2008 BJCP STYLE GUIDELINES

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

5 – 6% Commercial Examples: Occasional brewpub and microbrewery specials SRM: 10 – 16 ABV: 4.050-1. History: Origin is credited to Gabriel Sedlmayr. but unfortunately are now more like sweet. Ingredients: Vienna malt provides a lightly toasty and complex. OGs of 1.7% Commercial Examples: Paulaner Oktoberfest. Noble hop aroma may be low to none. Medium-low to no roast and caramel malt aroma. melanoidin-rich malt profile. Overall Impression: Smooth.8 – 5. and is usually light tan in color. yet still decidedly balanced toward malt. Continental hops. No hop aroma. Export German versions are typically orange-amber in color. Mouthfeel: Medium body. elegant maltiness that dries out in the finish to avoid becoming sweet. Many Mexican amber and dark lagers used to be more authentic. with significant carbonate content is welcome. Foam stand may not be long lasting. This is one of the classic malty styles. most modern examples use adjuncts which lessen the rich malt complexity characteristic of the best examples of this style. persistent head. History: The original amber lager developed by Anton Dreher shortly after the isolation of lager yeast. Spaten Oktoberfest. Smooth. though the finish is not sweet. They worked with the ingredients that were native to America to create a unique version of the original Pilsner. Typically brewed in the spring. Samuel Adams Oktoberfest (a bit unusual in its late hopping) 3. and possibly some crystal malt. Comments: American versions can be a bit stronger. Vital Statistics: OG: 1. Caramel aroma is inappropriate. although German Vienna malt is often the backbone of the grain bill. off-white. Similar. German beer tax law limits the OG of the style at 14˚P since it is a vollbier. Overall Impression: Characterized by soft. Native American hops such as Clusters. with a gentle creaminess. Fully fermented. Comments: Domestic German versions tend to be golden. Oktoberfest/Märzen Aroma: Rich German malt aroma (of Vienna and/or Munich malt). As with Oktoberfests. Mouthfeel: Medium-light to medium body. “Fest” type beers are special occasion beers that are usually stronger than their everyday counterparts. but finish is moderately dry. A light to moderate toasted malt aroma is often present. or modern noble crosses (Ultra. while European versions tend to be sweeter. May have a bit of alcohol warming. This style died out after Prohibition but was resurrected as a home-brewed style by advocates of the hobby. Capital Wisconsin Amber. Bright clarity. with a firm enough hop bitterness to provide a balanced finish.015 SRM: 3 – 6 ABV: 4. Penn Pilsner 3B. with no fruity esters or diacetyl.060 IBUs: 25 – 40 FG: 1.5 – 5. though less intense than Oktoberfest. Ayinger Oktoberfest-Märzen. Served in autumn amidst traditional celebrations. EUROPEAN AMBER LAGER 3A. Crystal) are also appropriate. Caramel aroma is inappropriate. with both malt and hop bitterness present in the aftertaste. without a cloying finish. Corresponding IBUs dropped from a pre-Prohibition level of 30-40 to 25-30 after Prohibition. Hacker-Pschorr Original Oktoberfest. foam stand. Bright clarity. . Moderate carbonation. Great Lakes Oktoberfest.5% Commercial Examples: Great Lakes Eliot Ness (unusual in its 6. Appearance: Deep amber to dark brown with bright clarity and ruby highlights. elegant malt complexity is in the forefront. Capital Oktoberfest. Pils malt. All malt should derive from the finest quality two-row barley. carbonate-rich water. Clean lager character.010 – 1. off-white.016 SRM: 7 – 14 ABV: 4. Negra Modelo. shortly after lager yeast was first isolated. with a maltiness that is often described as soft. or fruitiness). Hop aroma may range from none to light spicy or floral hop presence. Ingredients: Grist varies.046 – 1. A decoction mash can help develop the rich malt profile. A light toasted malt aroma may be present. Hop bitterness is moderate. Dark American Lager Aroma: Little to no malt aroma. traditional continental noble hops. No diacetyl. adjunct-laden American Dark Lagers. Moderately crisp finish. Large. Fairly dry finish. along with Continental hops (preferably noble varieties). Flavor: Initial malty sweetness. and noble hop flavor is low to none. Water with a high mineral content can lead to an inappropriate coarseness in flavor and harshness in aftertaste. DMS. Vital Statistics: OG: 1. Hofbräu Oktoberfest. are most authentic. Can have low levels of yeast character (green apples. but caramel malts shouldn’t add significant aroma and flavor and dark malts shouldn’t provide any roasted character. Gordon Biersch Vienna Lager. only the finest quality malt should be used. and rather rich. Goose Island Oktoberfest. like a strong Pils-dominated Helles. Some toasted character from the use of Vienna malt. Old Dominion Aviator Amber Lager. Flavor: Soft. clean. Vienna Lager Aroma: Moderately rich German malt aroma (of Vienna and/or Munich malt). DARK LAGER 4A. and have a distinctive toasty malt character. Liberty. with a depth of malt character. Balance is toward malt. based on an adaptation of the Vienna style developed by Anton Dreher around 1840. Distinctive and complex maltiness often includes a toasted aspect. the style continues in Mexico where it was brought by Santiago Graf and other Austrian immigrant brewers in the late 1800s. Noble hop flavor may be low to none.050 – 1. with some Munich malt.044-1.052 IBUs: 18 – 30 FG: 1. signaling the end of the traditional brewing season and stored in cold caves or cellars during the warm summer months. Victory Festbier. Noticeable caramel or roasted flavors are inappropriate. complex. The style owes much of its character to the method of malting (Vienna malt). Comments: The classic American Pilsner was brewed both preProhibition and post-Prohibition with some differences. Olde Saratoga Lager.060 would have been appropriate for pre-Prohibition beers while gravities dropped to 1.057 IBUs: 20 – 28 FG: 1.014 3 4. drier and more bitter. Clean lager character with no diacetyl or fruity esters. Boulevard Bobs 47 Munich-Style Lager. with solid. Somewhat alkaline water (up to 300 PPM). Vital Statistics: OG: 1. Modern American hops such as Cascade are inappropriate. with a creamy texture and medium carbonation. Smooth. Regrettably.012 – 1. No roasted or caramel flavor. and elegant but never cloying. Moderately hard. especially noble varieties. Can use some caramel malts and/or darker malts to add color and sweetness. Appearance: Dark gold to deep orange-red color. Gordon Biersch Märzen.2% strength and 35 IBUs). Appearance: Light reddish amber to copper color.when they settled in America. Ingredients: Six-row barley with 20% to 30% flaked maize to dilute the excessive protein levels. Clean lager aroma with no fruity esters or diacetyl. although American versions can be stronger. Lighter malt character overall than Oktoberfest.010 – 1. Nearly extinct in its area of origin.044 – 1.048 after Prohibition.

or six-row barley. Paulaner Alt Münchner Dunkel. San Miguel Dark. Smooth. light to medium tan head. Weeping Radish Black Radish Dark Lager.056 4 5. Baltika #4. Light to moderate noble hop flavor. with low aromatic sweetness and/or hints of roast malt often apparent. Mild caramel. usually with melanoidins reminiscent of bread crusts. Appearance: Medium to very dark brown in color. sweet. Saint Pauli Girl Dark. drier on the palate and with a noticeable (but not high) roasted malt edge to balance the malt base. which can last into the finish. persistent. Heineken Dark Lager. Ingredients: Two. Overall Impression: Characterized by depth and complexity of Munich malt and the accompanying melanoidins. Small amounts of crystal malt can add dextrins and color but should not introduce excessive residual sweetness. Overall Impression: A dark German lager that balances roasted yet smooth malt flavors with moderate hop bitterness. yet almost never truly black.5 – 5. Aftertaste tends to dry out slowly and linger. Light use of caramel and darker malts. often with deep ruby to garnet highlights. Very clear. HackerPschorr Alt Munich Dark. The malt can be clean and neutral or rich and Munich-like. Kneitinger Dunkel. although it should not be overwhelming or cloying.052 IBUs: 22 – 32 FG: 1. molasses or cocoa). despite the use of dark. Clean. Ettaler Dunkel. Kulmbacher Mönchshof Premium Schwarzbier. Ingredients: Grist is traditionally made up of German Munich malt (up to 100% in some cases) with the remainder German Pilsner malt.008 – 1. History: The classic brown lager style of Munich which developed as a darker. but not as intense as a bock or as roasted as a schwarzbier. Vital Statistics: OG: 1. Capital Munich Dark. Original Badebier. with the balance tipped firmly towards maltiness. Rich Munich flavors. supplemented by a small amount of roasted malts (such as Carafa) for the dark color and subtle roast flavors. Warsteiner Dunkel. Mouthfeel: Medium to medium-full body. Usually clear. Dinkel Acker Dark. Moderately low to no noble hop aroma. Noble hop flavor is low to none. nuts. caramel.010 – 1. Smooth. roasted malts. No fruity esters or diacetyl should be detected. May have a light astringency and a slight alcohol warming. toast or nuttiness may be present. Large.) Hints of chocolate.046 – 1. Vital Statistics: OG: 1. History: A regional specialty from southern Thuringen and northern Franconia in Germany. Creamy. Burnt or moderately strong roasted malt flavors are a defect. corn or rice as adjuncts. BOCK 5A.048 – 1. Comments: A broad range of international lagers that are darker than pale. Clean lager yeast character (light sulfur possible) with no fruity esters or diacetyl. and/or toffee are also acceptable. neutral character to a rich. and not assertively bitter and/or roasted. Medium-low to no caramel and/or roasted malt flavors (and may include hints of coffee. often with a spicy quality. While originating in Munich. Penn Dark Lager. Gordon Biersch Schwarzbier. Moderately carbonate water. Flavor: Light to moderate malt flavor. Noble-type German hop varieties and clean German lager yeasts are preferred. Burnt or bitter flavors from roasted malts are inappropriate.2 – 6% Commercial Examples: Dixie Blackened Voodoo. Slight additions of roasted malts (such as Carafa or chocolate) may be used to improve color but should not add strong flavors. Hofbräu Dunkel.” the beer is rarely that dark. Munich-like intensity. Moderate carbonation. Ingredients: German Munich malt and Pilsner malts for the base. Schwarzbier (Black Beer) Aroma: Low to moderate malt. don’t expect strongly roasted. Some residual sweetness is acceptable but not required. Löwenbräu Dunkel. Clean lager character with no fruity esters or diacetyl. Ettaler Kloster Dunkel. Samuel Adams Black Lager. Einbecker Schwarzbier. featuring hop bitterness with a complementary but subtle roastiness in the background. A low noble hop aroma is optional. earthy richness not found in exported filtered dunkels. Appearance: Deep copper to dark brown. as are pronounced caramel flavors from crystal malt. Hop flavor ranges from none to low levels. Mouthfeel: Medium-light to medium body.4% Commercial Examples: Köstritzer Schwarzbier. May have a very light fruitiness. although the hop bitterness may become more apparent in the medium-dry finish. and probably a variant of the Munich Dunkel style. May have a light DMS aroma from Pils malt. No diacetyl. Comments: Unfiltered versions from Germany can taste like liquid bread. usually darker in color. The taste can be moderately sweet. although a highly-carbonated beer. Mouthfeel: Light to somewhat medium body. Fruity esters should be low to none. Munich malt sweetness. Sprecher Black Bavarian 4B. the style has become very popular throughout Bavaria (especially Franconia). Hop bitterness at low to medium levels. Hartmann Dunkel. Shiner Bock.010 – 1.012 SRM: 14 – 22 ABV: 4. In Bavaria. Light to moderate roasted malt flavors can give a bitter-chocolate palate that lasts into the finish. Gordon Biersch Dunkels. often with a lightly toasted quality and low melanoidins. Krušovice Cerne. Harpoon Munich-type Dark Beer. Appearance: Deep gold to light amber in color. Munich Dunkel Aroma: Rich. Weltenburger Kloster Barock-Dunkel. Lagering should . Clean lager character with no fruity esters or diacetyl. 4C. While sometimes called a “black Pils.Flavor: Moderately crisp with some low to moderate levels of sweetness. Some alcohol may be noticeable. Comments: In comparison with a Munich Dunkel. Hop bitterness is moderately low but perceptible.016 SRM: 17 – 30 ABV: 4. No diacetyl.044 – 1. Crystal Diplomat Dark Beer IBUs: 18 – 28 FG: 1. porter-like flavors. but which are never burnt.016 SRM: 14 – 28 ABV: 4.4 – 5. Beck's Dark.056 IBUs: 8 – 20 FG: 1. Moderate to moderately high carbonation. tan-colored head. Flavor: Dominated by the rich and complex flavor of Munich malt. providing a firm and dextrinous mouthfeel without being heavy or cloying. but a slight noble hop aroma is acceptable. and may have a hint of caramel. although murky unfiltered versions exist. with a yeasty. which can have a clean. No harshness or astringency. Overall Impression: A somewhat sweeter version of standard/premium lager with a little more body and flavor. Noble German hop varieties and German lager yeast strains should be used. Vital Statistics: OG: 1. Often decoction mashed (up to a triple decoction) to enhance the malt flavors and create the depth of color. Augustiner Dunkel. like bread crusts (and sometimes toast. often with a red or garnet tint. Maibock/Helles Bock Aroma: Moderate to strong malt aroma. Medium-low to medium bitterness. chocolate. Commercial versions may use coloring agents. malt-accented beer in part because of the moderately carbonate water. Aftertaste remains malty. The roast can be coffee-like but should never be burnt. König Ludwig Dunkel.6% Commercial Examples: Ayinger Altbairisch Dunkel.

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

120 IBUs: 25 – 35 FG: 1. Weltenburger Kloster AsamBock. Anderson Valley Summer Solstice Cerveza Crema. Bell’s Consecrator. Vital Statistics: OG: 1. Faint esters may be present in some examples. Samuel Adams Double Bock Eisphyre. lager strains were (and sometimes still are) used by some brewers. Clean lager yeast. A grain bill of six-row malt. flavorful American lawnmower beer. Appearance: Light yellow to deep gold in color. Faint fruity esters are optional. Off-white to deep ivory colored head. Neither malt nor hops prevail in the taste. Mouthfeel: Generally light and crisp.072 – 1. although usually on the pale side. Originally known as sparkling or present use ales.016 – 1. History: An ale version of the American lager style. Flavor: Low to medium-low hop bitterness. Eggenberg Urbock 23º. although modern brewers sometimes use it. Commercial eisbocks are generally concentrated anywhere from 7% to 33% (by volume). Light to moderate hop flavor (any variety). Finish can vary from somewhat dry to faintly sweet from the corn. May have significant fruity esters. but were not historically mixed with ale strains. Ayinger Celebrator. A sweet. and may be a bit drier. Low to medium white head with fair to good retention. Low to moderate fruitiness is optional. EKU 28. toast. Cream Ale Aroma: Faint malt notes. A low to moderate corny flavor from corn adjuncts is commonly found. but optionally some light character malt flavor (e. Any fruitiness is due to Munich and other specialty malts. but excellent pale versions also exist. Caramel flavors typically absent. Overall Impression: A clean. No diacetyl. as is some DMS. Southampton Eisbock 6. May have significant fruity esters.Comments: Most versions are dark colored and may display the caramelizing and melanoidin effect of decoction mashing. Any variety of hops can be used for bittering and finishing. prune or grape. syrupy or cloyingly sweet. The alcohol should be smooth. Munich and Vienna malts for darker ones and occasionally a tiny bit of darker color malts (such as Carafa). but acceptable. Eisbock Aroma: Dominated by a balance of rich. but shouldn’t be overly . Extended lagering is often needed post-freezing to smooth the alcohol and enhance the malt and alcohol balance. and up to 20% glucose or other sugars in the boil. LIGHT HYBRID BEER 6A. well-attenuated. Higher gravity examples may exhibit a slight alcohol warmth. Head retention may be impaired by higher-than-average alcohol content and low carbonation. Weihenstephaner Korbinian. Brilliant. some caramel.6% Commercial Examples: Genesee Cream Ale. No diacetyl. Flavor: Initial soft malty sweetness. Clean. Mouthfeel: Full to very full bodied. Capital Autumnal Fire. Head retention may be no better than fair due to adjunct use. Most commercial examples are in the 1. Very smooth without harsh edges from alcohol.112 IBUs: 16 – 26 FG: 1. and occasionally a slight chocolate flavor. Andechser Doppelbock Dunkel. Hop bitterness just offsets the malt sweetness enough to avoid a cloying character. Water hardness varies from soft to moderately carbonate. Low to medium head with medium to high carbonation.012 SRM: 2. Comments: Eisbocks are not simply stronger doppelbocks. Blonde Ale Aroma: Light to moderate sweet malty aroma. and bitterness rarely rises above 20 IBUs.2– 5. malt. hoppier (including some dry hopping) and more bitter (25-30+ IBUs). Sleeman Cream Ale. but neither hops nor malt dominate. alcohol and bitterness (thus providing a home for very strong lagers). lager character. The finish should be of malt and alcohol. Adjuncts can include up to 20% flaked maize in the mash. No hop aroma. While most traditional examples are in the ranges cited. wheat) can also be present. Low carbonation. These versions should be entered in the specialty/experimental category.042 – 1. sparkling clarity. The pale versions will not have the same richness and darker malt flavors of the dark versions. Significant alcohol warmth without sharp hotness. prune or grape. It should not by sticky.020 – 1. Ingredients: Same as doppelbock. toasty qualities.006 – 1. sweet malt balanced by a significant alcohol presence. May have a low to medium hop aroma. Moretti La Rossa. Flavor: Rich. bread. particularly those reminiscent of plum. Tucher Bajuvator. Eggenberg Urbock Dunkel Eisbock.055 IBUs: 15 – 20 FG: 1. Decoction mashing is traditional. Vital Statistics: OG: 1. New Glarus Spotted Cow. Capital 6 6B. The malt can have melanoidins.. Clear to brilliant. Ingredients: American ingredients most commonly used. Cold conditioning isn’t traditional. Spaten Optimator. is common. the style can be considered to have no upper limit for gravity. Some doppelbocks are stronger than Eisbocks.e. the name refers to the process of freezing and concentrating the beer. but are not required. Appearance: Pale straw to moderate gold color.5 – 5 ABV: 4. Wisconsin Brewing Whitetail Cream Ale 5D. higher attenuation levels can lend a “thirst quenching” finish. Pronounced legs are often evident. Low to medium esters optional. Low to moderate maltiness and sweetness. High carbonation. Soft water preferred.g. corn-like aroma and low levels of DMS are commonly found. varying with gravity and attenuation. 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). Alcohol aromas should not be harsh or solventy.024 SRM: 6 – 25 ABV: 7 – 10% Commercial Examples: Paulaner Salvator. and sugar. Appearance: Deep copper to dark brown in color. fusels. not harsh or hot.078 – 1. or other concentrated flavors. Vital Statistics: OG: 1. Little Kings Cream Ale (Hudepohl). Any fruitiness is due to Munich and other specialty malts. full and malty dark lager. Lagering should provide good clarity. No diacetyl. Hop aroma low to none. Many examples are kräusened to achieve carbonation. Noble hops. Produced by ale brewers to compete with lager brewers in the Northeast and Mid-Atlantic States. and can reflect almost any hop variety.053 OG range. and can have a certain dryness from the alcohol. Any variety of hops may be used.035 SRM: 18 – 30 ABV: 9 – 14% Commercial Examples: Kulmbacher Reichelbräu Eisbock. not yeast-derived esters developed during fermentation. pre-prohibition) Cream Ales were slightly stronger. No diacetyl.. No hop flavor. although body can reach medium. bitterness. particularly those reminiscent of plum. but are commonly found in many examples. No diacetyl. and should help the hop bitterness balance the strong malt presence. Smooth mouthfeel with medium to high attenuation. intense malt and a definite alcohol presence. or a combination of six-row and North American two-row. not yeast-derived esters developed during fermentation. Ingredients: Pils and/or Vienna malt for pale versions (with some Munich). biscuit. hoppier and more bitter. Overall Impression: An extremely strong. Usually well attenuated. Niagara Eisbock.050–1. Comments: Classic American (i. often with attractive ruby highlights.

