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

Hofbräu Oktoberfest. with a maltiness that is often described as soft. although German Vienna malt is often the backbone of the grain bill. elegant maltiness that dries out in the finish to avoid becoming sweet. They worked with the ingredients that were native to America to create a unique version of the original Pilsner. especially noble varieties. Somewhat alkaline water (up to 300 PPM). Some toasted character from the use of Vienna malt. Hop aroma may range from none to light spicy or floral hop presence. Gordon Biersch Märzen. This is one of the classic malty styles. Many Mexican amber and dark lagers used to be more authentic. Can use some caramel malts and/or darker malts to add color and sweetness. but unfortunately are now more like sweet. Gordon Biersch Vienna Lager. Mouthfeel: Medium body. while European versions tend to be sweeter. Flavor: Soft.when they settled in America.016 SRM: 7 – 14 ABV: 4. Great Lakes Oktoberfest. with a depth of malt character.8 – 5. Native American hops such as Clusters. with some Munich malt.060 would have been appropriate for pre-Prohibition beers while gravities dropped to 1. Corresponding IBUs dropped from a pre-Prohibition level of 30-40 to 25-30 after Prohibition. Penn Pilsner 3B. carbonate-rich water. Clean lager character with no diacetyl or fruity esters. Noble hop aroma may be low to none. Typically brewed in the spring. with a gentle creaminess. Ingredients: Vienna malt provides a lightly toasty and complex. Caramel aroma is inappropriate.2% strength and 35 IBUs). Crystal) are also appropriate. signaling the end of the traditional brewing season and stored in cold caves or cellars during the warm summer months. Olde Saratoga Lager.5% Commercial Examples: Great Lakes Eliot Ness (unusual in its 6.060 IBUs: 25 – 40 FG: 1. with no fruity esters or diacetyl. or modern noble crosses (Ultra.044-1. Served in autumn amidst traditional celebrations. Large. and rather rich. but finish is moderately dry. Balance is toward malt. Similar.010 – 1.050-1. Comments: American versions can be a bit stronger. DMS. Comments: The classic American Pilsner was brewed both preProhibition and post-Prohibition with some differences. Noble hop flavor may be low to none. Bright clarity. Mouthfeel: Medium-light to medium body. with both malt and hop bitterness present in the aftertaste. Appearance: Deep amber to dark brown with bright clarity and ruby highlights. Ingredients: Six-row barley with 20% to 30% flaked maize to dilute the excessive protein levels. along with Continental hops (preferably noble varieties). Ayinger Oktoberfest-Märzen. All malt should derive from the finest quality two-row barley. Export German versions are typically orange-amber in color. though the finish is not sweet.052 IBUs: 18 – 30 FG: 1. Moderately crisp finish. drier and more bitter. Overall Impression: Characterized by soft. yet still decidedly balanced toward malt. Can have low levels of yeast character (green apples. Old Dominion Aviator Amber Lager. Nearly extinct in its area of origin. Moderately hard. Appearance: Light reddish amber to copper color. A light toasted malt aroma may be present. shortly after lager yeast was first isolated. Vital Statistics: OG: 1. Water with a high mineral content can lead to an inappropriate coarseness in flavor and harshness in aftertaste. the style continues in Mexico where it was brought by Santiago Graf and other Austrian immigrant brewers in the late 1800s. and have a distinctive toasty malt character. Fully fermented. Liberty. Ingredients: Grist varies.050 – 1. Lighter malt character overall than Oktoberfest. EUROPEAN AMBER LAGER 3A. or fruitiness). Smooth. . and possibly some crystal malt. Appearance: Dark gold to deep orange-red color. Regrettably. foam stand. only the finest quality malt should be used. Boulevard Bobs 47 Munich-Style Lager. without a cloying finish. are most authentic. Samuel Adams Oktoberfest (a bit unusual in its late hopping) 3. and elegant but never cloying. Vital Statistics: OG: 1. Pils malt. most modern examples use adjuncts which lessen the rich malt complexity characteristic of the best examples of this style. and noble hop flavor is low to none. Dark American Lager Aroma: Little to no malt aroma. DARK LAGER 4A. Fairly dry finish. No hop aroma.046 – 1. Overall Impression: Smooth. Clean lager aroma with no fruity esters or diacetyl. with a creamy texture and medium carbonation. Clean lager character. adjunct-laden American Dark Lagers. Modern American hops such as Cascade are inappropriate. Hacker-Pschorr Original Oktoberfest. though less intense than Oktoberfest. Bright clarity. off-white. A decoction mash can help develop the rich malt profile. and is usually light tan in color. Comments: Domestic German versions tend to be golden. History: Origin is credited to Gabriel Sedlmayr. Foam stand may not be long lasting. Noticeable caramel or roasted flavors are inappropriate. No diacetyl. OGs of 1. like a strong Pils-dominated Helles. “Fest” type beers are special occasion beers that are usually stronger than their everyday counterparts.015 SRM: 3 – 6 ABV: 4.5 – 6% Commercial Examples: Occasional brewpub and microbrewery specials SRM: 10 – 16 ABV: 4. History: The original amber lager developed by Anton Dreher shortly after the isolation of lager yeast. melanoidin-rich malt profile. Vital Statistics: OG: 1. As with Oktoberfests. but caramel malts shouldn’t add significant aroma and flavor and dark malts shouldn’t provide any roasted character. The style owes much of its character to the method of malting (Vienna malt). with a firm enough hop bitterness to provide a balanced finish. Flavor: Initial malty sweetness. Negra Modelo. Capital Wisconsin Amber.010 – 1. elegant malt complexity is in the forefront.7% Commercial Examples: Paulaner Oktoberfest. Capital Oktoberfest. German beer tax law limits the OG of the style at 14˚P since it is a vollbier. May have a bit of alcohol warming. A light to moderate toasted malt aroma is often present. Oktoberfest/Märzen Aroma: Rich German malt aroma (of Vienna and/or Munich malt). Hop bitterness is moderate. Continental hops. clean. traditional continental noble hops. off-white.048 after Prohibition.5 – 5. Spaten Oktoberfest. Caramel aroma is inappropriate.014 3 4.057 IBUs: 20 – 28 FG: 1. Distinctive and complex maltiness often includes a toasted aspect. No roasted or caramel flavor. complex. This style died out after Prohibition but was resurrected as a home-brewed style by advocates of the hobby.012 – 1. based on an adaptation of the Vienna style developed by Anton Dreher around 1840. Goose Island Oktoberfest. Victory Festbier. Medium-low to no roast and caramel malt aroma. Vienna Lager Aroma: Moderately rich German malt aroma (of Vienna and/or Munich malt). Smooth. with significant carbonate content is welcome. with solid.044 – 1. persistent head. Moderate carbonation. although American versions can be stronger.

Lagering should .012 SRM: 14 – 22 ABV: 4. No harshness or astringency. Clean. Penn Dark Lager.010 – 1. often with deep ruby to garnet highlights. While sometimes called a “black Pils. History: A regional specialty from southern Thuringen and northern Franconia in Germany. neutral character to a rich.5 – 5. Beck's Dark.4% Commercial Examples: Köstritzer Schwarzbier.2 – 6% Commercial Examples: Dixie Blackened Voodoo. often with a red or garnet tint. Flavor: Dominated by the rich and complex flavor of Munich malt.046 – 1. Moderate to moderately high carbonation. toast or nuttiness may be present. Mouthfeel: Medium to medium-full body. corn or rice as adjuncts. San Miguel Dark.or six-row barley. Heineken Dark Lager. Shiner Bock. Hartmann Dunkel. While originating in Munich. and may have a hint of caramel. Hop flavor ranges from none to low levels. König Ludwig Dunkel. usually darker in color. the style has become very popular throughout Bavaria (especially Franconia). Slight additions of roasted malts (such as Carafa or chocolate) may be used to improve color but should not add strong flavors. supplemented by a small amount of roasted malts (such as Carafa) for the dark color and subtle roast flavors. Vital Statistics: OG: 1. Krušovice Cerne. Mouthfeel: Medium-light to medium body.048 – 1. molasses or cocoa). Clean lager yeast character (light sulfur possible) with no fruity esters or diacetyl. Comments: Unfiltered versions from Germany can taste like liquid bread. In Bavaria. Ingredients: Two. Smooth. Creamy. although the hop bitterness may become more apparent in the medium-dry finish. Burnt or bitter flavors from roasted malts are inappropriate. BOCK 5A. Weltenburger Kloster Barock-Dunkel. Harpoon Munich-type Dark Beer. Hofbräu Dunkel. Noble German hop varieties and German lager yeast strains should be used. Moderately low to no noble hop aroma. Hop bitterness is moderately low but perceptible. Maibock/Helles Bock Aroma: Moderate to strong malt aroma.6% Commercial Examples: Ayinger Altbairisch Dunkel. Gordon Biersch Schwarzbier. Hop bitterness at low to medium levels. Paulaner Alt Münchner Dunkel. Mild caramel. Ettaler Dunkel. Light use of caramel and darker malts. Augustiner Dunkel. Gordon Biersch Dunkels. tan-colored head. although it should not be overwhelming or cloying. nuts. but a slight noble hop aroma is acceptable. Medium-low to medium bitterness. Moderate carbonation. with a yeasty.008 – 1.052 IBUs: 22 – 32 FG: 1. Commercial versions may use coloring agents. Medium-low to no caramel and/or roasted malt flavors (and may include hints of coffee. Noble-type German hop varieties and clean German lager yeasts are preferred. Samuel Adams Black Lager.056 IBUs: 8 – 20 FG: 1. No diacetyl. light to medium tan head.016 SRM: 17 – 30 ABV: 4. persistent. A low noble hop aroma is optional. Some residual sweetness is acceptable but not required.010 – 1. Flavor: Light to moderate malt flavor. Appearance: Deep gold to light amber in color.) Hints of chocolate. drier on the palate and with a noticeable (but not high) roasted malt edge to balance the malt base. chocolate. Aftertaste remains malty. Comments: A broad range of international lagers that are darker than pale. Munich malt sweetness. Dinkel Acker Dark.056 4 5. Crystal Diplomat Dark Beer IBUs: 18 – 28 FG: 1.4 – 5. May have a light DMS aroma from Pils malt. The malt can be clean and neutral or rich and Munich-like. HackerPschorr Alt Munich Dark. malt-accented beer in part because of the moderately carbonate water. Saint Pauli Girl Dark. Small amounts of crystal malt can add dextrins and color but should not introduce excessive residual sweetness. although a highly-carbonated beer. Light to moderate roasted malt flavors can give a bitter-chocolate palate that lasts into the finish. Ingredients: German Munich malt and Pilsner malts for the base. usually with melanoidins reminiscent of bread crusts. and not assertively bitter and/or roasted. Capital Munich Dark. Kneitinger Dunkel. yet almost never truly black. Overall Impression: Characterized by depth and complexity of Munich malt and the accompanying melanoidins. Schwarzbier (Black Beer) Aroma: Low to moderate malt. Very clear. Warsteiner Dunkel. 4C. Einbecker Schwarzbier. Ettaler Kloster Dunkel. earthy richness not found in exported filtered dunkels. don’t expect strongly roasted. with low aromatic sweetness and/or hints of roast malt often apparent. often with a lightly toasted quality and low melanoidins. as are pronounced caramel flavors from crystal malt. although murky unfiltered versions exist. porter-like flavors. Some alcohol may be noticeable. roasted malts. which can have a clean. Original Badebier. Rich Munich flavors. Clean lager character with no fruity esters or diacetyl. but not as intense as a bock or as roasted as a schwarzbier. Usually clear. Noble hop flavor is low to none. Mouthfeel: Light to somewhat medium body. which can last into the finish. like bread crusts (and sometimes toast. Kulmbacher Mönchshof Premium Schwarzbier. Burnt or moderately strong roasted malt flavors are a defect. Large. but which are never burnt. No fruity esters or diacetyl should be detected.Flavor: Moderately crisp with some low to moderate levels of sweetness. with the balance tipped firmly towards maltiness. Löwenbräu Dunkel. May have a light astringency and a slight alcohol warming. providing a firm and dextrinous mouthfeel without being heavy or cloying. Ingredients: Grist is traditionally made up of German Munich malt (up to 100% in some cases) with the remainder German Pilsner malt.016 SRM: 14 – 28 ABV: 4. Baltika #4. featuring hop bitterness with a complementary but subtle roastiness in the background. Munich-like intensity. sweet. Clean lager character with no fruity esters or diacetyl. No diacetyl. History: The classic brown lager style of Munich which developed as a darker. caramel. Overall Impression: A dark German lager that balances roasted yet smooth malt flavors with moderate hop bitterness. Comments: In comparison with a Munich Dunkel.044 – 1. Munich Dunkel Aroma: Rich. Weeping Radish Black Radish Dark Lager. Smooth. and/or toffee are also acceptable.” the beer is rarely that dark. Often decoction mashed (up to a triple decoction) to enhance the malt flavors and create the depth of color. Moderately carbonate water. The roast can be coffee-like but should never be burnt. Appearance: Medium to very dark brown in color. despite the use of dark. Sprecher Black Bavarian 4B. Vital Statistics: OG: 1. often with a spicy quality. Light to moderate noble hop flavor. Overall Impression: A somewhat sweeter version of standard/premium lager with a little more body and flavor. Appearance: Deep copper to dark brown. The taste can be moderately sweet. Aftertaste tends to dry out slowly and linger. and probably a variant of the Munich Dunkel style. Fruity esters should be low to none. Vital Statistics: OG: 1. May have a very light fruitiness.

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

fusels. Sleeman Cream Ale.6% Commercial Examples: Genesee Cream Ale. varying with gravity and attenuation. Bell’s Consecrator. prune or grape. although usually on the pale side. Low to moderate maltiness and sweetness. or a combination of six-row and North American two-row.. sweet malt balanced by a significant alcohol presence. Neither malt nor hops prevail in the taste. often with attractive ruby highlights. No diacetyl. The alcohol should be smooth. Hop bitterness just offsets the malt sweetness enough to avoid a cloying character. Eisbock Aroma: Dominated by a balance of rich. No diacetyl. No hop flavor. Alcohol aromas should not be harsh or solventy. Low carbonation. Water hardness varies from soft to moderately carbonate. the style can be considered to have no upper limit for gravity. Hop aroma low to none. the name refers to the process of freezing and concentrating the beer. and occasionally a slight chocolate flavor. sparkling clarity. and up to 20% glucose or other sugars in the boil. Adjuncts can include up to 20% flaked maize in the mash. hoppier (including some dry hopping) and more bitter (25-30+ IBUs). Ingredients: Pils and/or Vienna malt for pale versions (with some Munich). No diacetyl. and can have a certain dryness from the alcohol. Brilliant.072 – 1. Clear to brilliant. May have significant fruity esters. The malt can have melanoidins. Moretti La Rossa. but are commonly found in many examples. well-attenuated. lager character. Any variety of hops may be used.2– 5. Munich and Vienna malts for darker ones and occasionally a tiny bit of darker color malts (such as Carafa). Comments: Classic American (i. A grain bill of six-row malt. Smooth mouthfeel with medium to high attenuation. Pronounced legs are often evident. bread. Cream Ale Aroma: Faint malt notes.050–1. Andechser Doppelbock Dunkel. Caramel flavors typically absent.012 SRM: 2. Comments: Eisbocks are not simply stronger doppelbocks. not harsh or hot.024 SRM: 6 – 25 ABV: 7 – 10% Commercial Examples: Paulaner Salvator. A sweet. and sugar. Soft water preferred. Low to medium head with medium to high carbonation. Higher gravity examples may exhibit a slight alcohol warmth.g. LIGHT HYBRID BEER 6A. Appearance: Light yellow to deep gold in color. High carbonation. Mouthfeel: Generally light and crisp. Tucher Bajuvator. Faint fruity esters are optional. Vital Statistics: OG: 1. Light to moderate hop flavor (any variety). Vital Statistics: OG: 1.053 OG range. Eggenberg Urbock Dunkel Eisbock. Clean lager yeast. Many examples are kräusened to achieve carbonation. These versions should be entered in the specialty/experimental category. Little Kings Cream Ale (Hudepohl). A low to moderate corny flavor from corn adjuncts is commonly found. Mouthfeel: Full to very full bodied. Ayinger Celebrator. full and malty dark lager. Ingredients: American ingredients most commonly used. Low to moderate fruitiness is optional. pre-prohibition) Cream Ales were slightly stronger. Overall Impression: An extremely strong. The pale versions will not have the same richness and darker malt flavors of the dark versions.042 – 1. wheat) can also be present.078 – 1. Very smooth without harsh edges from alcohol. Anderson Valley Summer Solstice Cerveza Crema. biscuit. Overall Impression: A clean. lager strains were (and sometimes still are) used by some brewers. May have a low to medium hop aroma. Flavor: Low to medium-low hop bitterness. Faint esters may be present in some examples. It should not by sticky. Finish can vary from somewhat dry to faintly sweet from the corn.. Usually well attenuated. No hop aroma. Any fruitiness is due to Munich and other specialty malts. but shouldn’t be overly . particularly those reminiscent of plum. Vital Statistics: OG: 1. toast.Comments: Most versions are dark colored and may display the caramelizing and melanoidin effect of decoction mashing. but optionally some light character malt flavor (e. Blonde Ale Aroma: Light to moderate sweet malty aroma. and may be a bit drier. Commercial eisbocks are generally concentrated anywhere from 7% to 33% (by volume). Weltenburger Kloster AsamBock. Samuel Adams Double Bock Eisphyre. and should help the hop bitterness balance the strong malt presence. Head retention may be no better than fair due to adjunct use. Low to medium esters optional. No diacetyl. While most traditional examples are in the ranges cited. Cold conditioning isn’t traditional. corn-like aroma and low levels of DMS are commonly found.e. Noble hops. toasty qualities. flavorful American lawnmower beer. Low to medium white head with fair to good retention. bitterness. Significant alcohol warmth without sharp hotness. particularly those reminiscent of plum.035 SRM: 18 – 30 ABV: 9 – 14% Commercial Examples: Kulmbacher Reichelbräu Eisbock. not yeast-derived esters developed during fermentation. Head retention may be impaired by higher-than-average alcohol content and low carbonation. Appearance: Deep copper to dark brown in color. some caramel.112 IBUs: 16 – 26 FG: 1. and bitterness rarely rises above 20 IBUs. Capital 6 6B. prune or grape. Decoction mashing is traditional. or other concentrated flavors. New Glarus Spotted Cow. Most commercial examples are in the 1.5 – 5 ABV: 4. Capital Autumnal Fire. Spaten Optimator. syrupy or cloyingly sweet. Eggenberg Urbock 23º. Niagara Eisbock. History: An ale version of the American lager style. malt. and can reflect almost any hop variety. although body can reach medium. Ingredients: Same as doppelbock. but neither hops nor malt dominate. Off-white to deep ivory colored head. Flavor: Initial soft malty sweetness. higher attenuation levels can lend a “thirst quenching” finish. Extended lagering is often needed post-freezing to smooth the alcohol and enhance the malt and alcohol balance. Any variety of hops can be used for bittering and finishing.006 – 1. but are not required. as is some DMS.120 IBUs: 25 – 35 FG: 1. hoppier and more bitter. Wisconsin Brewing Whitetail Cream Ale 5D. but acceptable. The finish should be of malt and alcohol. Produced by ale brewers to compete with lager brewers in the Northeast and Mid-Atlantic States.016 – 1. alcohol and bitterness (thus providing a home for very strong lagers). intense malt and a definite alcohol presence. No diacetyl. but excellent pale versions also exist. Appearance: Pale straw to moderate gold color. Lagering should provide good clarity. not yeast-derived esters developed during fermentation. May have significant fruity esters. EKU 28. Southampton Eisbock 6. Some doppelbocks are stronger than Eisbocks. Clean. 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). Weihenstephaner Korbinian. Originally known as sparkling or present use ales. Flavor: Rich.020 – 1.055 IBUs: 15 – 20 FG: 1. Any fruitiness is due to Munich and other specialty malts. is common. but were not historically mixed with ale strains. although modern brewers sometimes use it.

