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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
Overall Impression: Characterized by soft. Similar. with a gentle creaminess. “Fest” type beers are special occasion beers that are usually stronger than their everyday counterparts. drier and more bitter. although American versions can be stronger. Moderately hard. OGs of 1. with no fruity esters or diacetyl.010 – 1. Clean lager aroma with no fruity esters or diacetyl. Served in autumn amidst traditional celebrations. Goose Island Oktoberfest. shortly after lager yeast was first isolated. Gordon Biersch Märzen. persistent head. Typically brewed in the spring. No hop aroma.5 – 5. Crystal) are also appropriate. Appearance: Deep amber to dark brown with bright clarity and ruby highlights. As with Oktoberfests.012 – 1. No roasted or caramel flavor. elegant malt complexity is in the forefront. A decoction mash can help develop the rich malt profile. elegant maltiness that dries out in the finish to avoid becoming sweet.060 would have been appropriate for pre-Prohibition beers while gravities dropped to 1. Capital Wisconsin Amber. Regrettably. are most authentic. Gordon Biersch Vienna Lager. Comments: The classic American Pilsner was brewed both preProhibition and post-Prohibition with some differences. EUROPEAN AMBER LAGER 3A. Many Mexican amber and dark lagers used to be more authentic.016 SRM: 7 – 14 ABV: 4. Can have low levels of yeast character (green apples. with both malt and hop bitterness present in the aftertaste. German beer tax law limits the OG of the style at 14˚P since it is a vollbier. Victory Festbier. with a creamy texture and medium carbonation. Continental hops. or fruitiness). DMS. Distinctive and complex maltiness often includes a toasted aspect. Flavor: Initial malty sweetness.044 – 1. Can use some caramel malts and/or darker malts to add color and sweetness. Appearance: Dark gold to deep orange-red color. Balance is toward malt. Pils malt. while European versions tend to be sweeter. Medium-low to no roast and caramel malt aroma. Vital Statistics: OG: 1. Corresponding IBUs dropped from a pre-Prohibition level of 30-40 to 25-30 after Prohibition. off-white. with a depth of malt character. Liberty. adjunct-laden American Dark Lagers.052 IBUs: 18 – 30 FG: 1. and is usually light tan in color.060 IBUs: 25 – 40 FG: 1. Great Lakes Oktoberfest. Caramel aroma is inappropriate. most modern examples use adjuncts which lessen the rich malt complexity characteristic of the best examples of this style. The style owes much of its character to the method of malting (Vienna malt). with a maltiness that is often described as soft. Penn Pilsner 3B.5 – 6% Commercial Examples: Occasional brewpub and microbrewery specials SRM: 10 – 16 ABV: 4. Some toasted character from the use of Vienna malt. A light toasted malt aroma may be present.014 3 4. Capital Oktoberfest.010 – 1. the style continues in Mexico where it was brought by Santiago Graf and other Austrian immigrant brewers in the late 1800s. They worked with the ingredients that were native to America to create a unique version of the original Pilsner. and rather rich. No diacetyl. yet still decidedly balanced toward malt. This is one of the classic malty styles. Fairly dry finish. Hacker-Pschorr Original Oktoberfest. along with Continental hops (preferably noble varieties). Nearly extinct in its area of origin. Oktoberfest/Märzen Aroma: Rich German malt aroma (of Vienna and/or Munich malt). Smooth. DARK LAGER 4A. only the finest quality malt should be used. but finish is moderately dry. but caramel malts shouldn’t add significant aroma and flavor and dark malts shouldn’t provide any roasted character. with some Munich malt. but unfortunately are now more like sweet. with a firm enough hop bitterness to provide a balanced finish. complex.050-1. Ayinger Oktoberfest-Märzen. especially noble varieties. based on an adaptation of the Vienna style developed by Anton Dreher around 1840. Somewhat alkaline water (up to 300 PPM).050 – 1. Mouthfeel: Medium body.044-1. Large.015 SRM: 3 – 6 ABV: 4. Samuel Adams Oktoberfest (a bit unusual in its late hopping) 3. carbonate-rich water. Olde Saratoga Lager.7% Commercial Examples: Paulaner Oktoberfest. Vienna Lager Aroma: Moderately rich German malt aroma (of Vienna and/or Munich malt). melanoidin-rich malt profile. Comments: American versions can be a bit stronger. signaling the end of the traditional brewing season and stored in cold caves or cellars during the warm summer months. A light to moderate toasted malt aroma is often present. All malt should derive from the finest quality two-row barley. and elegant but never cloying.when they settled in America.048 after Prohibition. Lighter malt character overall than Oktoberfest. without a cloying finish. Modern American hops such as Cascade are inappropriate. and noble hop flavor is low to none. This style died out after Prohibition but was resurrected as a home-brewed style by advocates of the hobby. though the finish is not sweet. Appearance: Light reddish amber to copper color. History: Origin is credited to Gabriel Sedlmayr. Vital Statistics: OG: 1. with significant carbonate content is welcome. Clean lager character. Noble hop flavor may be low to none. Noble hop aroma may be low to none. Ingredients: Six-row barley with 20% to 30% flaked maize to dilute the excessive protein levels. Bright clarity. Hop bitterness is moderate. foam stand. clean. Moderately crisp finish. Caramel aroma is inappropriate. Boulevard Bobs 47 Munich-Style Lager. Native American hops such as Clusters. Hop aroma may range from none to light spicy or floral hop presence. . Overall Impression: Smooth. Water with a high mineral content can lead to an inappropriate coarseness in flavor and harshness in aftertaste. like a strong Pils-dominated Helles. Mouthfeel: Medium-light to medium body. though less intense than Oktoberfest. although German Vienna malt is often the backbone of the grain bill. or modern noble crosses (Ultra. Comments: Domestic German versions tend to be golden. Noticeable caramel or roasted flavors are inappropriate. Spaten Oktoberfest. Dark American Lager Aroma: Little to no malt aroma.2% strength and 35 IBUs).8 – 5. Negra Modelo.057 IBUs: 20 – 28 FG: 1. with solid. traditional continental noble hops. May have a bit of alcohol warming. Old Dominion Aviator Amber Lager. Flavor: Soft.046 – 1. Export German versions are typically orange-amber in color.5% Commercial Examples: Great Lakes Eliot Ness (unusual in its 6. History: The original amber lager developed by Anton Dreher shortly after the isolation of lager yeast. Ingredients: Grist varies. Vital Statistics: OG: 1. Moderate carbonation. and have a distinctive toasty malt character. Hofbräu Oktoberfest. off-white. Bright clarity. and possibly some crystal malt. Ingredients: Vienna malt provides a lightly toasty and complex. Foam stand may not be long lasting. Fully fermented. Clean lager character with no diacetyl or fruity esters. Smooth.
usually darker in color. Maibock/Helles Bock Aroma: Moderate to strong malt aroma. Comments: Unfiltered versions from Germany can taste like liquid bread. Large. Very clear. as are pronounced caramel flavors from crystal malt.056 4 5. Sprecher Black Bavarian 4B. Light to moderate roasted malt flavors can give a bitter-chocolate palate that lasts into the finish. Weltenburger Kloster Barock-Dunkel. Ingredients: Grist is traditionally made up of German Munich malt (up to 100% in some cases) with the remainder German Pilsner malt. Medium-low to no caramel and/or roasted malt flavors (and may include hints of coffee. Krušovice Cerne. Munich malt sweetness. Beck's Dark. porter-like flavors. and probably a variant of the Munich Dunkel style. Original Badebier.046 – 1. Moderate to moderately high carbonation.056 IBUs: 8 – 20 FG: 1. Capital Munich Dark. Rich Munich flavors. Mild caramel. persistent. Gordon Biersch Schwarzbier.052 IBUs: 22 – 32 FG: 1. providing a firm and dextrinous mouthfeel without being heavy or cloying. HackerPschorr Alt Munich Dark. Small amounts of crystal malt can add dextrins and color but should not introduce excessive residual sweetness. König Ludwig Dunkel. Shiner Bock. Burnt or bitter flavors from roasted malts are inappropriate. History: A regional specialty from southern Thuringen and northern Franconia in Germany.044 – 1. the style has become very popular throughout Bavaria (especially Franconia). Ingredients: German Munich malt and Pilsner malts for the base. drier on the palate and with a noticeable (but not high) roasted malt edge to balance the malt base. Lagering should . tan-colored head. Clean lager character with no fruity esters or diacetyl. chocolate. but not as intense as a bock or as roasted as a schwarzbier. Vital Statistics: OG: 1. Harpoon Munich-type Dark Beer. Burnt or moderately strong roasted malt flavors are a defect. The taste can be moderately sweet. but which are never burnt. May have a light DMS aroma from Pils malt. Noble hop flavor is low to none.6% Commercial Examples: Ayinger Altbairisch Dunkel. The malt can be clean and neutral or rich and Munich-like. Mouthfeel: Light to somewhat medium body. Medium-low to medium bitterness. Vital Statistics: OG: 1. May have a light astringency and a slight alcohol warming. Gordon Biersch Dunkels. which can have a clean.048 – 1. toast or nuttiness may be present.5 – 5. Aftertaste remains malty. While sometimes called a “black Pils. Moderate carbonation. light to medium tan head. although it should not be overwhelming or cloying. yet almost never truly black. No fruity esters or diacetyl should be detected. malt-accented beer in part because of the moderately carbonate water.4% Commercial Examples: Köstritzer Schwarzbier. Penn Dark Lager. In Bavaria. featuring hop bitterness with a complementary but subtle roastiness in the background. Flavor: Light to moderate malt flavor. Often decoction mashed (up to a triple decoction) to enhance the malt flavors and create the depth of color. despite the use of dark. although a highly-carbonated beer. Crystal Diplomat Dark Beer IBUs: 18 – 28 FG: 1. History: The classic brown lager style of Munich which developed as a darker. Aftertaste tends to dry out slowly and linger. San Miguel Dark.2 – 6% Commercial Examples: Dixie Blackened Voodoo.008 – 1. Ingredients: Two. Saint Pauli Girl Dark. Warsteiner Dunkel. Ettaler Dunkel. Light use of caramel and darker malts. Mouthfeel: Medium to medium-full body. Samuel Adams Black Lager. No diacetyl. Overall Impression: Characterized by depth and complexity of Munich malt and the accompanying melanoidins. Kulmbacher Mönchshof Premium Schwarzbier. Mouthfeel: Medium-light to medium body. Moderately low to no noble hop aroma. No harshness or astringency. with low aromatic sweetness and/or hints of roast malt often apparent. Löwenbräu Dunkel. and/or toffee are also acceptable. Paulaner Alt Münchner Dunkel. often with a spicy quality. with a yeasty. corn or rice as adjuncts. usually with melanoidins reminiscent of bread crusts. and may have a hint of caramel.” the beer is rarely that dark. Slight additions of roasted malts (such as Carafa or chocolate) may be used to improve color but should not add strong flavors. Appearance: Deep gold to light amber in color. Clean. Einbecker Schwarzbier. Creamy.012 SRM: 14 – 22 ABV: 4. Comments: A broad range of international lagers that are darker than pale. Hartmann Dunkel. Moderately carbonate water. BOCK 5A. although the hop bitterness may become more apparent in the medium-dry finish. Noble-type German hop varieties and clean German lager yeasts are preferred. nuts. often with deep ruby to garnet highlights.010 – 1. with the balance tipped firmly towards maltiness. Munich-like intensity. Appearance: Medium to very dark brown in color. Smooth. Weeping Radish Black Radish Dark Lager. Clean lager yeast character (light sulfur possible) with no fruity esters or diacetyl. earthy richness not found in exported filtered dunkels. Baltika #4. Hofbräu Dunkel. but a slight noble hop aroma is acceptable. While originating in Munich.4 – 5. and not assertively bitter and/or roasted. Munich Dunkel Aroma: Rich. Some alcohol may be noticeable.016 SRM: 17 – 30 ABV: 4. supplemented by a small amount of roasted malts (such as Carafa) for the dark color and subtle roast flavors. Augustiner Dunkel. caramel. don’t expect strongly roasted.or six-row barley. which can last into the finish. A low noble hop aroma is optional. Noble German hop varieties and German lager yeast strains should be used.016 SRM: 14 – 28 ABV: 4.010 – 1. Heineken Dark Lager. roasted malts. May have a very light fruitiness. Flavor: Dominated by the rich and complex flavor of Munich malt. Kneitinger Dunkel. Comments: In comparison with a Munich Dunkel. Hop bitterness at low to medium levels. Ettaler Kloster Dunkel. Usually clear. No diacetyl. Dinkel Acker Dark. Some residual sweetness is acceptable but not required. neutral character to a rich. Overall Impression: A dark German lager that balances roasted yet smooth malt flavors with moderate hop bitterness. Vital Statistics: OG: 1. Smooth. Clean lager character with no fruity esters or diacetyl. Hop flavor ranges from none to low levels. Fruity esters should be low to none. Appearance: Deep copper to dark brown. sweet. like bread crusts (and sometimes toast. Schwarzbier (Black Beer) Aroma: Low to moderate malt. The roast can be coffee-like but should never be burnt. 4C. often with a red or garnet tint. Overall Impression: A somewhat sweeter version of standard/premium lager with a little more body and flavor.) Hints of chocolate. Hop bitterness is moderately low but perceptible. although murky unfiltered versions exist. Commercial versions may use coloring agents.Flavor: Moderately crisp with some low to moderate levels of sweetness. Light to moderate noble hop flavor. often with a lightly toasted quality and low melanoidins. molasses or cocoa).
which was a brewing center and popular exporter in the days of the Hanseatic League (14th to 17th century). Vital Statistics: OG: 1. Darker versions will have significant melanoidins and often some toasty flavors. No diacetyl. Presence of higher alcohols (fusels) should be very low to none. Some alcohol warming may be present. or a Munich helles brewed to bock strength. No hop flavor. not yeast-derived esters developed during fermentation. The term “doppel (double) bock” was coined by Munich consumers. Victory St. and aging.3 – 7. Hofbräu Maibock. Recreated in Munich 5 . Boisterous. but should have an impression of attenuation. Gordon Biersch Blonde Bock. Stronger versions might have impaired head retention. Francis of Paula. Clean lager flavor with no diacetyl. white head. Little to no hop flavor (more is acceptable in pale versions). History: Originated in the Northern German city of Einbeck. The sweetness comes from low hopping. Any fruitiness is due to Munich and other specialty malts. Some alcohol warmth may be found. and can display noticeable legs.072 IBUs: 20 – 27 FG: 1. Virtually no hop aroma. but this should be smooth and warming rather than harsh or burning. but no roasted or burned aromatics should ever be present. Flavor: Complex maltiness is dominated by the rich flavors of Munich and Vienna malts. The hops compensate for the lower level of melanoidins. which contribute melanoidins and toasty flavors. off-white for dark varieties). No diacetyl. rarely a tiny bit of dark roasted malts for color adjustment. plum or grape may be present (but is optional) in dark versions due to reactions between malt. Clean lager yeast.072 IBUs: 23 – 35 FG: 1. Overall Impression: A dark. Soft water preferred so as to avoid harshness. May also be drier. Decoction mash is typical. never any non-malt adjuncts. A bigger version of either a traditional bock or a helles bock. Moderate to no noble hop flavor. “Bock” also means “billy-goat” in German. Darker versions often have ruby highlights. Low to no fruity esters. History: A Bavarian specialty first brewed in Munich by the monks of St. with a moderately dry finish that may taste of both malt and hops. Some fruitiness (prune. this beer typically has less dark and rich malt flavors than a traditional bock.013 – 1. Clean lager yeast. Mouthfeel: Medium-full to full body. Clean. Clean. Large. creamy. Water hardness can vary. While quite malty. Well-attenuated. and more bitter than a traditional bock. Some alcohol may be noticeable. but should never be perceived as roasty or burnt. History: A fairly recent development in comparison to the other members of the bock family. Hop character is generally more apparent than in other bocks. Moderate to moderately low carbonation. Continental European hop varieties are used. Traditional Bock Aroma: Strong malt aroma. Aass Bock. Mahr’s Bock. often with attractive garnet highlights. Smooth and clean with no harshness or astringency. Some caramel notes may be present from decoction mashing and a long boil. Noble hops. hoppier. Ingredients: Munich and Vienna malts. Historical versions were less well attenuated than modern interpretations. Flavor: The rich flavor of continental European pale malts dominates (Pils malt flavor with some toasty notes and/or melanoidins). Lagering should provide good clarity. with consequently higher sweetness and lower alcohol levels (and hence was considered “liquid bread” by the monks). creamy. Little to no caramelization. off-white head. A very slight chocolate flavor is optional in darker versions.018 SRM: 6 – 11 ABV: 6. Vital Statistics: OG: 1. allowing a bit of sweetness to linger into the finish. Nick Bock.3 – 7. Capital Maibock. Einbecker Mai-Urbock. persistent. Mouthfeel: Medium-bodied. and is often used in logos and advertisements. Moderate alcohol aroma may be present. as it enhances the caramel and melanoidin flavor aspects of the malt. Flavor: Very rich and malty. Moderate to moderately high carbonation. Moderate to moderately-low carbonation. There is some dispute whether Helles (“pale”) Bock and Mai (“May”) Bock are synonymous. Comments: Can be thought of as either a pale version of a traditional bock. Lagering should provide good clarity despite the dark color. without harshness or astringency. Smuttynose Maibock starting in the 17th century. but some believe that Maibock is a “fest” type beer hitting the upper limits of hopping and color for the range. Paler versions generally have a drier finish. No roasted or burnt character. Any fruitiness is due to Munich and other specialty malts. Most agree that they are identical (as is the consensus for Märzen and Oktoberfest). but boiling is less than in traditional bocks to restrain color development. malty lager beer. with no esters or diacetyl. Invariably there will be an impression of alcoholic strength. Appearance: Light copper to brown color. although a light noble hop aroma is acceptable in pale versions. Very smooth without harshness or astringency. Lighter versions will a strong malt flavor with some melanoidins and toasty notes. Well-attenuated. Pennsylvania Brewing St. Many doppelbocks have names ending in “-ator. Most versions are fairly sweet. The serving of Maibock is specifically associated with springtime and the month of May. although moderately carbonate water is typical of Munich. often with moderate amounts of rich melanoidins and/or toasty overtones. No non-malt adjuncts. May have a light DMS flavor from Pils malt. creamy. Doppelbock Aroma: Very strong maltiness. Smooth. Appearance: Deep gold to dark brown in color. not cloying. Overall Impression: A very strong and rich lager. Moderate hop bitterness (more so in the balance than in other bocks).019 SRM: 14 – 22 ABV: 6. HackerPschorr Hubertus Bock. Stegmaier Brewhouse Bock 5C. not from incomplete fermentation.064 – 1.provide good clarity. Hop bitterness is generally only high enough to support the malt flavors.4% Commercial Examples: Ayinger Maibock.2% Commercial Examples: Einbecker Ur-Bock Dunkel. with no fruity esters or diacetyl. Large. the boil. and was thus only used after the beer came to Munich. A very slight chocolate-like aroma may be present in darker versions.064 – 1. not cloying. not yeastderived esters developed during fermentation. persistent head (color varies with base style: white for pale versions. persistent. strong. A moderately low fruity aspect to the aroma often described as prune. Lighter versions will have a strong malt presence with some melanoidins and toasty notes. Hop bitterness varies from moderate to moderately low but always allows malt to dominate the flavor. Overall Impression: A relatively pale. plum or grape) is optional in darker versions. Darker versions will have significant melanoidins and often some toasty aromas. The name “bock” is based on a corruption of the name “Einbeck” in the Bavarian dialect. May have a low spicy or peppery quality from hops and/or alcohol. Mouthfeel: Medium to medium-full bodied. Virtually no hop aroma. malty lager beer. Great Lakes Rockefeller Bock. Designed to walk a fine line between blandness and too much color. 5B. Large. Ingredients: Base of Pils and/or Vienna malt with some Munich malt to add character (although much less than in a traditional bock). but should never be hot. strong. Comments: Decoction mashing and long boiling plays an important part of flavor development. despite the increased hop bitterness. Clean.011 – 1.” either as a tribute to the prototypical Salvator or to take advantage of the beer’s popularity. A light caramel flavor from a long boil is acceptable.
Overall Impression: An extremely strong.042 – 1. Flavor: Rich. Many examples are kräusened to achieve carbonation.120 IBUs: 25 – 35 FG: 1. Faint esters may be present in some examples. May have significant fruity esters. not yeast-derived esters developed during fermentation. Blonde Ale Aroma: Light to moderate sweet malty aroma. The alcohol should be smooth. prune or grape. Southampton Eisbock 6. malt. fusels. The malt can have melanoidins. No diacetyl. Appearance: Pale straw to moderate gold color. Appearance: Light yellow to deep gold in color. Low to moderate maltiness and sweetness. Pronounced legs are often evident. Ayinger Celebrator. Significant alcohol warmth without sharp hotness.5 – 5 ABV: 4. Some doppelbocks are stronger than Eisbocks. and bitterness rarely rises above 20 IBUs. Tucher Bajuvator. Flavor: Low to medium-low hop bitterness. but are commonly found in many examples. prune or grape. No diacetyl. and can have a certain dryness from the alcohol. Smooth mouthfeel with medium to high attenuation. May have a low to medium hop aroma. but excellent pale versions also exist. and can reflect almost any hop variety.055 IBUs: 15 – 20 FG: 1. but acceptable. Eisbock Aroma: Dominated by a balance of rich.053 OG range. alcohol and bitterness (thus providing a home for very strong lagers). often with attractive ruby highlights. Spaten Optimator. Faint fruity esters are optional. Cold conditioning isn’t traditional. Bell’s Consecrator. and occasionally a slight chocolate flavor. wheat) can also be present. Cream Ale Aroma: Faint malt notes. May have significant fruity esters. or other concentrated flavors. Low carbonation. the style can be considered to have no upper limit for gravity. The finish should be of malt and alcohol. full and malty dark lager. Off-white to deep ivory colored head. pre-prohibition) Cream Ales were slightly stronger. corn-like aroma and low levels of DMS are commonly found. sweet malt balanced by a significant alcohol presence. although modern brewers sometimes use it. and should help the hop bitterness balance the strong malt presence. Clear to brilliant. Capital Autumnal Fire. Low to medium head with medium to high carbonation. Little Kings Cream Ale (Hudepohl). Finish can vary from somewhat dry to faintly sweet from the corn. sparkling clarity. flavorful American lawnmower beer. and sugar.072 – 1. Clean. hoppier and more bitter. No diacetyl. particularly those reminiscent of plum. A grain bill of six-row malt. Alcohol aromas should not be harsh or solventy.2– 5. Caramel flavors typically absent.012 SRM: 2. but optionally some light character malt flavor (e. Low to medium esters optional. Higher gravity examples may exhibit a slight alcohol warmth. Flavor: Initial soft malty sweetness. Head retention may be no better than fair due to adjunct use. High carbonation. is common.. A sweet. These versions should be entered in the specialty/experimental category. Any fruitiness is due to Munich and other specialty malts. Hop bitterness just offsets the malt sweetness enough to avoid a cloying character. but shouldn’t be overly .g. No diacetyl. Overall Impression: A clean. Weltenburger Kloster AsamBock. Extended lagering is often needed post-freezing to smooth the alcohol and enhance the malt and alcohol balance. Adjuncts can include up to 20% flaked maize in the mash. Usually well attenuated. Commercial eisbocks are generally concentrated anywhere from 7% to 33% (by volume). but were not historically mixed with ale strains.050–1. Anderson Valley Summer Solstice Cerveza Crema.006 – 1. bitterness. New Glarus Spotted Cow. the name refers to the process of freezing and concentrating the beer. Eggenberg Urbock 23º. EKU 28. but are not required. While most traditional examples are in the ranges cited. Sleeman Cream Ale. although usually on the pale side. Light to moderate hop flavor (any variety).e. Comments: Eisbocks are not simply stronger doppelbocks. Ingredients: American ingredients most commonly used. Vital Statistics: OG: 1. not harsh or hot. Weihenstephaner Korbinian.020 – 1. not yeast-derived esters developed during fermentation. Vital Statistics: OG: 1. No hop aroma. Capital 6 6B.6% Commercial Examples: Genesee Cream Ale.112 IBUs: 16 – 26 FG: 1. Munich and Vienna malts for darker ones and occasionally a tiny bit of darker color malts (such as Carafa). although body can reach medium. higher attenuation levels can lend a “thirst quenching” finish. Originally known as sparkling or present use ales.024 SRM: 6 – 25 ABV: 7 – 10% Commercial Examples: Paulaner Salvator. Andechser Doppelbock Dunkel. Water hardness varies from soft to moderately carbonate. Mouthfeel: Generally light and crisp. well-attenuated.016 – 1. Ingredients: Pils and/or Vienna malt for pale versions (with some Munich). syrupy or cloyingly sweet. History: An ale version of the American lager style. No hop flavor. LIGHT HYBRID BEER 6A. Most commercial examples are in the 1. lager strains were (and sometimes still are) used by some brewers. but neither hops nor malt dominate. Niagara Eisbock. Any variety of hops may be used. Low to medium white head with fair to good retention. Appearance: Deep copper to dark brown in color. and up to 20% glucose or other sugars in the boil. A low to moderate corny flavor from corn adjuncts is commonly found. Clean lager yeast. No diacetyl. Neither malt nor hops prevail in the taste. Decoction mashing is traditional. particularly those reminiscent of plum. Noble hops.035 SRM: 18 – 30 ABV: 9 – 14% Commercial Examples: Kulmbacher Reichelbräu Eisbock. lager character. Vital Statistics: OG: 1. It should not by sticky.. Any variety of hops can be used for bittering and finishing. Brilliant. toast. Very smooth without harsh edges from alcohol.Comments: Most versions are dark colored and may display the caramelizing and melanoidin effect of decoction mashing. Lagering should provide good clarity. bread. toasty qualities. varying with gravity and attenuation. Low to moderate fruitiness is optional. Hop aroma low to none. biscuit. Eggenberg Urbock Dunkel Eisbock. hoppier (including some dry hopping) and more bitter (25-30+ IBUs). some caramel. Comments: Classic American (i. Ingredients: Same as doppelbock. The pale versions will not have the same richness and darker malt flavors of the dark versions. or a combination of six-row and North American two-row. Any fruitiness is due to Munich and other specialty malts. 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). Soft water preferred.078 – 1. and may be a bit drier. as is some DMS. Produced by ale brewers to compete with lager brewers in the Northeast and Mid-Atlantic States. Moretti La Rossa. Mouthfeel: Full to very full bodied. Wisconsin Brewing Whitetail Cream Ale 5D. Head retention may be impaired by higher-than-average alcohol content and low carbonation. Samuel Adams Double Bock Eisphyre. intense malt and a definite alcohol presence.
delicately balanced beer usually with very subtle fruit flavors and aromas. Some versions can have a slightly minerally or sulfury water or yeast character that accentuates the dryness and flavor balance. Kölsch Aroma: Very low to no Pils malt aroma. Subdued maltiness throughout leads to a pleasantly refreshing tang in the finish.” 7 . Dom. American Wheat or Rye Beer Aroma: Low to moderate grainy wheat or rye character. Esters can be moderate to none. but this isn’t a legal requirement as in Germany). spices and/or fruit added. New Holland Lucid.8 – 5. Appearance: Very pale gold to light gold. Flavor: Light to moderately strong grainy wheat or rye flavor. from an easy-drinking fairly sweet beer to a dry. Sion.050 IBUs: 20 – 30 FG: 1. Some yeasts may give a slight winy or sulfury character (this characteristic is also optional. Allow for a range of variation within the style when judging. Medium to high carbonation.5 – 5 ABV: 4. unfiltered versions known as Wiess (which should not be entered in this category). although good results can be obtained using a single rest at 149˚F. highly attenuated. Rye versions are richer and spicier than wheat. Overall Impression: Easy-drinking. Esters can be moderate to none. subtle fruit aroma from fermentation (apple. or perhaps a blonde ale. Peters. and less assertive American and English pale ales.013 SRM: 3 – 6 ABV: 3.” Comments: Served in a tall. Medium-high to high carbonation. Some malty sweetness is acceptable. Saint Arnold Fancy Lawnmower. but should not take on a German Weizen character (banana). A low noble hop aroma is optional but not out of place (it is present only in a small minority of authentic versions). although many Cologne brewers ferment at 70˚F and lager for no more than two weeks. but not a fault). but can include up to 25% wheat malt and some sugar adjuncts. Clarity may range from brilliant to hazy with yeast approximating the German hefeweizen style of beer. like pale ales) but in most areas this beer is designed as the entry-level craft beer. or cold-conditioned. Gaffel. Low to moderate hop bitterness. spiced or fruit beer categories instead. Ingredients: German noble hops (Hallertau. No diacetyl. History: Kölsch is an appellation protected by the Kölsch Konvention. Some Köln breweries (e. although a light spiciness from wheat or rye is acceptable. Widmer Blonde Ale. although if any of these ingredients are stronger than a background flavor they should be entered in specialty.007 – 1.011 SRM: 3. rounded palate comprising of a delicate flavor balance between soft yet attenuated malt. Vital Statistics: OG: 1. Slight crisp sharpness is optional. To the untrained taster easily mistaken for a light lager. hop-accentuated. Some versions may have honey. Mouthfeel: Medium-light to medium body. Mouthfeel: Medium-light to medium body. Capitol City Capitol Kölsch. Hollywood Blonde.5% Commercial Examples: Pelican Kiwanda Cream Ale. but not always present. IF NO DOMINANT GRAIN IS SPECIFIED. NonGerman versions: Eisenbahn Dourada. Russian River Aud Blonde. Malzmühle.g. Goose Island Summertime. although should reflect American yeast strains. import versions available in parts of North America: Reissdorf. Fermented at cool ale temperatures (59-65˚F) and lagered for at least a month. richer malt flavors in addition to the color) should be entered in the Specialty Beer category. or Kölsch yeast. Up to 20% wheat may be used. American or noble hops. May have a light alcohol warmth in stronger examples. American Rye Beers can follow the same general guidelines. Medium to medium-high carbonation. Traditionally uses a step mash program. Hop aroma may be low to moderate. Low to medium bitterness. May have a moderate malty sweetness or finish quite dry. German Pils or pale malt. Regional variations exist (many West Coast brewpub examples are more assertive. aggressively hopped beer with a strong wheat or rye flavor. and each interprets the Konvention slightly differently. May have a slightly crisp or sharp finish. Harpoon Summer Beer. Comments: In addition to the more common American Blonde Ale. Smooth without harsh bitterness or astringency. Shiner Kölsch 6D. WHEAT WILL BE ASSUMED. cherry or pear) is acceptable. May also be made with lager yeast. Authentic versions are filtered to a brilliant clarity. clean ale yeast. Ingredients: Generally all malt.038 – 1. The noble hop flavor is variable. Extract versions should only use the lightest malt extracts and avoid kettle caramelization. Ingredients: Clean American ale yeast. substituting rye for some or all of the wheat. No diacetyl. an almost imperceptible fruity sweetness from fermentation. Tettnang. and a medium-low to medium bitterness with a delicate dryness and slight pucker in the finish (but no harsh aftertaste). lightly fruity English. THE BREWER SHOULD SPECIFY IF RYE IS USED. but also can be made as a lager. Dark versions approximating dunkelweizens (with darker. but the balance is normally towards the malt.aggressive. Note that drier versions may seem hoppier or more bitter than the IBU specifications might suggest. American Kölsch-style beers. History: Currently produced by many (American) microbreweries and brewpubs. Has a delicate white head that may not persist.2% Commercial Examples: Available in Cologne only: PJ Früh. a somewhat subtle Pilsner. although this is quite rare. Attenuative. and is restricted to the 20 or so breweries in and around Cologne (Köln).008 – 1.054 IBUs: 15 – 28 FG: 1. Overall Impression: A clean. Overall Impression: Refreshing wheat or rye beers that can display more hop character and less yeast character than their German cousins. most are medium-low to medium. approachable. which can linger into the finish. long-lasting white head. Due to its delicate flavor profile. Dom. Generally well-attenuated. Any hop variety can be used. narrow 200ml glass called a “Stange. and can range from low to moderately high. although a few versions may be medium. which sometimes lasts into the finish. The clove and banana aromas common to German hefeweizens are inappropriate. Vital Statistics: OG: 1. Alaska Summer Ale. Hellers. Flavor: Soft. Rogue Oregon Golden Ale. Water can vary from extremely soft to moderately hard. Comments: Different variations exist. Large proportion of wheat malt (often 50% or more. One or two examples (Dom being the most prominent) are noticeably malty-sweet up front. Paeffgen.4 – 5. Clean American. Kölsch tends to have a relatively short shelf-life. No clove phenols. and can have either a citrusy American or a spicy or floral noble hop character. older examples can show some oxidation defects. A pleasant. Other base styles 6C. Hellers) are now producing young. Big.. Some versions may have a slight wheat taste. clear top-fermenting Vollbier. No diacetyl. Mouthfeel: Smooth and crisp. The Konvention simply defines the beer as a “light. this category can also include modern English Summer Ales. crisp.044 – 1. Appearance: Usually pale yellow to gold. malt-oriented American craft beer. Fuller’s Summer Ale. Medium-light body. Otherwise very clean with no diacetyl or fusels. Spalt or Hersbrucker). Low to moderate hop flavor (citrusy American or spicy/floral noble). but this is quite rare in authentic versions. Redhook Blonde Each Köln brewery produces a beer of different character. Finishes medium-dry to somewhat sweet.
