This action might not be possible to undo. Are you sure you want to continue?
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
but finish is moderately dry. elegant maltiness that dries out in the finish to avoid becoming sweet. Clean lager character. Native American hops such as Clusters. Gordon Biersch Märzen. but caramel malts shouldn’t add significant aroma and flavor and dark malts shouldn’t provide any roasted character. without a cloying finish.044 – 1. All malt should derive from the finest quality two-row barley. with a maltiness that is often described as soft. Noble hop flavor may be low to none. Olde Saratoga Lager. Similar. OGs of 1. carbonate-rich water. Can use some caramel malts and/or darker malts to add color and sweetness. Some toasted character from the use of Vienna malt. Comments: Domestic German versions tend to be golden.8 – 5. adjunct-laden American Dark Lagers. with a depth of malt character. Noble hop aroma may be low to none. Ingredients: Grist varies. This style died out after Prohibition but was resurrected as a home-brewed style by advocates of the hobby. Clean lager aroma with no fruity esters or diacetyl. Medium-low to no roast and caramel malt aroma. with a firm enough hop bitterness to provide a balanced finish. Vital Statistics: OG: 1. Ingredients: Vienna malt provides a lightly toasty and complex. Appearance: Light reddish amber to copper color. Foam stand may not be long lasting. Comments: American versions can be a bit stronger. Goose Island Oktoberfest. Hop aroma may range from none to light spicy or floral hop presence. Fairly dry finish. No roasted or caramel flavor. and noble hop flavor is low to none. or modern noble crosses (Ultra.046 – 1. shortly after lager yeast was first isolated. Ingredients: Six-row barley with 20% to 30% flaked maize to dilute the excessive protein levels. May have a bit of alcohol warming.057 IBUs: 20 – 28 FG: 1.052 IBUs: 18 – 30 FG: 1. DMS. Water with a high mineral content can lead to an inappropriate coarseness in flavor and harshness in aftertaste.050-1. elegant malt complexity is in the forefront. Capital Oktoberfest. the style continues in Mexico where it was brought by Santiago Graf and other Austrian immigrant brewers in the late 1800s.048 after Prohibition. although American versions can be stronger. Continental hops. and elegant but never cloying. Distinctive and complex maltiness often includes a toasted aspect. complex. and is usually light tan in color. Caramel aroma is inappropriate. Moderately hard. traditional continental noble hops. Regrettably. Clean lager character with no diacetyl or fruity esters. foam stand. and rather rich. clean. Capital Wisconsin Amber. Flavor: Initial malty sweetness. A light to moderate toasted malt aroma is often present. with solid.010 – 1. Boulevard Bobs 47 Munich-Style Lager.060 IBUs: 25 – 40 FG: 1. Vital Statistics: OG: 1. This is one of the classic malty styles. No hop aroma.5% Commercial Examples: Great Lakes Eliot Ness (unusual in its 6. persistent head. Noticeable caramel or roasted flavors are inappropriate. signaling the end of the traditional brewing season and stored in cold caves or cellars during the warm summer months. Samuel Adams Oktoberfest (a bit unusual in its late hopping) 3. Fully fermented.044-1. Crystal) are also appropriate. Caramel aroma is inappropriate. and have a distinctive toasty malt character.016 SRM: 7 – 14 ABV: 4. Smooth. Served in autumn amidst traditional celebrations. Bright clarity. with significant carbonate content is welcome. DARK LAGER 4A. based on an adaptation of the Vienna style developed by Anton Dreher around 1840. History: Origin is credited to Gabriel Sedlmayr. Appearance: Deep amber to dark brown with bright clarity and ruby highlights. Export German versions are typically orange-amber in color. The style owes much of its character to the method of malting (Vienna malt).5 – 6% Commercial Examples: Occasional brewpub and microbrewery specials SRM: 10 – 16 ABV: 4. melanoidin-rich malt profile. Typically brewed in the spring. A light toasted malt aroma may be present. Balance is toward malt. with both malt and hop bitterness present in the aftertaste. Nearly extinct in its area of origin. Corresponding IBUs dropped from a pre-Prohibition level of 30-40 to 25-30 after Prohibition. History: The original amber lager developed by Anton Dreher shortly after the isolation of lager yeast.5 – 5. “Fest” type beers are special occasion beers that are usually stronger than their everyday counterparts. but unfortunately are now more like sweet. Lighter malt character overall than Oktoberfest. Spaten Oktoberfest. yet still decidedly balanced toward malt. Vienna Lager Aroma: Moderately rich German malt aroma (of Vienna and/or Munich malt). although German Vienna malt is often the backbone of the grain bill. Liberty. Negra Modelo. most modern examples use adjuncts which lessen the rich malt complexity characteristic of the best examples of this style. Hop bitterness is moderate. Vital Statistics: OG: 1. Gordon Biersch Vienna Lager. Pils malt. Old Dominion Aviator Amber Lager. Large. along with Continental hops (preferably noble varieties).015 SRM: 3 – 6 ABV: 4. A decoction mash can help develop the rich malt profile. Smooth. while European versions tend to be sweeter. Mouthfeel: Medium-light to medium body. Victory Festbier. As with Oktoberfests. especially noble varieties. Bright clarity. German beer tax law limits the OG of the style at 14˚P since it is a vollbier. like a strong Pils-dominated Helles.010 – 1. Ayinger Oktoberfest-Märzen.050 – 1. or fruitiness). Somewhat alkaline water (up to 300 PPM). They worked with the ingredients that were native to America to create a unique version of the original Pilsner. off-white. Penn Pilsner 3B.012 – 1. Mouthfeel: Medium body. Many Mexican amber and dark lagers used to be more authentic.014 3 4. off-white. Flavor: Soft. . Hacker-Pschorr Original Oktoberfest. with a creamy texture and medium carbonation. Comments: The classic American Pilsner was brewed both preProhibition and post-Prohibition with some differences.7% Commercial Examples: Paulaner Oktoberfest. with no fruity esters or diacetyl. with some Munich malt. Moderate carbonation. Hofbräu Oktoberfest. drier and more bitter.060 would have been appropriate for pre-Prohibition beers while gravities dropped to 1. Moderately crisp finish. Can have low levels of yeast character (green apples. though less intense than Oktoberfest. EUROPEAN AMBER LAGER 3A. with a gentle creaminess. No diacetyl.when they settled in America. Dark American Lager Aroma: Little to no malt aroma. Modern American hops such as Cascade are inappropriate. Overall Impression: Smooth. Oktoberfest/Märzen Aroma: Rich German malt aroma (of Vienna and/or Munich malt). Great Lakes Oktoberfest. only the finest quality malt should be used. though the finish is not sweet. Overall Impression: Characterized by soft.2% strength and 35 IBUs). are most authentic. Appearance: Dark gold to deep orange-red color. and possibly some crystal malt.
Burnt or bitter flavors from roasted malts are inappropriate. Comments: A broad range of international lagers that are darker than pale. Munich malt sweetness. Munich-like intensity.” the beer is rarely that dark. although it should not be overwhelming or cloying. Aftertaste tends to dry out slowly and linger. Overall Impression: A dark German lager that balances roasted yet smooth malt flavors with moderate hop bitterness.010 – 1. although the hop bitterness may become more apparent in the medium-dry finish. No harshness or astringency.6% Commercial Examples: Ayinger Altbairisch Dunkel. Large. Mild caramel. Noble-type German hop varieties and clean German lager yeasts are preferred. Heineken Dark Lager. Slight additions of roasted malts (such as Carafa or chocolate) may be used to improve color but should not add strong flavors. neutral character to a rich. Hofbräu Dunkel.056 IBUs: 8 – 20 FG: 1.or six-row barley. Hartmann Dunkel. Light to moderate noble hop flavor. Noble German hop varieties and German lager yeast strains should be used. Schwarzbier (Black Beer) Aroma: Low to moderate malt. Warsteiner Dunkel. Paulaner Alt Münchner Dunkel. Samuel Adams Black Lager. Kulmbacher Mönchshof Premium Schwarzbier. usually with melanoidins reminiscent of bread crusts. Moderately carbonate water. Appearance: Deep gold to light amber in color. May have a light astringency and a slight alcohol warming. The taste can be moderately sweet. often with a spicy quality. corn or rice as adjuncts. Mouthfeel: Light to somewhat medium body. featuring hop bitterness with a complementary but subtle roastiness in the background. tan-colored head. Beck's Dark. Appearance: Medium to very dark brown in color. Aftertaste remains malty. Vital Statistics: OG: 1. Löwenbräu Dunkel. BOCK 5A. Moderate to moderately high carbonation. toast or nuttiness may be present. which can last into the finish. Comments: In comparison with a Munich Dunkel. don’t expect strongly roasted. porter-like flavors. Clean lager character with no fruity esters or diacetyl. Penn Dark Lager. Gordon Biersch Schwarzbier. providing a firm and dextrinous mouthfeel without being heavy or cloying. Mouthfeel: Medium-light to medium body. although murky unfiltered versions exist. Weeping Radish Black Radish Dark Lager.048 – 1. While originating in Munich. Overall Impression: A somewhat sweeter version of standard/premium lager with a little more body and flavor. Moderate carbonation. despite the use of dark. usually darker in color. but a slight noble hop aroma is acceptable. although a highly-carbonated beer. No diacetyl. the style has become very popular throughout Bavaria (especially Franconia).046 – 1. Ettaler Dunkel. San Miguel Dark. with the balance tipped firmly towards maltiness. Dinkel Acker Dark. Mouthfeel: Medium to medium-full body. Smooth. drier on the palate and with a noticeable (but not high) roasted malt edge to balance the malt base. 4C. Munich Dunkel Aroma: Rich. Hop flavor ranges from none to low levels. Weltenburger Kloster Barock-Dunkel. roasted malts.4% Commercial Examples: Köstritzer Schwarzbier. Vital Statistics: OG: 1. Shiner Bock. supplemented by a small amount of roasted malts (such as Carafa) for the dark color and subtle roast flavors. like bread crusts (and sometimes toast. and/or toffee are also acceptable.5 – 5. Some alcohol may be noticeable. Hop bitterness at low to medium levels. Original Badebier. History: A regional specialty from southern Thuringen and northern Franconia in Germany. often with a lightly toasted quality and low melanoidins. May have a light DMS aroma from Pils malt. as are pronounced caramel flavors from crystal malt. Comments: Unfiltered versions from Germany can taste like liquid bread. Smooth. and may have a hint of caramel.056 4 5. yet almost never truly black. and probably a variant of the Munich Dunkel style. No diacetyl. The roast can be coffee-like but should never be burnt. Small amounts of crystal malt can add dextrins and color but should not introduce excessive residual sweetness. Harpoon Munich-type Dark Beer. Light use of caramel and darker malts.Flavor: Moderately crisp with some low to moderate levels of sweetness. Baltika #4. Very clear.008 – 1. Vital Statistics: OG: 1. Ingredients: German Munich malt and Pilsner malts for the base. persistent. earthy richness not found in exported filtered dunkels. In Bavaria. Moderately low to no noble hop aroma. Krušovice Cerne. sweet. caramel. Lagering should . Flavor: Dominated by the rich and complex flavor of Munich malt. Overall Impression: Characterized by depth and complexity of Munich malt and the accompanying melanoidins.016 SRM: 14 – 28 ABV: 4. May have a very light fruitiness.012 SRM: 14 – 22 ABV: 4. often with deep ruby to garnet highlights. While sometimes called a “black Pils. Ingredients: Two. Capital Munich Dark. Often decoction mashed (up to a triple decoction) to enhance the malt flavors and create the depth of color.016 SRM: 17 – 30 ABV: 4.2 – 6% Commercial Examples: Dixie Blackened Voodoo. with a yeasty. Commercial versions may use coloring agents. Some residual sweetness is acceptable but not required. Appearance: Deep copper to dark brown. Ingredients: Grist is traditionally made up of German Munich malt (up to 100% in some cases) with the remainder German Pilsner malt. and not assertively bitter and/or roasted.044 – 1. The malt can be clean and neutral or rich and Munich-like. Flavor: Light to moderate malt flavor. with low aromatic sweetness and/or hints of roast malt often apparent. Crystal Diplomat Dark Beer IBUs: 18 – 28 FG: 1. Noble hop flavor is low to none. History: The classic brown lager style of Munich which developed as a darker. Burnt or moderately strong roasted malt flavors are a defect. malt-accented beer in part because of the moderately carbonate water. Einbecker Schwarzbier. König Ludwig Dunkel. Medium-low to no caramel and/or roasted malt flavors (and may include hints of coffee. chocolate. Sprecher Black Bavarian 4B. Clean. Rich Munich flavors. A low noble hop aroma is optional.052 IBUs: 22 – 32 FG: 1. Clean lager yeast character (light sulfur possible) with no fruity esters or diacetyl. Saint Pauli Girl Dark. Light to moderate roasted malt flavors can give a bitter-chocolate palate that lasts into the finish. HackerPschorr Alt Munich Dark. molasses or cocoa). but which are never burnt. Hop bitterness is moderately low but perceptible. Gordon Biersch Dunkels. light to medium tan head.) Hints of chocolate. Ettaler Kloster Dunkel.010 – 1. Fruity esters should be low to none. Usually clear. but not as intense as a bock or as roasted as a schwarzbier. often with a red or garnet tint. nuts. Maibock/Helles Bock Aroma: Moderate to strong malt aroma. Creamy. Augustiner Dunkel. Kneitinger Dunkel. Medium-low to medium bitterness. Clean lager character with no fruity esters or diacetyl. No fruity esters or diacetyl should be detected.4 – 5. which can have a clean.
but boiling is less than in traditional bocks to restrain color development. Some alcohol warmth may be found. Comments: Can be thought of as either a pale version of a traditional bock. Stronger versions might have impaired head retention. Overall Impression: A dark.4% Commercial Examples: Ayinger Maibock. despite the increased hop bitterness. No diacetyl. The hops compensate for the lower level of melanoidins. persistent. Mouthfeel: Medium-bodied. strong. Vital Statistics: OG: 1. Moderate to moderately high carbonation. not yeast-derived esters developed during fermentation. Clean lager yeast. Flavor: Complex maltiness is dominated by the rich flavors of Munich and Vienna malts. Great Lakes Rockefeller Bock. Recreated in Munich 5 . Stegmaier Brewhouse Bock 5C. Some caramel notes may be present from decoction mashing and a long boil. Water hardness can vary. allowing a bit of sweetness to linger into the finish.2% Commercial Examples: Einbecker Ur-Bock Dunkel. malty lager beer. although moderately carbonate water is typical of Munich. plum or grape) is optional in darker versions. A light caramel flavor from a long boil is acceptable. Large. the boil. 5B. Some alcohol warming may be present. as it enhances the caramel and melanoidin flavor aspects of the malt. Einbecker Mai-Urbock. Overall Impression: A relatively pale. Some alcohol may be noticeable. May also be drier. Smooth. Any fruitiness is due to Munich and other specialty malts. A very slight chocolate-like aroma may be present in darker versions. Mouthfeel: Medium-full to full body. Lighter versions will a strong malt flavor with some melanoidins and toasty notes. Smuttynose Maibock starting in the 17th century. History: A fairly recent development in comparison to the other members of the bock family. Virtually no hop aroma. although a light noble hop aroma is acceptable in pale versions. with consequently higher sweetness and lower alcohol levels (and hence was considered “liquid bread” by the monks).011 – 1. Capital Maibock. Victory St. Pennsylvania Brewing St.3 – 7. Many doppelbocks have names ending in “-ator. Mahr’s Bock. off-white for dark varieties). Comments: Decoction mashing and long boiling plays an important part of flavor development. malty lager beer. but no roasted or burned aromatics should ever be present. Clean. No hop flavor. Low to no fruity esters. Moderate hop bitterness (more so in the balance than in other bocks). Well-attenuated. Ingredients: Base of Pils and/or Vienna malt with some Munich malt to add character (although much less than in a traditional bock). Appearance: Deep gold to dark brown in color. Flavor: The rich flavor of continental European pale malts dominates (Pils malt flavor with some toasty notes and/or melanoidins). Appearance: Light copper to brown color. strong. off-white head. and aging. Traditional Bock Aroma: Strong malt aroma. plum or grape may be present (but is optional) in dark versions due to reactions between malt. not yeastderived esters developed during fermentation. with no fruity esters or diacetyl.064 – 1. Most versions are fairly sweet. The sweetness comes from low hopping. Clean lager yeast.072 IBUs: 20 – 27 FG: 1.” either as a tribute to the prototypical Salvator or to take advantage of the beer’s popularity. There is some dispute whether Helles (“pale”) Bock and Mai (“May”) Bock are synonymous. HackerPschorr Hubertus Bock. Darker versions often have ruby highlights. Lagering should provide good clarity despite the dark color. Large. History: Originated in the Northern German city of Einbeck. often with attractive garnet highlights. Designed to walk a fine line between blandness and too much color. but some believe that Maibock is a “fest” type beer hitting the upper limits of hopping and color for the range. May have a low spicy or peppery quality from hops and/or alcohol. persistent. not cloying.019 SRM: 14 – 22 ABV: 6. Overall Impression: A very strong and rich lager. Decoction mash is typical. Mouthfeel: Medium to medium-full bodied. hoppier. Darker versions will have significant melanoidins and often some toasty flavors. and more bitter than a traditional bock. Little to no caramelization. Any fruitiness is due to Munich and other specialty malts. Clean lager flavor with no diacetyl. without harshness or astringency. Very smooth without harshness or astringency. but should have an impression of attenuation.018 SRM: 6 – 11 ABV: 6. History: A Bavarian specialty first brewed in Munich by the monks of St. Hop bitterness varies from moderate to moderately low but always allows malt to dominate the flavor. Well-attenuated. The name “bock” is based on a corruption of the name “Einbeck” in the Bavarian dialect. Some fruitiness (prune. or a Munich helles brewed to bock strength. Boisterous. Lighter versions will have a strong malt presence with some melanoidins and toasty notes. Moderate to moderately-low carbonation. which contribute melanoidins and toasty flavors. A moderately low fruity aspect to the aroma often described as prune. No diacetyl.072 IBUs: 23 – 35 FG: 1. Clean. and was thus only used after the beer came to Munich. but this should be smooth and warming rather than harsh or burning. never any non-malt adjuncts. Ingredients: Munich and Vienna malts. with a moderately dry finish that may taste of both malt and hops. and can display noticeable legs. rarely a tiny bit of dark roasted malts for color adjustment.provide good clarity. but should never be hot. “Bock” also means “billy-goat” in German. Paler versions generally have a drier finish. Flavor: Very rich and malty. While quite malty. with no esters or diacetyl. A bigger version of either a traditional bock or a helles bock. and is often used in logos and advertisements. Hofbräu Maibock. Clean. not cloying. this beer typically has less dark and rich malt flavors than a traditional bock. Noble hops. The term “doppel (double) bock” was coined by Munich consumers. Vital Statistics: OG: 1. Smooth and clean with no harshness or astringency. white head. creamy. Historical versions were less well attenuated than modern interpretations. Moderate alcohol aroma may be present. Lagering should provide good clarity. Hop character is generally more apparent than in other bocks. Most agree that they are identical (as is the consensus for Märzen and Oktoberfest). A very slight chocolate flavor is optional in darker versions. Moderate to moderately low carbonation. Doppelbock Aroma: Very strong maltiness.013 – 1. Gordon Biersch Blonde Bock. Soft water preferred so as to avoid harshness. Aass Bock. which was a brewing center and popular exporter in the days of the Hanseatic League (14th to 17th century). The serving of Maibock is specifically associated with springtime and the month of May. No roasted or burnt character. persistent head (color varies with base style: white for pale versions. Darker versions will have significant melanoidins and often some toasty aromas. not from incomplete fermentation. creamy. Invariably there will be an impression of alcoholic strength. Little to no hop flavor (more is acceptable in pale versions). Moderate to no noble hop flavor. Continental European hop varieties are used.3 – 7. May have a light DMS flavor from Pils malt. Virtually no hop aroma. Hop bitterness is generally only high enough to support the malt flavors. but should never be perceived as roasty or burnt. often with moderate amounts of rich melanoidins and/or toasty overtones. creamy. Francis of Paula. Nick Bock.064 – 1. Large. No non-malt adjuncts. Presence of higher alcohols (fusels) should be very low to none.
History: An ale version of the American lager style. Tucher Bajuvator. Ayinger Celebrator. Pronounced legs are often evident. No diacetyl. No hop flavor. toast. The alcohol should be smooth. Low to moderate maltiness and sweetness. but acceptable. The malt can have melanoidins. sparkling clarity. A sweet. often with attractive ruby highlights. Originally known as sparkling or present use ales. alcohol and bitterness (thus providing a home for very strong lagers). Water hardness varies from soft to moderately carbonate. as is some DMS. Overall Impression: An extremely strong. varying with gravity and attenuation. Most commercial examples are in the 1. fusels. Eisbock Aroma: Dominated by a balance of rich. Noble hops. These versions should be entered in the specialty/experimental category. Eggenberg Urbock 23º. and can have a certain dryness from the alcohol. Significant alcohol warmth without sharp hotness. Adjuncts can include up to 20% flaked maize in the mash. Head retention may be impaired by higher-than-average alcohol content and low carbonation. A grain bill of six-row malt. particularly those reminiscent of plum.024 SRM: 6 – 25 ABV: 7 – 10% Commercial Examples: Paulaner Salvator. but optionally some light character malt flavor (e.e.012 SRM: 2. Southampton Eisbock 6. toasty qualities. but neither hops nor malt dominate. Many examples are kräusened to achieve carbonation.6% Commercial Examples: Genesee Cream Ale. Any fruitiness is due to Munich and other specialty malts. wheat) can also be present. Produced by ale brewers to compete with lager brewers in the Northeast and Mid-Atlantic States. malt. A low to moderate corny flavor from corn adjuncts is commonly found. higher attenuation levels can lend a “thirst quenching” finish.053 OG range. Weltenburger Kloster AsamBock.. although body can reach medium. Capital Autumnal Fire.020 – 1. Vital Statistics: OG: 1. and may be a bit drier.g. High carbonation.006 – 1. While most traditional examples are in the ranges cited. The finish should be of malt and alcohol. and up to 20% glucose or other sugars in the boil. corn-like aroma and low levels of DMS are commonly found. Flavor: Rich. May have significant fruity esters. No diacetyl.035 SRM: 18 – 30 ABV: 9 – 14% Commercial Examples: Kulmbacher Reichelbräu Eisbock. prune or grape. Light to moderate hop flavor (any variety).078 – 1. May have a low to medium hop aroma. not harsh or hot. Smooth mouthfeel with medium to high attenuation. but excellent pale versions also exist. Alcohol aromas should not be harsh or solventy. Clear to brilliant. Low to medium esters optional. Comments: Eisbocks are not simply stronger doppelbocks. the style can be considered to have no upper limit for gravity. Vital Statistics: OG: 1. Cold conditioning isn’t traditional. Eggenberg Urbock Dunkel Eisbock. Anderson Valley Summer Solstice Cerveza Crema. Bell’s Consecrator. Brilliant. Vital Statistics: OG: 1. Higher gravity examples may exhibit a slight alcohol warmth. It should not by sticky.120 IBUs: 25 – 35 FG: 1. Head retention may be no better than fair due to adjunct use. Some doppelbocks are stronger than Eisbocks. Low to medium white head with fair to good retention. Clean. Cream Ale Aroma: Faint malt notes. prune or grape. but are not required. although usually on the pale side. Overall Impression: A clean. Hop bitterness just offsets the malt sweetness enough to avoid a cloying character. Moretti La Rossa. Andechser Doppelbock Dunkel. Appearance: Pale straw to moderate gold color. lager character. particularly those reminiscent of plum.112 IBUs: 16 – 26 FG: 1. Mouthfeel: Generally light and crisp. Spaten Optimator. Capital 6 6B. Low to medium head with medium to high carbonation. Ingredients: Same as doppelbock. sweet malt balanced by a significant alcohol presence. and should help the hop bitterness balance the strong malt presence. well-attenuated. Lagering should provide good clarity. not yeast-derived esters developed during fermentation. pre-prohibition) Cream Ales were slightly stronger. and bitterness rarely rises above 20 IBUs. Neither malt nor hops prevail in the taste. not yeast-derived esters developed during fermentation. Hop aroma low to none. bread.016 – 1. Wisconsin Brewing Whitetail Cream Ale 5D. Any variety of hops can be used for bittering and finishing. but were not historically mixed with ale strains. and sugar. Decoction mashing is traditional. Faint esters may be present in some examples. bitterness. Low carbonation. Any fruitiness is due to Munich and other specialty malts. biscuit. Soft water preferred.5 – 5 ABV: 4. Very smooth without harsh edges from alcohol.055 IBUs: 15 – 20 FG: 1. Clean lager yeast.042 – 1. No diacetyl. but are commonly found in many examples. 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).2– 5. Ingredients: Pils and/or Vienna malt for pale versions (with some Munich). although modern brewers sometimes use it. Caramel flavors typically absent. Munich and Vienna malts for darker ones and occasionally a tiny bit of darker color malts (such as Carafa). and occasionally a slight chocolate flavor. some caramel. Sleeman Cream Ale.Comments: Most versions are dark colored and may display the caramelizing and melanoidin effect of decoction mashing. syrupy or cloyingly sweet. No hop aroma. Mouthfeel: Full to very full bodied. Off-white to deep ivory colored head. Flavor: Initial soft malty sweetness. May have significant fruity esters. Appearance: Deep copper to dark brown in color. but shouldn’t be overly . lager strains were (and sometimes still are) used by some brewers. intense malt and a definite alcohol presence.050–1. hoppier and more bitter. the name refers to the process of freezing and concentrating the beer. Blonde Ale Aroma: Light to moderate sweet malty aroma. No diacetyl. full and malty dark lager. or other concentrated flavors. Comments: Classic American (i. Low to moderate fruitiness is optional. Weihenstephaner Korbinian. or a combination of six-row and North American two-row. Flavor: Low to medium-low hop bitterness. flavorful American lawnmower beer. is common. Ingredients: American ingredients most commonly used. Extended lagering is often needed post-freezing to smooth the alcohol and enhance the malt and alcohol balance. Little Kings Cream Ale (Hudepohl). Usually well attenuated. No diacetyl. Faint fruity esters are optional. EKU 28. and can reflect almost any hop variety. Appearance: Light yellow to deep gold in color.072 – 1. Samuel Adams Double Bock Eisphyre. Commercial eisbocks are generally concentrated anywhere from 7% to 33% (by volume). The pale versions will not have the same richness and darker malt flavors of the dark versions. Any variety of hops may be used. New Glarus Spotted Cow. LIGHT HYBRID BEER 6A. Finish can vary from somewhat dry to faintly sweet from the corn. hoppier (including some dry hopping) and more bitter (25-30+ IBUs).. Niagara Eisbock.
THE BREWER SHOULD SPECIFY IF RYE IS USED. Rogue Oregon Golden Ale. or perhaps a blonde ale. Authentic versions are filtered to a brilliant clarity.8 – 5. Traditionally uses a step mash program. Some Köln breweries (e. Water can vary from extremely soft to moderately hard. but can include up to 25% wheat malt and some sugar adjuncts. Spalt or Hersbrucker). Kölsch tends to have a relatively short shelf-life. Overall Impression: Refreshing wheat or rye beers that can display more hop character and less yeast character than their German cousins. Flavor: Light to moderately strong grainy wheat or rye flavor. Low to medium bitterness. To the untrained taster easily mistaken for a light lager. cherry or pear) is acceptable. Redhook Blonde Each Köln brewery produces a beer of different character. delicately balanced beer usually with very subtle fruit flavors and aromas. although a light spiciness from wheat or rye is acceptable. Ingredients: Clean American ale yeast.” 7 . Finishes medium-dry to somewhat sweet. Esters can be moderate to none. although this is quite rare. Ingredients: Generally all malt. American or noble hops. Shiner Kölsch 6D. Esters can be moderate to none. highly attenuated. The noble hop flavor is variable. History: Kölsch is an appellation protected by the Kölsch Konvention. but not a fault). from an easy-drinking fairly sweet beer to a dry. Overall Impression: A clean. but also can be made as a lager.007 – 1. One or two examples (Dom being the most prominent) are noticeably malty-sweet up front. but should not take on a German Weizen character (banana). Malzmühle. No diacetyl. American Rye Beers can follow the same general guidelines. Appearance: Very pale gold to light gold. Saint Arnold Fancy Lawnmower. Low to moderate hop bitterness. Flavor: Soft. Overall Impression: Easy-drinking.038 – 1. The Konvention simply defines the beer as a “light. although a few versions may be medium. Clean American. Other base styles 6C. History: Currently produced by many (American) microbreweries and brewpubs. Ingredients: German noble hops (Hallertau. although should reflect American yeast strains. A low noble hop aroma is optional but not out of place (it is present only in a small minority of authentic versions). Comments: Different variations exist. Mouthfeel: Smooth and crisp. German Pils or pale malt. Due to its delicate flavor profile. and less assertive American and English pale ales. and can have either a citrusy American or a spicy or floral noble hop character. Fuller’s Summer Ale. Note that drier versions may seem hoppier or more bitter than the IBU specifications might suggest. May also be made with lager yeast. No clove phenols. long-lasting white head. which sometimes lasts into the finish. Russian River Aud Blonde. Hop aroma may be low to moderate. The clove and banana aromas common to German hefeweizens are inappropriate. New Holland Lucid. No diacetyl. A pleasant. Low to moderate hop flavor (citrusy American or spicy/floral noble). Mouthfeel: Medium-light to medium body.008 – 1. lightly fruity English. although if any of these ingredients are stronger than a background flavor they should be entered in specialty.5% Commercial Examples: Pelican Kiwanda Cream Ale. Slight crisp sharpness is optional. and a medium-low to medium bitterness with a delicate dryness and slight pucker in the finish (but no harsh aftertaste). narrow 200ml glass called a “Stange. and is restricted to the 20 or so breweries in and around Cologne (Köln). aggressively hopped beer with a strong wheat or rye flavor. spiced or fruit beer categories instead. this category can also include modern English Summer Ales. spices and/or fruit added. hop-accentuated. Peters.050 IBUs: 20 – 30 FG: 1. Medium to medium-high carbonation. May have a moderate malty sweetness or finish quite dry. Has a delicate white head that may not persist. Hollywood Blonde. Medium to high carbonation. Extract versions should only use the lightest malt extracts and avoid kettle caramelization. Big. Medium-high to high carbonation. clean ale yeast.013 SRM: 3 – 6 ABV: 3.054 IBUs: 15 – 28 FG: 1. May have a light alcohol warmth in stronger examples. or cold-conditioned. subtle fruit aroma from fermentation (apple. approachable. Appearance: Usually pale yellow to gold. Comments: In addition to the more common American Blonde Ale. Fermented at cool ale temperatures (59-65˚F) and lagered for at least a month. Some yeasts may give a slight winy or sulfury character (this characteristic is also optional. Regional variations exist (many West Coast brewpub examples are more assertive. but the balance is normally towards the malt. Generally well-attenuated. Some versions may have a slight wheat taste. but this isn’t a legal requirement as in Germany). Vital Statistics: OG: 1. Capitol City Capitol Kölsch. WHEAT WILL BE ASSUMED. May have a slightly crisp or sharp finish.5 – 5 ABV: 4. Paeffgen..011 SRM: 3. Dark versions approximating dunkelweizens (with darker. but this is quite rare in authentic versions. although good results can be obtained using a single rest at 149˚F. Rye versions are richer and spicier than wheat. which can linger into the finish. Hellers. Subdued maltiness throughout leads to a pleasantly refreshing tang in the finish.044 – 1. IF NO DOMINANT GRAIN IS SPECIFIED. Up to 20% wheat may be used. import versions available in parts of North America: Reissdorf. Some malty sweetness is acceptable.g. like pale ales) but in most areas this beer is designed as the entry-level craft beer. most are medium-low to medium. Otherwise very clean with no diacetyl or fusels. an almost imperceptible fruity sweetness from fermentation. Allow for a range of variation within the style when judging. Gaffel. American Wheat or Rye Beer Aroma: Low to moderate grainy wheat or rye character. Smooth without harsh bitterness or astringency. Medium-light body. and each interprets the Konvention slightly differently. Large proportion of wheat malt (often 50% or more. Goose Island Summertime. Dom. Tettnang. Alaska Summer Ale. unfiltered versions known as Wiess (which should not be entered in this category). No diacetyl. crisp.2% Commercial Examples: Available in Cologne only: PJ Früh. Kölsch Aroma: Very low to no Pils malt aroma. Dom. Vital Statistics: OG: 1. but not always present. older examples can show some oxidation defects. American Kölsch-style beers. Sion. clear top-fermenting Vollbier. Mouthfeel: Medium-light to medium body. Some versions can have a slightly minerally or sulfury water or yeast character that accentuates the dryness and flavor balance. Widmer Blonde Ale. malt-oriented American craft beer. Attenuative. a somewhat subtle Pilsner. Any hop variety can be used. Harpoon Summer Beer. Clarity may range from brilliant to hazy with yeast approximating the German hefeweizen style of beer.aggressive. although many Cologne brewers ferment at 70˚F and lager for no more than two weeks. Some versions may have honey.4 – 5.” Comments: Served in a tall. NonGerman versions: Eisenbahn Dourada. richer malt flavors in addition to the color) should be entered in the Specialty Beer category. rounded palate comprising of a delicate flavor balance between soft yet attenuated malt. substituting rye for some or all of the wheat. and can range from low to moderately high. Hellers) are now producing young. or Kölsch yeast.