Mouthfeel: Smooth and crisp. Hop aroma may be low to moderate. A low noble hop aroma is optional but not out of place (it is present only in a small minority of authentic versions). subtle fruit aroma from fermentation (apple. Due to its delicate flavor profile. One or two examples (Dom being the most prominent) are noticeably malty-sweet up front. Some versions may have a slight wheat taste. Saint Arnold Fancy Lawnmower. WHEAT WILL BE ASSUMED. Clean American. Tettnang.g.011 SRM: 3.4 – 5.. clear top-fermenting Vollbier. although a light spiciness from wheat or rye is acceptable. Slight crisp sharpness is optional. Comments: In addition to the more common American Blonde Ale. hop-accentuated. Dom. Gaffel. Vital Statistics: OG: 1. this category can also include modern English Summer Ales. spices and/or fruit added. Comments: Different variations exist. The noble hop flavor is variable. THE BREWER SHOULD SPECIFY IF RYE IS USED. Appearance: Usually pale yellow to gold. and is restricted to the 20 or so breweries in and around Cologne (Köln). highly attenuated. To the untrained taster easily mistaken for a light lager. Medium to medium-high carbonation.008 – 1. New Holland Lucid. or Kölsch yeast. Ingredients: Generally all malt. clean ale yeast. import versions available in parts of North America: Reissdorf. Dom. No diacetyl.050 IBUs: 20 – 30 FG: 1. rounded palate comprising of a delicate flavor balance between soft yet attenuated malt. Subdued maltiness throughout leads to a pleasantly refreshing tang in the finish. Up to 20% wheat may be used. Medium to high carbonation. Fuller’s Summer Ale. but not a fault).” Comments: Served in a tall. Hellers) are now producing young. although should reflect American yeast strains.aggressive. Other base styles 6C. and a medium-low to medium bitterness with a delicate dryness and slight pucker in the finish (but no harsh aftertaste). Flavor: Soft. The Konvention simply defines the beer as a “light. which sometimes lasts into the finish. Big. German Pils or pale malt. Has a delicate white head that may not persist. a somewhat subtle Pilsner. richer malt flavors in addition to the color) should be entered in the Specialty Beer category. and less assertive American and English pale ales. Medium-light body. aggressively hopped beer with a strong wheat or rye flavor. Harpoon Summer Beer. lightly fruity English. No diacetyl. May have a slightly crisp or sharp finish. Some Köln breweries (e. Some versions can have a slightly minerally or sulfury water or yeast character that accentuates the dryness and flavor balance. and can range from low to moderately high. Kölsch Aroma: Very low to no Pils malt aroma. Widmer Blonde Ale. Russian River Aud Blonde. or perhaps a blonde ale. Traditionally uses a step mash program. May have a light alcohol warmth in stronger examples. American Kölsch-style beers. but the balance is normally towards the malt. spiced or fruit beer categories instead. Large proportion of wheat malt (often 50% or more. Flavor: Light to moderately strong grainy wheat or rye flavor. Mouthfeel: Medium-light to medium body. which can linger into the finish. but this isn’t a legal requirement as in Germany). Note that drier versions may seem hoppier or more bitter than the IBU specifications might suggest. Capitol City Capitol Kölsch. Hollywood Blonde. Alaska Summer Ale. and each interprets the Konvention slightly differently. Medium-high to high carbonation. or cold-conditioned. Fermented at cool ale temperatures (59-65˚F) and lagered for at least a month.5% Commercial Examples: Pelican Kiwanda Cream Ale. Low to moderate hop flavor (citrusy American or spicy/floral noble). narrow 200ml glass called a “Stange. but also can be made as a lager. The clove and banana aromas common to German hefeweizens are inappropriate.007 – 1. cherry or pear) is acceptable. approachable. Dark versions approximating dunkelweizens (with darker. Ingredients: German noble hops (Hallertau. Finishes medium-dry to somewhat sweet. substituting rye for some or all of the wheat. American or noble hops. malt-oriented American craft beer.2% Commercial Examples: Available in Cologne only: PJ Früh. Paeffgen. Redhook Blonde Each Köln brewery produces a beer of different character. most are medium-low to medium. Clarity may range from brilliant to hazy with yeast approximating the German hefeweizen style of beer. Overall Impression: Easy-drinking. Esters can be moderate to none. Rogue Oregon Golden Ale. but should not take on a German Weizen character (banana). May have a moderate malty sweetness or finish quite dry. long-lasting white head. Low to medium bitterness. No clove phenols. Appearance: Very pale gold to light gold. Any hop variety can be used. delicately balanced beer usually with very subtle fruit flavors and aromas. although good results can be obtained using a single rest at 149˚F. Generally well-attenuated. older examples can show some oxidation defects. Hellers. Extract versions should only use the lightest malt extracts and avoid kettle caramelization.” 7 . IF NO DOMINANT GRAIN IS SPECIFIED. from an easy-drinking fairly sweet beer to a dry. Shiner Kölsch 6D. Overall Impression: A clean. crisp. Some malty sweetness is acceptable. American Rye Beers can follow the same general guidelines. Some yeasts may give a slight winy or sulfury character (this characteristic is also optional. Low to moderate hop bitterness.8 – 5. Smooth without harsh bitterness or astringency. Vital Statistics: OG: 1. unfiltered versions known as Wiess (which should not be entered in this category). Authentic versions are filtered to a brilliant clarity. Esters can be moderate to none. Peters. Attenuative. Goose Island Summertime. Water can vary from extremely soft to moderately hard.054 IBUs: 15 – 28 FG: 1. Malzmühle. although many Cologne brewers ferment at 70˚F and lager for no more than two weeks. and can have either a citrusy American or a spicy or floral noble hop character. although this is quite rare. Sion. although a few versions may be medium. but can include up to 25% wheat malt and some sugar adjuncts. History: Kölsch is an appellation protected by the Kölsch Konvention.013 SRM: 3 – 6 ABV: 3. Allow for a range of variation within the style when judging. but this is quite rare in authentic versions. Mouthfeel: Medium-light to medium body. Spalt or Hersbrucker). Some versions may have honey. A pleasant. Rye versions are richer and spicier than wheat. American Wheat or Rye Beer Aroma: Low to moderate grainy wheat or rye character. Overall Impression: Refreshing wheat or rye beers that can display more hop character and less yeast character than their German cousins. like pale ales) but in most areas this beer is designed as the entry-level craft beer.038 – 1. No diacetyl.044 – 1. NonGerman versions: Eisenbahn Dourada. although if any of these ingredients are stronger than a background flavor they should be entered in specialty. an almost imperceptible fruity sweetness from fermentation. Regional variations exist (many West Coast brewpub examples are more assertive. Otherwise very clean with no diacetyl or fusels. May also be made with lager yeast.5 – 5 ABV: 4. Ingredients: Clean American ale yeast. Kölsch tends to have a relatively short shelf-life. History: Currently produced by many (American) microbreweries and brewpubs. but not always present.

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

Low to medium maltiness with a dry finish. Mouthfeel: Medium-light to medium body. English hops most typical. Vital Statistics: OG: 1. Hop aroma can range from moderate to none (UK varieties typically. Moderately carbonate water. other examples: Diebels Alt. Ingredients: Pale ale. Im Füchschen. sometimes Munich) with small amounts of crystal. Appearance: Light yellow to light copper. Good to brilliant clarity. May have very little head due to low carbonation. Some examples can be more malt balanced.2 – 3. This style guideline reflects the “real ale” version of the style. Overall Impression: A flavorful. Greene King IPA. although very low levels are allowed.e. not the export formulations of commercial products. “real ale”). although US varieties may be used). Characterful English yeast. Goose Island Honkers Ale. sour. not the export formulations of commercial products. but other noble hops can also be used. Ingredients: Pale ale. Shepherd Neame Masterbrew Bitter. Good to brilliant clarity. esters and hop flavor. corn or wheat. esters and hop flavor. emphasis is still on the bittering hop addition as opposed to the aggressive middle and late hopping seen in American ales. This style guideline reflects the “real ale” version of the style. Zum Schlüssel. Vital Statistics: OG: 1. this is a stronger. ENGLISH PALE ALE 8A. Carbonation low. Brains SA. Mouthfeel: Light to medium-light body. often (but not always) with a caramel quality. Mild to moderate fruitiness. Most bottled or kegged versions of UK-produced bitters are higher-alcohol versions of their cask (draught) products produced specifically for export. resiny. low alcohol levels and low carbonation make this an easy-drinking beer. session beer. yet refreshing. and/or black malts used to adjust color. Low to moderate white to off-white head. May have very little head due to low carbonation. Often medium sulfate water is used. Caramel flavors are common but not required. Characterful English yeast.010 – 1. amber. 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. Spalt hops are traditional. resiny.hopped and lagered for a longer time. Often medium sulfate water is used.” Some modern variants are brewed exclusively with pale malt and are known as golden or summer bitters.8 – 4. The IBU levels are often not adjusted. Drinkability is a critical component of the style. amber. Schumacher. Clean. Oakham Jeffrey Hudson Bitter (JHB). although US varieties may be used). Balance is often decidedly bitter. Adnams SSB. English hops most typical. Tetley’s Original Bitter.040 – 1. Coniston Bluebird Bitter. although very low levels are allowed. History: Originally a draught ale served very fresh under no pressure (gravity or hand pump only) at cellar temperatures (i. although the bitterness should not completely overpower the malt flavor. Occasionally will include some wheat. May use sugar adjuncts. highly attenuative ale yeast. and/or floral UK varieties typically.. RCH Pitchfork Rebellious Bitter. Comments: More evident malt flavor than in an ordinary bitter.6% Commercial Examples: Fuller's London Pride. Drinkability is a critical component of the style.. Comments: The lightest of the bitters. Flavor: Medium to high bitterness. Both Sticke alt and Münster alt should be entered in the specialty category. although very low levels are allowed. Bitter was created as a draught alternative (i. Special/Best/Premium Bitter Aroma: The best examples have some malt aroma.048 IBUs: 25 – 40 FG: 1. Standard/Ordinary Bitter Aroma: The best examples have some malt aroma. Timothy Taylor Landlord. may use a touch of black malt for color adjustment.054 IBUs: 35 – 50 FG: 1. Brains Bitter.007 – 1. Flavor: Medium to high bitterness. Boddington's Pub Draught 8B. Some examples can be more malt balanced. although American and European varieties are becoming more common (particularly in the paler examples). but this should not override the overall bitter impression. Appearance: Medium gold to medium copper. The IBU levels are often not adjusted. session-strength ale. emphasis is still on the bittering hop addition as opposed to the aggressive middle and late hopping seen in American ales. Generally no diacetyl.5 – 5. Generally no diacetyl. Vital Statistics: OG: 1.. although bottled and canned commercial examples can have moderate carbonation.012 SRM: 5 – 16 ABV: 3.2% Commercial Examples: Altstadt brewpubs: Zum Uerige.e. Mild to moderate fruitiness is common. although US varieties may be used). Brakspear Bitter.011 SRM: 4 – 14 ABV: 3.040 IBUs: 25 – 35 FG: 1. Ingredients: Grists vary. Generally no diacetyl. Münster alt is typically lower in gravity and alcohol. Moderate to low hop flavor (earthy.8% Commercial Examples: Fuller's Chiswick Bitter. although American and European varieties are becoming more common (particularly in the 9 . but this should not override the overall bitter impression.046 – 1. Some modern variants are brewed exclusively with pale malt and are known as golden or summer bitters. Low to medium maltiness with a dry finish. Hop aroma can range from moderate to none (UK varieties typically. and/or crystal malts. so the versions available in the US often do not directly correspond to their style subcategories in Britain. Adnams Bitter. although bottled and canned examples can have moderate carbonation. Moderate to low hop flavor (earthy.008 – 1. but usually consist of German base malts (usually Pils. and/or crystal malts. History: Originally a draught ale served very fresh under no pressure (gravity or hand pump only) at cellar temperatures (i. Balance is often decidedly bitter. lighter in color (golden). corn or wheat. Caramel flavors are common but not required. Bitter was created as a draught alternative (i. so the versions available in the US often do not directly correspond to their style subcategories in Britain. Rogue Younger’s Special 8. Most have moderately low to moderately high fruity esters. and can contain a significant portion of wheat.e. Schlösser Alt. may use a touch of black malt for color adjustment. often (but not always) with a caramel quality.015 SRM: 11 – 17 ABV: 4. Low to moderate white to off-white head.e. A step mash or decoction mash program is traditional. Frankenheim Alt paler examples). Black Sheep Best Bitter. Most bottled or kegged versions of UK-produced bitters are higher-alcohol versions of their cask (draught) products produced specifically for export. Carbonation low. Most have moderately low to moderately high fruity esters. Greene King Ruddles County Bitter.032 – 1. 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. and/or floral UK varieties typically. May use sugar adjuncts. chocolate. Overall Impression: Low gravity. Also known as just “bitter. although the bitterness should not completely overpower the malt flavor. although US varieties may be used). Young's Bitter.. Young’s Special. Generally no diacetyl. although very low levels are allowed. “real ale”).

