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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
Medium-low to no roast and caramel malt aroma. Fully fermented. Moderately hard. Ingredients: Grist varies. Clean lager character.052 IBUs: 18 – 30 FG: 1. Dark American Lager Aroma: Little to no malt aroma. Boulevard Bobs 47 Munich-Style Lager. Smooth. although American versions can be stronger.044-1. Export German versions are typically orange-amber in color. Somewhat alkaline water (up to 300 PPM). and rather rich. Capital Oktoberfest. Samuel Adams Oktoberfest (a bit unusual in its late hopping) 3. Hop bitterness is moderate. No roasted or caramel flavor. foam stand. Flavor: Soft. The style owes much of its character to the method of malting (Vienna malt). although German Vienna malt is often the backbone of the grain bill.060 IBUs: 25 – 40 FG: 1. Many Mexican amber and dark lagers used to be more authentic. Capital Wisconsin Amber. May have a bit of alcohol warming.057 IBUs: 20 – 28 FG: 1. Ingredients: Vienna malt provides a lightly toasty and complex. Old Dominion Aviator Amber Lager. though the finish is not sweet. the style continues in Mexico where it was brought by Santiago Graf and other Austrian immigrant brewers in the late 1800s. Liberty. along with Continental hops (preferably noble varieties).048 after Prohibition. and is usually light tan in color. Penn Pilsner 3B.050 – 1. A light toasted malt aroma may be present. No hop aroma. with a gentle creaminess. persistent head. off-white. “Fest” type beers are special occasion beers that are usually stronger than their everyday counterparts. As with Oktoberfests. Overall Impression: Smooth. complex. but unfortunately are now more like sweet. Negra Modelo. Nearly extinct in its area of origin. Moderately crisp finish.014 3 4. Vital Statistics: OG: 1. with a maltiness that is often described as soft. and possibly some crystal malt.5% Commercial Examples: Great Lakes Eliot Ness (unusual in its 6. Appearance: Deep amber to dark brown with bright clarity and ruby highlights. most modern examples use adjuncts which lessen the rich malt complexity characteristic of the best examples of this style. Served in autumn amidst traditional celebrations.044 – 1. Similar. Hofbräu Oktoberfest. Corresponding IBUs dropped from a pre-Prohibition level of 30-40 to 25-30 after Prohibition. Water with a high mineral content can lead to an inappropriate coarseness in flavor and harshness in aftertaste. Some toasted character from the use of Vienna malt. clean.8 – 5. History: The original amber lager developed by Anton Dreher shortly after the isolation of lager yeast. and noble hop flavor is low to none. They worked with the ingredients that were native to America to create a unique version of the original Pilsner.015 SRM: 3 – 6 ABV: 4. Overall Impression: Characterized by soft. Moderate carbonation. and elegant but never cloying. Clean lager character with no diacetyl or fruity esters. with some Munich malt. adjunct-laden American Dark Lagers. with solid. This is one of the classic malty styles. or fruitiness). History: Origin is credited to Gabriel Sedlmayr. Large.5 – 6% Commercial Examples: Occasional brewpub and microbrewery specials SRM: 10 – 16 ABV: 4. Mouthfeel: Medium-light to medium body. Typically brewed in the spring. Hop aroma may range from none to light spicy or floral hop presence. but caramel malts shouldn’t add significant aroma and flavor and dark malts shouldn’t provide any roasted character. Regrettably. Vienna Lager Aroma: Moderately rich German malt aroma (of Vienna and/or Munich malt). Noble hop aroma may be low to none. Distinctive and complex maltiness often includes a toasted aspect. Crystal) are also appropriate. without a cloying finish. yet still decidedly balanced toward malt. Vital Statistics: OG: 1. elegant malt complexity is in the forefront.010 – 1. Gordon Biersch Märzen. with a creamy texture and medium carbonation. Noticeable caramel or roasted flavors are inappropriate. carbonate-rich water.016 SRM: 7 – 14 ABV: 4. Appearance: Light reddish amber to copper color. Fairly dry finish. with significant carbonate content is welcome. Noble hop flavor may be low to none.010 – 1.046 – 1. No diacetyl. Comments: American versions can be a bit stronger. like a strong Pils-dominated Helles. Appearance: Dark gold to deep orange-red color. while European versions tend to be sweeter. Pils malt. Caramel aroma is inappropriate. with a firm enough hop bitterness to provide a balanced finish.050-1. Smooth. DMS. with a depth of malt character. Clean lager aroma with no fruity esters or diacetyl. with both malt and hop bitterness present in the aftertaste. but finish is moderately dry. based on an adaptation of the Vienna style developed by Anton Dreher around 1840. Goose Island Oktoberfest. Ayinger Oktoberfest-Märzen. German beer tax law limits the OG of the style at 14˚P since it is a vollbier. Hacker-Pschorr Original Oktoberfest. traditional continental noble hops. only the finest quality malt should be used. Comments: The classic American Pilsner was brewed both preProhibition and post-Prohibition with some differences. Caramel aroma is inappropriate. especially noble varieties.2% strength and 35 IBUs). Lighter malt character overall than Oktoberfest. are most authentic. or modern noble crosses (Ultra. Great Lakes Oktoberfest. DARK LAGER 4A. This style died out after Prohibition but was resurrected as a home-brewed style by advocates of the hobby. signaling the end of the traditional brewing season and stored in cold caves or cellars during the warm summer months. Spaten Oktoberfest.7% Commercial Examples: Paulaner Oktoberfest. All malt should derive from the finest quality two-row barley. Bright clarity. OGs of 1. Can have low levels of yeast character (green apples. EUROPEAN AMBER LAGER 3A. Mouthfeel: Medium body. A light to moderate toasted malt aroma is often present. . Bright clarity. Can use some caramel malts and/or darker malts to add color and sweetness. melanoidin-rich malt profile. Continental hops. Victory Festbier. Modern American hops such as Cascade are inappropriate.when they settled in America. Oktoberfest/Märzen Aroma: Rich German malt aroma (of Vienna and/or Munich malt). A decoction mash can help develop the rich malt profile. with no fruity esters or diacetyl.060 would have been appropriate for pre-Prohibition beers while gravities dropped to 1. elegant maltiness that dries out in the finish to avoid becoming sweet. Flavor: Initial malty sweetness.012 – 1. drier and more bitter. Ingredients: Six-row barley with 20% to 30% flaked maize to dilute the excessive protein levels. Olde Saratoga Lager. though less intense than Oktoberfest. off-white. Native American hops such as Clusters. Vital Statistics: OG: 1. shortly after lager yeast was first isolated.5 – 5. and have a distinctive toasty malt character. Foam stand may not be long lasting. Gordon Biersch Vienna Lager. Comments: Domestic German versions tend to be golden. Balance is toward malt.
sweet. Mouthfeel: Light to somewhat medium body. Vital Statistics: OG: 1. No harshness or astringency. Löwenbräu Dunkel. Overall Impression: Characterized by depth and complexity of Munich malt and the accompanying melanoidins. Capital Munich Dark. While sometimes called a “black Pils. caramel. San Miguel Dark. Harpoon Munich-type Dark Beer. May have a light astringency and a slight alcohol warming. Appearance: Deep copper to dark brown. Kulmbacher Mönchshof Premium Schwarzbier. earthy richness not found in exported filtered dunkels. and may have a hint of caramel. Baltika #4. The roast can be coffee-like but should never be burnt. nuts. Commercial versions may use coloring agents. roasted malts. BOCK 5A. A low noble hop aroma is optional. Ingredients: German Munich malt and Pilsner malts for the base. and/or toffee are also acceptable. often with a red or garnet tint. Maibock/Helles Bock Aroma: Moderate to strong malt aroma. The taste can be moderately sweet. König Ludwig Dunkel. Ettaler Dunkel. although the hop bitterness may become more apparent in the medium-dry finish. Overall Impression: A dark German lager that balances roasted yet smooth malt flavors with moderate hop bitterness.4% Commercial Examples: Köstritzer Schwarzbier. Clean lager yeast character (light sulfur possible) with no fruity esters or diacetyl.052 IBUs: 22 – 32 FG: 1. Light to moderate roasted malt flavors can give a bitter-chocolate palate that lasts into the finish. Moderately low to no noble hop aroma. although murky unfiltered versions exist. neutral character to a rich. Noble-type German hop varieties and clean German lager yeasts are preferred. HackerPschorr Alt Munich Dark. Mouthfeel: Medium to medium-full body. featuring hop bitterness with a complementary but subtle roastiness in the background. usually darker in color.” the beer is rarely that dark. Shiner Bock. Overall Impression: A somewhat sweeter version of standard/premium lager with a little more body and flavor. despite the use of dark. Crystal Diplomat Dark Beer IBUs: 18 – 28 FG: 1. Flavor: Light to moderate malt flavor. Samuel Adams Black Lager. Very clear. Smooth. Fruity esters should be low to none.056 4 5. In Bavaria. Some alcohol may be noticeable. Medium-low to no caramel and/or roasted malt flavors (and may include hints of coffee. Appearance: Medium to very dark brown in color. Mouthfeel: Medium-light to medium body. Usually clear. Creamy. the style has become very popular throughout Bavaria (especially Franconia). with a yeasty.Flavor: Moderately crisp with some low to moderate levels of sweetness.048 – 1. Warsteiner Dunkel. Sprecher Black Bavarian 4B. Munich-like intensity. Weeping Radish Black Radish Dark Lager. Krušovice Cerne. but not as intense as a bock or as roasted as a schwarzbier. which can have a clean. No diacetyl. Often decoction mashed (up to a triple decoction) to enhance the malt flavors and create the depth of color.056 IBUs: 8 – 20 FG: 1. providing a firm and dextrinous mouthfeel without being heavy or cloying. May have a very light fruitiness. with the balance tipped firmly towards maltiness.008 – 1. Penn Dark Lager. chocolate. Vital Statistics: OG: 1. Schwarzbier (Black Beer) Aroma: Low to moderate malt. like bread crusts (and sometimes toast. corn or rice as adjuncts. History: The classic brown lager style of Munich which developed as a darker. Einbecker Schwarzbier. Paulaner Alt Münchner Dunkel. Comments: A broad range of international lagers that are darker than pale. light to medium tan head. Hop bitterness at low to medium levels. Weltenburger Kloster Barock-Dunkel. No diacetyl. Kneitinger Dunkel. Augustiner Dunkel. Saint Pauli Girl Dark. Clean lager character with no fruity esters or diacetyl. May have a light DMS aroma from Pils malt. persistent. Moderate to moderately high carbonation. Ingredients: Grist is traditionally made up of German Munich malt (up to 100% in some cases) with the remainder German Pilsner malt. The malt can be clean and neutral or rich and Munich-like. Some residual sweetness is acceptable but not required. Ingredients: Two. as are pronounced caramel flavors from crystal malt. porter-like flavors. While originating in Munich. yet almost never truly black. although it should not be overwhelming or cloying. Comments: Unfiltered versions from Germany can taste like liquid bread. Rich Munich flavors. Flavor: Dominated by the rich and complex flavor of Munich malt. often with a lightly toasted quality and low melanoidins. malt-accented beer in part because of the moderately carbonate water. and probably a variant of the Munich Dunkel style. Aftertaste tends to dry out slowly and linger.044 – 1. usually with melanoidins reminiscent of bread crusts. Slight additions of roasted malts (such as Carafa or chocolate) may be used to improve color but should not add strong flavors. Munich Dunkel Aroma: Rich. toast or nuttiness may be present. molasses or cocoa). Comments: In comparison with a Munich Dunkel. although a highly-carbonated beer. Light to moderate noble hop flavor. History: A regional specialty from southern Thuringen and northern Franconia in Germany.016 SRM: 14 – 28 ABV: 4.or six-row barley. Ettaler Kloster Dunkel. Hofbräu Dunkel.2 – 6% Commercial Examples: Dixie Blackened Voodoo. and not assertively bitter and/or roasted. Appearance: Deep gold to light amber in color. Beck's Dark. supplemented by a small amount of roasted malts (such as Carafa) for the dark color and subtle roast flavors.012 SRM: 14 – 22 ABV: 4. Clean lager character with no fruity esters or diacetyl. but a slight noble hop aroma is acceptable. 4C.010 – 1. No fruity esters or diacetyl should be detected. Medium-low to medium bitterness. Moderately carbonate water. Burnt or bitter flavors from roasted malts are inappropriate. Moderate carbonation.5 – 5. Smooth. Burnt or moderately strong roasted malt flavors are a defect.) Hints of chocolate. don’t expect strongly roasted. Noble hop flavor is low to none.4 – 5.010 – 1. Heineken Dark Lager. which can last into the finish. often with a spicy quality. drier on the palate and with a noticeable (but not high) roasted malt edge to balance the malt base. Small amounts of crystal malt can add dextrins and color but should not introduce excessive residual sweetness. often with deep ruby to garnet highlights. Original Badebier. Munich malt sweetness. tan-colored head. Hartmann Dunkel. Vital Statistics: OG: 1. Clean. Light use of caramel and darker malts. Noble German hop varieties and German lager yeast strains should be used. Dinkel Acker Dark.016 SRM: 17 – 30 ABV: 4. Aftertaste remains malty. with low aromatic sweetness and/or hints of roast malt often apparent. Gordon Biersch Dunkels. Gordon Biersch Schwarzbier. Hop bitterness is moderately low but perceptible. Hop flavor ranges from none to low levels.6% Commercial Examples: Ayinger Altbairisch Dunkel. Mild caramel. Lagering should . but which are never burnt. Large.046 – 1.
Vital Statistics: OG: 1. Any fruitiness is due to Munich and other specialty malts. Some fruitiness (prune. Darker versions will have significant melanoidins and often some toasty flavors. No hop flavor. May also be drier. but no roasted or burned aromatics should ever be present. the boil. History: Originated in the Northern German city of Einbeck. not yeast-derived esters developed during fermentation.3 – 7. Boisterous. Ingredients: Base of Pils and/or Vienna malt with some Munich malt to add character (although much less than in a traditional bock). No roasted or burnt character. A bigger version of either a traditional bock or a helles bock. Clean. Virtually no hop aroma. but should never be hot. Stronger versions might have impaired head retention. Any fruitiness is due to Munich and other specialty malts. The serving of Maibock is specifically associated with springtime and the month of May. Smuttynose Maibock starting in the 17th century. 5B.4% Commercial Examples: Ayinger Maibock. not from incomplete fermentation. Aass Bock. Clean. often with attractive garnet highlights.064 – 1. A very slight chocolate-like aroma may be present in darker versions. Paler versions generally have a drier finish. strong. Clean lager yeast. Darker versions will have significant melanoidins and often some toasty aromas. Francis of Paula. although moderately carbonate water is typical of Munich. Mahr’s Bock. persistent. Most versions are fairly sweet. Overall Impression: A very strong and rich lager. Little to no caramelization. but should have an impression of attenuation. A moderately low fruity aspect to the aroma often described as prune. Moderate alcohol aroma may be present. off-white head. with consequently higher sweetness and lower alcohol levels (and hence was considered “liquid bread” by the monks). Hop bitterness is generally only high enough to support the malt flavors. Moderate to moderately-low carbonation. Lighter versions will have a strong malt presence with some melanoidins and toasty notes. and was thus only used after the beer came to Munich. Large.provide good clarity. Well-attenuated. creamy. Vital Statistics: OG: 1.” either as a tribute to the prototypical Salvator or to take advantage of the beer’s popularity. Overall Impression: A dark. Traditional Bock Aroma: Strong malt aroma. which was a brewing center and popular exporter in the days of the Hanseatic League (14th to 17th century). Clean lager yeast. Virtually no hop aroma. Moderate to moderately low carbonation. History: A Bavarian specialty first brewed in Munich by the monks of St. Some alcohol warming may be present. but some believe that Maibock is a “fest” type beer hitting the upper limits of hopping and color for the range. creamy. Great Lakes Rockefeller Bock. plum or grape) is optional in darker versions. Clean. Historical versions were less well attenuated than modern interpretations. Lighter versions will a strong malt flavor with some melanoidins and toasty notes. No diacetyl. malty lager beer. The name “bock” is based on a corruption of the name “Einbeck” in the Bavarian dialect. Water hardness can vary. There is some dispute whether Helles (“pale”) Bock and Mai (“May”) Bock are synonymous. Appearance: Deep gold to dark brown in color.019 SRM: 14 – 22 ABV: 6. HackerPschorr Hubertus Bock. Hop bitterness varies from moderate to moderately low but always allows malt to dominate the flavor. Ingredients: Munich and Vienna malts. Stegmaier Brewhouse Bock 5C. this beer typically has less dark and rich malt flavors than a traditional bock. Lagering should provide good clarity despite the dark color. Mouthfeel: Medium-bodied. Continental European hop varieties are used. Low to no fruity esters. with no fruity esters or diacetyl. off-white for dark varieties). Pennsylvania Brewing St. malty lager beer. Doppelbock Aroma: Very strong maltiness. as it enhances the caramel and melanoidin flavor aspects of the malt. and aging. Large. not cloying. Some alcohol warmth may be found. Einbecker Mai-Urbock. Well-attenuated.072 IBUs: 20 – 27 FG: 1. Noble hops. Recreated in Munich 5 . but boiling is less than in traditional bocks to restrain color development. which contribute melanoidins and toasty flavors. creamy. Smooth. Smooth and clean with no harshness or astringency. Clean lager flavor with no diacetyl. Flavor: Complex maltiness is dominated by the rich flavors of Munich and Vienna malts.072 IBUs: 23 – 35 FG: 1. with a moderately dry finish that may taste of both malt and hops. Darker versions often have ruby highlights. Very smooth without harshness or astringency. persistent head (color varies with base style: white for pale versions.2% Commercial Examples: Einbecker Ur-Bock Dunkel. The hops compensate for the lower level of melanoidins. Designed to walk a fine line between blandness and too much color. Lagering should provide good clarity. No non-malt adjuncts. Comments: Decoction mashing and long boiling plays an important part of flavor development. Little to no hop flavor (more is acceptable in pale versions). not cloying.011 – 1.018 SRM: 6 – 11 ABV: 6. Mouthfeel: Medium-full to full body. Many doppelbocks have names ending in “-ator. The sweetness comes from low hopping. white head. never any non-malt adjuncts. The term “doppel (double) bock” was coined by Munich consumers. Moderate to moderately high carbonation. despite the increased hop bitterness. Gordon Biersch Blonde Bock. Moderate hop bitterness (more so in the balance than in other bocks). Most agree that they are identical (as is the consensus for Märzen and Oktoberfest). Moderate to no noble hop flavor. Hofbräu Maibock. Presence of higher alcohols (fusels) should be very low to none. Some caramel notes may be present from decoction mashing and a long boil. Capital Maibock. Victory St. Nick Bock. and is often used in logos and advertisements.013 – 1. Flavor: The rich flavor of continental European pale malts dominates (Pils malt flavor with some toasty notes and/or melanoidins). “Bock” also means “billy-goat” in German. Large. plum or grape may be present (but is optional) in dark versions due to reactions between malt. allowing a bit of sweetness to linger into the finish. Overall Impression: A relatively pale. May have a low spicy or peppery quality from hops and/or alcohol. often with moderate amounts of rich melanoidins and/or toasty overtones. and more bitter than a traditional bock. A very slight chocolate flavor is optional in darker versions. Soft water preferred so as to avoid harshness. not yeastderived esters developed during fermentation. Decoction mash is typical. hoppier. persistent. History: A fairly recent development in comparison to the other members of the bock family. Flavor: Very rich and malty. but this should be smooth and warming rather than harsh or burning. or a Munich helles brewed to bock strength. Hop character is generally more apparent than in other bocks. Comments: Can be thought of as either a pale version of a traditional bock. without harshness or astringency. Appearance: Light copper to brown color.064 – 1. with no esters or diacetyl. May have a light DMS flavor from Pils malt. and can display noticeable legs. While quite malty. but should never be perceived as roasty or burnt. strong. Invariably there will be an impression of alcoholic strength. although a light noble hop aroma is acceptable in pale versions. rarely a tiny bit of dark roasted malts for color adjustment. Some alcohol may be noticeable.3 – 7. Mouthfeel: Medium to medium-full bodied. No diacetyl. A light caramel flavor from a long boil is acceptable.
No hop aroma. 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). toasty qualities. alcohol and bitterness (thus providing a home for very strong lagers). Faint fruity esters are optional. flavorful American lawnmower beer. No hop flavor.055 IBUs: 15 – 20 FG: 1.. Light to moderate hop flavor (any variety). prune or grape. Spaten Optimator. Vital Statistics: OG: 1. hoppier (including some dry hopping) and more bitter (25-30+ IBUs). Low to medium white head with fair to good retention. Clear to brilliant. Weihenstephaner Korbinian. LIGHT HYBRID BEER 6A. Noble hops. Originally known as sparkling or present use ales. and sugar. Low to moderate maltiness and sweetness.020 – 1.024 SRM: 6 – 25 ABV: 7 – 10% Commercial Examples: Paulaner Salvator. Eisbock Aroma: Dominated by a balance of rich. Southampton Eisbock 6. Niagara Eisbock. sweet malt balanced by a significant alcohol presence. Alcohol aromas should not be harsh or solventy. Water hardness varies from soft to moderately carbonate. Appearance: Pale straw to moderate gold color. Adjuncts can include up to 20% flaked maize in the mash. Vital Statistics: OG: 1. A low to moderate corny flavor from corn adjuncts is commonly found. Overall Impression: A clean. biscuit. but are not required. Some doppelbocks are stronger than Eisbocks. higher attenuation levels can lend a “thirst quenching” finish. Significant alcohol warmth without sharp hotness.120 IBUs: 25 – 35 FG: 1. malt. particularly those reminiscent of plum.072 – 1. although usually on the pale side. the style can be considered to have no upper limit for gravity. No diacetyl. and can reflect almost any hop variety. Usually well attenuated.112 IBUs: 16 – 26 FG: 1. is common. Wisconsin Brewing Whitetail Cream Ale 5D. Capital Autumnal Fire. lager strains were (and sometimes still are) used by some brewers. Low to medium esters optional. Clean lager yeast. corn-like aroma and low levels of DMS are commonly found. full and malty dark lager. Flavor: Rich. The malt can have melanoidins. not yeast-derived esters developed during fermentation.078 – 1. Flavor: Initial soft malty sweetness. Hop bitterness just offsets the malt sweetness enough to avoid a cloying character. and up to 20% glucose or other sugars in the boil. but shouldn’t be overly . but excellent pale versions also exist.006 – 1. Lagering should provide good clarity. Many examples are kräusened to achieve carbonation.035 SRM: 18 – 30 ABV: 9 – 14% Commercial Examples: Kulmbacher Reichelbräu Eisbock. Overall Impression: An extremely strong. Ayinger Celebrator. No diacetyl. Eggenberg Urbock Dunkel Eisbock. Weltenburger Kloster AsamBock. and bitterness rarely rises above 20 IBUs. but acceptable. Most commercial examples are in the 1.2– 5.053 OG range.e. The finish should be of malt and alcohol. hoppier and more bitter. syrupy or cloyingly sweet. Very smooth without harsh edges from alcohol. Extended lagering is often needed post-freezing to smooth the alcohol and enhance the malt and alcohol balance. Cream Ale Aroma: Faint malt notes. While most traditional examples are in the ranges cited. although modern brewers sometimes use it. Little Kings Cream Ale (Hudepohl). varying with gravity and attenuation. Blonde Ale Aroma: Light to moderate sweet malty aroma. Mouthfeel: Full to very full bodied. These versions should be entered in the specialty/experimental category. Ingredients: American ingredients most commonly used. some caramel. Any fruitiness is due to Munich and other specialty malts. Low carbonation.012 SRM: 2. well-attenuated. the name refers to the process of freezing and concentrating the beer. often with attractive ruby highlights. Anderson Valley Summer Solstice Cerveza Crema. but neither hops nor malt dominate. Pronounced legs are often evident.050–1. Head retention may be no better than fair due to adjunct use.6% Commercial Examples: Genesee Cream Ale. and should help the hop bitterness balance the strong malt presence. No diacetyl. No diacetyl. Eggenberg Urbock 23º. particularly those reminiscent of plum. lager character. Neither malt nor hops prevail in the taste. fusels.042 – 1. May have a low to medium hop aroma. and may be a bit drier. Any variety of hops may be used. Cold conditioning isn’t traditional. Flavor: Low to medium-low hop bitterness. Decoction mashing is traditional. bread. Off-white to deep ivory colored head. EKU 28. Clean. Andechser Doppelbock Dunkel. High carbonation. The pale versions will not have the same richness and darker malt flavors of the dark versions. Hop aroma low to none. Soft water preferred. It should not by sticky. Appearance: Light yellow to deep gold in color. Produced by ale brewers to compete with lager brewers in the Northeast and Mid-Atlantic States. Low to moderate fruitiness is optional. toast. intense malt and a definite alcohol presence. Smooth mouthfeel with medium to high attenuation. not yeast-derived esters developed during fermentation. Any variety of hops can be used for bittering and finishing. Samuel Adams Double Bock Eisphyre. and occasionally a slight chocolate flavor. No diacetyl. although body can reach medium. Appearance: Deep copper to dark brown in color. Head retention may be impaired by higher-than-average alcohol content and low carbonation. wheat) can also be present. Tucher Bajuvator. but are commonly found in many examples. Comments: Eisbocks are not simply stronger doppelbocks. Caramel flavors typically absent. A sweet. and can have a certain dryness from the alcohol. Moretti La Rossa. Vital Statistics: OG: 1.016 – 1.g. but optionally some light character malt flavor (e. Higher gravity examples may exhibit a slight alcohol warmth.5 – 5 ABV: 4.Comments: Most versions are dark colored and may display the caramelizing and melanoidin effect of decoction mashing. or a combination of six-row and North American two-row. Ingredients: Same as doppelbock. Commercial eisbocks are generally concentrated anywhere from 7% to 33% (by volume). sparkling clarity. Munich and Vienna malts for darker ones and occasionally a tiny bit of darker color malts (such as Carafa). Low to medium head with medium to high carbonation. Capital 6 6B. A grain bill of six-row malt. Faint esters may be present in some examples. Sleeman Cream Ale. bitterness. Ingredients: Pils and/or Vienna malt for pale versions (with some Munich). as is some DMS. Bell’s Consecrator. History: An ale version of the American lager style. pre-prohibition) Cream Ales were slightly stronger. prune or grape.. May have significant fruity esters. May have significant fruity esters. Mouthfeel: Generally light and crisp. or other concentrated flavors. Finish can vary from somewhat dry to faintly sweet from the corn. Comments: Classic American (i. Brilliant. Any fruitiness is due to Munich and other specialty malts. but were not historically mixed with ale strains. New Glarus Spotted Cow. not harsh or hot. The alcohol should be smooth.
2% Commercial Examples: Available in Cologne only: PJ Früh. Ingredients: German noble hops (Hallertau. Any hop variety can be used. Flavor: Soft.007 – 1. although this is quite rare. this category can also include modern English Summer Ales. Appearance: Usually pale yellow to gold. although many Cologne brewers ferment at 70˚F and lager for no more than two weeks. highly attenuated. Overall Impression: Refreshing wheat or rye beers that can display more hop character and less yeast character than their German cousins. Dom.054 IBUs: 15 – 28 FG: 1. substituting rye for some or all of the wheat. Appearance: Very pale gold to light gold. Low to moderate hop flavor (citrusy American or spicy/floral noble). New Holland Lucid. Clarity may range from brilliant to hazy with yeast approximating the German hefeweizen style of beer.050 IBUs: 20 – 30 FG: 1. delicately balanced beer usually with very subtle fruit flavors and aromas.008 – 1. Low to medium bitterness. To the untrained taster easily mistaken for a light lager. and is restricted to the 20 or so breweries in and around Cologne (Köln). May have a light alcohol warmth in stronger examples. but this isn’t a legal requirement as in Germany). Malzmühle.4 – 5. like pale ales) but in most areas this beer is designed as the entry-level craft beer. Ingredients: Generally all malt. Paeffgen. Fuller’s Summer Ale. but also can be made as a lager. Vital Statistics: OG: 1. Kölsch tends to have a relatively short shelf-life. or cold-conditioned. NonGerman versions: Eisenbahn Dourada. Dark versions approximating dunkelweizens (with darker. American Kölsch-style beers. Medium to medium-high carbonation. spiced or fruit beer categories instead.5% Commercial Examples: Pelican Kiwanda Cream Ale. although good results can be obtained using a single rest at 149˚F. No diacetyl. narrow 200ml glass called a “Stange. Fermented at cool ale temperatures (59-65˚F) and lagered for at least a month.013 SRM: 3 – 6 ABV: 3.g. Peters. or Kölsch yeast. although should reflect American yeast strains.” Comments: Served in a tall. Spalt or Hersbrucker). Ingredients: Clean American ale yeast. Tettnang. Capitol City Capitol Kölsch. Rogue Oregon Golden Ale. although a light spiciness from wheat or rye is acceptable. Due to its delicate flavor profile. Large proportion of wheat malt (often 50% or more. Medium to high carbonation. Water can vary from extremely soft to moderately hard. Kölsch Aroma: Very low to no Pils malt aroma. Some yeasts may give a slight winy or sulfury character (this characteristic is also optional. Regional variations exist (many West Coast brewpub examples are more assertive. spices and/or fruit added.044 – 1. and can have either a citrusy American or a spicy or floral noble hop character. Subdued maltiness throughout leads to a pleasantly refreshing tang in the finish. The Konvention simply defines the beer as a “light. but the balance is normally towards the malt. Clean American.011 SRM: 3. long-lasting white head. richer malt flavors in addition to the color) should be entered in the Specialty Beer category. Overall Impression: A clean. American Rye Beers can follow the same general guidelines.8 – 5. Extract versions should only use the lightest malt extracts and avoid kettle caramelization. May also be made with lager yeast. Has a delicate white head that may not persist. approachable. Overall Impression: Easy-drinking. but this is quite rare in authentic versions. Finishes medium-dry to somewhat sweet. Medium-light body. History: Currently produced by many (American) microbreweries and brewpubs. Comments: Different variations exist. Traditionally uses a step mash program. Hellers. May have a slightly crisp or sharp finish. Some versions may have honey. Big. Some Köln breweries (e. The clove and banana aromas common to German hefeweizens are inappropriate. No diacetyl. Other base styles 6C. Gaffel. Flavor: Light to moderately strong grainy wheat or rye flavor. Authentic versions are filtered to a brilliant clarity. rounded palate comprising of a delicate flavor balance between soft yet attenuated malt. Esters can be moderate to none. The noble hop flavor is variable. Some versions may have a slight wheat taste. cherry or pear) is acceptable. Mouthfeel: Smooth and crisp. May have a moderate malty sweetness or finish quite dry. import versions available in parts of North America: Reissdorf. but should not take on a German Weizen character (banana). WHEAT WILL BE ASSUMED. aggressively hopped beer with a strong wheat or rye flavor. which sometimes lasts into the finish. older examples can show some oxidation defects.. although a few versions may be medium. subtle fruit aroma from fermentation (apple. hop-accentuated. a somewhat subtle Pilsner. Saint Arnold Fancy Lawnmower. A pleasant. which can linger into the finish. Sion. Comments: In addition to the more common American Blonde Ale. Generally well-attenuated. Up to 20% wheat may be used. clean ale yeast. Mouthfeel: Medium-light to medium body. German Pils or pale malt. Redhook Blonde Each Köln brewery produces a beer of different character.5 – 5 ABV: 4. No diacetyl. Attenuative. American or noble hops. Esters can be moderate to none. most are medium-low to medium. Alaska Summer Ale.” 7 .aggressive. malt-oriented American craft beer. and each interprets the Konvention slightly differently. Shiner Kölsch 6D. Russian River Aud Blonde. from an easy-drinking fairly sweet beer to a dry. but can include up to 25% wheat malt and some sugar adjuncts. No clove phenols. Vital Statistics: OG: 1. unfiltered versions known as Wiess (which should not be entered in this category).038 – 1. Widmer Blonde Ale. IF NO DOMINANT GRAIN IS SPECIFIED. Low to moderate hop bitterness. but not a fault). and less assertive American and English pale ales. crisp. Otherwise very clean with no diacetyl or fusels. Note that drier versions may seem hoppier or more bitter than the IBU specifications might suggest. or perhaps a blonde ale. lightly fruity English. Dom. THE BREWER SHOULD SPECIFY IF RYE IS USED. Mouthfeel: Medium-light to medium body. Hollywood Blonde. clear top-fermenting Vollbier. Hellers) are now producing young. Allow for a range of variation within the style when judging. A low noble hop aroma is optional but not out of place (it is present only in a small minority of authentic versions). and a medium-low to medium bitterness with a delicate dryness and slight pucker in the finish (but no harsh aftertaste). Rye versions are richer and spicier than wheat. an almost imperceptible fruity sweetness from fermentation. Goose Island Summertime. American Wheat or Rye Beer Aroma: Low to moderate grainy wheat or rye character. One or two examples (Dom being the most prominent) are noticeably malty-sweet up front. but not always present. Some versions can have a slightly minerally or sulfury water or yeast character that accentuates the dryness and flavor balance. Smooth without harsh bitterness or astringency. although if any of these ingredients are stronger than a background flavor they should be entered in specialty. and can range from low to moderately high. Hop aroma may be low to moderate. History: Kölsch is an appellation protected by the Kölsch Konvention. Harpoon Summer Beer. Medium-high to high carbonation. Some malty sweetness is acceptable. Slight crisp sharpness is optional.
