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Beer Judge Certification Program (BJCP) Style Guidelines for Beer, Mead and Cider
2008 Revision of the 2004 Guidelines
Copyright © 2008, BJCP, Inc. The BJCP grants the right to make copies for use in BJCP-sanctioned competitions or for educational/judge training purposes. All other rights reserved.
See our website www.bjcp.org for updates to these guidelines.
2003-2004 BJCP Beer Style Committee:
Gordon Strong, Chairman
Ron Bach Peter Garofalo Michael L. Hall Dave Houseman Mark Tumarkin
2008 Contributors: Jamil Zainasheff, Kristen England, Stan Hieronymus, Tom Fitzpatrick, George DePiro 2003-2004 Contributors: Jeff Sparrow, Alan McKay, Steve Hamburg, Roger Deschner, Ben Jankowski, Jeff Renner, Randy Mosher, Phil Sides, Jr., Dick Dunn, Joel Plutchak, A.J. Zanyk, Joe Workman, Dave Sapsis, Ed Westemeier, Ken Schramm 1998-1999 Beer Style Committee: Bruce Brode, Steve Casselman, Tim Dawson, Peter Garofalo, Bryan Gros, Bob Hall, David Houseman, Al Korzonas, Martin Lodahl, Craig Pepin, Bob Rogers
TABLE OF CONTENTS
TABLE OF CONTENTS...........................................................................i PREFACE TO 2004 STYLE GUIDELINES..............................................ii
14. INDIA PALE ALE (IPA)...................................................................17
Notes to All:.................................................................................ii Notes to Brewers: ........................................................................ii Notes to Organizers:....................................................................ii Notes to Judges: ..........................................................................ii Acknowledgements: ...................................................................ii
1. LIGHT LAGER....................................................................................1
14A. English IPA.......................................................................17 14B. American IPA....................................................................18 14C. Imperial IPA......................................................................18
15. GERMAN WHEAT AND RYE BEER...............................................19
15A. Weizen/Weissbier.............................................................19 15B. Dunkelweizen....................................................................19 15C. Weizenbock.......................................................................20 15D. Roggenbier (German Rye Beer).......................................20
16. BELGIAN AND FRENCH ALE........................................................20
1A. Lite American Lager.............................................................1 1B. Standard American Lager......................................................1 1C. Premium American Lager.....................................................1 1D. Munich Helles.......................................................................1 1E. Dortmunder Export................................................................1
16A. Witbier...............................................................................20 16B. Belgian Pale Ale................................................................21 16C. Saison................................................................................21 16D. Bière de Garde...................................................................22 16E. Belgian Specialty Ale........................................................22
17. SOUR ALE.......................................................................................23
2A. German Pilsner (Pils)............................................................2 2B. Bohemian Pilsener.................................................................2 2C. Classic American Pilsner......................................................2
3. EUROPEAN AMBER LAGER.............................................................3
3A. Vienna Lager.........................................................................3 3B. Oktoberfest/Märzen...............................................................3
4. DARK LAGER.....................................................................................3
17A. Berliner Weisse.................................................................23 17B. Flanders Red Ale...............................................................23 17C. Flanders Brown Ale/Oud Bruin........................................24 17D. Straight (Unblended) Lambic............................................24 17E. Gueuze ..............................................................................25 17F. Fruit Lambic......................................................................25
18. BELGIAN STRONG ALE.................................................................26
4A. Dark American Lager............................................................3 4B. Munich Dunkel......................................................................4 4C. Schwarzbier (Black Beer).....................................................4
5A. Maibock/Helles Bock............................................................4 5B. Traditional Bock....................................................................5 5C. Doppelbock...........................................................................5 5D. Eisbock..................................................................................6
6. LIGHT HYBRID BEER........................................................................6
18A. Belgian Blond Ale.............................................................26 18B. Belgian Dubbel..................................................................26 18C. Belgian Tripel....................................................................27 18D. Belgian Golden Strong Ale...............................................27 18E. Belgian Dark Strong Ale...................................................28
19. STRONG ALE..................................................................................28
6A. Cream Ale.............................................................................6 6B. Blonde Ale.............................................................................6 6C. Kölsch....................................................................................7 6D. American Wheat or Rye Beer...............................................7
7. AMBER HYBRID BEER......................................................................8
19A. Old Ale..............................................................................28 19B. English Barleywine...........................................................29 19C. American Barleywine........................................................29
20. FRUIT BEER....................................................................................30 21. SPICE/HERB/VEGETABLE BEER..................................................30
21A. Spice, Herb, or Vegetable Beer.........................................30 21B. Christmas/Winter Specialty Spiced Beer..........................31
22. SMOKE-FLAVORED/WOOD-AGED BEER....................................32
7A. Northern German Altbier......................................................8 7B. California Common Beer......................................................8 7C. Düsseldorf Altbier.................................................................8
8. ENGLISH PALE ALE..........................................................................9
22A. Classic Rauchbier..............................................................32 22B. Other Smoked Beer...........................................................32 22C. Wood-Aged Beer...............................................................33
23. SPECIALTY BEER..........................................................................34 Introduction to Mead Guidelines (Categories 24-26).................................36 24. TRADITIONAL MEAD....................................................................37
8A. Standard/Ordinary Bitter.......................................................9 8B. Special/Best/Premium Bitter.................................................9 8C. Extra Special/Strong Bitter (English Pale Ale)...................10
9. SCOTTISH AND IRISH ALE.............................................................10
9A. Scottish Light 60/-...............................................................10 9B. Scottish Heavy 70/-.............................................................10 9C. Scottish Export 80/-.............................................................10 9D. Irish Red Ale.......................................................................11 9E. Strong Scotch Ale................................................................11
10. AMERICAN ALE.............................................................................11
24A. Dry Mead..........................................................................37 24B. Semi-sweet Mead..............................................................38 24C. Sweet Mead.......................................................................38
25. MELOMEL (FRUIT MEAD)............................................................38
25A. Cyser.................................................................................38 25B. Pyment...............................................................................39 25C. Other Fruit Melomel..........................................................39
26. OTHER MEAD.................................................................................40
10A. American Pale Ale............................................................11 10B. American Amber Ale........................................................12 10C. American Brown Ale........................................................12
11. ENGLISH BROWN ALE..................................................................13
26A. Metheglin..........................................................................40 26B. Braggot..............................................................................41 26C. Open Category Mead........................................................41
Introduction to Cider Guidelines (Categories 27-28).................................42 27. STANDARD CIDER AND PERRY.................................................43
11A. Mild...................................................................................13 11B. Southern English Brown...................................................13 11C. Northern English Brown Ale.............................................13
12A. Brown Porter.....................................................................14 12B. Robust Porter.....................................................................14 12C. Baltic Porter.......................................................................14
27A. Common Cider .................................................................43 27B. English Cider ....................................................................43 27C. French Cider......................................................................43 27D. Common Perry .................................................................43 27E. Traditional Perry ...............................................................44
28. SPECIALTY CIDER AND PERRY ..................................................44
13A. Dry Stout...........................................................................15 13B. Sweet Stout........................................................................15 13C. Oatmeal Stout....................................................................16 13D. Foreign Extra Stout...........................................................16 13E. American Stout..................................................................16 13F. Russian Imperial Stout.......................................................17
28A. New England Cider ..........................................................44 28B. Fruit Cider ........................................................................44 28C. Applewine ........................................................................44 28D. Other Specialty Cider/Perry .............................................45 2004 BJCP STYLE CHART, 2008 Update.........................46
PREFACE TO 2004 STYLE GUIDELINES
Notes to All:
1. The style categories have been extensively revised from previous editions of the Style Guidelines. In some cases, style parameters, descriptions, and well-known commercial examples have been changed. Please familiarize yourself with the new Guidelines before using them. The style categories have been renumbered, reordered and recategorized. Please double-check the Guidelines to ensure the style number matches the name you are referencing. Note that SRM is a measure of beer color density more than hue/tint. Keep this in mind when attempting to use only SRM numbers when describing beers. Within these Guidelines, beer color descriptors generally follow this mapping to SRM values: Straw 2-3 Yellow 3-4 Gold 5-6 Amber 6-9 Deep amber/light copper 10-14 Copper 14-17 Deep copper/light brown 17-18 Brown 19-22 Dark Brown 22-30 Very Dark Brown 30-35 Black 30+ Black, opaque 40+
Notes to Brewers:
1. Some styles require additional information to help judges evaluate your beer. Read the Guidelines carefully and provide the required information. Omitting required information will likely result in a mis-judged beer. If you enter a specialty or experimental beer not identified in the Guidelines, or use unusual ingredients, please consider providing supplemental information so the judges can properly understand your beer and intent. 1.
senses and to fairly evaluate each beer. Pay careful attention to the modifiers used in describing the styles. Look for guidance on the magnitude and quality of each characteristic. Notice that many characteristics are optional; beers not evidencing these non-required elements should not be marked down. Phrases such as “may have,” “can contain,” “might feature,” “is acceptable,” “is appropriate,” “is typical,” etc. all indicate optional elements. Required elements are generally written as declaratory phrases, or use words such as “must” or “should.” Elements that must not be present often use phrases such as “is inappropriate,” “no,” or “must not.” Seek to understand the intent of the style categories and to judge each beer in its entirety. Don’t overly focus on single elements. Look to the overall balance and character of the beer for your final opinion. If a style guideline calls for required information from the brewer but this information has not been provided to you, please request it from the competition organizer. If the organizer does not have the information, then make a quick evaluation and decide how you wish to categorize the entry. Make note of it on your scoresheet and then judge it as such. It may not always be accurate, but it’s the best you can do under the circumstances. Do not overly penalize the brewer for missing information; it might not be his fault. Do the best you can and use common sense. If you come across a beer that is clearly out of style, check with the organizer to make sure the entry has been properly labeled and/or categorized. Handling errors do occur.
The committee would like to acknowledge the significant effort made by the 1998-1999 Style Committee in revising and updating the 1997 Guidelines. Their work has been extended and expanded, but not forgotten. Their names appear on the title page of this document. The committee thanks the volunteer reviewers and individual contributors whose efforts improved the guidelines. Those who helped in the development or review are listed on the title page of this document. The 1997 BJCP Guidelines were derived from the New England Homebrew Guidelines, and were primarily authored by Steve Stroud, Pat Baker and Betty Ann Sather. Mead guidelines were added to the 1997 Guidelines based on the work of Tom Fitzpatrick, Steve Dempsey, Michael Hall, Dan McConnell, Ken Schramm, Ted Major and John Carlson.
Notes to Organizers:
1. 2. 3. Please ensure that supplemental information submitted by brewers is available to the judges. If brewers omit required information, please seek clarification from the brewers before the competition date. You are free to group style categories and sub-categories in whatever logical groupings you wish for the purpose of your competition, taking into account the number of entries and available judges. You are free to split and regroup style categories for the purpose of your competition, if you feel that a different grouping would be beneficial to your entrants. You are not constrained to keep all sub-categories within a major category together when constructing flights. 3.
Notes to Judges:
1. Understand that most beer styles are not defined by a single beer. Many styles are quite broad and can encompass multiple stylistically accurate variants. Do not let your understanding of a single beer limit your appreciation of the full range of each beer style. You are free to judge beers in a flight in whatever order makes sense to you, although you should try to sequence the beers in a manner that allows you to preserve your
1. LIGHT LAGER
1A. Lite American Lager
Aroma: Little to no malt aroma, although it can be grainy, sweet or corn-like if present. Hop aroma may range from none to a light, spicy or floral hop presence. Low levels of yeast character (green apples, DMS, or fruitiness) are optional but acceptable. No diacetyl. Appearance: Very pale straw to pale yellow color. White, frothy head seldom persists. Very clear. Flavor: Crisp and dry flavor with some low levels of grainy or corn-like sweetness. Hop flavor ranges from none to low levels. Hop bitterness at low level. Balance may vary from slightly malty to slightly bitter, but is relatively close to even. High levels of carbonation may provide a slight acidity or dry “sting.” No diacetyl. No fruitiness. Mouthfeel: Very light body from use of a high percentage of adjuncts such as rice or corn. Very highly carbonated with slight carbonic bite on the tongue. May seem watery. Overall Impression: Very refreshing and thirst quenching. Comments: A lower gravity and lower calorie beer than standard international lagers. Strong flavors are a fault. Designed to appeal to the broadest range of the general public as possible. Ingredients: Two- or six-row barley with high percentage (up to 40%) of rice or corn as adjuncts. Vital Statistics: OG: 1.028 – 1.040 IBUs: 8 – 12 FG: 0.998 – 1.008 SRM: 2 – 3 ABV: 2.8 – 4.2% Commercial Examples: Bitburger Light, Sam Adams Light, Heineken Premium Light, Miller Lite, Bud Light, Coors Light, Baltika #1 Light, Old Milwaukee Light, Amstel Light
acceptable. No diacetyl. Appearance: Pale straw to gold color. White, frothy head may not be long lasting. Very clear. Flavor: Crisp and dry flavor with some low levels of grainy or malty sweetness. Hop flavor ranges from none to low levels. Hop bitterness at low to medium level. Balance may vary from slightly malty to slightly bitter, but is relatively close to even. High levels of carbonation may provide a slight acidity or dry “sting.” No diacetyl. No fruitiness. Mouthfeel: Medium-light body from use of adjuncts such as rice or corn. Highly carbonated with slight carbonic bite on the tongue. Overall Impression: Refreshing and thirst quenching, although generally more filling than standard/lite versions. Comments: Premium beers tend to have fewer adjuncts than standard/lite lagers, and can be all-malt. Strong flavors are a fault, but premium lagers have more flavor than standard/lite lagers. A broad category of international mass-market lagers ranging from up-scale American lagers to the typical “import” or “green bottle” international beers found in America. Ingredients: Two- or six-row barley with up to 25% rice or corn as adjuncts. Vital Statistics: OG: 1.046 – 1.056 IBUs: 15 – 25 FG: 1.008 – 1.012 SRM: 2 – 6 ABV: 4.6 – 6% Commercial Examples: Full Sail Session Premium Lager, Miller Genuine Draft, Corona Extra, Michelob, Coors Extra Gold, Birra Moretti, Heineken, Beck’s, Stella Artois, Red Stripe, Singha
1D. Munich Helles
Aroma: Pleasantly grainy-sweet, clean Pils malt aroma dominates. Low to moderately-low spicy noble hop aroma, and a low background note of DMS (from Pils malt). No esters or diacetyl. Appearance: Medium yellow to pale gold, clear, with a creamy white head. Flavor: Slightly sweet, malty profile. Grain and Pils malt flavors dominate, with a low to medium-low hop bitterness that supports the malty palate. Low to moderately-low spicy noble hop flavor. Finish and aftertaste remain malty. Clean, no fruity esters, no diacetyl. Mouthfeel: Medium body, medium carbonation, smooth maltiness with no trace of astringency. Overall Impression: Malty but fully attenuated Pils malt showcase. History: Created in Munich in 1895 at the Spaten brewery by Gabriel Sedlmayr to compete with Pilsner-style beers. Comments: Unlike Pilsner but like its cousin, Munich Dunkel, Helles is a malt-accentuated beer that is not overly sweet, but rather focuses on malt flavor with underlying hop bitterness in a supporting role. Ingredients: Moderate carbonate water, Pilsner malt, German noble hop varieties. Vital Statistics: OG: 1.045 – 1.051 IBUs: 16 – 22 FG: 1.008 – 1.012 SRM: 3 – 5 ABV: 4.7 – 5.4% Commercial Examples: Weihenstephaner Original, HackerPschorr Münchner Gold, Bürgerbräu Wolznacher Hell Naturtrüb, Mahr’s Hell, Paulaner Premium Lager, Spaten Premium Lager, Stoudt’s Gold Lager
1B. Standard American Lager
Aroma: Little to no malt aroma, although it can be grainy, sweet or corn-like if present. Hop aroma may range from none to a light, spicy or floral hop presence. Low levels of yeast character (green apples, DMS, or fruitiness) are optional but acceptable. No diacetyl. Appearance: Very pale straw to medium yellow color. White, frothy head seldom persists. Very clear. Flavor: Crisp and dry flavor with some low levels of grainy or corn-like sweetness. Hop flavor ranges from none to low levels. Hop bitterness at low to medium-low level. Balance may vary from slightly malty to slightly bitter, but is relatively close to even. High levels of carbonation may provide a slight acidity or dry “sting.” No diacetyl. No fruitiness. Mouthfeel: Light body from use of a high percentage of adjuncts such as rice or corn. Very highly carbonated with slight carbonic bite on the tongue. Overall Impression: Very refreshing and thirst quenching. Comments: Strong flavors are a fault. An international style including the standard mass-market lager from most countries. Ingredients: Two- or six-row barley with high percentage (up to 40%) of rice or corn as adjuncts. Vital Statistics: OG: 1.040 – 1.050 IBUs: 8 – 15 FG: 1.004 – 1.010 SRM: 2 – 4 ABV: 4.2 – 5.3% Commercial Examples: Pabst Blue Ribbon, Miller High Life, Budweiser, Baltika #3 Classic, Kirin Lager, Grain Belt Premium Lager, Molson Golden, Labatt Blue, Coors Original, Foster’s Lager
1E. Dortmunder Export
Aroma: Low to medium noble (German or Czech) hop aroma. Moderate Pils malt aroma; can be grainy to somewhat sweet. May have an initial sulfury aroma (from water and/or yeast) and a low background note of DMS (from Pils malt). No diacetyl. Appearance: Light gold to deep gold, clear with a persistent white head. Flavor: Neither Pils malt nor noble hops dominate, but both are in
1C. Premium American Lager
Aroma: Low to medium-low malt aroma, which can be grainy, sweet or corn-like. Hop aroma may range from very low to a medium-low, spicy or floral hop presence. Low levels of yeast character (green apples, DMS, or fruitiness) are optional but
good balance with a touch of malty sweetness, providing a smooth yet crisply refreshing beer. Balance continues through the finish and the hop bitterness lingers in aftertaste (although some examples may finish slightly sweet). Clean, no fruity esters, no diacetyl. Some mineral character might be noted from the water, although it usually does not come across as an overt minerally flavor. Mouthfeel: Medium body, medium carbonation. Overall Impression: Balance and smoothness are the hallmarks of this style. It has the malt profile of a Helles, the hop character of a Pils, and is slightly stronger than both. History: A style indigenous to the Dortmund industrial region, Dortmunder has been on the decline in Germany in recent years. Comments: Brewed to a slightly higher starting gravity than other light lagers, providing a firm malty body and underlying maltiness to complement the sulfate-accentuated hop bitterness. The term “Export” is a beer strength category under German beer tax law, and is not strictly synonymous with the “Dortmunder” style. Beer from other cities or regions can be brewed to Export strength, and labeled as such. Ingredients: Minerally water with high levels of sulfates, carbonates and chlorides, German or Czech noble hops, Pilsner malt, German lager yeast. Vital Statistics: OG: 1.048 – 1.056 IBUs: 23 – 30 FG: 1.010 – 1.015 SRM: 4 – 6 ABV: 4.8 – 6.0% Commercial Examples: DAB Export, Dortmunder Union Export, Dortmunder Kronen, Ayinger Jahrhundert, Great Lakes Dortmunder Gold, Barrel House Duveneck’s Dortmunder, Bell’s Lager, Dominion Lager, Gordon Biersch Golden Export, Flensburger Gold
SRM: 2 – 5 ABV: 4.4 – 5.2% Commercial Examples: Victory Prima Pils, Bitburger, Warsteiner, Trumer Pils, Old Dominion Tupper’s Hop Pocket Pils, König Pilsener, Jever Pils, Left Hand Polestar Pilsner, Holsten Pils, Spaten Pils, Brooklyn Pilsner
2B. Bohemian Pilsener
Aroma: Rich with complex malt and a spicy, floral Saaz hop bouquet. Some pleasant, restrained diacetyl is acceptable, but need not be present. Otherwise clean, with no fruity esters. Appearance: Very pale gold to deep burnished gold, brilliant to very clear, with a dense, long-lasting, creamy white head. Flavor: Rich, complex maltiness combined with a pronounced yet soft and rounded bitterness and spicy flavor from Saaz hops. Some diacetyl is acceptable, but need not be present. Bitterness is prominent but never harsh, and does not linger. The aftertaste is balanced between malt and hops. Clean, no fruity esters. Mouthfeel: Medium-bodied (although diacetyl, if present, may make it seem medium-full), medium carbonation. Overall Impression: Crisp, complex and well-rounded yet refreshing. History: First brewed in 1842, this style was the original clear, light-colored beer. Comments: Uses Moravian malted barley and a decoction mash for rich, malt character. Saaz hops and low sulfate, low carbonate water provide a distinctively soft, rounded hop profile. Traditional yeast sometimes can provide a background diacetyl note. Dextrins provide additional body, and diacetyl enhances the perception of a fuller palate. Ingredients: Soft water with low mineral content, Saaz hops, Moravian malted barley, Czech lager yeast. Vital Statistics: OG: 1.044 – 1.056 IBUs: 35 – 45 FG: 1.013 – 1.017 SRM: 3.5 – 6 ABV: 4.2 – 5.4% Commercial Examples: Pilsner Urquell, Krušovice Imperial 12°, Budweiser Budvar (Czechvar in the US), Czech Rebel, Staropramen, Gambrinus Pilsner, Zlaty Bazant Golden Pheasant, Dock Street Bohemian Pilsner
2A. German Pilsner (Pils)
Aroma: Typically features a light grainy Pils malt character (sometimes Graham cracker-like) and distinctive flowery or spicy noble hops. Clean, no fruity esters, no diacetyl. May have an initial sulfury aroma (from water and/or yeast) and a low background note of DMS (from Pils malt). Appearance: Straw to light gold, brilliant to very clear, with a creamy, long-lasting white head. Flavor: Crisp and bitter, with a dry to medium-dry finish. Moderate to moderately-low yet well attenuated maltiness, although some grainy flavors and slight Pils malt sweetness are acceptable. Hop bitterness dominates taste and continues through the finish and lingers into the aftertaste. Hop flavor can range from low to high but should only be derived from German noble hops. Clean, no fruity esters, no diacetyl. Mouthfeel: Medium-light body, medium to high carbonation. Overall Impression: Crisp, clean, refreshing beer that prominently features noble German hop bitterness accentuated by sulfates in the water. History: A copy of Bohemian Pilsener adapted to brewing conditions in Germany. Comments: Drier and crisper than a Bohemian Pilsener with a bitterness that tends to linger more in the aftertaste due to higher attenuation and higher-sulfate water. Lighter in body and color, and with higher carbonation than a Bohemian Pilsener. Modern examples of German Pilsners tend to become paler in color, drier in finish, and more bitter as you move from South to North in Germany. Ingredients: Pilsner malt, German hop varieties (especially noble varieties such as Hallertauer, Tettnanger and Spalt for taste and aroma), medium sulfate water, German lager yeast. Vital Statistics: OG: 1.044 – 1.050 IBUs: 25 – 45 FG: 1.008 – 1.013
2C. Classic American Pilsner
Aroma: Low to medium grainy, corn-like or sweet maltiness may be evident (although rice-based beers are more neutral). Medium to moderately high hop aroma, often classic noble hops. Clean lager character, with no fruitiness or diacetyl. Some DMS is acceptable. Appearance: Yellow to deep gold color. Substantial, long lasting white head. Bright clarity. Flavor: Moderate to moderately high maltiness similar in character to the Continental Pilsners but somewhat lighter in intensity due to the use of up to 30% flaked maize (corn) or rice used as an adjunct. Slight grainy, corn-like sweetness from the use of maize with substantial offsetting hop bitterness. Rice-based versions are crisper, drier, and often lack corn-like flavors. Medium to high hop flavor from noble hops (either late addition or first-wort hopped). Medium to high hop bitterness, which should not be coarse nor have a harsh aftertaste. No fruitiness or diacetyl. Should be smooth and well-lagered. Mouthfeel: Medium body and rich, creamy mouthfeel. Medium to high carbonation levels. Overall Impression: A substantial Pilsner that can stand up to the classic European Pilsners, but exhibiting the native American grains and hops available to German brewers who initially brewed it in the USA. Refreshing, but with the underlying malt and hops that stand out when compared to other modern American light lagers. Maize lends a distinctive grainy sweetness. Rice contributes a crisper, more neutral character. History: A version of Pilsner brewed in the USA by immigrant German brewers who brought the process and yeast with them
with significant carbonate content is welcome. Smooth. Foam stand may not be long lasting.010 – 1. complex. As with Oktoberfests. Bright clarity. and possibly some crystal malt. . Somewhat alkaline water (up to 300 PPM). along with Continental hops (preferably noble varieties). although German Vienna malt is often the backbone of the grain bill. History: The original amber lager developed by Anton Dreher shortly after the isolation of lager yeast. They worked with the ingredients that were native to America to create a unique version of the original Pilsner. based on an adaptation of the Vienna style developed by Anton Dreher around 1840. or fruitiness). Caramel aroma is inappropriate. carbonate-rich water. Lighter malt character overall than Oktoberfest. foam stand. Comments: Domestic German versions tend to be golden. Gordon Biersch Märzen. Noble hop aroma may be low to none. Regrettably.044 – 1. Fully fermented. Hop aroma may range from none to light spicy or floral hop presence. without a cloying finish. but finish is moderately dry.8 – 5. Appearance: Deep amber to dark brown with bright clarity and ruby highlights. Moderate carbonation.when they settled in America. or modern noble crosses (Ultra. Overall Impression: Smooth. signaling the end of the traditional brewing season and stored in cold caves or cellars during the warm summer months. Mouthfeel: Medium-light to medium body. Medium-low to no roast and caramel malt aroma. most modern examples use adjuncts which lessen the rich malt complexity characteristic of the best examples of this style. with some Munich malt. EUROPEAN AMBER LAGER 3A. clean. Moderately hard. Hop bitterness is moderate. drier and more bitter. The style owes much of its character to the method of malting (Vienna malt). May have a bit of alcohol warming. with a creamy texture and medium carbonation. only the finest quality malt should be used. Dark American Lager Aroma: Little to no malt aroma. Balance is toward malt. Ayinger Oktoberfest-Märzen. Penn Pilsner 3B. Oktoberfest/Märzen Aroma: Rich German malt aroma (of Vienna and/or Munich malt). like a strong Pils-dominated Helles. Boulevard Bobs 47 Munich-Style Lager. shortly after lager yeast was first isolated. Noticeable caramel or roasted flavors are inappropriate. the style continues in Mexico where it was brought by Santiago Graf and other Austrian immigrant brewers in the late 1800s.050 – 1. with both malt and hop bitterness present in the aftertaste. with solid. adjunct-laden American Dark Lagers. DARK LAGER 4A. persistent head. Ingredients: Six-row barley with 20% to 30% flaked maize to dilute the excessive protein levels. and is usually light tan in color.044-1. Goose Island Oktoberfest. while European versions tend to be sweeter. Great Lakes Oktoberfest. with no fruity esters or diacetyl. Smooth. Olde Saratoga Lager. This is one of the classic malty styles. are most authentic. This style died out after Prohibition but was resurrected as a home-brewed style by advocates of the hobby.016 SRM: 7 – 14 ABV: 4. although American versions can be stronger.7% Commercial Examples: Paulaner Oktoberfest. Appearance: Light reddish amber to copper color.5% Commercial Examples: Great Lakes Eliot Ness (unusual in its 6.060 IBUs: 25 – 40 FG: 1. Crystal) are also appropriate. elegant malt complexity is in the forefront. but unfortunately are now more like sweet. Ingredients: Vienna malt provides a lightly toasty and complex.014 3 4. Mouthfeel: Medium body. Typically brewed in the spring. History: Origin is credited to Gabriel Sedlmayr. Old Dominion Aviator Amber Lager. Negra Modelo. Continental hops. though the finish is not sweet.046 – 1. Served in autumn amidst traditional celebrations. No hop aroma. elegant maltiness that dries out in the finish to avoid becoming sweet. Water with a high mineral content can lead to an inappropriate coarseness in flavor and harshness in aftertaste. Vital Statistics: OG: 1. Can use some caramel malts and/or darker malts to add color and sweetness.060 would have been appropriate for pre-Prohibition beers while gravities dropped to 1. Ingredients: Grist varies. Appearance: Dark gold to deep orange-red color. Hofbräu Oktoberfest. Pils malt. Clean lager character with no diacetyl or fruity esters.2% strength and 35 IBUs). A decoction mash can help develop the rich malt profile.057 IBUs: 20 – 28 FG: 1. Flavor: Soft. Large. and noble hop flavor is low to none. “Fest” type beers are special occasion beers that are usually stronger than their everyday counterparts. Clean lager aroma with no fruity esters or diacetyl. Corresponding IBUs dropped from a pre-Prohibition level of 30-40 to 25-30 after Prohibition. melanoidin-rich malt profile. Comments: American versions can be a bit stronger. Nearly extinct in its area of origin. with a firm enough hop bitterness to provide a balanced finish. and elegant but never cloying. All malt should derive from the finest quality two-row barley. Comments: The classic American Pilsner was brewed both preProhibition and post-Prohibition with some differences.015 SRM: 3 – 6 ABV: 4. Moderately crisp finish. DMS. Bright clarity. but caramel malts shouldn’t add significant aroma and flavor and dark malts shouldn’t provide any roasted character. and rather rich. Spaten Oktoberfest.5 – 5. No roasted or caramel flavor. Gordon Biersch Vienna Lager. OGs of 1. Vital Statistics: OG: 1. Samuel Adams Oktoberfest (a bit unusual in its late hopping) 3. Capital Wisconsin Amber. Clean lager character. though less intense than Oktoberfest.052 IBUs: 18 – 30 FG: 1. Distinctive and complex maltiness often includes a toasted aspect.050-1. off-white. Export German versions are typically orange-amber in color. A light toasted malt aroma may be present.048 after Prohibition. Vienna Lager Aroma: Moderately rich German malt aroma (of Vienna and/or Munich malt). especially noble varieties. Many Mexican amber and dark lagers used to be more authentic. No diacetyl. German beer tax law limits the OG of the style at 14˚P since it is a vollbier. Caramel aroma is inappropriate. Overall Impression: Characterized by soft. Victory Festbier.010 – 1. Noble hop flavor may be low to none. yet still decidedly balanced toward malt.012 – 1. Capital Oktoberfest. Some toasted character from the use of Vienna malt. Vital Statistics: OG: 1. and have a distinctive toasty malt character. Similar. with a maltiness that is often described as soft. with a depth of malt character. Can have low levels of yeast character (green apples. off-white. Flavor: Initial malty sweetness. A light to moderate toasted malt aroma is often present. with a gentle creaminess. Fairly dry finish. Modern American hops such as Cascade are inappropriate. traditional continental noble hops. Hacker-Pschorr Original Oktoberfest. Native American hops such as Clusters. Liberty.5 – 6% Commercial Examples: Occasional brewpub and microbrewery specials SRM: 10 – 16 ABV: 4.
sweet.046 – 1. Ettaler Dunkel. Gordon Biersch Schwarzbier. with the balance tipped firmly towards maltiness. Clean lager yeast character (light sulfur possible) with no fruity esters or diacetyl. Vital Statistics: OG: 1. HackerPschorr Alt Munich Dark.016 SRM: 17 – 30 ABV: 4. While sometimes called a “black Pils. molasses or cocoa). Aftertaste remains malty. Ingredients: Two.016 SRM: 14 – 28 ABV: 4.052 IBUs: 22 – 32 FG: 1. often with a lightly toasted quality and low melanoidins. usually darker in color. and/or toffee are also acceptable. Appearance: Deep gold to light amber in color. and may have a hint of caramel. Ettaler Kloster Dunkel. Comments: A broad range of international lagers that are darker than pale. Medium-low to medium bitterness. Munich Dunkel Aroma: Rich. No diacetyl. BOCK 5A. Overall Impression: A somewhat sweeter version of standard/premium lager with a little more body and flavor. persistent. malt-accented beer in part because of the moderately carbonate water. Baltika #4. Medium-low to no caramel and/or roasted malt flavors (and may include hints of coffee.6% Commercial Examples: Ayinger Altbairisch Dunkel.010 – 1. Comments: In comparison with a Munich Dunkel. although it should not be overwhelming or cloying. Ingredients: Grist is traditionally made up of German Munich malt (up to 100% in some cases) with the remainder German Pilsner malt. Mouthfeel: Medium-light to medium body. often with a spicy quality. porter-like flavors. earthy richness not found in exported filtered dunkels. The roast can be coffee-like but should never be burnt. Flavor: Dominated by the rich and complex flavor of Munich malt. Overall Impression: A dark German lager that balances roasted yet smooth malt flavors with moderate hop bitterness. Clean lager character with no fruity esters or diacetyl. Beck's Dark. providing a firm and dextrinous mouthfeel without being heavy or cloying. Penn Dark Lager. Light use of caramel and darker malts. Hofbräu Dunkel. featuring hop bitterness with a complementary but subtle roastiness in the background. which can have a clean. Some residual sweetness is acceptable but not required. Comments: Unfiltered versions from Germany can taste like liquid bread. Clean. Noble hop flavor is low to none.048 – 1. Hop flavor ranges from none to low levels. Munich malt sweetness.4% Commercial Examples: Köstritzer Schwarzbier. light to medium tan head. Creamy. Mild caramel.056 4 5. Löwenbräu Dunkel.” the beer is rarely that dark. History: The classic brown lager style of Munich which developed as a darker. Sprecher Black Bavarian 4B. Moderate carbonation. Krušovice Cerne. Hartmann Dunkel. Crystal Diplomat Dark Beer IBUs: 18 – 28 FG: 1. Some alcohol may be noticeable.Flavor: Moderately crisp with some low to moderate levels of sweetness. roasted malts. corn or rice as adjuncts. While originating in Munich. supplemented by a small amount of roasted malts (such as Carafa) for the dark color and subtle roast flavors. the style has become very popular throughout Bavaria (especially Franconia). Hop bitterness at low to medium levels. May have a very light fruitiness. which can last into the finish. History: A regional specialty from southern Thuringen and northern Franconia in Germany. like bread crusts (and sometimes toast. although murky unfiltered versions exist. with a yeasty. Paulaner Alt Münchner Dunkel.056 IBUs: 8 – 20 FG: 1. but which are never burnt. Heineken Dark Lager. chocolate.5 – 5. Light to moderate noble hop flavor. Large. Moderately low to no noble hop aroma. Kneitinger Dunkel. San Miguel Dark. Usually clear. A low noble hop aroma is optional. and not assertively bitter and/or roasted. Saint Pauli Girl Dark. Weltenburger Kloster Barock-Dunkel.or six-row barley. May have a light astringency and a slight alcohol warming. nuts. Warsteiner Dunkel. Smooth. Maibock/Helles Bock Aroma: Moderate to strong malt aroma. neutral character to a rich. although a highly-carbonated beer. Kulmbacher Mönchshof Premium Schwarzbier. Smooth. Very clear.) Hints of chocolate. Shiner Bock.2 – 6% Commercial Examples: Dixie Blackened Voodoo. The malt can be clean and neutral or rich and Munich-like. Schwarzbier (Black Beer) Aroma: Low to moderate malt. yet almost never truly black. Vital Statistics: OG: 1.012 SRM: 14 – 22 ABV: 4. Dinkel Acker Dark. Rich Munich flavors. Gordon Biersch Dunkels. but not as intense as a bock or as roasted as a schwarzbier. Slight additions of roasted malts (such as Carafa or chocolate) may be used to improve color but should not add strong flavors. despite the use of dark. tan-colored head. often with deep ruby to garnet highlights. Mouthfeel: Medium to medium-full body. Lagering should . Appearance: Medium to very dark brown in color. Moderate to moderately high carbonation. Overall Impression: Characterized by depth and complexity of Munich malt and the accompanying melanoidins. Commercial versions may use coloring agents. 4C.4 – 5. although the hop bitterness may become more apparent in the medium-dry finish. Vital Statistics: OG: 1. The taste can be moderately sweet. Ingredients: German Munich malt and Pilsner malts for the base. König Ludwig Dunkel. Munich-like intensity. No diacetyl. toast or nuttiness may be present. Moderately carbonate water. Hop bitterness is moderately low but perceptible. as are pronounced caramel flavors from crystal malt. Often decoction mashed (up to a triple decoction) to enhance the malt flavors and create the depth of color. Mouthfeel: Light to somewhat medium body. Burnt or moderately strong roasted malt flavors are a defect. Weeping Radish Black Radish Dark Lager. Burnt or bitter flavors from roasted malts are inappropriate. Einbecker Schwarzbier. Samuel Adams Black Lager. but a slight noble hop aroma is acceptable. In Bavaria.008 – 1. Augustiner Dunkel. Noble-type German hop varieties and clean German lager yeasts are preferred. Light to moderate roasted malt flavors can give a bitter-chocolate palate that lasts into the finish. Appearance: Deep copper to dark brown. No harshness or astringency. May have a light DMS aroma from Pils malt. and probably a variant of the Munich Dunkel style. Noble German hop varieties and German lager yeast strains should be used. usually with melanoidins reminiscent of bread crusts. often with a red or garnet tint. Clean lager character with no fruity esters or diacetyl. drier on the palate and with a noticeable (but not high) roasted malt edge to balance the malt base. Aftertaste tends to dry out slowly and linger. don’t expect strongly roasted. Capital Munich Dark. No fruity esters or diacetyl should be detected.044 – 1. caramel. Original Badebier. Fruity esters should be low to none. with low aromatic sweetness and/or hints of roast malt often apparent. Flavor: Light to moderate malt flavor.010 – 1. Small amounts of crystal malt can add dextrins and color but should not introduce excessive residual sweetness. Harpoon Munich-type Dark Beer.