Moderate to moderately high carbonation. The best examples can be found in brewpubs in the Altstadt (“old town”) section of Düsseldorf. though it approximates many characteristics of lager beers.054 IBUs: 30 – 45 FG: 1. A long-lasting. grainy malt flavor.046 – 1. The hop aroma may vary from moderate to very low.008 – 1. The malt presence is moderated by moderately-high to high attenuation. the hopping is always assertive.5% Commercial Examples: Bell’s Oberon. Overall Impression: A lightly fruity beer with firm. creamy. No diacetyl. with a lingering hop bitterness and a firm. History: The traditional style of beer from Düsseldorf.055 IBUs: 15 – 30 FG: 1. AMBER HYBRID BEER 7A. Grolsch Amber. Most are simply moderately bitter brown lagers. Southampton Steem Beer. No diacetyl. Mouthfeel: Medium-bodied.015 SRM: 13 – 19 ABV: 4. grainy maltiness. Usually made with an attenuative lager yeast. biscuity and/or lightly caramelly flavor. is light bodied enough to be consumed as a session beer in its home brewpubs in Düsseldorf. Common variants include Sticke (“secret”) alt. darker. Mouthfeel: Medium-light to medium body. and lagered at cold temperatures to produce a cleaner. 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. Superficially similar to an American pale or amber ale. yet differs in that the hop flavor/aroma is woody/minty rather than citrusy. No diacetyl. “Alt” refers to the “old” style of brewing (i. well-attenuated amber-colored German ale. smoother palate than is typical for most ales. long-lasting off-white head. The apparent bitterness level is sometimes masked by the high malt character. 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. making top-fermented ales) that was common before lager brewing became popular. Ingredients: Typically made with a Pils base and colored with roasted malt or dark crystal. stout) with a noticeable rye character should be entered in the Specialty Beer category (23). Appearance: Medium amber to light copper color. yet stopping short of brown. Clean. California Common Beer Aroma: Typically showcases the signature Northern Brewer hops (with woody. No roasted malt flavors or harshness. Water should have relatively low sulfate and low to moderate carbonate levels. Flavor: Moderately malty with a pronounced hop bitterness. Lager yeast. bittersweet or nutty finish reflects both the hop bitterness and malt complexity. Redhook Sunrye. Smooth. The malt character reflects German base malt varieties. Predates the isolation of bottom-fermenting yeast strains. IPA. and can have a peppery. Finish fairly dry and crisp. minty). Vital Statistics: OG: 1. Despite being very full of flavor. Light fruitiness acceptable.g. Long Trail Ale.048 – 1. Some fruity esters may survive the lagering period.054 IBUs: 25 – 40 FG: 1. Those that are made as ales are fermented at cool ale temperatures and lagered at cold temperatures (as with Düsseldorf Alt). Light fruity esters are acceptable. Comments: This style is narrowly defined around the prototypical Anchor Steam example. Dry finish often with lingering bitterness. smooth. Low to moderately high hop flavor. and a warm-fermented lager yeast is used.. noble hops and restrained fruity esters.e. Flying Dog Old Scratch Amber Lager 7C. Overall Impression: A very clean and relatively bitter beer. Moderate off-white head with good retention. Some yeast strains may impart a slight sulfury character. No diacetyl. Widmer Hefeweizen. Schwelmer Alt. Alaskan Amber. Northern German Altbier Aroma: Subtle malty. Flavor: Assertive hop bitterness well balanced by a sturdy yet clean and crisp malt character. the bitterness can seem as low as moderate if the finish is not very dry. Vital Statistics: OG: 1.011 – 1.(e. Appearance: Light copper to light brown color. Generally clear. Vital Statistics: OG: 1. rustic.040 – 1. Clean. rather than citrusy varieties).5% Commercial Examples: Anchor Steam. very clear from extended cold conditioning. Bitterness rises up to 60 IBUs and is usually dry 7B. Ironically “alt” refers to the old style of brewing (i. Three Floyds Gumballhead. Comments: Most Altbiers produced outside of Düsseldorf are of the Northern German style. usually showing Northern Brewer qualities (woody. and showcasing 8 . Overall Impression: A well balanced. but considerable rich and complex malt flavors remain. lager character with very restrained ester profile. Fermented at cool ale temperature (60-65˚F). Very low to medium noble hop flavor. Medium to medium-high carbonation. No diacetyl. May include small amounts of Munich or Vienna malt. Real Ale Full Moon Pale Rye 7. Ingredients: Pale ale malt.e. and usually sweeter and less bitter than Düsseldorf Altbier. interesting toasty and caramel flavors. Fermented with a lager yeast.5 – 5. Sierra Nevada Unfiltered Wheat Beer. Note that some German yeast strains produce inappropriate sulfury character. History: American West Coast original. Anchor Summer Beer.. Astringency low to none. Low to moderate off-white to white head with good retention. Noble hops.010 – 1. Pyramid Hefe-Weizen. Harpoon UFO Hefeweizen. clean. balanced by some malt character. which is slightly stronger. Thick. Schmaltz’ Alt the signature Northern Brewer varietal hop character.014 SRM: 10 – 14 ABV: 4. Brilliant clarity (may be filtered). but is not required. floral or perfumy character associated with noble hops.2% Commercial Examples: DAB Traditional. Flavor: Fairly bitter yet balanced by a smooth and sometimes sweet malt character that may have a rich. malt flavors are toasty and caramelly. Medium to medium-high carbonation. which makes the term “Altbier” somewhat inaccurate and inappropriate. Generally darker. American hops (usually Northern Brewer. sometimes more caramelly. Otter Creek Copper Ale. Noble hop flavor can be moderate to low. lager character sometimes with slight sulfury notes and very low to no esters.013 SRM: 3 – 6 ABV: 4 – 5. richer and more complex than typical alts. but one that was selected to thrive at the cool end of normal ale fermentation temperatures. Comments: A bitter beer balanced by a pronounced malt richness. but otherwise clean.5 – 5.. rustic or minty qualities) in moderate to high strength. Low to no noble hop aroma. A light minerally character is also sometimes present in the finish. No diacetyl. Appearance: Light amber to orange-bronze to deep copper color. Mouthfeel: Medium-bodied. small amounts of toasted malt and/or crystal malts. making ales). Düsseldorf Altbier Aroma: Clean yet robust and complex aroma of rich malt. Hannen Alt. bitter yet malty. Low to moderate caramel and/or toasty malt aromatics support the hops. sometimes grainy aroma. The malt character is usually toasty (not roasted) and caramelly. medium-dry to dry. Smooth mouthfeel.
and/or crystal malts. Most have moderately low to moderately high fruity esters. although American and European varieties are becoming more common (particularly in the 9 . may use a touch of black malt for color adjustment. often (but not always) with a caramel quality. although US varieties may be used). Appearance: Medium gold to medium copper. but this should not override the overall bitter impression. Drinkability is a critical component of the style. Moderate to low hop flavor (earthy. Good to brilliant clarity. Vital Statistics: OG: 1. This style guideline reflects the “real ale” version of the style. Some examples can be more malt balanced.008 – 1. lighter in color (golden). Brains Bitter.hopped and lagered for a longer time. Brakspear Bitter. Appearance: Light yellow to light copper. although very low levels are allowed. although very low levels are allowed. Often medium sulfate water is used. May use sugar adjuncts. “real ale”). Schlösser Alt. Caramel flavors are common but not required. may use a touch of black malt for color adjustment. RCH Pitchfork Rebellious Bitter. Tetley’s Original Bitter.2% Commercial Examples: Altstadt brewpubs: Zum Uerige. although bottled and canned commercial examples can have moderate carbonation. May have very little head due to low carbonation. Also known as just “bitter. although the bitterness should not completely overpower the malt flavor.040 IBUs: 25 – 35 FG: 1. this is a stronger.054 IBUs: 35 – 50 FG: 1. History: Originally a draught ale served very fresh under no pressure (gravity or hand pump only) at cellar temperatures (i. esters and hop flavor. Goose Island Honkers Ale. Black Sheep Best Bitter. Characterful English yeast. although very low levels are allowed.012 SRM: 5 – 16 ABV: 3. amber.046 – 1. Standard/Ordinary Bitter Aroma: The best examples have some malt aroma. Münster alt is typically lower in gravity and alcohol. sometimes Munich) with small amounts of crystal. Boddington's Pub Draught 8B. Some modern variants are brewed exclusively with pale malt and are known as golden or summer bitters. emphasis is still on the bittering hop addition as opposed to the aggressive middle and late hopping seen in American ales.. Clean. Bitter was created as a draught alternative (i. Mild to moderate fruitiness is common. Mild to moderate fruitiness. although very low levels are allowed. Im Füchschen. Shepherd Neame Masterbrew Bitter.6% Commercial Examples: Fuller's London Pride.048 IBUs: 25 – 40 FG: 1. Mouthfeel: Medium-light to medium body. English hops most typical. Comments: The lightest of the bitters. not the export formulations of commercial products. Carbonation low.032 – 1. running beer) to country-brewed pale ale around the start of the 20th century and became widespread once brewers understood how to “Burtonize” their water to successfully brew pale beers and to use crystal malts to add a fullness and roundness of palate. highly attenuative ale yeast.. May have very little head due to low carbonation. Flavor: Medium to high bitterness.040 – 1. Vital Statistics: OG: 1. Greene King IPA. but other noble hops can also be used. Greene King Ruddles County Bitter. Generally no diacetyl. Moderate to low hop flavor (earthy. Ingredients: Pale ale. often (but not always) with a caramel quality. Comments: More evident malt flavor than in an ordinary bitter. and/or black malts used to adjust color. Low to moderate white to off-white head. May use sugar adjuncts. and can contain a significant portion of wheat. English hops most typical. Rogue Younger’s Special 8. Brains SA. chocolate. Low to moderate white to off-white head. and/or floral UK varieties typically. The IBU levels are often not adjusted. Generally no diacetyl.” Some modern variants are brewed exclusively with pale malt and are known as golden or summer bitters. not the export formulations of commercial products. History: Originally a draught ale served very fresh under no pressure (gravity or hand pump only) at cellar temperatures (i. Characterful English yeast. Low to medium maltiness with a dry finish. Balance is often decidedly bitter.015 SRM: 11 – 17 ABV: 4. Low to medium maltiness with a dry finish. so the versions available in the US often do not directly correspond to their style subcategories in Britain. Overall Impression: Low gravity. Most bottled or kegged versions of UK-produced bitters are higher-alcohol versions of their cask (draught) products produced specifically for export.8% Commercial Examples: Fuller's Chiswick Bitter. Mouthfeel: Light to medium-light body. although the bitterness should not completely overpower the malt flavor.e. although US varieties may be used). Hop aroma can range from moderate to none (UK varieties typically.8 – 4. and/or crystal malts.5 – 5. Good to brilliant clarity. “real ale”). Overall Impression: A flavorful. Ingredients: Grists vary. Adnams SSB. resiny. Most bottled or kegged versions of UK-produced bitters are higher-alcohol versions of their cask (draught) products produced specifically for export. A step mash or decoction mash program is traditional. Schumacher. Carbonation low. although US varieties may be used). but this should not override the overall bitter impression. Drinkability is a critical component of the style. Oakham Jeffrey Hudson Bitter (JHB). Generally no diacetyl. Adnams Bitter. although bottled and canned examples can have moderate carbonation. Most have moderately low to moderately high fruity esters. running beer) to country-brewed pale ale around the start of the 20th century and became widespread once brewers understood how to “Burtonize” their water to successfully brew pale beers and to use crystal malts to add a fullness and roundness of palate. Caramel flavors are common but not required. Special/Best/Premium Bitter Aroma: The best examples have some malt aroma. amber. low alcohol levels and low carbonation make this an easy-drinking beer. resiny. Coniston Bluebird Bitter. other examples: Diebels Alt.e. session-strength ale. Bitter was created as a draught alternative (i.010 – 1. Flavor: Medium to high bitterness. Vital Statistics: OG: 1. corn or wheat. but usually consist of German base malts (usually Pils. Spalt hops are traditional. Some examples can be more malt balanced. although American and European varieties are becoming more common (particularly in the paler examples).2 – 3. Occasionally will include some wheat. and/or floral UK varieties typically. ENGLISH PALE ALE 8A. although US varieties may be used).. corn or wheat..e. session beer. so the versions available in the US often do not directly correspond to their style subcategories in Britain. Zum Schlüssel.011 SRM: 4 – 14 ABV: 3. This style guideline reflects the “real ale” version of the style. Both Sticke alt and Münster alt should be entered in the specialty category. Timothy Taylor Landlord. Ingredients: Pale ale.e. The IBU levels are often not adjusted. emphasis is still on the bittering hop addition as opposed to the aggressive middle and late hopping seen in American ales. Generally no diacetyl. Moderately carbonate water. Balance is often decidedly bitter. Young's Bitter. yet refreshing. esters and hop flavor. Frankenheim Alt paler examples). sour. Hop aroma can range from moderate to none (UK varieties typically. Often medium sulfate water is used.007 – 1. Young’s Special.
Extra Special/Strong Bitter (English Pale Ale) Aroma: Hop aroma moderately-high to moderately-low. complex malt profile not found in other examples. Marston’s Pedigree. Maclay 60/. but isn’t overly strong.g. Flavor: Malt is the primary flavor. Hopback Summer Lightning. Young’s Ram Rod.Light (all are cask-only products not exported to the US) 9B. Arran Dark Aroma: Low to medium malty sweetness.048 – 1.010 – 1.040 – 1. sometimes accentuated by low to moderate kettle caramelization. these beers often have some alcohol flavor (perhaps to let the consumer know they are getting their due).010 – 1.0% Commercial Examples: Orkney Dark Island. but should not totally dominate malt flavors. Belhaven 80/. Samuel Smith’s Old Brewery Pale Ale. so the versions available in the US often do not directly correspond to their style subcategories in Britain. Ushers 1824 Particular Ale. although bottled commercial versions will be higher. cool fermentations. Generally no diacetyl. Scottish Light 60/Vital Statistics: OG: 1.. although strong bitters will tend to be paler and more bitter. Stronger versions may have a slight alcohol warmth but this character should not be too high. Redhook ESB 9. Some modern English variants are brewed exclusively with pale malt and are known as golden or summer bitters. corn or wheat. Ingredients: Pale ale. although very low levels are allowed. Comments: More evident malt and hop flavors than in a special or best bitter.9% Commercial Examples: Caledonian 70/. Stronger versions may overlap somewhat with old ales. Shipyard Old Thumper.040 IBUs: 10 – 25 FG: 1. Drinkability is a critical component of the style.9 – 5. Some examples have a low hop aroma. Vintage Henley. Morland Old Speckled Hen. English pale ales are generally considered a premium. secondary notes of sulfur and/or alcohol in some examples (optional). biscuity) adding complexity. light fruitiness. Southampton 80 Shilling. the name has been co-opted to describe a malty. The balance may be fairly even between malt and hops to somewhat bitter. The IBU levels are often not adjusted. amber. Caledonian 80/Export Ale.035 IBUs: 10 – 20 FG: 1. Normally has a moderately low to somewhat strong caramelly malt sweetness. emphasis is still on the bittering hop addition as opposed to the aggressive middle and late hopping seen in American ales. In England today. Moderately-low to high fruity esters. smoky or very lightly roasted. Shepherd Neame Bishop's Finger. Flavor: Medium-high to medium bitterness with supporting malt flavors evident.5 – 3. 9B. Broughton Merlin’s Ale. Entrants should select the appropriate category based on original gravity and alcohol level. may use a touch of black malt for color adjustment. Orkney Raven Ale. Adnams Broadside. Bateman's XXXB. Scottish Export 80/Vital Statistics: OG: 1.2% Commercial Examples: Fullers ESB. and/or floral UK hops are most traditional). although earthy. A low to moderate peaty character is optional. nutty. Anderson Valley Boont ESB.060 IBUs: 30 – 50 FG: 1.(Belhaven Scottish Ale in the US). Generally no diacetyl. Belhaven 70/-. Low to moderate white to off-white head. Shepherd Neame Spitfire. Broughton Exciseman’s 80/-. Medium to medium-high malt aroma. 9A. Scottish Heavy 70/Vital Statistics: OG: 1. and up to a moderate minerally/sulfury flavor. Geary’s Pale Ale. Mouthfeel: Medium-light to medium-full body. but the balance will always be towards the malt (although not always by much). Avery 14’er ESB.016 SRM: 6 – 18 ABV: 4. Inveralmond Lia Fail.010 – 1. Hop flavor is low to none.030 – 1. bitter beer that roughly approximates a strong bitter. 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). often with a low to moderately strong caramel component (although this character will be more subtle in paler versions). reddish. although American and European varieties are becoming more common (particularly in the paler examples). Appearance: Deep amber to dark copper. bitter. Hop bitterness and flavor should be noticeable. Overall Impression: An average-strength to moderately-strong English ale. most strong bitters are fruitier and hoppier. “ESB” is a brand unique to Fullers. Hop flavor moderate to moderately high (any variety. The initial malty sweetness is usually accentuated by a low to moderate kettle caramelization. and may be .2 – 3. Maclay 70/-. Alaskan ESB. Gale’s Hordean Special Bitter (HSB). although stronger versions will necessarily have slightly more intense flavors (and more hop bitterness to balance the increased malt). A low head is acceptable when carbonation is also low. Fuller’s ESB is a unique beer with a very large. and/or crystal malts. in America. standard-strength (for the US) English-type ale. Medium-low to medium-high fruity esters. Characterful English yeast.054 IBUs: 15 – 30 FG: 1.2% Commercial Examples: Belhaven 60/-. Optionally may have low amounts of alcohol. SCOTTISH AND IRISH ALE All the Scottish Ale sub-categories (9A.(Caledonian Amber Ale in the US). Good to brilliant clarity. The Scottish ale sub-styles are differentiated mainly on gravity and alcoholic strength.6 – 6. Most bottled or kegged versions of UK-produced bitters are higher-alcohol versions of their cask (draught) products produced specifically for export.016 SRM: 9 – 17 ABV: 3. and can use any variety of hops although UK hops are most traditional. May use sugar adjuncts. May have light. Andrews Ale. although very low levels are allowed. low diacetyl. Whitbread Pale Ale. May have low levels of secondary malt flavors (e. Greene King Abbot Ale. Cooperstown Old Slugger.010 – 1. Great Lakes Moondog Ale. English hops most typical. resiny. McEwan's Export (IPA). Medium-dry to dry finish (particularly if sulfate water is used). Belhaven St. Mordue Workie Ticket. creamy off-white to light tan-colored head. “Burton” versions use 10 medium to high sulfate water. Appearance: Golden to deep copper. Black Sheep Ale. export-strength pale. A rather broad style that allows for considerable interpretation by the brewer. Low to moderate. and/or a low to moderate peaty aroma (all are optional). Since beer is sold by strength in the UK. Usually very clear due to long. Fruity esters may be moderate to none.035 – 1. 9C) share the same description. Bass Ale.Bitter 8C. although reformulated for bottling (including containing higher carbonation). Judges should not judge all beers in this style as if they were Fuller’s ESB clones. McEwan’s 60/-.013 SRM: 9 – 17 ABV: 2. Hopping can be English or a combination of English and American. Vital Statistics: OG: 1.015 SRM: 9 – 17 ABV: 3. and is sometimes accompanied by a low diacetyl component. Broughton Greenmantle Ale 9C. Hop bitterness is low to moderate. Low to moderate carbonation. The peaty aroma is sometimes perceived as earthy. Tennents Special.
Ingredients: Scottish or English pale base malt.018 – 1. Overall Impression: An easy-drinking pint.060 IBUs: 17 – 28 FG: 1. all of which may last into the finish. Inveralmond Black Friar. Moderately large white to off-white head with good retention. . Strong Scotch Ale Aroma: Deeply malty. Hibernian Ale 9E. with less hops than their English counterparts (due to the need to import them). with caramel often apparent. although some examples may have a light English hop flavor. Dragonmead Under the Kilt 9D. and as such have a different balance than strong Scotch ales. Quite clean. high mash temperatures. Vital Statistics: OG: 1. Goose Island Kilgubbin Red Ale. Any caramelization comes from kettle caramelization and not caramel malt (and is sometimes confused with diacetyl). O’Hara’s Irish Red Ale.or water-derived and not from the use of peat-smoked malts. Vital Statistics: OG: 1. Generally no flavor hops. cool fermentations are traditionally used in Scottish brewing. Diacetyl is low to none. hops. Beamish Red Ale. Overall Impression: Cleanly malty with a drying finish. A smooth. Flavor: Richly malty with kettle caramelization often apparent (particularly in stronger versions). The palate is usually full and sweet. earthy and/or smoky secondary aromas may also be present. Irish Red Ale Aroma: Low to moderate malt aroma. Long. Moderate carbonation. McEwan's Scotch Ale.014 SRM: 9 – 18 ABV: 4.perceived as earthy or smoky.070 – 1. rice. the roasted character and bitterness may seem more elevated. Appearance: Pale golden to deep amber. but the finish may be sweet to medium-dry (from light use of roasted barley).0 – 6. Ingredients: May contain some adjuncts (corn.044 – 1.056 SRM: 14 – 25 ABV: 6. Usually has a large tan head. Caramelization often is mistaken for diacetyl. English hops. History/Comments: Also known as a “wee heavy. Hop presence is minimal. Strength and maltiness can vary. were kept to a minimum.010 – 1. intense malt flavors. Some commercial brewers add small amounts of crystal. yeast. Low to moderate carbonation. biscuity). Murphy’s Irish Red (lager). alcoholic warmth is usually present and is quite welcome since it balances the malty sweetness. When served too cold. Hop flavors and bitterness are low to medium-low. malt). Complex secondary malt flavors prevent a one-dimensional impression. earthy and/or smoky character comes from the traditional yeast and from the local malt and water rather than using smoked malts.130 IBUs: 17 – 35 FG: 1. and adjuncts such as sugar. No esters. Low to moderate maltiness supports the hop presentation. Fruity esters vary from moderate to none. Mouthfeel: Medium-low to medium body. Kilkenny Irish Beer. Small amounts of roasted barley add color and flavor. although light use of roasted grains may increase the perception of bitterness to the medium range. malty and usually sweet. Overall Impression: Rich. Moderately attenuated (more so than Scottish ales). The optional peaty. and lend a dry. Broughton Old Jock. Comments: The malt-hop balance is slightly to moderately tilted towards the malt side. American Pale Ale Aroma: Usually moderate to strong hop aroma from dry hopping or late kettle additions of American hop varieties. Clean and smooth (lager versions can be very smooth). Clear. chewy viscosity. adding complexity. generally caramel-like but occasionally toasty or toffee-like in nature. although examples containing low levels of diacetyl may have a slightly slick mouthfeel. overly smoky beers should be entered in the Other Smoked Beer category (22B) rather than here. Mouthfeel: Medium-light to medium body. Hints of roasted malt or smoky flavor may be present. UK/Irish malts. toasty. A small proportion of smoked malt may add depth. amber. which are not native to Scotland and formerly expensive to import. Well suited to the region of origin. although English varieties are most authentic. which can be suggestive of a dessert. Comments: Sometimes brewed as a lager (if so. Fairly soft water is typical.5%). though a peaty character (sometimes perceived as earthy or smoky) may also originate from the yeast and native water. Peaty. and kettle caramelization. or sugar). Clear. Low to moderate esters and alcohol are usually present. Medium-dry to dry finish. Medium-low hop bitterness. although this character should not be excessive. often with deep ruby highlights. Mouthfeel: Medium-full to full-bodied. with some versions (but not all) having a thick. but not required. Ingredients: Well-modified pale malt. and may optionally show small amounts of specialty malt character (bready. Smooth. May have a slight alcohol warmth in stronger versions. relatively un-attenuative ale yeast. Low to moderate esters and alcohol are often present in stronger versions. Generally has a bit of roasted barley to provide reddish color and dry roasted finish. Generally has a grainy. occasionally with a buttered toast or toffee-like quality.0% Commercial Examples: Three Floyds Brian Boru Old Irish Ale.” Fermented at cooler temperatures than most ales. with up to 3% roasted barley. Moderate carbonation. and on occasion a faint bit of peaty earthiness (smoke). Sometimes a bit creamy. Appearance: Amber to deep reddish copper color (most examples have a deep reddish hue). May have a light buttery character (although this is not required). so malt impression should dominate. sweetness usually comes not from crystal malts rather from low hopping. any smoked character is yeast. Gordon Highland Scotch Ale. Hops are very low to none. Great Lakes Conway’s Irish Ale (a bit strong at 6. although caramelization may sometimes be mistaken for it. Low off-white to tan colored head. MacAndrew's Scotch Ale. dry finish due to small amounts of unmalted roasted barley. Most beers finish fairly dry considering their relatively sweet palate. Harpoon 11 10. Orkney Skull Splitter. History: Traditional Scottish session beers reflecting the indigenous ingredients (water. although dry-hopped versions may be slightly hazy. May use some crystal malt for color adjustment. Although unusual. generally will not exhibit a diacetyl character). with abundant malt and cool fermentation and aging temperature. Hop aroma is low to none (usually not present). Smithwick’s Irish Ale. Esters may suggest plums. which lends a characteristic dryness to the finish. perhaps a few esters. although excessive adjunct use will harm the character of the beer. Use of peat-smoked malt to replicate the peaty character should be restrained. Founders Dirty Bastard. Malt-focused with an initial sweetness and a roasted dryness in the finish. Hops. raisins or dried fruit. AMERICAN ALE 10A. as may some nutty character. A citrusy hop character is very common. and with lower hopping rates. or wheat malts. No diacetyl. Generally quite clear. but often quite dry due to use of roasted barley. Finishes with a light taste of roasted grain. Legs may be evident in stronger versions. Flavor: Moderate caramel malt flavor and sweetness. slightly roasty finish. Clean. Dry hopping (if used) may add grassy notes. Appearance: Light copper to dark brown color.5 – 10% Commercial Examples: Traquair House Ale. Caffrey’s Irish Ale. Belhaven Wee Heavy. which may not persist in stronger versions. Boulevard Irish Ale. resulting in clean. which should be low to none. AleSmith Wee Heavy.
Firestone Pale Ale.045 – 1. either American or Continental. Carbonation moderate to high. biscuity). Vital Statistics: OG: 1. and water). Fruity esters can be moderate to none. Low to moderately high clean malt character supports the hop presentation. Overall smooth finish without astringency often associated with high hopping rates. and/or a fresh dryhopped aroma (all are optional). McNeill’s Firehouse Amber Ale. resiny impression. Deschutes Mirror Pond. No diacetyl. but UK or noble hops can also be used. and usually being balanced more evenly between malt and bitterness.3 – 6.Flavor: Usually a moderate to high hop flavor. Dry hopping (if used) may add grassy notes.015 SRM: 10 – 17 ABV: 4. Flavor: Medium to high malty flavor (often with caramel. Stone Pale Ale. Comments: There is some overlap in color between American pale ale and American amber ale. Mouthfeel: Medium-light to medium body. However. Flavor: Moderate to high hop flavor from American hop varieties. often with citrusy flavors. which tends to balance the hop bitterness and finish. Ingredients: Pale ale malt. Hop aroma is typically low to moderate. Ingredients: Pale ale malt.010 – 1. Smuttynose Old Brown Dog Ale. Anderson Valley Boont Amber Ale. Pyramid Broken Rake.045 – 1. originated by American home brewers. Grains that add malt flavor and richness. hoppier interpretation of Northern English brown ale or a hoppier. The medium to medium-dry finish provides an aftertaste having both malt and hops. often showing a citrusy American hop character (although other hop varieties may be used). yet stops short of being overly porter-like. American Amber Ale Aroma: Low to moderate hop aroma from dry hopping or late kettle additions of American hop varieties. IPA-strength brown ales should be entered in the Specialty Beer category (23). Mouthfeel: Medium to medium-full body. Water can vary in sulfate and carbonate content. Water can vary in sulfate content. and usually shows a moderate caramel character. Moderately low to no diacetyl. are common but others may also be used. Fruity esters can be moderate to none. maltier.060 IBUs: 30 – 45 FG: 1.010 – 1. American hops. Appearance: Light to very dark brown color. which often but not always has a citrusy quality. Appearance: Amber to coppery brown in color. The malt and hops are generally balanced. Mouthfeel: Medium to medium-full body. Fruity esters are moderate to very low. Carbonation moderate to high. yeast. 12 . more body. Medium to dark crystal malts. with medium to medium-high bitterness. Hop flavor and bitterness often lingers into the finish. Comments: Can overlap in color with American pale ales.015 SRM: 5 – 14 ABV: 4. Malt and hop bitterness are usually balanced and mutually supportive. and usually show an initial malty sweetness followed by a moderate caramel flavor (and sometimes other character malts in lesser amounts). and often more finishing hops. light sweetness. but not required.5 – 6. Stronger versions may have a slight alcohol warmth. although this character should not be excessive. Rogue Red Ale. The balance is typically towards the late hops and bitterness. Overall smooth finish without astringency often associated with high hopping rates. and a balance more towards malt than hops (although hop rates can be significant). Big Sky Moose Drool Brown Ale. Related to American Pale and American Amber Ales. American hops are typical. plus crystal and darker malts should complete the malt bill. but carbonate content should be relatively low. and having less caramel flavors than English counterparts. but generally make up a relatively small portion of the grist. Bear Republic XP Pale Ale. Vital Statistics: OG: 1. Moderate carbonate water would appropriately balance the dark malt acidity. Moderate to moderately high carbonation. and may optionally have a citrusy character. Stronger versions may have some alcohol warmth in the finish. American ale yeast. Anderson Valley Poleeko Gold Pale Ale. Most commercial American Browns are not as aggressive as the original homebrewed versions. Overall Impression: Can be considered a bigger. Lagunitas Censored Ale. No diacetyl. Full Sail Pale Ale. although with more of a caramel and chocolate character. caramel. less malty Brown Porter.2% Commercial Examples: North Coast Red Seal Ale. American hops. Caramel flavors are usually restrained or absent. and may optionally show small amounts of specialty malt character (bready.045 – 1. American Brown Ale Aroma: Malty. Moderately low to no diacetyl. toasty. Avery Redpoint Ale. hoppy brown beer. More bitter versions may have a dry. Very low to moderate fruity esters. History/Comments: A strongly flavored.2% Commercial Examples: Bell’s Best Brown.010 – 1. typically American two-row. May also contain specialty grains which add additional character and uniqueness. Low to moderate off-white to light tan head. often but not always ones with a citrusy character.060 IBUs: 25 – 40 FG: 1. these beers were popularized in the hop-loving Northern California and the Pacific Northwest areas before spreading nationwide. cleaner in fermentation by-products. Left Hand Brewing Jackman’s Pale Ale History: Known simply as Red Ales in some regions. St. Caramel sweetness and hop flavor/bitterness can linger somewhat into the medium to full finish. History: An American adaptation of English pale ale. Deschutes Cinder Cone Red. No diacetyl. a citrusy American hop character. The dark malt character is more robust than other brown ales. Great Lakes Burning River Pale Ale. Clear.2% Commercial Examples: Sierra Nevada Pale Ale. Tröegs HopBack Amber Ale. which often has a chocolate. Three Floyds X-Tra Pale Ale. Esters vary from moderate to none. Often lighter in color. Should not have a strong chocolate or roast character that might suggest an American brown ale (although small amounts are OK).5 – 6.016 SRM: 18 – 35 ABV: 4. Ingredients: Well-modified pale malt. yet with sufficient supporting malt. Some interpretations of the style may feature a stronger hop aroma. nutty and/or toasty quality. A citrusy hop character is common. reflecting indigenous ingredients (hops. have a less caramelly malt profile. more caramel richness. often including the citrus-accented hop presence that is characteristic of American hop varieties. toasty and/or chocolate flavors).060 IBUs: 20 – 40 FG: 1. Moderately large off-white head with good retention. Overall Impression: Like an American pale ale with more body. Malt flavors are moderate to strong. but also by having more caramel flavor. Mendocino Red Tail Ale. American amber ales differ from American pale ales not only by being usually darker in color. although dry-hopped versions may be slightly hazy. but the malt presence can be substantial. Bell's Amber 10C. typically American two-row. sweet and rich. Hop flavor can be light to moderate. Moderate to high hop bitterness with a medium to dry finish. less body. Generally quite clear. Moderately low to moderately high maltiness balances and sometimes masks the hop presentation. The American pale ale will generally be cleaner. Vital Statistics: OG: 1. Overall Impression: Refreshing and hoppy. Specialty grains may add character and complexity. and some modern craft brewed examples. North Coast 10B. malt. and toasty or bready notes are often used (along with late hops) to differentiate brands.