Mouthfeel: Medium-light to medium body. substituting rye for some or all of the wheat. Mouthfeel: Medium-light to medium body. Has a delicate white head that may not persist. although if any of these ingredients are stronger than a background flavor they should be entered in specialty. Medium-light body. Ingredients: German noble hops (Hallertau. Low to moderate hop bitterness. No clove phenols. richer malt flavors in addition to the color) should be entered in the Specialty Beer category. approachable. Mouthfeel: Smooth and crisp. Regional variations exist (many West Coast brewpub examples are more assertive. Large proportion of wheat malt (often 50% or more. Fuller’s Summer Ale. or cold-conditioned. Some versions may have honey. clear top-fermenting Vollbier. THE BREWER SHOULD SPECIFY IF RYE IS USED. Widmer Blonde Ale. Redhook Blonde Each Köln brewery produces a beer of different character. narrow 200ml glass called a “Stange. Subdued maltiness throughout leads to a pleasantly refreshing tang in the finish. American or noble hops. although good results can be obtained using a single rest at 149˚F. Sion. but the balance is normally towards the malt. and is restricted to the 20 or so breweries in and around Cologne (Köln). Some versions may have a slight wheat taste. Vital Statistics: OG: 1. Authentic versions are filtered to a brilliant clarity. hop-accentuated. but should not take on a German Weizen character (banana). Big. crisp.008 – 1. No diacetyl. rounded palate comprising of a delicate flavor balance between soft yet attenuated malt. Finishes medium-dry to somewhat sweet. although many Cologne brewers ferment at 70˚F and lager for no more than two weeks. Clarity may range from brilliant to hazy with yeast approximating the German hefeweizen style of beer. Due to its delicate flavor profile.” Comments: Served in a tall. but this isn’t a legal requirement as in Germany). Shiner Kölsch 6D. Traditionally uses a step mash program. Medium to medium-high carbonation. although a light spiciness from wheat or rye is acceptable. Saint Arnold Fancy Lawnmower. although a few versions may be medium. A low noble hop aroma is optional but not out of place (it is present only in a small minority of authentic versions).013 SRM: 3 – 6 ABV: 3. Esters can be moderate to none. Malzmühle. Kölsch Aroma: Very low to no Pils malt aroma. and a medium-low to medium bitterness with a delicate dryness and slight pucker in the finish (but no harsh aftertaste). Medium-high to high carbonation. from an easy-drinking fairly sweet beer to a dry. delicately balanced beer usually with very subtle fruit flavors and aromas. American Kölsch-style beers. lightly fruity English. Otherwise very clean with no diacetyl or fusels. older examples can show some oxidation defects. Dom. Some malty sweetness is acceptable.g. although this is quite rare. IF NO DOMINANT GRAIN IS SPECIFIED. this category can also include modern English Summer Ales. Tettnang. Other base styles 6C. Extract versions should only use the lightest malt extracts and avoid kettle caramelization. Low to medium bitterness. New Holland Lucid. Harpoon Summer Beer. History: Kölsch is an appellation protected by the Kölsch Konvention. Dark versions approximating dunkelweizens (with darker. American Rye Beers can follow the same general guidelines.007 – 1. Rye versions are richer and spicier than wheat. clean ale yeast.050 IBUs: 20 – 30 FG: 1. spiced or fruit beer categories instead. Hellers. Alaska Summer Ale. Attenuative. Allow for a range of variation within the style when judging. Ingredients: Clean American ale yeast. which sometimes lasts into the finish. Gaffel. Rogue Oregon Golden Ale. Ingredients: Generally all malt. subtle fruit aroma from fermentation (apple. Overall Impression: Easy-drinking.011 SRM: 3. which can linger into the finish. Kölsch tends to have a relatively short shelf-life.” 7 . import versions available in parts of North America: Reissdorf.2% Commercial Examples: Available in Cologne only: PJ Früh. Clean American. American Wheat or Rye Beer Aroma: Low to moderate grainy wheat or rye character. highly attenuated. Russian River Aud Blonde. Flavor: Soft. Comments: In addition to the more common American Blonde Ale. Generally well-attenuated. an almost imperceptible fruity sweetness from fermentation. Flavor: Light to moderately strong grainy wheat or rye flavor. May have a moderate malty sweetness or finish quite dry. but not a fault). Peters. and less assertive American and English pale ales. Appearance: Usually pale yellow to gold. The clove and banana aromas common to German hefeweizens are inappropriate. malt-oriented American craft beer. although should reflect American yeast strains. Overall Impression: Refreshing wheat or rye beers that can display more hop character and less yeast character than their German cousins. Any hop variety can be used. NonGerman versions: Eisenbahn Dourada.054 IBUs: 15 – 28 FG: 1. Some versions can have a slightly minerally or sulfury water or yeast character that accentuates the dryness and flavor balance. Hellers) are now producing young. A pleasant. Spalt or Hersbrucker). Dom. long-lasting white head. Overall Impression: A clean. like pale ales) but in most areas this beer is designed as the entry-level craft beer.5% Commercial Examples: Pelican Kiwanda Cream Ale. unfiltered versions known as Wiess (which should not be entered in this category). Comments: Different variations exist. Smooth without harsh bitterness or astringency. Fermented at cool ale temperatures (59-65˚F) and lagered for at least a month. and can have either a citrusy American or a spicy or floral noble hop character. a somewhat subtle Pilsner.5 – 5 ABV: 4. German Pils or pale malt. Esters can be moderate to none. but this is quite rare in authentic versions. May have a light alcohol warmth in stronger examples. but not always present. May also be made with lager yeast. aggressively hopped beer with a strong wheat or rye flavor. History: Currently produced by many (American) microbreweries and brewpubs.8 – 5.044 – 1. and each interprets the Konvention slightly differently. spices and/or fruit added. Low to moderate hop flavor (citrusy American or spicy/floral noble). Hollywood Blonde. WHEAT WILL BE ASSUMED. Goose Island Summertime. Some yeasts may give a slight winy or sulfury character (this characteristic is also optional. Vital Statistics: OG: 1.. or perhaps a blonde ale. Up to 20% wheat may be used. and can range from low to moderately high. cherry or pear) is acceptable. Medium to high carbonation. but can include up to 25% wheat malt and some sugar adjuncts. The noble hop flavor is variable. The Konvention simply defines the beer as a “light. Slight crisp sharpness is optional. To the untrained taster easily mistaken for a light lager. but also can be made as a lager.4 – 5. most are medium-low to medium. Appearance: Very pale gold to light gold. Some Köln breweries (e. No diacetyl. May have a slightly crisp or sharp finish.aggressive. One or two examples (Dom being the most prominent) are noticeably malty-sweet up front. Note that drier versions may seem hoppier or more bitter than the IBU specifications might suggest. Capitol City Capitol Kölsch.038 – 1. Hop aroma may be low to moderate. Water can vary from extremely soft to moderately hard. Paeffgen. or Kölsch yeast. No diacetyl.

Northern German Altbier Aroma: Subtle malty. Comments: Most Altbiers produced outside of Düsseldorf are of the Northern German style. Düsseldorf Altbier Aroma: Clean yet robust and complex aroma of rich malt. A light minerally character is also sometimes present in the finish.5 – 5.e.013 SRM: 3 – 6 ABV: 4 – 5. The best examples can be found in brewpubs in the Altstadt (“old town”) section of Düsseldorf. Flavor: Moderately malty with a pronounced hop bitterness. Predates the isolation of bottom-fermenting yeast strains.5% Commercial Examples: Bell’s Oberon. Usually made with an attenuative lager yeast. Vital Statistics: OG: 1. Finish fairly dry and crisp. Appearance: Light copper to light brown color. The malt character is usually toasty (not roasted) and caramelly. floral or perfumy character associated with noble hops.048 – 1.014 SRM: 10 – 14 ABV: 4. the hopping is always assertive. History: American West Coast original. The apparent bitterness level is sometimes masked by the high malt character. Generally darker. Some fruity esters may survive the lagering period.054 IBUs: 30 – 45 FG: 1. No diacetyl. yet differs in that the hop flavor/aroma is woody/minty rather than citrusy.010 – 1. grainy malt flavor. Fermented at cool ale temperature (60-65˚F). medium-dry to dry. Ingredients: Pale ale malt. Light fruity esters are acceptable. Noble hops.. No diacetyl.055 IBUs: 15 – 30 FG: 1. Fermented with a lager yeast. Three Floyds Gumballhead.5% Commercial Examples: Anchor Steam. Generally clear. Southampton Steem Beer. small amounts of toasted malt and/or crystal malts. clean. the bitterness can seem as low as moderate if the finish is not very dry.040 – 1. bitter yet malty. “Alt” refers to the “old” style of brewing (i. Moderate off-white head with good retention. darker. Overall Impression: A well balanced. Water should have relatively low sulfate and low to moderate carbonate levels. Noble hop flavor can be moderate to low. Low to moderately high hop flavor. Mouthfeel: Medium-light to medium body. Redhook Sunrye. Astringency low to none. Mouthfeel: Medium-bodied.5 – 5. Otter Creek Copper Ale.. Comments: This style is narrowly defined around the prototypical Anchor Steam example. No diacetyl. but considerable rich and complex malt flavors remain. sometimes more caramelly. Alaskan Amber. Smooth. Clean. and lagered at cold temperatures to produce a cleaner. yet stopping short of brown. and a warm-fermented lager yeast is used. making ales). Schwelmer Alt. May include small amounts of Munich or Vienna malt. The malt character reflects German base malt varieties. The hop aroma may vary from moderate to very low. biscuity and/or lightly caramelly flavor. rather than citrusy varieties). Flavor: Fairly bitter yet balanced by a smooth and sometimes sweet malt character that may have a rich. Pyramid Hefe-Weizen. Lager yeast. Very low to medium noble hop flavor. A long-lasting. Low to moderate off-white to white head with good retention. malt flavors are toasty and caramelly. lager character with very restrained ester profile. Vital Statistics: OG: 1.015 SRM: 13 – 19 ABV: 4. usually showing Northern Brewer qualities (woody. long-lasting off-white head. Ironically “alt” refers to the old style of brewing (i. No diacetyl. noble hops and restrained fruity esters. sometimes grainy aroma. Flying Dog Old Scratch Amber Lager 7C. Despite being very full of flavor. Sierra Nevada Unfiltered Wheat Beer. Those that are made as ales are fermented at cool ale temperatures and lagered at cold temperatures (as with Düsseldorf Alt). well-attenuated amber-colored German ale. History: The traditional style of beer from Düsseldorf. Anchor Summer Beer. creamy.e.(e. No diacetyl. 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. Dry finish often with lingering bitterness. very clear from extended cold conditioning. rustic or minty qualities) in moderate to high strength. Light fruitiness acceptable. Hannen Alt. Moderate to moderately high carbonation. and usually sweeter and less bitter than Düsseldorf Altbier. IPA. No roasted malt flavors or harshness. Vital Statistics: OG: 1. Common variants include Sticke (“secret”) alt. Superficially similar to an American pale or amber ale. and can have a peppery.046 – 1. richer and more complex than typical alts. Most are simply moderately bitter brown lagers. rustic. Comments: A bitter beer balanced by a pronounced malt richness. Note that some German yeast strains produce inappropriate sulfury character. interesting toasty and caramel flavors. balanced by some malt character. Bitterness rises up to 60 IBUs and is usually dry 7B. California Common Beer Aroma: Typically showcases the signature Northern Brewer hops (with woody. but otherwise clean. with a lingering hop bitterness and a firm. The malt presence is moderated by moderately-high to high attenuation. smooth. but one that was selected to thrive at the cool end of normal ale fermentation temperatures. though it approximates many characteristics of lager beers. Thick. lager character sometimes with slight sulfury notes and very low to no esters.g. Appearance: Medium amber to light copper color. No diacetyl. bittersweet or nutty finish reflects both the hop bitterness and malt complexity.2% Commercial Examples: DAB Traditional. smoother palate than is typical for most ales. Some yeast strains may impart a slight sulfury character. Widmer Hefeweizen. Smooth mouthfeel. Flavor: Assertive hop bitterness well balanced by a sturdy yet clean and crisp malt character. Low to no noble hop aroma. which makes the term “Altbier” somewhat inaccurate and inappropriate. Ingredients: Typically made with a Pils base and colored with roasted malt or dark crystal. Brilliant clarity (may be filtered). Medium to medium-high carbonation. AMBER HYBRID BEER 7A. Harpoon UFO Hefeweizen. but is not required. is light bodied enough to be consumed as a session beer in its home brewpubs in Düsseldorf.008 – 1. stout) with a noticeable rye character should be entered in the Specialty Beer category (23). Medium to medium-high carbonation. 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. Clean.054 IBUs: 25 – 40 FG: 1. Appearance: Light amber to orange-bronze to deep copper color. Low to moderate caramel and/or toasty malt aromatics support the hops. Mouthfeel: Medium-bodied. American hops (usually Northern Brewer. and showcasing 8 .. Long Trail Ale. grainy maltiness. Schmaltz’ Alt the signature Northern Brewer varietal hop character. which is slightly stronger.011 – 1. Overall Impression: A lightly fruity beer with firm. Real Ale Full Moon Pale Rye 7. making top-fermented ales) that was common before lager brewing became popular. minty). Overall Impression: A very clean and relatively bitter beer. Grolsch Amber.