There is some dispute whether Helles (“pale”) Bock and Mai (“May”) Bock are synonymous. A bigger version of either a traditional bock or a helles bock. Clean. but should have an impression of attenuation. No diacetyl. Flavor: The rich flavor of continental European pale malts dominates (Pils malt flavor with some toasty notes and/or melanoidins). Moderate to no noble hop flavor.011 – 1. Recreated in Munich 5 . Invariably there will be an impression of alcoholic strength. Overall Impression: A very strong and rich lager. strong. off-white head.3 – 7. Some alcohol warming may be present. Capital Maibock. although moderately carbonate water is typical of Munich. May have a low spicy or peppery quality from hops and/or alcohol. HackerPschorr Hubertus Bock. A light caramel flavor from a long boil is acceptable. Little to no caramelization. but this should be smooth and warming rather than harsh or burning. not yeast-derived esters developed during fermentation. No roasted or burnt character. Smooth and clean with no harshness or astringency. Darker versions will have significant melanoidins and often some toasty flavors. Noble hops. Any fruitiness is due to Munich and other specialty malts. The term “doppel (double) bock” was coined by Munich consumers. The hops compensate for the lower level of melanoidins. Moderate to moderately high carbonation. Clean lager yeast. Well-attenuated. Virtually no hop aroma.019 SRM: 14 – 22 ABV: 6. Einbecker Mai-Urbock. this beer typically has less dark and rich malt flavors than a traditional bock. with no fruity esters or diacetyl. Virtually no hop aroma.064 – 1. malty lager beer. white head. off-white for dark varieties). Lighter versions will have a strong malt presence with some melanoidins and toasty notes. allowing a bit of sweetness to linger into the finish. with consequently higher sweetness and lower alcohol levels (and hence was considered “liquid bread” by the monks). which was a brewing center and popular exporter in the days of the Hanseatic League (14th to 17th century). not cloying. Some alcohol warmth may be found. Moderate to moderately low carbonation. the boil. Hop character is generally more apparent than in other bocks. as it enhances the caramel and melanoidin flavor aspects of the malt. Continental European hop varieties are used.064 – 1. Large. The name “bock” is based on a corruption of the name “Einbeck” in the Bavarian dialect. Very smooth without harshness or astringency. Most versions are fairly sweet. The sweetness comes from low hopping. Overall Impression: A dark. Designed to walk a fine line between blandness and too much color. History: A Bavarian specialty first brewed in Munich by the monks of St. Some alcohol may be noticeable. Stronger versions might have impaired head retention. Traditional Bock Aroma: Strong malt aroma. despite the increased hop bitterness. not cloying. Hop bitterness is generally only high enough to support the malt flavors. but no roasted or burned aromatics should ever be present. While quite malty. Ingredients: Munich and Vienna malts. Mouthfeel: Medium-bodied. Any fruitiness is due to Munich and other specialty malts. plum or grape) is optional in darker versions.072 IBUs: 23 – 35 FG: 1. and can display noticeable legs. Mahr’s Bock. Moderate to moderately-low carbonation. Overall Impression: A relatively pale. A moderately low fruity aspect to the aroma often described as prune. persistent. persistent. Darker versions often have ruby highlights. Clean lager yeast. Appearance: Deep gold to dark brown in color. hoppier. Clean lager flavor with no diacetyl.072 IBUs: 20 – 27 FG: 1. Large. but should never be hot. Clean. Mouthfeel: Medium-full to full body.4% Commercial Examples: Ayinger Maibock. Little to no hop flavor (more is acceptable in pale versions). malty lager beer. No diacetyl. but boiling is less than in traditional bocks to restrain color development. History: Originated in the Northern German city of Einbeck. Paler versions generally have a drier finish. Smooth. Victory St. creamy. strong. Vital Statistics: OG: 1. Large. Lagering should provide good clarity despite the dark color. Hofbräu Maibock. Flavor: Complex maltiness is dominated by the rich flavors of Munich and Vienna malts. without harshness or astringency. Clean. and is often used in logos and advertisements. A very slight chocolate-like aroma may be present in darker versions.013 – 1. No non-malt adjuncts. persistent head (color varies with base style: white for pale versions. Ingredients: Base of Pils and/or Vienna malt with some Munich malt to add character (although much less than in a traditional bock). plum or grape may be present (but is optional) in dark versions due to reactions between malt.018 SRM: 6 – 11 ABV: 6.3 – 7. Hop bitterness varies from moderate to moderately low but always allows malt to dominate the flavor.provide good clarity. but should never be perceived as roasty or burnt. which contribute melanoidins and toasty flavors. No hop flavor. Comments: Can be thought of as either a pale version of a traditional bock. often with attractive garnet highlights. Smuttynose Maibock starting in the 17th century. but some believe that Maibock is a “fest” type beer hitting the upper limits of hopping and color for the range. creamy. Pennsylvania Brewing St. Stegmaier Brewhouse Bock 5C. Lagering should provide good clarity. A very slight chocolate flavor is optional in darker versions. May also be drier. Some fruitiness (prune. never any non-malt adjuncts. Great Lakes Rockefeller Bock. Soft water preferred so as to avoid harshness. Gordon Biersch Blonde Bock. although a light noble hop aroma is acceptable in pale versions. or a Munich helles brewed to bock strength. Moderate hop bitterness (more so in the balance than in other bocks). Comments: Decoction mashing and long boiling plays an important part of flavor development. and aging. May have a light DMS flavor from Pils malt. and was thus only used after the beer came to Munich. Nick Bock.2% Commercial Examples: Einbecker Ur-Bock Dunkel. Mouthfeel: Medium to medium-full bodied. and more bitter than a traditional bock. often with moderate amounts of rich melanoidins and/or toasty overtones. “Bock” also means “billy-goat” in German. Most agree that they are identical (as is the consensus for Märzen and Oktoberfest). Water hardness can vary. Many doppelbocks have names ending in “-ator. with no esters or diacetyl. History: A fairly recent development in comparison to the other members of the bock family. Decoction mash is typical. Some caramel notes may be present from decoction mashing and a long boil. Aass Bock. Doppelbock Aroma: Very strong maltiness. Moderate alcohol aroma may be present. Low to no fruity esters. not yeastderived esters developed during fermentation. Well-attenuated. 5B. rarely a tiny bit of dark roasted malts for color adjustment. Darker versions will have significant melanoidins and often some toasty aromas. with a moderately dry finish that may taste of both malt and hops. Presence of higher alcohols (fusels) should be very low to none. Vital Statistics: OG: 1. Historical versions were less well attenuated than modern interpretations. The serving of Maibock is specifically associated with springtime and the month of May. Boisterous.” either as a tribute to the prototypical Salvator or to take advantage of the beer’s popularity. Lighter versions will a strong malt flavor with some melanoidins and toasty notes. Flavor: Very rich and malty. Francis of Paula. creamy. not from incomplete fermentation. Appearance: Light copper to brown color.
Ingredients: Pils and/or Vienna malt for pale versions (with some Munich). Ayinger Celebrator. Many examples are kräusened to achieve carbonation. Appearance: Deep copper to dark brown in color. corn-like aroma and low levels of DMS are commonly found.050–1. Weltenburger Kloster AsamBock. flavorful American lawnmower beer. Capital Autumnal Fire. Head retention may be no better than fair due to adjunct use. Flavor: Initial soft malty sweetness. Anderson Valley Summer Solstice Cerveza Crema. Caramel flavors typically absent. malt. Alcohol aromas should not be harsh or solventy. Ingredients: Same as doppelbock. toast. but were not historically mixed with ale strains. Light to moderate hop flavor (any variety).020 – 1. EKU 28. Tucher Bajuvator.006 – 1. and can reflect almost any hop variety. wheat) can also be present. syrupy or cloyingly sweet. Low to moderate fruitiness is optional. May have significant fruity esters.Comments: Most versions are dark colored and may display the caramelizing and melanoidin effect of decoction mashing. well-attenuated. particularly those reminiscent of plum. higher attenuation levels can lend a “thirst quenching” finish. A low to moderate corny flavor from corn adjuncts is commonly found. Samuel Adams Double Bock Eisphyre. May have a low to medium hop aroma. Low to medium esters optional.g. Significant alcohol warmth without sharp hotness.016 – 1. bitterness.055 IBUs: 15 – 20 FG: 1.078 – 1. Any variety of hops can be used for bittering and finishing.042 – 1. May have significant fruity esters. Brilliant. Southampton Eisbock 6. Flavor: Rich. Overall Impression: An extremely strong. particularly those reminiscent of plum. intense malt and a definite alcohol presence. Andechser Doppelbock Dunkel. and sugar. The alcohol should be smooth. No diacetyl. Low to medium head with medium to high carbonation. A sweet. although modern brewers sometimes use it. History: An ale version of the American lager style. and may be a bit drier. LIGHT HYBRID BEER 6A. Originally known as sparkling or present use ales.112 IBUs: 16 – 26 FG: 1. prune or grape. Any fruitiness is due to Munich and other specialty malts. not harsh or hot. Pronounced legs are often evident. Any variety of hops may be used. Lagering should provide good clarity. the name refers to the process of freezing and concentrating the beer.012 SRM: 2. and bitterness rarely rises above 20 IBUs. alcohol and bitterness (thus providing a home for very strong lagers). Munich and Vienna malts for darker ones and occasionally a tiny bit of darker color malts (such as Carafa). Mouthfeel: Generally light and crisp. the style can be considered to have no upper limit for gravity.035 SRM: 18 – 30 ABV: 9 – 14% Commercial Examples: Kulmbacher Reichelbräu Eisbock. Eggenberg Urbock 23º. No diacetyl. No hop flavor. Blonde Ale Aroma: Light to moderate sweet malty aroma. Capital 6 6B. Mouthfeel: Full to very full bodied. some caramel. and can have a certain dryness from the alcohol. but are commonly found in many examples. No diacetyl. No diacetyl.053 OG range. but neither hops nor malt dominate. sweet malt balanced by a significant alcohol presence. Head retention may be impaired by higher-than-average alcohol content and low carbonation. Ingredients: American ingredients most commonly used. but are not required. varying with gravity and attenuation. While most traditional examples are in the ranges cited. although body can reach medium. Spaten Optimator. 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). Decoction mashing is traditional. Comments: Eisbocks are not simply stronger doppelbocks. Cream Ale Aroma: Faint malt notes. Low to medium white head with fair to good retention. prune or grape. hoppier and more bitter. No diacetyl. although usually on the pale side. Usually well attenuated. Moretti La Rossa.120 IBUs: 25 – 35 FG: 1. and should help the hop bitterness balance the strong malt presence. Hop bitterness just offsets the malt sweetness enough to avoid a cloying character. Little Kings Cream Ale (Hudepohl). Niagara Eisbock. pre-prohibition) Cream Ales were slightly stronger. but shouldn’t be overly . and up to 20% glucose or other sugars in the boil. Appearance: Light yellow to deep gold in color. full and malty dark lager.e.5 – 5 ABV: 4. hoppier (including some dry hopping) and more bitter (25-30+ IBUs). Clean. Any fruitiness is due to Munich and other specialty malts. Faint fruity esters are optional. It should not by sticky.6% Commercial Examples: Genesee Cream Ale. Sleeman Cream Ale. lager character. as is some DMS. bread. Weihenstephaner Korbinian. or other concentrated flavors. Most commercial examples are in the 1. A grain bill of six-row malt. Eggenberg Urbock Dunkel Eisbock. is common.024 SRM: 6 – 25 ABV: 7 – 10% Commercial Examples: Paulaner Salvator. not yeast-derived esters developed during fermentation. Noble hops. Eisbock Aroma: Dominated by a balance of rich. Water hardness varies from soft to moderately carbonate. These versions should be entered in the specialty/experimental category. Vital Statistics: OG: 1. Adjuncts can include up to 20% flaked maize in the mash. Vital Statistics: OG: 1. Smooth mouthfeel with medium to high attenuation. New Glarus Spotted Cow. Cold conditioning isn’t traditional. High carbonation. Higher gravity examples may exhibit a slight alcohol warmth. Faint esters may be present in some examples. Extended lagering is often needed post-freezing to smooth the alcohol and enhance the malt and alcohol balance.. Bell’s Consecrator. biscuit. Low carbonation. The pale versions will not have the same richness and darker malt flavors of the dark versions..072 – 1. Appearance: Pale straw to moderate gold color. Overall Impression: A clean. fusels. sparkling clarity. Finish can vary from somewhat dry to faintly sweet from the corn. Clear to brilliant. Produced by ale brewers to compete with lager brewers in the Northeast and Mid-Atlantic States. Very smooth without harsh edges from alcohol. Some doppelbocks are stronger than Eisbocks. but optionally some light character malt flavor (e. The finish should be of malt and alcohol.2– 5. Vital Statistics: OG: 1. Commercial eisbocks are generally concentrated anywhere from 7% to 33% (by volume). Comments: Classic American (i. Low to moderate maltiness and sweetness. Clean lager yeast. but excellent pale versions also exist. The malt can have melanoidins. Soft water preferred. Off-white to deep ivory colored head. Wisconsin Brewing Whitetail Cream Ale 5D. lager strains were (and sometimes still are) used by some brewers. and occasionally a slight chocolate flavor. or a combination of six-row and North American two-row. Neither malt nor hops prevail in the taste. but acceptable. often with attractive ruby highlights. Flavor: Low to medium-low hop bitterness. No hop aroma. not yeast-derived esters developed during fermentation. toasty qualities. Hop aroma low to none.
lightly fruity English. Big. No diacetyl. Has a delicate white head that may not persist. American Rye Beers can follow the same general guidelines. Russian River Aud Blonde.011 SRM: 3. Water can vary from extremely soft to moderately hard. Extract versions should only use the lightest malt extracts and avoid kettle caramelization. narrow 200ml glass called a “Stange. richer malt flavors in addition to the color) should be entered in the Specialty Beer category. malt-oriented American craft beer. Overall Impression: A clean. Appearance: Very pale gold to light gold. Goose Island Summertime. Vital Statistics: OG: 1. Capitol City Capitol Kölsch. Medium-light body. History: Kölsch is an appellation protected by the Kölsch Konvention. Malzmühle. Dom.” Comments: Served in a tall.aggressive.g. To the untrained taster easily mistaken for a light lager. long-lasting white head. Ingredients: German noble hops (Hallertau. Alaska Summer Ale. although if any of these ingredients are stronger than a background flavor they should be entered in specialty. Fermented at cool ale temperatures (59-65˚F) and lagered for at least a month. most are medium-low to medium. Medium-high to high carbonation. History: Currently produced by many (American) microbreweries and brewpubs. clean ale yeast. Hollywood Blonde. a somewhat subtle Pilsner.054 IBUs: 15 – 28 FG: 1. Ingredients: Clean American ale yeast. The Konvention simply defines the beer as a “light. Sion. but also can be made as a lager. Comments: In addition to the more common American Blonde Ale. Traditionally uses a step mash program. Redhook Blonde Each Köln brewery produces a beer of different character. American Kölsch-style beers. Flavor: Soft. crisp.008 – 1. and less assertive American and English pale ales. Dark versions approximating dunkelweizens (with darker.” 7 . Kölsch tends to have a relatively short shelf-life. May have a light alcohol warmth in stronger examples. Esters can be moderate to none. delicately balanced beer usually with very subtle fruit flavors and aromas. although a few versions may be medium. Low to moderate hop bitterness. Clarity may range from brilliant to hazy with yeast approximating the German hefeweizen style of beer. aggressively hopped beer with a strong wheat or rye flavor.044 – 1. an almost imperceptible fruity sweetness from fermentation. May have a moderate malty sweetness or finish quite dry. spices and/or fruit added. Other base styles 6C. May also be made with lager yeast. Medium to medium-high carbonation. and a medium-low to medium bitterness with a delicate dryness and slight pucker in the finish (but no harsh aftertaste). American or noble hops. The clove and banana aromas common to German hefeweizens are inappropriate. Due to its delicate flavor profile. THE BREWER SHOULD SPECIFY IF RYE IS USED. Mouthfeel: Medium-light to medium body. Ingredients: Generally all malt. Medium to high carbonation. Mouthfeel: Medium-light to medium body.2% Commercial Examples: Available in Cologne only: PJ Früh.013 SRM: 3 – 6 ABV: 3.5% Commercial Examples: Pelican Kiwanda Cream Ale. Authentic versions are filtered to a brilliant clarity. Slight crisp sharpness is optional. Saint Arnold Fancy Lawnmower. substituting rye for some or all of the wheat. A pleasant. IF NO DOMINANT GRAIN IS SPECIFIED. American Wheat or Rye Beer Aroma: Low to moderate grainy wheat or rye character. Esters can be moderate to none. German Pils or pale malt. older examples can show some oxidation defects. but the balance is normally towards the malt. Vital Statistics: OG: 1. Tettnang. highly attenuated. which can linger into the finish. clear top-fermenting Vollbier. NonGerman versions: Eisenbahn Dourada. although good results can be obtained using a single rest at 149˚F. Hellers) are now producing young. Some versions may have a slight wheat taste. Low to medium bitterness.8 – 5. Appearance: Usually pale yellow to gold. which sometimes lasts into the finish. spiced or fruit beer categories instead. Harpoon Summer Beer. Spalt or Hersbrucker). Some yeasts may give a slight winy or sulfury character (this characteristic is also optional. or perhaps a blonde ale. Shiner Kölsch 6D. A low noble hop aroma is optional but not out of place (it is present only in a small minority of authentic versions). Peters.5 – 5 ABV: 4. No diacetyl. Hellers. Dom. and each interprets the Konvention slightly differently. subtle fruit aroma from fermentation (apple. or Kölsch yeast. but not a fault). Any hop variety can be used. but this isn’t a legal requirement as in Germany). May have a slightly crisp or sharp finish. Kölsch Aroma: Very low to no Pils malt aroma. although this is quite rare. Clean American. Overall Impression: Easy-drinking. Widmer Blonde Ale. hop-accentuated. Note that drier versions may seem hoppier or more bitter than the IBU specifications might suggest. The noble hop flavor is variable. Allow for a range of variation within the style when judging.007 – 1. but should not take on a German Weizen character (banana). although should reflect American yeast strains. but not always present. Overall Impression: Refreshing wheat or rye beers that can display more hop character and less yeast character than their German cousins.050 IBUs: 20 – 30 FG: 1. although many Cologne brewers ferment at 70˚F and lager for no more than two weeks. Rye versions are richer and spicier than wheat. and is restricted to the 20 or so breweries in and around Cologne (Köln). Up to 20% wheat may be used. but can include up to 25% wheat malt and some sugar adjuncts. from an easy-drinking fairly sweet beer to a dry. import versions available in parts of North America: Reissdorf. No clove phenols. Some versions may have honey. One or two examples (Dom being the most prominent) are noticeably malty-sweet up front. Finishes medium-dry to somewhat sweet. cherry or pear) is acceptable. like pale ales) but in most areas this beer is designed as the entry-level craft beer. unfiltered versions known as Wiess (which should not be entered in this category). but this is quite rare in authentic versions. and can range from low to moderately high. approachable. Low to moderate hop flavor (citrusy American or spicy/floral noble). Comments: Different variations exist. Smooth without harsh bitterness or astringency. or cold-conditioned. Some malty sweetness is acceptable. Otherwise very clean with no diacetyl or fusels.038 – 1. Attenuative. Subdued maltiness throughout leads to a pleasantly refreshing tang in the finish. Rogue Oregon Golden Ale. although a light spiciness from wheat or rye is acceptable. Regional variations exist (many West Coast brewpub examples are more assertive. rounded palate comprising of a delicate flavor balance between soft yet attenuated malt. Large proportion of wheat malt (often 50% or more. New Holland Lucid. and can have either a citrusy American or a spicy or floral noble hop character. Generally well-attenuated. Fuller’s Summer Ale. Paeffgen. WHEAT WILL BE ASSUMED. No diacetyl.. Some Köln breweries (e. Some versions can have a slightly minerally or sulfury water or yeast character that accentuates the dryness and flavor balance. this category can also include modern English Summer Ales. Hop aroma may be low to moderate. Mouthfeel: Smooth and crisp.4 – 5. Flavor: Light to moderately strong grainy wheat or rye flavor. Gaffel.
“Alt” refers to the “old” style of brewing (i. malt flavors are toasty and caramelly. interesting toasty and caramel flavors. Ingredients: Typically made with a Pils base and colored with roasted malt or dark crystal. Flavor: Fairly bitter yet balanced by a smooth and sometimes sweet malt character that may have a rich. Real Ale Full Moon Pale Rye 7. Low to moderately high hop flavor. Note that some German yeast strains produce inappropriate sulfury character. richer and more complex than typical alts.g. IPA. Noble hops.014 SRM: 10 – 14 ABV: 4. noble hops and restrained fruity esters. making top-fermented ales) that was common before lager brewing became popular. Generally clear. Low to moderate caramel and/or toasty malt aromatics support the hops. bitter yet malty. rustic. Flying Dog Old Scratch Amber Lager 7C. Dry finish often with lingering bitterness.5 – 5.040 – 1. which makes the term “Altbier” somewhat inaccurate and inappropriate. Southampton Steem Beer. smoother palate than is typical for most ales. sometimes grainy aroma.054 IBUs: 25 – 40 FG: 1. Alaskan Amber. Medium to medium-high carbonation. AMBER HYBRID BEER 7A. Anchor Summer Beer. May include small amounts of Munich or Vienna malt. Moderate to moderately high carbonation. small amounts of toasted malt and/or crystal malts. rustic or minty qualities) in moderate to high strength. Pyramid Hefe-Weizen. medium-dry to dry. yet stopping short of brown. making ales). American hops (usually Northern Brewer. and lagered at cold temperatures to produce a cleaner. 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. Astringency low to none. and can have a peppery. Despite being very full of flavor. balanced by some malt character.5% Commercial Examples: Bell’s Oberon.013 SRM: 3 – 6 ABV: 4 – 5. Low to no noble hop aroma. Harpoon UFO Hefeweizen.011 – 1. Most are simply moderately bitter brown lagers. Low to moderate off-white to white head with good retention. grainy malt flavor. Schmaltz’ Alt the signature Northern Brewer varietal hop character. History: American West Coast original.e. 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. and showcasing 8 . Smooth mouthfeel. The malt character is usually toasty (not roasted) and caramelly. creamy.. A long-lasting. Appearance: Light amber to orange-bronze to deep copper color. Flavor: Assertive hop bitterness well balanced by a sturdy yet clean and crisp malt character. No diacetyl. Usually made with an attenuative lager yeast. Very low to medium noble hop flavor. Medium to medium-high carbonation. Bitterness rises up to 60 IBUs and is usually dry 7B. Superficially similar to an American pale or amber ale. rather than citrusy varieties). Vital Statistics: OG: 1. Generally darker. No diacetyl.2% Commercial Examples: DAB Traditional. smooth. Those that are made as ales are fermented at cool ale temperatures and lagered at cold temperatures (as with Düsseldorf Alt). stout) with a noticeable rye character should be entered in the Specialty Beer category (23). Noble hop flavor can be moderate to low. but considerable rich and complex malt flavors remain. sometimes more caramelly. Thick. Mouthfeel: Medium-bodied.(e. minty). but otherwise clean. usually showing Northern Brewer qualities (woody. Three Floyds Gumballhead.048 – 1. Fermented at cool ale temperature (60-65˚F).055 IBUs: 15 – 30 FG: 1. but is not required. Mouthfeel: Medium-bodied. which is slightly stronger. No roasted malt flavors or harshness. Vital Statistics: OG: 1. biscuity and/or lightly caramelly flavor.015 SRM: 13 – 19 ABV: 4. Appearance: Light copper to light brown color. long-lasting off-white head. Widmer Hefeweizen. Water should have relatively low sulfate and low to moderate carbonate levels. The hop aroma may vary from moderate to very low. Clean. No diacetyl. The apparent bitterness level is sometimes masked by the high malt character. Düsseldorf Altbier Aroma: Clean yet robust and complex aroma of rich malt. Moderate off-white head with good retention. Comments: A bitter beer balanced by a pronounced malt richness. very clear from extended cold conditioning. Comments: This style is narrowly defined around the prototypical Anchor Steam example. Common variants include Sticke (“secret”) alt. Predates the isolation of bottom-fermenting yeast strains. Brilliant clarity (may be filtered). grainy maltiness. The best examples can be found in brewpubs in the Altstadt (“old town”) section of Düsseldorf.5% Commercial Examples: Anchor Steam.. Ironically “alt” refers to the old style of brewing (i. the hopping is always assertive. No diacetyl. Redhook Sunrye.046 – 1. floral or perfumy character associated with noble hops. Overall Impression: A very clean and relatively bitter beer. A light minerally character is also sometimes present in the finish. Northern German Altbier Aroma: Subtle malty. Flavor: Moderately malty with a pronounced hop bitterness. darker. Grolsch Amber. Mouthfeel: Medium-light to medium body. Hannen Alt. Long Trail Ale. is light bodied enough to be consumed as a session beer in its home brewpubs in Düsseldorf. The malt character reflects German base malt varieties.010 – 1. lager character sometimes with slight sulfury notes and very low to no esters. though it approximates many characteristics of lager beers. Otter Creek Copper Ale. Light fruity esters are acceptable. Appearance: Medium amber to light copper color. well-attenuated amber-colored German ale. No diacetyl. and usually sweeter and less bitter than Düsseldorf Altbier. Light fruitiness acceptable. Sierra Nevada Unfiltered Wheat Beer. Overall Impression: A lightly fruity beer with firm. Some yeast strains may impart a slight sulfury character. Some fruity esters may survive the lagering period. Vital Statistics: OG: 1. Fermented with a lager yeast. Smooth. yet differs in that the hop flavor/aroma is woody/minty rather than citrusy. Schwelmer Alt. with a lingering hop bitterness and a firm. Comments: Most Altbiers produced outside of Düsseldorf are of the Northern German style. No diacetyl. bittersweet or nutty finish reflects both the hop bitterness and malt complexity. Ingredients: Pale ale malt. Finish fairly dry and crisp.054 IBUs: 30 – 45 FG: 1. Clean. California Common Beer Aroma: Typically showcases the signature Northern Brewer hops (with woody..e. and a warm-fermented lager yeast is used. clean. the bitterness can seem as low as moderate if the finish is not very dry.008 – 1. Overall Impression: A well balanced. Lager yeast. lager character with very restrained ester profile. The malt presence is moderated by moderately-high to high attenuation.5 – 5. History: The traditional style of beer from Düsseldorf. but one that was selected to thrive at the cool end of normal ale fermentation temperatures.
Some examples can be more malt balanced. session-strength ale. and/or floral UK varieties typically.8% Commercial Examples: Fuller's Chiswick Bitter. although bottled and canned commercial examples can have moderate carbonation.e. emphasis is still on the bittering hop addition as opposed to the aggressive middle and late hopping seen in American ales.046 – 1. Most bottled or kegged versions of UK-produced bitters are higher-alcohol versions of their cask (draught) products produced specifically for export. but other noble hops can also be used. Some examples can be more malt balanced. Hop aroma can range from moderate to none (UK varieties typically. Flavor: Medium to high bitterness. Moderate to low hop flavor (earthy. Characterful English yeast. Young's Bitter. Also known as just “bitter. Young’s Special. Im Füchschen.007 – 1. but usually consist of German base malts (usually Pils. The IBU levels are often not adjusted. Generally no diacetyl. although very low levels are allowed. 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. “real ale”).. Vital Statistics: OG: 1. Comments: The lightest of the bitters. Mild to moderate fruitiness is common. Schlösser Alt. not the export formulations of commercial products. and/or floral UK varieties typically. resiny. Coniston Bluebird Bitter. Often medium sulfate water is used.011 SRM: 4 – 14 ABV: 3. Both Sticke alt and Münster alt should be entered in the specialty category. Good to brilliant clarity. Characterful English yeast. often (but not always) with a caramel quality. although US varieties may be used). Hop aroma can range from moderate to none (UK varieties typically. Black Sheep Best Bitter. often (but not always) with a caramel quality.008 – 1. RCH Pitchfork Rebellious Bitter. Adnams SSB.” Some modern variants are brewed exclusively with pale malt and are known as golden or summer bitters. History: Originally a draught ale served very fresh under no pressure (gravity or hand pump only) at cellar temperatures (i. Oakham Jeffrey Hudson Bitter (JHB). Occasionally will include some wheat. highly attenuative ale yeast.040 – 1. Most have moderately low to moderately high fruity esters.hopped and lagered for a longer time. Good to brilliant clarity. amber. Appearance: Medium gold to medium copper.040 IBUs: 25 – 35 FG: 1. Adnams Bitter. Standard/Ordinary Bitter Aroma: The best examples have some malt aroma. chocolate. Low to moderate white to off-white head. Ingredients: Pale ale. may use a touch of black malt for color adjustment. This style guideline reflects the “real ale” version of the style. Rogue Younger’s Special 8. and/or black malts used to adjust color. Greene King Ruddles County Bitter. May have very little head due to low carbonation. although very low levels are allowed.010 – 1.. English hops most typical. session beer. English hops most typical. Carbonation low. Overall Impression: Low gravity. so the versions available in the US often do not directly correspond to their style subcategories in Britain. Low to medium maltiness with a dry finish.054 IBUs: 35 – 50 FG: 1. but this should not override the overall bitter impression. Balance is often decidedly bitter. Drinkability is a critical component of the style. This style guideline reflects the “real ale” version of the style.015 SRM: 11 – 17 ABV: 4. ENGLISH PALE ALE 8A. and/or crystal malts. Moderate to low hop flavor (earthy. corn or wheat. Balance is often decidedly bitter. Some modern variants are brewed exclusively with pale malt and are known as golden or summer bitters. Ingredients: Grists vary. although the bitterness should not completely overpower the malt flavor.e. and/or crystal malts. Most have moderately low to moderately high fruity esters. Greene King IPA. Tetley’s Original Bitter. Brakspear Bitter.. although bottled and canned examples can have moderate carbonation. Often medium sulfate water is used. sour.032 – 1. Generally no diacetyl. resiny. although US varieties may be used). so the versions available in the US often do not directly correspond to their style subcategories in Britain. low alcohol levels and low carbonation make this an easy-drinking beer.012 SRM: 5 – 16 ABV: 3. Spalt hops are traditional. Goose Island Honkers Ale.2 – 3. lighter in color (golden). Carbonation low. Timothy Taylor Landlord. Special/Best/Premium Bitter Aroma: The best examples have some malt aroma. although American and European varieties are becoming more common (particularly in the paler examples). Generally no diacetyl. may use a touch of black malt for color adjustment. Caramel flavors are common but not required. 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. Caramel flavors are common but not required. this is a stronger.. Bitter was created as a draught alternative (i. Overall Impression: A flavorful. “real ale”). although the bitterness should not completely overpower the malt flavor. esters and hop flavor. May use sugar adjuncts.6% Commercial Examples: Fuller's London Pride. Drinkability is a critical component of the style. Boddington's Pub Draught 8B. and can contain a significant portion of wheat. Münster alt is typically lower in gravity and alcohol.2% Commercial Examples: Altstadt brewpubs: Zum Uerige. other examples: Diebels Alt. May have very little head due to low carbonation. A step mash or decoction mash program is traditional. Flavor: Medium to high bitterness. although US varieties may be used). Ingredients: Pale ale. Schumacher. Mouthfeel: Medium-light to medium body. but this should not override the overall bitter impression.048 IBUs: 25 – 40 FG: 1. The IBU levels are often not adjusted. Comments: More evident malt flavor than in an ordinary bitter. amber. Appearance: Light yellow to light copper. Vital Statistics: OG: 1. Most bottled or kegged versions of UK-produced bitters are higher-alcohol versions of their cask (draught) products produced specifically for export. Mouthfeel: Light to medium-light body. esters and hop flavor. Generally no diacetyl.5 – 5. not the export formulations of commercial products. emphasis is still on the bittering hop addition as opposed to the aggressive middle and late hopping seen in American ales. Vital Statistics: OG: 1. Mild to moderate fruitiness. Moderately carbonate water. Clean. corn or wheat. Low to moderate white to off-white head. Bitter was created as a draught alternative (i. although US varieties may be used). May use sugar adjuncts.8 – 4. although very low levels are allowed. sometimes Munich) with small amounts of crystal. Shepherd Neame Masterbrew Bitter. Brains SA.e.e. 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 American and European varieties are becoming more common (particularly in the 9 . Brains Bitter. Zum Schlüssel. Frankenheim Alt paler examples). yet refreshing. Low to medium maltiness with a dry finish.
Tennents Special. Redhook ESB 9. bitter beer that roughly approximates a strong bitter. Arran Dark Aroma: Low to medium malty sweetness. The Scottish ale sub-styles are differentiated mainly on gravity and alcoholic strength. low diacetyl. Normally has a moderately low to somewhat strong caramelly malt sweetness. Avery 14’er ESB. Maclay 60/.9 – 5. Bateman's XXXB. Morland Old Speckled Hen. Vital Statistics: OG: 1. English hops most typical. biscuity) adding complexity. emphasis is still on the bittering hop addition as opposed to the aggressive middle and late hopping seen in American ales. Hop bitterness is low to moderate. Comments: More evident malt and hop flavors than in a special or best bitter.015 SRM: 9 – 17 ABV: 3. Caledonian 80/Export Ale.035 IBUs: 10 – 20 FG: 1. Inveralmond Lia Fail. Stronger versions may have a slight alcohol warmth but this character should not be too high. resiny. although American and European varieties are becoming more common (particularly in the paler examples). 9B. McEwan's Export (IPA). A low head is acceptable when carbonation is also low. but should not totally dominate malt flavors. Some examples have a low hop aroma. Scottish Export 80/Vital Statistics: OG: 1. Hop flavor is low to none. Shepherd Neame Bishop's Finger.060 IBUs: 30 – 50 FG: 1. cool fermentations. often with a low to moderately strong caramel component (although this character will be more subtle in paler versions). and may be .(Belhaven Scottish Ale in the US). but isn’t overly strong. Maclay 70/-. standard-strength (for the US) English-type ale. although bottled commercial versions will be higher. nutty. Gale’s Hordean Special Bitter (HSB). Medium-low to medium-high fruity esters. although very low levels are allowed. and/or crystal malts. 9A.040 IBUs: 10 – 25 FG: 1. Adnams Broadside. Broughton Exciseman’s 80/-. in America. Generally no diacetyl. Moderately-low to high fruity esters. Mordue Workie Ticket. Appearance: Golden to deep copper. Medium to medium-high malt aroma.010 – 1.2% Commercial Examples: Fullers ESB.. light fruitiness. and/or floral UK hops are most traditional). Black Sheep Ale. Ushers 1824 Particular Ale. McEwan’s 60/-. the name has been co-opted to describe a malty. Shipyard Old Thumper. although reformulated for bottling (including containing higher carbonation). although strong bitters will tend to be paler and more bitter. Andrews Ale. Hopping can be English or a combination of English and American. most strong bitters are fruitier and hoppier. Broughton Greenmantle Ale 9C. Scottish Heavy 70/Vital Statistics: OG: 1. Good to brilliant clarity. may use a touch of black malt for color adjustment. Anderson Valley Boont ESB. Southampton 80 Shilling.0% Commercial Examples: Orkney Dark Island. “Burton” versions use 10 medium to high sulfate water. Extra Special/Strong Bitter (English Pale Ale) Aroma: Hop aroma moderately-high to moderately-low. Fuller’s ESB is a unique beer with a very large.054 IBUs: 15 – 30 FG: 1. Young’s Ram Rod. Appearance: Deep amber to dark copper. Marston’s Pedigree. Geary’s Pale Ale.5 – 3. and is sometimes accompanied by a low diacetyl component. reddish. Fruity esters may be moderate to none. so the versions available in the US often do not directly correspond to their style subcategories in Britain. Cooperstown Old Slugger. these beers often have some alcohol flavor (perhaps to let the consumer know they are getting their due). The initial malty sweetness is usually accentuated by a low to moderate kettle caramelization. Since beer is sold by strength in the UK. Belhaven St. Orkney Raven Ale. corn or wheat. May use sugar adjuncts. sometimes accentuated by low to moderate kettle caramelization. complex malt profile not found in other examples.Bitter 8C. creamy off-white to light tan-colored head. Flavor: Medium-high to medium bitterness with supporting malt flavors evident. A rather broad style that allows for considerable interpretation by the brewer. Low to moderate carbonation. Broughton Merlin’s Ale.030 – 1. and/or a low to moderate peaty aroma (all are optional). Bass Ale. Hopback Summer Lightning.2 – 3. English pale ales are generally considered a premium. but the balance will always be towards the malt (although not always by much). “ESB” is a brand unique to Fullers. Ingredients: Pale ale. although stronger versions will necessarily have slightly more intense flavors (and more hop bitterness to balance the increased malt). Low to moderate white to off-white head.6 – 6. In England today. Optionally may have low amounts of alcohol. Some modern English variants are brewed exclusively with pale malt and are known as golden or summer bitters. although very low levels are allowed. Samuel Smith’s Old Brewery Pale Ale. Judges should not judge all beers in this style as if they were Fuller’s ESB clones. Belhaven 80/. The balance may be fairly even between malt and hops to somewhat bitter.035 – 1. 9C) share the same description.048 – 1. Hop flavor moderate to moderately high (any variety. Flavor: Malt is the primary flavor.2% Commercial Examples: Belhaven 60/-. Medium-dry to dry finish (particularly if sulfate water is used).(Caledonian Amber Ale in the US). Shepherd Neame Spitfire. Usually very clear due to long.016 SRM: 9 – 17 ABV: 3. Stronger versions may overlap somewhat with old ales.Light (all are cask-only products not exported to the US) 9B. Alaskan ESB. and up to a moderate minerally/sulfury flavor. smoky or very lightly roasted.013 SRM: 9 – 17 ABV: 2. secondary notes of sulfur and/or alcohol in some examples (optional). Drinkability is a critical component of the style. export-strength pale.040 – 1. 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). The IBU levels are often not adjusted.010 – 1.g.9% Commercial Examples: Caledonian 70/. Great Lakes Moondog Ale. SCOTTISH AND IRISH ALE All the Scottish Ale sub-categories (9A.016 SRM: 6 – 18 ABV: 4. Mouthfeel: Medium-light to medium-full body.010 – 1. Low to moderate. Entrants should select the appropriate category based on original gravity and alcohol level. May have light. and can use any variety of hops although UK hops are most traditional. Scottish Light 60/Vital Statistics: OG: 1. Generally no diacetyl. Characterful English yeast. Vintage Henley. Greene King Abbot Ale. A low to moderate peaty character is optional. amber. although earthy. Overall Impression: An average-strength to moderately-strong English ale.010 – 1. Belhaven 70/-. Hop bitterness and flavor should be noticeable. Most bottled or kegged versions of UK-produced bitters are higher-alcohol versions of their cask (draught) products produced specifically for export. The peaty aroma is sometimes perceived as earthy. Whitbread Pale Ale. bitter. May have low levels of secondary malt flavors (e.