Those that are made as ales are fermented at cool ale temperatures and lagered at cold temperatures (as with Düsseldorf Alt). medium-dry to dry. The hop aroma may vary from moderate to very low. Dry finish often with lingering bitterness.054 IBUs: 25 – 40 FG: 1. Noble hops. floral or perfumy character associated with noble hops.013 SRM: 3 – 6 ABV: 4 – 5. Brilliant clarity (may be filtered). Vital Statistics: OG: 1. which is slightly stronger. making ales). Comments: This style is narrowly defined around the prototypical Anchor Steam example. well-attenuated amber-colored German ale. “Alt” refers to the “old” style of brewing (i. Water should have relatively low sulfate and low to moderate carbonate levels. Low to moderate off-white to white head with good retention. No diacetyl. Long Trail Ale. lager character with very restrained ester profile. No diacetyl. Mouthfeel: Medium-bodied. darker. smoother palate than is typical for most ales.5 – 5. sometimes more caramelly. clean. smooth.5 – 5. The best examples can be found in brewpubs in the Altstadt (“old town”) section of Düsseldorf. but is not required. sometimes grainy aroma. yet stopping short of brown. Overall Impression: A very clean and relatively bitter beer. No diacetyl. The malt character is usually toasty (not roasted) and caramelly. Generally darker. Flying Dog Old Scratch Amber Lager 7C.008 – 1. rustic or minty qualities) in moderate to high strength. Comments: Most Altbiers produced outside of Düsseldorf are of the Northern German style. The apparent bitterness level is sometimes masked by the high malt character. making top-fermented ales) that was common before lager brewing became popular.. 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.046 – 1. Generally clear. Mouthfeel: Medium-bodied. Widmer Hefeweizen. very clear from extended cold conditioning.5% Commercial Examples: Bell’s Oberon. Superficially similar to an American pale or amber ale.014 SRM: 10 – 14 ABV: 4. creamy. Düsseldorf Altbier Aroma: Clean yet robust and complex aroma of rich malt.015 SRM: 13 – 19 ABV: 4. small amounts of toasted malt and/or crystal malts. IPA.048 – 1.2% Commercial Examples: DAB Traditional. but one that was selected to thrive at the cool end of normal ale fermentation temperatures. The malt presence is moderated by moderately-high to high attenuation. Lager yeast. interesting toasty and caramel flavors. Light fruity esters are acceptable.054 IBUs: 30 – 45 FG: 1. is light bodied enough to be consumed as a session beer in its home brewpubs in Düsseldorf. and showcasing 8 . usually showing Northern Brewer qualities (woody. History: American West Coast original. Three Floyds Gumballhead. Otter Creek Copper Ale. grainy maltiness. May include small amounts of Munich or Vienna malt. Light fruitiness acceptable. Predates the isolation of bottom-fermenting yeast strains. Ingredients: Typically made with a Pils base and colored with roasted malt or dark crystal. Clean. though it approximates many characteristics of lager beers. and a warm-fermented lager yeast is used.011 – 1. Moderate to moderately high carbonation.055 IBUs: 15 – 30 FG: 1. rustic. grainy malt flavor. 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. Low to moderately high hop flavor. the bitterness can seem as low as moderate if the finish is not very dry. Schwelmer Alt.e. with a lingering hop bitterness and a firm. Overall Impression: A well balanced. Moderate off-white head with good retention. Appearance: Light amber to orange-bronze to deep copper color. but otherwise clean.040 – 1. bittersweet or nutty finish reflects both the hop bitterness and malt complexity. Some fruity esters may survive the lagering period. Schmaltz’ Alt the signature Northern Brewer varietal hop character. Low to moderate caramel and/or toasty malt aromatics support the hops. American hops (usually Northern Brewer. Common variants include Sticke (“secret”) alt. Smooth.g. A light minerally character is also sometimes present in the finish. Southampton Steem Beer. Flavor: Assertive hop bitterness well balanced by a sturdy yet clean and crisp malt character.. Very low to medium noble hop flavor. Fermented at cool ale temperature (60-65˚F). Vital Statistics: OG: 1. but considerable rich and complex malt flavors remain. Harpoon UFO Hefeweizen. No roasted malt flavors or harshness. Note that some German yeast strains produce inappropriate sulfury character. Some yeast strains may impart a slight sulfury character. Grolsch Amber. Flavor: Fairly bitter yet balanced by a smooth and sometimes sweet malt character that may have a rich. richer and more complex than typical alts. yet differs in that the hop flavor/aroma is woody/minty rather than citrusy. and lagered at cold temperatures to produce a cleaner. AMBER HYBRID BEER 7A. which makes the term “Altbier” somewhat inaccurate and inappropriate. lager character sometimes with slight sulfury notes and very low to no esters. rather than citrusy varieties). Mouthfeel: Medium-light to medium body. balanced by some malt character. No diacetyl. Smooth mouthfeel. Medium to medium-high carbonation. noble hops and restrained fruity esters. Pyramid Hefe-Weizen. Despite being very full of flavor. Anchor Summer Beer. long-lasting off-white head. and usually sweeter and less bitter than Düsseldorf Altbier. Clean. Sierra Nevada Unfiltered Wheat Beer. Bitterness rises up to 60 IBUs and is usually dry 7B. No diacetyl.. California Common Beer Aroma: Typically showcases the signature Northern Brewer hops (with woody. Vital Statistics: OG: 1. Usually made with an attenuative lager yeast. Most are simply moderately bitter brown lagers. A long-lasting. stout) with a noticeable rye character should be entered in the Specialty Beer category (23). Hannen Alt. Astringency low to none. Medium to medium-high carbonation. Noble hop flavor can be moderate to low. minty). Ironically “alt” refers to the old style of brewing (i. History: The traditional style of beer from Düsseldorf. malt flavors are toasty and caramelly. bitter yet malty. Overall Impression: A lightly fruity beer with firm. The malt character reflects German base malt varieties. Ingredients: Pale ale malt. No diacetyl.5% Commercial Examples: Anchor Steam. biscuity and/or lightly caramelly flavor. Low to no noble hop aroma. Thick.e. Comments: A bitter beer balanced by a pronounced malt richness. Appearance: Medium amber to light copper color. the hopping is always assertive.010 – 1. Alaskan Amber. Real Ale Full Moon Pale Rye 7. Redhook Sunrye. Appearance: Light copper to light brown color. Fermented with a lager yeast. Flavor: Moderately malty with a pronounced hop bitterness. Finish fairly dry and crisp. Northern German Altbier Aroma: Subtle malty.(e. and can have a peppery.
Mild to moderate fruitiness.8 – 4. Tetley’s Original Bitter. Flavor: Medium to high bitterness. Moderate to low hop flavor (earthy. Most bottled or kegged versions of UK-produced bitters are higher-alcohol versions of their cask (draught) products produced specifically for export. often (but not always) with a caramel quality. Overall Impression: Low gravity.054 IBUs: 35 – 50 FG: 1.. Special/Best/Premium Bitter Aroma: The best examples have some malt aroma. and/or floral UK varieties typically.011 SRM: 4 – 14 ABV: 3. Ingredients: Pale ale. low alcohol levels and low carbonation make this an easy-drinking beer. but usually consist of German base malts (usually Pils. session beer. Young’s Special. Bitter was created as a draught alternative (i. Brains SA. and can contain a significant portion of wheat. Generally no diacetyl. Drinkability is a critical component of the style. session-strength ale. although US varieties may be used).012 SRM: 5 – 16 ABV: 3. Vital Statistics: OG: 1.040 IBUs: 25 – 35 FG: 1. this is a stronger.e.e. Drinkability is a critical component of the style. Vital Statistics: OG: 1. History: Originally a draught ale served very fresh under no pressure (gravity or hand pump only) at cellar temperatures (i. Low to medium maltiness with a dry finish. Low to moderate white to off-white head. Caramel flavors are common but not required. Moderately carbonate water. esters and hop flavor. Balance is often decidedly bitter.2 – 3. This style guideline reflects the “real ale” version of the style. Moderate to low hop flavor (earthy. although very low levels are allowed. Clean. Schumacher. chocolate.2% Commercial Examples: Altstadt brewpubs: Zum Uerige. and/or crystal malts. and/or floral UK varieties typically.8% Commercial Examples: Fuller's Chiswick Bitter. This style guideline reflects the “real ale” version of the style. Frankenheim Alt paler examples).. 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. Generally no diacetyl. Most have moderately low to moderately high fruity esters. May have very little head due to low carbonation. Standard/Ordinary Bitter Aroma: The best examples have some malt aroma. resiny.007 – 1. English hops most typical. Greene King IPA. The IBU levels are often not adjusted. although bottled and canned examples can have moderate carbonation. Carbonation low. Ingredients: Pale ale. not the export formulations of commercial products. so the versions available in the US often do not directly correspond to their style subcategories in Britain. Shepherd Neame Masterbrew Bitter. Flavor: Medium to high bitterness. Comments: More evident malt flavor than in an ordinary bitter. Brains Bitter. Balance is often decidedly bitter.040 – 1. Im Füchschen. History: Originally a draught ale served very fresh under no pressure (gravity or hand pump only) at cellar temperatures (i. Goose Island Honkers Ale. Generally no diacetyl. Boddington's Pub Draught 8B. although American and European varieties are becoming more common (particularly in the 9 . Ingredients: Grists vary. Carbonation low. Most have moderately low to moderately high fruity esters. although American and European varieties are becoming more common (particularly in the paler examples). Brakspear Bitter. Good to brilliant clarity. Timothy Taylor Landlord. Both Sticke alt and Münster alt should be entered in the specialty category. highly attenuative ale yeast. Adnams SSB. Mouthfeel: Light to medium-light body.. Oakham Jeffrey Hudson Bitter (JHB). Also known as just “bitter. Coniston Bluebird Bitter. emphasis is still on the bittering hop addition as opposed to the aggressive middle and late hopping seen in American ales. Low to medium maltiness with a dry finish. sour. Appearance: Light yellow to light copper. Mild to moderate fruitiness is common. Some modern variants are brewed exclusively with pale malt and are known as golden or summer bitters.5 – 5. Spalt hops are traditional.hopped and lagered for a longer time.” Some modern variants are brewed exclusively with pale malt and are known as golden or summer bitters. Bitter was created as a draught alternative (i. Young's Bitter. Appearance: Medium gold to medium copper. so the versions available in the US often do not directly correspond to their style subcategories in Britain. Overall Impression: A flavorful. lighter in color (golden). although US varieties may be used). and/or black malts used to adjust color. emphasis is still on the bittering hop addition as opposed to the aggressive middle and late hopping seen in American ales. Most bottled or kegged versions of UK-produced bitters are higher-alcohol versions of their cask (draught) products produced specifically for export. English hops most typical. The IBU levels are often not adjusted. although US varieties may be used). 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.. Occasionally will include some wheat. although bottled and canned commercial examples can have moderate carbonation. Good to brilliant clarity. Low to moderate white to off-white head. Greene King Ruddles County Bitter.e. amber. although US varieties may be used). Hop aroma can range from moderate to none (UK varieties typically. but this should not override the overall bitter impression. Zum Schlüssel. resiny. may use a touch of black malt for color adjustment. Some examples can be more malt balanced.048 IBUs: 25 – 40 FG: 1. May have very little head due to low carbonation. Vital Statistics: OG: 1. Some examples can be more malt balanced. and/or crystal malts. although the bitterness should not completely overpower the malt flavor. yet refreshing. other examples: Diebels Alt. RCH Pitchfork Rebellious Bitter. Adnams Bitter. Mouthfeel: Medium-light to medium body.e. often (but not always) with a caramel quality. Münster alt is typically lower in gravity and alcohol. Rogue Younger’s Special 8. Caramel flavors are common but not required.015 SRM: 11 – 17 ABV: 4. amber. may use a touch of black malt for color adjustment. corn or wheat. esters and hop flavor. May use sugar adjuncts. Characterful English yeast. A step mash or decoction mash program is traditional. Characterful English yeast. corn or wheat.6% Commercial Examples: Fuller's London Pride. although very low levels are allowed. but this should not override the overall bitter impression.032 – 1. Often medium sulfate water is used. although very low levels are allowed.008 – 1. “real ale”). ENGLISH PALE ALE 8A. “real ale”). Black Sheep Best Bitter. Often medium sulfate water is used. although very low levels are allowed. not the export formulations of commercial products. Hop aroma can range from moderate to none (UK varieties typically. sometimes Munich) with small amounts of crystal.010 – 1. Schlösser Alt. but other noble hops can also be used. although the bitterness should not completely overpower the malt flavor. May use sugar adjuncts.046 – 1. Comments: The lightest of the bitters. Generally no diacetyl.
010 – 1. nutty. Hop bitterness is low to moderate. Broughton Greenmantle Ale 9C. “Burton” versions use 10 medium to high sulfate water.015 SRM: 9 – 17 ABV: 3.g. although bottled commercial versions will be higher. resiny. Scottish Heavy 70/Vital Statistics: OG: 1. Extra Special/Strong Bitter (English Pale Ale) Aroma: Hop aroma moderately-high to moderately-low. The balance may be fairly even between malt and hops to somewhat bitter. Fuller’s ESB is a unique beer with a very large. light fruitiness. 9C) share the same description.060 IBUs: 30 – 50 FG: 1. Caledonian 80/Export Ale.(Belhaven Scottish Ale in the US). Shepherd Neame Spitfire.(Caledonian Amber Ale in the US). May use sugar adjuncts. corn or wheat. 9B. Flavor: Medium-high to medium bitterness with supporting malt flavors evident.016 SRM: 9 – 17 ABV: 3.6 – 6. 9A. Ingredients: Pale ale. bitter beer that roughly approximates a strong bitter. but should not totally dominate malt flavors. Tennents Special. so the versions available in the US often do not directly correspond to their style subcategories in Britain. English pale ales are generally considered a premium.0% Commercial Examples: Orkney Dark Island. Samuel Smith’s Old Brewery Pale Ale.016 SRM: 6 – 18 ABV: 4. and/or floral UK hops are most traditional). Appearance: Deep amber to dark copper. Vintage Henley. Medium-dry to dry finish (particularly if sulfate water is used). “ESB” is a brand unique to Fullers. Medium to medium-high malt aroma. Black Sheep Ale. Comments: More evident malt and hop flavors than in a special or best bitter. Hop flavor is low to none. Whitbread Pale Ale. Broughton Merlin’s Ale.010 – 1. Shipyard Old Thumper. Hop bitterness and flavor should be noticeable. Flavor: Malt is the primary flavor. Generally no diacetyl. Shepherd Neame Bishop's Finger. May have low levels of secondary malt flavors (e. Medium-low to medium-high fruity esters. biscuity) adding complexity. most strong bitters are fruitier and hoppier. Optionally may have low amounts of alcohol. Appearance: Golden to deep copper. Drinkability is a critical component of the style. Andrews Ale.048 – 1. Hopping can be English or a combination of English and American. Some examples have a low hop aroma.5 – 3. Cooperstown Old Slugger. secondary notes of sulfur and/or alcohol in some examples (optional). Broughton Exciseman’s 80/-. Orkney Raven Ale. 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). although earthy. The initial malty sweetness is usually accentuated by a low to moderate kettle caramelization. standard-strength (for the US) English-type ale. Maclay 70/-. export-strength pale. Entrants should select the appropriate category based on original gravity and alcohol level. Arran Dark Aroma: Low to medium malty sweetness. but the balance will always be towards the malt (although not always by much). Southampton 80 Shilling. Anderson Valley Boont ESB. emphasis is still on the bittering hop addition as opposed to the aggressive middle and late hopping seen in American ales.030 – 1. and/or crystal malts.013 SRM: 9 – 17 ABV: 2.2% Commercial Examples: Fullers ESB. Belhaven 80/.035 IBUs: 10 – 20 FG: 1. The Scottish ale sub-styles are differentiated mainly on gravity and alcoholic strength. although very low levels are allowed. Marston’s Pedigree.9% Commercial Examples: Caledonian 70/. Scottish Light 60/Vital Statistics: OG: 1. although very low levels are allowed. A low to moderate peaty character is optional. Usually very clear due to long. Redhook ESB 9. these beers often have some alcohol flavor (perhaps to let the consumer know they are getting their due). and can use any variety of hops although UK hops are most traditional.010 – 1.040 IBUs: 10 – 25 FG: 1. Ushers 1824 Particular Ale. Geary’s Pale Ale. Young’s Ram Rod. Low to moderate carbonation.9 – 5. often with a low to moderately strong caramel component (although this character will be more subtle in paler versions). A low head is acceptable when carbonation is also low. bitter. In England today. SCOTTISH AND IRISH ALE All the Scottish Ale sub-categories (9A. the name has been co-opted to describe a malty. Mouthfeel: Medium-light to medium-full body. Characterful English yeast. Some modern English variants are brewed exclusively with pale malt and are known as golden or summer bitters. and up to a moderate minerally/sulfury flavor.2 – 3. May have light. The peaty aroma is sometimes perceived as earthy. McEwan's Export (IPA).2% Commercial Examples: Belhaven 60/-. Low to moderate. Stronger versions may have a slight alcohol warmth but this character should not be too high.Bitter 8C. cool fermentations. Fruity esters may be moderate to none. Great Lakes Moondog Ale. Morland Old Speckled Hen. creamy off-white to light tan-colored head.035 – 1. and may be .Light (all are cask-only products not exported to the US) 9B.. Adnams Broadside. Mordue Workie Ticket. Judges should not judge all beers in this style as if they were Fuller’s ESB clones. The IBU levels are often not adjusted. Generally no diacetyl. Low to moderate white to off-white head. and/or a low to moderate peaty aroma (all are optional). in America.010 – 1. complex malt profile not found in other examples. may use a touch of black malt for color adjustment. Inveralmond Lia Fail. Belhaven 70/-. amber. Maclay 60/. Bass Ale. Hopback Summer Lightning. English hops most typical. smoky or very lightly roasted. A rather broad style that allows for considerable interpretation by the brewer. Moderately-low to high fruity esters. Bateman's XXXB. Since beer is sold by strength in the UK. although stronger versions will necessarily have slightly more intense flavors (and more hop bitterness to balance the increased malt). sometimes accentuated by low to moderate kettle caramelization. Overall Impression: An average-strength to moderately-strong English ale. McEwan’s 60/-. reddish. Most bottled or kegged versions of UK-produced bitters are higher-alcohol versions of their cask (draught) products produced specifically for export. but isn’t overly strong. although American and European varieties are becoming more common (particularly in the paler examples). Greene King Abbot Ale. Avery 14’er ESB. Alaskan ESB. Vital Statistics: OG: 1.040 – 1. although strong bitters will tend to be paler and more bitter.054 IBUs: 15 – 30 FG: 1. and is sometimes accompanied by a low diacetyl component. Stronger versions may overlap somewhat with old ales. although reformulated for bottling (including containing higher carbonation). Belhaven St. Good to brilliant clarity. Gale’s Hordean Special Bitter (HSB). Scottish Export 80/Vital Statistics: OG: 1. Normally has a moderately low to somewhat strong caramelly malt sweetness. Hop flavor moderate to moderately high (any variety.
Hop flavors and bitterness are low to medium-low. Low to moderate maltiness supports the hop presentation. Some commercial brewers add small amounts of crystal. The optional peaty. History: Traditional Scottish session beers reflecting the indigenous ingredients (water. with up to 3% roasted barley. A smooth. Clear. Generally quite clear.018 – 1. Low to moderate esters and alcohol are often present in stronger versions. Well suited to the region of origin. were kept to a minimum. Great Lakes Conway’s Irish Ale (a bit strong at 6. and may optionally show small amounts of specialty malt character (bready. Moderately large white to off-white head with good retention. Caramelization often is mistaken for diacetyl. adding complexity. Moderate carbonation.044 – 1. Legs may be evident in stronger versions.0 – 6. and kettle caramelization. Generally no flavor hops. Broughton Old Jock. Complex secondary malt flavors prevent a one-dimensional impression. No esters.0% Commercial Examples: Three Floyds Brian Boru Old Irish Ale. Ingredients: Well-modified pale malt. . Hop aroma is low to none (usually not present). Founders Dirty Bastard. When served too cold.014 SRM: 9 – 18 ABV: 4. which may not persist in stronger versions.5 – 10% Commercial Examples: Traquair House Ale. intense malt flavors. Vital Statistics: OG: 1. MacAndrew's Scotch Ale. and on occasion a faint bit of peaty earthiness (smoke). and as such have a different balance than strong Scotch ales. May have a slight alcohol warmth in stronger versions. Medium-dry to dry finish. No diacetyl. or sugar). Fruity esters vary from moderate to none. American Pale Ale Aroma: Usually moderate to strong hop aroma from dry hopping or late kettle additions of American hop varieties. Diacetyl is low to none. Use of peat-smoked malt to replicate the peaty character should be restrained. Caffrey’s Irish Ale. earthy and/or smoky secondary aromas may also be present. Dragonmead Under the Kilt 9D. Hibernian Ale 9E. Clear. The palate is usually full and sweet. Ingredients: May contain some adjuncts (corn.or water-derived and not from the use of peat-smoked malts. Irish Red Ale Aroma: Low to moderate malt aroma. Sometimes a bit creamy. and lend a dry. Clean. high mash temperatures. and with lower hopping rates. Hops are very low to none. Flavor: Richly malty with kettle caramelization often apparent (particularly in stronger versions). Mouthfeel: Medium-low to medium body. Smithwick’s Irish Ale. earthy and/or smoky character comes from the traditional yeast and from the local malt and water rather than using smoked malts. generally will not exhibit a diacetyl character). Low off-white to tan colored head. Hops. Boulevard Irish Ale. although some examples may have a light English hop flavor. Medium-low hop bitterness. Vital Statistics: OG: 1. Generally has a bit of roasted barley to provide reddish color and dry roasted finish. or wheat malts. Long. with some versions (but not all) having a thick. overly smoky beers should be entered in the Other Smoked Beer category (22B) rather than here. relatively un-attenuative ale yeast. as may some nutty character. but often quite dry due to use of roasted barley. Moderate carbonation. alcoholic warmth is usually present and is quite welcome since it balances the malty sweetness. McEwan's Scotch Ale. with abundant malt and cool fermentation and aging temperature. so malt impression should dominate. but the finish may be sweet to medium-dry (from light use of roasted barley). Orkney Skull Splitter. Overall Impression: An easy-drinking pint. May have a light buttery character (although this is not required). generally caramel-like but occasionally toasty or toffee-like in nature. toasty. Harpoon 11 10. rice. which should be low to none. Most beers finish fairly dry considering their relatively sweet palate. Mouthfeel: Medium-light to medium body. Gordon Highland Scotch Ale. raisins or dried fruit.010 – 1.130 IBUs: 17 – 35 FG: 1. Any caramelization comes from kettle caramelization and not caramel malt (and is sometimes confused with diacetyl). Moderately attenuated (more so than Scottish ales). Usually has a large tan head. yeast. Strength and maltiness can vary. any smoked character is yeast. Hop presence is minimal. Comments: Sometimes brewed as a lager (if so. English hops. Overall Impression: Rich. Flavor: Moderate caramel malt flavor and sweetness. the roasted character and bitterness may seem more elevated. and adjuncts such as sugar. History/Comments: Also known as a “wee heavy. Appearance: Amber to deep reddish copper color (most examples have a deep reddish hue). A citrusy hop character is very common. although dry-hopped versions may be slightly hazy. resulting in clean. Dry hopping (if used) may add grassy notes. Smooth. but not required. often with deep ruby highlights. Small amounts of roasted barley add color and flavor. Malt-focused with an initial sweetness and a roasted dryness in the finish. Hints of roasted malt or smoky flavor may be present. malty and usually sweet. biscuity). Clean and smooth (lager versions can be very smooth). although light use of roasted grains may increase the perception of bitterness to the medium range.060 IBUs: 17 – 28 FG: 1. amber. chewy viscosity. perhaps a few esters. slightly roasty finish. Kilkenny Irish Beer.070 – 1. malt). Goose Island Kilgubbin Red Ale. Low to moderate carbonation. all of which may last into the finish. AleSmith Wee Heavy. although excessive adjunct use will harm the character of the beer. Peaty. although examples containing low levels of diacetyl may have a slightly slick mouthfeel. Ingredients: Scottish or English pale base malt. sweetness usually comes not from crystal malts rather from low hopping. Generally has a grainy. Murphy’s Irish Red (lager). although this character should not be excessive. AMERICAN ALE 10A. Comments: The malt-hop balance is slightly to moderately tilted towards the malt side. May use some crystal malt for color adjustment. O’Hara’s Irish Red Ale. Inveralmond Black Friar. Low to moderate esters and alcohol are usually present. Mouthfeel: Medium-full to full-bodied. Beamish Red Ale. A small proportion of smoked malt may add depth. hops. occasionally with a buttered toast or toffee-like quality. although English varieties are most authentic. UK/Irish malts. which are not native to Scotland and formerly expensive to import. Fairly soft water is typical. Belhaven Wee Heavy. Strong Scotch Ale Aroma: Deeply malty. Finishes with a light taste of roasted grain. Esters may suggest plums. Overall Impression: Cleanly malty with a drying finish. Appearance: Pale golden to deep amber. with less hops than their English counterparts (due to the need to import them).056 SRM: 14 – 25 ABV: 6. which lends a characteristic dryness to the finish. Quite clean. which can be suggestive of a dessert. though a peaty character (sometimes perceived as earthy or smoky) may also originate from the yeast and native water.5%). with caramel often apparent.perceived as earthy or smoky. Appearance: Light copper to dark brown color. Although unusual.” Fermented at cooler temperatures than most ales. although caramelization may sometimes be mistaken for it. cool fermentations are traditionally used in Scottish brewing. dry finish due to small amounts of unmalted roasted barley.
hoppier interpretation of Northern English brown ale or a hoppier. Firestone Pale Ale. nutty and/or toasty quality. Comments: There is some overlap in color between American pale ale and American amber ale.045 – 1. which tends to balance the hop bitterness and finish. Related to American Pale and American Amber Ales. although dry-hopped versions may be slightly hazy. Some interpretations of the style may feature a stronger hop aroma. and toasty or bready notes are often used (along with late hops) to differentiate brands. History/Comments: A strongly flavored. originated by American home brewers. reflecting indigenous ingredients (hops. these beers were popularized in the hop-loving Northern California and the Pacific Northwest areas before spreading nationwide.5 – 6. toasty. Mendocino Red Tail Ale. but generally make up a relatively small portion of the grist. Moderately large off-white head with good retention. Carbonation moderate to high. resiny impression. Stone Pale Ale. Water can vary in sulfate content. but not required. Mouthfeel: Medium to medium-full body. 12 . Ingredients: Pale ale malt. Fruity esters can be moderate to none. and some modern craft brewed examples. with medium to medium-high bitterness. less malty Brown Porter. Deschutes Cinder Cone Red. Rogue Red Ale. The medium to medium-dry finish provides an aftertaste having both malt and hops. although this character should not be excessive. less body. cleaner in fermentation by-products. yeast. The American pale ale will generally be cleaner. Appearance: Light to very dark brown color. but UK or noble hops can also be used.015 SRM: 10 – 17 ABV: 4.010 – 1. either American or Continental. sweet and rich. Tröegs HopBack Amber Ale. May also contain specialty grains which add additional character and uniqueness. No diacetyl. have a less caramelly malt profile. Esters vary from moderate to none. but the malt presence can be substantial. Often lighter in color. Overall smooth finish without astringency often associated with high hopping rates. Anderson Valley Boont Amber Ale. hoppy brown beer.060 IBUs: 30 – 45 FG: 1. often with citrusy flavors. Lagunitas Censored Ale. biscuity). and a balance more towards malt than hops (although hop rates can be significant). Dry hopping (if used) may add grassy notes. Should not have a strong chocolate or roast character that might suggest an American brown ale (although small amounts are OK). Left Hand Brewing Jackman’s Pale Ale History: Known simply as Red Ales in some regions. American hops are typical. American amber ales differ from American pale ales not only by being usually darker in color. Low to moderately high clean malt character supports the hop presentation. a citrusy American hop character. Caramel flavors are usually restrained or absent. Malt and hop bitterness are usually balanced and mutually supportive. No diacetyl.045 – 1. Clear. which often has a chocolate. Overall Impression: Like an American pale ale with more body. A citrusy hop character is common. yet with sufficient supporting malt. and usually shows a moderate caramel character. St. The malt and hops are generally balanced. Mouthfeel: Medium to medium-full body.015 SRM: 5 – 14 ABV: 4. Overall Impression: Can be considered a bigger. Medium to dark crystal malts. and may optionally have a citrusy character.060 IBUs: 25 – 40 FG: 1. more caramel richness. yet stops short of being overly porter-like. Fruity esters can be moderate to none. The dark malt character is more robust than other brown ales. Malt flavors are moderate to strong. No diacetyl.2% Commercial Examples: North Coast Red Seal Ale. typically American two-row. although with more of a caramel and chocolate character.3 – 6. Moderately low to no diacetyl. Vital Statistics: OG: 1. Moderate carbonate water would appropriately balance the dark malt acidity. and water). Moderately low to no diacetyl. maltier. and often more finishing hops. Grains that add malt flavor and richness. American Amber Ale Aroma: Low to moderate hop aroma from dry hopping or late kettle additions of American hop varieties.Flavor: Usually a moderate to high hop flavor.2% Commercial Examples: Sierra Nevada Pale Ale. Bell's Amber 10C. Hop flavor can be light to moderate. Smuttynose Old Brown Dog Ale. Mouthfeel: Medium-light to medium body. often but not always ones with a citrusy character. Hop flavor and bitterness often lingers into the finish. Big Sky Moose Drool Brown Ale. More bitter versions may have a dry.2% Commercial Examples: Bell’s Best Brown. Anderson Valley Poleeko Gold Pale Ale. American Brown Ale Aroma: Malty.045 – 1. Moderate to moderately high carbonation. American hops. Caramel sweetness and hop flavor/bitterness can linger somewhat into the medium to full finish. Carbonation moderate to high. Ingredients: Pale ale malt.010 – 1. Specialty grains may add character and complexity. Overall smooth finish without astringency often associated with high hopping rates. Stronger versions may have a slight alcohol warmth. Moderate to high hop bitterness with a medium to dry finish. Flavor: Medium to high malty flavor (often with caramel.060 IBUs: 20 – 40 FG: 1. toasty and/or chocolate flavors). Moderately low to moderately high maltiness balances and sometimes masks the hop presentation. malt. Water can vary in sulfate and carbonate content. American hops. and having less caramel flavors than English counterparts. Generally quite clear. History: An American adaptation of English pale ale. and usually being balanced more evenly between malt and bitterness. Fruity esters are moderate to very low. Very low to moderate fruity esters. but carbonate content should be relatively low. Vital Statistics: OG: 1. American ale yeast. often showing a citrusy American hop character (although other hop varieties may be used). Full Sail Pale Ale. Bear Republic XP Pale Ale. Deschutes Mirror Pond. more body.016 SRM: 18 – 35 ABV: 4. Avery Redpoint Ale.5 – 6.010 – 1. Vital Statistics: OG: 1. Stronger versions may have some alcohol warmth in the finish. and may optionally show small amounts of specialty malt character (bready. Flavor: Moderate to high hop flavor from American hop varieties. IPA-strength brown ales should be entered in the Specialty Beer category (23). Hop aroma is typically low to moderate. Low to moderate off-white to light tan head. which often but not always has a citrusy quality. Pyramid Broken Rake. Overall Impression: Refreshing and hoppy. North Coast 10B. light sweetness. The balance is typically towards the late hops and bitterness. often including the citrus-accented hop presence that is characteristic of American hop varieties. Ingredients: Well-modified pale malt. and/or a fresh dryhopped aroma (all are optional). plus crystal and darker malts should complete the malt bill. Three Floyds X-Tra Pale Ale. typically American two-row. Comments: Can overlap in color with American pale ales. are common but others may also be used. but also by having more caramel flavor. Great Lakes Burning River Pale Ale. Appearance: Amber to coppery brown in color. and usually show an initial malty sweetness followed by a moderate caramel flavor (and sometimes other character malts in lesser amounts). However. Most commercial American Browns are not as aggressive as the original homebrewed versions. caramel. McNeill’s Firehouse Amber Ale.