Despite being very full of flavor. Schwelmer Alt. Usually made with an attenuative lager yeast. Vital Statistics: OG: 1. Otter Creek Copper Ale. but one that was selected to thrive at the cool end of normal ale fermentation temperatures. Grolsch Amber. 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. Generally clear. which is slightly stronger. Noble hop flavor can be moderate to low. No diacetyl. balanced by some malt character. Comments: Most Altbiers produced outside of Düsseldorf are of the Northern German style.e. Clean. Astringency low to none. Ingredients: Pale ale malt. bitter yet malty. California Common Beer Aroma: Typically showcases the signature Northern Brewer hops (with woody. Appearance: Medium amber to light copper color. No diacetyl. minty). Bitterness rises up to 60 IBUs and is usually dry 7B. stout) with a noticeable rye character should be entered in the Specialty Beer category (23).(e. The malt presence is moderated by moderately-high to high attenuation.5% Commercial Examples: Bell’s Oberon. making top-fermented ales) that was common before lager brewing became popular. History: The traditional style of beer from Düsseldorf.5 – 5. Sierra Nevada Unfiltered Wheat Beer. Clean. The hop aroma may vary from moderate to very low. Moderate off-white head with good retention. No diacetyl.5 – 5.5% Commercial Examples: Anchor Steam.2% Commercial Examples: DAB Traditional. “Alt” refers to the “old” style of brewing (i. clean. sometimes grainy aroma. smooth. History: American West Coast original. Lager yeast. Brilliant clarity (may be filtered). Superficially similar to an American pale or amber ale. Common variants include Sticke (“secret”) alt. A light minerally character is also sometimes present in the finish. Finish fairly dry and crisp. Redhook Sunrye. Overall Impression: A very clean and relatively bitter beer. Smooth mouthfeel. 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. Alaskan Amber.015 SRM: 13 – 19 ABV: 4. creamy. Vital Statistics: OG: 1. Generally darker. Widmer Hefeweizen. Hannen Alt. medium-dry to dry. Flavor: Assertive hop bitterness well balanced by a sturdy yet clean and crisp malt character. The malt character reflects German base malt varieties. making ales). Low to no noble hop aroma. Thick.g. Medium to medium-high carbonation. Some fruity esters may survive the lagering period. and usually sweeter and less bitter than Düsseldorf Altbier. Long Trail Ale.013 SRM: 3 – 6 ABV: 4 – 5. with a lingering hop bitterness and a firm. Most are simply moderately bitter brown lagers. No roasted malt flavors or harshness. Northern German Altbier Aroma: Subtle malty. smoother palate than is typical for most ales.010 – 1. Predates the isolation of bottom-fermenting yeast strains. IPA. the bitterness can seem as low as moderate if the finish is not very dry. Three Floyds Gumballhead. A long-lasting. grainy malt flavor. yet differs in that the hop flavor/aroma is woody/minty rather than citrusy. Harpoon UFO Hefeweizen. bittersweet or nutty finish reflects both the hop bitterness and malt complexity. grainy maltiness. Mouthfeel: Medium-bodied.. rustic or minty qualities) in moderate to high strength.046 – 1. but considerable rich and complex malt flavors remain. Low to moderate caramel and/or toasty malt aromatics support the hops. but is not required.011 – 1. malt flavors are toasty and caramelly. interesting toasty and caramel flavors. Dry finish often with lingering bitterness. Vital Statistics: OG: 1. and lagered at cold temperatures to produce a cleaner. Low to moderately high hop flavor. American hops (usually Northern Brewer. is light bodied enough to be consumed as a session beer in its home brewpubs in Düsseldorf. usually showing Northern Brewer qualities (woody. Overall Impression: A well balanced.014 SRM: 10 – 14 ABV: 4. noble hops and restrained fruity esters. though it approximates many characteristics of lager beers.040 – 1. very clear from extended cold conditioning. Mouthfeel: Medium-light to medium body. rustic. which makes the term “Altbier” somewhat inaccurate and inappropriate. well-attenuated amber-colored German ale. richer and more complex than typical alts. Pyramid Hefe-Weizen. small amounts of toasted malt and/or crystal malts. The best examples can be found in brewpubs in the Altstadt (“old town”) section of Düsseldorf. No diacetyl.008 – 1.e. Moderate to moderately high carbonation. Water should have relatively low sulfate and low to moderate carbonate levels. Comments: This style is narrowly defined around the prototypical Anchor Steam example. and can have a peppery. Mouthfeel: Medium-bodied. lager character with very restrained ester profile. Fermented at cool ale temperature (60-65˚F). Very low to medium noble hop flavor. Flying Dog Old Scratch Amber Lager 7C.054 IBUs: 30 – 45 FG: 1. No diacetyl.054 IBUs: 25 – 40 FG: 1. Appearance: Light amber to orange-bronze to deep copper color. Appearance: Light copper to light brown color. and a warm-fermented lager yeast is used. Ironically “alt” refers to the old style of brewing (i. Düsseldorf Altbier Aroma: Clean yet robust and complex aroma of rich malt. Some yeast strains may impart a slight sulfury character. however some strains (often with the mention of “California” in the name) work better than others at the warmer fermentation temperatures (55 to 60˚F) used. Note that some German yeast strains produce inappropriate sulfury character. and showcasing 8 . lager character sometimes with slight sulfury notes and very low to no esters. Light fruity esters are acceptable.. rather than citrusy varieties). Schmaltz’ Alt the signature Northern Brewer varietal hop character. darker. yet stopping short of brown. sometimes more caramelly. Light fruitiness acceptable. Comments: A bitter beer balanced by a pronounced malt richness. long-lasting off-white head. Ingredients: Typically made with a Pils base and colored with roasted malt or dark crystal. May include small amounts of Munich or Vienna malt. Smooth. Low to moderate off-white to white head with good retention. No diacetyl.. Overall Impression: A lightly fruity beer with firm. floral or perfumy character associated with noble hops. Southampton Steem Beer. but otherwise clean. The malt character is usually toasty (not roasted) and caramelly. Noble hops. the hopping is always assertive. AMBER HYBRID BEER 7A. The apparent bitterness level is sometimes masked by the high malt character. Flavor: Moderately malty with a pronounced hop bitterness. Those that are made as ales are fermented at cool ale temperatures and lagered at cold temperatures (as with Düsseldorf Alt).055 IBUs: 15 – 30 FG: 1. Medium to medium-high carbonation.048 – 1. Fermented with a lager yeast. Anchor Summer Beer. biscuity and/or lightly caramelly flavor.
Adnams SSB.8 – 4. but other noble hops can also be used. English hops most typical. Low to moderate white to off-white head. esters and hop flavor. Often medium sulfate water is used. Moderate to low hop flavor (earthy. A step mash or decoction mash program is traditional. Greene King Ruddles County Bitter. Characterful English yeast. Greene King IPA. although US varieties may be used). Schlösser Alt. resiny. session beer. sour. Some modern variants are brewed exclusively with pale malt and are known as golden or summer bitters. corn or wheat. Boddington's Pub Draught 8B. Generally no diacetyl. Caramel flavors are common but not required. highly attenuative ale yeast. Low to moderate white to off-white head.015 SRM: 11 – 17 ABV: 4.e. Vital Statistics: OG: 1. Bitter was created as a draught alternative (i. Standard/Ordinary Bitter Aroma: The best examples have some malt aroma. Black Sheep Best Bitter. Low to medium maltiness with a dry finish. yet refreshing. corn or wheat. Frankenheim Alt paler examples). and/or crystal malts. Flavor: Medium to high bitterness. Clean. Comments: The lightest of the bitters. Rogue Younger’s Special 8. History: Originally a draught ale served very fresh under no pressure (gravity or hand pump only) at cellar temperatures (i.011 SRM: 4 – 14 ABV: 3.. although American and European varieties are becoming more common (particularly in the 9 . Low to medium maltiness with a dry finish. Some examples can be more malt balanced. Overall Impression: A flavorful. Ingredients: Pale ale. although the bitterness should not completely overpower the malt flavor. Occasionally will include some wheat.5 – 5. Drinkability is a critical component of the style. English hops most typical. chocolate. Balance is often decidedly bitter. emphasis is still on the bittering hop addition as opposed to the aggressive middle and late hopping seen in American ales. Good to brilliant clarity. Most have moderately low to moderately high fruity esters. but this should not override the overall bitter impression. Good to brilliant clarity. Generally no diacetyl. Appearance: Light yellow to light copper. often (but not always) with a caramel quality. not the export formulations of commercial products. Hop aroma can range from moderate to none (UK varieties typically. other examples: Diebels Alt.6% Commercial Examples: Fuller's London Pride. ENGLISH PALE ALE 8A.046 – 1. sometimes Munich) with small amounts of crystal.8% Commercial Examples: Fuller's Chiswick Bitter.010 – 1. Caramel flavors are common but not required. Spalt hops are traditional. RCH Pitchfork Rebellious Bitter. this is a stronger. The IBU levels are often not adjusted. Characterful English yeast. Brains SA. Young’s Special. although US varieties may be used). Most have moderately low to moderately high fruity esters. This style guideline reflects the “real ale” version of the style. Im Füchschen. May use sugar adjuncts. although very low levels are allowed. Some examples can be more malt balanced.007 – 1. lighter in color (golden). esters and hop flavor. Generally no diacetyl. Often medium sulfate water is used. Generally no diacetyl. May use sugar adjuncts. This style guideline reflects the “real ale” version of the style. may use a touch of black malt for color adjustment. Appearance: Medium gold to medium copper. although American and European varieties are becoming more common (particularly in the paler examples). Overall Impression: Low gravity. not the export formulations of commercial products. Brakspear Bitter. session-strength ale. running beer) to country-brewed pale ale around the start of the 20th century and became widespread once brewers understood how to “Burtonize” their water to successfully brew pale beers and to use crystal malts to add a fullness and roundness of palate. and/or floral UK varieties typically. Mild to moderate fruitiness. and/or floral UK varieties typically. Oakham Jeffrey Hudson Bitter (JHB).032 – 1. Hop aroma can range from moderate to none (UK varieties typically. Bitter was created as a draught alternative (i. Young's Bitter. Drinkability is a critical component of the style. but usually consist of German base malts (usually Pils. Adnams Bitter. although US varieties may be used). Mouthfeel: Medium-light to medium body. Comments: More evident malt flavor than in an ordinary bitter. and can contain a significant portion of wheat. May have very little head due to low carbonation.048 IBUs: 25 – 40 FG: 1. resiny. although the bitterness should not completely overpower the malt flavor.2 – 3. Zum Schlüssel. May have very little head due to low carbonation. although US varieties may be used).e. although bottled and canned commercial examples can have moderate carbonation. although bottled and canned examples can have moderate carbonation. Mild to moderate fruitiness is common. emphasis is still on the bittering hop addition as opposed to the aggressive middle and late hopping seen in American ales. Balance is often decidedly bitter. amber.040 – 1.012 SRM: 5 – 16 ABV: 3. Also known as just “bitter. so the versions available in the US often do not directly correspond to their style subcategories in Britain. so the versions available in the US often do not directly correspond to their style subcategories in Britain. Both Sticke alt and Münster alt should be entered in the specialty category. Moderate to low hop flavor (earthy. but this should not override the overall bitter impression. Flavor: Medium to high bitterness. Goose Island Honkers Ale. Schumacher.040 IBUs: 25 – 35 FG: 1. although very low levels are allowed. although very low levels are allowed. Ingredients: Grists vary. The IBU levels are often not adjusted.” Some modern variants are brewed exclusively with pale malt and are known as golden or summer bitters.008 – 1. Ingredients: Pale ale. Carbonation low. Most bottled or kegged versions of UK-produced bitters are higher-alcohol versions of their cask (draught) products produced specifically for export. Special/Best/Premium Bitter Aroma: The best examples have some malt aroma. Tetley’s Original Bitter. Münster alt is typically lower in gravity and alcohol. 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. often (but not always) with a caramel quality. “real ale”). low alcohol levels and low carbonation make this an easy-drinking beer.. Coniston Bluebird Bitter. History: Originally a draught ale served very fresh under no pressure (gravity or hand pump only) at cellar temperatures (i.e.054 IBUs: 35 – 50 FG: 1. and/or black malts used to adjust color.2% Commercial Examples: Altstadt brewpubs: Zum Uerige. Brains Bitter. Vital Statistics: OG: 1.hopped and lagered for a longer time.. amber. Vital Statistics: OG: 1. “real ale”).e. although very low levels are allowed. Carbonation low. Shepherd Neame Masterbrew Bitter.. Moderately carbonate water. Timothy Taylor Landlord. Most bottled or kegged versions of UK-produced bitters are higher-alcohol versions of their cask (draught) products produced specifically for export. may use a touch of black malt for color adjustment. and/or crystal malts. Mouthfeel: Light to medium-light body.
060 IBUs: 30 – 50 FG: 1.(Caledonian Amber Ale in the US). the name has been co-opted to describe a malty. Overall Impression: An average-strength to moderately-strong English ale. English hops most typical. bitter.. although stronger versions will necessarily have slightly more intense flavors (and more hop bitterness to balance the increased malt). “ESB” is a brand unique to Fullers. biscuity) adding complexity. Low to moderate white to off-white head. Stronger versions may have a slight alcohol warmth but this character should not be too high. Geary’s Pale Ale. may use a touch of black malt for color adjustment. SCOTTISH AND IRISH ALE All the Scottish Ale sub-categories (9A. although bottled commercial versions will be higher. Some examples have a low hop aroma. Shipyard Old Thumper. Scottish Heavy 70/Vital Statistics: OG: 1. Mordue Workie Ticket. Ingredients: Pale ale. Appearance: Golden to deep copper. Great Lakes Moondog Ale. light fruitiness. Entrants should select the appropriate category based on original gravity and alcohol level. although very low levels are allowed. Low to moderate. resiny. although very low levels are allowed. 9C) share the same description. McEwan’s 60/-. Arran Dark Aroma: Low to medium malty sweetness. Maclay 70/-. Medium to medium-high malt aroma. Fuller’s ESB is a unique beer with a very large.016 SRM: 9 – 17 ABV: 3. and is sometimes accompanied by a low diacetyl component. and may be . Hopback Summer Lightning. nutty. Fruity esters may be moderate to none. 9A. Ushers 1824 Particular Ale. In England today.010 – 1. Since beer is sold by strength in the UK. A low head is acceptable when carbonation is also low. but the balance will always be towards the malt (although not always by much). English pale ales are generally considered a premium. Low to moderate carbonation.6 – 6.013 SRM: 9 – 17 ABV: 2. often with a low to moderately strong caramel component (although this character will be more subtle in paler versions).035 – 1. although strong bitters will tend to be paler and more bitter. Alaskan ESB.030 – 1.0% Commercial Examples: Orkney Dark Island. Moderately-low to high fruity esters. Redhook ESB 9.Light (all are cask-only products not exported to the US) 9B. Orkney Raven Ale. Vital Statistics: OG: 1. Scottish Light 60/Vital Statistics: OG: 1. The balance may be fairly even between malt and hops to somewhat bitter. “Burton” versions use 10 medium to high sulfate water. Maclay 60/. low diacetyl. 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). corn or wheat.015 SRM: 9 – 17 ABV: 3. The Scottish ale sub-styles are differentiated mainly on gravity and alcoholic strength. Belhaven St.g.016 SRM: 6 – 18 ABV: 4.035 IBUs: 10 – 20 FG: 1. Drinkability is a critical component of the style. A low to moderate peaty character is optional.010 – 1. Extra Special/Strong Bitter (English Pale Ale) Aroma: Hop aroma moderately-high to moderately-low. Anderson Valley Boont ESB.010 – 1. these beers often have some alcohol flavor (perhaps to let the consumer know they are getting their due). Tennents Special.Bitter 8C. Samuel Smith’s Old Brewery Pale Ale. Southampton 80 Shilling.5 – 3. McEwan's Export (IPA). but should not totally dominate malt flavors.040 – 1. Normally has a moderately low to somewhat strong caramelly malt sweetness. Stronger versions may overlap somewhat with old ales. Some modern English variants are brewed exclusively with pale malt and are known as golden or summer bitters. Marston’s Pedigree. Broughton Greenmantle Ale 9C. Flavor: Malt is the primary flavor. most strong bitters are fruitier and hoppier. Young’s Ram Rod. Bass Ale. Broughton Merlin’s Ale. Good to brilliant clarity. Gale’s Hordean Special Bitter (HSB). Inveralmond Lia Fail. smoky or very lightly roasted.(Belhaven Scottish Ale in the US). bitter beer that roughly approximates a strong bitter. Scottish Export 80/Vital Statistics: OG: 1. The initial malty sweetness is usually accentuated by a low to moderate kettle caramelization. May have low levels of secondary malt flavors (e. Black Sheep Ale. complex malt profile not found in other examples. Generally no diacetyl. Flavor: Medium-high to medium bitterness with supporting malt flavors evident. May use sugar adjuncts. Hopping can be English or a combination of English and American. but isn’t overly strong.2% Commercial Examples: Belhaven 60/-. Andrews Ale. sometimes accentuated by low to moderate kettle caramelization. Generally no diacetyl. Shepherd Neame Spitfire. Hop bitterness and flavor should be noticeable. Greene King Abbot Ale. Judges should not judge all beers in this style as if they were Fuller’s ESB clones. Bateman's XXXB. Hop bitterness is low to moderate. although American and European varieties are becoming more common (particularly in the paler examples). reddish.2% Commercial Examples: Fullers ESB. amber. Vintage Henley. Most bottled or kegged versions of UK-produced bitters are higher-alcohol versions of their cask (draught) products produced specifically for export. A rather broad style that allows for considerable interpretation by the brewer. so the versions available in the US often do not directly correspond to their style subcategories in Britain. Belhaven 70/-. Avery 14’er ESB. and/or crystal malts. Hop flavor moderate to moderately high (any variety.010 – 1. Usually very clear due to long. Whitbread Pale Ale. Comments: More evident malt and hop flavors than in a special or best bitter. May have light. creamy off-white to light tan-colored head. The IBU levels are often not adjusted. Optionally may have low amounts of alcohol. and/or floral UK hops are most traditional). and up to a moderate minerally/sulfury flavor.2 – 3. export-strength pale. Belhaven 80/. in America. secondary notes of sulfur and/or alcohol in some examples (optional). Appearance: Deep amber to dark copper. Adnams Broadside.040 IBUs: 10 – 25 FG: 1.9% Commercial Examples: Caledonian 70/. cool fermentations. Caledonian 80/Export Ale. emphasis is still on the bittering hop addition as opposed to the aggressive middle and late hopping seen in American ales.048 – 1. Medium-dry to dry finish (particularly if sulfate water is used). 9B. Medium-low to medium-high fruity esters. Mouthfeel: Medium-light to medium-full body. Shepherd Neame Bishop's Finger. and can use any variety of hops although UK hops are most traditional. although reformulated for bottling (including containing higher carbonation). and/or a low to moderate peaty aroma (all are optional). Broughton Exciseman’s 80/-. standard-strength (for the US) English-type ale. Morland Old Speckled Hen.9 – 5. Cooperstown Old Slugger. The peaty aroma is sometimes perceived as earthy. Characterful English yeast.054 IBUs: 15 – 30 FG: 1. although earthy. Hop flavor is low to none.
or wheat malts. resulting in clean. Flavor: Richly malty with kettle caramelization often apparent (particularly in stronger versions). No diacetyl. McEwan's Scotch Ale.060 IBUs: 17 – 28 FG: 1. often with deep ruby highlights. Generally quite clear. UK/Irish malts. Clear. with abundant malt and cool fermentation and aging temperature. Low to moderate esters and alcohol are often present in stronger versions. and lend a dry. Finishes with a light taste of roasted grain. A small proportion of smoked malt may add depth. raisins or dried fruit. Complex secondary malt flavors prevent a one-dimensional impression. chewy viscosity. American Pale Ale Aroma: Usually moderate to strong hop aroma from dry hopping or late kettle additions of American hop varieties. as may some nutty character. Great Lakes Conway’s Irish Ale (a bit strong at 6. Harpoon 11 10. Most beers finish fairly dry considering their relatively sweet palate. Generally has a bit of roasted barley to provide reddish color and dry roasted finish. all of which may last into the finish. Mouthfeel: Medium-full to full-bodied. Usually has a large tan head. high mash temperatures. Vital Statistics: OG: 1. Appearance: Light copper to dark brown color. Malt-focused with an initial sweetness and a roasted dryness in the finish. Dry hopping (if used) may add grassy notes. Generally has a grainy.010 – 1. MacAndrew's Scotch Ale. but not required. Orkney Skull Splitter. Dragonmead Under the Kilt 9D. Peaty. When served too cold. and with lower hopping rates. although dry-hopped versions may be slightly hazy. Hop flavors and bitterness are low to medium-low. occasionally with a buttered toast or toffee-like quality. Any caramelization comes from kettle caramelization and not caramel malt (and is sometimes confused with diacetyl). Low to moderate esters and alcohol are usually present. Mouthfeel: Medium-low to medium body. A smooth. Clear. sweetness usually comes not from crystal malts rather from low hopping. Comments: The malt-hop balance is slightly to moderately tilted towards the malt side.044 – 1. yeast. Small amounts of roasted barley add color and flavor. but the finish may be sweet to medium-dry (from light use of roasted barley). although examples containing low levels of diacetyl may have a slightly slick mouthfeel. overly smoky beers should be entered in the Other Smoked Beer category (22B) rather than here. the roasted character and bitterness may seem more elevated. and on occasion a faint bit of peaty earthiness (smoke). Esters may suggest plums. Smithwick’s Irish Ale. perhaps a few esters. Clean.070 – 1. which are not native to Scotland and formerly expensive to import. alcoholic warmth is usually present and is quite welcome since it balances the malty sweetness. and kettle caramelization. Murphy’s Irish Red (lager). Use of peat-smoked malt to replicate the peaty character should be restrained. Founders Dirty Bastard. with less hops than their English counterparts (due to the need to import them).or water-derived and not from the use of peat-smoked malts.130 IBUs: 17 – 35 FG: 1. Ingredients: Well-modified pale malt. Inveralmond Black Friar. A citrusy hop character is very common. toasty. generally will not exhibit a diacetyl character). and may optionally show small amounts of specialty malt character (bready. and as such have a different balance than strong Scotch ales. although caramelization may sometimes be mistaken for it. and adjuncts such as sugar. Irish Red Ale Aroma: Low to moderate malt aroma. Boulevard Irish Ale. Kilkenny Irish Beer. Ingredients: May contain some adjuncts (corn. adding complexity. generally caramel-like but occasionally toasty or toffee-like in nature. although English varieties are most authentic. Overall Impression: An easy-drinking pint. May have a slight alcohol warmth in stronger versions. Moderately attenuated (more so than Scottish ales). were kept to a minimum. Smooth.0 – 6. with up to 3% roasted barley. May have a light buttery character (although this is not required). Strength and maltiness can vary. Broughton Old Jock. Strong Scotch Ale Aroma: Deeply malty. with some versions (but not all) having a thick. Hops are very low to none. May use some crystal malt for color adjustment. Overall Impression: Cleanly malty with a drying finish. Flavor: Moderate caramel malt flavor and sweetness. though a peaty character (sometimes perceived as earthy or smoky) may also originate from the yeast and native water. but often quite dry due to use of roasted barley. Overall Impression: Rich. English hops. AMERICAN ALE 10A. which can be suggestive of a dessert. Although unusual.” Fermented at cooler temperatures than most ales. The palate is usually full and sweet. biscuity).0% Commercial Examples: Three Floyds Brian Boru Old Irish Ale. Long. Moderate carbonation. Comments: Sometimes brewed as a lager (if so.perceived as earthy or smoky.018 – 1. Fairly soft water is typical. so malt impression should dominate. Sometimes a bit creamy. History: Traditional Scottish session beers reflecting the indigenous ingredients (water. malty and usually sweet. although light use of roasted grains may increase the perception of bitterness to the medium range. Hints of roasted malt or smoky flavor may be present. Medium-dry to dry finish. History/Comments: Also known as a “wee heavy. Mouthfeel: Medium-light to medium body. Appearance: Pale golden to deep amber. amber. with caramel often apparent. Clean and smooth (lager versions can be very smooth). No esters.5 – 10% Commercial Examples: Traquair House Ale. Appearance: Amber to deep reddish copper color (most examples have a deep reddish hue). intense malt flavors. which may not persist in stronger versions. AleSmith Wee Heavy. relatively un-attenuative ale yeast. which should be low to none. earthy and/or smoky character comes from the traditional yeast and from the local malt and water rather than using smoked malts. Moderately large white to off-white head with good retention. Diacetyl is low to none. Legs may be evident in stronger versions. Low to moderate maltiness supports the hop presentation. hops. Quite clean. Gordon Highland Scotch Ale.014 SRM: 9 – 18 ABV: 4. Goose Island Kilgubbin Red Ale. rice. slightly roasty finish. or sugar). Vital Statistics: OG: 1. O’Hara’s Irish Red Ale. Belhaven Wee Heavy. Hibernian Ale 9E. Medium-low hop bitterness. . Well suited to the region of origin. malt). Generally no flavor hops.056 SRM: 14 – 25 ABV: 6. Moderate carbonation. although excessive adjunct use will harm the character of the beer. although some examples may have a light English hop flavor. Fruity esters vary from moderate to none. Ingredients: Scottish or English pale base malt. Hops. any smoked character is yeast. Low to moderate carbonation. Hop aroma is low to none (usually not present). Hop presence is minimal. Some commercial brewers add small amounts of crystal. although this character should not be excessive. dry finish due to small amounts of unmalted roasted barley. which lends a characteristic dryness to the finish. cool fermentations are traditionally used in Scottish brewing. The optional peaty. Beamish Red Ale. earthy and/or smoky secondary aromas may also be present.5%). Caramelization often is mistaken for diacetyl. Low off-white to tan colored head. Caffrey’s Irish Ale.
Generally quite clear. McNeill’s Firehouse Amber Ale. Firestone Pale Ale. but carbonate content should be relatively low. Water can vary in sulfate and carbonate content. History: An American adaptation of English pale ale. Some interpretations of the style may feature a stronger hop aroma. Medium to dark crystal malts. and may optionally have a citrusy character. Anderson Valley Poleeko Gold Pale Ale. No diacetyl. Mouthfeel: Medium-light to medium body. and usually shows a moderate caramel character. hoppy brown beer. Moderately large off-white head with good retention. more caramel richness. No diacetyl. and some modern craft brewed examples. but the malt presence can be substantial. Mouthfeel: Medium to medium-full body. resiny impression. typically American two-row. light sweetness. Often lighter in color. American hops are typical. Fruity esters can be moderate to none. Avery Redpoint Ale. which often but not always has a citrusy quality. A citrusy hop character is common. Smuttynose Old Brown Dog Ale. malt. Carbonation moderate to high. Bear Republic XP Pale Ale. The malt and hops are generally balanced. often but not always ones with a citrusy character. Moderately low to no diacetyl.010 – 1. less body. Fruity esters are moderate to very low.5 – 6.015 SRM: 5 – 14 ABV: 4. but also by having more caramel flavor. Lagunitas Censored Ale.060 IBUs: 25 – 40 FG: 1. Should not have a strong chocolate or roast character that might suggest an American brown ale (although small amounts are OK). Rogue Red Ale. Overall Impression: Refreshing and hoppy.045 – 1.Flavor: Usually a moderate to high hop flavor. Hop flavor can be light to moderate. Fruity esters can be moderate to none. Overall Impression: Like an American pale ale with more body.016 SRM: 18 – 35 ABV: 4. a citrusy American hop character. these beers were popularized in the hop-loving Northern California and the Pacific Northwest areas before spreading nationwide. and water). and having less caramel flavors than English counterparts. Deschutes Mirror Pond. maltier. Flavor: Moderate to high hop flavor from American hop varieties. 12 . Mouthfeel: Medium to medium-full body. and/or a fresh dryhopped aroma (all are optional). Overall smooth finish without astringency often associated with high hopping rates. Stronger versions may have a slight alcohol warmth. Deschutes Cinder Cone Red. History/Comments: A strongly flavored. Stronger versions may have some alcohol warmth in the finish. Related to American Pale and American Amber Ales. Great Lakes Burning River Pale Ale. although with more of a caramel and chocolate character. often showing a citrusy American hop character (although other hop varieties may be used). Low to moderately high clean malt character supports the hop presentation. Carbonation moderate to high. Overall smooth finish without astringency often associated with high hopping rates.045 – 1. sweet and rich. Low to moderate off-white to light tan head. American Amber Ale Aroma: Low to moderate hop aroma from dry hopping or late kettle additions of American hop varieties. cleaner in fermentation by-products. either American or Continental. Pyramid Broken Rake. The medium to medium-dry finish provides an aftertaste having both malt and hops. toasty. No diacetyl. have a less caramelly malt profile. Three Floyds X-Tra Pale Ale. The dark malt character is more robust than other brown ales. Left Hand Brewing Jackman’s Pale Ale History: Known simply as Red Ales in some regions.2% Commercial Examples: Bell’s Best Brown.5 – 6. Moderate to high hop bitterness with a medium to dry finish. often with citrusy flavors. Caramel flavors are usually restrained or absent. but not required. biscuity). Very low to moderate fruity esters.015 SRM: 10 – 17 ABV: 4. The American pale ale will generally be cleaner.060 IBUs: 30 – 45 FG: 1.2% Commercial Examples: North Coast Red Seal Ale. and toasty or bready notes are often used (along with late hops) to differentiate brands. American amber ales differ from American pale ales not only by being usually darker in color. yeast. Moderate to moderately high carbonation.010 – 1. May also contain specialty grains which add additional character and uniqueness. and often more finishing hops. St. Malt flavors are moderate to strong. Moderate carbonate water would appropriately balance the dark malt acidity. Ingredients: Pale ale malt. Moderately low to moderately high maltiness balances and sometimes masks the hop presentation. Full Sail Pale Ale. but UK or noble hops can also be used. Anderson Valley Boont Amber Ale. with medium to medium-high bitterness. Dry hopping (if used) may add grassy notes. However. Specialty grains may add character and complexity. American hops. Overall Impression: Can be considered a bigger. Grains that add malt flavor and richness. reflecting indigenous ingredients (hops. which tends to balance the hop bitterness and finish. Appearance: Amber to coppery brown in color. Hop flavor and bitterness often lingers into the finish. Esters vary from moderate to none. Hop aroma is typically low to moderate. American hops. plus crystal and darker malts should complete the malt bill. and a balance more towards malt than hops (although hop rates can be significant). are common but others may also be used. yet with sufficient supporting malt. typically American two-row. although this character should not be excessive. Vital Statistics: OG: 1. yet stops short of being overly porter-like. North Coast 10B. nutty and/or toasty quality.2% Commercial Examples: Sierra Nevada Pale Ale. often including the citrus-accented hop presence that is characteristic of American hop varieties. Bell's Amber 10C. and usually show an initial malty sweetness followed by a moderate caramel flavor (and sometimes other character malts in lesser amounts).3 – 6. Vital Statistics: OG: 1. and may optionally show small amounts of specialty malt character (bready. More bitter versions may have a dry. Ingredients: Pale ale malt. Vital Statistics: OG: 1. American Brown Ale Aroma: Malty. American ale yeast. Big Sky Moose Drool Brown Ale. The balance is typically towards the late hops and bitterness. hoppier interpretation of Northern English brown ale or a hoppier. originated by American home brewers. toasty and/or chocolate flavors).045 – 1.010 – 1. Moderately low to no diacetyl. Mendocino Red Tail Ale. Appearance: Light to very dark brown color. Flavor: Medium to high malty flavor (often with caramel. Comments: Can overlap in color with American pale ales.060 IBUs: 20 – 40 FG: 1. Malt and hop bitterness are usually balanced and mutually supportive. Ingredients: Well-modified pale malt. Water can vary in sulfate content. although dry-hopped versions may be slightly hazy. Tröegs HopBack Amber Ale. caramel. but generally make up a relatively small portion of the grist. less malty Brown Porter. and usually being balanced more evenly between malt and bitterness. IPA-strength brown ales should be entered in the Specialty Beer category (23). more body. Most commercial American Browns are not as aggressive as the original homebrewed versions. which often has a chocolate. Stone Pale Ale. Caramel sweetness and hop flavor/bitterness can linger somewhat into the medium to full finish. Clear. Comments: There is some overlap in color between American pale ale and American amber ale.
