments apply to flavor as well). Fairly soft water. Gouden Carolus Grand Cru of the Emperor. Munich-type malts for maltiness. STRONG ALE 19A. Flavor: Similar to aroma (same malt.g. “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. mashed at higher temperatures than strong ales to reduce attenuation. rich. Rochefort 8 (green cap). Hops are not usually present (but a very low noble hop aroma is acceptable). fig or prune notes. Appearance: Deep amber to deep coppery-brown in color (“dark” in this context implies “more deeply colored than golden”). AleSmith Horny Devil should be entered in the Belgian Specialty Ale category (16E). Comments: Authentic Trappist versions tend to be drier (Belgians would say “more digestible”) than Abbey versions.005 – 1. La Trappe Quadrupel. Traditionally bottle-conditioned (“refermented in the bottle”). High carbonation helps to bring out the many flavors and to increase the perception of a dry finish. which can be rather sweet and full-bodied. while Abbey-style beers can be quite full and creamy). No dark/roast malt aroma.. Noble-type.5 – 10. Body can be variable depending on interpretation (authentic Trappist versions tend to be medium-light to medium. Lost Abbey Judgment Day. Rochefort 10 (blue cap). Low to moderate carbonation. Low bitterness for a beer of this strength. other Belgian specialty grains for character. Flavor: Medium to high malt character with a luscious malt complexity. Judas. Traditionally bottle-conditioned (“refermented in the bottle”). and may take on a dried-fruit or vinous character. N’ice Chouffe.024 SRM: 12 – 22 ABV: 8 – 11% Commercial Examples: Westvleteren 12 (yellow cap). The complex and varied flavors should blend smoothly and harmoniously.
Low to moderate fruity esters. Target. toasty. both young and old versions should be appreciated for what they are. May have some bready or caramelly malt flavors. Coniston Old Man Ale. Ingredients: Generous quantities of well-modified pale malt (generally English in origin. oxidation. May be cloudy with chill haze at cooler temperatures. Winter warmers are a more modern style that are maltier. multi-layered malt flavors ranging from bready and biscuity through nutty. The aroma may have a rich character including bready. Often has ruby highlights. J. Malt character may be sweet. the English Barleywine places less emphasis on hop character than the American Barleywine and features English hops. However. Lees Moonraker. molasses. Theakston Old Peculier (peculiar at OG 1. Samuel Smith’s Winter Welcome.historical porters).g. toffee. may rarely be as dark as light brown. chocolate. the intensity of aromatics often subsides with age.W. but generally clears to good to brilliant clarity as it warms.030 SRM: 8 – 22 ABV: 8 – 12% Commercial Examples: Thomas Hardy’s Ale. caramelly. or fairly neutral. fruitier. Robinson’s Old Tom. may be used). wheat) and malt extracts. Moderate to high malty sweetness on the palate. strong dark milds. Young’s Old Nick (unusual in its 7. although the finish may be somewhat sweet to quite dry (depending on aging). often with a dried-fruit character. Flavor: Strong. Comments: Strength and character varies widely. but generally clears to good to brilliant clarity as it warms. Low to no diacetyl. High alcohol and viscosity may be visible in “legs” when beer is swirled in a glass. Alcohol aromatics may be low to moderate. May be cloudy with chill haze at cooler temperatures. Low to moderately strong fruity esters and alcohol aromatics. The intensity of these aromatics often subsides with age. hot or solventy. Hop bitterness may range from moderately strong to aggressive. as are starchy adjuncts (maize. such as floral.080 – 1. may have low head retention. Dark malts should be used with great restraint. Mouthfeel: Full-bodied and chewy. English hop aroma may range from mild to assertive. intense malt flavor with noticeable bitterness. Low to moderate off-white head. often with a driedfruit character. leather) associated with “stale” beers. The character of these ales can change significantly over time. not all examples will have all possible flavors or aromas.2% ABV). Some darker examples suggest that dark malts (e. Vital Statistics: OG: 1. as most of the color arises from a lengthy boil.090 IBUs: 30 – 60 FG: 1. While strongly malty. Adjuncts (such as molasses.015 – 1. Burton Bridge Thomas Sykes Old Ale. and feature richer specialty malt flavors than American Barleywines. blended strong beers (stock ale blended with a mild or bitter). British ale yeast that has low attenuation. Ingredients: Well-modified pale malt should form the backbone of the grist. English Barleywine Aroma: Very rich and strongly malty. Often associated with the winter or holiday season. A smooth warmth from aged alcohol should be present. May have moderate to strong fruitiness. The color may appear to have great depth. is traditional. but these should not be high. No diacetyl. Noticeable alcohol presence. North Coast Old Stock Ale (when aged). fuller-bodied. and often complex alcohol flavors should be evident. Fits in the style space between normal gravity beers (strong bitters. as the relative balance and aging process negate much of the varietal character. AleSmith Old Numbskull. but never harsh. Moderate to fairly high fruitiness. luscious texture (although the body may decline with long conditioning). and generally more muted malt aromas. Fuller’s Old Winter Ale. deep toast. Great Divide Hibernation Ale. Low to no diacetyl. treacle. Lee’s Vintage Harvest Ale. Marston Owd Roger. Greene King Olde Suffolk Ale . depending on age and conditioning. Moderate to high hop flavor (any variety). Whitbread Gold Label. Sarah Hughes Dark Ruby Mild. but can handle higher alcohol levels. strong (and perhaps darker) bitters. Fuller’s Golden Pride. brown porters) and barleywines. maltier. English versions can be darker. Burton Bridge Olde Expensive. Founders Curmudgeon. and lower gravity versions of English barleywines. Appearance: Color may range from light amber to medium copper. . Alcohol flavors shouldn’t be harsh. particularly winter warmers. Brett. as if viewed through a thick glass lens. Roasted or burnt malt flavors are inappropriate. Moderately-low to large off-white to light tan head.018 – 1. Fuller’s 1845. intense. The malt profile can vary widely. hot or solventy. flaked barley. invert sugar or dark sugar) are often used. Appearance: Color may range from rich gold to very dark amber or even dark brown. but should not be opaque. bready. Avery Old Jubilation Low to moderately high hop flavor (usually UK varieties). although the finish may be moderately sweet to moderately dry (depending on aging). Flavor: Strong.022 SRM: 10 – 22 ABV: 6 – 9% Commercial Examples: Gale’s Prize Old Ale. Cooperstown Pride of Milford Special Ale. East Kent Goldings and Fuggles. The color may appear to have great depth. Aged versions may have a sherry-like quality. Hop bitterness may range from just enough for balance to a firm presence. Young's Winter Warmer.060 – 1. but any oxidized character should be muted (and generally be masked by the hop character). though sparingly so as to avoid an overly roasted character. American Barleywine Aroma: Very rich and intense maltiness. often darker beers that may be a brewery’s winter seasonal special offering. but sharp or solventy alcohol flavors are undesirable. if at all. Harvey’s Elizabethan Ale. 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). 29 19C. black malt) may be appropriate. possibly vinous or port-like aromatics.057). Characterful English yeast. intense flavors. Often had age-related character (lactic. Often has ruby highlights. complex. Can include winter warmers. English hops such as Northdown. Harviestoun Old Engine Oil. often with a caramel-like aroma. the balance should always seem bitter. along with judicious quantities of caramel malts and other specialty character malts. and/or molasses. with a velvety. Vital Statistics: OG: 1. Some oxidative or vinous flavors may be present. Hop variety is not as important. may have low head retention. Moderately low to moderately high malty sweetness on the palate. High alcohol and viscosity may be visible in “legs” when beer is swirled in a glass. Hop character moderate to assertive and often showcases citrusy or resiny American varieties (although other varieties. Many English examples. Normally aged significantly prior to release. J. History: Usually the strongest ale offered by a brewery. and/or treacle notes. are lower than 6% ABV.. Weyerbacher Blithering Idiot 19B.120 IBUs: 35 – 70 FG: 1. with judicious amounts of caramel malts. A showcase of malty richness and complex. Overall Impression: The richest and strongest of the English Ales. toffee. earthy or spicy English varieties or a blend of varieties. as if viewed through a thick glass lens. and should not be hot or harsh. Flavors will smooth out and decline over time. balance therefore ranges from malty to somewhat bitter. No diacetyl.W. Comments: Although often a hoppy beer. dark caramel. Fuller’s Vintage Ale. Old Dominion Millenium. and in recent years many commercial examples are now vintage-dated. though not necessarily so). Carbonation may be low to moderate.
Judge the beer based on the pleasantness and balance of the resulting combination. and the body is richer and more characterful. Magic Hat #9. Dogfish Head Aprihop. the original style should come through in aroma and flavor. Some malt aroma may be desirable. Citrusy American hops are common.016 – 1. but not be excessively hot.G. but should not be inappropriately intense. Great Divide Wild Raspberry Ale. and often features American hop varieties. SPICE/HERB/VEGETABLE BEER 21A. Should not be syrupy and under-attenuated. and fermentation by-products. BLONDE ALE) THEN THE SPECIFIC STYLE MUST BE SPECIFIED. Spice. Three Floyds Behemoth.G. herbs and/or . For lighter-colored beers with fruits that exhibit distinctive colors. Beer with chile peppers should be entered in the Spice/Herb/Vegetable Beer category (21A). Comments: The American version of the Barleywine tends to have a greater emphasis on hop bitterness. History: Usually the strongest ale offered by a brewery. The alcohol strength and hop bitterness often combine to leave a very long finish. 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. cherries) have stronger aromas and are more distinctive than others (e. depending on age and conditioning. note that some fruit (e. IF THIS BEER IS BASED ON A CLASSIC STYLE (E. strawberries)—allow for a range of fruit character and intensity from subtle to aggressive. but does not have to be unbalanced. Anchor Old Foghorn. flavor.g. Smuttynose Barleywine. as most of the color arises from a lengthy boil. Fruit beers may have some haze or be clear. alcohol content.g. Herb. The head may take 30 on some of the color of the fruit.Mouthfeel: Full-bodied and chewy.. the resulting beer may seem lighter than expected for the declared base style. Body and carbonation levels should be appropriate to the base beer style being presented. the malt is more forward. while other fruit-based Belgian specialties should be entered in the Belgian Specialty Ale category (16E). luscious texture (although the body may decline with long conditioning). especially in dark styles. the distinctive flavor character associated with the particular fruit(s) should be noticeable. Victory Old Horizontal.. although any varieties can be used in quantity. Sherry or Tokaj. The key attributes of the underlying style will be different with the addition of fruit. IBUs. with a velvety. CLASSIC STYLES DO NOT HAVE TO BE CITED (E. Hop bitterness. Commercial Examples: New Glarus Belgian Red and Raspberry Tart. Pyramid Apricot Ale.. Founders Rübæus. Generally uses an attenuative American yeast. Ebulum Elderberry Black Ale. Flying Dog Horn Dog 20. Differs from an Imperial IPA in that the hops are not extreme. Carbonation may be low to moderate. Ingredients: Well-modified pale malt should form the backbone of the grist. blueberries. Hop aroma may be absent or balanced with fruit. “PORTER” OR “WHEAT ALE” IS ACCEPTABLE). Abita Purple Haze. Flavor: As with aroma. malt flavors. Dogfish Head Fort 21. Bell’s Third Coast Old Ale. 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. SRM and ABV will vary depending on the underlying base beer. however. Bell’s Cherry Stout. Hair of the Dog Doggie Claws.. Mouthfeel: Mouthfeel may vary depending on the base beer selected and as appropriate to that base beer. The brewer should recognize that some combinations of base beer styles and fruits work well together while others do not make for harmonious combinations. Vital Statistics: OG. Melbourne Apricot Beer and Strawberry Beer. The fruit character should be pleasant and supportive. then overall less fermentation byproducts would be appropriate. Fruit generally adds fermentables that tend to thin out the beer.. Overall Impression: A harmonious marriage of fruit and beer. Avery Hog Heaven Barleywine. Note that these components (especially hops) may be intentionally subdued to allow the fruit character to come through in the final presentation. 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. Aroma hops. the color should be noticeable. should be appropriate to the base beer and be harmonious and balanced with the distinctive fruit flavors present. Dark malts should be used with great restraint. a proper fruit beer should be a harmonious balance of the featured fruit(s) with the underlying beer style. but a beer with a quality such as this should make a special claim (e. unfermented quality. Vital Statistics: OG: 1. These components (especially hops) may also be intentionally subdued to allow the fruit character to come through in the final presentation. flavor and aroma than the English Barleywine. Appearance: Appearance should be appropriate to the base beer being presented and will vary depending on the base beer. Often associated with the winter or holiday season. and the fruit character should not be so artificial and/or inappropriately overpowering as to suggest a fruit juice drink. do not expect the base beer to taste the same as the unadulterated version. Alcohol warmth should be present. Great Divide Old Ruffian. residual sweetness is not necessarily a negative characteristic unless it has a raw.g. However. amontillado. Overall Impression: A well-hopped American interpretation of the richest and strongest of the English ales. Normally aged significantly prior to release. Grozet Gooseberry and Wheat Ale. but should not be inappropriately intense. but the fruit will often be reflected in the color. such as esters or diacetyl. depending on the style.120 IBUs: 50 – 120 FG: 1. Rogue Old Crustacean. Stiegl Radler. As with all specialty beers. botrytis). although haze is a generally undesirable. raspberries. Comments: Overall balance is the key to presenting a well-made fruit beer. If the base beer is a classic style. The fruit should complement the original style and not overwhelm it. yeast by-products and malt components of the underlying beer may not be as noticeable when fruit are present. Stone Old Guardian. The hop character should be evident throughout. Note that fruit-based lambics should be entered in the Fruit Lambic category (17F). or Vegetable Beer Aroma: The character of the particular spices. Weyerbacher Raspberry Imperial Stout. Some tartness may be present if naturally occurring in the particular fruit(s). but not be so prominent as to unbalance the resulting presentation. not artificial and inappropriately overpowering (considering the character of the fruit) nor should it have defects such as oxidation. THE ENTRANT MUST SPECIFY THE UNDERLYING BEER STYLE AS WELL AS THE TYPE OF FRUIT(S) USED. and may range in intensity from subtle to aggressive. THE TYPE OF FRUIT(S) MUST ALWAYS BE SPECIFIED. fino. Bridgeport Old Knucklehead. Aged fruit may sometimes have flavor and aroma characteristics similar to Sauternes. FRUIT BEER Aroma: The distinctive aromatics associated with the particular fruit(s) should be noticeable in the aroma. Some specialty or character malts may be used. Lagunitas Olde GnarleyWine. Saxer Lemon Lager. FG. and in recent years many commercial examples are now vintage-dated. if at all. If the base beer is a lager. The fruit should add an extra complexity to the beer.030 SRM: 10 – 19 ABV: 8 – 12% Commercial Examples: Sierra Nevada Bigfoot. Some tartness may be present if naturally occurring in the particular fruit(s).080 – 1. The balance of fruit with the underlying beer is vital. Remember that fruit generally add flavor not sweetness to fruit beers.