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. fruit. caramel or toffee-like character. Flavor: Gentle to moderate malt sweetness.4% Commercial Examples: Newcastle Brown Ale. Medium to medium-low bitterness. crystal and darker malts should comprise the grist. Riggwelter Yorkshire Ale. seasonal and/or special occasions.008 – 1. sweet. A light but appealing fresh hop aroma (UK varieties) may also be noticed. malt-accented beer that is readily suited to drinking in quantity.042 IBUs: 12 – 20 FG: 1. or toffee-like character. ENGLISH BROWN ALE 11A. Comments: Increasingly rare.052 IBUs: 20 – 30 FG: 1. Comments: Most are low-gravity session beers in the range 3. roasted finish. Ingredients: English mild ale or pale ale malt base with caramel malts. good versions may still be found in the Midlands around Birmingham. Fruity esters moderate to none.033 – 1. grainy. Overall Impression: Drier and more hop-oriented that southern English brown ale. Avery Ellie’s Brown Ale. lightly caramelly character and a medium-dry to dry finish. adjunct use and low gravity.8%. History: English brown ales are generally split into sub-styles along geographic lines. although should be relatively clear if visible. Low to moderate bitterness. with hop flavor low to none (UK varieties). Left Hand Deep Cover Brown Ale 11. Banks's Mild. nutty. although some versions may be made in the stronger (4%+) range for export. Southern English (or “London-style”) brown ales are darker. roast. Quite creamy and smooth in texture. nutty and/or caramel notes. Overall Impression: A light-flavored. Low to moderately low carbonation.8 – 4. malty. Brooklyn Brown Ale. Moderate to high carbonate water would appropriately balance the dark malt acidity. but not available in the US). Highgate Mild.011 – 1.. Nearly opaque. Ingredients: Pale English base malts (often fairly dextrinous). Vital Statistics: OG: 1. Flavor: Generally a malty beer. particularly for its gravity. vinous. raisin). History: May have evolved as one of the elements of early porters. Flavor: Deep. with a nutty. low diacetyl (especially butterscotch) is optional but acceptable.13. 13 . Generally served on cask. although is traditionally unfiltered.. which can include caramelly. coffee.2 – 5. Very low to no hop aroma. Appearance: Dark amber to reddish-brown color. though with low flavor and bitterness almost any type could be used. 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.008 – 1.Acme Brown. Moderately sweet finish with a smooth. molasses. Somewhat rare in England. English hop varieties are most authentic. Tröegs Rugged Trail Ale. Samuel Smith’s Nut Brown Ale. Mann’s has over 90% market share in Britain. Characterful English ale yeast. May use sugar adjuncts. Very low to no diacetyl. plum. Overall Impression: A luscious. Some fruity esters can be present. Malt may also have a toasted.014 SRM: 19 – 35 ABV: 2. Diacetyl and hop flavor low to none. Clear. Low to no diacetyl. Samuel Adams Brown Ale 11B. often with a rich. Vital Statistics: OG: 1. Very low to no diacetyl. History/Comments: English brown ales are generally split into sub-styles along geographic lines. but should not dominate. Generally low to medium-low carbonation. Southern English Brown Aroma: Malty-sweet. Hints of biscuit and coffee are common. festivals. Low hop bitterness. toasted. Woodforde’s Mardler’s Mild. although may have a very wide range of malt. often with notes of dark fruits such as plums and/or raisins. malt-oriented brown ale. Appearance: Light to dark brown. Little or no perceivable roasty or bitter black malt flavor. licorice. Originally. Harvey’s Nut Brown Ale. Moderately fruity. English hop varieties would be most suitable. Low to moderate offwhite to tan head. dark fruit complexity of malt flavor.1% Commercial Examples: Mann's Brown Ale (bottled. May also have small amounts darker malts (e. Coach House Gunpowder Strong Mild. Alesmith Nautical Nut Brown Ale.030 – 1. or lightly roasted. Lost Coast Downtown Brown.. Refreshing. Brain’s Dark. Moderate carbonate water. In modern terms. Northern English Brown Ale Aroma: Light.8 – 4. Generally clear. Motor City Brewing Ghettoblaster Hop flavor is low to non-existent. Versions with darker malts may have a dry. Goose Island Nut Brown Ale. A few paler examples (medium amber to light brown) exist. Some versions may seem like lower gravity brown porters. and can be almost black.013 SRM: 12 – 25 ABV: 2. Developed as a bottled product in the early 20th century out of a reaction against vinous vatted porter and often unpalatable mild. Some consider it a bottled version of dark mild. Theakston Traditional Mild. Mouthfeel: Medium body. Sainsbury Mild.013 SRM: 12 – 22 ABV: 4. caramel. sweeter. toffee. with a caramel. enough to provide some balance but not enough to overpower the malt. Low to moderate off-white to light tan head. May have a moderate dark fruit complexity.5% Commercial Examples: Moorhouse Black Cat. chocolate.038 IBUs: 10 – 25 FG: 1. and lower gravity than their Northern cousins. Mouthfeel: Light to medium body. though their character is muted. A light fruity ester aroma may be evident in these beers. Sweeter versions may seem to have a rather full mouthfeel for the gravity. yet flavorful.040 – 1. and not so strong). Mouthfeel: Medium-light to medium body.g. sweet malt aroma with toffee. but the residual sweetness may give a heavier impression. chocolate) to provide color and the nutty character. Gale’s Festival Mild. A wide range of interpretations are possible. nutty. Retention may be poor due to low carbonation. biscuity. Well suited to London’s water supply. Greene King XX Mild. Woodeforde’s Norfolk Nog 11C. English hop varieties are most authentic. Wychwood Hobgoblin. No diacetyl. May seem somewhat like a smaller version of a sweet stout or a sweet version of a dark mild. and may have some fruitiness. malty aftertaste.g. Appearance: Copper to dark brown or mahogany color. toast.and yeast-based flavors (e. the name “mild” refers to the relative lack of hop bitterness (i. Malt-hop balance is nearly even. Vital Statistics: OG: 1.or toffee-like malty sweetness on the palate and lasting into the finish. Medium to mediumhigh carbonation. Low to moderate off-white to tan head. Little to no hop aroma. Mild Aroma: Low to moderate malt aroma. but this style is sweeter than virtually all modern examples of mild. chocolate. with a nutty character rather than caramel. Can finish sweet or dry. caramel. less hoppy than a pale ale. The malt expression can take on a wide range of character. session-strength bottled versions don’t often travel well. Roast-based versions may have a light astringency.e.
Clarity may 14 . Peters Old-Style Porter. Both types are equally valid. May also show some non-roasted malt character in support (caramelly.040 – 1. Meantime London Porter. Moderately low to moderately high carbonation.” A precursor to stout. Vital Statistics: OG: 1.8 – 6. grainy.016 SRM: 22 – 35 ABV: 4. and usually less alcohol. is used. English hop aroma moderate to none. Hop aroma low to high (US or UK varieties). May have other secondary flavors such as coffee. Robust Porter Aroma: Roasty aroma (often with a lightly burnt. Ale yeast can either be clean US versions or characterful English varieties. Water with moderate to high carbonate hardness is typical. and reminiscent of plums. Overall flavor may finish from dry to medium-sweet. sweeter and more caramelly flavors. Deschutes Black Butte Porter. malty dark ale with a complex and flavorful roasty character. treacle. nutty. Optionally may also show some additional malt character in support (grainy. no diacetyl. maize. English hops are most common. Moderately low to moderately high carbonation. May contain a moderate amount of adjuncts (sugars. Usually does not contain large amounts of black patent malt or roasted barley. Complex alcohol and ester profile of moderate strength. which often include black patent malt (chocolate malt and/or roasted barley may also be used in some versions). No hops. Historical versions with Brettanomyces. Boulevard Bully! Porter. while modern versions may be considerably more aggressive. tan-colored head with moderately good head retention. but are usually subdued. Mouth-filling and very smooth. it may be distinguished from Stout as lacking a strong roasted barley character. porter evolved from a blend of beers or gyles known as “Entire.012 – 1. and/or toffee character. hop bittering level. molasses. Diacetyl low to none. Diacetyl low to none. Appearance: Light brown to dark brown in color. Roast intensity and malt flavors can also vary significantly. Rogue Mocha Porter. Vital Statistics: OG: 1. St. Appearance: Medium brown to very dark brown. black malt character (and sometimes chocolate and/or coffee flavors) with a bit of roasty dryness in the finish. Just a touch dry with a hint of roast coffee or 12B. Moderate to low fruity esters. Baltic Porter Aroma: Rich malty sweetness often containing caramel. persistent tan-colored head. Hop flavor can vary from low to moderately high (US or UK varieties. chocolate. Comments: Differs from a robust porter in that it usually has softer. nutty. and balances the roasted malt flavors. Anchor Porter.014 SRM: 20 – 30 ABV: 4 – 5. and may or may not have significant fermentation byproducts. Hops are used for bittering. depending on grist composition.065 IBUs: 25 – 50 FG: 1. Great Divide Saint Bridget’s Porter 12C. bready. etc. toffee. May contain several malts. caramelly. Shepherd Neame Original Porter. English or Irish ale yeast. sourness. nutty to deep toast. licorice. although may approach being opaque. Flavor: As with aroma. Starts sweet but darker malt flavors quickly dominates and persists through finish. or harsh roasted flavors). May have a sharp character from dark roasted grains. Flavor: Moderately strong malt flavor usually features a lightly burnt. prominently dark roasted malts and grains. Mouthfeel: Medium to medium-full body. Samuel Smith Taddy Porter. cherries or currants. bready. has a rich malty sweetness with a complex blend of deep malt. although darker versions can be opaque. toffee-like. Said to have been favored by porters and other physical laborers. Fruity esters are moderate to none. often with ruby highlights when held up to light.). Ingredients: May contain several malts. Clean lager character. Stronger versions may have a slight alcohol warmth. Ingredients: English ingredients are most common. Overall Impression: A substantial. prunes. Harvey’s Tom Paine Original Old Porter. occasionally with a vinous Port-like quality. which can be accentuated by the roasted malt. although this character should not be strong. Should not have a significant black malt character (acrid. Some darker malt character that is deep chocolate. Diacetyl should be moderately low to none. Very smooth. typically). and attenuation. PORTER 12A. It differs from a brown porter in that a black patent or roasted grain character is usually present. thus may seem to have an “American” or “English” character. Nethergate Old Growler Porter. burnt or harsh. Wasatch Polygamy Porter be difficult to discern in such a dark beer. Moderate off-white to light tan head with good to fair retention. coffee. and may have a chocolaty quality. Mouthfeel: Medium-light to medium body. History: Stronger.052 IBUs: 18 – 35 FG: 1. Medium to high bitterness. Sierra Nevada Porter. black malt character) should be noticeable and may be moderately strong. Usually has an “English” character. Comments: Although a rather broad style open to brewer interpretation. Overall Impression: A fairly substantial English dark ale with restrained roasty characteristics. and/or sweet). Smuttynose Robust Porter. Full.048 – 1. Some versions are fermented with lager yeast. Diacetyl low to none. Has a prominent yet smooth schwarzbier-like roasted flavor that stops short of burnt. London or Dublin-type water (moderate carbonate hardness) is traditional. or occasionally lager yeast. coffee or molasses but never burnt. Thick. and it can be stronger in alcohol. although somewhat sweet versions exist. Medium-low to medium hop bitterness will vary the balance from slightly malty to slightly bitter. Traditional versions will have a more subtle hop character (often English).12. and/or licorice notes. flavor and/or aroma. Fruity esters moderate to none. although small amounts may contribute a bitter chocolate complexity. hoppier and/or roastier version of porter designed as either a historical throwback or an American interpretation of the style. Bell’s Porter.5% Commercial Examples: Great Lakes Edmund Fitzgerald Porter. Flag Porter. Appearance: Dark reddish copper to opaque dark brown (not black). May or may not have a strong hop character. although should not be overly acrid. Some American versions may be dry-hopped. Can approach black in color. biscuits or toast in support. RCH Old Slug Porter. but when not opaque will be clear (particularly when held up to the light). Higher in gravity than a dark mild. English hop flavor moderate to none. Fruity esters moderate to none. More substance and roast than a brown ale. raisins. and alcohol. lower gravities. Avery New World Porter.008 – 1. No sourness. dried fruit esters. Salopian Entire Butt English Porter. Usually fairly well attenuated. and are frequently UK or US varieties.4% Commercial Examples: Fuller's London Porter. burnt. Hambleton Nightmare Porter. toffeelike and/or sweet). Brown Porter Aroma: Malt aroma with mild roastiness should be evident. Balance tends toward malt more than hops. Good clarity. Historical versions would use a significant amount of brown malt. rich. or smokiness should be entered in the Specialty Beer category (23). Flavor: Malt flavor includes a mild to moderate roastiness (frequently with a chocolate character) and often a significant caramel. History: Originating in England. often with rubyor garnet-like highlights. Clear. including chocolate and/or other dark roasted malts and caramel-type malts. May have a slight astringency from roasted grains. Burton Bridge Burton Porter.
Okocim Porter (Poland).044 – 1. Continental hops. Comments: Gravities are low in England. Brooklyn Dry Stout 13B. Bottled versions are typically brewed from a significantly higher OG and may be designated as foreign extra stouts (if sufficiently strong). Stepan Razin Porter (Russia). and good attenuation. Left Hand Milk Stout.024 SRM: 30 – 40 ABV: 4 – 6% Commercial Examples: Mackeson's XXX Stout. although harshness is undesirable. higher in exported and US products. Flavor: Moderate roasted. legally this designation is no longer permitted in England (but is acceptable elsewhere). Water typically has moderate carbonate hardness. Dorothy Goodbody’s Wholesome Stout. A small percentage (perhaps 3%) of soured beer is sometimes added for complexity (generally by Guinness only). cocoa and/or grainy secondary notes. Hop aroma low to none. and the balance between the two being the variables most subject to interpretation. Can be opaque (if not. black malt or combinations of the three. St. Samuel Adams Cream Stout. Very complex. High residual sweetness from unfermented sugars enhances the full-tasting mouthfeel. Marston’s Oyster Stout. Medium-low to medium bitterness from malt and hops.011 SRM: 25 – 40 ABV: 4 – 5% Commercial Examples: Guinness Draught Stout (also canned). or milk sugar. Beamish Stout. just to provide balance. coffee-like finish from roasted grains. Appearance: Very dark brown to black in color. moderate to high hop bitterness. chocolate malt. Diacetyl low to none. Farson’s Lacto Stout. O’Hara’s Celtic Stout. Modern versions are brewed from a lower OG and no longer reflect a higher strength than porters. Ingredients: Generally lager yeast (cold fermented if using ale yeast). bitter. black malt. Low to moderate fruity esters. History: An English style of stout. crystal malt. Fruitiness can be low to moderately high. and medium to high hop bitterness. Debittered chocolate or black malt. Derived from English porters but influenced by Russian Imperial Stouts.090 IBUs: 20 – 40 FG: 1. grainy sharpness. slightly roasty ale. High carbonate water is common.050 IBUs: 30 – 45 FG: 1. sometimes with coffee and/or chocolate notes. No diacetyl. Widmer Snowplow Milk Stout 13. long-lasting. full-bodied.V. Malt can have a caramel. Sweet Stout Aroma: Mild roasted grain aroma. allow for interpretation by brewers.licorice in the finish. Brown or amber malt common in historical recipes. Three Floyd’s Black Sun Stout. Hop bitterness is moderate (lower than in dry stout). with a wellaged alcohol warmth (although the rarer lower gravity Carnegiestyle versions will have a medium body and less warmth). mediumlow to no fruitiness. Overall Impression: A very dark. Historically known as “Milk” or “Cream” stouts. an unfermentable sugar. Mouthfeel: Generally quite full-bodied and smooth. as is the roasted character and the dryness of the finish. Russian River O.5 – 9. Often tastes like sweetened espresso. the intensity of the roast character. more “stout” body and strength. and lasts into the finish. Flaked unmalted barley may also be used to add creaminess.L. Hitachino Nest Sweet Stout (Lacto). Dry Stout Aroma: Coffee-like roasted barley and roasted malt aromas are prominent. Comments: This is the draught version of what is otherwise known 15 .012 – 1. Orkney Dragonhead Stout. Vital Statistics: OG: 1. History: The style evolved from attempts to capitalize on the success of London porters. this beer is remarkably smooth.5% ABV range. The “milk” name is derived from the use of lactose. Base of pale malt. Murphy's Stout. Carnegie Stark Porter (Sweden). the stout was always the stronger beer (it was originally called a “Stout Porter”). may have slight chocolate. tan. The perception of body can be affected by the overall gravity with smaller beers being lighter in body.016 – 1. Flavor: Dark roasted grains and malts dominate the flavor as in dry stout. History: Traditional beer from countries bordering the Baltic Sea. Ingredients: The dryness comes from the use of roasted unmalted barley in addition to pale malt.to brown-colored head is characteristic. Peter’s Cream Stout. Sheaf Stout. and adjuncts such as maize or treacle. although high levels will not give the classic dry finish. Utenos Porter (Lithuania). Low to moderate carbonation. STOUT 13A. No diacetyl. lasting into the finish.007 – 1. Comments: May also be described as an Imperial Porter. Vital Statistics: OG: 1. Aldaris Porteris (Latvia). others use chocolate malt. Diacetyl low to none.024 SRM: 17 – 30 ABV: 5. Nøgne ø porter (Norway). Balancing factors may include some creaminess. When a brewery offered a stout and a porter. is frequently added to provide additional residual sweetness. Goose Island Dublin Stout. Ingredients: The sweetness in most Sweet Stouts comes from a lower bitterness level than dry stouts and a high percentage of unfermentable dextrins. Medium to high sweetness (often from the addition of lactose) provides a counterpoint to the roasted character and hop bitterness. and medium to no hop flavor. creamy. Watney's Cream Stout. Mouthfeel: Medium-light to medium-full body. May have a bittersweet or unsweetened chocolate character in the palate. May have a light astringency from the roasted grains. although heavily roasted or hopped versions should be entered as either Imperial Stouts (13F) or Specialty Beers (23). molasses and/or licorice complexity.060 IBUs: 20 – 40 FG: 1. making it seem even more mouthfilling. nutty. it should be clear). Hop aroma low to none. Light hints of black currant and dark fruits.5% Commercial Examples: Sinebrychoff Porter (Finland). Not heavy on the tongue due to carbonation level. An impression of cream-like sweetness often exists. Creamy tan to brown head. While most commercial versions rely primarily on roasted barley as the dark grain. Vital Statistics: OG: 1. The level of bitterness is somewhat variable. creamier. Medium to medium-high carbonation. May contain crystal malts and/or adjuncts. Low to moderate carbonation. Appearance: Jet black to deep brown with garnet highlights in color. and may use roasted barley. Variations exist. Neuzeller Kloster-Bräu Neuzeller Porter (Germany).036 – 1. optionally with light to moderate acidic sourness.060 – 1. Zywiec Porter (Poland). toffee. Lactose. Mouthfeel: Medium-full to full-bodied and creamy. Most versions are in the 7-8. but with a higher OG and alcohol content than either. The balance between dark grains/malts and sweetness can vary. Esters medium-low to none. sweet. Hop flavor from slightly spicy hops (Lublin or Saaz types) ranges from none to medium-low. Can be opaque (if not. Stout. Overall Impression: A very dark. roasty. Southampton Imperial Baltic Porter as Irish stout or Irish dry stout. with the level of residual sweetness. it should be clear). Dry. with multi-layered flavors. from quite sweet to moderately dry and somewhat roasty. creamy ale. but originally reflected a fuller. Old Dominion Stout. as a sweetener. with a creamy character. and provide coffee and/or chocolate flavors. A thick. Overall Impression: A Baltic Porter often has the malt flavors reminiscent of an English brown porter and the restrained roast of a schwarzbier. Munich or Vienna base malt. For the high hop bitterness and significant proportion of dark grains present. Baltika #6 Porter (Russia).
creamy character. Roasted grain and malt character can be moderate to high. Ale yeast (although some tropical stouts are brewed with lager yeast). Stronger versions can have the aroma of alcohol (never sharp. should be clear). When judging. Coopers Best Extra Stout. hot.065 IBUs: 25 – 40 FG: 1. or lightly burnt grain. Thick. Comments: A rather broad class of stouts. Light esters may be present but are not required. Appearance: Generally a jet black color. dry and bitter.056 – 1. Low to medium malt sweetness. Water source should have some carbonate hardness. Dragon Stout (Jamaica). not sold in the US). Medium to medium-high carbonation.e. malt sweetness and flavor.010 – 1. Overall Impression: A hoppy. while heavy use of oatmeal can be fairly intense in flavor with an almost oily mouthfeel. Tröegs Oatmeal Stout. Think of the style as either a scaled-up dry and/or sweet stout. Mouthfeel: Medium-full to full body. New Holland The Poet. American hop varieties. Ale yeast. smooth. with the complexity of oats and dark roasted grains present. Elysian Dragonstooth Stout 13E. Usually opaque. Can be somewhat creamy. and/or vinous aromatics. malty ale with a complementary oatmeal flavor.010 – 1. Tropical varieties can be quite sweet. Anderson Valley Barney Flats Oatmeal Stout. No diacetyl. Esters are optional. Oatmeal Stout Aroma: Mild roasted grain aromas.g. and generally reflects citrusy or resiny American varieties. Moderate to moderately-high carbonation. Light to moderately strong alcohol warmth. but smooth and not excessively hot. Large. Oatmeal (5-10%+) used to enhance fullness of body and complexity of flavor. A light sweetness can imply a coffee-and-cream impression. Comments: Breweries express individuality through varying the roasted malt profile. Oats can add a nutty. smooth dark grain flavors. Hop aroma low to none (UK varieties most common). or solventy). but with more gravity. Hop flavor can be low to high. Medium to dry finish. Little to no hop flavor. Medium-high to high carbonation. May use adjuncts and sugar to boost gravity.9% Commercial Examples: Samuel Smith Oatmeal Stout. Foreign Extra Stout Aroma: Roasted grain aromas moderate to high.075 IBUs: 30 – 70 FG: 1. rum-like quality. 16 . creamy.050 – 1. Mouthfeel: Medium-full to full body. but can be present up to medium intensity. particularly if a small amount of oats have been used to enhance mouthfeel. often with a coffee-like character. Adjuncts such as oatmeal may be present in low quantities. and restrained bitterness. ABC Stout (Singapore). although some may appear very dark brown. roasted coffee beans. Ridgeway of Oxfordshire Foreign Extra Stout. often with a smooth. but this character should not be excessive. Can be opaque (if not. Some bottled export (i. and the amount of finishing hops used. History: Originally high-gravity stouts brewed for tropical markets (and hence. licorice.018 SRM: 30 – 40 ABV: 5. dark or bittersweet chocolate. Pale and dark roasted malts and grains. Medium to very low hop aroma. Vital Statistics: OG: 1.. Flavor: Medium sweet to medium dry palate. Appearance: Very deep brown to black in color. Large tan to brown head with good retention. Hops primarily for bittering. May give a warming (but never hot) impression from alcohol presence. A light oatmeal aroma is optional. occasionally with a light burnt quality. Tropical versions can have high fruity esters. roasty ale. Export versions tend to have lower esters. History: An English seasonal variant of sweet stout that is usually less sweet than the original. moderately strong. while export versions can be drier and fairly robust. Variations exist. caramel and dark roasted malts and grains. Goose Island Oatmeal Stout. silky. Appearance: Medium brown to black in color. Alcohol flavors can be present up to medium levels. and can have coffee. although sharpness of dry stout will not be present in any example. Can have a bit of roast-derived astringency. Medium hop bitterness with the balance toward malt.2 – 5. Fruitiness should be low to medium.to brown-colored head. Ingredients: Pale. Burnt or charcoal aromas are low to none. Ingredients: Similar to dry or sweet stout. American Stout Aroma: Moderate to strong aroma of roasted malts. full-bodied.010 – 1.022 13D. Diacetyl low to none. often with a citrusy or resiny American hop character. but smooth. Clarity usually obscured by deep color (if not opaque. persistent tan. Very low to no diacetyl. No diacetyl.048 – 1. Fruitiness medium to high. these can be either fruity and sweet. Dark grains can combine with malt sweetness to give the impression of milk chocolate or coffee with cream. Hops mostly for bitterness. Guinness Foreign Extra Stout has been made since the early 1800s. they often have a sweet. grainy or earthy flavor. often with rich chocolate or caramel flavors. sometimes an almost oily slickness from the oatmeal. Guinness Foreign Extra Stout (bottled. The level of bitterness also varies. Comments: Generally between sweet and dry stouts in sweetness. chocolate and/or lightly burnt notes. often tasting of coffee. or a scaled-down Imperial stout without the late hops. chocolate. Wolaver’s Oatmeal Stout Overall Impression: A very dark.075 IBUs: 35 – 75 FG: 1. dried fruit. Creamy. Young's Oatmeal Stout. Varied use of dark and roasted malts. Hop aroma low to none. Guinness Foreign Extra Stout. or molasses. stronger) versions of dry or sweet stout also fit this profile. this type of beer is best entered as a Specialty Beer – Category 23). while export versions can be moderately dry (reflecting impression of a scaled-up version of either sweet stout or dry stout). Medium to high bitterness. May have a slightly burnt coffee ground flavor. Highly bitter and hoppy versions are best entered as American-style Stouts (13E). but this character should not be prominent if present. Export-Type: Freeminer Deep Shaft Stout. as does the oatmeal impression. Some versions may have a sweet aroma. Vital Statistics: OG: 1. Maclay’s Oat Malt Stout. Diacetyl mediumlow to none. Overall Impression: A very dark.018 SRM: 22 – 40 ABV: 4. or even tinged with Brettanomyces (e. Vital Statistics: OG: 1. Diacetyl medium-low to none. and relies on oatmeal for body and complexity rather than lactose for body and sweetness.13C. The roasted flavors of either version may taste of coffee. McAuslan Oatmeal Stout. Hop flavor medium-low to none. Broughton Kinmount Willie Oatmeal Stout. Ingredients: Common American base malts and yeast. it should be clear). roasty. strongly roasted Foreignstyle Stout (of the export variety). and higher bitterness. as well as caramel-type malts..5 – 8% Commercial Examples: Tropical-Type: Lion Stout (Sri Lanka). Mouthfeel: Medium to full body. Generally has bolder roasted malt flavors and hopping than other traditional stouts (except Imperial Stouts). persistent head of light tan to light brown in color. allow for differences in interpretation. Flavor: Moderate to very high roasted malt flavors. often having a roasted coffee or dark chocolate quality. from fairly sweet to quite dry. more assertive roast flavors. Jamaica Stout (Jamaica). Royal Extra “The Lion Stout” (Trinidad). sometimes known as “Tropical Stouts”). bitter. Flavor: Tropical versions can be quite sweet without much roast or bitterness. Light use of oatmeal may give a certain silkiness of body and richness of flavor. Light alcohol-derived aromatics are also optional.
The palate and finish can vary from relatively dry to moderately sweet. dark ale. sharp. although the intensity of hop character is usually lower than American versions. and has been (incorrectly) used in . The balance can vary with any of the aroma elements taking center stage. Overall Impression: A hoppy. Dark fruit flavors meld with roasty. The malt should show an English character and be somewhat bready. or slightly burnt tones and can be light to moderately strong.075 – 1. but not required. medium-light to medium-bodied mouthfeel without hop-derived astringency. hop bitterness and warming character. Some versions may have a sulfury note. or prunes). although this character is not mandatory. and bitterness may linger into the aftertaste but should not be harsh. Moderate to aggressively high roasted malt/grain flavors can suggest bittersweet or unsweetened chocolate. Has less hop character and a more pronounced malt flavor than American versions. with some flavors becoming more subdued over time and some aged. Alkaline water balances the abundance of acidic roasted grain in the grist. luscious texture (although the body may decline with long conditioning). big. can be present. but should be noticeable. Some smooth alcohol warming can and should be sensed in stronger (but not all) versions. Hop aroma can be very low to quite aggressive. and finishing hops. The wide range of allowable characteristics allow for maximum brewer creativity. The balance and intensity of flavors can be affected by aging. or solventy. who have extended the style with unique American characteristics. bready or toasty flavors. and may optionally show some supporting caramel. No diacetyl. Ingredients: Well-modified pale malt. Russian Imperial Stout Aroma: Rich and complex. while the English varieties reflect a more complex specialty malt character and a more 17 forward ester profile). deep. raisins) character. Very low levels of diacetyl are acceptable. A slightly grassy dry-hop aroma is acceptable. depending on age and conditioning. earthy or fruity nature is typical. Roasty. cocoa. Carbonation may be low to moderate. Avery Out of Bounds Stout. Southampton Russian Imperial Stout. maltiness. Low to moderate fruitiness. and may take on a complex. pleasant. and/or strong coffee. but not hot. Lost Coast 8 Ball Stout. Bar Harbor Cadillac Mountain Stout. High alcohol and viscosity may be visible in “legs” when beer is swirled in a glass. balance and smoothness of aromatics. the American versions have more bitterness. and a lingering bitterness are usually present. toffee-like and/or caramelly. Opaque. May have a complex grain bill using virtually any variety of malt. Great Divide Yeti. Aged versions may have a slight vinous or port-like quality. some sulfur flavor.. caramel). Malt flavor should be medium-low to medium-high. with a moderate to assertive hop bitterness. May optionally show a slight specialty malt character (e. INDIA PALE ALE (IPA) 14A. No diacetyl. Alcohol strength should be evident. The hop flavor should be similar to the aroma (floral. Thirsty Dog Siberian Night. with generous quantities of roasted malts and/or grain.030 SRM: 30 – 40 ABV: 8 – 12% Commercial Examples: Three Floyd’s Dark Lord. Stone Imperial Stout. The roasted malt character can take on coffee. fruity esters. hop bitterness and flavor. either from esters or hops. The temperature extremes and rolling of the seas resulted in a highly attenuated beer upon arrival. and bittersweet. dark chocolate. fruity esters. and support the hop aspect. dark fruit (e. Vital Statistics: OG: 1. English IPA Aroma: A moderate to moderately high hop aroma of floral. Scotch Irish Tsarina Katarina Imperial Stout. Today is even more popular with American craft brewers. complex and frequently quite intense. burnt. fruity. History: Brewed to high gravity and hopping level in England for export to the Baltic States and Russia. Gentle smooth warmth from alcohol should be present and noticeable. but this should only add complexity and not dominate. Flavor: Hop flavor is medium to high. Founders Imperial Stout. with a noticeable alcohol presence. If high sulfate water is used. although unfiltered dry-hopped versions may be a bit hazy. with a velvety. vinous or port-like qualities developing. prunes. maltiness. usually with some lingering roastiness. but most are pale to medium amber with an orange-ish tint. and fruitiness from the fermentation or hops adds to the overall complexity. Malt backbone can be balanced and supportive to rich and barleywine-like. The malt aroma can be subtle to rich and barleywine-like. Modern versions of English IPAs generally pale in comparison (pun intended) to their ancestors. body and complexity to support the hops will provide the best balance. hot or solventy. burnt currant or tarry character may be evident. with English and American interpretations (predictably. hops. Finish is medium to dry.g. Fruity esters may be low to intense. Mouthfeel: Smooth. Bear Republic Big Bear Black Stout. plums. with variable amounts of roasted malt/grains. North Coast Old No. Mouthfeel: Full to very full-bodied and chewy.018 – 1. Some clean alcohol flavor can be noted in stronger versions. Should not be syrupy and under-attenuated. Comments: A pale ale brewed to an increased gravity and hop rate. Mad River Steelhead Extra Stout 13F. Good head stand with off-white color should persist. moderately strong pale ale that features characteristics consistent with the use of English malt. Brooklyn Black Chocolate Stout 14. or almost tar-like sensations. and alcohol. roasted character. A slightly burnt grain. Sierra Nevada Stout. although moderate to mediumhigh carbonation can combine to render an overall dry sensation in the presence of malt sweetness. Deschutes The Abyss. earthy. sufficient malt flavor. English pale ales were derived from India Pale Ales. depending on the gravity and grain bill. Comments: Variations exist. Avery The Czar. but shouldn’t be sour. North Coast Old Rasputin Imperial Stout. Aging affects the intensity. many interpretations are possible. biscuit-like. Generally has a well-formed head. and alcohol. Appearance: Color ranges from golden amber to light copper. An alcohol character may be present. plums. Should be clear. Overall Impression: An intensely flavored. fruity. Great Lakes Blackout Stout. Samuel Smith Imperial Stout. but shouldn’t be sharp.. Despite the substantial hop character typical of these beers. Rogue Imperial Stout.115 IBUs: 50 – 90 FG: 1. 38. Deschutes Obsidian Stout. American or English ale yeast. with variable amounts of roasted grains. Fruity esters may be low to moderately strong. Bell’s Expedition Stout. hops and yeast. Like a black barleywine with every dimension of flavor coming into play. although head retention may be low to moderate. Deep tan to dark brown head. Any type of hops may be used. Appearance: Color may range from very dark reddish-brown to jet black. toasty.g. Oak is inappropriate in this style. Said to be popular with the Russian Imperial Court.SRM: 30 – 40 ABV: 5 – 7% Commercial Examples: Rogue Shakespeare Stout. Medium-low to high hop flavor (any variety). Victory Storm King. dry finish. and may contain any hop variety. A moderate caramel-like or toasty malt presence is common. The term “IPA” is loosely applied in commercial English beers today. Medium to aggressively high bitterness. Not all possible aromas described need be present. and can take on a dark fruit character (raisins. History: Brewed to survive the voyage from England to India. Flavor: Rich. a distinctively minerally. and/or slightly grassy).