Mouthfeel: Medium-light to medium body.056 SRM: 14 – 25 ABV: 6. Goose Island Kilgubbin Red Ale. Ingredients: Well-modified pale malt. Comments: The malt-hop balance is slightly to moderately tilted towards the malt side. Complex secondary malt flavors prevent a one-dimensional impression.044 – 1. Caffrey’s Irish Ale.014 SRM: 9 – 18 ABV: 4. English hops. Dragonmead Under the Kilt 9D. Any caramelization comes from kettle caramelization and not caramel malt (and is sometimes confused with diacetyl). The optional peaty. toasty. although dry-hopped versions may be slightly hazy. Some commercial brewers add small amounts of crystal. AleSmith Wee Heavy. malt). perhaps a few esters. Moderate carbonation. alcoholic warmth is usually present and is quite welcome since it balances the malty sweetness. Medium-dry to dry finish. Broughton Old Jock. Legs may be evident in stronger versions. which can be suggestive of a dessert. Low off-white to tan colored head. sweetness usually comes not from crystal malts rather from low hopping. Low to moderate carbonation. Peaty. Flavor: Moderate caramel malt flavor and sweetness. so malt impression should dominate. but the finish may be sweet to medium-dry (from light use of roasted barley). Hibernian Ale 9E. Strong Scotch Ale Aroma: Deeply malty. May use some crystal malt for color adjustment. biscuity). earthy and/or smoky secondary aromas may also be present. but often quite dry due to use of roasted barley. Flavor: Richly malty with kettle caramelization often apparent (particularly in stronger versions). although some examples may have a light English hop flavor. Quite clean. Founders Dirty Bastard. McEwan's Scotch Ale. Finishes with a light taste of roasted grain. although excessive adjunct use will harm the character of the beer. UK/Irish malts. with some versions (but not all) having a thick. Mouthfeel: Medium-low to medium body. Small amounts of roasted barley add color and flavor. Gordon Highland Scotch Ale. which lends a characteristic dryness to the finish. Caramelization often is mistaken for diacetyl.130 IBUs: 17 – 35 FG: 1. which should be low to none.060 IBUs: 17 – 28 FG: 1. Belhaven Wee Heavy.0% Commercial Examples: Three Floyds Brian Boru Old Irish Ale. The palate is usually full and sweet. hops. A citrusy hop character is very common. Ingredients: Scottish or English pale base malt. with abundant malt and cool fermentation and aging temperature. Diacetyl is low to none. and with lower hopping rates. Hop presence is minimal. AMERICAN ALE 10A. Hints of roasted malt or smoky flavor may be present. Hops. Generally quite clear.5 – 10% Commercial Examples: Traquair House Ale. Ingredients: May contain some adjuncts (corn. Vital Statistics: OG: 1. with caramel often apparent. occasionally with a buttered toast or toffee-like quality. generally caramel-like but occasionally toasty or toffee-like in nature. generally will not exhibit a diacetyl character). Clean and smooth (lager versions can be very smooth). and lend a dry. although caramelization may sometimes be mistaken for it. and kettle caramelization. Comments: Sometimes brewed as a lager (if so. Beamish Red Ale. Fairly soft water is typical. Dry hopping (if used) may add grassy notes. Low to moderate esters and alcohol are usually present. . Clear. high mash temperatures. Moderately attenuated (more so than Scottish ales). Usually has a large tan head. Boulevard Irish Ale. with up to 3% roasted barley.010 – 1. malty and usually sweet. were kept to a minimum. Great Lakes Conway’s Irish Ale (a bit strong at 6. or sugar). though a peaty character (sometimes perceived as earthy or smoky) may also originate from the yeast and native water. Moderately large white to off-white head with good retention. Murphy’s Irish Red (lager). intense malt flavors. or wheat malts.0 – 6. but not required. and on occasion a faint bit of peaty earthiness (smoke). yeast. Overall Impression: Cleanly malty with a drying finish. Smooth. Well suited to the region of origin. although examples containing low levels of diacetyl may have a slightly slick mouthfeel. Sometimes a bit creamy. relatively un-attenuative ale yeast. Generally has a bit of roasted barley to provide reddish color and dry roasted finish.perceived as earthy or smoky. Strength and maltiness can vary.070 – 1. adding complexity. although this character should not be excessive. Although unusual. Overall Impression: An easy-drinking pint. any smoked character is yeast. rice. Appearance: Light copper to dark brown color. Moderate carbonation. Generally no flavor hops. Low to moderate esters and alcohol are often present in stronger versions. Most beers finish fairly dry considering their relatively sweet palate. Hops are very low to none. Long. and adjuncts such as sugar. cool fermentations are traditionally used in Scottish brewing. slightly roasty finish. overly smoky beers should be entered in the Other Smoked Beer category (22B) rather than here.or water-derived and not from the use of peat-smoked malts. No diacetyl. No esters. Use of peat-smoked malt to replicate the peaty character should be restrained. earthy and/or smoky character comes from the traditional yeast and from the local malt and water rather than using smoked malts. Clean. A smooth. Clear. History/Comments: Also known as a “wee heavy. raisins or dried fruit. Hop aroma is low to none (usually not present). Kilkenny Irish Beer. Medium-low hop bitterness. Inveralmond Black Friar. Esters may suggest plums. the roasted character and bitterness may seem more elevated. A small proportion of smoked malt may add depth. chewy viscosity. MacAndrew's Scotch Ale.5%). although English varieties are most authentic.018 – 1. May have a light buttery character (although this is not required). Hop flavors and bitterness are low to medium-low. Appearance: Amber to deep reddish copper color (most examples have a deep reddish hue). When served too cold. Fruity esters vary from moderate to none. Irish Red Ale Aroma: Low to moderate malt aroma. although light use of roasted grains may increase the perception of bitterness to the medium range. as may some nutty character. amber.” Fermented at cooler temperatures than most ales. Vital Statistics: OG: 1. and may optionally show small amounts of specialty malt character (bready. Generally has a grainy. American Pale Ale Aroma: Usually moderate to strong hop aroma from dry hopping or late kettle additions of American hop varieties. which may not persist in stronger versions. dry finish due to small amounts of unmalted roasted barley. Appearance: Pale golden to deep amber. Orkney Skull Splitter. often with deep ruby highlights. May have a slight alcohol warmth in stronger versions. Mouthfeel: Medium-full to full-bodied. all of which may last into the finish. Low to moderate maltiness supports the hop presentation. resulting in clean. which are not native to Scotland and formerly expensive to import. O’Hara’s Irish Red Ale. Smithwick’s Irish Ale. Malt-focused with an initial sweetness and a roasted dryness in the finish. History: Traditional Scottish session beers reflecting the indigenous ingredients (water. with less hops than their English counterparts (due to the need to import them). Harpoon 11 10. Overall Impression: Rich. and as such have a different balance than strong Scotch ales.
and having less caramel flavors than English counterparts.060 IBUs: 25 – 40 FG: 1. Comments: There is some overlap in color between American pale ale and American amber ale. are common but others may also be used. Hop aroma is typically low to moderate. but the malt presence can be substantial. often showing a citrusy American hop character (although other hop varieties may be used). Avery Redpoint Ale. Carbonation moderate to high. Vital Statistics: OG: 1. The American pale ale will generally be cleaner. Anderson Valley Boont Amber Ale. Overall Impression: Refreshing and hoppy. Mendocino Red Tail Ale. Often lighter in color. Overall Impression: Like an American pale ale with more body. cleaner in fermentation by-products. Overall Impression: Can be considered a bigger. American Brown Ale Aroma: Malty. typically American two-row. Ingredients: Pale ale malt. Vital Statistics: OG: 1. Most commercial American Browns are not as aggressive as the original homebrewed versions. Should not have a strong chocolate or roast character that might suggest an American brown ale (although small amounts are OK).2% Commercial Examples: North Coast Red Seal Ale. Appearance: Amber to coppery brown in color. Water can vary in sulfate content. No diacetyl. and may optionally have a citrusy character. Tröegs HopBack Amber Ale. reflecting indigenous ingredients (hops.3 – 6. toasty and/or chocolate flavors). Anderson Valley Poleeko Gold Pale Ale. Stronger versions may have a slight alcohol warmth. Three Floyds X-Tra Pale Ale.015 SRM: 5 – 14 ABV: 4. but carbonate content should be relatively low. resiny impression. less malty Brown Porter. which often has a chocolate. Clear. The dark malt character is more robust than other brown ales. Fruity esters are moderate to very low. and usually being balanced more evenly between malt and bitterness. American hops. and a balance more towards malt than hops (although hop rates can be significant). May also contain specialty grains which add additional character and uniqueness. Caramel sweetness and hop flavor/bitterness can linger somewhat into the medium to full finish.Flavor: Usually a moderate to high hop flavor.060 IBUs: 30 – 45 FG: 1.2% Commercial Examples: Sierra Nevada Pale Ale. However. hoppier interpretation of Northern English brown ale or a hoppier. sweet and rich. Grains that add malt flavor and richness. History/Comments: A strongly flavored. 12 . and usually show an initial malty sweetness followed by a moderate caramel flavor (and sometimes other character malts in lesser amounts).5 – 6. McNeill’s Firehouse Amber Ale. and water).015 SRM: 10 – 17 ABV: 4. American hops. either American or Continental. Generally quite clear.010 – 1.010 – 1. Big Sky Moose Drool Brown Ale. malt. Great Lakes Burning River Pale Ale. caramel. A citrusy hop character is common. but not required. Lagunitas Censored Ale. Mouthfeel: Medium to medium-full body. Related to American Pale and American Amber Ales. more caramel richness. often but not always ones with a citrusy character. these beers were popularized in the hop-loving Northern California and the Pacific Northwest areas before spreading nationwide. St. Dry hopping (if used) may add grassy notes. American ale yeast. American hops are typical.5 – 6. Deschutes Cinder Cone Red. and/or a fresh dryhopped aroma (all are optional). although this character should not be excessive. Water can vary in sulfate and carbonate content. Comments: Can overlap in color with American pale ales. Moderately low to moderately high maltiness balances and sometimes masks the hop presentation. Moderate to high hop bitterness with a medium to dry finish. and usually shows a moderate caramel character. North Coast 10B. Low to moderate off-white to light tan head. Deschutes Mirror Pond. Moderately large off-white head with good retention. More bitter versions may have a dry. Malt flavors are moderate to strong. Stone Pale Ale. and may optionally show small amounts of specialty malt character (bready. nutty and/or toasty quality. yeast. which often but not always has a citrusy quality. Flavor: Medium to high malty flavor (often with caramel. but UK or noble hops can also be used. maltier. often including the citrus-accented hop presence that is characteristic of American hop varieties. American amber ales differ from American pale ales not only by being usually darker in color. but generally make up a relatively small portion of the grist. Appearance: Light to very dark brown color. a citrusy American hop character.060 IBUs: 20 – 40 FG: 1. hoppy brown beer. and often more finishing hops. light sweetness. less body. Moderate to moderately high carbonation. yet stops short of being overly porter-like. although dry-hopped versions may be slightly hazy. Overall smooth finish without astringency often associated with high hopping rates. Fruity esters can be moderate to none. Fruity esters can be moderate to none. Overall smooth finish without astringency often associated with high hopping rates. have a less caramelly malt profile. No diacetyl. often with citrusy flavors. No diacetyl. Some interpretations of the style may feature a stronger hop aroma. originated by American home brewers. Flavor: Moderate to high hop flavor from American hop varieties.045 – 1. more body. IPA-strength brown ales should be entered in the Specialty Beer category (23). Moderately low to no diacetyl. The balance is typically towards the late hops and bitterness. The malt and hops are generally balanced. Esters vary from moderate to none. Vital Statistics: OG: 1. although with more of a caramel and chocolate character. which tends to balance the hop bitterness and finish. but also by having more caramel flavor. Smuttynose Old Brown Dog Ale. Very low to moderate fruity esters. typically American two-row. History: An American adaptation of English pale ale. Pyramid Broken Rake. and toasty or bready notes are often used (along with late hops) to differentiate brands. Medium to dark crystal malts.045 – 1.010 – 1. Ingredients: Pale ale malt. Full Sail Pale Ale. Malt and hop bitterness are usually balanced and mutually supportive. Mouthfeel: Medium to medium-full body. Bell's Amber 10C. with medium to medium-high bitterness. Hop flavor can be light to moderate. toasty. Left Hand Brewing Jackman’s Pale Ale History: Known simply as Red Ales in some regions. Low to moderately high clean malt character supports the hop presentation. plus crystal and darker malts should complete the malt bill. Hop flavor and bitterness often lingers into the finish. Moderate carbonate water would appropriately balance the dark malt acidity. Stronger versions may have some alcohol warmth in the finish. Firestone Pale Ale. Caramel flavors are usually restrained or absent. Bear Republic XP Pale Ale. and some modern craft brewed examples. Rogue Red Ale.016 SRM: 18 – 35 ABV: 4. Specialty grains may add character and complexity. yet with sufficient supporting malt. Carbonation moderate to high.045 – 1. The medium to medium-dry finish provides an aftertaste having both malt and hops. Mouthfeel: Medium-light to medium body. Moderately low to no diacetyl. Ingredients: Well-modified pale malt. biscuity).2% Commercial Examples: Bell’s Best Brown. American Amber Ale Aroma: Low to moderate hop aroma from dry hopping or late kettle additions of American hop varieties.
Samuel Smith’s Nut Brown Ale. with a caramel. Malt may also have a toasted. Ingredients: English mild ale or pale ale malt base with caramel malts.. Wychwood Hobgoblin. Low to moderate offwhite to tan head. Northern English Brown Ale Aroma: Light. Characterful English ale yeast. roast. and can be almost black.040 – 1. sweeter.030 – 1. Brain’s Dark. Coach House Gunpowder Strong Mild. Sweeter versions may seem to have a rather full mouthfeel for the gravity. Riggwelter Yorkshire Ale. sweet malt aroma with toffee. seasonal and/or special occasions.. Low hop bitterness. malt-oriented brown ale. Samuel Adams Brown Ale 11B. A light fruity ester aroma may be evident in these beers. Highgate Mild. Overall Impression: Drier and more hop-oriented that southern English brown ale. Low to moderate off-white to light tan head. licorice. Hints of biscuit and coffee are common. English hop varieties are most authentic. chocolate. or lightly roasted. Very low to no diacetyl.Acme Brown. chocolate. with hop flavor low to none (UK varieties). Appearance: Copper to dark brown or mahogany color. A light but appealing fresh hop aroma (UK varieties) may also be noticed. the name “mild” refers to the relative lack of hop bitterness (i. grainy. Some fruity esters can be present.and yeast-based flavors (e. Flavor: Gentle to moderate malt sweetness. coffee. May seem somewhat like a smaller version of a sweet stout or a sweet version of a dark mild. Somewhat rare in England.014 SRM: 19 – 35 ABV: 2. Lost Coast Downtown Brown. Malt-hop balance is nearly even. dark fruit complexity of malt flavor. Brooklyn Brown Ale. History: English brown ales are generally split into sub-styles along geographic lines. and may have some fruitiness. but the residual sweetness may give a heavier impression.8%. Generally served on cask. Moderate carbonate water. particularly for its gravity.8 – 4. toast. Flavor: Deep. Low to moderate bitterness. Appearance: Light to dark brown. malt-accented beer that is readily suited to drinking in quantity. Mild Aroma: Low to moderate malt aroma. 13 . Can finish sweet or dry. Very low to no diacetyl. Versions with darker malts may have a dry. Developed as a bottled product in the early 20th century out of a reaction against vinous vatted porter and often unpalatable mild. Diacetyl and hop flavor low to none.052 IBUs: 20 – 30 FG: 1. Left Hand Deep Cover Brown Ale 11.008 – 1. with a nutty character rather than caramel. Little to no hop aroma. Vital Statistics: OG: 1.013 SRM: 12 – 22 ABV: 4. Little or no perceivable roasty or bitter black malt flavor. Very low to no hop aroma. Woodeforde’s Norfolk Nog 11C. May also have small amounts darker malts (e. Quite creamy and smooth in texture. molasses. A few paler examples (medium amber to light brown) exist. nutty and/or caramel notes.4% Commercial Examples: Newcastle Brown Ale. caramel or toffee-like character. Retention may be poor due to low carbonation. Tröegs Rugged Trail Ale. Harvey’s Nut Brown Ale. Low to moderate off-white to tan head. Avery Ellie’s Brown Ale. less hoppy than a pale ale. fruit. May use sugar adjuncts. In modern terms. Clear. The malt expression can take on a wide range of character. Refreshing. although should be relatively clear if visible. 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. History/Comments: English brown ales are generally split into sub-styles along geographic lines.g. and not so strong). Mouthfeel: Medium body. although is traditionally unfiltered.e. with a nutty. good versions may still be found in the Midlands around Birmingham. though their character is muted.13. Moderately fruity. malty. or toffee-like character. though with low flavor and bitterness almost any type could be used.008 – 1. Moderately sweet finish with a smooth. Southern English Brown Aroma: Malty-sweet. Ingredients: Pale English base malts (often fairly dextrinous). but this style is sweeter than virtually all modern examples of mild. Vital Statistics: OG: 1. which can include caramelly. Overall Impression: A luscious.1% Commercial Examples: Mann's Brown Ale (bottled. Mouthfeel: Light to medium body. lightly caramelly character and a medium-dry to dry finish. often with a rich. often with notes of dark fruits such as plums and/or raisins. raisin). English hop varieties would be most suitable. but not available in the US). and lower gravity than their Northern cousins. Fruity esters moderate to none. Alesmith Nautical Nut Brown Ale.2 – 5. Theakston Traditional Mild. low diacetyl (especially butterscotch) is optional but acceptable. Greene King XX Mild.042 IBUs: 12 – 20 FG: 1. enough to provide some balance but not enough to overpower the malt.5% Commercial Examples: Moorhouse Black Cat. roasted finish. Moderate to high carbonate water would appropriately balance the dark malt acidity. Well suited to London’s water supply. ENGLISH BROWN ALE 11A. Flavor: Generally a malty beer. biscuity. sweet. Some consider it a bottled version of dark mild. Low to moderately low carbonation. although some versions may be made in the stronger (4%+) range for export. Medium to medium-low bitterness. Overall Impression: A light-flavored. Goose Island Nut Brown Ale. Comments: Increasingly rare. Vital Statistics: OG: 1. Originally. Roast-based versions may have a light astringency. nutty. Motor City Brewing Ghettoblaster Hop flavor is low to non-existent. toasted.013 SRM: 12 – 25 ABV: 2. A wide range of interpretations are possible. malty aftertaste.g. 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. Medium to mediumhigh carbonation. Woodforde’s Mardler’s Mild. festivals. Nearly opaque. No diacetyl. Appearance: Dark amber to reddish-brown color. Low to no diacetyl.011 – 1.8 – 4. English hop varieties are most authentic. Generally clear. crystal and darker malts should comprise the grist. May have a moderate dark fruit complexity. vinous. Banks's Mild. Some versions may seem like lower gravity brown porters. caramel. Generally low to medium-low carbonation.033 – 1. plum. Comments: Most are low-gravity session beers in the range 3. adjunct use and low gravity. Mann’s has over 90% market share in Britain. although may have a very wide range of malt. History: May have evolved as one of the elements of early porters. Gale’s Festival Mild. caramel.or toffee-like malty sweetness on the palate and lasting into the finish. Sainsbury Mild.. Mouthfeel: Medium-light to medium body. toffee.038 IBUs: 10 – 25 FG: 1. nutty. Southern English (or “London-style”) brown ales are darker. but should not dominate. chocolate) to provide color and the nutty character. yet flavorful. session-strength bottled versions don’t often travel well.
Moderately low to moderately high carbonation. Usually has an “English” character. London or Dublin-type water (moderate carbonate hardness) is traditional. Moderate to low fruity esters. treacle. Shepherd Neame Original Porter.). Moderately low to moderately high carbonation.012 – 1. Nethergate Old Growler Porter. Complex alcohol and ester profile of moderate strength. licorice. prominently dark roasted malts and grains. often with rubyor garnet-like highlights. grainy. typically).” A precursor to stout. History: Stronger. Medium-low to medium hop bitterness will vary the balance from slightly malty to slightly bitter. Fruity esters moderate to none. Fruity esters moderate to none. or smokiness should be entered in the Specialty Beer category (23). May also show some non-roasted malt character in support (caramelly. Water with moderate to high carbonate hardness is typical. coffee. Clarity may 14 . English or Irish ale yeast. lower gravities. English hops are most common. Ingredients: English ingredients are most common. has a rich malty sweetness with a complex blend of deep malt. Peters Old-Style Porter. Very smooth. Appearance: Medium brown to very dark brown. Harvey’s Tom Paine Original Old Porter. Medium to high bitterness. Clear. etc.12. Flavor: Moderately strong malt flavor usually features a lightly burnt. or harsh roasted flavors). porter evolved from a blend of beers or gyles known as “Entire. Traditional versions will have a more subtle hop character (often English). bready. Flavor: Malt flavor includes a mild to moderate roastiness (frequently with a chocolate character) and often a significant caramel. although darker versions can be opaque. Baltic Porter Aroma: Rich malty sweetness often containing caramel. Comments: Although a rather broad style open to brewer interpretation. Burton Bridge Burton Porter. often with ruby highlights when held up to light. depending on grist composition. Hop flavor can vary from low to moderately high (US or UK varieties. raisins. dried fruit esters. persistent tan-colored head. and alcohol. nutty. which can be accentuated by the roasted malt.065 IBUs: 25 – 50 FG: 1. Rogue Mocha Porter. History: Originating in England. thus may seem to have an “American” or “English” character. although this character should not be strong. No hops. Ingredients: May contain several malts. Thick. and/or licorice notes. Both types are equally valid. Hop aroma low to high (US or UK varieties). biscuits or toast in support. Clean lager character. Diacetyl low to none. May or may not have a strong hop character. Mouth-filling and very smooth. May have a sharp character from dark roasted grains. Robust Porter Aroma: Roasty aroma (often with a lightly burnt. is used. Samuel Smith Taddy Porter. Boulevard Bully! Porter. Overall flavor may finish from dry to medium-sweet. Full. Stronger versions may have a slight alcohol warmth. burnt. and attenuation. Appearance: Light brown to dark brown in color. Usually does not contain large amounts of black patent malt or roasted barley. Flavor: As with aroma. More substance and roast than a brown ale. Mouthfeel: Medium to medium-full body. Usually fairly well attenuated. St. cherries or currants. Appearance: Dark reddish copper to opaque dark brown (not black). caramelly. rich. toffee. Starts sweet but darker malt flavors quickly dominates and persists through finish. flavor and/or aroma. May have other secondary flavors such as coffee. May contain a moderate amount of adjuncts (sugars. Should not have a significant black malt character (acrid. or occasionally lager yeast. occasionally with a vinous Port-like quality. nutty to deep toast. Just a touch dry with a hint of roast coffee or 12B. Diacetyl should be moderately low to none.8 – 6. Some versions are fermented with lager yeast. and it can be stronger in alcohol. Ale yeast can either be clean US versions or characterful English varieties. including chocolate and/or other dark roasted malts and caramel-type malts. molasses.014 SRM: 20 – 30 ABV: 4 – 5. Moderate off-white to light tan head with good to fair retention. although somewhat sweet versions exist. Hambleton Nightmare Porter. Higher in gravity than a dark mild. and usually less alcohol. Fruity esters are moderate to none. Said to have been favored by porters and other physical laborers. nutty. and may have a chocolaty quality. although should not be overly acrid. Anchor Porter. Mouthfeel: Medium-light to medium body. Historical versions would use a significant amount of brown malt. prunes.052 IBUs: 18 – 35 FG: 1. Some darker malt character that is deep chocolate. Deschutes Black Butte Porter. black malt character) should be noticeable and may be moderately strong. Salopian Entire Butt English Porter. PORTER 12A. hop bittering level. Overall Impression: A substantial. hoppier and/or roastier version of porter designed as either a historical throwback or an American interpretation of the style. Diacetyl low to none.4% Commercial Examples: Fuller's London Porter. Optionally may also show some additional malt character in support (grainy.048 – 1. Vital Statistics: OG: 1. but are usually subdued. Bell’s Porter. English hop aroma moderate to none. maize. Has a prominent yet smooth schwarzbier-like roasted flavor that stops short of burnt. Comments: Differs from a robust porter in that it usually has softer. although may approach being opaque. but when not opaque will be clear (particularly when held up to the light). Overall Impression: A fairly substantial English dark ale with restrained roasty characteristics. RCH Old Slug Porter. Brown Porter Aroma: Malt aroma with mild roastiness should be evident. although small amounts may contribute a bitter chocolate complexity. Can approach black in color. no diacetyl. May contain several malts. Some American versions may be dry-hopped. chocolate. Great Divide Saint Bridget’s Porter 12C. and are frequently UK or US varieties. malty dark ale with a complex and flavorful roasty character. Balance tends toward malt more than hops. black malt character (and sometimes chocolate and/or coffee flavors) with a bit of roasty dryness in the finish. Flag Porter.040 – 1.5% Commercial Examples: Great Lakes Edmund Fitzgerald Porter. Avery New World Porter. and balances the roasted malt flavors. English hop flavor moderate to none. Meantime London Porter. Roast intensity and malt flavors can also vary significantly. Vital Statistics: OG: 1. which often include black patent malt (chocolate malt and/or roasted barley may also be used in some versions). coffee or molasses but never burnt. it may be distinguished from Stout as lacking a strong roasted barley character. bready. Diacetyl low to none. sourness. toffee-like. May have a slight astringency from roasted grains. It differs from a brown porter in that a black patent or roasted grain character is usually present. Sierra Nevada Porter. Hops are used for bittering. burnt or harsh. Good clarity. tan-colored head with moderately good head retention. and/or sweet).016 SRM: 22 – 35 ABV: 4. and/or toffee character. No sourness. and may or may not have significant fermentation byproducts. Wasatch Polygamy Porter be difficult to discern in such a dark beer.008 – 1. Historical versions with Brettanomyces. toffeelike and/or sweet). and reminiscent of plums. while modern versions may be considerably more aggressive. Smuttynose Robust Porter. sweeter and more caramelly flavors.
The “milk” name is derived from the use of lactose. although heavily roasted or hopped versions should be entered as either Imperial Stouts (13F) or Specialty Beers (23). Russian River O.060 – 1. O’Hara’s Celtic Stout. with a wellaged alcohol warmth (although the rarer lower gravity Carnegiestyle versions will have a medium body and less warmth). Flaked unmalted barley may also be used to add creaminess. just to provide balance.090 IBUs: 20 – 40 FG: 1. Ingredients: Generally lager yeast (cold fermented if using ale yeast). Derived from English porters but influenced by Russian Imperial Stouts. Often tastes like sweetened espresso. Hop aroma low to none.V. Diacetyl low to none. Diacetyl low to none. Can be opaque (if not.044 – 1. Vital Statistics: OG: 1. creamy. it should be clear). Overall Impression: A very dark. from quite sweet to moderately dry and somewhat roasty. Peter’s Cream Stout. but with a higher OG and alcohol content than either. An impression of cream-like sweetness often exists. Nøgne ø porter (Norway). an unfermentable sugar. and lasts into the finish. Hop bitterness is moderate (lower than in dry stout). Marston’s Oyster Stout. with multi-layered flavors. History: An English style of stout. it should be clear). long-lasting. May have a light astringency from the roasted grains. Dry. Vital Statistics: OG: 1. cocoa and/or grainy secondary notes. Flavor: Dark roasted grains and malts dominate the flavor as in dry stout. coffee-like finish from roasted grains. Modern versions are brewed from a lower OG and no longer reflect a higher strength than porters. making it seem even more mouthfilling. and provide coffee and/or chocolate flavors. Not heavy on the tongue due to carbonation level. slightly roasty ale. Most versions are in the 7-8. Overall Impression: A Baltic Porter often has the malt flavors reminiscent of an English brown porter and the restrained roast of a schwarzbier. grainy sharpness. higher in exported and US products. Low to moderate carbonation. The level of bitterness is somewhat variable. Hop flavor from slightly spicy hops (Lublin or Saaz types) ranges from none to medium-low. Sweet Stout Aroma: Mild roasted grain aroma. May contain crystal malts and/or adjuncts. Comments: May also be described as an Imperial Porter. No diacetyl. Creamy tan to brown head. Left Hand Milk Stout. Munich or Vienna base malt. as is the roasted character and the dryness of the finish.011 SRM: 25 – 40 ABV: 4 – 5% Commercial Examples: Guinness Draught Stout (also canned). allow for interpretation by brewers. May have a bittersweet or unsweetened chocolate character in the palate. Okocim Porter (Poland). or milk sugar. black malt or combinations of the three.024 SRM: 17 – 30 ABV: 5. with a creamy character. Comments: Gravities are low in England.012 – 1. For the high hop bitterness and significant proportion of dark grains present. Baltika #6 Porter (Russia). and the balance between the two being the variables most subject to interpretation. Hitachino Nest Sweet Stout (Lacto). full-bodied. Continental hops. Stout. is frequently added to provide additional residual sweetness.licorice in the finish. While most commercial versions rely primarily on roasted barley as the dark grain. Widmer Snowplow Milk Stout 13. Utenos Porter (Lithuania). roasty.036 – 1.5% Commercial Examples: Sinebrychoff Porter (Finland). Three Floyd’s Black Sun Stout. Low to moderate fruity esters. Samuel Adams Cream Stout. Stepan Razin Porter (Russia). the intensity of the roast character. Carnegie Stark Porter (Sweden). Goose Island Dublin Stout. Zywiec Porter (Poland). and good attenuation. Brown or amber malt common in historical recipes. When a brewery offered a stout and a porter. and adjuncts such as maize or treacle. The balance between dark grains/malts and sweetness can vary. and medium to high hop bitterness. Farson’s Lacto Stout. History: Traditional beer from countries bordering the Baltic Sea. High carbonate water is common. Can be opaque (if not. Fruitiness can be low to moderately high. Base of pale malt. others use chocolate malt. Comments: This is the draught version of what is otherwise known 15 . Very complex. Mouthfeel: Generally quite full-bodied and smooth. Watney's Cream Stout. black malt. chocolate malt. High residual sweetness from unfermented sugars enhances the full-tasting mouthfeel.060 IBUs: 20 – 40 FG: 1. Debittered chocolate or black malt.007 – 1. Medium to high sweetness (often from the addition of lactose) provides a counterpoint to the roasted character and hop bitterness. sometimes with coffee and/or chocolate notes. Flavor: Moderate roasted.050 IBUs: 30 – 45 FG: 1.5 – 9.to brown-colored head is characteristic. this beer is remarkably smooth. Sheaf Stout. Beamish Stout. and medium to no hop flavor. legally this designation is no longer permitted in England (but is acceptable elsewhere). moderate to high hop bitterness. creamier. mediumlow to no fruitiness. Bottled versions are typically brewed from a significantly higher OG and may be designated as foreign extra stouts (if sufficiently strong). Light hints of black currant and dark fruits. and may use roasted barley. Dorothy Goodbody’s Wholesome Stout. Dry Stout Aroma: Coffee-like roasted barley and roasted malt aromas are prominent. No diacetyl. Vital Statistics: OG: 1. A small percentage (perhaps 3%) of soured beer is sometimes added for complexity (generally by Guinness only). Medium to medium-high carbonation. with the level of residual sweetness. although high levels will not give the classic dry finish. Historically known as “Milk” or “Cream” stouts. as a sweetener. Old Dominion Stout. although harshness is undesirable. the stout was always the stronger beer (it was originally called a “Stout Porter”).5% ABV range. but originally reflected a fuller. Ingredients: The dryness comes from the use of roasted unmalted barley in addition to pale malt. Brooklyn Dry Stout 13B. The perception of body can be affected by the overall gravity with smaller beers being lighter in body. bitter. Low to moderate carbonation. creamy ale. Esters medium-low to none. STOUT 13A. Mouthfeel: Medium-light to medium-full body. Lactose. Murphy's Stout. Medium-low to medium bitterness from malt and hops. sweet. lasting into the finish.016 – 1. tan.L. Overall Impression: A very dark. St. Malt can have a caramel. Orkney Dragonhead Stout. Water typically has moderate carbonate hardness. Ingredients: The sweetness in most Sweet Stouts comes from a lower bitterness level than dry stouts and a high percentage of unfermentable dextrins. toffee. molasses and/or licorice complexity. nutty. Appearance: Very dark brown to black in color. A thick. Aldaris Porteris (Latvia). Balancing factors may include some creaminess. optionally with light to moderate acidic sourness. Variations exist. History: The style evolved from attempts to capitalize on the success of London porters. may have slight chocolate. crystal malt. Hop aroma low to none. more “stout” body and strength. Southampton Imperial Baltic Porter as Irish stout or Irish dry stout. Mouthfeel: Medium-full to full-bodied and creamy. Neuzeller Kloster-Bräu Neuzeller Porter (Germany).024 SRM: 30 – 40 ABV: 4 – 6% Commercial Examples: Mackeson's XXX Stout. Appearance: Jet black to deep brown with garnet highlights in color.