Andrews Ale. and/or crystal malts. most strong bitters are fruitier and hoppier. Belhaven 70/-. reddish. Low to moderate white to off-white head.013 SRM: 9 – 17 ABV: 2. Shepherd Neame Spitfire. Broughton Exciseman’s 80/-. Low to moderate carbonation. Maclay 60/. The initial malty sweetness is usually accentuated by a low to moderate kettle caramelization. these beers often have some alcohol flavor (perhaps to let the consumer know they are getting their due). SCOTTISH AND IRISH ALE All the Scottish Ale sub-categories (9A. Flavor: Medium-high to medium bitterness with supporting malt flavors evident. In England today. Bateman's XXXB.016 SRM: 9 – 17 ABV: 3. Scottish Heavy 70/Vital Statistics: OG: 1. Medium-dry to dry finish (particularly if sulfate water is used). Scottish Light 60/Vital Statistics: OG: 1. Characterful English yeast. Ingredients: Pale ale. Medium-low to medium-high fruity esters..9% Commercial Examples: Caledonian 70/. and is sometimes accompanied by a low diacetyl component. Avery 14’er ESB.g. Fuller’s ESB is a unique beer with a very large. Mouthfeel: Medium-light to medium-full body. Comments: More evident malt and hop flavors than in a special or best bitter. Some modern English variants are brewed exclusively with pale malt and are known as golden or summer bitters. May use sugar adjuncts. Hop bitterness is low to moderate. but should not totally dominate malt flavors. secondary notes of sulfur and/or alcohol in some examples (optional). Generally no diacetyl. Bass Ale. Whitbread Pale Ale. Marston’s Pedigree. creamy off-white to light tan-colored head. Most bottled or kegged versions of UK-produced bitters are higher-alcohol versions of their cask (draught) products produced specifically for export. Belhaven St. Mordue Workie Ticket. Vintage Henley. Shipyard Old Thumper.060 IBUs: 30 – 50 FG: 1.2 – 3.2% Commercial Examples: Belhaven 60/-. low diacetyl. although bottled commercial versions will be higher. Tennents Special. Hop flavor is low to none. may use a touch of black malt for color adjustment. light fruitiness. Broughton Merlin’s Ale.9 – 5. Since beer is sold by strength in the UK. although very low levels are allowed.054 IBUs: 15 – 30 FG: 1. Stronger versions may have a slight alcohol warmth but this character should not be too high.010 – 1. Usually very clear due to long. bitter beer that roughly approximates a strong bitter. Morland Old Speckled Hen.016 SRM: 6 – 18 ABV: 4. Extra Special/Strong Bitter (English Pale Ale) Aroma: Hop aroma moderately-high to moderately-low.Light (all are cask-only products not exported to the US) 9B.0% Commercial Examples: Orkney Dark Island. so the versions available in the US often do not directly correspond to their style subcategories in Britain. Fruity esters may be moderate to none. Appearance: Golden to deep copper. Stronger versions may overlap somewhat with old ales. export-strength pale. emphasis is still on the bittering hop addition as opposed to the aggressive middle and late hopping seen in American ales. although American and European varieties are becoming more common (particularly in the paler examples). Overall Impression: An average-strength to moderately-strong English ale. bitter. May have light.2% Commercial Examples: Fullers ESB.Bitter 8C. and up to a moderate minerally/sulfury flavor. Hopping can be English or a combination of English and American. cool fermentations. and may be . 9B. Samuel Smith’s Old Brewery Pale Ale. The Scottish ale sub-styles are differentiated mainly on gravity and alcoholic strength. and/or a low to moderate peaty aroma (all are optional). resiny. Some examples have a low hop aroma. Entrants should select the appropriate category based on original gravity and alcohol level. A low to moderate peaty character is optional.010 – 1. although stronger versions will necessarily have slightly more intense flavors (and more hop bitterness to balance the increased malt). McEwan's Export (IPA). Black Sheep Ale.010 – 1. but isn’t overly strong. Maclay 70/-. amber. The balance may be fairly even between malt and hops to somewhat bitter.5 – 3. History: Strong bitters can be seen as a higher-gravity version of best bitters (although not necessarily “more premium” since best bitters are traditionally the brewer’s finest product). Medium to medium-high malt aroma. and can use any variety of hops although UK hops are most traditional. Cooperstown Old Slugger. often with a low to moderately strong caramel component (although this character will be more subtle in paler versions). A rather broad style that allows for considerable interpretation by the brewer. Good to brilliant clarity.010 – 1.030 – 1. May have low levels of secondary malt flavors (e. complex malt profile not found in other examples. McEwan’s 60/-.048 – 1. in America. nutty. Alaskan ESB. The peaty aroma is sometimes perceived as earthy. Geary’s Pale Ale. Arran Dark Aroma: Low to medium malty sweetness. Drinkability is a critical component of the style. Greene King Abbot Ale. The IBU levels are often not adjusted. Generally no diacetyl. Southampton 80 Shilling. standard-strength (for the US) English-type ale. Scottish Export 80/Vital Statistics: OG: 1. Great Lakes Moondog Ale.035 – 1. Appearance: Deep amber to dark copper. English pale ales are generally considered a premium. Anderson Valley Boont ESB. although earthy. “Burton” versions use 10 medium to high sulfate water. biscuity) adding complexity. smoky or very lightly roasted. although reformulated for bottling (including containing higher carbonation). 9C) share the same description.015 SRM: 9 – 17 ABV: 3. and/or floral UK hops are most traditional). Inveralmond Lia Fail. Normally has a moderately low to somewhat strong caramelly malt sweetness.6 – 6. Optionally may have low amounts of alcohol. Adnams Broadside. Orkney Raven Ale. the name has been co-opted to describe a malty.(Belhaven Scottish Ale in the US). Hop flavor moderate to moderately high (any variety. A low head is acceptable when carbonation is also low. Moderately-low to high fruity esters. sometimes accentuated by low to moderate kettle caramelization.040 – 1. Low to moderate. Vital Statistics: OG: 1. 9A. Flavor: Malt is the primary flavor. Gale’s Hordean Special Bitter (HSB).040 IBUs: 10 – 25 FG: 1. Hop bitterness and flavor should be noticeable. Caledonian 80/Export Ale. although strong bitters will tend to be paler and more bitter. Redhook ESB 9. Broughton Greenmantle Ale 9C. Ushers 1824 Particular Ale. Young’s Ram Rod. “ESB” is a brand unique to Fullers. Hopback Summer Lightning. although very low levels are allowed. but the balance will always be towards the malt (although not always by much).035 IBUs: 10 – 20 FG: 1. corn or wheat. Shepherd Neame Bishop's Finger. English hops most typical. Judges should not judge all beers in this style as if they were Fuller’s ESB clones. Belhaven 80/.(Caledonian Amber Ale in the US).

5 – 10% Commercial Examples: Traquair House Ale. Legs may be evident in stronger versions. A smooth. perhaps a few esters. Hops are very low to none. May use some crystal malt for color adjustment. high mash temperatures. No esters.0 – 6. and kettle caramelization. and may optionally show small amounts of specialty malt character (bready. Smithwick’s Irish Ale. Beamish Red Ale. Fairly soft water is typical. which can be suggestive of a dessert. Irish Red Ale Aroma: Low to moderate malt aroma. and adjuncts such as sugar. Ingredients: Scottish or English pale base malt. Hibernian Ale 9E. Comments: Sometimes brewed as a lager (if so.014 SRM: 9 – 18 ABV: 4. Clean and smooth (lager versions can be very smooth). Belhaven Wee Heavy. or wheat malts. cool fermentations are traditionally used in Scottish brewing.044 – 1. toasty. malty and usually sweet. Inveralmond Black Friar. Strong Scotch Ale Aroma: Deeply malty. Peaty. Moderately large white to off-white head with good retention. Caffrey’s Irish Ale. so malt impression should dominate. Some commercial brewers add small amounts of crystal. Caramelization often is mistaken for diacetyl. often with deep ruby highlights. Generally quite clear. with caramel often apparent. which may not persist in stronger versions. Low to moderate esters and alcohol are usually present. Flavor: Moderate caramel malt flavor and sweetness. Well suited to the region of origin. Goose Island Kilgubbin Red Ale. English hops. although this character should not be excessive. History/Comments: Also known as a “wee heavy. Hop presence is minimal. Low to moderate carbonation. Gordon Highland Scotch Ale. Low to moderate maltiness supports the hop presentation. earthy and/or smoky character comes from the traditional yeast and from the local malt and water rather than using smoked malts. Esters may suggest plums. Vital Statistics: OG: 1. hops. AMERICAN ALE 10A. adding complexity. Overall Impression: An easy-drinking pint. amber. although light use of roasted grains may increase the perception of bitterness to the medium range. all of which may last into the finish. overly smoky beers should be entered in the Other Smoked Beer category (22B) rather than here. which should be low to none. any smoked character is yeast. yeast. May have a slight alcohol warmth in stronger versions. Mouthfeel: Medium-low to medium body. were kept to a minimum. although English varieties are most authentic. Appearance: Amber to deep reddish copper color (most examples have a deep reddish hue). sweetness usually comes not from crystal malts rather from low hopping. Low off-white to tan colored head. resulting in clean. A small proportion of smoked malt may add depth. with abundant malt and cool fermentation and aging temperature. No diacetyl. Most beers finish fairly dry considering their relatively sweet palate. Medium-dry to dry finish. alcoholic warmth is usually present and is quite welcome since it balances the malty sweetness. dry finish due to small amounts of unmalted roasted barley. McEwan's Scotch Ale. Strength and maltiness can vary.018 – 1. Diacetyl is low to none. Clean. Any caramelization comes from kettle caramelization and not caramel malt (and is sometimes confused with diacetyl). Long.perceived as earthy or smoky. though a peaty character (sometimes perceived as earthy or smoky) may also originate from the yeast and native water. which lends a characteristic dryness to the finish. although excessive adjunct use will harm the character of the beer. Founders Dirty Bastard. The optional peaty. Orkney Skull Splitter. UK/Irish malts. Moderate carbonation. although some examples may have a light English hop flavor. AleSmith Wee Heavy. Usually has a large tan head. although examples containing low levels of diacetyl may have a slightly slick mouthfeel. Overall Impression: Cleanly malty with a drying finish. Quite clean. Generally no flavor hops. and with lower hopping rates. but often quite dry due to use of roasted barley. Although unusual. Clear. and on occasion a faint bit of peaty earthiness (smoke).060 IBUs: 17 – 28 FG: 1. Smooth. with some versions (but not all) having a thick. Ingredients: May contain some adjuncts (corn. Mouthfeel: Medium-light to medium body. Dragonmead Under the Kilt 9D. rice. relatively un-attenuative ale yeast. Great Lakes Conway’s Irish Ale (a bit strong at 6. which are not native to Scotland and formerly expensive to import. and as such have a different balance than strong Scotch ales. Appearance: Light copper to dark brown color. Vital Statistics: OG: 1. MacAndrew's Scotch Ale. the roasted character and bitterness may seem more elevated. Comments: The malt-hop balance is slightly to moderately tilted towards the malt side. malt).” Fermented at cooler temperatures than most ales. Moderately attenuated (more so than Scottish ales).070 – 1. Broughton Old Jock. Harpoon 11 10. as may some nutty character.5%). Generally has a grainy. When served too cold. Sometimes a bit creamy. occasionally with a buttered toast or toffee-like quality. earthy and/or smoky secondary aromas may also be present. A citrusy hop character is very common. Complex secondary malt flavors prevent a one-dimensional impression. and lend a dry. Finishes with a light taste of roasted grain. intense malt flavors. Hints of roasted malt or smoky flavor may be present. Mouthfeel: Medium-full to full-bodied. O’Hara’s Irish Red Ale. Medium-low hop bitterness. American Pale Ale Aroma: Usually moderate to strong hop aroma from dry hopping or late kettle additions of American hop varieties. Dry hopping (if used) may add grassy notes. The palate is usually full and sweet. although dry-hopped versions may be slightly hazy. generally caramel-like but occasionally toasty or toffee-like in nature. Hops. History: Traditional Scottish session beers reflecting the indigenous ingredients (water. generally will not exhibit a diacetyl character).or water-derived and not from the use of peat-smoked malts. or sugar). Use of peat-smoked malt to replicate the peaty character should be restrained. chewy viscosity. Kilkenny Irish Beer. Hop aroma is low to none (usually not present). Appearance: Pale golden to deep amber. Flavor: Richly malty with kettle caramelization often apparent (particularly in stronger versions).130 IBUs: 17 – 35 FG: 1.010 – 1. slightly roasty finish.0% Commercial Examples: Three Floyds Brian Boru Old Irish Ale. biscuity). Hop flavors and bitterness are low to medium-low. . Clear. but not required. Ingredients: Well-modified pale malt. Moderate carbonation. Low to moderate esters and alcohol are often present in stronger versions. May have a light buttery character (although this is not required). Malt-focused with an initial sweetness and a roasted dryness in the finish. Small amounts of roasted barley add color and flavor. although caramelization may sometimes be mistaken for it. Boulevard Irish Ale. Generally has a bit of roasted barley to provide reddish color and dry roasted finish. but the finish may be sweet to medium-dry (from light use of roasted barley).056 SRM: 14 – 25 ABV: 6. with less hops than their English counterparts (due to the need to import them). Overall Impression: Rich. raisins or dried fruit. Fruity esters vary from moderate to none. Murphy’s Irish Red (lager). with up to 3% roasted barley.

History/Comments: A strongly flavored. biscuity). Anderson Valley Poleeko Gold Pale Ale. Ingredients: Pale ale malt. maltier. Vital Statistics: OG: 1. Fruity esters are moderate to very low. often including the citrus-accented hop presence that is characteristic of American hop varieties. Bear Republic XP Pale Ale. but UK or noble hops can also be used. and may optionally have a citrusy character. caramel. Avery Redpoint Ale.045 – 1. Esters vary from moderate to none. although this character should not be excessive. Anderson Valley Boont Amber Ale. History: An American adaptation of English pale ale. and a balance more towards malt than hops (although hop rates can be significant). Left Hand Brewing Jackman’s Pale Ale History: Known simply as Red Ales in some regions. Should not have a strong chocolate or roast character that might suggest an American brown ale (although small amounts are OK). Related to American Pale and American Amber Ales. are common but others may also be used. No diacetyl. St. often showing a citrusy American hop character (although other hop varieties may be used). Three Floyds X-Tra Pale Ale. and water). Tröegs HopBack Amber Ale. Low to moderate off-white to light tan head. Clear. Overall smooth finish without astringency often associated with high hopping rates.045 – 1. but also by having more caramel flavor. Stone Pale Ale.Flavor: Usually a moderate to high hop flavor.3 – 6. The American pale ale will generally be cleaner. Some interpretations of the style may feature a stronger hop aroma. Overall Impression: Like an American pale ale with more body. less malty Brown Porter. The medium to medium-dry finish provides an aftertaste having both malt and hops. Full Sail Pale Ale. and may optionally show small amounts of specialty malt character (bready. IPA-strength brown ales should be entered in the Specialty Beer category (23). Smuttynose Old Brown Dog Ale. American hops. often but not always ones with a citrusy character. Bell's Amber 10C. plus crystal and darker malts should complete the malt bill. Generally quite clear. Pyramid Broken Rake. have a less caramelly malt profile. American Brown Ale Aroma: Malty. Water can vary in sulfate content. Caramel sweetness and hop flavor/bitterness can linger somewhat into the medium to full finish. Rogue Red Ale. Flavor: Medium to high malty flavor (often with caramel. Hop flavor can be light to moderate. less body. Medium to dark crystal malts.016 SRM: 18 – 35 ABV: 4. although dry-hopped versions may be slightly hazy. American hops are typical. more caramel richness. American amber ales differ from American pale ales not only by being usually darker in color. Most commercial American Browns are not as aggressive as the original homebrewed versions. Mendocino Red Tail Ale. Carbonation moderate to high. Very low to moderate fruity esters. Mouthfeel: Medium to medium-full body. Vital Statistics: OG: 1. American ale yeast. Flavor: Moderate to high hop flavor from American hop varieties. either American or Continental. More bitter versions may have a dry.5 – 6. Fruity esters can be moderate to none.2% Commercial Examples: Bell’s Best Brown.045 – 1.010 – 1. Specialty grains may add character and complexity. A citrusy hop character is common. toasty. Hop aroma is typically low to moderate. McNeill’s Firehouse Amber Ale.2% Commercial Examples: Sierra Nevada Pale Ale. reflecting indigenous ingredients (hops.2% Commercial Examples: North Coast Red Seal Ale. and usually show an initial malty sweetness followed by a moderate caramel flavor (and sometimes other character malts in lesser amounts). North Coast 10B. yeast. Low to moderately high clean malt character supports the hop presentation. with medium to medium-high bitterness. originated by American home brewers. The balance is typically towards the late hops and bitterness. Malt and hop bitterness are usually balanced and mutually supportive.5 – 6. hoppy brown beer. hoppier interpretation of Northern English brown ale or a hoppier. Big Sky Moose Drool Brown Ale. Moderate to high hop bitterness with a medium to dry finish. these beers were popularized in the hop-loving Northern California and the Pacific Northwest areas before spreading nationwide. yet stops short of being overly porter-like. Comments: There is some overlap in color between American pale ale and American amber ale. Hop flavor and bitterness often lingers into the finish. Moderate carbonate water would appropriately balance the dark malt acidity. Great Lakes Burning River Pale Ale. Often lighter in color. Ingredients: Pale ale malt.060 IBUs: 20 – 40 FG: 1. Deschutes Cinder Cone Red. American hops. and often more finishing hops. although with more of a caramel and chocolate character. but generally make up a relatively small portion of the grist. Malt flavors are moderate to strong. May also contain specialty grains which add additional character and uniqueness. and usually shows a moderate caramel character. which often but not always has a citrusy quality. often with citrusy flavors. No diacetyl. Comments: Can overlap in color with American pale ales. Overall Impression: Refreshing and hoppy. and/or a fresh dryhopped aroma (all are optional). more body. cleaner in fermentation by-products.015 SRM: 5 – 14 ABV: 4.060 IBUs: 25 – 40 FG: 1. Overall Impression: Can be considered a bigger. Deschutes Mirror Pond. a citrusy American hop character. Mouthfeel: Medium-light to medium body. Moderately large off-white head with good retention. Ingredients: Well-modified pale malt.010 – 1. Grains that add malt flavor and richness. Appearance: Amber to coppery brown in color. Moderately low to moderately high maltiness balances and sometimes masks the hop presentation. yet with sufficient supporting malt. Stronger versions may have a slight alcohol warmth. which tends to balance the hop bitterness and finish. malt. However.015 SRM: 10 – 17 ABV: 4. Firestone Pale Ale. sweet and rich. Overall smooth finish without astringency often associated with high hopping rates.060 IBUs: 30 – 45 FG: 1. resiny impression. but the malt presence can be substantial. Fruity esters can be moderate to none. Carbonation moderate to high. No diacetyl. and having less caramel flavors than English counterparts. Lagunitas Censored Ale. Moderately low to no diacetyl. The dark malt character is more robust than other brown ales. Mouthfeel: Medium to medium-full body. typically American two-row. toasty and/or chocolate flavors). 12 . but carbonate content should be relatively low. nutty and/or toasty quality. Caramel flavors are usually restrained or absent. Water can vary in sulfate and carbonate content. but not required. typically American two-row. which often has a chocolate.010 – 1. Vital Statistics: OG: 1. American Amber Ale Aroma: Low to moderate hop aroma from dry hopping or late kettle additions of American hop varieties. Moderately low to no diacetyl. Moderate to moderately high carbonation. Stronger versions may have some alcohol warmth in the finish. Dry hopping (if used) may add grassy notes. and toasty or bready notes are often used (along with late hops) to differentiate brands. light sweetness. and usually being balanced more evenly between malt and bitterness. and some modern craft brewed examples. The malt and hops are generally balanced. Appearance: Light to very dark brown color.