A light but appealing fresh hop aroma (UK varieties) may also be noticed. less hoppy than a pale ale. and not so strong). Roast-based versions may have a light astringency. Woodeforde’s Norfolk Nog 11C. sweet malt aroma with toffee. Alesmith Nautical Nut Brown Ale. History: May have evolved as one of the elements of early porters. Malt may also have a toasted. grainy. Banks's Mild. A light fruity ester aroma may be evident in these beers. Greene King XX Mild. Clear. although may have a very wide range of malt. 13 . though their character is muted. but this style is sweeter than virtually all modern examples of mild. or toffee-like character.. although should be relatively clear if visible. plum. toasted. toast. malty aftertaste. adjunct use and low gravity. A few paler examples (medium amber to light brown) exist. fruit. Malt-hop balance is nearly even. nutty and/or caramel notes. coffee. Mann’s has over 90% market share in Britain. Generally served on cask.8%. ENGLISH BROWN ALE 11A.. Samuel Smith’s Nut Brown Ale. Coach House Gunpowder Strong Mild. Goose Island Nut Brown Ale. Little or no perceivable roasty or bitter black malt flavor. Brooklyn Brown Ale. licorice. Wychwood Hobgoblin. Vital Statistics: OG: 1. Diacetyl and hop flavor low to none.008 – 1. Overall Impression: Drier and more hop-oriented that southern English brown ale. May also have small amounts darker malts (e. Well suited to London’s water supply.008 – 1. Ingredients: English mild ale or pale ale malt base with caramel malts. English hop varieties are most authentic.4% Commercial Examples: Newcastle Brown Ale. though with low flavor and bitterness almost any type could be used. Moderate carbonate water. low diacetyl (especially butterscotch) is optional but acceptable.g. Very low to no diacetyl. Moderately fruity. Overall Impression: A light-flavored. Mouthfeel: Light to medium body. Mouthfeel: Medium body. Mild Aroma: Low to moderate malt aroma. Some fruity esters can be present. Vital Statistics: OG: 1. the name “mild” refers to the relative lack of hop bitterness (i.and yeast-based flavors (e. Northern English Brown Ale Aroma: Light. Motor City Brewing Ghettoblaster Hop flavor is low to non-existent. Retention may be poor due to low carbonation.13.e.or toffee-like malty sweetness on the palate and lasting into the finish. toffee. Low to no diacetyl. nutty. Quite creamy and smooth in texture. Tröegs Rugged Trail Ale. No diacetyl. molasses. Developed as a bottled product in the early 20th century out of a reaction against vinous vatted porter and often unpalatable mild.. roasted finish. Flavor: Generally a malty beer. Sainsbury Mild. Very low to no hop aroma.040 – 1. May seem somewhat like a smaller version of a sweet stout or a sweet version of a dark mild. enough to provide some balance but not enough to overpower the malt. but not available in the US). crystal and darker malts should comprise the grist. dark fruit complexity of malt flavor. Can finish sweet or dry. Low to moderate off-white to light tan head. Originally. Very low to no diacetyl. Low to moderately low carbonation.8 – 4. and may have some fruitiness. lightly caramelly character and a medium-dry to dry finish.038 IBUs: 10 – 25 FG: 1. although is traditionally unfiltered.2 – 5. Fruity esters moderate to none. but the residual sweetness may give a heavier impression. History/Comments: English brown ales are generally split into sub-styles along geographic lines.1% Commercial Examples: Mann's Brown Ale (bottled. Left Hand Deep Cover Brown Ale 11. Versions with darker malts may have a dry.030 – 1. raisin). good versions may still be found in the Midlands around Birmingham. Ingredients: Pale English base malts (often fairly dextrinous). Generally low to medium-low carbonation. Some versions may seem like lower gravity brown porters. and lower gravity than their Northern cousins. Hints of biscuit and coffee are common. often with notes of dark fruits such as plums and/or raisins.011 – 1. Woodforde’s Mardler’s Mild. which can include caramelly. Medium to medium-low bitterness. roast. English hop varieties would be most suitable. Some consider it a bottled version of dark mild. Medium to mediumhigh carbonation. Little to no hop aroma. caramel. caramel. Flavor: Gentle to moderate malt sweetness. Southern English Brown Aroma: Malty-sweet. Highgate Mild. malt-accented beer that is readily suited to drinking in quantity. Riggwelter Yorkshire Ale. Flavor: Deep. session-strength bottled versions don’t often travel well. May have a moderate dark fruit complexity. Low to moderate bitterness. Low hop bitterness.014 SRM: 19 – 35 ABV: 2. with a caramel. Overall Impression: A luscious.g. vinous. particularly for its gravity. with a nutty character rather than caramel.042 IBUs: 12 – 20 FG: 1. but should not dominate. A wide range of interpretations are possible. often with a rich. malty. malt-oriented brown ale. In modern terms. Characterful English ale yeast. festivals. chocolate. sweeter. Brain’s Dark. chocolate. Nearly opaque. Appearance: Light to dark brown. nutty. sweet. Refreshing. Moderate to high carbonate water would appropriately balance the dark malt acidity. although some versions may be made in the stronger (4%+) range for export. caramel or toffee-like character. May use sugar adjuncts. Mouthfeel: Medium-light to medium body. Low to moderate off-white to tan head. Moderately sweet finish with a smooth. yet flavorful.052 IBUs: 20 – 30 FG: 1. Generally clear. Vital Statistics: OG: 1. Lost Coast Downtown Brown. Samuel Adams Brown Ale 11B. Comments: Most are low-gravity session beers in the range 3. Appearance: Copper to dark brown or mahogany color. 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. Avery Ellie’s Brown Ale. Sweeter versions may seem to have a rather full mouthfeel for the gravity. biscuity. Comments: Increasingly rare. Appearance: Dark amber to reddish-brown color. Harvey’s Nut Brown Ale. or lightly roasted.013 SRM: 12 – 25 ABV: 2. 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. History: English brown ales are generally split into sub-styles along geographic lines.033 – 1. with hop flavor low to none (UK varieties).5% Commercial Examples: Moorhouse Black Cat. Theakston Traditional Mild. seasonal and/or special occasions. Low to moderate offwhite to tan head. Somewhat rare in England.013 SRM: 12 – 22 ABV: 4. with a nutty.8 – 4. chocolate) to provide color and the nutty character. and can be almost black.Acme Brown. English hop varieties are most authentic. Gale’s Festival Mild. The malt expression can take on a wide range of character. Southern English (or “London-style”) brown ales are darker.
May also show some non-roasted malt character in support (caramelly. and usually less alcohol. maize. and/or licorice notes. sourness. Moderate to low fruity esters. raisins. Anchor Porter. and it can be stronger in alcohol. and/or toffee character. Fruity esters moderate to none. although this character should not be strong. May have a sharp character from dark roasted grains. and may or may not have significant fermentation byproducts. Historical versions would use a significant amount of brown malt. dried fruit esters. is used. Very smooth. Can approach black in color. Clarity may 14 . licorice. Vital Statistics: OG: 1. and/or sweet). Roast intensity and malt flavors can also vary significantly. Medium to high bitterness. Optionally may also show some additional malt character in support (grainy. no diacetyl. Appearance: Dark reddish copper to opaque dark brown (not black). Comments: Differs from a robust porter in that it usually has softer. bready.016 SRM: 22 – 35 ABV: 4. Vital Statistics: OG: 1. Salopian Entire Butt English Porter. cherries or currants. Moderately low to moderately high carbonation. molasses. May contain several malts. it may be distinguished from Stout as lacking a strong roasted barley character. black malt character) should be noticeable and may be moderately strong. Flag Porter. caramelly. but when not opaque will be clear (particularly when held up to the light). persistent tan-colored head.052 IBUs: 18 – 35 FG: 1. Just a touch dry with a hint of roast coffee or 12B. although small amounts may contribute a bitter chocolate complexity.12. St. hop bittering level. RCH Old Slug Porter. Moderate off-white to light tan head with good to fair retention. Overall Impression: A substantial. Nethergate Old Growler Porter. has a rich malty sweetness with a complex blend of deep malt. and reminiscent of plums. Samuel Smith Taddy Porter. Deschutes Black Butte Porter. nutty to deep toast. flavor and/or aroma. Some darker malt character that is deep chocolate. chocolate. or harsh roasted flavors). Ingredients: May contain several malts. Diacetyl should be moderately low to none.4% Commercial Examples: Fuller's London Porter. Mouth-filling and very smooth. and balances the roasted malt flavors. or occasionally lager yeast. etc. toffee. Complex alcohol and ester profile of moderate strength. but are usually subdued. Historical versions with Brettanomyces. Great Divide Saint Bridget’s Porter 12C. black malt character (and sometimes chocolate and/or coffee flavors) with a bit of roasty dryness in the finish. Clean lager character. History: Stronger. although may approach being opaque. Diacetyl low to none. Has a prominent yet smooth schwarzbier-like roasted flavor that stops short of burnt.5% Commercial Examples: Great Lakes Edmund Fitzgerald Porter. burnt or harsh. Peters Old-Style Porter.048 – 1. Diacetyl low to none. toffeelike and/or sweet). English hop flavor moderate to none. English hops are most common. Brown Porter Aroma: Malt aroma with mild roastiness should be evident. often with rubyor garnet-like highlights. or smokiness should be entered in the Specialty Beer category (23). Usually fairly well attenuated. May contain a moderate amount of adjuncts (sugars. coffee. including chocolate and/or other dark roasted malts and caramel-type malts. Mouthfeel: Medium-light to medium body. and may have a chocolaty quality. thus may seem to have an “American” or “English” character. More substance and roast than a brown ale. Some versions are fermented with lager yeast. Overall flavor may finish from dry to medium-sweet. Both types are equally valid. Fruity esters are moderate to none. prunes. Mouthfeel: Medium to medium-full body. Water with moderate to high carbonate hardness is typical. lower gravities. Avery New World Porter. Bell’s Porter. Some American versions may be dry-hopped. Boulevard Bully! Porter. Flavor: Malt flavor includes a mild to moderate roastiness (frequently with a chocolate character) and often a significant caramel. Meantime London Porter. Rogue Mocha Porter. Clear. Said to have been favored by porters and other physical laborers. nutty. although should not be overly acrid. London or Dublin-type water (moderate carbonate hardness) is traditional. PORTER 12A. bready. History: Originating in England. nutty. It differs from a brown porter in that a black patent or roasted grain character is usually present.008 – 1. which often include black patent malt (chocolate malt and/or roasted barley may also be used in some versions). Hops are used for bittering. coffee or molasses but never burnt. Flavor: As with aroma. Full.012 – 1. and alcohol. malty dark ale with a complex and flavorful roasty character. Robust Porter Aroma: Roasty aroma (often with a lightly burnt. Higher in gravity than a dark mild. Wasatch Polygamy Porter be difficult to discern in such a dark beer. which can be accentuated by the roasted malt. Ale yeast can either be clean US versions or characterful English varieties. Moderately low to moderately high carbonation. although darker versions can be opaque. typically). May have other secondary flavors such as coffee. Stronger versions may have a slight alcohol warmth. Ingredients: English ingredients are most common. Hop flavor can vary from low to moderately high (US or UK varieties. No sourness. hoppier and/or roastier version of porter designed as either a historical throwback or an American interpretation of the style. Harvey’s Tom Paine Original Old Porter. Should not have a significant black malt character (acrid. and are frequently UK or US varieties. Baltic Porter Aroma: Rich malty sweetness often containing caramel. prominently dark roasted malts and grains. May or may not have a strong hop character. Usually does not contain large amounts of black patent malt or roasted barley. treacle. Diacetyl low to none. and attenuation. Sierra Nevada Porter. sweeter and more caramelly flavors. often with ruby highlights when held up to light. toffee-like. tan-colored head with moderately good head retention. Flavor: Moderately strong malt flavor usually features a lightly burnt. Balance tends toward malt more than hops. Shepherd Neame Original Porter.8 – 6. Smuttynose Robust Porter. Hambleton Nightmare Porter. Good clarity. Hop aroma low to high (US or UK varieties). depending on grist composition. Starts sweet but darker malt flavors quickly dominates and persists through finish. No hops.014 SRM: 20 – 30 ABV: 4 – 5.” A precursor to stout. Burton Bridge Burton Porter. Usually has an “English” character. Appearance: Medium brown to very dark brown.040 – 1. Fruity esters moderate to none. May have a slight astringency from roasted grains. burnt. occasionally with a vinous Port-like quality. Appearance: Light brown to dark brown in color. English hop aroma moderate to none.). Overall Impression: A fairly substantial English dark ale with restrained roasty characteristics. Thick. Traditional versions will have a more subtle hop character (often English). Comments: Although a rather broad style open to brewer interpretation. grainy. rich. biscuits or toast in support. although somewhat sweet versions exist. while modern versions may be considerably more aggressive. porter evolved from a blend of beers or gyles known as “Entire. Medium-low to medium hop bitterness will vary the balance from slightly malty to slightly bitter. English or Irish ale yeast.065 IBUs: 25 – 50 FG: 1.
the intensity of the roast character. High carbonate water is common. Fruitiness can be low to moderately high. Baltika #6 Porter (Russia). Left Hand Milk Stout. No diacetyl. Vital Statistics: OG: 1. Flavor: Moderate roasted. Stout. Bottled versions are typically brewed from a significantly higher OG and may be designated as foreign extra stouts (if sufficiently strong). History: The style evolved from attempts to capitalize on the success of London porters. and may use roasted barley. Dry.024 SRM: 17 – 30 ABV: 5. just to provide balance. making it seem even more mouthfilling. The balance between dark grains/malts and sweetness can vary. with a wellaged alcohol warmth (although the rarer lower gravity Carnegiestyle versions will have a medium body and less warmth). Appearance: Very dark brown to black in color. Malt can have a caramel. Diacetyl low to none. Derived from English porters but influenced by Russian Imperial Stouts. toffee. Continental hops.L. An impression of cream-like sweetness often exists. allow for interpretation by brewers. higher in exported and US products. High residual sweetness from unfermented sugars enhances the full-tasting mouthfeel. creamy ale. Russian River O. but with a higher OG and alcohol content than either. Medium to high sweetness (often from the addition of lactose) provides a counterpoint to the roasted character and hop bitterness. Often tastes like sweetened espresso.060 – 1.060 IBUs: 20 – 40 FG: 1. Low to moderate fruity esters. Ingredients: The sweetness in most Sweet Stouts comes from a lower bitterness level than dry stouts and a high percentage of unfermentable dextrins. STOUT 13A. molasses and/or licorice complexity. Mouthfeel: Medium-full to full-bodied and creamy. May have a light astringency from the roasted grains. Low to moderate carbonation. tan. Old Dominion Stout. Brooklyn Dry Stout 13B. May have a bittersweet or unsweetened chocolate character in the palate. and the balance between the two being the variables most subject to interpretation. may have slight chocolate. History: An English style of stout. Base of pale malt. Variations exist. although harshness is undesirable. Widmer Snowplow Milk Stout 13. Okocim Porter (Poland). the stout was always the stronger beer (it was originally called a “Stout Porter”). Very complex. an unfermentable sugar. Lactose. May contain crystal malts and/or adjuncts. and medium to high hop bitterness. Overall Impression: A very dark. A thick. legally this designation is no longer permitted in England (but is acceptable elsewhere). although high levels will not give the classic dry finish. and medium to no hop flavor. Diacetyl low to none. this beer is remarkably smooth.036 – 1.licorice in the finish. Most versions are in the 7-8. Southampton Imperial Baltic Porter as Irish stout or Irish dry stout. coffee-like finish from roasted grains. Utenos Porter (Lithuania). optionally with light to moderate acidic sourness.007 – 1. and provide coffee and/or chocolate flavors. Flaked unmalted barley may also be used to add creaminess. St.016 – 1. The level of bitterness is somewhat variable. Dorothy Goodbody’s Wholesome Stout. The “milk” name is derived from the use of lactose. with the level of residual sweetness. mediumlow to no fruitiness. Historically known as “Milk” or “Cream” stouts. Samuel Adams Cream Stout.090 IBUs: 20 – 40 FG: 1. but originally reflected a fuller. as is the roasted character and the dryness of the finish. it should be clear). Not heavy on the tongue due to carbonation level. bitter. Ingredients: Generally lager yeast (cold fermented if using ale yeast). Sheaf Stout. History: Traditional beer from countries bordering the Baltic Sea. Esters medium-low to none. as a sweetener. Aldaris Porteris (Latvia). Medium to medium-high carbonation. Modern versions are brewed from a lower OG and no longer reflect a higher strength than porters. nutty. Stepan Razin Porter (Russia). sometimes with coffee and/or chocolate notes. and adjuncts such as maize or treacle. sweet. long-lasting. Hop bitterness is moderate (lower than in dry stout). Balancing factors may include some creaminess. No diacetyl. While most commercial versions rely primarily on roasted barley as the dark grain. Marston’s Oyster Stout.044 – 1.050 IBUs: 30 – 45 FG: 1. is frequently added to provide additional residual sweetness. Orkney Dragonhead Stout.to brown-colored head is characteristic. Murphy's Stout. Overall Impression: A Baltic Porter often has the malt flavors reminiscent of an English brown porter and the restrained roast of a schwarzbier. cocoa and/or grainy secondary notes. although heavily roasted or hopped versions should be entered as either Imperial Stouts (13F) or Specialty Beers (23). lasting into the finish. Comments: This is the draught version of what is otherwise known 15 . Water typically has moderate carbonate hardness. Brown or amber malt common in historical recipes. Hitachino Nest Sweet Stout (Lacto). or milk sugar. creamier. Goose Island Dublin Stout. Nøgne ø porter (Norway). Light hints of black currant and dark fruits. When a brewery offered a stout and a porter. Carnegie Stark Porter (Sweden). Munich or Vienna base malt. O’Hara’s Celtic Stout. Mouthfeel: Medium-light to medium-full body. creamy. Overall Impression: A very dark.5 – 9. black malt or combinations of the three. A small percentage (perhaps 3%) of soured beer is sometimes added for complexity (generally by Guinness only). Peter’s Cream Stout. Can be opaque (if not. Vital Statistics: OG: 1. Comments: Gravities are low in England. Vital Statistics: OG: 1. Hop aroma low to none. Comments: May also be described as an Imperial Porter. and lasts into the finish. For the high hop bitterness and significant proportion of dark grains present. Mouthfeel: Generally quite full-bodied and smooth. Three Floyd’s Black Sun Stout. Creamy tan to brown head.5% ABV range. moderate to high hop bitterness. Can be opaque (if not.5% Commercial Examples: Sinebrychoff Porter (Finland).011 SRM: 25 – 40 ABV: 4 – 5% Commercial Examples: Guinness Draught Stout (also canned). Appearance: Jet black to deep brown with garnet highlights in color. crystal malt. Debittered chocolate or black malt.V. with multi-layered flavors. slightly roasty ale. Zywiec Porter (Poland). roasty. black malt. with a creamy character. Sweet Stout Aroma: Mild roasted grain aroma. Beamish Stout. Farson’s Lacto Stout. Hop flavor from slightly spicy hops (Lublin or Saaz types) ranges from none to medium-low. more “stout” body and strength. Low to moderate carbonation.024 SRM: 30 – 40 ABV: 4 – 6% Commercial Examples: Mackeson's XXX Stout. and good attenuation. The perception of body can be affected by the overall gravity with smaller beers being lighter in body. Hop aroma low to none. from quite sweet to moderately dry and somewhat roasty. Dry Stout Aroma: Coffee-like roasted barley and roasted malt aromas are prominent. full-bodied. Flavor: Dark roasted grains and malts dominate the flavor as in dry stout. Neuzeller Kloster-Bräu Neuzeller Porter (Germany). Ingredients: The dryness comes from the use of roasted unmalted barley in addition to pale malt. Watney's Cream Stout. grainy sharpness.012 – 1. it should be clear). Medium-low to medium bitterness from malt and hops. others use chocolate malt. chocolate malt.
Mouthfeel: Medium-full to full body. Flavor: Medium sweet to medium dry palate. although some may appear very dark brown. History: An English seasonal variant of sweet stout that is usually less sweet than the original. No diacetyl. Flavor: Tropical versions can be quite sweet without much roast or bitterness.g. they often have a sweet. Large tan to brown head with good retention. often with a smooth. Tropical versions can have high fruity esters.2 – 5. Can be opaque (if not. persistent head of light tan to light brown in color. No diacetyl. Medium-high to high carbonation. Wolaver’s Oatmeal Stout Overall Impression: A very dark. often tasting of coffee.010 – 1. Light to moderately strong alcohol warmth. Diacetyl mediumlow to none. Stronger versions can have the aroma of alcohol (never sharp.018 SRM: 30 – 40 ABV: 5. Think of the style as either a scaled-up dry and/or sweet stout. but can be present up to medium intensity. Young's Oatmeal Stout. creamy.048 – 1. Alcohol flavors can be present up to medium levels.010 – 1. with the complexity of oats and dark roasted grains present. 16 . stronger) versions of dry or sweet stout also fit this profile. smooth. dry and bitter. Very low to no diacetyl. Appearance: Medium brown to black in color. but smooth and not excessively hot.050 – 1. malt sweetness and flavor. roasted coffee beans. Clarity usually obscured by deep color (if not opaque. Dark grains can combine with malt sweetness to give the impression of milk chocolate or coffee with cream. while export versions can be moderately dry (reflecting impression of a scaled-up version of either sweet stout or dry stout). strongly roasted Foreignstyle Stout (of the export variety). Appearance: Very deep brown to black in color. silky. Tropical varieties can be quite sweet. Goose Island Oatmeal Stout. Hops mostly for bitterness. while export versions can be drier and fairly robust. sometimes an almost oily slickness from the oatmeal. Ingredients: Common American base malts and yeast. or molasses. Elysian Dragonstooth Stout 13E. but this character should not be prominent if present. Thick. Vital Statistics: OG: 1. Guinness Foreign Extra Stout. When judging. Vital Statistics: OG: 1. and/or vinous aromatics. not sold in the US). Export-Type: Freeminer Deep Shaft Stout. Light use of oatmeal may give a certain silkiness of body and richness of flavor. Medium to very low hop aroma. Foreign Extra Stout Aroma: Roasted grain aromas moderate to high. Overall Impression: A hoppy. Roasted grain and malt character can be moderate to high.065 IBUs: 25 – 40 FG: 1. Light esters may be present but are not required. Fruitiness should be low to medium. Usually opaque.075 IBUs: 30 – 70 FG: 1. Oats can add a nutty. Dragon Stout (Jamaica). Flavor: Moderate to very high roasted malt flavors. Royal Extra “The Lion Stout” (Trinidad). Jamaica Stout (Jamaica). Large. or solventy). Guinness Foreign Extra Stout (bottled. Moderate to moderately-high carbonation.056 – 1. or even tinged with Brettanomyces (e. Ingredients: Pale. and can have coffee.e.5 – 8% Commercial Examples: Tropical-Type: Lion Stout (Sri Lanka). and generally reflects citrusy or resiny American varieties. Generally has bolder roasted malt flavors and hopping than other traditional stouts (except Imperial Stouts). Pale and dark roasted malts and grains. Diacetyl medium-low to none. Vital Statistics: OG: 1. bitter. ABC Stout (Singapore). moderately strong. allow for differences in interpretation. rum-like quality.9% Commercial Examples: Samuel Smith Oatmeal Stout. but with more gravity.. although sharpness of dry stout will not be present in any example. Varied use of dark and roasted malts. Fruitiness medium to high.022 13D. Light alcohol-derived aromatics are also optional. Hop flavor can be low to high.. occasionally with a light burnt quality. chocolate and/or lightly burnt notes. Low to medium malt sweetness. Hops primarily for bittering. Creamy.to brown-colored head. these can be either fruity and sweet. American Stout Aroma: Moderate to strong aroma of roasted malts. full-bodied. Guinness Foreign Extra Stout has been made since the early 1800s. or a scaled-down Imperial stout without the late hops. Highly bitter and hoppy versions are best entered as American-style Stouts (13E). Comments: Breweries express individuality through varying the roasted malt profile. Mouthfeel: Medium to full body. roasty. Appearance: Generally a jet black color. more assertive roast flavors. May have a slightly burnt coffee ground flavor. Ale yeast. but this character should not be excessive. Hop flavor medium-low to none. it should be clear). Mouthfeel: Medium-full to full body. caramel and dark roasted malts and grains. Anderson Valley Barney Flats Oatmeal Stout. hot. smooth dark grain flavors. but smooth. while heavy use of oatmeal can be fairly intense in flavor with an almost oily mouthfeel. Variations exist. Ale yeast (although some tropical stouts are brewed with lager yeast). often with a coffee-like character. Ingredients: Similar to dry or sweet stout. The roasted flavors of either version may taste of coffee. and restrained bitterness.075 IBUs: 35 – 75 FG: 1.018 SRM: 22 – 40 ABV: 4. dark or bittersweet chocolate. Medium to high bitterness. dried fruit. grainy or earthy flavor. Broughton Kinmount Willie Oatmeal Stout. often having a roasted coffee or dark chocolate quality. Ridgeway of Oxfordshire Foreign Extra Stout. Water source should have some carbonate hardness. licorice. May give a warming (but never hot) impression from alcohol presence. often with rich chocolate or caramel flavors.010 – 1. should be clear). this type of beer is best entered as a Specialty Beer – Category 23). persistent tan. Hop aroma low to none. Tröegs Oatmeal Stout. and the amount of finishing hops used. McAuslan Oatmeal Stout. New Holland The Poet. A light sweetness can imply a coffee-and-cream impression. Maclay’s Oat Malt Stout.13C. as does the oatmeal impression. sometimes known as “Tropical Stouts”). Adjuncts such as oatmeal may be present in low quantities. or lightly burnt grain. roasty ale. A light oatmeal aroma is optional. and higher bitterness. History: Originally high-gravity stouts brewed for tropical markets (and hence. Esters are optional. Comments: Generally between sweet and dry stouts in sweetness. Some bottled export (i. Some versions may have a sweet aroma. Overall Impression: A very dark. as well as caramel-type malts. Diacetyl low to none. Medium to medium-high carbonation. Comments: A rather broad class of stouts. malty ale with a complementary oatmeal flavor. Hop aroma low to none (UK varieties most common). Can be somewhat creamy. American hop varieties. Medium to dry finish. and relies on oatmeal for body and complexity rather than lactose for body and sweetness. often with a citrusy or resiny American hop character. May use adjuncts and sugar to boost gravity. Can have a bit of roast-derived astringency. Oatmeal (5-10%+) used to enhance fullness of body and complexity of flavor. Medium hop bitterness with the balance toward malt. Oatmeal Stout Aroma: Mild roasted grain aromas. from fairly sweet to quite dry. particularly if a small amount of oats have been used to enhance mouthfeel. The level of bitterness also varies. creamy character. Little to no hop flavor. Coopers Best Extra Stout. Export versions tend to have lower esters. Burnt or charcoal aromas are low to none. chocolate.
Hop aroma can be very low to quite aggressive. dry finish. prunes. or almost tar-like sensations. cocoa. A slightly burnt grain. The balance and intensity of flavors can be affected by aging. or prunes). Appearance: Color ranges from golden amber to light copper. although head retention may be low to moderate. Mouthfeel: Smooth. The temperature extremes and rolling of the seas resulted in a highly attenuated beer upon arrival. Vital Statistics: OG: 1. Overall Impression: An intensely flavored. luscious texture (although the body may decline with long conditioning). The malt should show an English character and be somewhat bready. but most are pale to medium amber with an orange-ish tint. The balance can vary with any of the aroma elements taking center stage. dark chocolate. but not hot. hops and yeast. The palate and finish can vary from relatively dry to moderately sweet. Bell’s Expedition Stout. while the English varieties reflect a more complex specialty malt character and a more 17 forward ester profile). complex and frequently quite intense. hop bitterness and flavor. caramel). Moderate to aggressively high roasted malt/grain flavors can suggest bittersweet or unsweetened chocolate. Opaque. dark ale. burnt. Ingredients: Well-modified pale malt. and alcohol. who have extended the style with unique American characteristics. a distinctively minerally. and alcohol. History: Brewed to survive the voyage from England to India. Scotch Irish Tsarina Katarina Imperial Stout. sharp. but should be noticeable. and bittersweet. Great Lakes Blackout Stout. body and complexity to support the hops will provide the best balance.SRM: 30 – 40 ABV: 5 – 7% Commercial Examples: Rogue Shakespeare Stout. North Coast Old No. many interpretations are possible. May have a complex grain bill using virtually any variety of malt. Lost Coast 8 Ball Stout. and may contain any hop variety. Great Divide Yeti. High alcohol and viscosity may be visible in “legs” when beer is swirled in a glass. Mad River Steelhead Extra Stout 13F. A moderate caramel-like or toasty malt presence is common. with generous quantities of roasted malts and/or grain. Should be clear. Russian Imperial Stout Aroma: Rich and complex. burnt currant or tarry character may be evident. English pale ales were derived from India Pale Ales. but shouldn’t be sharp. Should not be syrupy and under-attenuated. Finish is medium to dry. and bitterness may linger into the aftertaste but should not be harsh. Roasty. Has less hop character and a more pronounced malt flavor than American versions. May optionally show a slight specialty malt character (e. and may take on a complex. Some clean alcohol flavor can be noted in stronger versions. An alcohol character may be present. The term “IPA” is loosely applied in commercial English beers today. 38. Aging affects the intensity. fruity. but not required. either from esters or hops. the American versions have more bitterness. Carbonation may be low to moderate. Medium to aggressively high bitterness.075 – 1. Avery The Czar. Brooklyn Black Chocolate Stout 14. History: Brewed to high gravity and hopping level in England for export to the Baltic States and Russia. with some flavors becoming more subdued over time and some aged. although this character is not mandatory. depending on age and conditioning. Victory Storm King. Deschutes The Abyss. Malt flavor should be medium-low to medium-high. but shouldn’t be sour. toffee-like and/or caramelly. Thirsty Dog Siberian Night. Despite the substantial hop character typical of these beers. North Coast Old Rasputin Imperial Stout. Low to moderate fruitiness. moderately strong pale ale that features characteristics consistent with the use of English malt. pleasant. Medium-low to high hop flavor (any variety). medium-light to medium-bodied mouthfeel without hop-derived astringency. Any type of hops may be used. Samuel Smith Imperial Stout. Very low levels of diacetyl are acceptable. balance and smoothness of aromatics. A slightly grassy dry-hop aroma is acceptable. maltiness. Like a black barleywine with every dimension of flavor coming into play. Today is even more popular with American craft brewers. with variable amounts of roasted grains. with a moderate to assertive hop bitterness.018 – 1. and fruitiness from the fermentation or hops adds to the overall complexity. toasty. Mouthfeel: Full to very full-bodied and chewy. roasted character.. Bar Harbor Cadillac Mountain Stout. Deschutes Obsidian Stout. with a velvety. Comments: Variations exist. although the intensity of hop character is usually lower than American versions. bready or toasty flavors. Said to be popular with the Russian Imperial Court. fruity esters.030 SRM: 30 – 40 ABV: 8 – 12% Commercial Examples: Three Floyd’s Dark Lord. Flavor: Rich. biscuit-like. The hop flavor should be similar to the aroma (floral. vinous or port-like qualities developing. Malt backbone can be balanced and supportive to rich and barleywine-like. but this should only add complexity and not dominate. raisins) character. and support the hop aspect. Alcohol strength should be evident. plums. earthy. some sulfur flavor.g. hops. hot or solventy. and finishing hops. maltiness. English IPA Aroma: A moderate to moderately high hop aroma of floral. although unfiltered dry-hopped versions may be a bit hazy. with a noticeable alcohol presence. earthy or fruity nature is typical. Overall Impression: A hoppy. INDIA PALE ALE (IPA) 14A. Modern versions of English IPAs generally pale in comparison (pun intended) to their ancestors. Bear Republic Big Bear Black Stout. American or English ale yeast. Appearance: Color may range from very dark reddish-brown to jet black. Deep tan to dark brown head.g. The roasted malt character can take on coffee. plums. or slightly burnt tones and can be light to moderately strong. fruity. Sierra Nevada Stout. Not all possible aromas described need be present. Dark fruit flavors meld with roasty. and can take on a dark fruit character (raisins. Founders Imperial Stout. If high sulfate water is used. with English and American interpretations (predictably. hop bitterness and warming character. Fruity esters may be low to intense. The wide range of allowable characteristics allow for maximum brewer creativity. big. Some smooth alcohol warming can and should be sensed in stronger (but not all) versions.. depending on the gravity and grain bill. or solventy. Some versions may have a sulfury note. Rogue Imperial Stout. fruity esters. No diacetyl. although moderate to mediumhigh carbonation can combine to render an overall dry sensation in the presence of malt sweetness. can be present.115 IBUs: 50 – 90 FG: 1. The malt aroma can be subtle to rich and barleywine-like. No diacetyl. Southampton Russian Imperial Stout. Aged versions may have a slight vinous or port-like quality. Oak is inappropriate in this style. and/or slightly grassy). Good head stand with off-white color should persist. Fruity esters may be low to moderately strong. Avery Out of Bounds Stout. dark fruit (e. with variable amounts of roasted malt/grains. Gentle smooth warmth from alcohol should be present and noticeable. Alkaline water balances the abundance of acidic roasted grain in the grist. Generally has a well-formed head. deep. Flavor: Hop flavor is medium to high. Stone Imperial Stout. and/or strong coffee. Comments: A pale ale brewed to an increased gravity and hop rate. usually with some lingering roastiness. and may optionally show some supporting caramel. and a lingering bitterness are usually present. and has been (incorrectly) used in . sufficient malt flavor.