Generally finishes rather full and satisfying. Comments: Overall balance is the key to presenting a well-made spice. the distinctive flavor character associated with the particular SHV(s) should be noticeable. Rogue Chipotle Ale. although these elements are not required.G. a proper SHV beer should be a harmonious balance of the featured SHV(s) with the underlying beer style. The individual character of SHV(s) may not always be identifiable when used in combination. IF THIS BEER IS BASED ON A CLASSIC STYLE (E. Beers that only have additional fermentables (honey. or dried fruit such as raisins or plums) is optional but acceptable. should be appropriate to the base beer and be harmonious and balanced with the distinctive SHV flavors present. Buffalo Bill's Pumpkin Ale. OR VEGETABLES USED. Additional fermentables (e. IBUs.. etc. Appearance: Generally medium amber to very dark brown (darker versions are more common). May have some haze or be clear. subdued. The key attributes of the underlying style will be different with the addition of spices. Mouthfeel: A wide range of interpretations is possible. alcohol content. Any combination of aromatics that suggests the holiday season is welcome. although fermentable additions may thin out the beer. ginger. If the base beer is a lager. BluCreek Herbal Ale. herbs and/or vegetables. Founders Breakfast Stout. and fermentation by-products. The spices and optional fermentables should be supportive and blend well with the base beer style. “PORTER” OR “WHEAT ALE” IS ACCEPTABLE). malt flavors. Young’s Double Chocolate Stout. Spices associated with the holiday season are typical (as mentioned in the Aroma section). May include distinctive flavors from specific fermentables (molasses. and may range in intensity from subtle to aggressive. 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. malty and/or sweet malt-based flavors are common. Some SHV(s) may add additional body and/or slickness. The SHV(s) should complement the original style and not overwhelm it. A light spruce or other evergreen tree character is optional but found in some examples. Bell’s Java Stout. English-type Christmas pudding. THE ENTRANT MUST SPECIFY THE UNDERLYING BEER STYLE AS WELL AS THE TYPE OF SPICES. May include some dried fruit or dried fruit peel flavors such as raisin. etc. cinnamon) have stronger aromas and are more distinctive than others (e. although many examples are reminiscent of Christmas cookies. brown sugar.. Appearance: Appearance should be appropriate to the base beer being presented and will vary depending on the base beer. The individual character of the SHV(s) may not always be identifiable when used in combination. CLASSIC STYLES DO NOT HAVE TO BE 31 CITED (E. molasses. Traquair Jacobite Ale. Rogue Hazelnut Nectar. toast. Some SHV(s) may add a bit of astringency. Many examples will show some well-aged. nutty. If the base beer is a classic style. and not usually stronger than chocolate. or mulling spices. although a “raw” spice character is undesirable. Left Hand JuJu Ginger Beer. Alcohol aromatics may be found in some examples. HERBS. The base beer style often has a malty profile that supports the balanced presentation of the aromatics from spices and possibly other special ingredients. honey. maple syrup. chocolate-. or chocolate flavors. BLONDE ALE) THEN THE SPECIFIC STYLE MUST BE SPECIFIED.G. SRM and ABV will vary depending on the underlying base beer. coffee-. spruce trees. 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. and may include caramel. such as esters or diacetyl. Rich. Some SHV(s) are inherently bitter and may result in a beer more bitter than the declared base style. orange peel or lemon peel. Roasted malt characteristics are rare. the colors may be noticeable in the beer and possibly the head. maple syrup. Christian Moerlein Honey Almond. Usually clear. Cave Creek Chili Beer 21B. such as chocolate. warming alcohol content. The individual character of the SHV(s) may not always be identifiable when used in combination... THE TYPE OF SPICES. and the SHV character should not be so artificial and/or overpowering as to overwhelm the beer. note that some SHV (e.g. herb or vegetable (SHV) beer.. or nut-based beers (including combinations of these items). allow for brewer creativity as long as the resulting product is balanced and provides some spice presentation. although darker versions may be virtually opaque. Hop aromatics are often absent.) should be entered in the Specialty Beer category.g. Some chill haze is acceptable. but this character should be restrained. Mouthfeel: Mouthfeel may vary depending on the base beer selected and as appropriate to that base beer. Flavor: Many interpretations are possible. As with all specialty beers. Body is generally medium to full. Fraoch Heather Ale. sugars. Birrificio Baladin Nora. depending on the style. Note that many spice-based Belgian specialties may be entered in Category 16E. not artificial and overpowering. plum. Overall Impression: A harmonious marriage of spices. This category may also be used for chile pepper. but without being overly hot. treacle. For lighter-colored beers with spices. Judge the beer based on the pleasantness and balance of the resulting combination. Some fruit character (often of dried citrus peel. some vegetables)—allow for a range of SHV character and intensity from subtle to aggressive. Body and carbonation levels should be appropriate to the base beer style being presented. fig. Vital Statistics: OG. Dogfish Head Punkin Ale. flavor. Commercial Examples: Alesmith Speedway Stout. The SHV character should be pleasant and supportive. The beers do not have to be . herbs or vegetables that exhibit distinctive colors. OR VEGETABLES MUST ALWAYS BE SPECIFIED. These components (especially hops) may also be intentionally subdued to allow the SHV character to come through in the final presentation. however. etc. yeast by-products and malt components of the underlying beer may not be as noticeable when SHV are present. Moderately low to moderately high carbonation is typical. and a certain malty chewiness is often present. do not expect the base beer to taste the same as the unadulterated version. Hop bitterness. but not be so prominent as to unbalance the resulting presentation. not so prominent as to overshadow the base beer. HERBS. Rogue Chocolate Stout. herbs and/or vegetables and beer.vegetables (SHV) should be noticeable in the aroma. then overall less fermentation byproducts would be appropriate. gingerbread. Generally has a well-formed head that is often off-white to tan.) may lend their own unique aromatics. Hop aroma may be absent or balanced with SHV. molasses. honey. Breckenridge Vanilla Porter. especially in dark styles. or slightly spicy. and often has some alcohol flavor. Flavor: As with aroma. and is often fairly complex and inviting. Note that these components (especially hops) may be intentionally subdued to allow the SHV character to come through in the final presentation. Bitterness and hop flavor are generally restrained so as to not interfere with the spices and special ingredients. Redhook Double Black Stout. Hitachino Nest Real Ginger Ale. the original style should come through in aroma and flavor. The wide range of special ingredients should be supportive and balanced. FG. The SHV(s) should add an extra complexity to the beer. Aroma hops. Southampton Pumpkin Ale. Dogfish Head Midas Touch. Christmas/Winter Specialty Spiced Beer Aroma: A wide range of aromatics is possible.g. Head formation may be adversely affected by some ingredients.). The overall aroma should be balanced and harmonious. Some malt aroma is preferable. The balance of SHV with the underlying beer is vital.
Hefe-Weizen. stronger. TREACLE. Troegs The Mad Elf. with a large. malt decreases. Noble hop flavor moderate to none. Flavor: As with aroma. Weyerbacher Winter Ale. Fruit peel (e. Peat-smoked malt can add an earthiness. ginger) but any combination is possible and creativity is encouraged. spiced. phenolic smoke-derived harshness is inappropriate. Ingredients: German Rauchmalz (beechwood-smoked Vienna-type malt) typically makes up 20-100% of the grain bill. Kaiserdom Rauchbier. Allow for variation in the style when judging. Comments: Overall balance is the key to presenting a well-made Christmas beer. SRM and ABV will vary depending on the underlying base beer. Clean. Eisenbahn Rauchbier.. not all examples are highly smoked. 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. HONEY. IBUs. phenolic.to cream-colored head. balanced. Brewers entering these styles should use Other Smoked Beer (22B) as the entry category. beer of a somewhat higher alcohol content and richness has been enjoyed during the winter holidays.. Harsh. The beechwood smoke character can range from subtle to fairly strong.8 – 6% Commercial Examples: Schlenkerla Rauchbier Märzen. FG. Moderate. MAPLE SYRUP. Comments: The intensity of smoke character can vary widely. burnt. Clean lager character with no fruity esters. when old friends get together to enjoy the season. Flavor: Generally follows the aroma profile. Smokiness may vary from low to assertive. Flavorful adjuncts are often used (e. there should be a balance between smokiness and the expected flavor characteristics of the base beer style.g. however. toasty. Mouthfeel: Medium body. creamy. Overall Impression: Märzen/Oktoberfest-style (see 3B) beer with a sweet.012 – 1. North Coast Wintertime Ale. rubbery. or rarely almost greasy. Medium amber/light copper to dark brown color. oak. and should be entered as Old Ales. cinnamon.. sulfury or phenolic smoky characteristics are inappropriate. Smoky flavors may range from woody to somewhat bacon-like depending on the type of malts used. MOLASSES. Overall Impression: A stronger. The balance of underlying beer characteristics and smoke can vary. darker. robust porter) and the smokiness imparted by the use of smoked malts. Great Lakes Christmas Ale. The special ingredients should complement the base beer and not overwhelm it. molasses. If the base beer is a classic style. lemon) may be used. The malt character can be low to moderate.). with a medium-dry to dry finish (the smoke character enhances the dryness of the finish). the original style should come through in aroma and flavor. invert sugar. The palate can be somewhat malty and sweet. ETC. Medium to medium-high carbonation.. Other Smoked Beer Aroma: The aroma should be a pleasant balance between the expected aroma of the base beer (e. rich. Spezial Rauchbier Märzen. Schwarz. the smoked malt shouldn’t contribute these flavors). Some breweries adjust the color slightly with a bit of roasted malt. Significant astringent. honey. balanced with the other ingredients is still critical). peat. THE BASE STYLE. or malty. woody. Mouthfeel: Varies with the base beer style. beechwood). since English or German breweries traditionally do not use spices in their beer. rubbery. Harpoon Winter Warmer. oranges. Spiced versions are an American or Belgian tradition. The quality and secondary characteristics of the smoke are reflective of the source of the smoke (e. charred. particularly a malty. Many breweries produce unique seasonal offerings that may be darker. Lakefront Holiday Spice Lager Beer. The appearance should reflect the base beer style. Ingredients: Generally ales. such as the Bocks. May use a wide range of crystal-type malts. sulfury or phenolic smoky characteristics are generally inappropriate (although some of these characteristics may be present in some base styles. Spices are required. brown sugar. History: Throughout history. with a blend of smoke 32 . herbs or additional fermentables are declared. bitter. Hop aroma may be very low to none. THE ENTRANT MAY DECLARE AN UNDERLYING BEER STYLE AS WELL AS THE SPECIAL INGREDIENTS USED. SPICES OR OTHER INGREDIENTS NEED NOT BE IDENTIFIED. 22. bitter. maple syrup. The malt and smoke components are often inversely proportional (i. The intensity and character of the smoke and base beer style can vary. German lager yeast. THE BEER MUST INCLUDE SPICES AND MAY INCLUDE OTHER FERMENTABLES (SUGARS. Vital Statistics: OG: 1. although some dark strong lagers exist. English-style Winter Warmers (some of which may be labeled Christmas Ales) are generally not spiced. treacle. spiced beer that often has a rich body and warming finish suggesting a good accompaniment for the cold winter season. and can seem smoky. and vice versa). Whenever spices. each should be noticeable and distinctive in its own way (although not necessarily individually identifiable. yet always complementary.. some breweries produce their own smoked malt (rauchmalz). History: A historical specialty of the city of Bamberg. rubbery. SMOKE-FLAVORED/WOOD-AGED BEER 22A. Smooth lager character.g. diacetyl or DMS. Significant astringent. and Helles-like beers. when smoke increases. smoky aroma and flavor and a somewhat darker color. or burnt smoke-derived aromatics are inappropriate. although the resulting blend should be somewhat balanced and enjoyable. or otherwise more characterful than their normal beers. Commercial Examples: Anchor Our Special Ale. particularly those that add dark fruit or caramel flavors. Saranac Rauchbier 22B. Samuel Adams Winter Lager. Jamtlands Julöl and malt in varying balance and intensity. balance in the overall presentation is the key to well-made examples.) OR FRUIT. Victory Scarlet Fire Rauchbier. lager character with no fruity esters. toasty richness. hop bitterness. The smoke character of the malt varies by maltster. Belgian-style Christmas ales should be entered as Belgian Specialty Ales (16E). Dunkel. alder.050 – 1. Beechwood-smoked malt is used to make a Märzen-style amber lager. allspice. and most examples are somewhat dark in color.g. in the Franconian region of Bavaria in Germany. cloves. Goose Island Christmas Ale. Appearance: This should be a very clear beer. Smoke can add some dryness to the finish. Vital Statistics: OG. Märzen-like qualities should be noticeable. bacon-like. Harsh. but the beechwood smoke flavor can be low to high. Other examples of smoked beers are available in Germany.g. Nils Oscar Julöl. Appearance: Variable. and be somewhat sweet. with a varying balance and intensity. although the color of the beer is often a bit darker than the plain base style.. yet the finish can reflect both malt and smoke. Classic Rauchbier Aroma: Blend of smoke and malt. however. and often include those evocative of the Christmas season (e. ABV is generally above 6%.g. phenolic harshness is inappropriate. harsh. nutmeg. with the remainder being German malts typically used in a Märzen. Smokiness may vary from low to assertive. as may subtle additions of other fruits. with either being prominent in the balance. tan. burnt. including examples such as Spezial Lager.e.057 IBUs: 20 – 30 FG: 1. Sharp. diacetyl or DMS.016 SRM: 12 – 22 ABV: 4. German or Czech hops.overly strong to show some warming effects. charred. etc.