although the malt backbone will support the strong hop character and provide the best balance. Anchor Liberty Ale. Should be clear. lower body. Body is generally less than in English counterparts. very strong pale ale without the big maltiness and/or deeper malt flavors of an American barleywine.010 – 1. Vital Statistics: OG: 1. Should be clear. History: An American version of the historical English style. Vital Statistics: OG: 1. The bitterness may linger into the aftertaste but should not be harsh.075 IBUs: 40 – 70 FG: 1.Middle Ages ImPailed Ale. 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. American hops. Some smooth alcohol warming can and should be sensed in stronger (but not all) versions. Some clean malty sweetness may be found in the background. May be slightly sulfury. less rich and a greater overall hop intensity than an American Barleywine. A clean.018 SRM: 8 – 14 ABV: 5 – 7. Generally all-malt. Goose Island IPA.056 – 1. Ingredients: Pale ale malt (well-modified and suitable for singletemperature infusion mashing). resinous. Typically not as high in gravity/alcohol as a barleywine. Versions with a noticeable Rye character (“RyePA”) should be entered in the Specialty category. Mouthfeel: Smooth. and is generally clean and malty sweet although some caramel or toasty flavors are acceptable at low levels. Medium-dry to dry finish. Some clean alcohol flavor can be noted in stronger versions. although unfiltered dry-hopped versions may be a bit hazy. English and/or noble hop varieties. Comments: Bigger than either an English or American IPA in both alcohol strength and overall hop level (bittering and finish). Some alcohol may be noted. Flavor: Hop flavor is strong and complex. sipping beer.” “extra. Generally all-malt.020 SRM: 8 – 15 ABV: 7. medium-light to medium body. but most examples do not exhibit this character. this should not be a heavy. although a neutral fermentation character is also acceptable. although moderate to medium-high carbonation can combine to render an overall dry sensation in the presence of malt sweetness. Burton Bridge Empire IPA. although unfiltered dry-hopped versions may be a bit hazy.010 – 1. Good head stand with off-white color should persist. Some clean malty sweetness may be found in the background.5% Commercial Examples: Bell’s Two-Hearted Ale. No harsh hop-derived astringency.050 – 1. American yeast that can give a clean or slightly fruity profile.beers below 4% ABV. although not all examples will exhibit the strong sulfate character. AleSmith IPA.010 – 1. English yeast that can give a fruity or sulfury/minerally profile. Low fruitiness is acceptable but not required. Mouthfeel: Smooth. floral. English and/or noble varieties (although a citrusy hop character is almost always present). No diacetyl. can use a complex variety of hops (English. Founder’s Centennial IPA. Freeminer Trafalgar IPA. Generally will have more finish hops and less fruitiness and/or caramel than English pale ales and bitters. but mashed at lower temperatures for high attenuation. floral. Fruitiness. No diacetyl. resinous. American IPA Aroma: A prominent to intense hop aroma with a citrusy. Appearance: Color ranges from medium gold to medium reddish copper. Some alcohol can usually be noted. Stone Ruination IPA. Flavor: Hop flavor is medium to high. Summit India Pale Ale.” “extreme. Victory Hop Devil. Great Divide Titan IPA. since high alcohol and malt tend to limit drinkability. although a neutral fermentation character is typical. Ridgeway Bad Elf. smooth alcohol flavor is usually present. Bell’s Hop Slam. Oak is inappropriate in this style. may also be detected in some versions. Good head stand with white to off-white color should persist. Overall Impression: A decidedly hoppy and bitter. Fresher versions will obviously have a more significant finishing hop character. High to absurdly high hop bitterness. Harpoon IPA. Overall Impression: An intensely hoppy. and should reflect an American hop character with citrusy. but most examples do not exhibit this character. American yeast that can give a clean or slightly fruity profile. Ingredients: Pale ale malt (well-modified and suitable for singletemperature infusion mashing). but should be at a lower level than in English examples. Fuller's IPA. Drinkability is an important characteristic.5 – 7. may also be detected in some versions. noble). Dogfish Head 60 Minute IPA. It should also not have much residual sweetness or a heavy character grain profile. A long. although this is not absolutely required. but it should not have a “hot” character. 14B. Low fruitiness is acceptable but not required. Sierra Nevada Celebration Ale. Imperial IPA Aroma: A prominent to intense hop aroma that can be derived from American. Appearance: Color ranges from golden amber to medium reddish copper. May be slightly sulfury. although the malt backbone will generally support the strong hop character and provide the best balance.” or any other variety of adjectives would be equally valid. Stone IPA. The adjective “Imperial” is arbitrary and simply implies a stronger version of an IPA. Three Floyds Alpha King. Fruitiness. Malt flavor should be low to medium. but mashed at lower temperatures for high attenuation. Avery IPA 14C. piney or fruity aspects. Oak is inappropriate in this style. 18 .090 IBUs: 60 – 120 FG: 1. Strongly hopped. English hops. either from esters or hops. Medium-dry to dry finish. either from esters or hops. and is generally clean and malty although some caramel or toasty flavors are acceptable at low levels.5% Commercial Examples: Meantime India Pale Ale. and can reflect the use of American. Great Divide Hercules Double IPA. piney. lingering bitterness is usually present in the aftertaste but should not be harsh. Medium-high to very high hop bitterness. lacking harshness. Many versions are dry hopped and can have an additional grassy aroma. moderately strong American pale ale. Less malty. Samuel Smith's India Ale. but clean. some versions can have an orange-ish tint. Malt flavor should be low to medium. Vital Statistics: OG: 1.5 – 10% Commercial Examples: Russian River Pliny the Elder. American. A showcase for hops. Brooklyn East India Pale Ale Russian River Blind Pig IPA. Most versions are dry hopped and can have an additional resinous or grassy aroma. medium-light to medium-bodied mouthfeel without hop-derived astringency. Smooth alcohol warming. Avery Majaraja. High sulfate and low carbonate water is essential to achieving a pleasant hop bitterness in authentic Burton versions.018 SRM: 6 – 15 ABV: 5. Water character varies from soft to moderately sulfate. Surly Furious. Water character varies from soft to moderately sulfate. Hampshire Pride of Romsey IPA. perfume-like. Three Floyd’s Dreadnaught. Bear Republic Racer 5 IPA.075 IBUs: 40 – 60 FG: 1. brewed using American ingredients and attitude. and a tribute to historical IPAs. some versions can have an orange-ish tint. although moderate to mediumhigh carbonation can combine to render an overall dry sensation in the presence of malt sweetness. “double. and/or fruity character derived from American hops. although this is not required.070 – 1. Anderson Valley Hop Ottin’. Refined sugar may be used in some versions. Ingredients: Pale ale malt (well-modified and suitable for singletemperature infusion mashing).
or richer malt aroma (e. None of these optional characteristics should be high or dominant. Overall Impression: A moderately dark. although the level of haze is somewhat variable. Mouthfeel: Medium-light to medium body. refreshing wheat-based ale.3 – 5. Bottles with yeast are traditionally swirled or gently rolled prior to serving.052 IBUs: 8 – 15 FG: 1. Hacker19 Pschorr Weisse. the remainder is usually Munich and/or Vienna malt. Today. the lighter hefeweizen is more common. although the level of haze is somewhat variable. sweetness and roundness. neither should be dominant if present. since most older people drank them for their health-giving qualities. Schneider Weisse Weizenhell. wheat beers did not have a youthful image. Moylan’s Hopsickle Imperial India Pale Ale. A very thick. The character of a krystal weizen is generally fruitier and less phenolic than that of the hefe-weizen. Flavor: Low to moderately strong banana and clove flavor. The version “mit hefe” is served with yeast sediment stirred in. a very light to moderate vanilla character and/or low bubblegum notes can accentuate the banana flavor. and/or a low bubblegum aroma. 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. Hop flavor is very low to none. Vital Statistics: OG: 1. Hop flavor is very low to none. fast-maturing beers that are lightly hopped and show a unique banana-and-clove yeast character.6% Commercial Examples: Weihenstephaner Hefeweissbier. GERMAN WHEAT AND RYE BEER 15A. spritzy finish aided by high carbonation. but should not dominate.. from Vienna and/or Munich malt). somewhat bready or grainy flavor of wheat is complementary. at least 50% of the grist must be malted wheat. The soft. These beers often don’t age well and are best enjoyed while young and fresh. long-lasting white head is characteristic. The presence of Munich and/or Vienna malts also provide an additional sense of richness and fullness. spicy. but shouldn’t overpower the yeast character. and hop bitterness is very low to moderately low. Eisenbahn Weizenbier 15B. flavorful.Rogue I2PA. and hop bitterness is very low to low. In the 1950s and 1960s. citrusy character from yeast and high carbonation is sometimes present.010 – 1. The balance and intensity of the phenol and ester components can vary but the best examples are reasonably balanced and fairly prominent. but generally produced year-round. but often can add to the complexity and balance. Overall Impression: A pale. at least 50% of the grist must be malted wheat. Barrelhouse Hocking Hills HefeWeizen. as is a richer caramel and/or melanoidin character from Munich and/or Vienna malt. Well rounded. The balance and intensity of the phenol and ester components can vary but the best examples are reasonably balanced and fairly prominent. Paulaner Hefe-Weizen. A traditional decoction mash gives the appropriate body without cloying sweetness. although some versions use up to 70%. Stoudt’s Double IPA. Mouthfeel: Medium-light to medium-full body.044 – 1. Comments: The presence of Munich and/or Vienna-type barley malts gives this style a deep. flavorful palate with a relatively dry finish. Ettaler Weissbier Hell. Optionally. A roasted malt character is inappropriate. No diacetyl or DMS. Optional. somewhat bready or grainy flavor of wheat is complementary. Well rounded. Weizen/Weissbier Aroma: Moderate to strong phenols (usually clove) and fruity esters (usually banana). creamy fullness that may progress to a lighter finish. the krystal version is filtered for excellent clarity. Franziskaner Hefe-Weisse. No diacetyl or DMS. Bottles with yeast are traditionally swirled or gently rolled prior to serving. A light tartness is optional but acceptable. Dogfish Head 90-minute IPA. Always effervescent. refreshing wheat-based ale. A tart. No diacetyl or DMS. spicy. but typically muted. sweetness and roundness. The high protein content of wheat impairs clarity in an unfiltered beer. although extreme fermentation temperatures can affect the balance and produce off-flavors. moussy. Any malt character is supportive and does not overpower the yeast character. moussy. although extreme fermentation temperatures can affect the balance and produce off-flavors. The malty richness can be low to medium-high. Noble hop character ranges from low to none. Ingredients: By German law. Andechser Weissbier Hefetrüb. Optionally. Comments: These are refreshing.g. fruity. Weizen ale yeasts produce the typical spicy and fruity character. A light to moderate wheat aroma (which might be perceived as bready or grainy) may be present and is often accompanied by a caramel. as is a slightly sweet Pils malt character.056 . citrusy character from yeast and high carbonation is often present. but acceptable. A tart. Penn Weizen. Optionally. History: A traditional wheat-based ale originating in Southern Germany that is a specialty for summer consumption. although some versions use up to 70%. long-lasting off-white head is characteristic. The texture of wheat imparts the sensation of a fluffy. Effervescent. Suspended yeast may increase the perception of body. History: Old-fashioned Bavarian wheat beer was often dark. neither should be dominant if present. Weizen ale yeasts produce the typical spicy and fruity character. often somewhat sweet palate with a relatively dry finish. Appearance: Light copper to mahogany brown in color. Erdinger Weissbier. rich barley malt character not found in a hefeweizen. A beer “mit hefe” is also cloudy from suspended yeast sediment (which should be roused before drinking). Ayinger Bräu Weisse. the remainder is Pilsner malt. a low to moderate vanilla character and/or low bubblegum notes may be present. The texture of wheat as well as yeast in suspension imparts the sensation of a fluffy. Dunkelweizen Aroma: Moderate to strong phenols (usually clove) and fruity esters (usually banana). Victory Hop Wallop 15. citrusy tartness. malty. Flavor: Low to moderately strong banana and clove flavor. never heavy. The soft. creamy fullness that may progress to a light. The suspended yeast sediment (which should be roused before drinking) also contributes to the cloudiness.014 SRM: 2 – 8 ABV: 4. The high protein content of wheat impairs clarity in this traditionally unfiltered style. fruity. Kapuziner Weissbier. aromatics can include a light. The filtered Krystal version has no yeast and is brilliantly clear. a light to moderate vanilla character. The balance and intensity of the phenol and ester components can vary but the best examples are reasonably balanced and fairly prominent. A small amount of noble hops are used only for bitterness. Noble hop character ranges from low to none. Appearance: Pale straw to very dark gold in color. Plank Bavarian Hefeweizen. No diacetyl or DMS. bread crust. The balance and intensity of the phenol and ester components can vary but the best examples are reasonably balanced and fairly prominent. A very thick. A light to moderate wheat aroma (which might be perceived as bready or grainy) may be present but other malt characteristics should not.044 – 1. Vital Statistics: OG: 1. Ingredients: By German law. A traditional decoction mash gives the appropriate body without cloying sweetness. aided by moderate to high carbonation. Reflecting the best yeast and wheat character of a hefeweizen blended with the malty richness of a Munich dunkel.
often resulting in a gummy mash texture that is prone to sticking. Comments: American-style rye beers should be entered in the American Rye category (6D). Lower fermentation temperatures accentuate the clove character by suppressing ester formation. ruby brown in color. grainy.0% Commercial Examples: Schneider Aventinus. Edelweiss Dunkel Weissbier. History: Aventinus. and some banana esters may also be present. prunes. Light noble hops are acceptable. although the level of haze is somewhat variable.3 – 5. Vital Statistics: OG: 1. The malty. the rye character is traditionally from the rye grain only. The suspended yeast sediment (which should be roused before drinking) also contributes to the cloudiness. Light usage of noble hops in bitterness. A small amount of noble hops are used only for bitterness. Moderate to high carbonation. celery-like. Other traditional beer styles with enough rye added to give a noticeable rye character should be entered in the Specialty Beer category (23). Weizen yeast provides distinctive banana esters and clove phenols. Bottles may be gently rolled or swirled prior to serving to rouse the yeast. Well-aged examples may show some sherry-like oxidation as a point of complexity. with the remainder being Munich. Erdinger Pikantus. Now also made in the Eisbock style as a specialty beer. Low to moderate noble hop flavor acceptable. moussy. Capital Weizen 20 16. but should never overpower the other characteristics. No diacetyl. quite dense and persistent (often thick and rocky). Vegetal. Low to moderate weizen yeast character (banana. malty. A low spicy-herbal hop aroma is optional. Bürgerbräu Wolznacher Roggenbier 15C. Ingredients: A high percentage of malted wheat is used (by German law must be at least 50%. Comments: A dunkel-weizen beer brewed to bock or doppelbock strength. wheat malt. malt. either banana or citrus). Mahr’s Der Weisse Bock. Moderate perfumy coriander. No diacetyl. and hop bitterness is low.IBUs: 10 – 18 FG: 1. A very thick. bock-like melanoidins and bready malt combined with a powerful aroma of dark fruit (plums. Weizen ale yeasts produce the typical spicy and fruity character. dark fruit. The high protein content of wheat impairs clarity in this traditionally unfiltered style. moderately-low to moderately-strong spicy rye flavor. Cloudy. which gives it a . Remainder of grist can include pale malt. A creamy sensation is typical. light banana and/or vanilla. diacetyl or DMS. although it may contain up to 70%). clove. May have a slightly sweet palate. Mouthfeel: Medium to medium-full body. Victory Moonglow Weizenbock. floral and sweet aromas and should not be overly strong. Schneider Weisse (Original). flavor and aroma. Mouthfeel: Medium-full to full body. citrusy orangey fruitiness.022 SRM: 12 – 25 ABV: 6. The beer will be very cloudy from starch haze and/or yeast. crystal malt and/or small amounts of debittered dark malts for color adjustment. and the alcohol helps balance the finish. Ayinger Ur-Weisse. Kapuziner Weissbier Schwarz Doppelbock. and sometimes citrus). Hop flavor is absent. spicy.and/or Vienna-type barley malts. Moderate zesty. Large creamy off-white to tan head. Eisenbahn Vigorosa 15D. Vital Statistics: OG: 1. often with a bit of tartness. Light tartness optional. History: A specialty beer originally brewed in Regensburg. A faintly tart character may optionally be present.010 – 1. and a moderate wheat flavor. No diacetyl or DMS. hazy appearance. BELGIAN AND FRENCH ALE 16A. often having a hearty flavor reminiscent of rye or pumpernickel bread. Overall Impression: A strong. Moderate to strong phenols (most commonly vanilla and/or clove) add complexity. and yeast character dominate the palate. as is the warming sensation of substantial alcohol content. Rye has been characterized as having the most assertive flavor of all cereal grains. often with a complex herbal. Spices should blend in with fruity. Flavor: Grainy. Erdinger Weissbier Dunkel.090 IBUs: 15 – 30 FG: 1.056 IBUs: 10 – 20 FG: 1. Never hot or solventy. Munich malt. although the balance can vary. or ham-like aromas are inappropriate. Witbier Aroma: Moderate sweetness (often with light notes of honey and/or vanilla) with light. Plank Bavarian Heller Weizenbock. Roggenbier (German Rye Beer) Aroma: Light to moderate spicy rye aroma intermingled with light to moderate weizen yeast aromatics (spicy clove and fruity esters.015 – 1. Plank Bavarian Dunkler Weizenbock. lightly bitter (from rye) aftertaste. Too warm or too cold fermentation will cause the phenols and esters to be out of balance and may create off-flavors. Appearance: Dark amber to dark. Schneider Aventinus Eisbock. Weizenbock Aroma: Rich. spicy wheat aromatics. Hacker-Pschorr Weisse Dark.064 – 1.5 – 6% Commercial Examples: Paulaner Roggen (formerly Thurn und Taxis.6% Commercial Examples: Weihenstephaner Hefeweissbier Dunkel. Appearance: Very pale straw to very light gold in color. It is inappropriate to add caraway seeds to a roggenbier (as some American brewers do).046 – 1. fruity. Rye is a huskless grain and is difficult to mash. Can have a somewhat acidic aroma from rye and yeast. and can persist into aftertaste. Decoction mash commonly used (as with weizenbiers). raisins or grapes).014 SRM: 14 – 23 ABV: 4. A traditional decoction mash gives the appropriate body without cloying sweetness. the world’s oldest top-fermented wheat doppelbock. although never solventy. Ettaler Weissbier Dunkel. Overall Impression: A dunkelweizen made with rye rather than wheat.010 – 1. but with a greater body and light finishing hops. AleSmith Weizenbock. It was Schneider’s creative response to bottom-fermenting doppelbocks that developed a strong following during these times.014 SRM: 14 – 19 ABV: 4. Medium-dry. no longer imported into the US). No hop aroma. The wheat. Appearance: Light coppery-orange to very dark reddish or coppery-brown color. Ingredients: Malted rye typically constitutes 50% or greater of the grist (some versions have 60-65% rye). and a light chocolate character is sometimes found (although a roasted character is inappropriate). bready flavor of wheat is further enhanced by the copious use of Munich and/or Vienna malts.5 – 8. No diacetyl. long-lasting light tan head is characteristic. was created in 1907 at the Weisse Brauhaus in Munich using the ‘Méthode Champenoise’ with fresh yeast sediment on the bottom. wheat-based ale combining the best flavors of a dunkelweizen and the rich strength and body of a bock. Bavaria as a more distinctive variant of a dunkelweizen using malted rye instead of malted wheat. High Point Ramstein Winter Wheat. bock-like melanoidins. Flavor: A complex marriage of rich. or peppery note in the background. grainy finish with a tangy. High carbonation. Tucher Dunkles Hefe Weizen. The presence of Munich and/or Vienna malts also provide an additional sense of richness and fullness. 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. A moderate aroma of alcohol is common. Franziskaner Dunkel Hefe-Weisse. spicy clove-like phenols.
a low to moderate alcohol presence and tart sourness. St. Spices of freshly-ground coriander and Curaçao or sometimes sweet orange peel complement the sweet aroma and are quite characteristic. and should not be hot or solventy. spices. No diacetyl. Can have a low wheat flavor. hop and sour aromatics typically increase with the strength of the beer. spice and alcohol aroma.044 – 1. Vital Statistics: OG: 1.5% ABV strength) 16C. Ginder Ale. Grains of Paradise) may be used for complexity but are much less prominent. Other spices (e. often having a smoothness and light creaminess from unmalted wheat and the occasional oats. white head often fades more quickly than other Belgian beers. never gets in the way of the spices. are common should be subtle and balanced. The addition of one of more spices serve to add complexity. but should not overwhelm other characteristics. Avery Karma. Hop flavor is low to moderate. Extremely high attenuation gives a characteristic dry finish. Brugs Tarwebier (Blanche de Bruges). somewhat spicy. A low to medium-high spicy or floral hop aroma is usually present. it was later revived by Pierre Celis at Hoegaarden. Optionally has a very light lactic-tasting sourness. Dense. Op-Ale. moderately malty. Victory Whirlwind Witbier. A low to moderate tart sourness 16B. properly handled examples are most desirable. Malt character is light but provides a sufficient background for the other flavors.012 SRM: 2 – 4 ABV: 4. A moderate spice aroma (from actual spice additions and/or yeast-derived phenols) complements the other aromatics. Vegetal. Flavor: Combination of fruity and spicy flavors supported by a soft malt character. so younger. Compared to their higher alcohol Category S cousins. and is generally spicy or earthy in character. Clarity is poor to good though haze is not unexpected in this type of unfiltered farmhouse beer. Comments: Most commonly found in the Flemish provinces of Antwerp and Brabant. Allagash White. No harshness or astringency from orange pith. Styrian Goldings. Vital Statistics: OG: 1.8 – 5. Creamy.5% Commercial Examples: De Koninck. finishes dry and often a bit tart. Appearance: Amber to copper in color. moussy head. Hop bitterness is low to medium-low (as with a Hefeweizen). No hot alcohol or solventy character. A spicy-earthy hop flavor is low to none. and malt. orange-citrusy fruitiness. nor should it be thick and heavy. light acidity. May have an orange. whitish-yellow appearance. Toasty. Mouthfeel: Medium to medium-light body.or lemon-like). Dobble Palm. Blanche de Bruxelles. Alcohols are soft. Celis White. East Kent Goldings or Fuggles are commonly used. spicy and low in intensity. The hop bitterness is medium to low. Low peppery yeast-derived phenols may be present instead of or in addition to spice additions. is done. and lack of bitterness in finish. Spice. biscuity malt aroma. Hitachino Nest White Ale sweetness with a toasty. No diacetyl. St. malty 21 . which may include coriander and other spices.008 – 1. Ommegang Witte. Pieters Zinnebir. often tart. they are Belgian “session beers” for ease of drinking. tasty. and is optionally complemented by low amounts of peppery phenols. Head retention should be quite good. copper-colored ale. History: A 400-year-old beer style that died out in the 1950s. The beer tends to be fragile and does not age well.052 IBUs: 10 – 20 FG: 1. Bernardus Blanche. The malt character is light. spicy phenols. ham-like. rocky white to ivory head resulting in characteristic “Belgian lace” on the glass as it fades. Fruity esters dominate the aroma and are often reminiscent of citrus fruits such as oranges or lemons. Sterkens White Ale. the most well-known examples were perfected after the Second World War with some influence from Britain.milky.048 – 1. character and degree of spicing and lactic sourness varies. white. Wittekerke. Refreshing. Noble hops. Considered “everyday” beers (Category I). Yeasts prone to moderate production of phenols are often used but fermentation temperatures should be kept moderate to limit this character. and complement the bitterness. nutty malt flavor. dense. In some instances a very limited lactic fermentation. Long-lasting. The fruitiness is frequently citrusy (orange. A low to moderate sourness or acidity may be present. The hop flavor is low to none. Appearance: Often a distinctive pale orange but may be golden or amber in color. Russian River Perdition. and doesn’t interfere with refreshing flavors of fruit and spice.or pear-like fruitiness though not as fruity/citrusy as many other Belgian ales. Eisenbahn Pale Ale. cumin. In some versions. There is no correlation between strength and color. Overall Impression: A refreshing.. When phenolics are present they tend to be peppery rather than clove-like. Nothing should be too pronounced or dominant. cinnamon. fresher. Has an initial soft. Belgian Pale Ale Aroma: Prominent aroma of malt with moderate fruity character and low hop aroma. though not as fruity/citrusy as many other Belgian ales. from carbonation. Refreshingly crisp with a dry. easy-drinking. Ommegang Rare Vos (unusual in its 6. biscuity.5% Commercial Examples: Hoegaarden Wit. Hop bitterness may be moderate to high. Herbal-spicy flavors.or pear-like fruitiness. or the actual addition of lactic acid. Should not be overly dry and thin. Bell’s Winter White Ale. Sugar is not commonly used as high gravity is not desired. Ingredients: About 50% unmalted wheat (traditionally soft white winter wheat) and 50% pale barley malt (usually Pils malt) constitute the grist. finish. Medium carbonation. Effervescent.g. Overly spiced and/or sour beers are not good examples of the style. but shouldn’t dominate in the balance. Ale yeast prone to the production of mild. Effervescent character from high carbonation. Avery White Rascal. Saison Aroma: High fruitiness with low to moderate hop aroma and moderate to no herb. Speciale Palm. balance is the key. celery-like. nor does it persist into the finish.010 – 1. but should not overwhelm fruity esters. Alcohol level is restrained. Vuuve 5. May have an orange. Distinctive floral or spicy. with hops becoming more pronounced in those with a drier finish. Clarity is very good.014 SRM: 8 – 14 ABV: 4. not overpowering. including hops and yeast strains. and has grown steadily in popularity over time. Bitterness from orange pith should not be present. Overall Impression: A fruity. There is a moderately dry to moderately sweet finish. Flavor: Pleasant sweetness (often with a honey and/or vanilla character) and a zesty. Ingredients: Pilsner or pale ale malt contributes the bulk of the grist with (cara) Vienna and Munich malts adding color. Most examples seem to be approximately 5% ABV. Flavor: Fruity and lightly to moderately spicy with a soft. Unibroue Blanche de Chambly. up to 5-10% raw oats may be used. Coriander of certain origins might give an inappropriate ham or celery character. or soapy flavors are inappropriate. Despite body and creaminess. and any warming character should be low if present. low to moderate strength hop character optionally blended with background level peppery. smooth malt and relatively light hop character and low to very low phenols.054 IBUs: 20 – 30 FG: 1. and if noticeable. rocky. History: Produced by breweries with roots as far back as the mid1700s. body and complexity. Mouthfeel: Medium-light to medium body. chamomile. moderatestrength wheat-based ale. Comments: The presence. elegant. No diacetyl. Brewer’s Art House Pale Ale. phenols tend to be lower than in many other Belgian beers.5 – 5. spicy flavors is very characteristic.
Floral. Alcohol can provide some additional dryness in the finish. Some fuller-bodied examples exist. Pizza Port SPF 45. Malt aroma may be low to high. Overall Impression: A fairly strong. herbal or spicy continental hops. bitter. malt-accentuated. The perceived bitterness is often higher than the IBU level would suggest. well-lagered character. No diacetyl. Sometimes contains other grains such as wheat and spelt. Lost Abbey Red Barn Ale. amber and brown). No hot alcohol or solventy character. A related style is Bière de Mars. No diacetyl.5% Commercial Examples: Jenlain (amber).5%) and darker versions (copper to dark brown/black) should be entered as Belgian Specialty Ales (16E). Southampton Saison. Herb and spice additions often reflect the indigenous varieties available at the brewery. Mouthfeel: Light to medium body. toffee-like or caramel sweetness.008 – 1. Clarity is good to poor. often has a “cellar” character. A saison is sometimes dry-hopped. deeper aromatics and may have a bit more hops. Castelain (blond). Varying degrees of acidity and/or sourness can be created by the use of gypsum. Ellezelloise Saison 2000. Kettle caramelization tends to be used more than crystal malts. Saison de Pipaix. well hopped. malt-focused.048 – 1.016 SRM: 6 – 19 ABV: 6 – 8. sometimes spicy aftertaste. Jade (amber). . Overall Impression: A refreshing. Vital Statistics: OG: 1. A wide variety of herbs and spices are often used to add complexity and uniqueness in the stronger versions. Belgian Specialty Ale Aroma: Variable. Mouthfeel: Medium to medium-light (lean) body.080 IBUs: 18 – 28 FG: 1. and may include a dry-hopped character. and lacks the spicing and tartness of a Saison. Hop aroma may be none to high. though the warming character is low to medium. although paler versions can have slightly higher levels of herbal or spicy hop flavor (which can also come from the yeast). Paler versions will still be malty but will lack richer.may be present. Lager or ale yeast fermented at cool ale temperatures. Medium-low hop bitterness provides some support. Little to no hop aroma (may be a bit spicy or herbal). the blond (blonde).” A traditional artisanal farmhouse ale from Northern France brewed in early spring and kept in cold cellars for consumption in warmer weather. There is enough prickly acidity on the tongue to balance the very dry finish. Vienna and Munich types. Low to moderate esters and alcohol flavors. No hot alcohol or solventy character. Malt flavors and complexity tend to increase as beer color darkens. dry. Southampton Bière de Garde (amber). cellar-like character that is difficult to achieve in homebrew. Vital Statistics: OG: 1. Well-formed head. Alcohol level can be medium to medium-high. Attenuation rates are in the 80-85% range. although haze is not unexpected in this type of often unfiltered beer. Fantôme Saison D’Erezée . Sweetness decreases and spice. Commercial versions will often have a musty. Some caramelization is acceptable.” Homebrews therefore are usually cleaner. acidulated malt. Flavor: Medium to high malt flavor often with a toasty. Hop bitterness and flavor may be more noticeable than in many other Belgian styles. Commercial versions often have a “corked”. sweeter. Bière de Garde Aroma: Prominent malty sweetness. St. which is brewed in March (Mars) for present use and will not age as well. the main difference is that the Bière de Garde is rounder. Hard water. but should always meld well with the yeast and hop character. astringent character that is often incorrectly identified as “cellarlike. The darker versions will have more malt character. It is now brewed year-round in tiny. often with a complex. Jenlain Bière de Printemps (blond). The malt flavor lasts into the finish but the finish is medium-dry to dry. Soft water. hop and sour character increases with strength. 22 16E.060 – 1. La Choulette Bière des Sans Culottes (blond). Biere Nouvelle (brown). the French-speaking part of Belgium. Most exhibit varying amounts of fruity esters. A low to moderate tart character may be present but should be refreshing and not to the point of puckering. Some may include aromas of Belgian microbiota. often with a smooth. Low to no hop flavor. Spices. light to moderate toasty character. but usually include pale. Comments: Three main variations are included in the style: the brown (brune). typical export beers of about 6. All of these beers share somewhat higher levels of acidity than other Belgian styles while the optional sour flavor is often a variable house character of a particular brewery. moderately sulfate water. artisanal breweries whose buildings reflect their origins as farmhouses.002 – 1. and the amber (ambrée). Aromas from actual spice additions may be present. never cloying. High carbonation. so color can range from golden blonde to reddish-bronze to chestnut brown. Saison Silly. supported by high carbonation. Lefebvre Saison 1900. common to most of Wallonia. Moderate to high carbonation. New Belgium Saison. High carbonation and extreme attenuation (85-95%) helps bring out the many flavors and to increase the perception of a dry finish. woodsy. Ingredients: Pilsner malt dominates the grist though a portion of Vienna and/or Munich malt contributes color and complexity. It had to be sturdy enough to last for months but not too strong to be quenching and refreshing in the summer. Low to moderate esters. silky character. followed by long cold conditioning (4-6 weeks for commercial operations). Base malts vary by beer color. Darker versions will have richer malt complexity and sweetness from crystal-type malts. It is now brewed year-round. lagered artisanal farmhouse beer. and may include character of non-barley grains such as wheat or rye. generally white to off-white (varies by beer color). when present. can accentuate the bitterness and dry finish. Saint Sylvestre 3 Monts (blond).065 IBUs: 20 – 35 FG: 1. Sugar may be used to add flavor and aid in the dry finish. richer. La Choulette (all 3 versions). and sourness commonly increase with the strength of the beer while sweetness decreases. hop bitterness and flavor. Adjuncts such as sugar and honey can also serve to add complexity and thin the body. but these are somewhat rare.Printemps. Lost Abbey Avante Garde (blond) 16D. Ch’Ti Brun (brown). History: Name literally means “beer which has been kept or lagered. Very high carbonation with an effervescent quality. Saison Voisin. while the paler versions can have more hops (but still are malt-focused beers). highly carbonated. Originally brewed at the end of the cool season to last through the warmer months before refrigeration was common. Ingredients: The “cellar” character in commercial examples is unlikely to be duplicated in homebrews as it comes from indigenous yeasts and molds. History: A seasonal summer style produced in Wallonia. and stronger versions of 8%+). a sour mash or Lactobacillus. Ommegang Hennepin Appearance: Three main variations exist (blond. Ch’Ti Blond (blond). but should not overwhelm other flavors. Strong versions (6. medium to strong fruity/spicy ale with a distinctive yellow-orange color. No diacetyl. but should be very smooth and never hot. Amand (brown). Smooth. Styrian or East Kent Goldings are commonly used. Moderate alcohol. Noble hops. spicy phenols and/or yeast-borne aromatics. Brasseurs Bière de Garde (amber).5%-9. Saison Regal. Related to the Belgian Saison style. but the balance is always tilted toward the malt.5%. and dry with a quenching acidity.012 SRM: 5 – 14 ABV: 5 – 7% Commercial Examples: Saison Dupont Vieille Provision. and high attenuation give a very dry finish with a long. Comments: Varying strength examples exist (table beers of about 5% strength.