4% Commercial Examples: Newcastle Brown Ale. Vital Statistics: OG: 1. Harvey’s Nut Brown Ale. Vital Statistics: OG: 1. Low hop bitterness. In modern terms. A light fruity ester aroma may be evident in these beers. Mouthfeel: Medium body. Ingredients: English mild ale or pale ale malt base with caramel malts. though with low flavor and bitterness almost any type could be used. Malt may also have a toasted.030 – 1. adjunct use and low gravity.052 IBUs: 20 – 30 FG: 1.Acme Brown. English hop varieties are most authentic. Diacetyl and hop flavor low to none. chocolate.13. 13 . Malt-hop balance is nearly even. Nearly opaque. coffee. vinous.. Low to moderate off-white to tan head. toast. A few paler examples (medium amber to light brown) exist. malty aftertaste. session-strength bottled versions don’t often travel well. although may have a very wide range of malt. and may have some fruitiness. Some fruity esters can be present. Medium to mediumhigh carbonation. Overall Impression: A light-flavored. chocolate) to provide color and the nutty character.042 IBUs: 12 – 20 FG: 1. Banks's Mild. festivals.. Sainsbury Mild. May also have small amounts darker malts (e.013 SRM: 12 – 22 ABV: 4. Avery Ellie’s Brown Ale. malt-accented beer that is readily suited to drinking in quantity. Retention may be poor due to low carbonation. Highgate Mild. May seem somewhat like a smaller version of a sweet stout or a sweet version of a dark mild. 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.040 – 1. dark fruit complexity of malt flavor. licorice. Originally. Lost Coast Downtown Brown. Very low to no diacetyl. Mann’s has over 90% market share in Britain. Brooklyn Brown Ale. enough to provide some balance but not enough to overpower the malt.008 – 1. roast. May have a moderate dark fruit complexity. Sweeter versions may seem to have a rather full mouthfeel for the gravity. Moderately fruity. Theakston Traditional Mild. Moderate to high carbonate water would appropriately balance the dark malt acidity. lightly caramelly character and a medium-dry to dry finish. Mild Aroma: Low to moderate malt aroma. Refreshing. Moderate carbonate water. with hop flavor low to none (UK varieties). The malt expression can take on a wide range of character. Flavor: Gentle to moderate malt sweetness. and can be almost black. crystal and darker malts should comprise the grist. History: May have evolved as one of the elements of early porters. with a nutty character rather than caramel. Mouthfeel: Medium-light to medium body. though their character is muted. Left Hand Deep Cover Brown Ale 11. Wychwood Hobgoblin. Somewhat rare in England. History: English brown ales are generally split into sub-styles along geographic lines. sweet. toffee. Appearance: Dark amber to reddish-brown color. Comments: Most are low-gravity session beers in the range 3. Riggwelter Yorkshire Ale. or lightly roasted. caramel or toffee-like character. Developed as a bottled product in the early 20th century out of a reaction against vinous vatted porter and often unpalatable mild.8%. but not available in the US). roasted finish.2 – 5. Moderately sweet finish with a smooth. sweet malt aroma with toffee. Medium to medium-low bitterness. fruit. Can finish sweet or dry.8 – 4. or toffee-like character.013 SRM: 12 – 25 ABV: 2. malty. Roast-based versions may have a light astringency. May use sugar adjuncts. Overall Impression: Drier and more hop-oriented that southern English brown ale.5% Commercial Examples: Moorhouse Black Cat. Brain’s Dark. Gale’s Festival Mild. although should be relatively clear if visible. Quite creamy and smooth in texture. with a nutty. toasted. and lower gravity than their Northern cousins. 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. Little to no hop aroma. ENGLISH BROWN ALE 11A. Greene King XX Mild. particularly for its gravity. yet flavorful. English hop varieties would be most suitable. but this style is sweeter than virtually all modern examples of mild. Samuel Adams Brown Ale 11B. good versions may still be found in the Midlands around Birmingham. Some versions may seem like lower gravity brown porters.014 SRM: 19 – 35 ABV: 2. Woodforde’s Mardler’s Mild. Low to moderate bitterness. plum.or toffee-like malty sweetness on the palate and lasting into the finish. Some consider it a bottled version of dark mild. often with notes of dark fruits such as plums and/or raisins. Woodeforde’s Norfolk Nog 11C. caramel. Fruity esters moderate to none. History/Comments: English brown ales are generally split into sub-styles along geographic lines. although some versions may be made in the stronger (4%+) range for export. nutty and/or caramel notes. Comments: Increasingly rare.. Tröegs Rugged Trail Ale. but the residual sweetness may give a heavier impression. but should not dominate. Ingredients: Pale English base malts (often fairly dextrinous).008 – 1. Low to no diacetyl. Coach House Gunpowder Strong Mild. often with a rich. Southern English (or “London-style”) brown ales are darker. Well suited to London’s water supply. Vital Statistics: OG: 1. low diacetyl (especially butterscotch) is optional but acceptable. Mouthfeel: Light to medium body.and yeast-based flavors (e. Generally served on cask. Characterful English ale yeast. Flavor: Generally a malty beer.g. Very low to no diacetyl. malt-oriented brown ale. Very low to no hop aroma.038 IBUs: 10 – 25 FG: 1. Northern English Brown Ale Aroma: Light. Flavor: Deep.011 – 1. Clear. grainy. Motor City Brewing Ghettoblaster Hop flavor is low to non-existent.8 – 4. molasses. less hoppy than a pale ale. Low to moderately low carbonation. and not so strong).e. nutty. Appearance: Light to dark brown. caramel. Goose Island Nut Brown Ale. No diacetyl. chocolate. seasonal and/or special occasions. nutty.033 – 1. sweeter.g. A light but appealing fresh hop aroma (UK varieties) may also be noticed. English hop varieties are most authentic. raisin). Versions with darker malts may have a dry. which can include caramelly. the name “mild” refers to the relative lack of hop bitterness (i. although is traditionally unfiltered. Little or no perceivable roasty or bitter black malt flavor. biscuity. Low to moderate offwhite to tan head. Southern English Brown Aroma: Malty-sweet. Overall Impression: A luscious. A wide range of interpretations are possible. with a caramel. Generally clear. Appearance: Copper to dark brown or mahogany color. Alesmith Nautical Nut Brown Ale.1% Commercial Examples: Mann's Brown Ale (bottled. Low to moderate off-white to light tan head. Samuel Smith’s Nut Brown Ale. Hints of biscuit and coffee are common. Generally low to medium-low carbonation.
Just a touch dry with a hint of roast coffee or 12B. and it can be stronger in alcohol. prominently dark roasted malts and grains. Mouth-filling and very smooth.052 IBUs: 18 – 35 FG: 1.014 SRM: 20 – 30 ABV: 4 – 5. Diacetyl should be moderately low to none. Nethergate Old Growler Porter. Ingredients: English ingredients are most common. May also show some non-roasted malt character in support (caramelly. while modern versions may be considerably more aggressive. Burton Bridge Burton Porter. typically). St. Traditional versions will have a more subtle hop character (often English). or smokiness should be entered in the Specialty Beer category (23). chocolate. persistent tan-colored head. Moderate to low fruity esters. biscuits or toast in support. Medium to high bitterness. although darker versions can be opaque. Higher in gravity than a dark mild. Thick. Great Divide Saint Bridget’s Porter 12C. and attenuation. Can approach black in color. cherries or currants. Mouthfeel: Medium-light to medium body. it may be distinguished from Stout as lacking a strong roasted barley character. Full. Clear. although somewhat sweet versions exist. Overall flavor may finish from dry to medium-sweet. rich. and may or may not have significant fermentation byproducts. Comments: Although a rather broad style open to brewer interpretation. occasionally with a vinous Port-like quality. Hambleton Nightmare Porter. No sourness. May contain several malts. hoppier and/or roastier version of porter designed as either a historical throwback or an American interpretation of the style. Anchor Porter. Comments: Differs from a robust porter in that it usually has softer. Flavor: Moderately strong malt flavor usually features a lightly burnt. English hop flavor moderate to none.5% Commercial Examples: Great Lakes Edmund Fitzgerald Porter. sweeter and more caramelly flavors. History: Stronger. Both types are equally valid. English hops are most common. hop bittering level. Said to have been favored by porters and other physical laborers. Moderate off-white to light tan head with good to fair retention. Ingredients: May contain several malts. PORTER 12A. which often include black patent malt (chocolate malt and/or roasted barley may also be used in some versions).048 – 1. lower gravities. Deschutes Black Butte Porter. or harsh roasted flavors). black malt character) should be noticeable and may be moderately strong. Clarity may 14 . Overall Impression: A substantial. RCH Old Slug Porter. Meantime London Porter. Usually has an “English” character. is used. coffee. Fruity esters are moderate to none. Has a prominent yet smooth schwarzbier-like roasted flavor that stops short of burnt. History: Originating in England. May or may not have a strong hop character. Diacetyl low to none. bready. treacle. and/or sweet). and/or toffee character. Flavor: Malt flavor includes a mild to moderate roastiness (frequently with a chocolate character) and often a significant caramel. Roast intensity and malt flavors can also vary significantly. Flavor: As with aroma. Historical versions with Brettanomyces. Hops are used for bittering. Robust Porter Aroma: Roasty aroma (often with a lightly burnt. Hop flavor can vary from low to moderately high (US or UK varieties. Avery New World Porter. Fruity esters moderate to none. Some American versions may be dry-hopped. although may approach being opaque.12. or occasionally lager yeast. toffee. Water with moderate to high carbonate hardness is typical. burnt or harsh. tan-colored head with moderately good head retention. and/or licorice notes. sourness. Very smooth. and reminiscent of plums. prunes. Appearance: Dark reddish copper to opaque dark brown (not black). Bell’s Porter. May have other secondary flavors such as coffee.008 – 1. Rogue Mocha Porter. flavor and/or aroma. Shepherd Neame Original Porter. Salopian Entire Butt English Porter. Flag Porter. black malt character (and sometimes chocolate and/or coffee flavors) with a bit of roasty dryness in the finish. depending on grist composition. has a rich malty sweetness with a complex blend of deep malt. May contain a moderate amount of adjuncts (sugars. often with rubyor garnet-like highlights. Appearance: Light brown to dark brown in color. toffeelike and/or sweet). but are usually subdued. although small amounts may contribute a bitter chocolate complexity. raisins. Vital Statistics: OG: 1. More substance and roast than a brown ale. and may have a chocolaty quality. although should not be overly acrid. Overall Impression: A fairly substantial English dark ale with restrained roasty characteristics.). thus may seem to have an “American” or “English” character. Sierra Nevada Porter. May have a sharp character from dark roasted grains. nutty. Appearance: Medium brown to very dark brown. nutty to deep toast. No hops. Peters Old-Style Porter. grainy. Clean lager character. coffee or molasses but never burnt. London or Dublin-type water (moderate carbonate hardness) is traditional. bready.016 SRM: 22 – 35 ABV: 4.4% Commercial Examples: Fuller's London Porter. molasses. May have a slight astringency from roasted grains. Samuel Smith Taddy Porter. which can be accentuated by the roasted malt.012 – 1. Starts sweet but darker malt flavors quickly dominates and persists through finish. burnt. toffee-like. dried fruit esters. Balance tends toward malt more than hops. maize. English or Irish ale yeast. Ale yeast can either be clean US versions or characterful English varieties. Harvey’s Tom Paine Original Old Porter. Historical versions would use a significant amount of brown malt. although this character should not be strong. Smuttynose Robust Porter. Vital Statistics: OG: 1. It differs from a brown porter in that a black patent or roasted grain character is usually present. Some versions are fermented with lager yeast. malty dark ale with a complex and flavorful roasty character.040 – 1. Mouthfeel: Medium to medium-full body. often with ruby highlights when held up to light. Moderately low to moderately high carbonation. Medium-low to medium hop bitterness will vary the balance from slightly malty to slightly bitter. Diacetyl low to none. Stronger versions may have a slight alcohol warmth. Wasatch Polygamy Porter be difficult to discern in such a dark beer. caramelly.8 – 6. and alcohol. Boulevard Bully! Porter. Brown Porter Aroma: Malt aroma with mild roastiness should be evident.065 IBUs: 25 – 50 FG: 1. Usually does not contain large amounts of black patent malt or roasted barley. Baltic Porter Aroma: Rich malty sweetness often containing caramel. porter evolved from a blend of beers or gyles known as “Entire. English hop aroma moderate to none. Should not have a significant black malt character (acrid. etc. Usually fairly well attenuated. Diacetyl low to none. Some darker malt character that is deep chocolate. Hop aroma low to high (US or UK varieties). no diacetyl. and usually less alcohol. Fruity esters moderate to none. Complex alcohol and ester profile of moderate strength. nutty. but when not opaque will be clear (particularly when held up to the light). and are frequently UK or US varieties. Moderately low to moderately high carbonation. Good clarity. Optionally may also show some additional malt character in support (grainy.” A precursor to stout. licorice. including chocolate and/or other dark roasted malts and caramel-type malts. and balances the roasted malt flavors.
more “stout” body and strength. Modern versions are brewed from a lower OG and no longer reflect a higher strength than porters. Vital Statistics: OG: 1. A thick.060 – 1. Low to moderate carbonation. this beer is remarkably smooth. Diacetyl low to none. and may use roasted barley. Munich or Vienna base malt. Medium to medium-high carbonation. Hitachino Nest Sweet Stout (Lacto). Stout. Okocim Porter (Poland). nutty. Sheaf Stout. and good attenuation. as is the roasted character and the dryness of the finish. Low to moderate carbonation. Overall Impression: A very dark. creamier. Dorothy Goodbody’s Wholesome Stout. May have a bittersweet or unsweetened chocolate character in the palate. Variations exist. The balance between dark grains/malts and sweetness can vary. optionally with light to moderate acidic sourness.024 SRM: 17 – 30 ABV: 5. slightly roasty ale. sweet. and adjuncts such as maize or treacle. an unfermentable sugar. STOUT 13A. No diacetyl.024 SRM: 30 – 40 ABV: 4 – 6% Commercial Examples: Mackeson's XXX Stout. High carbonate water is common. Comments: Gravities are low in England. Fruitiness can be low to moderately high. it should be clear). Ingredients: The sweetness in most Sweet Stouts comes from a lower bitterness level than dry stouts and a high percentage of unfermentable dextrins. Utenos Porter (Lithuania). Not heavy on the tongue due to carbonation level. Low to moderate fruity esters. long-lasting.012 – 1. Can be opaque (if not. just to provide balance. others use chocolate malt. with a wellaged alcohol warmth (although the rarer lower gravity Carnegiestyle versions will have a medium body and less warmth). Diacetyl low to none. Aldaris Porteris (Latvia). it should be clear). toffee. tan. Most versions are in the 7-8. History: Traditional beer from countries bordering the Baltic Sea. with a creamy character. Southampton Imperial Baltic Porter as Irish stout or Irish dry stout. Bottled versions are typically brewed from a significantly higher OG and may be designated as foreign extra stouts (if sufficiently strong). When a brewery offered a stout and a porter.5% ABV range. and medium to no hop flavor. creamy. Brooklyn Dry Stout 13B. While most commercial versions rely primarily on roasted barley as the dark grain. Hop flavor from slightly spicy hops (Lublin or Saaz types) ranges from none to medium-low. but originally reflected a fuller. and the balance between the two being the variables most subject to interpretation. Dry Stout Aroma: Coffee-like roasted barley and roasted malt aromas are prominent. legally this designation is no longer permitted in England (but is acceptable elsewhere). Left Hand Milk Stout.5% Commercial Examples: Sinebrychoff Porter (Finland). Baltika #6 Porter (Russia). Often tastes like sweetened espresso. higher in exported and US products. although harshness is undesirable. Ingredients: The dryness comes from the use of roasted unmalted barley in addition to pale malt. Dry. Flaked unmalted barley may also be used to add creaminess. Light hints of black currant and dark fruits.060 IBUs: 20 – 40 FG: 1. Debittered chocolate or black malt. cocoa and/or grainy secondary notes. The level of bitterness is somewhat variable. may have slight chocolate. molasses and/or licorice complexity. sometimes with coffee and/or chocolate notes. full-bodied. is frequently added to provide additional residual sweetness. May contain crystal malts and/or adjuncts. and lasts into the finish. roasty. Nøgne ø porter (Norway). Vital Statistics: OG: 1.5 – 9. and provide coffee and/or chocolate flavors. chocolate malt. Balancing factors may include some creaminess. Comments: May also be described as an Imperial Porter. Very complex. Appearance: Jet black to deep brown with garnet highlights in color. allow for interpretation by brewers. Derived from English porters but influenced by Russian Imperial Stouts. Orkney Dragonhead Stout.L. Stepan Razin Porter (Russia).036 – 1. bitter.licorice in the finish. Goose Island Dublin Stout. The perception of body can be affected by the overall gravity with smaller beers being lighter in body. from quite sweet to moderately dry and somewhat roasty. Mouthfeel: Medium-light to medium-full body. History: An English style of stout. lasting into the finish. St. O’Hara’s Celtic Stout.050 IBUs: 30 – 45 FG: 1. Overall Impression: A Baltic Porter often has the malt flavors reminiscent of an English brown porter and the restrained roast of a schwarzbier. Medium-low to medium bitterness from malt and hops.090 IBUs: 20 – 40 FG: 1. Marston’s Oyster Stout. Hop aroma low to none. Creamy tan to brown head. Ingredients: Generally lager yeast (cold fermented if using ale yeast). Comments: This is the draught version of what is otherwise known 15 . Watney's Cream Stout. creamy ale. Samuel Adams Cream Stout. An impression of cream-like sweetness often exists.007 – 1. or milk sugar. Three Floyd’s Black Sun Stout. Base of pale malt. Vital Statistics: OG: 1. moderate to high hop bitterness. crystal malt.V. Hop bitterness is moderate (lower than in dry stout). Sweet Stout Aroma: Mild roasted grain aroma. Mouthfeel: Generally quite full-bodied and smooth. coffee-like finish from roasted grains. Can be opaque (if not. High residual sweetness from unfermented sugars enhances the full-tasting mouthfeel. as a sweetener. Beamish Stout.011 SRM: 25 – 40 ABV: 4 – 5% Commercial Examples: Guinness Draught Stout (also canned). the stout was always the stronger beer (it was originally called a “Stout Porter”). the intensity of the roast character. but with a higher OG and alcohol content than either. grainy sharpness. Farson’s Lacto Stout. Carnegie Stark Porter (Sweden). Appearance: Very dark brown to black in color. Continental hops. Old Dominion Stout. Flavor: Moderate roasted. Russian River O. Historically known as “Milk” or “Cream” stouts. mediumlow to no fruitiness. Mouthfeel: Medium-full to full-bodied and creamy. black malt or combinations of the three. Overall Impression: A very dark. although high levels will not give the classic dry finish. with multi-layered flavors. History: The style evolved from attempts to capitalize on the success of London porters. Malt can have a caramel. Widmer Snowplow Milk Stout 13. Esters medium-low to none. Lactose. The “milk” name is derived from the use of lactose. A small percentage (perhaps 3%) of soured beer is sometimes added for complexity (generally by Guinness only). Medium to high sweetness (often from the addition of lactose) provides a counterpoint to the roasted character and hop bitterness. Peter’s Cream Stout. black malt. Zywiec Porter (Poland). Flavor: Dark roasted grains and malts dominate the flavor as in dry stout. Water typically has moderate carbonate hardness. Brown or amber malt common in historical recipes. Neuzeller Kloster-Bräu Neuzeller Porter (Germany). and medium to high hop bitterness. making it seem even more mouthfilling. Murphy's Stout. with the level of residual sweetness. although heavily roasted or hopped versions should be entered as either Imperial Stouts (13F) or Specialty Beers (23).to brown-colored head is characteristic.016 – 1.044 – 1. For the high hop bitterness and significant proportion of dark grains present. No diacetyl. May have a light astringency from the roasted grains. Hop aroma low to none.
Light esters may be present but are not required. but this character should not be excessive. but with more gravity. Mouthfeel: Medium-full to full body. Creamy. Ingredients: Similar to dry or sweet stout. although some may appear very dark brown. but smooth. ABC Stout (Singapore). Coopers Best Extra Stout. but this character should not be prominent if present. History: Originally high-gravity stouts brewed for tropical markets (and hence. roasty. moderately strong. or molasses. Think of the style as either a scaled-up dry and/or sweet stout. these can be either fruity and sweet. and generally reflects citrusy or resiny American varieties. Highly bitter and hoppy versions are best entered as American-style Stouts (13E). Appearance: Generally a jet black color. Vital Statistics: OG: 1. not sold in the US). Hop aroma low to none (UK varieties most common). although sharpness of dry stout will not be present in any example. they often have a sweet. often with rich chocolate or caramel flavors. rum-like quality. sometimes an almost oily slickness from the oatmeal. and relies on oatmeal for body and complexity rather than lactose for body and sweetness. New Holland The Poet. American Stout Aroma: Moderate to strong aroma of roasted malts. Stronger versions can have the aroma of alcohol (never sharp. Ridgeway of Oxfordshire Foreign Extra Stout.. Tropical versions can have high fruity esters.9% Commercial Examples: Samuel Smith Oatmeal Stout. Flavor: Moderate to very high roasted malt flavors. 16 . Ingredients: Common American base malts and yeast. licorice. Goose Island Oatmeal Stout. more assertive roast flavors. Light to moderately strong alcohol warmth. Dragon Stout (Jamaica). Some bottled export (i. chocolate. Can be somewhat creamy. Oatmeal Stout Aroma: Mild roasted grain aromas. Hop flavor medium-low to none. or solventy). History: An English seasonal variant of sweet stout that is usually less sweet than the original. The roasted flavors of either version may taste of coffee. Export versions tend to have lower esters. Ingredients: Pale. chocolate and/or lightly burnt notes. often with a citrusy or resiny American hop character. often with a smooth. as does the oatmeal impression. The level of bitterness also varies. Clarity usually obscured by deep color (if not opaque. silky. Ale yeast. hot. Tröegs Oatmeal Stout. persistent head of light tan to light brown in color. Comments: Breweries express individuality through varying the roasted malt profile.050 – 1. as well as caramel-type malts. Oatmeal (5-10%+) used to enhance fullness of body and complexity of flavor. caramel and dark roasted malts and grains. occasionally with a light burnt quality. Hops primarily for bittering. full-bodied. Large tan to brown head with good retention. Appearance: Medium brown to black in color. often with a coffee-like character. Medium-high to high carbonation. Hops mostly for bitterness. Elysian Dragonstooth Stout 13E. Medium to medium-high carbonation. Young's Oatmeal Stout. May give a warming (but never hot) impression from alcohol presence. Medium to very low hop aroma. and higher bitterness. Appearance: Very deep brown to black in color. while export versions can be drier and fairly robust. Ale yeast (although some tropical stouts are brewed with lager yeast).. dry and bitter. but smooth and not excessively hot. Mouthfeel: Medium-full to full body. Can be opaque (if not. Tropical varieties can be quite sweet. Diacetyl low to none.075 IBUs: 35 – 75 FG: 1. and restrained bitterness. Generally has bolder roasted malt flavors and hopping than other traditional stouts (except Imperial Stouts). bitter. Little to no hop flavor. Very low to no diacetyl. allow for differences in interpretation. Low to medium malt sweetness.018 SRM: 30 – 40 ABV: 5. smooth. Some versions may have a sweet aroma. it should be clear). and can have coffee. particularly if a small amount of oats have been used to enhance mouthfeel.010 – 1. A light sweetness can imply a coffee-and-cream impression. smooth dark grain flavors. Export-Type: Freeminer Deep Shaft Stout. with the complexity of oats and dark roasted grains present. Diacetyl mediumlow to none. Burnt or charcoal aromas are low to none. malty ale with a complementary oatmeal flavor. this type of beer is best entered as a Specialty Beer – Category 23).010 – 1. creamy. May use adjuncts and sugar to boost gravity. McAuslan Oatmeal Stout. Oats can add a nutty. Adjuncts such as oatmeal may be present in low quantities. roasted coffee beans.2 – 5. Foreign Extra Stout Aroma: Roasted grain aromas moderate to high. Varied use of dark and roasted malts. dark or bittersweet chocolate. Roasted grain and malt character can be moderate to high. or a scaled-down Imperial stout without the late hops.065 IBUs: 25 – 40 FG: 1.13C. Medium hop bitterness with the balance toward malt. Medium to dry finish. Vital Statistics: OG: 1. Variations exist. May have a slightly burnt coffee ground flavor.5 – 8% Commercial Examples: Tropical-Type: Lion Stout (Sri Lanka). Overall Impression: A hoppy. while heavy use of oatmeal can be fairly intense in flavor with an almost oily mouthfeel. Comments: Generally between sweet and dry stouts in sweetness. Can have a bit of roast-derived astringency. No diacetyl.022 13D. American hop varieties. dried fruit. Water source should have some carbonate hardness. Medium to high bitterness. Fruitiness medium to high. Usually opaque. No diacetyl. Light alcohol-derived aromatics are also optional. Vital Statistics: OG: 1. grainy or earthy flavor. Guinness Foreign Extra Stout. or even tinged with Brettanomyces (e. strongly roasted Foreignstyle Stout (of the export variety). Esters are optional. Light use of oatmeal may give a certain silkiness of body and richness of flavor. or lightly burnt grain. Jamaica Stout (Jamaica). Large. malt sweetness and flavor. stronger) versions of dry or sweet stout also fit this profile.075 IBUs: 30 – 70 FG: 1. Pale and dark roasted malts and grains. Hop flavor can be low to high. Mouthfeel: Medium to full body. Maclay’s Oat Malt Stout. should be clear). Dark grains can combine with malt sweetness to give the impression of milk chocolate or coffee with cream. Thick.to brown-colored head. persistent tan. while export versions can be moderately dry (reflecting impression of a scaled-up version of either sweet stout or dry stout). Overall Impression: A very dark. but can be present up to medium intensity. Wolaver’s Oatmeal Stout Overall Impression: A very dark. Comments: A rather broad class of stouts. Fruitiness should be low to medium.e. Broughton Kinmount Willie Oatmeal Stout. Flavor: Tropical versions can be quite sweet without much roast or bitterness. from fairly sweet to quite dry.048 – 1. Diacetyl medium-low to none.g. A light oatmeal aroma is optional. Anderson Valley Barney Flats Oatmeal Stout. Hop aroma low to none. Guinness Foreign Extra Stout (bottled. often having a roasted coffee or dark chocolate quality. often tasting of coffee.010 – 1. sometimes known as “Tropical Stouts”). creamy character. Flavor: Medium sweet to medium dry palate.056 – 1. roasty ale. When judging. Guinness Foreign Extra Stout has been made since the early 1800s.018 SRM: 22 – 40 ABV: 4. Alcohol flavors can be present up to medium levels. Moderate to moderately-high carbonation. and/or vinous aromatics. and the amount of finishing hops used. Royal Extra “The Lion Stout” (Trinidad).
earthy.g. Very low levels of diacetyl are acceptable. Some versions may have a sulfury note. although moderate to mediumhigh carbonation can combine to render an overall dry sensation in the presence of malt sweetness. medium-light to medium-bodied mouthfeel without hop-derived astringency. Dark fruit flavors meld with roasty. Aging affects the intensity. If high sulfate water is used. Great Lakes Blackout Stout. moderately strong pale ale that features characteristics consistent with the use of English malt. fruity. Great Divide Yeti. either from esters or hops. Deschutes The Abyss. a distinctively minerally. Victory Storm King. Scotch Irish Tsarina Katarina Imperial Stout. Should be clear. with variable amounts of roasted grains. with generous quantities of roasted malts and/or grain. but not hot. with a velvety. Russian Imperial Stout Aroma: Rich and complex. Moderate to aggressively high roasted malt/grain flavors can suggest bittersweet or unsweetened chocolate. pleasant. but most are pale to medium amber with an orange-ish tint. big. but should be noticeable. A slightly burnt grain. balance and smoothness of aromatics. Bear Republic Big Bear Black Stout. and may take on a complex. Medium to aggressively high bitterness. but not required. with a noticeable alcohol presence. Opaque. Finish is medium to dry. caramel). or almost tar-like sensations. complex and frequently quite intense.g.018 – 1. Bell’s Expedition Stout. with a moderate to assertive hop bitterness. Despite the substantial hop character typical of these beers. INDIA PALE ALE (IPA) 14A. Has less hop character and a more pronounced malt flavor than American versions. Fruity esters may be low to intense. May optionally show a slight specialty malt character (e. toasty. dark fruit (e. prunes. Hop aroma can be very low to quite aggressive. usually with some lingering roastiness. sharp. Alkaline water balances the abundance of acidic roasted grain in the grist. and a lingering bitterness are usually present. deep. fruity. Alcohol strength should be evident.. sufficient malt flavor. Flavor: Rich. with variable amounts of roasted malt/grains. 38. History: Brewed to high gravity and hopping level in England for export to the Baltic States and Russia. Brooklyn Black Chocolate Stout 14. plums. High alcohol and viscosity may be visible in “legs” when beer is swirled in a glass.115 IBUs: 50 – 90 FG: 1. The malt should show an English character and be somewhat bready. North Coast Old No. hop bitterness and flavor. burnt. Like a black barleywine with every dimension of flavor coming into play.SRM: 30 – 40 ABV: 5 – 7% Commercial Examples: Rogue Shakespeare Stout. Medium-low to high hop flavor (any variety). and may optionally show some supporting caramel. The balance and intensity of flavors can be affected by aging. but shouldn’t be sharp. some sulfur flavor. History: Brewed to survive the voyage from England to India. Vital Statistics: OG: 1. fruity esters. Deep tan to dark brown head. dry finish. burnt currant or tarry character may be evident. Not all possible aromas described need be present. but shouldn’t be sour. and/or slightly grassy). North Coast Old Rasputin Imperial Stout. The hop flavor should be similar to the aroma (floral. maltiness. or slightly burnt tones and can be light to moderately strong. and finishing hops. Aged versions may have a slight vinous or port-like quality. depending on the gravity and grain bill. bready or toasty flavors. A slightly grassy dry-hop aroma is acceptable. An alcohol character may be present. Samuel Smith Imperial Stout. and has been (incorrectly) used in . fruity esters.. toffee-like and/or caramelly. Avery The Czar. maltiness. Mouthfeel: Smooth. Deschutes Obsidian Stout. although head retention may be low to moderate. and alcohol. the American versions have more bitterness. Some clean alcohol flavor can be noted in stronger versions. and/or strong coffee. No diacetyl. raisins) character. The balance can vary with any of the aroma elements taking center stage. English IPA Aroma: A moderate to moderately high hop aroma of floral. Avery Out of Bounds Stout. The roasted malt character can take on coffee. Lost Coast 8 Ball Stout. Rogue Imperial Stout. Comments: A pale ale brewed to an increased gravity and hop rate. Southampton Russian Imperial Stout. Sierra Nevada Stout.030 SRM: 30 – 40 ABV: 8 – 12% Commercial Examples: Three Floyd’s Dark Lord. dark chocolate. many interpretations are possible. and support the hop aspect. Bar Harbor Cadillac Mountain Stout. who have extended the style with unique American characteristics. The malt aroma can be subtle to rich and barleywine-like. Appearance: Color ranges from golden amber to light copper. and fruitiness from the fermentation or hops adds to the overall complexity. although this character is not mandatory. Malt backbone can be balanced and supportive to rich and barleywine-like.075 – 1. Appearance: Color may range from very dark reddish-brown to jet black. and may contain any hop variety. Malt flavor should be medium-low to medium-high. Any type of hops may be used. Mouthfeel: Full to very full-bodied and chewy. May have a complex grain bill using virtually any variety of malt. The wide range of allowable characteristics allow for maximum brewer creativity. although the intensity of hop character is usually lower than American versions. body and complexity to support the hops will provide the best balance. hops and yeast. Thirsty Dog Siberian Night. Gentle smooth warmth from alcohol should be present and noticeable. dark ale. biscuit-like. No diacetyl. luscious texture (although the body may decline with long conditioning). Low to moderate fruitiness. Overall Impression: An intensely flavored. Oak is inappropriate in this style. Flavor: Hop flavor is medium to high. or solventy. A moderate caramel-like or toasty malt presence is common. Mad River Steelhead Extra Stout 13F. and bitterness may linger into the aftertaste but should not be harsh. Modern versions of English IPAs generally pale in comparison (pun intended) to their ancestors. Said to be popular with the Russian Imperial Court. and alcohol. cocoa. while the English varieties reflect a more complex specialty malt character and a more 17 forward ester profile). can be present. but this should only add complexity and not dominate. Ingredients: Well-modified pale malt. plums. or prunes). Comments: Variations exist. Today is even more popular with American craft brewers. The palate and finish can vary from relatively dry to moderately sweet. Carbonation may be low to moderate. Overall Impression: A hoppy. with English and American interpretations (predictably. The temperature extremes and rolling of the seas resulted in a highly attenuated beer upon arrival. Fruity esters may be low to moderately strong. and bittersweet. English pale ales were derived from India Pale Ales. earthy or fruity nature is typical. Good head stand with off-white color should persist. Should not be syrupy and under-attenuated. and can take on a dark fruit character (raisins. vinous or port-like qualities developing. hot or solventy. roasted character. hops. American or English ale yeast. The term “IPA” is loosely applied in commercial English beers today. Roasty. Generally has a well-formed head. Stone Imperial Stout. depending on age and conditioning. with some flavors becoming more subdued over time and some aged. hop bitterness and warming character. Founders Imperial Stout. Some smooth alcohol warming can and should be sensed in stronger (but not all) versions. although unfiltered dry-hopped versions may be a bit hazy.