Balance is often decidedly bitter. Moderate to low hop flavor (earthy. Overall Impression: A flavorful. May have very little head due to low carbonation. Bitter was created as a draught alternative (i. Caramel flavors are common but not required. “real ale”). Young's Bitter. may use a touch of black malt for color adjustment. Adnams Bitter. Generally no diacetyl. although US varieties may be used). low alcohol levels and low carbonation make this an easy-drinking beer. Schlösser Alt. although bottled and canned commercial examples can have moderate carbonation. Often medium sulfate water is used. The IBU levels are often not adjusted. Good to brilliant clarity. Characterful English yeast. Ingredients: Pale ale. and/or black malts used to adjust color. so the versions available in the US often do not directly correspond to their style subcategories in Britain. resiny. Oakham Jeffrey Hudson Bitter (JHB). The IBU levels are often not adjusted. Occasionally will include some wheat. Appearance: Light yellow to light copper.048 IBUs: 25 – 40 FG: 1. although the bitterness should not completely overpower the malt flavor. resiny. session-strength ale. although bottled and canned examples can have moderate carbonation. Brakspear Bitter.6% Commercial Examples: Fuller's London Pride. esters and hop flavor. Generally no diacetyl. Mild to moderate fruitiness is common. Some examples can be more malt balanced. Comments: The lightest of the bitters. and/or floral UK varieties typically. Goose Island Honkers Ale. although US varieties may be used). although US varieties may be used). Good to brilliant clarity. Carbonation low. Low to moderate white to off-white head. Flavor: Medium to high bitterness. and/or floral UK varieties typically. running beer) to country-brewed pale ale around the start of the 20th century and became widespread once brewers understood how to “Burtonize” their water to successfully brew pale beers and to use crystal malts to add a fullness and roundness of palate. Both Sticke alt and Münster alt should be entered in the specialty category. May have very little head due to low carbonation. Zum Schlüssel. Adnams SSB. Often medium sulfate water is used.. Bitter was created as a draught alternative (i.012 SRM: 5 – 16 ABV: 3. Brains Bitter. Hop aroma can range from moderate to none (UK varieties typically. emphasis is still on the bittering hop addition as opposed to the aggressive middle and late hopping seen in American ales. Drinkability is a critical component of the style. but this should not override the overall bitter impression. Black Sheep Best Bitter. other examples: Diebels Alt. Ingredients: Pale ale. not the export formulations of commercial products. Most bottled or kegged versions of UK-produced bitters are higher-alcohol versions of their cask (draught) products produced specifically for export.e.054 IBUs: 35 – 50 FG: 1. Also known as just “bitter. Mouthfeel: Light to medium-light body.007 – 1.032 – 1. ENGLISH PALE ALE 8A. highly attenuative ale yeast. English hops most typical. amber.2% Commercial Examples: Altstadt brewpubs: Zum Uerige. Balance is often decidedly bitter.010 – 1. esters and hop flavor. Greene King IPA. although US varieties may be used). Caramel flavors are common but not required. Im Füchschen. corn or wheat. This style guideline reflects the “real ale” version of the style. Drinkability is a critical component of the style.008 – 1. Boddington's Pub Draught 8B. Coniston Bluebird Bitter. Mouthfeel: Medium-light to medium body. and can contain a significant portion of wheat. Standard/Ordinary Bitter Aroma: The best examples have some malt aroma.. Shepherd Neame Masterbrew Bitter. but other noble hops can also be used.015 SRM: 11 – 17 ABV: 4. Overall Impression: Low gravity.040 – 1. RCH Pitchfork Rebellious Bitter. Most have moderately low to moderately high fruity esters. Generally no diacetyl. although very low levels are allowed.hopped and lagered for a longer time.011 SRM: 4 – 14 ABV: 3. Some modern variants are brewed exclusively with pale malt and are known as golden or summer bitters. although American and European varieties are becoming more common (particularly in the paler examples). Moderately carbonate water. although very low levels are allowed. but usually consist of German base malts (usually Pils. Vital Statistics: OG: 1. Greene King Ruddles County Bitter. although very low levels are allowed. Low to medium maltiness with a dry finish. running beer) to country-brewed pale ale around the start of the 20th century and became widespread once brewers understood how to “Burtonize” their water to successfully brew pale beers and to use crystal malts to add a fullness and roundness of palate. this is a stronger. Carbonation low. although very low levels are allowed.e. Low to moderate white to off-white head. English hops most typical. Most bottled or kegged versions of UK-produced bitters are higher-alcohol versions of their cask (draught) products produced specifically for export. sour. session beer. Spalt hops are traditional. Brains SA. Low to medium maltiness with a dry finish. Special/Best/Premium Bitter Aroma: The best examples have some malt aroma. Most have moderately low to moderately high fruity esters. A step mash or decoction mash program is traditional. This style guideline reflects the “real ale” version of the style.e. Young’s Special. Vital Statistics: OG: 1. Schumacher. Frankenheim Alt paler examples). corn or wheat.. May use sugar adjuncts. Tetley’s Original Bitter. sometimes Munich) with small amounts of crystal. History: Originally a draught ale served very fresh under no pressure (gravity or hand pump only) at cellar temperatures (i.5 – 5. although the bitterness should not completely overpower the malt flavor. emphasis is still on the bittering hop addition as opposed to the aggressive middle and late hopping seen in American ales. Mild to moderate fruitiness. often (but not always) with a caramel quality. Ingredients: Grists vary. although American and European varieties are becoming more common (particularly in the 9 . Appearance: Medium gold to medium copper.” Some modern variants are brewed exclusively with pale malt and are known as golden or summer bitters.2 – 3. not the export formulations of commercial products. but this should not override the overall bitter impression. chocolate. Vital Statistics: OG: 1. Generally no diacetyl. Characterful English yeast. Rogue Younger’s Special 8. may use a touch of black malt for color adjustment. Hop aroma can range from moderate to none (UK varieties typically. Clean.040 IBUs: 25 – 35 FG: 1. so the versions available in the US often do not directly correspond to their style subcategories in Britain. Comments: More evident malt flavor than in an ordinary bitter.e.8 – 4. lighter in color (golden). “real ale”). often (but not always) with a caramel quality. yet refreshing.. amber. Timothy Taylor Landlord. Münster alt is typically lower in gravity and alcohol. Flavor: Medium to high bitterness. History: Originally a draught ale served very fresh under no pressure (gravity or hand pump only) at cellar temperatures (i. Some examples can be more malt balanced. and/or crystal malts. and/or crystal malts. May use sugar adjuncts.046 – 1. Moderate to low hop flavor (earthy.8% Commercial Examples: Fuller's Chiswick Bitter.

light fruitiness. Comments: More evident malt and hop flavors than in a special or best bitter.. bitter. Optionally may have low amounts of alcohol.035 IBUs: 10 – 20 FG: 1. “ESB” is a brand unique to Fullers. but the balance will always be towards the malt (although not always by much). resiny. Drinkability is a critical component of the style. but isn’t overly strong. McEwan's Export (IPA). creamy off-white to light tan-colored head.2% Commercial Examples: Fullers ESB. May have low levels of secondary malt flavors (e. Hop bitterness is low to moderate. Characterful English yeast. Low to moderate carbonation. Ingredients: Pale ale. A rather broad style that allows for considerable interpretation by the brewer. Samuel Smith’s Old Brewery Pale Ale. Belhaven St. although American and European varieties are becoming more common (particularly in the paler examples). Maclay 60/. cool fermentations. Gale’s Hordean Special Bitter (HSB). Entrants should select the appropriate category based on original gravity and alcohol level. Usually very clear due to long. The Scottish ale sub-styles are differentiated mainly on gravity and alcoholic strength. emphasis is still on the bittering hop addition as opposed to the aggressive middle and late hopping seen in American ales. Hopping can be English or a combination of English and American.030 – 1.2 – 3. standard-strength (for the US) English-type ale. A low head is acceptable when carbonation is also low. May use sugar adjuncts. Low to moderate white to off-white head. the name has been co-opted to describe a malty.6 – 6. Mordue Workie Ticket. Normally has a moderately low to somewhat strong caramelly malt sweetness.9% Commercial Examples: Caledonian 70/. although reformulated for bottling (including containing higher carbonation). Scottish Light 60/Vital Statistics: OG: 1. Ushers 1824 Particular Ale. these beers often have some alcohol flavor (perhaps to let the consumer know they are getting their due).015 SRM: 9 – 17 ABV: 3.010 – 1. Avery 14’er ESB. complex malt profile not found in other examples. Judges should not judge all beers in this style as if they were Fuller’s ESB clones. 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). Shepherd Neame Bishop's Finger. Mouthfeel: Medium-light to medium-full body. Flavor: Medium-high to medium bitterness with supporting malt flavors evident. biscuity) adding complexity. Shipyard Old Thumper. and/or crystal malts. 9B. Belhaven 80/. Medium to medium-high malt aroma. may use a touch of black malt for color adjustment. and up to a moderate minerally/sulfury flavor. although earthy.054 IBUs: 15 – 30 FG: 1. Some examples have a low hop aroma. Anderson Valley Boont ESB. Generally no diacetyl. Appearance: Golden to deep copper. 9C) share the same description. Scottish Export 80/Vital Statistics: OG: 1. secondary notes of sulfur and/or alcohol in some examples (optional). In England today. Adnams Broadside. although very low levels are allowed. Good to brilliant clarity. and/or floral UK hops are most traditional). Maclay 70/-. Broughton Exciseman’s 80/-. Moderately-low to high fruity esters.(Belhaven Scottish Ale in the US). Black Sheep Ale. A low to moderate peaty character is optional. corn or wheat.040 IBUs: 10 – 25 FG: 1.016 SRM: 6 – 18 ABV: 4. reddish. The peaty aroma is sometimes perceived as earthy. Fruity esters may be moderate to none. The balance may be fairly even between malt and hops to somewhat bitter. so the versions available in the US often do not directly correspond to their style subcategories in Britain. Tennents Special.5 – 3.(Caledonian Amber Ale in the US). Hop flavor is low to none.9 – 5. Bass Ale. Hopback Summer Lightning.013 SRM: 9 – 17 ABV: 2. low diacetyl. Appearance: Deep amber to dark copper. Marston’s Pedigree. and/or a low to moderate peaty aroma (all are optional). Arran Dark Aroma: Low to medium malty sweetness. Belhaven 70/-. Hop bitterness and flavor should be noticeable. although stronger versions will necessarily have slightly more intense flavors (and more hop bitterness to balance the increased malt). but should not totally dominate malt flavors. Vintage Henley.Bitter 8C. Stronger versions may have a slight alcohol warmth but this character should not be too high. Medium-low to medium-high fruity esters. Alaskan ESB. Stronger versions may overlap somewhat with old ales. “Burton” versions use 10 medium to high sulfate water. Young’s Ram Rod. May have light. Since beer is sold by strength in the UK. Morland Old Speckled Hen. export-strength pale. Cooperstown Old Slugger. sometimes accentuated by low to moderate kettle caramelization. nutty. Orkney Raven Ale. although very low levels are allowed. Inveralmond Lia Fail. The IBU levels are often not adjusted. English pale ales are generally considered a premium. SCOTTISH AND IRISH ALE All the Scottish Ale sub-categories (9A. Some modern English variants are brewed exclusively with pale malt and are known as golden or summer bitters. and may be . Most bottled or kegged versions of UK-produced bitters are higher-alcohol versions of their cask (draught) products produced specifically for export. in America.040 – 1.048 – 1.g. Geary’s Pale Ale. although strong bitters will tend to be paler and more bitter. often with a low to moderately strong caramel component (although this character will be more subtle in paler versions). and can use any variety of hops although UK hops are most traditional. Hop flavor moderate to moderately high (any variety. Greene King Abbot Ale. Flavor: Malt is the primary flavor.016 SRM: 9 – 17 ABV: 3.2% Commercial Examples: Belhaven 60/-. bitter beer that roughly approximates a strong bitter. Medium-dry to dry finish (particularly if sulfate water is used).0% Commercial Examples: Orkney Dark Island.035 – 1. Fuller’s ESB is a unique beer with a very large. Shepherd Neame Spitfire. Whitbread Pale Ale. The initial malty sweetness is usually accentuated by a low to moderate kettle caramelization. Broughton Merlin’s Ale.010 – 1.060 IBUs: 30 – 50 FG: 1. Great Lakes Moondog Ale. most strong bitters are fruitier and hoppier. English hops most typical. Scottish Heavy 70/Vital Statistics: OG: 1. 9A. Southampton 80 Shilling. McEwan’s 60/-. although bottled commercial versions will be higher. Caledonian 80/Export Ale. amber. Overall Impression: An average-strength to moderately-strong English ale. Broughton Greenmantle Ale 9C. Generally no diacetyl. Bateman's XXXB.010 – 1.010 – 1. Low to moderate.Light (all are cask-only products not exported to the US) 9B. Andrews Ale. and is sometimes accompanied by a low diacetyl component. Redhook ESB 9. smoky or very lightly roasted. Extra Special/Strong Bitter (English Pale Ale) Aroma: Hop aroma moderately-high to moderately-low. Vital Statistics: OG: 1.

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

Most commercial American Browns are not as aggressive as the original homebrewed versions. more caramel richness.045 – 1.060 IBUs: 30 – 45 FG: 1. Hop flavor can be light to moderate. Should not have a strong chocolate or roast character that might suggest an American brown ale (although small amounts are OK). Bear Republic XP Pale Ale. Deschutes Cinder Cone Red. Flavor: Moderate to high hop flavor from American hop varieties.5 – 6. although with more of a caramel and chocolate character.010 – 1. and toasty or bready notes are often used (along with late hops) to differentiate brands. a citrusy American hop character. often including the citrus-accented hop presence that is characteristic of American hop varieties. No diacetyl.016 SRM: 18 – 35 ABV: 4. The malt and hops are generally balanced. yet with sufficient supporting malt. Fruity esters can be moderate to none. yeast. History/Comments: A strongly flavored. American ale yeast. light sweetness. but the malt presence can be substantial. Comments: Can overlap in color with American pale ales. Fruity esters can be moderate to none. Fruity esters are moderate to very low. Stronger versions may have some alcohol warmth in the finish. Clear. plus crystal and darker malts should complete the malt bill. and water). Left Hand Brewing Jackman’s Pale Ale History: Known simply as Red Ales in some regions. less malty Brown Porter. American hops. Overall Impression: Can be considered a bigger. Caramel sweetness and hop flavor/bitterness can linger somewhat into the medium to full finish. and usually being balanced more evenly between malt and bitterness. 12 . less body. North Coast 10B. Dry hopping (if used) may add grassy notes. toasty. Moderately low to moderately high maltiness balances and sometimes masks the hop presentation. Mouthfeel: Medium-light to medium body.010 – 1. Low to moderately high clean malt character supports the hop presentation. American hops. reflecting indigenous ingredients (hops. Overall smooth finish without astringency often associated with high hopping rates. Moderately low to no diacetyl. Overall Impression: Refreshing and hoppy. sweet and rich. Specialty grains may add character and complexity. Full Sail Pale Ale. which often has a chocolate. Water can vary in sulfate content. Mendocino Red Tail Ale. Moderate carbonate water would appropriately balance the dark malt acidity. and may optionally have a citrusy character. Generally quite clear. Malt and hop bitterness are usually balanced and mutually supportive. but not required. typically American two-row. However. and usually shows a moderate caramel character. and often more finishing hops. Overall smooth finish without astringency often associated with high hopping rates. these beers were popularized in the hop-loving Northern California and the Pacific Northwest areas before spreading nationwide.045 – 1. Three Floyds X-Tra Pale Ale. toasty and/or chocolate flavors).2% Commercial Examples: Sierra Nevada Pale Ale. biscuity).060 IBUs: 20 – 40 FG: 1. American Amber Ale Aroma: Low to moderate hop aroma from dry hopping or late kettle additions of American hop varieties. Stronger versions may have a slight alcohol warmth. Firestone Pale Ale. typically American two-row. No diacetyl. Carbonation moderate to high. Appearance: Light to very dark brown color. and a balance more towards malt than hops (although hop rates can be significant). Rogue Red Ale. Mouthfeel: Medium to medium-full body. but UK or noble hops can also be used. Vital Statistics: OG: 1. and/or a fresh dryhopped aroma (all are optional). McNeill’s Firehouse Amber Ale.010 – 1. although dry-hopped versions may be slightly hazy. but carbonate content should be relatively low. Anderson Valley Boont Amber Ale.3 – 6. are common but others may also be used. Medium to dark crystal malts. Malt flavors are moderate to strong.2% Commercial Examples: North Coast Red Seal Ale. May also contain specialty grains which add additional character and uniqueness. and may optionally show small amounts of specialty malt character (bready. Grains that add malt flavor and richness. Ingredients: Pale ale malt. Smuttynose Old Brown Dog Ale. Moderate to moderately high carbonation. The American pale ale will generally be cleaner. Carbonation moderate to high. Caramel flavors are usually restrained or absent. Flavor: Medium to high malty flavor (often with caramel. Water can vary in sulfate and carbonate content. Ingredients: Well-modified pale malt. caramel. Tröegs HopBack Amber Ale. Anderson Valley Poleeko Gold Pale Ale. Bell's Amber 10C. although this character should not be excessive. and some modern craft brewed examples. Moderately large off-white head with good retention. often but not always ones with a citrusy character.045 – 1. and having less caramel flavors than English counterparts. American amber ales differ from American pale ales not only by being usually darker in color. Some interpretations of the style may feature a stronger hop aroma. Moderately low to no diacetyl. but also by having more caramel flavor. more body. Hop aroma is typically low to moderate. and usually show an initial malty sweetness followed by a moderate caramel flavor (and sometimes other character malts in lesser amounts).2% Commercial Examples: Bell’s Best Brown. with medium to medium-high bitterness.060 IBUs: 25 – 40 FG: 1. cleaner in fermentation by-products. which often but not always has a citrusy quality. A citrusy hop character is common. have a less caramelly malt profile. Deschutes Mirror Pond. Big Sky Moose Drool Brown Ale. maltier. Very low to moderate fruity esters. American Brown Ale Aroma: Malty.5 – 6. Vital Statistics: OG: 1. Lagunitas Censored Ale. No diacetyl.015 SRM: 10 – 17 ABV: 4. malt.015 SRM: 5 – 14 ABV: 4. Stone Pale Ale. resiny impression. Appearance: Amber to coppery brown in color. yet stops short of being overly porter-like. Comments: There is some overlap in color between American pale ale and American amber ale. The dark malt character is more robust than other brown ales. Low to moderate off-white to light tan head. hoppier interpretation of Northern English brown ale or a hoppier. often with citrusy flavors. Mouthfeel: Medium to medium-full body. hoppy brown beer. Often lighter in color. Moderate to high hop bitterness with a medium to dry finish. which tends to balance the hop bitterness and finish. Avery Redpoint Ale. originated by American home brewers. Esters vary from moderate to none. American hops are typical. often showing a citrusy American hop character (although other hop varieties may be used). Hop flavor and bitterness often lingers into the finish. Vital Statistics: OG: 1. Ingredients: Pale ale malt.Flavor: Usually a moderate to high hop flavor. The medium to medium-dry finish provides an aftertaste having both malt and hops. but generally make up a relatively small portion of the grist. Pyramid Broken Rake. The balance is typically towards the late hops and bitterness. IPA-strength brown ales should be entered in the Specialty Beer category (23). Related to American Pale and American Amber Ales. nutty and/or toasty quality. Great Lakes Burning River Pale Ale. St. Overall Impression: Like an American pale ale with more body. either American or Continental. History: An American adaptation of English pale ale. More bitter versions may have a dry.