silky. Appearance: Medium brown to black in color. Moderate to moderately-high carbonation. roasty ale. but smooth. as does the oatmeal impression. and higher bitterness. and restrained bitterness. Young's Oatmeal Stout. Comments: Generally between sweet and dry stouts in sweetness. although sharpness of dry stout will not be present in any example. Esters are optional. No diacetyl. Medium to very low hop aroma. Ingredients: Pale. Medium to medium-high carbonation.075 IBUs: 30 – 70 FG: 1.5 – 8% Commercial Examples: Tropical-Type: Lion Stout (Sri Lanka). New Holland The Poet. often tasting of coffee. Little to no hop flavor. Export-Type: Freeminer Deep Shaft Stout. 16 . more assertive roast flavors. this type of beer is best entered as a Specialty Beer – Category 23). chocolate. Vital Statistics: OG: 1. Anderson Valley Barney Flats Oatmeal Stout. while heavy use of oatmeal can be fairly intense in flavor with an almost oily mouthfeel. although some may appear very dark brown. Ridgeway of Oxfordshire Foreign Extra Stout. from fairly sweet to quite dry. Fruitiness medium to high. Vital Statistics: OG: 1. these can be either fruity and sweet. Royal Extra “The Lion Stout” (Trinidad). and can have coffee.075 IBUs: 35 – 75 FG: 1. often having a roasted coffee or dark chocolate quality. Very low to no diacetyl.010 – 1.056 – 1. A light sweetness can imply a coffee-and-cream impression. or a scaled-down Imperial stout without the late hops. Water source should have some carbonate hardness. often with a citrusy or resiny American hop character.2 – 5. No diacetyl. Hops mostly for bitterness. Can have a bit of roast-derived astringency. Highly bitter and hoppy versions are best entered as American-style Stouts (13E). Some bottled export (i. Hop aroma low to none (UK varieties most common). Medium to dry finish. Roasted grain and malt character can be moderate to high. but with more gravity. Appearance: Generally a jet black color. persistent head of light tan to light brown in color. caramel and dark roasted malts and grains. Appearance: Very deep brown to black in color. or lightly burnt grain. but this character should not be prominent if present. persistent tan. Generally has bolder roasted malt flavors and hopping than other traditional stouts (except Imperial Stouts). Large tan to brown head with good retention. often with a coffee-like character. sometimes known as “Tropical Stouts”). Light esters may be present but are not required. Export versions tend to have lower esters. Diacetyl low to none. Comments: Breweries express individuality through varying the roasted malt profile. it should be clear). Light use of oatmeal may give a certain silkiness of body and richness of flavor. Dark grains can combine with malt sweetness to give the impression of milk chocolate or coffee with cream. American hop varieties.to brown-colored head. When judging. May have a slightly burnt coffee ground flavor. creamy character. Think of the style as either a scaled-up dry and/or sweet stout. McAuslan Oatmeal Stout. Flavor: Moderate to very high roasted malt flavors.g. Flavor: Medium sweet to medium dry palate. Stronger versions can have the aroma of alcohol (never sharp. May give a warming (but never hot) impression from alcohol presence. Mouthfeel: Medium-full to full body. American Stout Aroma: Moderate to strong aroma of roasted malts. or even tinged with Brettanomyces (e. sometimes an almost oily slickness from the oatmeal. and the amount of finishing hops used. Hop flavor medium-low to none. rum-like quality.065 IBUs: 25 – 40 FG: 1. Guinness Foreign Extra Stout has been made since the early 1800s. Medium-high to high carbonation.9% Commercial Examples: Samuel Smith Oatmeal Stout. Dragon Stout (Jamaica). Light to moderately strong alcohol warmth. ABC Stout (Singapore). Can be opaque (if not. Broughton Kinmount Willie Oatmeal Stout.e. Clarity usually obscured by deep color (if not opaque. hot. Burnt or charcoal aromas are low to none. occasionally with a light burnt quality. Oatmeal (5-10%+) used to enhance fullness of body and complexity of flavor. Ingredients: Similar to dry or sweet stout. but can be present up to medium intensity. malt sweetness and flavor. History: An English seasonal variant of sweet stout that is usually less sweet than the original. or molasses. Thick. Comments: A rather broad class of stouts. moderately strong. dark or bittersweet chocolate. Overall Impression: A very dark. Oats can add a nutty. Mouthfeel: Medium to full body. Diacetyl mediumlow to none.. Pale and dark roasted malts and grains. Tropical varieties can be quite sweet.010 – 1. roasty. Guinness Foreign Extra Stout (bottled.. Elysian Dragonstooth Stout 13E. dried fruit. but this character should not be excessive. malty ale with a complementary oatmeal flavor. Large. Varied use of dark and roasted malts. Flavor: Tropical versions can be quite sweet without much roast or bitterness. bitter. Medium to high bitterness. A light oatmeal aroma is optional. and relies on oatmeal for body and complexity rather than lactose for body and sweetness. particularly if a small amount of oats have been used to enhance mouthfeel. and generally reflects citrusy or resiny American varieties. strongly roasted Foreignstyle Stout (of the export variety). and/or vinous aromatics. Ale yeast (although some tropical stouts are brewed with lager yeast). Creamy. Tröegs Oatmeal Stout.13C. Adjuncts such as oatmeal may be present in low quantities. The level of bitterness also varies. not sold in the US). should be clear). Hop flavor can be low to high. Maclay’s Oat Malt Stout. History: Originally high-gravity stouts brewed for tropical markets (and hence. Tropical versions can have high fruity esters. roasted coffee beans. Overall Impression: A hoppy. but smooth and not excessively hot. Wolaver’s Oatmeal Stout Overall Impression: A very dark. allow for differences in interpretation. Hops primarily for bittering.022 13D. Foreign Extra Stout Aroma: Roasted grain aromas moderate to high. Oatmeal Stout Aroma: Mild roasted grain aromas. dry and bitter. Some versions may have a sweet aroma. Light alcohol-derived aromatics are also optional. they often have a sweet. Diacetyl medium-low to none. Mouthfeel: Medium-full to full body. Vital Statistics: OG: 1. smooth. while export versions can be drier and fairly robust. Fruitiness should be low to medium. grainy or earthy flavor. often with rich chocolate or caramel flavors. stronger) versions of dry or sweet stout also fit this profile. full-bodied. often with a smooth. as well as caramel-type malts. chocolate and/or lightly burnt notes. Jamaica Stout (Jamaica). Goose Island Oatmeal Stout. May use adjuncts and sugar to boost gravity. Hop aroma low to none. Variations exist.018 SRM: 22 – 40 ABV: 4. Low to medium malt sweetness. with the complexity of oats and dark roasted grains present. Usually opaque. Ingredients: Common American base malts and yeast. The roasted flavors of either version may taste of coffee. Can be somewhat creamy.048 – 1. licorice. Coopers Best Extra Stout. or solventy). Alcohol flavors can be present up to medium levels. creamy. Guinness Foreign Extra Stout.010 – 1. Medium hop bitterness with the balance toward malt. while export versions can be moderately dry (reflecting impression of a scaled-up version of either sweet stout or dry stout). smooth dark grain flavors. Ale yeast.018 SRM: 30 – 40 ABV: 5.050 – 1.
Gentle smooth warmth from alcohol should be present and noticeable. Comments: Variations exist. and bitterness may linger into the aftertaste but should not be harsh. Low to moderate fruitiness. with a moderate to assertive hop bitterness. 38. while the English varieties reflect a more complex specialty malt character and a more 17 forward ester profile). and support the hop aspect. Stone Imperial Stout. American or English ale yeast. sufficient malt flavor. with English and American interpretations (predictably. Some versions may have a sulfury note. Fruity esters may be low to moderately strong. A moderate caramel-like or toasty malt presence is common. Roasty. Ingredients: Well-modified pale malt. Carbonation may be low to moderate. Overall Impression: An intensely flavored. and may optionally show some supporting caramel. and finishing hops.030 SRM: 30 – 40 ABV: 8 – 12% Commercial Examples: Three Floyd’s Dark Lord. many interpretations are possible. dark chocolate. maltiness. medium-light to medium-bodied mouthfeel without hop-derived astringency. or slightly burnt tones and can be light to moderately strong..075 – 1. some sulfur flavor.018 – 1. Should be clear. Opaque. Southampton Russian Imperial Stout. body and complexity to support the hops will provide the best balance. Deschutes Obsidian Stout. biscuit-like. English pale ales were derived from India Pale Ales. depending on the gravity and grain bill. No diacetyl. History: Brewed to high gravity and hopping level in England for export to the Baltic States and Russia. Moderate to aggressively high roasted malt/grain flavors can suggest bittersweet or unsweetened chocolate. North Coast Old Rasputin Imperial Stout. luscious texture (although the body may decline with long conditioning). The temperature extremes and rolling of the seas resulted in a highly attenuated beer upon arrival. Overall Impression: A hoppy. vinous or port-like qualities developing. History: Brewed to survive the voyage from England to India. Any type of hops may be used. INDIA PALE ALE (IPA) 14A. although the intensity of hop character is usually lower than American versions. fruity. Has less hop character and a more pronounced malt flavor than American versions. although moderate to mediumhigh carbonation can combine to render an overall dry sensation in the presence of malt sweetness. prunes. balance and smoothness of aromatics. with a velvety. hops. Alcohol strength should be evident. No diacetyl. caramel). and bittersweet. Aging affects the intensity. usually with some lingering roastiness. and/or strong coffee. Some smooth alcohol warming can and should be sensed in stronger (but not all) versions. If high sulfate water is used. although this character is not mandatory. but should be noticeable. The wide range of allowable characteristics allow for maximum brewer creativity. Avery Out of Bounds Stout. burnt. Despite the substantial hop character typical of these beers. Comments: A pale ale brewed to an increased gravity and hop rate. fruity. but not required. Mouthfeel: Full to very full-bodied and chewy. Finish is medium to dry. Very low levels of diacetyl are acceptable. raisins) character.SRM: 30 – 40 ABV: 5 – 7% Commercial Examples: Rogue Shakespeare Stout. Thirsty Dog Siberian Night. toasty. The malt should show an English character and be somewhat bready. The balance can vary with any of the aroma elements taking center stage. roasted character. Bear Republic Big Bear Black Stout. the American versions have more bitterness.g. Alkaline water balances the abundance of acidic roasted grain in the grist. plums. Avery The Czar. but shouldn’t be sharp. An alcohol character may be present. Like a black barleywine with every dimension of flavor coming into play. Dark fruit flavors meld with roasty. Some clean alcohol flavor can be noted in stronger versions. depending on age and conditioning. Appearance: Color ranges from golden amber to light copper. A slightly grassy dry-hop aroma is acceptable. May optionally show a slight specialty malt character (e.115 IBUs: 50 – 90 FG: 1. deep. plums. who have extended the style with unique American characteristics. and fruitiness from the fermentation or hops adds to the overall complexity. but this should only add complexity and not dominate. The palate and finish can vary from relatively dry to moderately sweet. The roasted malt character can take on coffee. and may take on a complex. Scotch Irish Tsarina Katarina Imperial Stout. Aged versions may have a slight vinous or port-like quality. The term “IPA” is loosely applied in commercial English beers today. fruity esters. a distinctively minerally. Modern versions of English IPAs generally pale in comparison (pun intended) to their ancestors. with variable amounts of roasted malt/grains. although unfiltered dry-hopped versions may be a bit hazy. A slightly burnt grain. pleasant. Flavor: Rich. but shouldn’t be sour. fruity esters. earthy. Sierra Nevada Stout. High alcohol and viscosity may be visible in “legs” when beer is swirled in a glass. Russian Imperial Stout Aroma: Rich and complex. Good head stand with off-white color should persist. but most are pale to medium amber with an orange-ish tint. Great Divide Yeti. bready or toasty flavors. Flavor: Hop flavor is medium to high. and a lingering bitterness are usually present. Generally has a well-formed head. Founders Imperial Stout. Bar Harbor Cadillac Mountain Stout. with some flavors becoming more subdued over time and some aged. The malt aroma can be subtle to rich and barleywine-like. although head retention may be low to moderate. or almost tar-like sensations. either from esters or hops. big. Vital Statistics: OG: 1. complex and frequently quite intense. Not all possible aromas described need be present. can be present. Appearance: Color may range from very dark reddish-brown to jet black. Samuel Smith Imperial Stout.g. but not hot. burnt currant or tarry character may be evident.. Hop aroma can be very low to quite aggressive. hop bitterness and flavor. with variable amounts of roasted grains. dry finish. moderately strong pale ale that features characteristics consistent with the use of English malt. dark ale. hop bitterness and warming character. Mouthfeel: Smooth. earthy or fruity nature is typical. or prunes). Medium-low to high hop flavor (any variety). Said to be popular with the Russian Imperial Court. and alcohol. Medium to aggressively high bitterness. The balance and intensity of flavors can be affected by aging. Great Lakes Blackout Stout. Brooklyn Black Chocolate Stout 14. and may contain any hop variety. or solventy. toffee-like and/or caramelly. cocoa. hops and yeast. Mad River Steelhead Extra Stout 13F. Bell’s Expedition Stout. Oak is inappropriate in this style. Deep tan to dark brown head. Victory Storm King. Today is even more popular with American craft brewers. Malt backbone can be balanced and supportive to rich and barleywine-like. hot or solventy. and/or slightly grassy). Lost Coast 8 Ball Stout. and has been (incorrectly) used in . Deschutes The Abyss. sharp. Fruity esters may be low to intense. Malt flavor should be medium-low to medium-high. Should not be syrupy and under-attenuated. dark fruit (e. with generous quantities of roasted malts and/or grain. and can take on a dark fruit character (raisins. maltiness. May have a complex grain bill using virtually any variety of malt. Rogue Imperial Stout. The hop flavor should be similar to the aroma (floral. English IPA Aroma: A moderate to moderately high hop aroma of floral. North Coast Old No. and alcohol. with a noticeable alcohol presence.
either from esters or hops. lower body. Bear Republic Racer 5 IPA. Stone Ruination IPA.” “extra. medium-light to medium body. Vital Statistics: OG: 1. English yeast that can give a fruity or sulfury/minerally profile. very strong pale ale without the big maltiness and/or deeper malt flavors of an American barleywine. Mouthfeel: Smooth. Generally all-malt. and can reflect the use of American. English hops. Drinkability is an important characteristic. May be slightly sulfury.5 – 10% Commercial Examples: Russian River Pliny the Elder. but it should not have a “hot” character. Great Divide Hercules Double IPA.056 – 1. brewed using American ingredients and attitude.beers below 4% ABV. but clean. American hops. lingering bitterness is usually present in the aftertaste but should not be harsh. may also be detected in some versions.010 – 1. “double. Bell’s Hop Slam. Dogfish Head 60 Minute IPA. No diacetyl. although unfiltered dry-hopped versions may be a bit hazy. but most examples do not exhibit this character. Medium-high to very high hop bitterness. Good head stand with off-white color should persist. Less malty. and should reflect an American hop character with citrusy. although a neutral fermentation character is also acceptable. Water character varies from soft to moderately sulfate. Ingredients: Pale ale malt (well-modified and suitable for singletemperature infusion mashing). Versions with a noticeable Rye character (“RyePA”) should be entered in the Specialty category. Ingredients: Pale ale malt (well-modified and suitable for singletemperature infusion mashing). Three Floyds Alpha King.010 – 1. Medium-dry to dry finish. Refined sugar may be used in some versions. Many versions are dry hopped and can have an additional grassy aroma. Vital Statistics: OG: 1.010 – 1. although the malt backbone will generally support the strong hop character and provide the best balance.018 SRM: 8 – 14 ABV: 5 – 7. Body is generally less than in English counterparts.070 – 1. Three Floyd’s Dreadnaught. but most examples do not exhibit this character. floral. Imperial IPA Aroma: A prominent to intense hop aroma that can be derived from American. American. Brooklyn East India Pale Ale Russian River Blind Pig IPA. A long. English and/or noble hop varieties. although moderate to medium-high carbonation can combine to render an overall dry sensation in the presence of malt sweetness. since high alcohol and malt tend to limit drinkability. American yeast that can give a clean or slightly fruity profile. American yeast that can give a clean or slightly fruity profile. although a neutral fermentation character is typical.5 – 7. although this is not absolutely required. Fresher versions will obviously have a more significant finishing hop character. Smooth alcohol warming. High to absurdly high hop bitterness. Malt flavor should be low to medium. Mouthfeel: Smooth. It should also not have much residual sweetness or a heavy character grain profile. less rich and a greater overall hop intensity than an American Barleywine. Sierra Nevada Celebration Ale.5% Commercial Examples: Bell’s Two-Hearted Ale. High sulfate and low carbonate water is essential to achieving a pleasant hop bitterness in authentic Burton versions. Stone IPA.Middle Ages ImPailed Ale. can use a complex variety of hops (English.090 IBUs: 60 – 120 FG: 1.” “extreme. Fruitiness. A clean. Oak is inappropriate in this style. may also be detected in some versions. piney. American IPA Aroma: A prominent to intense hop aroma with a citrusy. Ridgeway Bad Elf. either from esters or hops. and/or fruity character derived from American hops. but mashed at lower temperatures for high attenuation. Some clean malty sweetness may be found in the background. medium-light to medium-bodied mouthfeel without hop-derived astringency. although the malt backbone will support the strong hop character and provide the best balance. Some alcohol may be noted. 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. perfume-like. Generally will have more finish hops and less fruitiness and/or caramel than English pale ales and bitters. although unfiltered dry-hopped versions may be a bit hazy. Oak is inappropriate in this style. resinous. Hampshire Pride of Romsey IPA. Avery IPA 14C.018 SRM: 6 – 15 ABV: 5. Some smooth alcohol warming can and should be sensed in stronger (but not all) versions. Some alcohol can usually be noted.5% Commercial Examples: Meantime India Pale Ale. some versions can have an orange-ish tint. Some clean alcohol flavor can be noted in stronger versions. 18 . although not all examples will exhibit the strong sulfate character. resinous. History: An American version of the historical English style. Good head stand with white to off-white color should persist. Fruitiness. Fuller's IPA. Overall Impression: An intensely hoppy. Overall Impression: A decidedly hoppy and bitter. and a tribute to historical IPAs. Harpoon IPA. Founder’s Centennial IPA. Victory Hop Devil. Low fruitiness is acceptable but not required. noble). Anchor Liberty Ale. Great Divide Titan IPA. Surly Furious. The bitterness may linger into the aftertaste but should not be harsh. this should not be a heavy. Strongly hopped. but should be at a lower level than in English examples. Generally all-malt. Burton Bridge Empire IPA. Should be clear. Summit India Pale Ale. Low fruitiness is acceptable but not required. No harsh hop-derived astringency. some versions can have an orange-ish tint. May be slightly sulfury. Samuel Smith's India Ale. Goose Island IPA. Malt flavor should be low to medium. Avery Majaraja. smooth alcohol flavor is usually present. moderately strong American pale ale. Medium-dry to dry finish.075 IBUs: 40 – 60 FG: 1. piney or fruity aspects. Some clean malty sweetness may be found in the background. Anderson Valley Hop Ottin’.” or any other variety of adjectives would be equally valid. lacking harshness. floral. Water character varies from soft to moderately sulfate.050 – 1. English and/or noble varieties (although a citrusy hop character is almost always present). although moderate to mediumhigh carbonation can combine to render an overall dry sensation in the presence of malt sweetness. and is generally clean and malty sweet although some caramel or toasty flavors are acceptable at low levels. A showcase for hops. sipping beer. and is generally clean and malty although some caramel or toasty flavors are acceptable at low levels. but mashed at lower temperatures for high attenuation. Typically not as high in gravity/alcohol as a barleywine. Flavor: Hop flavor is medium to high. Appearance: Color ranges from medium gold to medium reddish copper. AleSmith IPA. Should be clear. Vital Statistics: OG: 1. Comments: Bigger than either an English or American IPA in both alcohol strength and overall hop level (bittering and finish). Most versions are dry hopped and can have an additional resinous or grassy aroma. Appearance: Color ranges from golden amber to medium reddish copper. Freeminer Trafalgar IPA. Flavor: Hop flavor is strong and complex.020 SRM: 8 – 15 ABV: 7. Ingredients: Pale ale malt (well-modified and suitable for singletemperature infusion mashing).075 IBUs: 40 – 70 FG: 1. The adjective “Imperial” is arbitrary and simply implies a stronger version of an IPA. 14B. although this is not required.
the remainder is usually Munich and/or Vienna malt. Penn Weizen. Barrelhouse Hocking Hills HefeWeizen. A light tartness is optional but acceptable. A beer “mit hefe” is also cloudy from suspended yeast sediment (which should be roused before drinking). Optionally. Well rounded. Always effervescent. The balance and intensity of the phenol and ester components can vary but the best examples are reasonably balanced and fairly prominent. A small amount of noble hops are used only for bitterness. from Vienna and/or Munich malt). Mouthfeel: Medium-light to medium-full body. aromatics can include a light. The version “mit hefe” is served with yeast sediment stirred in. at least 50% of the grist must be malted wheat. Optionally. A very thick. Hop flavor is very low to none. Any malt character is supportive and does not overpower the yeast character. long-lasting white head is characteristic. No diacetyl or DMS. Flavor: Low to moderately strong banana and clove flavor. the krystal version is filtered for excellent clarity. flavorful. The balance and intensity of the phenol and ester components can vary but the best examples are reasonably balanced and fairly prominent. a very light to moderate vanilla character and/or low bubblegum notes can accentuate the banana flavor. Effervescent. The texture of wheat as well as yeast in suspension imparts the sensation of a fluffy. Weizen ale yeasts produce the typical spicy and fruity character. but should not dominate. spritzy finish aided by high carbonation. Eisenbahn Weizenbier 15B. Paulaner Hefe-Weizen. GERMAN WHEAT AND RYE BEER 15A. aided by moderate to high carbonation. Overall Impression: A pale. although the level of haze is somewhat variable. A light to moderate wheat aroma (which might be perceived as bready or grainy) may be present but other malt characteristics should not. the lighter hefeweizen is more common. fruity. Erdinger Weissbier. Weizen/Weissbier Aroma: Moderate to strong phenols (usually clove) and fruity esters (usually banana). Moylan’s Hopsickle Imperial India Pale Ale. A traditional decoction mash gives the appropriate body without cloying sweetness. and/or a low bubblegum aroma. Franziskaner Hefe-Weisse. The suspended yeast sediment (which should be roused before drinking) also contributes to the cloudiness. Ayinger Bräu Weisse. The soft. A roasted malt character is inappropriate. Optionally. The filtered Krystal version has no yeast and is brilliantly clear. although extreme fermentation temperatures can affect the balance and produce off-flavors. History: Old-fashioned Bavarian wheat beer was often dark. and hop bitterness is very low to low. A small amount of noble hops are used only for bitterness. the remainder is Pilsner malt. Appearance: Pale straw to very dark gold in color.044 – 1. Bottles with yeast are traditionally swirled or gently rolled prior to serving. No diacetyl or DMS. rich barley malt character not found in a hefeweizen. The texture of wheat imparts the sensation of a fluffy. Victory Hop Wallop 15. The soft. In the 1950s and 1960s. No diacetyl or DMS..052 IBUs: 8 – 15 FG: 1. Optional. Mouthfeel: Medium-light to medium body. The balance and intensity of the phenol and ester components can vary but the best examples are reasonably balanced and fairly prominent. Comments: The presence of Munich and/or Vienna-type barley malts gives this style a deep. but acceptable. Plank Bavarian Hefeweizen. Noble hop character ranges from low to none. Appearance: Light copper to mahogany brown in color. Ettaler Weissbier Hell. at least 50% of the grist must be malted wheat. but generally produced year-round. A traditional decoction mash gives the appropriate body without cloying sweetness.3 – 5. neither should be dominant if present. Kapuziner Weissbier. although some versions use up to 70%. The high protein content of wheat impairs clarity in an unfiltered beer. No diacetyl or DMS. Suspended yeast may increase the perception of body. The character of a krystal weizen is generally fruitier and less phenolic than that of the hefe-weizen.Rogue I2PA. long-lasting off-white head is characteristic. None of these optional characteristics should be high or dominant. Overall Impression: A moderately dark. A tart. and hop bitterness is very low to moderately low. Ingredients: By German law. Dunkelweizen Aroma: Moderate to strong phenols (usually clove) and fruity esters (usually banana). but shouldn’t overpower the yeast character. Vital Statistics: OG: 1. The presence of Munich and/or Vienna malts also provide an additional sense of richness and fullness. creamy fullness that may progress to a lighter finish. spicy.056 . but typically muted. A light to moderate wheat aroma (which might be perceived as bready or grainy) may be present and is often accompanied by a caramel. somewhat bready or grainy flavor of wheat is complementary. moussy. moussy. a very light to moderate vanilla character and/or low bubblegum notes can accentuate the banana flavor. fast-maturing beers that are lightly hopped and show a unique banana-and-clove yeast character. flavorful palate with a relatively dry finish. bread crust.014 SRM: 2 – 8 ABV: 4. Hacker19 Pschorr Weisse. citrusy tartness. Comments: These are refreshing. The malty richness can be low to medium-high. fruity. as is a slightly sweet Pils malt character. refreshing wheat-based ale. but often can add to the complexity and balance. although the level of haze is somewhat variable. a low to moderate vanilla character and/or low bubblegum notes may be present. wheat beers did not have a youthful image. citrusy character from yeast and high carbonation is sometimes present. History: A traditional wheat-based ale originating in Southern Germany that is a specialty for summer consumption. Flavor: Low to moderately strong banana and clove flavor.044 – 1. Reflecting the best yeast and wheat character of a hefeweizen blended with the malty richness of a Munich dunkel. citrusy character from yeast and high carbonation is often present. Hop flavor is very low to none. Bottles with yeast are traditionally swirled or gently rolled prior to serving. often somewhat sweet palate with a relatively dry finish. a light to moderate vanilla character. as is a richer caramel and/or melanoidin character from Munich and/or Vienna malt. malty. although extreme fermentation temperatures can affect the balance and produce off-flavors. sweetness and roundness. Well rounded. The high protein content of wheat impairs clarity in this traditionally unfiltered style. neither should be dominant if present. A tart. sweetness and roundness. Dogfish Head 90-minute IPA. Today. since most older people drank them for their health-giving qualities. Weizen ale yeasts produce the typical spicy and fruity character. Vital Statistics: OG: 1. somewhat bready or grainy flavor of wheat is complementary. 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 light. Ingredients: By German law. Andechser Weissbier Hefetrüb. or richer malt aroma (e.010 – 1. spicy.g. Noble hop character ranges from low to none.6% Commercial Examples: Weihenstephaner Hefeweissbier. These beers often don’t age well and are best enjoyed while young and fresh. Stoudt’s Double IPA. Schneider Weisse Weizenhell. although some versions use up to 70%. A very thick. refreshing wheat-based ale. never heavy.
5 – 8. The malty. Witbier Aroma: Moderate sweetness (often with light notes of honey and/or vanilla) with light. A small amount of noble hops are used only for bitterness. spicy. No diacetyl or DMS. Bavaria as a more distinctive variant of a dunkelweizen using malted rye instead of malted wheat. floral and sweet aromas and should not be overly strong. Tucher Dunkles Hefe Weizen. often with a complex herbal.014 SRM: 14 – 23 ABV: 4. It was Schneider’s creative response to bottom-fermenting doppelbocks that developed a strong following during these times. fruity. Bottles may be gently rolled or swirled prior to serving to rouse the yeast. quite dense and persistent (often thick and rocky). and a moderate wheat flavor. Franziskaner Dunkel Hefe-Weisse. raisins or grapes). Other traditional beer styles with enough rye added to give a noticeable rye character should be entered in the Specialty Beer category (23). Appearance: Very pale straw to very light gold in color. Low to moderate weizen yeast character (banana. bock-like melanoidins and bready malt combined with a powerful aroma of dark fruit (plums. Plank Bavarian Heller Weizenbock. and yeast character dominate the palate. ruby brown in color. prunes. Ettaler Weissbier Dunkel.5 – 6% Commercial Examples: Paulaner Roggen (formerly Thurn und Taxis. celery-like.and/or Vienna-type barley malts. although never solventy. Overall Impression: A strong. crystal malt and/or small amounts of debittered dark malts for color adjustment. hazy appearance. Moderate perfumy coriander. and can persist into aftertaste. clove. but should never overpower the other characteristics. although it may contain up to 70%). moderately-low to moderately-strong spicy rye flavor. Schneider Aventinus Eisbock. Weizenbock Aroma: Rich. Edelweiss Dunkel Weissbier. the rye character is traditionally from the rye grain only. Mahr’s Der Weisse Bock. Erdinger Weissbier Dunkel. Overall Impression: A dunkelweizen made with rye rather than wheat. which gives it a . Cloudy. Now also made in the Eisbock style as a specialty beer. Erdinger Pikantus. malty.0% Commercial Examples: Schneider Aventinus. and the alcohol helps balance the finish. Appearance: Light coppery-orange to very dark reddish or coppery-brown color. bready flavor of wheat is further enhanced by the copious use of Munich and/or Vienna malts. A low spicy-herbal hop aroma is optional. Rye is a huskless grain and is difficult to mash.010 – 1. the world’s oldest top-fermented wheat doppelbock. although the level of haze is somewhat variable. Flavor: A complex marriage of rich. The beer will be very cloudy from starch haze and/or yeast. Weizen ale yeasts produce the typical spicy and fruity character. or peppery note in the background. It is inappropriate to add caraway seeds to a roggenbier (as some American brewers do). or ham-like aromas are inappropriate. spicy wheat aromatics. wheat-based ale combining the best flavors of a dunkelweizen and the rich strength and body of a bock. A creamy sensation is typical. Vital Statistics: OG: 1. wheat malt. Bürgerbräu Wolznacher Roggenbier 15C. Medium-dry. Weizen yeast provides distinctive banana esters and clove phenols. Eisenbahn Vigorosa 15D. Spices should blend in with fruity. Decoction mash commonly used (as with weizenbiers). Victory Moonglow Weizenbock.6% Commercial Examples: Weihenstephaner Hefeweissbier Dunkel. spicy clove-like phenols. often resulting in a gummy mash texture that is prone to sticking.3 – 5. Vital Statistics: OG: 1.064 – 1. A moderate aroma of alcohol is common. High Point Ramstein Winter Wheat. The presence of Munich and/or Vienna malts also provide an additional sense of richness and fullness. Light tartness optional. A faintly tart character may optionally be present. grainy. citrusy orangey fruitiness. Can have a somewhat acidic aroma from rye and yeast. Moderate zesty. No diacetyl.056 IBUs: 10 – 20 FG: 1.IBUs: 10 – 18 FG: 1. Medium to medium-low bitterness allows an initial malt sweetness (sometimes with a bit of caramel) to be tasted before yeast and rye character takes over. and sometimes citrus). Mouthfeel: Medium to medium-full body. diacetyl or DMS. either banana or citrus).014 SRM: 14 – 19 ABV: 4. Plank Bavarian Dunkler Weizenbock. Too warm or too cold fermentation will cause the phenols and esters to be out of balance and may create off-flavors. flavor and aroma. moussy. and some banana esters may also be present. Flavor: Grainy. High carbonation.010 – 1. Remainder of grist can include pale malt. often with a bit of tartness. bock-like melanoidins. Light noble hops are acceptable.022 SRM: 12 – 25 ABV: 6. Capital Weizen 20 16.015 – 1. Never hot or solventy. No diacetyl. Rye has been characterized as having the most assertive flavor of all cereal grains. Vegetal. Hop flavor is absent. History: Aventinus. Hacker-Pschorr Weisse Dark. History: A specialty beer originally brewed in Regensburg. Ingredients: A high percentage of malted wheat is used (by German law must be at least 50%. Appearance: Dark amber to dark.090 IBUs: 15 – 30 FG: 1. with the remainder being Munich. BELGIAN AND FRENCH ALE 16A.046 – 1. grainy finish with a tangy. Comments: A dunkel-weizen beer brewed to bock or doppelbock strength. A traditional decoction mash gives the appropriate body without cloying sweetness. although the balance can vary. Roggenbier (German Rye Beer) Aroma: Light to moderate spicy rye aroma intermingled with light to moderate weizen yeast aromatics (spicy clove and fruity esters. Large creamy off-white to tan head. The suspended yeast sediment (which should be roused before drinking) also contributes to the cloudiness. AleSmith Weizenbock. was created in 1907 at the Weisse Brauhaus in Munich using the ‘Méthode Champenoise’ with fresh yeast sediment on the bottom. but with a greater body and light finishing hops. light banana and/or vanilla. A very thick. Well-aged examples may show some sherry-like oxidation as a point of complexity. long-lasting light tan head is characteristic. and a light chocolate character is sometimes found (although a roasted character is inappropriate). malt. Light usage of noble hops in bitterness. Munich malt. Kapuziner Weissbier Schwarz Doppelbock. no longer imported into the US). Moderate to strong phenols (most commonly vanilla and/or clove) add complexity. Comments: American-style rye beers should be entered in the American Rye category (6D). The high protein content of wheat impairs clarity in this traditionally unfiltered style. Lower fermentation temperatures accentuate the clove character by suppressing ester formation. dark fruit. Ayinger Ur-Weisse. often having a hearty flavor reminiscent of rye or pumpernickel bread. lightly bitter (from rye) aftertaste. The wheat. No hop aroma. Moderate to high carbonation. No diacetyl. Mouthfeel: Medium-full to full body. Schneider Weisse (Original). Low to moderate noble hop flavor acceptable. Ingredients: Malted rye typically constitutes 50% or greater of the grist (some versions have 60-65% rye). as is the warming sensation of substantial alcohol content. and hop bitterness is low. May have a slightly sweet palate.
Optionally has a very light lactic-tasting sourness. and any warming character should be low if present. it was later revived by Pierre Celis at Hoegaarden.5 – 5. low to moderate strength hop character optionally blended with background level peppery. Ommegang Rare Vos (unusual in its 6. cumin. Appearance: Amber to copper in color. spicy phenols. though not as fruity/citrusy as many other Belgian ales. Noble hops. No harshness or astringency from orange pith. copper-colored ale. Speciale Palm.8 – 5. Allagash White. Russian River Perdition. and should not be hot or solventy. Alcohol level is restrained. orange-citrusy fruitiness. Sterkens White Ale. but should not overwhelm fruity esters. Flavor: Pleasant sweetness (often with a honey and/or vanilla character) and a zesty. Flavor: Combination of fruity and spicy flavors supported by a soft malt character. There is a moderately dry to moderately sweet finish. The malt character is light. and lack of bitterness in finish. No diacetyl. Spice. Comments: The presence. the most well-known examples were perfected after the Second World War with some influence from Britain. Effervescent. nor does it persist into the finish. rocky white to ivory head resulting in characteristic “Belgian lace” on the glass as it fades. Pieters Zinnebir. Styrian Goldings. Head retention should be quite good. The addition of one of more spices serve to add complexity. tasty. somewhat spicy. Brewer’s Art House Pale Ale.. is done. Alcohols are soft. white head often fades more quickly than other Belgian beers. Vuuve 5. Hitachino Nest White Ale sweetness with a toasty.054 IBUs: 20 – 30 FG: 1.or pear-like fruitiness though not as fruity/citrusy as many other Belgian ales. Wittekerke. History: A 400-year-old beer style that died out in the 1950s. Belgian Pale Ale Aroma: Prominent aroma of malt with moderate fruity character and low hop aroma.010 – 1. Yeasts prone to moderate production of phenols are often used but fermentation temperatures should be kept moderate to limit this character. St. Dense. often tart. Hop flavor is low to moderate. white. Nothing should be too pronounced or dominant. moderatestrength wheat-based ale.044 – 1. Bernardus Blanche. finishes dry and often a bit tart. hop and sour aromatics typically increase with the strength of the beer. properly handled examples are most desirable. Creamy. Ingredients: Pilsner or pale ale malt contributes the bulk of the grist with (cara) Vienna and Munich malts adding color. but shouldn’t dominate in the balance. cinnamon. light acidity.g. but should not overwhelm other characteristics. A low to moderate tart sourness 16B. A spicy-earthy hop flavor is low to none. Bell’s Winter White Ale. Other spices (e. A moderate spice aroma (from actual spice additions and/or yeast-derived phenols) complements the other aromatics. including hops and yeast strains. The beer tends to be fragile and does not age well. Avery White Rascal. Ingredients: About 50% unmalted wheat (traditionally soft white winter wheat) and 50% pale barley malt (usually Pils malt) constitute the grist. easy-drinking. Sugar is not commonly used as high gravity is not desired. Fruity esters dominate the aroma and are often reminiscent of citrus fruits such as oranges or lemons. Mouthfeel: Medium to medium-light body. moderately malty. Mouthfeel: Medium-light to medium body. Toasty. and is optionally complemented by low amounts of peppery phenols.5% Commercial Examples: Hoegaarden Wit.5% Commercial Examples: De Koninck. Grains of Paradise) may be used for complexity but are much less prominent. celery-like. The hop bitterness is medium to low. Vital Statistics: OG: 1. are common should be subtle and balanced. which may include coriander and other spices. spices. There is no correlation between strength and color. Considered “everyday” beers (Category I).or lemon-like). Overall Impression: A fruity. dense. Hop bitterness may be moderate to high. A low to moderate sourness or acidity may be present. Despite body and creaminess. Hop bitterness is low to medium-low (as with a Hefeweizen). Dobble Palm. Herbal-spicy flavors. Blanche de Bruxelles. Effervescent character from high carbonation. spice and alcohol aroma. Flavor: Fruity and lightly to moderately spicy with a soft. Medium carbonation. Distinctive floral or spicy. Avery Karma. Bitterness from orange pith should not be present. Ale yeast prone to the production of mild. Op-Ale. Malt character is light but provides a sufficient background for the other flavors. phenols tend to be lower than in many other Belgian beers.or pear-like fruitiness. fresher. balance is the key.052 IBUs: 10 – 20 FG: 1.5% ABV strength) 16C. Celis White. Refreshing. spicy and low in intensity. Unibroue Blanche de Chambly. nor should it be thick and heavy. they are Belgian “session beers” for ease of drinking. Most examples seem to be approximately 5% ABV. and is generally spicy or earthy in character. or the actual addition of lactic acid. malty 21 . with hops becoming more pronounced in those with a drier finish. May have an orange. No diacetyl. No diacetyl. Appearance: Often a distinctive pale orange but may be golden or amber in color. not overpowering. Coriander of certain origins might give an inappropriate ham or celery character. Clarity is poor to good though haze is not unexpected in this type of unfiltered farmhouse beer. Overly spiced and/or sour beers are not good examples of the style. character and degree of spicing and lactic sourness varies. History: Produced by breweries with roots as far back as the mid1700s. In some instances a very limited lactic fermentation. The hop flavor is low to none. Victory Whirlwind Witbier. finish. smooth malt and relatively light hop character and low to very low phenols. Can have a low wheat flavor. biscuity malt aroma. Vital Statistics: OG: 1. and doesn’t interfere with refreshing flavors of fruit and spice. up to 5-10% raw oats may be used. moussy head. Saison Aroma: High fruitiness with low to moderate hop aroma and moderate to no herb. Clarity is very good. or soapy flavors are inappropriate. from carbonation. Ginder Ale. May have an orange. biscuity. elegant. The fruitiness is frequently citrusy (orange.milky. Overall Impression: A refreshing. A low to medium-high spicy or floral hop aroma is usually present. a low to moderate alcohol presence and tart sourness. spicy flavors is very characteristic. Vegetal.008 – 1. and if noticeable. Refreshingly crisp with a dry. In some versions.014 SRM: 8 – 14 ABV: 4. East Kent Goldings or Fuggles are commonly used. and complement the bitterness. and has grown steadily in popularity over time. St. Low peppery yeast-derived phenols may be present instead of or in addition to spice additions. chamomile. No hot alcohol or solventy character. body and complexity. so younger. Long-lasting. Extremely high attenuation gives a characteristic dry finish.012 SRM: 2 – 4 ABV: 4. When phenolics are present they tend to be peppery rather than clove-like.048 – 1. rocky. nutty malt flavor. Ommegang Witte. ham-like. Comments: Most commonly found in the Flemish provinces of Antwerp and Brabant. Compared to their higher alcohol Category S cousins. often having a smoothness and light creaminess from unmalted wheat and the occasional oats. Should not be overly dry and thin. and malt. Has an initial soft. Eisenbahn Pale Ale. whitish-yellow appearance. Spices of freshly-ground coriander and Curaçao or sometimes sweet orange peel complement the sweet aroma and are quite characteristic. never gets in the way of the spices. Brugs Tarwebier (Blanche de Bruges).