G. ROBUST PORTER) THEN THE SPECIFIC STYLE MUST BE SPECIFIED. but should not be so dominant as to unbalance the beer.. pecan. The intensity of the wood-based flavors is based on the contact time with the wood. Fresh wood can occasionally impart raw “green” aromatics. cherry. Spezial Lagerbier. THE TYPE OF WOOD MUST BE SPECIFIED IF A “VARIETAL” CHARACTER IS NOTICEABLE. helles. THE TYPE OF WOOD OR OTHER SOURCE OF SMOKE MUST BE SPECIFIED IF A “VARIETAL” CHARACTER IS NOTICEABLE. distinctive products. The best examples will be smooth. weizen. cocoa (from charred wood or bourbon casks). Becoming more popular with modern American craft breweries looking for new. (e. Wood usually contributes a woody or oaky flavor. supportive and noticeable. honey. port. toffee. sherry-like character and not be papery or cardboardlike.. If smoked malts are combined with other unusual ingredients (fruits. butterscotch. Any alcohol character should be smooth and balanced. notably porter and strong Scotch ales.or other hardwood (oak. Comments: The base beer style should be apparent. Bourbon Barrel-aged Imperial Stout. piney flavor to the malt. dunkel. History: The process of using smoked malts more recently has been adapted by craft brewers to other styles. O’Fallons Smoked Porter.). Stone Smoked Porter. English IPA with Oak Chips. piercing phenolics and dirt-like earthiness. aged. the goal is to reach a pleasant balance between the smoke character and the base beer style. beechwood-smoked Märzen). or wine). Entries that have a classic style cited will be judged on how well that style is represented. The wood and/or other cask-derived flavors should be balanced. 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). Oak cask and barrels are traditional. Vital Statistics: Varies with the base beer style. other fruitwoods) smoked malts may be used. Weissbier and Bockbier. although this should take on a pleasant. Balance in the use of smoke. smooth flavors are most desirable. A low to moderate wood. The tannins can lead to additional astringency (which should never be high). Wood-Aged Beer Aroma: Varies with base style. 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. and alcohol flavors from other products previously stored in the wood (if any). toast. etc. doppelbock. depending on age of the cask. 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. Other optional aromatics include a low to moderate vanilla. Flavor: Varies with base style.) in noticeable quantities. sherry. although this character should never be too strong. and how well the smoke character enhances the base beer. coffee. condition. Often darker than the unadulterated base beer style. apple. American Barleywine in an Oak Whiskey Cask). IF THIS BEER IS BASED ON A CLASSIC STYLE (E. and previous usage of the barrel. Higher alcohol levels should not result in “hot” beers.e. THIS CATEGORY SHOULD NOT BE USED FOR BASE STYLES WHERE BARREL-AGING IS A FUNDAMENTAL REQUIREMENT FOR THE STYLE (e. schwarzbier. or cocoa character. well-balanced and well-aged. Ingredients: Varies with base style. Schlenkerla Weizen Rauchbier and Ur-Bock Rauchbier. or simply a fuller mouthfeel. bourbon. although experimentation is encouraged. German brewers have traditionally used smoked malts in bock. etc.. Flanders Red. as long as the other specialty ingredients are identified. Oskar Blues Old Chub. Mouthfeel: Varies with base style. oak essence). For example. Excessive peatsmoked malt is generally undesirable due to its sharp. wood staves. and how well it is balanced with the smoke character. or using wood-based additives (wood chips. “smoked porter” is as acceptable as “peatsmoked strong Scotch ale” or “cherry-wood smoked IPA. as well as any aromatics associated with alcohol previously stored in the wood (if any).. Ingredients: Different materials used to smoke malt result in unique flavor and aroma characteristics. The woodbased character should be evident. “PORTER” OR “BROWN ALE” IS ACCEPTABLE). Commercial Examples: Alaskan Smoked Porter. Occasionally there may be an optional lactic or acetic tartness or Brett funkiness in the beer.” Judges should evaluate the beers mostly on the overall balance. Rogue Smoke.g. Some background oxidation character is optional. chocolate. caramel. flavorful.G. Often fuller than the unadulterated base beer.or oakbased aroma is usually present. but should not overpower the base beer style. History: A traditional production method that is rarely used by major breweries...g. and usually only with specialty products. Some background oxidation character is optional.G. and can take on a pleasant. Other flavors that may optionally be present include vanilla (from vanillin in the wood). Aged in wooden casks or barrels (often previously used to store whiskey. Specialty or experimental base beer styles may be specified. 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. Beechwood-. Pilsner. The various woods may remind one of certain smoked products due to their food association (e. but not so dominant as to unbalance the beer. Magic Hat Jinx 22C. Vital Statistics: OG: varies with base style. and other specialty styles. Comments: Any style of beer can be smoked. Madeira. peat. the age. Appearance: Varies with base style. hickory with ribs. and the type of wood. spices. hops and malt character is exhibited by the better examples.g. CLASSIC STYLES DO NOT HAVE TO BE CITED (E. although other woods can be used. 33 toasted bread or almonds (from toasted wood). vegetables. CLASSIC STYLES DO NOT HAVE TO BE CITED (E.. particularly if toasted/charred oak and/or whiskey/bourbon barrels are used. Fuller-bodied. Any additional alcoholic products previously stored in the wood should be evident (if declared as part of the entry). Tart or acidic characteristics should be low to none. Specific classic styles or smoke types do not have to be specified. the resulting beer should be entered in the specialty/experimental category. ROBUST PORTER) THEN THE SPECIFIC STYLE MUST BE SPECIFIED. and alder with salmon). caramel. which can occasionally take on a raw “green” flavor if new wood is used. “PORTER” OR “BROWN ALE” IS ACCEPTABLE). Evergreen wood should never be used since it adds a medicinal.. maple with bacon or sausage.G. not hot. mesquite. alder. Lambic. but this should not be higher than a background flavor (if present at all). Dark Horse Fore Smoked Stout. IF THIS BEER IS BASED ON A CLASSIC STYLE (E. Left Hand Smoke Jumper. often darker than the . higher-gravity base styles often are used since they can best stand up to the additional flavors. The remaining ingredients vary with the base style.Overall Impression: This is any beer that is exhibiting smoke as a principle flavor and aroma characteristic other than the Bambergstyle Rauchbier (i. maple. and may exhibit additional alcohol warming if wood has previously been in contact with other alcoholic products. The brewer should specify any unusual ingredients in either the base style or the wood if those characteristics are noticeable. sherry-like character and not be papery or cardboard-like. Wood can also add tannins to the beer.
Note that unusual ingredients or processes may affect the appearance so that the result is quite different from the declared base style. Belgian Specialties or clones of specific Belgian beers should be entered in Category 16E. honey. spice. vatted Porter with Brettanomyces. Great Divide Oak Aged Yeti Imperial Stout. maple syrup.unadulterated base style Commercial Examples: The Lost Abbey Angel’s Share Ale. If a classic style base beer is specified then the characteristics of that classic style should be noticeable. such as esters or diacetyl. Note. Colonial Spruce or Juniper beers. and may range in intensity from subtle to aggressive. including the following techniques or ingredients: • Unusual techniques (e. Overall Impression: A harmonious marriage of ingredients. 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.g. 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. Specialty meads or ciders should be entered in their respective categories (26C for meads. Unusual ingredients or processes may affect the mouthfeel so that the result is quite different from the declared base style. and may affect head formation and retention. ingredients used. smoked spiced beers) • Out-of-style variations of existing styles (e. Aroma: The character of the stated specialty ingredient or nature should be evident in the aroma. buckwheat. J. should be appropriate to the base beer (if declared) and be well-integrated with the distinctive specialty flavors present. hops and the featured specialty ingredient or nature as appropriate to the specific type of beer being presented. flavor. SPECIALTY BEER This is explicitly a catch-all category for any beer that does not fit into an existing style category.W. The sugary adjuncts.. The marriage of specialty ingredients or nature with the underlying beer should be harmonious. Some ingredients may add tartness. Louvain Peetermann. Remember that fruit and sugar adjuncts generally add flavor and not excessive sweetness to beer. or ale versions of lagers) or other variants of traditional styles • Clones of specific commercial beers that aren’t good representations of existing styles • Any experimental beer that a brewer creates.g. sorghum) • Unusual adjuncts (e.. Kvass. Note that these components (especially hops) may be intentionally subdued to allow the specialty character to come through in the final presentation. including any beer that simply does not evaluate well against existing style definitions This category can also be used as an “incubator” for any minor world beer style (other than Belgians) for which there is currently no BJCP category. do not expect the base beer to taste the same as the unadulterated version. Note. Petrus Aged Pale. additives or processes. If sufficient interest exists. Appearance: Appearance should be appropriate to the base beer being presented and will vary depending on the base beer (if declared). Some styles that fall into this grouping include: • Honey Beers (not Braggots) • Wiess (cloudy. that classic styles will have a different impression when brewed with unusual ingredients. traditional or indigenous beers (e. additives or processes. oats. however. Hop bitterness. Flavor: As with aroma. herbs. and creativity should be considered.g. and the specialty character should not seem artificial and/or totally overpowering. Le Coq Imperial Extra Double Stout. Some ingredients may add color (including to the head). the distinctive flavor character associated with the stated specialty nature should be noticeable. low alcohol versions of other styles. rye. 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 overall rating of the beer depends heavily on the 23.g. 28D for ciders). some of these minor styles might be promoted to full styles in the future... Sherry.. Dominion Oak Barrel Stout. The category is intended for any type of beer. that classic styles will have a different impression when brewed with unusual ingredients. alcohol content. but harmonious with the other components (yet not totally overpowering them).g.g. Overall the aroma should be a pleasant combination of malt. The individual character of special ingredients and processes may not always be identifiable when used in combination. molasses. fruit-and-spice beers. sweetness. ice/eis beers) • Unusual fermentables (e. extra-hoppy beers. or smoke should be entered in Categories 20-22. The individual character of special ingredients and processes may not always be identifiable when used in combination. as well as sugar found in fruit. No beer is ever “out of style” in this category. Bush Prestige. The overall uniqueness of the process. Christmas-type beers should be entered in Category 21B (unless they are Belgian Christmas-type beers. and fermentation by-products. “imperial” strength beers) • Historical. processes and beer. New Holland Dragons Milk. however.. Sahti. many microbreweries have specialty beers served only on premises often directly from the cask. Judge the beer based on the pleasantness and harmony of the resulting combination. Goose Island Bourbon County Stout. hoppier. Body and carbonation levels should be appropriate to the base beer style being presented. Note that certain other specialty categories exist in the guidelines. stronger. steinbier.g. vegetables. potatoes) • Combinations of other style categories (e. malt flavors. Beers with only one type of fruit. Mouthfeel: Mouthfeel may vary depending on the base beer selected and as appropriate to that base beer (if declared). Grätzer) • American-style interpretations of European styles (e. The key attributes of the underlying style (if declared) will be atypical due to the addition of special ingredients or techniques. If a classic style base beer is specified then the characteristics of that classic style should be noticeable. or other flavor byproducts. Firestone Walker Double Barrel Ale. these should be entered in 16E). India Brown Ale. unless it fits elsewhere. Lees Harvest Ale in Port. Harviestoun Old Engine Oil Special Reserve.