Should be clear. Malt flavor should be low to medium. American yeast that can give a clean or slightly fruity profile. lower body. some versions can have an orange-ish tint.010 – 1. although a neutral fermentation character is typical. Some clean malty sweetness may be found in the background.018 SRM: 8 – 14 ABV: 5 – 7. but it should not have a “hot” character.090 IBUs: 60 – 120 FG: 1. Many versions are dry hopped and can have an additional grassy aroma. Ingredients: Pale ale malt (well-modified and suitable for singletemperature infusion mashing).020 SRM: 8 – 15 ABV: 7. Oak is inappropriate in this style. less rich and a greater overall hop intensity than an American Barleywine. floral.” “extra. and is generally clean and malty although some caramel or toasty flavors are acceptable at low levels. May be slightly sulfury. Typically not as high in gravity/alcohol as a barleywine. Drinkability is an important characteristic. Victory Hop Devil. Mouthfeel: Smooth. Imperial IPA Aroma: A prominent to intense hop aroma that can be derived from American. 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. Burton Bridge Empire IPA.018 SRM: 6 – 15 ABV: 5. since high alcohol and malt tend to limit drinkability. Water character varies from soft to moderately sulfate. 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. Overall Impression: An intensely hoppy.075 IBUs: 40 – 70 FG: 1. Ingredients: Pale ale malt (well-modified and suitable for singletemperature infusion mashing). smooth alcohol flavor is usually present. although moderate to medium-high carbonation can combine to render an overall dry sensation in the presence of malt sweetness. Good head stand with white to off-white color should persist. High to absurdly high hop bitterness.010 – 1. Should be clear.5 – 10% Commercial Examples: Russian River Pliny the Elder. and should reflect an American hop character with citrusy. Great Divide Titan IPA. perfume-like.Middle Ages ImPailed Ale. Comments: Bigger than either an English or American IPA in both alcohol strength and overall hop level (bittering and finish). American IPA Aroma: A prominent to intense hop aroma with a citrusy. The adjective “Imperial” is arbitrary and simply implies a stronger version of an IPA. either from esters or hops. No diacetyl. floral. Ingredients: Pale ale malt (well-modified and suitable for singletemperature infusion mashing). moderately strong American pale ale. Oak is inappropriate in this style. Medium-dry to dry finish. English yeast that can give a fruity or sulfury/minerally profile. although unfiltered dry-hopped versions may be a bit hazy. Three Floyds Alpha King. can use a complex variety of hops (English. Anchor Liberty Ale. Generally all-malt. and can reflect the use of American. Summit India Pale Ale. Some clean malty sweetness may be found in the background. History: An American version of the historical English style. very strong pale ale without the big maltiness and/or deeper malt flavors of an American barleywine.070 – 1. The bitterness may linger into the aftertaste but should not be harsh. but most examples do not exhibit this character. resinous. although unfiltered dry-hopped versions may be a bit hazy. Mouthfeel: Smooth. Harpoon IPA. English and/or noble varieties (although a citrusy hop character is almost always present). some versions can have an orange-ish tint. but mashed at lower temperatures for high attenuation. lingering bitterness is usually present in the aftertaste but should not be harsh. Dogfish Head 60 Minute IPA. and/or fruity character derived from American hops. Bear Republic Racer 5 IPA. although not all examples will exhibit the strong sulfate character. but should be at a lower level than in English examples. American yeast that can give a clean or slightly fruity profile. Low fruitiness is acceptable but not required. Hampshire Pride of Romsey IPA. medium-light to medium body. piney. American hops. No diacetyl. No harsh hop-derived astringency. Some clean alcohol flavor can be noted in stronger versions. Great Divide Hercules Double IPA.5% Commercial Examples: Bell’s Two-Hearted Ale. A long.075 IBUs: 40 – 60 FG: 1.050 – 1. Brooklyn East India Pale Ale Russian River Blind Pig IPA. Founder’s Centennial IPA. AleSmith IPA. although the malt backbone will generally support the strong hop character and provide the best balance. Vital Statistics: OG: 1. may also be detected in some versions. Generally all-malt. Low fruitiness is acceptable but not required. Surly Furious. Overall Impression: A decidedly hoppy and bitter. Stone IPA. English and/or noble hop varieties. Smooth alcohol warming. Appearance: Color ranges from medium gold to medium reddish copper. Generally will have more finish hops and less fruitiness and/or caramel than English pale ales and bitters. although this is not absolutely required. Medium-high to very high hop bitterness. May be slightly sulfury. but most examples do not exhibit this character.beers below 4% ABV. Fuller's IPA. Sierra Nevada Celebration Ale. may also be detected in some versions. and is generally clean and malty sweet although some caramel or toasty flavors are acceptable at low levels. A showcase for hops. Anderson Valley Hop Ottin’.” “extreme. Versions with a noticeable Rye character (“RyePA”) should be entered in the Specialty category. Vital Statistics: OG: 1. Goose Island IPA. sipping beer. although this is not required. 18 . English hops. Good head stand with off-white color should persist.” or any other variety of adjectives would be equally valid. although moderate to mediumhigh carbonation can combine to render an overall dry sensation in the presence of malt sweetness. but clean. Some smooth alcohol warming can and should be sensed in stronger (but not all) versions. Strongly hopped. Fresher versions will obviously have a more significant finishing hop character. Malt flavor should be low to medium. Some alcohol may be noted. Samuel Smith's India Ale. noble). Fruitiness. Flavor: Hop flavor is strong and complex. Freeminer Trafalgar IPA. lacking harshness.5 – 7. Avery Majaraja. “double. Water character varies from soft to moderately sulfate. Vital Statistics: OG: 1. either from esters or hops. and a tribute to historical IPAs. Body is generally less than in English counterparts. High sulfate and low carbonate water is essential to achieving a pleasant hop bitterness in authentic Burton versions. Medium-dry to dry finish. 14B.056 – 1. although a neutral fermentation character is also acceptable. Refined sugar may be used in some versions. Appearance: Color ranges from golden amber to medium reddish copper.5% Commercial Examples: Meantime India Pale Ale. It should also not have much residual sweetness or a heavy character grain profile. but mashed at lower temperatures for high attenuation. Flavor: Hop flavor is medium to high. Avery IPA 14C. American. resinous.010 – 1. Ridgeway Bad Elf. Fruitiness. Most versions are dry hopped and can have an additional resinous or grassy aroma. Less malty. Some alcohol can usually be noted. brewed using American ingredients and attitude. this should not be a heavy. Three Floyd’s Dreadnaught. piney or fruity aspects. Bell’s Hop Slam. Stone Ruination IPA. A clean.
moussy. a light to moderate vanilla character. spicy. Kapuziner Weissbier. although some versions use up to 70%. A small amount of noble hops are used only for bitterness. a very light to moderate vanilla character and/or low bubblegum notes can accentuate the banana flavor. citrusy tartness. long-lasting off-white head is characteristic. No diacetyl or DMS. Ettaler Weissbier Hell. Reflecting the best yeast and wheat character of a hefeweizen blended with the malty richness of a Munich dunkel. spicy. and hop bitterness is very low to low. Andechser Weissbier Hefetrüb. a very light to moderate vanilla character and/or low bubblegum notes can accentuate the banana flavor. Noble hop character ranges from low to none. The presence of Munich and/or Vienna malts also provide an additional sense of richness and fullness. Hop flavor is very low to none. In the 1950s and 1960s. No diacetyl or DMS. at least 50% of the grist must be malted wheat. Flavor: Low to moderately strong banana and clove flavor. Dogfish Head 90-minute IPA. although extreme fermentation temperatures can affect the balance and produce off-flavors.6% Commercial Examples: Weihenstephaner Hefeweissbier. at least 50% of the grist must be malted wheat. Bottles with yeast are traditionally swirled or gently rolled prior to serving. Franziskaner Hefe-Weisse. from Vienna and/or Munich malt). Mouthfeel: Medium-light to medium body. Vital Statistics: OG: 1. Appearance: Pale straw to very dark gold in color. and/or a low bubblegum aroma. Ingredients: By German law. malty. A very thick. a low to moderate vanilla character and/or low bubblegum notes may be present. refreshing wheat-based ale. Plank Bavarian Hefeweizen. Optionally. A small amount of noble hops are used only for bitterness. Optional. Schneider Weisse Weizenhell. Weizen ale yeasts produce the typical spicy and fruity character. creamy fullness that may progress to a light. Comments: The presence of Munich and/or Vienna-type barley malts gives this style a deep. the remainder is usually Munich and/or Vienna malt.3 – 5. Any malt character is supportive and does not overpower the yeast character. somewhat bready or grainy flavor of wheat is complementary.052 IBUs: 8 – 15 FG: 1. citrusy character from yeast and high carbonation is often present. aided by moderate to high carbonation. Stoudt’s Double IPA. A traditional decoction mash gives the appropriate body without cloying sweetness. moussy. Appearance: Light copper to mahogany brown in color. Hop flavor is very low to none. The texture of wheat as well as yeast in suspension imparts the sensation of a fluffy. although extreme fermentation temperatures can affect the balance and produce off-flavors. as is a richer caramel and/or melanoidin character from Munich and/or Vienna malt. Barrelhouse Hocking Hills HefeWeizen. Weizen/Weissbier Aroma: Moderate to strong phenols (usually clove) and fruity esters (usually banana). but often can add to the complexity and balance. Moylan’s Hopsickle Imperial India Pale Ale. creamy fullness that may progress to a lighter finish. the remainder is Pilsner malt. Well rounded. the krystal version is filtered for excellent clarity. A tart. The balance and intensity of the phenol and ester components can vary but the best examples are reasonably balanced and fairly prominent. A roasted malt character is inappropriate.056 . A light to moderate wheat aroma (which might be perceived as bready or grainy) may be present and is often accompanied by a caramel. No diacetyl or DMS. but generally produced year-round. wheat beers did not have a youthful image. fast-maturing beers that are lightly hopped and show a unique banana-and-clove yeast character. rich barley malt character not found in a hefeweizen. Optionally. Weizen ale yeasts produce the typical spicy and fruity character. A traditional decoction mash gives the appropriate body without cloying sweetness. The suspended yeast sediment (which should be roused before drinking) also contributes to the cloudiness. Optionally. GERMAN WHEAT AND RYE BEER 15A. but shouldn’t overpower the yeast character. bread crust.044 – 1. although the level of haze is somewhat variable. Victory Hop Wallop 15. Penn Weizen. History: Old-fashioned Bavarian wheat beer was often dark. Bottles with yeast are traditionally swirled or gently rolled prior to serving. or richer malt aroma (e. since most older people drank them for their health-giving qualities. Overall Impression: A pale. neither should be dominant if present. The malty richness can be low to medium-high. Noble hop character ranges from low to none. sweetness and roundness.g. The version “mit hefe” is served with yeast sediment stirred in.044 – 1. Paulaner Hefe-Weizen. somewhat bready or grainy flavor of wheat is complementary. but should not dominate. The balance and intensity of the phenol and ester components can vary but the best examples are reasonably balanced and fairly prominent. but acceptable. A light to moderate wheat aroma (which might be perceived as bready or grainy) may be present but other malt characteristics should not. The filtered Krystal version has no yeast and is brilliantly clear. The high protein content of wheat impairs clarity in this traditionally unfiltered style. Overall Impression: A moderately dark. Eisenbahn Weizenbier 15B. Well rounded. History: A traditional wheat-based ale originating in Southern Germany that is a specialty for summer consumption. flavorful. None of these optional characteristics should be high or dominant. Today. although the level of haze is somewhat variable. The balance and intensity of the phenol and ester components can vary but the best examples are reasonably balanced and fairly prominent.010 – 1.Rogue I2PA. The high protein content of wheat impairs clarity in an unfiltered beer. The balance and intensity of the phenol and ester components can vary but the best examples are reasonably balanced and fairly prominent. often somewhat sweet palate with a relatively dry finish. as is a slightly sweet Pils malt character.. refreshing wheat-based ale. although some versions use up to 70%. sweetness and roundness. These beers often don’t age well and are best enjoyed while young and fresh. A beer “mit hefe” is also cloudy from suspended yeast sediment (which should be roused before drinking). Dunkelweizen Aroma: Moderate to strong phenols (usually clove) and fruity esters (usually banana). and hop bitterness is very low to moderately low. Ingredients: By German law. Always effervescent. Suspended yeast may increase the perception of body. long-lasting white head is characteristic. the lighter hefeweizen is more common. but typically muted. No diacetyl or DMS. The soft. Mouthfeel: Medium-light to medium-full body.014 SRM: 2 – 8 ABV: 4. fruity. spritzy finish aided by high carbonation. flavorful palate with a relatively dry finish. The soft. The character of a krystal weizen is generally fruitier and less phenolic than that of the hefe-weizen. The texture of wheat imparts the sensation of a fluffy. Ayinger Bräu Weisse. Hacker19 Pschorr Weisse. neither should be dominant if present. A light tartness is optional but acceptable. Effervescent. Flavor: Low to moderately strong banana and clove flavor. Comments: These are refreshing. A very thick. A tart. Vital Statistics: OG: 1. never heavy. Erdinger Weissbier. citrusy character from yeast and high carbonation is sometimes present. fruity. aromatics can include a light.
hazy appearance. Weizen yeast provides distinctive banana esters and clove phenols. or peppery note in the background. Erdinger Weissbier Dunkel. The presence of Munich and/or Vienna malts also provide an additional sense of richness and fullness. Medium-dry.6% Commercial Examples: Weihenstephaner Hefeweissbier Dunkel. Vital Statistics: OG: 1. Moderate zesty. Appearance: Light coppery-orange to very dark reddish or coppery-brown color.010 – 1. celery-like. was created in 1907 at the Weisse Brauhaus in Munich using the ‘Méthode Champenoise’ with fresh yeast sediment on the bottom. Hop flavor is absent. prunes. The malty. No diacetyl. bready flavor of wheat is further enhanced by the copious use of Munich and/or Vienna malts. Weizen ale yeasts produce the typical spicy and fruity character. often with a bit of tartness. Weizenbock Aroma: Rich. ruby brown in color. Light usage of noble hops in bitterness. Comments: American-style rye beers should be entered in the American Rye category (6D). Overall Impression: A strong. but with a greater body and light finishing hops. Eisenbahn Vigorosa 15D. although never solventy. Plank Bavarian Dunkler Weizenbock. A faintly tart character may optionally be present.022 SRM: 12 – 25 ABV: 6. The high protein content of wheat impairs clarity in this traditionally unfiltered style. spicy. History: Aventinus.010 – 1. raisins or grapes). No hop aroma. Moderate perfumy coriander. Low to moderate weizen yeast character (banana. Well-aged examples may show some sherry-like oxidation as a point of complexity. flavor and aroma. wheat-based ale combining the best flavors of a dunkelweizen and the rich strength and body of a bock.014 SRM: 14 – 23 ABV: 4. Light tartness optional. although it may contain up to 70%). It was Schneider’s creative response to bottom-fermenting doppelbocks that developed a strong following during these times. floral and sweet aromas and should not be overly strong. Edelweiss Dunkel Weissbier. which gives it a . Hacker-Pschorr Weisse Dark. Light noble hops are acceptable.046 – 1. and some banana esters may also be present. Mouthfeel: Medium-full to full body. bock-like melanoidins. and can persist into aftertaste. often having a hearty flavor reminiscent of rye or pumpernickel bread. High carbonation. Cloudy. dark fruit. long-lasting light tan head is characteristic. and the alcohol helps balance the finish. Lower fermentation temperatures accentuate the clove character by suppressing ester formation. spicy wheat aromatics. Schneider Aventinus Eisbock. clove. No diacetyl or DMS. moderately-low to moderately-strong spicy rye flavor. Rye has been characterized as having the most assertive flavor of all cereal grains. History: A specialty beer originally brewed in Regensburg. A moderate aroma of alcohol is common. Victory Moonglow Weizenbock. fruity. Bürgerbräu Wolznacher Roggenbier 15C.056 IBUs: 10 – 20 FG: 1. Capital Weizen 20 16.015 – 1. spicy clove-like phenols. Spices should blend in with fruity. AleSmith Weizenbock. Bottles may be gently rolled or swirled prior to serving to rouse the yeast. grainy. Schneider Weisse (Original).5 – 8. often resulting in a gummy mash texture that is prone to sticking.064 – 1. A low spicy-herbal hop aroma is optional. light banana and/or vanilla. Vegetal. Too warm or too cold fermentation will cause the phenols and esters to be out of balance and may create off-flavors. Mahr’s Der Weisse Bock. A traditional decoction mash gives the appropriate body without cloying sweetness. malty. Flavor: Grainy.5 – 6% Commercial Examples: Paulaner Roggen (formerly Thurn und Taxis. crystal malt and/or small amounts of debittered dark malts for color adjustment. Comments: A dunkel-weizen beer brewed to bock or doppelbock strength. Ayinger Ur-Weisse. Witbier Aroma: Moderate sweetness (often with light notes of honey and/or vanilla) with light. Kapuziner Weissbier Schwarz Doppelbock. with the remainder being Munich. citrusy orangey fruitiness. Remainder of grist can include pale malt. quite dense and persistent (often thick and rocky). Decoction mash commonly used (as with weizenbiers). although the balance can vary. and hop bitterness is low. or ham-like aromas are inappropriate. The suspended yeast sediment (which should be roused before drinking) also contributes to the cloudiness. Can have a somewhat acidic aroma from rye and yeast. Moderate to high carbonation. BELGIAN AND FRENCH ALE 16A. Franziskaner Dunkel Hefe-Weisse. the world’s oldest top-fermented wheat doppelbock. Large creamy off-white to tan head. the rye character is traditionally from the rye grain only. Low to moderate noble hop flavor acceptable. and a moderate wheat flavor. Munich malt. bock-like melanoidins and bready malt combined with a powerful aroma of dark fruit (plums. and a light chocolate character is sometimes found (although a roasted character is inappropriate). Flavor: A complex marriage of rich. May have a slightly sweet palate. Ingredients: A high percentage of malted wheat is used (by German law must be at least 50%. Erdinger Pikantus. Overall Impression: A dunkelweizen made with rye rather than wheat. wheat malt. A very thick. Vital Statistics: OG: 1. Bavaria as a more distinctive variant of a dunkelweizen using malted rye instead of malted wheat. often with a complex herbal. It is inappropriate to add caraway seeds to a roggenbier (as some American brewers do). grainy finish with a tangy. No diacetyl. A small amount of noble hops are used only for bitterness. The wheat. Other traditional beer styles with enough rye added to give a noticeable rye character should be entered in the Specialty Beer category (23). and yeast character dominate the palate. Moderate to strong phenols (most commonly vanilla and/or clove) add complexity. 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.3 – 5. as is the warming sensation of substantial alcohol content. either banana or citrus). but should never overpower the other characteristics.IBUs: 10 – 18 FG: 1. Mouthfeel: Medium to medium-full body.090 IBUs: 15 – 30 FG: 1. Plank Bavarian Heller Weizenbock. diacetyl or DMS. although the level of haze is somewhat variable. and sometimes citrus).0% Commercial Examples: Schneider Aventinus. no longer imported into the US). High Point Ramstein Winter Wheat. Tucher Dunkles Hefe Weizen. Roggenbier (German Rye Beer) Aroma: Light to moderate spicy rye aroma intermingled with light to moderate weizen yeast aromatics (spicy clove and fruity esters. Never hot or solventy. Appearance: Very pale straw to very light gold in color. No diacetyl. Rye is a huskless grain and is difficult to mash. The beer will be very cloudy from starch haze and/or yeast. Ingredients: Malted rye typically constitutes 50% or greater of the grist (some versions have 60-65% rye). A creamy sensation is typical.014 SRM: 14 – 19 ABV: 4. Now also made in the Eisbock style as a specialty beer.and/or Vienna-type barley malts. moussy. lightly bitter (from rye) aftertaste. Ettaler Weissbier Dunkel. Appearance: Dark amber to dark. malt.
The hop flavor is low to none. with hops becoming more pronounced in those with a drier finish. Appearance: Amber to copper in color. In some instances a very limited lactic fermentation. Has an initial soft. or the actual addition of lactic acid. Russian River Perdition. Should not be overly dry and thin. Comments: Most commonly found in the Flemish provinces of Antwerp and Brabant. which may include coriander and other spices. Avery White Rascal. No diacetyl. History: A 400-year-old beer style that died out in the 1950s. hop and sour aromatics typically increase with the strength of the beer.052 IBUs: 10 – 20 FG: 1. Ommegang Witte. Vuuve 5.014 SRM: 8 – 14 ABV: 4. and should not be hot or solventy. Brewer’s Art House Pale Ale. copper-colored ale. Ginder Ale. white head often fades more quickly than other Belgian beers. tasty. finishes dry and often a bit tart. Speciale Palm. it was later revived by Pierre Celis at Hoegaarden. Victory Whirlwind Witbier.or pear-like fruitiness. Herbal-spicy flavors. character and degree of spicing and lactic sourness varies. Dobble Palm. The hop bitterness is medium to low. Celis White. Belgian Pale Ale Aroma: Prominent aroma of malt with moderate fruity character and low hop aroma. The malt character is light. Vegetal. biscuity.or pear-like fruitiness though not as fruity/citrusy as many other Belgian ales. including hops and yeast strains.or lemon-like). Ale yeast prone to the production of mild. May have an orange. Yeasts prone to moderate production of phenols are often used but fermentation temperatures should be kept moderate to limit this character. Saison Aroma: High fruitiness with low to moderate hop aroma and moderate to no herb. Distinctive floral or spicy. nor should it be thick and heavy. Overly spiced and/or sour beers are not good examples of the style. Clarity is poor to good though haze is not unexpected in this type of unfiltered farmhouse beer. smooth malt and relatively light hop character and low to very low phenols. Eisenbahn Pale Ale.5% Commercial Examples: De Koninck. never gets in the way of the spices. Medium carbonation. A low to moderate tart sourness 16B. often having a smoothness and light creaminess from unmalted wheat and the occasional oats.milky. Flavor: Pleasant sweetness (often with a honey and/or vanilla character) and a zesty. and complement the bitterness. Vital Statistics: OG: 1. Hop bitterness may be moderate to high. Overall Impression: A refreshing. white. properly handled examples are most desirable. Mouthfeel: Medium to medium-light body. Low peppery yeast-derived phenols may be present instead of or in addition to spice additions. Op-Ale. Noble hops. Nothing should be too pronounced or dominant. A low to medium-high spicy or floral hop aroma is usually present. moderately malty.5% Commercial Examples: Hoegaarden Wit. Refreshing. Appearance: Often a distinctive pale orange but may be golden or amber in color. No diacetyl. Wittekerke. spicy phenols.5 – 5. not overpowering. Blanche de Bruxelles. Clarity is very good. spicy flavors is very characteristic. body and complexity. Toasty.g. but shouldn’t dominate in the balance.5% ABV strength) 16C.012 SRM: 2 – 4 ABV: 4. The fruitiness is frequently citrusy (orange. Extremely high attenuation gives a characteristic dry finish. nutty malt flavor. Most examples seem to be approximately 5% ABV. Bernardus Blanche. Other spices (e. a low to moderate alcohol presence and tart sourness. A moderate spice aroma (from actual spice additions and/or yeast-derived phenols) complements the other aromatics. biscuity malt aroma. Spice. cumin. Grains of Paradise) may be used for complexity but are much less prominent. The addition of one of more spices serve to add complexity. and any warming character should be low if present. The beer tends to be fragile and does not age well. nor does it persist into the finish. and lack of bitterness in finish. so younger. Overall Impression: A fruity. Styrian Goldings. Sterkens White Ale. but should not overwhelm fruity esters.048 – 1. malty 21 . up to 5-10% raw oats may be used. Ommegang Rare Vos (unusual in its 6. East Kent Goldings or Fuggles are commonly used. easy-drinking.010 – 1. orange-citrusy fruitiness. moderatestrength wheat-based ale. Alcohols are soft. though not as fruity/citrusy as many other Belgian ales. phenols tend to be lower than in many other Belgian beers. Compared to their higher alcohol Category S cousins. When phenolics are present they tend to be peppery rather than clove-like. There is a moderately dry to moderately sweet finish. Fruity esters dominate the aroma and are often reminiscent of citrus fruits such as oranges or lemons. Brugs Tarwebier (Blanche de Bruges). whitish-yellow appearance. There is no correlation between strength and color. often tart. Ingredients: Pilsner or pale ale malt contributes the bulk of the grist with (cara) Vienna and Munich malts adding color. Malt character is light but provides a sufficient background for the other flavors. Bell’s Winter White Ale. Coriander of certain origins might give an inappropriate ham or celery character. Allagash White. Flavor: Combination of fruity and spicy flavors supported by a soft malt character.008 – 1. low to moderate strength hop character optionally blended with background level peppery. Alcohol level is restrained. Head retention should be quite good. and malt. chamomile. Hop flavor is low to moderate. light acidity. Optionally has a very light lactic-tasting sourness. Ingredients: About 50% unmalted wheat (traditionally soft white winter wheat) and 50% pale barley malt (usually Pils malt) constitute the grist. Avery Karma. Effervescent. and doesn’t interfere with refreshing flavors of fruit and spice. from carbonation. Hitachino Nest White Ale sweetness with a toasty. balance is the key.. cinnamon. No harshness or astringency from orange pith. spice and alcohol aroma. rocky white to ivory head resulting in characteristic “Belgian lace” on the glass as it fades. they are Belgian “session beers” for ease of drinking. rocky. spicy and low in intensity. St. Dense. In some versions.044 – 1. May have an orange. and has grown steadily in popularity over time. A spicy-earthy hop flavor is low to none. Can have a low wheat flavor. Effervescent character from high carbonation.054 IBUs: 20 – 30 FG: 1. Unibroue Blanche de Chambly. Hop bitterness is low to medium-low (as with a Hefeweizen). Creamy. St. No diacetyl. and is generally spicy or earthy in character. moussy head. and is optionally complemented by low amounts of peppery phenols. Despite body and creaminess. Pieters Zinnebir. Considered “everyday” beers (Category I). No hot alcohol or solventy character. Bitterness from orange pith should not be present. Refreshingly crisp with a dry. dense. Sugar is not commonly used as high gravity is not desired. spices. A low to moderate sourness or acidity may be present. or soapy flavors are inappropriate. the most well-known examples were perfected after the Second World War with some influence from Britain. elegant. Vital Statistics: OG: 1. celery-like. but should not overwhelm other characteristics. ham-like. is done. fresher. Flavor: Fruity and lightly to moderately spicy with a soft. Comments: The presence. finish. somewhat spicy. and if noticeable. Spices of freshly-ground coriander and Curaçao or sometimes sweet orange peel complement the sweet aroma and are quite characteristic. Long-lasting. History: Produced by breweries with roots as far back as the mid1700s.8 – 5. Mouthfeel: Medium-light to medium body. are common should be subtle and balanced.
Aromas from actual spice additions may be present. Attenuation rates are in the 80-85% range. but the balance is always tilted toward the malt. Ingredients: Pilsner malt dominates the grist though a portion of Vienna and/or Munich malt contributes color and complexity. Jade (amber). but these are somewhat rare. Ch’Ti Brun (brown). Darker versions will have richer malt complexity and sweetness from crystal-type malts. Most exhibit varying amounts of fruity esters. Saint Sylvestre 3 Monts (blond).5%-9. often with a smooth. Moderate to high carbonation. La Choulette Bière des Sans Culottes (blond). astringent character that is often incorrectly identified as “cellarlike. dry. Hop bitterness and flavor may be more noticeable than in many other Belgian styles. New Belgium Saison. richer. deeper aromatics and may have a bit more hops.060 – 1. Originally brewed at the end of the cool season to last through the warmer months before refrigeration was common. Biere Nouvelle (brown). A saison is sometimes dry-hopped. Some caramelization is acceptable.5%) and darker versions (copper to dark brown/black) should be entered as Belgian Specialty Ales (16E). It had to be sturdy enough to last for months but not too strong to be quenching and refreshing in the summer. Sometimes contains other grains such as wheat and spelt. Noble hops. hop and sour character increases with strength. Malt aroma may be low to high. Hop aroma may be none to high. bitter.048 – 1. There is enough prickly acidity on the tongue to balance the very dry finish. St. never cloying. . spicy phenols and/or yeast-borne aromatics. Paler versions will still be malty but will lack richer. No hot alcohol or solventy character. lagered artisanal farmhouse beer. Overall Impression: A refreshing. Flavor: Medium to high malt flavor often with a toasty. Sugar may be used to add flavor and aid in the dry finish. and may include a dry-hopped character. Moderate alcohol. Clarity is good to poor. though the warming character is low to medium. but usually include pale. Low to moderate esters and alcohol flavors. and dry with a quenching acidity. Castelain (blond). The perceived bitterness is often higher than the IBU level would suggest.may be present. Little to no hop aroma (may be a bit spicy or herbal). when present. amber and brown). Base malts vary by beer color. No diacetyl. Lager or ale yeast fermented at cool ale temperatures. Saison Voisin. It is now brewed year-round in tiny. a sour mash or Lactobacillus. the blond (blonde). so color can range from golden blonde to reddish-bronze to chestnut brown. often with a complex. although haze is not unexpected in this type of often unfiltered beer. Saison Regal. Saison Silly. sweeter. History: Name literally means “beer which has been kept or lagered. A low to moderate tart character may be present but should be refreshing and not to the point of puckering. Some fuller-bodied examples exist. Very high carbonation with an effervescent quality. although paler versions can have slightly higher levels of herbal or spicy hop flavor (which can also come from the yeast). Smooth. 22 16E. woodsy. hop bitterness and flavor. Malt flavors and complexity tend to increase as beer color darkens. Lefebvre Saison 1900. but should not overwhelm other flavors. but should be very smooth and never hot. Vital Statistics: OG: 1. Kettle caramelization tends to be used more than crystal malts. The darker versions will have more malt character. often has a “cellar” character.012 SRM: 5 – 14 ABV: 5 – 7% Commercial Examples: Saison Dupont Vieille Provision. which is brewed in March (Mars) for present use and will not age as well. silky character. and lacks the spicing and tartness of a Saison. and sourness commonly increase with the strength of the beer while sweetness decreases. moderately sulfate water. The malt flavor lasts into the finish but the finish is medium-dry to dry. Brasseurs Bière de Garde (amber). the main difference is that the Bière de Garde is rounder. Bière de Garde Aroma: Prominent malty sweetness. A related style is Bière de Mars.5% Commercial Examples: Jenlain (amber). Lost Abbey Red Barn Ale. herbal or spicy continental hops. Low to moderate esters. Ch’Ti Blond (blond). light to moderate toasty character. and may include character of non-barley grains such as wheat or rye. and high attenuation give a very dry finish with a long. Alcohol level can be medium to medium-high. medium to strong fruity/spicy ale with a distinctive yellow-orange color.002 – 1. Varying degrees of acidity and/or sourness can be created by the use of gypsum. Commercial versions often have a “corked”. It is now brewed year-round. followed by long cold conditioning (4-6 weeks for commercial operations). well hopped. Fantôme Saison D’Erezée .” A traditional artisanal farmhouse ale from Northern France brewed in early spring and kept in cold cellars for consumption in warmer weather.008 – 1.065 IBUs: 20 – 35 FG: 1. History: A seasonal summer style produced in Wallonia. No hot alcohol or solventy character. Mouthfeel: Medium to medium-light (lean) body. No diacetyl. Sweetness decreases and spice. well-lagered character. generally white to off-white (varies by beer color).Printemps. supported by high carbonation. Lost Abbey Avante Garde (blond) 16D. La Choulette (all 3 versions). Vienna and Munich types. Southampton Bière de Garde (amber). Medium-low hop bitterness provides some support. malt-focused. Pizza Port SPF 45. but should always meld well with the yeast and hop character. A wide variety of herbs and spices are often used to add complexity and uniqueness in the stronger versions. Related to the Belgian Saison style. Ellezelloise Saison 2000.” Homebrews therefore are usually cleaner. the French-speaking part of Belgium. Strong versions (6. Vital Statistics: OG: 1. Some may include aromas of Belgian microbiota. Mouthfeel: Light to medium body. while the paler versions can have more hops (but still are malt-focused beers). Comments: Varying strength examples exist (table beers of about 5% strength. typical export beers of about 6. Saison de Pipaix.080 IBUs: 18 – 28 FG: 1. toffee-like or caramel sweetness. High carbonation and extreme attenuation (85-95%) helps bring out the many flavors and to increase the perception of a dry finish. Well-formed head. Soft water. Jenlain Bière de Printemps (blond). cellar-like character that is difficult to achieve in homebrew. can accentuate the bitterness and dry finish. Ommegang Hennepin Appearance: Three main variations exist (blond. Alcohol can provide some additional dryness in the finish. Floral. Amand (brown). Comments: Three main variations are included in the style: the brown (brune). Herb and spice additions often reflect the indigenous varieties available at the brewery. malt-accentuated. High carbonation. Belgian Specialty Ale Aroma: Variable. No diacetyl. highly carbonated. sometimes spicy aftertaste.016 SRM: 6 – 19 ABV: 6 – 8. common to most of Wallonia. Overall Impression: A fairly strong. Spices. Low to no hop flavor.5%. Ingredients: The “cellar” character in commercial examples is unlikely to be duplicated in homebrews as it comes from indigenous yeasts and molds. Hard water. Adjuncts such as sugar and honey can also serve to add complexity and thin the body. artisanal breweries whose buildings reflect their origins as farmhouses. Commercial versions will often have a musty. 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. and stronger versions of 8%+). Southampton Saison. and the amber (ambrée). Styrian or East Kent Goldings are commonly used. acidulated malt.
Oerbier. Saxo and Nostradamus. No diacetyl. Hop bitterness is very low.g. St. Overall Impression: Variable. Grottenbier. New Belgium 1554 Black Ale. Ellezelloise Hercule Stout and Quintine Amber. History: A regional specialty of Berlin. Dupont Moinette.003 – 1. (and other parts of the world) and now owe a significant portion of their sales to export. Bahnhof Berliner Style Weisse. A symbiotic fermentation with top-fermenting yeast and Lactobacillus delbruckii provides the sharp sourness. Some are well-attenuated. such as blending. May include unusual grains and malts. A warming sensation from alcohol may be present in stronger examples. No hop flavor. Appearance: Very pale straw in color. Boskeun and Stille Nacht. This category encompasses a wide range of Belgian ales produced by truly artisanal brewers more concerned with creating unique products than in increasing sales. The category can be used for clones of specific beers (e. Flanders Red Ale Aroma: Complex fruitiness with complementary malt. while others are thick and rich. Nodding Head Berliner Weisse. Orval. though the grain character should be apparent if it is a key ingredient. Clarity may be hazy to clear.. Lost Abbey Cuvee de Tomme and Devotion. Can have up to a moderately fruity character. This category may be used as an “incubator” for recognized styles for which there is not yet a formal BJCP category. such as wheat or rye. Affligem Nöel. Creativity is the only limit in brewing but the entrants must identify what is special about their entry. A great variety of flavors are found in these beers. Lindemans Kriek and Framboise. Hop flavor and bitterness may be low to high. No diacetyl or DMS.028 – 1. May include Belgian microbiota such as Brettanomyces or Lactobacillus.g. Caracole Amber. Maudite. including style parameters or detailed descriptions of the beer. Ingredients: May include herbs and/or spices. May include adjuncts such as caramelized sugar syrup and honey. Verboden Vrucht. Some complementary bready or grainy wheat flavor is generally noticeable. Gouden Carolus Noël. La Chouffe. Vital Statistics: OG: varies IBUs: varies FG: varies 23 SRM: varies ABV: varies Commercial Examples: Orval. 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. Flavor: Variable. Comments: This is a catch-all category for any Belgian-style beer not fitting any other Belgian style category. although not so acidic as a lambic. Head retention is usually good. as may a restrained fruitiness (both are optional). A single decoction mash with mash hopping is traditional. A mild Brettanomyces aroma may be present. Maltiness may be light to quite rich. The fruitiness may increase with age and a flowery character may develop. Weyerbacher QUAD. diacetyl. may be used through primarily to arrive at a particular result. and many more 17. Always effervescent. Vital Statistics: OG: 1. low-alcohol wheat ale. McChouffe. Zatte Bie. Mouthfeel: Variable.8% Commercial Examples: Schultheiss Berliner Weisse. May include flavors from adjuncts such as caramelized sugar syrup or honey.. and Avec Les Bons Voeux de la Brasserie Dupont. Russian River Temptation. or to create an artisanal or experimental beer of the brewer’s own choosing (e. The process alone does not make a beer unique to a blind judging panel if the final product does not taste different. dense. Mouthfeel: Light body. A mild Brettanomyces character may be detected. Unusual techniques. Moinette Brune. Color varies considerably from pale gold to very dark. Cantillon Iris. Ingredients: Wheat malt content is typically 50% of the grist (as with all German wheat beers) with the remainder being Pilsner malt. Spicy flavors may be imparted by yeast (phenolics) and/or actual spice additions.. Silenrieu Sara and Joseph. SOUR ALE 17A.006 SRM: 2 – 3 ABV: 2. something unique). May include characteristics of grains other than barley.S. Flavor: Clean lactic sourness dominates and can be quite strong. History: Unique beers of small. thus fairly lightbodied for their original gravity. A “mouth puckering” sensation may be present from acidity. Generally moderate to high carbonation. Minty. Clarity ranges from clear to somewhat hazy. Very dry finish. sour. Poperings Hommelbier. Unibroue Ephemere. Bethlehem Berliner Weisse. Has been described by some as the most purely refreshing beer in the world. Berliner Kindl Weisse. it is classified as a Schankbier denoting a small beer of starting gravity in the range 7-8°P. THE NEW STYLE BEING PRODUCED OR THE SPECIAL INGREDIENTS OR PROCESSES USED. strong Belgian golden ale with spices. Only two traditional breweries still produce the product. Very high carbonation. Bush (Scaldis). Comments: In Germany. Additional background information on the style and/or beer may be provided to judges to assist in the judging. Guldenburg and Pere Noël. independent Belgian breweries that have come to enjoy local popularity but may be far less well-known outside of their own regions. somewhat acidic character is dominant. Overall Impression: A very pale. which may be enhanced by blending of beers of different ages during fermentation and by extended cool aging. Fantôme Black Ghost and Speciale Noël. De Ranke XX Bitter and Guldenberg. Chouffe Bok and N’ice Chouffe. THE BREWER MUST SPECIFY EITHER THE BEER BEING CLONED. May include flavors produced by Belgian microbiota such as Brettanomyces or Lactobacillus. No sensation of alcohol. No hop aroma. Don de Dieu. 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. Southampton Berliner Weisse. Many have attained “cult status” in the U. Berliner Weisse Aroma: A sharply sour. refreshing. Fullien Noël. Three Floyds Deesko 17B.most commonly Brettanomyces and/or Lactobacillus. etc. Hop bitterness is extremely low. La Chouffe). Weihenstephan 1809 (unusual in its 5% ABV). Beers fitting other Belgian categories should not be entered in this category. white head with poor retention due to high acidity and low protein and hop content. Bière de Miel. to produce a beer fitting a broader style that doesn’t have its own category. Appearance: Variable. De Dolle’s Arabier. Large.8 – 3. Fruitiness . Most are moderately to highly carbonated. La Trappe Quadrupel. Moinette Brune.032 IBUs: 3 – 8 FG: 1. or DMS. referred to by Napoleon's troops in 1809 as “the Champagne of the North” due to its lively and elegant character.