Burton Bridge Empire IPA. Malt flavor should be low to medium. although unfiltered dry-hopped versions may be a bit hazy.010 – 1. can use a complex variety of hops (English. lower body. Medium-dry to dry finish. although not all examples will exhibit the strong sulfate character. but mashed at lower temperatures for high attenuation. Fruitiness. Victory Hop Devil. Hampshire Pride of Romsey IPA. may also be detected in some versions. either from esters or hops. Typically not as high in gravity/alcohol as a barleywine. Samuel Smith's India Ale. Ridgeway Bad Elf. Brooklyn East India Pale Ale Russian River Blind Pig IPA. Some clean malty sweetness may be found in the background. Refined sugar may be used in some versions. Bell’s Hop Slam.090 IBUs: 60 – 120 FG: 1. Imperial IPA Aroma: A prominent to intense hop aroma that can be derived from American. American hops. and/or fruity character derived from American hops. lacking harshness. Some clean malty sweetness may be found in the background. but it should not have a “hot” character. Water character varies from soft to moderately sulfate. Generally all-malt. Flavor: Hop flavor is strong and complex. Water character varies from soft to moderately sulfate. although moderate to mediumhigh carbonation can combine to render an overall dry sensation in the presence of malt sweetness. brewed using American ingredients and attitude. Fuller's IPA. medium-light to medium-bodied mouthfeel without hop-derived astringency. Vital Statistics: OG: 1. Vital Statistics: OG: 1. lingering bitterness is usually present in the aftertaste but should not be harsh. noble). although moderate to medium-high carbonation can combine to render an overall dry sensation in the presence of malt sweetness. English yeast that can give a fruity or sulfury/minerally profile. A long. this should not be a heavy.018 SRM: 8 – 14 ABV: 5 – 7. History: An American version of the historical English style. Great Divide Hercules Double IPA. Malt flavor should be low to medium. resinous. Fresher versions will obviously have a more significant finishing hop character. Good head stand with off-white color should persist. Good head stand with white to off-white color should persist. since high alcohol and malt tend to limit drinkability. High to absurdly high hop bitterness. American yeast that can give a clean or slightly fruity profile. very strong pale ale without the big maltiness and/or deeper malt flavors of an American barleywine. The adjective “Imperial” is arbitrary and simply implies a stronger version of an IPA.beers below 4% ABV. Some alcohol may be noted. Ingredients: Pale ale malt (well-modified and suitable for singletemperature infusion mashing). Flavor: Hop flavor is medium to high. Most versions are dry hopped and can have an additional resinous or grassy aroma. perfume-like. Oak is inappropriate in this style. Avery IPA 14C. Oak is inappropriate in this style. English hops.020 SRM: 8 – 15 ABV: 7. although this is not required. piney. “double.” “extreme. Low fruitiness is acceptable but not required.075 IBUs: 40 – 60 FG: 1. medium-light to medium body. 14B. American IPA Aroma: A prominent to intense hop aroma with a citrusy. Mouthfeel: Smooth. Drinkability is an important characteristic. but most examples do not exhibit this character. American. less rich and a greater overall hop intensity than an American Barleywine. but most examples do not exhibit this character. either from esters or hops. sipping beer. some versions can have an orange-ish tint. Overall Impression: A decidedly hoppy and bitter. Versions with a noticeable Rye character (“RyePA”) should be entered in the Specialty category. May be slightly sulfury. Appearance: Color ranges from golden amber to medium reddish copper. Anderson Valley Hop Ottin’. No diacetyl.5% Commercial Examples: Meantime India Pale Ale. English and/or noble hop varieties. American yeast that can give a clean or slightly fruity profile. floral. Generally all-malt.” “extra. smooth alcohol flavor is usually present.5% Commercial Examples: Bell’s Two-Hearted Ale. although a neutral fermentation character is typical. Summit India Pale Ale. Anchor Liberty Ale.5 – 7. piney or fruity aspects. some versions can have an orange-ish tint. AleSmith IPA. Overall Impression: An intensely hoppy. English and/or noble varieties (although a citrusy hop character is almost always present). Comments: Bigger than either an English or American IPA in both alcohol strength and overall hop level (bittering and finish). Low fruitiness is acceptable but not required.075 IBUs: 40 – 70 FG: 1. and should reflect an American hop character with citrusy. Three Floyd’s Dreadnaught. Strongly hopped. High sulfate and low carbonate water is essential to achieving a pleasant hop bitterness in authentic Burton versions. 18 . floral.010 – 1. may also be detected in some versions. and is generally clean and malty although some caramel or toasty flavors are acceptable at low levels. Great Divide Titan IPA. Smooth alcohol warming.050 – 1. Medium-dry to dry finish. It should also not have much residual sweetness or a heavy character grain profile. Mouthfeel: Smooth. although this is not absolutely required.010 – 1. Fruitiness. Appearance: Color ranges from medium gold to medium reddish copper. Harpoon IPA. A showcase for hops. Some smooth alcohol warming can and should be sensed in stronger (but not all) versions. 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. Ingredients: Pale ale malt (well-modified and suitable for singletemperature infusion mashing). Vital Statistics: OG: 1. although a neutral fermentation character is also acceptable. The bitterness may linger into the aftertaste but should not be harsh. moderately strong American pale ale. Body is generally less than in English counterparts. and can reflect the use of American.” or any other variety of adjectives would be equally valid. but mashed at lower temperatures for high attenuation. Some alcohol can usually be noted. and a tribute to historical IPAs. Founder’s Centennial IPA.Middle Ages ImPailed Ale. May be slightly sulfury. Ingredients: Pale ale malt (well-modified and suitable for singletemperature infusion mashing).018 SRM: 6 – 15 ABV: 5. although the malt backbone will generally support the strong hop character and provide the best balance. Stone IPA. Should be clear.070 – 1. A clean.056 – 1. Bear Republic Racer 5 IPA. No harsh hop-derived astringency. Surly Furious. although the malt backbone will support the strong hop character and provide the best balance. Three Floyds Alpha King. Sierra Nevada Celebration Ale. resinous. Generally will have more finish hops and less fruitiness and/or caramel than English pale ales and bitters. and is generally clean and malty sweet although some caramel or toasty flavors are acceptable at low levels.5 – 10% Commercial Examples: Russian River Pliny the Elder. although unfiltered dry-hopped versions may be a bit hazy. Medium-high to very high hop bitterness. Goose Island IPA. but should be at a lower level than in English examples. Some clean alcohol flavor can be noted in stronger versions. Many versions are dry hopped and can have an additional grassy aroma. Less malty. Avery Majaraja. No diacetyl. Stone Ruination IPA. Freeminer Trafalgar IPA. Dogfish Head 60 Minute IPA. Should be clear. but clean.
A beer “mit hefe” is also cloudy from suspended yeast sediment (which should be roused before drinking). neither should be dominant if present.052 IBUs: 8 – 15 FG: 1. Mouthfeel: Medium-light to medium-full body. since most older people drank them for their health-giving qualities. Optionally. but should not dominate. The high protein content of wheat impairs clarity in an unfiltered beer. but often can add to the complexity and balance. as is a slightly sweet Pils malt character. No diacetyl or DMS. The high protein content of wheat impairs clarity in this traditionally unfiltered style. Bottles with yeast are traditionally swirled or gently rolled prior to serving. In the 1950s and 1960s. the remainder is Pilsner malt. Dogfish Head 90-minute IPA. fruity. Hop flavor is very low to none.3 – 5. fast-maturing beers that are lightly hopped and show a unique banana-and-clove yeast character. Flavor: Low to moderately strong banana and clove flavor. never heavy. A tart. creamy fullness that may progress to a lighter finish. Appearance: Pale straw to very dark gold in color. The filtered Krystal version has no yeast and is brilliantly clear. Penn Weizen. citrusy tartness. Andechser Weissbier Hefetrüb. moussy. Comments: These are refreshing. The suspended yeast sediment (which should be roused before drinking) also contributes to the cloudiness. A tart. Vital Statistics: OG: 1. but shouldn’t overpower the yeast character.056 . and/or a low bubblegum aroma. moussy. the remainder is usually Munich and/or Vienna malt. The soft. The malty richness can be low to medium-high.Rogue I2PA. Paulaner Hefe-Weizen. Suspended yeast may increase the perception of body. although some versions use up to 70%. Noble hop character ranges from low to none. spritzy finish aided by high carbonation. but generally produced year-round. Well rounded. Mouthfeel: Medium-light to medium body. a low to moderate vanilla character and/or low bubblegum notes may be present.014 SRM: 2 – 8 ABV: 4. A light to moderate wheat aroma (which might be perceived as bready or grainy) may be present and is often accompanied by a caramel. History: Old-fashioned Bavarian wheat beer was often dark. the lighter hefeweizen is more common. and hop bitterness is very low to low. Hacker19 Pschorr Weisse. wheat beers did not have a youthful image. Weizen ale yeasts produce the typical spicy and fruity character.g. Ingredients: By German law. Comments: The presence of Munich and/or Vienna-type barley malts gives this style a deep. History: A traditional wheat-based ale originating in Southern Germany that is a specialty for summer consumption. Any malt character is supportive and does not overpower the yeast character. No diacetyl or DMS. neither should be dominant if present. creamy fullness that may progress to a light. Flavor: Low to moderately strong banana and clove flavor. Weizen ale yeasts produce the typical spicy and fruity character. The balance and intensity of the phenol and ester components can vary but the best examples are reasonably balanced and fairly prominent. Ayinger Bräu Weisse. and hop bitterness is very low to moderately low. although some versions use up to 70%. No diacetyl or DMS. bread crust. Weizen/Weissbier Aroma: Moderate to strong phenols (usually clove) and fruity esters (usually banana). The texture of wheat imparts the sensation of a fluffy. A light to moderate wheat aroma (which might be perceived as bready or grainy) may be present but other malt characteristics should not. Ettaler Weissbier Hell. aromatics can include a light. Eisenbahn Weizenbier 15B. at least 50% of the grist must be malted wheat. Effervescent. The balance and intensity of the phenol and ester components can vary but the best examples are reasonably balanced and fairly prominent. Kapuziner Weissbier. Hop flavor is very low to none. Overall Impression: A moderately dark. although the level of haze is somewhat variable. sweetness and roundness. spicy. refreshing wheat-based ale. The presence of Munich and/or Vienna malts also provide an additional sense of richness and fullness. flavorful palate with a relatively dry finish. Overall Impression: A pale. Today.044 – 1. A very thick. from Vienna and/or Munich malt). refreshing wheat-based ale. a light to moderate vanilla character. The texture of wheat as well as yeast in suspension imparts the sensation of a fluffy. These beers often don’t age well and are best enjoyed while young and fresh. Noble hop character ranges from low to none.6% Commercial Examples: Weihenstephaner Hefeweissbier. Schneider Weisse Weizenhell. citrusy character from yeast and high carbonation is sometimes present. a very light to moderate vanilla character and/or low bubblegum notes can accentuate the banana flavor. Optionally. A traditional decoction mash gives the appropriate body without cloying sweetness. Dunkelweizen Aroma: Moderate to strong phenols (usually clove) and fruity esters (usually banana). Reflecting the best yeast and wheat character of a hefeweizen blended with the malty richness of a Munich dunkel. somewhat bready or grainy flavor of wheat is complementary. The version “mit hefe” is served with yeast sediment stirred in. The balance and intensity of the phenol and ester components can vary but the best examples are reasonably balanced and fairly prominent. rich barley malt character not found in a hefeweizen. or richer malt aroma (e. somewhat bready or grainy flavor of wheat is complementary.010 – 1. Bottles with yeast are traditionally swirled or gently rolled prior to serving. A light tartness is optional but acceptable. Vital Statistics: OG: 1. but acceptable.044 – 1. citrusy character from yeast and high carbonation is often present. at least 50% of the grist must be malted wheat. Always effervescent. although the level of haze is somewhat variable. A roasted malt character is inappropriate. often somewhat sweet palate with a relatively dry finish. A traditional decoction mash gives the appropriate body without cloying sweetness. a very light to moderate vanilla character and/or low bubblegum notes can accentuate the banana flavor. A small amount of noble hops are used only for bitterness. Plank Bavarian Hefeweizen.. but typically muted. Stoudt’s Double IPA. Erdinger Weissbier. malty. The balance and intensity of the phenol and ester components can vary but the best examples are reasonably balanced and fairly prominent. aided by moderate to high carbonation. Barrelhouse Hocking Hills HefeWeizen. A small amount of noble hops are used only for bitterness. The soft. long-lasting off-white head is characteristic. spicy. Ingredients: By German law. although extreme fermentation temperatures can affect the balance and produce off-flavors. sweetness and roundness. Franziskaner Hefe-Weisse. A very thick. Victory Hop Wallop 15. Optionally. flavorful. The character of a krystal weizen is generally fruitier and less phenolic than that of the hefe-weizen. although extreme fermentation temperatures can affect the balance and produce off-flavors. No diacetyl or DMS. Well rounded. fruity. as is a richer caramel and/or melanoidin character from Munich and/or Vienna malt. the krystal version is filtered for excellent clarity. None of these optional characteristics should be high or dominant. long-lasting white head is characteristic. Optional. Appearance: Light copper to mahogany brown in color. Moylan’s Hopsickle Imperial India Pale Ale. GERMAN WHEAT AND RYE BEER 15A.
A traditional decoction mash gives the appropriate body without cloying sweetness. Moderate perfumy coriander.010 – 1. Overall Impression: A dunkelweizen made with rye rather than wheat. spicy. and sometimes citrus). Never hot or solventy. Remainder of grist can include pale malt. although the balance can vary. often resulting in a gummy mash texture that is prone to sticking. with the remainder being Munich. May have a slightly sweet palate. No hop aroma. Plank Bavarian Dunkler Weizenbock. Lower fermentation temperatures accentuate the clove character by suppressing ester formation. prunes.064 – 1. Ingredients: A high percentage of malted wheat is used (by German law must be at least 50%. Appearance: Very pale straw to very light gold in color. History: A specialty beer originally brewed in Regensburg. Medium-dry. Spices should blend in with fruity.046 – 1. and can persist into aftertaste. Moderate to strong phenols (most commonly vanilla and/or clove) add complexity. Franziskaner Dunkel Hefe-Weisse. which gives it a . floral and sweet aromas and should not be overly strong. Bürgerbräu Wolznacher Roggenbier 15C. Vital Statistics: OG: 1.056 IBUs: 10 – 20 FG: 1. Mouthfeel: Medium to medium-full body. celery-like. AleSmith Weizenbock. moderately-low to moderately-strong spicy rye flavor. and a moderate wheat flavor. High carbonation.0% Commercial Examples: Schneider Aventinus. and some banana esters may also be present. The high protein content of wheat impairs clarity in this traditionally unfiltered style. Ingredients: Malted rye typically constitutes 50% or greater of the grist (some versions have 60-65% rye). Comments: American-style rye beers should be entered in the American Rye category (6D). malt. Too warm or too cold fermentation will cause the phenols and esters to be out of balance and may create off-flavors. although the level of haze is somewhat variable. often with a complex herbal. citrusy orangey fruitiness. It is inappropriate to add caraway seeds to a roggenbier (as some American brewers do).010 – 1. and yeast character dominate the palate. Flavor: A complex marriage of rich.6% Commercial Examples: Weihenstephaner Hefeweissbier Dunkel. and the alcohol helps balance the finish. A moderate aroma of alcohol is common. No diacetyl or DMS.014 SRM: 14 – 23 ABV: 4. bock-like melanoidins and bready malt combined with a powerful aroma of dark fruit (plums. fruity. crystal malt and/or small amounts of debittered dark malts for color adjustment. either banana or citrus). Hop flavor is absent. No diacetyl. Plank Bavarian Heller Weizenbock. Capital Weizen 20 16. Flavor: Grainy. light banana and/or vanilla. grainy.014 SRM: 14 – 19 ABV: 4. 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. Light usage of noble hops in bitterness. Weizen ale yeasts produce the typical spicy and fruity character. The beer will be very cloudy from starch haze and/or yeast. wheat malt.022 SRM: 12 – 25 ABV: 6. BELGIAN AND FRENCH ALE 16A. A very thick. the rye character is traditionally from the rye grain only. Low to moderate noble hop flavor acceptable. no longer imported into the US). but should never overpower the other characteristics. Erdinger Weissbier Dunkel. malty. often having a hearty flavor reminiscent of rye or pumpernickel bread.090 IBUs: 15 – 30 FG: 1. Weizen yeast provides distinctive banana esters and clove phenols. often with a bit of tartness.3 – 5. ruby brown in color. Mahr’s Der Weisse Bock.and/or Vienna-type barley malts. No diacetyl. wheat-based ale combining the best flavors of a dunkelweizen and the rich strength and body of a bock. Schneider Weisse (Original).5 – 8. Eisenbahn Vigorosa 15D. Edelweiss Dunkel Weissbier. Bavaria as a more distinctive variant of a dunkelweizen using malted rye instead of malted wheat.015 – 1. quite dense and persistent (often thick and rocky). A low spicy-herbal hop aroma is optional.IBUs: 10 – 18 FG: 1. Ettaler Weissbier Dunkel. Witbier Aroma: Moderate sweetness (often with light notes of honey and/or vanilla) with light. Now also made in the Eisbock style as a specialty beer. Vital Statistics: OG: 1. Tucher Dunkles Hefe Weizen. dark fruit. lightly bitter (from rye) aftertaste. The suspended yeast sediment (which should be roused before drinking) also contributes to the cloudiness. but with a greater body and light finishing hops. Vegetal. Mouthfeel: Medium-full to full body. Kapuziner Weissbier Schwarz Doppelbock. Hacker-Pschorr Weisse Dark. or peppery note in the background. bready flavor of wheat is further enhanced by the copious use of Munich and/or Vienna malts. spicy wheat aromatics. Overall Impression: A strong. was created in 1907 at the Weisse Brauhaus in Munich using the ‘Méthode Champenoise’ with fresh yeast sediment on the bottom. It was Schneider’s creative response to bottom-fermenting doppelbocks that developed a strong following during these times. Weizenbock Aroma: Rich. and a light chocolate character is sometimes found (although a roasted character is inappropriate). Light tartness optional. Can have a somewhat acidic aroma from rye and yeast. hazy appearance. Bottles may be gently rolled or swirled prior to serving to rouse the yeast. Moderate zesty. Rye has been characterized as having the most assertive flavor of all cereal grains. as is the warming sensation of substantial alcohol content. raisins or grapes). Munich malt. A faintly tart character may optionally be present. or ham-like aromas are inappropriate. Roggenbier (German Rye Beer) Aroma: Light to moderate spicy rye aroma intermingled with light to moderate weizen yeast aromatics (spicy clove and fruity esters. A small amount of noble hops are used only for bitterness. Moderate to high carbonation. No diacetyl. long-lasting light tan head is characteristic. clove. spicy clove-like phenols. the world’s oldest top-fermented wheat doppelbock. although it may contain up to 70%). Well-aged examples may show some sherry-like oxidation as a point of complexity. High Point Ramstein Winter Wheat. and hop bitterness is low. Appearance: Light coppery-orange to very dark reddish or coppery-brown color. Ayinger Ur-Weisse. The wheat. A creamy sensation is typical.5 – 6% Commercial Examples: Paulaner Roggen (formerly Thurn und Taxis. History: Aventinus. Victory Moonglow Weizenbock. Cloudy. diacetyl or DMS. Decoction mash commonly used (as with weizenbiers). bock-like melanoidins. Low to moderate weizen yeast character (banana. moussy. Other traditional beer styles with enough rye added to give a noticeable rye character should be entered in the Specialty Beer category (23). The presence of Munich and/or Vienna malts also provide an additional sense of richness and fullness. grainy finish with a tangy. Schneider Aventinus Eisbock. Comments: A dunkel-weizen beer brewed to bock or doppelbock strength. Large creamy off-white to tan head. Light noble hops are acceptable. Rye is a huskless grain and is difficult to mash. flavor and aroma. Erdinger Pikantus. The malty. Appearance: Dark amber to dark. although never solventy.
May have an orange. No hot alcohol or solventy character. cumin. Bernardus Blanche. There is a moderately dry to moderately sweet finish. and malt. moderatestrength wheat-based ale. chamomile. white head often fades more quickly than other Belgian beers. rocky white to ivory head resulting in characteristic “Belgian lace” on the glass as it fades. character and degree of spicing and lactic sourness varies. May have an orange. but should not overwhelm other characteristics. and doesn’t interfere with refreshing flavors of fruit and spice. white. tasty.or pear-like fruitiness though not as fruity/citrusy as many other Belgian ales. Bell’s Winter White Ale.5% Commercial Examples: De Koninck. Overall Impression: A fruity. History: A 400-year-old beer style that died out in the 1950s. properly handled examples are most desirable. Yeasts prone to moderate production of phenols are often used but fermentation temperatures should be kept moderate to limit this character. not overpowering. celery-like. finishes dry and often a bit tart. Flavor: Fruity and lightly to moderately spicy with a soft. with hops becoming more pronounced in those with a drier finish. Celis White. Spices of freshly-ground coriander and Curaçao or sometimes sweet orange peel complement the sweet aroma and are quite characteristic. easy-drinking. The beer tends to be fragile and does not age well. Head retention should be quite good.044 – 1. Hop bitterness may be moderate to high.g. Ingredients: Pilsner or pale ale malt contributes the bulk of the grist with (cara) Vienna and Munich malts adding color. Sugar is not commonly used as high gravity is not desired. Flavor: Combination of fruity and spicy flavors supported by a soft malt character. Ingredients: About 50% unmalted wheat (traditionally soft white winter wheat) and 50% pale barley malt (usually Pils malt) constitute the grist.052 IBUs: 10 – 20 FG: 1. Herbal-spicy flavors. Op-Ale. The malt character is light. which may include coriander and other spices. St. elegant. nutty malt flavor. rocky. or the actual addition of lactic acid. Eisenbahn Pale Ale. orange-citrusy fruitiness. Overall Impression: A refreshing. Creamy. The fruitiness is frequently citrusy (orange. it was later revived by Pierre Celis at Hoegaarden. Compared to their higher alcohol Category S cousins. No diacetyl. moussy head. Brewer’s Art House Pale Ale. Appearance: Often a distinctive pale orange but may be golden or amber in color. Nothing should be too pronounced or dominant. East Kent Goldings or Fuggles are commonly used. The addition of one of more spices serve to add complexity. A low to moderate tart sourness 16B. body and complexity. Wittekerke.or lemon-like). Low peppery yeast-derived phenols may be present instead of or in addition to spice additions. Alcohols are soft. somewhat spicy. phenols tend to be lower than in many other Belgian beers. Comments: Most commonly found in the Flemish provinces of Antwerp and Brabant. Alcohol level is restrained. A spicy-earthy hop flavor is low to none. low to moderate strength hop character optionally blended with background level peppery. malty 21 . Ale yeast prone to the production of mild. Malt character is light but provides a sufficient background for the other flavors. or soapy flavors are inappropriate.014 SRM: 8 – 14 ABV: 4. Appearance: Amber to copper in color.012 SRM: 2 – 4 ABV: 4. Can have a low wheat flavor. but should not overwhelm fruity esters. Vuuve 5. from carbonation. A low to medium-high spicy or floral hop aroma is usually present. but shouldn’t dominate in the balance. When phenolics are present they tend to be peppery rather than clove-like. Mouthfeel: Medium to medium-light body. Distinctive floral or spicy. Russian River Perdition. hop and sour aromatics typically increase with the strength of the beer. No harshness or astringency from orange pith. light acidity. ham-like. Has an initial soft. often having a smoothness and light creaminess from unmalted wheat and the occasional oats. Refreshing. and has grown steadily in popularity over time. never gets in the way of the spices. Overly spiced and/or sour beers are not good examples of the style. Refreshingly crisp with a dry. finish. Dobble Palm. spicy and low in intensity.5% ABV strength) 16C. often tart. Ommegang Rare Vos (unusual in its 6. including hops and yeast strains.048 – 1. though not as fruity/citrusy as many other Belgian ales. balance is the key. A moderate spice aroma (from actual spice additions and/or yeast-derived phenols) complements the other aromatics. a low to moderate alcohol presence and tart sourness. and is generally spicy or earthy in character. Avery White Rascal.008 – 1. smooth malt and relatively light hop character and low to very low phenols. A low to moderate sourness or acidity may be present. Considered “everyday” beers (Category I). Most examples seem to be approximately 5% ABV. is done. Should not be overly dry and thin.5% Commercial Examples: Hoegaarden Wit. nor should it be thick and heavy. Clarity is very good. Belgian Pale Ale Aroma: Prominent aroma of malt with moderate fruity character and low hop aroma. cinnamon. Clarity is poor to good though haze is not unexpected in this type of unfiltered farmhouse beer. spices. moderately malty. Blanche de Bruxelles. Comments: The presence. biscuity. nor does it persist into the finish. dense. Ginder Ale. Hitachino Nest White Ale sweetness with a toasty.054 IBUs: 20 – 30 FG: 1.5 – 5. Victory Whirlwind Witbier. spicy phenols.8 – 5. copper-colored ale. so younger.. Vital Statistics: OG: 1. Noble hops. Pieters Zinnebir. Sterkens White Ale. biscuity malt aroma. up to 5-10% raw oats may be used. Other spices (e. History: Produced by breweries with roots as far back as the mid1700s. Long-lasting. There is no correlation between strength and color. In some versions. Vital Statistics: OG: 1. Despite body and creaminess.or pear-like fruitiness. Unibroue Blanche de Chambly. Bitterness from orange pith should not be present. Toasty. Ommegang Witte.milky. they are Belgian “session beers” for ease of drinking. and is optionally complemented by low amounts of peppery phenols. and lack of bitterness in finish. the most well-known examples were perfected after the Second World War with some influence from Britain. Extremely high attenuation gives a characteristic dry finish. Spice. Speciale Palm. No diacetyl. Fruity esters dominate the aroma and are often reminiscent of citrus fruits such as oranges or lemons. spicy flavors is very characteristic. Medium carbonation. and should not be hot or solventy. Vegetal. and complement the bitterness. fresher. Hop flavor is low to moderate. Effervescent character from high carbonation. Flavor: Pleasant sweetness (often with a honey and/or vanilla character) and a zesty. Avery Karma. In some instances a very limited lactic fermentation. Grains of Paradise) may be used for complexity but are much less prominent. are common should be subtle and balanced. Saison Aroma: High fruitiness with low to moderate hop aroma and moderate to no herb. Mouthfeel: Medium-light to medium body. Allagash White. Optionally has a very light lactic-tasting sourness.010 – 1. The hop flavor is low to none. whitish-yellow appearance. spice and alcohol aroma. No diacetyl. Dense. Hop bitterness is low to medium-low (as with a Hefeweizen). and any warming character should be low if present. Coriander of certain origins might give an inappropriate ham or celery character. Brugs Tarwebier (Blanche de Bruges). Effervescent. Styrian Goldings. and if noticeable. St. The hop bitterness is medium to low.
malt-accentuated. No diacetyl. Southampton Bière de Garde (amber). moderately sulfate water. Paler versions will still be malty but will lack richer. New Belgium Saison.may be present. woodsy.002 – 1. Base malts vary by beer color. Malt flavors and complexity tend to increase as beer color darkens. Some caramelization is acceptable. Lost Abbey Red Barn Ale. Varying degrees of acidity and/or sourness can be created by the use of gypsum. but should always meld well with the yeast and hop character. bitter.065 IBUs: 20 – 35 FG: 1. and stronger versions of 8%+). 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. Moderate alcohol. and may include character of non-barley grains such as wheat or rye. Little to no hop aroma (may be a bit spicy or herbal). Jade (amber). Comments: Three main variations are included in the style: the brown (brune). spicy phenols and/or yeast-borne aromatics. A saison is sometimes dry-hopped. Ellezelloise Saison 2000. Floral.008 – 1. Most exhibit varying amounts of fruity esters. It is now brewed year-round in tiny. Smooth. supported by high carbonation. common to most of Wallonia. Mouthfeel: Light to medium body. often has a “cellar” character. Jenlain Bière de Printemps (blond). Malt aroma may be low to high. Noble hops. Aromas from actual spice additions may be present. highly carbonated. dry. Low to moderate esters. cellar-like character that is difficult to achieve in homebrew. Related to the Belgian Saison style. Sweetness decreases and spice. No diacetyl. the blond (blonde). 22 16E. generally white to off-white (varies by beer color). Ingredients: Pilsner malt dominates the grist though a portion of Vienna and/or Munich malt contributes color and complexity. Hop bitterness and flavor may be more noticeable than in many other Belgian styles.012 SRM: 5 – 14 ABV: 5 – 7% Commercial Examples: Saison Dupont Vieille Provision. acidulated malt. and sourness commonly increase with the strength of the beer while sweetness decreases. can accentuate the bitterness and dry finish. Vital Statistics: OG: 1. followed by long cold conditioning (4-6 weeks for commercial operations). toffee-like or caramel sweetness. Some may include aromas of Belgian microbiota. Attenuation rates are in the 80-85% range. Soft water. Alcohol can provide some additional dryness in the finish. Amand (brown). well-lagered character. lagered artisanal farmhouse beer. Fantôme Saison D’Erezée . History: Name literally means “beer which has been kept or lagered. but should be very smooth and never hot. hop bitterness and flavor. A wide variety of herbs and spices are often used to add complexity and uniqueness in the stronger versions. sweeter. Commercial versions will often have a musty. Hop aroma may be none to high. High carbonation. Sugar may be used to add flavor and aid in the dry finish. Vienna and Munich types. La Choulette (all 3 versions). artisanal breweries whose buildings reflect their origins as farmhouses. but these are somewhat rare. Medium-low hop bitterness provides some support. Comments: Varying strength examples exist (table beers of about 5% strength. There is enough prickly acidity on the tongue to balance the very dry finish. malt-focused.5% Commercial Examples: Jenlain (amber). Clarity is good to poor. Some fuller-bodied examples exist. Styrian or East Kent Goldings are commonly used.5%. often with a smooth. Overall Impression: A refreshing. Ommegang Hennepin Appearance: Three main variations exist (blond. Commercial versions often have a “corked”. silky character. amber and brown). Vital Statistics: OG: 1. when present. Flavor: Medium to high malt flavor often with a toasty. and may include a dry-hopped character. astringent character that is often incorrectly identified as “cellarlike. La Choulette Bière des Sans Culottes (blond). Adjuncts such as sugar and honey can also serve to add complexity and thin the body. Lost Abbey Avante Garde (blond) 16D. Low to moderate esters and alcohol flavors. The malt flavor lasts into the finish but the finish is medium-dry to dry. Lefebvre Saison 1900. light to moderate toasty character.5%-9. A low to moderate tart character may be present but should be refreshing and not to the point of puckering. Saison Voisin.Printemps. Low to no hop flavor. Well-formed head. and dry with a quenching acidity. Saison Silly. while the paler versions can have more hops (but still are malt-focused beers). Pizza Port SPF 45. No hot alcohol or solventy character.5%) and darker versions (copper to dark brown/black) should be entered as Belgian Specialty Ales (16E). a sour mash or Lactobacillus. but usually include pale. sometimes spicy aftertaste. Spices. A related style is Bière de Mars. Kettle caramelization tends to be used more than crystal malts. Belgian Specialty Ale Aroma: Variable. No diacetyl. Ch’Ti Brun (brown). the main difference is that the Bière de Garde is rounder. It is now brewed year-round. Originally brewed at the end of the cool season to last through the warmer months before refrigeration was common. typical export beers of about 6. Strong versions (6. hop and sour character increases with strength. Alcohol level can be medium to medium-high. never cloying.” A traditional artisanal farmhouse ale from Northern France brewed in early spring and kept in cold cellars for consumption in warmer weather. and the amber (ambrée).” Homebrews therefore are usually cleaner. Very high carbonation with an effervescent quality. so color can range from golden blonde to reddish-bronze to chestnut brown. History: A seasonal summer style produced in Wallonia. herbal or spicy continental hops. Darker versions will have richer malt complexity and sweetness from crystal-type malts. Ch’Ti Blond (blond). and lacks the spicing and tartness of a Saison. Castelain (blond). Hard water. St. Saison Regal.048 – 1. and high attenuation give a very dry finish with a long. deeper aromatics and may have a bit more hops. The perceived bitterness is often higher than the IBU level would suggest. It had to be sturdy enough to last for months but not too strong to be quenching and refreshing in the summer. Biere Nouvelle (brown). though the warming character is low to medium. which is brewed in March (Mars) for present use and will not age as well. Herb and spice additions often reflect the indigenous varieties available at the brewery. often with a complex. Sometimes contains other grains such as wheat and spelt. Southampton Saison.080 IBUs: 18 – 28 FG: 1. the French-speaking part of Belgium. Lager or ale yeast fermented at cool ale temperatures. Moderate to high carbonation. Ingredients: The “cellar” character in commercial examples is unlikely to be duplicated in homebrews as it comes from indigenous yeasts and molds. Bière de Garde Aroma: Prominent malty sweetness. well hopped. High carbonation and extreme attenuation (85-95%) helps bring out the many flavors and to increase the perception of a dry finish. Mouthfeel: Medium to medium-light (lean) body.060 – 1. but the balance is always tilted toward the malt. Brasseurs Bière de Garde (amber). but should not overwhelm other flavors. although haze is not unexpected in this type of often unfiltered beer. . No hot alcohol or solventy character. Saison de Pipaix. The darker versions will have more malt character. medium to strong fruity/spicy ale with a distinctive yellow-orange color. although paler versions can have slightly higher levels of herbal or spicy hop flavor (which can also come from the yeast). richer.016 SRM: 6 – 19 ABV: 6 – 8. Saint Sylvestre 3 Monts (blond). Overall Impression: A fairly strong.