enhances. Yards Brewing Company General Washington Tavern Porter.. ingredients and/or techniques as an aid to the judges. The distinctive nature of the stated specialty ingredients/methods should complement the original style (if declared) and not totally overwhelm it. the style should be recognizable. Zum Uerige Sticke and Doppel Sticke Altbier. TYPE OF SPECIAL INGREDIENTS USED. FG. IBUs. Vital Statistics: OG. Stone Arrogant Bastard 35 . For historical styles or unusual ingredients/techniques that may not be known to all beer judges. THE BREWER MUST SPECIFY THE “EXPERIMENTAL NATURE” OF THE BEER (E. Tommyknocker Maple Nut Brown Ale. Rogue Dad’s Little Helper. Rauchenfels Steinbier. “Porter” or “Brown Ale”). Great Alba Scots Pine. and harmonizes with the underlying style. Commercial Examples: Bell’s Rye Stout.. SRM and ABV will vary depending on the underlying base beer. If a base style is declared. Samuel Adams Triple Bock and Utopias. Base Style: THE BREWER MAY SPECIFY AN UNDERLYING BEER 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. a named subcategory from these Style Guidelines) or a broader characterization (e.g. Bear Republic Red Rocket Ale. Bell’s Eccentric Ale.. the brewer should provide descriptions of the styles. Hair of the Dog Adam. Stoudt’s Honey Double Mai Bock.G. Odells 90 Shilling Ale. The base style may be a classic style (i. Dogfish Head India Brown Ale. Great Divide Bee Sting Honey Ale. Comments: Overall harmony and drinkability are the keys to presenting a well-made specialty beer.inherently subjective assessment of distinctiveness and drinkability. OR WHY THE BEER DOESN’T FIT AN ESTABLISHED STYLE.e. The beer should be judged by how well the special ingredient or process complements. PROCESS UTILIZED OR HISTORICAL STYLE BEING BREWED). Rogue Honey Cream Ale.
semi-sweet.g. dry meads will have no residual sugar. also known as complexity or depth. In general. meniscus) but higher carbonation levels can interfere with this perception. persistence (how long do they continue to form?). with estery. additional information can be provided to judges as to the character to be expected. If honey varieties are declared. The bouquet (rich. fermentation and aging) should show a pleasant fermentation character. the varietal character of the honey should be apparent even if subtle. • Honey variety. with clean and fresh aromatics being preferred over dirty. • Special ingredients. or sweet. buckwheat) are more recognizable than others (e. malt. or sparkling. but dry meads can still have some body.. legs. which are acceptable in low to moderate levels (if in balance. Alcohol flavors (if present) should be smooth and well-aged. A multi-faceted bouquet. The harmony and balance of the aroma and bouquet should be pleasant and enticing. Light oxidation may be present. depending on age. blended. Flavors tend to become more subtle over time. Different varieties of honey have different intensities and characters. The aftertaste should be evaluated. fresh and clean flavors being most desirable. quantity (how much are present?). complex smells arising from the combination of ingredients. Highly carbonated examples usually have a short-lasting head similar to Champagne or soda pop.g. Aging and conditioning generally smooth out flavors and create a more elegant. A mead may be dry. and may include fruity. and mousse (appearance or quality of foam stand). A mead may be still. Phenolic or diacetyl aromatics should not be present. but may have a character ranging from mouth-filling to an impression akin to Champagne or soda pop. malts). almost any color is acceptable. palmetto). the varietal character of the honey should be apparent even if subtle. Observable particulates (even in a clear example) are undesirable. they can have some very light bubbles. palmetto). color. Different varieties of honey have different intensities and characters. A mead may be categorized as hydromel. saturation and purity of color should be considered. noticeable amount of carbonation. Sweet meads should not be cloyingly sweet.g. while others can be dark brown. solventy or irritating overtones are a defect. 1. distinct meniscus are highly desirable. Stronger versions (standard and sack) may show signs of body (e. Crystal clear. Judges need to understand the ingredients that provide a unique character in order to properly evaluate the mead. spice. petillant. is a positive attribute. If no honey variety is declared. these can add to complexity). Some honey varieties are almost clear. fruit. Most are in the straw to gold range. longer finishes are generally most desirable. If a honey is unusual. buckwheat) are more recognizable than others (e. some (e. sweet meads will have noticeable to prominent sweetness. some (e. standard.. The components of bubbles or head will vary greatly depending on the carbonation level. or other meads attempting a sherry-like character). floral. although this is not a strict rule. reflective examples with a bright. Strength refers to the alcohol content of the mead (and also. Still meads do not have to be totally flat. An excessive sherry character is a fault in most styles (except certain Polish-style specialties. rounded product. Sparkling meads are not gushing. cloying or seem like unfermented honey. Some aspects of bubbles or head formation that may be observed and commented upon include size (large or small). Hue. This introduction identifies common characteristics and descriptions for all types of mead. In no case should the residual sweetness be syrupy. Oxidation resulting in a papery character is always undesirable. The color may vary widely depending on honey variety and any optional ingredients (e. . The aromatics may seem vinous (similar to wine). and may result in sherry-like notes. Common Mead Characteristics: • Appearance: Clarity may be good to brilliant. orange blossom. semi-sweet meads will have a balanced sweetness. Some types of honey have a strong varietal character (aroma. avocado.g. unfermented honey character. Alcohol aromatics may be present. depending on age. or sulfury notes. Harsh or chemical aromatics should not be present. harsh. such as acid or tannin. rate (how fast do they form?). Higher carbonation (if present) enhances the acidity and gives a “bite” to the finish. Sweetness is often confused with fruitiness in a dry mead. sweeter meads will have a stronger honey flavor than drier. Light oxidation may be present. the color should generally be 36 • • suggestive of the honey used (although a wide range of color variation is still possible). and should be used as a reference whenever entering or judging mead. If a honey variety is declared. Stronger. but hot. orange blossom. acidity). flavor. Note that “wildflower” isn’t a varietal honey. smaller bubbles are more desirable and indicative of higher quality than larger bubbles. the amount of honey and fermentables used to make the mead). A multi-faceted flavor. • Strength. yeasty. Body is related to sweetness. ingredients and type of mead.. Sweetness simply refers to the amount of residual sugar in the mead. or sack strength. Any additives. safflower. weaker versions. also known as complexity or depth. Flavor: The intensity of the honey flavor will vary based upon the sweetness and strength of the mead. it is specifically a term used to describe a honey derived from unknown or mixed flowers. Yeast or fermentation characteristics may be none to noticeable. not harsh or solventy.INTRODUCTION TO MEAD GUIDELINES (CATEGORIES 24-26) The following discussion applies to all the mead styles. is a positive attribute. If honey varieties are declared. Stronger or sweeter meads may have a stronger honey aroma than drier or weaker versions.. chemical.g.g. should enhance the honey flavor and lend balance to the overall character of the mead but not be excessively tart or astringent. and should not have a raw. • Carbonation.. phenolic or bitter flavors are defects. Important attributes that must be specified: • Sweetness. 2. therefore. Petillant meads are “lightly sparkling” and can have a moderate. but an excessive sherry-like or papery character should be avoided. Different sub-styles may include fruit.. Stronger meads can have a greater honey character and body (as well as alcohol) than weaker meads. Aroma: The intensity of the honey aroma will vary based upon the sweetness and strength of the mead. except where explicitly superseded in the sub-category guidelines. etc. or spicy notes. The residual sweetness level will vary with the sweetness of the mead. Sweetness is independent of strength. Dry meads do not have to be bone dry. Artificial.
acidity. tannins. Carbonation can vary widely (see definitions above). strength. judges should evaluate the mead as a semi-sweet. For example. or the use of oak aging. Appearance: Standard description applies. background. High carbonation will enhance the acidity and give a “bite” to the finish. although most are in the medium-light to medium-full range. tea.170 ABV: hydromel: 3. blackberry honey is only distantly like blackberries. balance-adjusting level. Standard description applies for remainder of characteristics. 24. and can sometimes be quite full and heavy. with a pleasant mixture of subtle honey character. Mouthfeel: Standard description applies. A warming alcohol presence is often present. • Defaults: If no attributes are specified. alcohol and honey character is the essential final measure of any mead.g. Ingredients: Mead is made primarily from honey.010 – 1. The proper balance of sweetness. but may not resemble the source plant. and fruit and/or malt in some styles). Melomels and pyments can have orange. chemical additives or oakaging). sweetness and age greatly affect the overall presentation. body generally decreases with lower gravity and/or drier meads. and lead to a harmonious end product. For example. and balance of sensory elements are most desirable. or fruit. not a traditional). These can all affect mouthfeel. and this character usually increases with strength (although extended aging can smooth this sensation). the resulting mead should be entered appropriately (e. finish and flavor intensity to a dry white wine. petillant or lightly carbonated. sparkling or highly carbonated). and entering instructions. alcohol. although the body is generally light to medium. semi-sweet. Note that the character of a varietal honey will be identifiable as distinct to the source flowers. Yeast nutrients may be used but should not be detected. and can sometimes be quite light. harmony. 24A.• • • • and can deteriorate with extended aging. Some natural acidity is often present (particularly in fruit-based meads). sweet). Mouthfeel: Before evaluating. or from tea. Sensations of body should not be accompanied by an overwhelmingly cloying sweetness (even in sweet meads).. although not always identifiable. Consider the OG. TRADITIONAL MEAD See the Introduction to Mead Guidelines for detailed descriptions of standard mead characteristics. aroma. Competition organizers should make every effort to ensure that judges are provided the full set of attributes of the meads being evaluated. IBUs: not relevant for anything but braggot.120 – 1. Supplemental materials may be provided to judges if an obscure ingredient or method is used. Vital Statistics: OG: hydromel: 1. Braggots can be yellow to black. If honey varieties are declared. but well-made examples will have an enjoyable balance of honey flavors. Entering and Categorizing Meads: • Mandatory Requirements: o Entrants MUST specify carbonation level (still. but bittering hops are optional even in this style. Strength. o Entrants MUST specify strength level (hydromel or light mead. particularly in categories other than traditional mead. The body can vary widely. Dry Mead Aroma: Honey aroma may be subtle. tree. as well as any special ingredients. No to minimal residual sweetness with a dry finish. chemicals. sweetness and alcohol presentation. Sulfury. o Entrants MUST specify sweetness level (dry. water and yeast. although it is an identifiable character. 37 . Overall Impression: A wide range of results are possible. petillant.990 – 1. orange-blossom honey has the character of orange blossoms. body.5% standard: 7. Standard description applies for remainder of characteristics. Body generally increases with stronger and/or sweeter meads. In all cases. Sensations of body should not be accompanied by noticeable residual sweetness. an explanation of standard terms. refer to the declared sweetness. and to a lesser extent. Complexity. or special characteristics. SRM: basically irrelevant since honey can be anything from almost clear to dark brown. Smooth texture. the variety should be distinctive (if noticeable). with no inconsistencies in color. • Optional Requirements: Entrants MAY specify honey varieties used. spices. standardstrength mead with no varietal honey character and no special ingredients.120 sack: 1. judges will look for the varietal character of the honey.025 sweet: 1. as a metheglin or open category mead. A very thin or watery body is likewise undesirable. Cysers are most often golden. declaring specific fruit. harsh or yeasty fermentation characteristics are undesirable. soft fruity esters. Some minor adjustments in acidity and tannin can be made with citrus fruits. strength and carbonation levels. Still meads may have a very light level of carbonation. Low levels of astringency are sometimes present (either from specific fruit or spices. tea. Overall Impression: Similar in balance. and may feature subtle to noticeable varietal character if a varietal honey is declared (different varieties have different intensities).5 – 7. Well-made examples will often have an elegant wine-like character. Different types of honey have different intensities and characters. so don’t rely only on FG to determine sweetness. sack or strong mead).5 – 14% sack: 14 – 18% FG: dry: 0. however.025 – 1. 3. in assessing sweetness.010 semi-sweet: 1. Note that stronger meads will have a fuller body. Similarly. and clean alcohol. If citrus.080 – 1. standard mead. If a honey variety is declared.080 standard: 1. Sweetness or significant honey aromatics should not be expected. Acidity and tannin help balance the overall honey. red.035 – 1. not oranges. and a highly carbonated (sparkling) mead can range from a mouth-filling carbonation to levels approaching Champagne or soda pop. these additives should not be readily discernable in flavor or aroma. acidity. flavor or aftertaste. or oak additives result in flavor components above a low. acidity. • Category-Specific Requirements: Some categories require additional information. lightly carbonated (petillant) meads will have noticeable bubbles. pink and/or purple hues. Flavor: Subtle (if any) honey character. the color should reflect the ingredients used (type of honey. sweetness. Any special ingredients should be well-blended with the other ingredients.050 Note that the perception of sweetness is a function of the percentage of residual sugar.