Low to moderately low carbonation.g. toasted. Mild Aroma: Low to moderate malt aroma. Mann’s has over 90% market share in Britain. malt-oriented brown ale. molasses. Comments: Increasingly rare. raisin). but this style is sweeter than virtually all modern examples of mild.4% Commercial Examples: Newcastle Brown Ale. toffee. A light but appealing fresh hop aroma (UK varieties) may also be noticed. Woodforde’s Mardler’s Mild. In modern terms. Highgate Mild. English hop varieties are most authentic. Low hop bitterness. Flavor: Gentle to moderate malt sweetness.8 – 4. which can include caramelly. Riggwelter Yorkshire Ale. crystal and darker malts should comprise the grist. chocolate.040 – 1. English hop varieties would be most suitable. Motor City Brewing Ghettoblaster Hop flavor is low to non-existent. Vital Statistics: OG: 1. Originally. Moderately sweet finish with a smooth.or toffee-like malty sweetness on the palate and lasting into the finish. Low to no diacetyl..and yeast-based flavors (e. Little or no perceivable roasty or bitter black malt flavor. The malt expression can take on a wide range of character. and may have some fruitiness. lightly caramelly character and a medium-dry to dry finish. History: May have evolved as one of the elements of early porters. particularly for its gravity. Goose Island Nut Brown Ale. Hints of biscuit and coffee are common. Somewhat rare in England. coffee. with a nutty character rather than caramel. History: English brown ales are generally split into sub-styles along geographic lines. Moderate to high carbonate water would appropriately balance the dark malt acidity. May have a moderate dark fruit complexity. Appearance: Light to dark brown. Some versions may seem like lower gravity brown porters.1% Commercial Examples: Mann's Brown Ale (bottled. licorice.042 IBUs: 12 – 20 FG: 1. No diacetyl. 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. Versions with darker malts may have a dry. Mouthfeel: Light to medium body. sweet malt aroma with toffee. Tröegs Rugged Trail Ale. plum. Woodeforde’s Norfolk Nog 11C. sweeter.030 – 1. Flavor: Deep. Sweeter versions may seem to have a rather full mouthfeel for the gravity.13. Appearance: Copper to dark brown or mahogany color.. Nearly opaque. caramel. enough to provide some balance but not enough to overpower the malt. A wide range of interpretations are possible. Refreshing. Brooklyn Brown Ale.8 – 4.013 SRM: 12 – 22 ABV: 4.052 IBUs: 20 – 30 FG: 1. though with low flavor and bitterness almost any type could be used. Moderately fruity. Developed as a bottled product in the early 20th century out of a reaction against vinous vatted porter and often unpalatable mild. Well suited to London’s water supply.2 – 5. Retention may be poor due to low carbonation. Comments: Most are low-gravity session beers in the range 3. Low to moderate bitterness. English hop varieties are most authentic. or toffee-like character. nutty.008 – 1.011 – 1. often with a rich. Generally served on cask. Low to moderate off-white to light tan head. Characterful English ale yeast. Banks's Mild. Medium to medium-low bitterness.8%. Some fruity esters can be present.033 – 1. and not so strong). Northern English Brown Ale Aroma: Light. Left Hand Deep Cover Brown Ale 11. caramel or toffee-like character. Some consider it a bottled version of dark mild. Little to no hop aroma. malty aftertaste.Acme Brown.5% Commercial Examples: Moorhouse Black Cat.014 SRM: 19 – 35 ABV: 2. A few paler examples (medium amber to light brown) exist. but not available in the US). or lightly roasted. although should be relatively clear if visible. Vital Statistics: OG: 1. Mouthfeel: Medium body. Sainsbury Mild. Appearance: Dark amber to reddish-brown color. yet flavorful. with a nutty. Generally clear. although may have a very wide range of malt. though their character is muted. grainy. Theakston Traditional Mild. Harvey’s Nut Brown Ale. roasted finish.008 – 1. Coach House Gunpowder Strong Mild. History/Comments: English brown ales are generally split into sub-styles along geographic lines. Southern English Brown Aroma: Malty-sweet. and can be almost black. May also have small amounts darker malts (e. Samuel Smith’s Nut Brown Ale. Very low to no diacetyl.e. Brain’s Dark. 13 .g. May use sugar adjuncts. the name “mild” refers to the relative lack of hop bitterness (i. Moderate carbonate water. roast. Medium to mediumhigh carbonation. Greene King XX Mild. Southern English (or “London-style”) brown ales are darker. Overall Impression: A light-flavored. Vital Statistics: OG: 1.038 IBUs: 10 – 25 FG: 1. nutty. but should not dominate. ENGLISH BROWN ALE 11A. malty. but the residual sweetness may give a heavier impression. Low to moderate offwhite to tan head. Generally low to medium-low carbonation. malt-accented beer that is readily suited to drinking in quantity.013 SRM: 12 – 25 ABV: 2. session-strength bottled versions don’t often travel well. and lower gravity than their Northern cousins. dark fruit complexity of malt flavor. Roast-based versions may have a light astringency. Samuel Adams Brown Ale 11B. Mouthfeel: Medium-light to medium body. fruit. with hop flavor low to none (UK varieties). 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. Wychwood Hobgoblin. Overall Impression: A luscious. Very low to no hop aroma. A light fruity ester aroma may be evident in these beers. Clear. Very low to no diacetyl. Malt may also have a toasted. often with notes of dark fruits such as plums and/or raisins. Gale’s Festival Mild. low diacetyl (especially butterscotch) is optional but acceptable. caramel. Diacetyl and hop flavor low to none. Flavor: Generally a malty beer. less hoppy than a pale ale. festivals. vinous. Fruity esters moderate to none. Ingredients: English mild ale or pale ale malt base with caramel malts. good versions may still be found in the Midlands around Birmingham. Lost Coast Downtown Brown. although is traditionally unfiltered. although some versions may be made in the stronger (4%+) range for export. chocolate.. adjunct use and low gravity. Malt-hop balance is nearly even. Ingredients: Pale English base malts (often fairly dextrinous). Quite creamy and smooth in texture. toast. biscuity. May seem somewhat like a smaller version of a sweet stout or a sweet version of a dark mild. with a caramel. seasonal and/or special occasions. Can finish sweet or dry. sweet. Alesmith Nautical Nut Brown Ale. chocolate) to provide color and the nutty character. Avery Ellie’s Brown Ale. Overall Impression: Drier and more hop-oriented that southern English brown ale. nutty and/or caramel notes. Low to moderate off-white to tan head.

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

Overall Impression: A very dark. from quite sweet to moderately dry and somewhat roasty. Okocim Porter (Poland). Dorothy Goodbody’s Wholesome Stout. allow for interpretation by brewers. No diacetyl. it should be clear). Aldaris Porteris (Latvia). Dry Stout Aroma: Coffee-like roasted barley and roasted malt aromas are prominent. History: An English style of stout. Neuzeller Kloster-Bräu Neuzeller Porter (Germany). and provide coffee and/or chocolate flavors. Mouthfeel: Medium-full to full-bodied and creamy.044 – 1. Esters medium-low to none.011 SRM: 25 – 40 ABV: 4 – 5% Commercial Examples: Guinness Draught Stout (also canned). May contain crystal malts and/or adjuncts. optionally with light to moderate acidic sourness. Vital Statistics: OG: 1. Widmer Snowplow Milk Stout 13. grainy sharpness.036 – 1. black malt. Farson’s Lacto Stout.050 IBUs: 30 – 45 FG: 1. Left Hand Milk Stout. creamy. Debittered chocolate or black malt. and medium to no hop flavor. Diacetyl low to none. May have a light astringency from the roasted grains. higher in exported and US products. an unfermentable sugar.licorice in the finish. Not heavy on the tongue due to carbonation level. Peter’s Cream Stout. Baltika #6 Porter (Russia). History: Traditional beer from countries bordering the Baltic Sea. While most commercial versions rely primarily on roasted barley as the dark grain. Watney's Cream Stout. The perception of body can be affected by the overall gravity with smaller beers being lighter in body. and may use roasted barley. just to provide balance. Three Floyd’s Black Sun Stout. making it seem even more mouthfilling. Mouthfeel: Generally quite full-bodied and smooth. The “milk” name is derived from the use of lactose. Vital Statistics: OG: 1. Most versions are in the 7-8. Appearance: Very dark brown to black in color. Fruitiness can be low to moderately high. as a sweetener. Ingredients: Generally lager yeast (cold fermented if using ale yeast). but originally reflected a fuller. Flavor: Moderate roasted. Sweet Stout Aroma: Mild roasted grain aroma. Southampton Imperial Baltic Porter as Irish stout or Irish dry stout. Carnegie Stark Porter (Sweden). Low to moderate carbonation. with a creamy character. may have slight chocolate. and adjuncts such as maize or treacle. this beer is remarkably smooth. and medium to high hop bitterness. the intensity of the roast character. Ingredients: The sweetness in most Sweet Stouts comes from a lower bitterness level than dry stouts and a high percentage of unfermentable dextrins. with multi-layered flavors. the stout was always the stronger beer (it was originally called a “Stout Porter”). Old Dominion Stout.5% ABV range. moderate to high hop bitterness.5% Commercial Examples: Sinebrychoff Porter (Finland). The balance between dark grains/malts and sweetness can vary. although high levels will not give the classic dry finish. Comments: May also be described as an Imperial Porter. legally this designation is no longer permitted in England (but is acceptable elsewhere).5 – 9. Brooklyn Dry Stout 13B.016 – 1. The level of bitterness is somewhat variable. Comments: This is the draught version of what is otherwise known 15 . Brown or amber malt common in historical recipes. bitter. black malt or combinations of the three. but with a higher OG and alcohol content than either. Base of pale malt. it should be clear). STOUT 13A. A small percentage (perhaps 3%) of soured beer is sometimes added for complexity (generally by Guinness only). Stout. crystal malt. is frequently added to provide additional residual sweetness.060 IBUs: 20 – 40 FG: 1. Bottled versions are typically brewed from a significantly higher OG and may be designated as foreign extra stouts (if sufficiently strong). Hop aroma low to none. High residual sweetness from unfermented sugars enhances the full-tasting mouthfeel. Utenos Porter (Lithuania). Low to moderate fruity esters. For the high hop bitterness and significant proportion of dark grains present.to brown-colored head is characteristic. Flaked unmalted barley may also be used to add creaminess. creamier. Russian River O. as is the roasted character and the dryness of the finish. Lactose. Ingredients: The dryness comes from the use of roasted unmalted barley in addition to pale malt. Murphy's Stout. Diacetyl low to none. Often tastes like sweetened espresso. Dry. Medium to medium-high carbonation. Marston’s Oyster Stout. Derived from English porters but influenced by Russian Imperial Stouts. sometimes with coffee and/or chocolate notes.012 – 1. Vital Statistics: OG: 1. Hop aroma low to none. St. with a wellaged alcohol warmth (although the rarer lower gravity Carnegiestyle versions will have a medium body and less warmth). A thick. others use chocolate malt. although heavily roasted or hopped versions should be entered as either Imperial Stouts (13F) or Specialty Beers (23). Munich or Vienna base malt. toffee. with the level of residual sweetness. Appearance: Jet black to deep brown with garnet highlights in color. Overall Impression: A Baltic Porter often has the malt flavors reminiscent of an English brown porter and the restrained roast of a schwarzbier. slightly roasty ale. Hop bitterness is moderate (lower than in dry stout). Sheaf Stout. although harshness is undesirable. When a brewery offered a stout and a porter. coffee-like finish from roasted grains. Water typically has moderate carbonate hardness. O’Hara’s Celtic Stout. Balancing factors may include some creaminess. Very complex.L. full-bodied. Zywiec Porter (Poland). or milk sugar.007 – 1. Variations exist. Orkney Dragonhead Stout.V. No diacetyl. more “stout” body and strength. Flavor: Dark roasted grains and malts dominate the flavor as in dry stout. Light hints of black currant and dark fruits. molasses and/or licorice complexity. Medium to high sweetness (often from the addition of lactose) provides a counterpoint to the roasted character and hop bitterness. Creamy tan to brown head. Hop flavor from slightly spicy hops (Lublin or Saaz types) ranges from none to medium-low. tan. and lasts into the finish. mediumlow to no fruitiness. Mouthfeel: Medium-light to medium-full body. Beamish Stout. Hitachino Nest Sweet Stout (Lacto).024 SRM: 30 – 40 ABV: 4 – 6% Commercial Examples: Mackeson's XXX Stout. Can be opaque (if not. Samuel Adams Cream Stout. Malt can have a caramel. chocolate malt. High carbonate water is common. History: The style evolved from attempts to capitalize on the success of London porters. cocoa and/or grainy secondary notes. and good attenuation.090 IBUs: 20 – 40 FG: 1.024 SRM: 17 – 30 ABV: 5. Low to moderate carbonation. nutty. long-lasting.060 – 1. creamy ale. Overall Impression: A very dark. Stepan Razin Porter (Russia). Goose Island Dublin Stout. roasty. Comments: Gravities are low in England. Nøgne ø porter (Norway). Historically known as “Milk” or “Cream” stouts. Can be opaque (if not. Continental hops. sweet. lasting into the finish. Modern versions are brewed from a lower OG and no longer reflect a higher strength than porters. and the balance between the two being the variables most subject to interpretation. An impression of cream-like sweetness often exists. May have a bittersweet or unsweetened chocolate character in the palate. Medium-low to medium bitterness from malt and hops.

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

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

Overall Impression: A decidedly hoppy and bitter. Summit India Pale Ale. Three Floyds Alpha King.beers below 4% ABV. although moderate to mediumhigh carbonation can combine to render an overall dry sensation in the presence of malt sweetness. Some alcohol may be noted. Founder’s Centennial IPA. Avery IPA 14C. lacking harshness. Some clean alcohol flavor can be noted in stronger versions. although moderate to medium-high carbonation can combine to render an overall dry sensation in the presence of malt sweetness. English and/or noble varieties (although a citrusy hop character is almost always present). Some clean malty sweetness may be found in the background. English yeast that can give a fruity or sulfury/minerally profile. lingering bitterness is usually present in the aftertaste but should not be harsh.5 – 10% Commercial Examples: Russian River Pliny the Elder. Fruitiness. The bitterness may linger into the aftertaste but should not be harsh. Oak is inappropriate in this style. No harsh hop-derived astringency. “double. Dogfish Head 60 Minute IPA. American IPA Aroma: A prominent to intense hop aroma with a citrusy. may also be detected in some versions. moderately strong American pale ale. Overall Impression: An intensely hoppy. History: An American version of the historical English style. Oak is inappropriate in this style.020 SRM: 8 – 15 ABV: 7. Appearance: Color ranges from golden amber to medium reddish copper. but most examples do not exhibit this character. Comments: Bigger than either an English or American IPA in both alcohol strength and overall hop level (bittering and finish). Malt flavor should be low to medium. and/or fruity character derived from American hops. Ingredients: Pale ale malt (well-modified and suitable for singletemperature infusion mashing). since high alcohol and malt tend to limit drinkability. although unfiltered dry-hopped versions may be a bit hazy. Some alcohol can usually be noted. Sierra Nevada Celebration Ale. Most versions are dry hopped and can have an additional resinous or grassy aroma. May be slightly sulfury. The adjective “Imperial” is arbitrary and simply implies a stronger version of an IPA. English hops. Avery Majaraja. floral.” “extra. Versions with a noticeable Rye character (“RyePA”) should be entered in the Specialty category. although a neutral fermentation character is typical. and can reflect the use of American. perfume-like. but clean. Less malty. but it should not have a “hot” character.050 – 1. Bear Republic Racer 5 IPA. Some smooth alcohol warming can and should be sensed in stronger (but not all) versions. Vital Statistics: OG: 1. although the malt backbone will support the strong hop character and provide the best balance. medium-light to medium-bodied mouthfeel without hop-derived astringency. American. Fruitiness. although a neutral fermentation character is also acceptable. Medium-high to very high hop bitterness. Some clean malty sweetness may be found in the background.” “extreme. either from esters or hops. A showcase for hops.075 IBUs: 40 – 70 FG: 1. Malt flavor should be low to medium. Samuel Smith's India Ale. Hampshire Pride of Romsey IPA. High to absurdly high hop bitterness. Generally all-malt. May be slightly sulfury. less rich and a greater overall hop intensity than an American Barleywine. Great Divide Hercules Double IPA. 14B. A clean. this should not be a heavy.075 IBUs: 40 – 60 FG: 1. resinous. although not all examples will exhibit the strong sulfate character. noble). No diacetyl. 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.070 – 1. sipping beer. American yeast that can give a clean or slightly fruity profile. Ridgeway Bad Elf. Goose Island IPA. Refined sugar may be used in some versions. Vital Statistics: OG: 1. American hops. Should be clear. floral. Low fruitiness is acceptable but not required. High sulfate and low carbonate water is essential to achieving a pleasant hop bitterness in authentic Burton versions. piney.5 – 7. some versions can have an orange-ish tint. and is generally clean and malty sweet although some caramel or toasty flavors are acceptable at low levels. Ingredients: Pale ale malt (well-modified and suitable for singletemperature infusion mashing).010 – 1. No diacetyl. Appearance: Color ranges from medium gold to medium reddish copper. Burton Bridge Empire IPA.018 SRM: 8 – 14 ABV: 5 – 7. American yeast that can give a clean or slightly fruity profile. and is generally clean and malty although some caramel or toasty flavors are acceptable at low levels. English and/or noble hop varieties.010 – 1. but should be at a lower level than in English examples. either from esters or hops. Ingredients: Pale ale malt (well-modified and suitable for singletemperature infusion mashing). medium-light to medium body. Harpoon IPA. and a tribute to historical IPAs. Victory Hop Devil. Flavor: Hop flavor is strong and complex. Vital Statistics: OG: 1. Bell’s Hop Slam. Stone IPA. Smooth alcohol warming. It should also not have much residual sweetness or a heavy character grain profile. but mashed at lower temperatures for high attenuation. Medium-dry to dry finish. smooth alcohol flavor is usually present. Generally all-malt. Drinkability is an important characteristic.010 – 1. Anderson Valley Hop Ottin’. Three Floyd’s Dreadnaught. Freeminer Trafalgar IPA. some versions can have an orange-ish tint.018 SRM: 6 – 15 ABV: 5.5% Commercial Examples: Meantime India Pale Ale. resinous. Brooklyn East India Pale Ale Russian River Blind Pig IPA. 18 .” or any other variety of adjectives would be equally valid. lower body. Many versions are dry hopped and can have an additional grassy aroma. Anchor Liberty Ale.090 IBUs: 60 – 120 FG: 1. although the malt backbone will generally support the strong hop character and provide the best balance. Water character varies from soft to moderately sulfate. Fuller's IPA. Typically not as high in gravity/alcohol as a barleywine. Good head stand with off-white color should persist. although unfiltered dry-hopped versions may be a bit hazy. Good head stand with white to off-white color should persist. Mouthfeel: Smooth. but mashed at lower temperatures for high attenuation. Fresher versions will obviously have a more significant finishing hop character. Water character varies from soft to moderately sulfate. Flavor: Hop flavor is medium to high. Strongly hopped. Should be clear.Middle Ages ImPailed Ale. Generally will have more finish hops and less fruitiness and/or caramel than English pale ales and bitters. although this is not required. piney or fruity aspects. but most examples do not exhibit this character. brewed using American ingredients and attitude. AleSmith IPA. very strong pale ale without the big maltiness and/or deeper malt flavors of an American barleywine. A long. Mouthfeel: Smooth. although this is not absolutely required. Medium-dry to dry finish. can use a complex variety of hops (English.056 – 1. Imperial IPA Aroma: A prominent to intense hop aroma that can be derived from American. Low fruitiness is acceptable but not required. Stone Ruination IPA. Great Divide Titan IPA. Surly Furious. and should reflect an American hop character with citrusy.5% Commercial Examples: Bell’s Two-Hearted Ale. may also be detected in some versions. Body is generally less than in English counterparts.