Moinette Brune. such as wheat or rye. Maudite. Clarity may be hazy to clear. The fruitiness may increase with age and a flowery character may develop. referred to by Napoleon's troops in 1809 as “the Champagne of the North” due to its lively and elegant character. Poperings Hommelbier. THE BREWER MUST SPECIFY EITHER THE BEER BEING CLONED. Nodding Head Berliner Weisse. La Chouffe. Bière de Miel. Flanders Red Ale Aroma: Complex fruitiness with complementary malt. De Ranke XX Bitter and Guldenberg. No diacetyl or DMS. low-alcohol wheat ale. Large. Bahnhof Berliner Style Weisse. 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. May include flavors from adjuncts such as caramelized sugar syrup or honey. Very dry finish. Unibroue Ephemere. Flavor: Clean lactic sourness dominates and can be quite strong. Ellezelloise Hercule Stout and Quintine Amber. THE NEW STYLE BEING PRODUCED OR THE SPECIAL INGREDIENTS OR PROCESSES USED. A great variety of flavors are found in these beers.8 – 3. Fantôme Black Ghost and Speciale Noël. Clarity ranges from clear to somewhat hazy. This category may be used as an “incubator” for recognized styles for which there is not yet a formal BJCP category. No hop flavor. Gouden Carolus Noël.g. Orval. Can have up to a moderately fruity character. Saxo and Nostradamus. Unusual techniques. Silenrieu Sara and Joseph. though the grain character should be apparent if it is a key ingredient. Caracole Amber. Spicy flavors may be imparted by yeast (phenolics) and/or actual spice additions. Verboden Vrucht. Hop flavor and bitterness may be low to high. No sensation of alcohol. Dupont Moinette. Berliner Kindl Weisse. Overall Impression: Variable. Chouffe Bok and N’ice Chouffe.g. Many have attained “cult status” in the U. Bush (Scaldis). somewhat acidic character is dominant. May include adjuncts such as caramelized sugar syrup and honey. or DMS.006 SRM: 2 – 3 ABV: 2. Lost Abbey Cuvee de Tomme and Devotion. Fullien Noël. Ingredients: May include herbs and/or spices. although not so acidic as a lambic. Grottenbier. The category can be used for clones of specific beers (e. which may be enhanced by blending of beers of different ages during fermentation and by extended cool aging. Generally moderate to high carbonation. thus fairly lightbodied for their original gravity. Fruitiness . Don de Dieu. Berliner Weisse Aroma: A sharply sour. sour.. Guldenburg and Pere Noël. Lindemans Kriek and Framboise. Vital Statistics: OG: 1. Oerbier. SOUR ALE 17A. Hop bitterness is very low. Very high carbonation. may be used through primarily to arrive at a particular result. strong Belgian golden ale with spices.. La Trappe Quadrupel. De Dolle’s Arabier. Vital Statistics: OG: varies IBUs: varies FG: varies 23 SRM: varies ABV: varies Commercial Examples: Orval. Minty. Comments: This is a catch-all category for any Belgian-style beer not fitting any other Belgian style category. Maltiness may be light to quite rich. Always effervescent. Appearance: Variable. Southampton Berliner Weisse. Some are well-attenuated. May include Belgian microbiota such as Brettanomyces or Lactobacillus. Comments: In Germany. and Avec Les Bons Voeux de la Brasserie Dupont. such as blending. diacetyl. A mild Brettanomyces character may be detected. Appearance: Very pale straw in color. Weyerbacher QUAD. McChouffe. Boskeun and Stille Nacht. A warming sensation from alcohol may be present in stronger examples. St. Only two traditional breweries still produce the product. May include characteristics of grains other than barley. Russian River Temptation. Ingredients: Wheat malt content is typically 50% of the grist (as with all German wheat beers) with the remainder being Pilsner malt. (and other parts of the world) and now owe a significant portion of their sales to export. The process alone does not make a beer unique to a blind judging panel if the final product does not taste different. Creativity is the only limit in brewing but the entrants must identify what is special about their entry. refreshing. Weihenstephan 1809 (unusual in its 5% ABV). to produce a beer fitting a broader style that doesn’t have its own category. as may a restrained fruitiness (both are optional). A symbiotic fermentation with top-fermenting yeast and Lactobacillus delbruckii provides the sharp sourness. dense.028 – 1. History: A regional specialty of Berlin.8% Commercial Examples: Schultheiss Berliner Weisse. New Belgium 1554 Black Ale. May include unusual grains and malts. etc. white head with poor retention due to high acidity and low protein and hop content. Overall Impression: A very pale.003 – 1. Some complementary bready or grainy wheat flavor is generally noticeable. Mouthfeel: Variable. A single decoction mash with mash hopping is traditional. A mild Brettanomyces aroma may be present. La Chouffe). while others are thick and rich. independent Belgian breweries that have come to enjoy local popularity but may be far less well-known outside of their own regions. it is classified as a Schankbier denoting a small beer of starting gravity in the range 7-8°P. This category encompasses a wide range of Belgian ales produced by truly artisanal brewers more concerned with creating unique products than in increasing sales. Flavor: Variable. History: Unique beers of small.032 IBUs: 3 – 8 FG: 1. Mouthfeel: Light body. Beers fitting other Belgian categories should not be entered in this category. Three Floyds Deesko 17B. No hop aroma. Head retention is usually good. Additional background information on the style and/or beer may be provided to judges to assist in the judging. Bethlehem Berliner Weisse. A “mouth puckering” sensation may be present from acidity.. Affligem Nöel. No diacetyl. 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. or to create an artisanal or experimental beer of the brewer’s own choosing (e. Zatte Bie. Hop bitterness is extremely low.most commonly Brettanomyces and/or Lactobacillus. Moinette Brune. Has been described by some as the most purely refreshing beer in the world. May include flavors produced by Belgian microbiota such as Brettanomyces or Lactobacillus. Color varies considerably from pale gold to very dark. Cantillon Iris. including style parameters or detailed descriptions of the beer.S. and many more 17. something unique). Most are moderately to highly carbonated.
Oud Bruin can be used as a base for fruit-flavored beers such as kriek (cherries) or frambozen (raspberries). A deeper malt character distinguishes these beers from Flanders red ales. Can have an apparent attenuation of up to 98%. acidic aroma ranges from complementary to intense. No astringency with a sweet and tart finish. A mild oak and/or citrus aroma is considered favorable. toffee. Restrained hop bitterness. No diacetyl. Average to good head retention. Average to good head retention. less-than-rolling portion of the boil may help add an attractive Burgundy hue. An enteric. The sourness should not grow to a notable acetic/vinegary character. Clarity is hazy to good. somewhat sour Belgian-style brown ale. Diacetyl is perceived only in very minor quantities. Spicy phenols can be present in low amounts for complexity. Saccharomyces and Lactobacillus (and acetobacter) contribute to the fermentation and eventual flavor. like a well-aged red wine. There is often some vanilla and/or chocolate notes. Ingredients: A base of Pils malt with judicious amounts of dark cara malts and a tiny bit of black or roast malt. Overall Impression: A complex. Saccharomyces. Panil Barriquée. A malt character of caramel. and horse blanket. smoky. The sour. A sherry-like character 24 . Southampton Flanders Red Ale. adding smoothness and complexity and balancing any harsh. Spicy phenols can be present in low amounts for complexity. Aging will also darken the beer. established in 1820 in West Flanders but reflective of earlier brewing traditions. Age tends to darken the beer. Historically brewed as a “provision beer” that would develop some sourness as it aged. Magnesium in the water accentuates the sourness. Malty flavors range from complementary to prominent. Good clarity. cigar-like. New Glarus Enigma. A sour mash or acidulated malt may also be used to develop the sour character without introducing Lactobacillus. plums or red currants. It was once common in Belgium and England to blend old beer with young to balance the sourness and acidity found in aged beer. acidic character ranges from complementary to intense. A mild vanilla and/or chocolate character is often present. indigenous to East Flanders. The reddish color is a product of the malt although an extended. figs. burgundy to reddish-brown in color. plums. dates.057 IBUs: 10 – 25 FG: 1. The beer is aged for up to two years. Mestreechs Aajt may be present and generally denotes an aged example. Sour. Monk’s Cafe Flanders Red Ale. which has roots back to the 1600s. Esters commonly reminiscent of raisins. Flanders Brown Ale/Oud Bruin Aroma: Complex combination of fruity esters and rich malt character. orange. the sweet character blends to more of a background flavor (and vice versa). Diacetyl is perceived only in very minor quantities.002 – 1. A low sour aroma may be present. fruity. Low to medium carbonation. it is more wine-like than any other beer style. While blending of batches for consistency is now common among larger breweries. White to very pale tan head. Mouthfeel: Medium to medium-full body. toffee. dates. treacle or chocolate is also common. Flavor: Malty with fruity complexity and some caramelization character. and a small amount of Special B are used with up to 20% maize. goaty. Hop flavor absent. orange. A slight sourness often becomes more pronounced in well-aged examples. Generally as the sour character increases. Low oxidation is appropriate as a point of complexity. A malt character of caramel. figs. Appearance: Pale yellow to deep golden in color. as a complementary aroma. but may be more subdued with age as it blends with aromas described as barnyard. No hop aroma.048 – 1. Flavor: Intense fruitiness commonly includes plum. and the fruity flavors are more malt-oriented. History: An “old ale” tradition. Appearance: Deep red. often with a prickly acidity. Mouthfeel: Medium bodied. Lactobacillus and Brettanomyces (and acetobacter) contribute to the fermentation and eventual flavor. plums. Known as the Burgundy of Belgium.074 IBUs: 20 – 25 FG: 1. Good clarity.6 – 6. sour character. Younger versions are 17C. Vital Statistics: OG: 1. Ingredients: A base of Vienna and/or Munich malts. Hop aroma absent. sour. Petrus Oud Bruin. if at all. orange.012 SRM: 10 – 16 ABV: 4. if at all. Comments: Long aging and blending of young and well-aged beer often occurs. Often includes maize. Deceivingly light and crisp on the palate although a somewhat sweet finish is not uncommon. if at all. typified by the products of the Liefman brewery (now owned by Riva). Low alpha acid continental hops are commonly used (avoid high alpha or distinctive American hops). as a complementary flavor. Ichtegem Old Brown. if at all. along with some sherry-like character. the brown beers are warm aged in stainless steel. Bellegems Bruin. typified by the products of the Rodenbach brewery. Low to medium astringency. horsey. red wine-like Belgian-style ale. black cherry or red currant flavors. dry finish. Diacetyl is perceived only in very minor quantities. No hop flavor. This style was designed to lay down so examples with a moderate aged character are considered superior to younger examples. as a complementary aroma. Comments: Long aging and blending of young and aged beer may occur. No hop aroma. These beers were typically more sour than current commercial examples. often in huge oaken barrels which contain the resident bacteria necessary to sour the beer. aged. Low alpha acid continental hops are typical (avoid high alpha or distinctive American hops). adding to the smoothness and complexity. Restrained hop bitterness. and adds an aged red wine-like character with a long. Riva Vondel 17D. Fruitiness commonly includes dark fruits such as raisins. New Belgium La Folie. The Oud Bruin is less acetic and maltier than a Flanders Red. An acidic. Spicy phenols can be present in low amounts for complexity. Low to moderate carbonation. History: The indigenous beer of West Flanders. Water high in carbonates is typical of its home region and will buffer the acidity of darker malts and the lactic sourness.5% Commercial Examples: Rodenbach Klassiek.008 – 1. and reminiscent of black cherries. Verhaege Vichtenaar. producing a “sweet-andsour” profile. The Flanders red is more acetic and the fruity flavors more reminiscent of a red wine than an Oud Bruin. Liefman’s Oud Bruin. and can modestly increase with age but should not grow to a noticeable acetic/vinegary character. Overall Impression: A malty. black cherries or prunes. treacle or chocolate is also common. though these should be entered in the classic-style fruit beer category. Duchesse de Bourgogne. this type of blending is a fading art. oranges. Lactobacillus reacts poorly to elevated levels of alcohol. Vital Statistics: OG: 1. As in fruit lambics. While Flanders red beers are aged in oak. Diacetyl is perceived only in very minor quantities. light to medium cara-malts. hay. though the aged product is sometimes released as a connoisseur’s beer. Rodenbach Grand Cru. as a complementary flavor. earthy. or cheesy aroma is unfavorable.012 SRM: 15 – 22 ABV: 4 – 8% Commercial Examples: Liefman’s Goudenband. Appearance: Dark reddish-brown to brown in color.is high. Liefman’s Odnar. Straight (Unblended) Lambic Aroma: A decidedly sour/acidic aroma is often dominant in young examples. Spicy phenols can be present in low amounts for complexity. black cherries or prunes.040 – 1. Older versions are commonly fruity with aromas of apples or even honey. Ivory to light tan head color. tannic bitterness is often present in low to moderate amounts.
A good gueuze is not the most pungent. A thick rocky. two. Mort Subite (Unfiltered) Gueuze. Vital Statistics: OG: 1. Fruity flavors are simpler in young lambics and more complex in the older examples. while gueuze is served effervescent. hay. While some may be more dominantly sour. the many mouth-filling flavors prevent the beer from tasting like water. Products marked “oude” or “ville” are considered most traditional. The . Boon Oude Gueuze Mariage Parfait. unblended beers. hay. Younger versions tend to be one-dimensionally sour since a complex Brett character often takes upwards of a year to develop. Hanssens Oude Gueuze.060 IBUs: 0 – 10 FG: 1. Highly carbonated. Brettanomyces. or honey. No hop flavor. Pilsner malt and aged (surannes) hops (3 years) are used. History: Spontaneously fermented sour ales from the area in and around Brussels (the Senne Valley) stem from a farmhouse brewing tradition several centuries old.040 – 1. sour/acidic. where they are reminiscent of apples or other light fruits. Girardin Gueuze (Black Label). Drie Fonteinen Oud Gueuze. De Cam Gueuze. the straight lambic is often a true product of the “house character” of a brewery and will be more variable than a gueuze. or cheesy aroma is unfavorable. Hop bitterness is generally absent but a very low hop bitterness may occasionally be perceived. while older ones are generally clear. Traditionally these beers are spontaneously fermented with naturally-occurring yeast and bacteria in predominately oaken barrels.040 – 1. A noticeable vinegary or cidery character is considered a fault by Belgian brewers. A low. Ingredients: Unmalted wheat (30-40%). rhubarb. pleasantly sour/acidic. As a rule of thumb lambic dries with age. Mouthfeel: Light to medium-light body. While some may be more dominantly sour/acidic. No hop aroma. Flavor: A moderately sour/acidic character is classically in balance with the malt.001 – 1. mousse-like. 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. white head seems to last forever. Overall Impression: Complex. Brettanomyces. horsey. No diacetyl. earthy. Their numbers are constantly dwindling and some are untraditionally sweetening their products (post-fermentation) to make them more palatable to a wider audience. velvety flavor. The aged hops are used more for preservative effects than bitterness. Some versions have a low warming character. they are bottled only when they have completely fermented. Always effervescent. wheat and barnyard characteristics. horsey. Clarity is excellent (unless the bottle was shaken).054 IBUs: 0 – 10 FG: 1. Lambic is served uncarbonated. Commonly fruity with aromas of citrus fruits (often grapefruit). Gueuze Aroma: A moderately sour/acidic aroma blends with aromas described as barnyard.006 SRM: 3 – 7 ABV: 5 – 8% Commercial Examples: Boon Oude Gueuze. Lindemans Gueuze Cuvée René. Belgians use hops for anti-bacterial properties more than bittering in lambics. and makes actual bitterness levels difficult to estimate. An enteric. Lindemans. and can have a honey-like character. Traditionally these beers are spontaneously fermented with naturally-occurring yeast and bacteria in predominately oaken barrels. De Cam. 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. Cantillon. earthy. wheat and barnyard characteristics. apples or other light fruits. wheat-based ale fermented by a variety of Belgian microbiota. easy-drinking beers without any filling carbonation. The aged hops are used more for preservative effects than bitterness. but aging can bring this character more in balance with the malt. Fruit Lambic Aroma: The fruit which has been added to the beer should be the dominant aroma. pale. Has a medium to high tart. Overall Impression: Complex. Since the wild yeast and bacteria will ferment ALL sugars. puckering quality without being sharply astringent. They are generally served young (6 months) and on tap as cheap. De Cam sometimes bottles their very old (5 years) lambic. Mouthfeel: Light to medium-light body. IBUs are approximate since aged hops are used. Head color is white. a sharp aroma.000 – 1. Drie Fonteinen. complementary sweetness may be present but higher levels are uncharacteristic. No hop flavor. Appearance: Golden in color. balance is the key and denotes a better gueuze. smoky or cigar-like character is undesirable. IBUs are approximate since aged hops are used. Flavor: Young examples are often noticeably sour and/or lactic. Cultures taken from bottles are sometimes used but there is no simple way of knowing what organisms are still viable.010 SRM: 3 – 7 ABV: 5 – 6. Vital Statistics: OG: 1. pale. smoky or cigar-like character is undesirable. Comments: Gueuze is traditionally produced by mixing one. Home-brewed and craftbrewed versions are more typically made with pure cultures of yeast commonly including Saccharomyces. balance is the key and denotes a better gueuze. Comments: Straight lambics are single-batch. Ingredients: Unmalted wheat (30-40%). Oud Beersel Oude Gueuze 17E. Home-brewed and craftbrewed versions are more typically made with pure cultures of yeast commonly including Saccharomyces. An enteric. In spite of the low finishing gravity. 25 17F. goaty. Lambic is served uncarbonated. Head retention is generally poor. cigar-like. In and around Brussels there are specialty cafes that often have draught lambics from traditional brewers or blenders such as Boon. Cantillon Gueuze. Virtually to completely uncarbonated. and makes actual bitterness levels difficult to estimate. Some oak or citrus flavor (often grapefruit) is occasionally noticeable. balanced. which makes dryness a reasonable indicator of age. “Young” lambic contains fermentable sugars while old lambic has the characteristic “wild” taste of the Senne River valley. smoky. puckering quality without being sharply astringent. and horse blanket. Pilsner malt and aged (surannes) hops (3 years) are used. A varied fruit flavor is common. wheat-based ale fermented by a variety of Belgian microbiota. In spite of the low finishing gravity. and horse blanket (and thus should be recognizable as a lambic). No diacetyl. while gueuze is served effervescent. Belgians use hops for anti-bacterial properties more than bittering in lambics. rhubarb. An enteric character is often indicative of a lambic that is too young.often cloudy. A very mild oak aroma is considered favorable. A low to moderately sour/acidic character blends with aromas described as barnyard. Their numbers are constantly dwindling. and a soft. History: Spontaneously fermented sour ales from the area in and around Brussels (the Senne Valley) stem from a farmhouse brewing tradition several centuries old.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. Hop bitterness is low to none. De Cam/Drei Fonteinen Millennium Gueuze. Has a low to high tart. the many mouth-filling flavors prevent the beer from tasting like water. A mild vanilla and/or oak flavor is occasionally noticeable. Timmermans and Girardin. Cultures taken from bottles are sometimes used but there is no simple way of knowing what organisms are still viable. or honey. goaty. Since they are unblended. and three-year old lambic. No diacetyl. but possesses a full and tantalizing bouquet.
Traditional products use 10-30% fruit (25%. raspberries or Muscat grapes. not just a fruit beer.062 – 1. Home-brewed and craft-brewed versions are more typically made with pure cultures of yeast commonly including Saccharomyces. either by the blender or publican. Fruit may also be added to unblended lambic. An enteric. pleasantly sour/acidic. Pilsner malt and aged (surannes) hops (3 years) are used. Ingredients: Belgian Pils malt. Fruit is commonly added halfway through aging and the yeast and bacteria will ferment all sugars from the fruit. Belgians use hops for anti-bacterial properties more than bittering in lambics. No spices are traditionally used. Boon Oude Kriek. Pater Lieven Blond Abbey Ale. Flavor: Smooth. the beer will present its full fruity taste. sugar. Traditionally these beers are spontaneously fermented with naturally-occurring yeast and bacteria in predominately oaken barrels. although a bit sweeter and not as bitter. No hop flavor. wheat-based ale fermented by a variety of Belgian microbiota. slightly sweet flavor. Fruits traditionally used include tart cherries (with pits). Very soft yeast character (esters and alcohols. although the ingredients and fermentation by-products may give an impression of spicing (often reminiscent of oranges or lemons). Overall Impression: A moderate-strength golden ale that has a subtle Belgian complexity. De Cam Oude Kriek. the many mouth-filling flavors prevent the beer from tasting like water. can give mouthfilling bubbly sensation. and dry finish. Val-Dieu Blond. Light sweetness that may have a slightly sugar-like character. Good head retention with Belgian lace. along with a lightly sweet Pils malt character. or yeasty. although some fruit will not drop bright. Belgian Dubbel Aroma: Complex. History: Spontaneously fermented sour ales from the area in and around Brussels (the Senne Valley) stem from a farmhouse brewing tradition several centuries old.g. mousse-like head. When young. Moderate fruity esters (usually including raisins and plums. which are sometimes perfumy or orange/lemon-like). Light spicy phenolics optional. Often has an almost lager-like character. A mild vanilla and/or oak flavor is occasionally noticeable.060 IBUs: 0 – 10 FG: 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.. Brugse Zot. IBUs are approximate since aged hops are used. Any overly sweet lambics (e. caramel and/or toast (but never roasted or burnt aromas). Flavor: The fruit added to the beer should be evident. framboise (raspberries) and druivenlambik (muscat grapes). “Young” lambic contains fermentable sugars while old lambic has the characteristic “wild” taste of the Senne River valley. History: Relatively recent development to further appeal to European Pils drinkers. Light hop flavor. Cantillon Rose de Gambrinus. ENTRANT MUST SPECIFY THE TYPE OF FRUIT(S) USED IN MAKING THE LAMBIC. pale.008 – 1. Troubadour Blond Ale 18B. Brettanomyces. Some lightly caramelized sugar or honey-like sweetness on palate. The most traditional styles of fruit lambics include kriek (cherries). but smooth. Shows a subtle yeast character that may include spicy phenolics. perfumy or honey-like alcohol. light to moderate Pils malt sweetness initially. Generally very clear. La Trappe (Koningshoeven) Blond. and makes actual bitterness levels difficult to estimate. Styrian Goldings or East Kent Goldings hops. becoming more popular as it is widely marketed and distributed. Hanssens Oude Kriek. Grimbergen Blond. Comments: Similar strength as a dubbel. fruity. rich malty sweetness. malt may have hints of chocolate. Some versions have a low warming character. Belgian Blond Ale Aroma: Light earthy or spicy hop nose. Mouthfeel: Medium-high to high carbonation. Cantillon Lou Pepe Framboise. Cantillon Kriek. complementary sweetness may be present. Vital Statistics: OG: 1. A low to moderate sour and more commonly (sometimes high) acidic character is present. puckering quality without being sharply astringent. Cantillon St. 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. No hop aroma. is generally long-lasting. Medium hop and alcohol bitterness to balance. Affligem Blond. A thick rocky. Medium body. The aged hops are used more for preservative effects than bitterness. if cherry). but finishes medium-dry to dry with some smooth alcohol becoming evident in the aftertaste. Has a low to high tart.018 SRM: 4 – 7 ABV: 6 – 7. No diacetyl. Oud Beersel Kriek. Esters sometimes include banana or . Cantillon Fou’ Foune (apricot). In spite of the low finishing gravity. Can be somewhat creamy. No diacetyl. More recent examples include peaches. BELGIAN STRONG ALE 18A. Always effervescent. Fruit was traditionally added to lambic or gueuze. Light to moderate alcohol warmth. fruity esters (commonly orange-like or lemony). The color intensity may fade with age. Tart or acidic fruit is traditionally used as its purpose is not to sweeten the beer but to add a new dimension. A lambic with fruit. and three-year old lambic. dense. Subtle yet complex.fruit aroma commonly blends with the other aromas. to increase the variety of beers available in local cafes. Cultures taken from bottles are sometimes 26 used but there is no simple way of knowing what organisms are still viable. A low. Appearance: Light to deep gold color. Belgian yeast strains that produce complex alcohol. and creamy white to off-white head. The classic barnyard characteristics may be low to high. 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. Straffe Hendrik Blonde. Cantillon Lou Pepe Kriek.040 – 1. Clarity is often good. cigar-like. can be spicy or earthy.000 – 1. 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. two. Large. smoky or cigar-like character is undesirable. sometimes a shade of fruit. Mort Subite Kriek 18. Lamvinus (merlot grape). Girardin Kriek. Cantillon Vigneronne (Muscat grape).” Most commercial examples are in the 6. noble.075 IBUs: 15 – 30 FG: 1. Boon Kriek Mariage Parfait. balanced. smoky. which gives it a cleaner profile in comparison to the other styles. but higher levels are uncharacteristic. An enteric. Ingredients: Unmalted wheat (30-40%).010 SRM: 3 – 7 (varies w/ fruit) ABV: 5 – 7% Commercial Examples: Boon Framboise Marriage Parfait. Highly carbonated. As it ages.” while the French spell it “Blonde.5 – 7% ABV range. phenolics and perfumy esters. Vital Statistics: OG: 1. sometimes also dried cherries).5% Commercial Examples: Leffe Blond. Belgians use the term “Blond. Many Trappist table beers (singles or Enkels) are called “Blond” but these are not representative of this style. Comments: Fruit-based lambics are often produced like gueuze by mixing one. aromatic malts. Drie Fonteinen Kriek. Hop bitterness is generally absent. apricots or merlot grapes. Appearance: The variety of fruit generally determines the color though lighter-colored fruit may have little effect on the color. Overall Impression: Complex. or cheesy aroma is unfavorable. similar character as a Belgian Strong Golden Ale or Tripel.
No diacetyl. Esters are reminiscent of citrus fruit such as orange or sometimes lemon. Chimay Cinq Cents (White). Duinen Dubbel. spicy. Russian River Benediction. often a bit sweet and low in intensity. moderate spiciness and low to moderate alcohol and hop aromas. rose-like and/or perfumy notes). and if used. A low to moderate yet distinctive perfumy. although lighter than the substantial gravity would suggest (thanks to sugar and high carbonation). and phenolics are commonly used. La Trappe Dubbel. Smooth but noticeable alcohol warmth. Homebrewers may use Belgian Pils or pale base malt. No spices. A low yet distinctive spicy. Affligem Tripel. Low to moderate phenols are peppery in character. Bitterness is typically medium to high from a combination of hop bitterness and yeast-produced phenolics.075 IBUs: 15 – 25 FG: 1. esters. A low to moderate spicy hop character is often present. Noble hops or Styrian Goldings are commonly used. Low to moderate phenols are peppery in character. Massive. Usually has a more rounded malt flavor but should not be sweet. Flavor: Marriage of spicy. Substantial carbonation and bitterness lends a dry finish with a moderately bitter aftertaste. Alcohols are soft. dense. Belgian yeast strains are used – those that produce fruity esters. Alcohol. Low noble hop flavor is optional and not usually present. Generally clear. long-lasting. floral hop character is often present. The malt character is light. No diacetyl. Traditionally bottle-conditioned (“refermented in the bottle”). Tripel Karmeliet. High carbonation and attenuation helps to bring out the many flavors and to increase the perception of a dry finish. peppery.5 – 9. La Trappe Tripel. No hot alcohol or solventy aromas. Dark caramelized sugar syrup or sugars for color and rum-raisin flavors. Comments: High in alcohol but does not taste strongly of alcohol. History: Originally popularized by the Trappist monastery at Westmalle. Should not be as malty as a bock and should not have crystal malt-type sweetness. Appearance: Dark amber to copper in color.014 SRM: 4. St. Esters are often reminiscent of citrus fruits such as oranges. alcohol and phenol interplay (raisiny flavors are common. Chimay Premiere (Red). spicy. No diacetyl. Victory Golden Monkey 18D. Bernardus Pater 6. Bernardus Tripel. Feuillien Tripel. A low to moderate spicy hop character is usually 27 . Complex malt. Smooth. Low alcohol warmth. St.062 – 1. sometimes clove-like phenols. rocky. with an attractive reddish depth of color. Belgian Tripel Aroma: Complex with moderate to significant spiciness. effervescent. other specialty grains for character. Vital Statistics: OG: 1. Appearance: Deep yellow to deep gold in color. New Belgium Abbey Belgian Style Ale. No hot alcohol or solventy character. and longlasting creamy off-white head. La Rulles Tripel. Overall Impression: A golden. Flying Fish Dubbel. Effervescent. Overall Impression: Strongly resembles a Strong Golden Ale but slightly darker and somewhat fuller-bodied. Mediumlow bitterness that doesn’t persist into the finish. Large. Always effervescent. Spice additions are generally not traditional. peppery phenols. New Belgium Trippel. CaraVienne or CaraMunich for dried fruit flavors. Lost Abbey Lost and Found Abbey Ale. Medium-high carbonation. English-type or Styrian Goldings hops commonly used. Never astringent. Spicy phenols and higher alcohols are common (may include light clove and spice. Most Trappist versions have at least 30 IBUs and are very dry. Effervescent. Traditionally bottle-conditioned (“refermented in the bottle”). clove-like spiciness is optional). Belgian Golden Strong Ale Aroma: Complex with significant fruity esters. sometimes perfumy hop character is usually found. No diacetyl.085 IBUs: 20 – 40 FG: 1. Flavor: Similar qualities as aroma. floral. spicy and low in intensity. complex medium to medium-full malty sweetness on the palate yet finishes moderately dry. Esters are reminiscent of lighter fruits such as pears. Noble-type. High alcohol content adds a pleasant creaminess but little to no obvious warming sensation. complex. Generous spicy. spicy and alcohol flavors supported by a soft malt character. The best examples are sneaky. rocky. Witkap Pater Tripel. Moderate spicy. Light to medium body. Fairly soft water. moderately strong. Mouthfeel: Medium-light to medium body. Alcohols are soft. Water can be soft to hard. Special B for raisin flavors. moderate fruity esters and low alcohol and hop aromas. if present. complex Belgian ale. spicy. Affligem Dubbel. white head resulting in characteristic “Belgian lace” on the glass as it fades. A small number of examples may include a low noble hop aroma. but hops are usually absent. Bink Tripel.008 – 1. Comments: Most commercial examples are in the 6. Impression of complex grain bill. oranges or apples. St. Grimbergen Tripel.018 SRM: 10 – 17 ABV: 6 – 7. Allagash Double found. strong 18C.075 – 1. white head resulting in characteristic “Belgian lace” on the glass as it fades. not obvious. Unibroue La Fin du Monde. oranges or apples. is soft and never hot or solventy. perfumy and low-to-moderate in intensity.5 – 7 ABV: 7.008 – 1. Bitterness is typically medium to high from a combination of hop bitterness and yeast-produced phenolics. dried fruit flavors are welcome. St. fruity and alcohol flavors supported by a soft malt character. Never astringent. Stoudts Abbey Double Ale. although restrained use is allowable. Allagash Tripel Reserve. should not be recognizable as such. ValDieu Triple. Mouthfeel: Very highly carbonated. Ingredients: The light color and relatively light body for a beer of this strength are the result of using Pilsner malt and up to 20% white sugar. Spicy qualities can be moderate to very low. Feuillien Brune. although traditional versions are typically Belgian Pils malt with caramelized sugar syrup or other unrefined sugars providing much of the character. Good clarity. Dragonmead Final Absolution. Vital Statistics: OG: 1. Watou Tripel. No spices are traditionally used. Rich. Munich-type malts for maltiness. The malt character is light. No diacetyl. Always effervescent. spicy phenolics and higher alcohols – often aided by slightly warmer fermentation temperatures. often beady. and was revived in the mid-1800s after the Napoleonic era. Ingredients: Belgian yeast strains prone to production of higher alcohols. ester. Alcohols are soft. Overall Impression: A deep reddish. creamy. No hot alcohol or solventy aromas. Substantial carbonation and bitterness leads to a dry finish with a low to moderately bitter aftertaste. Flavor: Marriage of fruity. which can influence the perception of body. malty.5% Commercial Examples: Westmalle Tripel. No diacetyl.apple. Corsendonk Abbey Brown Ale. No hot alcohol or solventy character.5 – 7% ABV range. but may sometimes have a slight banana character. Pater Lieven Bruin. History: Originated at monasteries in the Middle Ages. Mouthfeel: Medium-full body. Appearance: Yellow to medium gold in color. Corsendonk Abbey Pale Ale. Alcohols are soft. Esters are reminiscent of pears. Balance is always toward the malt. Long-lasting. often a bit sweet and are low-to-moderate in intensity.6% Commercial Examples: Westmalle Dubbel. never hot or solventy. although lighter than the substantial gravity would suggest (thanks to sugar and high carbonation). Good clarity. peppery. Grimbergen Double.