Little or no perceivable roasty or bitter black malt flavor. Highgate Mild. often with a rich. Riggwelter Yorkshire Ale.1% Commercial Examples: Mann's Brown Ale (bottled. sweet. with hop flavor low to none (UK varieties). Somewhat rare in England. Flavor: Deep.013 SRM: 12 – 25 ABV: 2. Quite creamy and smooth in texture. English hop varieties are most authentic. A few paler examples (medium amber to light brown) exist. but should not dominate. 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.030 – 1. toasted.and yeast-based flavors (e. Some versions may seem like lower gravity brown porters. the name “mild” refers to the relative lack of hop bitterness (i. and not so strong). malt-oriented brown ale. though their character is muted. Little to no hop aroma. nutty. Generally clear. adjunct use and low gravity. Northern English Brown Ale Aroma: Light. caramel or toffee-like character. Generally low to medium-low carbonation. Roast-based versions may have a light astringency. and lower gravity than their Northern cousins. or toffee-like character. with a nutty character rather than caramel.. less hoppy than a pale ale. good versions may still be found in the Midlands around Birmingham. Woodeforde’s Norfolk Nog 11C. crystal and darker malts should comprise the grist. Low to moderate off-white to tan head. although may have a very wide range of malt. although is traditionally unfiltered. Appearance: Light to dark brown. Harvey’s Nut Brown Ale. Vital Statistics: OG: 1. molasses. dark fruit complexity of malt flavor. Avery Ellie’s Brown Ale.033 – 1.e. Banks's Mild. Hints of biscuit and coffee are common. Very low to no hop aroma. although should be relatively clear if visible. Originally. Fruity esters moderate to none. malty. nutty and/or caramel notes. caramel. caramel.8%. Mouthfeel: Medium-light to medium body. Samuel Adams Brown Ale 11B. Low to no diacetyl. History/Comments: English brown ales are generally split into sub-styles along geographic lines. Theakston Traditional Mild. Very low to no diacetyl. raisin). 13 . Retention may be poor due to low carbonation. No diacetyl. Mouthfeel: Medium body. Some consider it a bottled version of dark mild. Low to moderate bitterness.g. Flavor: Generally a malty beer. Low to moderately low carbonation. Clear. Medium to medium-low bitterness. malty aftertaste. Wychwood Hobgoblin. Mild Aroma: Low to moderate malt aroma. Sweeter versions may seem to have a rather full mouthfeel for the gravity. English hop varieties would be most suitable. Can finish sweet or dry. May seem somewhat like a smaller version of a sweet stout or a sweet version of a dark mild. often with notes of dark fruits such as plums and/or raisins. Greene King XX Mild. vinous. particularly for its gravity.5% Commercial Examples: Moorhouse Black Cat. Low hop bitterness.g. Mann’s has over 90% market share in Britain. Vital Statistics: OG: 1.008 – 1.038 IBUs: 10 – 25 FG: 1. Moderate to high carbonate water would appropriately balance the dark malt acidity. Developed as a bottled product in the early 20th century out of a reaction against vinous vatted porter and often unpalatable mild. Very low to no diacetyl. A wide range of interpretations are possible. Lost Coast Downtown Brown. and can be almost black. chocolate. Flavor: Gentle to moderate malt sweetness. Coach House Gunpowder Strong Mild.13. with a caramel. Appearance: Dark amber to reddish-brown color. but the residual sweetness may give a heavier impression. Medium to mediumhigh carbonation. roasted finish. sweet malt aroma with toffee. May have a moderate dark fruit complexity.040 – 1. The malt expression can take on a wide range of character. Nearly opaque. yet flavorful.014 SRM: 19 – 35 ABV: 2. Woodforde’s Mardler’s Mild. Southern English Brown Aroma: Malty-sweet. toffee. Tröegs Rugged Trail Ale. Overall Impression: A light-flavored. Samuel Smith’s Nut Brown Ale.008 – 1. though with low flavor and bitterness almost any type could be used. Well suited to London’s water supply.2 – 5. Versions with darker malts may have a dry. Overall Impression: Drier and more hop-oriented that southern English brown ale. A light but appealing fresh hop aroma (UK varieties) may also be noticed. A light fruity ester aroma may be evident in these beers. Moderately sweet finish with a smooth. festivals. but this style is sweeter than virtually all modern examples of mild. Generally served on cask. toast. low diacetyl (especially butterscotch) is optional but acceptable.052 IBUs: 20 – 30 FG: 1. Comments: Increasingly rare. Brooklyn Brown Ale.8 – 4. Gale’s Festival Mild. Moderately fruity. May also have small amounts darker malts (e. Brain’s Dark. Malt may also have a toasted. History: May have evolved as one of the elements of early porters. Sainsbury Mild. Left Hand Deep Cover Brown Ale 11. Moderate carbonate water. Vital Statistics: OG: 1. enough to provide some balance but not enough to overpower the malt. lightly caramelly character and a medium-dry to dry finish. Motor City Brewing Ghettoblaster Hop flavor is low to non-existent. Ingredients: Pale English base malts (often fairly dextrinous). malt-accented beer that is readily suited to drinking in quantity. Characterful English ale yeast.. seasonal and/or special occasions. roast. Appearance: Copper to dark brown or mahogany color. Goose Island Nut Brown Ale. or lightly roasted. plum.Acme Brown. History: English brown ales are generally split into sub-styles along geographic lines. grainy. Comments: Most are low-gravity session beers in the range 3. biscuity. Ingredients: English mild ale or pale ale malt base with caramel malts. Refreshing.or toffee-like malty sweetness on the palate and lasting into the finish. Some fruity esters can be present. Mouthfeel: Light to medium body. chocolate) to provide color and the nutty character. chocolate. Southern English (or “London-style”) brown ales are darker. and may have some fruitiness. session-strength bottled versions don’t often travel well. Malt-hop balance is nearly even. Low to moderate offwhite to tan head.013 SRM: 12 – 22 ABV: 4. sweeter. fruit. Alesmith Nautical Nut Brown Ale. In modern terms.4% Commercial Examples: Newcastle Brown Ale. Overall Impression: A luscious. coffee. which can include caramelly. Low to moderate off-white to light tan head.042 IBUs: 12 – 20 FG: 1. but not available in the US). although some versions may be made in the stronger (4%+) range for export. Diacetyl and hop flavor low to none. 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.8 – 4. licorice..011 – 1. nutty. English hop varieties are most authentic. ENGLISH BROWN ALE 11A. May use sugar adjuncts. with a nutty.

Complex alcohol and ester profile of moderate strength. sourness. Medium to high bitterness. Burton Bridge Burton Porter. caramelly. London or Dublin-type water (moderate carbonate hardness) is traditional. Appearance: Medium brown to very dark brown. May contain several malts.052 IBUs: 18 – 35 FG: 1. although small amounts may contribute a bitter chocolate complexity. History: Stronger. Moderately low to moderately high carbonation. May have a sharp character from dark roasted grains. Usually has an “English” character. Historical versions would use a significant amount of brown malt. no diacetyl. May contain a moderate amount of adjuncts (sugars.008 – 1. Anchor Porter. including chocolate and/or other dark roasted malts and caramel-type malts. Peters Old-Style Porter. dried fruit esters. and attenuation. lower gravities. and may or may not have significant fermentation byproducts. Shepherd Neame Original Porter. thus may seem to have an “American” or “English” character. often with rubyor garnet-like highlights. molasses. and reminiscent of plums. Moderate off-white to light tan head with good to fair retention. raisins. hop bittering level. Flavor: Malt flavor includes a mild to moderate roastiness (frequently with a chocolate character) and often a significant caramel. Full. It differs from a brown porter in that a black patent or roasted grain character is usually present. and/or licorice notes. although somewhat sweet versions exist. Nethergate Old Growler Porter. Balance tends toward malt more than hops. Good clarity.5% Commercial Examples: Great Lakes Edmund Fitzgerald Porter. Can approach black in color. Some versions are fermented with lager yeast. typically).065 IBUs: 25 – 50 FG: 1. toffee-like. More substance and roast than a brown ale. rich. Clean lager character. Clarity may 14 . burnt or harsh. No sourness.014 SRM: 20 – 30 ABV: 4 – 5. nutty to deep toast.8 – 6. Appearance: Light brown to dark brown in color. toffee. Stronger versions may have a slight alcohol warmth. Mouthfeel: Medium-light to medium body. Boulevard Bully! Porter. Historical versions with Brettanomyces. May have a slight astringency from roasted grains. May also show some non-roasted malt character in support (caramelly. Great Divide Saint Bridget’s Porter 12C. and/or toffee character. Traditional versions will have a more subtle hop character (often English). although darker versions can be opaque. Fruity esters are moderate to none. often with ruby highlights when held up to light. and are frequently UK or US varieties. Moderate to low fruity esters. Comments: Differs from a robust porter in that it usually has softer. Ingredients: May contain several malts.). Ale yeast can either be clean US versions or characterful English varieties. or harsh roasted flavors). Roast intensity and malt flavors can also vary significantly. and/or sweet). Overall Impression: A substantial. Salopian Entire Butt English Porter. or smokiness should be entered in the Specialty Beer category (23). chocolate. Comments: Although a rather broad style open to brewer interpretation. Fruity esters moderate to none. malty dark ale with a complex and flavorful roasty character. English hop aroma moderate to none. coffee. Harvey’s Tom Paine Original Old Porter. bready. and alcohol. Said to have been favored by porters and other physical laborers. Samuel Smith Taddy Porter. has a rich malty sweetness with a complex blend of deep malt. Robust Porter Aroma: Roasty aroma (often with a lightly burnt. which can be accentuated by the roasted malt. although this character should not be strong.012 – 1. Both types are equally valid. Overall Impression: A fairly substantial English dark ale with restrained roasty characteristics. Has a prominent yet smooth schwarzbier-like roasted flavor that stops short of burnt. Should not have a significant black malt character (acrid. although should not be overly acrid. and usually less alcohol. bready. or occasionally lager yeast. Diacetyl should be moderately low to none. Vital Statistics: OG: 1. but are usually subdued. licorice. Usually fairly well attenuated. occasionally with a vinous Port-like quality. Clear. Water with moderate to high carbonate hardness is typical. Optionally may also show some additional malt character in support (grainy. Flavor: As with aroma. treacle. Fruity esters moderate to none. Diacetyl low to none. PORTER 12A. No hops. tan-colored head with moderately good head retention. Usually does not contain large amounts of black patent malt or roasted barley.12. Wasatch Polygamy Porter be difficult to discern in such a dark beer. May have other secondary flavors such as coffee. Diacetyl low to none. Appearance: Dark reddish copper to opaque dark brown (not black). Ingredients: English ingredients are most common. Thick. nutty. Medium-low to medium hop bitterness will vary the balance from slightly malty to slightly bitter. nutty. Hambleton Nightmare Porter. Hops are used for bittering. and balances the roasted malt flavors. Baltic Porter Aroma: Rich malty sweetness often containing caramel. Moderately low to moderately high carbonation. is used. although may approach being opaque.040 – 1. Hop aroma low to high (US or UK varieties). Some American versions may be dry-hopped. it may be distinguished from Stout as lacking a strong roasted barley character.4% Commercial Examples: Fuller's London Porter. Very smooth. maize. cherries or currants. black malt character) should be noticeable and may be moderately strong. but when not opaque will be clear (particularly when held up to the light). Sierra Nevada Porter. which often include black patent malt (chocolate malt and/or roasted barley may also be used in some versions). and it can be stronger in alcohol. grainy.016 SRM: 22 – 35 ABV: 4. Rogue Mocha Porter.048 – 1. Higher in gravity than a dark mild. prunes. Flavor: Moderately strong malt flavor usually features a lightly burnt. coffee or molasses but never burnt. Some darker malt character that is deep chocolate. Brown Porter Aroma: Malt aroma with mild roastiness should be evident. burnt. Deschutes Black Butte Porter. May or may not have a strong hop character. etc. flavor and/or aroma. hoppier and/or roastier version of porter designed as either a historical throwback or an American interpretation of the style. Vital Statistics: OG: 1. depending on grist composition. Smuttynose Robust Porter. porter evolved from a blend of beers or gyles known as “Entire. while modern versions may be considerably more aggressive. English hops are most common. persistent tan-colored head. Avery New World Porter. Flag Porter. and may have a chocolaty quality. sweeter and more caramelly flavors. Just a touch dry with a hint of roast coffee or 12B.” A precursor to stout. Bell’s Porter. Meantime London Porter. Hop flavor can vary from low to moderately high (US or UK varieties. prominently dark roasted malts and grains. St. English hop flavor moderate to none. biscuits or toast in support. Diacetyl low to none. Mouth-filling and very smooth. Overall flavor may finish from dry to medium-sweet. Mouthfeel: Medium to medium-full body. toffeelike and/or sweet). English or Irish ale yeast. Starts sweet but darker malt flavors quickly dominates and persists through finish. black malt character (and sometimes chocolate and/or coffee flavors) with a bit of roasty dryness in the finish. RCH Old Slug Porter. History: Originating in England.

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

as well as caramel-type malts. while export versions can be drier and fairly robust. Generally has bolder roasted malt flavors and hopping than other traditional stouts (except Imperial Stouts).2 – 5. Jamaica Stout (Jamaica). Medium to very low hop aroma. rum-like quality. Dragon Stout (Jamaica). History: An English seasonal variant of sweet stout that is usually less sweet than the original. but smooth. often with rich chocolate or caramel flavors. Can be somewhat creamy. Oats can add a nutty. chocolate. Some bottled export (i..018 SRM: 30 – 40 ABV: 5. Appearance: Generally a jet black color. Goose Island Oatmeal Stout.056 – 1. and relies on oatmeal for body and complexity rather than lactose for body and sweetness. Flavor: Tropical versions can be quite sweet without much roast or bitterness. or solventy). Medium hop bitterness with the balance toward malt. allow for differences in interpretation.050 – 1. Vital Statistics: OG: 1. these can be either fruity and sweet. persistent head of light tan to light brown in color. and higher bitterness. Ingredients: Pale. bitter. strongly roasted Foreignstyle Stout (of the export variety). chocolate and/or lightly burnt notes. hot.018 SRM: 22 – 40 ABV: 4. should be clear). Tropical versions can have high fruity esters. and the amount of finishing hops used. they often have a sweet. but smooth and not excessively hot. sometimes known as “Tropical Stouts”). Vital Statistics: OG: 1. Medium to high bitterness. or even tinged with Brettanomyces (e. Light alcohol-derived aromatics are also optional. Fruitiness should be low to medium. Can have a bit of roast-derived astringency. May have a slightly burnt coffee ground flavor. Moderate to moderately-high carbonation. Hop aroma low to none. Overall Impression: A very dark. ABC Stout (Singapore). malty ale with a complementary oatmeal flavor. Light use of oatmeal may give a certain silkiness of body and richness of flavor. Medium to medium-high carbonation. sometimes an almost oily slickness from the oatmeal. although sharpness of dry stout will not be present in any example. Flavor: Moderate to very high roasted malt flavors. 16 .065 IBUs: 25 – 40 FG: 1. Diacetyl low to none. Broughton Kinmount Willie Oatmeal Stout. roasty. Ingredients: Common American base malts and yeast. Highly bitter and hoppy versions are best entered as American-style Stouts (13E).9% Commercial Examples: Samuel Smith Oatmeal Stout. Mouthfeel: Medium to full body. Export-Type: Freeminer Deep Shaft Stout. Ridgeway of Oxfordshire Foreign Extra Stout. The level of bitterness also varies.. Mouthfeel: Medium-full to full body. Creamy. Comments: Generally between sweet and dry stouts in sweetness. Usually opaque. Esters are optional. Royal Extra “The Lion Stout” (Trinidad). Clarity usually obscured by deep color (if not opaque. often tasting of coffee. but with more gravity. while heavy use of oatmeal can be fairly intense in flavor with an almost oily mouthfeel. more assertive roast flavors. and generally reflects citrusy or resiny American varieties. Stronger versions can have the aroma of alcohol (never sharp. Large. Can be opaque (if not. Vital Statistics: OG: 1. not sold in the US). it should be clear). Varied use of dark and roasted malts. often with a coffee-like character. although some may appear very dark brown. particularly if a small amount of oats have been used to enhance mouthfeel. Foreign Extra Stout Aroma: Roasted grain aromas moderate to high. Coopers Best Extra Stout. dry and bitter. Ingredients: Similar to dry or sweet stout. but can be present up to medium intensity.g. Burnt or charcoal aromas are low to none. with the complexity of oats and dark roasted grains present. Adjuncts such as oatmeal may be present in low quantities. roasty ale. American hop varieties. dark or bittersweet chocolate. often with a smooth. Export versions tend to have lower esters. licorice.022 13D. malt sweetness and flavor. A light sweetness can imply a coffee-and-cream impression. creamy character. Diacetyl medium-low to none. Thick. Roasted grain and malt character can be moderate to high.075 IBUs: 35 – 75 FG: 1.e.5 – 8% Commercial Examples: Tropical-Type: Lion Stout (Sri Lanka). Comments: A rather broad class of stouts. History: Originally high-gravity stouts brewed for tropical markets (and hence. Fruitiness medium to high. grainy or earthy 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. and restrained bitterness. No diacetyl. Light to moderately strong alcohol warmth. Very low to no diacetyl. Alcohol flavors can be present up to medium levels. Oatmeal Stout Aroma: Mild roasted grain aromas. Flavor: Medium sweet to medium dry palate. Mouthfeel: Medium-full to full body. but this character should not be prominent if present. Ale yeast (although some tropical stouts are brewed with lager yeast). creamy.048 – 1. Light esters may be present but are not required.to brown-colored head. Hop aroma low to none (UK varieties most common).13C. Low to medium malt sweetness. Wolaver’s Oatmeal Stout Overall Impression: A very dark. moderately strong. from fairly sweet to quite dry. Medium to dry finish. Appearance: Very deep brown to black in color. Think of the style as either a scaled-up dry and/or sweet stout. smooth. dried fruit. The roasted flavors of either version may taste of coffee. Water source should have some carbonate hardness. Tropical varieties can be quite sweet. Comments: Breweries express individuality through varying the roasted malt profile. Hop flavor medium-low to none. stronger) versions of dry or sweet stout also fit this profile. or a scaled-down Imperial stout without the late hops. Hops primarily for bittering. but this character should not be excessive. Diacetyl mediumlow to none. Large tan to brown head with good retention. as does the oatmeal impression. Pale and dark roasted malts and grains. Guinness Foreign Extra Stout. Appearance: Medium brown to black in color. this type of beer is best entered as a Specialty Beer – Category 23). silky. Guinness Foreign Extra Stout has been made since the early 1800s. No diacetyl. roasted coffee beans. Variations exist. or lightly burnt grain. while export versions can be moderately dry (reflecting impression of a scaled-up version of either sweet stout or dry stout). Hop flavor can be low to high. McAuslan Oatmeal Stout.010 – 1. occasionally with a light burnt quality. Maclay’s Oat Malt Stout. Some versions may have a sweet aroma. persistent tan. and/or vinous aromatics. or molasses. Hops mostly for bitterness. full-bodied. May use adjuncts and sugar to boost gravity. smooth dark grain flavors. caramel and dark roasted malts and grains. A light oatmeal aroma is optional.010 – 1. New Holland The Poet. Anderson Valley Barney Flats Oatmeal Stout.010 – 1. Guinness Foreign Extra Stout (bottled. Elysian Dragonstooth Stout 13E. and can have coffee. May give a warming (but never hot) impression from alcohol presence. When judging. Little to no hop flavor. Tröegs Oatmeal Stout. Ale yeast. Medium-high to high carbonation. American Stout Aroma: Moderate to strong aroma of roasted malts. often with a citrusy or resiny American hop character.075 IBUs: 30 – 70 FG: 1. Overall Impression: A hoppy. Young's Oatmeal Stout. Oatmeal (5-10%+) used to enhance fullness of body and complexity of flavor.