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

090 IBUs: 15 – 30 FG: 1. bready flavor of wheat is further enhanced by the copious use of Munich and/or Vienna malts.IBUs: 10 – 18 FG: 1. Vegetal. Franziskaner Dunkel Hefe-Weisse. Ingredients: A high percentage of malted wheat is used (by German law must be at least 50%. Bürgerbräu Wolznacher Roggenbier 15C. Light usage of noble hops in bitterness.046 – 1. spicy clove-like phenols. Spices should blend in with fruity. The wheat. Light noble hops are acceptable. Ingredients: Malted rye typically constitutes 50% or greater of the grist (some versions have 60-65% rye). Comments: American-style rye beers should be entered in the American Rye category (6D). A low spicy-herbal hop aroma is optional. or ham-like aromas are inappropriate. Medium-dry.014 SRM: 14 – 19 ABV: 4. often resulting in a gummy mash texture that is prone to sticking. ruby brown in color. Vital Statistics: OG: 1. Weizen yeast provides distinctive banana esters and clove phenols. Never hot or solventy. citrusy orangey fruitiness. A creamy sensation is typical. Plank Bavarian Dunkler Weizenbock. often with a bit of tartness. A faintly tart character may optionally be present. Low to moderate noble hop flavor acceptable. High Point Ramstein Winter Wheat. AleSmith Weizenbock.022 SRM: 12 – 25 ABV: 6.5 – 6% Commercial Examples: Paulaner Roggen (formerly Thurn und Taxis. Moderate to strong phenols (most commonly vanilla and/or clove) add complexity. and the alcohol helps balance the finish. dark fruit. which gives it a . 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. Hacker-Pschorr Weisse Dark. with the remainder being Munich. High carbonation.and/or Vienna-type barley malts. Rye is a huskless grain and is difficult to mash.010 – 1. malt.010 – 1. No diacetyl. The malty. The high protein content of wheat impairs clarity in this traditionally unfiltered style. Eisenbahn Vigorosa 15D. raisins or grapes). Weizenbock Aroma: Rich. Ettaler Weissbier Dunkel. bock-like melanoidins and bready malt combined with a powerful aroma of dark fruit (plums. Appearance: Dark amber to dark. but should never overpower the other characteristics. It is inappropriate to add caraway seeds to a roggenbier (as some American brewers do). was created in 1907 at the Weisse Brauhaus in Munich using the ‘Méthode Champenoise’ with fresh yeast sediment on the bottom. History: Aventinus. Comments: A dunkel-weizen beer brewed to bock or doppelbock strength. celery-like. diacetyl or DMS. Low to moderate weizen yeast character (banana. floral and sweet aromas and should not be overly strong. Tucher Dunkles Hefe Weizen. Appearance: Very pale straw to very light gold in color. and hop bitterness is low. Witbier Aroma: Moderate sweetness (often with light notes of honey and/or vanilla) with light. Ayinger Ur-Weisse. Remainder of grist can include pale malt. although never solventy. Decoction mash commonly used (as with weizenbiers). Victory Moonglow Weizenbock. The presence of Munich and/or Vienna malts also provide an additional sense of richness and fullness. Well-aged examples may show some sherry-like oxidation as a point of complexity.056 IBUs: 10 – 20 FG: 1. Vital Statistics: OG: 1. A very thick. or peppery note in the background. Erdinger Pikantus. Mouthfeel: Medium-full to full body. but with a greater body and light finishing hops.015 – 1. A traditional decoction mash gives the appropriate body without cloying sweetness. often having a hearty flavor reminiscent of rye or pumpernickel bread. The suspended yeast sediment (which should be roused before drinking) also contributes to the cloudiness. malty.0% Commercial Examples: Schneider Aventinus. crystal malt and/or small amounts of debittered dark malts for color adjustment. and can persist into aftertaste. Kapuziner Weissbier Schwarz Doppelbock. wheat-based ale combining the best flavors of a dunkelweizen and the rich strength and body of a bock. Flavor: A complex marriage of rich. flavor and aroma.014 SRM: 14 – 23 ABV: 4. prunes. Overall Impression: A dunkelweizen made with rye rather than wheat. Mahr’s Der Weisse Bock. Rye has been characterized as having the most assertive flavor of all cereal grains. Overall Impression: A strong. Hop flavor is absent. Can have a somewhat acidic aroma from rye and yeast. clove. and sometimes citrus). fruity. no longer imported into the US). A moderate aroma of alcohol is common.3 – 5. Weizen ale yeasts produce the typical spicy and fruity character. wheat malt. Appearance: Light coppery-orange to very dark reddish or coppery-brown color.064 – 1. quite dense and persistent (often thick and rocky). although the balance can vary. Moderate zesty. Bottles may be gently rolled or swirled prior to serving to rouse the yeast. often with a complex herbal. Cloudy. bock-like melanoidins. Bavaria as a more distinctive variant of a dunkelweizen using malted rye instead of malted wheat. Erdinger Weissbier Dunkel. No diacetyl or DMS. grainy. moussy. spicy. Moderate perfumy coriander. Plank Bavarian Heller Weizenbock. May have a slightly sweet palate.5 – 8. and a moderate wheat flavor. light banana and/or vanilla. Capital Weizen 20 16. A small amount of noble hops are used only for bitterness. Schneider Weisse (Original). No hop aroma. the rye character is traditionally from the rye grain only. moderately-low to moderately-strong spicy rye flavor. Schneider Aventinus Eisbock. hazy appearance. grainy finish with a tangy. Munich malt. Lower fermentation temperatures accentuate the clove character by suppressing ester formation. as is the warming sensation of substantial alcohol content. lightly bitter (from rye) aftertaste. Flavor: Grainy. BELGIAN AND FRENCH ALE 16A. long-lasting light tan head is characteristic. Mouthfeel: Medium to medium-full body. Now also made in the Eisbock style as a specialty beer. although the level of haze is somewhat variable. It was Schneider’s creative response to bottom-fermenting doppelbocks that developed a strong following during these times. Other traditional beer styles with enough rye added to give a noticeable rye character should be entered in the Specialty Beer category (23). and a light chocolate character is sometimes found (although a roasted character is inappropriate). Roggenbier (German Rye Beer) Aroma: Light to moderate spicy rye aroma intermingled with light to moderate weizen yeast aromatics (spicy clove and fruity esters. and some banana esters may also be present. the world’s oldest top-fermented wheat doppelbock. History: A specialty beer originally brewed in Regensburg. Edelweiss Dunkel Weissbier.6% Commercial Examples: Weihenstephaner Hefeweissbier Dunkel. although it may contain up to 70%). The beer will be very cloudy from starch haze and/or yeast. spicy wheat aromatics. Moderate to high carbonation. No diacetyl. either banana or citrus). Large creamy off-white to tan head. and yeast character dominate the palate. Light tartness optional. No diacetyl. Too warm or too cold fermentation will cause the phenols and esters to be out of balance and may create off-flavors.

or soapy flavors are inappropriate. Malt character is light but provides a sufficient background for the other flavors. moderately malty. Bernardus Blanche. not overpowering. Styrian Goldings. History: Produced by breweries with roots as far back as the mid1700s. Ingredients: Pilsner or pale ale malt contributes the bulk of the grist with (cara) Vienna and Munich malts adding color. Refreshing. biscuity. phenols tend to be lower than in many other Belgian beers. rocky. A spicy-earthy hop flavor is low to none. ham-like.. Victory Whirlwind Witbier. Distinctive floral or spicy. tasty. up to 5-10% raw oats may be used. are common should be subtle and balanced. Creamy. A low to moderate tart sourness 16B. Extremely high attenuation gives a characteristic dry finish. Despite body and creaminess. somewhat spicy. Ingredients: About 50% unmalted wheat (traditionally soft white winter wheat) and 50% pale barley malt (usually Pils malt) constitute the grist. Alcohols are soft. celery-like. Eisenbahn Pale Ale. Flavor: Pleasant sweetness (often with a honey and/or vanilla character) and a zesty. Hop flavor is low to moderate. balance is the key. chamomile. Ommegang Rare Vos (unusual in its 6.5 – 5. and should not be hot or solventy. spices. Avery Karma. Effervescent. Alcohol level is restrained.milky. Dobble Palm. Op-Ale. but should not overwhelm fruity esters. finish. spicy flavors is very characteristic. rocky white to ivory head resulting in characteristic “Belgian lace” on the glass as it fades. with hops becoming more pronounced in those with a drier finish. May have an orange. but should not overwhelm other characteristics. often having a smoothness and light creaminess from unmalted wheat and the occasional oats. The addition of one of more spices serve to add complexity. spicy phenols. Wittekerke. Medium carbonation. but shouldn’t dominate in the balance. easy-drinking. Hop bitterness is low to medium-low (as with a Hefeweizen). Should not be overly dry and thin. which may include coriander and other spices. Overly spiced and/or sour beers are not good examples of the style. Ale yeast prone to the production of mild.052 IBUs: 10 – 20 FG: 1. whitish-yellow appearance. In some instances a very limited lactic fermentation. often tart. Bitterness from orange pith should not be present. Has an initial soft. nutty malt flavor. light acidity. Overall Impression: A fruity. Belgian Pale Ale Aroma: Prominent aroma of malt with moderate fruity character and low hop aroma. Vuuve 5. Allagash White.010 – 1. Celis White. Can have a low wheat flavor. The malt character is light. it was later revived by Pierre Celis at Hoegaarden. Mouthfeel: Medium to medium-light body. elegant. and if noticeable. Hitachino Nest White Ale sweetness with a toasty. Hop bitterness may be moderate to high. Vital Statistics: OG: 1. Comments: The presence.054 IBUs: 20 – 30 FG: 1. Blanche de Bruxelles. Most examples seem to be approximately 5% ABV. Ommegang Witte. white. fresher. The hop flavor is low to none. and any warming character should be low if present. Brewer’s Art House Pale Ale. Brugs Tarwebier (Blanche de Bruges). Considered “everyday” beers (Category I). St. and complement the bitterness. though not as fruity/citrusy as many other Belgian ales. orange-citrusy fruitiness. Ginder Ale. Pieters Zinnebir.5% Commercial Examples: De Koninck. Saison Aroma: High fruitiness with low to moderate hop aroma and moderate to no herb. Coriander of certain origins might give an inappropriate ham or celery character. so younger. A low to medium-high spicy or floral hop aroma is usually present. A low to moderate sourness or acidity may be present. Mouthfeel: Medium-light to medium body. and malt. Other spices (e. cinnamon. is done. Refreshingly crisp with a dry. properly handled examples are most desirable. smooth malt and relatively light hop character and low to very low phenols. Clarity is poor to good though haze is not unexpected in this type of unfiltered farmhouse beer. malty 21 . Grains of Paradise) may be used for complexity but are much less prominent. biscuity malt aroma. including hops and yeast strains. the most well-known examples were perfected after the Second World War with some influence from Britain.048 – 1. moderatestrength wheat-based ale. Speciale Palm. There is a moderately dry to moderately sweet finish. from carbonation. cumin.5% Commercial Examples: Hoegaarden Wit. Sterkens White Ale.012 SRM: 2 – 4 ABV: 4. Low peppery yeast-derived phenols may be present instead of or in addition to spice additions. Appearance: Amber to copper in color. Optionally has a very light lactic-tasting sourness. No harshness or astringency from orange pith.044 – 1. Flavor: Combination of fruity and spicy flavors supported by a soft malt character. In some versions. Spices of freshly-ground coriander and Curaçao or sometimes sweet orange peel complement the sweet aroma and are quite characteristic. Appearance: Often a distinctive pale orange but may be golden or amber in color. No diacetyl. nor does it persist into the finish. A moderate spice aroma (from actual spice additions and/or yeast-derived phenols) complements the other aromatics. Overall Impression: A refreshing.8 – 5. The beer tends to be fragile and does not age well. Fruity esters dominate the aroma and are often reminiscent of citrus fruits such as oranges or lemons. Clarity is very good. spice and alcohol aroma. Compared to their higher alcohol Category S cousins.or pear-like fruitiness. The hop bitterness is medium to low. Russian River Perdition. Flavor: Fruity and lightly to moderately spicy with a soft. Head retention should be quite good. and is generally spicy or earthy in character. Herbal-spicy flavors. moussy head.5% ABV strength) 16C. Sugar is not commonly used as high gravity is not desired. There is no correlation between strength and color. May have an orange. character and degree of spicing and lactic sourness varies. Spice. When phenolics are present they tend to be peppery rather than clove-like. and is optionally complemented by low amounts of peppery phenols. Vegetal. Yeasts prone to moderate production of phenols are often used but fermentation temperatures should be kept moderate to limit this character. spicy and low in intensity. Bell’s Winter White Ale. they are Belgian “session beers” for ease of drinking. and doesn’t interfere with refreshing flavors of fruit and spice. white head often fades more quickly than other Belgian beers.or pear-like fruitiness though not as fruity/citrusy as many other Belgian ales. nor should it be thick and heavy. Toasty. finishes dry and often a bit tart.or lemon-like). and has grown steadily in popularity over time. or the actual addition of lactic acid. body and complexity. a low to moderate alcohol presence and tart sourness. hop and sour aromatics typically increase with the strength of the beer. Vital Statistics: OG: 1. History: A 400-year-old beer style that died out in the 1950s. Comments: Most commonly found in the Flemish provinces of Antwerp and Brabant. Unibroue Blanche de Chambly. Noble hops. No hot alcohol or solventy character. East Kent Goldings or Fuggles are commonly used. low to moderate strength hop character optionally blended with background level peppery. Long-lasting. St. and lack of bitterness in finish. never gets in the way of the spices.008 – 1. dense. No diacetyl. Dense. Nothing should be too pronounced or dominant. No diacetyl. Avery White Rascal. Effervescent character from high carbonation. The fruitiness is frequently citrusy (orange. copper-colored ale.g.014 SRM: 8 – 14 ABV: 4.