Mouthfeel: Medium bodied. burgundy to reddish-brown in color. Hop aroma absent. sour character. A sour mash or acidulated malt may also be used to develop the sour character without introducing Lactobacillus. Diacetyl is perceived only in very minor quantities. Deceivingly light and crisp on the palate although a somewhat sweet finish is not uncommon.048 – 1. and reminiscent of black cherries. Comments: Long aging and blending of young and well-aged beer often occurs. A low sour aroma may be present. Flavor: Malty with fruity complexity and some caramelization character. Flavor: Intense fruitiness commonly includes plum. black cherries or prunes. Mestreechs Aajt may be present and generally denotes an aged example. plums. Spicy phenols can be present in low amounts for complexity. Appearance: Dark reddish-brown to brown in color. Vital Statistics: OG: 1. Restrained hop bitterness. Known as the Burgundy of Belgium.is high. Saccharomyces. Southampton Flanders Red Ale. if at all. No hop aroma. but may be more subdued with age as it blends with aromas described as barnyard. Vital Statistics: OG: 1. Overall Impression: A complex. Saccharomyces and Lactobacillus (and acetobacter) contribute to the fermentation and eventual flavor. Age tends to darken the beer. aged. Hop flavor absent. Liefman’s Oud Bruin. No astringency with a sweet and tart finish. It was once common in Belgium and England to blend old beer with young to balance the sourness and acidity found in aged beer. Generally as the sour character increases. Duchesse de Bourgogne. A mild oak and/or citrus aroma is considered favorable. The Flanders red is more acetic and the fruity flavors more reminiscent of a red wine than an Oud Bruin. and the fruity flavors are more malt-oriented. Ichtegem Old Brown. Average to good head retention. Low to medium astringency. dates. Flanders Brown Ale/Oud Bruin Aroma: Complex combination of fruity esters and rich malt character. Spicy phenols can be present in low amounts for complexity. New Belgium La Folie. along with some sherry-like character. Riva Vondel 17D. goaty. though the aged product is sometimes released as a connoisseur’s beer. Low to moderate carbonation. treacle or chocolate is also common. Diacetyl is perceived only in very minor quantities. While Flanders red beers are aged in oak.040 – 1. this type of blending is a fading art.012 SRM: 15 – 22 ABV: 4 – 8% Commercial Examples: Liefman’s Goudenband. Fruitiness commonly includes dark fruits such as raisins. No hop aroma. A mild vanilla and/or chocolate character is often present.5% Commercial Examples: Rodenbach Klassiek. Good clarity. oranges. Straight (Unblended) Lambic Aroma: A decidedly sour/acidic aroma is often dominant in young examples. The sourness should not grow to a notable acetic/vinegary character. figs. and adds an aged red wine-like character with a long. Restrained hop bitterness. plums. Ivory to light tan head color. as a complementary flavor. orange. Lactobacillus reacts poorly to elevated levels of alcohol. Spicy phenols can be present in low amounts for complexity. Ingredients: A base of Pils malt with judicious amounts of dark cara malts and a tiny bit of black or roast malt. toffee. History: An “old ale” tradition. which has roots back to the 1600s. red wine-like Belgian-style ale. acidic character ranges from complementary to intense. Liefman’s Odnar. As in fruit lambics. Spicy phenols can be present in low amounts for complexity. cigar-like. often in huge oaken barrels which contain the resident bacteria necessary to sour the beer. Lactobacillus and Brettanomyces (and acetobacter) contribute to the fermentation and eventual flavor. An acidic. Comments: Long aging and blending of young and aged beer may occur. as a complementary flavor. New Glarus Enigma.6 – 6. the brown beers are warm aged in stainless steel. Esters commonly reminiscent of raisins. Good clarity. Water high in carbonates is typical of its home region and will buffer the acidity of darker malts and the lactic sourness. Sour. like a well-aged red wine. The reddish color is a product of the malt although an extended. typified by the products of the Rodenbach brewery. Diacetyl is perceived only in very minor quantities. Appearance: Deep red. A slight sourness often becomes more pronounced in well-aged examples. Aging will also darken the beer. A deeper malt character distinguishes these beers from Flanders red ales. smoky. if at all. A malt character of caramel. Rodenbach Grand Cru. Low alpha acid continental hops are typical (avoid high alpha or distinctive American hops). somewhat sour Belgian-style brown ale. less-than-rolling portion of the boil may help add an attractive Burgundy hue. orange. adding to the smoothness and complexity. Appearance: Pale yellow to deep golden in color.002 – 1. Low alpha acid continental hops are commonly used (avoid high alpha or distinctive American hops). and can modestly increase with age but should not grow to a noticeable acetic/vinegary character. as a complementary aroma.057 IBUs: 10 – 25 FG: 1. Petrus Oud Bruin. treacle or chocolate is also common. if at all. if at all. There is often some vanilla and/or chocolate notes. adding smoothness and complexity and balancing any harsh. Average to good head retention. While blending of batches for consistency is now common among larger breweries. Historically brewed as a “provision beer” that would develop some sourness as it aged. Clarity is hazy to good. horsey. No hop flavor. Low oxidation is appropriate as a point of complexity. acidic aroma ranges from complementary to intense. Can have an apparent attenuation of up to 98%. Overall Impression: A malty. the sweet character blends to more of a background flavor (and vice versa). History: The indigenous beer of West Flanders. Younger versions are 17C. sour. or cheesy aroma is unfavorable. The beer is aged for up to two years. Older versions are commonly fruity with aromas of apples or even honey. often with a prickly acidity. The sour. Low to medium carbonation. dry finish. These beers were typically more sour than current commercial examples. as a complementary aroma. Monk’s Cafe Flanders Red Ale. light to medium cara-malts. fruity. Mouthfeel: Medium to medium-full body. A malt character of caramel. black cherry or red currant flavors.012 SRM: 10 – 16 ABV: 4. hay. This style was designed to lay down so examples with a moderate aged character are considered superior to younger examples. Diacetyl is perceived only in very minor quantities. and horse blanket. toffee. White to very pale tan head. Panil Barriquée. plums or red currants.074 IBUs: 20 – 25 FG: 1. Bellegems Bruin. Magnesium in the water accentuates the sourness. Often includes maize. Oud Bruin can be used as a base for fruit-flavored beers such as kriek (cherries) or frambozen (raspberries). The Oud Bruin is less acetic and maltier than a Flanders Red. black cherries or prunes. Malty flavors range from complementary to prominent. No diacetyl. Ingredients: A base of Vienna and/or Munich malts. it is more wine-like than any other beer style.008 – 1. tannic bitterness is often present in low to moderate amounts. indigenous to East Flanders. producing a “sweet-andsour” profile. Verhaege Vichtenaar. and a small amount of Special B are used with up to 20% maize. typified by the products of the Liefman brewery (now owned by Riva). orange. dates. figs. An enteric. earthy. A sherry-like character 24 . established in 1820 in West Flanders but reflective of earlier brewing traditions. though these should be entered in the classic-style fruit beer category.
Mort Subite (Unfiltered) Gueuze. complementary sweetness may be present but higher levels are uncharacteristic. An enteric. A very mild oak aroma is considered favorable. A low to moderately sour/acidic character blends with aromas described as barnyard.often cloudy. Cultures taken from bottles are sometimes used but there is no simple way of knowing what organisms are still viable. hay. and horse blanket. Cantillon. As a rule of thumb lambic dries with age. two. Drie Fonteinen Oud Gueuze. and three-year old lambic. while gueuze is served effervescent. while older ones are generally clear. No hop flavor.060 IBUs: 0 – 10 FG: 1. Ingredients: Unmalted wheat (30-40%). An enteric character is often indicative of a lambic that is too young.040 – 1. horsey. the many mouth-filling flavors prevent the beer from tasting like water. Traditionally these beers are spontaneously fermented with naturally-occurring yeast and bacteria in predominately oaken barrels. Belgians use hops for anti-bacterial properties more than bittering in lambics. Has a low to high tart. Their numbers are constantly dwindling and some are untraditionally sweetening their products (post-fermentation) to make them more palatable to a wider audience. Cultures taken from bottles are sometimes used but there is no simple way of knowing what organisms are still viable. History: Spontaneously fermented sour ales from the area in and around Brussels (the Senne Valley) stem from a farmhouse brewing tradition several centuries old. Overall Impression: Complex. While some may be more dominantly sour. easy-drinking beers without any filling carbonation. or cheesy aroma is unfavorable. and horse blanket (and thus should be recognizable as a lambic). but aging can bring this character more in balance with the malt. goaty. puckering quality without being sharply astringent.006 SRM: 3 – 7 ABV: 5 – 8% Commercial Examples: Boon Oude Gueuze. Hanssens Oude Gueuze. Mouthfeel: Light to medium-light body. cigar-like. A good gueuze is not the most pungent. Lambic is served uncarbonated. History: Spontaneously fermented sour ales from the area in and around Brussels (the Senne Valley) stem from a farmhouse brewing tradition several centuries old. In and around Brussels there are specialty cafes that often have draught lambics from traditional brewers or blenders such as Boon. Vital Statistics: OG: 1. Always effervescent. sour/acidic. pale. An enteric. Head color is white. wheat and barnyard characteristics. Fruit Lambic Aroma: The fruit which has been added to the beer should be the dominant aroma. Pilsner malt and aged (surannes) hops (3 years) are used. No diacetyl. hay. while gueuze is served effervescent. Lambic is served uncarbonated. Since they are unblended. and a soft. Home-brewed and craftbrewed versions are more typically made with pure cultures of yeast commonly including Saccharomyces. Comments: Straight lambics are single-batch. pale. An enteric. Drie Fonteinen. or honey. De Cam/Drei Fonteinen Millennium Gueuze. A low. balance is the key and denotes a better gueuze. Traditionally these beers are spontaneously fermented with naturally-occurring yeast and bacteria in predominately oaken barrels.010 SRM: 3 – 7 ABV: 5 – 6. Has a medium to high tart. While some may be more dominantly sour/acidic. but possesses a full and tantalizing bouquet. Highly carbonated. balanced. No hop aroma. Boon Oude Gueuze Mariage Parfait. earthy. Lindemans. 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. Clarity is excellent (unless the bottle was shaken). Gueuze Aroma: A moderately sour/acidic aroma blends with aromas described as barnyard. Vital Statistics: OG: 1. No hop flavor. Hop bitterness is generally absent but a very low hop bitterness may occasionally be perceived. puckering quality without being sharply astringent. apples or other light fruits. No diacetyl. Appearance: Golden in color. Girardin Gueuze (Black Label). unblended beers.000 – 1. goaty. smoky or cigar-like character is undesirable. Their numbers are constantly dwindling. Hop bitterness is low to none. Flavor: Young examples are often noticeably sour and/or lactic. the many mouth-filling flavors prevent the beer from tasting like water. rhubarb. and makes actual bitterness levels difficult to estimate. 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. balance is the key and denotes a better gueuze. earthy. No diacetyl. De Cam. Virtually to completely uncarbonated. and can have a honey-like character. which makes dryness a reasonable indicator of age. The aged hops are used more for preservative effects than bitterness. Younger versions tend to be one-dimensionally sour since a complex Brett character often takes upwards of a year to develop. In spite of the low finishing gravity. smoky. wheat-based ale fermented by a variety of Belgian microbiota. smoky or cigar-like character is undesirable. A thick rocky. Some oak or citrus flavor (often grapefruit) is occasionally noticeable. “Young” lambic contains fermentable sugars while old lambic has the characteristic “wild” taste of the Senne River valley.001 – 1. Ingredients: Unmalted wheat (30-40%). In spite of the low finishing gravity. IBUs are approximate since aged hops are used. horsey. white head seems to last forever. a sharp aroma. A varied fruit flavor is common. rhubarb. the straight lambic is often a true product of the “house character” of a brewery and will be more variable than a gueuze. Comments: Gueuze is traditionally produced by mixing one. velvety flavor. 25 17F. They are generally served young (6 months) and on tap as cheap. Since the wild yeast and bacteria will ferment ALL sugars. or honey. Lindemans Gueuze Cuvée René. Cantillon Gueuze. wheat and barnyard characteristics. where they are reminiscent of apples or other light fruits. Pilsner malt and aged (surannes) hops (3 years) are used. wheat-based ale fermented by a variety of Belgian microbiota. A noticeable vinegary or cidery character is considered a fault by Belgian brewers. pleasantly sour/acidic. Belgians use hops for anti-bacterial properties more than bittering in lambics.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. Products marked “oude” or “ville” are considered most traditional. De Cam Gueuze. Oud Beersel Oude Gueuze 17E. they are bottled only when they have completely fermented.040 – 1. Brettanomyces. Fruity flavors are simpler in young lambics and more complex in the older examples. Timmermans and Girardin. Head retention is generally poor. Flavor: A moderately sour/acidic character is classically in balance with the malt. IBUs are approximate since aged hops are used. Overall Impression: Complex. Commonly fruity with aromas of citrus fruits (often grapefruit). Mouthfeel: Light to medium-light body. Some versions have a low warming character. The . The aged hops are used more for preservative effects than bitterness. mousse-like.054 IBUs: 0 – 10 FG: 1. Home-brewed and craftbrewed versions are more typically made with pure cultures of yeast commonly including Saccharomyces. De Cam sometimes bottles their very old (5 years) lambic. Brettanomyces. and makes actual bitterness levels difficult to estimate. A mild vanilla and/or oak flavor is occasionally noticeable.
to increase the variety of beers available in local cafes.g. Some lightly caramelized sugar or honey-like sweetness on palate. Light to moderate alcohol warmth. The classic barnyard characteristics may be low to high. Very soft yeast character (esters and alcohols. Cantillon Rose de Gambrinus. Can be somewhat creamy. or yeasty. sometimes also dried cherries). La Trappe (Koningshoeven) Blond. Pilsner malt and aged (surannes) hops (3 years) are used. mousse-like head. Some versions have a low warming character. which are sometimes perfumy or orange/lemon-like). Appearance: Light to deep gold color. BELGIAN STRONG ALE 18A. Affligem Blond. noble. A low to moderate sour and more commonly (sometimes high) acidic character is present. Appearance: The variety of fruit generally determines the color though lighter-colored fruit may have little effect on the color. Cantillon Kriek. Generally very clear. Oud Beersel Kriek. History: Relatively recent development to further appeal to European Pils drinkers. two. Pediococcus and Lactobacillus in an attempt to recreate the effects of the dominant microbiota of Brussels and the surrounding countryside of the Senne River valley. Cantillon St. IBUs are approximate since aged hops are used. sugar. Mort Subite Kriek 18. Hanssens Oude Kriek. and dry finish. No diacetyl. 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. The aged hops are used more for preservative effects than bitterness. perfumy or honey-like alcohol. the beer will present its full fruity taste. Belgian Blond Ale Aroma: Light earthy or spicy hop nose. Traditional products use 10-30% fruit (25%. Fruit was traditionally added to lambic or gueuze. light to moderate Pils malt sweetness initially. Large. puckering quality without being sharply astringent.062 – 1. Any overly sweet lambics (e. De Cam Oude Kriek. either by the blender or publican. if cherry).000 – 1.075 IBUs: 15 – 30 FG: 1. can give mouthfilling bubbly sensation.5 – 7% ABV range. Cantillon Fou’ Foune (apricot). An enteric. Mouthfeel: Light to medium-light body. fruity esters (commonly orange-like or lemony). cigar-like. Pater Lieven Blond Abbey Ale. rich malty sweetness. The most traditional styles of fruit lambics include kriek (cherries). Belgians use hops for anti-bacterial properties more than bittering in lambics. Cantillon Vigneronne (Muscat grape). and makes actual bitterness levels difficult to estimate. aromatic malts. Boon Kriek Mariage Parfait. Medium hop and alcohol bitterness to balance. Highly carbonated. Comments: Fruit-based lambics are often produced like gueuze by mixing one. Good head retention with Belgian lace. fruity. malt may have hints of chocolate. ENTRANT MUST SPECIFY THE TYPE OF FRUIT(S) USED IN MAKING THE LAMBIC. Cantillon Lou Pepe Kriek. pale. Cantillon Lou Pepe Framboise. pleasantly sour/acidic. smoky or cigar-like character is undesirable. When young. A low.. The color intensity may fade with age. Brettanomyces. Overall Impression: Complex. Belgian Dubbel Aroma: Complex. Ingredients: Belgian Pils malt. phenolics and perfumy esters. An enteric. Flavor: The fruit added to the beer should be evident. Drie Fonteinen Kriek. Traditionally these beers are spontaneously fermented with naturally-occurring yeast and bacteria in predominately oaken barrels. Girardin Kriek.018 SRM: 4 – 7 ABV: 6 – 7. Belgians use the term “Blond. Ingredients: Unmalted wheat (30-40%). A lambic with fruit. More recent examples include peaches. Comments: Similar strength as a dubbel. dense. although some fruit will not drop bright. Vital Statistics: OG: 1. Shows a subtle yeast character that may include spicy phenolics. History: Spontaneously fermented sour ales from the area in and around Brussels (the Senne Valley) stem from a farmhouse brewing tradition several centuries old. No spices are traditionally used. although the ingredients and fermentation by-products may give an impression of spicing (often reminiscent of oranges or lemons).fruit aroma commonly blends with the other aromas. 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. can be spicy or earthy. Always effervescent. Flavor: Smooth. Styrian Goldings or East Kent Goldings hops. A mild vanilla and/or oak flavor is occasionally noticeable. wheat-based ale fermented by a variety of Belgian microbiota. is generally long-lasting. similar character as a Belgian Strong Golden Ale or Tripel. Moderate fruity esters (usually including raisins and plums. Belgian yeast strains that produce complex alcohol. Straffe Hendrik Blonde. which gives it a cleaner profile in comparison to the other styles. Many Trappist table beers (singles or Enkels) are called “Blond” but these are not representative of this style. Light sweetness that may have a slightly sugar-like character. Light spicy phenolics optional.5% Commercial Examples: Leffe Blond. balanced. Vital Statistics: OG: 1. Mouthfeel: Medium-high to high carbonation. the lambic taste will become dominant at the expense of the fruit character—thus fruit lambics are not intended for long aging.” Most commercial examples are in the 6. Cultures taken from bottles are sometimes 26 used but there is no simple way of knowing what organisms are still viable. Boon Oude Kriek. slightly sweet flavor.060 IBUs: 0 – 10 FG: 1. or cheesy aroma is unfavorable. Light hop flavor. complementary sweetness may be present. Hop bitterness is generally absent. along with a lightly sweet Pils malt character. Esters sometimes include banana or . the many mouth-filling flavors prevent the beer from tasting like water. Val-Dieu Blond. In spite of the low finishing gravity. although a bit sweeter and not as bitter.010 SRM: 3 – 7 (varies w/ fruit) ABV: 5 – 7% Commercial Examples: Boon Framboise Marriage Parfait. Fruit may also be added to unblended lambic. and three-year old lambic. not just a fruit beer. Fruit is commonly added halfway through aging and the yeast and bacteria will ferment all sugars from the fruit. but finishes medium-dry to dry with some smooth alcohol becoming evident in the aftertaste. As it ages. Home-brewed and craft-brewed versions are more typically made with pure cultures of yeast commonly including Saccharomyces. Fruits traditionally used include tart cherries (with pits). smoky. but smooth. Overall Impression: A moderate-strength golden ale that has a subtle Belgian complexity. Brugse Zot. caramel and/or toast (but never roasted or burnt aromas). Often has an almost lager-like character. Medium body. apricots or merlot grapes. but higher levels are uncharacteristic. becoming more popular as it is widely marketed and distributed. No diacetyl. No hop flavor. Lamvinus (merlot grape). sometimes a shade of fruit. and creamy white to off-white head.008 – 1. Troubadour Blond Ale 18B. raspberries or Muscat grapes. Clarity is often good.” while the French spell it “Blonde. framboise (raspberries) and druivenlambik (muscat grapes).040 – 1. Tart or acidic fruit is traditionally used as its purpose is not to sweeten the beer but to add a new dimension. Has a low to high tart. “Young” lambic contains fermentable sugars while old lambic has the characteristic “wild” taste of the Senne River valley. Subtle yet complex. No hop aroma. Grimbergen Blond. A thick rocky.
is soft and never hot or solventy. clove-like spiciness is optional). sometimes clove-like phenols. rose-like and/or perfumy notes). Tripel Karmeliet. Effervescent. Stoudts Abbey Double Ale.075 IBUs: 15 – 25 FG: 1. Lost Abbey Lost and Found Abbey Ale. Esters are often reminiscent of citrus fruits such as oranges. Pater Lieven Bruin. St. Appearance: Yellow to medium gold in color. Flavor: Marriage of spicy. perfumy and low-to-moderate in intensity. St. Comments: Most commercial examples are in the 6. Esters are reminiscent of pears.5 – 7 ABV: 7. No diacetyl. No hot alcohol or solventy aromas. Homebrewers may use Belgian Pils or pale base malt. No spices. Comments: High in alcohol but does not taste strongly of alcohol. Flavor: Similar qualities as aroma. should not be recognizable as such. spicy. Long-lasting. History: Originated at monasteries in the Middle Ages. Good clarity. Bitterness is typically medium to high from a combination of hop bitterness and yeast-produced phenolics. white head resulting in characteristic “Belgian lace” on the glass as it fades. Traditionally bottle-conditioned (“refermented in the bottle”). Flying Fish Dubbel. Medium-high carbonation. Mouthfeel: Very highly carbonated. Effervescent. Esters are reminiscent of lighter fruits such as pears. spicy. dense. Alcohols are soft. A low to moderate spicy hop character is usually 27 . 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. Belgian Tripel Aroma: Complex with moderate to significant spiciness. floral. oranges or apples. malty. but hops are usually absent. other specialty grains for character. New Belgium Abbey Belgian Style Ale. Belgian Golden Strong Ale Aroma: Complex with significant fruity esters. English-type or Styrian Goldings hops commonly used. Corsendonk Abbey Pale Ale. moderately strong. Balance is always toward the malt. moderate spiciness and low to moderate alcohol and hop aromas. Overall Impression: Strongly resembles a Strong Golden Ale but slightly darker and somewhat fuller-bodied. Should not be as malty as a bock and should not have crystal malt-type sweetness. CaraVienne or CaraMunich for dried fruit flavors. ValDieu Triple. Vital Statistics: OG: 1. Feuillien Brune. Never astringent.6% Commercial Examples: Westmalle Dubbel. New Belgium Trippel. No hot alcohol or solventy character. La Trappe Tripel.062 – 1. Mediumlow bitterness that doesn’t persist into the finish. Impression of complex grain bill. often a bit sweet and are low-to-moderate in intensity. A low to moderate yet distinctive perfumy. Low to moderate phenols are peppery in character. complex medium to medium-full malty sweetness on the palate yet finishes moderately dry. St. Usually has a more rounded malt flavor but should not be sweet. not obvious. and was revived in the mid-1800s after the Napoleonic era. The malt character is light. No diacetyl. Alcohol. Generous spicy. La Rulles Tripel. Massive. Grimbergen Tripel. Affligem Tripel. Smooth but noticeable alcohol warmth.014 SRM: 4. Chimay Premiere (Red). A low to moderate spicy hop character is often present. Always effervescent. fruity and alcohol flavors supported by a soft malt character. and longlasting creamy off-white head. although lighter than the substantial gravity would suggest (thanks to sugar and high carbonation).5 – 7% ABV range.5% Commercial Examples: Westmalle Tripel. esters. No hot alcohol or solventy aromas. Low to moderate phenols are peppery in character. Appearance: Dark amber to copper in color. although traditional versions are typically Belgian Pils malt with caramelized sugar syrup or other unrefined sugars providing much of the character. Allagash Double found. spicy and alcohol flavors supported by a soft malt character. A small number of examples may include a low noble hop aroma. Russian River Benediction. Never astringent. ester. Affligem Dubbel. Mouthfeel: Medium-full body. peppery phenols. The best examples are sneaky. often beady.008 – 1. Substantial carbonation and bitterness leads to a dry finish with a low to moderately bitter aftertaste. Alcohols are soft. spicy. creamy. No diacetyl. Witkap Pater Tripel. spicy phenolics and higher alcohols – often aided by slightly warmer fermentation temperatures. Flavor: Marriage of fruity. with an attractive reddish depth of color. No hot alcohol or solventy character. alcohol and phenol interplay (raisiny flavors are common. Bink Tripel. but may sometimes have a slight banana character. Overall Impression: A golden.008 – 1. spicy and low in intensity. Spicy phenols and higher alcohols are common (may include light clove and spice. No diacetyl. Vital Statistics: OG: 1. No spices are traditionally used. Light to medium body. Dragonmead Final Absolution. Fairly soft water. High alcohol content adds a pleasant creaminess but little to no obvious warming sensation. if present. Bernardus Pater 6. Bernardus Tripel. Water can be soft to hard. High carbonation and attenuation helps to bring out the many flavors and to increase the perception of a dry finish. Appearance: Deep yellow to deep gold in color. Victory Golden Monkey 18D. Munich-type malts for maltiness. Smooth. complex Belgian ale. and if used. although lighter than the substantial gravity would suggest (thanks to sugar and high carbonation). Rich.085 IBUs: 20 – 40 FG: 1. effervescent. Low alcohol warmth. although restrained use is allowable. Noble-type. Alcohols are soft. Special B for raisin flavors. Duinen Dubbel. Esters are reminiscent of citrus fruit such as orange or sometimes lemon. Complex malt. and phenolics are commonly used. Most Trappist versions have at least 30 IBUs and are very dry.075 – 1. Spicy qualities can be moderate to very low. Bitterness is typically medium to high from a combination of hop bitterness and yeast-produced phenolics. History: Originally popularized by the Trappist monastery at Westmalle. Substantial carbonation and bitterness lends a dry finish with a moderately bitter aftertaste. floral hop character is often present. oranges or apples. sometimes perfumy hop character is usually found. No diacetyl. peppery. Spice additions are generally not traditional. Corsendonk Abbey Brown Ale.018 SRM: 10 – 17 ABV: 6 – 7. The malt character is light. Noble hops or Styrian Goldings are commonly used. Large. Belgian yeast strains are used – those that produce fruity esters. Good clarity.apple. long-lasting. Allagash Tripel Reserve. Overall Impression: A deep reddish. Alcohols are soft. rocky. Unibroue La Fin du Monde. No diacetyl. Low noble hop flavor is optional and not usually present. dried fruit flavors are welcome. moderate fruity esters and low alcohol and hop aromas. Grimbergen Double.5 – 9. Feuillien Tripel. Traditionally bottle-conditioned (“refermented in the bottle”). rocky. never hot or solventy. Chimay Cinq Cents (White). complex. Mouthfeel: Medium-light to medium body. which can influence the perception of body. strong 18C. St. Ingredients: Belgian yeast strains prone to production of higher alcohols. often a bit sweet and low in intensity. Dark caramelized sugar syrup or sugars for color and rum-raisin flavors. Watou Tripel. Always effervescent. Generally clear. white head resulting in characteristic “Belgian lace” on the glass as it fades. Moderate spicy. peppery. A low yet distinctive spicy. La Trappe Dubbel.
Weyerbacher QUAD) and Spiced/Christmas-type beers (e. bigger than strong bitters and brown porters. The complex and varied flavors should blend smoothly and harmoniously. Gouden Carolus Grand Cru of the Emperor. Diacetyl low to none. Overall Impression: A dark. Kasteelbier Bière du Chateau Donker.024 SRM: 12 – 22 ABV: 8 – 11% Commercial Examples: Westvleteren 12 (yellow cap).016 SRM: 3 – 6 ABV: 7. Affligem Nöel) 28 19.to light tan-colored head. should be clear). Delirium Tremens. ester.010 – 1.075 – 1. rich. which can be rather sweet and full-bodied. Alcoholic strength should be evident. May be almost opaque (if not. Abbey versions can be medium-dry to sweet). while Abbey-style beers can be quite full and creamy). Noble hops or Styrian Goldings are commonly used. and an optional light to moderate spiciness. phenol. caramelly.. with caramelized sugar syrup or unrefined sugars and yeast providing much of the complexity. Moderately malty or sweet on palate. Age and oxidation may darken the beer further. English-type or Styrian Goldings hops commonly used. Gulden Draak. Overall Impression: An ale of significant alcoholic strength. Dulle Teve. dense. moussy. The best examples are complex and delicate. Rochefort 10 (blue cap). Lucifer. depending on age and conditioning. if used. may be adversely affected by alcohol and age. Avery Salvation. and may take on a dried-fruit or vinous character. Ingredients: The light color and relatively light body for a beer of this strength are the result of using Pilsner malt and up to 20% white sugar. though not overwhelming. treacle. Barleywine-type beers (e.005 – 1.5 – 10. AleSmith Horny Devil should be entered in the Belgian Specialty Ale category (16E). vinous. though usually not as strong or rich as barleywine. Traditionally bottle-conditioned (“refermented in the bottle”). Alcohol warmth is often evident and always welcome. alcohol provides some of the balance to the malt. No recognizable spice additions. keep subtle and in the background. History: Originally developed by the Moortgat brewery after WWII as a response to the growing popularity of Pilsner beers. and can contain raisin. perfumy and/or rose-like. Low to moderate carbonation. Homebrewers may use Belgian Pils or pale base malt. No dark/roast malt aroma. Mouthfeel: High carbonation but no carbonic acid “bite. spicy. Comments: Strongly resembles a Tripel. Ingredients: Belgian yeast strains prone to production of higher alcohols. Complex. The drier finish and lighter body also serves to make the assertive hopping and spiciness more prominent. very rich. lighter-bodied and even crisper and drier. Russian River Salvation 18E.Belgian-style ale. Brasserie des Rocs Grand Cru. Lost Abbey Judgment Day. Light chocolate or roasted malt flavors are optional. No hot alcohols or solventy aromas. History: Most versions are unique in character reflecting characteristics of individual breweries. Impression of a complex grain bill. The finish may vary from dry to somewhat sweet. Vital Statistics: OG: 1. Alcohols are soft. Judas. akin to those found in Sherry or Port. Sweeter and more full-bodied beers will have a higher bitterness level to balance. N’ice Chouffe. but this is optional and should not be too strong (enter as a specialty beer if it is). not this category. High carbonation helps to bring out the many flavors and to increase the perception of a dry finish.” Smooth but noticeable alcohol warmth. toffee. The malt is rich and strong. The fruity esters are strong to moderately low. History: A traditional English ale style. Russian River Damnation.095 IBUs: 22 – 35 FG: 1. Fairly soft water. Flavor: Medium to high malt character with a luscious malt complexity. and sometimes phenolics are commonly used. Southampton Abbot 12. Brigand. but should never be prominent. Chimay Grande Reserve (Blue). Finish is variable depending on interpretation (authentic Trappist versions are moderately dry to dry. Scaldis/Bush. Comments: Authentic Trappist versions tend to be drier (Belgians would say “more digestible”) than Abbey versions. Spicy phenols may be present. caramelly and/or molasses-like flavors. Moderate to low cream. Low bitterness for a beer of this strength. “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. Huge. Mouthfeel: Medium to full. Vital Statistics: OG: 1. significant esters and alcohol. Higher bitterness is allowable in Abbey-style beers with a higher FG. other Belgian specialty grains for character. Belgian Dark Strong Ale Aroma: Complex. complex. smooth and dangerous. often with nutty.g. although older examples may be lower in body due to continued attenuation during conditioning. STRONG ALE 19A. Body can be variable depending on interpretation (authentic Trappist versions tend to be medium-light to medium. and/or other specialty malt aromas. Water can be soft to hard. Extended aging may contribute oxidative flavors similar to a fine old Sherry. Appearance: Deep amber to deep coppery-brown in color (“dark” in this context implies “more deeply colored than golden”). but usually have a peppery quality not clove-like. very strong Belgian ale. Caramelized sugar syrup or unrefined sugars lightens body and adds color and flavor (particularly if dark sugars are used). fig or prune notes. Piraat. Flavor: Similar to aroma (same malt. References to the devil are included in the names of many commercial examples of this style. Port or Madeira. Spices generally not used. Can be clear to somewhat hazy. plum. Some wood-aged or blended versions may have a lactic or Brettanomyces character. Rochefort 8 (green cap). Belgian yeast strains are used – those that produce fruity esters. chewy body. Usually tilted toward a sweeter. North Coast Pranqster. Some alcohol and oxidative notes are acceptable. nutty. toast and/or bready aroma. Noble-type. often with a complex blend of dried-fruit. hop and spice comments apply to flavor as well). and can have a Munich-type quality often with a caramel. Bernardus Abt 12. mashed at higher temperatures than strong ales to reduce attenuation. persistent cream.5% Commercial Examples: Duvel. although a few are lightly bitter. Almost all versions are malty in the balance. Achel Extra Brune. Traditionally bottle-conditioned (“refermented in the bottle”). but may be well hopped (the impression of bitterness often depends on amount of aging). esters. but may be even paler. Old Ale Aroma: Malty-sweet with fruity esters. La Trappe Quadrupel. Hops are not usually present (but a very low noble hop aroma is acceptable). and are low to moderate in intensity.g. then aged at the brewery after primary fermentation (similar to the process used for . Hop aromas not usually present due to extended aging. although many traditional versions are quite simple. maltier balance. dried cherry. Appearance: Light amber to very dark reddish-brown color (most are fairly dark). referring to their potent alcoholic strength and as a tribute to the original example (Duvel). Great Divide Hades. Munich-type malts for maltiness.110 IBUs: 20 – 35 FG: 1..070 – 1. molasses. Hapkin. Avoid US/UK crystal type malts (these provide the wrong type of sweetness). Balance is often malty-sweet. No diacetyl. St. Unibroue Eau Benite. alcohol. spicy phenolics and higher alcohols – often aided by slightly warmer fermentation temperatures. Moderate to high fruity esters are common. with a rich malty sweetness.to light tan-colored head.