Bernardus Abt 12.to light tan-colored head. Southampton Abbot 12. Munich-type malts for maltiness.Belgian-style ale. Almost all versions are malty in the balance. N’ice Chouffe. vinous. treacle. with caramelized sugar syrup or unrefined sugars and yeast providing much of the complexity. hop and spice comments apply to flavor as well). spicy phenolics and higher alcohols – often aided by slightly warmer fermentation temperatures. Noble-type. Old Ale Aroma: Malty-sweet with fruity esters. Higher bitterness is allowable in Abbey-style beers with a higher FG. The finish may vary from dry to somewhat sweet. Russian River Salvation 18E. Lucifer.g. Hops are not usually present (but a very low noble hop aroma is acceptable).5% Commercial Examples: Duvel. No hot alcohols or solventy aromas. The malt is rich and strong. which can be rather sweet and full-bodied. Moderately malty or sweet on palate. Low bitterness for a beer of this strength.. Hop aromas not usually present due to extended aging. 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. keep subtle and in the background. Comments: Authentic Trappist versions tend to be drier (Belgians would say “more digestible”) than Abbey versions. History: A traditional English ale style. akin to those found in Sherry or Port. and can contain raisin.005 – 1. Russian River Damnation. Can be clear to somewhat hazy. toffee. Traditionally bottle-conditioned (“refermented in the bottle”). Spicy phenols may be present. Flavor: Medium to high malt character with a luscious malt complexity. Dulle Teve. Caramelized sugar syrup or unrefined sugars lightens body and adds color and flavor (particularly if dark sugars are used). although older examples may be lower in body due to continued attenuation during conditioning. Fairly soft water. Light chocolate or roasted malt flavors are optional. often with nutty. Homebrewers may use Belgian Pils or pale base malt.to light tan-colored head. spicy. Alcohol warmth is often evident and always welcome. Avoid US/UK crystal type malts (these provide the wrong type of sweetness). Avery Salvation. but this is optional and should not be too strong (enter as a specialty beer if it is). Belgian Dark Strong Ale Aroma: Complex. and may take on a dried-fruit or vinous character. very strong Belgian ale. alcohol provides some of the balance to the malt. perfumy and/or rose-like. “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. No diacetyl. and sometimes phenolics are commonly used. Balance is often malty-sweet. Unibroue Eau Benite. phenol. Rochefort 8 (green cap). Usually tilted toward a sweeter. and/or other specialty malt aromas.024 SRM: 12 – 22 ABV: 8 – 11% Commercial Examples: Westvleteren 12 (yellow cap). moussy. caramelly. should be clear).075 – 1. Comments: Strongly resembles a Tripel. though not overwhelming. and an optional light to moderate spiciness. Brasserie des Rocs Grand Cru. Some alcohol and oxidative notes are acceptable. St. The drier finish and lighter body also serves to make the assertive hopping and spiciness more prominent. Judas. Extended aging may contribute oxidative flavors similar to a fine old Sherry. Impression of a complex grain bill. Some wood-aged or blended versions may have a lactic or Brettanomyces character. Alcohols are soft. maltier balance. Vital Statistics: OG: 1. though usually not as strong or rich as barleywine. and are low to moderate in intensity. often with a complex blend of dried-fruit. English-type or Styrian Goldings hops commonly used.095 IBUs: 22 – 35 FG: 1. Vital Statistics: OG: 1. ester. although a few are lightly bitter. Alcoholic strength should be evident. but should never be prominent. STRONG ALE 19A. Lost Abbey Judgment Day. Age and oxidation may darken the beer further. Water can be soft to hard. Appearance: Light amber to very dark reddish-brown color (most are fairly dark). esters..070 – 1. although many traditional versions are quite simple. Belgian yeast strains are used – those that produce fruity esters. referring to their potent alcoholic strength and as a tribute to the original example (Duvel). Gulden Draak. Overall Impression: A dark. Ingredients: Belgian yeast strains prone to production of higher alcohols. Sweeter and more full-bodied beers will have a higher bitterness level to balance. Spices generally not used. persistent cream. dried cherry. Delirium Tremens. Overall Impression: An ale of significant alcoholic strength. North Coast Pranqster.110 IBUs: 20 – 35 FG: 1. AleSmith Horny Devil should be entered in the Belgian Specialty Ale category (16E). Weyerbacher QUAD) and Spiced/Christmas-type beers (e. Achel Extra Brune. Scaldis/Bush.016 SRM: 3 – 6 ABV: 7.010 – 1. may be adversely affected by alcohol and age. not this category. La Trappe Quadrupel. fig or prune notes. alcohol. dense. but may be even paler. Flavor: Similar to aroma (same malt. very rich. References to the devil are included in the names of many commercial examples of this style. Barleywine-type beers (e. plum. rich. No dark/roast malt aroma. depending on age and conditioning. but may be well hopped (the impression of bitterness often depends on amount of aging). The fruity esters are strong to moderately low. but usually have a peppery quality not clove-like. Gouden Carolus Grand Cru of the Emperor. caramelly and/or molasses-like flavors. with a rich malty sweetness. Hapkin. Moderate to high fruity esters are common. History: Most versions are unique in character reflecting characteristics of individual breweries. Traditionally bottle-conditioned (“refermented in the bottle”). Appearance: Deep amber to deep coppery-brown in color (“dark” in this context implies “more deeply colored than golden”). other Belgian specialty grains for character. Complex. Huge. High carbonation helps to bring out the many flavors and to increase the perception of a dry finish. Great Divide Hades. Brigand.5 – 10. Diacetyl low to none. if used. Body can be variable depending on interpretation (authentic Trappist versions tend to be medium-light to medium. Affligem Nöel) 28 19. Low to moderate carbonation. Mouthfeel: Medium to full. complex.g. molasses. Abbey versions can be medium-dry to sweet). The best examples are complex and delicate. Kasteelbier Bière du Chateau Donker. Moderate to low cream. Chimay Grande Reserve (Blue). then aged at the brewery after primary fermentation (similar to the process used for . Noble hops or Styrian Goldings are commonly used. nutty. Rochefort 10 (blue cap).” Smooth but noticeable alcohol warmth. Finish is variable depending on interpretation (authentic Trappist versions are moderately dry to dry. Piraat. Mouthfeel: High carbonation but no carbonic acid “bite. significant esters and alcohol. while Abbey-style beers can be quite full and creamy). lighter-bodied and even crisper and drier. The complex and varied flavors should blend smoothly and harmoniously. No recognizable spice additions. bigger than strong bitters and brown porters. smooth and dangerous. Port or Madeira. mashed at higher temperatures than strong ales to reduce attenuation. chewy body. and can have a Munich-type quality often with a caramel. History: Originally developed by the Moortgat brewery after WWII as a response to the growing popularity of Pilsner beers. toast and/or bready aroma. May be almost opaque (if not.
English Barleywine Aroma: Very rich and strongly malty. with a velvety.015 – 1. and feature richer specialty malt flavors than American Barleywines. Often has ruby highlights. A smooth warmth from aged alcohol should be present.2% ABV). Moderate to high malty sweetness on the palate. maltier. Appearance: Color may range from light amber to medium copper. Moderate to high hop flavor (any variety). and/or treacle notes. Can include winter warmers. No diacetyl.018 – 1. Theakston Old Peculier (peculiar at OG 1. 29 19C. Comments: Strength and character varies widely. complex. Whitbread Gold Label. toasty. bready. as if viewed through a thick glass lens. Aged versions may have a sherry-like quality. Old Dominion Millenium. Avery Old Jubilation Low to moderately high hop flavor (usually UK varieties). both young and old versions should be appreciated for what they are. toffee. Flavors will smooth out and decline over time. though sparingly so as to avoid an overly roasted character. Hop character moderate to assertive and often showcases citrusy or resiny American varieties (although other varieties. Mouthfeel: Full-bodied and chewy. molasses. Moderate to fairly high fruitiness. luscious texture (although the body may decline with long conditioning). the English Barleywine places less emphasis on hop character than the American Barleywine and features English hops. Carbonation may be low to moderate.. Alcohol aromatics may be low to moderate.W. Low to moderate off-white head. but can handle higher alcohol levels. intense flavors. Harviestoun Old Engine Oil. dark caramel. Often has ruby highlights. invert sugar or dark sugar) are often used. A showcase of malty richness and complex. Characterful English yeast. but generally clears to good to brilliant clarity as it warms. depending on age and conditioning. American Barleywine Aroma: Very rich and intense maltiness.057). with judicious amounts of caramel malts. However. East Kent Goldings and Fuggles. Fuller’s Old Winter Ale. although the finish may be moderately sweet to moderately dry (depending on aging). Vital Statistics: OG: 1. J. black malt) may be appropriate. often with a dried-fruit character. and in recent years many commercial examples are now vintage-dated. although the finish may be somewhat sweet to quite dry (depending on aging). May be cloudy with chill haze at cooler temperatures. Hop bitterness may range from just enough for balance to a firm presence.060 – 1. The color may appear to have great depth. Malt character may be sweet. but any oxidized character should be muted (and generally be masked by the hop character). J. and often complex alcohol flavors should be evident. Target.historical porters). toffee. but generally clears to good to brilliant clarity as it warms.080 – 1. Ingredients: Generous quantities of well-modified pale malt (generally English in origin. and generally more muted malt aromas. and/or molasses. Often had age-related character (lactic. Some darker examples suggest that dark malts (e. may have low head retention. History: Usually the strongest ale offered by a brewery. Burton Bridge Olde Expensive. The malt profile can vary widely. along with judicious quantities of caramel malts and other specialty character malts. balance therefore ranges from malty to somewhat bitter. North Coast Old Stock Ale (when aged). leather) associated with “stale” beers.g. 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). Appearance: Color may range from rich gold to very dark amber or even dark brown. but never harsh. may have low head retention. AleSmith Old Numbskull. Young's Winter Warmer.W. Fuller’s 1845. . Founders Curmudgeon. Sarah Hughes Dark Ruby Mild. The color may appear to have great depth. but sharp or solventy alcohol flavors are undesirable. possibly vinous or port-like aromatics. multi-layered malt flavors ranging from bready and biscuity through nutty. English hops such as Northdown. as if viewed through a thick glass lens. Winter warmers are a more modern style that are maltier. Alcohol flavors shouldn’t be harsh. may be used). Fits in the style space between normal gravity beers (strong bitters. Great Divide Hibernation Ale. Dark malts should be used with great restraint. and lower gravity versions of English barleywines. Coniston Old Man Ale. The character of these ales can change significantly over time. May have moderate to strong fruitiness. wheat) and malt extracts. Roasted or burnt malt flavors are inappropriate. are lower than 6% ABV. the intensity of aromatics often subsides with age. the balance should always seem bitter. if at all. hot or solventy. though not necessarily so). flaked barley. but should not be opaque. Young’s Old Nick (unusual in its 7. English hop aroma may range from mild to assertive. caramelly. Flavor: Strong. often darker beers that may be a brewery’s winter seasonal special offering. is traditional. Cooperstown Pride of Milford Special Ale. often with a driedfruit character. brown porters) and barleywines. fruitier. Flavor: Strong. fuller-bodied. May have some bready or caramelly malt flavors. blended strong beers (stock ale blended with a mild or bitter). Often associated with the winter or holiday season. English versions can be darker. May be cloudy with chill haze at cooler temperatures. and should not be hot or harsh. intense malt flavor with noticeable bitterness. Many English examples. often with a caramel-like aroma. Moderately-low to large off-white to light tan head. Moderately low to moderately high malty sweetness on the palate. Some oxidative or vinous flavors may be present. Comments: Although often a hoppy beer.030 SRM: 8 – 22 ABV: 8 – 12% Commercial Examples: Thomas Hardy’s Ale. British ale yeast that has low attenuation. Brett. or fairly neutral. particularly winter warmers. Samuel Smith’s Winter Welcome. High alcohol and viscosity may be visible in “legs” when beer is swirled in a glass. hot or solventy. The intensity of these aromatics often subsides with age. Greene King Olde Suffolk Ale . The aroma may have a rich character including bready. Hop variety is not as important. Adjuncts (such as molasses. Lees Moonraker. treacle. deep toast. Fuller’s Golden Pride. but these should not be high. strong dark milds. Robinson’s Old Tom.022 SRM: 10 – 22 ABV: 6 – 9% Commercial Examples: Gale’s Prize Old Ale. Hop bitterness may range from moderately strong to aggressive. Lee’s Vintage Harvest Ale. Low to no diacetyl. not all examples will have all possible flavors or aromas. intense. Normally aged significantly prior to release. strong (and perhaps darker) bitters. may rarely be as dark as light brown. While strongly malty. Marston Owd Roger. Vital Statistics: OG: 1. as most of the color arises from a lengthy boil. Ingredients: Well-modified pale malt should form the backbone of the grist. Burton Bridge Thomas Sykes Old Ale. Overall Impression: The richest and strongest of the English Ales. as the relative balance and aging process negate much of the varietal character. Weyerbacher Blithering Idiot 19B. chocolate. such as floral. Noticeable alcohol presence. Harvey’s Elizabethan Ale. No diacetyl. High alcohol and viscosity may be visible in “legs” when beer is swirled in a glass. Low to moderate fruity esters. Fuller’s Vintage Ale. as are starchy adjuncts (maize. oxidation. earthy or spicy English varieties or a blend of varieties. Low to moderately strong fruity esters and alcohol aromatics.090 IBUs: 30 – 60 FG: 1.120 IBUs: 35 – 70 FG: 1. Low to no diacetyl.
“PORTER” OR “WHEAT ALE” IS ACCEPTABLE). Body and carbonation levels should be appropriate to the base beer style being presented. The fruit should complement the original style and not overwhelm it. the color should be noticeable. Fruit beers may have some haze or be clear. Founders Rübæus. although haze is a generally undesirable. not artificial and inappropriately overpowering (considering the character of the fruit) nor should it have defects such as oxidation. Normally aged significantly prior to release. 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. Melbourne Apricot Beer and Strawberry Beer.. Hop bitterness. flavor and aroma than the English Barleywine. Judge the beer based on the pleasantness and balance of the resulting combination. raspberries. 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.. Avery Hog Heaven Barleywine. although any varieties can be used in quantity. Some tartness may be present if naturally occurring in the particular fruit(s). The brewer should recognize that some combinations of base beer styles and fruits work well together while others do not make for harmonious combinations. These components (especially hops) may also be intentionally subdued to allow the fruit character to come through in the final presentation. Herb. Weyerbacher Raspberry Imperial Stout. Carbonation may be low to moderate. Vital Statistics: OG: 1. alcohol content. Comments: Overall balance is the key to presenting a well-made fruit beer. The balance of fruit with the underlying beer is vital. Comments: The American version of the Barleywine tends to have a greater emphasis on hop bitterness. and the fruit character should not be so artificial and/or inappropriately overpowering as to suggest a fruit juice drink. Dark malts should be used with great restraint. Differs from an Imperial IPA in that the hops are not extreme.g. Three Floyds Behemoth. Hop aroma may be absent or balanced with fruit. unfermented quality. For lighter-colored beers with fruits that exhibit distinctive colors. Flavor: As with aroma. Dogfish Head Aprihop. but not be so prominent as to unbalance the resulting presentation. SPICE/HERB/VEGETABLE BEER 21A.080 – 1. strawberries)—allow for a range of fruit character and intensity from subtle to aggressive. The hop character should be evident throughout. fino. while other fruit-based Belgian specialties should be entered in the Belgian Specialty Ale category (16E). herbs and/or . note that some fruit (e. FRUIT BEER Aroma: The distinctive aromatics associated with the particular fruit(s) should be noticeable in the aroma.G. Note that the color of fruit in beer is often lighter than the flesh of the fruit itself and may take on slightly different shades. Some tartness may be present if naturally occurring in the particular fruit(s). Often associated with the winter or holiday season. FG. blueberries. The key attributes of the underlying style will be different with the addition of fruit. Anchor Old Foghorn. and the body is richer and more characterful. Should not be syrupy and under-attenuated. Pyramid Apricot Ale. Lagunitas Olde GnarleyWine. The fruit character should be pleasant and supportive. BLONDE ALE) THEN THE SPECIFIC STYLE MUST BE SPECIFIED. Alcohol warmth should be present. Fruit generally adds fermentables that tend to thin out the beer. malt flavors. luscious texture (although the body may decline with long conditioning). botrytis). Some specialty or character malts may be used. Dogfish Head Fort 21. but a beer with a quality such as this should make a special claim (e. but not be excessively hot. Ingredients: Well-modified pale malt should form the backbone of the grist. but should not be inappropriately intense. 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 original style should come through in aroma and flavor. The fruit should add an extra complexity to the beer. should be appropriate to the base beer and be harmonious and balanced with the distinctive fruit flavors present. flavor. Stiegl Radler.. THE ENTRANT MUST SPECIFY THE UNDERLYING BEER STYLE AS WELL AS THE TYPE OF FRUIT(S) USED. Sherry or Tokaj. Mouthfeel: Mouthfeel may vary depending on the base beer selected and as appropriate to that base beer.G. Abita Purple Haze.. The alcohol strength and hop bitterness often combine to leave a very long finish.016 – 1. however. Note that fruit-based lambics should be entered in the Fruit Lambic category (17F). SRM and ABV will vary depending on the underlying base beer. especially in dark styles. The head may take 30 on some of the color of the fruit. Aroma hops. Stone Old Guardian. Beer with chile peppers should be entered in the Spice/Herb/Vegetable Beer category (21A). Flying Dog Horn Dog 20. IBUs. Appearance: Appearance should be appropriate to the base beer being presented and will vary depending on the base beer. if at all. Great Divide Wild Raspberry Ale. as most of the color arises from a lengthy boil. yeast by-products and malt components of the underlying beer may not be as noticeable when fruit are present. Magic Hat #9. cherries) have stronger aromas and are more distinctive than others (e. or Vegetable Beer Aroma: The character of the particular spices. Aged fruit may sometimes have flavor and aroma characteristics similar to Sauternes. the malt is more forward. Generally uses an attenuative American yeast. IF THIS BEER IS BASED ON A CLASSIC STYLE (E. the resulting beer may seem lighter than expected for the declared base style. Rogue Old Crustacean. However. but should not be inappropriately intense. Remember that fruit generally add flavor not sweetness to fruit beers.120 IBUs: 50 – 120 FG: 1.. Some malt aroma may be desirable. Overall Impression: A harmonious marriage of fruit and beer. Ebulum Elderberry Black Ale. Citrusy American hops are common. Smuttynose Barleywine. Saxer Lemon Lager. and fermentation by-products.Mouthfeel: Full-bodied and chewy. the distinctive flavor character associated with the particular fruit(s) should be noticeable.030 SRM: 10 – 19 ABV: 8 – 12% Commercial Examples: Sierra Nevada Bigfoot. Bell’s Third Coast Old Ale. and in recent years many commercial examples are now vintage-dated. History: Usually the strongest ale offered by a brewery. such as esters or diacetyl. If the base beer is a lager. amontillado. Hair of the Dog Doggie Claws. and often features American hop varieties. Great Divide Old Ruffian. but does not have to be unbalanced.g. do not expect the base beer to taste the same as the unadulterated version. As with all specialty beers. and may range in intensity from subtle to aggressive. If the base beer is a classic style. THE TYPE OF FRUIT(S) MUST ALWAYS BE SPECIFIED. depending on age and conditioning. depending on the style. residual sweetness is not necessarily a negative characteristic unless it has a raw. Bridgeport Old Knucklehead.g. Grozet Gooseberry and Wheat Ale. but the fruit will often be reflected in the color. Spice. CLASSIC STYLES DO NOT HAVE TO BE CITED (E. Overall Impression: A well-hopped American interpretation of the richest and strongest of the English ales. Vital Statistics: OG. Commercial Examples: New Glarus Belgian Red and Raspberry Tart. Victory Old Horizontal. then overall less fermentation byproducts would be appropriate. with a velvety. Bell’s Cherry Stout.
then overall less fermentation byproducts would be appropriate. but this character should be restrained. spruce trees. malt flavors. should be appropriate to the base beer and be harmonious and balanced with the distinctive SHV flavors present. or slightly spicy. and not usually stronger than chocolate. May include distinctive flavors from specific fermentables (molasses. etc. and often has some alcohol flavor. coffee-. although many examples are reminiscent of Christmas cookies. not artificial and overpowering. Judge the beer based on the pleasantness and balance of the resulting combination. Mouthfeel: Mouthfeel may vary depending on the base beer selected and as appropriate to that base beer. Additional fermentables (e. Body is generally medium to full. Hop bitterness. Bitterness and hop flavor are generally restrained so as to not interfere with the spices and special ingredients. Note that these components (especially hops) may be intentionally subdued to allow the SHV character to come through in the final presentation. THE TYPE OF SPICES. Cave Creek Chili Beer 21B. herb or vegetable (SHV) beer. although these elements are not required. The SHV(s) should complement the original style and not overwhelm it. Hitachino Nest Real Ginger Ale. Some SHV(s) may add a bit of astringency. warming alcohol content. A light spruce or other evergreen tree character is optional but found in some examples. orange peel or lemon peel. BLONDE ALE) THEN THE SPECIFIC STYLE MUST BE SPECIFIED. subdued. the colors may be noticeable in the beer and possibly the head. depending on the style. Redhook Double Black Stout. Left Hand JuJu Ginger Beer. SRM and ABV will vary depending on the underlying base beer. herbs and/or vegetables and beer. especially in dark styles. Christmas/Winter Specialty Spiced Beer Aroma: A wide range of aromatics is possible. IBUs. The individual character of the SHV(s) may not always be identifiable when used in combination. Rogue Chocolate Stout. For lighter-colored beers with spices.g. The base beer style often has a malty profile that supports the balanced presentation of the aromatics from spices and possibly other special ingredients.). the original style should come through in aroma and flavor. do not expect the base beer to taste the same as the unadulterated version. yeast by-products and malt components of the underlying beer may not be as noticeable when SHV are present. gingerbread. Alcohol aromatics may be found in some examples. brown sugar. The key attributes of the underlying style will be different with the addition of spices. Founders Breakfast Stout. OR VEGETABLES USED. Hop aromatics are often absent. “PORTER” OR “WHEAT ALE” IS ACCEPTABLE).) may lend their own unique aromatics. The SHV character should be pleasant and supportive. nutty. 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. Flavor: As with aroma. Rich. Mouthfeel: A wide range of interpretations is possible. THE ENTRANT MUST SPECIFY THE UNDERLYING BEER STYLE AS WELL AS THE TYPE OF SPICES. plum. Hop aroma may be absent or balanced with SHV. fig.. Rogue Chipotle Ale. Birrificio Baladin Nora. and the SHV character should not be so artificial and/or overpowering as to overwhelm the beer. English-type Christmas pudding. Appearance: Appearance should be appropriate to the base beer being presented and will vary depending on the base beer. Fraoch Heather Ale. Buffalo Bill's Pumpkin Ale. but without being overly hot. Dogfish Head Punkin Ale. HERBS. malty and/or sweet malt-based flavors are common. sugars. Spices associated with the holiday season are typical (as mentioned in the Aroma section). and a certain malty chewiness is often present. and fermentation by-products. flavor.g. and may include caramel. FG. molasses. Some chill haze is acceptable. note that some SHV (e. May include some dried fruit or dried fruit peel flavors such as raisin. Young’s Double Chocolate Stout. Generally has a well-formed head that is often off-white to tan. Commercial Examples: Alesmith Speedway Stout. not so prominent as to overshadow the base beer. The spices and optional fermentables should be supportive and blend well with the base beer style. Generally finishes rather full and satisfying. These components (especially hops) may also be intentionally subdued to allow the SHV character to come through in the final presentation. Southampton Pumpkin Ale. ginger. herbs and/or vegetables. CLASSIC STYLES DO NOT HAVE TO BE 31 CITED (E. Roasted malt characteristics are rare.g. The balance of SHV with the underlying beer is vital. and is often fairly complex and inviting. however. Vital Statistics: OG. The SHV(s) should add an extra complexity to the beer.. chocolate-. maple syrup. Overall Impression: A harmonious marriage of spices. etc. HERBS.) should be entered in the Specialty Beer category. Many examples will show some well-aged. Breckenridge Vanilla Porter. Bell’s Java Stout. or dried fruit such as raisins or plums) is optional but acceptable. 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. treacle.. some vegetables)—allow for a range of SHV character and intensity from subtle to aggressive. Aroma hops. herbs or vegetables that exhibit distinctive colors. allow for brewer creativity as long as the resulting product is balanced and provides some spice presentation.G. Moderately low to moderately high carbonation is typical. Body and carbonation levels should be appropriate to the base beer style being presented. May have some haze or be clear. Some fruit character (often of dried citrus peel. or chocolate flavors.G. The individual character of the SHV(s) may not always be identifiable when used in combination. The overall aroma should be balanced and harmonious. Rogue Hazelnut Nectar. honey.. If the base beer is a classic style. Note that many spice-based Belgian specialties may be entered in Category 16E. BluCreek Herbal Ale. As with all specialty beers. although darker versions may be virtually opaque. Some malt aroma is preferable. If the base beer is a lager. the distinctive flavor character associated with the particular SHV(s) should be noticeable. Some SHV(s) are inherently bitter and may result in a beer more bitter than the declared base style. Christian Moerlein Honey Almond. Usually clear. or nut-based beers (including combinations of these items). etc. Traquair Jacobite Ale.vegetables (SHV) should be noticeable in the aroma. or mulling spices. although a “raw” spice character is undesirable. This category may also be used for chile pepper. IF THIS BEER IS BASED ON A CLASSIC STYLE (E. a proper SHV beer should be a harmonious balance of the featured SHV(s) with the underlying beer style. OR VEGETABLES MUST ALWAYS BE SPECIFIED. Beers that only have additional fermentables (honey. alcohol content. Appearance: Generally medium amber to very dark brown (darker versions are more common).. Flavor: Many interpretations are possible. Dogfish Head Midas Touch. cinnamon) have stronger aromas and are more distinctive than others (e. Any combination of aromatics that suggests the holiday season is welcome. although fermentable additions may thin out the beer. Some SHV(s) may add additional body and/or slickness. such as esters or diacetyl. molasses. The beers do not have to be . and may range in intensity from subtle to aggressive. but not be so prominent as to unbalance the resulting presentation. toast. The wide range of special ingredients should be supportive and balanced. maple syrup. Head formation may be adversely affected by some ingredients. The individual character of SHV(s) may not always be identifiable when used in combination. honey. Comments: Overall balance is the key to presenting a well-made spice. such as chocolate.
THE ENTRANT MAY DECLARE AN UNDERLYING BEER STYLE AS WELL AS THE SPECIAL INGREDIENTS USED. alder. smoky aroma and flavor and a somewhat darker color. treacle. German lager yeast. ABV is generally above 6%. Brewers entering these styles should use Other Smoked Beer (22B) as the entry category. particularly those that add dark fruit or caramel flavors. Schwarz. Allow for variation in the style when judging. History: A historical specialty of the city of Bamberg. Smoky flavors may range from woody to somewhat bacon-like depending on the type of malts used. FG. Goose Island Christmas Ale. Weyerbacher Winter Ale. Overall Impression: A stronger. beer of a somewhat higher alcohol content and richness has been enjoyed during the winter holidays. If the base beer is a classic style.) OR FRUIT. phenolic smoke-derived harshness is inappropriate. yet the finish can reflect both malt and smoke. Appearance: This should be a very clear beer. Fruit peel (e. brown sugar. The intensity and character of the smoke and base beer style can vary. malt decreases. Spices are required. hop bitterness.. cloves. Dunkel. May use a wide range of crystal-type malts. with a large. such as the Bocks. THE BASE STYLE. Other examples of smoked beers are available in Germany. balanced. Saranac Rauchbier 22B. rubbery. phenolic harshness is inappropriate. with the remainder being German malts typically used in a Märzen. spiced beer that often has a rich body and warming finish suggesting a good accompaniment for the cold winter season. burnt.050 – 1.057 IBUs: 20 – 30 FG: 1. when old friends get together to enjoy the season. not all examples are highly smoked.to cream-colored head. Sharp. although the resulting blend should be somewhat balanced and enjoyable. Smooth lager character. stronger. and should be entered as Old Ales. The palate can be somewhat malty and sweet.012 – 1. Harpoon Winter Warmer. Classic Rauchbier Aroma: Blend of smoke and malt. balanced with the other ingredients is still critical). Mouthfeel: Medium body. ETC. Flavor: Generally follows the aroma profile.. or burnt smoke-derived aromatics are inappropriate. and most examples are somewhat dark in color. Great Lakes Christmas Ale. Comments: Overall balance is the key to presenting a well-made Christmas beer.e. Significant astringent. or rarely almost greasy. Flavor: As with aroma. German or Czech hops. 22. Harsh. and vice versa). Vital Statistics: OG: 1.g. robust porter) and the smokiness imparted by the use of smoked malts. however. spiced. Significant astringent. TREACLE. etc. The balance of underlying beer characteristics and smoke can vary. charred.8 – 6% Commercial Examples: Schlenkerla Rauchbier Märzen. sulfury or phenolic smoky characteristics are generally inappropriate (although some of these characteristics may be present in some base styles. The malt and smoke components are often inversely proportional (i. sulfury or phenolic smoky characteristics are inappropriate. Other Smoked Beer Aroma: The aroma should be a pleasant balance between the expected aroma of the base beer (e.016 SRM: 12 – 22 ABV: 4. although some dark strong lagers exist. The appearance should reflect the base beer style. The smoke character of the malt varies by maltster. with a varying balance and intensity. IBUs. Flavorful adjuncts are often used (e.g. Samuel Adams Winter Lager. cinnamon. oak. Appearance: Variable. when smoke increases. Commercial Examples: Anchor Our Special Ale. or otherwise more characterful than their normal beers. and Helles-like beers. rich. English-style Winter Warmers (some of which may be labeled Christmas Ales) are generally not spiced. Troegs The Mad Elf. Medium amber/light copper to dark brown color. and often include those evocative of the Christmas season (e. The beechwood smoke character can range from subtle to fairly strong. as may subtle additions of other fruits. MOLASSES. darker. herbs or additional fermentables are declared. Comments: The intensity of smoke character can vary widely. oranges. Hop aroma may be very low to none.). Ingredients: Generally ales. Medium to medium-high carbonation. the original style should come through in aroma and flavor. maple syrup. lemon) may be used. ginger) but any combination is possible and creativity is encouraged. since English or German breweries traditionally do not use spices in their beer. SPICES OR OTHER INGREDIENTS NEED NOT BE IDENTIFIED. the smoked malt shouldn’t contribute these flavors).. Noble hop flavor moderate to none. balance in the overall presentation is the key to well-made examples.g. yet always complementary. molasses. Spezial Rauchbier Märzen. woody. Smoke can add some dryness to the finish. harsh. tan. bitter. Jamtlands Julöl and malt in varying balance and intensity. with either being prominent in the balance. peat. some breweries produce their own smoked malt (rauchmalz). Lakefront Holiday Spice Lager Beer. Overall Impression: Märzen/Oktoberfest-style (see 3B) beer with a sweet. The malt character can be low to moderate. particularly a malty. Belgian-style Christmas ales should be entered as Belgian Specialty Ales (16E). Eisenbahn Rauchbier. Spiced versions are an American or Belgian tradition. honey. but the beechwood smoke flavor can be low to high. Kaiserdom Rauchbier. allspice. SMOKE-FLAVORED/WOOD-AGED BEER 22A. Victory Scarlet Fire Rauchbier. Hefe-Weizen. Whenever spices. Beechwood-smoked malt is used to make a Märzen-style amber lager. Smokiness may vary from low to assertive. rubbery.. with a blend of smoke 32 . The special ingredients should complement the base beer and not overwhelm it. burnt. there should be a balance between smokiness and the expected flavor characteristics of the base beer style. SRM and ABV will vary depending on the underlying base beer.g. Some breweries adjust the color slightly with a bit of roasted malt. rubbery. although the color of the beer is often a bit darker than the plain base style. each should be noticeable and distinctive in its own way (although not necessarily individually identifiable. toasty.overly strong to show some warming effects. with a medium-dry to dry finish (the smoke character enhances the dryness of the finish). North Coast Wintertime Ale. HONEY. phenolic.. diacetyl or DMS. however. and can seem smoky. creamy. invert sugar. Ingredients: German Rauchmalz (beechwood-smoked Vienna-type malt) typically makes up 20-100% of the grain bill. Clean lager character with no fruity esters. Nils Oscar Julöl. in the Franconian region of Bavaria in Germany. toasty richness. Mouthfeel: Varies with the base beer style. MAPLE SYRUP. The quality and secondary characteristics of the smoke are reflective of the source of the smoke (e. Vital Statistics: OG. or malty.. Many breweries produce unique seasonal offerings that may be darker. charred. 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. and be somewhat sweet. beechwood). Märzen-like qualities should be noticeable. Clean. History: Throughout history.g. diacetyl or DMS. Harsh. Moderate. nutmeg. lager character with no fruity esters. including examples such as Spezial Lager. Smokiness may vary from low to assertive. bitter. THE BEER MUST INCLUDE SPICES AND MAY INCLUDE OTHER FERMENTABLES (SUGARS. Peat-smoked malt can add an earthiness. bacon-like.
cocoa (from charred wood or bourbon casks). Other flavors that may optionally be present include vanilla (from vanillin in the wood). depending on age of the cask. For example. Specific classic styles or smoke types do not have to be specified. and how well the smoke character enhances the base beer. the age. aged. condition. maple with bacon or sausage. Often fuller than the unadulterated base beer. Some background oxidation character is optional. and usually only with specialty products. well-balanced and well-aged. Stone Smoked Porter. distinctive products. notably porter and strong Scotch ales. schwarzbier..g. Ingredients: Varies with base style. or using wood-based additives (wood chips. although other woods can be used. alder. IF THIS BEER IS BASED ON A CLASSIC STYLE (E. Often darker than the unadulterated base beer style. “PORTER” OR “BROWN ALE” IS ACCEPTABLE). butterscotch. and alder with salmon). flavorful.) in noticeable quantities. chocolate. Any additional alcoholic products previously stored in the wood should be evident (if declared as part of the entry). caramel. and the type of wood. THIS CATEGORY SHOULD NOT BE USED FOR BASE STYLES WHERE BARREL-AGING IS A FUNDAMENTAL REQUIREMENT FOR THE STYLE (e. etc. The best examples will be smooth. O’Fallons Smoked Porter. Weissbier and Bockbier.. or wine).. and may exhibit additional alcohol warming if wood has previously been in contact with other alcoholic products.. Any alcohol character should be smooth and balanced. oak essence). ROBUST PORTER) THEN THE SPECIFIC STYLE MUST BE SPECIFIED. The remaining ingredients vary with the base style. Wood can also add tannins to the beer. Entries that have a classic style cited will be judged on how well that style is represented.g. The tannins can lead to additional astringency (which should never be high). but should not overpower the base beer style. Ingredients: Different materials used to smoke malt result in unique flavor and aroma characteristics.e. higher-gravity base styles often are used since they can best stand up to the additional flavors. Rogue Smoke.G. sherry. beechwood-smoked Märzen). Madeira. smooth flavors are most desirable.. Oak cask and barrels are traditional. Tart or acidic characteristics should be low to none. weizen. piercing phenolics and dirt-like earthiness. etc.or other hardwood (oak. Wood-Aged Beer Aroma: Varies with base style. caramel. CLASSIC STYLES DO NOT HAVE TO BE CITED (E. the resulting beer should be entered in the specialty/experimental category. Schlenkerla Weizen Rauchbier and Ur-Bock Rauchbier. vegetables. Evergreen wood should never be used since it adds a medicinal.. or simply a fuller mouthfeel.Overall Impression: This is any beer that is exhibiting smoke as a principle flavor and aroma characteristic other than the Bambergstyle Rauchbier (i. Balance in the use of smoke. THE TYPE OF WOOD MUST BE SPECIFIED IF A “VARIETAL” CHARACTER IS NOTICEABLE. dunkel. Left Hand Smoke Jumper. other fruitwoods) smoked malts may be used. hops and malt character is exhibited by the better examples. Aged in wooden casks or barrels (often previously used to store whiskey. coffee. Comments: The base beer style should be apparent. piney flavor to the malt. bourbon. Specialty or experimental base beer styles may be specified. toast. Beechwood-. History: A traditional production method that is rarely used by major breweries. pecan. 33 toasted bread or almonds (from toasted wood).or oakbased aroma is usually present. often darker than the . IF THIS BEER IS BASED ON A CLASSIC STYLE (E. apple. but this should not be higher than a background flavor (if present at all). as well as any aromatics associated with alcohol previously stored in the wood (if any). sherry-like character and not be papery or cardboard-like. Flavor: Varies with base style. but not so dominant as to unbalance the beer. port.). The brewer should specify any unusual ingredients in either the base style or the wood if those characteristics are noticeable. If smoked malts are combined with other unusual ingredients (fruits. THE TYPE OF WOOD OR OTHER SOURCE OF SMOKE MUST BE SPECIFIED IF A “VARIETAL” CHARACTER IS NOTICEABLE. American Barleywine in an Oak Whiskey Cask). Wood usually contributes a woody or oaky flavor.” Judges should evaluate the beers mostly on the overall balance. History: The process of using smoked malts more recently has been adapted by craft brewers to other styles. The intensity of the wood-based flavors is based on the contact time with the wood. Commercial Examples: Alaskan Smoked Porter. particularly if toasted/charred oak and/or whiskey/bourbon barrels are used. The woodbased character should be evident. peat. Some background oxidation character is optional. The wood and/or other cask-derived flavors should be balanced. The various woods may remind one of certain smoked products due to their food association (e. Vital Statistics: Varies with the base beer style. as long as the other specialty ingredients are identified. Excessive peatsmoked malt is generally undesirable due to its sharp. and can take on a pleasant. “PORTER” OR “BROWN ALE” IS ACCEPTABLE). Fresh wood can occasionally impart raw “green” aromatics. Lambic. German brewers have traditionally used smoked malts in bock. Other optional aromatics include a low to moderate vanilla. and previous usage of the barrel. CLASSIC STYLES DO NOT HAVE TO BE CITED (E. cherry. not hot.G. Comments: Any style of beer can be smoked. Dark Horse Fore Smoked Stout. 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). and other specialty styles. honey. doppelbock. 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. Oskar Blues Old Chub. or cocoa character. Mouthfeel: Varies with base style. Flanders Red. sherry-like character and not be papery or cardboardlike.G. Becoming more popular with modern American craft breweries looking for new. supportive and noticeable. “smoked porter” is as acceptable as “peatsmoked strong Scotch ale” or “cherry-wood smoked IPA. Pilsner. wood staves.g. although this should take on a pleasant. 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. Bourbon Barrel-aged Imperial Stout. hickory with ribs. (e. ROBUST PORTER) THEN THE SPECIFIC STYLE MUST BE SPECIFIED. which can occasionally take on a raw “green” flavor if new wood is used. 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. and how well it is balanced with the smoke character. the goal is to reach a pleasant balance between the smoke character and the base beer style. Occasionally there may be an optional lactic or acetic tartness or Brett funkiness in the beer. Spezial Lagerbier. although this character should never be too strong. toffee. Higher alcohol levels should not result in “hot” beers. spices. mesquite. maple.G. although experimentation is encouraged. Magic Hat Jinx 22C... Appearance: Varies with base style. and alcohol flavors from other products previously stored in the wood (if any). A low to moderate wood. Fuller-bodied. English IPA with Oak Chips. helles. Vital Statistics: OG: varies with base style. but should not be so dominant as to unbalance the beer.