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

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

orange. and reminiscent of black cherries. Liefman’s Oud Bruin. Fruitiness commonly includes dark fruits such as raisins. Low to moderate carbonation. The sourness should not grow to a notable acetic/vinegary character. Low oxidation is appropriate as a point of complexity. An acidic. Liefman’s Odnar. The reddish color is a product of the malt although an extended. which has roots back to the 1600s. the brown beers are warm aged in stainless steel. Good clarity. It was once common in Belgium and England to blend old beer with young to balance the sourness and acidity found in aged beer. Saccharomyces. Bellegems Bruin. though these should be entered in the classic-style fruit beer category. While Flanders red beers are aged in oak. often in huge oaken barrels which contain the resident bacteria necessary to sour the beer. the sweet character blends to more of a background flavor (and vice versa). As in fruit lambics. typified by the products of the Rodenbach brewery.is high. Aging will also darken the beer. Spicy phenols can be present in low amounts for complexity. indigenous to East Flanders. A malt character of caramel.002 – 1. Age tends to darken the beer. Ichtegem Old Brown. Mouthfeel: Medium bodied. along with some sherry-like character. plums. Low alpha acid continental hops are commonly used (avoid high alpha or distinctive American hops). figs. Malty flavors range from complementary to prominent. smoky. Panil Barriquée. History: An “old ale” tradition. toffee. No hop aroma. Appearance: Dark reddish-brown to brown in color. Monk’s Cafe Flanders Red Ale. earthy. The Flanders red is more acetic and the fruity flavors more reminiscent of a red wine than an Oud Bruin. Spicy phenols can be present in low amounts for complexity. White to very pale tan head.074 IBUs: 20 – 25 FG: 1. Restrained hop bitterness. Restrained hop bitterness. Flanders Brown Ale/Oud Bruin Aroma: Complex combination of fruity esters and rich malt character. goaty. though the aged product is sometimes released as a connoisseur’s beer. While blending of batches for consistency is now common among larger breweries. orange. Vital Statistics: OG: 1. The beer is aged for up to two years. Lactobacillus reacts poorly to elevated levels of alcohol. and can modestly increase with age but should not grow to a noticeable acetic/vinegary character. Clarity is hazy to good. Deceivingly light and crisp on the palate although a somewhat sweet finish is not uncommon. No hop aroma. History: The indigenous beer of West Flanders. Flavor: Malty with fruity complexity and some caramelization character. typified by the products of the Liefman brewery (now owned by Riva). Duchesse de Bourgogne. Lactobacillus and Brettanomyces (and acetobacter) contribute to the fermentation and eventual flavor. plums. as a complementary aroma. treacle or chocolate is also common.057 IBUs: 10 – 25 FG: 1. aged. Comments: Long aging and blending of young and aged beer may occur. Historically brewed as a “provision beer” that would develop some sourness as it aged. Spicy phenols can be present in low amounts for complexity.012 SRM: 15 – 22 ABV: 4 – 8% Commercial Examples: Liefman’s Goudenband. adding to the smoothness and complexity. producing a “sweet-andsour” profile. and a small amount of Special B are used with up to 20% maize. Low alpha acid continental hops are typical (avoid high alpha or distinctive American hops). Diacetyl is perceived only in very minor quantities. if at all. hay. Magnesium in the water accentuates the sourness.048 – 1. Diacetyl is perceived only in very minor quantities. This style was designed to lay down so examples with a moderate aged character are considered superior to younger examples. A sherry-like character 24 . light to medium cara-malts. No diacetyl. Diacetyl is perceived only in very minor quantities. Rodenbach Grand Cru. Diacetyl is perceived only in very minor quantities. somewhat sour Belgian-style brown ale. dry finish. Hop aroma absent. A slight sourness often becomes more pronounced in well-aged examples. oranges. Verhaege Vichtenaar. if at all.012 SRM: 10 – 16 ABV: 4. figs. and the fruity flavors are more malt-oriented. Appearance: Deep red. less-than-rolling portion of the boil may help add an attractive Burgundy hue. Can have an apparent attenuation of up to 98%. plums or red currants. dates. or cheesy aroma is unfavorable.6 – 6. Spicy phenols can be present in low amounts for complexity. cigar-like. Straight (Unblended) Lambic Aroma: A decidedly sour/acidic aroma is often dominant in young examples. black cherries or prunes. tannic bitterness is often present in low to moderate amounts. and horse blanket. if at all. Good clarity. Overall Impression: A malty. Average to good head retention. Saccharomyces and Lactobacillus (and acetobacter) contribute to the fermentation and eventual flavor. Older versions are commonly fruity with aromas of apples or even honey. sour. Overall Impression: A complex. Mouthfeel: Medium to medium-full body. as a complementary flavor. Oud Bruin can be used as a base for fruit-flavored beers such as kriek (cherries) or frambozen (raspberries). A low sour aroma may be present. red wine-like Belgian-style ale. Appearance: Pale yellow to deep golden in color. A mild oak and/or citrus aroma is considered favorable. adding smoothness and complexity and balancing any harsh. burgundy to reddish-brown in color. often with a prickly acidity. Average to good head retention. Comments: Long aging and blending of young and well-aged beer often occurs. A malt character of caramel. Riva Vondel 17D. An enteric. horsey. black cherry or red currant flavors. These beers were typically more sour than current commercial examples. A sour mash or acidulated malt may also be used to develop the sour character without introducing Lactobacillus. Vital Statistics: OG: 1.040 – 1. Esters commonly reminiscent of raisins. orange. Ingredients: A base of Vienna and/or Munich malts. Younger versions are 17C. if at all. Generally as the sour character increases. Low to medium carbonation. Southampton Flanders Red Ale. Petrus Oud Bruin. New Belgium La Folie. established in 1820 in West Flanders but reflective of earlier brewing traditions. There is often some vanilla and/or chocolate notes. Sour. Water high in carbonates is typical of its home region and will buffer the acidity of darker malts and the lactic sourness. New Glarus Enigma. Flavor: Intense fruitiness commonly includes plum. No hop flavor. like a well-aged red wine. sour character. Mestreechs Aajt may be present and generally denotes an aged example. A deeper malt character distinguishes these beers from Flanders red ales. treacle or chocolate is also common. as a complementary flavor. dates. toffee. black cherries or prunes. A mild vanilla and/or chocolate character is often present. but may be more subdued with age as it blends with aromas described as barnyard. No astringency with a sweet and tart finish. acidic aroma ranges from complementary to intense. fruity. Ingredients: A base of Pils malt with judicious amounts of dark cara malts and a tiny bit of black or roast malt. as a complementary aroma. Ivory to light tan head color. Hop flavor absent. Known as the Burgundy of Belgium. this type of blending is a fading art. The Oud Bruin is less acetic and maltier than a Flanders Red.008 – 1.5% Commercial Examples: Rodenbach Klassiek. Low to medium astringency. and adds an aged red wine-like character with a long. The sour. Often includes maize. it is more wine-like than any other beer style. acidic character ranges from complementary to intense.

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

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

floral hop character is often present. Low noble hop flavor is optional and not usually present. Comments: High in alcohol but does not taste strongly of alcohol. Appearance: Deep yellow to deep gold in color. spicy.008 – 1. although traditional versions are typically Belgian Pils malt with caramelized sugar syrup or other unrefined sugars providing much of the character. Overall Impression: A golden. esters. Moderate spicy. white head resulting in characteristic “Belgian lace” on the glass as it fades. Comments: Most commercial examples are in the 6. Chimay Cinq Cents (White). Alcohols are soft. fruity and alcohol flavors supported by a soft malt character. complex medium to medium-full malty sweetness on the palate yet finishes moderately dry. No hot alcohol or solventy aromas. History: Originated at monasteries in the Middle Ages. malty. Unibroue La Fin du Monde. Good clarity. Low to moderate phenols are peppery in character. A low yet distinctive spicy. with an attractive reddish depth of color. although lighter than the substantial gravity would suggest (thanks to sugar and high carbonation). Alcohols are soft.008 – 1. which can influence the perception of body. Appearance: Yellow to medium gold in color. although restrained use is allowable. Low to moderate phenols are peppery in character. Allagash Tripel Reserve. Feuillien Brune. Corsendonk Abbey Pale Ale. Bernardus Tripel. rose-like and/or perfumy notes). New Belgium Trippel. Mouthfeel: Very highly carbonated.5 – 7% ABV range. Duinen Dubbel. clove-like spiciness is optional). dried fruit flavors are welcome.075 – 1. Light to medium body. High carbonation and attenuation helps to bring out the many flavors and to increase the perception of a dry finish. rocky. Impression of complex grain bill. A low to moderate yet distinctive perfumy.085 IBUs: 20 – 40 FG: 1. Affligem Dubbel. although lighter than the substantial gravity would suggest (thanks to sugar and high carbonation). Homebrewers may use Belgian Pils or pale base malt. Dark caramelized sugar syrup or sugars for color and rum-raisin flavors. dense. Vital Statistics: OG: 1.014 SRM: 4. No diacetyl. History: Originally popularized by the Trappist monastery at Westmalle. Water can be soft to hard. often a bit sweet and low in intensity. perfumy and low-to-moderate in intensity. Appearance: Dark amber to copper in color. Ingredients: Belgian yeast strains prone to production of higher alcohols. creamy. A low to moderate spicy hop character is often present. peppery. sometimes perfumy hop character is usually found. Traditionally bottle-conditioned (“refermented in the bottle”).5 – 7 ABV: 7. Lost Abbey Lost and Found Abbey Ale. Belgian Golden Strong Ale Aroma: Complex with significant fruity esters. The malt character is light. Corsendonk Abbey Brown Ale. Large. Effervescent. No hot alcohol or solventy aromas. La Trappe Tripel. effervescent. Watou Tripel. long-lasting. Feuillien Tripel. Alcohols are soft. Massive. Smooth. Spice additions are generally not traditional. Esters are reminiscent of lighter fruits such as pears. ValDieu Triple. Rich. often a bit sweet and are low-to-moderate in intensity. Pater Lieven Bruin.5% Commercial Examples: Westmalle Tripel. Spicy qualities can be moderate to very low. No spices are traditionally used. Traditionally bottle-conditioned (“refermented in the bottle”). Effervescent. Alcohols are soft. spicy. Most Trappist versions have at least 30 IBUs and are very dry. Complex malt. strong 18C. No hot alcohol or solventy character. 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. Fairly soft water. peppery phenols. Spicy phenols and higher alcohols are common (may include light clove and spice. sometimes clove-like phenols. is soft and never hot or solventy.apple. Medium-high carbonation. floral. Belgian yeast strains are used – those that produce fruity esters. Russian River Benediction. Low alcohol warmth. Mediumlow bitterness that doesn’t persist into the finish. alcohol and phenol interplay (raisiny flavors are common. Stoudts Abbey Double Ale. St. not obvious. New Belgium Abbey Belgian Style Ale. St. No hot alcohol or solventy character. oranges or apples. Bink Tripel. and if used. spicy.075 IBUs: 15 – 25 FG: 1. Balance is always toward the malt. Vital Statistics: OG: 1. Always effervescent. moderate fruity esters and low alcohol and hop aromas. La Rulles Tripel. Overall Impression: A deep reddish. other specialty grains for character.018 SRM: 10 – 17 ABV: 6 – 7. St. Substantial carbonation and bitterness leads to a dry finish with a low to moderately bitter aftertaste. rocky. often beady. but hops are usually absent.062 – 1. The best examples are sneaky. moderately strong. and phenolics are commonly used. No diacetyl. Munich-type malts for maltiness. Generally clear. Esters are often reminiscent of citrus fruits such as oranges.6% Commercial Examples: Westmalle Dubbel. Witkap Pater Tripel. if present. Noble-type. but may sometimes have a slight banana character. Flavor: Marriage of fruity. No spices. Affligem Tripel. Special B for raisin flavors. Esters are reminiscent of citrus fruit such as orange or sometimes lemon. St. Dragonmead Final Absolution. High alcohol content adds a pleasant creaminess but little to no obvious warming sensation. Substantial carbonation and bitterness lends a dry finish with a moderately bitter aftertaste. Never astringent. Tripel Karmeliet. No diacetyl. Esters are reminiscent of pears. No diacetyl. Mouthfeel: Medium-light to medium body. Chimay Premiere (Red). Generous spicy. Should not be as malty as a bock and should not have crystal malt-type sweetness. Always effervescent. A low to moderate spicy hop character is usually 27 . Belgian Tripel Aroma: Complex with moderate to significant spiciness. never hot or solventy. Flavor: Similar qualities as aroma. Grimbergen Double. Bitterness is typically medium to high from a combination of hop bitterness and yeast-produced phenolics. CaraVienne or CaraMunich for dried fruit flavors. Flavor: Marriage of spicy. English-type or Styrian Goldings hops commonly used. Never astringent. complex. Usually has a more rounded malt flavor but should not be sweet. spicy and alcohol flavors supported by a soft malt character. Allagash Double found. Long-lasting. oranges or apples. Mouthfeel: Medium-full body. La Trappe Dubbel. should not be recognizable as such. Bernardus Pater 6. Alcohol. Good clarity. No diacetyl. Grimbergen Tripel. and longlasting creamy off-white head. Smooth but noticeable alcohol warmth. moderate spiciness and low to moderate alcohol and hop aromas.5 – 9. Victory Golden Monkey 18D. No diacetyl. The malt character is light. Bitterness is typically medium to high from a combination of hop bitterness and yeast-produced phenolics. complex Belgian ale. ester. white head resulting in characteristic “Belgian lace” on the glass as it fades. Overall Impression: Strongly resembles a Strong Golden Ale but slightly darker and somewhat fuller-bodied. spicy and low in intensity. spicy phenolics and higher alcohols – often aided by slightly warmer fermentation temperatures. and was revived in the mid-1800s after the Napoleonic era. Noble hops or Styrian Goldings are commonly used. Flying Fish Dubbel. peppery. A small number of examples may include a low noble hop aroma.

complex. Body can be variable depending on interpretation (authentic Trappist versions tend to be medium-light to medium. toast and/or bready aroma. The fruity esters are strong to moderately low. Alcoholic strength should be evident.010 – 1. Comments: Strongly resembles a Tripel. Overall Impression: A dark. while Abbey-style beers can be quite full and creamy). Delirium Tremens. ester. Hapkin. significant esters and alcohol..110 IBUs: 20 – 35 FG: 1. Caramelized sugar syrup or unrefined sugars lightens body and adds color and flavor (particularly if dark sugars are used). chewy body. although a few are lightly bitter. Complex. The drier finish and lighter body also serves to make the assertive hopping and spiciness more prominent. should be clear). Achel Extra Brune. Water can be soft to hard. History: Most versions are unique in character reflecting characteristics of individual breweries. STRONG ALE 19A. Mouthfeel: High carbonation but no carbonic acid “bite. Chimay Grande Reserve (Blue). Fairly soft water.to light tan-colored head. bigger than strong bitters and brown porters. Munich-type malts for maltiness. but this is optional and should not be too strong (enter as a specialty beer if it is). 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. Traditionally bottle-conditioned (“refermented in the bottle”). High carbonation helps to bring out the many flavors and to increase the perception of a dry finish. Traditionally bottle-conditioned (“refermented in the bottle”).095 IBUs: 22 – 35 FG: 1.. perfumy and/or rose-like. if used. Usually tilted toward a sweeter. Balance is often malty-sweet. Age and oxidation may darken the beer further. Old Ale Aroma: Malty-sweet with fruity esters. and are low to moderate in intensity. referring to their potent alcoholic strength and as a tribute to the original example (Duvel). rich. smooth and dangerous. Appearance: Light amber to very dark reddish-brown color (most are fairly dark). Avery Salvation. moussy. Russian River Salvation 18E. Some alcohol and oxidative notes are acceptable. Appearance: Deep amber to deep coppery-brown in color (“dark” in this context implies “more deeply colored than golden”). Mouthfeel: Medium to full. Abbey versions can be medium-dry to sweet). Rochefort 10 (blue cap). Spices generally not used.024 SRM: 12 – 22 ABV: 8 – 11% Commercial Examples: Westvleteren 12 (yellow cap). North Coast Pranqster.to light tan-colored head. Bernardus Abt 12. Port or Madeira. Noble hops or Styrian Goldings are commonly used. but may be even paler. Moderate to high fruity esters are common. though not overwhelming. vinous. Scaldis/Bush.5% Commercial Examples: Duvel. Unibroue Eau Benite. Lost Abbey Judgment Day. The malt is rich and strong. phenol. La Trappe Quadrupel. Homebrewers may use Belgian Pils or pale base malt. Alcohol warmth is often evident and always welcome. and can contain raisin. keep subtle and in the background. Affligem Nöel) 28 19. other Belgian specialty grains for character. Piraat. molasses. The complex and varied flavors should blend smoothly and harmoniously. mashed at higher temperatures than strong ales to reduce attenuation. Hops are not usually present (but a very low noble hop aroma is acceptable). often with nutty. with caramelized sugar syrup or unrefined sugars and yeast providing much of the complexity. N’ice Chouffe. Vital Statistics: OG: 1. The finish may vary from dry to somewhat sweet. Low to moderate carbonation. May be almost opaque (if not. persistent cream. Gouden Carolus Grand Cru of the Emperor. Noble-type. dried cherry. not this category. No hot alcohols or solventy aromas. lighter-bodied and even crisper and drier. Gulden Draak. Moderate to low cream. Light chocolate or roasted malt flavors are optional. depending on age and conditioning. plum.g. Extended aging may contribute oxidative flavors similar to a fine old Sherry. akin to those found in Sherry or Port. and/or other specialty malt aromas. Judas. with a rich malty sweetness. Spicy phenols may be present. Barleywine-type beers (e.g. English-type or Styrian Goldings hops commonly used.5 – 10. then aged at the brewery after primary fermentation (similar to the process used for . Flavor: Similar to aroma (same malt. Comments: Authentic Trappist versions tend to be drier (Belgians would say “more digestible”) than Abbey versions. hop and spice comments apply to flavor as well). Low bitterness for a beer of this strength. Great Divide Hades. Diacetyl low to none. Almost all versions are malty in the balance. but may be well hopped (the impression of bitterness often depends on amount of aging). Rochefort 8 (green cap). Belgian yeast strains are used – those that produce fruity esters. Alcohols are soft. Some wood-aged or blended versions may have a lactic or Brettanomyces character. but usually have a peppery quality not clove-like. Vital Statistics: OG: 1. References to the devil are included in the names of many commercial examples of this style. Lucifer. Hop aromas not usually present due to extended aging. Brasserie des Rocs Grand Cru. Higher bitterness is allowable in Abbey-style beers with a higher FG. although older examples may be lower in body due to continued attenuation during conditioning. Flavor: Medium to high malt character with a luscious malt complexity. Weyerbacher QUAD) and Spiced/Christmas-type beers (e. AleSmith Horny Devil should be entered in the Belgian Specialty Ale category (16E). Impression of a complex grain bill. spicy. although many traditional versions are quite simple.070 – 1. may be adversely affected by alcohol and age. maltier balance. caramelly and/or molasses-like flavors. Dulle Teve. toffee. St. and sometimes phenolics are commonly used. and may take on a dried-fruit or vinous character.” Smooth but noticeable alcohol warmth. but should never be prominent. No diacetyl. and an optional light to moderate spiciness. nutty. though usually not as strong or rich as barleywine. History: Originally developed by the Moortgat brewery after WWII as a response to the growing popularity of Pilsner beers. Ingredients: Belgian yeast strains prone to production of higher alcohols. No dark/roast malt aroma. very rich. alcohol provides some of the balance to the malt. History: A traditional English ale style. alcohol. The best examples are complex and delicate. which can be rather sweet and full-bodied. “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. and can have a Munich-type quality often with a caramel. Avoid US/UK crystal type malts (these provide the wrong type of sweetness). No recognizable spice additions. Overall Impression: An ale of significant alcoholic strength. treacle. Brigand. caramelly. often with a complex blend of dried-fruit. esters.Belgian-style ale. dense.005 – 1. Moderately malty or sweet on palate. Russian River Damnation. very strong Belgian ale. Southampton Abbot 12. Belgian Dark Strong Ale Aroma: Complex. Can be clear to somewhat hazy. Huge.016 SRM: 3 – 6 ABV: 7. fig or prune notes. Kasteelbier Bière du Chateau Donker. Sweeter and more full-bodied beers will have a higher bitterness level to balance. Finish is variable depending on interpretation (authentic Trappist versions are moderately dry to dry. spicy phenolics and higher alcohols – often aided by slightly warmer fermentation temperatures.075 – 1.