A smooth warmth from aged alcohol should be present. but generally clears to good to brilliant clarity as it warms. Fuller’s Vintage Ale. deep toast. The character of these ales can change significantly over time. No diacetyl. History: Usually the strongest ale offered by a brewery. Flavors will smooth out and decline over time. and often complex alcohol flavors should be evident. the intensity of aromatics often subsides with age. Sarah Hughes Dark Ruby Mild. Winter warmers are a more modern style that are maltier. Marston Owd Roger. Moderate to high hop flavor (any variety). Hop bitterness may range from moderately strong to aggressive. Cooperstown Pride of Milford Special Ale. Malt character may be sweet. particularly winter warmers. Moderate to fairly high fruitiness. bready. leather) associated with “stale” beers.2% ABV). The intensity of these aromatics often subsides with age. both young and old versions should be appreciated for what they are. wheat) and malt extracts. May have some bready or caramelly malt flavors. and in recent years many commercial examples are now vintage-dated. Many English examples. Old Dominion Millenium. often darker beers that may be a brewery’s winter seasonal special offering. Moderately low to moderately high malty sweetness on the palate. multi-layered malt flavors ranging from bready and biscuity through nutty.018 – 1. intense flavors.g. or fairly neutral. Fuller’s Golden Pride. possibly vinous or port-like aromatics. May be cloudy with chill haze at cooler temperatures. Often associated with the winter or holiday season. invert sugar or dark sugar) are often used. with a velvety. The color may appear to have great depth. Target. dark caramel. Hop bitterness may range from just enough for balance to a firm presence. British ale yeast that has low attenuation. Roasted or burnt malt flavors are inappropriate. and/or treacle notes. Vital Statistics: OG: 1.090 IBUs: 30 – 60 FG: 1. No diacetyl. 29 19C. Comments: Strength and character varies widely. as if viewed through a thick glass lens. caramelly. Brett. hot or solventy. if at all. Alcohol flavors shouldn’t be harsh. High alcohol and viscosity may be visible in “legs” when beer is swirled in a glass. Flavor: Strong.120 IBUs: 35 – 70 FG: 1.057). the English Barleywine places less emphasis on hop character than the American Barleywine and features English hops. complex. Low to no diacetyl. Dark malts should be used with great restraint. and feature richer specialty malt flavors than American Barleywines. Theakston Old Peculier (peculiar at OG 1. Weyerbacher Blithering Idiot 19B. English hops such as Northdown. with judicious amounts of caramel malts. may have low head retention. toffee.W. English hop aroma may range from mild to assertive. Harvey’s Elizabethan Ale. English versions can be darker. hot or solventy. The aroma may have a rich character including bready. North Coast Old Stock Ale (when aged). toasty. Fits in the style space between normal gravity beers (strong bitters. . While strongly malty. fruitier. Mouthfeel: Full-bodied and chewy. may rarely be as dark as light brown. flaked barley. Alcohol aromatics may be low to moderate. Appearance: Color may range from light amber to medium copper. although the finish may be moderately sweet to moderately dry (depending on aging).. Can include winter warmers. blended strong beers (stock ale blended with a mild or bitter). as if viewed through a thick glass lens. Hop character moderate to assertive and often showcases citrusy or resiny American varieties (although other varieties. AleSmith Old Numbskull. molasses. American Barleywine Aroma: Very rich and intense maltiness.030 SRM: 8 – 22 ABV: 8 – 12% Commercial Examples: Thomas Hardy’s Ale.080 – 1. Young's Winter Warmer. Moderately-low to large off-white to light tan head. Lees Moonraker. though sparingly so as to avoid an overly roasted character. Flavor: Strong. Often had age-related character (lactic. J. black malt) may be appropriate. Some darker examples suggest that dark malts (e. Harviestoun Old Engine Oil. Vital Statistics: OG: 1. treacle. as most of the color arises from a lengthy boil. as are starchy adjuncts (maize. balance therefore ranges from malty to somewhat bitter. strong (and perhaps darker) bitters. Great Divide Hibernation Ale. The color may appear to have great depth. though not necessarily so). Some oxidative or vinous flavors may be present. Moderate to high malty sweetness on the palate. East Kent Goldings and Fuggles. Adjuncts (such as molasses. English Barleywine Aroma: Very rich and strongly malty. although the finish may be somewhat sweet to quite dry (depending on aging). Often has ruby highlights. but never harsh. toffee. Appearance: Color may range from rich gold to very dark amber or even dark brown. is traditional. Aged versions may have a sherry-like quality. often with a dried-fruit character. Burton Bridge Olde Expensive. Normally aged significantly prior to release.W. the balance should always seem bitter. However. depending on age and conditioning. earthy or spicy English varieties or a blend of varieties. A showcase of malty richness and complex. may have low head retention. Low to moderately strong fruity esters and alcohol aromatics. strong dark milds. along with judicious quantities of caramel malts and other specialty character malts. chocolate. and should not be hot or harsh. High alcohol and viscosity may be visible in “legs” when beer is swirled in a glass. The malt profile can vary widely. Low to no diacetyl. Carbonation may be low to moderate. Lee’s Vintage Harvest Ale.022 SRM: 10 – 22 ABV: 6 – 9% Commercial Examples: Gale’s Prize Old Ale. Often has ruby highlights. luscious texture (although the body may decline with long conditioning). Fuller’s Old Winter Ale. May be cloudy with chill haze at cooler temperatures. but these should not be high. Samuel Smith’s Winter Welcome. and generally more muted malt aromas. Hop variety is not as important. as the relative balance and aging process negate much of the varietal character. brown porters) and barleywines. intense. Characterful English yeast. Comments: Although often a hoppy beer. J.historical porters). such as floral. and lower gravity versions of English barleywines. maltier. fuller-bodied. oxidation. Ingredients: Well-modified pale malt should form the backbone of the grist. but sharp or solventy alcohol flavors are undesirable. and/or molasses. May have moderate to strong fruitiness. Low to moderate off-white head. Noticeable alcohol presence. Young’s Old Nick (unusual in its 7. Avery Old Jubilation Low to moderately high hop flavor (usually UK varieties). are lower than 6% ABV. not all examples will have all possible flavors or aromas. but any oxidized character should be muted (and generally be masked by the hop character). Ingredients: Generous quantities of well-modified pale malt (generally English in origin. Whitbread Gold Label. 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). Coniston Old Man Ale. intense malt flavor with noticeable bitterness. Overall Impression: The richest and strongest of the English Ales. Low to moderate fruity esters. often with a driedfruit character. but should not be opaque. Fuller’s 1845.015 – 1.060 – 1. but can handle higher alcohol levels. often with a caramel-like aroma. Greene King Olde Suffolk Ale . Burton Bridge Thomas Sykes Old Ale. but generally clears to good to brilliant clarity as it warms. Founders Curmudgeon. may be used). Robinson’s Old Tom.
the distinctive flavor character associated with the particular fruit(s) should be noticeable. Spice. and the fruit character should not be so artificial and/or inappropriately overpowering as to suggest a fruit juice drink. Should not be syrupy and under-attenuated. The key attributes of the underlying style will be different with the addition of fruit. with a velvety. however. THE ENTRANT MUST SPECIFY THE UNDERLYING BEER STYLE AS WELL AS THE TYPE OF FRUIT(S) USED. cherries) have stronger aromas and are more distinctive than others (e. and fermentation by-products. Commercial Examples: New Glarus Belgian Red and Raspberry Tart. and the body is richer and more characterful. The fruit should complement the original style and not overwhelm it. Alcohol warmth should be present. 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..030 SRM: 10 – 19 ABV: 8 – 12% Commercial Examples: Sierra Nevada Bigfoot. Generally uses an attenuative American yeast. Normally aged significantly prior to release. but the fruit will often be reflected in the color. If the base beer is a classic style. Body and carbonation levels should be appropriate to the base beer style being presented. although haze is a generally undesirable. These components (especially hops) may also be intentionally subdued to allow the fruit character to come through in the final presentation. BLONDE ALE) THEN THE SPECIFIC STYLE MUST BE SPECIFIED. note that some fruit (e. Comments: The American version of the Barleywine tends to have a greater emphasis on hop bitterness. strawberries)—allow for a range of fruit character and intensity from subtle to aggressive.Mouthfeel: Full-bodied and chewy. the resulting beer may seem lighter than expected for the declared base style. but a beer with a quality such as this should make a special claim (e. CLASSIC STYLES DO NOT HAVE TO BE CITED (E. flavor and aroma than the English Barleywine. “PORTER” OR “WHEAT ALE” IS ACCEPTABLE). Some malt aroma may be desirable. such as esters or diacetyl.G. blueberries. yeast by-products and malt components of the underlying beer may not be as noticeable when fruit are present. while other fruit-based Belgian specialties should be entered in the Belgian Specialty Ale category (16E). Overall Impression: A harmonious marriage of fruit and beer. Abita Purple Haze. should be appropriate to the base beer and be harmonious and balanced with the distinctive fruit flavors present. Founders Rübæus. However. IBUs. Rogue Old Crustacean. Aroma hops. Flying Dog Horn Dog 20. raspberries. Lagunitas Olde GnarleyWine. the color should be noticeable. Citrusy American hops are common. Dogfish Head Aprihop. Pyramid Apricot Ale. botrytis).. fino. History: Usually the strongest ale offered by a brewery. Remember that fruit generally add flavor not sweetness to fruit 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. Appearance: Appearance should be appropriate to the base beer being presented and will vary depending on the base beer. If the base beer is a lager. Often associated with the winter or holiday season. and may range in intensity from subtle to aggressive. Vital Statistics: OG. Some tartness may be present if naturally occurring in the particular fruit(s). Hop aroma may be absent or balanced with fruit. Smuttynose Barleywine. Overall Impression: A well-hopped American interpretation of the richest and strongest of the English ales. luscious texture (although the body may decline with long conditioning). Bridgeport Old Knucklehead. or Vegetable Beer Aroma: The character of the particular spices. Fruit beers may have some haze or be clear. For lighter-colored beers with fruits that exhibit distinctive colors. Dogfish Head Fort 21. Sherry or Tokaj. especially in dark styles. Melbourne Apricot Beer and Strawberry Beer. Saxer Lemon Lager. the malt is more forward. Fruit generally adds fermentables that tend to thin out the beer. but does not have to be unbalanced. Ingredients: Well-modified pale malt should form the backbone of the grist.. but should not be inappropriately intense. Magic Hat #9. Great Divide Old Ruffian. then overall less fermentation byproducts would be appropriate. Vital Statistics: OG: 1.G. do not expect the base beer to taste the same as the unadulterated version. not artificial and inappropriately overpowering (considering the character of the fruit) nor should it have defects such as oxidation. The fruit character should be pleasant and supportive. Anchor Old Foghorn. Grozet Gooseberry and Wheat Ale. alcohol content. Weyerbacher Raspberry Imperial Stout.g. Herb. Ebulum Elderberry Black Ale. Stone Old Guardian. the original style should come through in aroma and flavor.. Mouthfeel: Mouthfeel may vary depending on the base beer selected and as appropriate to that base beer. Note that these components (especially hops) may be intentionally subdued to allow the fruit character to come through in the final presentation. Great Divide Wild Raspberry Ale. but not be so prominent as to unbalance the resulting presentation. The head may take 30 on some of the color of the fruit.080 – 1. The alcohol strength and hop bitterness often combine to leave a very long finish.. as most of the color arises from a lengthy boil. residual sweetness is not necessarily a negative characteristic unless it has a raw. Beer with chile peppers should be entered in the Spice/Herb/Vegetable Beer category (21A). but not be excessively hot. depending on age and conditioning. Flavor: As with aroma. Note that fruit-based lambics should be entered in the Fruit Lambic category (17F). malt flavors. a proper fruit beer should be a harmonious balance of the featured fruit(s) with the underlying beer style.g. FG. Differs from an Imperial IPA in that the hops are not extreme. Hair of the Dog Doggie Claws. unfermented quality. herbs and/or . amontillado. although any varieties can be used in quantity. flavor. FRUIT BEER Aroma: The distinctive aromatics associated with the particular fruit(s) should be noticeable in the aroma. 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. SRM and ABV will vary depending on the underlying base beer. As with all specialty beers. Some tartness may be present if naturally occurring in the particular fruit(s). and often features American hop varieties.g. 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.016 – 1. THE TYPE OF FRUIT(S) MUST ALWAYS BE SPECIFIED. but should not be inappropriately intense. Some specialty or character malts may be used. depending on the style. Three Floyds Behemoth. SPICE/HERB/VEGETABLE BEER 21A. Comments: Overall balance is the key to presenting a well-made fruit beer. Bell’s Third Coast Old Ale. Stiegl Radler. Judge the beer based on the pleasantness and balance of the resulting combination. Victory Old Horizontal. Hop bitterness. IF THIS BEER IS BASED ON A CLASSIC STYLE (E. Carbonation may be low to moderate. Bell’s Cherry Stout. Avery Hog Heaven Barleywine.120 IBUs: 50 – 120 FG: 1. if at all. The hop character should be evident throughout. Aged fruit may sometimes have flavor and aroma characteristics similar to Sauternes. The balance of fruit with the underlying beer is vital. Dark malts should be used with great restraint. and in recent years many commercial examples are now vintage-dated. The fruit should add an extra complexity to the beer.
Appearance: Generally medium amber to very dark brown (darker versions are more common). The spices and optional fermentables should be supportive and blend well with the base beer style. THE TYPE OF SPICES. although many examples are reminiscent of Christmas cookies. and may range in intensity from subtle to aggressive. As with all specialty beers.vegetables (SHV) should be noticeable in the aroma. Body and carbonation levels should be appropriate to the base beer style being presented.). Usually clear. Rich. and not usually stronger than chocolate. herbs and/or vegetables and beer. Aroma hops. or mulling spices. although a “raw” spice character is undesirable. chocolate-. Some malt aroma is preferable. Additional fermentables (e. not artificial and overpowering. Many examples will show some well-aged. however. not so prominent as to overshadow the base beer. The wide range of special ingredients should be supportive and balanced. Appearance: Appearance should be appropriate to the base beer being presented and will vary depending on the base beer. maple syrup. The individual character of the SHV(s) may not always be identifiable when used in combination. The individual character of the SHV(s) may not always be identifiable when used in combination. Generally finishes rather full and satisfying. honey.G. OR VEGETABLES MUST ALWAYS BE SPECIFIED. 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. flavor. sugars. The SHV character should be pleasant and supportive. Southampton Pumpkin Ale.) may lend their own unique aromatics. The overall aroma should be balanced and harmonious. or nut-based beers (including combinations of these items). Head formation may be adversely affected by some ingredients. a proper SHV beer should be a harmonious balance of the featured SHV(s) with the underlying beer style. Roasted malt characteristics are rare. etc. For lighter-colored beers with spices. allow for brewer creativity as long as the resulting product is balanced and provides some spice presentation. Mouthfeel: A wide range of interpretations is possible. Fraoch Heather Ale. Young’s Double Chocolate Stout. honey. or chocolate flavors. CLASSIC STYLES DO NOT HAVE TO BE 31 CITED (E. May have some haze or be clear. Some chill haze is acceptable. and may include caramel. IBUs. BLONDE ALE) THEN THE SPECIFIC STYLE MUST BE SPECIFIED. Bitterness and hop flavor are generally restrained so as to not interfere with the spices and special ingredients. Some SHV(s) may add additional body and/or slickness. ginger. Christian Moerlein Honey Almond.G. Rogue Chipotle Ale. some vegetables)—allow for a range of SHV character and intensity from subtle to aggressive. Redhook Double Black Stout. Founders Breakfast Stout. etc. should be appropriate to the base beer and be harmonious and balanced with the distinctive SHV flavors present. spruce trees. brown sugar. yeast by-products and malt components of the underlying beer may not be as noticeable when SHV are present.) should be entered in the Specialty Beer category. warming alcohol content. cinnamon) have stronger aromas and are more distinctive than others (e. THE ENTRANT MUST SPECIFY THE UNDERLYING BEER STYLE AS WELL AS THE TYPE OF SPICES. Traquair Jacobite Ale. Note that many spice-based Belgian specialties may be entered in Category 16E. or slightly spicy. May include some dried fruit or dried fruit peel flavors such as raisin. OR VEGETABLES USED. Some fruit character (often of dried citrus peel. Buffalo Bill's Pumpkin Ale.g. Hitachino Nest Real Ginger Ale. The SHV(s) should complement the original style and not overwhelm it. Left Hand JuJu Ginger Beer. Overall Impression: A harmonious marriage of spices. molasses. treacle. herbs or vegetables that exhibit distinctive colors. alcohol content. Any combination of aromatics that suggests the holiday season is welcome. Moderately low to moderately high carbonation is typical. Mouthfeel: Mouthfeel may vary depending on the base beer selected and as appropriate to that base beer. nutty.g. Rogue Hazelnut Nectar. Vital Statistics: OG. Comments: Overall balance is the key to presenting a well-made spice. Flavor: Many interpretations are possible. subdued.g. May include distinctive flavors from specific fermentables (molasses. fig. and fermentation by-products. Bell’s Java Stout.. Birrificio Baladin Nora. Breckenridge Vanilla Porter. do not expect the base beer to taste the same as the unadulterated version. toast. If the base beer is a classic style. note that some SHV (e. although these elements are not required. orange peel or lemon peel.. The balance of SHV with the underlying beer is vital. The beers do not have to be . IF THIS BEER IS BASED ON A CLASSIC STYLE (E. herbs and/or vegetables. the original style should come through in aroma and flavor. Some SHV(s) may add a bit of astringency. The key attributes of the underlying style will be different with the addition of spices. Flavor: As with aroma. although fermentable additions may thin out the beer. coffee-. gingerbread. such as esters or diacetyl. HERBS. the distinctive flavor character associated with the particular SHV(s) should be noticeable. FG. Hop aromatics are often absent. Hop aroma may be absent or balanced with SHV. Hop bitterness. The SHV(s) should add an extra complexity to the beer. then overall less fermentation byproducts would be appropriate. The individual character of SHV(s) may not always be identifiable when used in combination. Commercial Examples: Alesmith Speedway Stout. especially in dark styles. and the SHV character should not be so artificial and/or overpowering as to overwhelm the beer. Rogue Chocolate Stout. and is often fairly complex and inviting. but this character should be restrained. Note that these components (especially hops) may be intentionally subdued to allow the SHV character to come through in the final presentation. molasses. herb or vegetable (SHV) beer. Christmas/Winter Specialty Spiced Beer Aroma: A wide range of aromatics is possible. This category may also be used for chile pepper. 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. Beers that only have additional fermentables (honey.. Body is generally medium to full. Generally has a well-formed head that is often off-white to tan. such as chocolate. A light spruce or other evergreen tree character is optional but found in some examples. English-type Christmas pudding. the colors may be noticeable in the beer and possibly the head. Some SHV(s) are inherently bitter and may result in a beer more bitter than the declared base style. SRM and ABV will vary depending on the underlying base beer. Alcohol aromatics may be found in some examples. malty and/or sweet malt-based flavors are common. malt flavors. BluCreek Herbal Ale. or dried fruit such as raisins or plums) is optional but acceptable.. “PORTER” OR “WHEAT ALE” IS ACCEPTABLE). Cave Creek Chili Beer 21B. Judge the beer based on the pleasantness and balance of the resulting combination. and a certain malty chewiness is often present. HERBS.. plum. but without being overly hot. etc. although darker versions may be virtually opaque. depending on the style. These components (especially hops) may also be intentionally subdued to allow the SHV character to come through in the final presentation. Dogfish Head Midas Touch. but not be so prominent as to unbalance the resulting presentation. Spices associated with the holiday season are typical (as mentioned in the Aroma section). Dogfish Head Punkin Ale. The base beer style often has a malty profile that supports the balanced presentation of the aromatics from spices and possibly other special ingredients. If the base beer is a lager. maple syrup. and often has some alcohol flavor.
057 IBUs: 20 – 30 FG: 1. yet the finish can reflect both malt and smoke. with a blend of smoke 32 . bacon-like. darker. rich. balance in the overall presentation is the key to well-made examples. not all examples are highly smoked. Harsh.. ginger) but any combination is possible and creativity is encouraged. cloves. balanced with the other ingredients is still critical). Sharp. MAPLE SYRUP. woody. THE BEER MUST INCLUDE SPICES AND MAY INCLUDE OTHER FERMENTABLES (SUGARS. Weyerbacher Winter Ale. Flavor: As with aroma. honey. there should be a balance between smokiness and the expected flavor characteristics of the base beer style. bitter. although the resulting blend should be somewhat balanced and enjoyable. including examples such as Spezial Lager. creamy. and vice versa). with a medium-dry to dry finish (the smoke character enhances the dryness of the finish). treacle. Smokiness may vary from low to assertive. when old friends get together to enjoy the season. charred. Allow for variation in the style when judging. yet always complementary. The quality and secondary characteristics of the smoke are reflective of the source of the smoke (e.g. Spiced versions are an American or Belgian tradition.012 – 1. Smoky flavors may range from woody to somewhat bacon-like depending on the type of malts used. ETC. and most examples are somewhat dark in color. such as the Bocks. If the base beer is a classic style. diacetyl or DMS. robust porter) and the smokiness imparted by the use of smoked malts. HONEY. spiced beer that often has a rich body and warming finish suggesting a good accompaniment for the cold winter season. each should be noticeable and distinctive in its own way (although not necessarily individually identifiable. TREACLE. IBUs. Spezial Rauchbier Märzen. sulfury or phenolic smoky characteristics are inappropriate. SRM and ABV will vary depending on the underlying base beer.. Ingredients: German Rauchmalz (beechwood-smoked Vienna-type malt) typically makes up 20-100% of the grain bill. phenolic smoke-derived harshness is inappropriate. THE BASE STYLE.) OR FRUIT. in the Franconian region of Bavaria in Germany. Medium amber/light copper to dark brown color. Some breweries adjust the color slightly with a bit of roasted malt. malt decreases. Clean lager character with no fruity esters. but the beechwood smoke flavor can be low to high. Classic Rauchbier Aroma: Blend of smoke and malt. herbs or additional fermentables are declared. Mouthfeel: Varies with the base beer style. Nils Oscar Julöl. lager character with no fruity esters. brown sugar. MOLASSES. peat. lemon) may be used. Comments: Overall balance is the key to presenting a well-made Christmas beer.g. Vital Statistics: OG. Noble hop flavor moderate to none. German lager yeast. stronger. SMOKE-FLAVORED/WOOD-AGED BEER 22A. harsh. The malt and smoke components are often inversely proportional (i. History: A historical specialty of the city of Bamberg. and often include those evocative of the Christmas season (e. North Coast Wintertime Ale. Many breweries produce unique seasonal offerings that may be darker. with the remainder being German malts typically used in a Märzen. Fruit peel (e. although some dark strong lagers exist. THE ENTRANT MAY DECLARE AN UNDERLYING BEER STYLE AS WELL AS THE SPECIAL INGREDIENTS USED.8 – 6% Commercial Examples: Schlenkerla Rauchbier Märzen. May use a wide range of crystal-type malts. Hefe-Weizen. 22. alder. oak. hop bitterness. tan.. Lakefront Holiday Spice Lager Beer. diacetyl or DMS.g. Clean. Great Lakes Christmas Ale. however. although the color of the beer is often a bit darker than the plain base style. English-style Winter Warmers (some of which may be labeled Christmas Ales) are generally not spiced. maple syrup. Samuel Adams Winter Lager. Whenever spices. since English or German breweries traditionally do not use spices in their beer. allspice. bitter. with a large.. toasty richness. The appearance should reflect the base beer style. however. as may subtle additions of other fruits. German or Czech hops. Flavorful adjuncts are often used (e. nutmeg. cinnamon. rubbery. Smokiness may vary from low to assertive. The smoke character of the malt varies by maltster. some breweries produce their own smoked malt (rauchmalz). Harsh. with either being prominent in the balance.050 – 1. etc.to cream-colored head. sulfury or phenolic smoky characteristics are generally inappropriate (although some of these characteristics may be present in some base styles. Dunkel. The intensity and character of the smoke and base beer style can vary.overly strong to show some warming effects. Overall Impression: A stronger.e.). Appearance: Variable. Appearance: This should be a very clear beer. smoky aroma and flavor and a somewhat darker color. and should be entered as Old Ales. Saranac Rauchbier 22B. Jamtlands Julöl and malt in varying balance and intensity. Comments: The intensity of smoke character can vary widely. burnt.g. Ingredients: Generally ales. Other examples of smoked beers are available in Germany. with a varying balance and intensity. Vital Statistics: OG: 1. Significant astringent. Brewers entering these styles should use Other Smoked Beer (22B) as the entry category. and Helles-like beers. and can seem smoky. Commercial Examples: Anchor Our Special Ale. Other Smoked Beer Aroma: The aroma should be a pleasant balance between the expected aroma of the base beer (e. particularly a malty. Significant astringent. Spices are required. Overall Impression: Märzen/Oktoberfest-style (see 3B) beer with a sweet. Peat-smoked malt can add an earthiness. Smoke can add some dryness to the finish. or burnt smoke-derived aromatics are inappropriate. phenolic harshness is inappropriate. beechwood).g. Märzen-like qualities should be noticeable. and be somewhat sweet. rubbery. Medium to medium-high carbonation. Schwarz. Eisenbahn Rauchbier. Flavor: Generally follows the aroma profile. phenolic. Smooth lager character. or otherwise more characterful than their normal beers. Victory Scarlet Fire Rauchbier. or rarely almost greasy. Goose Island Christmas Ale. Kaiserdom Rauchbier. Moderate.016 SRM: 12 – 22 ABV: 4. The special ingredients should complement the base beer and not overwhelm it. the original style should come through in aroma and flavor. charred. Hop aroma may be very low to none... The beechwood smoke character can range from subtle to fairly strong. oranges. Mouthfeel: Medium body. toasty. The palate can be somewhat malty and sweet. SPICES OR OTHER INGREDIENTS NEED NOT BE IDENTIFIED. Harpoon Winter Warmer. 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. particularly those that add dark fruit or caramel flavors. ABV is generally above 6%. History: Throughout history. burnt. when smoke increases. rubbery. or malty. molasses. Beechwood-smoked malt is used to make a Märzen-style amber lager. invert sugar. The balance of underlying beer characteristics and smoke can vary. spiced. FG. balanced. beer of a somewhat higher alcohol content and richness has been enjoyed during the winter holidays. Troegs The Mad Elf. Belgian-style Christmas ales should be entered as Belgian Specialty Ales (16E). The malt character can be low to moderate. the smoked malt shouldn’t contribute these flavors).
American Barleywine in an Oak Whiskey Cask). IF THIS BEER IS BASED ON A CLASSIC STYLE (E. Specialty or experimental base beer styles may be specified. For example. Ingredients: Different materials used to smoke malt result in unique flavor and aroma characteristics. Balance in the use of smoke. Aged in wooden casks or barrels (often previously used to store whiskey. helles. and may exhibit additional alcohol warming if wood has previously been in contact with other alcoholic products. smooth flavors are most desirable. although this should take on a pleasant.. The intensity of the wood-based flavors is based on the contact time with the wood. THE TYPE OF WOOD MUST BE SPECIFIED IF A “VARIETAL” CHARACTER IS NOTICEABLE.” Judges should evaluate the beers mostly on the overall balance. toast. and alder with salmon). Beers made using either limited wood aging or products that only provide a subtle background character may be entered in the base beer style categories as long as the wood character isn’t prominently featured.G. vegetables. distinctive products. Weissbier and Bockbier. port. Schlenkerla Weizen Rauchbier and Ur-Bock Rauchbier. Mouthfeel: Varies with base style. Any additional alcoholic products previously stored in the wood should be evident (if declared as part of the entry). Spezial Lagerbier. 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). condition.G.g. If smoked malts are combined with other unusual ingredients (fruits. which can occasionally take on a raw “green” flavor if new wood is used. Wood usually contributes a woody or oaky flavor. Beechwood-. Often darker than the unadulterated base beer style. weizen. The remaining ingredients vary with the base style. peat. “PORTER” OR “BROWN ALE” IS ACCEPTABLE). or wine). Evergreen wood should never be used since it adds a medicinal. Dark Horse Fore Smoked Stout. the goal is to reach a pleasant balance between the smoke character and the base beer style. Oak cask and barrels are traditional. the resulting beer should be entered in the specialty/experimental category. Other optional aromatics include a low to moderate vanilla. Excessive peatsmoked malt is generally undesirable due to its sharp. oak essence). Fuller-bodied. Bourbon Barrel-aged Imperial Stout. Vital Statistics: Varies with the base beer style. aged. spices. Left Hand Smoke Jumper. The tannins can lead to additional astringency (which should never be high). The woodbased character should be evident. chocolate. and other specialty styles. and the type of wood.e. but should not be so dominant as to unbalance the beer. Flavor: Varies with base style. as long as the other specialty ingredients are identified. CLASSIC STYLES DO NOT HAVE TO BE CITED (E. piney flavor to the malt. dunkel.). and how well the smoke character enhances the base beer. but not so dominant as to unbalance the beer. English IPA with Oak Chips. maple. but should not overpower the base beer style. Comments: Any style of beer can be smoked. Magic Hat Jinx 22C. wood staves. Some background oxidation character is optional. History: The process of using smoked malts more recently has been adapted by craft brewers to other styles. beechwood-smoked Märzen). or simply a fuller mouthfeel. Oskar Blues Old Chub. although experimentation is encouraged. Rogue Smoke. mesquite. Other flavors that may optionally be present include vanilla (from vanillin in the wood). “smoked porter” is as acceptable as “peatsmoked strong Scotch ale” or “cherry-wood smoked IPA. although this character should never be too strong.. hops and malt character is exhibited by the better examples. sherry. other fruitwoods) smoked malts may be used. maple with bacon or sausage. A low to moderate wood. Becoming more popular with modern American craft breweries looking for new. German brewers have traditionally used smoked malts in bock. sherry-like character and not be papery or cardboard-like. piercing phenolics and dirt-like earthiness. IF THIS BEER IS BASED ON A CLASSIC STYLE (E.g. 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.. honey. butterscotch. Madeira. but this should not be higher than a background flavor (if present at all). Often fuller than the unadulterated base beer. THIS CATEGORY SHOULD NOT BE USED FOR BASE STYLES WHERE BARREL-AGING IS A FUNDAMENTAL REQUIREMENT FOR THE STYLE (e. depending on age of the cask. cherry. Tart or acidic characteristics should be low to none. toffee. Higher alcohol levels should not result in “hot” beers..G. as well as any aromatics associated with alcohol previously stored in the wood (if any). the age. Pilsner. and how well it is balanced with the smoke character. Stone Smoked Porter.Overall Impression: This is any beer that is exhibiting smoke as a principle flavor and aroma characteristic other than the Bambergstyle Rauchbier (i. caramel. particularly if toasted/charred oak and/or whiskey/bourbon barrels are used. schwarzbier. ROBUST PORTER) THEN THE SPECIFIC STYLE MUST BE SPECIFIED. 33 toasted bread or almonds (from toasted wood).. etc. Appearance: Varies with base style. Fresh wood can occasionally impart raw “green” aromatics. higher-gravity base styles often are used since they can best stand up to the additional flavors. Lambic. and previous usage of the barrel. sherry-like character and not be papery or cardboardlike. The brewer should specify any unusual ingredients in either the base style or the wood if those characteristics are noticeable.G.. not hot. and usually only with specialty products. Entries that have a classic style cited will be judged on how well that style is represented. bourbon. hickory with ribs. Occasionally there may be an optional lactic or acetic tartness or Brett funkiness in the beer. and alcohol flavors from other products previously stored in the wood (if any).) in noticeable quantities. although other woods can be used. caramel.or other hardwood (oak. doppelbock. and can take on a pleasant. CLASSIC STYLES DO NOT HAVE TO BE CITED (E. pecan. or using wood-based additives (wood chips. Wood can also add tannins to the beer. or cocoa character. coffee. The various woods may remind one of certain smoked products due to their food association (e.or oakbased aroma is usually present. apple. Commercial Examples: Alaskan Smoked Porter. flavorful. Comments: The base beer style should be apparent. History: A traditional production method that is rarely used by major breweries. well-balanced and well-aged. Ingredients: Varies with base style. Vital Statistics: OG: varies with base style. etc. 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. O’Fallons Smoked Porter. cocoa (from charred wood or bourbon casks).. alder. Wood-Aged Beer Aroma: Varies with base style. Flanders Red. THE TYPE OF WOOD OR OTHER SOURCE OF SMOKE MUST BE SPECIFIED IF A “VARIETAL” CHARACTER IS NOTICEABLE.g. supportive and noticeable. often darker than the . Specific classic styles or smoke types do not have to be specified. “PORTER” OR “BROWN ALE” IS ACCEPTABLE). Any alcohol character should be smooth and balanced. Some background oxidation character is optional.. notably porter and strong Scotch ales. The wood and/or other cask-derived flavors should be balanced. ROBUST PORTER) THEN THE SPECIFIC STYLE MUST BE SPECIFIED. The best examples will be smooth. (e.