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

Overall Impression: A decidedly hoppy and bitter. Dogfish Head 60 Minute IPA. Generally will have more finish hops and less fruitiness and/or caramel than English pale ales and bitters. Ridgeway Bad Elf. Typically not as high in gravity/alcohol as a barleywine. The bitterness may linger into the aftertaste but should not be harsh. Burton Bridge Empire IPA.070 – 1. 14B. American yeast that can give a clean or slightly fruity profile. noble).075 IBUs: 40 – 60 FG: 1. “double. Medium-dry to dry finish. although the malt backbone will support the strong hop character and provide the best balance. Sierra Nevada Celebration Ale. although this is not absolutely required. Most versions are dry hopped and can have an additional resinous or grassy aroma. some versions can have an orange-ish tint.5 – 7. medium-light to medium-bodied mouthfeel without hop-derived astringency. Samuel Smith's India Ale. although moderate to mediumhigh carbonation can combine to render an overall dry sensation in the presence of malt sweetness. Stone IPA. Ingredients: Pale ale malt (well-modified and suitable for singletemperature infusion mashing).010 – 1. English hops. A long. No diacetyl. Low fruitiness is acceptable but not required. American. Drinkability is an important characteristic. and a tribute to historical IPAs. Founder’s Centennial IPA. Generally all-malt. Great Divide Titan IPA. Water character varies from soft to moderately sulfate. but most examples do not exhibit this character. Fresher versions will obviously have a more significant finishing hop character.010 – 1. sipping beer. but should be at a lower level than in English examples. although unfiltered dry-hopped versions may be a bit hazy. smooth alcohol flavor is usually present. The adjective “Imperial” is arbitrary and simply implies a stronger version of an IPA. floral. and can reflect the use of American. May be slightly sulfury. 18 . although a neutral fermentation character is typical. Good head stand with white to off-white color should persist. Some clean malty sweetness may be found in the background. although not all examples will exhibit the strong sulfate character. resinous. Flavor: Hop flavor is strong and complex. No harsh hop-derived astringency. Medium-dry to dry finish. A clean. and/or fruity character derived from American hops. Vital Statistics: OG: 1. Less malty. Surly Furious.010 – 1. Should be clear. lacking harshness. Many versions are dry hopped and can have an additional grassy aroma. Mouthfeel: Smooth. either from esters or hops. Stone Ruination IPA. Oak is inappropriate in this style. Some clean malty sweetness may be found in the background.018 SRM: 6 – 15 ABV: 5. American IPA Aroma: A prominent to intense hop aroma with a citrusy. although unfiltered dry-hopped versions may be a bit hazy. History: An American version of the historical English style. but mashed at lower temperatures for high attenuation. brewed using American ingredients and attitude. Malt flavor should be low to medium. Brooklyn East India Pale Ale Russian River Blind Pig IPA.018 SRM: 8 – 14 ABV: 5 – 7. It should also not have much residual sweetness or a heavy character grain profile. Bell’s Hop Slam. Some alcohol may be noted. although this is not required. May be slightly sulfury.” “extra. moderately strong American pale ale. but it should not have a “hot” character. Medium-high to very high hop bitterness. Oak is inappropriate in this style. Strongly hopped. piney or fruity aspects.090 IBUs: 60 – 120 FG: 1. Three Floyd’s Dreadnaught. although the malt backbone will generally support the strong hop character and provide the best balance. Water character varies from soft to moderately sulfate. lower body. High sulfate and low carbonate water is essential to achieving a pleasant hop bitterness in authentic Burton versions. Ingredients: Pale ale malt (well-modified and suitable for singletemperature infusion mashing). Summit India Pale Ale. Some smooth alcohol warming can and should be sensed in stronger (but not all) versions. American yeast that can give a clean or slightly fruity profile. some versions can have an orange-ish tint. piney. Smooth alcohol warming. English yeast that can give a fruity or sulfury/minerally profile. either from esters or hops. Should be clear. less rich and a greater overall hop intensity than an American Barleywine. Imperial IPA Aroma: A prominent to intense hop aroma that can be derived from American.050 – 1. floral. Appearance: Color ranges from medium gold to medium reddish copper. Vital Statistics: OG: 1. Goose Island IPA. Generally all-malt. Overall Impression: An intensely hoppy. this should not be a heavy. since high alcohol and malt tend to limit drinkability. Comments: Bigger than either an English or American IPA in both alcohol strength and overall hop level (bittering and finish).beers below 4% ABV. Three Floyds Alpha King. Refined sugar may be used in some versions. and should reflect an American hop character with citrusy. but clean.Middle Ages ImPailed Ale.5 – 10% Commercial Examples: Russian River Pliny the Elder. Freeminer Trafalgar IPA. Bear Republic Racer 5 IPA. Low fruitiness is acceptable but not required.020 SRM: 8 – 15 ABV: 7. No diacetyl.” or any other variety of adjectives would be equally valid. Avery IPA 14C. Body is generally less than in English counterparts.056 – 1. but most examples do not exhibit this character.5% Commercial Examples: Bell’s Two-Hearted Ale. although moderate to medium-high carbonation can combine to render an overall dry sensation in the presence of malt sweetness. may also be detected in some versions. Good head stand with off-white color should persist. Some alcohol can usually be noted. Ingredients: Pale ale malt (well-modified and suitable for singletemperature infusion mashing). Hampshire Pride of Romsey IPA. medium-light to medium body. Anderson Valley Hop Ottin’. although a neutral fermentation character is also acceptable. A showcase for hops. lingering bitterness is usually present in the aftertaste but should not be harsh.” “extreme. High to absurdly high hop bitterness. Some clean alcohol flavor can be noted in stronger versions. American hops. can use a complex variety of hops (English. Flavor: Hop flavor is medium to high. Mouthfeel: Smooth. and is generally clean and malty sweet although some caramel or toasty flavors are acceptable at low levels. AleSmith IPA. and is generally clean and malty although some caramel or toasty flavors are acceptable at low levels. Great Divide Hercules Double IPA. Fruitiness. Fruitiness. Vital Statistics: OG: 1. English and/or noble hop varieties. English and/or noble varieties (although a citrusy hop character is almost always present).075 IBUs: 40 – 70 FG: 1.5% Commercial Examples: Meantime India Pale Ale. Fuller's IPA. 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. very strong pale ale without the big maltiness and/or deeper malt flavors of an American barleywine. Malt flavor should be low to medium. Appearance: Color ranges from golden amber to medium reddish copper. Anchor Liberty Ale. Victory Hop Devil. Avery Majaraja. perfume-like. may also be detected in some versions. resinous. Harpoon IPA. Versions with a noticeable Rye character (“RyePA”) should be entered in the Specialty category. but mashed at lower temperatures for high attenuation.

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

no longer imported into the US). Plank Bavarian Dunkler Weizenbock. moderately-low to moderately-strong spicy rye flavor. and the alcohol helps balance the finish.and/or Vienna-type barley malts. Weizen ale yeasts produce the typical spicy and fruity character. Overall Impression: A dunkelweizen made with rye rather than wheat. Erdinger Weissbier Dunkel. BELGIAN AND FRENCH ALE 16A. flavor and aroma.5 – 8. Flavor: A complex marriage of rich. hazy appearance. Weizen yeast provides distinctive banana esters and clove phenols. often having a hearty flavor reminiscent of rye or pumpernickel bread. which gives it a . History: A specialty beer originally brewed in Regensburg. often with a bit of tartness. although the level of haze is somewhat variable. diacetyl or DMS.022 SRM: 12 – 25 ABV: 6. Vital Statistics: OG: 1. and sometimes citrus). Ingredients: A high percentage of malted wheat is used (by German law must be at least 50%. the rye character is traditionally from the rye grain only. and can persist into aftertaste. light banana and/or vanilla. Mahr’s Der Weisse Bock. Low to moderate weizen yeast character (banana.6% Commercial Examples: Weihenstephaner Hefeweissbier Dunkel. It is inappropriate to add caraway seeds to a roggenbier (as some American brewers do). Lower fermentation temperatures accentuate the clove character by suppressing ester formation. often resulting in a gummy mash texture that is prone to sticking. Ayinger Ur-Weisse. Can have a somewhat acidic aroma from rye and yeast. No diacetyl. Bottles may be gently rolled or swirled prior to serving to rouse the yeast. crystal malt and/or small amounts of debittered dark malts for color adjustment. or peppery note in the background. Tucher Dunkles Hefe Weizen. ruby brown in color. with the remainder being Munich. Moderate to strong phenols (most commonly vanilla and/or clove) add complexity. fruity. Schneider Weisse (Original). Decoction mash commonly used (as with weizenbiers). and hop bitterness is low. Appearance: Light coppery-orange to very dark reddish or coppery-brown color. Moderate to high carbonation. Vital Statistics: OG: 1. High Point Ramstein Winter Wheat. Ingredients: Malted rye typically constitutes 50% or greater of the grist (some versions have 60-65% rye). malt. History: Aventinus. Spices should blend in with fruity. but with a greater body and light finishing hops. No diacetyl. malty. clove. 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. Appearance: Very pale straw to very light gold in color. No hop aroma. May have a slightly sweet palate. AleSmith Weizenbock.056 IBUs: 10 – 20 FG: 1.090 IBUs: 15 – 30 FG: 1. was created in 1907 at the Weisse Brauhaus in Munich using the ‘Méthode Champenoise’ with fresh yeast sediment on the bottom. Edelweiss Dunkel Weissbier. Light usage of noble hops in bitterness. No diacetyl. raisins or grapes). dark fruit. citrusy orangey fruitiness. The malty. grainy finish with a tangy. floral and sweet aromas and should not be overly strong.046 – 1. spicy clove-like phenols. Hacker-Pschorr Weisse Dark. wheat-based ale combining the best flavors of a dunkelweizen and the rich strength and body of a bock. Well-aged examples may show some sherry-like oxidation as a point of complexity. Roggenbier (German Rye Beer) Aroma: Light to moderate spicy rye aroma intermingled with light to moderate weizen yeast aromatics (spicy clove and fruity esters. No diacetyl or DMS. Appearance: Dark amber to dark. although never solventy. Mouthfeel: Medium to medium-full body.3 – 5. celery-like. Mouthfeel: Medium-full to full body.014 SRM: 14 – 19 ABV: 4. Ettaler Weissbier Dunkel. wheat malt. Too warm or too cold fermentation will cause the phenols and esters to be out of balance and may create off-flavors.0% Commercial Examples: Schneider Aventinus. High carbonation. Bürgerbräu Wolznacher Roggenbier 15C. Schneider Aventinus Eisbock.5 – 6% Commercial Examples: Paulaner Roggen (formerly Thurn und Taxis. Eisenbahn Vigorosa 15D. bock-like melanoidins and bready malt combined with a powerful aroma of dark fruit (plums. Light noble hops are acceptable. The high protein content of wheat impairs clarity in this traditionally unfiltered style. Moderate perfumy coriander. Remainder of grist can include pale malt.064 – 1. bready flavor of wheat is further enhanced by the copious use of Munich and/or Vienna malts. A small amount of noble hops are used only for bitterness. A low spicy-herbal hop aroma is optional. Cloudy. either banana or citrus). Bavaria as a more distinctive variant of a dunkelweizen using malted rye instead of malted wheat. spicy wheat aromatics. bock-like melanoidins.015 – 1.IBUs: 10 – 18 FG: 1. Hop flavor is absent. Franziskaner Dunkel Hefe-Weisse. Kapuziner Weissbier Schwarz Doppelbock.010 – 1. although it may contain up to 70%). prunes. Comments: A dunkel-weizen beer brewed to bock or doppelbock strength.010 – 1. Moderate zesty. Other traditional beer styles with enough rye added to give a noticeable rye character should be entered in the Specialty Beer category (23). Weizenbock Aroma: Rich. Never hot or solventy. Capital Weizen 20 16. Rye has been characterized as having the most assertive flavor of all cereal grains. and some banana esters may also be present. Light tartness optional. A traditional decoction mash gives the appropriate body without cloying sweetness. and a moderate wheat flavor. Flavor: Grainy. long-lasting light tan head is characteristic. Overall Impression: A strong.014 SRM: 14 – 23 ABV: 4. lightly bitter (from rye) aftertaste. The beer will be very cloudy from starch haze and/or yeast. Witbier Aroma: Moderate sweetness (often with light notes of honey and/or vanilla) with light. although the balance can vary. Medium-dry. Now also made in the Eisbock style as a specialty beer. A moderate aroma of alcohol is common. spicy. the world’s oldest top-fermented wheat doppelbock. often with a complex herbal. as is the warming sensation of substantial alcohol content. Low to moderate noble hop flavor acceptable. Munich malt. It was Schneider’s creative response to bottom-fermenting doppelbocks that developed a strong following during these times. A very thick. Large creamy off-white to tan head. quite dense and persistent (often thick and rocky). and a light chocolate character is sometimes found (although a roasted character is inappropriate). Victory Moonglow Weizenbock. Erdinger Pikantus. or ham-like aromas are inappropriate. The suspended yeast sediment (which should be roused before drinking) also contributes to the cloudiness. moussy. A creamy sensation is typical. but should never overpower the other characteristics. Vegetal. The presence of Munich and/or Vienna malts also provide an additional sense of richness and fullness. Comments: American-style rye beers should be entered in the American Rye category (6D). A faintly tart character may optionally be present. The wheat. and yeast character dominate the palate. Rye is a huskless grain and is difficult to mash. grainy. Plank Bavarian Heller Weizenbock.