but these should not be high. strong dark milds. Marston Owd Roger. along with judicious quantities of caramel malts and other specialty character malts. Fuller’s Vintage Ale. Often has ruby highlights. Often associated with the winter or holiday season. the balance should always seem bitter. 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). Hop bitterness may range from just enough for balance to a firm presence. and feature richer specialty malt flavors than American Barleywines. may be used). Overall Impression: The richest and strongest of the English Ales.2% ABV). particularly winter warmers. toffee. Fuller’s Old Winter Ale. toasty. Lee’s Vintage Harvest Ale. Samuel Smith’s Winter Welcome. History: Usually the strongest ale offered by a brewery. often darker beers that may be a brewery’s winter seasonal special offering. toffee. as if viewed through a thick glass lens. Low to no diacetyl.060 – 1. The aroma may have a rich character including bready. though not necessarily so). British ale yeast that has low attenuation. and often complex alcohol flavors should be evident.120 IBUs: 35 – 70 FG: 1. fuller-bodied. Moderate to fairly high fruitiness. although the finish may be moderately sweet to moderately dry (depending on aging). Some darker examples suggest that dark malts (e. but generally clears to good to brilliant clarity as it warms. Characterful English yeast.historical porters). but any oxidized character should be muted (and generally be masked by the hop character). Moderately-low to large off-white to light tan head. intense malt flavor with noticeable bitterness. flaked barley. often with a dried-fruit character. multi-layered malt flavors ranging from bready and biscuity through nutty. such as floral. or fairly neutral. However. Can include winter warmers. and should not be hot or harsh. Often has ruby highlights. A smooth warmth from aged alcohol should be present. Alcohol flavors shouldn’t be harsh. both young and old versions should be appreciated for what they are. Alcohol aromatics may be low to moderate. Low to no diacetyl. Target. . Lees Moonraker. Moderate to high hop flavor (any variety). Ingredients: Well-modified pale malt should form the backbone of the grist. Low to moderate off-white head. invert sugar or dark sugar) are often used. J.057). but should not be opaque. Moderately low to moderately high malty sweetness on the palate. Roasted or burnt malt flavors are inappropriate.g. English hops such as Northdown. Vital Statistics: OG: 1. not all examples will have all possible flavors or aromas. Great Divide Hibernation Ale. and lower gravity versions of English barleywines. Comments: Although often a hoppy beer. May have some bready or caramelly malt flavors. Adjuncts (such as molasses. but generally clears to good to brilliant clarity as it warms. Avery Old Jubilation Low to moderately high hop flavor (usually UK varieties). molasses. the intensity of aromatics often subsides with age.018 – 1.. North Coast Old Stock Ale (when aged). hot or solventy. J. May be cloudy with chill haze at cooler temperatures.W. Young’s Old Nick (unusual in its 7. Hop bitterness may range from moderately strong to aggressive. strong (and perhaps darker) bitters. Young's Winter Warmer.W. earthy or spicy English varieties or a blend of varieties. Hop variety is not as important. Fits in the style space between normal gravity beers (strong bitters. and/or molasses. dark caramel. East Kent Goldings and Fuggles. No diacetyl. black malt) may be appropriate. Robinson’s Old Tom.090 IBUs: 30 – 60 FG: 1. chocolate. The color may appear to have great depth. Ingredients: Generous quantities of well-modified pale malt (generally English in origin. English hop aroma may range from mild to assertive. but sharp or solventy alcohol flavors are undesirable. High alcohol and viscosity may be visible in “legs” when beer is swirled in a glass. Dark malts should be used with great restraint. English Barleywine Aroma: Very rich and strongly malty. possibly vinous or port-like aromatics.015 – 1. and/or treacle notes. bready. Flavors will smooth out and decline over time. While strongly malty. are lower than 6% ABV. though sparingly so as to avoid an overly roasted character. Mouthfeel: Full-bodied and chewy. Low to moderate fruity esters. May be cloudy with chill haze at cooler temperatures. if at all. Cooperstown Pride of Milford Special Ale. High alcohol and viscosity may be visible in “legs” when beer is swirled in a glass. and in recent years many commercial examples are now vintage-dated. Winter warmers are a more modern style that are maltier. often with a caramel-like aroma.080 – 1. The malt profile can vary widely. depending on age and conditioning. deep toast. although the finish may be somewhat sweet to quite dry (depending on aging). maltier. complex. Moderate to high malty sweetness on the palate. may have low head retention. Brett. Burton Bridge Olde Expensive. and generally more muted malt aromas. oxidation. as if viewed through a thick glass lens. Appearance: Color may range from light amber to medium copper. brown porters) and barleywines. Malt character may be sweet. fruitier. Greene King Olde Suffolk Ale . Flavor: Strong. with a velvety. may rarely be as dark as light brown. Old Dominion Millenium. caramelly. Founders Curmudgeon. Carbonation may be low to moderate. Vital Statistics: OG: 1.022 SRM: 10 – 22 ABV: 6 – 9% Commercial Examples: Gale’s Prize Old Ale. Fuller’s 1845. intense flavors. with judicious amounts of caramel malts. Normally aged significantly prior to release. AleSmith Old Numbskull. leather) associated with “stale” beers. English versions can be darker. Comments: Strength and character varies widely. intense. Sarah Hughes Dark Ruby Mild. Many English examples. Harviestoun Old Engine Oil. hot or solventy. as the relative balance and aging process negate much of the varietal character. American Barleywine Aroma: Very rich and intense maltiness. Aged versions may have a sherry-like quality. treacle. may have low head retention. The intensity of these aromatics often subsides with age. Noticeable alcohol presence. as are starchy adjuncts (maize. May have moderate to strong fruitiness. The color may appear to have great depth. is traditional. Hop character moderate to assertive and often showcases citrusy or resiny American varieties (although other varieties. No diacetyl. Flavor: Strong. but can handle higher alcohol levels. Coniston Old Man Ale. the English Barleywine places less emphasis on hop character than the American Barleywine and features English hops. but never harsh. Appearance: Color may range from rich gold to very dark amber or even dark brown. 29 19C. Theakston Old Peculier (peculiar at OG 1. as most of the color arises from a lengthy boil. often with a driedfruit character. Some oxidative or vinous flavors may be present. Fuller’s Golden Pride. Burton Bridge Thomas Sykes Old Ale. wheat) and malt extracts.030 SRM: 8 – 22 ABV: 8 – 12% Commercial Examples: Thomas Hardy’s Ale. Low to moderately strong fruity esters and alcohol aromatics. Whitbread Gold Label. Harvey’s Elizabethan Ale. blended strong beers (stock ale blended with a mild or bitter). luscious texture (although the body may decline with long conditioning). A showcase of malty richness and complex. Often had age-related character (lactic. Weyerbacher Blithering Idiot 19B. balance therefore ranges from malty to somewhat bitter. The character of these ales can change significantly over time.

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

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

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

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

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

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

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

If a honey variety is declared. SRM: basically irrelevant since honey can be anything from almost clear to dark brown. Ingredients: Mead is made primarily from honey.010 semi-sweet: 1. finish and flavor intensity to a dry white wine. sweetness and alcohol presentation. Sensations of body should not be accompanied by noticeable residual sweetness. and can sometimes be quite full and heavy. IBUs: not relevant for anything but braggot. Overall Impression: A wide range of results are possible. chemicals. A very thin or watery body is likewise undesirable. If citrus. pink and/or purple hues. Body generally increases with stronger and/or sweeter meads. Sulfury. TRADITIONAL MEAD See the Introduction to Mead Guidelines for detailed descriptions of standard mead characteristics. and lead to a harmonious end product.120 sack: 1. Still meads may have a very light level of carbonation. Competition organizers should make every effort to ensure that judges are provided the full set of attributes of the meads being evaluated. No to minimal residual sweetness with a dry finish. Cysers are most often golden. aroma.5% standard: 7. Acidity and tannin help balance the overall honey. Similarly. and entering instructions. petillant or lightly carbonated. blackberry honey is only distantly like blackberries. not a traditional). and balance of sensory elements are most desirable. flavor or aftertaste. although the body is generally light to medium. these additives should not be readily discernable in flavor or aroma. Flavor: Subtle (if any) honey character. Entering and Categorizing Meads: • Mandatory Requirements: o Entrants MUST specify carbonation level (still. judges should evaluate the mead as a semi-sweet. Strength. sweet). or oak additives result in flavor components above a low.010 – 1. standardstrength mead with no varietal honey character and no special ingredients.• • • • and can deteriorate with extended aging. although it is an identifiable character. o Entrants MUST specify sweetness level (dry. or fruit. and can sometimes be quite light. or special characteristics.5 – 7. acidity. Sweetness or significant honey aromatics should not be expected. an explanation of standard terms. Melomels and pyments can have orange.025 sweet: 1. If honey varieties are declared. Smooth texture. • Defaults: If no attributes are specified. Supplemental materials may be provided to judges if an obscure ingredient or method is used. sparkling or highly carbonated). and fruit and/or malt in some styles). Dry Mead Aroma: Honey aroma may be subtle.990 – 1. although not always identifiable. For example. or from tea. Standard description applies for remainder of characteristics. harsh or yeasty fermentation characteristics are undesirable.5 – 14% sack: 14 – 18% FG: dry: 0. acidity. tea.035 – 1. or the use of oak aging. so don’t rely only on FG to determine sweetness.170 ABV: hydromel: 3. Some minor adjustments in acidity and tannin can be made with citrus fruits. strength. 24A.080 – 1. Braggots can be yellow to black. the color should reflect the ingredients used (type of honey. soft fruity esters. Standard description applies for remainder of characteristics. declaring specific fruit. A warming alcohol presence is often present.. particularly in categories other than traditional mead. and a highly carbonated (sparkling) mead can range from a mouth-filling carbonation to levels approaching Champagne or soda pop. water and yeast.080 standard: 1. but well-made examples will have an enjoyable balance of honey flavors. In all cases. orange-blossom honey has the character of orange blossoms. acidity. Note that the character of a varietal honey will be identifiable as distinct to the source flowers. although most are in the medium-light to medium-full range. Well-made examples will often have an elegant wine-like character. Different types of honey have different intensities and characters. and to a lesser extent. in assessing sweetness. • Optional Requirements: Entrants MAY specify honey varieties used. 3. with a pleasant mixture of subtle honey character. chemical additives or oakaging). Carbonation can vary widely (see definitions above). alcohol. the variety should be distinctive (if noticeable). • Category-Specific Requirements: Some categories require additional information. standard mead. red. Low levels of astringency are sometimes present (either from specific fruit or spices. Overall Impression: Similar in balance. The proper balance of sweetness. lightly carbonated (petillant) meads will have noticeable bubbles. tea. body generally decreases with lower gravity and/or drier meads. Sensations of body should not be accompanied by an overwhelmingly cloying sweetness (even in sweet meads). o Entrants MUST specify strength level (hydromel or light mead. alcohol and honey character is the essential final measure of any mead. Consider the OG. judges will look for the varietal character of the honey. Appearance: Standard description applies. These can all affect mouthfeel. and clean alcohol. harmony. as a metheglin or open category mead. Yeast nutrients may be used but should not be detected. background. however. sweetness. sack or strong mead). Complexity. refer to the declared sweetness. 24.025 – 1. strength and carbonation levels. tannins. Mouthfeel: Standard description applies. but bittering hops are optional even in this style. with no inconsistencies in color. The body can vary widely. Any special ingredients should be well-blended with the other ingredients. as well as any special ingredients. Vital Statistics: OG: hydromel: 1. tree. and may feature subtle to noticeable varietal character if a varietal honey is declared (different varieties have different intensities).g. spices. the resulting mead should be entered appropriately (e.050 Note that the perception of sweetness is a function of the percentage of residual sugar. and this character usually increases with strength (although extended aging can smooth this sensation). For example. petillant. body. 37 . but may not resemble the source plant. Mouthfeel: Before evaluating. not oranges. balance-adjusting level. Note that stronger meads will have a fuller body. semi-sweet. sweetness and age greatly affect the overall presentation. Some natural acidity is often present (particularly in fruit-based meads).120 – 1. High carbonation will enhance the acidity and give a “bite” to the finish.

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

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

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

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

it should be identified by the sweetness category which best describes the overall impression it gives. Ingredients: • The apple and pear varieties are intended to illustrate commonly used examples. Entrant MUST state if malic acid was added. This affects both bitterness and astringency (see “Mouthfeel” below). In sweeter ciders.. Common processing aids. In general. If used. The level of sweetness must be specified in order to arrange flights of tastings and entries within flights. This corresponds to a final specific gravity of under 1. 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. The lack of sparkling clarity is not a fault. but visible particles are undesirable.012. molasses) would also create a Specialty cider (such as New England style). 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.9% residual sugar. final gravity 1.012). • If a cider is close to one of these boundaries. In fact. The Standard category covers ciders and perries made primarily or entirely from the juice of apples or pears (but not both at once). Sulfites may be added as needed for microbiological control. • The sweetness (residual sugar. However. Sometimes characterized as either ‘offdry’ or ‘semi-sweet. At the higher levels of carbonation. as a result a slight haze is not a fault. and enzymes. . the “mousse” (head) may be retained for a short time. The character contributed by tannin should be mainly astringency rather than bitterness. Malo-lactic fermentation is allowed. Perry is fermented pear juice. moreover. foaming. 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. a cider made with added honey must be entered either as a Specialty cider or as a Cyser under the appropriate mead sub-category. are generally allowed as long as they are not detectable in the finished cider.g. such as the “smoky bacon” undertones of a dry English cider. Drier styles of cider in particular develop more complex but less fruity characters. 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. cider and perry have a mouthfeel and fullness akin to a substantial white wine. refreshing impression without being puckering. Highly carbonated is termed sparkling. Enzymes may be used for clarification of the juice prior to fermentation.002.8 or below). Tasting always proceeds from drier to sweeter. is a limited addition of sugar to achieve a suitable starting gravity. The body is less than that of beers. No or little carbonation is termed still. However. a simple “apple soda” or “wine cooler” character is not desirable in a cider or perry. not dictate requirements when making the style. In some styles a “rustic” lack of brilliance is common. and only in some sub-categories. and difficult-to-manage heads are faults. • Some styles of cider exhibit distinctly NON-fruity tastes or aromas. either naturally occurring or with an added ML culture. Appearance: • Clarity may vary from good to brilliant. Carbonation may vary from entirely still to a champagne level. a “sheen” in either cider or perry generally indicates the early stage of 42 • lactic contamination and is a distinct fault. tannins are typically low. • Carbonation may be either natural (by maintaining CO2 pressure through processing or by bottle-conditioning) or added (by CO2 injection). o Medium: in the range between dry and sweet (0. If made from culinary or table fruit. Other sugar sources that also add significant flavors (brown sugar. Perries are notoriously difficult to clear. Mouthfeel: • In general. any excess sulfite that is detectable in the finished cider (a “burning match” character) is a serious fault. However. adjuncts are prohibited except where specifically allowed in particular styles.’ o Sweet: above 4% residual sugar. other components of taste—particularly acidity—must balance the sweetness. nevertheless some tannin is desirable to balance the character. • Ciders and perries vary considerably in tannin. There are three categories of sweetness: o Dry: below 0. • Acidity is an essential element of cider and perry: it must be sufficient to give a clean.INTRODUCTION TO CIDER GUIDELINES (CATEGORIES 27-28) Cider is fermented apple juice. The only adjunct permitted in the Standard category. any residual aroma/flavor from misuse or excessive use of sorbate (e. An overt or forward bitterness is a fault (and is often due to processing techniques rather than fruit). gushing. roughly equivalent to a final gravity of over 1. • Sorbate may be added at bottling to stabilize the cider. 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). Full-sparkling ciders will be champagne-like. a “geranium” note) is a distinct fault.002 to 1.9% to 4% residual sugar. There are two categories for cider/perry: Standard (Category 27) and Specialty (Category 28). the maximum accepted safe level for sulfites (200 mg/l) should be strictly observed. Note that honey is not a “sugar” for this purpose. and then the entrant must state them. A moderate carbonation level is termed petillant.