Judge the beer based on the pleasantness and harmony of the resulting combination. or other flavor byproducts. spice. and fermentation by-products. Note that unusual ingredients or processes may affect the appearance so that the result is quite different from the declared base style. but harmonious with the other components (yet not totally overpowering them). SPECIALTY BEER This is explicitly a catch-all category for any beer that does not fit into an existing style category.g. Lagavulin Whisky or Calvados Casks. Lees Harvest Ale in Port.g. additives or processes.. ice/eis beers) • Unusual fermentables (e. and the specialty character should not seem artificial and/or totally overpowering.unadulterated base style Commercial Examples: The Lost Abbey Angel’s Share Ale. including the following techniques or ingredients: • Unusual techniques (e. fruit-and-spice beers. and may affect head formation and retention. Great Divide Oak Aged Yeti Imperial Stout. Some styles that fall into this grouping include: • Honey Beers (not Braggots) • Wiess (cloudy. and may range in intensity from subtle to aggressive. The key attributes of the underlying style (if declared) will be atypical due to the addition of special ingredients or techniques. sweetness. are usually fully fermented and contribute to a lighter flavor profile and a drier finish than might be expected for the declared base style. Petrus Aged Pale. traditional or indigenous beers (e. Mouthfeel: Mouthfeel may vary depending on the base beer selected and as appropriate to that base beer (if declared). ingredients used. New Holland Dragons Milk.g. Flavor: As with aroma. young Kölsch) • Sticke Altbier • Münster Altbier • Imperial Porter • Classic American Cream Ale • Czech Dark Lager • English Pale Mild • Scottish 90/• American Stock Ale • English Strong Ale • Non-alcoholic “Beer” • Kellerbier • Malt Liquor • Australian Sparkling Ale • Imperial/Double Red Ale • Imperial/Double Brown Ale • Rye IPA • Dark American Wheat/Rye 34 . The category is intended for any type of beer. Note that these components (especially hops) may be intentionally subdued to allow the specialty character to come through in the final presentation. Grätzer) • American-style interpretations of European styles (e. or smoke should be entered in Categories 20-22.. oats. Remember that fruit and sugar adjuncts generally add flavor and not excessive sweetness to beer. sorghum) • Unusual adjuncts (e. and creativity should be considered. including any beer that simply does not evaluate well against existing style definitions This category can also be used as an “incubator” for any minor world beer style (other than Belgians) for which there is currently no BJCP category. The typical aroma components of classic beer styles (particularly hops) may be intentionally subdued to allow the special ingredients or nature to be more apparent. Goose Island Bourbon County Stout. processes and beer. The marriage of specialty ingredients or nature with the underlying beer should be harmonious. low alcohol versions of other styles. extra-hoppy beers. Specialty meads or ciders should be entered in their respective categories (26C for meads. molasses. potatoes) • Combinations of other style categories (e. Body and carbonation levels should be appropriate to the base beer style being presented. Hop bitterness. Some ingredients may add color (including to the head). herbs.. Some ingredients may add tartness. many microbreweries have specialty beers served only on premises often directly from the cask. The overall uniqueness of the process. however. as well as sugar found in fruit. however. Harviestoun Old Engine Oil Special Reserve. 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. Note.g. J.g. Colonial Spruce or Juniper beers. hops and the featured specialty ingredient or nature as appropriate to the specific type of beer being presented. Sherry. stronger. such as esters or diacetyl. vatted Porter with Brettanomyces. The sugary adjuncts. Note that certain other specialty categories exist in the guidelines. Belgian Specialties or clones of specific Belgian beers should be entered in Category 16E. Sahti. Appearance: Appearance should be appropriate to the base beer being presented and will vary depending on the base beer (if declared).g. maple syrup.. unless it fits elsewhere.. that classic styles will have a different impression when brewed with unusual ingredients. rye. the distinctive flavor character associated with the stated specialty nature should be noticeable. Kvass. India Brown Ale. additives or processes. Unusual ingredients or processes may affect the mouthfeel so that the result is quite different from the declared base style.. alcohol content. The individual character of special ingredients and processes may not always be identifiable when used in combination.g. honey. hoppier. do not expect the base beer to taste the same as the unadulterated version.W. flavor. Le Coq Imperial Extra Double Stout. Dominion Oak Barrel Stout. buckwheat. smoked spiced beers) • Out-of-style variations of existing styles (e. No beer is ever “out of style” in this category. that classic styles will have a different impression when brewed with unusual ingredients. Louvain Peetermann. 28D for ciders). If a classic style base beer is specified then the characteristics of that classic style should be noticeable. Firestone Walker Double Barrel Ale. steinbier.. malt flavors. If sufficient interest exists. If a classic style base beer is specified then the characteristics of that classic style should be noticeable. Christmas-type beers should be entered in Category 21B (unless they are Belgian Christmas-type beers. Note. The overall rating of the beer depends heavily on the 23. vegetables. Bush Prestige. Aroma: The character of the stated specialty ingredient or nature should be evident in the aroma. The individual character of special ingredients and processes may not always be identifiable when used in combination. should be appropriate to the base beer (if declared) and be well-integrated with the distinctive specialty flavors present. Overall the aroma should be a pleasant combination of malt. “imperial” strength beers) • Historical. some of these minor styles might be promoted to full styles in the future. these should be entered in 16E). Beers with only one type of fruit. Overall Impression: A harmonious marriage of ingredients.
the style should be recognizable. The base style may be a classic style (i. Hair of the Dog Adam. enhances. SRM and ABV will vary depending on the underlying base beer. Vital Statistics: OG. FG. TYPE OF SPECIAL INGREDIENTS USED. Base Style: THE BREWER MAY SPECIFY AN UNDERLYING BEER STYLE. Rogue Dad’s Little Helper. Comments: Overall harmony and drinkability are the keys to presenting a well-made specialty beer. Bear Republic Red Rocket Ale.inherently subjective assessment of distinctiveness and drinkability. Stoudt’s Honey Double Mai Bock. Stone Arrogant Bastard 35 . The beer should be judged by how well the special ingredient or process complements. The brewer should recognize that some combinations of base beer styles and ingredients or techniques work well together while others do not make palatable combinations. a named subcategory from these Style Guidelines) or a broader characterization (e. Zum Uerige Sticke and Doppel Sticke Altbier. and harmonizes with the underlying style. Dogfish Head India Brown Ale..e. Great Alba Scots Pine. Rogue Honey Cream Ale. If a base style is declared. Commercial Examples: Bell’s Rye Stout. Samuel Adams Triple Bock and Utopias. “Porter” or “Brown Ale”).G. The distinctive nature of the stated specialty ingredients/methods should complement the original style (if declared) and not totally overwhelm it. Tommyknocker Maple Nut Brown Ale.. the brewer should provide descriptions of the styles. For historical styles or unusual ingredients/techniques that may not be known to all beer judges. THE BREWER MUST SPECIFY THE “EXPERIMENTAL NATURE” OF THE BEER (E. Yards Brewing Company General Washington Tavern Porter. Bell’s Eccentric Ale. Great Divide Bee Sting Honey Ale. IBUs. Odells 90 Shilling Ale. PROCESS UTILIZED OR HISTORICAL STYLE BEING BREWED).. Rauchenfels Steinbier. OR WHY THE BEER DOESN’T FIT AN ESTABLISHED STYLE.g. ingredients and/or techniques as an aid to the judges.
g. flavor. and should not have a raw. The bouquet (rich. Stronger meads can have a greater honey character and body (as well as alcohol) than weaker meads. Flavors tend to become more subtle over time. depending on age. or sparkling. If honey varieties are declared. A mead may be still. but dry meads can still have some body. A multi-faceted flavor. The residual sweetness level will vary with the sweetness of the mead. color. and may include fruity. If no honey variety is declared. Observable particulates (even in a clear example) are undesirable. such as acid or tannin. Flavor: The intensity of the honey flavor will vary based upon the sweetness and strength of the mead. semi-sweet meads will have a balanced sweetness. The harmony and balance of the aroma and bouquet should be pleasant and enticing. yeasty. Aroma: The intensity of the honey aroma will vary based upon the sweetness and strength of the mead.. the varietal character of the honey should be apparent even if subtle. but hot. The aromatics may seem vinous (similar to wine). standard. Note that “wildflower” isn’t a varietal honey. An excessive sherry character is a fault in most styles (except certain Polish-style specialties. or sweet. saturation and purity of color should be considered. fermentation and aging) should show a pleasant fermentation character. Alcohol aromatics may be present. Aging and conditioning generally smooth out flavors and create a more elegant. also known as complexity or depth. Different varieties of honey have different intensities and characters. This introduction identifies common characteristics and descriptions for all types of mead. is a positive attribute. Most are in the straw to gold range. Stronger or sweeter meads may have a stronger honey aroma than drier or weaker versions. • Honey variety. Sweetness is often confused with fruitiness in a dry mead. Alcohol flavors (if present) should be smooth and well-aged. A multi-faceted bouquet. . The color may vary widely depending on honey variety and any optional ingredients (e. semi-sweet. The components of bubbles or head will vary greatly depending on the carbonation level.. the color should generally be 36 • • suggestive of the honey used (although a wide range of color variation is still possible). solventy or irritating overtones are a defect. acidity). Some aspects of bubbles or head formation that may be observed and commented upon include size (large or small). Judges need to understand the ingredients that provide a unique character in order to properly evaluate the mead.g. Different sub-styles may include fruit. The aftertaste should be evaluated. which are acceptable in low to moderate levels (if in balance. Crystal clear. Phenolic or diacetyl aromatics should not be present. persistence (how long do they continue to form?). Sparkling meads are not gushing. also known as complexity or depth. malts). • Strength. dry meads will have no residual sugar. should enhance the honey flavor and lend balance to the overall character of the mead but not be excessively tart or astringent. malt. buckwheat) are more recognizable than others (e. quantity (how much are present?). Dry meads do not have to be bone dry.. chemical. • Carbonation. Artificial. A mead may be dry. additional information can be provided to judges as to the character to be expected. avocado. Highly carbonated examples usually have a short-lasting head similar to Champagne or soda pop. Important attributes that must be specified: • Sweetness. Yeast or fermentation characteristics may be none to noticeable. Light oxidation may be present. some (e. Stronger. etc. not harsh or solventy. Some types of honey have a strong varietal character (aroma. legs. Harsh or chemical aromatics should not be present. longer finishes are generally most desirable. while others can be dark brown. harsh. some (e. A mead may be categorized as hydromel. noticeable amount of carbonation. rounded product. Still meads do not have to be totally flat. rate (how fast do they form?). or sulfury notes. depending on age. 1. except where explicitly superseded in the sub-category guidelines. smaller bubbles are more desirable and indicative of higher quality than larger bubbles.g. Body is related to sweetness. but may have a character ranging from mouth-filling to an impression akin to Champagne or soda pop. unfermented honey character.. weaker versions. almost any color is acceptable. floral. orange blossom.g. If honey varieties are declared.INTRODUCTION TO MEAD GUIDELINES (CATEGORIES 24-26) The following discussion applies to all the mead styles. fruit. blended. Sweetness simply refers to the amount of residual sugar in the mead. • Special ingredients. Different varieties of honey have different intensities and characters. Oxidation resulting in a papery character is always undesirable. Common Mead Characteristics: • Appearance: Clarity may be good to brilliant. Light oxidation may be present. phenolic or bitter flavors are defects. palmetto).. is a positive attribute. Petillant meads are “lightly sparkling” and can have a moderate. safflower. therefore. although this is not a strict rule. orange blossom. Sweet meads should not be cloyingly sweet. sweeter meads will have a stronger honey flavor than drier. Higher carbonation (if present) enhances the acidity and gives a “bite” to the finish. In no case should the residual sweetness be syrupy.g. it is specifically a term used to describe a honey derived from unknown or mixed flowers. Some honey varieties are almost clear. spice. or spicy notes. If a honey variety is declared. fresh and clean flavors being most desirable. meniscus) but higher carbonation levels can interfere with this perception. reflective examples with a bright. Strength refers to the alcohol content of the mead (and also. cloying or seem like unfermented honey.g. ingredients and type of mead. sweet meads will have noticeable to prominent sweetness. Sweetness is independent of strength. the amount of honey and fermentables used to make the mead). they can have some very light bubbles. In general. the varietal character of the honey should be apparent even if subtle. and mousse (appearance or quality of foam stand). Any additives. Hue. with clean and fresh aromatics being preferred over dirty. distinct meniscus are highly desirable. 2. buckwheat) are more recognizable than others (e. or other meads attempting a sherry-like character). If a honey is unusual.. petillant. complex smells arising from the combination of ingredients. and should be used as a reference whenever entering or judging mead. Stronger versions (standard and sack) may show signs of body (e. but an excessive sherry-like or papery character should be avoided. or sack strength. these can add to complexity). with estery. and may result in sherry-like notes. palmetto).
Well-made examples will often have an elegant wine-like character. 24A. sweetness and age greatly affect the overall presentation. balance-adjusting level. Standard description applies for remainder of characteristics. although not always identifiable. Entering and Categorizing Meads: • Mandatory Requirements: o Entrants MUST specify carbonation level (still. Strength. body. SRM: basically irrelevant since honey can be anything from almost clear to dark brown. strength.010 – 1. not a traditional).120 – 1. Low levels of astringency are sometimes present (either from specific fruit or spices. tree. with a pleasant mixture of subtle honey character. however. Yeast nutrients may be used but should not be detected. Similarly. Mouthfeel: Standard description applies.990 – 1. harmony. • Category-Specific Requirements: Some categories require additional information. Mouthfeel: Before evaluating.025 – 1. Melomels and pyments can have orange.010 semi-sweet: 1. and lead to a harmonious end product. Dry Mead Aroma: Honey aroma may be subtle. In all cases.035 – 1. A very thin or watery body is likewise undesirable.. the variety should be distinctive (if noticeable). 24. and to a lesser extent. standard mead. Competition organizers should make every effort to ensure that judges are provided the full set of attributes of the meads being evaluated. these additives should not be readily discernable in flavor or aroma. although it is an identifiable character. petillant or lightly carbonated. Appearance: Standard description applies. harsh or yeasty fermentation characteristics are undesirable. Note that stronger meads will have a fuller body. spices. sparkling or highly carbonated). Vital Statistics: OG: hydromel: 1. and can sometimes be quite light. Body generally increases with stronger and/or sweeter meads. the resulting mead should be entered appropriately (e. These can all affect mouthfeel. Ingredients: Mead is made primarily from honey. Note that the character of a varietal honey will be identifiable as distinct to the source flowers. declaring specific fruit. flavor or aftertaste.080 standard: 1. Complexity. and entering instructions. particularly in categories other than traditional mead. lightly carbonated (petillant) meads will have noticeable bubbles. but bittering hops are optional even in this style. an explanation of standard terms.5% standard: 7. Sensations of body should not be accompanied by noticeable residual sweetness. so don’t rely only on FG to determine sweetness. IBUs: not relevant for anything but braggot. sweetness. and can sometimes be quite full and heavy. If a honey variety is declared. not oranges. as well as any special ingredients. and clean alcohol. Sweetness or significant honey aromatics should not be expected. and fruit and/or malt in some styles). Sensations of body should not be accompanied by an overwhelmingly cloying sweetness (even in sweet meads). in assessing sweetness.025 sweet: 1.080 – 1. with no inconsistencies in color. Some minor adjustments in acidity and tannin can be made with citrus fruits. If citrus. Overall Impression: A wide range of results are possible. acidity. or the use of oak aging. The body can vary widely.g. 37 . acidity. sack or strong mead). The proper balance of sweetness. soft fruity esters. strength and carbonation levels. If honey varieties are declared. chemical additives or oakaging). Still meads may have a very light level of carbonation. For example.170 ABV: hydromel: 3. Standard description applies for remainder of characteristics. Different types of honey have different intensities and characters. water and yeast. but well-made examples will have an enjoyable balance of honey flavors. Cysers are most often golden. and a highly carbonated (sparkling) mead can range from a mouth-filling carbonation to levels approaching Champagne or soda pop. although the body is generally light to medium. Smooth texture. alcohol and honey character is the essential final measure of any mead. TRADITIONAL MEAD See the Introduction to Mead Guidelines for detailed descriptions of standard mead characteristics. and balance of sensory elements are most desirable. Braggots can be yellow to black. sweetness and alcohol presentation.5 – 7. but may not resemble the source plant. or from tea. body generally decreases with lower gravity and/or drier meads. o Entrants MUST specify sweetness level (dry. or oak additives result in flavor components above a low. the color should reflect the ingredients used (type of honey. Flavor: Subtle (if any) honey character. A warming alcohol presence is often present. standardstrength mead with no varietal honey character and no special ingredients. finish and flavor intensity to a dry white wine. and may feature subtle to noticeable varietal character if a varietal honey is declared (different varieties have different intensities). Carbonation can vary widely (see definitions above). as a metheglin or open category mead. judges should evaluate the mead as a semi-sweet. High carbonation will enhance the acidity and give a “bite” to the finish. For example. Any special ingredients should be well-blended with the other ingredients. alcohol. tannins. aroma. although most are in the medium-light to medium-full range. orange-blossom honey has the character of orange blossoms. chemicals. background. refer to the declared sweetness. sweet). Supplemental materials may be provided to judges if an obscure ingredient or method is used. tea. Sulfury. acidity. pink and/or purple hues. or fruit. or special characteristics. Acidity and tannin help balance the overall honey. blackberry honey is only distantly like blackberries. and this character usually increases with strength (although extended aging can smooth this sensation).5 – 14% sack: 14 – 18% FG: dry: 0. • Optional Requirements: Entrants MAY specify honey varieties used. red.• • • • and can deteriorate with extended aging. Some natural acidity is often present (particularly in fruit-based meads). tea. Consider the OG.120 sack: 1. Overall Impression: Similar in balance. petillant. semi-sweet. o Entrants MUST specify strength level (hydromel or light mead.050 Note that the perception of sweetness is a function of the percentage of residual sugar. 3. No to minimal residual sweetness with a dry finish. • Defaults: If no attributes are specified. judges will look for the varietal character of the honey.
Traditional Meads feature the character of a blended honey or a blend of honeys. harmony. Some spicy or earthy notes may be present. Standard description applies for remainder of characteristics. residual sweetness. body. Note that stronger meads will have a fuller body. Sky River Dry Mead. Cyser A Cyser is a melomel made with apples (generally cider). but this distinction is usually not obvious to judges. although the body is generally medium-light to medium-full. semisweet and sweet meads. Complexity. light sweetness. as may a slightly sulfury character. Standard description applies for remainder of characteristics. The honey aroma should be noticeable. alcohol and honey character is the essential final measure of any mead. aroma. Sweetness is assumed to be SWEET in this category. and entering instructions. Flavor: Moderate to significant honey character. MELOMEL (FRUIT MEAD) See the Introduction to Mead Guidelines for detailed descriptions of standard mead characteristics. 25A. If a variety of honey is declared. Judging meads from dry to sweet is recommended as the primary ordering. Varietal meads feature the distinctive character of certain honeys. Intermiel Verge d’Or and Mélilot generally medium-full to full. Many seem like a dessert wine. Appearance: Standard description applies. and is often moderately to strongly sweet and usually expresses the aroma of flower nectar. but this distinction is usually not obvious to judges. “Show meads” feature no additives. Rabbit’s Foot Sweet Wildflower Honey Mead. but this distinction is usually not obvious to judges. Appearance: Standard description applies. If a variety of honey is declared. The apple/cider character should be clean and distinctive. finish and flavor intensity to a semisweet (or medium-dry) white wine. soft fruity esters. flavor or aftertaste. with strength being the secondary ordering criterion. the aroma might have a subtle to very noticeable varietal character reflective of the honey (different varieties have different intensities and characters). Overall Impression: Similar in balance. the residual sweetness may vary from none to high. and the finish may range from dry to sweet. The proper balance of sweetness. Note that stronger meads will have a fuller body. Commercial Examples: White Winter Dry Mead. Sky River Semi-Sweet Mead. Varietal meads feature the distinctive character of certain honeys. 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). raw residual sweetness. Sensations of body should not be accompanied by cloying. and clean alcohol. Slight spicy phenolics from certain apple varieties are acceptable. Use those guidelines to judge distinctions between the various sweetness levels. 24C. with no inconsistencies in color. Redstone Traditional Mountain Honey Wine. Sweetness is assumed to be SEMI-SWEET in this category. Intermiel Benoîte 25. Appearance: Standard description applies. with a pleasant mixture of honey character. Intermiel Bouquet Printanier 24B. Comments: See standard description for entrance requirements. Flavor: Subtle to moderate honey character. Color may range from pale straw to deep golden amber (most are yellow to gold). Subtle to moderate residual sweetness with a medium-dry finish. finish and flavor intensity to a well-made dessert wine (such as Sauternes). Standard description applies for remainder of characteristics. Mouthfeel: Standard description applies. Ingredients: Standard description applies. and can have a light to significant sweetness that may express the aroma of flower nectar.Ingredients: Standard description applies. and balance of sensory elements are most desirable. Varietal meads feature the distinctive character of certain honeys. Complexity. Commercial Examples: Lurgashall Christmas Mead. Aroma: Depending on the sweetness and strength. although the body is 38 . acidity. Semi-sweet Mead Aroma: Honey aroma should be noticeable. Entrants MAY specify honey varieties. soft fruity esters. and may feature moderate to prominent varietal character if a varietal honey is declared (different varieties have different intensities). as is a light diacetyl character from malolactic fermentation (both are optional). flavor or aftertaste. harsh or yeasty fermentation characteristics are undesirable. If a variety of honey is declared. Overall Impression: Similar in balance. except with regard to color. Sweetness is assumed to be DRY in this category. 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. “Show meads” feature no additives. the aroma might have a subtle to very noticeable varietal character reflective of the honey (different varieties have different intensities and characters). Chaucer’s Mead. the aroma might have a subtle to very noticeable varietal character reflective of the honey (different varieties have different intensities and characters). Comments: See standard description for entrance requirements. Sensations of body should not be accompanied by a residual sweetness that is higher than moderate. Flavor: The apple and honey flavor intensity may vary from none to high. with no inconsistencies in color. “Show meads” feature no additives. Entrants MUST specify carbonation level and strength. Natural acidity and tannin in apples may give some tartness and astringency to balance the sweetness. Standard description applies for remainder of characteristics. Sweet Mead Aroma: Honey aroma should dominate. Refer to Category 24 descriptions for additional detail on the character to be expected from dry. and may feature subtle to noticeable varietal character if a varietal honey is declared (different varieties have different intensities). and clean alcohol. with a pleasant mixture of honey character. Comments: See standard description for entrance requirements. Traditional Meads feature the character of a blended honey or a blend of honeys. depending on the variety of honey and blend of apples or ciders used. Traditional Meads feature the character of a blended honey or a blend of honeys. body. Sulfury. Moderate to high residual sweetness with a sweet and full (but not cloying) finish. 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. an explanation of standard terms. Mouthfeel: Standard description applies. Stronger and/or sweeter versions will have higher alcohol and sweetness in the nose. Entrants MUST specify carbonation level and strength. The proper balance of sweetness. Entrants MUST specify carbonation level and strength. with clean and fresh aromatics being preferred. and balance of sensory elements are most desirable. Commercial Examples: Lurgashall English Mead. Entrants MAY specify honey varieties. acidity. Sulfury. aroma. harmony. harsh or yeasty fermentation characteristics are undesirable. and can have a light sweetness that may express the aroma of flower nectar. alcohol and honey character is the essential final measure of any mead. The bouquet should show a pleasant fermentation character. Entrants MAY specify honey varieties. Ingredients: Standard description applies.
Standard description applies for remainder of characteristics. Standard description applies for remainder of characteristics. spicy. if specified. raspberries. although this character should not be excessive. Grape tannin and/or grape skins can add body as well as some astringency. The honey aroma should be noticeable. and can have a light to significant sweetness that may express the aroma of flower nectar. A cyser may have a subtle to strong honey character. Some complex. Some apples can provide natural astringency. and may feature noticeable to prominent varietal character if a varietal honey is declared (different varieties have different intensities). Some of the best strong examples have the taste and aroma of an aged Calvados (apple brandy from northern France). Standard description applies for remainder of characteristics. depending on the variety of fruit and/or honey used. Alternatively. and can have a light to significant sweetness that may express the aroma of flower nectar. Aroma: Depending on the sweetness and strength. with clean and fresh aromatics being preferred. Some natural acidity is usually present (from the blend of apples) and helps balance the overall impression. while subtle. Standard description applies for remainder of characteristics. Commercial Examples: Redstone Pinot Noir and White Pyment Mountain Honey Wines 25C. Stronger and/or sweeter versions will have higher alcohol and sweetness in the nose. Entrants MAY specify the varieties of apple used. the fruit is both distinctive and well-incorporated into the honey-sweet-acidtannin-alcohol balance of the mead. Longer aging can smooth out tannin-based astringency. although white grape varieties may also take on color derived from the honey variety.g. not artificial and inappropriately overpowering (considering the character of the fruit). A pyment may have a subtle to strong honey character. the residual sweetness may vary from none to high. Ingredients: Standard description applies. Color may range from pale straw to deep purple-red. Entrants MUST specify carbonation level. Long Island Meadery Apple Cyser 25B. Slight spicy phenolics from certain red grape varieties are acceptable.. a subtle to distinctly identifiable honey and grape/wine character (dry and/or hydromel versions will tend to have lower aromatics than sweet and/or sack versions). Generally a good tannin-sweetness balance is desired. Overall Impression: In well-made examples of the style. See standard description for entrance requirements. Commercial Examples: White Winter Cyser. Appearance: Standard description applies. spicy. 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. Entrants MAY specify honey varieties. Appearance: Standard description applies. if specified. Note that the color of fruit in mead is often lighter . Generally a good tannin-sweetness balance is desired. Products with a relatively low proportion of honey are better entered as a Specialty Cider. minerally. the aroma might have a subtle to very noticeable varietal character reflective of the honey (different varieties have different intensities and characters). and the overall impression should be characteristic of the type of grapes used and suggestive of a similar variety wine.. the grape is both distinctively vinous and well-incorporated into the honeysweet-acid-tannin-alcohol balance of the mead. and the finish may range from dry to sweet. honey flavor and alcohol. 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). Color may take on a very wide range of colors. grassy. should be entered as an Open Category Mead. Traditionally. Rabbit’s Foot Apple Cyser. The fruit character should be pleasant and supportive. however. and/or floral flavors may be present. or a mead mixed with homemade grapebased wine after fermentation. dry versions can taste similar to many fine white wines. Some natural acidity is usually present (from grapes) and helps balance the overall impression. Entrants MAY specify the varieties of grape used. A spiced pyment (hippocras).honey flavor and alcohol. Other Fruit Melomel Aroma: Depending on the sweetness and strength. Ingredients: Standard description applies. and sweetness. strawberries)—allow for a range of fruit character and intensity from subtle to aggressive. though very dry and very sweet examples do exist. Entrants MAY specify honey varieties. buttery. Often wine-like. except with regard to color. the color should be noticeable. Natural acidity and tannin in grapes may give some tartness and astringency to balance the sweetness. Mouthfeel: Standard description applies. a varietal character will be expected.g. depending on what sweetness level has been declared (dry to sweet) and strength level 39 has been declared (hydromel to sack). strength. In a blended fruit melomel. as is a light diacetyl character from malolactic fermentation in certain white grape varieties (both are optional). See standard description for entrance requirements. cysers are made by the addition of honey to apple juice without additional water. the aroma might have a subtle to very noticeable varietal character reflective of the honey (different varieties have different intensities and characters). Entrants MUST specify carbonation level. Stronger and/or sweeter versions will have higher alcohol and sweetness in the nose. Some tartness may be present if naturally occurring in the particular fruit(s). but this character should not be excessive. the pyment may be a homemade grape-based wine sweetened with honey. but should not be inappropriately intense. as are a light diacetyl character from malolactic fermentation and a slight sulfur character (all are optional). Comments: There should be an appealing blend of the fruit and honey character but not necessarily an even balance. The fruit character should display distinctive aromatics associated with the particular fruit(s). Slight spicy phenolics from certain apple varieties are acceptable. White and red versions can be quite different. Depending on the grape variety. and sweetness. The color should be characteristic of the variety or type of grape used. If a variety of honey is declared. a varietal character will be expected. Flavor: The grape/wine and honey flavor intensity may vary from subtle to high. blueberries. Pyment A Pyment is a melomel made with grapes (generally from juice). Mouthfeel: Standard description applies. Wine-like. though very dry and very sweet examples do exist. depending on the variety of grapes and honey used. strength. not all fruit may be individually identifiable or of equal intensity. A pyment is a standard mead made with the addition of grapes or grape juices. cherries) have stronger aromas and are more distinctive than others (e. The bouquet should show a pleasant fermentation character. For lighter-colored melomels with fruits that exhibit distinctive colors. The bouquet should show a pleasant fermentation character. some fruity. Cyser is a standard mead made with the addition of apples or apple juice. except with regard to color. The honey aroma should be noticeable. grassy or earthy notes may be present (as in wine). or a cyser with other ingredients. The grape/wine character should be clean and distinctive. or a pyment with other ingredients should be entered as an Open Category Mead. Comments: There should be an appealing blend of the fruit and honey character but not necessarily an even balance. A spiced cyser. with clean and fresh aromatics being preferred. 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. Overall Impression: In well-made examples of the style. note that some fruit (e. earthy.
Aroma: Depending on the sweetness and strength. In a blended herb/spice metheglin. The balance of fruit with the underlying mead is vital. or rhodomel). Some herbs and spices may produce spicy or peppery phenolics. though very dry and very sweet examples do exist. however. a melomel that is spiced or that contains other ingredients should be entered as an Open Category Mead. Stronger and/or sweeter versions will have higher alcohol and sweetness in the nose. with strength being the secondary 40 . but this character should not be excessive. notably darker ones like Blackberries. chamomile. not artificial and inappropriately overpowering (considering the character of the herb/spice). chocolate. and Honey Wine and Blackcurrants. Refer to Category 24 descriptions for additional detail on the character to be expected from dry. Commercial Examples: White Winter Blueberry. Meads made with lighter color fruits can also take on color from varietal honeys. Metheglins containing more than one herb/spice should have a good balance among the different herbs/spices. Flavor: The fruit and honey flavor intensity may vary from subtle to high. or other fermentables. Mouthfeel: Standard description applies. though some herbs/spices will tend to dominate the flavor profile. as can meads made with a blend of spices. Flavor: The herb/spice flavor intensity may vary from subtle to high. the herbs/spices are both distinctive and well-incorporated into the honey-sweet-acid-tannin-alcohol balance of the mead. Honey Wine and Blueberries. Standard description applies for remainder of characteristics. Mouthfeel: Standard description applies. may contribute a tannin presence similar to a red wine. honey flavor and alcohol. Use those guidelines to judge distinctions between the various sweetness levels. If spices are used in conjunction with other ingredients such as fruit. the fruit is both distinctive and well-incorporated into the honey-sweet-acidtannin-alcohol balance of the mead. See standard description for entrance requirements. and the finish may range from dry to sweet. and may feature noticeable to prominent varietal character if a varietal honey is declared (different varieties have different intensities). Ingredients: Standard description applies. and can have a light to significant sweetness that may express the aroma of flower nectar. then the mead should be entered as an Open Category Mead. and may range in intensity from subtle to aggressive. Ingredients: Standard description applies. Intermiel Honey Wine and Raspberries. The honey aroma should be noticeable. Entrants MUST specify the varieties of fruit used. Bees Brothers Raspberry Mead. allow for a variation in the final product. and may feature noticeable to prominent varietal character if a varietal honey is declared (different varieties have different intensities). an explanation of standard terms. Judging meads from dry to sweet is recommended as the primary ordering. Certain herbs and spices might add bitter. In meads that produce a head. Most will be wine-like. however. Melomels made with either apples or grapes should be entered as Cysers and Pyments.. the aroma might have a subtle to very noticeable varietal character reflective of the honey (different varieties have different intensities and characters). Redstone Black Raspberry and Sunshine Nectars. The herb/spice character should display distinctive aromatics associated with the particular herbs/spices. Meads made with flowers (such as rose petal mead. and the fruit character should not be artificial and/or inappropriately overpowering. Overall Impression: In well-made examples of the style. cider. Mountain Meadows Cranberry and Cherry Meads ordering criterion. the residual sweetness may vary from none to high. OTHER MEAD See the Introduction to Mead Guidelines for detailed descriptions of standard mead characteristics. sweetness and alcohol. In a blended fruit melomel.. Some fruits. petals and peppers may provide subtle colors. and they should balance and blend with the honey. strength. coffee. Comments: Generally a good tannin-sweetness balance is desired. A metheglin is a standard mead made with the addition of spices or herbs. lavender)—allow for a range of herb/spice character and intensity from subtle to aggressive. The acidity and astringency levels should be somewhat reflective of the fruit used. respectively. ginger. The distinctive flavor character associated with the particular fruit(s) should be noticeable. they are faults). Long Island Meadery Blueberry Mead. The bouquet should show a pleasant fermentation character. Standard description applies for remainder of characteristics. Fruit tannin can add body as well as some astringency. Entrants MAY specify honey varieties. Different types of herbs/spices can result in widely different characteristics. phenolic or spicy (hot) flavors. the honey flavor intensity may vary from subtle to high. not all herbs/spices may be individually identifiable or of equal intensity. note that some herbs/spices (e. Natural acidity and tannin in some fruit and fruit skin may give some tartness and astringency to balance the sweetness. Some natural acidity and/or astringency are sometimes present (from certain fruit and/or fruit skin) and helps balance the overall impression. Metheglin A Metheglin is a spiced mead. 26A. Some herbs or spices may contain tannins that add a bit of body and some astringency. If a variety of honey is declared.g. and the finish may range from dry to sweet. and entering instructions. a blend of spices may give a character greater 26. Appearance: Standard description applies. these qualities should be related to the declared ingredients (otherwise. Standard description applies for remainder of characteristics. Overall Impression: In well-made examples of the style. A melomel can be made with a blend of fruits. Raspberry and Strawberry Melomels. except perhaps to note that the color usually won’t be affected by spices and herbs (although flowers. Some oxidative properties may be appropriate in certain fruit meads. the head can take on some of the fruit color as well. giving them a sherry or port wine character. astringent. A metheglin may have a subtle to strong honey character. tea blends may provide significant colors). semisweet and sweet meads. depending on what sweetness level has been declared (dry to sweet) and strength level has been declared (hydromel to sack). and sweetness. depending on what sweetness level has been declared (dry to sweet) and strength level has been declared (hydromel to sack). Entrants MUST specify carbonation level. with clean and fresh aromatics being preferred. nuts or chile peppers (capsimel/capsicumel) may also be entered in this category. A melomel may have a subtle to strong honey character. The herb/spice character should be pleasant and supportive. High levels of astringency are undesirable. cinnamon) have stronger aromas and are more distinctive than others (e.g. There should be an appealing blend of the fruit and honey character but not necessarily an even balance. A melomel is a standard mead made with the addition of other fruit or fruit juices. and can just serve to add a background complexity). Different types of fruit can result in widely different characteristics. 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). allow for a variation in the final product. the residual sweetness may vary from none to high.than the flesh of the fruit itself and may take on slightly different shades. Comments: Often. if present. not all fruit may be individually identifiable or of equal intensity. 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.