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

Attenuation rates are in the 80-85% range. Saison Regal. hop bitterness and flavor. spicy phenols and/or yeast-borne aromatics. High carbonation. A low to moderate tart character may be present but should be refreshing and not to the point of puckering.5%. Ellezelloise Saison 2000.065 IBUs: 20 – 35 FG: 1. No diacetyl. although haze is not unexpected in this type of often unfiltered beer. Castelain (blond). Malt flavors and complexity tend to increase as beer color darkens. Moderate to high carbonation. Hard water. Brasseurs Bière de Garde (amber). Commercial versions will often have a musty. light to moderate toasty character.5%) and darker versions (copper to dark brown/black) should be entered as Belgian Specialty Ales (16E). Saison Silly. Some fuller-bodied examples exist. A wide variety of herbs and spices are often used to add complexity and uniqueness in the stronger versions. Comments: Varying strength examples exist (table beers of about 5% strength. astringent character that is often incorrectly identified as “cellarlike. Very high carbonation with an effervescent quality. 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. Comments: Three main variations are included in the style: the brown (brune). and dry with a quenching acidity. No hot alcohol or solventy character. and may include a dry-hopped character. No diacetyl. Amand (brown). It is now brewed year-round. Moderate alcohol. though the warming character is low to medium. It had to be sturdy enough to last for months but not too strong to be quenching and refreshing in the summer. a sour mash or Lactobacillus. but should be very smooth and never hot. and lacks the spicing and tartness of a Saison. highly carbonated. which is brewed in March (Mars) for present use and will not age as well. Belgian Specialty Ale Aroma: Variable. the main difference is that the Bière de Garde is rounder. La Choulette (all 3 versions). No hot alcohol or solventy character. Biere Nouvelle (brown). Sugar may be used to add flavor and aid in the dry finish. Lost Abbey Red Barn Ale. when present. Herb and spice additions often reflect the indigenous varieties available at the brewery. 22 16E. generally white to off-white (varies by beer color). and sourness commonly increase with the strength of the beer while sweetness decreases. Aromas from actual spice additions may be present. Related to the Belgian Saison style. Some caramelization is acceptable. It is now brewed year-round in tiny. Lefebvre Saison 1900. Ommegang Hennepin Appearance: Three main variations exist (blond. Low to moderate esters and alcohol flavors. so color can range from golden blonde to reddish-bronze to chestnut brown. well hopped. Base malts vary by beer color. There is enough prickly acidity on the tongue to balance the very dry finish. while the paler versions can have more hops (but still are malt-focused beers). acidulated malt. malt-accentuated. Strong versions (6. Lager or ale yeast fermented at cool ale temperatures. Sometimes contains other grains such as wheat and spelt. woodsy.” A traditional artisanal farmhouse ale from Northern France brewed in early spring and kept in cold cellars for consumption in warmer weather. but should always meld well with the yeast and hop character.002 – 1. cellar-like character that is difficult to achieve in homebrew. often with a smooth. the French-speaking part of Belgium. Spices. Most exhibit varying amounts of fruity esters. common to most of Wallonia. herbal or spicy continental hops. Flavor: Medium to high malt flavor often with a toasty. Originally brewed at the end of the cool season to last through the warmer months before refrigeration was common. Ch’Ti Brun (brown). hop and sour character increases with strength. amber and brown). Ch’Ti Blond (blond). Saint Sylvestre 3 Monts (blond).5% Commercial Examples: Jenlain (amber).008 – 1. Styrian or East Kent Goldings are commonly used. Jade (amber). Saison de Pipaix.080 IBUs: 18 – 28 FG: 1. followed by long cold conditioning (4-6 weeks for commercial operations). Little to no hop aroma (may be a bit spicy or herbal). Commercial versions often have a “corked”. and high attenuation give a very dry finish with a long. can accentuate the bitterness and dry finish. deeper aromatics and may have a bit more hops. the blond (blonde). Ingredients: The “cellar” character in commercial examples is unlikely to be duplicated in homebrews as it comes from indigenous yeasts and molds. Alcohol level can be medium to medium-high. Vital Statistics: OG: 1. but usually include pale. Kettle caramelization tends to be used more than crystal malts. New Belgium Saison. never cloying. No diacetyl.may be present.Printemps. Saison Voisin. 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. History: Name literally means “beer which has been kept or lagered. Southampton Saison. dry. Jenlain Bière de Printemps (blond). and the amber (ambrée). Low to no hop flavor. Hop aroma may be none to high. Vital Statistics: OG: 1. Fantôme Saison D’Erezée . Alcohol can provide some additional dryness in the finish. artisanal breweries whose buildings reflect their origins as farmhouses. . and may include character of non-barley grains such as wheat or rye. bitter. Bière de Garde Aroma: Prominent malty sweetness. High carbonation and extreme attenuation (85-95%) helps bring out the many flavors and to increase the perception of a dry finish. Varying degrees of acidity and/or sourness can be created by the use of gypsum. Lost Abbey Avante Garde (blond) 16D. although paler versions can have slightly higher levels of herbal or spicy hop flavor (which can also come from the yeast). Overall Impression: A refreshing.” Homebrews therefore are usually cleaner. Adjuncts such as sugar and honey can also serve to add complexity and thin the body. well-lagered character. Overall Impression: A fairly strong. often with a complex. toffee-like or caramel sweetness.060 – 1. and stronger versions of 8%+). Clarity is good to poor. Well-formed head. Noble hops. Medium-low hop bitterness provides some support. Southampton Bière de Garde (amber). but the balance is always tilted toward the malt. moderately sulfate water. but these are somewhat rare.048 – 1. A saison is sometimes dry-hopped. Some may include aromas of Belgian microbiota. The perceived bitterness is often higher than the IBU level would suggest. but should not overwhelm other flavors. silky character. Low to moderate esters.5%-9. richer.016 SRM: 6 – 19 ABV: 6 – 8. Malt aroma may be low to high. typical export beers of about 6. Floral. The darker versions will have more malt character. Pizza Port SPF 45. St. Mouthfeel: Light to medium body. Soft water. Mouthfeel: Medium to medium-light (lean) body. A related style is Bière de Mars. supported by high carbonation. medium to strong fruity/spicy ale with a distinctive yellow-orange color. sometimes spicy aftertaste. La Choulette Bière des Sans Culottes (blond). Paler versions will still be malty but will lack richer. lagered artisanal farmhouse beer. Vienna and Munich types. often has a “cellar” character. Sweetness decreases and spice.012 SRM: 5 – 14 ABV: 5 – 7% Commercial Examples: Saison Dupont Vieille Provision. malt-focused. The malt flavor lasts into the finish but the finish is medium-dry to dry. sweeter. Hop bitterness and flavor may be more noticeable than in many other Belgian styles. Smooth. History: A seasonal summer style produced in Wallonia.

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

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

or honey. IBUs are approximate since aged hops are used. No diacetyl. wheat and barnyard characteristics. wheat-based ale fermented by a variety of Belgian microbiota. Lambic is served uncarbonated. or cheesy aroma is unfavorable. Some oak or citrus flavor (often grapefruit) is occasionally noticeable. sour/acidic. Brettanomyces. Pilsner malt and aged (surannes) hops (3 years) are used.054 IBUs: 0 – 10 FG: 1. earthy. The aged hops are used more for preservative effects than bitterness. A low. In and around Brussels there are specialty cafes that often have draught lambics from traditional brewers or blenders such as Boon. IBUs are approximate since aged hops are used. History: Spontaneously fermented sour ales from the area in and around Brussels (the Senne Valley) stem from a farmhouse brewing tradition several centuries old. goaty. A noticeable vinegary or cidery character is considered a fault by Belgian brewers. pale. the many mouth-filling flavors prevent the beer from tasting like water. De Cam Gueuze. velvety flavor. horsey. puckering quality without being sharply astringent. De Cam. Ingredients: Unmalted wheat (30-40%). Home-brewed and craftbrewed versions are more typically made with pure cultures of yeast commonly including Saccharomyces. white head seems to last forever. An enteric. Lambic is served uncarbonated. Brettanomyces. Virtually to completely uncarbonated. easy-drinking beers without any filling carbonation.006 SRM: 3 – 7 ABV: 5 – 8% Commercial Examples: Boon Oude Gueuze. Traditionally these beers are spontaneously fermented with naturally-occurring yeast and bacteria in predominately oaken barrels. Comments: Gueuze is traditionally produced by mixing one. De Cam sometimes bottles their very old (5 years) lambic. unblended beers. Belgians use hops for anti-bacterial properties more than bittering in lambics. Girardin Gueuze (Black Label). Belgians use hops for anti-bacterial properties more than bittering in lambics.040 – 1.often cloudy. and makes actual bitterness levels difficult to estimate. Head color is white. while gueuze is served effervescent. Flavor: A moderately sour/acidic character is classically in balance with the malt. Since they are unblended. An enteric. but possesses a full and tantalizing bouquet.040 – 1. Cantillon Gueuze. smoky or cigar-like character is undesirable. In spite of the low finishing gravity. Boon Oude Gueuze Mariage Parfait. Highly carbonated. Cultures taken from bottles are sometimes used but there is no simple way of knowing what organisms are still viable. A very mild oak aroma is considered favorable. two. The aged hops are used more for preservative effects than bitterness. Home-brewed and craftbrewed versions are more typically made with pure cultures of yeast commonly including Saccharomyces. a sharp aroma. Timmermans and Girardin. While some may be more dominantly sour. A low to moderately sour/acidic character blends with aromas described as barnyard. hay. and a soft. Mouthfeel: Light to medium-light body. No diacetyl. Flavor: Young examples are often noticeably sour and/or lactic. Vital Statistics: OG: 1. A good gueuze is not the most pungent. Hop bitterness is low to none.001 – 1.060 IBUs: 0 – 10 FG: 1. while older ones are generally clear. complementary sweetness may be present but higher levels are uncharacteristic. hay. Mouthfeel: Light to medium-light body. Since the wild yeast and bacteria will ferment ALL sugars. and three-year old lambic. balance is the key and denotes a better gueuze. cigar-like. but aging can bring this character more in balance with the malt. mousse-like. A varied fruit flavor is common. pleasantly sour/acidic. No hop flavor. An enteric character is often indicative of a lambic that is too young. rhubarb. Ingredients: Unmalted wheat (30-40%). Products marked “oude” or “ville” are considered most traditional. Oud Beersel Oude Gueuze 17E. Fruit Lambic Aroma: The fruit which has been added to the beer should be the dominant aroma. While some may be more dominantly sour/acidic. and horse blanket (and thus should be recognizable as a lambic). rhubarb. No hop aroma. Appearance: Golden in color. and can have a honey-like character. They are generally served young (6 months) and on tap as cheap. An enteric. apples or other light fruits. No diacetyl. the many mouth-filling flavors prevent the beer from tasting like water. wheat and barnyard characteristics. or honey. Always effervescent. In spite of the low finishing gravity.000 – 1. Some versions have a low warming character. goaty. Drie Fonteinen. Overall Impression: Complex. balance is the key and denotes a better gueuze. smoky or cigar-like character is undesirable. puckering quality without being sharply astringent. which makes dryness a reasonable indicator of age. Has a medium to high tart. balanced. Hanssens Oude Gueuze. No hop flavor.010 SRM: 3 – 7 ABV: 5 – 6. earthy. Head retention is generally poor. Mort Subite (Unfiltered) Gueuze. Pilsner malt and aged (surannes) hops (3 years) are used. the straight lambic is often a true product of the “house character” of a brewery and will be more variable than a gueuze. while gueuze is served effervescent.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. A thick rocky. Younger versions tend to be one-dimensionally sour since a complex Brett character often takes upwards of a year to develop. and horse blanket. De Cam/Drei Fonteinen Millennium Gueuze. Cultures taken from bottles are sometimes used but there is no simple way of knowing what organisms are still viable. Clarity is excellent (unless the bottle was shaken). 25 17F. Gueuze Aroma: A moderately sour/acidic aroma blends with aromas described as barnyard. Comments: Straight lambics are single-batch. Lindemans Gueuze Cuvée René. A mild vanilla and/or oak flavor is occasionally noticeable. Hop bitterness is generally absent but a very low hop bitterness may occasionally be perceived. Their numbers are constantly dwindling. Lindemans. Overall Impression: Complex. and makes actual bitterness levels difficult to estimate. Cantillon. horsey. “Young” lambic contains fermentable sugars while old lambic has the characteristic “wild” taste of the Senne River valley. History: Spontaneously fermented sour ales from the area in and around Brussels (the Senne Valley) stem from a farmhouse brewing tradition several centuries old. Drie Fonteinen Oud Gueuze. Traditionally these beers are spontaneously fermented with naturally-occurring yeast and bacteria in predominately oaken barrels. As a rule of thumb lambic dries with age. Pediococcus and Lactobacillus in an attempt to recreate the effects of the dominant microbiota of Brussels and the surrounding countryside of the Senne River valley. where they are reminiscent of apples or other light fruits. Vital Statistics: OG: 1. they are bottled only when they have completely fermented. The . pale. Fruity flavors are simpler in young lambics and more complex in the older examples. 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. Their numbers are constantly dwindling and some are untraditionally sweetening their products (post-fermentation) to make them more palatable to a wider audience. smoky. Commonly fruity with aromas of citrus fruits (often grapefruit). Has a low to high tart. wheat-based ale fermented by a variety of Belgian microbiota.

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

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

then aged at the brewery after primary fermentation (similar to the process used for . Chimay Grande Reserve (Blue). North Coast Pranqster. Diacetyl low to none. smooth and dangerous. Delirium Tremens. Hop aromas not usually present due to extended aging. though not overwhelming. plum. Low bitterness for a beer of this strength. vinous. caramelly. Sweeter and more full-bodied beers will have a higher bitterness level to balance. and an optional light to moderate spiciness.075 – 1. Weyerbacher QUAD) and Spiced/Christmas-type beers (e. No dark/roast malt aroma. Piraat. Hapkin. referring to their potent alcoholic strength and as a tribute to the original example (Duvel). perfumy and/or rose-like. Usually tilted toward a sweeter. if used. alcohol provides some of the balance to the malt. ester. Munich-type malts for maltiness. Russian River Damnation. 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. No diacetyl. while Abbey-style beers can be quite full and creamy). toast and/or bready aroma. Ingredients: Belgian yeast strains prone to production of higher alcohols. nutty. “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. akin to those found in Sherry or Port. The fruity esters are strong to moderately low.024 SRM: 12 – 22 ABV: 8 – 11% Commercial Examples: Westvleteren 12 (yellow cap). Overall Impression: A dark. often with a complex blend of dried-fruit.to light tan-colored head. but may be well hopped (the impression of bitterness often depends on amount of aging). Brasserie des Rocs Grand Cru. Spices generally not used. Southampton Abbot 12. Impression of a complex grain bill. The best examples are complex and delicate. bigger than strong bitters and brown porters. and can contain raisin. Hops are not usually present (but a very low noble hop aroma is acceptable). Barleywine-type beers (e. Old Ale Aroma: Malty-sweet with fruity esters. History: Originally developed by the Moortgat brewery after WWII as a response to the growing popularity of Pilsner beers. Achel Extra Brune. Caramelized sugar syrup or unrefined sugars lightens body and adds color and flavor (particularly if dark sugars are used). The finish may vary from dry to somewhat sweet.010 – 1. Moderate to low cream. Traditionally bottle-conditioned (“refermented in the bottle”).095 IBUs: 22 – 35 FG: 1. Comments: Authentic Trappist versions tend to be drier (Belgians would say “more digestible”) than Abbey versions. moussy. Low to moderate carbonation. other Belgian specialty grains for character. The malt is rich and strong. persistent cream. maltier balance. but may be even paler. No hot alcohols or solventy aromas. significant esters and alcohol. Noble hops or Styrian Goldings are commonly used. Almost all versions are malty in the balance. La Trappe Quadrupel. Avery Salvation. and can have a Munich-type quality often with a caramel. but this is optional and should not be too strong (enter as a specialty beer if it is). Brigand. though usually not as strong or rich as barleywine. Flavor: Medium to high malt character with a luscious malt complexity. Some alcohol and oxidative notes are acceptable. Noble-type.110 IBUs: 20 – 35 FG: 1. References to the devil are included in the names of many commercial examples of this style. No recognizable spice additions.5 – 10. Age and oxidation may darken the beer further. Kasteelbier Bière du Chateau Donker. very rich.” Smooth but noticeable alcohol warmth. hop and spice comments apply to flavor as well). Appearance: Deep amber to deep coppery-brown in color (“dark” in this context implies “more deeply colored than golden”). phenol. although older examples may be lower in body due to continued attenuation during conditioning. Avoid US/UK crystal type malts (these provide the wrong type of sweetness). Vital Statistics: OG: 1. Affligem Nöel) 28 19.Belgian-style ale. Can be clear to somewhat hazy. Spicy phenols may be present. Belgian yeast strains are used – those that produce fruity esters. Some wood-aged or blended versions may have a lactic or Brettanomyces character. lighter-bodied and even crisper and drier. Flavor: Similar to aroma (same malt. fig or prune notes. Body can be variable depending on interpretation (authentic Trappist versions tend to be medium-light to medium. Rochefort 8 (green cap). The complex and varied flavors should blend smoothly and harmoniously.5% Commercial Examples: Duvel. Lost Abbey Judgment Day. molasses. STRONG ALE 19A. often with nutty. Dulle Teve. toffee. dense. Russian River Salvation 18E.to light tan-colored head. Overall Impression: An ale of significant alcoholic strength. spicy phenolics and higher alcohols – often aided by slightly warmer fermentation temperatures. Water can be soft to hard. which can be rather sweet and full-bodied. treacle. Light chocolate or roasted malt flavors are optional. Gulden Draak. High carbonation helps to bring out the many flavors and to increase the perception of a dry finish. may be adversely affected by alcohol and age. and may take on a dried-fruit or vinous character.. Abbey versions can be medium-dry to sweet). Balance is often malty-sweet. and/or other specialty malt aromas. The drier finish and lighter body also serves to make the assertive hopping and spiciness more prominent. Alcoholic strength should be evident. complex. N’ice Chouffe. History: Most versions are unique in character reflecting characteristics of individual breweries. Moderately malty or sweet on palate. very strong Belgian ale. keep subtle and in the background.. St. Belgian Dark Strong Ale Aroma: Complex. and sometimes phenolics are commonly used. Vital Statistics: OG: 1. Fairly soft water. Judas. chewy body. Gouden Carolus Grand Cru of the Emperor. but usually have a peppery quality not clove-like. not this category. English-type or Styrian Goldings hops commonly used. depending on age and conditioning. Port or Madeira. rich.005 – 1. esters. Appearance: Light amber to very dark reddish-brown color (most are fairly dark). Alcohols are soft. Bernardus Abt 12. alcohol. with caramelized sugar syrup or unrefined sugars and yeast providing much of the complexity. May be almost opaque (if not. Complex. caramelly and/or molasses-like flavors. mashed at higher temperatures than strong ales to reduce attenuation. Huge. Alcohol warmth is often evident and always welcome. Moderate to high fruity esters are common. Finish is variable depending on interpretation (authentic Trappist versions are moderately dry to dry. Comments: Strongly resembles a Tripel. Great Divide Hades.g. but should never be prominent. although a few are lightly bitter. Unibroue Eau Benite. Lucifer. History: A traditional English ale style. Traditionally bottle-conditioned (“refermented in the bottle”).g.016 SRM: 3 – 6 ABV: 7.070 – 1. with a rich malty sweetness. dried cherry. Mouthfeel: Medium to full. although many traditional versions are quite simple. and are low to moderate in intensity. Higher bitterness is allowable in Abbey-style beers with a higher FG. Mouthfeel: High carbonation but no carbonic acid “bite. should be clear). Rochefort 10 (blue cap). Scaldis/Bush. Homebrewers may use Belgian Pils or pale base malt. Extended aging may contribute oxidative flavors similar to a fine old Sherry. AleSmith Horny Devil should be entered in the Belgian Specialty Ale category (16E).