(and other parts of the world) and now owe a significant portion of their sales to export. Bière de Miel. La Chouffe). This category encompasses a wide range of Belgian ales produced by truly artisanal brewers more concerned with creating unique products than in increasing sales. Moinette Brune.S. Bahnhof Berliner Style Weisse. Beers fitting other Belgian categories should not be entered in this category.8 – 3. May include characteristics of grains other than barley. Comments: This is a catch-all category for any Belgian-style beer not fitting any other Belgian style category. May include adjuncts such as caramelized sugar syrup and honey. Generally moderate to high carbonation.. white head with poor retention due to high acidity and low protein and hop content. low-alcohol wheat ale. Silenrieu Sara and Joseph. Head retention is usually good. Three Floyds Deesko 17B.g. refreshing. Southampton Berliner Weisse. The category can be used for clones of specific beers (e. Flanders Red Ale Aroma: Complex fruitiness with complementary malt. Color varies considerably from pale gold to very dark. Only two traditional breweries still produce the product. A great variety of flavors are found in these beers. dense. such as wheat or rye. A mild Brettanomyces aroma may be present. Can have up to a moderately fruity character. Poperings Hommelbier. Orval. Grottenbier. Caracole Amber. Clarity ranges from clear to somewhat hazy. No hop flavor. Oerbier.. although not so acidic as a lambic. De Ranke XX Bitter and Guldenberg. The process alone does not make a beer unique to a blind judging panel if the final product does not taste different. The fruitiness may increase with age and a flowery character may develop. to produce a beer fitting a broader style that doesn’t have its own category. Russian River Temptation. A “mouth puckering” sensation may be present from acidity. strong Belgian golden ale with spices. Hop bitterness is very low. THE BREWER MUST SPECIFY EITHER THE BEER BEING CLONED. Fantôme Black Ghost and Speciale Noël. Additional background information on the style and/or beer may be provided to judges to assist in the judging. Ellezelloise Hercule Stout and Quintine Amber. Boskeun and Stille Nacht. No sensation of alcohol. Many have attained “cult status” in the U. Weyerbacher QUAD. Very dry finish. New Belgium 1554 Black Ale. Minty. such as blending. Large.g.028 – 1. Ingredients: Wheat malt content is typically 50% of the grist (as with all German wheat beers) with the remainder being Pilsner malt. This category may be used as an “incubator” for recognized styles for which there is not yet a formal BJCP category. La Trappe Quadrupel. Bush (Scaldis).8% Commercial Examples: Schultheiss Berliner Weisse. Hop bitterness is extremely low. something unique). History: A regional specialty of Berlin. Berliner Kindl Weisse. referred to by Napoleon's troops in 1809 as “the Champagne of the North” due to its lively and elegant character. Lost Abbey Cuvee de Tomme and Devotion. Don de Dieu. Overall Impression: Variable. St. which may be enhanced by blending of beers of different ages during fermentation and by extended cool aging. somewhat acidic character is dominant. Moinette Brune. thus fairly lightbodied for their original gravity.. Vital Statistics: OG: varies IBUs: varies FG: varies 23 SRM: varies ABV: varies Commercial Examples: Orval. etc. Saxo and Nostradamus. though the grain character should be apparent if it is a key ingredient. as may a restrained fruitiness (both are optional). No diacetyl. 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. sour. while others are thick and rich. Spicy flavors may be imparted by yeast (phenolics) and/or actual spice additions. Maudite. Mouthfeel: Light body. McChouffe. or DMS. Berliner Weisse Aroma: A sharply sour.most commonly Brettanomyces and/or Lactobacillus. independent Belgian breweries that have come to enjoy local popularity but may be far less well-known outside of their own regions. May include flavors produced by Belgian microbiota such as Brettanomyces or Lactobacillus. Most are moderately to highly carbonated. No diacetyl or DMS. Bethlehem Berliner Weisse. Flavor: Clean lactic sourness dominates and can be quite strong. or to create an artisanal or experimental beer of the brewer’s own choosing (e. Ingredients: May include herbs and/or spices. including style parameters or detailed descriptions of the beer. Cantillon Iris. Weihenstephan 1809 (unusual in its 5% ABV). Nodding Head Berliner Weisse. Unibroue Ephemere. Maltiness may be light to quite rich. it is classified as a Schankbier denoting a small beer of starting gravity in the range 7-8°P. Gouden Carolus Noël. Affligem Nöel. May include Belgian microbiota such as Brettanomyces or Lactobacillus. Appearance: Very pale straw in color. Guldenburg and Pere Noël. THE NEW STYLE BEING PRODUCED OR THE SPECIAL INGREDIENTS OR PROCESSES USED. Some are well-attenuated. A symbiotic fermentation with top-fermenting yeast and Lactobacillus delbruckii provides the sharp sourness. Verboden Vrucht. Fullien Noël. History: Unique beers of small. No hop aroma. diacetyl. Creativity is the only limit in brewing but the entrants must identify what is special about their entry.006 SRM: 2 – 3 ABV: 2. SOUR ALE 17A. Chouffe Bok and N’ice Chouffe. De Dolle’s Arabier. and Avec Les Bons Voeux de la Brasserie Dupont.032 IBUs: 3 – 8 FG: 1. A single decoction mash with mash hopping is traditional. Lindemans Kriek and Framboise. Flavor: Variable. Mouthfeel: Variable. Very high carbonation. May include flavors from adjuncts such as caramelized sugar syrup or honey. Overall Impression: A very pale. Hop flavor and bitterness may be low to high. 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. Always effervescent. Some complementary bready or grainy wheat flavor is generally noticeable.003 – 1. Clarity may be hazy to clear. A warming sensation from alcohol may be present in stronger examples. and many more 17. Fruitiness . may be used through primarily to arrive at a particular result. A mild Brettanomyces character may be detected. Vital Statistics: OG: 1. Zatte Bie. May include unusual grains and malts. Dupont Moinette. Appearance: Variable. Unusual techniques. La Chouffe. Has been described by some as the most purely refreshing beer in the world. Comments: In Germany.
and a small amount of Special B are used with up to 20% maize. History: An “old ale” tradition. Riva Vondel 17D. Restrained hop bitterness. Spicy phenols can be present in low amounts for complexity. dry finish.074 IBUs: 20 – 25 FG: 1. toffee.5% Commercial Examples: Rodenbach Klassiek. red wine-like Belgian-style ale. The Oud Bruin is less acetic and maltier than a Flanders Red. Good clarity. Sour. and horse blanket. established in 1820 in West Flanders but reflective of earlier brewing traditions. Ingredients: A base of Pils malt with judicious amounts of dark cara malts and a tiny bit of black or roast malt. black cherry or red currant flavors. A low sour aroma may be present. horsey. Deceivingly light and crisp on the palate although a somewhat sweet finish is not uncommon. treacle or chocolate is also common. but may be more subdued with age as it blends with aromas described as barnyard. as a complementary aroma. Flavor: Intense fruitiness commonly includes plum. treacle or chocolate is also common. burgundy to reddish-brown in color. Older versions are commonly fruity with aromas of apples or even honey. Good clarity. dates. Low oxidation is appropriate as a point of complexity.008 – 1. Comments: Long aging and blending of young and aged beer may occur. History: The indigenous beer of West Flanders. A mild oak and/or citrus aroma is considered favorable. goaty. Diacetyl is perceived only in very minor quantities. While blending of batches for consistency is now common among larger breweries. Low alpha acid continental hops are commonly used (avoid high alpha or distinctive American hops). smoky. A sherry-like character 24 . No hop flavor. Low alpha acid continental hops are typical (avoid high alpha or distinctive American hops). this type of blending is a fading art. tannic bitterness is often present in low to moderate amounts. often with a prickly acidity. as a complementary flavor. Saccharomyces and Lactobacillus (and acetobacter) contribute to the fermentation and eventual flavor. oranges.012 SRM: 15 – 22 ABV: 4 – 8% Commercial Examples: Liefman’s Goudenband. as a complementary flavor. orange.012 SRM: 10 – 16 ABV: 4. the brown beers are warm aged in stainless steel. black cherries or prunes. New Glarus Enigma. adding smoothness and complexity and balancing any harsh. Diacetyl is perceived only in very minor quantities. Malty flavors range from complementary to prominent. A mild vanilla and/or chocolate character is often present.is high. Often includes maize. indigenous to East Flanders. No diacetyl. Ingredients: A base of Vienna and/or Munich malts. The beer is aged for up to two years. Flanders Brown Ale/Oud Bruin Aroma: Complex combination of fruity esters and rich malt character. As in fruit lambics. which has roots back to the 1600s. Water high in carbonates is typical of its home region and will buffer the acidity of darker malts and the lactic sourness. Mouthfeel: Medium to medium-full body. Duchesse de Bourgogne. figs. The Flanders red is more acetic and the fruity flavors more reminiscent of a red wine than an Oud Bruin. 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. if at all. though these should be entered in the classic-style fruit beer category. The sourness should not grow to a notable acetic/vinegary character. Esters commonly reminiscent of raisins. Low to medium astringency. figs. These beers were typically more sour than current commercial examples. acidic character ranges from complementary to intense. Magnesium in the water accentuates the sourness. Hop aroma absent. Fruitiness commonly includes dark fruits such as raisins. Overall Impression: A malty. Monk’s Cafe Flanders Red Ale. and adds an aged red wine-like character with a long. Appearance: Deep red. Overall Impression: A complex. A malt character of caramel. Spicy phenols can be present in low amounts for complexity. No astringency with a sweet and tart finish. No hop aroma. Low to medium carbonation. Bellegems Bruin. and reminiscent of black cherries.040 – 1. producing a “sweet-andsour” profile. though the aged product is sometimes released as a connoisseur’s beer. Hop flavor absent. Average to good head retention. Ivory to light tan head color. if at all. Appearance: Pale yellow to deep golden in color. Spicy phenols can be present in low amounts for complexity. Saccharomyces. and the fruity flavors are more malt-oriented. orange. along with some sherry-like character. Generally as the sour character increases. Diacetyl is perceived only in very minor quantities. sour character. Appearance: Dark reddish-brown to brown in color. it is more wine-like than any other beer style. There is often some vanilla and/or chocolate notes. Mouthfeel: Medium bodied. aged. orange. Known as the Burgundy of Belgium. like a well-aged red wine. An enteric. light to medium cara-malts.057 IBUs: 10 – 25 FG: 1. less-than-rolling portion of the boil may help add an attractive Burgundy hue. The sour. sour. Restrained hop bitterness. Lactobacillus reacts poorly to elevated levels of alcohol. earthy. if at all. Diacetyl is perceived only in very minor quantities. plums or red currants. or cheesy aroma is unfavorable. Southampton Flanders Red Ale. The reddish color is a product of the malt although an extended. An acidic. Younger versions are 17C. Comments: Long aging and blending of young and well-aged beer often occurs. Liefman’s Odnar. Historically brewed as a “provision beer” that would develop some sourness as it aged. Ichtegem Old Brown. White to very pale tan head. somewhat sour Belgian-style brown ale. Straight (Unblended) Lambic Aroma: A decidedly sour/acidic aroma is often dominant in young examples. plums. Petrus Oud Bruin. Average to good head retention. hay. It was once common in Belgium and England to blend old beer with young to balance the sourness and acidity found in aged beer. typified by the products of the Rodenbach brewery. Verhaege Vichtenaar. toffee. Vital Statistics: OG: 1. Liefman’s Oud Bruin. Mestreechs Aajt may be present and generally denotes an aged example. if at all. plums. Clarity is hazy to good. No hop aroma.6 – 6. Vital Statistics: OG: 1. While Flanders red beers are aged in oak. Rodenbach Grand Cru. New Belgium La Folie. Can have an apparent attenuation of up to 98%. typified by the products of the Liefman brewery (now owned by Riva). the sweet character blends to more of a background flavor (and vice versa). adding to the smoothness and complexity. Flavor: Malty with fruity complexity and some caramelization character. acidic aroma ranges from complementary to intense. as a complementary aroma. black cherries or prunes. Oud Bruin can be used as a base for fruit-flavored beers such as kriek (cherries) or frambozen (raspberries). This style was designed to lay down so examples with a moderate aged character are considered superior to younger examples.002 – 1.048 – 1. Age tends to darken the beer. A sour mash or acidulated malt may also be used to develop the sour character without introducing Lactobacillus. fruity. Panil Barriquée. Aging will also darken the beer. A deeper malt character distinguishes these beers from Flanders red ales. Low to moderate carbonation. Spicy phenols can be present in low amounts for complexity. A malt character of caramel. cigar-like. and can modestly increase with age but should not grow to a noticeable acetic/vinegary character. A slight sourness often becomes more pronounced in well-aged examples. dates.
Appearance: Golden in color. Traditionally these beers are spontaneously fermented with naturally-occurring yeast and bacteria in predominately oaken barrels.054 IBUs: 0 – 10 FG: 1. Vital Statistics: OG: 1. Brettanomyces. wheat-based ale fermented by a variety of Belgian microbiota. Some oak or citrus flavor (often grapefruit) is occasionally noticeable. but aging can bring this character more in balance with the malt. No hop flavor. The . “Young” lambic contains fermentable sugars while old lambic has the characteristic “wild” taste of the Senne River valley. Drie Fonteinen. sour/acidic. puckering quality without being sharply astringent. which makes dryness a reasonable indicator of age. and a soft. pale. A good gueuze is not the most pungent. Comments: Straight lambics are single-batch. but possesses a full and tantalizing bouquet. Ingredients: Unmalted wheat (30-40%).often cloudy. and horse blanket (and thus should be recognizable as a lambic). complementary sweetness may be present but higher levels are uncharacteristic. Oud Beersel Oude Gueuze 17E. Overall Impression: Complex.010 SRM: 3 – 7 ABV: 5 – 6. where they are reminiscent of apples or other light fruits. An enteric.060 IBUs: 0 – 10 FG: 1. they are bottled only when they have completely fermented. De Cam sometimes bottles their very old (5 years) lambic. wheat and barnyard characteristics. smoky or cigar-like character is undesirable.040 – 1. Lindemans Gueuze Cuvée René. A noticeable vinegary or cidery character is considered a fault by Belgian brewers. De Cam/Drei Fonteinen Millennium Gueuze. smoky or cigar-like character is undesirable. Head color is white. No diacetyl. or cheesy aroma is unfavorable. Girardin Gueuze (Black Label). puckering quality without being sharply astringent. Flavor: A moderately sour/acidic character is classically in balance with the malt. Mouthfeel: Light to medium-light body. Ingredients: Unmalted wheat (30-40%). and makes actual bitterness levels difficult to estimate. two. and three-year old lambic. the many mouth-filling flavors prevent the beer from tasting like water.006 SRM: 3 – 7 ABV: 5 – 8% Commercial Examples: Boon Oude Gueuze. 25 17F. while older ones are generally clear. Highly carbonated. while gueuze is served effervescent. Cantillon Gueuze. A varied fruit flavor is common. History: Spontaneously fermented sour ales from the area in and around Brussels (the Senne Valley) stem from a farmhouse brewing tradition several centuries old. Timmermans and Girardin. In spite of the low finishing gravity. white head seems to last forever. History: Spontaneously fermented sour ales from the area in and around Brussels (the Senne Valley) stem from a farmhouse brewing tradition several centuries old. Cultures taken from bottles are sometimes used but there is no simple way of knowing what organisms are still viable. easy-drinking beers without any filling carbonation. Flavor: Young examples are often noticeably sour and/or lactic. While some may be more dominantly sour. Products marked “oude” or “ville” are considered most traditional. and horse blanket. cigar-like. Has a low to high tart. They are generally served young (6 months) and on tap as cheap. Vital Statistics: OG: 1. Head retention is generally poor. An enteric. Hop bitterness is generally absent but a very low hop bitterness may occasionally be perceived.001 – 1. earthy. Since they are unblended. Brettanomyces. No hop flavor. goaty. De Cam Gueuze. and makes actual bitterness levels difficult to estimate. velvety flavor. Gueuze Aroma: A moderately sour/acidic aroma blends with aromas described as barnyard. smoky. No diacetyl. Pediococcus and Lactobacillus in an attempt to recreate the effects of the dominant microbiota of Brussels and the surrounding countryside of the Senne River valley. An enteric character is often indicative of a lambic that is too young. wheat and barnyard characteristics.040 – 1. Boon Oude Gueuze Mariage Parfait. pleasantly sour/acidic. Home-brewed and craftbrewed versions are more typically made with pure cultures of yeast commonly including Saccharomyces. The aged hops are used more for preservative effects than bitterness. An enteric. Mort Subite (Unfiltered) Gueuze. Commonly fruity with aromas of citrus fruits (often grapefruit). IBUs are approximate since aged hops are used. Lambic is served uncarbonated. Lambic is served uncarbonated. Belgians use hops for anti-bacterial properties more than bittering in lambics. hay. As a rule of thumb lambic dries with age. horsey. Has a medium to high tart. A low to moderately sour/acidic character blends with aromas described as barnyard. Always effervescent. unblended beers. balance is the key and denotes a better gueuze. wheat-based ale fermented by a variety of Belgian microbiota. Cantillon. apples or other light fruits. Fruity flavors are simpler in young lambics and more complex in the older examples. While some may be more dominantly sour/acidic. 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. Some versions have a low warming character. Lindemans. rhubarb. Mouthfeel: Light to medium-light body. a sharp aroma. IBUs are approximate since aged hops are used. horsey. earthy. In and around Brussels there are specialty cafes that often have draught lambics from traditional brewers or blenders such as Boon. Comments: Gueuze is traditionally produced by mixing one. Overall Impression: Complex. Their numbers are constantly dwindling. Since the wild yeast and bacteria will ferment ALL sugars.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. hay. De Cam. the straight lambic is often a true product of the “house character” of a brewery and will be more variable than a gueuze. the many mouth-filling flavors prevent the beer from tasting like water. A very mild oak aroma is considered favorable. Younger versions tend to be one-dimensionally sour since a complex Brett character often takes upwards of a year to develop. and can have a honey-like character. Pilsner malt and aged (surannes) hops (3 years) are used. In spite of the low finishing gravity. mousse-like. Hanssens Oude Gueuze. A thick rocky. Pilsner malt and aged (surannes) hops (3 years) are used. pale. Belgians use hops for anti-bacterial properties more than bittering in lambics. Drie Fonteinen Oud Gueuze. Their numbers are constantly dwindling and some are untraditionally sweetening their products (post-fermentation) to make them more palatable to a wider audience. Hop bitterness is low to none. Virtually to completely uncarbonated. Traditionally these beers are spontaneously fermented with naturally-occurring yeast and bacteria in predominately oaken barrels. The aged hops are used more for preservative effects than bitterness. or honey. rhubarb. while gueuze is served effervescent. No hop aroma. goaty. balance is the key and denotes a better gueuze. A mild vanilla and/or oak flavor is occasionally noticeable. or honey. A low. No diacetyl. balanced. Home-brewed and craftbrewed versions are more typically made with pure cultures of yeast commonly including Saccharomyces. Clarity is excellent (unless the bottle was shaken).000 – 1. Cultures taken from bottles are sometimes used but there is no simple way of knowing what organisms are still viable. Fruit Lambic Aroma: The fruit which has been added to the beer should be the dominant aroma.
Hop bitterness is generally absent. Home-brewed and craft-brewed versions are more typically made with pure cultures of yeast commonly including Saccharomyces. Overall Impression: A moderate-strength golden ale that has a subtle Belgian complexity. Drie Fonteinen Kriek. smoky or cigar-like character is undesirable. 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. BELGIAN STRONG ALE 18A. to increase the variety of beers available in local cafes. “Young” lambic contains fermentable sugars while old lambic has the characteristic “wild” taste of the Senne River valley. noble. dense. Ingredients: Unmalted wheat (30-40%). framboise (raspberries) and druivenlambik (muscat grapes). Mouthfeel: Medium-high to high carbonation. smoky. which are sometimes perfumy or orange/lemon-like). A thick rocky. Light spicy phenolics optional. Cantillon Lou Pepe Kriek. puckering quality without being sharply astringent. Any overly sweet lambics (e. Many Trappist table beers (singles or Enkels) are called “Blond” but these are not representative of this style. becoming more popular as it is widely marketed and distributed. complementary sweetness may be present. although some fruit will not drop bright. pale. Highly carbonated. similar character as a Belgian Strong Golden Ale or Tripel. Fruit may also be added to unblended lambic. Belgians use hops for anti-bacterial properties more than bittering in lambics. A low. A mild vanilla and/or oak flavor is occasionally noticeable. Cantillon Vigneronne (Muscat grape).” Most commercial examples are in the 6. Flavor: The fruit added to the beer should be evident. mousse-like head. Often has an almost lager-like character. slightly sweet flavor. Cantillon Fou’ Foune (apricot). Belgian Dubbel Aroma: Complex. Belgian yeast strains that produce complex alcohol. can be spicy or earthy. Always effervescent. Flavor: Smooth. IBUs are approximate since aged hops are used. but higher levels are uncharacteristic. Lamvinus (merlot grape). along with a lightly sweet Pils malt character. although the ingredients and fermentation by-products may give an impression of spicing (often reminiscent of oranges or lemons). Generally very clear. Troubadour Blond Ale 18B. rich malty sweetness. Vital Statistics: OG: 1. The classic barnyard characteristics may be low to high. ENTRANT MUST SPECIFY THE TYPE OF FRUIT(S) USED IN MAKING THE LAMBIC. Cantillon Lou Pepe Framboise. Girardin Kriek. Traditional products use 10-30% fruit (25%. wheat-based ale fermented by a variety of Belgian microbiota. Mort Subite Kriek 18. or cheesy aroma is unfavorable. La Trappe (Koningshoeven) Blond.060 IBUs: 0 – 10 FG: 1.fruit aroma commonly blends with the other aromas. can give mouthfilling bubbly sensation. No hop flavor.075 IBUs: 15 – 30 FG: 1. Fruits traditionally used include tart cherries (with pits).008 – 1. An enteric. Fruit is commonly added halfway through aging and the yeast and bacteria will ferment all sugars from the fruit. Straffe Hendrik Blonde. and makes actual bitterness levels difficult to estimate. Light sweetness that may have a slightly sugar-like character. Some lightly caramelized sugar or honey-like sweetness on palate.5 – 7% ABV range. Shows a subtle yeast character that may include spicy phenolics. Appearance: The variety of fruit generally determines the color though lighter-colored fruit may have little effect on the color. Has a low to high tart. the beer will present its full fruity taste. Good head retention with Belgian lace. Hanssens Oude Kriek. Can be somewhat creamy.” while the French spell it “Blonde. De Cam Oude Kriek. Clarity is often good. No spices are traditionally used. Affligem Blond. Val-Dieu Blond. Cantillon Kriek. Oud Beersel Kriek. Light hop flavor. although a bit sweeter and not as bitter.018 SRM: 4 – 7 ABV: 6 – 7. The most traditional styles of fruit lambics include kriek (cherries). and dry finish. either by the blender or publican. History: Spontaneously fermented sour ales from the area in and around Brussels (the Senne Valley) stem from a farmhouse brewing tradition several centuries old. Cantillon Rose de Gambrinus. Styrian Goldings or East Kent Goldings hops. the many mouth-filling flavors prevent the beer from tasting like water. More recent examples include peaches. Belgians use the term “Blond. In spite of the low finishing gravity. Brettanomyces.010 SRM: 3 – 7 (varies w/ fruit) ABV: 5 – 7% Commercial Examples: Boon Framboise Marriage Parfait. raspberries or Muscat grapes. caramel and/or toast (but never roasted or burnt aromas). Vital Statistics: OG: 1. is generally long-lasting. Brugse Zot. A low to moderate sour and more commonly (sometimes high) acidic character is present. No hop aroma. Fruit was traditionally added to lambic or gueuze. two. Appearance: Light to deep gold color. As it ages. The color intensity may fade with age. History: Relatively recent development to further appeal to European Pils drinkers. pleasantly sour/acidic. sometimes a shade of fruit. Subtle yet complex.000 – 1. balanced.062 – 1. The aged hops are used more for preservative effects than bitterness. fruity. and three-year old lambic. Traditionally these beers are spontaneously fermented with naturally-occurring yeast and bacteria in predominately oaken barrels. Boon Kriek Mariage Parfait. malt may have hints of chocolate. Very soft yeast character (esters and alcohols. Pilsner malt and aged (surannes) hops (3 years) are used. perfumy or honey-like alcohol.g. Comments: Fruit-based lambics are often produced like gueuze by mixing one. Light to moderate alcohol warmth. Overall Impression: Complex. Ingredients: Belgian Pils malt. Some versions have a low warming character. Cultures taken from bottles are sometimes 26 used but there is no simple way of knowing what organisms are still viable. No diacetyl. phenolics and perfumy esters. Belgian Blond Ale Aroma: Light earthy or spicy hop nose. which gives it a cleaner profile in comparison to the other styles. When young. No diacetyl. but smooth. aromatic malts. and creamy white to off-white head.. sometimes also dried cherries). cigar-like. if cherry). Medium body. fruity esters (commonly orange-like or lemony). Esters sometimes include banana or . Boon Oude Kriek. Grimbergen Blond. Medium hop and alcohol bitterness to balance. Large.5% Commercial Examples: Leffe Blond. sugar. A lambic with fruit. Pater Lieven Blond Abbey Ale. apricots or merlot grapes. not just a fruit beer. Cantillon St. An enteric.040 – 1. Pediococcus and Lactobacillus in an attempt to recreate the effects of the dominant microbiota of Brussels and the surrounding countryside of the Senne River valley. light to moderate Pils malt sweetness initially. Moderate fruity esters (usually including raisins and plums. Tart or acidic fruit is traditionally used as its purpose is not to sweeten the beer but to add a new dimension. Lindemans or Belle Vue clones) would do better entered in the 16E Belgian Specialty category since this category does not describe beers with that character. but finishes medium-dry to dry with some smooth alcohol becoming evident in the aftertaste. the lambic taste will become dominant at the expense of the fruit character—thus fruit lambics are not intended for long aging. Mouthfeel: Light to medium-light body. or yeasty. Comments: Similar strength as a dubbel.
Impression of complex grain bill. floral. Traditionally bottle-conditioned (“refermented in the bottle”). and if used. Medium-high carbonation. creamy. often a bit sweet and are low-to-moderate in intensity. Vital Statistics: OG: 1. Spicy qualities can be moderate to very low. Victory Golden Monkey 18D. spicy. spicy phenolics and higher alcohols – often aided by slightly warmer fermentation temperatures. Low to moderate phenols are peppery in character. moderate spiciness and low to moderate alcohol and hop aromas.6% Commercial Examples: Westmalle Dubbel. should not be recognizable as such. spicy and low in intensity. Esters are reminiscent of citrus fruit such as orange or sometimes lemon. Bernardus Tripel. Watou Tripel. Should not be as malty as a bock and should not have crystal malt-type sweetness. white head resulting in characteristic “Belgian lace” on the glass as it fades. peppery. Balance is always toward the malt.5 – 9. St. Bitterness is typically medium to high from a combination of hop bitterness and yeast-produced phenolics. but hops are usually absent. white head resulting in characteristic “Belgian lace” on the glass as it fades. and phenolics are commonly used. No hot alcohol or solventy character. Stoudts Abbey Double Ale. Mouthfeel: Medium-light to medium body. Mediumlow bitterness that doesn’t persist into the finish. which can influence the perception of body. but may sometimes have a slight banana character. spicy. floral hop character is often present. Appearance: Deep yellow to deep gold in color. Low to moderate phenols are peppery in character. malty. CaraVienne or CaraMunich for dried fruit flavors. although lighter than the substantial gravity would suggest (thanks to sugar and high carbonation). other specialty grains for character. moderate fruity esters and low alcohol and hop aromas. Always effervescent.075 – 1. effervescent. Alcohol.085 IBUs: 20 – 40 FG: 1. Munich-type malts for maltiness. No diacetyl. clove-like spiciness is optional). Effervescent. ValDieu Triple. La Trappe Tripel. La Rulles Tripel.014 SRM: 4. The best examples are sneaky. peppery phenols. Flavor: Similar qualities as aroma. Overall Impression: Strongly resembles a Strong Golden Ale but slightly darker and somewhat fuller-bodied.008 – 1. No spices. spicy. Alcohols are soft. Smooth but noticeable alcohol warmth. Bink Tripel. The malt character is light. History: Originated at monasteries in the Middle Ages. Corsendonk Abbey Pale Ale. Ingredients: Belgian yeast strains prone to production of higher alcohols. Overall Impression: A golden. Water can be soft to hard. St. No diacetyl. Dragonmead Final Absolution. complex Belgian ale. St. esters. Flavor: Marriage of fruity.5% Commercial Examples: Westmalle Tripel. Chimay Premiere (Red). Effervescent. Traditionally bottle-conditioned (“refermented in the bottle”). A low to moderate spicy hop character is usually 27 . if present. complex medium to medium-full malty sweetness on the palate yet finishes moderately dry. Never astringent. High alcohol content adds a pleasant creaminess but little to no obvious warming sensation. Never astringent. dense. Appearance: Yellow to medium gold in color. Smooth. Comments: Most commercial examples are in the 6. often a bit sweet and low in intensity. Long-lasting. No hot alcohol or solventy aromas. Allagash Double found. Duinen Dubbel. not obvious. Belgian yeast strains are used – those that produce fruity esters. No diacetyl. Overall Impression: A deep reddish. Complex malt. with an attractive reddish depth of color. ester. Large. Noble hops or Styrian Goldings are commonly used. oranges or apples. Fairly soft water. spicy and alcohol flavors supported by a soft malt character. is soft and never hot or solventy. No diacetyl. rose-like and/or perfumy notes). Spice additions are generally not traditional. although lighter than the substantial gravity would suggest (thanks to sugar and high carbonation). rocky. Massive. 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. Corsendonk Abbey Brown Ale. No hot alcohol or solventy character. Light to medium body. strong 18C. La Trappe Dubbel. Usually has a more rounded malt flavor but should not be sweet. Feuillien Tripel. Flavor: Marriage of spicy. Allagash Tripel Reserve. Generous spicy. New Belgium Abbey Belgian Style Ale. Witkap Pater Tripel. The malt character is light. alcohol and phenol interplay (raisiny flavors are common. Lost Abbey Lost and Found Abbey Ale. never hot or solventy. peppery. Mouthfeel: Very highly carbonated. No spices are traditionally used. although restrained use is allowable. History: Originally popularized by the Trappist monastery at Westmalle. Esters are often reminiscent of citrus fruits such as oranges. A low to moderate spicy hop character is often present.062 – 1. Bitterness is typically medium to high from a combination of hop bitterness and yeast-produced phenolics. Low noble hop flavor is optional and not usually present. Homebrewers may use Belgian Pils or pale base malt.075 IBUs: 15 – 25 FG: 1. No diacetyl. Dark caramelized sugar syrup or sugars for color and rum-raisin flavors. Appearance: Dark amber to copper in color. Special B for raisin flavors. New Belgium Trippel.018 SRM: 10 – 17 ABV: 6 – 7. Esters are reminiscent of pears. A small number of examples may include a low noble hop aroma. Feuillien Brune. Unibroue La Fin du Monde. Bernardus Pater 6. perfumy and low-to-moderate in intensity. Good clarity. Grimbergen Tripel. Most Trappist versions have at least 30 IBUs and are very dry. Esters are reminiscent of lighter fruits such as pears. Generally clear. Belgian Tripel Aroma: Complex with moderate to significant spiciness. Affligem Dubbel. and was revived in the mid-1800s after the Napoleonic era. No hot alcohol or solventy aromas. rocky. Comments: High in alcohol but does not taste strongly of alcohol. High carbonation and attenuation helps to bring out the many flavors and to increase the perception of a dry finish. Substantial carbonation and bitterness leads to a dry finish with a low to moderately bitter aftertaste. dried fruit flavors are welcome. Rich. Always effervescent. oranges or apples. Affligem Tripel. A low to moderate yet distinctive perfumy. English-type or Styrian Goldings hops commonly used. A low yet distinctive spicy. Alcohols are soft. Spicy phenols and higher alcohols are common (may include light clove and spice.5 – 7% ABV range. often beady. Flying Fish Dubbel. fruity and alcohol flavors supported by a soft malt character. Vital Statistics: OG: 1. sometimes clove-like phenols. and longlasting creamy off-white head. No diacetyl.apple. Alcohols are soft. St. Chimay Cinq Cents (White). Mouthfeel: Medium-full body. moderately strong. sometimes perfumy hop character is usually found. long-lasting. Tripel Karmeliet. Grimbergen Double. Belgian Golden Strong Ale Aroma: Complex with significant fruity esters. Low alcohol warmth.5 – 7 ABV: 7. Noble-type. although traditional versions are typically Belgian Pils malt with caramelized sugar syrup or other unrefined sugars providing much of the character. Alcohols are soft.008 – 1. complex. Pater Lieven Bruin. Substantial carbonation and bitterness lends a dry finish with a moderately bitter aftertaste. Good clarity. Moderate spicy. Russian River Benediction.