the aroma might have a subtle to very noticeable varietal character reflective of the honey (different varieties have different intensities and characters). aroma. although the body is generally medium-light to medium-full. Varietal meads feature the distinctive character of certain honeys. Standard description applies for remainder of characteristics. Commercial Examples: Lurgashall Christmas Mead. Commercial Examples: White Winter Dry Mead. Flavor: The apple and honey flavor intensity may vary from none to high. Comments: See standard description for entrance requirements. Intermiel Verge d’Or and Mélilot generally medium-full to full. Natural acidity and tannin in apples may give some tartness and astringency to balance the sweetness. acidity. Stronger and/or sweeter versions will have higher alcohol and sweetness in the nose. Flavor: Subtle to moderate honey character. Refer to Category 24 descriptions for additional detail on the character to be expected from dry. MELOMEL (FRUIT MEAD) See the Introduction to Mead Guidelines for detailed descriptions of standard mead characteristics. but this distinction is usually not obvious to judges. flavor or aftertaste. Cyser A Cyser is a melomel made with apples (generally cider). with a pleasant mixture of honey character. as is a light diacetyl character from malolactic fermentation (both are optional). Note that stronger meads will have a fuller body. Overall Impression: Similar in balance. Some spicy or earthy notes may be present. but this distinction is usually not obvious to judges. Traditional Meads feature the character of a blended honey or a blend of honeys. “Show meads” feature no additives. Sweet Mead Aroma: Honey aroma should dominate. Comments: See standard description for entrance requirements. Use those guidelines to judge distinctions between the various sweetness levels. with no inconsistencies in color. Sensations of body should not be accompanied by a residual sweetness that is higher than moderate. Sweetness is assumed to be SEMI-SWEET in this category. If a variety of honey is declared. Slight spicy phenolics from certain apple varieties are acceptable. Sulfury. body. the residual sweetness may vary from none to high. Standard description applies for remainder of characteristics. Chaucer’s Mead. although the body is 38 . Moderate to high residual sweetness with a sweet and full (but not cloying) finish. and is often moderately to strongly sweet and usually expresses the aroma of flower nectar. acidity. Sensations of body should not be accompanied by cloying. The proper balance of sweetness. Flavor: Moderate to significant honey character. Appearance: Standard description applies. but this distinction is usually not obvious to judges. 25A. The honey aroma should be noticeable. harmony. Sky River Semi-Sweet Mead. Varietal meads feature the distinctive character of certain honeys. “Show meads” feature no additives. and may feature moderate to prominent varietal character if a varietal honey is declared (different varieties have different intensities). If a variety of honey is declared. Redstone Traditional Mountain Honey Wine. Mouthfeel: Standard description applies. The proper balance of sweetness. Comments: See standard description for entrance requirements. depending on what sweetness level has been declared (dry to sweet) and strength level has been declared (hydromel to sack). with no inconsistencies in color. soft fruity esters. alcohol and honey character is the essential final measure of any mead. Intermiel Bouquet Printanier 24B. except with regard to color. Judging meads from dry to sweet is recommended as the primary ordering. the aroma might have a subtle to very noticeable varietal character reflective of the honey (different varieties have different intensities and characters). Entrants MUST specify carbonation level and strength. and the finish may range from dry to sweet.Ingredients: Standard description applies. Aroma: Depending on the sweetness and strength. light sweetness. finish and flavor intensity to a semisweet (or medium-dry) white wine. Ingredients: Standard description applies. Semi-sweet Mead Aroma: Honey aroma should be noticeable. harsh or yeasty fermentation characteristics are undesirable. Appearance: Standard description applies. Overall Impression: Similar in balance. Traditional Meads feature the character of a blended honey or a blend of honeys. Sweetness is assumed to be DRY in this category. The apple/cider character should be clean and distinctive. and may feature subtle to noticeable varietal character if a varietal honey is declared (different varieties have different intensities). Subtle to moderate residual sweetness with a medium-dry finish. flavor or aftertaste. Entrants MAY specify honey varieties. and clean alcohol. Mouthfeel: Standard description applies. If a variety of honey is declared. 24C. Standard description applies for remainder of characteristics. “Show meads” feature no additives. soft fruity esters. it can express a range of apple-based character ranging from a subtle fruitiness to a single varietal apple character (if declared) to a complex blend of apple aromatics. depending on the variety of honey and blend of apples or ciders used. semisweet and sweet meads. Sulfury. Standard description applies for remainder of characteristics. with clean and fresh aromatics being preferred. and balance of sensory elements are most desirable. Sky River Dry Mead. the aroma might have a subtle to very noticeable varietal character reflective of the honey (different varieties have different intensities and characters). and entering instructions. Complexity. Many seem like a dessert wine. 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). aroma. Color may range from pale straw to deep golden amber (most are yellow to gold). and clean alcohol. alcohol and honey character is the essential final measure of any mead. The bouquet should show a pleasant fermentation character. with strength being the secondary ordering criterion. finish and flavor intensity to a well-made dessert wine (such as Sauternes). Note that stronger meads will have a fuller body. Entrants MUST specify carbonation level and strength. and can have a light to significant sweetness that may express the aroma of flower nectar. Commercial Examples: Lurgashall English Mead. an explanation of standard terms. and balance of sensory elements are most desirable. Complexity. harsh or yeasty fermentation characteristics are undesirable. raw residual sweetness. Intermiel Benoîte 25. Varietal meads feature the distinctive character of certain honeys. and can have a light sweetness that may express the aroma of flower nectar. residual sweetness. Entrants MUST specify carbonation level and strength. Rabbit’s Foot Sweet Wildflower Honey Mead. Ingredients: Standard description applies. harmony. Entrants MAY specify honey varieties. Sweetness is assumed to be SWEET in this category. Appearance: Standard description applies. body. with a pleasant mixture of honey character. Traditional Meads feature the character of a blended honey or a blend of honeys. Entrants MAY specify honey varieties. Standard description applies for remainder of characteristics. as may a slightly sulfury character.
or a cyser with other ingredients. If a variety of honey is declared. Longer aging can smooth out tannin-based astringency. Often wine-like. and the overall impression should be characteristic of the type of grapes used and suggestive of a similar variety wine. Flavor: The grape/wine and honey flavor intensity may vary from subtle to high. Appearance: Standard description applies. while subtle. The bouquet should show a pleasant fermentation character. however.g. Some natural acidity is usually present (from the blend of apples) and helps balance the overall impression. Some apples can provide natural astringency. Entrants MAY specify the varieties of apple used. though very dry and very sweet examples do exist. The fruit character should display distinctive aromatics associated with the particular fruit(s). Slight spicy phenolics from certain apple varieties are acceptable. Other Fruit Melomel Aroma: Depending on the sweetness and strength. Some of the best strong examples have the taste and aroma of an aged Calvados (apple brandy from northern France). should be entered as an Open Category Mead. The honey aroma should be noticeable. For lighter-colored melomels with fruits that exhibit distinctive colors. and/or floral flavors may be present. Overall Impression: In well-made examples of the style. Some natural acidity is usually present (from grapes) and helps balance the overall impression. Long Island Meadery Apple Cyser 25B. Mouthfeel: Standard description applies. the aroma might have a subtle to very noticeable varietal character reflective of the honey (different varieties have different intensities and characters). Standard description applies for remainder of characteristics. Standard description applies for remainder of characteristics. cherries) have stronger aromas and are more distinctive than others (e. or a mead mixed with homemade grapebased wine after fermentation. depending on the variety of fruit and/or honey used. but this character should not be excessive. and sweetness. Color may range from pale straw to deep purple-red. Grape tannin and/or grape skins can add body as well as some astringency. Mouthfeel: Standard description applies. and sweetness. cysers are made by the addition of honey to apple juice without additional water. Note that the color of fruit in mead is often lighter . A cyser may have a subtle to strong honey character. the color should be noticeable. Pyment A Pyment is a melomel made with grapes (generally from juice).g. grassy or earthy notes may be present (as in wine). with clean and fresh aromatics being preferred. honey flavor and alcohol. spicy. dry versions can taste similar to many fine white wines. depending on what sweetness level has been declared (dry to sweet) and strength level 39 has been declared (hydromel to sack). minerally. Alternatively. Stronger and/or sweeter versions will have higher alcohol and sweetness in the nose. and may feature noticeable to prominent varietal character if a varietal honey is declared (different varieties have different intensities). Natural acidity and tannin in grapes may give some tartness and astringency to balance the sweetness. Ingredients: Standard description applies. and can have a light to significant sweetness that may express the aroma of flower nectar. Entrants MUST specify carbonation level.. note that some fruit (e. although white grape varieties may also take on color derived from the honey variety. buttery. with clean and fresh aromatics being preferred. Some tartness may be present if naturally occurring in the particular fruit(s). Entrants MAY specify honey varieties. Generally a good tannin-sweetness balance is desired. The grape/wine character should be clean and distinctive.. and can have a light to significant sweetness that may express the aroma of flower nectar. as is a light diacetyl character from malolactic fermentation in certain white grape varieties (both are optional). a varietal character will be expected. the residual sweetness may vary from none to high. Traditionally. Products with a relatively low proportion of honey are better entered as a Specialty Cider. Standard description applies for remainder of characteristics. except with regard to color. White and red versions can be quite different. Rabbit’s Foot Apple Cyser. grassy. Slight spicy phenolics from certain red grape varieties are acceptable. A spiced cyser. Ingredients: Standard description applies. Generally a good tannin-sweetness balance is desired. 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). 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). See standard description for entrance requirements. the grape is both distinctively vinous and well-incorporated into the honeysweet-acid-tannin-alcohol balance of the mead. In a blended fruit melomel. A pyment is a standard mead made with the addition of grapes or grape juices. depending on the variety of grapes and honey used. Commercial Examples: Redstone Pinot Noir and White Pyment Mountain Honey Wines 25C. the pyment may be a homemade grape-based wine sweetened with honey. strength. blueberries. The fruit character should be pleasant and supportive. Overall Impression: In well-made examples of the style. The bouquet should show a pleasant fermentation character. Commercial Examples: White Winter Cyser. Cyser is a standard mead made with the addition of apples or apple juice. if specified. strawberries)—allow for a range of fruit character and intensity from subtle to aggressive. and may feature noticeable to prominent varietal character if a varietal honey is declared (different varieties have different intensities). the fruit is both distinctive and well-incorporated into the honey-sweet-acidtannin-alcohol balance of the mead. Entrants MUST specify carbonation level. A pyment may have a subtle to strong honey character. Some complex. Depending on the grape variety. The honey aroma should be noticeable. earthy. or a pyment with other ingredients should be entered as an Open Category Mead. Comments: There should be an appealing blend of the fruit and honey character but not necessarily an even balance. Color may take on a very wide range of colors. not artificial and inappropriately overpowering (considering the character of the fruit). spicy. Stronger and/or sweeter versions will have higher alcohol and sweetness in the nose. except with regard to color. not all fruit may be individually identifiable or of equal intensity. if specified. Entrants MAY specify the varieties of grape used. The color should be characteristic of the variety or type of grape used. as are a light diacetyl character from malolactic fermentation and a slight sulfur character (all are optional). Wine-like. though very dry and very sweet examples do exist. although this character should not be excessive. If a variety of honey is declared. A spiced pyment (hippocras). strength. Entrants MAY specify honey varieties. raspberries. Appearance: Standard description applies. the aroma might have a subtle to very noticeable varietal character reflective of the honey (different varieties have different intensities and characters).honey flavor and alcohol. 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. See standard description for entrance requirements. Aroma: Depending on the sweetness and strength. a varietal character will be expected. some fruity. but should not be inappropriately intense. Standard description applies for remainder of characteristics. and the finish may range from dry to sweet. Comments: There should be an appealing blend of the fruit and honey character but not necessarily an even balance.