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

Vital Statistics: OG. As with all specialty beers. however. Bell’s Cherry Stout. and fermentation by-products. The hop character should be evident throughout. Citrusy American hops are common. depending on age and conditioning. Mouthfeel: Mouthfeel may vary depending on the base beer selected and as appropriate to that base beer. Victory Old Horizontal.Mouthfeel: Full-bodied and chewy. depending on the style. Hop aroma may be absent or balanced with fruit. Anchor Old Foghorn. Dogfish Head Fort 21. alcohol content. if at all. strawberries)—allow for a range of fruit character and intensity from subtle to aggressive. unfermented quality. but should not be inappropriately intense. Note that fruit-based lambics should be entered in the Fruit Lambic category (17F). The fruit should add an extra complexity to the beer. Note that the color of fruit in beer is often lighter than the flesh of the fruit itself and may take on slightly different shades. but a beer with a quality such as this should make a special claim (e. the distinctive flavor character associated with the particular fruit(s) should be noticeable. and in recent years many commercial examples are now vintage-dated. Herb. but not be excessively hot. and the fruit character should not be so artificial and/or inappropriately overpowering as to suggest a fruit juice drink. BLONDE ALE) THEN THE SPECIFIC STYLE MUST BE SPECIFIED. should be appropriate to the base beer and be harmonious and balanced with the distinctive fruit flavors present. CLASSIC STYLES DO NOT HAVE TO BE CITED (E. but does not have to be unbalanced. Weyerbacher Raspberry Imperial Stout. The fruit character should be pleasant and supportive. Pyramid Apricot Ale. Dark malts should be used with great restraint. Some specialty or character malts may be used.030 SRM: 10 – 19 ABV: 8 – 12% Commercial Examples: Sierra Nevada Bigfoot. do not expect the base beer to taste the same as the unadulterated version. although haze is a generally undesirable. especially in dark styles. Ebulum Elderberry Black Ale. Vital Statistics: OG: 1. Great Divide Old Ruffian. and often features American hop varieties. Spice. blueberries. the original style should come through in aroma and flavor. Note that these components (especially hops) may be intentionally subdued to allow the fruit character to come through in the final presentation. History: Usually the strongest ale offered by a brewery. Alcohol warmth should be present. herbs and/or .080 – 1. Overall Impression: A harmonious marriage of fruit and beer. flavor. with a velvety. If the base beer is a classic style. a proper fruit beer should be a harmonious balance of the featured fruit(s) with the underlying beer style.g. malt flavors. Some tartness may be present if naturally occurring in the particular fruit(s).120 IBUs: 50 – 120 FG: 1. Comments: The American version of the Barleywine tends to have a greater emphasis on hop bitterness. Saxer Lemon Lager. raspberries. although any varieties can be used in quantity. yeast by-products and malt components of the underlying beer may not be as noticeable when fruit are present.g. the resulting beer may seem lighter than expected for the declared base style. Bridgeport Old Knucklehead. SRM and ABV will vary depending on the underlying base beer. However. Remember that fruit generally add flavor not sweetness to fruit beers. Normally aged significantly prior to release. and may range in intensity from subtle to aggressive. Hop bitterness. Fruit beers may have some haze or be clear. IF THIS BEER IS BASED ON A CLASSIC STYLE (E. SPICE/HERB/VEGETABLE BEER 21A. Generally uses an attenuative American yeast. such as esters or diacetyl. Great Divide Wild Raspberry Ale.016 – 1. If the base beer is a lager. Often associated with the winter or holiday season. Rogue Old Crustacean. Stiegl Radler. Stone Old Guardian. Melbourne Apricot Beer and Strawberry Beer. Judge the beer based on the pleasantness and balance of the resulting combination. Hair of the Dog Doggie Claws. and the body is richer and more characterful. Three Floyds Behemoth. FRUIT BEER Aroma: The distinctive aromatics associated with the particular fruit(s) should be noticeable in the aroma. Beer with chile peppers should be entered in the Spice/Herb/Vegetable Beer category (21A). Magic Hat #9. Flying Dog Horn Dog 20. botrytis). Some tartness may be present if naturally occurring in the particular fruit(s). fino. FG. but should not be inappropriately intense. Smuttynose Barleywine. Abita Purple Haze. note that some fruit (e. Aroma hops.. 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. Overall Impression: A well-hopped American interpretation of the richest and strongest of the English ales.G. Differs from an Imperial IPA in that the hops are not extreme. as most of the color arises from a lengthy boil. Carbonation may be low to moderate. Fruit generally adds fermentables that tend to thin out the beer. Grozet Gooseberry and Wheat Ale. The brewer should recognize that some combinations of base beer styles and fruits work well together while others do not make for harmonious combinations. The head may take 30 on some of the color of the fruit. the color should be noticeable. then overall less fermentation byproducts would be appropriate.. but not be so prominent as to unbalance the resulting presentation. amontillado. flavor and aroma than the English Barleywine. The key attributes of the underlying style will be different with the addition of fruit..G. or Vegetable Beer Aroma: The character of the particular spices. “PORTER” OR “WHEAT ALE” IS ACCEPTABLE). Flavor: As with aroma. The balance of fruit with the underlying beer is vital. cherries) have stronger aromas and are more distinctive than others (e.g. Aged fruit may sometimes have flavor and aroma characteristics similar to Sauternes. luscious texture (although the body may decline with long conditioning). Comments: Overall balance is the key to presenting a well-made fruit beer.. IBUs. THE ENTRANT MUST SPECIFY THE UNDERLYING BEER STYLE AS WELL AS THE TYPE OF FRUIT(S) USED. The alcohol strength and hop bitterness often combine to leave a very long finish. Dogfish Head Aprihop.. Appearance: Appearance should be appropriate to the base beer being presented and will vary depending on the base beer. THE TYPE OF FRUIT(S) MUST ALWAYS BE SPECIFIED. Lagunitas Olde GnarleyWine. Bell’s Third Coast Old Ale. Commercial Examples: New Glarus Belgian Red and Raspberry Tart. not artificial and inappropriately overpowering (considering the character of the fruit) nor should it have defects such as oxidation. Avery Hog Heaven Barleywine. Ingredients: Well-modified pale malt should form the backbone of the grist. Sherry or Tokaj. For lighter-colored beers with fruits that exhibit distinctive colors. Some malt aroma may be desirable. while other fruit-based Belgian specialties should be entered in the Belgian Specialty Ale category (16E). the malt is more forward. but the fruit will often be reflected in the color. 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. Body and carbonation levels should be appropriate to the base beer style being presented. These components (especially hops) may also be intentionally subdued to allow the fruit character to come through in the final presentation. The fruit should complement the original style and not overwhelm it. Founders Rübæus. residual sweetness is not necessarily a negative characteristic unless it has a raw. Should not be syrupy and under-attenuated.

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

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

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

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

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

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

sack or strong mead). Sweetness or significant honey aromatics should not be expected. although it is an identifiable character. although the body is generally light to medium. lightly carbonated (petillant) meads will have noticeable bubbles. not oranges.025 – 1. or from tea. Cysers are most often golden. Mouthfeel: Standard description applies. Ingredients: Mead is made primarily from honey. petillant or lightly carbonated. pink and/or purple hues. In all cases. but well-made examples will have an enjoyable balance of honey flavors. IBUs: not relevant for anything but braggot. although not always identifiable. Supplemental materials may be provided to judges if an obscure ingredient or method is used. spices. and to a lesser extent. If a honey variety is declared. body generally decreases with lower gravity and/or drier meads. as well as any special ingredients. alcohol and honey character is the essential final measure of any mead.5 – 14% sack: 14 – 18% FG: dry: 0. or fruit. so don’t rely only on FG to determine sweetness. sweetness and alcohol presentation. No to minimal residual sweetness with a dry finish. sweetness.5 – 7. Similarly. Different types of honey have different intensities and characters. body. semi-sweet. SRM: basically irrelevant since honey can be anything from almost clear to dark brown. Sensations of body should not be accompanied by an overwhelmingly cloying sweetness (even in sweet meads). 24. acidity.025 sweet: 1. Body generally increases with stronger and/or sweeter meads. • Defaults: If no attributes are specified. chemicals. the variety should be distinctive (if noticeable). acidity. Consider the OG. A warming alcohol presence is often present. and a highly carbonated (sparkling) mead can range from a mouth-filling carbonation to levels approaching Champagne or soda pop.120 sack: 1.. and can sometimes be quite light. Standard description applies for remainder of characteristics.5% standard: 7. Smooth texture. • Category-Specific Requirements: Some categories require additional information.010 semi-sweet: 1. or special characteristics. and may feature subtle to noticeable varietal character if a varietal honey is declared (different varieties have different intensities). harsh or yeasty fermentation characteristics are undesirable. acidity.080 – 1. Mouthfeel: Before evaluating. an explanation of standard terms. standard mead. not a traditional). chemical additives or oakaging). although most are in the medium-light to medium-full range. tea. Sulfury. Yeast nutrients may be used but should not be detected. in assessing sweetness.g. Entering and Categorizing Meads: • Mandatory Requirements: o Entrants MUST specify carbonation level (still. Strength. however. tea. the resulting mead should be entered appropriately (e. declaring specific fruit. water and yeast. Acidity and tannin help balance the overall honey. judges will look for the varietal character of the honey. Carbonation can vary widely (see definitions above). with a pleasant mixture of subtle honey character. blackberry honey is only distantly like blackberries. judges should evaluate the mead as a semi-sweet. Still meads may have a very light level of carbonation. Melomels and pyments can have orange. and can sometimes be quite full and heavy. finish and flavor intensity to a dry white wine. 3. red. If citrus. Overall Impression: Similar in balance. Appearance: Standard description applies. Overall Impression: A wide range of results are possible. alcohol. The body can vary widely. Braggots can be yellow to black. or oak additives result in flavor components above a low. Some natural acidity is often present (particularly in fruit-based meads). TRADITIONAL MEAD See the Introduction to Mead Guidelines for detailed descriptions of standard mead characteristics. strength. balance-adjusting level. 37 .170 ABV: hydromel: 3.010 – 1. sweet). For example. Vital Statistics: OG: hydromel: 1. with no inconsistencies in color. sparkling or highly carbonated). and entering instructions. or the use of oak aging. and fruit and/or malt in some styles). A very thin or watery body is likewise undesirable. High carbonation will enhance the acidity and give a “bite” to the finish. these additives should not be readily discernable in flavor or aroma. Flavor: Subtle (if any) honey character.080 standard: 1. Note that stronger meads will have a fuller body. For example. o Entrants MUST specify strength level (hydromel or light mead. Sensations of body should not be accompanied by noticeable residual sweetness. but may not resemble the source plant. background. • Optional Requirements: Entrants MAY specify honey varieties used. strength and carbonation levels. particularly in categories other than traditional mead. petillant. Well-made examples will often have an elegant wine-like character. Note that the character of a varietal honey will be identifiable as distinct to the source flowers. tannins. standardstrength mead with no varietal honey character and no special ingredients. as a metheglin or open category mead. aroma.• • • • and can deteriorate with extended aging.050 Note that the perception of sweetness is a function of the percentage of residual sugar. 24A. Competition organizers should make every effort to ensure that judges are provided the full set of attributes of the meads being evaluated. orange-blossom honey has the character of orange blossoms. Dry Mead Aroma: Honey aroma may be subtle. Complexity. Any special ingredients should be well-blended with the other ingredients. flavor or aftertaste. sweetness and age greatly affect the overall presentation. Some minor adjustments in acidity and tannin can be made with citrus fruits.120 – 1. the color should reflect the ingredients used (type of honey. harmony. Low levels of astringency are sometimes present (either from specific fruit or spices. Standard description applies for remainder of characteristics. The proper balance of sweetness. tree. and clean alcohol.990 – 1. o Entrants MUST specify sweetness level (dry. and this character usually increases with strength (although extended aging can smooth this sensation). but bittering hops are optional even in this style. If honey varieties are declared. These can all affect mouthfeel. refer to the declared sweetness. and lead to a harmonious end product. soft fruity esters.035 – 1. and balance of sensory elements are most desirable.

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

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

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

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

INTRODUCTION TO CIDER GUIDELINES (CATEGORIES 27-28) Cider is fermented apple juice. • Acidity is an essential element of cider and perry: it must be sufficient to give a clean. The Standard category covers ciders and perries made primarily or entirely from the juice of apples or pears (but not both at once). the “mousse” (head) may be retained for a short time. such as the “smoky bacon” undertones of a dry English cider. However. roughly equivalent to a final gravity of over 1. The body is less than that of beers. There are three categories of sweetness: o Dry: below 0. There are two categories for cider/perry: Standard (Category 27) and Specialty (Category 28). • Carbonation may be either natural (by maintaining CO2 pressure through processing or by bottle-conditioning) or added (by CO2 injection).012). Malo-lactic fermentation is allowed.012. In fact. • Ciders and perries vary considerably in tannin. • Some styles of cider exhibit distinctly NON-fruity tastes or aromas. moreover. This corresponds to a final specific gravity of under 1.002. However. 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). Enzymes may be used for clarification of the juice prior to fermentation. molasses) would also create a Specialty cider (such as New England style). Full-sparkling ciders will be champagne-like. Other sugar sources that also add significant flavors (brown sugar. any excess sulfite that is detectable in the finished cider (a “burning match” character) is a serious fault.002 to 1. and only in some sub-categories. refreshing impression without being puckering. 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. not dictate requirements when making the style. The lack of sparkling clarity is not a fault.. If made from culinary or table fruit. Appearance: • Clarity may vary from good to brilliant. a cider made with added honey must be entered either as a Specialty cider or as a Cyser under the appropriate mead sub-category. This affects both bitterness and astringency (see “Mouthfeel” below). foaming. is a limited addition of sugar to achieve a suitable starting gravity. Sometimes characterized as either ‘offdry’ or ‘semi-sweet. adjuncts are prohibited except where specifically allowed in particular styles. Entrant MUST state if malic acid was added. a simple “apple soda” or “wine cooler” character is not desirable in a cider or perry. . The only adjunct permitted in the Standard category. An overt or forward bitterness is a fault (and is often due to processing techniques rather than fruit). nevertheless some tannin is desirable to balance the character. a “sheen” in either cider or perry generally indicates the early stage of 42 • lactic contamination and is a distinct fault.’ o Sweet: above 4% residual sugar. In sweeter ciders. • Sorbate may be added at bottling to stabilize the cider. 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. • If a cider is close to one of these boundaries. Sulfites may be added as needed for microbiological control. final gravity 1. cider and perry have a mouthfeel and fullness akin to a substantial white wine. The character contributed by tannin should be mainly astringency rather than bitterness. Note that honey is not a “sugar” for this purpose. any residual aroma/flavor from misuse or excessive use of sorbate (e. Carbonation may vary from entirely still to a champagne level. and enzymes. a “geranium” note) is a distinct fault. No or little carbonation is termed still. as a result a slight haze is not a fault. Highly carbonated is termed sparkling. Drier styles of cider in particular develop more complex but less fruity characters. Tasting always proceeds from drier to sweeter. However. either naturally occurring or with an added ML culture. Perries are notoriously difficult to clear. In general. Common processing aids. it should be identified by the sweetness category which best describes the overall impression it gives. o Medium: in the range between dry and sweet (0.9% to 4% residual sugar. but visible particles are undesirable. If used. A moderate carbonation level is termed petillant. 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. gushing.g.9% residual sugar. and then the entrant must state them. are generally allowed as long as they are not detectable in the finished cider. Perry is fermented pear juice. other components of taste—particularly acidity—must balance the sweetness.8 or below). • The sweetness (residual sugar. In some styles a “rustic” lack of brilliance is common. tannins are typically low. The level of sweetness must be specified in order to arrange flights of tastings and entries within flights. Ingredients: • The apple and pear varieties are intended to illustrate commonly used examples. At the higher levels of carbonation. the maximum accepted safe level for sulfites (200 mg/l) should be strictly observed. 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. Mouthfeel: • In general. and difficult-to-manage heads are faults.