005 – 1. and can contain raisin. Piraat. akin to those found in Sherry or Port. Impression of a complex grain bill. very strong Belgian ale. Chimay Grande Reserve (Blue). References to the devil are included in the names of many commercial examples of this style.5% Commercial Examples: Duvel. caramelly. Scaldis/Bush. Old Ale Aroma: Malty-sweet with fruity esters.. Lost Abbey Judgment Day. lighter-bodied and even crisper and drier. Russian River Salvation 18E. High carbonation helps to bring out the many flavors and to increase the perception of a dry finish. North Coast Pranqster. Finish is variable depending on interpretation (authentic Trappist versions are moderately dry to dry. Diacetyl low to none. dried cherry. Mouthfeel: High carbonation but no carbonic acid “bite. STRONG ALE 19A. La Trappe Quadrupel. Traditionally bottle-conditioned (“refermented in the bottle”). vinous. Kasteelbier Bière du Chateau Donker. Sweeter and more full-bodied beers will have a higher bitterness level to balance. then aged at the brewery after primary fermentation (similar to the process used for . alcohol. Lucifer. Brasserie des Rocs Grand Cru. Rochefort 8 (green cap). Port or Madeira. mashed at higher temperatures than strong ales to reduce attenuation. The fruity esters are strong to moderately low. Brigand. No hot alcohols or solventy aromas. Low to moderate carbonation. Flavor: Similar to aroma (same malt. Unibroue Eau Benite. May be almost opaque (if not. often with a complex blend of dried-fruit. spicy phenolics and higher alcohols – often aided by slightly warmer fermentation temperatures. hop and spice comments apply to flavor as well). Spicy phenols may be present. other Belgian specialty grains for character. Ingredients: Belgian yeast strains prone to production of higher alcohols. though usually not as strong or rich as barleywine. Moderately malty or sweet on palate. Hop aromas not usually present due to extended aging. Judas. which can be rather sweet and full-bodied. St. Hapkin. Some wood-aged or blended versions may have a lactic or Brettanomyces character. should be clear). not this category. Spices generally not used. but may be well hopped (the impression of bitterness often depends on amount of aging). depending on age and conditioning. Overall Impression: A dark. Dulle Teve. perfumy and/or rose-like. Belgian yeast strains are used – those that produce fruity esters. persistent cream. Avoid US/UK crystal type malts (these provide the wrong type of sweetness). Overall Impression: An ale of significant alcoholic strength.to light tan-colored head.to light tan-colored head. The best examples are complex and delicate. molasses. referring to their potent alcoholic strength and as a tribute to the original example (Duvel). but should never be prominent. toffee. History: Most versions are unique in character reflecting characteristics of individual breweries.g. Barleywine-type beers (e. Noble-type. treacle. Moderate to high fruity esters are common. Extended aging may contribute oxidative flavors similar to a fine old Sherry. Age and oxidation may darken the beer further. keep subtle and in the background. but this is optional and should not be too strong (enter as a specialty beer if it is).5 – 10. Appearance: Light amber to very dark reddish-brown color (most are fairly dark). and can have a Munich-type quality often with a caramel. Moderate to low cream.” Smooth but noticeable alcohol warmth. Body can be variable depending on interpretation (authentic Trappist versions tend to be medium-light to medium. significant esters and alcohol. Can be clear to somewhat hazy. esters. Homebrewers may use Belgian Pils or pale base malt. Russian River Damnation. Ingredients: The light color and relatively light body for a beer of this strength are the result of using Pilsner malt and up to 20% white sugar. ester. although many traditional versions are quite simple. often with nutty.Belgian-style ale. Usually tilted toward a sweeter. Achel Extra Brune. Fairly soft water. Gouden Carolus Grand Cru of the Emperor. Water can be soft to hard. moussy. Bernardus Abt 12. dense.010 – 1. Huge. chewy body.g.075 – 1. phenol. The finish may vary from dry to somewhat sweet. Caramelized sugar syrup or unrefined sugars lightens body and adds color and flavor (particularly if dark sugars are used). Almost all versions are malty in the balance. Gulden Draak. The malt is rich and strong. No recognizable spice additions. very rich. No dark/roast malt aroma. and sometimes phenolics are commonly used. “It should be a warming beer of the type that is best drunk in half pints by a warm fire on a cold winter’s night” – Michael Jackson. and are low to moderate in intensity.110 IBUs: 20 – 35 FG: 1. Traditionally bottle-conditioned (“refermented in the bottle”). N’ice Chouffe. The complex and varied flavors should blend smoothly and harmoniously. Light chocolate or roasted malt flavors are optional. Alcohol warmth is often evident and always welcome. may be adversely affected by alcohol and age. Vital Statistics: OG: 1. although older examples may be lower in body due to continued attenuation during conditioning. smooth and dangerous. Balance is often malty-sweet. while Abbey-style beers can be quite full and creamy). Rochefort 10 (blue cap). though not overwhelming. and an optional light to moderate spiciness. plum. Mouthfeel: Medium to full. No diacetyl. Some alcohol and oxidative notes are acceptable. Great Divide Hades. toast and/or bready aroma. Munich-type malts for maltiness. maltier balance. Higher bitterness is allowable in Abbey-style beers with a higher FG. Avery Salvation. Alcohols are soft. but usually have a peppery quality not clove-like. History: A traditional English ale style. Delirium Tremens. Appearance: Deep amber to deep coppery-brown in color (“dark” in this context implies “more deeply colored than golden”). with a rich malty sweetness. Vital Statistics: OG: 1. English-type or Styrian Goldings hops commonly used. if used. although a few are lightly bitter.024 SRM: 12 – 22 ABV: 8 – 11% Commercial Examples: Westvleteren 12 (yellow cap). complex. but may be even paler.016 SRM: 3 – 6 ABV: 7. Belgian Dark Strong Ale Aroma: Complex. Weyerbacher QUAD) and Spiced/Christmas-type beers (e. Affligem Nöel) 28 19. with caramelized sugar syrup or unrefined sugars and yeast providing much of the complexity. Low bitterness for a beer of this strength. bigger than strong bitters and brown porters.095 IBUs: 22 – 35 FG: 1. Hops are not usually present (but a very low noble hop aroma is acceptable). AleSmith Horny Devil should be entered in the Belgian Specialty Ale category (16E). and may take on a dried-fruit or vinous character. Noble hops or Styrian Goldings are commonly used.070 – 1. History: Originally developed by the Moortgat brewery after WWII as a response to the growing popularity of Pilsner beers. Flavor: Medium to high malt character with a luscious malt complexity. caramelly and/or molasses-like flavors. spicy. nutty. Abbey versions can be medium-dry to sweet). Comments: Authentic Trappist versions tend to be drier (Belgians would say “more digestible”) than Abbey versions. and/or other specialty malt aromas. Alcoholic strength should be evident. Southampton Abbot 12. Comments: Strongly resembles a Tripel. fig or prune notes.. alcohol provides some of the balance to the malt. Complex. rich. The drier finish and lighter body also serves to make the assertive hopping and spiciness more prominent.
intense malt flavor with noticeable bitterness. Low to moderate fruity esters. High alcohol and viscosity may be visible in “legs” when beer is swirled in a glass. Moderately low to moderately high malty sweetness on the palate. Some darker examples suggest that dark malts (e. maltier. deep toast. the balance should always seem bitter. although the finish may be somewhat sweet to quite dry (depending on aging). The aroma may have a rich character including bready. but generally clears to good to brilliant clarity as it warms. but can handle higher alcohol levels. 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). May be cloudy with chill haze at cooler temperatures. The intensity of these aromatics often subsides with age. but never harsh. may have low head retention.015 – 1. Hop variety is not as important. The color may appear to have great depth. The color may appear to have great depth. Harviestoun Old Engine Oil. May be cloudy with chill haze at cooler temperatures. Sarah Hughes Dark Ruby Mild. Low to moderately strong fruity esters and alcohol aromatics. as if viewed through a thick glass lens. hot or solventy. although the finish may be moderately sweet to moderately dry (depending on aging).W. Carbonation may be low to moderate. as are starchy adjuncts (maize. Roasted or burnt malt flavors are inappropriate. blended strong beers (stock ale blended with a mild or bitter). earthy or spicy English varieties or a blend of varieties. if at all.090 IBUs: 30 – 60 FG: 1. Low to no diacetyl. Fuller’s 1845. often darker beers that may be a brewery’s winter seasonal special offering. but any oxidized character should be muted (and generally be masked by the hop character). Lee’s Vintage Harvest Ale. along with judicious quantities of caramel malts and other specialty character malts. strong (and perhaps darker) bitters. Low to moderate off-white head.W. as the relative balance and aging process negate much of the varietal character. toffee. Appearance: Color may range from rich gold to very dark amber or even dark brown. Avery Old Jubilation Low to moderately high hop flavor (usually UK varieties). No diacetyl. wheat) and malt extracts. toffee. Target. Moderately-low to large off-white to light tan head. and/or treacle notes. luscious texture (although the body may decline with long conditioning). Fuller’s Vintage Ale. oxidation. and in recent years many commercial examples are now vintage-dated. often with a caramel-like aroma. High alcohol and viscosity may be visible in “legs” when beer is swirled in a glass. Weyerbacher Blithering Idiot 19B. Often has ruby highlights. Appearance: Color may range from light amber to medium copper. Samuel Smith’s Winter Welcome. or fairly neutral. but these should not be high. such as floral. and feature richer specialty malt flavors than American Barleywines. Noticeable alcohol presence. the English Barleywine places less emphasis on hop character than the American Barleywine and features English hops. intense. British ale yeast that has low attenuation. Whitbread Gold Label. as if viewed through a thick glass lens. The character of these ales can change significantly over time. History: Usually the strongest ale offered by a brewery.057). chocolate. Greene King Olde Suffolk Ale . Flavor: Strong. Fuller’s Golden Pride. Founders Curmudgeon. North Coast Old Stock Ale (when aged). Often has ruby highlights. leather) associated with “stale” beers. Vital Statistics: OG: 1. fuller-bodied. Normally aged significantly prior to release. Young’s Old Nick (unusual in its 7. though sparingly so as to avoid an overly roasted character. Adjuncts (such as molasses. both young and old versions should be appreciated for what they are. and should not be hot or harsh. Moderate to high malty sweetness on the palate. AleSmith Old Numbskull. invert sugar or dark sugar) are often used. the intensity of aromatics often subsides with age. possibly vinous or port-like aromatics. Low to no diacetyl. depending on age and conditioning. bready.030 SRM: 8 – 22 ABV: 8 – 12% Commercial Examples: Thomas Hardy’s Ale. Often had age-related character (lactic.historical porters). Burton Bridge Thomas Sykes Old Ale. May have some bready or caramelly malt flavors. not all examples will have all possible flavors or aromas. May have moderate to strong fruitiness.060 – 1. but generally clears to good to brilliant clarity as it warms. While strongly malty. as most of the color arises from a lengthy boil. balance therefore ranges from malty to somewhat bitter. Hop bitterness may range from moderately strong to aggressive. Ingredients: Generous quantities of well-modified pale malt (generally English in origin.. Winter warmers are a more modern style that are maltier. are lower than 6% ABV. strong dark milds. . may have low head retention. A showcase of malty richness and complex. Harvey’s Elizabethan Ale.018 – 1. with a velvety. toasty. often with a dried-fruit character. often with a driedfruit character. and generally more muted malt aromas. Comments: Although often a hoppy beer. English hops such as Northdown. though not necessarily so). and/or molasses. A smooth warmth from aged alcohol should be present. However.g. Theakston Old Peculier (peculiar at OG 1. English hop aroma may range from mild to assertive. The malt profile can vary widely. Many English examples. caramelly. multi-layered malt flavors ranging from bready and biscuity through nutty. Robinson’s Old Tom. but sharp or solventy alcohol flavors are undesirable. Dark malts should be used with great restraint. Can include winter warmers. English versions can be darker. Moderate to fairly high fruitiness. Some oxidative or vinous flavors may be present. Malt character may be sweet. Mouthfeel: Full-bodied and chewy. Aged versions may have a sherry-like quality. Alcohol aromatics may be low to moderate. flaked barley. dark caramel. brown porters) and barleywines. Cooperstown Pride of Milford Special Ale. Characterful English yeast. English Barleywine Aroma: Very rich and strongly malty. Moderate to high hop flavor (any variety). Ingredients: Well-modified pale malt should form the backbone of the grist. No diacetyl. Great Divide Hibernation Ale. Flavors will smooth out and decline over time.2% ABV). Hop character moderate to assertive and often showcases citrusy or resiny American varieties (although other varieties. may be used). Flavor: Strong. Burton Bridge Olde Expensive.022 SRM: 10 – 22 ABV: 6 – 9% Commercial Examples: Gale’s Prize Old Ale. Fits in the style space between normal gravity beers (strong bitters. treacle. Marston Owd Roger. East Kent Goldings and Fuggles. Vital Statistics: OG: 1. particularly winter warmers. intense flavors. Brett. Overall Impression: The richest and strongest of the English Ales. Alcohol flavors shouldn’t be harsh. 29 19C. Often associated with the winter or holiday season. black malt) may be appropriate. and often complex alcohol flavors should be evident. molasses. but should not be opaque. Young's Winter Warmer. and lower gravity versions of English barleywines. complex. Coniston Old Man Ale.120 IBUs: 35 – 70 FG: 1. Comments: Strength and character varies widely. may rarely be as dark as light brown. hot or solventy. fruitier. J. American Barleywine Aroma: Very rich and intense maltiness. Hop bitterness may range from just enough for balance to a firm presence. Fuller’s Old Winter Ale. Lees Moonraker. Old Dominion Millenium.080 – 1. is traditional. with judicious amounts of caramel malts. J.
strawberries)—allow for a range of fruit character and intensity from subtle to aggressive. and fermentation by-products. Beer with chile peppers should be entered in the Spice/Herb/Vegetable Beer category (21A). although any varieties can be used in quantity. These components (especially hops) may also be intentionally subdued to allow the fruit character to come through in the final presentation.. Citrusy American hops are common. Comments: The American version of the Barleywine tends to have a greater emphasis on hop bitterness.. amontillado. Stone Old Guardian. THE ENTRANT MUST SPECIFY THE UNDERLYING BEER STYLE AS WELL AS THE TYPE OF FRUIT(S) USED. Overall Impression: A well-hopped American interpretation of the richest and strongest of the English ales. Flying Dog Horn Dog 20.Mouthfeel: Full-bodied and chewy. History: Usually the strongest ale offered by a brewery. Dark malts should be used with great restraint. as most of the color arises from a lengthy boil. Aroma hops. If the base beer is a lager. herbs and/or .G. Rogue Old Crustacean. The alcohol strength and hop bitterness often combine to leave a very long finish. The fruit character should be pleasant and supportive. cherries) have stronger aromas and are more distinctive than others (e. unfermented quality. although haze is a generally undesirable. especially in dark styles. Commercial Examples: New Glarus Belgian Red and Raspberry Tart. Some tartness may be present if naturally occurring in the particular fruit(s). blueberries. Fruit beers may have some haze or be clear. Great Divide Old Ruffian. Often associated with the winter or holiday season. but the fruit will often be reflected in the color. Victory Old Horizontal. then overall less fermentation byproducts would be appropriate.g. SPICE/HERB/VEGETABLE BEER 21A. IBUs. fino. Note that fruit-based lambics should be entered in the Fruit Lambic category (17F). however. but not be excessively hot. Pyramid Apricot Ale. Sherry or Tokaj. and may range in intensity from subtle to aggressive. Three Floyds Behemoth. SRM and ABV will vary depending on the underlying base beer. and the fruit character should not be so artificial and/or inappropriately overpowering as to suggest a fruit juice drink. Judge the beer based on the pleasantness and balance of the resulting combination. THE TYPE OF FRUIT(S) MUST ALWAYS BE SPECIFIED. the color should be noticeable. depending on age and conditioning. FRUIT BEER Aroma: The distinctive aromatics associated with the particular fruit(s) should be noticeable in the aroma. Bell’s Third Coast Old Ale. Bridgeport Old Knucklehead. Herb. if at all. Lagunitas Olde GnarleyWine. The brewer should recognize that some combinations of base beer styles and fruits work well together while others do not make for harmonious combinations.. The 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. the distinctive flavor character associated with the particular fruit(s) should be noticeable. should be appropriate to the base beer and be harmonious and balanced with the distinctive fruit flavors present. or Vegetable Beer Aroma: The character of the particular spices. Flavor: As with aroma. Hair of the Dog Doggie Claws.G. residual sweetness is not necessarily a negative characteristic unless it has a raw. alcohol content. the malt is more forward. 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. BLONDE ALE) THEN THE SPECIFIC STYLE MUST BE SPECIFIED. Anchor Old Foghorn. Stiegl Radler. and in recent years many commercial examples are now vintage-dated. not artificial and inappropriately overpowering (considering the character of the fruit) nor should it have defects such as oxidation. and often features American hop varieties. Grozet Gooseberry and Wheat Ale. the resulting beer may seem lighter than expected for the declared base style. Appearance: Appearance should be appropriate to the base beer being presented and will vary depending on the base beer. Great Divide Wild Raspberry Ale. Mouthfeel: Mouthfeel may vary depending on the base beer selected and as appropriate to that base beer. but does not have to be unbalanced. The head may take 30 on some of the color of the fruit. Dogfish Head Fort 21. Fruit generally adds fermentables that tend to thin out the beer. The balance of fruit with the underlying beer is vital. Note that these components (especially hops) may be intentionally subdued to allow the fruit character to come through in the final presentation. a proper fruit beer should be a harmonious balance of the featured fruit(s) with the underlying beer style.. Saxer Lemon Lager. Avery Hog Heaven Barleywine. Weyerbacher Raspberry Imperial Stout. luscious texture (although the body may decline with long conditioning). Generally uses an attenuative American yeast. Should not be syrupy and under-attenuated. The fruit should add an extra complexity to the beer.g. while other fruit-based Belgian specialties should be entered in the Belgian Specialty Ale category (16E). note that some fruit (e. Abita Purple Haze. the original style should come through in aroma and flavor. but a beer with a quality such as this should make a special claim (e. flavor and aroma than the English Barleywine.080 – 1. but should not be inappropriately intense. IF THIS BEER IS BASED ON A CLASSIC STYLE (E.. Hop bitterness. Vital Statistics: OG: 1. Bell’s Cherry Stout. Founders Rübæus. Overall Impression: A harmonious marriage of fruit and beer. Differs from an Imperial IPA in that the hops are not extreme. Melbourne Apricot Beer and Strawberry Beer. Normally aged significantly prior to release. Spice. such as esters or diacetyl. FG. However. Aged fruit may sometimes have flavor and aroma characteristics similar to Sauternes. Carbonation may be low to moderate. Smuttynose Barleywine.g. Alcohol warmth should be present. “PORTER” OR “WHEAT ALE” IS ACCEPTABLE). The fruit should complement the original style and not overwhelm it.030 SRM: 10 – 19 ABV: 8 – 12% Commercial Examples: Sierra Nevada Bigfoot. botrytis). CLASSIC STYLES DO NOT HAVE TO BE CITED (E. malt flavors. Vital Statistics: OG. Comments: Overall balance is the key to presenting a well-made fruit beer.120 IBUs: 50 – 120 FG: 1. As with all specialty beers. but should not be inappropriately intense. and the body is richer and more characterful. Some specialty or character malts may be used. Body and carbonation levels should be appropriate to the base beer style being presented. yeast by-products and malt components of the underlying beer may not be as noticeable when fruit are present. depending on the style. For lighter-colored beers with fruits that exhibit distinctive colors. but not be so prominent as to unbalance the resulting presentation. raspberries. Hop aroma may be absent or balanced with fruit. Some malt aroma may be desirable.016 – 1. Some tartness may be present if naturally occurring in the particular fruit(s). Dogfish Head Aprihop. The hop character should be evident throughout. flavor. Magic Hat #9. 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. with a velvety. do not expect the base beer to taste the same as the unadulterated version. If the base beer is a classic style. Remember that fruit generally add flavor not sweetness to fruit beers. Ingredients: Well-modified pale malt should form the backbone of the grist. The key attributes of the underlying style will be different with the addition of fruit. Ebulum Elderberry Black Ale.
OR VEGETABLES MUST ALWAYS BE SPECIFIED. Mouthfeel: Mouthfeel may vary depending on the base beer selected and as appropriate to that base beer. Generally finishes rather full and satisfying. Some malt aroma is preferable. Flavor: As with aroma. although these elements are not required. nutty. For lighter-colored beers with spices. If the base beer is a classic style. but not be so prominent as to unbalance the resulting presentation. Birrificio Baladin Nora. Commercial Examples: Alesmith Speedway Stout.) should be entered in the Specialty Beer category. note that some SHV (e. subdued. Left Hand JuJu Ginger Beer. The key attributes of the underlying style will be different with the addition of spices. Flavor: Many interpretations are possible. BluCreek Herbal Ale. Some fruit character (often of dried citrus peel. plum. brown sugar. such as esters or diacetyl. such as chocolate. honey. ginger. although fermentable additions may thin out the beer. and may range in intensity from subtle to aggressive. The beers do not have to be . Note that these components (especially hops) may be intentionally subdued to allow the SHV character to come through in the final presentation. and fermentation by-products. May include distinctive flavors from specific fermentables (molasses. Mouthfeel: A wide range of interpretations is possible. THE ENTRANT MUST SPECIFY THE UNDERLYING BEER STYLE AS WELL AS THE TYPE OF SPICES.. yeast by-products and malt components of the underlying beer may not be as noticeable when SHV are present. allow for brewer creativity as long as the resulting product is balanced and provides some spice presentation. CLASSIC STYLES DO NOT HAVE TO BE 31 CITED (E. spruce trees.. herbs or vegetables that exhibit distinctive colors. a proper SHV beer should be a harmonious balance of the featured SHV(s) with the underlying beer style.. alcohol content. and not usually stronger than chocolate. Some SHV(s) are inherently bitter and may result in a beer more bitter than the declared base style. Any combination of aromatics that suggests the holiday season is welcome.G. but without being overly hot. the distinctive flavor character associated with the particular SHV(s) should be noticeable. Hitachino Nest Real Ginger Ale. Head formation may be adversely affected by some ingredients. The individual character of the SHV(s) may not always be identifiable when used in combination. The overall aroma should be balanced and harmonious. THE TYPE OF SPICES. Appearance: Generally medium amber to very dark brown (darker versions are more common). Spices associated with the holiday season are typical (as mentioned in the Aroma section). Rogue Chipotle Ale. molasses. etc. but this character should be restrained.g.) may lend their own unique aromatics. molasses. or mulling spices. Vital Statistics: OG. Aroma hops. Some SHV(s) may add additional body and/or slickness. although many examples are reminiscent of Christmas cookies. Body is generally medium to full. Young’s Double Chocolate Stout. The base beer style often has a malty profile that supports the balanced presentation of the aromatics from spices and possibly other special ingredients. toast. 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. gingerbread. Generally has a well-formed head that is often off-white to tan. and a certain malty chewiness is often present. Rich. maple syrup. sugars. fig. Buffalo Bill's Pumpkin Ale. then overall less fermentation byproducts would be appropriate. Southampton Pumpkin Ale. IF THIS BEER IS BASED ON A CLASSIC STYLE (E. HERBS. Overall Impression: A harmonious marriage of spices. Hop aroma may be absent or balanced with SHV. or slightly spicy. Hop bitterness. If the base beer is a lager. This category may also be used for chile pepper. coffee-. Christian Moerlein Honey Almond. These components (especially hops) may also be intentionally subdued to allow the SHV character to come through in the final presentation.g. and may include caramel. Rogue Hazelnut Nectar. maple syrup. flavor. although darker versions may be virtually opaque.vegetables (SHV) should be noticeable in the aroma. OR VEGETABLES USED. not so prominent as to overshadow the base beer. honey. Redhook Double Black Stout. do not expect the base beer to taste the same as the unadulterated version. HERBS. although a “raw” spice character is undesirable. Appearance: Appearance should be appropriate to the base beer being presented and will vary depending on the base beer. Alcohol aromatics may be found in some examples. BLONDE ALE) THEN THE SPECIFIC STYLE MUST BE SPECIFIED. Judge the beer based on the pleasantness and balance of the resulting combination. Beers that only have additional fermentables (honey. treacle. FG. however. should be appropriate to the base beer and be harmonious and balanced with the distinctive SHV flavors present. or dried fruit such as raisins or plums) is optional but acceptable. and is often fairly complex and inviting. warming alcohol content. The balance of SHV with the underlying beer is vital.G. malty and/or sweet malt-based flavors are common. May include some dried fruit or dried fruit peel flavors such as raisin. some vegetables)—allow for a range of SHV character and intensity from subtle to aggressive. Traquair Jacobite Ale. Cave Creek Chili Beer 21B. or nut-based beers (including combinations of these items). herbs and/or vegetables. Christmas/Winter Specialty Spiced Beer Aroma: A wide range of aromatics is possible. Dogfish Head Punkin Ale.g.. Comments: Overall balance is the key to presenting a well-made spice. The individual character of SHV(s) may not always be identifiable when used in combination. Note that many spice-based Belgian specialties may be entered in Category 16E. As with all specialty beers. A light spruce or other evergreen tree character is optional but found in some examples. and the SHV character should not be so artificial and/or overpowering as to overwhelm the beer. depending on the style. Rogue Chocolate Stout. Moderately low to moderately high carbonation is typical.. Roasted malt characteristics are rare. Bell’s Java Stout. etc. chocolate-. cinnamon) have stronger aromas and are more distinctive than others (e. herb or vegetable (SHV) beer. The SHV(s) should add an extra complexity to the beer.). May have some haze or be clear. malt flavors. IBUs. SRM and ABV will vary depending on the underlying base beer. herbs and/or vegetables and beer. The SHV(s) should complement the original style and not overwhelm it. Dogfish Head Midas Touch. Bitterness and hop flavor are generally restrained so as to not interfere with the spices and special ingredients. the original style should come through in aroma and flavor. etc. or chocolate flavors. English-type Christmas pudding. Body and carbonation levels should be appropriate to the base beer style being presented. Usually clear. Founders Breakfast Stout. 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. “PORTER” OR “WHEAT ALE” IS ACCEPTABLE). Fraoch Heather Ale. especially in dark styles. The spices and optional fermentables should be supportive and blend well with the base beer style. Many examples will show some well-aged. and often has some alcohol flavor. Breckenridge Vanilla Porter. The SHV character should be pleasant and supportive. Hop aromatics are often absent. the colors may be noticeable in the beer and possibly the head. The individual character of the SHV(s) may not always be identifiable when used in combination. Additional fermentables (e. Some chill haze is acceptable. The wide range of special ingredients should be supportive and balanced. Some SHV(s) may add a bit of astringency. not artificial and overpowering. orange peel or lemon peel.
The malt and smoke components are often inversely proportional (i. Victory Scarlet Fire Rauchbier.. brown sugar. Beechwood-smoked malt is used to make a Märzen-style amber lager. each should be noticeable and distinctive in its own way (although not necessarily individually identifiable. cloves. with a varying balance and intensity. Flavor: As with aroma.e. Comments: Overall balance is the key to presenting a well-made Christmas beer. Overall Impression: Märzen/Oktoberfest-style (see 3B) beer with a sweet. not all examples are highly smoked. with a blend of smoke 32 . The quality and secondary characteristics of the smoke are reflective of the source of the smoke (e. woody. MAPLE SYRUP. Moderate. English-style Winter Warmers (some of which may be labeled Christmas Ales) are generally not spiced. Classic Rauchbier Aroma: Blend of smoke and malt. Some breweries adjust the color slightly with a bit of roasted malt.).. bacon-like. Goose Island Christmas Ale. Hefe-Weizen. The special ingredients should complement the base beer and not overwhelm it. phenolic smoke-derived harshness is inappropriate. however. Eisenbahn Rauchbier. when old friends get together to enjoy the season. 22. beer of a somewhat higher alcohol content and richness has been enjoyed during the winter holidays. Other Smoked Beer Aroma: The aroma should be a pleasant balance between the expected aroma of the base beer (e. SRM and ABV will vary depending on the underlying base beer. Spices are required. however. Lakefront Holiday Spice Lager Beer. honey. The malt character can be low to moderate. ETC. Harsh. Comments: The intensity of smoke character can vary widely. the original style should come through in aroma and flavor. diacetyl or DMS. and should be entered as Old Ales. peat. molasses. Smooth lager character. SMOKE-FLAVORED/WOOD-AGED BEER 22A. Vital Statistics: OG. stronger. robust porter) and the smokiness imparted by the use of smoked malts. Other examples of smoked beers are available in Germany. May use a wide range of crystal-type malts. Great Lakes Christmas Ale.g. rubbery. Smoky flavors may range from woody to somewhat bacon-like depending on the type of malts used. TREACLE. Many breweries produce unique seasonal offerings that may be darker. Flavor: Generally follows the aroma profile. Noble hop flavor moderate to none. Overall Impression: A stronger. or malty. Appearance: This should be a very clear beer. some breweries produce their own smoked malt (rauchmalz). but the beechwood smoke flavor can be low to high. since English or German breweries traditionally do not use spices in their beer. spiced.g. particularly a malty. with a medium-dry to dry finish (the smoke character enhances the dryness of the finish).057 IBUs: 20 – 30 FG: 1. Commercial Examples: Anchor Our Special Ale. Schwarz. lager character with no fruity esters. IBUs. Smoke can add some dryness to the finish. Harpoon Winter Warmer.overly strong to show some warming effects. and Helles-like beers. rich. creamy. Clean lager character with no fruity esters. Peat-smoked malt can add an earthiness.. German or Czech hops. bitter. allspice. The beechwood smoke character can range from subtle to fairly strong. The smoke character of the malt varies by maltster. Spiced versions are an American or Belgian tradition. Brewers entering these styles should use Other Smoked Beer (22B) as the entry category.to cream-colored head. Nils Oscar Julöl. ABV is generally above 6%. sulfury or phenolic smoky characteristics are generally inappropriate (although some of these characteristics may be present in some base styles. Fruit peel (e. Medium amber/light copper to dark brown color. including examples such as Spezial Lager. hop bitterness. Spezial Rauchbier Märzen. although some dark strong lagers exist. oranges. Jamtlands Julöl and malt in varying balance and intensity. History: A historical specialty of the city of Bamberg. If the base beer is a classic style. nutmeg.g. such as the Bocks. Harsh. in the Franconian region of Bavaria in Germany. Troegs The Mad Elf. and most examples are somewhat dark in color. Märzen-like qualities should be noticeable. The balance of underlying beer characteristics and smoke can vary. burnt. smoky aroma and flavor and a somewhat darker color. Medium to medium-high carbonation. as may subtle additions of other fruits. Allow for variation in the style when judging. SPICES OR OTHER INGREDIENTS NEED NOT BE IDENTIFIED.012 – 1. German lager yeast. balanced. Samuel Adams Winter Lager. THE BASE STYLE. Clean. balanced with the other ingredients is still critical). herbs or additional fermentables are declared. Flavorful adjuncts are often used (e. THE BEER MUST INCLUDE SPICES AND MAY INCLUDE OTHER FERMENTABLES (SUGARS. THE ENTRANT MAY DECLARE AN UNDERLYING BEER STYLE AS WELL AS THE SPECIAL INGREDIENTS USED.g.050 – 1. History: Throughout history. Whenever spices. with either being prominent in the balance. phenolic harshness is inappropriate. tan. Significant astringent. invert sugar. with the remainder being German malts typically used in a Märzen. balance in the overall presentation is the key to well-made examples. MOLASSES. sulfury or phenolic smoky characteristics are inappropriate. oak. and often include those evocative of the Christmas season (e. phenolic. maple syrup. or otherwise more characterful than their normal beers. although the resulting blend should be somewhat balanced and enjoyable. and be somewhat sweet. although the color of the beer is often a bit darker than the plain base style. Belgian-style Christmas ales should be entered as Belgian Specialty Ales (16E). The palate can be somewhat malty and sweet. Hop aroma may be very low to none. Mouthfeel: Varies with the base beer style. rubbery. yet the finish can reflect both malt and smoke. toasty. with a large. diacetyl or DMS. Sharp. charred. beechwood). North Coast Wintertime Ale. Ingredients: German Rauchmalz (beechwood-smoked Vienna-type malt) typically makes up 20-100% of the grain bill. etc.. or rarely almost greasy. there should be a balance between smokiness and the expected flavor characteristics of the base beer style. Weyerbacher Winter Ale. Vital Statistics: OG: 1. burnt. lemon) may be used. FG. toasty richness.) OR FRUIT. cinnamon.. yet always complementary. and can seem smoky. Ingredients: Generally ales. Mouthfeel: Medium body. rubbery.8 – 6% Commercial Examples: Schlenkerla Rauchbier Märzen. darker. harsh. spiced beer that often has a rich body and warming finish suggesting a good accompaniment for the cold winter season. Significant astringent. HONEY.016 SRM: 12 – 22 ABV: 4. ginger) but any combination is possible and creativity is encouraged. treacle. Dunkel. or burnt smoke-derived aromatics are inappropriate. Appearance: Variable. bitter. The intensity and character of the smoke and base beer style can vary. malt decreases. Kaiserdom Rauchbier.. the smoked malt shouldn’t contribute these flavors). when smoke increases. 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. alder. charred. The appearance should reflect the base beer style. Saranac Rauchbier 22B. Smokiness may vary from low to assertive. and vice versa). particularly those that add dark fruit or caramel flavors.g. Smokiness may vary from low to assertive.
Ingredients: Different materials used to smoke malt result in unique flavor and aroma characteristics.e. Often fuller than the unadulterated base beer. Often darker than the unadulterated base beer style. CLASSIC STYLES DO NOT HAVE TO BE CITED (E. The intensity of the wood-based flavors is based on the contact time with the wood. The wood and/or other cask-derived flavors should be balanced. or using wood-based additives (wood chips. although this should take on a pleasant. honey. weizen. Aged in wooden casks or barrels (often previously used to store whiskey. but should not be so dominant as to unbalance the beer.G.” Judges should evaluate the beers mostly on the overall balance. and previous usage of the barrel. Wood usually contributes a woody or oaky flavor. 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. History: The process of using smoked malts more recently has been adapted by craft brewers to other styles. THIS CATEGORY SHOULD NOT BE USED FOR BASE STYLES WHERE BARREL-AGING IS A FUNDAMENTAL REQUIREMENT FOR THE STYLE (e. caramel. Specific classic styles or smoke types do not have to be specified. FG: varies with base style typically above-average ABV: varies with base style IBUs: varies with base style typically above-average SRM: varies with base style. Rogue Smoke. although experimentation is encouraged. Evergreen wood should never be used since it adds a medicinal. Higher alcohol levels should not result in “hot” beers. maple. butterscotch. and other specialty styles. (e. doppelbock. Beechwood-. Becoming more popular with modern American craft breweries looking for new. Stone Smoked Porter. ROBUST PORTER) THEN THE SPECIFIC STYLE MUST BE SPECIFIED. higher-gravity base styles often are used since they can best stand up to the additional flavors. caramel. often darker than the . Excessive peatsmoked malt is generally undesirable due to its sharp. 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. “PORTER” OR “BROWN ALE” IS ACCEPTABLE). etc.. or cocoa character. Weissbier and Bockbier. but this should not be higher than a background flavor (if present at all). and how well it is balanced with the smoke character. toast. Lambic. IF THIS BEER IS BASED ON A CLASSIC STYLE (E. Vital Statistics: OG: varies with base style. helles. which can occasionally take on a raw “green” flavor if new wood is used. oak essence). the goal is to reach a pleasant balance between the smoke character and the base beer style. IF THIS BEER IS BASED ON A CLASSIC STYLE (E. and alcohol flavors from other products previously stored in the wood (if any). the resulting beer should be entered in the specialty/experimental category.. chocolate. Schlenkerla Weizen Rauchbier and Ur-Bock Rauchbier. coffee. as well as any aromatics associated with alcohol previously stored in the wood (if any). The brewer should specify any unusual ingredients in either the base style or the wood if those characteristics are noticeable. smooth flavors are most desirable.g. although other woods can be used. hops and malt character is exhibited by the better examples. Pilsner. Flavor: Varies with base style.G. cocoa (from charred wood or bourbon casks). Comments: Any style of beer can be smoked. apple. peat.. sherry-like character and not be papery or cardboard-like. but should not overpower the base beer style. Flanders Red. Some background oxidation character is optional. vegetables. Specialty or experimental base beer styles may be specified.G. Some background oxidation character is optional. German brewers have traditionally used smoked malts in bock. schwarzbier.. Bourbon Barrel-aged Imperial Stout. Any alcohol character should be smooth and balanced. Comments: The base beer style should be apparent.Overall Impression: This is any beer that is exhibiting smoke as a principle flavor and aroma characteristic other than the Bambergstyle Rauchbier (i. as long as the other specialty ingredients are identified. hickory with ribs.g. The tannins can lead to additional astringency (which should never be high).. Dark Horse Fore Smoked Stout. although this character should never be too strong. THE TYPE OF WOOD MUST BE SPECIFIED IF A “VARIETAL” CHARACTER IS NOTICEABLE.g. or simply a fuller mouthfeel. piney flavor to the malt. dunkel. “PORTER” OR “BROWN ALE” IS ACCEPTABLE). the age. Magic Hat Jinx 22C. toffee. For example.) in noticeable quantities. Wood-Aged Beer Aroma: Varies with base style. cherry. and alder with salmon). CLASSIC STYLES DO NOT HAVE TO BE CITED (E. Other optional aromatics include a low to moderate vanilla.or other hardwood (oak. Madeira. ROBUST PORTER) THEN THE SPECIFIC STYLE MUST BE SPECIFIED. Tart or acidic characteristics should be low to none.. and how well the smoke character enhances the base beer. not hot. A low to moderate wood. and can take on a pleasant. alder. O’Fallons Smoked Porter. other fruitwoods) smoked malts may be used. sherry-like character and not be papery or cardboardlike. well-balanced and well-aged. but not so dominant as to unbalance the beer. Appearance: Varies with base style. wood staves. The best examples will be smooth. and may exhibit additional alcohol warming if wood has previously been in contact with other alcoholic products. beechwood-smoked Märzen). Occasionally there may be an optional lactic or acetic tartness or Brett funkiness in the beer. and usually only with specialty products. depending on age of the cask. 33 toasted bread or almonds (from toasted wood). Fuller-bodied. Wood can also add tannins to the beer. English IPA with Oak Chips. etc. Fresh wood can occasionally impart raw “green” aromatics. spices. Balance in the use of smoke. distinctive products. pecan.G. Mouthfeel: Varies with base style. The remaining ingredients vary with the base style. American Barleywine in an Oak Whiskey Cask). The woodbased character should be evident. Any additional alcoholic products previously stored in the wood should be evident (if declared as part of the entry). flavorful. 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). If smoked malts are combined with other unusual ingredients (fruits. “smoked porter” is as acceptable as “peatsmoked strong Scotch ale” or “cherry-wood smoked IPA. Oskar Blues Old Chub. condition. aged. THE TYPE OF WOOD OR OTHER SOURCE OF SMOKE MUST BE SPECIFIED IF A “VARIETAL” CHARACTER IS NOTICEABLE.. Spezial Lagerbier. bourbon. mesquite. Ingredients: Varies with base style. port. particularly if toasted/charred oak and/or whiskey/bourbon barrels are used. maple with bacon or sausage.or oakbased aroma is usually present. Vital Statistics: Varies with the base beer style.). Entries that have a classic style cited will be judged on how well that style is represented. and the type of wood. Oak cask and barrels are traditional. sherry. Left Hand Smoke Jumper. The various woods may remind one of certain smoked products due to their food association (e. Commercial Examples: Alaskan Smoked Porter. supportive and noticeable. piercing phenolics and dirt-like earthiness. History: A traditional production method that is rarely used by major breweries. Other flavors that may optionally be present include vanilla (from vanillin in the wood). or wine). notably porter and strong Scotch ales..