The distinctive flavor character associated with the particular fruit(s) should be noticeable. the residual sweetness may vary from none to high. the head can take on some of the fruit color as well. if present.g. In meads that produce a head. Aroma: Depending on the sweetness and strength. Overall Impression: In well-made examples of the style. and may feature noticeable to prominent varietal character if a varietal honey is declared (different varieties have different intensities). Flavor: The herb/spice flavor intensity may vary from subtle to high. or other fermentables. Different types of fruit can result in widely different characteristics. the honey flavor intensity may vary from subtle to high. not all fruit may be individually identifiable or of equal intensity. and can just serve to add a background complexity). and they should balance and blend with the honey. In a blended fruit melomel. There should be an appealing blend of the fruit and honey character but not necessarily an even balance. semisweet and sweet meads. they are faults). Overall Impression: In well-made examples of the style. Melomels made with either apples or grapes should be entered as Cysers and Pyments. with clean and fresh aromatics being preferred. the residual sweetness may vary from none to high. not all herbs/spices may be individually identifiable or of equal intensity. Entrants MUST specify the varieties of fruit used. Metheglins containing more than one herb/spice should have a good balance among the different herbs/spices. nuts or chile peppers (capsimel/capsicumel) may also be entered in this category. and may range in intensity from subtle to aggressive. ginger. and the finish may range from dry to sweet. Mouthfeel: Standard description applies. Commercial Examples: White Winter Blueberry. Metheglin A Metheglin is a spiced mead. Ingredients: Standard description applies. 26A. lavender)—allow for a range of herb/spice character and intensity from subtle to aggressive. A melomel can be made with a blend of fruits. Appearance: Standard description applies.than the flesh of the fruit itself and may take on slightly different shades. allow for a variation in the final product. Refer to Category 24 descriptions for additional detail on the character to be expected from dry. The herb/spice character should be pleasant and supportive. coffee. Meads made with lighter color fruits can also take on color from varietal honeys. High levels of astringency are undesirable. as can meads made with a blend of spices. respectively. cider. then the mead should be entered as an Open Category Mead. tea blends may provide significant colors). A metheglin may have a subtle to strong honey character. Ingredients: Standard description applies. cinnamon) have stronger aromas and are more distinctive than others (e. Some natural acidity and/or astringency are sometimes present (from certain fruit and/or fruit skin) and helps balance the overall impression. the fruit is both distinctive and well-incorporated into the honey-sweet-acidtannin-alcohol balance of the mead. Honey Wine and Blueberries. and Honey Wine and Blackcurrants. Standard description applies for remainder of characteristics. astringent. Comments: Often. may contribute a tannin presence similar to a red wine. Most will be wine-like. and can have a light to significant sweetness that may express the aroma of flower nectar. however. a melomel that is spiced or that contains other ingredients should be entered as an Open Category Mead. Natural acidity and tannin in some fruit and fruit skin may give some tartness and astringency to balance the sweetness. and the fruit character should not be artificial and/or inappropriately overpowering. allow for a variation in the final product. Comments: Generally a good tannin-sweetness balance is desired. except perhaps to note that the color usually won’t be affected by spices and herbs (although flowers. A metheglin is a standard mead made with the addition of spices or herbs. sweetness and alcohol. and may feature noticeable to prominent varietal character if a varietal honey is declared (different varieties have different intensities). If spices are used in conjunction with other ingredients such as fruit. Some herbs or spices may contain tannins that add a bit of body and some astringency. 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. The bouquet should show a pleasant fermentation character. the aroma might have a subtle to very noticeable varietal character reflective of the honey (different varieties have different intensities and characters). Redstone Black Raspberry and Sunshine Nectars. notably darker ones like Blackberries. not artificial and inappropriately overpowering (considering the character of the herb/spice).. If a variety of honey is declared. a blend of spices may give a character greater 26. Mountain Meadows Cranberry and Cherry Meads ordering criterion. A melomel is a standard mead made with the addition of other fruit or fruit juices. Flavor: The fruit and honey flavor intensity may vary from subtle to high. Intermiel Honey Wine and Raspberries. Entrants MUST specify carbonation level. The honey aroma should be noticeable. or rhodomel). The acidity and astringency levels should be somewhat reflective of the fruit used. depending on what sweetness level has been declared (dry to sweet) and strength level has been declared (hydromel to sack). Fruit tannin can add body as well as some astringency. the herbs/spices are both distinctive and well-incorporated into the honey-sweet-acid-tannin-alcohol balance of the mead. petals and peppers may provide subtle colors. The balance of fruit with the underlying mead is vital. The herb/spice character should display distinctive aromatics associated with the particular herbs/spices. OTHER MEAD See the Introduction to Mead Guidelines for detailed descriptions of standard mead characteristics. note that some herbs/spices (e. Standard description applies for remainder of characteristics. Some fruits. 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). chocolate. Long Island Meadery Blueberry Mead. honey flavor and alcohol. Raspberry and Strawberry Melomels. Bees Brothers Raspberry Mead. Certain herbs and spices might add bitter. chamomile. with strength being the secondary 40 . In a blended herb/spice metheglin. and the finish may range from dry to sweet. though some herbs/spices will tend to dominate the flavor profile. an explanation of standard terms. Standard description applies for remainder of characteristics.. See standard description for entrance requirements.g. phenolic or spicy (hot) flavors. and sweetness. Different types of herbs/spices can result in widely different characteristics. Use those guidelines to judge distinctions between the various sweetness levels. though very dry and very sweet examples do exist. Some oxidative properties may be appropriate in certain fruit meads. Stronger and/or sweeter versions will have higher alcohol and sweetness in the nose. however. Some herbs and spices may produce spicy or peppery phenolics. giving them a sherry or port wine character. and entering instructions. Entrants MAY specify honey varieties. A melomel may have a subtle to strong honey character. Mouthfeel: Standard description applies. depending on what sweetness level has been declared (dry to sweet) and strength level has been declared (hydromel to sack). these qualities should be related to the declared ingredients (otherwise. strength. Judging meads from dry to sweet is recommended as the primary ordering. Meads made with flowers (such as rose petal mead. but this character should not be excessive.
A wide range of malt characteristics is allowable. Long Island Meadery Vanilla Mead..g. however. Standard description applies for remainder of characteristics. tej.). Entrants MUST specify carbonation level. strength. or agave nectar).g. process. Appearance: Standard description does not apply due to beer-like characteristics. although many braggots are not as clear as other meads. whether it is a combination of existing styles. White Winter Traditional Brackett 26C.g. or some other creation. Body may vary from moderately light to full. just as an aged barleywine may be still. Redstone Juniper Mountain Honey Wine. Aroma: Depending on the sweetness. from plain base malts to rich caramel and toast flavors to dark chocolate and roast flavors. A wide range of results are possible. A light to moderate head with some retention is expected. semisweet and sweet mead. and alternatively. icing. and should show a good blending or balance between the various flavor elements. Commercial Examples: Rabbit’s Foot Diabhal and Bière de Miele. A warming sense of well-aged alcohol may be present in stronger examples. and may include both beer and mead components. If a variety of honey is declared. strength. a historical mead. vegetables. Entrants MAY specify honey varieties.than the sum of its parts. Any specialty or experimental mead using additional sources of fermentables (e.g. the aroma might have a subtle to very noticeable character reflective of the beer style (different styles and malts have different intensities and characters). although the relative intensity of flavors is greatly affected by the sweetness. See standard description for entrance requirements. Any special ingredients that impart an identifiable character MAY be declared.. a mixture of mead and ale. and may reflect any variety or intensity. Entrants MUST specify the special nature of the mead. and sweetness. Mouthfeel: Standard description does not apply due to beer-like characteristics. smoke. White Winter Cherry Bracket. No mead can be “out of style” for this category unless it fits into another existing mead category.g. Comments: See standard description for entrance requirements. variety of honey and overall sweetness and strength. oak-aging) or other unusual ingredient. 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). and sweetness. Since a wide range of entries are possible. Originally. Flavor: Displays a balanced character identifiable as both a beer and a mead. Aroma. Mountain Meadows Spice Nectar 26B. and variety of honey used. with 41 the distinctive characteristics of both. If the entered mead is a combination of other existing mead categories. appearance. etc. iQhilika Africa Birds Eye Chilli Mead. If any other ingredients than honey and beer are contained in the braggot. The color should be characteristic of the declared beer style and/or honey used. brown sugar. base style of beer. this optional character should always be both suggestive of the base beer style and well blended with the other flavors. flavor. raw sweetness. Overall Impression: This mead should exhibit the character of all of the ingredients in varying degrees.. Beer flavors tend to somewhat mask typical honey flavors found in other meads. Braggot A Braggot is a mead made with malt. alternative processes (e. maple syrup. Polish meads)... Entrants MAY specify honey varieties. Mountain Meadows Trickster’s Treat Agave Mead. the braggot should have some character traceable to the style although the flavors will be different due to the presence of honey. Entrants MAY specify honey varieties. Stronger and/or sweeter braggots should be expected to have a greater intensity of flavor than drier. A hop aroma (any variety or intensity) is optional. Magic Hat Braggot. if present. The honey and beer/malt character should be complementary and balanced. Smoked braggots may be entered in this category if using smoked malt or a smoked beer as the base style.. depending on the base style of beer. depending on sweetness. if a variety is declared. Entrants MUST specify carbonation level. Refer to Category 25 for a detailed description of the character of dry.g. or technique would also be appropriate in this category. liquors. Commercial Examples: Bonair Chili Mead. strength. Commercial Examples: Jadwiga. The beer may be hopped or not.” The fermentable sugars come from a balance of malt or malt extract and honey. If a variety of honey is declared. strength. it should be entered as an Open Category Mead. mouthfeel generally follow the standard descriptions. Standard description applies for remainder of characteristics. they are carefully selected so that they blend harmoniously. Note that stronger meads will have a fuller body. 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. yet note that all the characteristics may vary. some braggots can be totally still. Entrants MUST specify carbonation level. chipotles) should be entered in the Open Category Mead style. Color may range from light straw to dark brown or black. and sweetness. If a base style of beer or type of malt is declared. Overall Impression: A harmonious blend of mead and beer. although the specific balance is open to creative interpretation by brewers. the braggot should feature a subtle to prominent varietal character (different varieties have different intensities). and any type of base beer style. The better examples of this style use spices/herbs subtly and when more than one are used. A very thin or watery body is undesirable. lower gravity versions. Carbonation will vary as described in the standard description. Ingredients: A braggot is a standard mead made with both honey and malt providing flavor and fermentable extract. the aroma might have a subtle to very noticeable varietal character reflective of the honey (different varieties have different intensities and characters). Smooth mouthfeel without astringency. Stronger versions may show signs of body (e. Whatever ingredients are included. strength and base style of beer. Brother Adams Braggot Barleywine Ale. or is a mead that does not fit into any other category. A braggot can be made with any type of honey. Entrants MUST specify the types of spices used. Comments: Sometimes known as “bracket” or “brackett. strength. molasses. Clarity may be good to brilliant. liquid smoke. However. refer to the constituent categories for a detailed description of the character of the component styles. Redstone Vanilla Beans and Cinnamon Sticks Mountain Honey Wine. Intermiel Rosée . Entrants MAY specify the base style or beer or types of malt used. A still braggot will usually have some level of carbonation (like a cask bitter) since a completely flat beer is unappetizing. Products with a relatively low proportion of honey should be entered in the Specialty Beer category as a Honey Beer. it should blend harmoniously with the other elements. The finish and aftertaste will vary based on the declared level of sweetness (dry to sweet). depending on the variety of malt and honey used. additional ingredients (e. Rabbit’s Foot Private Reserve Pear Mead. an experimental mead. Hanssens/Lurgashall Mead the Gueuze. braggots made using other smoked ingredients (e. note that the characteristics may reflect combinations of the respective elements of the various sub-categories used in this style. See standard description for entrance requirements. although not always evenly balanced. Hop bitterness and flavor may be present. and the base style of beer. If a beer style is declared. is a historical or indigenous mead (e. The malt component may be derived from grain or malt extracts. as is a cloying. the result should be identifiable as a honey-based fermented beverage. legs). Saba Tej.