. and the amber (ambrée). the main difference is that the Bière de Garde is rounder. Kettle caramelization tends to be used more than crystal malts. Originally brewed at the end of the cool season to last through the warmer months before refrigeration was common. Commercial versions will often have a musty. Flavor: Medium to high malt flavor often with a toasty. acidulated malt.may be present. Some may include aromas of Belgian microbiota. Smooth. Malt flavors and complexity tend to increase as beer color darkens. Mouthfeel: Light to medium body. amber and brown). Floral. light to moderate toasty character. but should be very smooth and never hot. A wide variety of herbs and spices are often used to add complexity and uniqueness in the stronger versions. Pizza Port SPF 45. generally white to off-white (varies by beer color). Hard water. It had to be sturdy enough to last for months but not too strong to be quenching and refreshing in the summer. 22 16E. Vienna and Munich types. Lost Abbey Red Barn Ale.” A traditional artisanal farmhouse ale from Northern France brewed in early spring and kept in cold cellars for consumption in warmer weather. richer. dry. sometimes spicy aftertaste. New Belgium Saison. Overall Impression: A fairly strong. well hopped.002 – 1.5%-9. It is now brewed year-round in tiny. Overall Impression: A refreshing. when present. can accentuate the bitterness and dry finish. a sour mash or Lactobacillus. though the warming character is low to medium. Some fuller-bodied examples exist. and high attenuation give a very dry finish with a long. Well-formed head. Comments: Varying strength examples exist (table beers of about 5% strength. often with a complex. High carbonation. Sometimes contains other grains such as wheat and spelt. Brasseurs Bière de Garde (amber). cellar-like character that is difficult to achieve in homebrew.5%. Lefebvre Saison 1900. bitter. No diacetyl. Hop bitterness and flavor may be more noticeable than in many other Belgian styles. Mouthfeel: Medium to medium-light (lean) body. 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. History: Name literally means “beer which has been kept or lagered. well-lagered character. Saison de Pipaix. but should always meld well with the yeast and hop character.008 – 1. Little to no hop aroma (may be a bit spicy or herbal). Related to the Belgian Saison style. Some caramelization is acceptable. No hot alcohol or solventy character. Alcohol level can be medium to medium-high. medium to strong fruity/spicy ale with a distinctive yellow-orange color. and stronger versions of 8%+). Belgian Specialty Ale Aroma: Variable. and sourness commonly increase with the strength of the beer while sweetness decreases. Base malts vary by beer color. No diacetyl. Jenlain Bière de Printemps (blond). The malt flavor lasts into the finish but the finish is medium-dry to dry. Noble hops. Soft water. Most exhibit varying amounts of fruity esters. High carbonation and extreme attenuation (85-95%) helps bring out the many flavors and to increase the perception of a dry finish. Ch’Ti Blond (blond). St. Amand (brown). malt-accentuated. Hop aroma may be none to high. so color can range from golden blonde to reddish-bronze to chestnut brown. Castelain (blond). lagered artisanal farmhouse beer. Vital Statistics: OG: 1. Ingredients: The “cellar” character in commercial examples is unlikely to be duplicated in homebrews as it comes from indigenous yeasts and molds. History: A seasonal summer style produced in Wallonia.5% Commercial Examples: Jenlain (amber). hop bitterness and flavor. A related style is Bière de Mars. Adjuncts such as sugar and honey can also serve to add complexity and thin the body. A low to moderate tart character may be present but should be refreshing and not to the point of puckering. Low to no hop flavor. Attenuation rates are in the 80-85% range. while the paler versions can have more hops (but still are malt-focused beers). woodsy. hop and sour character increases with strength. and lacks the spicing and tartness of a Saison. often with a smooth. Southampton Saison. Very high carbonation with an effervescent quality. Saison Silly. Sugar may be used to add flavor and aid in the dry finish.048 – 1. but should not overwhelm other flavors. Jade (amber).” Homebrews therefore are usually cleaner. A saison is sometimes dry-hopped. the blond (blonde). Saison Voisin. highly carbonated. astringent character that is often incorrectly identified as “cellarlike. The perceived bitterness is often higher than the IBU level would suggest. No hot alcohol or solventy character. Bière de Garde Aroma: Prominent malty sweetness. never cloying. artisanal breweries whose buildings reflect their origins as farmhouses. often has a “cellar” character. although paler versions can have slightly higher levels of herbal or spicy hop flavor (which can also come from the yeast).016 SRM: 6 – 19 ABV: 6 – 8. Comments: Three main variations are included in the style: the brown (brune). typical export beers of about 6. but the balance is always tilted toward the malt. La Choulette Bière des Sans Culottes (blond). Low to moderate esters. The darker versions will have more malt character. Moderate alcohol. and may include a dry-hopped character. Moderate to high carbonation. Darker versions will have richer malt complexity and sweetness from crystal-type malts. Saison Regal. Lager or ale yeast fermented at cool ale temperatures. Ch’Ti Brun (brown). Spices. Southampton Bière de Garde (amber). Malt aroma may be low to high.065 IBUs: 20 – 35 FG: 1. Ingredients: Pilsner malt dominates the grist though a portion of Vienna and/or Munich malt contributes color and complexity. There is enough prickly acidity on the tongue to balance the very dry finish. Varying degrees of acidity and/or sourness can be created by the use of gypsum. Strong versions (6. moderately sulfate water. Biere Nouvelle (brown).080 IBUs: 18 – 28 FG: 1. but these are somewhat rare. spicy phenols and/or yeast-borne aromatics. La Choulette (all 3 versions). but usually include pale. Herb and spice additions often reflect the indigenous varieties available at the brewery. deeper aromatics and may have a bit more hops. and may include character of non-barley grains such as wheat or rye. Fantôme Saison D’Erezée . Styrian or East Kent Goldings are commonly used.Printemps. although haze is not unexpected in this type of often unfiltered beer. Paler versions will still be malty but will lack richer. Alcohol can provide some additional dryness in the finish. Low to moderate esters and alcohol flavors. and dry with a quenching acidity. Vital Statistics: OG: 1. toffee-like or caramel sweetness. Ellezelloise Saison 2000. Commercial versions often have a “corked”. herbal or spicy continental hops. Clarity is good to poor. silky character. Ommegang Hennepin Appearance: Three main variations exist (blond. malt-focused. supported by high carbonation. sweeter. followed by long cold conditioning (4-6 weeks for commercial operations).060 – 1. Saint Sylvestre 3 Monts (blond). It is now brewed year-round. Sweetness decreases and spice. Lost Abbey Avante Garde (blond) 16D. the French-speaking part of Belgium. Medium-low hop bitterness provides some support.5%) and darker versions (copper to dark brown/black) should be entered as Belgian Specialty Ales (16E). Aromas from actual spice additions may be present. which is brewed in March (Mars) for present use and will not age as well. common to most of Wallonia.012 SRM: 5 – 14 ABV: 5 – 7% Commercial Examples: Saison Dupont Vieille Provision. No diacetyl.
. Bush (Scaldis). Don de Dieu. Saxo and Nostradamus. Many have attained “cult status” in the U. white head with poor retention due to high acidity and low protein and hop content. Lost Abbey Cuvee de Tomme and Devotion. which may be enhanced by blending of beers of different ages during fermentation and by extended cool aging. low-alcohol wheat ale. A mild Brettanomyces aroma may be present. Very high carbonation. McChouffe. such as wheat or rye. Weihenstephan 1809 (unusual in its 5% ABV). Russian River Temptation. strong Belgian golden ale with spices. La Chouffe). Generally moderate to high carbonation. Cantillon Iris. dense.003 – 1. The process alone does not make a beer unique to a blind judging panel if the final product does not taste different. THE NEW STYLE BEING PRODUCED OR THE SPECIAL INGREDIENTS OR PROCESSES USED. 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. Maltiness may be light to quite rich. Head retention is usually good. Vital Statistics: OG: varies IBUs: varies FG: varies 23 SRM: varies ABV: varies Commercial Examples: Orval. No hop aroma. Bethlehem Berliner Weisse. No diacetyl or DMS.028 – 1. May include unusual grains and malts. Maudite. etc. Flavor: Clean lactic sourness dominates and can be quite strong.S. May include adjuncts such as caramelized sugar syrup and honey. Hop flavor and bitterness may be low to high. Some are well-attenuated. Most are moderately to highly carbonated. This category may be used as an “incubator” for recognized styles for which there is not yet a formal BJCP category. although not so acidic as a lambic. Additional background information on the style and/or beer may be provided to judges to assist in the judging. refreshing. A single decoction mash with mash hopping is traditional. Caracole Amber. A great variety of flavors are found in these beers. Fullien Noël. Minty. Three Floyds Deesko 17B. SOUR ALE 17A. including style parameters or detailed descriptions of the beer. Silenrieu Sara and Joseph. Mouthfeel: Variable.006 SRM: 2 – 3 ABV: 2. diacetyl. or DMS. Verboden Vrucht. Clarity ranges from clear to somewhat hazy. Flavor: Variable. and Avec Les Bons Voeux de la Brasserie Dupont. De Dolle’s Arabier.032 IBUs: 3 – 8 FG: 1. Ingredients: May include herbs and/or spices. Moinette Brune. 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. Clarity may be hazy to clear. Has been described by some as the most purely refreshing beer in the world. Orval. Appearance: Variable. Bahnhof Berliner Style Weisse. Mouthfeel: Light body. A symbiotic fermentation with top-fermenting yeast and Lactobacillus delbruckii provides the sharp sourness. Comments: This is a catch-all category for any Belgian-style beer not fitting any other Belgian style category. Bière de Miel. Very dry finish. such as blending. No sensation of alcohol. Boskeun and Stille Nacht. The category can be used for clones of specific beers (e. Chouffe Bok and N’ice Chouffe. to produce a beer fitting a broader style that doesn’t have its own category. This category encompasses a wide range of Belgian ales produced by truly artisanal brewers more concerned with creating unique products than in increasing sales. though the grain character should be apparent if it is a key ingredient. New Belgium 1554 Black Ale. St. or to create an artisanal or experimental beer of the brewer’s own choosing (e. A warming sensation from alcohol may be present in stronger examples. De Ranke XX Bitter and Guldenberg. Unusual techniques.8% Commercial Examples: Schultheiss Berliner Weisse. Color varies considerably from pale gold to very dark. No diacetyl. Gouden Carolus Noël. Hop bitterness is extremely low. Weyerbacher QUAD.8 – 3. thus fairly lightbodied for their original gravity. Spicy flavors may be imparted by yeast (phenolics) and/or actual spice additions. Creativity is the only limit in brewing but the entrants must identify what is special about their entry. Berliner Weisse Aroma: A sharply sour. may be used through primarily to arrive at a particular result. somewhat acidic character is dominant. Oerbier.most commonly Brettanomyces and/or Lactobacillus. Guldenburg and Pere Noël. referred to by Napoleon's troops in 1809 as “the Champagne of the North” due to its lively and elegant character.. Southampton Berliner Weisse.. Nodding Head Berliner Weisse.g. Vital Statistics: OG: 1. it is classified as a Schankbier denoting a small beer of starting gravity in the range 7-8°P. The fruitiness may increase with age and a flowery character may develop. something unique). Ellezelloise Hercule Stout and Quintine Amber. Large. Always effervescent. Fantôme Black Ghost and Speciale Noël. History: Unique beers of small. Fruitiness . while others are thick and rich. Only two traditional breweries still produce the product. Overall Impression: A very pale. Hop bitterness is very low. (and other parts of the world) and now owe a significant portion of their sales to export. Zatte Bie. Can have up to a moderately fruity character. History: A regional specialty of Berlin. as may a restrained fruitiness (both are optional). Moinette Brune. Ingredients: Wheat malt content is typically 50% of the grist (as with all German wheat beers) with the remainder being Pilsner malt. Comments: In Germany. La Chouffe. Flanders Red Ale Aroma: Complex fruitiness with complementary malt. Dupont Moinette. La Trappe Quadrupel. Lindemans Kriek and Framboise. A mild Brettanomyces character may be detected. No hop flavor. Unibroue Ephemere.g. A “mouth puckering” sensation may be present from acidity. May include flavors produced by Belgian microbiota such as Brettanomyces or Lactobacillus. May include Belgian microbiota such as Brettanomyces or Lactobacillus. sour. Beers fitting other Belgian categories should not be entered in this category. Some complementary bready or grainy wheat flavor is generally noticeable. THE BREWER MUST SPECIFY EITHER THE BEER BEING CLONED. May include flavors from adjuncts such as caramelized sugar syrup or honey. Poperings Hommelbier. Berliner Kindl Weisse. and many more 17. Overall Impression: Variable. Grottenbier. Appearance: Very pale straw in color. independent Belgian breweries that have come to enjoy local popularity but may be far less well-known outside of their own regions. May include characteristics of grains other than barley. Affligem Nöel.
A deeper malt character distinguishes these beers from Flanders red ales. as a complementary flavor.5% Commercial Examples: Rodenbach Klassiek. Appearance: Dark reddish-brown to brown in color.012 SRM: 15 – 22 ABV: 4 – 8% Commercial Examples: Liefman’s Goudenband. Good clarity. established in 1820 in West Flanders but reflective of earlier brewing traditions. Overall Impression: A malty. Older versions are commonly fruity with aromas of apples or even honey. goaty. cigar-like.074 IBUs: 20 – 25 FG: 1. Low to moderate carbonation. and the fruity flavors are more malt-oriented. While blending of batches for consistency is now common among larger breweries. The Flanders red is more acetic and the fruity flavors more reminiscent of a red wine than an Oud Bruin. While Flanders red beers are aged in oak. Liefman’s Odnar. horsey. Age tends to darken the beer. indigenous to East Flanders. which has roots back to the 1600s. A malt character of caramel. Average to good head retention. Straight (Unblended) Lambic Aroma: A decidedly sour/acidic aroma is often dominant in young examples. Magnesium in the water accentuates the sourness. A malt character of caramel. Diacetyl is perceived only in very minor quantities. and a small amount of Special B are used with up to 20% maize.048 – 1. burgundy to reddish-brown in color. A mild vanilla and/or chocolate character is often present. Lactobacillus and Brettanomyces (and acetobacter) contribute to the fermentation and eventual flavor. orange.6 – 6. Known as the Burgundy of Belgium. Mestreechs Aajt may be present and generally denotes an aged example. black cherries or prunes. Restrained hop bitterness. Water high in carbonates is typical of its home region and will buffer the acidity of darker malts and the lactic sourness. Appearance: Pale yellow to deep golden in color. orange. less-than-rolling portion of the boil may help add an attractive Burgundy hue.002 – 1. There is often some vanilla and/or chocolate notes.040 – 1. earthy. Can have an apparent attenuation of up to 98%. A mild oak and/or citrus aroma is considered favorable. Vital Statistics: OG: 1. Hop flavor absent. along with some sherry-like character. producing a “sweet-andsour” profile. Generally as the sour character increases. Ichtegem Old Brown. Fruitiness commonly includes dark fruits such as raisins. typified by the products of the Rodenbach brewery. Flavor: Malty with fruity complexity and some caramelization character.is high. somewhat sour Belgian-style brown ale. as a complementary flavor. Spicy phenols can be present in low amounts for complexity. Spicy phenols can be present in low amounts for complexity. Overall Impression: A complex. figs. typified by the products of the Liefman brewery (now owned by Riva). as a complementary aroma. Hop aroma absent. Bellegems Bruin. Mouthfeel: Medium bodied. Petrus Oud Bruin.057 IBUs: 10 – 25 FG: 1. No diacetyl. Low to medium carbonation. Low oxidation is appropriate as a point of complexity. aged. Average to good head retention. An enteric. smoky. The sourness should not grow to a notable acetic/vinegary character. Deceivingly light and crisp on the palate although a somewhat sweet finish is not uncommon. dry finish. it is more wine-like than any other beer style. No hop aroma. An acidic. plums or red currants. and horse blanket. The reddish color is a product of the malt although an extended. if at all. Aging will also darken the beer.012 SRM: 10 – 16 ABV: 4. but may be more subdued with age as it blends with aromas described as barnyard. Low to medium astringency. New Glarus Enigma. History: An “old ale” tradition. Rodenbach Grand Cru. orange. acidic aroma ranges from complementary to intense. A sherry-like character 24 . Saccharomyces and Lactobacillus (and acetobacter) contribute to the fermentation and eventual flavor. if at all. Monk’s Cafe Flanders Red Ale. A slight sourness often becomes more pronounced in well-aged examples. if at all. often with a prickly acidity. Diacetyl is perceived only in very minor quantities. and adds an aged red wine-like character with a long. Liefman’s Oud Bruin. as a complementary aroma. Flavor: Intense fruitiness commonly includes plum. Vital Statistics: OG: 1. Comments: Long aging and blending of young and aged beer may occur. This style was designed to lay down so examples with a moderate aged character are considered superior to younger examples. or cheesy aroma is unfavorable. No astringency with a sweet and tart finish. Ingredients: A base of Pils malt with judicious amounts of dark cara malts and a tiny bit of black or roast malt. History: The indigenous beer of West Flanders. sour. Mouthfeel: Medium to medium-full body. tannic bitterness is often present in low to moderate amounts. New Belgium La Folie. Riva Vondel 17D. Diacetyl is perceived only in very minor quantities.008 – 1. often in huge oaken barrels which contain the resident bacteria necessary to sour the beer. though these should be entered in the classic-style fruit beer category. A low sour aroma may be present. though the aged product is sometimes released as a connoisseur’s beer. plums. the sweet character blends to more of a background flavor (and vice versa). adding smoothness and complexity and balancing any harsh. Malty flavors range from complementary to prominent. Diacetyl is perceived only in very minor quantities. Sour. It was once common in Belgium and England to blend old beer with young to balance the sourness and acidity found in aged beer. Restrained hop bitterness. red wine-like Belgian-style ale. light to medium cara-malts. Duchesse de Bourgogne. These beers were typically more sour than current commercial examples. fruity. adding to the smoothness and complexity. Southampton Flanders Red Ale. sour character. Low alpha acid continental hops are typical (avoid high alpha or distinctive American hops). dates. Ivory to light tan head color. the brown beers are warm aged in stainless steel. Good clarity. Comments: Long aging and blending of young and well-aged beer often occurs. treacle or chocolate is also common. Lactobacillus reacts poorly to elevated levels of alcohol. The sour. Clarity is hazy to good. oranges. toffee. hay. Flanders Brown Ale/Oud Bruin Aroma: Complex combination of fruity esters and rich malt character. dates. The beer is aged for up to two years. like a well-aged red wine. Spicy phenols can be present in low amounts for complexity. As in fruit lambics. this type of blending is a fading art. Appearance: Deep red. toffee. Verhaege Vichtenaar. White to very pale tan head. Esters commonly reminiscent of raisins. black cherries or prunes. and can modestly increase with age but should not grow to a noticeable acetic/vinegary character. Spicy phenols can be present in low amounts for complexity. black cherry or red currant flavors. and reminiscent of black cherries. A sour mash or acidulated malt may also be used to develop the sour character without introducing Lactobacillus. Oud Bruin can be used as a base for fruit-flavored beers such as kriek (cherries) or frambozen (raspberries). Historically brewed as a “provision beer” that would develop some sourness as it aged. figs. treacle or chocolate is also common. Often includes maize. plums. Panil Barriquée. No hop aroma. if at all. Saccharomyces. The Oud Bruin is less acetic and maltier than a Flanders Red. Younger versions are 17C. Ingredients: A base of Vienna and/or Munich malts. Low alpha acid continental hops are commonly used (avoid high alpha or distinctive American hops). acidic character ranges from complementary to intense. No hop flavor.
goaty. An enteric. puckering quality without being sharply astringent. A very mild oak aroma is considered favorable. while gueuze is served effervescent. Hop bitterness is generally absent but a very low hop bitterness may occasionally be perceived. In and around Brussels there are specialty cafes that often have draught lambics from traditional brewers or blenders such as Boon. A mild vanilla and/or oak flavor is occasionally noticeable. Mouthfeel: Light to medium-light body. Cantillon Gueuze. wheat-based ale fermented by a variety of Belgian microbiota. Flavor: A moderately sour/acidic character is classically in balance with the malt. Has a medium to high tart. horsey. hay. Mort Subite (Unfiltered) Gueuze. De Cam/Drei Fonteinen Millennium Gueuze. Comments: Straight lambics are single-batch. Lambic is served uncarbonated. and makes actual bitterness levels difficult to estimate.006 SRM: 3 – 7 ABV: 5 – 8% Commercial Examples: Boon Oude Gueuze. Boon Oude Gueuze Mariage Parfait. Girardin Gueuze (Black Label). white head seems to last forever. A thick rocky. History: Spontaneously fermented sour ales from the area in and around Brussels (the Senne Valley) stem from a farmhouse brewing tradition several centuries old. Belgians use hops for anti-bacterial properties more than bittering in lambics. hay. Overall Impression: Complex.040 – 1. the many mouth-filling flavors prevent the beer from tasting like water. Head retention is generally poor. No hop flavor. sour/acidic. Appearance: Golden in color. two. Pilsner malt and aged (surannes) hops (3 years) are used. or cheesy aroma is unfavorable.054 IBUs: 0 – 10 FG: 1. Always effervescent.040 – 1. smoky. In spite of the low finishing gravity. Flavor: Young examples are often noticeably sour and/or lactic. Brettanomyces. A low. balance is the key and denotes a better gueuze. Vital Statistics: OG: 1. Gueuze Aroma: A moderately sour/acidic aroma blends with aromas described as barnyard. Cultures taken from bottles are sometimes used but there is no simple way of knowing what organisms are still viable. Overall Impression: Complex. mousse-like. While some may be more dominantly sour/acidic. Timmermans and Girardin. cigar-like. The . Lambic is served uncarbonated.often cloudy. Ingredients: Unmalted wheat (30-40%). A varied fruit flavor is common. Some oak or citrus flavor (often grapefruit) is occasionally noticeable. De Cam. they are bottled only when they have completely fermented. Fruity flavors are simpler in young lambics and more complex in the older examples. but aging can bring this character more in balance with the malt. Clarity is excellent (unless the bottle was shaken). Hanssens Oude Gueuze. An enteric. balanced. 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. wheat and barnyard characteristics. No diacetyl. The aged hops are used more for preservative effects than bitterness. apples or other light fruits. Lindemans Gueuze Cuvée René. No hop aroma. and makes actual bitterness levels difficult to estimate. or honey. IBUs are approximate since aged hops are used. Since they are unblended. rhubarb. easy-drinking beers without any filling carbonation. Some versions have a low warming character. unblended beers. velvety flavor. Cantillon. History: Spontaneously fermented sour ales from the area in and around Brussels (the Senne Valley) stem from a farmhouse brewing tradition several centuries old. Virtually to completely uncarbonated. “Young” lambic contains fermentable sugars while old lambic has the characteristic “wild” taste of the Senne River valley. Products marked “oude” or “ville” are considered most traditional. horsey. rhubarb. Oud Beersel Oude Gueuze 17E. smoky or cigar-like character is undesirable. In spite of the low finishing gravity. A low to moderately sour/acidic character blends with aromas described as barnyard. a sharp aroma.000 – 1. and a soft. while older ones are generally clear. Pilsner malt and aged (surannes) hops (3 years) are used. pleasantly sour/acidic. and horse blanket. Traditionally these beers are spontaneously fermented with naturally-occurring yeast and bacteria in predominately oaken barrels. the many mouth-filling flavors prevent the beer from tasting like water. A good gueuze is not the most pungent. and horse blanket (and thus should be recognizable as a lambic). and three-year old lambic. While some may be more dominantly sour. pale. Home-brewed and craftbrewed versions are more typically made with pure cultures of yeast commonly including Saccharomyces. De Cam Gueuze. The aged hops are used more for preservative effects than bitterness. wheat-based ale fermented by a variety of Belgian microbiota. De Cam sometimes bottles their very old (5 years) lambic. 25 17F. No diacetyl. IBUs are approximate since aged hops are used. which makes dryness a reasonable indicator of age. complementary sweetness may be present but higher levels are uncharacteristic. while gueuze is served effervescent. No diacetyl. and can have a honey-like character. Highly carbonated. Younger versions tend to be one-dimensionally sour since a complex Brett character often takes upwards of a year to develop. As a rule of thumb lambic dries with age. Traditionally these beers are spontaneously fermented with naturally-occurring yeast and bacteria in predominately oaken barrels. Head color is white. Ingredients: Unmalted wheat (30-40%). Commonly fruity with aromas of citrus fruits (often grapefruit).060 IBUs: 0 – 10 FG: 1. pale. Lindemans. Their numbers are constantly dwindling and some are untraditionally sweetening their products (post-fermentation) to make them more palatable to a wider audience. Brettanomyces. Drie Fonteinen Oud Gueuze. Hop bitterness is low to none. They are generally served young (6 months) and on tap as cheap.010 SRM: 3 – 7 ABV: 5 – 6. Belgians use hops for anti-bacterial properties more than bittering in lambics. Cultures taken from bottles are sometimes used but there is no simple way of knowing what organisms are still viable. An enteric. but possesses a full and tantalizing bouquet. Mouthfeel: Light to medium-light body. Comments: Gueuze is traditionally produced by mixing one. Since the wild yeast and bacteria will ferment ALL sugars. puckering quality without being sharply astringent. the straight lambic is often a true product of the “house character” of a brewery and will be more variable than a gueuze. earthy.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. Their numbers are constantly dwindling. A noticeable vinegary or cidery character is considered a fault by Belgian brewers.001 – 1. balance is the key and denotes a better gueuze. Vital Statistics: OG: 1. Fruit Lambic Aroma: The fruit which has been added to the beer should be the dominant aroma. goaty. Home-brewed and craftbrewed versions are more typically made with pure cultures of yeast commonly including Saccharomyces. Has a low to high tart. Drie Fonteinen. earthy. smoky or cigar-like character is undesirable. wheat and barnyard characteristics. where they are reminiscent of apples or other light fruits. 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. An enteric character is often indicative of a lambic that is too young. or honey.
IBUs are approximate since aged hops are used. pleasantly sour/acidic. The most traditional styles of fruit lambics include kriek (cherries). but smooth. Drie Fonteinen Kriek. Cantillon Lou Pepe Kriek. Medium body. Overall Impression: A moderate-strength golden ale that has a subtle Belgian complexity. can be spicy or earthy. and creamy white to off-white head. Lamvinus (merlot grape). Overall Impression: Complex. Mort Subite Kriek 18. the beer will present its full fruity taste. 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. slightly sweet flavor. Vital Statistics: OG: 1. complementary sweetness may be present. Generally very clear. and makes actual bitterness levels difficult to estimate. Light hop flavor. A thick rocky. Boon Oude Kriek. No diacetyl. Pilsner malt and aged (surannes) hops (3 years) are used. Boon Kriek Mariage Parfait. Clarity is often good. puckering quality without being sharply astringent. Any overly sweet lambics (e. framboise (raspberries) and druivenlambik (muscat grapes). Highly carbonated. light to moderate Pils malt sweetness initially. Often has an almost lager-like character. The aged hops are used more for preservative effects than bitterness. Belgian yeast strains that produce complex alcohol. Belgian Dubbel Aroma: Complex. BELGIAN STRONG ALE 18A. malt may have hints of chocolate. Brugse Zot. Vital Statistics: OG: 1. Moderate fruity esters (usually including raisins and plums. Pater Lieven Blond Abbey Ale. Traditional products use 10-30% fruit (25%. An enteric. phenolics and perfumy esters.5 – 7% ABV range. but higher levels are uncharacteristic. Appearance: Light to deep gold color. along with a lightly sweet Pils malt character. No diacetyl. which are sometimes perfumy or orange/lemon-like). wheat-based ale fermented by a variety of Belgian microbiota.g. the lambic taste will become dominant at the expense of the fruit character—thus fruit lambics are not intended for long aging. Some versions have a low warming character. and dry finish. Fruits traditionally used include tart cherries (with pits). Hanssens Oude Kriek. 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. Light sweetness that may have a slightly sugar-like character. Cantillon Lou Pepe Framboise. similar character as a Belgian Strong Golden Ale or Tripel. Light spicy phenolics optional. apricots or merlot grapes. Affligem Blond.” Most commercial examples are in the 6. not just a fruit beer.062 – 1. De Cam Oude Kriek. although a bit sweeter and not as bitter. Cantillon Vigneronne (Muscat grape). Brettanomyces.” while the French spell it “Blonde. A lambic with fruit. More recent examples include peaches. No hop aroma. Appearance: The variety of fruit generally determines the color though lighter-colored fruit may have little effect on the color. smoky or cigar-like character is undesirable. perfumy or honey-like alcohol. Subtle yet complex. sugar.075 IBUs: 15 – 30 FG: 1. “Young” lambic contains fermentable sugars while old lambic has the characteristic “wild” taste of the Senne River valley. dense. Home-brewed and craft-brewed versions are more typically made with pure cultures of yeast commonly including Saccharomyces. which gives it a cleaner profile in comparison to the other styles. Cantillon Fou’ Foune (apricot). Has a low to high tart. Many Trappist table beers (singles or Enkels) are called “Blond” but these are not representative of this style. the many mouth-filling flavors prevent the beer from tasting like water. Grimbergen Blond. raspberries or Muscat grapes. although the ingredients and fermentation by-products may give an impression of spicing (often reminiscent of oranges or lemons). La Trappe (Koningshoeven) Blond. Cantillon Kriek. Hop bitterness is generally absent. cigar-like. to increase the variety of beers available in local cafes.060 IBUs: 0 – 10 FG: 1. Troubadour Blond Ale 18B. Can be somewhat creamy. Straffe Hendrik Blonde. Shows a subtle yeast character that may include spicy phenolics. ENTRANT MUST SPECIFY THE TYPE OF FRUIT(S) USED IN MAKING THE LAMBIC. An enteric. can give mouthfilling bubbly sensation. A low. becoming more popular as it is widely marketed and distributed. Flavor: Smooth. mousse-like head. Traditionally these beers are spontaneously fermented with naturally-occurring yeast and bacteria in predominately oaken barrels. Ingredients: Unmalted wheat (30-40%). balanced. noble. Comments: Fruit-based lambics are often produced like gueuze by mixing one. Oud Beersel Kriek. rich malty sweetness. Tart or acidic fruit is traditionally used as its purpose is not to sweeten the beer but to add a new dimension.fruit aroma commonly blends with the other aromas. either by the blender or publican. Very soft yeast character (esters and alcohols. Belgians use hops for anti-bacterial properties more than bittering in lambics. Light to moderate alcohol warmth.. Comments: Similar strength as a dubbel. is generally long-lasting. if cherry). Mouthfeel: Medium-high to high carbonation. Some lightly caramelized sugar or honey-like sweetness on palate. A low to moderate sour and more commonly (sometimes high) acidic character is present. Fruit was traditionally added to lambic or gueuze. Fruit is commonly added halfway through aging and the yeast and bacteria will ferment all sugars from the fruit. As it ages.040 – 1. fruity esters (commonly orange-like or lemony). sometimes a shade of fruit. A mild vanilla and/or oak flavor is occasionally noticeable. aromatic malts. 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. although some fruit will not drop bright. and three-year old lambic. When young. Styrian Goldings or East Kent Goldings hops. History: Relatively recent development to further appeal to European Pils drinkers. Belgian Blond Ale Aroma: Light earthy or spicy hop nose. Val-Dieu Blond. or yeasty. Fruit may also be added to unblended lambic. Good head retention with Belgian lace. Always effervescent. No hop flavor. Belgians use the term “Blond. pale. but finishes medium-dry to dry with some smooth alcohol becoming evident in the aftertaste. Esters sometimes include banana or . Flavor: The fruit added to the beer should be evident. Cultures taken from bottles are sometimes 26 used but there is no simple way of knowing what organisms are still viable. No spices are traditionally used. or cheesy aroma is unfavorable. Girardin Kriek.5% Commercial Examples: Leffe Blond. In spite of the low finishing gravity. Cantillon St. Ingredients: Belgian Pils malt.008 – 1.018 SRM: 4 – 7 ABV: 6 – 7. two. sometimes also dried cherries). The classic barnyard characteristics may be low to high. History: Spontaneously fermented sour ales from the area in and around Brussels (the Senne Valley) stem from a farmhouse brewing tradition several centuries old. Medium hop and alcohol bitterness to balance. Mouthfeel: Light to medium-light body. caramel and/or toast (but never roasted or burnt aromas).000 – 1. fruity. Large. smoky. The color intensity may fade with age. Cantillon Rose de Gambrinus.010 SRM: 3 – 7 (varies w/ fruit) ABV: 5 – 7% Commercial Examples: Boon Framboise Marriage Parfait.