India Brown Ale. unless it fits elsewhere. Colonial Spruce or Juniper beers. smoked spiced beers) • Out-of-style variations of existing styles (e. Lees Harvest Ale in Port. Belgian Specialties or clones of specific Belgian beers should be entered in Category 16E. are usually fully fermented and contribute to a lighter flavor profile and a drier finish than might be expected for the declared base style. Mouthfeel: Mouthfeel may vary depending on the base beer selected and as appropriate to that base beer (if declared). that classic styles will have a different impression when brewed with unusual ingredients. The overall uniqueness of the process. Christmas-type beers should be entered in Category 21B (unless they are Belgian Christmas-type beers. do not expect the base beer to taste the same as the unadulterated version. Note. Le Coq Imperial Extra Double Stout. The sugary adjuncts. ice/eis beers) • Unusual fermentables (e. and may affect head formation and retention. steinbier. Overall Impression: A harmonious marriage of ingredients. including the following techniques or ingredients: • Unusual techniques (e. No beer is ever “out of style” in this category.. sorghum) • Unusual adjuncts (e.g.. potatoes) • Combinations of other style categories (e. Note that certain other specialty categories exist in the guidelines. Goose Island Bourbon County Stout. If a classic style base beer is specified then the characteristics of that classic style should be noticeable.W. Aroma: The character of the stated specialty ingredient or nature should be evident in the aroma. The key attributes of the underlying style (if declared) will be atypical due to the addition of special ingredients or techniques. Harviestoun Old Engine Oil Special Reserve. flavor. The marriage of specialty ingredients or nature with the underlying beer should be harmonious. low alcohol versions of other styles. alcohol content. 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 . Dominion Oak Barrel Stout. Body and carbonation levels should be appropriate to the base beer style being presented. Note. Unusual ingredients or processes may affect the mouthfeel so that the result is quite different from the declared base style. hops and the featured specialty ingredient or nature as appropriate to the specific type of beer being presented. and the specialty character should not seem artificial and/or totally overpowering. 28D for ciders)..g. Note that these components (especially hops) may be intentionally subdued to allow the specialty character to come through in the final presentation. vegetables. If a classic style base beer is specified then the characteristics of that classic style should be noticeable. The overall rating of the beer depends heavily on the 23. Kvass. traditional or indigenous beers (e. “imperial” strength beers) • Historical. Some ingredients may add tartness. Specialty meads or ciders should be entered in their respective categories (26C for meads. that classic styles will have a different impression when brewed with unusual ingredients. Sahti. buckwheat. however. and creativity should be considered. honey. Flavor: As with aroma.g. however. should be appropriate to the base beer (if declared) and be well-integrated with the distinctive specialty flavors present. 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. Remember that fruit and sugar adjuncts generally add flavor and not excessive sweetness to beer. The category is intended for any type of beer. ingredients used. hoppier. stronger. additives or processes. J.unadulterated base style Commercial Examples: The Lost Abbey Angel’s Share Ale. as well as sugar found in fruit. or other flavor byproducts. Bush Prestige. sweetness. additives or processes. 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. many microbreweries have specialty beers served only on premises often directly from the cask. Lagavulin Whisky or Calvados Casks.. Overall the aroma should be a pleasant combination of malt. spice. fruit-and-spice beers. the distinctive flavor character associated with the stated specialty nature should be noticeable. Hop bitterness. 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. The individual character of special ingredients and processes may not always be identifiable when used in combination. Grätzer) • American-style interpretations of European styles (e. processes and beer. extra-hoppy beers. SPECIALTY BEER This is explicitly a catch-all category for any beer that does not fit into an existing style category. and may range in intensity from subtle to aggressive. herbs. Note that unusual ingredients or processes may affect the appearance so that the result is quite different from the declared base style.g.. such as esters or diacetyl. rye. Petrus Aged Pale. or smoke should be entered in Categories 20-22. Sherry. Appearance: Appearance should be appropriate to the base beer being presented and will vary depending on the base beer (if declared). If sufficient interest exists.g. Firestone Walker Double Barrel Ale. Some ingredients may add color (including to the head).g.. oats. malt flavors. molasses.. and fermentation by-products.g. but harmonious with the other components (yet not totally overpowering them). vatted Porter with Brettanomyces. Beers with only one type of fruit. New Holland Dragons Milk. Judge the beer based on the pleasantness and harmony of the resulting combination. Louvain Peetermann. The individual character of special ingredients and processes may not always be identifiable when used in combination. Great Divide Oak Aged Yeti Imperial Stout. these should be entered in 16E). some of these minor styles might be promoted to full styles in the future. Some styles that fall into this grouping include: • Honey Beers (not Braggots) • Wiess (cloudy. maple syrup.
a named subcategory from these Style Guidelines) or a broader characterization (e. Rogue Honey Cream Ale. Great Alba Scots Pine. Stone Arrogant Bastard 35 . Base Style: THE BREWER MAY SPECIFY AN UNDERLYING BEER STYLE. “Porter” or “Brown Ale”). Dogfish Head India Brown Ale.e. IBUs. PROCESS UTILIZED OR HISTORICAL STYLE BEING BREWED). TYPE OF SPECIAL INGREDIENTS USED.g. and harmonizes with the underlying style. THE BREWER MUST SPECIFY THE “EXPERIMENTAL NATURE” OF THE BEER (E. Zum Uerige Sticke and Doppel Sticke Altbier. Bell’s Eccentric Ale. Commercial Examples: Bell’s Rye Stout. For historical styles or unusual ingredients/techniques that may not be known to all beer judges. Rauchenfels Steinbier. OR WHY THE BEER DOESN’T FIT AN ESTABLISHED STYLE. Vital Statistics: OG. 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.G. Odells 90 Shilling Ale. Bear Republic Red Rocket Ale. Samuel Adams Triple Bock and Utopias. enhances. the brewer should provide descriptions of the styles. Stoudt’s Honey Double Mai Bock. the style should be recognizable. Great Divide Bee Sting Honey Ale. SRM and ABV will vary depending on the underlying base beer. Tommyknocker Maple Nut Brown Ale. Hair of the Dog Adam.. Rogue Dad’s Little Helper. Yards Brewing Company General Washington Tavern Porter.inherently subjective assessment of distinctiveness and drinkability. FG. If a base style is declared.. The base style may be a classic style (i. The distinctive nature of the stated specialty ingredients/methods should complement the original style (if declared) and not totally overwhelm it. Comments: Overall harmony and drinkability are the keys to presenting a well-made specialty beer.. The beer should be judged by how well the special ingredient or process complements. ingredients and/or techniques as an aid to the judges.
Artificial. Dry meads do not have to be bone dry. Alcohol aromatics may be present. The color may vary widely depending on honey variety and any optional ingredients (e. buckwheat) are more recognizable than others (e. yeasty. they can have some very light bubbles. Stronger meads can have a greater honey character and body (as well as alcohol) than weaker meads. dry meads will have no residual sugar. Note that “wildflower” isn’t a varietal honey. chemical. is a positive attribute. or other meads attempting a sherry-like character). Different varieties of honey have different intensities and characters. or sweet. If honey varieties are declared. Some types of honey have a strong varietal character (aroma. persistence (how long do they continue to form?). ingredients and type of mead. This introduction identifies common characteristics and descriptions for all types of mead. and may include fruity. additional information can be provided to judges as to the character to be expected. • Honey variety. distinct meniscus are highly desirable.g. avocado. fresh and clean flavors being most desirable. Alcohol flavors (if present) should be smooth and well-aged. etc. complex smells arising from the combination of ingredients. Flavors tend to become more subtle over time. A multi-faceted flavor. Important attributes that must be specified: • Sweetness. noticeable amount of carbonation. Still meads do not have to be totally flat.. orange blossom. sweeter meads will have a stronger honey flavor than drier. Sweetness is independent of strength. but dry meads can still have some body. In no case should the residual sweetness be syrupy. Phenolic or diacetyl aromatics should not be present. standard. also known as complexity or depth.INTRODUCTION TO MEAD GUIDELINES (CATEGORIES 24-26) The following discussion applies to all the mead styles. Oxidation resulting in a papery character is always undesirable. semi-sweet meads will have a balanced sweetness. A multi-faceted bouquet.. The residual sweetness level will vary with the sweetness of the mead. Any additives. legs. but an excessive sherry-like or papery character should be avoided.. Sweetness simply refers to the amount of residual sugar in the mead. If a honey variety is declared. buckwheat) are more recognizable than others (e. with clean and fresh aromatics being preferred over dirty. quantity (how much are present?). If a honey is unusual. the varietal character of the honey should be apparent even if subtle. palmetto). 1. solventy or irritating overtones are a defect. therefore. A mead may be still. Flavor: The intensity of the honey flavor will vary based upon the sweetness and strength of the mead. the varietal character of the honey should be apparent even if subtle. Yeast or fermentation characteristics may be none to noticeable. malts). rate (how fast do they form?). A mead may be categorized as hydromel. phenolic or bitter flavors are defects. while others can be dark brown. or spicy notes. 2. spice. harsh. is a positive attribute. Sweet meads should not be cloyingly sweet. Some honey varieties are almost clear. cloying or seem like unfermented honey. Stronger. floral. longer finishes are generally most desirable. except where explicitly superseded in the sub-category guidelines. A mead may be dry. flavor. and mousse (appearance or quality of foam stand). but may have a character ranging from mouth-filling to an impression akin to Champagne or soda pop. saturation and purity of color should be considered. The aftertaste should be evaluated. the amount of honey and fermentables used to make the mead). Strength refers to the alcohol content of the mead (and also. Aging and conditioning generally smooth out flavors and create a more elegant. these can add to complexity). blended. Light oxidation may be present. Observable particulates (even in a clear example) are undesirable. Petillant meads are “lightly sparkling” and can have a moderate. meniscus) but higher carbonation levels can interfere with this perception. Stronger or sweeter meads may have a stronger honey aroma than drier or weaker versions. and should be used as a reference whenever entering or judging mead. An excessive sherry character is a fault in most styles (except certain Polish-style specialties. Some aspects of bubbles or head formation that may be observed and commented upon include size (large or small).g. The aromatics may seem vinous (similar to wine). weaker versions. depending on age. reflective examples with a bright. and may result in sherry-like notes. fermentation and aging) should show a pleasant fermentation character. some (e. unfermented honey character. Common Mead Characteristics: • Appearance: Clarity may be good to brilliant. Higher carbonation (if present) enhances the acidity and gives a “bite” to the finish. Harsh or chemical aromatics should not be present. If no honey variety is declared. The components of bubbles or head will vary greatly depending on the carbonation level. • Strength. Different varieties of honey have different intensities and characters. Aroma: The intensity of the honey aroma will vary based upon the sweetness and strength of the mead. If honey varieties are declared. rounded product. safflower. • Special ingredients. or sack strength. the color should generally be 36 • • suggestive of the honey used (although a wide range of color variation is still possible). or sparkling. fruit. Most are in the straw to gold range. palmetto). Light oxidation may be present. color. acidity). . Crystal clear. also known as complexity or depth. although this is not a strict rule. it is specifically a term used to describe a honey derived from unknown or mixed flowers. Different sub-styles may include fruit. Judges need to understand the ingredients that provide a unique character in order to properly evaluate the mead. which are acceptable in low to moderate levels (if in balance.. or sulfury notes..g. orange blossom. • Carbonation. Sweetness is often confused with fruitiness in a dry mead. almost any color is acceptable. and should not have a raw.. Sparkling meads are not gushing. In general. some (e. should enhance the honey flavor and lend balance to the overall character of the mead but not be excessively tart or astringent. not harsh or solventy. sweet meads will have noticeable to prominent sweetness. but hot. Body is related to sweetness. malt. Highly carbonated examples usually have a short-lasting head similar to Champagne or soda pop. semi-sweet. with estery. Hue. Stronger versions (standard and sack) may show signs of body (e. depending on age. The harmony and balance of the aroma and bouquet should be pleasant and enticing.g.g. The bouquet (rich.g. smaller bubbles are more desirable and indicative of higher quality than larger bubbles. such as acid or tannin. petillant.
o Entrants MUST specify strength level (hydromel or light mead. and lead to a harmonious end product. Flavor: Subtle (if any) honey character. High carbonation will enhance the acidity and give a “bite” to the finish. particularly in categories other than traditional mead. Supplemental materials may be provided to judges if an obscure ingredient or method is used. TRADITIONAL MEAD See the Introduction to Mead Guidelines for detailed descriptions of standard mead characteristics. Different types of honey have different intensities and characters. sweet). harmony. Complexity. sparkling or highly carbonated). Similarly. and balance of sensory elements are most desirable. Ingredients: Mead is made primarily from honey. or fruit.025 – 1. sweetness and age greatly affect the overall presentation. Standard description applies for remainder of characteristics. tannins. judges should evaluate the mead as a semi-sweet. Sensations of body should not be accompanied by noticeable residual sweetness.5 – 7. petillant. or special characteristics. For example. petillant or lightly carbonated.5 – 14% sack: 14 – 18% FG: dry: 0. Yeast nutrients may be used but should not be detected. however.025 sweet: 1. finish and flavor intensity to a dry white wine. the variety should be distinctive (if noticeable). • Category-Specific Requirements: Some categories require additional information. body generally decreases with lower gravity and/or drier meads. Note that the character of a varietal honey will be identifiable as distinct to the source flowers. in assessing sweetness. The body can vary widely.990 – 1. aroma. tea.120 sack: 1. alcohol and honey character is the essential final measure of any mead. and this character usually increases with strength (although extended aging can smooth this sensation). Body generally increases with stronger and/or sweeter meads. chemicals. Well-made examples will often have an elegant wine-like character. declaring specific fruit. although not always identifiable.g.050 Note that the perception of sweetness is a function of the percentage of residual sugar. Mouthfeel: Before evaluating. standardstrength mead with no varietal honey character and no special ingredients. Strength.010 – 1. Still meads may have a very light level of carbonation.080 standard: 1. chemical additives or oakaging). refer to the declared sweetness. Appearance: Standard description applies. soft fruity esters. 24A. No to minimal residual sweetness with a dry finish.5% standard: 7. water and yeast.. alcohol. but bittering hops are optional even in this style. Standard description applies for remainder of characteristics. pink and/or purple hues. blackberry honey is only distantly like blackberries. • Defaults: If no attributes are specified. body. SRM: basically irrelevant since honey can be anything from almost clear to dark brown. Carbonation can vary widely (see definitions above). and can sometimes be quite full and heavy. but well-made examples will have an enjoyable balance of honey flavors. and fruit and/or malt in some styles). acidity. tea. Braggots can be yellow to black. If honey varieties are declared. Overall Impression: A wide range of results are possible. and may feature subtle to noticeable varietal character if a varietal honey is declared (different varieties have different intensities). but may not resemble the source plant.• • • • and can deteriorate with extended aging. 37 . Entering and Categorizing Meads: • Mandatory Requirements: o Entrants MUST specify carbonation level (still.170 ABV: hydromel: 3. • Optional Requirements: Entrants MAY specify honey varieties used. acidity. although it is an identifiable character. and to a lesser extent.010 semi-sweet: 1. or the use of oak aging. as well as any special ingredients. 3. Low levels of astringency are sometimes present (either from specific fruit or spices. A warming alcohol presence is often present. although most are in the medium-light to medium-full range. spices. Melomels and pyments can have orange. Consider the OG. not a traditional). A very thin or watery body is likewise undesirable. balance-adjusting level. harsh or yeasty fermentation characteristics are undesirable. Competition organizers should make every effort to ensure that judges are provided the full set of attributes of the meads being evaluated. and entering instructions. Some natural acidity is often present (particularly in fruit-based meads). strength. Any special ingredients should be well-blended with the other ingredients. Smooth texture. sack or strong mead). sweetness and alcohol presentation. not oranges. with no inconsistencies in color. flavor or aftertaste. tree. the resulting mead should be entered appropriately (e. and a highly carbonated (sparkling) mead can range from a mouth-filling carbonation to levels approaching Champagne or soda pop. with a pleasant mixture of subtle honey character. Acidity and tannin help balance the overall honey. lightly carbonated (petillant) meads will have noticeable bubbles. or from tea. the color should reflect the ingredients used (type of honey. Dry Mead Aroma: Honey aroma may be subtle. Some minor adjustments in acidity and tannin can be made with citrus fruits. For example. The proper balance of sweetness. although the body is generally light to medium. an explanation of standard terms. judges will look for the varietal character of the honey. Mouthfeel: Standard description applies. If a honey variety is declared. standard mead. Vital Statistics: OG: hydromel: 1. background. and clean alcohol. In all cases. Overall Impression: Similar in balance. If citrus. strength and carbonation levels. Sweetness or significant honey aromatics should not be expected. sweetness. IBUs: not relevant for anything but braggot. acidity. These can all affect mouthfeel. orange-blossom honey has the character of orange blossoms. and can sometimes be quite light. Sensations of body should not be accompanied by an overwhelmingly cloying sweetness (even in sweet meads). or oak additives result in flavor components above a low. Cysers are most often golden.080 – 1. these additives should not be readily discernable in flavor or aroma. Note that stronger meads will have a fuller body. as a metheglin or open category mead. semi-sweet.120 – 1.035 – 1. o Entrants MUST specify sweetness level (dry. 24. red. so don’t rely only on FG to determine sweetness. Sulfury.
Complexity. Standard description applies for remainder of characteristics. Appearance: Standard description applies. but this distinction is usually not obvious to judges. Sweetness is assumed to be SEMI-SWEET in this category. The bouquet should show a pleasant fermentation character. 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). Traditional Meads feature the character of a blended honey or a blend of honeys. If a variety of honey is declared. Sensations of body should not be accompanied by a residual sweetness that is higher than moderate. Rabbit’s Foot Sweet Wildflower Honey Mead. Comments: See standard description for entrance requirements. Entrants MUST specify carbonation level and strength.Ingredients: Standard description applies. Note that stronger meads will have a fuller body. aroma. harsh or yeasty fermentation characteristics are undesirable. Complexity. The proper balance of sweetness. Slight spicy phenolics from certain apple varieties are acceptable. body. depending on the variety of honey and blend of apples or ciders used. and may feature moderate to prominent varietal character if a varietal honey is declared (different varieties have different intensities). Use those guidelines to judge distinctions between the various sweetness levels. and clean alcohol. Standard description applies for remainder of characteristics. although the body is 38 . alcohol and honey character is the essential final measure of any mead. as is a light diacetyl character from malolactic fermentation (both are optional). Standard description applies for remainder of characteristics. the residual sweetness may vary from none to high. The apple/cider character should be clean and distinctive. the aroma might have a subtle to very noticeable varietal character reflective of the honey (different varieties have different intensities and characters). Flavor: The apple and honey flavor intensity may vary from none to high. Varietal meads feature the distinctive character of certain honeys. with a pleasant mixture of honey character. with no inconsistencies in color. and is often moderately to strongly sweet and usually expresses the aroma of flower nectar. Entrants MAY specify honey varieties. Entrants MUST specify carbonation level and strength. Flavor: Moderate to significant honey character. acidity. except with regard to color. Standard description applies for remainder of characteristics. body. Sweetness is assumed to be SWEET in this category. Mouthfeel: Standard description applies. but this distinction is usually not obvious to judges. Entrants MUST specify carbonation level and strength. Overall Impression: Similar in balance. Overall Impression: Similar in balance. MELOMEL (FRUIT MEAD) See the Introduction to Mead Guidelines for detailed descriptions of standard mead characteristics. Sulfury. Entrants MAY specify honey varieties. Sensations of body should not be accompanied by cloying. Comments: See standard description for entrance requirements. and the finish may range from dry to sweet. with no inconsistencies in color. flavor or aftertaste. Judging meads from dry to sweet is recommended as the primary ordering. flavor or aftertaste. “Show meads” feature no additives. alcohol and honey character is the essential final measure of any mead. Commercial Examples: Lurgashall Christmas Mead. Subtle to moderate residual sweetness with a medium-dry finish. Many seem like a dessert wine. harsh or yeasty fermentation characteristics are undesirable. Commercial Examples: White Winter Dry Mead. Moderate to high residual sweetness with a sweet and full (but not cloying) finish. semisweet and sweet meads. Flavor: Subtle to moderate honey character. with clean and fresh aromatics being preferred. Sky River Semi-Sweet Mead. and entering instructions. Intermiel Benoîte 25. Appearance: Standard description applies. and can have a light sweetness that may express the aroma of flower nectar. Sweet Mead Aroma: Honey aroma should dominate. harmony. and can have a light to significant sweetness that may express the aroma of flower nectar. residual sweetness. 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. Mouthfeel: Standard description applies. finish and flavor intensity to a well-made dessert wine (such as Sauternes). The honey aroma should be noticeable. light sweetness. Aroma: Depending on the sweetness and strength. Traditional Meads feature the character of a blended honey or a blend of honeys. 25A. If a variety of honey is declared. Traditional Meads feature the character of a blended honey or a blend of honeys. an explanation of standard terms. but this distinction is usually not obvious to judges. 24C. Stronger and/or sweeter versions will have higher alcohol and sweetness in the nose. Sulfury. “Show meads” feature no additives. Ingredients: Standard description applies. as may a slightly sulfury character. Appearance: Standard description applies. Sweetness is assumed to be DRY in this category. Ingredients: Standard description applies. Intermiel Verge d’Or and Mélilot generally medium-full to full. soft fruity esters. Varietal meads feature the distinctive character of certain honeys. harmony. If a variety of honey is declared. Standard description applies for remainder of characteristics. Redstone Traditional Mountain Honey Wine. Comments: See standard description for entrance requirements. with strength being the secondary ordering criterion. Sky River Dry Mead. and balance of sensory elements are most desirable. Natural acidity and tannin in apples may give some tartness and astringency to balance the sweetness. raw residual sweetness. Varietal meads feature the distinctive character of certain honeys. Cyser A Cyser is a melomel made with apples (generally cider). and balance of sensory elements are most desirable. Entrants MAY specify honey varieties. finish and flavor intensity to a semisweet (or medium-dry) white wine. Refer to Category 24 descriptions for additional detail on the character to be expected from dry. the aroma might have a subtle to very noticeable varietal character reflective of the honey (different varieties have different intensities and characters). soft fruity esters. with a pleasant mixture of honey character. The proper balance of sweetness. and clean alcohol. Intermiel Bouquet Printanier 24B. Commercial Examples: Lurgashall English Mead. Color may range from pale straw to deep golden amber (most are yellow to gold). acidity. although the body is generally medium-light to medium-full. Chaucer’s Mead. aroma. Note that stronger meads will have a fuller body. “Show meads” feature no additives. Semi-sweet Mead Aroma: Honey aroma should be noticeable. depending on what sweetness level has been declared (dry to sweet) and strength level has been declared (hydromel to sack). Some spicy or earthy notes may be present. and may feature subtle to noticeable varietal character if a varietal honey is declared (different varieties have different intensities). the aroma might have a subtle to very noticeable varietal character reflective of the honey (different varieties have different intensities and characters).
grassy or earthy notes may be present (as in wine). though very dry and very sweet examples do exist. the pyment may be a homemade grape-based wine sweetened with honey. grassy. Entrants MAY specify honey varieties. Some complex. while subtle. Generally a good tannin-sweetness balance is desired. Long Island Meadery Apple Cyser 25B. and can have a light to significant sweetness that may express the aroma of flower nectar. Entrants MAY specify the varieties of apple used. The bouquet should show a pleasant fermentation character. Commercial Examples: White Winter Cyser. Traditionally. and may feature noticeable to prominent varietal character if a varietal honey is declared (different varieties have different intensities). Commercial Examples: Redstone Pinot Noir and White Pyment Mountain Honey Wines 25C. See standard description for entrance requirements.g. with clean and fresh aromatics being preferred.. Some natural acidity is usually present (from grapes) and helps balance the overall impression. Alternatively. Aroma: Depending on the sweetness and strength. not artificial and inappropriately overpowering (considering the character of the fruit). the grape is both distinctively vinous and well-incorporated into the honeysweet-acid-tannin-alcohol balance of the mead. if specified. A spiced cyser. Some natural acidity is usually present (from the blend of apples) and helps balance the overall impression. strength. 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). depending on the variety of grapes and honey used. See standard description for entrance requirements. should be entered as an Open Category Mead. 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). A pyment is a standard mead made with the addition of grapes or grape juices. and may feature noticeable to prominent varietal character if a varietal honey is declared (different varieties have different intensities).g. depending on what sweetness level has been declared (dry to sweet) and strength level 39 has been declared (hydromel to sack). The fruit character should be pleasant and supportive. but should not be inappropriately intense. and sweetness. The honey aroma should be noticeable. Some of the best strong examples have the taste and aroma of an aged Calvados (apple brandy from northern France). Color may take on a very wide range of colors. however.. Natural acidity and tannin in grapes may give some tartness and astringency to balance the sweetness. and the finish may range from dry to sweet. If a variety of honey is declared. or a mead mixed with homemade grapebased wine after fermentation. A cyser may have a subtle to strong honey character. dry versions can taste similar to many fine white wines. depending on the variety of fruit and/or honey used. Standard description applies for remainder of characteristics. if specified. Entrants MUST specify carbonation level. Appearance: Standard description applies. cysers are made by the addition of honey to apple juice without additional water. the fruit is both distinctive and well-incorporated into the honey-sweet-acidtannin-alcohol balance of the mead. Slight spicy phenolics from certain apple varieties are acceptable. Wine-like. note that some fruit (e. Ingredients: Standard description applies. as are a light diacetyl character from malolactic fermentation and a slight sulfur character (all are optional). some fruity. buttery. Comments: There should be an appealing blend of the fruit and honey character but not necessarily an even balance. Entrants MAY specify honey varieties. spicy. Color may range from pale straw to deep purple-red. For lighter-colored melomels with fruits that exhibit distinctive colors. Longer aging can smooth out tannin-based astringency. minerally. although this character should not be excessive. Some tartness may be present if naturally occurring in the particular fruit(s). Overall Impression: In well-made examples of the style. earthy. Appearance: Standard description applies. Standard description applies for remainder of characteristics. the residual sweetness may vary from none to high. honey flavor and alcohol. Standard description applies for remainder of characteristics. a varietal character will be expected. Rabbit’s Foot Apple Cyser. The fruit character should display distinctive aromatics associated with the particular fruit(s). strength. as is a light diacetyl character from malolactic fermentation in certain white grape varieties (both are optional). Flavor: The grape/wine and honey flavor intensity may vary from subtle to high. Pyment A Pyment is a melomel made with grapes (generally from juice). Cyser is a standard mead made with the addition of apples or apple juice. and/or floral flavors may be present. Grape tannin and/or grape skins can add body as well as some astringency. In a blended fruit melomel. Some apples can provide natural astringency. Products with a relatively low proportion of honey are better entered as a Specialty Cider. and the overall impression should be characteristic of the type of grapes used and suggestive of a similar variety wine. Note that the color of fruit in mead is often lighter . although white grape varieties may also take on color derived from the honey variety. strawberries)—allow for a range of fruit character and intensity from subtle to aggressive. Entrants MAY specify the varieties of grape used. The grape/wine character should be clean and distinctive. except with regard to color. the aroma might have a subtle to very noticeable varietal character reflective of the honey (different varieties have different intensities and characters). 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. If a variety of honey is declared. except with regard to color. spicy. Slight spicy phenolics from certain red grape varieties are acceptable. and sweetness. or a pyment with other ingredients should be entered as an Open Category Mead. Often wine-like. Generally a good tannin-sweetness balance is desired. Other Fruit Melomel Aroma: Depending on the sweetness and strength. Entrants MUST specify carbonation level. cherries) have stronger aromas and are more distinctive than others (e. and can have a light to significant sweetness that may express the aroma of flower nectar. Mouthfeel: Standard description applies. with clean and fresh aromatics being preferred.honey flavor and alcohol. not all fruit may be individually identifiable or of equal intensity. blueberries. The color should be characteristic of the variety or type of grape used. Stronger and/or sweeter versions will have higher alcohol and sweetness in the nose. the color should be noticeable. A spiced pyment (hippocras). Standard description applies for remainder of characteristics. Ingredients: Standard description applies. Mouthfeel: Standard description applies. a varietal character will be expected. Overall Impression: In well-made examples of the style. Comments: There should be an appealing blend of the fruit and honey character but not necessarily an even balance. Depending on the grape variety. White and red versions can be quite different. The honey aroma should be noticeable. though very dry and very sweet examples do exist. raspberries. the aroma might have a subtle to very noticeable varietal character reflective of the honey (different varieties have different intensities and characters). but this character should not be excessive. A pyment may have a subtle to strong honey character. The bouquet should show a pleasant fermentation character. or a cyser with other ingredients. Stronger and/or sweeter versions will have higher alcohol and sweetness in the nose.