Comments: Entrants MUST specify carbonation level (still. Entrants MAY specify variety of apple for a single varietal cider. full-bodied. gushing. Appearance: Clear to brilliant. Kiefer. These ciders are made with bittersweet and bittersharp apple varieties cultivated specifically for cider making. varietal character will be expected. Mouthfeel: Medium body. or sparkling). Vital Statistics: OG: 1. Michelin. Comments: Entrants MUST specify carbonation level (still or petillant). but should be a medium. Jonathan). Wandering Aengus Dry Cider (OR). Sugar and acidity should combine to give a refreshing character. calcium carbonate) to aid the process of pectin coagulation.045 – 1. low to moderate tannin apparent as astringency. STANDARD CIDER AND PERRY The styles represented in this category are the principal established styles. etc. Reine des Pommes. Aspall Dry Cider 27C. Dabinett. Rhyne Cider (CA). sweet).27. Aroma/Flavor: There is a pear character. This may come from slow or arrested fermentation (in the French technique of défécation) or approximated by back sweetening with juice. It is a fault if judges can detect a salty or chalky taste. Medium to medium-sweet. [France] Eric Bordelet (various). petillant. pre-fermentation. Muscadet de Dieppe. or sparkling). mouth filling. rich.050 – 1. Wandering Aengus Heirloom Blend Cider (OR). Sweet ciders must not be cloying. Entrants MUST specify sweetness (medium. crabapples. it should be entered in the closest applicable category. Yarlington Mill. English Cider This includes the English “West Country” plus ciders inspired by that style. Red Barn Cider Burro Loco (WA). Mouthfeel: Relatively full. mousiness is a serious fault. Traditional Dry and Traditional Medium Sweet (WA). Appearance: Slightly cloudy to clear. The Common Cider and Common Perry styles are analogous to the cider and perry categories of earlier style standards. Varieties: Bartlett. Carbonation still to moderate. it should be entered as a Common Cider. Vital Statistics: OG: 1. Overall Impression: Medium to sweet. Moderate tannin apparent mainly as astringency.050 – 1. Entrants MAY specify variety of apple for a single varietal cider. Generally quite pale. Harpoon Cider (MA) 27B. Asturian (Spanish)–for which there are presently insufficient appreciation and a lack of commercial examples for reference. West County Pippin (MA). Some tannin should be present for slight to moderate astringency. Vital Statistics: OG: 1.000 – 1. petillant. medium to deep gold color. Entrants MUST specify sweetness (dry to medium). but little bitterness. Dunkerton. Etienne Dupont Organic.065 FG: 1. Varieties: Common (Winesap. rich. Traditional French procedures use small amounts of salt and calcium compounds (calcium chloride. multi-use (Northern Spy. These compounds may be used. Burrow Hill. Bellwether Heritage (NY). Comments: Entrants MUST specify carbonation level (still. enter as Common Perry. pale to medium gold in color. Only very slight acetification is acceptable. Russets.060 . French Cider This includes Normandy styles plus ciders inspired by those styles.020 ABV: 5 – 8% Commercial Examples: [US] Red Barn Cider Jonagold Semi-Dry and Sweetie Pie (WA). It tends toward that of a young white wine. These ciders are made with bittersweet and bitter-sharp apple varieties cultivated specifically for cider making. Baldwin). The common slight farmyard nose of an English West Country cider is the result of lactic acid bacteria. refreshing drink. the decision is. AEppelTreow Barn Swallow Draft Cider (WI). No bitterness. Common Perry Common perry is made from culinary/table fruit. Appearance: Slightly cloudy to brilliant.010 ABV: 6 – 9% Commercial Examples: [US] Westcott Bay Traditional Very Dry. Overall Impression: Generally dry. Varieties: Nehou. if specified. ropy/oily characters are serious faults. Entrants MUST specify sweetness (dry. An ideal cider serves well as a “session” drink. but not obviously fruity.065 FG: 1. Dry ciders must not be too austere. Vital Statistics: OG: 1. various from Hecks. The first decision is whether the cider was made with apples with significant tannin content that gives the cider noticeable astringency or bitterness. any suitable wildings. somewhat fruity (French) or drier and more austere (English).995 – 1. this decision should be based on whether the cider tends more toward sweet. Uncle John’s Fruit House Winery Apple Hard Cider (MI).010 – 1. Overall Impression: Mild. but at higher levels it must not gush or foam. Bellwether Spyglass (NY). Dry ciders will be more wine-like with some esters. If not. May have “smoky (bacon)” character from a combination of apple varieties and MLF. full-bodied. etc. Still to lightly sparkling. not a Brettanomyces contamination. If so. Comments: Entrants MUST specify carbonation level (petillant or full). Farnum Hill Extra-Dry. Etienne Dupont. and suitably accompanies a wide variety of food. Golden Delicious. varietal character will be expected. Aroma/Flavor: Sweet or low-alcohol ciders may have apple aroma and flavor. Mousiness. There are well-known styles not represented here–for example. Overall Impression: Variable. Medium to high acidity. Macintosh. In the case of a cider made to a style not explicitly represented here. neither cloying nor too austere. but in limited quantity. Common Cider A common cider is made from culinary/table apples. sweet). Gwatkin Yarlington Mill. as above. For perry of a non-represented style. Moderate to high tannin apparent as astringency and some bitterness. including ciders made by various techniques to achieve the French flavor profile. Carbonation moderate to champagne-like. etc.050 – 1. and Farmhouse (NH). Braeburn. Aroma/Flavor: No overt apple character.075 FG: 0. if specified. Varieties: Kingston Black. medium.020 ABV: 3 – 6% Commercial Examples: [US] West County Reine de Pomme (MA). Entrants MUST specify sweetness (medium or sweet). various Jerseys. Foxwhelp. Stoke Red. Medium to deep gold color. Tends to a rich fullness. Aroma/Flavor: Fruity character/aroma. [UK] Oliver’s Herefordshire Dry Cider. Dry. austere. White Winter Hard Apple Cider (WI). Mouthfeel: Full. Mouthfeel: Medium to full. Some “Farmyard nose” may be present but must not dominate. with wild or crab apples often used for acidity/tannin balance. Comice. Bellot 27A. If in doubt. Appearance: Clear to brilliant. but various flavors and esters that suggest apples. never high or 43 27D. based on tannin content. the choice is between the English and French subcategories.

Appearance: Clear to brilliant. Generally quite pale. Overall Impression: Like a dry wine with complex flavors. Blossomwood Laughing Pig Perry (CO). and raisins.100 FG: 0. [UK] Gwatkin Blakeney Red Perry. Vital Statistics: OG: 1. Many “perry pears” are nearly inedible. Medium to medium-sweet. Uncle John’s Fruit House Winery Perry (MI) 28B. The apple character must marry with the added fruit so that neither dominates the other. Traditional Perry Traditional perry is made from pears grown specifically for that purpose rather than for eating or cooking. petillant. or sparkling). petillant. (For example.060 – 1. medium. Oliver’s Blakeney Red Perry and Herefordshire Dry Perry 28. Entrants MUST specify sweetness (dry or medium). because higher alcohol is derived from addition of sugar rather than juice. but must be subtle.g. berry.070 FG: 0. 28C. with adjuncts to raise alcohol levels.for example. and with low astringency and bitterness. AEppelTreow Red Poll Cran-Apple Draft Cider (WI). Mousiness.020 ABV: 5 – 7% Commercial Examples: [US] White Winter Hard Pear Cider (WI). berries should give red-to-purple color. Mouthfeel: Lighter than other ciders.010 ABV: 5 – 9% Commercial Examples: [US] West County Blueberry-Apple Wine (MA). Comments: Entrants MUST specify carbonation level (still.995 – 1. moderate to high tannin apparent as astringency. with the exception of adjuncts allowed. SPECIALTY CIDER AND PERRY Specialty cider/perry includes beverages made with added flavorings (spices and/or other fruits). Overall Impression: Like a dry white wine. Appearance: Clear to brilliant. Bellwether Cherry Street (NY). AEppelTreow Perry (WI). strong alcohol. Varieties: Butt.995 – 1. Comments: Entrants MUST specify carbonation level (still. ropy/oily characters are serious faults.020 ABV: 5 – 9% Commercial Examples: [France] Bordelet Poire Authentique and Poire Granit.050 – 1. Cider character must be distinctive. pale to medium yellow. not orange. whisky or rum) may also be present.045 – 1. those made with substantial amounts of sugar-sources to increase starting gravities. 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.995 – 1. but not obviously fruity. Appearance: Slightly cloudy to clear. If the barrel was formerly used to age spirits. or sparkling). Entrants MUST specify sweetness (dry or medium).010 ABV: 7 – 13% Commercial Examples: There are no known commercial examples of New England Cider. molasses. Aroma/Flavor: A dry flavorful cider with robust apple character. Golden Russet Vital Statistics: OG: 1. petillant. Entrants MUST specify what fruit(s) and/or fruit juice(s) were added. Mouthfeel: Relatively full. some flavor notes from the spirit (e. Oxidation is a fault. small amounts of honey. Aroma/Flavor: Comparable to a Common Cider. Entrants MUST specify sweetness (dry. New England Cider This is a cider made with characteristic New England apples for relatively high acidity. Irvine's Vintage Ciders (WA) 28A. 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. Huffcap.. Gin.070 – 1. “Would this be different if neutral spirits replaced the cider?” A fruit cider should not be like an alcopop.010 ABV: 9 – 12% Commercial Examples: [US] AEppelTreow Summer’s End (WI). Blakeney Red. Only very slight acetification is acceptable.FG: 1. Adjuncts are intended to raise OG well above that which would be achieved by apples alone. Fruit Cider This is a cider with other fruits or fruit-juices added . Overall Impression: Tannic. Variety of pear(s) used must be stated. pale to medium-gold. May be significantly tannic depending on fruit added. Cloudiness or hazes are inappropriate. Wandering Aengus Pommeau (OR). Vital Statistics: OG: 1. Comments: Adjuncts may include white and brown sugars. and the beverage made from a combination of apple and pear juice (sometimes called “pider”). Appearance: Clear to brilliant. or sparkling). a judge might ask. This style is sometimes barrel-aged. Aroma/Flavor: The cider character must be present and must fit with the other fruits. or sweet). Very dry to slightly medium. It is a fault if the adjuncts completely dominate. Comments: Entrants MUST specify carbonation level (still. Uncle John’s Fruit House Winery Fruit House Apple (MI).070 FG: 1. Moderate tannin. etc.100 FG: 0. Color appropriate to added fruit. petillant.) Mouthfeel: Substantial. Aroma/Flavor: There is a pear character.000 – 1. Vital Statistics: OG: 1. alcoholic. Carbonation may range from still to champagne-like. Some slight bitterness. Christian Drouin Poire. or sparkling). It tends toward that of a young white wine. Mouthfeel: Substantial. in which case there will be oak character as with a barrel-aged wine. Varieties: Northern Spy. Overall impression: Substantial body and character . balanced.000 – 1. Still to lightly sparkling. 44 . and derivative flavors from sugar adjuncts. Dark colors are not expected unless strongly tannic varieties of fruit were used. Entrants MUST specify carbonation level (still. Entrants MUST specify if the cider was barrel-fermented or aged. The same general characteristics and fault descriptions apply to specialty ciders as to standard ciders (preceding category). Entrants MUST specify sweetness (medium or sweet). Uncle John’s Fruit Farm Winery Apple Cherry Hard Cider (MI) 27E. Roxbury Russet. but should not show oxidation characteristics.

Appearance: Clear to brilliant.020 ABV: 5 – 12% Commercial Examples: [US] Red Barn Cider Fire Barrel (WA). This includes the use of spices and/or other sweeteners. may show tannic (astringent) or heavy body as determined by adjuncts.28D.995 – 1. Otherwise it should be entered as mead in the cyser subcategory. AEppelTreow Pear Wine and Sparrow Spiced Cider (WI) 45 . Entrants MUST specify carbonation level (still.045 – 1. Color should be that of a common cider unless adjuncts are expected to contribute color.100 FG: 0. Aroma/Flavor: The cider character must always be present. Other Specialty Cider/Perry This is an open-ended category for cider or perry with other adjuncts such that it does not fit any of the categories above. Mouthfeel: Average body. petillant. or sparkling). Comments: Entrants MUST specify all major ingredients and adjuncts. Entrants MUST specify sweetness (dry or medium). and must fit with adjuncts. A cider with added honey may be entered here if the cider character remains dominant. Vital Statistics: OG: 1.

010-14 1.8 3. Cream Ale B.044-56 1.2 4.008-12 1. Düsseldorf Altbier 8.8-5.5-6 3-6 10-16 7-14 14-22 14-28 17-30 6-11 14-22 6-25 18-30 2. PILSNER A.6-6.3-7.046-54 1.5-6.050-57 1.046-56 1.012-16 1.045-60 FG 0.0 4. Irish Red Ale E. Dortmunder Export 2.8-4.5-3.7-5.006-12 1.2 2.2 3. Vienna Lager B.0 6. Munich Helles E. LIGHT HYBRID BEER A.040-54 1.4-5.064-72 1.064-72 1.018-56 FG 1.5-5.0 4.030-35 1. ENGLISH PALE ALE A.040-50 1.010-15 1.008-12 1. AMBER HYBRID BEER A.048-54 1.010-15 1. Scottish Light 60/B.2 3.010-16 1.2004 BJCP STYLE CHART. Kölsch D.0 4.013-17 1.6 3.010-15 1. 2008 Update STYLE 1.4-5.008-12 1.072-112 1.6-6. Schwarzbier 5.045-51 1.5-5 3-6 3.4-5.010-13 1.038-54 1.5 4.044-56 1.5-6. EUROPEAN AMBER LAGER A.5-10.032-40 1.8-6.008-13 1. American Amber Ale 46 OG 1.5 4.0 9. Special/Best/Premium Bitter C.0 ABV% 4.046-52 1. Strong Scotch Ale STYLE 10. Premium American Lager D.998-1.010-16 1.010-15 1.2-5.8-4.045-60 1.5 4.044-50 1.0-6.5-5. Scottish Heavy 70/C.048-56 1.004-10 1.2-5. LIGHT LAGER A.5 4.008 1. Munich Dunkel C. American Wheat or Rye Beer 7.020-35 1.2 4.4 6. Scottish Export 80/D.0-10.007-11 1.0 4.4 4.008-13 1.6 4. German Pilsner (Pils) B.2 IBU 8-12 8-15 15-25 16-22 23-30 25-45 35-45 25-40 18-30 20-28 8-20 18-28 22-32 23-35 20-27 16-26 25-35 15-20 15-28 20-30 15-30 25-40 30-45 35-50 25-35 25-40 30-50 10-20 10-25 15-30 17-28 17-35 IBU 30-45 25-40 SRM 2-3 2-4 2-6 3-5 4-6 2-5 3.2-5. Standard American Lager C. DARK LAGER A.5-5.007-11 1. Eisbock 6.5-5 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 .2 7. Blonde Ale C.046-52 1.044-60 1.5-5.2-3.010-16 1. California Common Beer C. Lite American Lager B. BOCK A.008-12 1. American Pale Ale B. Standard/Ordinary Bitter B.2-3. North German Altbier B.6 4.011-18 1. Traditional Bock C.044-50 1.3-7. SCOTTISH AND IRISH ALE A.042-55 1.010-15 1.2 4.4 6. Extra Special/Strong Bitter (English Pale Ale) 9.040-55 1. AMERICAN ALE A. Bohemian Pilsener C.2 4. Dark American Lager B.011-14 1. Classic American Pilsner 3.046-54 1.9-5.5-6.016-24 1.044-60 1.0 4.008-13 1.035-40 1.3 4.0-14.4 4.070-130 OG 1.7 4. Oktoberfest/Märzen 4.8-5.078-120 1.2-6.048-60 1.2 4.5-5.013-19 1.010-15 ABV% 2.0 4.010-15 1. Maibock/Helles Bock B.010-16 1. Doppelbock D.0-5.028-40 1.010-14 1.040-48 1.048-56 1.9 3.

6-6.018-30 1. Gueuze F.008-12 1. Roggenbier (German Rye Beer) 16. INDIA PALE ALE (IPA) A.9 5.045-60 1.4 4.0 5.0-7. Baltic Porter 13.8 4.5-8. Northern English Brown Ale 12. Sweet Stout C.8-5.010-14 1. Straight (Unblended) Lambic E.5 Variable 2.008-18 1. PORTER A. Berliner Weisse B.0-7.0-11.007-11 1.044-52 1.044-56 1.0 8.5 5. American IPA C. Belgian Dark Strong Ale 47 OG 1.3-5. BELGIAN AND FRENCH ALE A.5-10. Foreign Extra Stout E.044-60 1.016-24 1.5-9.0-5.012-24 1.011-14 1.010-18 1. Brown Porter B.0 4.040-60 1.5 5.8-4.0 4.010-16 1.5-10.010-18 1. Mild B.0-6.0-8.0 5.0-7.5 5.5-7.010-14 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 18.030-38 1.2-5. Belgian Dubbel C.0-7.5-8.010-24 ABV% 6.5 2.5 6.056-75 1. SOUR ALE A.0 4.0 5. Weizenbock D.5 4.033-42 1.040-52 1.050-75 1.2-5.008-16 Variable 1.8-3.015-22 1.005-16 1.5 7. Flanders Red Ale C. Oatmeal Stout D.040-74 1.048-65 1. Flanders Brown Ale/Oud Bruin D.028-32 1.2 2. Russian Imperial Stout 14. Belgian Blond Ale B.010-20 1. American Stout F. Dunkelweizen C.012-16 1.5-6.040-52 1.060-80 Variable 1.062-75 1.070-95 1.0-12. Weizen/Weissbier B.062-75 1.0 6.0-7.008-13 1. Robust Porter C.C.046-56 1.5-5.008-12 1.048-65 1.050-75 1.0-8.040-60 1.5 7.5-9.075-85 1.4 4.5 4. STOUT A.0-5.001-10 1.5 4.0 4.1 4. Bière de Garde E.000-06 1.008-14 1. Dry Stout B.010-18 1.6 4.0 IBU 15-30 15-25 20-40 22-35 20-35 SRM 4-7 10-17 4.048-57 1.3-5. ENGLISH BROWN ALE A.010-14 1. Fruit Lambic 1.010-22 1.0 5.008-14 1.8-6.008-18 1.0-8.075-115 1.010-14 1.010-18 1.056-75 1. BELGIAN STRONG ALE A.064-90 1.0 4. Imperial IPA 15. Witbier B.075-110 FG 1.5 8. English IPA B. Belgian Tripel D.5-7 3-6 12-22 .6 7.000-10 4.003-06 1.002-12 1.5 5. Belgian Specialty Ale 17.3-6.036-50 1.060-90 1. Southern English Brown Ale C.6 6.8-4. Belgian Golden Strong Ale E.048-54 1. Belgian Pale Ale C.040-54 1.002-12 1.0-7.070-90 1.008-13 1.044-52 1.048-65 1.0-6. American Brown Ale 11. GERMAN WHEAT AND RYE BEER A. Saison D.

Dry Mead B. Christmas/Winter Specialty Spiced Beer 22.000-20 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. Apple Wine D.0-12.010-20 1.0-9.0-12. Other Smoked Beer C.8-6.010 1.010 1.000-20 0.0 base 30-60 35-70 50-120 beer 10-22 8-22 10-19 style 48 .018-30 1.0 8.990-1.070-100 1.050-57 Varies Varies Varies 1. TRADITIONAL MEAD A.060-100 1.995-1.010 0. Classic Rauchbier B.080-120 Varies 1. Spice. American Barleywine 20.050-60 1. Sweet Mead 25.19. SMOKE-FLAVORED & WOOD-AGED BEER A. Traditional Perry 28.025-50 Varies Varies Varies N/A N/A N/A N/A N/A N/A 1. STANDARD CIDER AND PERRY A. Semi-Sweet Mead C. Old Ale B.050-65 1. or Vegetable Beer B. Braggot C.050-75 1. Herb. Pyment (Grape Melomel) C. OTHER MEAD A. Fruit Cider C.000-20 1.016-30 with 6.010 0. SPECIALTY BEER 24. French Cider D. Other Specialty Cider or Perry 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 1.010 0. Wood-Aged Beer 23.045-70 1.995-1.995-1. FRUIT BEER 21. Metheglin B. Common Perry E. SPICE/HERB/VEGETABLE BEER A. MELOMEL (FRUIT MEAD) A. SPECIALTY CIDER AND PERRY A. Common Cider B.080-120 1.060-90 1. English Cider C.010-25 1. English Barleywine C. STRONG ALE A.045-100 0.012-16 with with with 4.0 8. Other Fruit Melomel 26.020 7-13% 5-9% 9-12% 5-12% N/A N/A N/A N/A N/A N/A N/A N/A 1.050-70 1. New England Cider B.995-1. Cyser (Apple Melomel) B. Open Category Mead 27.015-22 1.045-65 1.995-1.