floral hop character is often present. St. High carbonation and attenuation helps to bring out the many flavors and to increase the perception of a dry finish. peppery.apple. if present. High alcohol content adds a pleasant creaminess but little to no obvious warming sensation.018 SRM: 10 – 17 ABV: 6 – 7. long-lasting. dense. A small number of examples may include a low noble hop aroma. The best examples are sneaky. Homebrewers may use Belgian Pils or pale base malt.075 IBUs: 15 – 25 FG: 1. should not be recognizable as such. Ingredients: Belgian yeast strains prone to production of higher alcohols. Flavor: Marriage of spicy. No hot alcohol or solventy aromas. Dragonmead Final Absolution.5 – 7 ABV: 7. The malt character is light. Mediumlow bitterness that doesn’t persist into the finish. Comments: High in alcohol but does not taste strongly of alcohol. Large. Chimay Cinq Cents (White). Always effervescent. Spicy phenols and higher alcohols are common (may include light clove and spice. Belgian yeast strains are used – those that produce fruity esters. La Rulles Tripel. perfumy and low-to-moderate in intensity. with an attractive reddish depth of color. Fairly soft water. Good clarity. dried fruit flavors are welcome. 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. esters. Bernardus Tripel. Overall Impression: A deep reddish. Unibroue La Fin du Monde. Alcohols are soft. moderate fruity esters and low alcohol and hop aromas. clove-like spiciness is optional). spicy phenolics and higher alcohols – often aided by slightly warmer fermentation temperatures. peppery phenols.5% Commercial Examples: Westmalle Tripel. Smooth but noticeable alcohol warmth. Water can be soft to hard. alcohol and phenol interplay (raisiny flavors are common. A low to moderate spicy hop character is usually 27 . Spicy qualities can be moderate to very low. Generally clear. Alcohols are soft. Corsendonk Abbey Brown Ale. St. Low noble hop flavor is optional and not usually present. although traditional versions are typically Belgian Pils malt with caramelized sugar syrup or other unrefined sugars providing much of the character. and if used. Duinen Dubbel. No hot alcohol or solventy character. Usually has a more rounded malt flavor but should not be sweet. although lighter than the substantial gravity would suggest (thanks to sugar and high carbonation). Substantial carbonation and bitterness leads to a dry finish with a low to moderately bitter aftertaste. English-type or Styrian Goldings hops commonly used. Esters are reminiscent of lighter fruits such as pears. oranges or apples. Should not be as malty as a bock and should not have crystal malt-type sweetness. Good clarity. New Belgium Trippel. St. No diacetyl. rocky. Always effervescent. Appearance: Yellow to medium gold in color. Feuillien Brune. and longlasting creamy off-white head. creamy. often beady. complex. La Trappe Dubbel. Low to moderate phenols are peppery in character. History: Originated at monasteries in the Middle Ages. No spices are traditionally used. Witkap Pater Tripel. Pater Lieven Bruin. Affligem Tripel. Alcohol. Effervescent. moderate spiciness and low to moderate alcohol and hop aromas. Belgian Golden Strong Ale Aroma: Complex with significant fruity esters. No spices. Complex malt. spicy. Bink Tripel. Alcohols are soft. Impression of complex grain bill. No diacetyl. Appearance: Deep yellow to deep gold in color. complex Belgian ale. St.008 – 1. Feuillien Tripel. Flavor: Similar qualities as aroma. Substantial carbonation and bitterness lends a dry finish with a moderately bitter aftertaste. malty. Effervescent.075 – 1. often a bit sweet and are low-to-moderate in intensity. Grimbergen Tripel. No hot alcohol or solventy aromas. Grimbergen Double. History: Originally popularized by the Trappist monastery at Westmalle. A low to moderate yet distinctive perfumy. Corsendonk Abbey Pale Ale. but may sometimes have a slight banana character. Victory Golden Monkey 18D. spicy and alcohol flavors supported by a soft malt character. Stoudts Abbey Double Ale. Bitterness is typically medium to high from a combination of hop bitterness and yeast-produced phenolics. Smooth. Generous spicy. Flavor: Marriage of fruity. effervescent. Appearance: Dark amber to copper in color. Never astringent. rocky. Dark caramelized sugar syrup or sugars for color and rum-raisin flavors. Mouthfeel: Very highly carbonated. Balance is always toward the malt. Special B for raisin flavors. Comments: Most commercial examples are in the 6. fruity and alcohol flavors supported by a soft malt character. Russian River Benediction. Flying Fish Dubbel.5 – 7% ABV range. Allagash Double found. Vital Statistics: OG: 1. peppery. strong 18C. Mouthfeel: Medium-full body. and phenolics are commonly used. The malt character is light. white head resulting in characteristic “Belgian lace” on the glass as it fades. CaraVienne or CaraMunich for dried fruit flavors. floral. Esters are reminiscent of citrus fruit such as orange or sometimes lemon. No diacetyl. Bitterness is typically medium to high from a combination of hop bitterness and yeast-produced phenolics. sometimes perfumy hop character is usually found. Bernardus Pater 6. Lost Abbey Lost and Found Abbey Ale. No hot alcohol or solventy character. Allagash Tripel Reserve. Alcohols are soft. moderately strong. Affligem Dubbel. No diacetyl. never hot or solventy. complex medium to medium-full malty sweetness on the palate yet finishes moderately dry. Moderate spicy.6% Commercial Examples: Westmalle Dubbel. A low yet distinctive spicy. Overall Impression: Strongly resembles a Strong Golden Ale but slightly darker and somewhat fuller-bodied. Medium-high carbonation. Belgian Tripel Aroma: Complex with moderate to significant spiciness. Watou Tripel. New Belgium Abbey Belgian Style Ale. Massive. A low to moderate spicy hop character is often present. other specialty grains for character. Noble-type. rose-like and/or perfumy notes). Light to medium body. Esters are reminiscent of pears. ValDieu Triple. Tripel Karmeliet. spicy. Long-lasting.085 IBUs: 20 – 40 FG: 1. Noble hops or Styrian Goldings are commonly used. Rich.008 – 1. Chimay Premiere (Red).014 SRM: 4. oranges or apples. La Trappe Tripel. often a bit sweet and low in intensity. Spice additions are generally not traditional.5 – 9. spicy and low in intensity. Traditionally bottle-conditioned (“refermented in the bottle”). white head resulting in characteristic “Belgian lace” on the glass as it fades. is soft and never hot or solventy. Overall Impression: A golden. No diacetyl. No diacetyl. spicy. Most Trappist versions have at least 30 IBUs and are very dry. and was revived in the mid-1800s after the Napoleonic era. ester. sometimes clove-like phenols. Munich-type malts for maltiness. but hops are usually absent. although restrained use is allowable. Esters are often reminiscent of citrus fruits such as oranges. Mouthfeel: Medium-light to medium body. Low to moderate phenols are peppery in character. although lighter than the substantial gravity would suggest (thanks to sugar and high carbonation). not obvious. Never astringent. Vital Statistics: OG: 1. Traditionally bottle-conditioned (“refermented in the bottle”). Low alcohol warmth.062 – 1. which can influence the perception of body.
Moderate to high fruity esters are common. caramelly.075 – 1. esters. if used. vinous. persistent cream. smooth and dangerous.070 – 1. The malt is rich and strong. Avoid US/UK crystal type malts (these provide the wrong type of sweetness).to light tan-colored head. often with a complex blend of dried-fruit. should be clear). Avery Salvation. and can contain raisin. No hot alcohols or solventy aromas. Higher bitterness is allowable in Abbey-style beers with a higher FG. depending on age and conditioning.Belgian-style ale. but usually have a peppery quality not clove-like. May be almost opaque (if not. then aged at the brewery after primary fermentation (similar to the process used for . although older examples may be lower in body due to continued attenuation during conditioning. Appearance: Deep amber to deep coppery-brown in color (“dark” in this context implies “more deeply colored than golden”). Traditionally bottle-conditioned (“refermented in the bottle”). ester.005 – 1. though not overwhelming. but should never be prominent. Russian River Salvation 18E. History: A traditional English ale style. Comments: Authentic Trappist versions tend to be drier (Belgians would say “more digestible”) than Abbey versions.024 SRM: 12 – 22 ABV: 8 – 11% Commercial Examples: Westvleteren 12 (yellow cap). Russian River Damnation. Delirium Tremens. which can be rather sweet and full-bodied. Spices generally not used. Unibroue Eau Benite. Hapkin.110 IBUs: 20 – 35 FG: 1. Munich-type malts for maltiness. N’ice Chouffe. Lucifer. Noble-type. caramelly and/or molasses-like flavors. History: Originally developed by the Moortgat brewery after WWII as a response to the growing popularity of Pilsner beers. Complex. with caramelized sugar syrup or unrefined sugars and yeast providing much of the complexity. References to the devil are included in the names of many commercial examples of this style. plum. Brigand. and can have a Munich-type quality often with a caramel. Lost Abbey Judgment Day. Hop aromas not usually present due to extended aging. Finish is variable depending on interpretation (authentic Trappist versions are moderately dry to dry. molasses. Gulden Draak. moussy. and are low to moderate in intensity. History: Most versions are unique in character reflecting characteristics of individual breweries. but may be well hopped (the impression of bitterness often depends on amount of aging). Comments: Strongly resembles a Tripel. and an optional light to moderate spiciness. phenol. spicy. STRONG ALE 19A. although many traditional versions are quite simple. No dark/roast malt aroma. Light chocolate or roasted malt flavors are optional. High carbonation helps to bring out the many flavors and to increase the perception of a dry finish. Affligem Nöel) 28 19. Low bitterness for a beer of this strength. Diacetyl low to none. Almost all versions are malty in the balance. Noble hops or Styrian Goldings are commonly used.5% Commercial Examples: Duvel. Flavor: Similar to aroma (same malt. Achel Extra Brune. Belgian yeast strains are used – those that produce fruity esters. toffee. Can be clear to somewhat hazy. lighter-bodied and even crisper and drier. dense. Chimay Grande Reserve (Blue). Spicy phenols may be present. bigger than strong bitters and brown porters.5 – 10. significant esters and alcohol. Alcohol warmth is often evident and always welcome. The fruity esters are strong to moderately low. other Belgian specialty grains for character. Mouthfeel: Medium to full. mashed at higher temperatures than strong ales to reduce attenuation. Barleywine-type beers (e. Belgian Dark Strong Ale Aroma: Complex. hop and spice comments apply to flavor as well). while Abbey-style beers can be quite full and creamy). very rich. St. Mouthfeel: High carbonation but no carbonic acid “bite. maltier balance. No diacetyl.016 SRM: 3 – 6 ABV: 7. Caramelized sugar syrup or unrefined sugars lightens body and adds color and flavor (particularly if dark sugars are used). and may take on a dried-fruit or vinous character. Appearance: Light amber to very dark reddish-brown color (most are fairly dark).to light tan-colored head.g. Scaldis/Bush. Impression of a complex grain bill. and sometimes phenolics are commonly used. Gouden Carolus Grand Cru of the Emperor. Some wood-aged or blended versions may have a lactic or Brettanomyces character. The complex and varied flavors should blend smoothly and harmoniously. Dulle Teve. Kasteelbier Bière du Chateau Donker. North Coast Pranqster. Homebrewers may use Belgian Pils or pale base malt. rich. No recognizable spice additions. Judas. The best examples are complex and delicate. Age and oxidation may darken the beer further. not this category. akin to those found in Sherry or Port. Body can be variable depending on interpretation (authentic Trappist versions tend to be medium-light to medium. dried cherry. Some alcohol and oxidative notes are acceptable. Bernardus Abt 12.g. Ingredients: Belgian yeast strains prone to production of higher alcohols.010 – 1. Low to moderate carbonation. Traditionally bottle-conditioned (“refermented in the bottle”). chewy body. Alcoholic strength should be evident. perfumy and/or rose-like. Old Ale Aroma: Malty-sweet with fruity esters. Water can be soft to hard. Hops are not usually present (but a very low noble hop aroma is acceptable). Overall Impression: A dark. may be adversely affected by alcohol and age. complex. often with nutty.. Extended aging may contribute oxidative flavors similar to a fine old Sherry. spicy phenolics and higher alcohols – often aided by slightly warmer fermentation temperatures. treacle. Sweeter and more full-bodied beers will have a higher bitterness level to balance. The drier finish and lighter body also serves to make the assertive hopping and spiciness more prominent. Balance is often malty-sweet. fig or prune notes. alcohol provides some of the balance to the malt. very strong Belgian ale. although a few are lightly bitter. Moderate to low cream. Flavor: Medium to high malt character with a luscious malt complexity. Piraat. La Trappe Quadrupel. Weyerbacher QUAD) and Spiced/Christmas-type beers (e. keep subtle and in the background. Abbey versions can be medium-dry to sweet). nutty.” Smooth but noticeable alcohol warmth. Vital Statistics: OG: 1. Moderately malty or sweet on palate. but may be even paler. Great Divide Hades. Alcohols are soft. referring to their potent alcoholic strength and as a tribute to the original example (Duvel). Rochefort 10 (blue cap). Vital Statistics: OG: 1.. 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. “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. Overall Impression: An ale of significant alcoholic strength. with a rich malty sweetness. Rochefort 8 (green cap). Southampton Abbot 12. Fairly soft water. AleSmith Horny Devil should be entered in the Belgian Specialty Ale category (16E). The finish may vary from dry to somewhat sweet.095 IBUs: 22 – 35 FG: 1. toast and/or bready aroma. alcohol. Usually tilted toward a sweeter. but this is optional and should not be too strong (enter as a specialty beer if it is). Brasserie des Rocs Grand Cru. though usually not as strong or rich as barleywine. Port or Madeira. Huge. and/or other specialty malt aromas. English-type or Styrian Goldings hops commonly used.
The character of these ales can change significantly over time. toffee. 29 19C. and/or molasses. Harviestoun Old Engine Oil. Fuller’s Old Winter Ale. the balance should always seem bitter.057). hot or solventy. Characterful English yeast. but any oxidized character should be muted (and generally be masked by the hop character). or fairly neutral. Ingredients: Well-modified pale malt should form the backbone of the grist. North Coast Old Stock Ale (when aged). Vital Statistics: OG: 1. Avery Old Jubilation Low to moderately high hop flavor (usually UK varieties). Flavor: Strong.015 – 1. Sarah Hughes Dark Ruby Mild. No diacetyl. Often has ruby highlights. and should not be hot or harsh. strong (and perhaps darker) bitters. often darker beers that may be a brewery’s winter seasonal special offering. invert sugar or dark sugar) are often used. and/or treacle notes. toasty. Weyerbacher Blithering Idiot 19B. The aroma may have a rich character including bready. fuller-bodied. Greene King Olde Suffolk Ale . brown porters) and barleywines. English hop aroma may range from mild to assertive. May be cloudy with chill haze at cooler temperatures. possibly vinous or port-like aromatics. but these should not be high. fruitier. Target.. Low to moderately strong fruity esters and alcohol aromatics. Hop character moderate to assertive and often showcases citrusy or resiny American varieties (although other varieties. flaked barley. Low to no diacetyl. East Kent Goldings and Fuggles.g. but can handle higher alcohol levels. History: Usually the strongest ale offered by a brewery. Brett. Roasted or burnt malt flavors are inappropriate. as are starchy adjuncts (maize.2% ABV). English versions can be darker. molasses. Fuller’s Golden Pride. oxidation. Hop variety is not as important. Lees Moonraker.historical porters). J. and lower gravity versions of English barleywines. Overall Impression: The richest and strongest of the English Ales. While strongly malty. Winter warmers are a more modern style that are maltier.W. The color may appear to have great depth. Noticeable alcohol presence. Fits in the style space between normal gravity beers (strong bitters. deep toast. Alcohol aromatics may be low to moderate. hot or solventy. Ingredients: Generous quantities of well-modified pale malt (generally English in origin. bready. is traditional. often with a driedfruit character. although the finish may be moderately sweet to moderately dry (depending on aging). Robinson’s Old Tom. Appearance: Color may range from rich gold to very dark amber or even dark brown. both young and old versions should be appreciated for what they are. Often has ruby highlights. Marston Owd Roger. A smooth warmth from aged alcohol should be present. intense. Low to no diacetyl. but should not be opaque.060 – 1. often with a dried-fruit character. Flavors will smooth out and decline over time. Low to moderate off-white head. Burton Bridge Thomas Sykes Old Ale. High alcohol and viscosity may be visible in “legs” when beer is swirled in a glass. J.080 – 1. maltier. Moderately-low to large off-white to light tan head. Used as stock ales for blending or enjoyed at full strength (stale or stock refers to beers that were aged or stored for a significant period of time). dark caramel. Moderately low to moderately high malty sweetness on the palate. Flavor: Strong.018 – 1. However. Great Divide Hibernation Ale. may rarely be as dark as light brown. caramelly. AleSmith Old Numbskull. but generally clears to good to brilliant clarity as it warms. intense malt flavor with noticeable bitterness. such as floral. may have low head retention. with judicious amounts of caramel malts. High alcohol and viscosity may be visible in “legs” when beer is swirled in a glass. not all examples will have all possible flavors or aromas. Founders Curmudgeon. earthy or spicy English varieties or a blend of varieties. Comments: Strength and character varies widely.022 SRM: 10 – 22 ABV: 6 – 9% Commercial Examples: Gale’s Prize Old Ale. Harvey’s Elizabethan Ale. and in recent years many commercial examples are now vintage-dated. Alcohol flavors shouldn’t be harsh. Lee’s Vintage Harvest Ale.W. No diacetyl. though not necessarily so). and often complex alcohol flavors should be evident. Young's Winter Warmer. chocolate. Vital Statistics: OG: 1. Whitbread Gold Label. May have moderate to strong fruitiness. with a velvety. The malt profile can vary widely. as if viewed through a thick glass lens. Normally aged significantly prior to release. May be cloudy with chill haze at cooler temperatures. may be used). The intensity of these aromatics often subsides with age.120 IBUs: 35 – 70 FG: 1. Some darker examples suggest that dark malts (e. blended strong beers (stock ale blended with a mild or bitter).030 SRM: 8 – 22 ABV: 8 – 12% Commercial Examples: Thomas Hardy’s Ale. though sparingly so as to avoid an overly roasted character. black malt) may be appropriate. . Aged versions may have a sherry-like quality.090 IBUs: 30 – 60 FG: 1. but sharp or solventy alcohol flavors are undesirable. complex. The color may appear to have great depth. Mouthfeel: Full-bodied and chewy. balance therefore ranges from malty to somewhat bitter. Often had age-related character (lactic. Dark malts should be used with great restraint. toffee. Theakston Old Peculier (peculiar at OG 1. Cooperstown Pride of Milford Special Ale. and generally more muted malt aromas. Moderate to high malty sweetness on the palate. American Barleywine Aroma: Very rich and intense maltiness. Comments: Although often a hoppy beer. Moderate to fairly high fruitiness. but never harsh. Samuel Smith’s Winter Welcome. Malt character may be sweet. but generally clears to good to brilliant clarity as it warms. may have low head retention. Appearance: Color may range from light amber to medium copper. Burton Bridge Olde Expensive. Carbonation may be low to moderate. Adjuncts (such as molasses. Old Dominion Millenium. wheat) and malt extracts. Fuller’s Vintage Ale. Some oxidative or vinous flavors may be present. strong dark milds. Young’s Old Nick (unusual in its 7. leather) associated with “stale” beers. multi-layered malt flavors ranging from bready and biscuity through nutty. particularly winter warmers. British ale yeast that has low attenuation. A showcase of malty richness and complex. luscious texture (although the body may decline with long conditioning). if at all. Coniston Old Man Ale. often with a caramel-like aroma. depending on age and conditioning. along with judicious quantities of caramel malts and other specialty character malts. Can include winter warmers. Often associated with the winter or holiday season. Low to moderate fruity esters. the English Barleywine places less emphasis on hop character than the American Barleywine and features English hops. as if viewed through a thick glass lens. treacle. Fuller’s 1845. the intensity of aromatics often subsides with age. Many English examples. although the finish may be somewhat sweet to quite dry (depending on aging). as the relative balance and aging process negate much of the varietal character. Moderate to high hop flavor (any variety). English hops such as Northdown. Hop bitterness may range from just enough for balance to a firm presence. English Barleywine Aroma: Very rich and strongly malty. as most of the color arises from a lengthy boil. May have some bready or caramelly malt flavors. and feature richer specialty malt flavors than American Barleywines. are lower than 6% ABV. Hop bitterness may range from moderately strong to aggressive. intense flavors.
Vital Statistics: OG. Commercial Examples: New Glarus Belgian Red and Raspberry Tart.Mouthfeel: Full-bodied and chewy. BLONDE ALE) THEN THE SPECIFIC STYLE MUST BE SPECIFIED. The fruit character should be pleasant and supportive. amontillado. and in recent years many commercial examples are now vintage-dated. Mouthfeel: Mouthfeel may vary depending on the base beer selected and as appropriate to that base beer. Body and carbonation levels should be appropriate to the base beer style being presented. Comments: Overall balance is the key to presenting a well-made fruit beer. depending on the style. Dogfish Head Fort 21. Fruit beers may have some haze or be clear. but does not have to be unbalanced. alcohol content. strawberries)—allow for a range of fruit character and intensity from subtle to aggressive.120 IBUs: 50 – 120 FG: 1. and the body is richer and more characterful. The head may take 30 on some of the color of the fruit. However. Carbonation may be low to moderate. and the fruit character should not be so artificial and/or inappropriately overpowering as to suggest a fruit juice drink. IBUs. as most of the color arises from a lengthy boil. and fermentation by-products. Some specialty or character malts may be used. Herb. Great Divide Wild Raspberry Ale.g. the resulting beer may seem lighter than expected for the declared base style. Stone Old Guardian. cherries) have stronger aromas and are more distinctive than others (e. Differs from an Imperial IPA in that the hops are not extreme. but a beer with a quality such as this should make a special claim (e. but not be excessively hot. Some malt aroma may be desirable. do not expect the base beer to taste the same as the unadulterated version. Beer with chile peppers should be entered in the Spice/Herb/Vegetable Beer category (21A). while other fruit-based Belgian specialties should be entered in the Belgian Specialty Ale category (16E). but should not be inappropriately intense. These components (especially hops) may also be intentionally subdued to allow the fruit character to come through in the final presentation. luscious texture (although the body may decline with long conditioning). or Vegetable Beer Aroma: The character of the particular spices. THE TYPE OF FRUIT(S) MUST ALWAYS BE SPECIFIED. Normally aged significantly prior to release. Citrusy American hops are common. Stiegl Radler. Should not be syrupy and under-attenuated. and may range in intensity from subtle to aggressive. Appearance: Appearance should be appropriate to the base beer being presented and will vary depending on the base beer. SRM and ABV will vary depending on the underlying base beer. Weyerbacher Raspberry Imperial Stout.G. FRUIT BEER Aroma: The distinctive aromatics associated with the particular fruit(s) should be noticeable in the aroma. such as esters or diacetyl. History: Usually the strongest ale offered by a brewery. SPICE/HERB/VEGETABLE BEER 21A. then overall less fermentation byproducts would be appropriate. yeast by-products and malt components of the underlying beer may not be as noticeable when fruit are present. The balance of fruit with the underlying beer is vital. the distinctive flavor character associated with the particular fruit(s) should be noticeable. If the base beer is a classic style. Alcohol warmth should be present. For lighter-colored beers with fruits that exhibit distinctive colors. Vital Statistics: OG: 1. Note that fruit-based lambics should be entered in the Fruit Lambic category (17F). depending on age and conditioning. although any varieties can be used in quantity. herbs and/or . Abita Purple Haze. fino. Generally uses an attenuative American yeast. the original style should come through in aroma and flavor. a proper fruit beer should be a harmonious balance of the featured fruit(s) with the underlying beer style. THE ENTRANT MUST SPECIFY THE UNDERLYING BEER STYLE AS WELL AS THE TYPE OF FRUIT(S) USED. CLASSIC STYLES DO NOT HAVE TO BE CITED (E. Some tartness may be present if naturally occurring in the particular fruit(s). Hair of the Dog Doggie Claws. Victory Old Horizontal. Sherry or Tokaj. 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. Overall Impression: A well-hopped American interpretation of the richest and strongest of the English ales. should be appropriate to the base beer and be harmonious and balanced with the distinctive fruit flavors present. Overall Impression: A harmonious marriage of fruit and beer. Melbourne Apricot Beer and Strawberry Beer. Comments: The American version of the Barleywine tends to have a greater emphasis on hop bitterness.g. if at all.. IF THIS BEER IS BASED ON A CLASSIC STYLE (E. Aroma hops. Some tartness may be present if naturally occurring in the particular fruit(s). however. Flying Dog Horn Dog 20. Remember that fruit generally add flavor not sweetness to fruit beers. Judge the beer based on the pleasantness and balance of the resulting combination. 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. The fruit should add an extra complexity to the beer. flavor.G. Aged fruit may sometimes have flavor and aroma characteristics similar to Sauternes. If the base beer is a lager. Great Divide Old Ruffian. Bridgeport Old Knucklehead. Note that these components (especially hops) may be intentionally subdued to allow the fruit character to come through in the final presentation. note that some fruit (e. Spice. Fruit generally adds fermentables that tend to thin out the beer. Hop bitterness. the color should be noticeable. Avery Hog Heaven Barleywine. the malt is more forward. but should not be inappropriately intense. residual sweetness is not necessarily a negative characteristic unless it has a raw. Grozet Gooseberry and Wheat Ale. flavor and aroma than the English Barleywine. Founders Rübæus... Saxer Lemon Lager. Flavor: As with aroma. but the fruit will often be reflected in the color. Lagunitas Olde GnarleyWine. The hop character should be evident throughout. not artificial and inappropriately overpowering (considering the character of the fruit) nor should it have defects such as oxidation. unfermented quality. FG. malt flavors. 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. Hop aroma may be absent or balanced with fruit. Three Floyds Behemoth. blueberries. The key attributes of the underlying style will be different with the addition of fruit. although haze is a generally undesirable... As with all specialty beers. The brewer should recognize that some combinations of base beer styles and fruits work well together while others do not make for harmonious combinations. Bell’s Third Coast Old Ale. “PORTER” OR “WHEAT ALE” IS ACCEPTABLE). and often features American hop varieties.030 SRM: 10 – 19 ABV: 8 – 12% Commercial Examples: Sierra Nevada Bigfoot. The fruit should complement the original style and not overwhelm it. but not be so prominent as to unbalance the resulting presentation. Often associated with the winter or holiday season.g. Dark malts should be used with great restraint. Pyramid Apricot Ale.016 – 1. botrytis). Dogfish Head Aprihop. Magic Hat #9. Anchor Old Foghorn. Ingredients: Well-modified pale malt should form the backbone of the grist. especially in dark styles. The alcohol strength and hop bitterness often combine to leave a very long finish.080 – 1. Ebulum Elderberry Black Ale. Smuttynose Barleywine. raspberries. with a velvety. Bell’s Cherry Stout. Rogue Old Crustacean.
yeast by-products and malt components of the underlying beer may not be as noticeable when SHV are present. Hop aroma may be absent or balanced with SHV.) may lend their own unique aromatics. should be appropriate to the base beer and be harmonious and balanced with the distinctive SHV flavors present. Some malt aroma is preferable. Spices associated with the holiday season are typical (as mentioned in the Aroma section). The SHV character should be pleasant and supportive. honey.g. or mulling spices. etc. the original style should come through in aroma and flavor. Appearance: Appearance should be appropriate to the base beer being presented and will vary depending on the base beer. Any combination of aromatics that suggests the holiday season is welcome. IF THIS BEER IS BASED ON A CLASSIC STYLE (E. HERBS. spruce trees. coffee-. or dried fruit such as raisins or plums) is optional but acceptable. Birrificio Baladin Nora. note that some SHV (e. Hop aromatics are often absent. sugars. toast. As with all specialty beers. and a certain malty chewiness is often present. Flavor: Many interpretations are possible. the colors may be noticeable in the beer and possibly the head. etc. cinnamon) have stronger aromas and are more distinctive than others (e. This category may also be used for chile pepper. depending on the style. Bitterness and hop flavor are generally restrained so as to not interfere with the spices and special ingredients. Vital Statistics: OG. and may include caramel. a proper SHV beer should be a harmonious balance of the featured SHV(s) with the underlying beer style. Moderately low to moderately high carbonation is typical. If the base beer is a lager. etc. Additional fermentables (e. flavor. subdued. then overall less fermentation byproducts would be appropriate.vegetables (SHV) should be noticeable in the aroma. Note that many spice-based Belgian specialties may be entered in Category 16E. Rogue Hazelnut Nectar. Generally has a well-formed head that is often off-white to tan. Dogfish Head Punkin Ale. For lighter-colored beers with spices. FG. although a “raw” spice character is undesirable. THE TYPE OF SPICES.. Bell’s Java Stout. Left Hand JuJu Ginger Beer.). Some chill haze is acceptable. The individual character of the SHV(s) may not always be identifiable when used in combination. Some fruit character (often of dried citrus peel. The beers do not have to be .) should be entered in the Specialty Beer category. OR VEGETABLES MUST ALWAYS BE SPECIFIED. not so prominent as to overshadow the base beer. BLONDE ALE) THEN THE SPECIFIC STYLE MUST BE SPECIFIED. allow for brewer creativity as long as the resulting product is balanced and provides some spice presentation. herb or vegetable (SHV) beer. OR VEGETABLES USED. May include distinctive flavors from specific fermentables (molasses. Many examples will show some well-aged. maple syrup. the distinctive flavor character associated with the particular SHV(s) should be noticeable. some vegetables)—allow for a range of SHV character and intensity from subtle to aggressive. and often has some alcohol flavor. although fermentable additions may thin out the beer. Some SHV(s) may add additional body and/or slickness. Head formation may be adversely affected by some ingredients. and fermentation by-products. alcohol content. Fraoch Heather Ale. plum. Flavor: As with aroma.. These components (especially hops) may also be intentionally subdued to allow the SHV character to come through in the final presentation. such as chocolate. Cave Creek Chili Beer 21B. Mouthfeel: A wide range of interpretations is possible. Body is generally medium to full. although many examples are reminiscent of Christmas cookies. 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. Note that these components (especially hops) may be intentionally subdued to allow the SHV character to come through in the final presentation. The balance of SHV with the underlying beer is vital. The wide range of special ingredients should be supportive and balanced. Southampton Pumpkin Ale. and the SHV character should not be so artificial and/or overpowering as to overwhelm the beer. The spices and optional fermentables should be supportive and blend well with the base beer style. malt flavors. however.. The key attributes of the underlying style will be different with the addition of spices. Christian Moerlein Honey Almond.g. The individual character of SHV(s) may not always be identifiable when used in combination.. maple syrup. Mouthfeel: Mouthfeel may vary depending on the base beer selected and as appropriate to that base beer. Commercial Examples: Alesmith Speedway Stout. and not usually stronger than chocolate. Hitachino Nest Real Ginger Ale. May include some dried fruit or dried fruit peel flavors such as raisin. Breckenridge Vanilla Porter. Judge the beer based on the pleasantness and balance of the resulting combination. Comments: Overall balance is the key to presenting a well-made spice.G. but this character should be restrained. such as esters or diacetyl. gingerbread. The base beer style often has a malty profile that supports the balanced presentation of the aromatics from spices and possibly other special ingredients. Buffalo Bill's Pumpkin Ale. Christmas/Winter Specialty Spiced Beer Aroma: A wide range of aromatics is possible. Founders Breakfast Stout. do not expect the base beer to taste the same as the unadulterated version. “PORTER” OR “WHEAT ALE” IS ACCEPTABLE). not artificial and overpowering. The individual character of the SHV(s) may not always be identifiable when used in combination. chocolate-. BluCreek Herbal Ale. honey. Aroma hops. fig. Some SHV(s) are inherently bitter and may result in a beer more bitter than the declared base style. and may range in intensity from subtle to aggressive. If the base beer is a classic style. or slightly spicy.G. Body and carbonation levels should be appropriate to the base beer style being presented. 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. The SHV(s) should complement the original style and not overwhelm it. Hop bitterness. Roasted malt characteristics are rare. The SHV(s) should add an extra complexity to the beer. brown sugar. warming alcohol content. or nut-based beers (including combinations of these items). Rogue Chocolate Stout. HERBS. THE ENTRANT MUST SPECIFY THE UNDERLYING BEER STYLE AS WELL AS THE TYPE OF SPICES. but not be so prominent as to unbalance the resulting presentation. Rich. Young’s Double Chocolate Stout. treacle. The overall aroma should be balanced and harmonious.. Some SHV(s) may add a bit of astringency. Traquair Jacobite Ale. malty and/or sweet malt-based flavors are common. molasses. Rogue Chipotle Ale. IBUs. SRM and ABV will vary depending on the underlying base beer.g. orange peel or lemon peel. May have some haze or be clear. herbs and/or vegetables and beer. Redhook Double Black Stout. English-type Christmas pudding. although these elements are not required. but without being overly hot. or chocolate flavors. herbs or vegetables that exhibit distinctive colors. Overall Impression: A harmonious marriage of spices. Dogfish Head Midas Touch. Alcohol aromatics may be found in some examples. Appearance: Generally medium amber to very dark brown (darker versions are more common). although darker versions may be virtually opaque. A light spruce or other evergreen tree character is optional but found in some examples. herbs and/or vegetables. molasses. especially in dark styles. and is often fairly complex and inviting. nutty. Usually clear. ginger. CLASSIC STYLES DO NOT HAVE TO BE 31 CITED (E. Beers that only have additional fermentables (honey. Generally finishes rather full and satisfying.
ginger) but any combination is possible and creativity is encouraged. Spiced versions are an American or Belgian tradition. although the color of the beer is often a bit darker than the plain base style. Schwarz. Moderate.g.. lemon) may be used. rubbery. although some dark strong lagers exist. woody. etc. molasses. Eisenbahn Rauchbier. invert sugar. 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. stronger. Vital Statistics: OG. such as the Bocks. the smoked malt shouldn’t contribute these flavors). North Coast Wintertime Ale. treacle.g. Noble hop flavor moderate to none. balance in the overall presentation is the key to well-made examples. German or Czech hops. Sharp. however. Vital Statistics: OG: 1. bacon-like. sulfury or phenolic smoky characteristics are generally inappropriate (although some of these characteristics may be present in some base styles. Flavor: Generally follows the aroma profile. honey. Great Lakes Christmas Ale. diacetyl or DMS.g.. sulfury or phenolic smoky characteristics are inappropriate. with a medium-dry to dry finish (the smoke character enhances the dryness of the finish). Smoke can add some dryness to the finish. hop bitterness. Harsh. with a blend of smoke 32 . or burnt smoke-derived aromatics are inappropriate. there should be a balance between smokiness and the expected flavor characteristics of the base beer style. The balance of underlying beer characteristics and smoke can vary. Significant astringent. yet always complementary. Clean lager character with no fruity esters. Weyerbacher Winter Ale. German lager yeast. English-style Winter Warmers (some of which may be labeled Christmas Ales) are generally not spiced. each should be noticeable and distinctive in its own way (although not necessarily individually identifiable. Clean. rubbery. Medium to medium-high carbonation. Ingredients: Generally ales. and Helles-like beers. when smoke increases. Overall Impression: Märzen/Oktoberfest-style (see 3B) beer with a sweet. peat. Spices are required. and be somewhat sweet. TREACLE. Troegs The Mad Elf. nutmeg. Brewers entering these styles should use Other Smoked Beer (22B) as the entry category. creamy. The malt and smoke components are often inversely proportional (i. but the beechwood smoke flavor can be low to high. SMOKE-FLAVORED/WOOD-AGED BEER 22A. Other Smoked Beer Aroma: The aroma should be a pleasant balance between the expected aroma of the base beer (e. Goose Island Christmas Ale. MOLASSES. THE ENTRANT MAY DECLARE AN UNDERLYING BEER STYLE AS WELL AS THE SPECIAL INGREDIENTS USED. Fruit peel (e. charred. The smoke character of the malt varies by maltster. as may subtle additions of other fruits. Classic Rauchbier Aroma: Blend of smoke and malt. cloves. some breweries produce their own smoked malt (rauchmalz). Dunkel. however. Appearance: Variable. Smooth lager character. charred. ETC. bitter. Hefe-Weizen.overly strong to show some warming effects. Saranac Rauchbier 22B. with the remainder being German malts typically used in a Märzen. Harsh.8 – 6% Commercial Examples: Schlenkerla Rauchbier Märzen. The appearance should reflect the base beer style. THE BEER MUST INCLUDE SPICES AND MAY INCLUDE OTHER FERMENTABLES (SUGARS. If the base beer is a classic style. darker. History: Throughout history. Kaiserdom Rauchbier. The special ingredients should complement the base beer and not overwhelm it. Other examples of smoked beers are available in Germany.. Ingredients: German Rauchmalz (beechwood-smoked Vienna-type malt) typically makes up 20-100% of the grain bill. May use a wide range of crystal-type malts. Flavorful adjuncts are often used (e. allspice.016 SRM: 12 – 22 ABV: 4. since English or German breweries traditionally do not use spices in their beer.012 – 1. spiced. Smokiness may vary from low to assertive. The malt character can be low to moderate. with a varying balance and intensity. and vice versa). rubbery. oranges. oak. Samuel Adams Winter Lager. Smoky flavors may range from woody to somewhat bacon-like depending on the type of malts used. The palate can be somewhat malty and sweet. Commercial Examples: Anchor Our Special Ale. Flavor: As with aroma. in the Franconian region of Bavaria in Germany. Comments: The intensity of smoke character can vary widely. MAPLE SYRUP. Many breweries produce unique seasonal offerings that may be darker. not all examples are highly smoked. robust porter) and the smokiness imparted by the use of smoked malts. Hop aroma may be very low to none. ABV is generally above 6%. SRM and ABV will vary depending on the underlying base beer. Victory Scarlet Fire Rauchbier. tan. phenolic harshness is inappropriate. HONEY.g. Smokiness may vary from low to assertive. Overall Impression: A stronger. bitter. Mouthfeel: Varies with the base beer style. Whenever spices. rich..057 IBUs: 20 – 30 FG: 1. Appearance: This should be a very clear beer. and can seem smoky. Medium amber/light copper to dark brown color. lager character with no fruity esters. phenolic. harsh. although the resulting blend should be somewhat balanced and enjoyable. IBUs.). maple syrup. Significant astringent. Beechwood-smoked malt is used to make a Märzen-style amber lager. malt decreases.g. THE BASE STYLE. balanced. particularly a malty. particularly those that add dark fruit or caramel flavors. The intensity and character of the smoke and base beer style can vary. and most examples are somewhat dark in color. burnt.to cream-colored head. and should be entered as Old Ales. balanced with the other ingredients is still critical). Spezial Rauchbier Märzen. Allow for variation in the style when judging. burnt. Harpoon Winter Warmer. The beechwood smoke character can range from subtle to fairly strong. Mouthfeel: Medium body. Märzen-like qualities should be noticeable. cinnamon. Comments: Overall balance is the key to presenting a well-made Christmas beer. the original style should come through in aroma and flavor. diacetyl or DMS. spiced beer that often has a rich body and warming finish suggesting a good accompaniment for the cold winter season. alder. beer of a somewhat higher alcohol content and richness has been enjoyed during the winter holidays. Peat-smoked malt can add an earthiness. Jamtlands Julöl and malt in varying balance and intensity. phenolic smoke-derived harshness is inappropriate. when old friends get together to enjoy the season. or malty. toasty richness.050 – 1.e. Some breweries adjust the color slightly with a bit of roasted malt. Nils Oscar Julöl. yet the finish can reflect both malt and smoke. brown sugar. toasty. including examples such as Spezial Lager. Lakefront Holiday Spice Lager Beer. with a large. SPICES OR OTHER INGREDIENTS NEED NOT BE IDENTIFIED. or otherwise more characterful than their normal beers.) OR FRUIT.. 22. Belgian-style Christmas ales should be entered as Belgian Specialty Ales (16E). FG. herbs or additional fermentables are declared. The quality and secondary characteristics of the smoke are reflective of the source of the smoke (e. or rarely almost greasy. and often include those evocative of the Christmas season (e. smoky aroma and flavor and a somewhat darker color. History: A historical specialty of the city of Bamberg.. beechwood). with either being prominent in the balance.