and may feature noticeable to prominent varietal character if a varietal honey is declared (different varieties have different intensities). may contribute a tannin presence similar to a red wine. A melomel is a standard mead made with the addition of other fruit or fruit juices. Entrants MUST specify the varieties of fruit used. the honey flavor intensity may vary from subtle to high. Ingredients: Standard description applies. allow for a variation in the final product. lavender)—allow for a range of herb/spice character and intensity from subtle to aggressive. and may range in intensity from subtle to aggressive. Aroma: Depending on the sweetness and strength. A melomel may have a subtle to strong honey character. if present. though some herbs/spices will tend to dominate the flavor profile. A melomel can be made with a blend of fruits. Ingredients: Standard description applies. or other fermentables. Certain herbs and spices might add bitter. Standard description applies for remainder of characteristics. or rhodomel). 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). Metheglins containing more than one herb/spice should have a good balance among the different herbs/spices. Different types of herbs/spices can result in widely different characteristics. notably darker ones like Blackberries. astringent. the aroma might have a subtle to very noticeable varietal character reflective of the honey (different varieties have different intensities and characters). but this character should not be excessive. Appearance: Standard description applies. strength. Metheglin A Metheglin is a spiced mead. Mouthfeel: Standard description applies. semisweet and sweet meads. 26A. The herb/spice character should be pleasant and supportive. not all fruit may be individually identifiable or of equal intensity. In meads that produce a head. nuts or chile peppers (capsimel/capsicumel) may also be entered in this category. Comments: Often. and entering instructions. and the finish may range from dry to sweet. the residual sweetness may vary from none to high. the residual sweetness may vary from none to high. In a blended herb/spice metheglin. Bees Brothers Raspberry Mead.than the flesh of the fruit itself and may take on slightly different shades. chocolate. the fruit is both distinctive and well-incorporated into the honey-sweet-acidtannin-alcohol balance of the mead. giving them a sherry or port wine character.g. Standard description applies for remainder of characteristics. and Honey Wine and Blackcurrants. The acidity and astringency levels should be somewhat reflective of the fruit used. Natural acidity and tannin in some fruit and fruit skin may give some tartness and astringency to balance the sweetness. Commercial Examples: White Winter Blueberry. as can meads made with a blend of spices. note that some herbs/spices (e. Use those guidelines to judge distinctions between the various sweetness levels. Overall Impression: In well-made examples of the style. Some herbs or spices may contain tannins that add a bit of body and some astringency. they are faults). Mouthfeel: Standard description applies. except perhaps to note that the color usually won’t be affected by spices and herbs (although flowers. and can have a light to significant sweetness that may express the aroma of flower nectar. Some oxidative properties may be appropriate in certain fruit meads. sweetness and alcohol. honey flavor and alcohol. In a blended fruit melomel. allow for a variation in the final product. The balance of fruit with the underlying mead is vital. Most will be wine-like. Some fruits. depending on what sweetness level has been declared (dry to sweet) and strength level has been declared (hydromel to sack). OTHER MEAD See the Introduction to Mead Guidelines for detailed descriptions of standard mead characteristics. Redstone Black Raspberry and Sunshine Nectars. There should be an appealing blend of the fruit and honey character but not necessarily an even balance. tea blends may provide significant colors). A metheglin is a standard mead made with the addition of spices or herbs. Some natural acidity and/or astringency are sometimes present (from certain fruit and/or fruit skin) and helps balance the overall impression. High levels of astringency are undesirable. an explanation of standard terms. these qualities should be related to the declared ingredients (otherwise. Overall Impression: In well-made examples of the style. a melomel that is spiced or that contains other ingredients should be entered as an Open Category Mead. phenolic or spicy (hot) flavors. and they should balance and blend with the honey. then the mead should be entered as an Open Category Mead. Refer to Category 24 descriptions for additional detail on the character to be expected from dry. Comments: Generally a good tannin-sweetness balance is desired. Mountain Meadows Cranberry and Cherry Meads ordering criterion. though very dry and very sweet examples do exist. however. A metheglin may have a subtle to strong honey character. Some herbs and spices may produce spicy or peppery phenolics. The herb/spice character should display distinctive aromatics associated with the particular herbs/spices. the head can take on some of the fruit color as well. Flavor: The fruit and honey flavor intensity may vary from subtle to high. Long Island Meadery Blueberry Mead. chamomile. with clean and fresh aromatics being preferred. Meads made with lighter color fruits can also take on color from varietal honeys. cinnamon) have stronger aromas and are more distinctive than others (e. The bouquet should show a pleasant fermentation character. ginger. Intermiel Honey Wine and Raspberries. coffee. Melomels made with either apples or grapes should be entered as Cysers and Pyments. depending on what sweetness level has been declared (dry to sweet) and strength level has been declared (hydromel to sack). Flavor: The herb/spice flavor intensity may vary from subtle to high.. Standard description applies for remainder of characteristics. and can just serve to add a background complexity). a blend of spices may give a character greater 26. and the fruit character should not be artificial and/or inappropriately overpowering. with strength being the secondary 40 . the herbs/spices are both distinctive and well-incorporated into the honey-sweet-acid-tannin-alcohol balance of the mead. Entrants MAY specify honey varieties. petals and peppers may provide subtle colors. Meads made with flowers (such as rose petal mead. The honey aroma should be noticeable. The distinctive flavor character associated with the particular fruit(s) should be noticeable. If a variety of honey is declared. not artificial and inappropriately overpowering (considering the character of the herb/spice). not all herbs/spices may be individually identifiable or of equal intensity. Entrants MUST specify carbonation level. If spices are used in conjunction with other ingredients such as fruit. 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. however. respectively. and the finish may range from dry to sweet. Honey Wine and Blueberries. and sweetness. Fruit tannin can add body as well as some astringency. Stronger and/or sweeter versions will have higher alcohol and sweetness in the nose. Judging meads from dry to sweet is recommended as the primary ordering. Different types of fruit can result in widely different characteristics.. and may feature noticeable to prominent varietal character if a varietal honey is declared (different varieties have different intensities).g. Raspberry and Strawberry Melomels. cider. See standard description for entrance requirements.
g. 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).. if present. it should be entered as an Open Category Mead. depending on sweetness. maple syrup. legs). although the relative intensity of flavors is greatly affected by the sweetness. Entrants MUST specify carbonation level. although not always evenly balanced.” The fermentable sugars come from a balance of malt or malt extract and honey. White Winter Cherry Bracket. Hanssens/Lurgashall Mead the Gueuze. Brother Adams Braggot Barleywine Ale. and alternatively. from plain base malts to rich caramel and toast flavors to dark chocolate and roast flavors. The beer may be hopped or not. Aroma. strength. variety of honey and overall sweetness and strength. molasses. Long Island Meadery Vanilla Mead. Overall Impression: This mead should exhibit the character of all of the ingredients in varying degrees.g. The better examples of this style use spices/herbs subtly and when more than one are used. a historical mead. strength and base style of beer. braggots made using other smoked ingredients (e. just as an aged barleywine may be still. and sweetness. A light to moderate head with some retention is expected. A hop aroma (any variety or intensity) is optional. liquid smoke. depending on the base style of beer. Entrants MUST specify the special nature of the mead. Originally. additional ingredients (e. Commercial Examples: Bonair Chili Mead. note that the characteristics may reflect combinations of the respective elements of the various sub-categories used in this style.. is a historical or indigenous mead (e. and sweetness.g. and sweetness. Smoked braggots may be entered in this category if using smoked malt or a smoked beer as the base style. the braggot should feature a subtle to prominent varietal character (different varieties have different intensities).. If the entered mead is a combination of other existing mead categories. Comments: Sometimes known as “bracket” or “brackett. appearance. Refer to Category 25 for a detailed description of the character of dry. A still braggot will usually have some level of carbonation (like a cask bitter) since a completely flat beer is unappetizing. See standard description for entrance requirements. or is a mead that does not fit into any other category. Polish meads). Entrants MUST specify carbonation level. brown sugar. Intermiel Rosée . Redstone Juniper Mountain Honey Wine. Any special ingredients that impart an identifiable character MAY be declared. Color may range from light straw to dark brown or black. Smooth mouthfeel without astringency. Entrants MAY specify the base style or beer or types of malt used. iQhilika Africa Birds Eye Chilli Mead. Clarity may be good to brilliant. and should show a good blending or balance between the various flavor elements. the result should be identifiable as a honey-based fermented beverage. Products with a relatively low proportion of honey should be entered in the Specialty Beer category as a Honey Beer. Entrants MUST specify the types of spices used. and may reflect any variety or intensity. or technique would also be appropriate in this category. and may include both beer and mead components. Standard description applies for remainder of characteristics. Saba Tej. No mead can be “out of style” for this category unless it fits into another existing mead category. The honey and beer/malt character should be complementary and balanced. Stronger versions may show signs of body (e. strength. vegetables. Mountain Meadows Spice Nectar 26B. lower gravity versions. Since a wide range of entries are possible. Entrants MAY specify honey varieties. it should blend harmoniously with the other elements. If a variety of honey is declared. 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. Body may vary from moderately light to full. and the base style of beer. raw sweetness. an experimental mead. The color should be characteristic of the declared beer style and/or honey used. base style of beer. however. A wide range of malt characteristics is allowable. the aroma might have a subtle to very noticeable varietal character reflective of the honey (different varieties have different intensities and characters).. Carbonation will vary as described in the standard description.. they are carefully selected so that they blend harmoniously. Flavor: Displays a balanced character identifiable as both a beer and a mead. Note that stronger meads will have a fuller body. with 41 the distinctive characteristics of both. some braggots can be totally still. semisweet and sweet mead. although many braggots are not as clear as other meads. or agave nectar). The finish and aftertaste will vary based on the declared level of sweetness (dry to sweet). flavor. yet note that all the characteristics may vary. Mouthfeel: Standard description does not apply due to beer-like characteristics. Standard description applies for remainder of characteristics. A warming sense of well-aged alcohol may be present in stronger examples. icing. A very thin or watery body is undesirable. strength. and any type of base beer style.). Ingredients: A braggot is a standard mead made with both honey and malt providing flavor and fermentable extract. Entrants MUST specify carbonation level. A braggot can be made with any type of honey. refer to the constituent categories for a detailed description of the character of the component styles. or some other creation. However.g. Magic Hat Braggot. process. Stronger and/or sweeter braggots should be expected to have a greater intensity of flavor than drier. Hop bitterness and flavor may be present. the aroma might have a subtle to very noticeable character reflective of the beer style (different styles and malts have different intensities and characters). See standard description for entrance requirements. Redstone Vanilla Beans and Cinnamon Sticks Mountain Honey Wine. Rabbit’s Foot Private Reserve Pear Mead. strength. A wide range of results are possible.g. Aroma: Depending on the sweetness.. If a beer style is declared. alternative processes (e. Commercial Examples: Jadwiga. Mountain Meadows Trickster’s Treat Agave Mead. and variety of honey used. liquors. as is a cloying.g.than the sum of its parts. strength. If a base style of beer or type of malt is declared. whether it is a combination of existing styles. oak-aging) or other unusual ingredient. Entrants MAY specify honey varieties. Whatever ingredients are included. If any other ingredients than honey and beer are contained in the braggot. Appearance: Standard description does not apply due to beer-like characteristics. chipotles) should be entered in the Open Category Mead style. if a variety is declared. Overall Impression: A harmonious blend of mead and beer. White Winter Traditional Brackett 26C. tej. Any specialty or experimental mead using additional sources of fermentables (e. The malt component may be derived from grain or malt extracts. If a variety of honey is declared. smoke. Comments: See standard description for entrance requirements. depending on the variety of malt and honey used. etc. a mixture of mead and ale. the braggot should have some character traceable to the style although the flavors will be different due to the presence of honey. Beer flavors tend to somewhat mask typical honey flavors found in other meads. although the specific balance is open to creative interpretation by brewers. Entrants MAY specify honey varieties. Commercial Examples: Rabbit’s Foot Diabhal and Bière de Miele. mouthfeel generally follow the standard descriptions. this optional character should always be both suggestive of the base beer style and well blended with the other flavors. Braggot A Braggot is a mead made with malt.
There are two categories for cider/perry: Standard (Category 27) and Specialty (Category 28). Mouthfeel: • In general. Sometimes characterized as either ‘offdry’ or ‘semi-sweet. moreover. If made from culinary or table fruit. This corresponds to a final specific gravity of under 1. The body is less than that of beers. it should be identified by the sweetness category which best describes the overall impression it gives. The character contributed by tannin should be mainly astringency rather than bitterness. Tasting always proceeds from drier to sweeter. The level of sweetness must be specified in order to arrange flights of tastings and entries within flights. is a limited addition of sugar to achieve a suitable starting gravity. final gravity 1. However. The Standard category covers ciders and perries made primarily or entirely from the juice of apples or pears (but not both at once). Perry is fermented pear juice. • Some styles of cider exhibit distinctly NON-fruity tastes or aromas. gushing. nevertheless some tannin is desirable to balance the character. 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). not dictate requirements when making the style.8 or below). and difficult-to-manage heads are faults. 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. and enzymes. . However. 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. Common processing aids. In some styles a “rustic” lack of brilliance is common. a simple “apple soda” or “wine cooler” character is not desirable in a cider or perry. Drier styles of cider in particular develop more complex but less fruity characters.’ o Sweet: above 4% residual sugar. The only adjunct permitted in the Standard category. Malo-lactic fermentation is allowed. Carbonation may vary from entirely still to a champagne level.. • Ciders and perries vary considerably in tannin. Perries are notoriously difficult to clear.002. are generally allowed as long as they are not detectable in the finished cider. the “mousse” (head) may be retained for a short time. • The sweetness (residual sugar.9% to 4% residual sugar. • Sorbate may be added at bottling to stabilize the cider. and only in some sub-categories. 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. This affects both bitterness and astringency (see “Mouthfeel” below). The lack of sparkling clarity is not a fault. roughly equivalent to a final gravity of over 1. but visible particles are undesirable. However. • Acidity is an essential element of cider and perry: it must be sufficient to give a clean. the maximum accepted safe level for sulfites (200 mg/l) should be strictly observed. refreshing impression without being puckering. Entrant MUST state if malic acid was added.g. No or little carbonation is termed still. Ingredients: • The apple and pear varieties are intended to illustrate commonly used examples.9% residual sugar. Enzymes may be used for clarification of the juice prior to fermentation. • Carbonation may be either natural (by maintaining CO2 pressure through processing or by bottle-conditioning) or added (by CO2 injection). In general. In fact.012. either naturally occurring or with an added ML culture. any residual aroma/flavor from misuse or excessive use of sorbate (e. such as the “smoky bacon” undertones of a dry English cider. An overt or forward bitterness is a fault (and is often due to processing techniques rather than fruit). a cider made with added honey must be entered either as a Specialty cider or as a Cyser under the appropriate mead sub-category. Highly carbonated is termed sparkling. as a result a slight haze is not a fault. Full-sparkling ciders will be champagne-like. Appearance: • Clarity may vary from good to brilliant. At the higher levels of carbonation. If used. There are three categories of sweetness: o Dry: below 0. and then the entrant must state them. Sulfites may be added as needed for microbiological control. Other sugar sources that also add significant flavors (brown sugar. molasses) would also create a Specialty cider (such as New England style). a “sheen” in either cider or perry generally indicates the early stage of 42 • lactic contamination and is a distinct fault. tannins are typically low. a “geranium” note) is a distinct fault. A moderate carbonation level is termed petillant.002 to 1. foaming. Yeast used for cider/perry may be either “natural” (the yeast which occurs on the fruit itself and/or is retained in the milling and pressing equipment) or cultured yeast. • If a cider is close to one of these boundaries. o Medium: in the range between dry and sweet (0. adjuncts are prohibited except where specifically allowed in particular styles. cider and perry have a mouthfeel and fullness akin to a substantial white wine.INTRODUCTION TO CIDER GUIDELINES (CATEGORIES 27-28) Cider is fermented apple juice. In sweeter ciders. other components of taste—particularly acidity—must balance the sweetness. Note that honey is not a “sugar” for this purpose.012). any excess sulfite that is detectable in the finished cider (a “burning match” character) is a serious fault.
Varieties: Bartlett. including ciders made by various techniques to achieve the French flavor profile. French Cider This includes Normandy styles plus ciders inspired by those styles. varietal character will be expected. It is a fault if judges can detect a salty or chalky taste. Still to lightly sparkling. Entrants MUST specify sweetness (medium or sweet). and suitably accompanies a wide variety of food. Wandering Aengus Dry Cider (OR). enter as Common Perry. These ciders are made with bittersweet and bittersharp apple varieties cultivated specifically for cider making. Jonathan). Rhyne Cider (CA). Etienne Dupont Organic. Baldwin). Dry. Varieties: Nehou. mousiness is a serious fault. Michelin. it should be entered in the closest applicable category. Tends to a rich fullness. etc. Moderate tannin apparent mainly as astringency. Farnum Hill Extra-Dry. Only very slight acetification is acceptable. Medium to deep gold color. never high or 43 27D. Russets. somewhat fruity (French) or drier and more austere (English). These compounds may be used. based on tannin content. medium to deep gold color. but various flavors and esters that suggest apples. Varieties: Common (Winesap. Gwatkin Yarlington Mill. Traditional French procedures use small amounts of salt and calcium compounds (calcium chloride. Mouthfeel: Medium to full. Braeburn. If so. Comments: Entrants MUST specify carbonation level (still or petillant). Appearance: Slightly cloudy to clear.060 .050 – 1.050 – 1. varietal character will be expected. It tends toward that of a young white wine. medium. Etienne Dupont. full-bodied. full-bodied. but should be a medium. rich. Some “Farmyard nose” may be present but must not dominate. multi-use (Northern Spy. Asturian (Spanish)–for which there are presently insufficient appreciation and a lack of commercial examples for reference. Wandering Aengus Heirloom Blend Cider (OR). Red Barn Cider Burro Loco (WA). Mousiness. Medium to high acidity.27. Vital Statistics: OG: 1. Aroma/Flavor: No overt apple character. Varieties: Kingston Black. crabapples. The common slight farmyard nose of an English West Country cider is the result of lactic acid bacteria. Aspall Dry Cider 27C. Appearance: Clear to brilliant. Moderate to high tannin apparent as astringency and some bitterness. the choice is between the English and French subcategories. Macintosh. Mouthfeel: Relatively full. petillant. May have “smoky (bacon)” character from a combination of apple varieties and MLF. Carbonation still to moderate. Sweet ciders must not be cloying. Dry ciders must not be too austere. Overall Impression: Mild. These ciders are made with bittersweet and bitter-sharp apple varieties cultivated specifically for cider making.050 – 1. Common Cider A common cider is made from culinary/table apples. Vital Statistics: OG: 1. Reine des Pommes. Generally quite pale. The Common Cider and Common Perry styles are analogous to the cider and perry categories of earlier style standards. Uncle John’s Fruit House Winery Apple Hard Cider (MI). various from Hecks. Some tannin should be present for slight to moderate astringency. Aroma/Flavor: Sweet or low-alcohol ciders may have apple aroma and flavor. sweet). Aroma/Flavor: Fruity character/aroma. English Cider This includes the English “West Country” plus ciders inspired by that style. mouth filling. Stoke Red. Comments: Entrants MUST specify carbonation level (still. There are well-known styles not represented here–for example. refreshing drink. gushing. Bellot 27A. Entrants MAY specify variety of apple for a single varietal cider. Entrants MUST specify sweetness (dry. White Winter Hard Apple Cider (WI). Vital Statistics: OG: 1. Medium to medium-sweet. calcium carbonate) to aid the process of pectin coagulation. it should be entered as a Common Cider. Kiefer. Entrants MUST specify sweetness (dry to medium). petillant. but at higher levels it must not gush or foam. but in limited quantity. Mouthfeel: Medium body. Comice. Appearance: Clear to brilliant. ropy/oily characters are serious faults. [UK] Oliver’s Herefordshire Dry Cider. Dabinett. West County Pippin (MA). Comments: Entrants MUST specify carbonation level (petillant or full). If not.020 ABV: 5 – 8% Commercial Examples: [US] Red Barn Cider Jonagold Semi-Dry and Sweetie Pie (WA). or sparkling). pre-fermentation. [France] Eric Bordelet (various).000 – 1. Golden Delicious. Overall Impression: Generally dry. No bitterness. Sugar and acidity should combine to give a refreshing character. as above. Common Perry Common perry is made from culinary/table fruit. Entrants MAY specify variety of apple for a single varietal cider. neither cloying nor too austere. Comments: Entrants MUST specify carbonation level (still. low to moderate tannin apparent as astringency. with wild or crab apples often used for acidity/tannin balance. but not obviously fruity.995 – 1. etc. etc. Entrants MUST specify sweetness (medium.075 FG: 0. Traditional Dry and Traditional Medium Sweet (WA). various Jerseys. austere. Carbonation moderate to champagne-like. Dry ciders will be more wine-like with some esters.010 – 1. Appearance: Slightly cloudy to brilliant. rich.020 ABV: 3 – 6% Commercial Examples: [US] West County Reine de Pomme (MA). The first decision is whether the cider was made with apples with significant tannin content that gives the cider noticeable astringency or bitterness. This may come from slow or arrested fermentation (in the French technique of défécation) or approximated by back sweetening with juice. If in doubt. not a Brettanomyces contamination. Bellwether Heritage (NY). sweet). For perry of a non-represented style. Overall Impression: Medium to sweet. this decision should be based on whether the cider tends more toward sweet. In the case of a cider made to a style not explicitly represented here. any suitable wildings.065 FG: 1. if specified. or sparkling). Vital Statistics: OG: 1. STANDARD CIDER AND PERRY The styles represented in this category are the principal established styles. Harpoon Cider (MA) 27B. An ideal cider serves well as a “session” drink. Yarlington Mill. Burrow Hill. Overall Impression: Variable. Mouthfeel: Full. pale to medium gold in color. the decision is.065 FG: 1. AEppelTreow Barn Swallow Draft Cider (WI).045 – 1. if specified. Foxwhelp. Aroma/Flavor: There is a pear character. Dunkerton. but little bitterness.010 ABV: 6 – 9% Commercial Examples: [US] Westcott Bay Traditional Very Dry. Muscadet de Dieppe. Bellwether Spyglass (NY). and Farmhouse (NH).
May be significantly tannic depending on fruit added. Oliver’s Blakeney Red Perry and Herefordshire Dry Perry 28. Entrants MUST specify sweetness (dry or medium). AEppelTreow Red Poll Cran-Apple Draft Cider (WI). Cloudiness or hazes are inappropriate. Uncle John’s Fruit Farm Winery Apple Cherry Hard Cider (MI) 27E. Mouthfeel: Relatively full. Mouthfeel: Substantial. Comments: Adjuncts may include white and brown sugars. or sparkling). with adjuncts to raise alcohol levels. in which case there will be oak character as with a barrel-aged wine. but must be subtle. Wandering Aengus Pommeau (OR). Many “perry pears” are nearly inedible. The apple character must marry with the added fruit so that neither dominates the other. Appearance: Clear to brilliant.010 ABV: 5 – 9% Commercial Examples: [US] West County Blueberry-Apple Wine (MA). It is a fault if the adjuncts completely dominate. ropy/oily characters are serious faults. Aroma/Flavor: The cider character must be present and must fit with the other fruits. Overall Impression: Tannic. balanced. Moderate tannin. [UK] Gwatkin Blakeney Red Perry. petillant. or sparkling). Carbonation may range from still to champagne-like. berry. “Would this be different if neutral spirits replaced the cider?” A fruit cider should not be like an alcopop. Entrants MUST specify carbonation level (still. Variety of pear(s) used must be stated.for example.100 FG: 0. or sparkling). Vital Statistics: OG: 1.020 ABV: 5 – 9% Commercial Examples: [France] Bordelet Poire Authentique and Poire Granit. Varieties: Butt. pale to medium yellow. Blossomwood Laughing Pig Perry (CO). whisky or rum) may also be present. moderate to high tannin apparent as astringency. If the barrel was formerly used to age spirits. Aroma/Flavor: Comparable to a Common Cider. Cider character must be distinctive. and the beverage made from a combination of apple and pear juice (sometimes called “pider”). Aroma/Flavor: A dry flavorful cider with robust apple character. Appearance: Clear to brilliant. Entrants MUST specify what fruit(s) and/or fruit juice(s) were added. Comments: Entrants MUST specify carbonation level (still.g. alcoholic. but not obviously fruity.FG: 1. New England Cider This is a cider made with characteristic New England apples for relatively high acidity. Traditional Perry Traditional perry is made from pears grown specifically for that purpose rather than for eating or cooking. Varieties: Northern Spy.070 FG: 1. Gin. Still to lightly sparkling. Huffcap. petillant. Vital Statistics: OG: 1. Color appropriate to added fruit.995 – 1. berries should give red-to-purple color. 44 . Overall Impression: Like a dry white wine. molasses. 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.010 ABV: 7 – 13% Commercial Examples: There are no known commercial examples of New England Cider. Adjuncts are intended to raise OG well above that which would be achieved by apples alone. and raisins. Only very slight acetification is acceptable. medium. strong alcohol.000 – 1.045 – 1. small amounts of honey.070 FG: 0. petillant.995 – 1. some flavor notes from the spirit (e. Bellwether Cherry Street (NY). Golden Russet Vital Statistics: OG: 1.995 – 1. Entrants MUST specify sweetness (medium or sweet).) Mouthfeel: Substantial. (For example. Uncle John’s Fruit House Winery Fruit House Apple (MI). not orange. Some slight bitterness. Appearance: Slightly cloudy to clear. Comments: Entrants MUST specify carbonation level (still. etc. a judge might ask. Blakeney Red. 28C.060 – 1. Fruit Cider This is a cider with other fruits or fruit-juices added . Vital Statistics: OG: 1.010 ABV: 9 – 12% Commercial Examples: [US] AEppelTreow Summer’s End (WI).020 ABV: 5 – 7% Commercial Examples: [US] White Winter Hard Pear Cider (WI). Appearance: Clear to brilliant. Generally quite pale. Entrants MUST specify if the cider was barrel-fermented or aged.100 FG: 0. Dark colors are not expected unless strongly tannic varieties of fruit were used. pale to medium-gold. The same general characteristics and fault descriptions apply to specialty ciders as to standard ciders (preceding category). 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. Roxbury Russet. and with low astringency and bitterness. Oxidation is a fault. It tends toward that of a young white wine. or sparkling). Irvine's Vintage Ciders (WA) 28A.. Mouthfeel: Lighter than other ciders. AEppelTreow Perry (WI). Entrants MUST specify sweetness (dry.070 – 1. Uncle John’s Fruit House Winery Perry (MI) 28B. those made with substantial amounts of sugar-sources to increase starting gravities. with the exception of adjuncts allowed. but should not show oxidation characteristics. and derivative flavors from sugar adjuncts. Comments: Entrants MUST specify carbonation level (still. Mousiness.000 – 1. or sweet). Christian Drouin Poire. petillant. This style is sometimes barrel-aged. Aroma/Flavor: There is a pear character. because higher alcohol is derived from addition of sugar rather than juice. Overall impression: Substantial body and character .050 – 1. Entrants MUST specify sweetness (dry or medium). Very dry to slightly medium. Medium to medium-sweet. SPECIALTY CIDER AND PERRY Specialty cider/perry includes beverages made with added flavorings (spices and/or other fruits). Overall Impression: Like a dry wine with complex flavors.
Color should be that of a common cider unless adjuncts are expected to contribute color.100 FG: 0. Mouthfeel: Average body. Entrants MUST specify carbonation level (still. A cider with added honey may be entered here if the cider character remains dominant. This includes the use of spices and/or other sweeteners. Otherwise it should be entered as mead in the cyser subcategory.045 – 1.995 – 1. AEppelTreow Pear Wine and Sparrow Spiced Cider (WI) 45 . Aroma/Flavor: The cider character must always be present.28D.020 ABV: 5 – 12% Commercial Examples: [US] Red Barn Cider Fire Barrel (WA). Comments: Entrants MUST specify all major ingredients and adjuncts. Appearance: Clear to brilliant. Vital Statistics: OG: 1. 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. may show tannic (astringent) or heavy body as determined by adjuncts. petillant. or sparkling). and must fit with adjuncts. Entrants MUST specify sweetness (dry or medium).
Dark American Lager B.032-40 1.5-5 3-6 13-19 10-14 11-17 4-14 5-16 6-18 9-17 9-17 9-17 9-18 14-25 SRM 5-14 10-17 . Extra Special/Strong Bitter (English Pale Ale) 9.998-1. Munich Helles E.2 4.5-5.4-5.8-5.030-35 1.008-12 1.048-54 1.046-52 1.6 4.5-5 3-6 3. BOCK A.045-51 1.4-5.013-17 1.044-60 1.2 7.2-5.0-5.8 3.044-56 1. Premium American Lager D.2 IBU 8-12 8-15 15-25 16-22 23-30 25-45 35-45 25-40 18-30 20-28 8-20 18-28 22-32 23-35 20-27 16-26 25-35 15-20 15-28 20-30 15-30 25-40 30-45 35-50 25-35 25-40 30-50 10-20 10-25 15-30 17-28 17-35 IBU 30-45 25-40 SRM 2-3 2-4 2-6 3-5 4-6 2-5 3.0 4.5 4.8-4.5-5.5-6 3-6 10-16 7-14 14-22 14-28 17-30 6-11 14-22 6-25 18-30 2.0 4.044-60 1.008-12 1.046-52 1.2 4.008-13 1.8-6.0 4. Doppelbock D.2-3.042-55 1.006-12 1.0 4. American Amber Ale 46 OG 1.2 3.0-6.046-54 1.6 4.5-5.012-16 1.008-12 1.2004 BJCP STYLE CHART. Standard American Lager C. California Common Beer C.008-13 1.5 4.6-6.0 6.5-6.038-54 1.011-14 1. Düsseldorf Altbier 8.010-16 1.0-14.2 3.3-7. Scottish Export 80/D.3-7.040-55 1. AMERICAN ALE A. Oktoberfest/Märzen 4.7-5. Cream Ale B.035-40 1.064-72 1.2 4. Blonde Ale C. Eisbock 6. Maibock/Helles Bock B. DARK LAGER A.040-50 1.5-3. Munich Dunkel C.072-112 1.2 4. Dortmunder Export 2.4 6.010-14 1. PILSNER A.9 3.010-15 1.4 4.2 2.2-5.010-15 1.0-10.007-11 1.011-18 1.6-6. LIGHT HYBRID BEER A.5-10.040-48 1.008 1.2-5.2-3.5 4.007-11 1. Vienna Lager B.044-50 1.0 ABV% 4.045-60 1. LIGHT LAGER A.008-12 1.0 4. American Wheat or Rye Beer 7.5 4. Special/Best/Premium Bitter C.040-54 1. Strong Scotch Ale STYLE 10.010-15 1. Bohemian Pilsener C.010-15 1.010-16 1.010-15 1.010-14 1.046-54 1.045-60 FG 0.010-15 1.044-56 1.5-6. Classic American Pilsner 3.3 4.048-56 1.070-130 OG 1.5-5. Kölsch D.5-5.2 4. Traditional Bock C. Schwarzbier 5. SCOTTISH AND IRISH ALE A. Scottish Heavy 70/C. Lite American Lager B.078-120 1.048-56 1.4 4. German Pilsner (Pils) B. EUROPEAN AMBER LAGER A. North German Altbier B.004-10 1. American Pale Ale B. 2008 Update STYLE 1.4 6.016-24 1.010-16 1.8-4.010-15 ABV% 2. Irish Red Ale E.0 9.4-5.008-13 1.018-56 FG 1.064-72 1.2-6.020-35 1.5-6. AMBER HYBRID BEER A.046-56 1. Scottish Light 60/B.6 3.013-19 1.9-5.050-57 1.7 4. Standard/Ordinary Bitter B.010-13 1.010-16 1.028-40 1.0 4.8-5.044-50 1.048-60 1. ENGLISH PALE ALE A.
BELGIAN STRONG ALE A.8-4.010-18 1. English IPA B.050-75 1.008-18 1.010-16 1. Southern English Brown Ale C.003-06 1.002-12 1.0 4.5-8.5 7.0-7.040-60 1.5-7.8-5.5-9. Belgian Dubbel C.070-90 1.5 Variable 2.036-50 1.8 4.008-14 1.060-80 Variable 1.008-16 Variable 1.3-6.012-24 1.064-90 1.0 IBU 15-30 15-25 20-40 22-35 20-35 SRM 4-7 10-17 4. Bière de Garde E. Fruit Lambic 1.0-5.010-14 1. INDIA PALE ALE (IPA) A.8-6.010-18 1.048-65 1.6 4.0-6.2-5.050-75 1.048-54 1.0-7.0 6.5 2.044-52 1.0-8.044-60 1. Gueuze F.008-13 1.4 4.0-7.046-56 1. Belgian Pale Ale C.5 4. Northern English Brown Ale 12.0 5.000-06 1.5 5.001-10 1. American Stout F.5-7 3-6 12-22 . Oatmeal Stout D.6-6.5 8.5-10. Robust Porter C.5 5.0-8. ENGLISH BROWN ALE A.045-60 1.011-14 1.040-52 1. Baltic Porter 13. Weizen/Weissbier B.044-52 1. Dry Stout B.010-18 1.044-56 1.040-60 1.033-42 1.015-22 1.5 5.012-16 1.0 4. Foreign Extra Stout E.0-8.060-90 1.002-12 1.1 4.048-57 1.008-12 1.010-14 1. Weizenbock D.056-75 1. STOUT A.0 8.010-14 1.5-10. Belgian Blond Ale B.075-115 1.040-54 1.000-10 4.0-7. Sweet Stout C. Flanders Brown Ale/Oud Bruin D.062-75 1.8-4.016-24 1.018-30 1.6 7.0 4.075-85 1. PORTER A.6 6.8-3.0-6.010-22 1. Mild B.0 4.040-74 1.5-6.007-11 1. Straight (Unblended) Lambic E.0 4.008-13 1. Flanders Red Ale C.0-7.5-9. Roggenbier (German Rye Beer) 16.008-14 1. SOUR ALE A.5-5. Saison D. BELGIAN AND FRENCH ALE A.028-32 1.0 5.C.3-5. Brown Porter B.5 4.010-14 1.010-18 1.0 5.0-5.5 4.5 7.056-75 1.030-38 1.9 5.005-16 1.048-65 1.2 2.062-75 1. Belgian Specialty Ale 17.070-95 1.008-12 1. GERMAN WHEAT AND RYE BEER A.048-65 1.0-12.5 6.008-18 1.5 5. Russian Imperial Stout 14. Belgian Golden Strong Ale E. Dunkelweizen C.010-20 1.3-5.0 5. Imperial IPA 15.040-52 1.010-24 ABV% 6.4 4.075-110 FG 1. Belgian Tripel D. American Brown Ale 11. Belgian Dark Strong Ale 47 OG 1. Berliner Weisse B.5-8. American IPA C.0-7. Witbier B.2-5.0 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 18.0-11.
TRADITIONAL MEAD A. Pyment (Grape Melomel) C. SPECIALTY CIDER AND PERRY A.000-20 0.018-30 1.016-30 with 6.015-22 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 0.060-90 1. English Barleywine C.0 base base base 20-30 beer beer beer 12-22 style style style Varies Varies with with base base beer beer style style 1.8-6.010-25 1.050-57 Varies Varies Varies 1. Spice.010 1.080-120 1.010-20 1.19.050-75 1. Braggot C.010 0.045-65 1. OTHER MEAD A. Cyser (Apple Melomel) B. STRONG ALE A. MELOMEL (FRUIT MEAD) A. SPECIALTY BEER 24. Other Fruit Melomel 26.995-1.995-1.025-50 Varies Varies Varies N/A N/A N/A N/A N/A N/A 1. Wood-Aged Beer 23. Common Cider B.0 base 30-60 35-70 50-120 beer 10-22 8-22 10-19 style 48 . Metheglin B. Other Smoked Beer C. Other Specialty Cider or Perry 1.010 0. Sweet Mead 25.990-1. FRUIT BEER 21.050-70 1. Common Perry E. STANDARD CIDER AND PERRY A.000-20 1. Dry Mead B.0 8. Open Category Mead 27.045-100 0.0-12. English Cider C.045-70 1. Apple Wine D.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. Fruit Cider C.070-100 1.050-60 1.060-100 1. Traditional Perry 28. New England Cider B.0-12.010 1.010 0.050-65 1. SPICE/HERB/VEGETABLE BEER A. Christmas/Winter Specialty Spiced Beer 22. American Barleywine 20. Herb.080-120 Varies 1. Semi-Sweet Mead C.0 8. SMOKE-FLAVORED & WOOD-AGED BEER A.995-1.995-1. Classic Rauchbier B. French Cider D.995-1.0-9. or Vegetable Beer B.012-16 with with with 4. Old Ale B.
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