Entrants MAY specify variety of apple for a single varietal cider. if specified. Sugar and acidity should combine to give a refreshing character. Tends to a rich fullness. Vital Statistics: OG: 1. varietal character will be expected. Dry ciders must not be too austere. Aroma/Flavor: There is a pear character. Overall Impression: Variable. Vital Statistics: OG: 1. the decision is. Mouthfeel: Full. petillant.020 ABV: 5 – 8% Commercial Examples: [US] Red Barn Cider Jonagold Semi-Dry and Sweetie Pie (WA). Entrants MUST specify sweetness (medium or sweet). These ciders are made with bittersweet and bittersharp apple varieties cultivated specifically for cider making. Reine des Pommes. There are well-known styles not represented here–for example. Comments: Entrants MUST specify carbonation level (petillant or full). If in doubt. Aroma/Flavor: No overt apple character. not a Brettanomyces contamination. but little bitterness. Wandering Aengus Dry Cider (OR). It is a fault if judges can detect a salty or chalky taste. gushing. Kiefer. Some tannin should be present for slight to moderate astringency. but should be a medium. Mouthfeel: Relatively full. Mouthfeel: Medium to full. sweet). based on tannin content. low to moderate tannin apparent as astringency. Medium to medium-sweet. STANDARD CIDER AND PERRY The styles represented in this category are the principal established styles. etc. Stoke Red. Entrants MUST specify sweetness (dry to medium). This may come from slow or arrested fermentation (in the French technique of défécation) or approximated by back sweetening with juice. Vital Statistics: OG: 1. Harpoon Cider (MA) 27B. or sparkling). Russets. Vital Statistics: OG: 1. Wandering Aengus Heirloom Blend Cider (OR). and suitably accompanies a wide variety of food. Golden Delicious. Common Perry Common perry is made from culinary/table fruit. including ciders made by various techniques to achieve the French flavor profile. medium to deep gold color. Entrants MUST specify sweetness (medium. For perry of a non-represented style. Bellwether Heritage (NY). [UK] Oliver’s Herefordshire Dry Cider. Varieties: Nehou. The first decision is whether the cider was made with apples with significant tannin content that gives the cider noticeable astringency or bitterness. [France] Eric Bordelet (various). pre-fermentation. Foxwhelp. sweet). somewhat fruity (French) or drier and more austere (English).075 FG: 0. this decision should be based on whether the cider tends more toward sweet. Common Cider A common cider is made from culinary/table apples. In the case of a cider made to a style not explicitly represented here. Etienne Dupont. Traditional Dry and Traditional Medium Sweet (WA). Muscadet de Dieppe. it should be entered in the closest applicable category. etc. Sweet ciders must not be cloying. Jonathan). White Winter Hard Apple Cider (WI). pale to medium gold in color. Varieties: Kingston Black. various Jerseys. Bellot 27A. if specified. The Common Cider and Common Perry styles are analogous to the cider and perry categories of earlier style standards. Comments: Entrants MUST specify carbonation level (still or petillant). enter as Common Perry. Appearance: Slightly cloudy to brilliant.27.065 FG: 1. Only very slight acetification is acceptable. Comments: Entrants MUST specify carbonation level (still.060 . Red Barn Cider Burro Loco (WA). but in limited quantity. Varieties: Bartlett. Mousiness.010 – 1.050 – 1. full-bodied. Appearance: Slightly cloudy to clear. Some “Farmyard nose” may be present but must not dominate. Medium to deep gold color. Etienne Dupont Organic. Overall Impression: Mild.995 – 1. rich. Carbonation moderate to champagne-like. but not obviously fruity. Varieties: Common (Winesap. rich. Overall Impression: Medium to sweet. Entrants MAY specify variety of apple for a single varietal cider. austere. Braeburn. Dunkerton. Dry. it should be entered as a Common Cider. The common slight farmyard nose of an English West Country cider is the result of lactic acid bacteria. Comice. mouth filling. It tends toward that of a young white wine. Appearance: Clear to brilliant. May have “smoky (bacon)” character from a combination of apple varieties and MLF. varietal character will be expected. mousiness is a serious fault. Farnum Hill Extra-Dry. Bellwether Spyglass (NY). Aspall Dry Cider 27C. Macintosh. West County Pippin (MA). Moderate to high tannin apparent as astringency and some bitterness. crabapples. Rhyne Cider (CA). Aroma/Flavor: Sweet or low-alcohol ciders may have apple aroma and flavor. AEppelTreow Barn Swallow Draft Cider (WI).020 ABV: 3 – 6% Commercial Examples: [US] West County Reine de Pomme (MA). Generally quite pale. Yarlington Mill. multi-use (Northern Spy. calcium carbonate) to aid the process of pectin coagulation. These ciders are made with bittersweet and bitter-sharp apple varieties cultivated specifically for cider making. Dry ciders will be more wine-like with some esters. Mouthfeel: Medium body. Comments: Entrants MUST specify carbonation level (still. Medium to high acidity. full-bodied.010 ABV: 6 – 9% Commercial Examples: [US] Westcott Bay Traditional Very Dry.000 – 1. refreshing drink. Burrow Hill. with wild or crab apples often used for acidity/tannin balance. If so. various from Hecks. Still to lightly sparkling. An ideal cider serves well as a “session” drink. Uncle John’s Fruit House Winery Apple Hard Cider (MI).050 – 1. Moderate tannin apparent mainly as astringency. never high or 43 27D. as above. French Cider This includes Normandy styles plus ciders inspired by those styles. petillant. Appearance: Clear to brilliant. the choice is between the English and French subcategories. English Cider This includes the English “West Country” plus ciders inspired by that style. No bitterness.065 FG: 1. If not. Michelin. Gwatkin Yarlington Mill. etc. Carbonation still to moderate. or sparkling). Entrants MUST specify sweetness (dry. These compounds may be used. Overall Impression: Generally dry. ropy/oily characters are serious faults. neither cloying nor too austere. Traditional French procedures use small amounts of salt and calcium compounds (calcium chloride.050 – 1. but various flavors and esters that suggest apples. Dabinett. but at higher levels it must not gush or foam. and Farmhouse (NH). Asturian (Spanish)–for which there are presently insufficient appreciation and a lack of commercial examples for reference. any suitable wildings.045 – 1. Aroma/Flavor: Fruity character/aroma. medium. Baldwin).

Dark colors are not expected unless strongly tannic varieties of fruit were used. because higher alcohol is derived from addition of sugar rather than juice. strong alcohol. May be significantly tannic depending on fruit added. Golden Russet Vital Statistics: OG: 1.995 – 1. Blakeney Red. Oxidation is a fault. whisky or rum) may also be present. Entrants MUST specify sweetness (dry. Bellwether Cherry Street (NY). Mousiness.100 FG: 0.g. Varieties: Northern Spy. but should not show oxidation characteristics. Many “perry pears” are nearly inedible. The same general characteristics and fault descriptions apply to specialty ciders as to standard ciders (preceding category). moderate to high tannin apparent as astringency. Huffcap. Appearance: Clear to brilliant.) Mouthfeel: Substantial.for example. SPECIALTY CIDER AND PERRY Specialty cider/perry includes beverages made with added flavorings (spices and/or other fruits). ropy/oily characters are serious faults. (For example. Mouthfeel: Relatively full.050 – 1. or sparkling). Aroma/Flavor: A dry flavorful cider with robust apple character. but must be subtle. Appearance: Clear to brilliant. Overall Impression: Like a dry wine with complex flavors. etc. with the exception of adjuncts allowed. petillant. and the beverage made from a combination of apple and pear juice (sometimes called “pider”). Cloudiness or hazes are inappropriate. balanced. in which case there will be oak character as with a barrel-aged wine. If the barrel was formerly used to age spirits. Overall Impression: Like a dry white wine. Entrants MUST specify sweetness (dry or medium). Roxbury Russet.010 ABV: 5 – 9% Commercial Examples: [US] West County Blueberry-Apple Wine (MA). Mouthfeel: Lighter than other ciders.070 FG: 1.010 ABV: 7 – 13% Commercial Examples: There are no known commercial examples of New England Cider. Entrants MUST specify what fruit(s) and/or fruit juice(s) were added. 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. a judge might ask.000 – 1. It is a fault if the adjuncts completely dominate. but not obviously fruity. This style is sometimes barrel-aged.045 – 1. molasses.995 – 1.070 – 1.100 FG: 0. Comments: Adjuncts may include white and brown sugars. Only very slight acetification is acceptable. AEppelTreow Perry (WI). Very dry to slightly medium. Adjuncts are intended to raise OG well above that which would be achieved by apples alone. Carbonation may range from still to champagne-like. Wandering Aengus Pommeau (OR). and derivative flavors from sugar adjuncts. those made with substantial amounts of sugar-sources to increase starting gravities. Generally quite pale. It tends toward that of a young white wine. Irvine's Vintage Ciders (WA) 28A.020 ABV: 5 – 9% Commercial Examples: [France] Bordelet Poire Authentique and Poire Granit. Entrants MUST specify sweetness (dry or medium). Oliver’s Blakeney Red Perry and Herefordshire Dry Perry 28. and with low astringency and bitterness. berry. not orange. Traditional Perry Traditional perry is made from pears grown specifically for that purpose rather than for eating or cooking. Variety of pear(s) used must be stated. Aroma/Flavor: Comparable to a Common Cider. The apple character must marry with the added fruit so that neither dominates the other. Entrants MUST specify carbonation level (still. medium. 44 . “Would this be different if neutral spirits replaced the cider?” A fruit cider should not be like an alcopop. some flavor notes from the spirit (e. or sparkling).. and raisins. or sweet). Some slight bitterness. Still to lightly sparkling. New England Cider This is a cider made with characteristic New England apples for relatively high acidity. Fruit Cider This is a cider with other fruits or fruit-juices added .020 ABV: 5 – 7% Commercial Examples: [US] White Winter Hard Pear Cider (WI). Mouthfeel: Substantial. alcoholic.060 – 1. small amounts of honey. Cider character must be distinctive. Comments: Entrants MUST specify carbonation level (still. pale to medium yellow. pale to medium-gold. Color appropriate to added fruit.070 FG: 0. Aroma/Flavor: The cider character must be present and must fit with the other fruits. or sparkling). with adjuncts to raise alcohol levels. petillant. or sparkling). Varieties: Butt. Vital Statistics: OG: 1. Uncle John’s Fruit House Winery Fruit House Apple (MI). Entrants MUST specify if the cider was barrel-fermented or aged. Comments: Entrants MUST specify carbonation level (still. berries should give red-to-purple color. Vital Statistics: OG: 1. Aroma/Flavor: There is a pear character.FG: 1. Overall Impression: Tannic. Medium to medium-sweet. Gin. petillant. Moderate tannin. Appearance: Slightly cloudy to clear.000 – 1. Appearance: Clear to brilliant. Blossomwood Laughing Pig Perry (CO). Comments: Entrants MUST specify carbonation level (still. Uncle John’s Fruit Farm Winery Apple Cherry Hard Cider (MI) 27E. 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. Vital Statistics: OG: 1.995 – 1. petillant. Christian Drouin Poire. Entrants MUST specify sweetness (medium or sweet). AEppelTreow Red Poll Cran-Apple Draft Cider (WI). Overall impression: Substantial body and character . 28C. [UK] Gwatkin Blakeney Red Perry.010 ABV: 9 – 12% Commercial Examples: [US] AEppelTreow Summer’s End (WI). Uncle John’s Fruit House Winery Perry (MI) 28B.

Entrants MUST specify sweetness (dry or medium). Comments: Entrants MUST specify all major ingredients and adjuncts. Aroma/Flavor: The cider character must always be present.020 ABV: 5 – 12% Commercial Examples: [US] Red Barn Cider Fire Barrel (WA). A cider with added honey may be entered here if the cider character remains dominant. Color should be that of a common cider unless adjuncts are expected to contribute color. Otherwise it should be entered as mead in the cyser subcategory. Appearance: Clear to brilliant. AEppelTreow Pear Wine and Sparrow Spiced Cider (WI) 45 .045 – 1. This includes the use of spices and/or other sweeteners. Mouthfeel: Average body. Other Specialty Cider/Perry This is an open-ended category for cider or perry with other adjuncts such that it does not fit any of the categories above.100 FG: 0. petillant. Vital Statistics: OG: 1.28D. Entrants MUST specify carbonation level (still. may show tannic (astringent) or heavy body as determined by adjuncts.995 – 1. and must fit with adjuncts. or sparkling).

LIGHT LAGER A.5-5.8-4.006-12 1.0 4. Extra Special/Strong Bitter (English Pale Ale) 9. American Pale Ale B.8-5. California Common Beer C.040-48 1.070-130 OG 1. BOCK A.0 6.010-16 1. Maibock/Helles Bock B.044-50 1.0 4.0 9.010-14 1.010-13 1. Standard American Lager C.038-54 1. Standard/Ordinary Bitter B.5 4. Schwarzbier 5.2-5.2-3. Lite American Lager B.046-52 1.5 4.011-14 1. German Pilsner (Pils) B.040-54 1. Premium American Lager D.018-56 FG 1. SCOTTISH AND IRISH ALE A. Strong Scotch Ale STYLE 10.010-16 1.5 4.011-18 1.5-5 3-6 3.5 4. Dark American Lager B.4 6. Classic American Pilsner 3.008 1. Blonde Ale C.8-5.4-5.045-60 FG 0.048-60 1.2 4.010-15 1.5-10.8-4.008-12 1. 2008 Update STYLE 1.2 4.016-24 1.9 3.4-5.046-52 1.064-72 1. Scottish Heavy 70/C.035-40 1. Irish Red Ale E.045-60 1.010-16 1.010-15 1.0 4.5-6. AMERICAN ALE A.2 7. ENGLISH PALE ALE A.7 4.0 4.078-120 1.044-50 1.008-13 1.010-15 1.048-56 1. PILSNER A.0-10.008-13 1.048-56 1. Cream Ale B.010-15 ABV% 2.6-6.013-17 1.028-40 1.010-14 1.030-35 1. AMBER HYBRID BEER A.4-5.0 4.040-55 1.5-6.010-15 1.2-6.008-12 1.2 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. LIGHT HYBRID BEER A. Munich Dunkel C.2 3. Vienna Lager B.5-6.2 3.044-56 1.2 4.2 4.008-13 1.048-54 1. EUROPEAN AMBER LAGER A.2 2.0-14.0-6.0 ABV% 4.2-3.2-5. American Wheat or Rye Beer 7.3-7. Bohemian Pilsener C. Oktoberfest/Märzen 4.5-5. Eisbock 6. North German Altbier B.0 4.004-10 1.8 3.4 6.072-112 1.5-5.013-19 1.6-6.046-54 1.008-12 1.046-54 1.9-5. Doppelbock D.020-35 1.046-56 1. DARK LAGER A.032-40 1.008-12 1. Kölsch D.012-16 1. Scottish Light 60/B.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 .044-60 1. Dortmunder Export 2.010-15 1.8-6.6 3. Traditional Bock C.3 4.044-56 1.5-5.5-3.042-55 1.0-5.3-7.2-5.2004 BJCP STYLE CHART.044-60 1.4 4.007-11 1.064-72 1. American Amber Ale 46 OG 1.045-51 1.040-50 1. Special/Best/Premium Bitter C.998-1.007-11 1.2 4. Munich Helles E. Scottish Export 80/D.5-5.5-6 3-6 10-16 7-14 14-22 14-28 17-30 6-11 14-22 6-25 18-30 2. Düsseldorf Altbier 8.010-15 1.7-5.6 4.4 4.010-16 1.050-57 1.6 4.

5 8.040-52 1.5-10. ENGLISH BROWN ALE A.5-5.010-16 1.062-75 1.010-18 1.0-7.008-12 1.5-6. Mild B.0-7.5 7.010-20 1.048-57 1. Russian Imperial Stout 14.008-13 1.5-8.040-52 1.000-06 1.0 4.0 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 18.075-115 1.0-7.4 4.5-9. GERMAN WHEAT AND RYE BEER A.5-7.044-60 1.030-38 1.008-18 1.008-13 1. Belgian Dubbel C. Bière de Garde E.0 4.007-11 1.010-18 1.C.048-65 1. Belgian Blond Ale B. Saison D. Fruit Lambic 1.010-14 1.5-7 3-6 12-22 .033-42 1.062-75 1.5-10.012-16 1. Dunkelweizen C.045-60 1.050-75 1.3-5. Imperial IPA 15.048-65 1.0-7.9 5. Belgian Golden Strong Ale E.075-110 FG 1.010-14 1.0 4.0-8.075-85 1.6-6. INDIA PALE ALE (IPA) A.5-8. American IPA C.0 5.015-22 1.0 5.048-65 1.2-5. Flanders Red Ale C.0-6.040-54 1. Berliner Weisse B.008-14 1.5 7.060-80 Variable 1. Straight (Unblended) Lambic E.005-16 1. Oatmeal Stout D.056-75 1. Roggenbier (German Rye Beer) 16.0 8.001-10 1. SOUR ALE A.5 4.0-12.0 6.002-12 1.0 4.0-6.044-56 1.8 4.036-50 1.8-6.8-4.6 6.0 5. Baltic Porter 13. English IPA B.1 4. Southern English Brown Ale C.048-54 1.008-14 1.040-74 1.010-22 1.011-14 1. Belgian Pale Ale C.6 4.5 2.008-18 1.5 5. Belgian Dark Strong Ale 47 OG 1. Foreign Extra Stout E. Weizen/Weissbier B.010-18 1.2-5.008-16 Variable 1.046-56 1.5 4.8-4.064-90 1.044-52 1. Sweet Stout C.0-7.0 IBU 15-30 15-25 20-40 22-35 20-35 SRM 4-7 10-17 4.040-60 1.5-9.018-30 1.4 4.5 5.012-24 1.0-8. Gueuze F.5 5.3-5.5 4.060-90 1.010-18 1.0 5. BELGIAN STRONG ALE A.010-14 1. Belgian Specialty Ale 17.8-5.0-7. Belgian Tripel D.010-24 ABV% 6.2 2.5 Variable 2.0-8.5 6.0-11.3-6.044-52 1. PORTER A.6 7. Brown Porter B.003-06 1. Robust Porter C.070-90 1.5 5.070-95 1. Weizenbock D.016-24 1.056-75 1. Northern English Brown Ale 12. Witbier B.028-32 1. American Brown Ale 11.002-12 1. Flanders Brown Ale/Oud Bruin D. American Stout F.010-14 1.000-10 4. Dry Stout B. STOUT A.0-5.0 4.050-75 1.0-5.040-60 1. BELGIAN AND FRENCH ALE A.008-12 1.8-3.

Spice. STRONG ALE A.010-25 1. Cyser (Apple Melomel) B. Braggot C.995-1.050-75 1. SPECIALTY CIDER AND PERRY A.050-60 1. Pyment (Grape Melomel) C. Dry Mead B.018-30 1. Open Category Mead 27.19. Classic Rauchbier B. Semi-Sweet Mead C. SMOKE-FLAVORED & WOOD-AGED BEER A.0 base base base 20-30 beer beer beer 12-22 style style style Varies Varies with with base base beer beer style style 1.0 8. Other Specialty Cider or Perry 1. Herb.010 0.010 1.080-120 1. Fruit Cider C.0-12.015-22 1. English Cider C.000-20 1.045-70 1. STANDARD CIDER AND PERRY A.995-1.0 8. FRUIT BEER 21. Christmas/Winter Specialty Spiced Beer 22.010 1. Sweet Mead 25.010 0.010 0.025-50 Varies Varies Varies N/A N/A N/A N/A N/A N/A 1.020 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. French Cider D.995-1.060-100 1.8-6.012-16 with with with 4.045-65 1.080-120 Varies 1. OTHER MEAD A. Other Smoked Beer C. Metheglin B.050-65 1.0-9.0-12. Wood-Aged Beer 23.016-30 with 6. English Barleywine C.050-57 Varies Varies Varies 1. MELOMEL (FRUIT MEAD) A.000-20 0. SPICE/HERB/VEGETABLE BEER A.070-100 1.995-1. Other Fruit Melomel 26.995-1.010-20 1. Traditional Perry 28. TRADITIONAL MEAD A.045-100 0. New England Cider B.060-90 1. Common Cider B.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. SPECIALTY BEER 24.990-1. American Barleywine 20. Old Ale B. or Vegetable Beer B. Apple Wine D.0 base 30-60 35-70 50-120 beer 10-22 8-22 10-19 style 48 . Common Perry E.050-70 1.

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