Mouthfeel: Varies with base style.). or cocoa character. coffee.e. History: The process of using smoked malts more recently has been adapted by craft brewers to other styles. helles. Oak cask and barrels are traditional. flavorful. Weissbier and Bockbier.g. Magic Hat Jinx 22C. Other optional aromatics include a low to moderate vanilla. and other specialty styles. hops and malt character is exhibited by the better examples. sherry-like character and not be papery or cardboard-like. weizen. port. peat. THIS CATEGORY SHOULD NOT BE USED FOR BASE STYLES WHERE BARREL-AGING IS A FUNDAMENTAL REQUIREMENT FOR THE STYLE (e. and may exhibit additional alcohol warming if wood has previously been in contact with other alcoholic products. chocolate. etc. particularly if toasted/charred oak and/or whiskey/bourbon barrels are used. bourbon. Specific classic styles or smoke types do not have to be specified. Any alcohol character should be smooth and balanced. Wood can also add tannins to the beer. depending on age of the cask. Stone Smoked Porter. Madeira. Occasionally there may be an optional lactic or acetic tartness or Brett funkiness in the beer. The wood and/or other cask-derived flavors should be balanced.. CLASSIC STYLES DO NOT HAVE TO BE CITED (E. Rogue Smoke. although other woods can be used. IF THIS BEER IS BASED ON A CLASSIC STYLE (E. notably porter and strong Scotch ales. Specialty or experimental base beer styles may be specified. toffee. although this should take on a pleasant. piercing phenolics and dirt-like earthiness. and alder with salmon). although experimentation is encouraged. Excessive peatsmoked malt is generally undesirable due to its sharp. Some background oxidation character is optional. maple. but this should not be higher than a background flavor (if present at all). Wood usually contributes a woody or oaky flavor. Any additional alcoholic products previously stored in the wood should be evident (if declared as part of the entry). Comments: The base beer style should be apparent.Overall Impression: This is any beer that is exhibiting smoke as a principle flavor and aroma characteristic other than the Bambergstyle Rauchbier (i. The best examples will be smooth. The intensity of the wood-based flavors is based on the contact time with the wood. spices. supportive and noticeable. A low to moderate wood.G. and how well it is balanced with the smoke character. Pilsner. hickory with ribs.. Vital Statistics: Varies with the base beer style. as long as the other specialty ingredients are identified.or oakbased aroma is usually present. as well as any aromatics associated with alcohol previously stored in the wood (if any). “smoked porter” is as acceptable as “peatsmoked strong Scotch ale” or “cherry-wood smoked IPA. condition. “PORTER” OR “BROWN ALE” IS ACCEPTABLE). The various woods may remind one of certain smoked products due to their food association (e. Flanders Red. distinctive products. The tannins can lead to additional astringency (which should never be high). The remaining ingredients vary with the base style. caramel. the age. etc.. Balance in the use of smoke. 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). caramel. ROBUST PORTER) THEN THE SPECIFIC STYLE MUST BE SPECIFIED.G. cherry. sherry-like character and not be papery or cardboardlike. Fresh wood can occasionally impart raw “green” aromatics. and usually only with specialty products. but should not be so dominant as to unbalance the beer.. Fuller-bodied.G.. sherry. and the type of wood. Spezial Lagerbier. the resulting beer should be entered in the specialty/experimental category. schwarzbier. higher-gravity base styles often are used since they can best stand up to the additional flavors. O’Fallons Smoked Porter.. although this character should never be too strong. 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. (e. Oskar Blues Old Chub. pecan. Often fuller than the unadulterated base beer. not hot. piney flavor to the malt. Vital Statistics: OG: varies with base style. Comments: Any style of beer can be smoked. Entries that have a classic style cited will be judged on how well that style is represented. Beechwood-. cocoa (from charred wood or bourbon casks). well-balanced and well-aged.. dunkel. apple. Often darker than the unadulterated base beer style. oak essence). Dark Horse Fore Smoked Stout. Bourbon Barrel-aged Imperial Stout. maple with bacon or sausage. THE TYPE OF WOOD MUST BE SPECIFIED IF A “VARIETAL” CHARACTER IS NOTICEABLE. which can occasionally take on a raw “green” flavor if new wood is used. vegetables. For example. THE TYPE OF WOOD OR OTHER SOURCE OF SMOKE MUST BE SPECIFIED IF A “VARIETAL” CHARACTER IS NOTICEABLE. Lambic. or wine). or using wood-based additives (wood chips. toast. and alcohol flavors from other products previously stored in the wood (if any). and previous usage of the barrel. Appearance: Varies with base style. Beers made using either limited wood aging or products that only provide a subtle background character may be entered in the base beer style categories as long as the wood character isn’t prominently featured. alder. American Barleywine in an Oak Whiskey Cask). ROBUST PORTER) THEN THE SPECIFIC STYLE MUST BE SPECIFIED. or simply a fuller mouthfeel. and how well the smoke character enhances the base beer. Wood-Aged Beer Aroma: Varies with base style. German brewers have traditionally used smoked malts in bock. Commercial Examples: Alaskan Smoked Porter. but not so dominant as to unbalance the beer. aged. smooth flavors are most desirable. Flavor: Varies with base style. Higher alcohol levels should not result in “hot” beers.” Judges should evaluate the beers mostly on the overall balance. “PORTER” OR “BROWN ALE” IS ACCEPTABLE). often darker than the . History: A traditional production method that is rarely used by major breweries. IF THIS BEER IS BASED ON A CLASSIC STYLE (E. Some background oxidation character is optional. Ingredients: Different materials used to smoke malt result in unique flavor and aroma characteristics. doppelbock. Other flavors that may optionally be present include vanilla (from vanillin in the wood). Tart or acidic characteristics should be low to none.or other hardwood (oak. English IPA with Oak Chips. If smoked malts are combined with other unusual ingredients (fruits. Left Hand Smoke Jumper. beechwood-smoked Märzen). wood staves. honey. 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. The brewer should specify any unusual ingredients in either the base style or the wood if those characteristics are noticeable.G. 33 toasted bread or almonds (from toasted wood).g.) in noticeable quantities. Schlenkerla Weizen Rauchbier and Ur-Bock Rauchbier. CLASSIC STYLES DO NOT HAVE TO BE CITED (E. Ingredients: Varies with base style. The woodbased character should be evident. Evergreen wood should never be used since it adds a medicinal. the goal is to reach a pleasant balance between the smoke character and the base beer style. but should not overpower the base beer style. butterscotch. and can take on a pleasant.g. Aged in wooden casks or barrels (often previously used to store whiskey. mesquite. Becoming more popular with modern American craft breweries looking for new. other fruitwoods) smoked malts may be used..
Note. Note that certain other specialty categories exist in the guidelines. sorghum) • Unusual adjuncts (e. Overall the aroma should be a pleasant combination of malt. that classic styles will have a different impression when brewed with unusual ingredients. Christmas-type beers should be entered in Category 21B (unless they are Belgian Christmas-type beers.. Flavor: As with aroma. Louvain Peetermann. Note that unusual ingredients or processes may affect the appearance so that the result is quite different from the declared base style. and may range in intensity from subtle to aggressive. Unusual ingredients or processes may affect the mouthfeel so that the result is quite different from the declared base style. Body and carbonation levels should be appropriate to the base beer style being presented. Dominion Oak Barrel Stout. Specialty meads or ciders should be entered in their respective categories (26C for meads. and creativity should be considered. 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. Belgian Specialties or clones of specific Belgian beers should be entered in Category 16E. Bush Prestige. Judge the beer based on the pleasantness and harmony of the resulting combination.g. or smoke should be entered in Categories 20-22. The overall uniqueness of the process. molasses. The category is intended for any type of beer. do not expect the base beer to taste the same as the unadulterated version. 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. No beer is ever “out of style” in this category. If a classic style base beer is specified then the characteristics of that classic style should be noticeable. alcohol content. buckwheat. India Brown Ale. flavor. The individual character of special ingredients and processes may not always be identifiable when used in combination.g. The overall rating of the beer depends heavily on the 23. 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.g.g.g.. including the following techniques or ingredients: • Unusual techniques (e. Some ingredients may add tartness. and the specialty character should not seem artificial and/or totally overpowering. and may affect head formation and retention. as well as sugar found in fruit. The individual character of special ingredients and processes may not always be identifiable when used in combination. Lagavulin Whisky or Calvados Casks. smoked spiced beers) • Out-of-style variations of existing styles (e. The marriage of specialty ingredients or nature with the underlying beer should be harmonious. Sahti. additives or processes. however. or other flavor byproducts. potatoes) • Combinations of other style categories (e. Some styles that fall into this grouping include: • Honey Beers (not Braggots) • Wiess (cloudy. Note. Grätzer) • American-style interpretations of European styles (e. Some ingredients may add color (including to the head). If a classic style base beer is specified then the characteristics of that classic style should be noticeable. Le Coq Imperial Extra Double Stout. extra-hoppy beers. SPECIALTY BEER This is explicitly a catch-all category for any beer that does not fit into an existing style category. J. unless it fits elsewhere. spice. that classic styles will have a different impression when brewed with unusual ingredients. Petrus Aged Pale. ice/eis beers) • Unusual fermentables (e. The key attributes of the underlying style (if declared) will be atypical due to the addition of special ingredients or techniques. Appearance: Appearance should be appropriate to the base beer being presented and will vary depending on the base beer (if declared).. and fermentation by-products. are usually fully fermented and contribute to a lighter flavor profile and a drier finish than might be expected for the declared base style. Remember that fruit and sugar adjuncts generally add flavor and not excessive sweetness to beer. Sherry. many microbreweries have specialty beers served only on premises often directly from the cask. ingredients used. Mouthfeel: Mouthfeel may vary depending on the base beer selected and as appropriate to that base beer (if declared). Goose Island Bourbon County Stout. some of these minor styles might be promoted to full styles in the future. Great Divide Oak Aged Yeti Imperial Stout. herbs. “imperial” strength beers) • Historical. such as esters or diacetyl. Note that these components (especially hops) may be intentionally subdued to allow the specialty character to come through in the final presentation. Harviestoun Old Engine Oil Special Reserve. The sugary adjuncts.g. additives or processes. Hop bitterness. hops and the featured specialty ingredient or nature as appropriate to the specific type of beer being presented... 28D for ciders). should be appropriate to the base beer (if declared) and be well-integrated with the distinctive specialty flavors present. malt flavors. oats. hoppier. traditional or indigenous beers (e. fruit-and-spice beers. stronger. New Holland Dragons Milk. processes and beer.. however. rye. vegetables. If sufficient interest exists. Lees Harvest Ale in Port. Overall Impression: A harmonious marriage of ingredients. maple syrup.. sweetness. Beers with only one type of fruit. 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. Aroma: The character of the stated specialty ingredient or nature should be evident in the aroma. but harmonious with the other components (yet not totally overpowering them). honey. the distinctive flavor character associated with the stated specialty nature should be noticeable.unadulterated base style Commercial Examples: The Lost Abbey Angel’s Share Ale. these should be entered in 16E). vatted Porter with Brettanomyces.W. Colonial Spruce or Juniper beers. Kvass. Firestone Walker Double Barrel Ale. steinbier. low alcohol versions of other styles.
.. Dogfish Head India Brown Ale. Rauchenfels Steinbier. Stoudt’s Honey Double Mai Bock. Rogue Dad’s Little Helper. Commercial Examples: Bell’s Rye Stout. TYPE OF SPECIAL INGREDIENTS USED. Vital Statistics: OG.G. the brewer should provide descriptions of the styles. Great Divide Bee Sting Honey Ale. Base Style: THE BREWER MAY SPECIFY AN UNDERLYING BEER STYLE. “Porter” or “Brown Ale”). enhances. The beer should be judged by how well the special ingredient or process complements. SRM and ABV will vary depending on the underlying base beer. Comments: Overall harmony and drinkability are the keys to presenting a well-made specialty beer. Stone Arrogant Bastard 35 . For historical styles or unusual ingredients/techniques that may not be known to all beer judges. If a base style is declared. Samuel Adams Triple Bock and Utopias. Hair of the Dog Adam. Bell’s Eccentric Ale. Yards Brewing Company General Washington Tavern Porter.. IBUs. PROCESS UTILIZED OR HISTORICAL STYLE BEING BREWED). The base style may be a classic style (i.g. a named subcategory from these Style Guidelines) or a broader characterization (e. The distinctive nature of the stated specialty ingredients/methods should complement the original style (if declared) and not totally overwhelm it. OR WHY THE BEER DOESN’T FIT AN ESTABLISHED STYLE. Odells 90 Shilling Ale. Tommyknocker Maple Nut Brown Ale. the style should be recognizable. THE BREWER MUST SPECIFY THE “EXPERIMENTAL NATURE” OF THE BEER (E. FG. Zum Uerige Sticke and Doppel Sticke Altbier. and harmonizes with the underlying style. ingredients and/or techniques as an aid to the judges.e. Bear Republic Red Rocket Ale. 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.inherently subjective assessment of distinctiveness and drinkability. Rogue Honey Cream Ale. Great Alba Scots Pine.
If a honey variety is declared. Some types of honey have a strong varietal character (aroma. Artificial. A multi-faceted flavor. • Special ingredients. and may result in sherry-like notes.. The bouquet (rich. complex smells arising from the combination of ingredients. Sweetness is often confused with fruitiness in a dry mead. phenolic or bitter flavors are defects. The color may vary widely depending on honey variety and any optional ingredients (e. fruit.. Different varieties of honey have different intensities and characters. but dry meads can still have some body. with estery.. weaker versions. rate (how fast do they form?). legs. • Strength. additional information can be provided to judges as to the character to be expected. Observable particulates (even in a clear example) are undesirable. sweeter meads will have a stronger honey flavor than drier. Flavors tend to become more subtle over time. Aroma: The intensity of the honey aroma will vary based upon the sweetness and strength of the mead. .g. • Honey variety. meniscus) but higher carbonation levels can interfere with this perception. they can have some very light bubbles. saturation and purity of color should be considered. Highly carbonated examples usually have a short-lasting head similar to Champagne or soda pop. but hot. petillant. Light oxidation may be present. palmetto). orange blossom. reflective examples with a bright. In general. some (e. some (e. etc. Still meads do not have to be totally flat. Yeast or fermentation characteristics may be none to noticeable. A multi-faceted bouquet.g. Judges need to understand the ingredients that provide a unique character in order to properly evaluate the mead. or sack strength. unfermented honey character. Important attributes that must be specified: • Sweetness. spice. Stronger meads can have a greater honey character and body (as well as alcohol) than weaker meads. solventy or irritating overtones are a defect. acidity). and may include fruity. An excessive sherry character is a fault in most styles (except certain Polish-style specialties. Common Mead Characteristics: • Appearance: Clarity may be good to brilliant. almost any color is acceptable. Dry meads do not have to be bone dry. fermentation and aging) should show a pleasant fermentation character. cloying or seem like unfermented honey. with clean and fresh aromatics being preferred over dirty. Any additives. standard. longer finishes are generally most desirable. malt. distinct meniscus are highly desirable. depending on age. Alcohol flavors (if present) should be smooth and well-aged. Petillant meads are “lightly sparkling” and can have a moderate. If honey varieties are declared. Aging and conditioning generally smooth out flavors and create a more elegant. Stronger. A mead may be dry. Oxidation resulting in a papery character is always undesirable. malts). Strength refers to the alcohol content of the mead (and also. Stronger versions (standard and sack) may show signs of body (e. Sweet meads should not be cloyingly sweet. these can add to complexity). but an excessive sherry-like or papery character should be avoided. In no case should the residual sweetness be syrupy. blended. Sparkling meads are not gushing. or other meads attempting a sherry-like character).g. avocado. or sulfury notes. sweet meads will have noticeable to prominent sweetness. The residual sweetness level will vary with the sweetness of the mead. noticeable amount of carbonation. color. and should not have a raw. harsh. 2. Different sub-styles may include fruit. buckwheat) are more recognizable than others (e.. quantity (how much are present?). This introduction identifies common characteristics and descriptions for all types of mead.INTRODUCTION TO MEAD GUIDELINES (CATEGORIES 24-26) The following discussion applies to all the mead styles. therefore. Most are in the straw to gold range. or spicy notes. except where explicitly superseded in the sub-category guidelines. Some honey varieties are almost clear. A mead may be categorized as hydromel. which are acceptable in low to moderate levels (if in balance. also known as complexity or depth. but may have a character ranging from mouth-filling to an impression akin to Champagne or soda pop. or sparkling. Different varieties of honey have different intensities and characters. smaller bubbles are more desirable and indicative of higher quality than larger bubbles. the amount of honey and fermentables used to make the mead). it is specifically a term used to describe a honey derived from unknown or mixed flowers. the color should generally be 36 • • suggestive of the honey used (although a wide range of color variation is still possible). Harsh or chemical aromatics should not be present. fresh and clean flavors being most desirable.. floral. dry meads will have no residual sugar.g. semi-sweet meads will have a balanced sweetness. although this is not a strict rule. If a honey is unusual. the varietal character of the honey should be apparent even if subtle. flavor. and should be used as a reference whenever entering or judging mead.g. Sweetness is independent of strength. Some aspects of bubbles or head formation that may be observed and commented upon include size (large or small). ingredients and type of mead. and mousse (appearance or quality of foam stand). Sweetness simply refers to the amount of residual sugar in the mead. is a positive attribute.. rounded product. The aromatics may seem vinous (similar to wine). Phenolic or diacetyl aromatics should not be present. Note that “wildflower” isn’t a varietal honey. If no honey variety is declared. Flavor: The intensity of the honey flavor will vary based upon the sweetness and strength of the mead. If honey varieties are declared. buckwheat) are more recognizable than others (e. safflower. yeasty. The harmony and balance of the aroma and bouquet should be pleasant and enticing. depending on age. Higher carbonation (if present) enhances the acidity and gives a “bite” to the finish. Hue. A mead may be still. Body is related to sweetness. Alcohol aromatics may be present. is a positive attribute. or sweet.g. 1. persistence (how long do they continue to form?). such as acid or tannin. the varietal character of the honey should be apparent even if subtle. while others can be dark brown. chemical. Light oxidation may be present. Stronger or sweeter meads may have a stronger honey aroma than drier or weaker versions. semi-sweet. The aftertaste should be evaluated. not harsh or solventy. should enhance the honey flavor and lend balance to the overall character of the mead but not be excessively tart or astringent. orange blossom. Crystal clear. The components of bubbles or head will vary greatly depending on the carbonation level. also known as complexity or depth. • Carbonation. palmetto).
5% standard: 7. finish and flavor intensity to a dry white wine. For example. judges should evaluate the mead as a semi-sweet. If a honey variety is declared. with a pleasant mixture of subtle honey character. tannins. balance-adjusting level. and this character usually increases with strength (although extended aging can smooth this sensation). Dry Mead Aroma: Honey aroma may be subtle.5 – 14% sack: 14 – 18% FG: dry: 0. harmony. chemical additives or oakaging). or fruit. 24. Strength. • Defaults: If no attributes are specified.5 – 7. the resulting mead should be entered appropriately (e. 37 . Complexity. Sweetness or significant honey aromatics should not be expected. orange-blossom honey has the character of orange blossoms. not oranges. sweetness and alcohol presentation. Vital Statistics: OG: hydromel: 1. sweetness.. sparkling or highly carbonated). • Optional Requirements: Entrants MAY specify honey varieties used. but may not resemble the source plant. Low levels of astringency are sometimes present (either from specific fruit or spices. Yeast nutrients may be used but should not be detected. Carbonation can vary widely (see definitions above).080 – 1. with no inconsistencies in color. Ingredients: Mead is made primarily from honey. and can sometimes be quite full and heavy. but bittering hops are optional even in this style. lightly carbonated (petillant) meads will have noticeable bubbles. A very thin or watery body is likewise undesirable.035 – 1. acidity. and entering instructions. however. and balance of sensory elements are most desirable. flavor or aftertaste. these additives should not be readily discernable in flavor or aroma. Acidity and tannin help balance the overall honey.080 standard: 1. as well as any special ingredients. acidity. pink and/or purple hues. Supplemental materials may be provided to judges if an obscure ingredient or method is used. Note that stronger meads will have a fuller body. and clean alcohol. refer to the declared sweetness. judges will look for the varietal character of the honey. Appearance: Standard description applies. TRADITIONAL MEAD See the Introduction to Mead Guidelines for detailed descriptions of standard mead characteristics. Sulfury. Different types of honey have different intensities and characters. red. A warming alcohol presence is often present.990 – 1. harsh or yeasty fermentation characteristics are undesirable. and to a lesser extent. o Entrants MUST specify sweetness level (dry. Standard description applies for remainder of characteristics. water and yeast. 3. declaring specific fruit. background. Competition organizers should make every effort to ensure that judges are provided the full set of attributes of the meads being evaluated.g. alcohol and honey character is the essential final measure of any mead. aroma. sack or strong mead).025 sweet: 1. an explanation of standard terms. or the use of oak aging. although most are in the medium-light to medium-full range. Entering and Categorizing Meads: • Mandatory Requirements: o Entrants MUST specify carbonation level (still. although not always identifiable. High carbonation will enhance the acidity and give a “bite” to the finish.120 – 1. Mouthfeel: Standard description applies. For example. Flavor: Subtle (if any) honey character. tea. so don’t rely only on FG to determine sweetness. or oak additives result in flavor components above a low. standard mead. and fruit and/or malt in some styles). soft fruity esters. not a traditional). body generally decreases with lower gravity and/or drier meads. acidity. Smooth texture. IBUs: not relevant for anything but braggot. Sensations of body should not be accompanied by noticeable residual sweetness. tree.120 sack: 1. Cysers are most often golden. and may feature subtle to noticeable varietal character if a varietal honey is declared (different varieties have different intensities). Braggots can be yellow to black. in assessing sweetness.010 semi-sweet: 1.010 – 1. body. petillant. although it is an identifiable character. or special characteristics.• • • • and can deteriorate with extended aging. Some natural acidity is often present (particularly in fruit-based meads). Well-made examples will often have an elegant wine-like character. Body generally increases with stronger and/or sweeter meads. The body can vary widely. Sensations of body should not be accompanied by an overwhelmingly cloying sweetness (even in sweet meads). and can sometimes be quite light. tea. The proper balance of sweetness. or from tea. standardstrength mead with no varietal honey character and no special ingredients. and a highly carbonated (sparkling) mead can range from a mouth-filling carbonation to levels approaching Champagne or soda pop. the color should reflect the ingredients used (type of honey. and lead to a harmonious end product. • Category-Specific Requirements: Some categories require additional information. Mouthfeel: Before evaluating. In all cases. If citrus. Melomels and pyments can have orange. Consider the OG. Standard description applies for remainder of characteristics. Some minor adjustments in acidity and tannin can be made with citrus fruits. but well-made examples will have an enjoyable balance of honey flavors. Any special ingredients should be well-blended with the other ingredients.025 – 1. Note that the character of a varietal honey will be identifiable as distinct to the source flowers. strength and carbonation levels. Overall Impression: Similar in balance. as a metheglin or open category mead. the variety should be distinctive (if noticeable). sweetness and age greatly affect the overall presentation. 24A. sweet). particularly in categories other than traditional mead. although the body is generally light to medium. Similarly. blackberry honey is only distantly like blackberries.050 Note that the perception of sweetness is a function of the percentage of residual sugar. SRM: basically irrelevant since honey can be anything from almost clear to dark brown.170 ABV: hydromel: 3. chemicals. These can all affect mouthfeel. o Entrants MUST specify strength level (hydromel or light mead. Still meads may have a very light level of carbonation. If honey varieties are declared. semi-sweet. strength. petillant or lightly carbonated. spices. No to minimal residual sweetness with a dry finish. Overall Impression: A wide range of results are possible. alcohol.
Sweetness is assumed to be SEMI-SWEET in this category. and can have a light to significant sweetness that may express the aroma of flower nectar. 24C. and can have a light sweetness that may express the aroma of flower nectar. Sensations of body should not be accompanied by cloying. Comments: See standard description for entrance requirements. Intermiel Bouquet Printanier 24B. The honey aroma should be noticeable. Appearance: Standard description applies. Commercial Examples: Lurgashall English Mead. body. Standard description applies for remainder of characteristics. finish and flavor intensity to a well-made dessert wine (such as Sauternes). light sweetness. Traditional Meads feature the character of a blended honey or a blend of honeys. “Show meads” feature no additives. Rabbit’s Foot Sweet Wildflower Honey Mead. Varietal meads feature the distinctive character of certain honeys. Entrants MUST specify carbonation level and strength. Flavor: The apple and honey flavor intensity may vary from none to high. soft fruity esters. harmony. Standard description applies for remainder of characteristics. with a pleasant mixture of honey character. Slight spicy phenolics from certain apple varieties are acceptable. 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. alcohol and honey character is the essential final measure of any mead. Refer to Category 24 descriptions for additional detail on the character to be expected from dry. Chaucer’s Mead. Entrants MUST specify carbonation level and strength. Overall Impression: Similar in balance. Color may range from pale straw to deep golden amber (most are yellow to gold). although the body is generally medium-light to medium-full. Mouthfeel: Standard description applies. and balance of sensory elements are most desirable. and balance of sensory elements are most desirable. Mouthfeel: Standard description applies. with clean and fresh aromatics being preferred. body. Stronger and/or sweeter versions will have higher alcohol and sweetness in the nose. Subtle to moderate residual sweetness with a medium-dry finish. Use those guidelines to judge distinctions between the various sweetness levels. depending on the variety of honey and blend of apples or ciders used. acidity. Sky River Dry Mead. Standard description applies for remainder of characteristics. and entering instructions. harsh or yeasty fermentation characteristics are undesirable. Sulfury. Sweet Mead Aroma: Honey aroma should dominate. and is often moderately to strongly sweet and usually expresses the aroma of flower nectar. the aroma might have a subtle to very noticeable varietal character reflective of the honey (different varieties have different intensities and characters). Ingredients: Standard description applies. Some spicy or earthy notes may be present. Comments: See standard description for entrance requirements. Note that stronger meads will have a fuller body. as may a slightly sulfury character. flavor or aftertaste. Semi-sweet Mead Aroma: Honey aroma should be noticeable. but this distinction is usually not obvious to judges. Flavor: Moderate to significant honey character. Many seem like a dessert wine. Ingredients: Standard description applies. and the finish may range from dry to sweet. The proper balance of sweetness. “Show meads” feature no additives. Sky River Semi-Sweet Mead. aroma. with no inconsistencies in color. Appearance: Standard description applies. but this distinction is usually not obvious to judges. but this distinction is usually not obvious to judges. Flavor: Subtle to moderate honey character. as is a light diacetyl character from malolactic fermentation (both are optional). Entrants MAY specify honey varieties. Complexity. raw residual sweetness. Complexity. the aroma might have a subtle to very noticeable varietal character reflective of the honey (different varieties have different intensities and characters). semisweet and sweet meads. The apple/cider character should be clean and distinctive. Commercial Examples: Lurgashall Christmas Mead. The bouquet should show a pleasant fermentation character. Redstone Traditional Mountain Honey Wine. If a variety of honey is declared. If a variety of honey is declared. and may feature subtle to noticeable varietal character if a varietal honey is declared (different varieties have different intensities). Traditional Meads feature the character of a blended honey or a blend of honeys. Sweetness is assumed to be DRY in this category. Varietal meads feature the distinctive character of certain honeys. Entrants MAY specify honey varieties. Standard description applies for remainder of characteristics. Intermiel Benoîte 25. Sweetness is assumed to be SWEET in this category. Intermiel Verge d’Or and Mélilot generally medium-full to full. harsh or yeasty fermentation characteristics are undesirable. soft fruity esters. although the body is 38 . and clean alcohol. 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). except with regard to color. finish and flavor intensity to a semisweet (or medium-dry) white wine. MELOMEL (FRUIT MEAD) See the Introduction to Mead Guidelines for detailed descriptions of standard mead characteristics. an explanation of standard terms. and may feature moderate to prominent varietal character if a varietal honey is declared (different varieties have different intensities). 25A. The proper balance of sweetness. with strength being the secondary ordering criterion. flavor or aftertaste. Varietal meads feature the distinctive character of certain honeys. and clean alcohol. Entrants MUST specify carbonation level and strength. Aroma: Depending on the sweetness and strength. harmony. acidity. Commercial Examples: White Winter Dry Mead. Comments: See standard description for entrance requirements. If a variety of honey is declared. Sulfury. with a pleasant mixture of honey character. with no inconsistencies in color. the residual sweetness may vary from none to high. Appearance: Standard description applies. Sensations of body should not be accompanied by a residual sweetness that is higher than moderate. depending on what sweetness level has been declared (dry to sweet) and strength level has been declared (hydromel to sack). Standard description applies for remainder of characteristics. Judging meads from dry to sweet is recommended as the primary ordering. Traditional Meads feature the character of a blended honey or a blend of honeys. Natural acidity and tannin in apples may give some tartness and astringency to balance the sweetness. Entrants MAY specify honey varieties. aroma. Cyser A Cyser is a melomel made with apples (generally cider). the aroma might have a subtle to very noticeable varietal character reflective of the honey (different varieties have different intensities and characters). residual sweetness. Note that stronger meads will have a fuller body. Overall Impression: Similar in balance. alcohol and honey character is the essential final measure of any mead.Ingredients: Standard description applies. “Show meads” feature no additives. Moderate to high residual sweetness with a sweet and full (but not cloying) finish.