sorghum) • Unusual adjuncts (e.g. or smoke should be entered in Categories 20-22. SPECIALTY BEER This is explicitly a catch-all category for any beer that does not fit into an existing style category.g. herbs.g. Specialty meads or ciders should be entered in their respective categories (26C for meads. If a classic style base beer is specified then the characteristics of that classic style should be noticeable. Note. processes and beer. Sherry. Hop bitterness.g. and the specialty character should not seem artificial and/or totally overpowering. some of these minor styles might be promoted to full styles in the future. Mouthfeel: Mouthfeel may vary depending on the base beer selected and as appropriate to that base beer (if declared). Sahti. 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. stronger. Note that unusual ingredients or processes may affect the appearance so that the result is quite different from the declared base style. Kvass.. The category is intended for any type of beer. buckwheat. ice/eis beers) • Unusual fermentables (e. Body and carbonation levels should be appropriate to the base beer style being presented. Unusual ingredients or processes may affect the mouthfeel so that the result is quite different from the declared base style. Grätzer) • American-style interpretations of European styles (e. Appearance: Appearance should be appropriate to the base beer being presented and will vary depending on the base beer (if declared). ingredients used. Some styles that fall into this grouping include: • Honey Beers (not Braggots) • Wiess (cloudy. Some ingredients may add color (including to the head). Beers with only one type of fruit. 28D for ciders). Overall Impression: A harmonious marriage of ingredients. steinbier. malt flavors. fruit-and-spice beers. and may affect head formation and retention. and fermentation by-products. Le Coq Imperial Extra Double Stout. The key attributes of the underlying style (if declared) will be atypical due to the addition of special ingredients or techniques. Dominion Oak Barrel Stout. additives or processes. No beer is ever “out of style” in this category. as well as sugar found in fruit. J. oats.. do not expect the base beer to taste the same as the unadulterated version. Firestone Walker Double Barrel Ale. including the following techniques or ingredients: • Unusual techniques (e. Petrus Aged Pale. Louvain Peetermann.g. low alcohol versions of other styles. however. maple syrup. Some ingredients may add tartness. India Brown Ale. The overall rating of the beer depends heavily on the 23. The marriage of specialty ingredients or nature with the underlying beer should be harmonious. New Holland Dragons Milk. Bush Prestige.. The sugary adjuncts. vatted Porter with Brettanomyces. If sufficient interest exists. hops and the featured specialty ingredient or nature as appropriate to the specific type of beer being presented. Lees Harvest Ale in Port.. and creativity should be considered. are usually fully fermented and contribute to a lighter flavor profile and a drier finish than might be expected for the declared base style. potatoes) • Combinations of other style categories (e. Harviestoun Old Engine Oil Special Reserve. the distinctive flavor character associated with the stated specialty nature should be noticeable. hoppier. but harmonious with the other components (yet not totally overpowering them). that classic styles will have a different impression when brewed with unusual ingredients.g. Aroma: The character of the stated specialty ingredient or nature should be evident in the aroma.. vegetables. Remember that fruit and sugar adjuncts generally add flavor and not excessive sweetness to beer. The overall uniqueness of the process. Belgian Specialties or clones of specific Belgian beers should be entered in Category 16E. additives or processes. Judge the beer based on the pleasantness and harmony of the resulting combination. Goose Island Bourbon County Stout. Great Divide Oak Aged Yeti Imperial Stout. extra-hoppy beers. 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. “imperial” strength beers) • Historical. unless it fits elsewhere. and may range in intensity from subtle to aggressive. honey. young Kölsch) • Sticke Altbier • Münster Altbier • Imperial Porter • Classic American Cream Ale • Czech Dark Lager • English Pale Mild • Scottish 90/• American Stock Ale • English Strong Ale • Non-alcoholic “Beer” • Kellerbier • Malt Liquor • Australian Sparkling Ale • Imperial/Double Red Ale • Imperial/Double Brown Ale • Rye IPA • Dark American Wheat/Rye 34 . The individual character of special ingredients and processes may not always be identifiable when used in combination. such as esters or diacetyl. many microbreweries have specialty beers served only on premises often directly from the cask. Overall the aroma should be a pleasant combination of malt. The individual character of special ingredients and processes may not always be identifiable when used in combination. these should be entered in 16E).W. 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.. sweetness. flavor. Note that these components (especially hops) may be intentionally subdued to allow the specialty character to come through in the final presentation. If a classic style base beer is specified then the characteristics of that classic style should be noticeable. spice. Lagavulin Whisky or Calvados Casks. Christmas-type beers should be entered in Category 21B (unless they are Belgian Christmas-type beers. rye. traditional or indigenous beers (e. Note that certain other specialty categories exist in the guidelines.g. molasses. or other flavor byproducts. Flavor: As with aroma. Note. however. Colonial Spruce or Juniper beers. alcohol content.unadulterated base style Commercial Examples: The Lost Abbey Angel’s Share Ale. that classic styles will have a different impression when brewed with unusual ingredients. should be appropriate to the base beer (if declared) and be well-integrated with the distinctive specialty flavors present. smoked spiced beers) • Out-of-style variations of existing styles (e..
Great Divide Bee Sting Honey Ale.g. a named subcategory from these Style Guidelines) or a broader characterization (e.e. Vital Statistics: OG. Base Style: THE BREWER MAY SPECIFY AN UNDERLYING BEER STYLE. and harmonizes with the underlying style. “Porter” or “Brown Ale”). Odells 90 Shilling Ale. Dogfish Head India Brown Ale. FG. enhances. Zum Uerige Sticke and Doppel Sticke Altbier. Commercial Examples: Bell’s Rye Stout. The beer should be judged by how well the special ingredient or process complements.G. Hair of the Dog Adam. Bear Republic Red Rocket Ale. If a base style is declared.. Rogue Dad’s Little Helper..inherently subjective assessment of distinctiveness and drinkability. The base style may be a classic style (i. Yards Brewing Company General Washington Tavern Porter. Comments: Overall harmony and drinkability are the keys to presenting a well-made specialty beer. THE BREWER MUST SPECIFY THE “EXPERIMENTAL NATURE” OF THE BEER (E. the brewer should provide descriptions of the styles. Rogue Honey Cream Ale. Rauchenfels Steinbier. 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. For historical styles or unusual ingredients/techniques that may not be known to all beer judges. Great Alba Scots Pine. OR WHY THE BEER DOESN’T FIT AN ESTABLISHED STYLE. Stone Arrogant Bastard 35 . the style should be recognizable. SRM and ABV will vary depending on the underlying base beer. Bell’s Eccentric Ale. IBUs. TYPE OF SPECIAL INGREDIENTS USED.. ingredients and/or techniques as an aid to the judges. Samuel Adams Triple Bock and Utopias. Stoudt’s Honey Double Mai Bock. Tommyknocker Maple Nut Brown Ale. The distinctive nature of the stated specialty ingredients/methods should complement the original style (if declared) and not totally overwhelm it. PROCESS UTILIZED OR HISTORICAL STYLE BEING BREWED).
In no case should the residual sweetness be syrupy. depending on age. orange blossom. also known as complexity or depth. Common Mead Characteristics: • Appearance: Clarity may be good to brilliant.g.g. yeasty. Artificial. also known as complexity or depth. but dry meads can still have some body. semi-sweet meads will have a balanced sweetness. sweet meads will have noticeable to prominent sweetness.. palmetto). Stronger meads can have a greater honey character and body (as well as alcohol) than weaker meads. color. legs. The residual sweetness level will vary with the sweetness of the mead. meniscus) but higher carbonation levels can interfere with this perception. or sparkling. Aroma: The intensity of the honey aroma will vary based upon the sweetness and strength of the mead. saturation and purity of color should be considered. A multi-faceted bouquet. some (e. or sweet. chemical. etc. sweeter meads will have a stronger honey flavor than drier. Sweetness is independent of strength. Strength refers to the alcohol content of the mead (and also. avocado. smaller bubbles are more desirable and indicative of higher quality than larger bubbles. The color may vary widely depending on honey variety and any optional ingredients (e. acidity). or sack strength. and may include fruity. Flavors tend to become more subtle over time. orange blossom. standard.g. Sweetness is often confused with fruitiness in a dry mead. Some honey varieties are almost clear. fresh and clean flavors being most desirable. but an excessive sherry-like or papery character should be avoided. and should be used as a reference whenever entering or judging mead. malts). A multi-faceted flavor. although this is not a strict rule. • Strength. blended. fermentation and aging) should show a pleasant fermentation character. In general. semi-sweet. longer finishes are generally most desirable. spice. and may result in sherry-like notes. it is specifically a term used to describe a honey derived from unknown or mixed flowers. Flavor: The intensity of the honey flavor will vary based upon the sweetness and strength of the mead. is a positive attribute. or spicy notes. distinct meniscus are highly desirable.g. Stronger. quantity (how much are present?). • Honey variety. Different varieties of honey have different intensities and characters. A mead may be still. Important attributes that must be specified: • Sweetness.. Light oxidation may be present. flavor. Alcohol aromatics may be present. Light oxidation may be present. Some aspects of bubbles or head formation that may be observed and commented upon include size (large or small). the varietal character of the honey should be apparent even if subtle. Most are in the straw to gold range. palmetto). • Carbonation. A mead may be categorized as hydromel. except where explicitly superseded in the sub-category guidelines. An excessive sherry character is a fault in most styles (except certain Polish-style specialties. 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. • Special ingredients. Oxidation resulting in a papery character is always undesirable.. Harsh or chemical aromatics should not be present. Body is related to sweetness. unfermented honey character. Stronger versions (standard and sack) may show signs of body (e. the varietal character of the honey should be apparent even if subtle. Stronger or sweeter meads may have a stronger honey aroma than drier or weaker versions. 1. Any additives. additional information can be provided to judges as to the character to be expected.INTRODUCTION TO MEAD GUIDELINES (CATEGORIES 24-26) The following discussion applies to all the mead styles.g. phenolic or bitter flavors are defects. Some types of honey have a strong varietal character (aroma. or other meads attempting a sherry-like character). reflective examples with a bright. these can add to complexity). Phenolic or diacetyl 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. ingredients and type of mead. Higher carbonation (if present) enhances the acidity and gives a “bite” to the finish. The aftertaste should be evaluated. If a honey variety is declared. Highly carbonated examples usually have a short-lasting head similar to Champagne or soda pop. such as acid or tannin.. Note that “wildflower” isn’t a varietal honey..g. The harmony and balance of the aroma and bouquet should be pleasant and enticing. with estery. but hot. malt. Still meads do not have to be totally flat. depending on age. while others can be dark brown. fruit. and mousse (appearance or quality of foam stand). with clean and fresh aromatics being preferred over dirty. therefore. they can have some very light bubbles. petillant. Sweetness simply refers to the amount of residual sugar in the mead.. If honey varieties are declared. cloying or seem like unfermented honey. Observable particulates (even in a clear example) are undesirable. rounded product. Sweet meads should not be cloyingly sweet. . Sparkling meads are not gushing. Different sub-styles may include fruit. almost any color is acceptable. the color should generally be 36 • • suggestive of the honey used (although a wide range of color variation is still possible). noticeable amount of carbonation. 2. but may have a character ranging from mouth-filling to an impression akin to Champagne or soda pop. the amount of honey and fermentables used to make the mead). Hue. floral. Different varieties of honey have different intensities and characters. Yeast or fermentation characteristics may be none to noticeable. safflower. Judges need to understand the ingredients that provide a unique character in order to properly evaluate the mead. weaker versions. This introduction identifies common characteristics and descriptions for all types of mead. Aging and conditioning generally smooth out flavors and create a more elegant. harsh. Crystal clear. buckwheat) are more recognizable than others (e. buckwheat) are more recognizable than others (e. Petillant meads are “lightly sparkling” and can have a moderate. Dry meads do not have to be bone dry. The aromatics may seem vinous (similar to wine). solventy or irritating overtones are a defect. some (e. dry meads will have no residual sugar. rate (how fast do they form?). persistence (how long do they continue to form?). which are acceptable in low to moderate levels (if in balance. Alcohol flavors (if present) should be smooth and well-aged. and should not have a raw. complex smells arising from the combination of ingredients. If honey varieties are declared. is a positive attribute. A mead may be dry. If a honey is unusual. The bouquet (rich. or sulfury notes.
050 Note that the perception of sweetness is a function of the percentage of residual sugar. For example. in assessing sweetness. with a pleasant mixture of subtle honey character. Some minor adjustments in acidity and tannin can be made with citrus fruits. Sensations of body should not be accompanied by an overwhelmingly cloying sweetness (even in sweet meads). Strength.5% standard: 7. blackberry honey is only distantly like blackberries. and clean alcohol. acidity. Dry Mead Aroma: Honey aroma may be subtle. sparkling or highly carbonated). or from tea. Note that the character of a varietal honey will be identifiable as distinct to the source flowers. No to minimal residual sweetness with a dry finish. but well-made examples will have an enjoyable balance of honey flavors.120 sack: 1.010 – 1. Overall Impression: A wide range of results are possible. although it is an identifiable character. A very thin or watery body is likewise undesirable. Standard description applies for remainder of characteristics. Competition organizers should make every effort to ensure that judges are provided the full set of attributes of the meads being evaluated. as well as any special ingredients. but may not resemble the source plant. • Category-Specific Requirements: Some categories require additional information. Ingredients: Mead is made primarily from honey. Sensations of body should not be accompanied by noticeable residual sweetness. SRM: basically irrelevant since honey can be anything from almost clear to dark brown. spices. o Entrants MUST specify sweetness level (dry. For example. Different types of honey have different intensities and characters. lightly carbonated (petillant) meads will have noticeable bubbles. harmony. Cysers are most often golden.990 – 1. and fruit and/or malt in some styles). 37 . and can sometimes be quite light.025 sweet: 1. 24A.010 semi-sweet: 1. strength. Low levels of astringency are sometimes present (either from specific fruit or spices. particularly in categories other than traditional mead. Consider the OG. although most are in the medium-light to medium-full range. The body can vary widely. petillant. sweetness and age greatly affect the overall presentation. background. sack or strong mead). however. judges will look for the varietal character of the honey. the color should reflect the ingredients used (type of honey. and lead to a harmonious end product. Vital Statistics: OG: hydromel: 1. sweetness and alcohol presentation. these additives should not be readily discernable in flavor or aroma. not a traditional).5 – 14% sack: 14 – 18% FG: dry: 0. Well-made examples will often have an elegant wine-like character. tannins. or special characteristics. body generally decreases with lower gravity and/or drier meads. semi-sweet.170 ABV: hydromel: 3. Flavor: Subtle (if any) honey character. In all cases. and this character usually increases with strength (although extended aging can smooth this sensation). alcohol. Smooth texture. and may feature subtle to noticeable varietal character if a varietal honey is declared (different varieties have different intensities). but bittering hops are optional even in this style. Braggots can be yellow to black. 24. and a highly carbonated (sparkling) mead can range from a mouth-filling carbonation to levels approaching Champagne or soda pop. water and yeast. acidity. The proper balance of sweetness. with no inconsistencies in color. standardstrength mead with no varietal honey character and no special ingredients. Standard description applies for remainder of characteristics. balance-adjusting level. soft fruity esters. If a honey variety is declared. If citrus. Overall Impression: Similar in balance. If honey varieties are declared. acidity. although the body is generally light to medium. flavor or aftertaste. pink and/or purple hues. or the use of oak aging. and entering instructions. Body generally increases with stronger and/or sweeter meads. petillant or lightly carbonated.080 – 1. and balance of sensory elements are most desirable. or fruit. and can sometimes be quite full and heavy.. sweet). judges should evaluate the mead as a semi-sweet. standard mead. Melomels and pyments can have orange. finish and flavor intensity to a dry white wine. strength and carbonation levels. tree. IBUs: not relevant for anything but braggot.5 – 7. Yeast nutrients may be used but should not be detected.120 – 1. harsh or yeasty fermentation characteristics are undesirable. Sweetness or significant honey aromatics should not be expected. the variety should be distinctive (if noticeable). sweetness. and to a lesser extent.035 – 1. Note that stronger meads will have a fuller body. High carbonation will enhance the acidity and give a “bite” to the finish. tea. not oranges. as a metheglin or open category mead. • Optional Requirements: Entrants MAY specify honey varieties used. aroma. Complexity. TRADITIONAL MEAD See the Introduction to Mead Guidelines for detailed descriptions of standard mead characteristics. Any special ingredients should be well-blended with the other ingredients. 3. Carbonation can vary widely (see definitions above).g.080 standard: 1. so don’t rely only on FG to determine sweetness. A warming alcohol presence is often present. Some natural acidity is often present (particularly in fruit-based meads). orange-blossom honey has the character of orange blossoms. Mouthfeel: Before evaluating. tea. red. an explanation of standard terms. Sulfury. Appearance: Standard description applies. chemicals. Similarly. Acidity and tannin help balance the overall honey. chemical additives or oakaging).025 – 1. Still meads may have a very light level of carbonation. • Defaults: If no attributes are specified. refer to the declared sweetness. or oak additives result in flavor components above a low. body. although not always identifiable. Entering and Categorizing Meads: • Mandatory Requirements: o Entrants MUST specify carbonation level (still. the resulting mead should be entered appropriately (e. alcohol and honey character is the essential final measure of any mead. Mouthfeel: Standard description applies. declaring specific fruit. These can all affect mouthfeel.• • • • and can deteriorate with extended aging. o Entrants MUST specify strength level (hydromel or light mead. Supplemental materials may be provided to judges if an obscure ingredient or method is used.
raw residual sweetness. and clean alcohol. depending on the variety of honey and blend of apples or ciders used. Sweetness is assumed to be DRY in this category. Entrants MUST specify carbonation level and strength. If a variety of honey is declared. body. Sky River Dry Mead. Judging meads from dry to sweet is recommended as the primary ordering. Note that stronger meads will have a fuller body. and clean alcohol. light sweetness. and entering instructions. Sweet Mead Aroma: Honey aroma should dominate. with no inconsistencies in color. Slight spicy phenolics from certain apple varieties are acceptable. The apple/cider character should be clean and distinctive. the residual sweetness may vary from none to high. body. soft fruity esters. Complexity. Commercial Examples: Lurgashall Christmas Mead. Entrants MUST specify carbonation level and strength. and balance of sensory elements are most desirable. “Show meads” feature no additives. “Show meads” feature no additives. Traditional Meads feature the character of a blended honey or a blend of honeys. Redstone Traditional Mountain Honey Wine. aroma. Mouthfeel: Standard description applies. Flavor: The apple and honey flavor intensity may vary from none to high. Sensations of body should not be accompanied by a residual sweetness that is higher than moderate. Color may range from pale straw to deep golden amber (most are yellow to gold). Traditional Meads feature the character of a blended honey or a blend of honeys. Comments: See standard description for entrance requirements. but this distinction is usually not obvious to judges. Rabbit’s Foot Sweet Wildflower Honey Mead. aroma. finish and flavor intensity to a well-made dessert wine (such as Sauternes). Intermiel Bouquet Printanier 24B. 24C. If a variety of honey is declared. the aroma might have a subtle to very noticeable varietal character reflective of the honey (different varieties have different intensities and characters). Varietal meads feature the distinctive character of certain honeys. and can have a light sweetness that may express the aroma of flower nectar.Ingredients: Standard description applies. Standard description applies for remainder of characteristics. finish and flavor intensity to a semisweet (or medium-dry) white wine. and the finish may range from dry to sweet. Subtle to moderate residual sweetness with a medium-dry finish. Entrants MAY specify honey varieties. Cyser A Cyser is a melomel made with apples (generally cider). as may a slightly sulfury character. MELOMEL (FRUIT MEAD) See the Introduction to Mead Guidelines for detailed descriptions of standard mead characteristics. Aroma: Depending on the sweetness and strength. Flavor: Subtle to moderate honey character. harmony. Appearance: Standard description applies. Sulfury. harmony. depending on what sweetness level has been declared (dry to sweet) and strength level has been declared (hydromel to sack). Standard description applies for remainder of characteristics. acidity. an explanation of standard terms. as is a light diacetyl character from malolactic fermentation (both are optional). acidity. Some spicy or earthy notes may be present. Entrants MAY specify honey varieties. although the body is 38 . Overall Impression: Similar in balance. Standard description applies for remainder of characteristics. The honey aroma should be noticeable. Note that stronger meads will have a fuller body. 25A. Entrants MUST specify carbonation level and strength. and may feature moderate to prominent varietal character if a varietal honey is declared (different varieties have different intensities). Chaucer’s Mead. with a pleasant mixture of honey character. the aroma might have a subtle to very noticeable varietal character reflective of the honey (different varieties have different intensities and characters). Appearance: Standard description applies. Comments: See standard description for entrance requirements. The bouquet should show a pleasant fermentation character. Commercial Examples: Lurgashall English Mead. Standard description applies for remainder of characteristics. Sensations of body should not be accompanied by cloying. but this distinction is usually not obvious to judges. although the body is generally medium-light to medium-full. and can have a light to significant sweetness that may express the aroma of flower nectar. Use those guidelines to judge distinctions between the various sweetness levels. with a pleasant mixture of honey character. Many seem like a dessert wine. Semi-sweet Mead Aroma: Honey aroma should be noticeable. Refer to Category 24 descriptions for additional detail on the character to be expected from dry. semisweet and sweet meads. with no inconsistencies in color. alcohol and honey character is the essential final measure of any mead. Standard description applies for remainder of characteristics. with strength being the secondary ordering criterion. If a variety of honey is declared. harsh or yeasty fermentation characteristics are undesirable. Entrants MAY specify honey varieties. Sky River Semi-Sweet Mead. Ingredients: Standard description applies. flavor or aftertaste. the aroma might have a subtle to very noticeable varietal character reflective of the honey (different varieties have different intensities and characters). Overall Impression: Similar in balance. Intermiel Benoîte 25. Comments: See standard description for entrance requirements. Stronger and/or sweeter versions will have higher alcohol and sweetness in the nose. The proper balance of sweetness. Natural acidity and tannin in apples may give some tartness and astringency to balance the sweetness. 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). residual sweetness. Sweetness is assumed to be SEMI-SWEET in this category. Traditional Meads feature the character of a blended honey or a blend of honeys. Complexity. Sulfury. Commercial Examples: White Winter Dry Mead. Varietal meads feature the distinctive character of certain honeys. Appearance: Standard description applies. alcohol and honey character is the essential final measure of any mead. Flavor: Moderate to significant honey character. The proper balance of sweetness. and balance of sensory elements are most desirable. “Show meads” feature no additives. Mouthfeel: Standard description applies. and is often moderately to strongly sweet and usually expresses the aroma of flower nectar. Ingredients: Standard description applies. Sweetness is assumed to be SWEET in this category. it can express a range of apple-based character ranging from a subtle fruitiness to a single varietal apple character (if declared) to a complex blend of apple aromatics. flavor or aftertaste. harsh or yeasty fermentation characteristics are undesirable. with clean and fresh aromatics being preferred. Moderate to high residual sweetness with a sweet and full (but not cloying) finish. and may feature subtle to noticeable varietal character if a varietal honey is declared (different varieties have different intensities). except with regard to color. soft fruity esters. but this distinction is usually not obvious to judges. Intermiel Verge d’Or and Mélilot generally medium-full to full. Varietal meads feature the distinctive character of certain honeys.
A pyment is a standard mead made with the addition of grapes or grape juices. Other Fruit Melomel Aroma: Depending on the sweetness and strength. the aroma might have a subtle to very noticeable varietal character reflective of the honey (different varieties have different intensities and characters). Some natural acidity is usually present (from grapes) and helps balance the overall impression. but should not be inappropriately intense. if specified. See standard description for entrance requirements. Aroma: Depending on the sweetness and strength. A pyment may have a subtle to strong honey character. A spiced cyser. or a pyment with other ingredients should be entered as an Open Category Mead. except with regard to color. Flavor: The grape/wine and honey flavor intensity may vary from subtle to high. and the overall impression should be characteristic of the type of grapes used and suggestive of a similar variety wine. Entrants MAY specify honey varieties. buttery.. except with regard to color. strength. The fruit character should display distinctive aromatics associated with the particular fruit(s). Pyment A Pyment is a melomel made with grapes (generally from juice). Mouthfeel: Standard description applies. grassy or earthy notes may be present (as in wine). but this character should not be excessive. Long Island Meadery Apple Cyser 25B. though very dry and very sweet examples do exist. Some complex. the fruit is both distinctive and well-incorporated into the honey-sweet-acidtannin-alcohol balance of the mead. Standard description applies for remainder of characteristics. the aroma might have a subtle to very noticeable varietal character reflective of the honey (different varieties have different intensities and characters). The bouquet should show a pleasant fermentation character. cysers are made by the addition of honey to apple juice without additional water. some fruity. Longer aging can smooth out tannin-based astringency. Commercial Examples: White Winter Cyser. Comments: There should be an appealing blend of the fruit and honey character but not necessarily an even balance. Color may take on a very wide range of colors. Stronger and/or sweeter versions will have higher alcohol and sweetness in the nose. 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. minerally. as are a light diacetyl character from malolactic fermentation and a slight sulfur character (all are optional). and can have a light to significant sweetness that may express the aroma of flower nectar. Some tartness may be present if naturally occurring in the particular fruit(s). Depending on the grape variety. Slight spicy phenolics from certain apple varieties are acceptable. Commercial Examples: Redstone Pinot Noir and White Pyment Mountain Honey Wines 25C. The color should be characteristic of the variety or type of grape used. Alternatively. strength. although this character should not be excessive. A cyser may have a subtle to strong honey character. Entrants MUST specify carbonation level. See standard description for entrance requirements. the residual sweetness may vary from none to high. The bouquet should show a pleasant fermentation character. Overall Impression: In well-made examples of the style. a varietal character will be expected. spicy. Entrants MAY specify the varieties of grape used. depending on what sweetness level has been declared (dry to sweet) and strength level 39 has been declared (hydromel to sack). White and red versions can be quite different. honey flavor and alcohol. If a variety of honey is declared. grassy. while subtle. although white grape varieties may also take on color derived from the honey variety. a varietal character will be expected. not all fruit may be individually identifiable or of equal intensity. with clean and fresh aromatics being preferred. or a cyser with other ingredients. Rabbit’s Foot Apple Cyser. should be entered as an Open Category Mead. Ingredients: Standard description applies. and the finish may range from dry to sweet. Mouthfeel: Standard description applies. if specified. a subtle to distinctly identifiable honey and fruit character (dry and/or hydromel versions will tend to have lower aromatics than sweet and/or sack versions). Generally a good tannin-sweetness balance is desired. however. Wine-like. For lighter-colored melomels with fruits that exhibit distinctive colors. Ingredients: Standard description applies. Natural acidity and tannin in grapes may give some tartness and astringency to balance the sweetness. Entrants MAY specify the varieties of apple used. Products with a relatively low proportion of honey are better entered as a Specialty Cider. If a variety of honey is declared. Slight spicy phenolics from certain red grape varieties are acceptable. dry versions can taste similar to many fine white wines. spicy.honey flavor and alcohol. and may feature noticeable to prominent varietal character if a varietal honey is declared (different varieties have different intensities). raspberries. and sweetness. depending on the variety of grapes and honey used. The grape/wine character should be clean and distinctive.g. Some apples can provide natural astringency. In a blended fruit melomel. Appearance: Standard description applies. The honey aroma should be noticeable. Often wine-like. Overall Impression: In well-made examples of the style. Stronger and/or sweeter versions will have higher alcohol and sweetness in the nose. The fruit character should be pleasant and supportive. Standard description applies for remainder of characteristics. Grape tannin and/or grape skins can add body as well as some astringency. Entrants MAY specify honey varieties. and/or floral flavors may be present. note that some fruit (e. strawberries)—allow for a range of fruit character and intensity from subtle to aggressive. Some of the best strong examples have the taste and aroma of an aged Calvados (apple brandy from northern France). cherries) have stronger aromas and are more distinctive than others (e. though very dry and very sweet examples do exist. with clean and fresh aromatics being preferred. Color may range from pale straw to deep purple-red. Standard description applies for remainder of characteristics. and may feature noticeable to prominent varietal character if a varietal honey is declared (different varieties have different intensities). 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). Note that the color of fruit in mead is often lighter . A spiced pyment (hippocras). Some natural acidity is usually present (from the blend of apples) and helps balance the overall impression. Cyser is a standard mead made with the addition of apples or apple juice. and can have a light to significant sweetness that may express the aroma of flower nectar. The honey aroma should be noticeable. the pyment may be a homemade grape-based wine sweetened with honey. Appearance: Standard description applies. Traditionally.g. the grape is both distinctively vinous and well-incorporated into the honeysweet-acid-tannin-alcohol balance of the mead. not artificial and inappropriately overpowering (considering the character of the fruit). the color should be noticeable. Generally a good tannin-sweetness balance is desired. blueberries. earthy. as is a light diacetyl character from malolactic fermentation in certain white grape varieties (both are optional). Comments: There should be an appealing blend of the fruit and honey character but not necessarily an even balance. or a mead mixed with homemade grapebased wine after fermentation.. Standard description applies for remainder of characteristics. depending on the variety of fruit and/or honey used. Entrants MUST specify carbonation level. and sweetness.