In general. In sweeter ciders. Common processing aids. any residual aroma/flavor from misuse or excessive use of sorbate (e. other components of taste—particularly acidity—must balance the sweetness. The Standard category covers ciders and perries made primarily or entirely from the juice of apples or pears (but not both at once). cider and perry have a mouthfeel and fullness akin to a substantial white wine. Appearance: • Clarity may vary from good to brilliant. foaming. Mouthfeel: • In general. any excess sulfite that is detectable in the finished cider (a “burning match” character) is a serious fault. If used. 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. Malo-lactic fermentation is allowed. 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. Perry is fermented pear juice. However. a “sheen” in either cider or perry generally indicates the early stage of 42 • lactic contamination and is a distinct fault. Highly carbonated is termed sparkling. At the higher levels of carbonation.012. Ingredients: • The apple and pear varieties are intended to illustrate commonly used examples. In some styles a “rustic” lack of brilliance is common. If made from culinary or table fruit. There are three categories of sweetness: o Dry: below 0. a cider made with added honey must be entered either as a Specialty cider or as a Cyser under the appropriate mead sub-category. final gravity 1. Entrant MUST state if malic acid was added. However.9% residual sugar. a “geranium” note) is a distinct fault. • Ciders and perries vary considerably in tannin. Drier styles of cider in particular develop more complex but less fruity characters. The body is less than that of beers.9% to 4% residual sugar. • The sweetness (residual sugar. is a limited addition of sugar to achieve a suitable starting gravity. • Carbonation may be either natural (by maintaining CO2 pressure through processing or by bottle-conditioning) or added (by CO2 injection). Enzymes may be used for clarification of the juice prior to fermentation. not dictate requirements when making the style. Perries are notoriously difficult to clear. tannins are typically low. • Acidity is an essential element of cider and perry: it must be sufficient to give a clean.g. moreover. as a result a slight haze is not a fault. adjuncts are prohibited except where specifically allowed in particular styles. Sulfites may be added as needed for microbiological control. and difficult-to-manage heads are faults. such as the “smoky bacon” undertones of a dry English cider. the “mousse” (head) may be retained for a short time. nevertheless some tannin is desirable to balance the character. Sometimes characterized as either ‘offdry’ or ‘semi-sweet. The character contributed by tannin should be mainly astringency rather than bitterness. This affects both bitterness and astringency (see “Mouthfeel” below). either naturally occurring or with an added ML culture. In fact. gushing. Other sugar sources that also add significant flavors (brown sugar. Note that honey is not a “sugar” for this purpose.8 or below). This corresponds to a final specific gravity of under 1.002. 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. An overt or forward bitterness is a fault (and is often due to processing techniques rather than fruit). However. and only in some sub-categories. The level of sweetness must be specified in order to arrange flights of tastings and entries within flights.012). but visible particles are undesirable. • Some styles of cider exhibit distinctly NON-fruity tastes or aromas. and enzymes. 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).INTRODUCTION TO CIDER GUIDELINES (CATEGORIES 27-28) Cider is fermented apple juice. Tasting always proceeds from drier to sweeter. Carbonation may vary from entirely still to a champagne level. are generally allowed as long as they are not detectable in the finished cider. o Medium: in the range between dry and sweet (0. refreshing impression without being puckering. Full-sparkling ciders will be champagne-like. . • Sorbate may be added at bottling to stabilize the cider. The only adjunct permitted in the Standard category. A moderate carbonation level is termed petillant. roughly equivalent to a final gravity of over 1.002 to 1. No or little carbonation is termed still. The lack of sparkling clarity is not a fault.. and then the entrant must state them. 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.’ o Sweet: above 4% residual sugar. • If a cider is close to one of these boundaries. 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. a simple “apple soda” or “wine cooler” character is not desirable in a cider or perry. it should be identified by the sweetness category which best describes the overall impression it gives. There are two categories for cider/perry: Standard (Category 27) and Specialty (Category 28).
There are well-known styles not represented here–for example. Aspall Dry Cider 27C. Mousiness. Vital Statistics: OG: 1. Uncle John’s Fruit House Winery Apple Hard Cider (MI). refreshing drink. These compounds may be used. petillant. Russets. multi-use (Northern Spy. Entrants MUST specify sweetness (medium. Traditional Dry and Traditional Medium Sweet (WA). These ciders are made with bittersweet and bittersharp apple varieties cultivated specifically for cider making. Dabinett. If not. Still to lightly sparkling. based on tannin content. but in limited quantity. Overall Impression: Medium to sweet. Gwatkin Yarlington Mill. In the case of a cider made to a style not explicitly represented here. Aroma/Flavor: Sweet or low-alcohol ciders may have apple aroma and flavor. For perry of a non-represented style.000 – 1. it should be entered as a Common Cider. Rhyne Cider (CA). Dry. rich. It is a fault if judges can detect a salty or chalky taste. Some “Farmyard nose” may be present but must not dominate. Jonathan). various from Hecks. Dunkerton.020 ABV: 5 – 8% Commercial Examples: [US] Red Barn Cider Jonagold Semi-Dry and Sweetie Pie (WA). AEppelTreow Barn Swallow Draft Cider (WI). Moderate tannin apparent mainly as astringency. [France] Eric Bordelet (various). full-bodied. austere. never high or 43 27D. This may come from slow or arrested fermentation (in the French technique of défécation) or approximated by back sweetening with juice. gushing. Common Perry Common perry is made from culinary/table fruit. Asturian (Spanish)–for which there are presently insufficient appreciation and a lack of commercial examples for reference. Aroma/Flavor: There is a pear character. Michelin. An ideal cider serves well as a “session” drink. Comments: Entrants MUST specify carbonation level (petillant or full). this decision should be based on whether the cider tends more toward sweet. ropy/oily characters are serious faults. Entrants MUST specify sweetness (dry to medium). Mouthfeel: Relatively full. Entrants MUST specify sweetness (medium or sweet). The first decision is whether the cider was made with apples with significant tannin content that gives the cider noticeable astringency or bitterness. somewhat fruity (French) or drier and more austere (English). Comments: Entrants MUST specify carbonation level (still.010 – 1. but at higher levels it must not gush or foam. etc. etc. pre-fermentation. Muscadet de Dieppe. No bitterness. Moderate to high tannin apparent as astringency and some bitterness. enter as Common Perry. rich. medium. [UK] Oliver’s Herefordshire Dry Cider. as above. varietal character will be expected. Dry ciders must not be too austere. if specified.065 FG: 1. Medium to medium-sweet. Tends to a rich fullness. varietal character will be expected. Harpoon Cider (MA) 27B. sweet). various Jerseys. including ciders made by various techniques to achieve the French flavor profile. Carbonation moderate to champagne-like. Foxwhelp. and suitably accompanies a wide variety of food. Baldwin).050 – 1. Kiefer. These ciders are made with bittersweet and bitter-sharp apple varieties cultivated specifically for cider making.045 – 1. Varieties: Bartlett.995 – 1.020 ABV: 3 – 6% Commercial Examples: [US] West County Reine de Pomme (MA). Sugar and acidity should combine to give a refreshing character. Varieties: Kingston Black. not a Brettanomyces contamination. French Cider This includes Normandy styles plus ciders inspired by those styles. but little bitterness. Common Cider A common cider is made from culinary/table apples. Mouthfeel: Full. or sparkling).065 FG: 1. Wandering Aengus Dry Cider (OR). Vital Statistics: OG: 1. Mouthfeel: Medium to full. Aroma/Flavor: No overt apple character. crabapples. Medium to deep gold color. the decision is. White Winter Hard Apple Cider (WI). mousiness is a serious fault. Overall Impression: Variable. Medium to high acidity. Reine des Pommes. the choice is between the English and French subcategories. STANDARD CIDER AND PERRY The styles represented in this category are the principal established styles. Wandering Aengus Heirloom Blend Cider (OR). Bellot 27A. Varieties: Nehou. Mouthfeel: Medium body. pale to medium gold in color. West County Pippin (MA). any suitable wildings. Vital Statistics: OG: 1. Etienne Dupont Organic. Entrants MAY specify variety of apple for a single varietal cider. Macintosh. Burrow Hill. Appearance: Clear to brilliant.010 ABV: 6 – 9% Commercial Examples: [US] Westcott Bay Traditional Very Dry. Bellwether Heritage (NY). Etienne Dupont. Farnum Hill Extra-Dry. Varieties: Common (Winesap. mouth filling. English Cider This includes the English “West Country” plus ciders inspired by that style. full-bodied. Golden Delicious. Comice. Dry ciders will be more wine-like with some esters. Entrants MAY specify variety of apple for a single varietal cider. Entrants MUST specify sweetness (dry. Appearance: Clear to brilliant. if specified. Vital Statistics: OG: 1. Comments: Entrants MUST specify carbonation level (still. Carbonation still to moderate.060 . Bellwether Spyglass (NY). calcium carbonate) to aid the process of pectin coagulation. Sweet ciders must not be cloying. Comments: Entrants MUST specify carbonation level (still or petillant).050 – 1. neither cloying nor too austere. The Common Cider and Common Perry styles are analogous to the cider and perry categories of earlier style standards. sweet). or sparkling).27. and Farmhouse (NH). but various flavors and esters that suggest apples.050 – 1. Overall Impression: Generally dry. Red Barn Cider Burro Loco (WA). The common slight farmyard nose of an English West Country cider is the result of lactic acid bacteria. but not obviously fruity. Braeburn. it should be entered in the closest applicable category. Stoke Red. petillant. Appearance: Slightly cloudy to brilliant. If in doubt. Some tannin should be present for slight to moderate astringency. Overall Impression: Mild. Aroma/Flavor: Fruity character/aroma. If so. Appearance: Slightly cloudy to clear. etc.075 FG: 0. but should be a medium. low to moderate tannin apparent as astringency. Generally quite pale. medium to deep gold color. Yarlington Mill. with wild or crab apples often used for acidity/tannin balance. Traditional French procedures use small amounts of salt and calcium compounds (calcium chloride. Only very slight acetification is acceptable. May have “smoky (bacon)” character from a combination of apple varieties and MLF. It tends toward that of a young white wine.