See standard description for entrance requirements. The bouquet should show a pleasant fermentation character. Standard description applies for remainder of characteristics. Slight spicy phenolics from certain apple varieties are acceptable. if specified. and can have a light to significant sweetness that may express the aroma of flower nectar. 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. Longer aging can smooth out tannin-based astringency. as are a light diacetyl character from malolactic fermentation and a slight sulfur character (all are optional). The color should be characteristic of the variety or type of grape used. Some of the best strong examples have the taste and aroma of an aged Calvados (apple brandy from northern France). although this character should not be excessive.honey flavor and alcohol. Long Island Meadery Apple Cyser 25B. Aroma: Depending on the sweetness and strength. A spiced cyser. Entrants MAY specify honey varieties. Some complex. Entrants MAY specify honey varieties. though very dry and very sweet examples do exist. Entrants MAY specify the varieties of apple used. a varietal character will be expected. with clean and fresh aromatics being preferred. Alternatively. should be entered as an Open Category Mead. raspberries. Pyment A Pyment is a melomel made with grapes (generally from juice). Entrants MAY specify the varieties of grape used. a varietal character will be expected. The bouquet should show a pleasant fermentation character. Some natural acidity is usually present (from the blend of apples) and helps balance the overall impression. The fruit character should be pleasant and supportive. except with regard to color. but should not be inappropriately intense. strength. as is a light diacetyl character from malolactic fermentation in certain white grape varieties (both are optional). Natural acidity and tannin in grapes may give some tartness and astringency to balance the sweetness. spicy. Other Fruit Melomel Aroma: Depending on the sweetness and strength. the fruit is both distinctive and well-incorporated into the honey-sweet-acidtannin-alcohol balance of the mead. Stronger and/or sweeter versions will have higher alcohol and sweetness in the nose. If a variety of honey is declared. some fruity. or a mead mixed with homemade grapebased wine after fermentation. Comments: There should be an appealing blend of the fruit and honey character but not necessarily an even balance. Appearance: Standard description applies. the grape is both distinctively vinous and well-incorporated into the honeysweet-acid-tannin-alcohol balance of the mead. Overall Impression: In well-made examples of the style. Standard description applies for remainder of characteristics. cysers are made by the addition of honey to apple juice without additional water. Entrants MUST specify carbonation level. A spiced pyment (hippocras). Flavor: The grape/wine and honey flavor intensity may vary from subtle to high.g. Appearance: Standard description applies. For lighter-colored melomels with fruits that exhibit distinctive colors. Wine-like. the aroma might have a subtle to very noticeable varietal character reflective of the honey (different varieties have different intensities and characters). 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. although white grape varieties may also take on color derived from the honey variety. blueberries. except with regard to color. In a blended fruit melomel. and the finish may range from dry to sweet. spicy. White and red versions can be quite different.. but this character should not be excessive. and sweetness. grassy or earthy notes may be present (as in wine). Traditionally. and the overall impression should be characteristic of the type of grapes used and suggestive of a similar variety wine. Depending on the grape variety. Ingredients: Standard description applies. however. Color may take on a very wide range of colors. The honey aroma should be noticeable. The honey aroma should be noticeable. Standard description applies for remainder of characteristics. grassy. depending on the variety of grapes and honey used. and/or floral flavors may be present.. Rabbit’s Foot Apple Cyser. or a cyser with other ingredients. if specified. a subtle to distinctly identifiable honey and fruit character (dry and/or hydromel versions will tend to have lower aromatics than sweet and/or sack versions). Generally a good tannin-sweetness balance is desired. dry versions can taste similar to many fine white wines. Comments: There should be an appealing blend of the fruit and honey character but not necessarily an even balance. cherries) have stronger aromas and are more distinctive than others (e. Some tartness may be present if naturally occurring in the particular fruit(s). Cyser is a standard mead made with the addition of apples or apple juice. earthy. A cyser may have a subtle to strong honey character. Some apples can provide natural astringency. Standard description applies for remainder of characteristics. The fruit character should display distinctive aromatics associated with the particular fruit(s). the residual sweetness may vary from none to high. the pyment may be a homemade grape-based wine sweetened with honey. while subtle. Ingredients: Standard description applies. the aroma might have a subtle to very noticeable varietal character reflective of the honey (different varieties have different intensities and characters). Often wine-like. Mouthfeel: Standard description applies. Overall Impression: In well-made examples of the style. minerally. or a pyment with other ingredients should be entered as an Open Category Mead. Commercial Examples: White Winter Cyser. strength. A pyment may have a subtle to strong honey character. Entrants MUST specify carbonation level. Generally a good tannin-sweetness balance is desired. not artificial and inappropriately overpowering (considering the character of the fruit). the color should be noticeable. 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). Commercial Examples: Redstone Pinot Noir and White Pyment Mountain Honey Wines 25C. Some natural acidity is usually present (from grapes) and helps balance the overall impression. See standard description for entrance requirements. A pyment is a standard mead made with the addition of grapes or grape juices. and may feature noticeable to prominent varietal character if a varietal honey is declared (different varieties have different intensities). strawberries)—allow for a range of fruit character and intensity from subtle to aggressive. Grape tannin and/or grape skins can add body as well as some astringency. The grape/wine character should be clean and distinctive. and can have a light to significant sweetness that may express the aroma of flower nectar. and sweetness. though very dry and very sweet examples do exist. not all fruit may be individually identifiable or of equal intensity. with clean and fresh aromatics being preferred. depending on the variety of fruit and/or honey used. Slight spicy phenolics from certain red grape varieties are acceptable. Products with a relatively low proportion of honey are better entered as a Specialty Cider.g. Color may range from pale straw to deep purple-red. Note that the color of fruit in mead is often lighter . buttery. honey flavor and alcohol. Mouthfeel: Standard description applies. depending on what sweetness level has been declared (dry to sweet) and strength level 39 has been declared (hydromel to sack). note that some fruit (e. Stronger and/or sweeter versions will have higher alcohol and sweetness in the nose.
petals and peppers may provide subtle colors. A melomel may have a subtle to strong honey character. astringent. Stronger and/or sweeter versions will have higher alcohol and sweetness in the nose. Comments: Generally a good tannin-sweetness balance is desired. Metheglin A Metheglin is a spiced mead. Ingredients: Standard description applies. Flavor: The herb/spice flavor intensity may vary from subtle to high.g. The distinctive flavor character associated with the particular fruit(s) should be noticeable. lavender)—allow for a range of herb/spice character and intensity from subtle to aggressive. There should be an appealing blend of the fruit and honey character but not necessarily an even balance. Meads made with flowers (such as rose petal mead. and can have a light to significant sweetness that may express the aroma of flower nectar. not artificial and inappropriately overpowering (considering the character of the herb/spice). Long Island Meadery Blueberry Mead. the residual sweetness may vary from none to high. 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 sweetness. Comments: Often. A metheglin may have a subtle to strong honey character. Melomels made with either apples or grapes should be entered as Cysers and Pyments. and the fruit character should not be artificial and/or inappropriately overpowering. Some oxidative properties may be appropriate in certain fruit meads. or other fermentables. Entrants MUST specify carbonation level. Some natural acidity and/or astringency are sometimes present (from certain fruit and/or fruit skin) and helps balance the overall impression. and may range in intensity from subtle to aggressive. phenolic or spicy (hot) flavors.. they are faults). and the finish may range from dry to sweet. A melomel can be made with a blend of fruits. If spices are used in conjunction with other ingredients such as fruit. A melomel is a standard mead made with the addition of other fruit or fruit juices. Some herbs or spices may contain tannins that add a bit of body and some astringency. semisweet and sweet meads. Certain herbs and spices might add bitter. Mouthfeel: Standard description applies. and can just serve to add a background complexity). The herb/spice character should display distinctive aromatics associated with the particular herbs/spices. nuts or chile peppers (capsimel/capsicumel) may also be entered in this category. In a blended fruit melomel. and the finish may range from dry to sweet. cider. giving them a sherry or port wine character. The balance of fruit with the underlying mead is vital. if present. respectively. depending on what sweetness level has been declared (dry to sweet) and strength level has been declared (hydromel to sack). In a blended herb/spice metheglin. depending on what sweetness level has been declared (dry to sweet) and strength level has been declared (hydromel to sack). In meads that produce a head. The herb/spice character should be pleasant and supportive. See standard description for entrance requirements. and Honey Wine and Blackcurrants. with clean and fresh aromatics being preferred. not all fruit may be individually identifiable or of equal intensity. sweetness and alcohol. strength. Some herbs and spices may produce spicy or peppery phenolics. and entering instructions. The acidity and astringency levels should be somewhat reflective of the fruit used. Mouthfeel: Standard description applies. Judging meads from dry to sweet is recommended as the primary ordering. Raspberry and Strawberry Melomels. an explanation of standard terms.g. 26A. OTHER MEAD See the Introduction to Mead Guidelines for detailed descriptions of standard mead characteristics. may contribute a tannin presence similar to a red wine. and they should balance and blend with the honey. however. Entrants MUST specify the varieties of fruit used. Fruit tannin can add body as well as some astringency. allow for a variation in the final product. the head can take on some of the fruit color as well. then the mead should be entered as an Open Category Mead. notably darker ones like Blackberries.than the flesh of the fruit itself and may take on slightly different shades. the honey flavor intensity may vary from subtle to high. and may feature noticeable to prominent varietal character if a varietal honey is declared (different varieties have different intensities). Standard description applies for remainder of characteristics. Use those guidelines to judge distinctions between the various sweetness levels. Natural acidity and tannin in some fruit and fruit skin may give some tartness and astringency to balance the sweetness. these qualities should be related to the declared ingredients (otherwise. 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. Refer to Category 24 descriptions for additional detail on the character to be expected from dry. Bees Brothers Raspberry Mead. Standard description applies for remainder of characteristics. Different types of fruit can result in widely different characteristics. ginger. Some fruits. coffee.. If a variety of honey is declared. Standard description applies for remainder of characteristics. Mountain Meadows Cranberry and Cherry Meads ordering criterion. Overall Impression: In well-made examples of the style. though very dry and very sweet examples do exist. Appearance: Standard description applies. Commercial Examples: White Winter Blueberry. High levels of astringency are undesirable. A metheglin is a standard mead made with the addition of spices or herbs. Aroma: Depending on the sweetness and strength. the fruit is both distinctive and well-incorporated into the honey-sweet-acidtannin-alcohol balance of the mead. the herbs/spices are both distinctive and well-incorporated into the honey-sweet-acid-tannin-alcohol balance of the mead. the residual sweetness may vary from none to high. but this character should not be excessive. Ingredients: Standard description applies. though some herbs/spices will tend to dominate the flavor profile. Redstone Black Raspberry and Sunshine Nectars. with strength being the secondary 40 . Entrants MAY specify honey varieties. a melomel that is spiced or that contains other ingredients should be entered as an Open Category Mead. chamomile. The honey aroma should be noticeable. Metheglins containing more than one herb/spice should have a good balance among the different herbs/spices. however. or rhodomel). as can meads made with a blend of spices. Meads made with lighter color fruits can also take on color from varietal honeys. The bouquet should show a pleasant fermentation character. note that some herbs/spices (e. except perhaps to note that the color usually won’t be affected by spices and herbs (although flowers. Overall Impression: In well-made examples of the style. honey flavor and alcohol. Different types of herbs/spices can result in widely different characteristics. allow for a variation in the final product. not all herbs/spices may be individually identifiable or of equal intensity. Flavor: The fruit and honey flavor intensity may vary from subtle to high. chocolate. Most will be wine-like. Honey Wine and Blueberries. a blend of spices may give a character greater 26. and may feature noticeable to prominent varietal character if a varietal honey is declared (different varieties have different intensities). tea blends may provide significant colors). cinnamon) have stronger aromas and are more distinctive than others (e. the aroma might have a subtle to very noticeable varietal character reflective of the honey (different varieties have different intensities and characters). Intermiel Honey Wine and Raspberries.
Entrants MUST specify carbonation level. Mountain Meadows Spice Nectar 26B. Overall Impression: A harmonious blend of mead and beer. it should blend harmoniously with the other elements.g. Products with a relatively low proportion of honey should be entered in the Specialty Beer category as a Honey Beer. iQhilika Africa Birds Eye Chilli Mead. Entrants MAY specify the base style or beer or types of malt used. Redstone Juniper Mountain Honey Wine. and sweetness. The better examples of this style use spices/herbs subtly and when more than one are used. Commercial Examples: Jadwiga. If a variety of honey is declared. braggots made using other smoked ingredients (e. A hop aroma (any variety or intensity) is optional. raw sweetness. A braggot can be made with any type of honey. The malt component may be derived from grain or malt extracts. Body may vary from moderately light to full. If any other ingredients than honey and beer are contained in the braggot. See standard description for entrance requirements. Polish meads). Originally. this optional character should always be both suggestive of the base beer style and well blended with the other flavors. a historical mead. although the specific balance is open to creative interpretation by brewers. The finish and aftertaste will vary based on the declared level of sweetness (dry to sweet). oak-aging) or other unusual ingredient. Beer flavors tend to somewhat mask typical honey flavors found in other meads. Magic Hat Braggot. a mixture of mead and ale. depending on the variety of malt and honey used. icing. and alternatively. Entrants MAY specify honey varieties. Mouthfeel: Standard description does not apply due to beer-like characteristics. Comments: See standard description for entrance requirements. Stronger versions may show signs of body (e..g. variety of honey and overall sweetness and strength. strength. Braggot A Braggot is a mead made with malt. The beer may be hopped or not. liquors.. lower gravity versions.). Saba Tej. the braggot should have some character traceable to the style although the flavors will be different due to the presence of honey.” The fermentable sugars come from a balance of malt or malt extract and honey. if a variety is declared. note that the characteristics may reflect combinations of the respective elements of the various sub-categories used in this style. Any special ingredients that impart an identifiable character MAY be declared. Smoked braggots may be entered in this category if using smoked malt or a smoked beer as the base style. strength and base style of beer. The honey and beer/malt character should be complementary and balanced. strength. Stronger and/or sweeter braggots should be expected to have a greater intensity of flavor than drier.g. A very thin or watery body is undesirable. Rabbit’s Foot Private Reserve Pear Mead. flavor. an experimental mead.. If the entered mead is a combination of other existing mead categories. appearance. Whatever ingredients are included. mouthfeel generally follow the standard descriptions. Smooth mouthfeel without astringency. whether it is a combination of existing styles. although many braggots are not as clear as other meads. Entrants MUST specify the special nature of the mead. Aroma: Depending on the sweetness. A wide range of malt characteristics is allowable. tej. White Winter Traditional Brackett 26C. and the base style of beer.g.g. Brother Adams Braggot Barleywine Ale.. the aroma might have a subtle to very noticeable varietal character reflective of the honey (different varieties have different intensities and characters). Intermiel Rosée . as is a cloying. Ingredients: A braggot is a standard mead made with both honey and malt providing flavor and fermentable extract. depending on sweetness. Color may range from light straw to dark brown or black. or technique would also be appropriate in this category. liquid smoke. Overall Impression: This mead should exhibit the character of all of the ingredients in varying degrees. just as an aged barleywine may be still. smoke. if present. However. If a beer style is declared. chipotles) should be entered in the Open Category Mead style. The color should be characteristic of the declared beer style and/or honey used. Entrants MAY specify honey varieties. the result should be identifiable as a honey-based fermented beverage. Hanssens/Lurgashall Mead the Gueuze. from plain base malts to rich caramel and toast flavors to dark chocolate and roast flavors. A warming sense of well-aged alcohol may be present in stronger examples. refer to the constituent categories for a detailed description of the character of the component styles. vegetables. Entrants MUST specify carbonation level. Note that stronger meads will have a fuller body. and sweetness. White Winter Cherry Bracket. semisweet and sweet mead. Commercial Examples: Rabbit’s Foot Diabhal and Bière de Miele.than the sum of its parts. Aroma. although the relative intensity of flavors is greatly affected by the sweetness. and may include both beer and mead components. Standard description applies for remainder of characteristics. the braggot should feature a subtle to prominent varietal character (different varieties have different intensities). yet note that all the characteristics may vary. Carbonation will vary as described in the standard description. Redstone Vanilla Beans and Cinnamon Sticks Mountain Honey Wine. Refer to Category 25 for a detailed description of the character of dry. Appearance: Standard description does not apply due to beer-like characteristics. Clarity may be good to brilliant. and sweetness. or is a mead that does not fit into any other category. or agave nectar). Entrants MUST specify the types of spices used. depending on the base style of beer. A wide range of results are possible. and may reflect any variety or intensity. they are carefully selected so that they blend harmoniously. Standard description applies for remainder of characteristics. it should be entered as an Open Category Mead. strength. No mead can be “out of style” for this category unless it fits into another existing mead category. process. alternative processes (e. Any specialty or experimental mead using additional sources of fermentables (e. See standard description for entrance requirements.. A still braggot will usually have some level of carbonation (like a cask bitter) since a completely flat beer is unappetizing. maple syrup. Hop bitterness and flavor may be present. is a historical or indigenous mead (e. legs). with 41 the distinctive characteristics of both. and variety of honey used. 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. additional ingredients (e. molasses. Since a wide range of entries are possible. A light to moderate head with some retention is expected. If a base style of beer or type of malt is declared. strength. or some other creation. Mountain Meadows Trickster’s Treat Agave Mead. Commercial Examples: Bonair Chili Mead. strength. Long Island Meadery Vanilla Mead. Entrants MUST specify carbonation level. some braggots can be totally still. If a variety of honey is declared. Comments: Sometimes known as “bracket” or “brackett. 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). base style of beer. the aroma might have a subtle to very noticeable character reflective of the beer style (different styles and malts have different intensities and characters). and any type of base beer style. etc. and should show a good blending or balance between the various flavor elements.g.. Entrants MAY specify honey varieties. although not always evenly balanced. however. brown sugar. Flavor: Displays a balanced character identifiable as both a beer and a mead.
At the higher levels of carbonation. • Ciders and perries vary considerably in tannin. The Standard category covers ciders and perries made primarily or entirely from the juice of apples or pears (but not both at once). Ingredients: • The apple and pear varieties are intended to illustrate commonly used examples. 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). as a result a slight haze is not a fault. refreshing impression without being puckering. the “mousse” (head) may be retained for a short time. any residual aroma/flavor from misuse or excessive use of sorbate (e. Appearance: • Clarity may vary from good to brilliant. • The sweetness (residual sugar.012). • Carbonation may be either natural (by maintaining CO2 pressure through processing or by bottle-conditioning) or added (by CO2 injection).002.002 to 1. This corresponds to a final specific gravity of under 1. In sweeter ciders. No or little carbonation is termed still. In fact.. Carbonation may vary from entirely still to a champagne level. There are two categories for cider/perry: Standard (Category 27) and Specialty (Category 28). any excess sulfite that is detectable in the finished cider (a “burning match” character) is a serious fault. If made from culinary or table fruit. . Perries are notoriously difficult to clear. An overt or forward bitterness is a fault (and is often due to processing techniques rather than fruit). Full-sparkling ciders will be champagne-like. • Acidity is an essential element of cider and perry: it must be sufficient to give a clean. either naturally occurring or with an added ML culture. the maximum accepted safe level for sulfites (200 mg/l) should be strictly observed. final gravity 1.8 or below). a simple “apple soda” or “wine cooler” character is not desirable in a cider or perry. and only in some sub-categories. Enzymes may be used for clarification of the juice prior to fermentation. are generally allowed as long as they are not detectable in the finished cider. but visible particles are undesirable. 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. If used. other components of taste—particularly acidity—must balance the sweetness. • Some styles of cider exhibit distinctly NON-fruity tastes or aromas. Drier styles of cider in particular develop more complex but less fruity characters. Mouthfeel: • In general. a “sheen” in either cider or perry generally indicates the early stage of 42 • lactic contamination and is a distinct fault. The level of sweetness must be specified in order to arrange flights of tastings and entries within flights. cider and perry have a mouthfeel and fullness akin to a substantial white wine. In some styles a “rustic” lack of brilliance is common. Common processing aids. it should be identified by the sweetness category which best describes the overall impression it gives. This affects both bitterness and astringency (see “Mouthfeel” below). such as the “smoky bacon” undertones of a dry English cider.9% residual sugar. is a limited addition of sugar to achieve a suitable starting gravity. 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. Perry is fermented pear juice. • If a cider is close to one of these boundaries. not dictate requirements when making the style. Entrant MUST state if malic acid was added. The lack of sparkling clarity is not a fault. Aroma and Flavor: • Ciders and perries do not necessarily present overtly fruity aromas or flavors—in the same sense that a wine does not taste overtly of grapes. In general. Malo-lactic fermentation is allowed.9% to 4% residual sugar. and enzymes. tannins are typically low. The body is less than that of beers. However. roughly equivalent to a final gravity of over 1. Tasting always proceeds from drier to sweeter. However. and then the entrant must state them.012. 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. o Medium: in the range between dry and sweet (0. The only adjunct permitted in the Standard category. and difficult-to-manage heads are faults. Note that honey is not a “sugar” for this purpose. moreover. a “geranium” note) is a distinct fault.g. Sulfites may be added as needed for microbiological control. A moderate carbonation level is termed petillant. However. The character contributed by tannin should be mainly astringency rather than bitterness. foaming. gushing. adjuncts are prohibited except where specifically allowed in particular styles. a cider made with added honey must be entered either as a Specialty cider or as a Cyser under the appropriate mead sub-category. nevertheless some tannin is desirable to balance the character. There are three categories of sweetness: o Dry: below 0. • Sorbate may be added at bottling to stabilize the cider. Other sugar sources that also add significant flavors (brown sugar. Sometimes characterized as either ‘offdry’ or ‘semi-sweet. Highly carbonated is termed sparkling.’ o Sweet: above 4% residual sugar.INTRODUCTION TO CIDER GUIDELINES (CATEGORIES 27-28) Cider is fermented apple juice.
with wild or crab apples often used for acidity/tannin balance. The common slight farmyard nose of an English West Country cider is the result of lactic acid bacteria. In the case of a cider made to a style not explicitly represented here. Etienne Dupont Organic. Varieties: Kingston Black. including ciders made by various techniques to achieve the French flavor profile. Comments: Entrants MUST specify carbonation level (still. English Cider This includes the English “West Country” plus ciders inspired by that style. the choice is between the English and French subcategories.010 ABV: 6 – 9% Commercial Examples: [US] Westcott Bay Traditional Very Dry. Common Cider A common cider is made from culinary/table apples. Still to lightly sparkling. Some “Farmyard nose” may be present but must not dominate. Comments: Entrants MUST specify carbonation level (still or petillant). varietal character will be expected. Harpoon Cider (MA) 27B. but at higher levels it must not gush or foam. Varieties: Bartlett. Carbonation still to moderate. An ideal cider serves well as a “session” drink.050 – 1. full-bodied. petillant. Wandering Aengus Dry Cider (OR). somewhat fruity (French) or drier and more austere (English). sweet). French Cider This includes Normandy styles plus ciders inspired by those styles. Entrants MAY specify variety of apple for a single varietal cider. Vital Statistics: OG: 1. mouth filling. Kiefer. Wandering Aengus Heirloom Blend Cider (OR). There are well-known styles not represented here–for example. Macintosh. various Jerseys.000 – 1. Rhyne Cider (CA). Tends to a rich fullness. as above. Etienne Dupont. Varieties: Common (Winesap. These compounds may be used. refreshing drink. pre-fermentation. Generally quite pale. rich. Comments: Entrants MUST specify carbonation level (petillant or full). Entrants MUST specify sweetness (medium. Overall Impression: Variable. petillant. Traditional French procedures use small amounts of salt and calcium compounds (calcium chloride. Bellwether Spyglass (NY). If not. AEppelTreow Barn Swallow Draft Cider (WI). Golden Delicious. Medium to high acidity. Sweet ciders must not be cloying. medium to deep gold color. Traditional Dry and Traditional Medium Sweet (WA). No bitterness.060 . Burrow Hill.050 – 1. These ciders are made with bittersweet and bitter-sharp apple varieties cultivated specifically for cider making. based on tannin content. Comments: Entrants MUST specify carbonation level (still. multi-use (Northern Spy. Michelin. but in limited quantity. the decision is. but various flavors and esters that suggest apples. Some tannin should be present for slight to moderate astringency. West County Pippin (MA). Aroma/Flavor: Sweet or low-alcohol ciders may have apple aroma and flavor. The Common Cider and Common Perry styles are analogous to the cider and perry categories of earlier style standards. rich. It is a fault if judges can detect a salty or chalky taste. [France] Eric Bordelet (various). If so. Vital Statistics: OG: 1. Farnum Hill Extra-Dry. and Farmhouse (NH). Medium to deep gold color. Foxwhelp. ropy/oily characters are serious faults.075 FG: 0. STANDARD CIDER AND PERRY The styles represented in this category are the principal established styles.27. Aroma/Flavor: There is a pear character. Red Barn Cider Burro Loco (WA). enter as Common Perry. Common Perry Common perry is made from culinary/table fruit. Overall Impression: Mild. Aspall Dry Cider 27C. but should be a medium. Mousiness. Bellot 27A. Jonathan). Russets. Aroma/Flavor: Fruity character/aroma. Vital Statistics: OG: 1. and suitably accompanies a wide variety of food. if specified.065 FG: 1. Dry ciders will be more wine-like with some esters. Braeburn. various from Hecks. Entrants MUST specify sweetness (dry. Bellwether Heritage (NY). gushing. austere. These ciders are made with bittersweet and bittersharp apple varieties cultivated specifically for cider making. Reine des Pommes. Medium to medium-sweet. White Winter Hard Apple Cider (WI). It tends toward that of a young white wine.020 ABV: 3 – 6% Commercial Examples: [US] West County Reine de Pomme (MA). mousiness is a serious fault. but not obviously fruity. etc. Muscadet de Dieppe. Appearance: Clear to brilliant. medium. May have “smoky (bacon)” character from a combination of apple varieties and MLF. or sparkling). Varieties: Nehou. Uncle John’s Fruit House Winery Apple Hard Cider (MI). full-bodied. Mouthfeel: Medium body. it should be entered as a Common Cider. Entrants MAY specify variety of apple for a single varietal cider. Dry ciders must not be too austere. Entrants MUST specify sweetness (medium or sweet). Comice. or sparkling). Sugar and acidity should combine to give a refreshing character. any suitable wildings. Stoke Red. Asturian (Spanish)–for which there are presently insufficient appreciation and a lack of commercial examples for reference. calcium carbonate) to aid the process of pectin coagulation. this decision should be based on whether the cider tends more toward sweet. Dry. Entrants MUST specify sweetness (dry to medium). etc. pale to medium gold in color. Appearance: Slightly cloudy to brilliant. if specified. neither cloying nor too austere. but little bitterness. Mouthfeel: Medium to full. Carbonation moderate to champagne-like. Moderate to high tannin apparent as astringency and some bitterness. Gwatkin Yarlington Mill. Overall Impression: Generally dry.995 – 1. Dabinett. not a Brettanomyces contamination. etc.020 ABV: 5 – 8% Commercial Examples: [US] Red Barn Cider Jonagold Semi-Dry and Sweetie Pie (WA). varietal character will be expected. Appearance: Slightly cloudy to clear. [UK] Oliver’s Herefordshire Dry Cider. For perry of a non-represented style.045 – 1. it should be entered in the closest applicable category. Moderate tannin apparent mainly as astringency. Mouthfeel: Full. Only very slight acetification is acceptable.065 FG: 1.050 – 1. Overall Impression: Medium to sweet. If in doubt. low to moderate tannin apparent as astringency. This may come from slow or arrested fermentation (in the French technique of défécation) or approximated by back sweetening with juice. Yarlington Mill. sweet). Baldwin). Aroma/Flavor: No overt apple character. Vital Statistics: OG: 1. The first decision is whether the cider was made with apples with significant tannin content that gives the cider noticeable astringency or bitterness.010 – 1. Appearance: Clear to brilliant. crabapples. Mouthfeel: Relatively full. never high or 43 27D. Dunkerton.
AEppelTreow Red Poll Cran-Apple Draft Cider (WI). Variety of pear(s) used must be stated. Some slight bitterness. Comments: Entrants MUST specify carbonation level (still. Aroma/Flavor: There is a pear character. Comments: Entrants MUST specify carbonation level (still. Uncle John’s Fruit Farm Winery Apple Cherry Hard Cider (MI) 27E. Fruit Cider This is a cider with other fruits or fruit-juices added . The same general characteristics and fault descriptions apply to specialty ciders as to standard ciders (preceding category). Oliver’s Blakeney Red Perry and Herefordshire Dry Perry 28. Appearance: Clear to brilliant.000 – 1. 44 . alcoholic. If the barrel was formerly used to age spirits.FG: 1. Comments: Adjuncts may include white and brown sugars. (For example. Vital Statistics: OG: 1. pale to medium-gold.010 ABV: 7 – 13% Commercial Examples: There are no known commercial examples of New England Cider.) Mouthfeel: Substantial. Golden Russet Vital Statistics: OG: 1. Appearance: Slightly cloudy to clear. Mouthfeel: Substantial. Vital Statistics: OG: 1. It is a fault if the adjuncts completely dominate. but must be subtle. Irvine's Vintage Ciders (WA) 28A. Mouthfeel: Lighter than other ciders. Wandering Aengus Pommeau (OR).050 – 1.g. Bellwether Cherry Street (NY). in which case there will be oak character as with a barrel-aged wine. Overall Impression: Like a dry wine with complex flavors. Comments: Entrants MUST specify carbonation level (still. not orange. Entrants MUST specify what fruit(s) and/or fruit juice(s) were added.060 – 1. Overall Impression: Like a dry white wine. a judge might ask. Dark colors are not expected unless strongly tannic varieties of fruit were used. and with low astringency and bitterness. Medium to medium-sweet. petillant. etc. Entrants MUST specify sweetness (dry.010 ABV: 5 – 9% Commercial Examples: [US] West County Blueberry-Apple Wine (MA). or sparkling). but should not show oxidation characteristics. with the exception of adjuncts allowed. or sweet). Varieties: Northern Spy.010 ABV: 9 – 12% Commercial Examples: [US] AEppelTreow Summer’s End (WI). Entrants MUST specify sweetness (dry or medium). but not obviously fruity.070 FG: 1. Only very slight acetification is acceptable.995 – 1.for example. Vital Statistics: OG: 1. strong alcohol. whisky or rum) may also be present. SPECIALTY CIDER AND PERRY Specialty cider/perry includes beverages made with added flavorings (spices and/or other fruits). or sparkling). Color appropriate to added fruit. 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. with adjuncts to raise alcohol levels. It tends toward that of a young white wine. and the beverage made from a combination of apple and pear juice (sometimes called “pider”). moderate to high tannin apparent as astringency. ropy/oily characters are serious faults. Entrants MUST specify sweetness (medium or sweet). Christian Drouin Poire. petillant. Aroma/Flavor: A dry flavorful cider with robust apple character.995 – 1. Moderate tannin. Appearance: Clear to brilliant. pale to medium yellow. May be significantly tannic depending on fruit added.. The apple character must marry with the added fruit so that neither dominates the other. AEppelTreow Perry (WI). This style is sometimes barrel-aged. 28C. Very dry to slightly medium. and derivative flavors from sugar adjuncts. Overall Impression: Tannic. Roxbury Russet. Cider character must be distinctive. medium. or sparkling). Mousiness. 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. Blakeney Red. because higher alcohol is derived from addition of sugar rather than juice. petillant. Still to lightly sparkling.020 ABV: 5 – 9% Commercial Examples: [France] Bordelet Poire Authentique and Poire Granit. small amounts of honey.100 FG: 0. Generally quite pale. berries should give red-to-purple color. Traditional Perry Traditional perry is made from pears grown specifically for that purpose rather than for eating or cooking. or sparkling).995 – 1.045 – 1. petillant. Entrants MUST specify sweetness (dry or medium). molasses. Aroma/Flavor: Comparable to a Common Cider. Appearance: Clear to brilliant. Adjuncts are intended to raise OG well above that which would be achieved by apples alone. Overall impression: Substantial body and character . Entrants MUST specify carbonation level (still. balanced. Huffcap.000 – 1.100 FG: 0.070 – 1. Gin. and raisins. Blossomwood Laughing Pig Perry (CO). Oxidation is a fault. some flavor notes from the spirit (e. [UK] Gwatkin Blakeney Red Perry. Varieties: Butt. Cloudiness or hazes are inappropriate. Mouthfeel: Relatively full. berry. Entrants MUST specify if the cider was barrel-fermented or aged. Carbonation may range from still to champagne-like. those made with substantial amounts of sugar-sources to increase starting gravities. Many “perry pears” are nearly inedible. Uncle John’s Fruit House Winery Perry (MI) 28B. Aroma/Flavor: The cider character must be present and must fit with the other fruits.070 FG: 0. “Would this be different if neutral spirits replaced the cider?” A fruit cider should not be like an alcopop.020 ABV: 5 – 7% Commercial Examples: [US] White Winter Hard Pear Cider (WI). Uncle John’s Fruit House Winery Fruit House Apple (MI). New England Cider This is a cider made with characteristic New England apples for relatively high acidity.
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. and must fit with adjuncts.995 – 1.020 ABV: 5 – 12% Commercial Examples: [US] Red Barn Cider Fire Barrel (WA).045 – 1. A cider with added honey may be entered here if the cider character remains dominant.28D. may show tannic (astringent) or heavy body as determined by adjuncts. Entrants MUST specify sweetness (dry or medium). Mouthfeel: Average body.100 FG: 0. or sparkling). Otherwise it should be entered as mead in the cyser subcategory. petillant. Appearance: Clear to brilliant. Vital Statistics: OG: 1. Comments: Entrants MUST specify all major ingredients and adjuncts. Entrants MUST specify carbonation level (still. Color should be that of a common cider unless adjuncts are expected to contribute color. Aroma/Flavor: The cider character must always be present. AEppelTreow Pear Wine and Sparrow Spiced Cider (WI) 45 . This includes the use of spices and/or other sweeteners.
2004 BJCP STYLE CHART.2 2. California Common Beer C.038-54 1.8-6.010-16 1.007-11 1.2-3.064-72 1.006-12 1.010-15 1.8 3.2-6.5-5. Doppelbock D.5-5 3-6 3.4 4.6 3. Classic American Pilsner 3.008-12 1. American Pale Ale B.4 4.2 3.2 4.045-60 1. Special/Best/Premium Bitter C. PILSNER A.5 4. AMBER HYBRID BEER A. AMERICAN ALE A. Standard American Lager C. German Pilsner (Pils) B.046-52 1.5-6 3-6 10-16 7-14 14-22 14-28 17-30 6-11 14-22 6-25 18-30 2.078-120 1.010-14 1. Lite American Lager B. LIGHT LAGER A.042-55 1. Munich Helles E.7 4.040-54 1.046-56 1.046-54 1.050-57 1.0 4.018-56 FG 1.5-5.070-130 OG 1.072-112 1. Dortmunder Export 2. BOCK A. Extra Special/Strong Bitter (English Pale Ale) 9.010-16 1.004-10 1.3-7.8-4.0 6.0 4.8-4.016-24 1.2 4.8-5.5-6.0 4.044-56 1.6 4.3 4.3-7.010-15 1. Düsseldorf Altbier 8.0 4. Maibock/Helles Bock B. Irish Red Ale E. DARK LAGER A.4-5. North German Altbier B.6-6. Munich Dunkel C. Vienna Lager B.5-6. Schwarzbier 5.0-14.0 ABV% 4.010-16 1.010-13 1.7-5.008 1.5-6.5-3.035-40 1. Dark American Lager B.044-60 1.8-5. American Wheat or Rye Beer 7.010-15 1. American Amber Ale 46 OG 1.2 3.030-35 1.0 4.046-52 1.2 4.008-12 1.008-13 1.008-12 1. Scottish Heavy 70/C.2-5. Traditional Bock C.5-5.9-5.4-5.0-6.013-19 1.010-15 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 3.0-5. Strong Scotch Ale STYLE 10.040-55 1.2 7.008-13 1.007-11 1.048-60 1.4-5.010-15 1. Premium American Lager D.040-48 1.5-5.032-40 1.048-56 1.010-14 1. Scottish Light 60/B.010-15 ABV% 2.2 4.010-16 1.046-54 1.008-12 1. ENGLISH PALE ALE A.064-72 1.6 4.011-14 1. Eisbock 6.028-40 1. Oktoberfest/Märzen 4.013-17 1. Scottish Export 80/D.0 9.044-50 1.044-50 1.5-5 3-6 13-19 10-14 11-17 4-14 5-16 6-18 9-17 9-17 9-17 9-18 14-25 SRM 5-14 10-17 . 2008 Update STYLE 1. Bohemian Pilsener C.4 6.2-5.998-1. Cream Ale B.5 4.008-13 1.020-35 1.5-5.040-50 1. Kölsch D.5 4. Standard/Ordinary Bitter B.2-3.044-56 1. Blonde Ale C.4 6.0-10.045-51 1.048-56 1.5 4.044-60 1.5-10.045-60 FG 0.0 4. EUROPEAN AMBER LAGER A.2 4. SCOTTISH AND IRISH ALE A.010-15 1.012-16 1.6-6.048-54 1.9 3.011-18 1. LIGHT HYBRID BEER A.2-5.
ENGLISH BROWN ALE A.8-3. INDIA PALE ALE (IPA) A.040-60 1. BELGIAN STRONG ALE A.2 2. English IPA B.5 4.8-5.045-60 1.008-13 1.2-5.003-06 1. Southern English Brown Ale C.044-56 1.010-16 1.0-12.6 7.0-6.011-14 1. American IPA C. Russian Imperial Stout 14.008-14 1.0 6. Weizenbock D.040-74 1.0-7. Saison D.008-14 1.5 5.012-16 1.5 8.5 7.3-5.048-57 1.5-7.075-115 1.010-18 1.016-24 1.0-5.0 4. Belgian Tripel D. Foreign Extra Stout E. Weizen/Weissbier B. Belgian Golden Strong Ale E.8-4.0-6.6 4.010-18 1. Northern English Brown Ale 12.5 5.012-24 1.010-14 1.000-10 4. Belgian Dark Strong Ale 47 OG 1.048-65 1.008-18 1. Flanders Brown Ale/Oud Bruin D.0 5. American Stout F.010-14 1.008-13 1.010-14 1.0 5.040-52 1. Dunkelweizen C.0 4.040-54 1.0 8.002-12 1.010-18 1. STOUT A.033-42 1.0 5.0-7. GERMAN WHEAT AND RYE BEER A.0 IBU 15-30 15-25 20-40 22-35 20-35 SRM 4-7 10-17 4.075-110 FG 1.5 7.4 4.5-7 3-6 12-22 .8-6. Straight (Unblended) Lambic E.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. Fruit Lambic 1.044-52 1.070-95 1. Roggenbier (German Rye Beer) 16.018-30 1.5 2.064-90 1.030-38 1.050-75 1.5 4.5-10.6 6. Belgian Dubbel C.4 4.5-8. Belgian Pale Ale C.040-52 1. Flanders Red Ale C.2-5.001-10 1.010-18 1.5-8. Imperial IPA 15. Sweet Stout C.5 6.010-22 1.002-12 1.6-6.8 4.0-5. Brown Porter B.048-54 1.0 4.0-7.060-90 1.036-50 1.048-65 1.5-5.0-8.5 5.0 4.5-9.060-80 Variable 1. American Brown Ale 11. Oatmeal Stout D.044-52 1. Belgian Blond Ale B.008-18 1.044-60 1.5 Variable 2.008-12 1.056-75 1.0-7. Baltic Porter 13. PORTER A.3-6.010-20 1.0-7.0-8.028-32 1. Mild B.048-65 1.010-24 ABV% 6.5 5. Belgian Specialty Ale 17.0-11.9 5. BELGIAN AND FRENCH ALE A. Bière de Garde E.0 4. Robust Porter C.8-4.040-60 1.3-5.5-6.050-75 1. SOUR ALE A.1 4.062-75 1.015-22 1.5-10.C.007-11 1. Witbier B. Dry Stout B.000-06 1. Gueuze F.046-56 1.005-16 1.010-14 1.070-90 1.5-9.056-75 1.008-16 Variable 1.062-75 1.075-85 1.0-7.5 4.0-8.0 5. Berliner Weisse B.008-12 1.
Christmas/Winter Specialty Spiced Beer 22.010-20 1.995-1.010-25 1. Common Cider B.0 base base base 20-30 beer beer beer 12-22 style style style Varies Varies with with base base beer beer style style 1.0 8. Other Specialty Cider or Perry 1.0-9. Traditional Perry 28.045-100 0. Other Fruit Melomel 26. SMOKE-FLAVORED & WOOD-AGED BEER A.025-50 Varies Varies Varies N/A N/A N/A N/A N/A N/A 1. Semi-Sweet Mead C. SPECIALTY CIDER AND PERRY A.19. TRADITIONAL MEAD A. American Barleywine 20.995-1. New England Cider B.995-1. Fruit Cider C. Common Perry E. Sweet Mead 25. STANDARD CIDER AND PERRY A.018-30 1.000-20 1.010 1.990-1. Old Ale B.995-1.012-16 with with with 4.010 0. STRONG ALE A.070-100 1. Cyser (Apple Melomel) B. Pyment (Grape Melomel) C.0-12. Classic Rauchbier B. Apple Wine D. Herb.010 1.050-60 1.995-1.010 0.080-120 Varies 1.0 8. Metheglin B.000-20 0. Other Smoked Beer C.080-120 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. or Vegetable Beer B. Spice.050-75 1. English Barleywine C.0-12. Wood-Aged Beer 23. English Cider C. Dry Mead B. Open Category Mead 27.050-57 Varies Varies Varies 1. SPECIALTY BEER 24.016-30 with 6. FRUIT BEER 21.045-65 1.050-70 1.8-6. OTHER MEAD A. French Cider D. MELOMEL (FRUIT MEAD) A.010 0. Braggot C.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 0.045-70 1.015-22 1.060-100 1.050-65 1.060-90 1. SPICE/HERB/VEGETABLE BEER A.0 base 30-60 35-70 50-120 beer 10-22 8-22 10-19 style 48 .
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