A light to moderate head with some retention is expected. A very thin or watery body is undesirable. strength.g. If any other ingredients than honey and beer are contained in the braggot. the aroma might have a subtle to very noticeable character reflective of the beer style (different styles and malts have different intensities and characters). is a historical or indigenous mead (e. and should show a good blending or balance between the various flavor elements.g. Whatever ingredients are included. A wide range of malt characteristics is allowable. although not always evenly balanced. process.. although the specific balance is open to creative interpretation by brewers. or technique would also be appropriate in this category. whether it is a combination of existing styles. Hop bitterness and flavor may be present.than the sum of its parts. and sweetness. 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). Stronger versions may show signs of body (e. Color may range from light straw to dark brown or black. If a variety of honey is declared. if a variety is declared. Since a wide range of entries are possible. tej. Smooth mouthfeel without astringency. a historical mead. strength. or agave nectar). flavor. The malt component may be derived from grain or malt extracts. See standard description for entrance requirements. Aroma: Depending on the sweetness. and alternatively. Hanssens/Lurgashall Mead the Gueuze. and may include both beer and mead components. Refer to Category 25 for a detailed description of the character of dry. strength. brown sugar. this optional character should always be both suggestive of the base beer style and well blended with the other flavors.. smoke. strength. liquors. maple syrup. some braggots can be totally still. although many braggots are not as clear as other meads. variety of honey and overall sweetness and strength. Mouthfeel: Standard description does not apply due to beer-like characteristics. Any special ingredients that impart an identifiable character MAY be declared. base style of beer. refer to the constituent categories for a detailed description of the character of the component styles.. If the entered mead is a combination of other existing mead categories. Body may vary from moderately light to full.. icing. Magic Hat Braggot. however. it should be entered as an Open Category Mead. Entrants MUST specify carbonation level. Braggot A Braggot is a mead made with malt. Entrants MUST specify carbonation level. Ingredients: A braggot is a standard mead made with both honey and malt providing flavor and fermentable extract. an experimental mead. the result should be identifiable as a honey-based fermented beverage. Entrants MUST specify the types of spices used. the braggot should feature a subtle to prominent varietal character (different varieties have different intensities). from plain base malts to rich caramel and toast flavors to dark chocolate and roast flavors. it should blend harmoniously with the other elements. If a base style of beer or type of malt is declared. Commercial Examples: Bonair Chili Mead. See standard description for entrance requirements. and the base style of beer. Note that stronger meads will have a fuller body. etc. they are carefully selected so that they blend harmoniously. strength and base style of beer. Overall Impression: A harmonious blend of mead and beer. vegetables. liquid smoke. Entrants MAY specify honey varieties. Intermiel Rosée . Mountain Meadows Trickster’s Treat Agave Mead. Commercial Examples: Jadwiga. The color should be characteristic of the declared beer style and/or honey used. Flavor: Displays a balanced character identifiable as both a beer and a mead. Standard description applies for remainder of characteristics. Products with a relatively low proportion of honey should be entered in the Specialty Beer category as a Honey Beer. the braggot should have some character traceable to the style although the flavors will be different due to the presence of honey. The honey and beer/malt character should be complementary and balanced. Aroma. raw sweetness. 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. Comments: See standard description for entrance requirements. additional ingredients (e. legs). alternative processes (e.. braggots made using other smoked ingredients (e. No mead can be “out of style” for this category unless it fits into another existing mead category. if present. and sweetness.g. Entrants MAY specify honey varieties. A warming sense of well-aged alcohol may be present in stronger examples. Entrants MUST specify carbonation level. although the relative intensity of flavors is greatly affected by the sweetness. Brother Adams Braggot Barleywine Ale. molasses. oak-aging) or other unusual ingredient. a mixture of mead and ale. depending on sweetness. Smoked braggots may be entered in this category if using smoked malt or a smoked beer as the base style. appearance. If a beer style is declared. A braggot can be made with any type of honey. Entrants MAY specify honey varieties. depending on the variety of malt and honey used. depending on the base style of beer. or some other creation. Overall Impression: This mead should exhibit the character of all of the ingredients in varying degrees.g. Redstone Vanilla Beans and Cinnamon Sticks Mountain Honey Wine. Polish meads). White Winter Traditional Brackett 26C. White Winter Cherry Bracket. The finish and aftertaste will vary based on the declared level of sweetness (dry to sweet). Stronger and/or sweeter braggots should be expected to have a greater intensity of flavor than drier. Commercial Examples: Rabbit’s Foot Diabhal and Bière de Miele. and may reflect any variety or intensity. mouthfeel generally follow the standard descriptions. Originally. A wide range of results are possible.” The fermentable sugars come from a balance of malt or malt extract and honey. Beer flavors tend to somewhat mask typical honey flavors found in other meads. Clarity may be good to brilliant. and any type of base beer style. or is a mead that does not fit into any other category. Redstone Juniper Mountain Honey Wine. chipotles) should be entered in the Open Category Mead style. Entrants MAY specify the base style or beer or types of malt used. with 41 the distinctive characteristics of both. lower gravity versions. yet note that all the characteristics may vary. Mountain Meadows Spice Nectar 26B. and variety of honey used. A hop aroma (any variety or intensity) is optional. Saba Tej. Carbonation will vary as described in the standard description. the aroma might have a subtle to very noticeable varietal character reflective of the honey (different varieties have different intensities and characters). The better examples of this style use spices/herbs subtly and when more than one are used. The beer may be hopped or not. Standard description applies for remainder of characteristics.g. A still braggot will usually have some level of carbonation (like a cask bitter) since a completely flat beer is unappetizing.). Appearance: Standard description does not apply due to beer-like characteristics. note that the characteristics may reflect combinations of the respective elements of the various sub-categories used in this style. Long Island Meadery Vanilla Mead. semisweet and sweet mead. and sweetness. If a variety of honey is declared.g. as is a cloying. strength. iQhilika Africa Birds Eye Chilli Mead. However. Rabbit’s Foot Private Reserve Pear Mead. Entrants MUST specify the special nature of the mead. just as an aged barleywine may be still. Comments: Sometimes known as “bracket” or “brackett. Any specialty or experimental mead using additional sources of fermentables (e..
molasses) would also create a Specialty cider (such as New England style). • Acidity is an essential element of cider and perry: it must be sufficient to give a clean. Ingredients: • The apple and pear varieties are intended to illustrate commonly used examples. final gravity 1.8 or below). Perry is fermented pear juice. A moderate carbonation level is termed petillant. In general. If made from culinary or table fruit. roughly equivalent to a final gravity of over 1. Note that honey is not a “sugar” for this purpose. The lack of sparkling clarity is not a fault. tannins are typically low. Sometimes characterized as either ‘offdry’ or ‘semi-sweet.9% residual sugar. it should be identified by the sweetness category which best describes the overall impression it gives. are generally allowed as long as they are not detectable in the finished cider. An overt or forward bitterness is a fault (and is often due to processing techniques rather than fruit). Carbonation may vary from entirely still to a champagne level. Full-sparkling ciders will be champagne-like. either naturally occurring or with an added ML culture. Appearance: • Clarity may vary from good to brilliant. and difficult-to-manage heads are faults. Malo-lactic fermentation is allowed. is a limited addition of sugar to achieve a suitable starting gravity. At the higher levels of carbonation.002. and only in some sub-categories. foaming. and then the entrant must state them. Enzymes may be used for clarification of the juice prior to fermentation. • Sorbate may be added at bottling to stabilize the cider. Other sugar sources that also add significant flavors (brown sugar. 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. However.012). Common processing aids. • Carbonation may be either natural (by maintaining CO2 pressure through processing or by bottle-conditioning) or added (by CO2 injection). • Some styles of cider exhibit distinctly NON-fruity tastes or aromas. a simple “apple soda” or “wine cooler” character is not desirable in a cider or perry.9% to 4% residual sugar. any excess sulfite that is detectable in the finished cider (a “burning match” character) is a serious fault. In sweeter ciders. but visible particles are undesirable. refreshing impression without being puckering. or RS) of a cider or perry may vary from absolutely dry (no RS) to as much as a sweet dessert wine (10% or more RS). 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. any residual aroma/flavor from misuse or excessive use of sorbate (e. a cider made with added honey must be entered either as a Specialty cider or as a Cyser under the appropriate mead sub-category. as a result a slight haze 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. gushing. The Standard category covers ciders and perries made primarily or entirely from the juice of apples or pears (but not both at once). The character contributed by tannin should be mainly astringency rather than bitterness. Perries are notoriously difficult to clear. adjuncts are prohibited except where specifically allowed in particular styles. However. Mouthfeel: • In general. a “sheen” in either cider or perry generally indicates the early stage of 42 • lactic contamination and is a distinct fault. This affects both bitterness and astringency (see “Mouthfeel” below).012. cider and perry have a mouthfeel and fullness akin to a substantial white wine. Entrant MUST state if malic acid was added.INTRODUCTION TO CIDER GUIDELINES (CATEGORIES 27-28) Cider is fermented apple juice. the “mousse” (head) may be retained for a short time. Drier styles of cider in particular develop more complex but less fruity characters. • If a cider is close to one of these boundaries. The only adjunct permitted in the Standard category. the maximum accepted safe level for sulfites (200 mg/l) should be strictly observed. The body is less than that of beers. There are three categories of sweetness: o Dry: below 0. No or little carbonation is termed still. other components of taste—particularly acidity—must balance the sweetness. 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. nevertheless some tannin is desirable to balance the character. . moreover. There are two categories for cider/perry: Standard (Category 27) and Specialty (Category 28).002 to 1. not dictate requirements when making the style. Highly carbonated is termed sparkling..’ o Sweet: above 4% residual sugar. However. In fact. If used. • Ciders and perries vary considerably in tannin. Tasting always proceeds from drier to sweeter.g. and enzymes. • The sweetness (residual sugar. Sulfites may be added as needed for microbiological control. This corresponds to a final specific gravity of under 1. o Medium: in the range between dry and sweet (0. The level of sweetness must be specified in order to arrange flights of tastings and entries within flights. In some styles a “rustic” lack of brilliance is common. such as the “smoky bacon” undertones of a dry English cider. a “geranium” note) is a distinct fault.
somewhat fruity (French) or drier and more austere (English). Moderate tannin apparent mainly as astringency. petillant. Gwatkin Yarlington Mill. Uncle John’s Fruit House Winery Apple Hard Cider (MI). There are well-known styles not represented here–for example. varietal character will be expected. it should be entered in the closest applicable category. English Cider This includes the English “West Country” plus ciders inspired by that style. It tends toward that of a young white wine. Entrants MAY specify variety of apple for a single varietal cider. Mouthfeel: Relatively full. pre-fermentation. crabapples. etc. and suitably accompanies a wide variety of food. Dry ciders will be more wine-like with some esters.010 – 1. Varieties: Kingston Black. Dry. petillant. STANDARD CIDER AND PERRY The styles represented in this category are the principal established styles. Etienne Dupont Organic. Still to lightly sparkling. if specified. with wild or crab apples often used for acidity/tannin balance. [UK] Oliver’s Herefordshire Dry Cider. not a Brettanomyces contamination. For perry of a non-represented style. This may come from slow or arrested fermentation (in the French technique of défécation) or approximated by back sweetening with juice. Harpoon Cider (MA) 27B. Common Cider A common cider is made from culinary/table apples. Dabinett. calcium carbonate) to aid the process of pectin coagulation. Comments: Entrants MUST specify carbonation level (petillant or full). Braeburn. Vital Statistics: OG: 1. An ideal cider serves well as a “session” drink. the decision is. Some “Farmyard nose” may be present but must not dominate. No bitterness. Comments: Entrants MUST specify carbonation level (still. Farnum Hill Extra-Dry. In the case of a cider made to a style not explicitly represented here. but should be a medium. Only very slight acetification is acceptable. These ciders are made with bittersweet and bittersharp apple varieties cultivated specifically for cider making. Carbonation still to moderate.050 – 1. Generally quite pale. Appearance: Clear to brilliant. The first decision is whether the cider was made with apples with significant tannin content that gives the cider noticeable astringency or bitterness. Entrants MUST specify sweetness (dry. etc. Comice. Mouthfeel: Full. Aspall Dry Cider 27C. it should be entered as a Common Cider. Medium to high acidity. Comments: Entrants MUST specify carbonation level (still. Appearance: Clear to brilliant. Yarlington Mill. [France] Eric Bordelet (various). Tends to a rich fullness.060 . Reine des Pommes. Macintosh. French Cider This includes Normandy styles plus ciders inspired by those styles. refreshing drink. Rhyne Cider (CA). Aroma/Flavor: No overt apple character. Varieties: Bartlett. Appearance: Slightly cloudy to brilliant. Traditional Dry and Traditional Medium Sweet (WA). but not obviously fruity. Carbonation moderate to champagne-like.045 – 1. Russets. Wandering Aengus Dry Cider (OR). varietal character will be expected. Some tannin should be present for slight to moderate astringency. full-bodied.065 FG: 1. Michelin. never high or 43 27D. austere. Entrants MUST specify sweetness (dry to medium). but in limited quantity. Vital Statistics: OG: 1. Bellot 27A. sweet). Medium to deep gold color. neither cloying nor too austere. These compounds may be used. Dry ciders must not be too austere. AEppelTreow Barn Swallow Draft Cider (WI). as above. ropy/oily characters are serious faults. Asturian (Spanish)–for which there are presently insufficient appreciation and a lack of commercial examples for reference. Entrants MUST specify sweetness (medium or sweet). Comments: Entrants MUST specify carbonation level (still or petillant). Vital Statistics: OG: 1. The common slight farmyard nose of an English West Country cider is the result of lactic acid bacteria. Mousiness. enter as Common Perry. The Common Cider and Common Perry styles are analogous to the cider and perry categories of earlier style standards. but little bitterness. based on tannin content. Aroma/Flavor: Sweet or low-alcohol ciders may have apple aroma and flavor. Muscadet de Dieppe. Appearance: Slightly cloudy to clear. Varieties: Common (Winesap. various from Hecks. and Farmhouse (NH). rich. Wandering Aengus Heirloom Blend Cider (OR). full-bodied. Golden Delicious. Red Barn Cider Burro Loco (WA). Overall Impression: Variable. any suitable wildings. Aroma/Flavor: Fruity character/aroma. various Jerseys. but various flavors and esters that suggest apples. or sparkling). Varieties: Nehou.050 – 1. rich. multi-use (Northern Spy.020 ABV: 3 – 6% Commercial Examples: [US] West County Reine de Pomme (MA). Traditional French procedures use small amounts of salt and calcium compounds (calcium chloride. West County Pippin (MA). pale to medium gold in color. Dunkerton. Overall Impression: Mild. Mouthfeel: Medium body. Common Perry Common perry is made from culinary/table fruit. this decision should be based on whether the cider tends more toward sweet. etc. low to moderate tannin apparent as astringency. Medium to medium-sweet. Mouthfeel: Medium to full. If so. Etienne Dupont. Foxwhelp.000 – 1.27.995 – 1. If not.075 FG: 0. Burrow Hill. Moderate to high tannin apparent as astringency and some bitterness. If in doubt. Entrants MAY specify variety of apple for a single varietal cider. It is a fault if judges can detect a salty or chalky taste. gushing. Bellwether Spyglass (NY). Vital Statistics: OG: 1. Sweet ciders must not be cloying.010 ABV: 6 – 9% Commercial Examples: [US] Westcott Bay Traditional Very Dry. Aroma/Flavor: There is a pear character. Jonathan). Entrants MUST specify sweetness (medium. Overall Impression: Medium to sweet. Stoke Red. Baldwin). White Winter Hard Apple Cider (WI). medium to deep gold color. sweet). Overall Impression: Generally dry. These ciders are made with bittersweet and bitter-sharp apple varieties cultivated specifically for cider making.050 – 1. mousiness is a serious fault. May have “smoky (bacon)” character from a combination of apple varieties and MLF. including ciders made by various techniques to achieve the French flavor profile. Sugar and acidity should combine to give a refreshing character. if specified. Kiefer. Bellwether Heritage (NY). mouth filling.020 ABV: 5 – 8% Commercial Examples: [US] Red Barn Cider Jonagold Semi-Dry and Sweetie Pie (WA). the choice is between the English and French subcategories. or sparkling).065 FG: 1. medium. but at higher levels it must not gush or foam.
Entrants MUST specify what fruit(s) and/or fruit juice(s) were added.070 – 1.for example.010 ABV: 9 – 12% Commercial Examples: [US] AEppelTreow Summer’s End (WI). strong alcohol. It tends toward that of a young white wine. Comments: Adjuncts may include white and brown sugars. (For example. Overall Impression: Like a dry white wine. Entrants MUST specify sweetness (dry or medium). Mousiness. a judge might ask. because higher alcohol is derived from addition of sugar rather than juice. Uncle John’s Fruit House Winery Perry (MI) 28B. Very dry to slightly medium. Aroma/Flavor: There is a pear character. Appearance: Clear to brilliant.020 ABV: 5 – 7% Commercial Examples: [US] White Winter Hard Pear Cider (WI). Entrants MUST specify if the cider was barrel-fermented or aged. Appearance: Clear to brilliant. Traditional Perry Traditional perry is made from pears grown specifically for that purpose rather than for eating or cooking. petillant. and derivative flavors from sugar adjuncts. petillant.070 FG: 0. Overall Impression: Tannic.060 – 1. Uncle John’s Fruit House Winery Fruit House Apple (MI). Entrants MUST specify sweetness (dry or medium). Color appropriate to added fruit. Some slight bitterness. but should not show oxidation characteristics. Oliver’s Blakeney Red Perry and Herefordshire Dry Perry 28. or sparkling). small amounts of honey. Entrants MUST specify sweetness (dry. in which case there will be oak character as with a barrel-aged wine.050 – 1. pale to medium yellow. Note that a “cider” made from a combination of apple and pear juice would be entered in this category since it is neither cider nor perry.995 – 1. ropy/oily characters are serious faults. The apple character must marry with the added fruit so that neither dominates the other. Overall impression: Substantial body and character . Golden Russet Vital Statistics: OG: 1. pale to medium-gold. [UK] Gwatkin Blakeney Red Perry. It is a fault if the adjuncts completely dominate.000 – 1. SPECIALTY CIDER AND PERRY Specialty cider/perry includes beverages made with added flavorings (spices and/or other fruits). or sweet). with adjuncts to raise alcohol levels. Christian Drouin Poire. but must be subtle..010 ABV: 5 – 9% Commercial Examples: [US] West County Blueberry-Apple Wine (MA).100 FG: 0. whisky or rum) may also be present.100 FG: 0. and with low astringency and bitterness. Huffcap. Vital Statistics: OG: 1. with the exception of adjuncts allowed.) Mouthfeel: Substantial. some flavor notes from the spirit (e.000 – 1. Vital Statistics: OG: 1. Moderate tannin. Comments: Entrants MUST specify carbonation level (still. Comments: Entrants MUST specify carbonation level (still. Roxbury Russet. Mouthfeel: Lighter than other ciders. berries should give red-to-purple color. Aroma/Flavor: Comparable to a Common Cider. Overall Impression: Like a dry wine with complex flavors. Still to lightly sparkling. Varieties: Butt. Adjuncts are intended to raise OG well above that which would be achieved by apples alone. May be significantly tannic depending on fruit added. alcoholic. Irvine's Vintage Ciders (WA) 28A. those made with substantial amounts of sugar-sources to increase starting gravities. but not obviously fruity. Aroma/Flavor: A dry flavorful cider with robust apple character. petillant.045 – 1. moderate to high tannin apparent as astringency. Cloudiness or hazes are inappropriate. Vital Statistics: OG: 1.FG: 1. Medium to medium-sweet. The same general characteristics and fault descriptions apply to specialty ciders as to standard ciders (preceding category). New England Cider This is a cider made with characteristic New England apples for relatively high acidity. 44 . Dark colors are not expected unless strongly tannic varieties of fruit were used. Many “perry pears” are nearly inedible. and the beverage made from a combination of apple and pear juice (sometimes called “pider”). 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. Cider character must be distinctive. Uncle John’s Fruit Farm Winery Apple Cherry Hard Cider (MI) 27E. Gin. Fruit Cider This is a cider with other fruits or fruit-juices added . Appearance: Slightly cloudy to clear.010 ABV: 7 – 13% Commercial Examples: There are no known commercial examples of New England Cider. petillant. medium. or sparkling).020 ABV: 5 – 9% Commercial Examples: [France] Bordelet Poire Authentique and Poire Granit. 28C.995 – 1. etc. Mouthfeel: Relatively full. or sparkling). not orange. Oxidation is a fault. This style is sometimes barrel-aged. or sparkling). balanced. Bellwether Cherry Street (NY). Mouthfeel: Substantial. Varieties: Northern Spy. Variety of pear(s) used must be stated. Entrants MUST specify sweetness (medium or sweet). Wandering Aengus Pommeau (OR). AEppelTreow Perry (WI). “Would this be different if neutral spirits replaced the cider?” A fruit cider should not be like an alcopop. Appearance: Clear to brilliant. Carbonation may range from still to champagne-like. and raisins. Blossomwood Laughing Pig Perry (CO). molasses. Only very slight acetification is acceptable. Generally quite pale. Aroma/Flavor: The cider character must be present and must fit with the other fruits. If the barrel was formerly used to age spirits. AEppelTreow Red Poll Cran-Apple Draft Cider (WI). berry. Entrants MUST specify carbonation level (still.g. Blakeney Red.070 FG: 1. Comments: Entrants MUST specify carbonation level (still.995 – 1.
and must fit with adjuncts.28D. Color should be that of a common cider unless adjuncts are expected to contribute color. may show tannic (astringent) or heavy body as determined by adjuncts.100 FG: 0. This includes the use of spices and/or other sweeteners. 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. Vital Statistics: OG: 1. AEppelTreow Pear Wine and Sparrow Spiced Cider (WI) 45 .995 – 1. petillant. Otherwise it should be entered as mead in the cyser subcategory. Entrants MUST specify sweetness (dry or medium).020 ABV: 5 – 12% Commercial Examples: [US] Red Barn Cider Fire Barrel (WA). Mouthfeel: Average body. A cider with added honey may be entered here if the cider character remains dominant. Aroma/Flavor: The cider character must always be present. Comments: Entrants MUST specify all major ingredients and adjuncts. Entrants MUST specify carbonation level (still. Appearance: Clear to brilliant. or sparkling).045 – 1.
004-10 1.998-1.5-5.044-50 1.040-48 1.018-56 FG 1.6-6.040-54 1.9-5.044-56 1. PILSNER A. Vienna Lager B. California Common Beer C.070-130 OG 1.008 1.046-52 1.020-35 1.7-5.0-5.046-54 1.6 4. Classic American Pilsner 3. Maibock/Helles Bock B.4-5. American Wheat or Rye Beer 7. Scottish Heavy 70/C.008-13 1. Standard American Lager C.040-55 1.2 4. Dark American Lager B.045-60 FG 0.2 4.4 4.008-12 1.045-60 1.010-15 1.8-5.072-112 1.2-3. German Pilsner (Pils) B.8-4.046-56 1.013-17 1.010-15 ABV% 2. Munich Helles E.030-35 1.0 4. Standard/Ordinary Bitter B. Blonde Ale C.040-50 1.078-120 1.4-5.0 4. 2008 Update STYLE 1.008-12 1. Scottish Export 80/D.011-18 1.0 4.5-6.2-3. Oktoberfest/Märzen 4.011-14 1. Traditional Bock C.2 3.7 4.6 4. Special/Best/Premium Bitter C.2 2.5-6.0-14.2 7.010-13 1. BOCK A. DARK LAGER A. Scottish Light 60/B. Bohemian Pilsener C.064-72 1.013-19 1.044-60 1.3-7.0 4.2 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. Doppelbock D.008-12 1.2-5.3-7.9 3.5-6.5-5 3-6 13-19 10-14 11-17 4-14 5-16 6-18 9-17 9-17 9-17 9-18 14-25 SRM 5-14 10-17 .2-5.038-54 1.3 4.010-16 1.010-14 1. AMBER HYBRID BEER A.006-12 1. EUROPEAN AMBER LAGER A.010-15 1.035-40 1.2 4. LIGHT LAGER A.5-10.046-54 1.007-11 1.0 4.0 4.010-14 1. Munich Dunkel C.2 3.010-16 1.048-54 1.5-5.050-57 1.5 4.2004 BJCP STYLE CHART.042-55 1.5 4.008-12 1.4-5.2-5. Dortmunder Export 2.010-16 1. Strong Scotch Ale STYLE 10.5-3.010-15 1.4 6. Irish Red Ale E. ENGLISH PALE ALE A.048-56 1. Düsseldorf Altbier 8.4 4. Cream Ale B. Extra Special/Strong Bitter (English Pale Ale) 9. Schwarzbier 5.2 4.064-72 1. North German Altbier B.2-6.0-6.032-40 1.048-60 1. Lite American Lager B.046-52 1. Premium American Lager D.5-5.5-6 3-6 10-16 7-14 14-22 14-28 17-30 6-11 14-22 6-25 18-30 2.044-50 1. Eisbock 6. SCOTTISH AND IRISH ALE A.8-6.012-16 1.6-6.010-16 1. Kölsch D.010-15 1. American Pale Ale B.0 6.8-4.010-15 1.6 3.044-60 1.008-13 1.045-51 1.4 6.5-5.010-15 1.016-24 1.8-5.0 9. AMERICAN ALE A. LIGHT HYBRID BEER A.2 4.5 4.028-40 1.5-5 3-6 3.048-56 1.5 4.8 3. American Amber Ale 46 OG 1.0 ABV% 4.007-11 1.044-56 1.0-10.5-5.008-13 1.
Weizen/Weissbier B.4 4.5-7 3-6 12-22 . Bière de Garde E.0-6. Witbier B.018-30 1.040-54 1.064-90 1.0 5. Russian Imperial Stout 14.0-7. BELGIAN AND FRENCH ALE A. Belgian Blond Ale B.5 4.0-7.048-65 1.5 6.5 5.044-52 1.5 5. Southern English Brown Ale C.5 4. GERMAN WHEAT AND RYE BEER A. Belgian Pale Ale C.010-14 1.002-12 1.010-18 1.C.003-06 1.0-11.6 6.008-13 1.048-65 1.001-10 1.048-65 1.8-3.0 5.4 4.008-13 1.008-12 1.008-12 1. Straight (Unblended) Lambic E.5-8.0 5.062-75 1.044-56 1.011-14 1.045-60 1. Robust Porter C. INDIA PALE ALE (IPA) A.075-85 1.8-6.008-14 1.1 4.040-52 1.0 20-40 10-25 12-20 20-30 18-35 25-50 20-40 30-45 20-40 25-40 30-70 35-75 50-90 40-60 40-70 60-120 8-15 10-18 15-30 10-20 10-20 20-30 20-35 18-28 Variable 3-8 10-25 20-25 0-10 0-10 0-10 18-35 12-25 19-35 12-22 20-30 22-35 17-30 25-40 30-40 22-40 30-40 30-40 30-40 8-14 6-15 8-15 2-8 14-23 12-25 14-19 2-4 8-14 5-14 6-19 Variable 2-3 10-16 15-22 3-7 3-7 3-7 STYLE 18. Sweet Stout C.005-16 1.010-20 1.8-4. STOUT A. Flanders Red Ale C.0-6.028-32 1.012-16 1.2-5. Northern English Brown Ale 12.010-24 ABV% 6.060-80 Variable 1. Foreign Extra Stout E.5 2.5 7. Gueuze F.002-12 1.0-12. ENGLISH BROWN ALE A.5-6.5-10.036-50 1.010-18 1.010-22 1.5-7.0 5.044-52 1.9 5.5 Variable 2.0 4.6 7.050-75 1. Oatmeal Stout D.3-5.008-18 1.5 7. Flanders Brown Ale/Oud Bruin D.0-7.0-8.062-75 1. American IPA C. Mild B.046-56 1.6-6. Weizenbock D. American Stout F.044-60 1. Belgian Dark Strong Ale 47 OG 1. Belgian Golden Strong Ale E.2-5. Dunkelweizen C.040-60 1. Fruit Lambic 1.010-18 1.007-11 1.0 4.0 8.012-24 1.5 8. Roggenbier (German Rye Beer) 16.0 4. Brown Porter B.070-90 1.070-95 1.0 6.0-8.040-52 1.000-10 4.5-9.075-110 FG 1. English IPA B.8-5.030-38 1. American Brown Ale 11.016-24 1.0-5.056-75 1.000-06 1.040-60 1.010-14 1. BELGIAN STRONG ALE A. Imperial IPA 15.040-74 1.0-7.0-5.0-7.0 4.015-22 1.050-75 1.010-18 1.3-5.008-18 1.5-9.075-115 1.8 4. Dry Stout B.3-6. SOUR ALE A.5 5.008-16 Variable 1.048-54 1.060-90 1. Belgian Specialty Ale 17.010-16 1.048-57 1. Belgian Tripel D.5 4. Baltic Porter 13.5 5.0 4. Belgian Dubbel C.010-14 1.5-8.5-10.0 IBU 15-30 15-25 20-40 22-35 20-35 SRM 4-7 10-17 4.8-4.008-14 1. PORTER A.6 4.2 2.0-7.033-42 1.056-75 1.5-5. Berliner Weisse B. Saison D.010-14 1.0-8.
19.010 1.000-20 5-8% 6-9% 3-6% 5-7% 5-9% N/A N/A N/A N/A N/A N/A N/A N/A N/A N/A Variable Variable Variable See See See Guidelines Guidelines Guidelines N/A N/A N/A N/A N/A N/A Variable Variable Variable See See See Guidelines Guidelines Guidelines N/A N/A N/A N/A N/A N/A Varies Varies Varies 0.018-30 1.060-90 1.995-1.0 8. STANDARD CIDER AND PERRY A. Sweet Mead 25.016-30 with 6.0-9.0-12. Common Perry E. Other Fruit Melomel 26. Other Specialty Cider or Perry 1.0 base 30-60 35-70 50-120 beer 10-22 8-22 10-19 style 48 .995-1. Traditional Perry 28.0-12.010 0. Pyment (Grape Melomel) C.010 1. Classic Rauchbier B.070-100 1.995-1. Fruit Cider C. FRUIT BEER 21.080-120 1.012-16 with with with 4. MELOMEL (FRUIT MEAD) A.995-1.020 7-13% 5-9% 9-12% 5-12% N/A N/A N/A N/A N/A N/A N/A N/A 1.050-70 1. Christmas/Winter Specialty Spiced Beer 22. English Barleywine C. Herb. OTHER MEAD A. TRADITIONAL MEAD A. SPECIALTY BEER 24.010 0.0 base base base 20-30 beer beer beer 12-22 style style style Varies Varies with with base base beer beer style style 1. English Cider C. Spice. STRONG ALE A.045-100 0. SMOKE-FLAVORED & WOOD-AGED BEER A.000-20 1.045-65 1.025-50 Varies Varies Varies N/A N/A N/A N/A N/A N/A 1.0 8. Apple Wine D.050-65 1.000-20 0. Common Cider B.080-120 Varies 1. Other Smoked Beer C.050-57 Varies Varies Varies 1.015-22 1.8-6.995-1. Wood-Aged Beer 23. or Vegetable Beer B. New England Cider B.990-1. Braggot C. Open Category Mead 27.050-60 1.010-25 1. Cyser (Apple Melomel) B. SPECIALTY CIDER AND PERRY A.060-100 1.010 0. Semi-Sweet Mead C. American Barleywine 20. Dry Mead B.010-20 1. Metheglin B. Old Ale B.050-75 1.045-70 1. French Cider D. SPICE/HERB/VEGETABLE BEER A.
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