Entrants MUST specify sweetness (dry or medium).000 – 1.050 – 1. Comments: Entrants MUST specify carbonation level (still.for example. SPECIALTY CIDER AND PERRY Specialty cider/perry includes beverages made with added flavorings (spices and/or other fruits). If the barrel was formerly used to age spirits. because higher alcohol is derived from addition of sugar rather than juice.070 FG: 0. This style is sometimes barrel-aged. It is a fault if the adjuncts completely dominate.020 ABV: 5 – 7% Commercial Examples: [US] White Winter Hard Pear Cider (WI). Uncle John’s Fruit House Winery Perry (MI) 28B. and raisins. Many “perry pears” are nearly inedible. Mouthfeel: Lighter than other ciders. Comments: Adjuncts may include white and brown sugars. Vital Statistics: OG: 1. medium. Cider character must be distinctive. Huffcap. and the beverage made from a combination of apple and pear juice (sometimes called “pider”). whisky or rum) may also be present. Comments: Entrants MUST specify carbonation level (still. a judge might ask. ropy/oily characters are serious faults. Wandering Aengus Pommeau (OR).070 – 1. Gin. small amounts of honey. Appearance: Clear to brilliant. pale to medium-gold. Vital Statistics: OG: 1. Entrants MUST specify what fruit(s) and/or fruit juice(s) were added. Medium to medium-sweet. Overall Impression: Like a dry wine with complex flavors. but must be subtle. Varieties: Northern Spy.. Irvine's Vintage Ciders (WA) 28A. Uncle John’s Fruit Farm Winery Apple Cherry Hard Cider (MI) 27E. Bellwether Cherry Street (NY). AEppelTreow Perry (WI). [UK] Gwatkin Blakeney Red Perry. AEppelTreow Red Poll Cran-Apple Draft Cider (WI). Overall impression: Substantial body and character . petillant.995 – 1. Appearance: Clear to brilliant. Very dry to slightly medium. Adjuncts are intended to raise OG well above that which would be achieved by apples alone. Color appropriate to added fruit.) Mouthfeel: Substantial. molasses. Aroma/Flavor: Comparable to a Common Cider.000 – 1. May be significantly tannic depending on fruit added. Oliver’s Blakeney Red Perry and Herefordshire Dry Perry 28. Mousiness. or sparkling). The apple character must marry with the added fruit so that neither dominates the other. Note that a “cider” made from a combination of apple and pear juice would be entered in this category since it is neither cider nor perry. Overall Impression: Like a dry white wine. but not obviously fruity. Aroma/Flavor: A dry flavorful cider with robust apple character. Roxbury Russet.060 – 1. petillant. Uncle John’s Fruit House Winery Fruit House Apple (MI). Some slight bitterness. or sparkling).g. Entrants MUST specify sweetness (medium or sweet). Only very slight acetification is acceptable. and derivative flavors from sugar adjuncts. Appearance: Slightly cloudy to clear. some flavor notes from the spirit (e. berries should give red-to-purple color. berry. Mouthfeel: Relatively full.010 ABV: 9 – 12% Commercial Examples: [US] AEppelTreow Summer’s End (WI). Christian Drouin Poire. in which case there will be oak character as with a barrel-aged wine. Entrants MUST specify if the cider was barrel-fermented or aged. Aroma/Flavor: There is a pear character. Cloudiness or hazes are inappropriate.010 ABV: 7 – 13% Commercial Examples: There are no known commercial examples of New England Cider. “Would this be different if neutral spirits replaced the cider?” A fruit cider should not be like an alcopop. Traditional Perry Traditional perry is made from pears grown specifically for that purpose rather than for eating or cooking. Carbonation may range from still to champagne-like. Dark colors are not expected unless strongly tannic varieties of fruit were used. Entrants MUST specify carbonation level (still. Golden Russet Vital Statistics: OG: 1.995 – 1. with adjuncts to raise alcohol levels. Oxidation is a fault. It tends toward that of a young white wine. 44 .100 FG: 0. with the exception of adjuncts allowed. not orange. Fruit Cider This is a cider with other fruits or fruit-juices added .045 – 1. but should not show oxidation characteristics. Mouthfeel: Substantial. strong alcohol.995 – 1. Moderate tannin.070 FG: 1. Varieties: Butt. Still to lightly sparkling.FG: 1. etc. those made with substantial amounts of sugar-sources to increase starting gravities. alcoholic. and with low astringency and bitterness. or sweet). Variety of pear(s) used must be stated. Blakeney Red. New England Cider This is a cider made with characteristic New England apples for relatively high acidity. Comments: Entrants MUST specify carbonation level (still. or sparkling). (For example. balanced.100 FG: 0. pale to medium yellow. Entrants MUST specify sweetness (dry. Aroma/Flavor: The cider character must be present and must fit with the other fruits. moderate to high tannin apparent as astringency. Overall Impression: Tannic. 28C. petillant. 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.010 ABV: 5 – 9% Commercial Examples: [US] West County Blueberry-Apple Wine (MA). Appearance: Clear to brilliant.020 ABV: 5 – 9% Commercial Examples: [France] Bordelet Poire Authentique and Poire Granit. Blossomwood Laughing Pig Perry (CO). Entrants MUST specify sweetness (dry or medium). Generally quite pale. Vital Statistics: OG: 1. petillant. or sparkling). The same general characteristics and fault descriptions apply to specialty ciders as to standard ciders (preceding category).
Entrants MUST specify carbonation level (still. Mouthfeel: Average body. 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.020 ABV: 5 – 12% Commercial Examples: [US] Red Barn Cider Fire Barrel (WA).28D.995 – 1. A cider with added honey may be entered here if the cider character remains dominant. Otherwise it should be entered as mead in the cyser subcategory. Color should be that of a common cider unless adjuncts are expected to contribute color. Entrants MUST specify sweetness (dry or medium). Vital Statistics: OG: 1. AEppelTreow Pear Wine and Sparrow Spiced Cider (WI) 45 . Appearance: Clear to brilliant. This includes the use of spices and/or other sweeteners. may show tannic (astringent) or heavy body as determined by adjuncts. and must fit with adjuncts. Comments: Entrants MUST specify all major ingredients and adjuncts.100 FG: 0.045 – 1. or sparkling). Aroma/Flavor: The cider character must always be present. petillant.
010-15 1. Lite American Lager B.0 4.5-5 3-6 3.046-54 1.0 4.010-15 1.5-5.0 4.008-12 1.045-51 1.6-6.0 4. DARK LAGER A.2-3.008-13 1.044-50 1.064-72 1.998-1. Dortmunder Export 2.5-5.2 4.044-60 1.010-16 1.5-5.048-56 1.011-14 1. Vienna Lager B.040-48 1. 2008 Update STYLE 1.9-5. German Pilsner (Pils) B.2-5.7 4.2 2. SCOTTISH AND IRISH ALE A. Traditional Bock C.010-15 1.5-10.8-4.5-5.035-40 1.010-13 1.8-6. BOCK A.008-12 1.2 4.5 4.2004 BJCP STYLE CHART.013-17 1.044-56 1.008 1. Munich Helles E.6 4.4-5.010-14 1.5 4.2 3. Maibock/Helles Bock B. American Wheat or Rye Beer 7.046-52 1. American Pale Ale B.3-7.4 4.011-18 1.040-54 1.4 6.5-6.0-14.010-16 1.2-5.008-12 1.012-16 1.010-16 1. North German Altbier B.2 4. LIGHT LAGER A.0-10. LIGHT HYBRID BEER A.040-50 1. PILSNER A.044-60 1.0-6.010-14 1.042-55 1. Doppelbock D. Schwarzbier 5.040-55 1.045-60 FG 0.2 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 3.5 4.2 4. Irish Red Ale E.004-10 1.5-6.5-3.078-120 1. ENGLISH PALE ALE A. Cream Ale B.044-56 1.008-13 1.2-5.045-60 1.0 6.4-5.046-54 1.0 ABV% 4. AMBER HYBRID BEER A.0 9. Blonde Ale C.2-3. California Common Beer C.5-5.0 4.0 4.032-40 1.4 4.044-50 1.6 4.048-60 1. Standard/Ordinary Bitter B.016-24 1.007-11 1.064-72 1.010-15 1.8 3.9 3.018-56 FG 1. Kölsch D.028-40 1.050-57 1.8-5.2 4.2 7.072-112 1.010-15 1.0-5. Classic American Pilsner 3. American Amber Ale 46 OG 1. Eisbock 6.020-35 1.2-6.038-54 1.013-19 1.008-12 1. Munich Dunkel C. Standard American Lager C.030-35 1.5-6.006-12 1. Bohemian Pilsener C.3-7. AMERICAN ALE A.046-56 1. Düsseldorf Altbier 8.010-15 1. Scottish Light 60/B.8-5. Extra Special/Strong Bitter (English Pale Ale) 9. Oktoberfest/Märzen 4.5 4. EUROPEAN AMBER LAGER A.010-15 ABV% 2.048-54 1.048-56 1. Dark American Lager B.070-130 OG 1.5-5 3-6 13-19 10-14 11-17 4-14 5-16 6-18 9-17 9-17 9-17 9-18 14-25 SRM 5-14 10-17 .007-11 1.8-4. Premium American Lager D.4 6.6-6. Special/Best/Premium Bitter C.4-5.046-52 1.7-5. Scottish Export 80/D. Strong Scotch Ale STYLE 10.2 3.5-6 3-6 10-16 7-14 14-22 14-28 17-30 6-11 14-22 6-25 18-30 2.6 3.008-13 1. Scottish Heavy 70/C.010-16 1.3 4.
Russian Imperial Stout 14. Dry Stout B.0-7. BELGIAN STRONG ALE A.0 6.5 5.5-9.011-14 1.008-12 1.0-7.075-110 FG 1. Belgian Dark Strong Ale 47 OG 1.001-10 1.010-22 1. PORTER A.0-11.5-10. Belgian Golden Strong Ale E.010-18 1.4 4.8-4. ENGLISH BROWN ALE A.0-7.075-85 1.040-52 1. Roggenbier (German Rye Beer) 16.008-16 Variable 1.060-90 1.062-75 1. Fruit Lambic 1.5-7.056-75 1.012-16 1.056-75 1.008-13 1.008-12 1. Berliner Weisse B.C.0-7. INDIA PALE ALE (IPA) A. Oatmeal Stout D.045-60 1.005-16 1.003-06 1.5 7.002-12 1.8-3.0-6. Belgian Dubbel C.0 5.010-18 1. Weizenbock D.4 4. Straight (Unblended) Lambic E. Dunkelweizen C.044-52 1.008-13 1.5-6.044-56 1.010-18 1.010-20 1.015-22 1.010-14 1. Witbier B.0 8. BELGIAN AND FRENCH ALE A.060-80 Variable 1. Weizen/Weissbier B.007-11 1. Sweet Stout C.5 2.5 Variable 2. Belgian Specialty Ale 17. SOUR ALE A.044-52 1.064-90 1.5 5.0-8.018-30 1.050-75 1. GERMAN WHEAT AND RYE BEER A.040-60 1.0-8.062-75 1. Northern English Brown Ale 12.008-14 1.008-18 1.3-5.5 4.0 4.3-5. American IPA C.002-12 1.010-18 1.040-54 1.5-8.000-06 1.5 6.0 5.0 IBU 15-30 15-25 20-40 22-35 20-35 SRM 4-7 10-17 4.046-56 1.048-54 1.0 4.016-24 1.2-5. STOUT A. Flanders Red Ale C.010-24 ABV% 6.8 4. Southern English Brown Ale C. English IPA B.8-4.0-12.6 4.8-6.5 4.036-50 1.0 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 18.6-6.040-60 1.6 7.010-14 1.9 5.040-52 1.2-5.010-14 1.048-65 1.000-10 4. Belgian Tripel D.5 5.0-8.5-10.0 5.010-16 1. Brown Porter B.5 7.070-90 1. Flanders Brown Ale/Oud Bruin D.5 4.5-5.5-8.012-24 1. Gueuze F.5-7 3-6 12-22 .048-65 1. Belgian Blond Ale B.5-9. Mild B.008-18 1.5 8.008-14 1. American Stout F. Baltic Porter 13.0 4.1 4.033-42 1.0-5.0 5.0 4. Belgian Pale Ale C.8-5. Saison D.0-5.0-7.044-60 1. Bière de Garde E.050-75 1.0-7.6 6. American Brown Ale 11.2 2.0 4.048-57 1.3-6.075-115 1.048-65 1.010-14 1.040-74 1.028-32 1. Foreign Extra Stout E.5 5.030-38 1. Robust Porter C.070-95 1. Imperial IPA 15.0-6.
Herb.19. Wood-Aged Beer 23.020 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. SMOKE-FLAVORED & WOOD-AGED BEER A. Christmas/Winter Specialty Spiced Beer 22.8-6. Metheglin B.050-57 Varies Varies Varies 1.050-60 1. Classic Rauchbier B.050-65 1. Apple Wine D. Common Perry E. STRONG ALE A.995-1.010-20 1. Spice.010 0. English Barleywine C.015-22 1.0 base base base 20-30 beer beer beer 12-22 style style style Varies Varies with with base base beer beer style style 1. Other Smoked Beer C.070-100 1.995-1. Fruit Cider C.000-20 0. Common Cider B. Pyment (Grape Melomel) C. SPICE/HERB/VEGETABLE BEER A.080-120 1.010 1.060-90 1. MELOMEL (FRUIT MEAD) A.0 8. Other Fruit Melomel 26. TRADITIONAL MEAD A. Open Category Mead 27.010 1.080-120 Varies 1. English Cider C.018-30 1. American Barleywine 20. Braggot C.995-1.000-20 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 0.0 8.0 base 30-60 35-70 50-120 beer 10-22 8-22 10-19 style 48 .995-1.0-9.025-50 Varies Varies Varies N/A N/A N/A N/A N/A N/A 1.060-100 1. French Cider D.045-100 0. FRUIT BEER 21. SPECIALTY CIDER AND PERRY A.0-12.000-20 1.010 0.045-70 1.010-25 1.010 0. Traditional Perry 28.012-16 with with with 4. SPECIALTY BEER 24. Semi-Sweet Mead C. Sweet Mead 25. Cyser (Apple Melomel) B.050-70 1.050-75 1.995-1.016-30 with 6. OTHER MEAD A.045-65 1.990-1. Old Ale B.0-12. Other Specialty Cider or Perry 1. Dry Mead B. STANDARD CIDER AND PERRY A. or Vegetable Beer B. New England Cider B.