Entrants MAY specify honey varieties. Comments: Generally a good tannin-sweetness balance is desired. Standard description applies for remainder of characteristics. Some oxidative properties may be appropriate in certain fruit meads. except perhaps to note that the color usually won’t be affected by spices and herbs (although flowers. Aroma: Depending on the sweetness and strength. coffee. The bouquet should show a pleasant fermentation character. allow for a variation in the final product. giving them a sherry or port wine character. The acidity and astringency levels should be somewhat reflective of the fruit used. Some herbs or spices may contain tannins that add a bit of body and some astringency. and the finish may range from dry to sweet. cider. A melomel may have a subtle to strong honey character. if present. astringent. Different types of fruit can result in widely different characteristics. however. cinnamon) have stronger aromas and are more distinctive than others (e. Natural acidity and tannin in some fruit and fruit skin may give some tartness and astringency to balance the sweetness. The honey aroma should be noticeable. There should be an appealing blend of the fruit and honey character but not necessarily an even balance. A metheglin is a standard mead made with the addition of spices or herbs. Appearance: Standard description applies. the head can take on some of the fruit color as well. strength. Some natural acidity and/or astringency are sometimes present (from certain fruit and/or fruit skin) and helps balance the overall impression. or other fermentables. and sweetness. allow for a variation in the final product. Intermiel Honey Wine and Raspberries. nuts or chile peppers (capsimel/capsicumel) may also be entered in this category. If a variety of honey is declared.than the flesh of the fruit itself and may take on slightly different shades. and Honey Wine and Blackcurrants. Mouthfeel: Standard description applies. lavender)—allow for a range of herb/spice character and intensity from subtle to aggressive. Judging meads from dry to sweet is recommended as the primary ordering. and may feature noticeable to prominent varietal character if a varietal honey is declared (different varieties have different intensities). Comments: Often. If spices are used in conjunction with other ingredients such as fruit. Different types of herbs/spices can result in widely different characteristics. 26A. High levels of astringency are undesirable. the residual sweetness may vary from none to high. respectively. with clean and fresh aromatics being preferred. Entrants MUST specify the varieties of fruit used. and entering instructions. the herbs/spices are both distinctive and well-incorporated into the honey-sweet-acid-tannin-alcohol balance of the mead.g.g. may contribute a tannin presence similar to a red wine. and the finish may range from dry to sweet. the fruit is both distinctive and well-incorporated into the honey-sweet-acidtannin-alcohol balance of the mead. The distinctive flavor character associated with the particular fruit(s) should be noticeable. semisweet and sweet meads. these qualities should be related to the declared ingredients (otherwise. Melomels made with either apples or grapes should be entered as Cysers and Pyments. Stronger and/or sweeter versions will have higher alcohol and sweetness in the nose. Most will be wine-like. the honey flavor intensity may vary from subtle to high. they are faults). Fruit tannin can add body as well as some astringency. with strength being the secondary 40 . an explanation of standard terms. Use those guidelines to judge distinctions between the various sweetness levels. 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). not all herbs/spices may be individually identifiable or of equal intensity. the residual sweetness may vary from none to high. A melomel can be made with a blend of fruits. Redstone Black Raspberry and Sunshine Nectars. Mountain Meadows Cranberry and Cherry Meads ordering criterion.. Some fruits. a blend of spices may give a character greater 26. however. note that some herbs/spices (e. though very dry and very sweet examples do exist. chamomile. then the mead should be entered as an Open Category Mead. not artificial and inappropriately overpowering (considering the character of the herb/spice). In a blended fruit melomel. depending on what sweetness level has been declared (dry to sweet) and strength level has been declared (hydromel to sack). and may range in intensity from subtle to aggressive. petals and peppers may provide subtle colors. Standard description applies for remainder of characteristics. a melomel that is spiced or that contains other ingredients should be entered as an Open Category Mead. though some herbs/spices will tend to dominate the flavor profile. Overall Impression: In well-made examples of the style. phenolic or spicy (hot) flavors. and can have a light to significant sweetness that may express the aroma of flower nectar. Metheglins containing more than one herb/spice should have a good balance among the different herbs/spices. Raspberry and Strawberry Melomels. the aroma might have a subtle to very noticeable varietal character reflective of the honey (different varieties have different intensities and characters). not all fruit may be individually identifiable or of equal intensity. A metheglin may have a subtle to strong honey character.. Some herbs and spices may produce spicy or peppery phenolics. A melomel is a standard mead made with the addition of other fruit or fruit juices. depending on what sweetness level has been declared (dry to sweet) and strength level has been declared (hydromel to sack). The herb/spice character should be pleasant and supportive. Commercial Examples: White Winter Blueberry. See standard description for entrance requirements. notably darker ones like Blackberries. Refer to Category 24 descriptions for additional detail on the character to be expected from dry. Long Island Meadery Blueberry Mead. OTHER MEAD See the Introduction to Mead Guidelines for detailed descriptions of standard mead characteristics. In meads that produce a head. chocolate. The balance of fruit with the underlying mead is vital. and can just serve to add a background complexity). Meads made with flowers (such as rose petal mead. or rhodomel). sweetness and alcohol. tea blends may provide significant colors). Ingredients: Standard description applies. honey flavor and alcohol. Overall Impression: In well-made examples of the style. Ingredients: Standard description applies. The distinctive flavor character associated with the particular herbs/spices may range in intensity from subtle to aggressive (although some herbs/spices may not be individually recognizable. and they should balance and blend with the honey. as can meads made with a blend of spices. Flavor: The fruit and honey flavor intensity may vary from subtle to high. and the fruit character should not be artificial and/or inappropriately overpowering. Entrants MUST specify carbonation level. Metheglin A Metheglin is a spiced mead. and may feature noticeable to prominent varietal character if a varietal honey is declared (different varieties have different intensities). In a blended herb/spice metheglin. The herb/spice character should display distinctive aromatics associated with the particular herbs/spices. Mouthfeel: Standard description applies. Standard description applies for remainder of characteristics. Meads made with lighter color fruits can also take on color from varietal honeys. Bees Brothers Raspberry Mead. Honey Wine and Blueberries. Flavor: The herb/spice flavor intensity may vary from subtle to high. but this character should not be excessive. Certain herbs and spices might add bitter. ginger.
Hanssens/Lurgashall Mead the Gueuze. just as an aged barleywine may be still. Standard description applies for remainder of characteristics. variety of honey and overall sweetness and strength. Appearance: Standard description does not apply due to beer-like characteristics. If any other ingredients than honey and beer are contained in the braggot. Body may vary from moderately light to full.” The fermentable sugars come from a balance of malt or malt extract and honey.. liquid smoke. flavor. some braggots can be totally still. 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. The color should be characteristic of the declared beer style and/or honey used. molasses. Rabbit’s Foot Private Reserve Pear Mead. Braggot A Braggot is a mead made with malt.g. Whatever ingredients are included. Beer flavors tend to somewhat mask typical honey flavors found in other meads. Entrants MUST specify the special nature of the mead. The finish and aftertaste will vary based on the declared level of sweetness (dry to sweet). Note that stronger meads will have a fuller body. with 41 the distinctive characteristics of both. Brother Adams Braggot Barleywine Ale. depending on sweetness. although the specific balance is open to creative interpretation by brewers. If a variety of honey is declared. Clarity may be good to brilliant. If a base style of beer or type of malt is declared. Commercial Examples: Jadwiga. the braggot should have some character traceable to the style although the flavors will be different due to the presence of honey. Commercial Examples: Rabbit’s Foot Diabhal and Bière de Miele. Entrants MAY specify honey varieties. Intermiel Rosée . and sweetness. Originally. The malt component may be derived from grain or malt extracts. Commercial Examples: Bonair Chili Mead. and any type of base beer style. Entrants MAY specify honey varieties. The better examples of this style use spices/herbs subtly and when more than one are used. the aroma might have a subtle to very noticeable varietal character reflective of the honey (different varieties have different intensities and characters). icing. a mixture of mead and ale. it should be entered as an Open Category Mead. Any specialty or experimental mead using additional sources of fermentables (e. Flavor: Displays a balanced character identifiable as both a beer and a mead. the aroma might have a subtle to very noticeable character reflective of the beer style (different styles and malts have different intensities and characters). a historical mead. chipotles) should be entered in the Open Category Mead style. Mouthfeel: Standard description does not apply due to beer-like characteristics. legs). Overall Impression: This mead should exhibit the character of all of the ingredients in varying degrees. Aroma. and sweetness. yet note that all the characteristics may vary. Polish meads). The beer may be hopped or not. Carbonation will vary as described in the standard description.. Overall Impression: A harmonious blend of mead and beer. liquors.. 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). is a historical or indigenous mead (e. etc. additional ingredients (e. strength. Redstone Vanilla Beans and Cinnamon Sticks Mountain Honey Wine. Saba Tej. refer to the constituent categories for a detailed description of the character of the component styles. oak-aging) or other unusual ingredient. If a beer style is declared.g. vegetables. alternative processes (e. mouthfeel generally follow the standard descriptions. or technique would also be appropriate in this category. however. Standard description applies for remainder of characteristics. Hop bitterness and flavor may be present. Refer to Category 25 for a detailed description of the character of dry. Color may range from light straw to dark brown or black. strength. maple syrup. A warming sense of well-aged alcohol may be present in stronger examples.. tej. smoke. A wide range of results are possible. A braggot can be made with any type of honey. an experimental mead. note that the characteristics may reflect combinations of the respective elements of the various sub-categories used in this style. Magic Hat Braggot. No mead can be “out of style” for this category unless it fits into another existing mead category. appearance. Entrants MUST specify the types of spices used. Ingredients: A braggot is a standard mead made with both honey and malt providing flavor and fermentable extract.than the sum of its parts. although not always evenly balanced. Entrants MUST specify carbonation level. whether it is a combination of existing styles. However. A very thin or watery body is undesirable. Since a wide range of entries are possible. they are carefully selected so that they blend harmoniously. strength.g. this optional character should always be both suggestive of the base beer style and well blended with the other flavors. from plain base malts to rich caramel and toast flavors to dark chocolate and roast flavors. iQhilika Africa Birds Eye Chilli Mead. Stronger and/or sweeter braggots should be expected to have a greater intensity of flavor than drier.). Mountain Meadows Trickster’s Treat Agave Mead. the braggot should feature a subtle to prominent varietal character (different varieties have different intensities). lower gravity versions. Entrants MUST specify carbonation level. and should show a good blending or balance between the various flavor elements. depending on the variety of malt and honey used. and alternatively. The honey and beer/malt character should be complementary and balanced. although many braggots are not as clear as other meads. base style of beer. Comments: Sometimes known as “bracket” or “brackett. Entrants MAY specify the base style or beer or types of malt used. Stronger versions may show signs of body (e. See standard description for entrance requirements.. or agave nectar). Any special ingredients that impart an identifiable character MAY be declared. or is a mead that does not fit into any other category. if a variety is declared. See standard description for entrance requirements. Entrants MAY specify honey varieties. If a variety of honey is declared. strength and base style of beer. or some other creation. Entrants MUST specify carbonation level. strength. and variety of honey used. process. Smoked braggots may be entered in this category if using smoked malt or a smoked beer as the base style.g. Long Island Meadery Vanilla Mead.g. strength. Aroma: Depending on the sweetness. A wide range of malt characteristics is allowable. White Winter Traditional Brackett 26C. and may reflect any variety or intensity. brown sugar. depending on the base style of beer. and the base style of beer. A hop aroma (any variety or intensity) is optional. White Winter Cherry Bracket. Products with a relatively low proportion of honey should be entered in the Specialty Beer category as a Honey Beer. semisweet and sweet mead. braggots made using other smoked ingredients (e. A light to moderate head with some retention is expected. raw sweetness. If the entered mead is a combination of other existing mead categories.g. and sweetness. it should blend harmoniously with the other elements. and may include both beer and mead components. Redstone Juniper Mountain Honey Wine. A still braggot will usually have some level of carbonation (like a cask bitter) since a completely flat beer is unappetizing. if present. Smooth mouthfeel without astringency.. Mountain Meadows Spice Nectar 26B. Comments: See standard description for entrance requirements. as is a cloying. although the relative intensity of flavors is greatly affected by the sweetness. the result should be identifiable as a honey-based fermented beverage.
In general. If made from culinary or table fruit. There are two categories for cider/perry: Standard (Category 27) and Specialty (Category 28). Note that honey is not a “sugar” for this purpose. but visible particles are undesirable. other components of taste—particularly acidity—must balance the sweetness. • The sweetness (residual sugar.002 to 1. • Carbonation may be either natural (by maintaining CO2 pressure through processing or by bottle-conditioning) or added (by CO2 injection). In some styles a “rustic” lack of brilliance is common. as a result a slight haze is not a fault. In fact. foaming. is a limited addition of sugar to achieve a suitable starting gravity. tannins are typically low. Entrant MUST state if malic acid was added. Appearance: • Clarity may vary from good to brilliant. 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. 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. A moderate carbonation level is termed petillant. not dictate requirements when making the style.002. At the higher levels of carbonation. • Acidity is an essential element of cider and perry: it must be sufficient to give a clean. such as the “smoky bacon” undertones of a dry English cider. final gravity 1. Perries are notoriously difficult to clear. either naturally occurring or with an added ML culture. Malo-lactic fermentation is allowed. Tasting always proceeds from drier to sweeter. a simple “apple soda” or “wine cooler” character is not desirable in a cider or perry. No or little carbonation is termed still. a cider made with added honey must be entered either as a Specialty cider or as a Cyser under the appropriate mead sub-category. • Ciders and perries vary considerably in tannin. However. Drier styles of cider in particular develop more complex but less fruity characters. This affects both bitterness and astringency (see “Mouthfeel” below). 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). the maximum accepted safe level for sulfites (200 mg/l) should be strictly observed.g.9% to 4% residual sugar.. refreshing impression without being puckering. Highly carbonated is termed sparkling. and enzymes. There are three categories of sweetness: o Dry: below 0. any excess sulfite that is detectable in the finished cider (a “burning match” character) is a serious fault. moreover. molasses) would also create a Specialty cider (such as New England style). and only in some sub-categories. . and difficult-to-manage heads are faults.012). The Standard category covers ciders and perries made primarily or entirely from the juice of apples or pears (but not both at once). In sweeter ciders.9% residual sugar. 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 3.8 or below). The lack of sparkling clarity is not a fault. This corresponds to a final specific gravity of under 1.INTRODUCTION TO CIDER GUIDELINES (CATEGORIES 27-28) Cider is fermented apple juice. An overt or forward bitterness is a fault (and is often due to processing techniques rather than fruit). The body is less than that of beers. • Sorbate may be added at bottling to stabilize the cider. If used. The level of sweetness must be specified in order to arrange flights of tastings and entries within flights. • Some styles of cider exhibit distinctly NON-fruity tastes or aromas. Sometimes characterized as either ‘offdry’ or ‘semi-sweet.’ o Sweet: above 4% residual sugar. Full-sparkling ciders will be champagne-like. Common processing aids. the “mousse” (head) may be retained for a short time. any residual aroma/flavor from misuse or excessive use of sorbate (e. Ingredients: • The apple and pear varieties are intended to illustrate commonly used examples. adjuncts are prohibited except where specifically allowed in particular styles. • If a cider is close to one of these boundaries. nevertheless some tannin is desirable to balance the character.012. Sulfites may be added as needed for microbiological control. gushing. a “geranium” note) is a distinct fault. a “sheen” in either cider or perry generally indicates the early stage of 42 • lactic contamination and is a distinct fault. However. are generally allowed as long as they are not detectable in the finished cider. o Medium: in the range between dry and sweet (0. and then the entrant must state them. Mouthfeel: • In general. However. Carbonation may vary from entirely still to a champagne level. Other sugar sources that also add significant flavors (brown sugar. Perry is fermented pear juice. it should be identified by the sweetness category which best describes the overall impression it gives. roughly equivalent to a final gravity of over 1. The only adjunct permitted in the Standard category. cider and perry have a mouthfeel and fullness akin to a substantial white wine. Enzymes may be used for clarification of the juice prior to fermentation. 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. The character contributed by tannin should be mainly astringency rather than bitterness.
020 ABV: 3 – 6% Commercial Examples: [US] West County Reine de Pomme (MA). French Cider This includes Normandy styles plus ciders inspired by those styles.050 – 1. and suitably accompanies a wide variety of food. Vital Statistics: OG: 1. Common Perry Common perry is made from culinary/table fruit. Rhyne Cider (CA). enter as Common Perry. Dry ciders will be more wine-like with some esters.075 FG: 0. Only very slight acetification is acceptable. as above. The common slight farmyard nose of an English West Country cider is the result of lactic acid bacteria. For perry of a non-represented style. Vital Statistics: OG: 1. Golden Delicious. pale to medium gold in color. Appearance: Slightly cloudy to brilliant. etc. mouth filling. The first decision is whether the cider was made with apples with significant tannin content that gives the cider noticeable astringency or bitterness.010 – 1. Overall Impression: Variable. If so. Overall Impression: Mild. Harpoon Cider (MA) 27B. Mouthfeel: Full. Entrants MUST specify sweetness (medium or sweet). this decision should be based on whether the cider tends more toward sweet. The Common Cider and Common Perry styles are analogous to the cider and perry categories of earlier style standards. Tends to a rich fullness. Comments: Entrants MUST specify carbonation level (still. Sugar and acidity should combine to give a refreshing character. Etienne Dupont.045 – 1. Bellot 27A. Comments: Entrants MUST specify carbonation level (petillant or full). ropy/oily characters are serious faults. Jonathan). Wandering Aengus Dry Cider (OR).010 ABV: 6 – 9% Commercial Examples: [US] Westcott Bay Traditional Very Dry. but at higher levels it must not gush or foam. It tends toward that of a young white wine. Traditional French procedures use small amounts of salt and calcium compounds (calcium chloride. petillant. Uncle John’s Fruit House Winery Apple Hard Cider (MI). West County Pippin (MA). Entrants MUST specify sweetness (dry. various from Hecks. somewhat fruity (French) or drier and more austere (English). if specified. Reine des Pommes.050 – 1. Dunkerton. Moderate tannin apparent mainly as astringency. Red Barn Cider Burro Loco (WA). Mouthfeel: Relatively full. full-bodied. Dry. Mousiness. Aspall Dry Cider 27C. the decision is. These ciders are made with bittersweet and bitter-sharp apple varieties cultivated specifically for cider making.27. Aroma/Flavor: Sweet or low-alcohol ciders may have apple aroma and flavor. varietal character will be expected. It is a fault if judges can detect a salty or chalky taste. rich. There are well-known styles not represented here–for example. petillant. Comments: Entrants MUST specify carbonation level (still or petillant). Carbonation moderate to champagne-like. varietal character will be expected. Dry ciders must not be too austere. Braeburn. but not obviously fruity. Carbonation still to moderate. with wild or crab apples often used for acidity/tannin balance. gushing. medium. Appearance: Slightly cloudy to clear. Aroma/Flavor: Fruity character/aroma. Varieties: Kingston Black. [France] Eric Bordelet (various). Appearance: Clear to brilliant. based on tannin content. Common Cider A common cider is made from culinary/table apples.020 ABV: 5 – 8% Commercial Examples: [US] Red Barn Cider Jonagold Semi-Dry and Sweetie Pie (WA). sweet). Varieties: Common (Winesap. Vital Statistics: OG: 1. neither cloying nor too austere. Medium to medium-sweet. crabapples. calcium carbonate) to aid the process of pectin coagulation. Traditional Dry and Traditional Medium Sweet (WA). Foxwhelp. Aroma/Flavor: No overt apple character. Michelin. Aroma/Flavor: There is a pear character. multi-use (Northern Spy. or sparkling). Kiefer. Bellwether Spyglass (NY). Stoke Red. Still to lightly sparkling. STANDARD CIDER AND PERRY The styles represented in this category are the principal established styles. mousiness is a serious fault. the choice is between the English and French subcategories. including ciders made by various techniques to achieve the French flavor profile. [UK] Oliver’s Herefordshire Dry Cider. but various flavors and esters that suggest apples. Muscadet de Dieppe. Baldwin).995 – 1. never high or 43 27D. etc. and Farmhouse (NH). sweet). These compounds may be used. Farnum Hill Extra-Dry. Burrow Hill. rich. Some tannin should be present for slight to moderate astringency. it should be entered in the closest applicable category. May have “smoky (bacon)” character from a combination of apple varieties and MLF. but in limited quantity. AEppelTreow Barn Swallow Draft Cider (WI). Medium to high acidity. Moderate to high tannin apparent as astringency and some bitterness. Etienne Dupont Organic. Mouthfeel: Medium body. any suitable wildings. it should be entered as a Common Cider. medium to deep gold color. Gwatkin Yarlington Mill. Entrants MAY specify variety of apple for a single varietal cider. Sweet ciders must not be cloying.065 FG: 1. various Jerseys. Yarlington Mill. Entrants MAY specify variety of apple for a single varietal cider. etc. Overall Impression: Medium to sweet. but should be a medium. low to moderate tannin apparent as astringency. refreshing drink.050 – 1. Comice.065 FG: 1. Vital Statistics: OG: 1. These ciders are made with bittersweet and bittersharp apple varieties cultivated specifically for cider making.060 . English Cider This includes the English “West Country” plus ciders inspired by that style. If in doubt. Dabinett. Some “Farmyard nose” may be present but must not dominate. Comments: Entrants MUST specify carbonation level (still. or sparkling). Wandering Aengus Heirloom Blend Cider (OR). Varieties: Nehou. if specified. Mouthfeel: Medium to full. Russets. An ideal cider serves well as a “session” drink. Varieties: Bartlett. Asturian (Spanish)–for which there are presently insufficient appreciation and a lack of commercial examples for reference. pre-fermentation. If not. In the case of a cider made to a style not explicitly represented here. not a Brettanomyces contamination. but little bitterness. Appearance: Clear to brilliant. Macintosh. White Winter Hard Apple Cider (WI).000 – 1. Generally quite pale. full-bodied. Overall Impression: Generally dry. No bitterness. austere. Bellwether Heritage (NY). Medium to deep gold color. This may come from slow or arrested fermentation (in the French technique of défécation) or approximated by back sweetening with juice. Entrants MUST specify sweetness (dry to medium). Entrants MUST specify sweetness (medium.
some flavor notes from the spirit (e.045 – 1.000 – 1.010 ABV: 7 – 13% Commercial Examples: There are no known commercial examples of New England Cider. medium. The apple character must marry with the added fruit so that neither dominates the other. Overall Impression: Like a dry wine with complex flavors. small amounts of honey. but should not show oxidation characteristics. This style is sometimes barrel-aged. Christian Drouin Poire. Comments: Entrants MUST specify carbonation level (still. Mouthfeel: Relatively full. petillant. It tends toward that of a young white wine. alcoholic.995 – 1. Mouthfeel: Substantial. petillant. Wandering Aengus Pommeau (OR).for example. Appearance: Slightly cloudy to clear. because higher alcohol is derived from addition of sugar rather than juice. Varieties: Butt.060 – 1. or sparkling). those made with substantial amounts of sugar-sources to increase starting gravities.020 ABV: 5 – 9% Commercial Examples: [France] Bordelet Poire Authentique and Poire Granit.070 – 1. Oxidation is a fault. berries should give red-to-purple color. strong alcohol. in which case there will be oak character as with a barrel-aged wine.000 – 1. Appearance: Clear to brilliant. Comments: Entrants MUST specify carbonation level (still. moderate to high tannin apparent as astringency. Cloudiness or hazes are inappropriate. Gin. Vital Statistics: OG: 1. (For example. Bellwether Cherry Street (NY).100 FG: 0. Fruit Cider This is a cider with other fruits or fruit-juices added . Entrants MUST specify carbonation level (still. Traditional Perry Traditional perry is made from pears grown specifically for that purpose rather than for eating or cooking. Aroma/Flavor: There is a pear character.070 FG: 1. 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. etc. Entrants MUST specify what fruit(s) and/or fruit juice(s) were added. Entrants MUST specify sweetness (dry or medium). May be significantly tannic depending on fruit added. with the exception of adjuncts allowed. Carbonation may range from still to champagne-like.) Mouthfeel: Substantial. If the barrel was formerly used to age spirits. Varieties: Northern Spy. AEppelTreow Perry (WI). a judge might ask. 44 . Entrants MUST specify sweetness (dry or medium). 28C. Some slight bitterness.g. Entrants MUST specify sweetness (medium or sweet). or sweet).. Golden Russet Vital Statistics: OG: 1. Generally quite pale. Still to lightly sparkling. Overall Impression: Like a dry white wine. Vital Statistics: OG: 1. molasses. or sparkling). Many “perry pears” are nearly inedible. and derivative flavors from sugar adjuncts.070 FG: 0. Aroma/Flavor: A dry flavorful cider with robust apple character. Mouthfeel: Lighter than other ciders. Dark colors are not expected unless strongly tannic varieties of fruit were used. Uncle John’s Fruit House Winery Perry (MI) 28B.050 – 1. and with low astringency and bitterness. Blossomwood Laughing Pig Perry (CO). Roxbury Russet. not orange. Cider character must be distinctive. Oliver’s Blakeney Red Perry and Herefordshire Dry Perry 28. Moderate tannin. but not obviously fruity. with adjuncts to raise alcohol levels. and the beverage made from a combination of apple and pear juice (sometimes called “pider”). Entrants MUST specify sweetness (dry. New England Cider This is a cider made with characteristic New England apples for relatively high acidity. [UK] Gwatkin Blakeney Red Perry.995 – 1.010 ABV: 5 – 9% Commercial Examples: [US] West County Blueberry-Apple Wine (MA). Overall Impression: Tannic. Irvine's Vintage Ciders (WA) 28A. Blakeney Red. but must be subtle. 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. Appearance: Clear to brilliant. or sparkling). “Would this be different if neutral spirits replaced the cider?” A fruit cider should not be like an alcopop. Medium to medium-sweet. Only very slight acetification is acceptable.010 ABV: 9 – 12% Commercial Examples: [US] AEppelTreow Summer’s End (WI). Vital Statistics: OG: 1. Uncle John’s Fruit Farm Winery Apple Cherry Hard Cider (MI) 27E. Aroma/Flavor: Comparable to a Common Cider. AEppelTreow Red Poll Cran-Apple Draft Cider (WI). balanced. The same general characteristics and fault descriptions apply to specialty ciders as to standard ciders (preceding category). Huffcap. petillant. or sparkling). Mousiness. Color appropriate to added fruit. Aroma/Flavor: The cider character must be present and must fit with the other fruits. Variety of pear(s) used must be stated. and raisins. whisky or rum) may also be present. Appearance: Clear to brilliant.020 ABV: 5 – 7% Commercial Examples: [US] White Winter Hard Pear Cider (WI). pale to medium-gold. Uncle John’s Fruit House Winery Fruit House Apple (MI). Overall impression: Substantial body and character . It is a fault if the adjuncts completely dominate.100 FG: 0. petillant. ropy/oily characters are serious faults. Comments: Entrants MUST specify carbonation level (still. pale to medium yellow.995 – 1. SPECIALTY CIDER AND PERRY Specialty cider/perry includes beverages made with added flavorings (spices and/or other fruits). berry.FG: 1. Entrants MUST specify if the cider was barrel-fermented or aged. Very dry to slightly medium. Comments: Adjuncts may include white and brown sugars. Adjuncts are intended to raise OG well above that which would be achieved by apples alone.
995 – 1. Vital Statistics: OG: 1.045 – 1. AEppelTreow Pear Wine and Sparrow Spiced Cider (WI) 45 .100 FG: 0. 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. Appearance: Clear to brilliant. Entrants MUST specify carbonation level (still. Mouthfeel: Average body. and must fit with adjuncts. may show tannic (astringent) or heavy body as determined by adjuncts.28D. This includes the use of spices and/or other sweeteners. Aroma/Flavor: The cider character must always be present.020 ABV: 5 – 12% Commercial Examples: [US] Red Barn Cider Fire Barrel (WA). Entrants MUST specify sweetness (dry or medium). Otherwise it should be entered as mead in the cyser subcategory. A cider with added honey may be entered here if the cider character remains dominant. Comments: Entrants MUST specify all major ingredients and adjuncts. Color should be that of a common cider unless adjuncts are expected to contribute color. petillant. or sparkling).
2 4. Doppelbock D.044-60 1.2-6.2 3.016-24 1.048-56 1.2 4. American Wheat or Rye Beer 7.9-5. Munich Dunkel C.8 3. Traditional Bock C.0-5.5-5.013-17 1.998-1.0 4.5-6 3-6 10-16 7-14 14-22 14-28 17-30 6-11 14-22 6-25 18-30 2.008-13 1. SCOTTISH AND IRISH ALE A. Irish Red Ale E.6 4.064-72 1.040-50 1.010-16 1.3 4.010-16 1.010-15 1.010-15 ABV% 2. 2008 Update STYLE 1.2-3. Lite American Lager B. California Common Beer C.020-35 1.2 4.0 4. Strong Scotch Ale STYLE 10. Eisbock 6.4 6. Scottish Light 60/B.0 4.042-55 1.046-54 1. Special/Best/Premium Bitter C.008-13 1.048-54 1.008-12 1.008-12 1.007-11 1.010-15 1.5 4.045-60 1.2 4.2 3.040-48 1. Bohemian Pilsener C.5 4.010-16 1. Dark American Lager B.010-15 1. PILSNER A.2 7.072-112 1.012-16 1.040-54 1.2-5.008-12 1.4 4.6-6.048-56 1.4-5.5-3.044-50 1. Standard/Ordinary Bitter B.4 6.5 4. EUROPEAN AMBER LAGER A.7-5.6 4.044-50 1.2004 BJCP STYLE CHART.064-72 1.078-120 1.5-5 3-6 3.040-55 1. Dortmunder Export 2.3-7.0-14.011-14 1.8-6.007-11 1.006-12 1.5-5.0 6.044-56 1.048-60 1.050-57 1. Vienna Lager B.2-3.0 4. Düsseldorf Altbier 8.010-15 1.038-54 1. ENGLISH PALE ALE A.018-56 FG 1.010-15 1.6 3.5-10.2 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 3.032-40 1.8-4.9 3.004-10 1. LIGHT LAGER A.0 ABV% 4. Premium American Lager D. Cream Ale B.3-7.045-60 FG 0. American Pale Ale B. Munich Helles E. DARK LAGER A. Standard American Lager C.0-10.070-130 OG 1.046-56 1. Schwarzbier 5. Extra Special/Strong Bitter (English Pale Ale) 9.046-52 1.5-6. German Pilsner (Pils) B.011-18 1.5-6. Kölsch D.8-4.5-5 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 .008-13 1.7 4.046-54 1.044-60 1.2 4.4 4. Scottish Heavy 70/C.010-15 1. LIGHT HYBRID BEER A.6-6.010-14 1.008 1.0 9.4-5.2 2. Classic American Pilsner 3.010-16 1.0 4.046-52 1.013-19 1. American Amber Ale 46 OG 1.8-5. Blonde Ale C. Scottish Export 80/D.2-5. AMERICAN ALE A. AMBER HYBRID BEER A. Oktoberfest/Märzen 4.5-5.035-40 1. North German Altbier B.5-6.008-12 1.0-6. Maibock/Helles Bock B.044-56 1.4-5.5-5. BOCK A.030-35 1.8-5.045-51 1.5 4.010-14 1.5-5.028-40 1.010-13 1.2-5.0 4.
Belgian Dubbel C.018-30 1.6 7.001-10 1.5-8.048-65 1.0-12.002-12 1.045-60 1.0 IBU 15-30 15-25 20-40 22-35 20-35 SRM 4-7 10-17 4. Sweet Stout C. BELGIAN AND FRENCH ALE A.5 4.5 8.0 4.0-5.048-54 1.002-12 1.016-24 1.048-57 1. Gueuze F.040-52 1.8-3.0-8.010-14 1.050-75 1.036-50 1. Flanders Brown Ale/Oud Bruin D.070-95 1. Weizenbock D. STOUT A. Russian Imperial Stout 14.C.008-14 1.008-12 1.3-5.0-5.015-22 1.048-65 1.0-7.010-18 1.011-14 1. PORTER A. Imperial IPA 15.008-18 1.0 6.044-52 1.008-13 1.062-75 1.040-60 1.008-18 1.008-12 1.5 5. Roggenbier (German Rye Beer) 16.012-16 1.0 5.040-52 1.010-24 ABV% 6. Bière de Garde E. American Brown Ale 11. Belgian Pale Ale C.010-16 1.5 5.005-16 1.0-7. Dunkelweizen C.5-6.010-18 1.4 4.028-32 1. Flanders Red Ale C.5 Variable 2.5-10.3-6.8 4.5-10.075-115 1.5-5. Southern English Brown Ale C. Belgian Blond Ale B. Baltic Porter 13. Oatmeal Stout D.044-60 1. BELGIAN STRONG ALE A.0 5.6 4. Straight (Unblended) Lambic E.070-90 1.007-11 1.8-6.044-52 1. Belgian Dark Strong Ale 47 OG 1.6-6.040-54 1.060-90 1. Foreign Extra Stout E.8-4.5 5.1 4.000-10 4. Belgian Specialty Ale 17.0-6. Dry Stout B.5 7. Fruit Lambic 1.0-7.5 5.5-7 3-6 12-22 .0 4.056-75 1.0 4. GERMAN WHEAT AND RYE BEER A.2-5.075-85 1.046-56 1.5 7.0-8.5 6.0-7. Witbier B.0-7.0-6.030-38 1.012-24 1. SOUR ALE A.010-14 1.2 2.040-74 1.9 5. Mild B.060-80 Variable 1. English IPA B. Northern English Brown Ale 12.0-11.0 5.008-16 Variable 1.5 4.050-75 1.0 8.5 4.0 5.8-4.010-18 1. INDIA PALE ALE (IPA) A.3-5.4 4.000-06 1.008-13 1. Belgian Golden Strong Ale E. Robust Porter C.5-9. Brown Porter B. American Stout F.056-75 1. Belgian Tripel D.075-110 FG 1. Weizen/Weissbier B. ENGLISH BROWN ALE A.033-42 1.064-90 1.008-14 1.0 20-40 10-25 12-20 20-30 18-35 25-50 20-40 30-45 20-40 25-40 30-70 35-75 50-90 40-60 40-70 60-120 8-15 10-18 15-30 10-20 10-20 20-30 20-35 18-28 Variable 3-8 10-25 20-25 0-10 0-10 0-10 18-35 12-25 19-35 12-22 20-30 22-35 17-30 25-40 30-40 22-40 30-40 30-40 30-40 8-14 6-15 8-15 2-8 14-23 12-25 14-19 2-4 8-14 5-14 6-19 Variable 2-3 10-16 15-22 3-7 3-7 3-7 STYLE 18.0-8. Berliner Weisse B.010-14 1. American IPA C.0 4.2-5.062-75 1. Saison D.0-7.010-18 1.5-8.6 6.8-5.010-22 1.5 2.010-20 1.044-56 1.0 4.048-65 1.5-7.010-14 1.040-60 1.003-06 1.5-9.
060-100 1.000-20 0.0-12. Christmas/Winter Specialty Spiced Beer 22.010 0. Semi-Sweet Mead C. Fruit Cider C.045-70 1. Sweet Mead 25.045-100 0.19. SPECIALTY CIDER AND PERRY A.995-1.018-30 1.010-20 1.0 base 30-60 35-70 50-120 beer 10-22 8-22 10-19 style 48 . American Barleywine 20. French Cider D.8-6.050-57 Varies Varies Varies 1. Common Cider B. Common Perry E. New England Cider B.070-100 1.016-30 with 6.995-1. Apple Wine D. Traditional Perry 28.050-70 1. Herb.000-20 5-8% 6-9% 3-6% 5-7% 5-9% N/A N/A N/A N/A N/A N/A N/A N/A N/A N/A Variable Variable Variable See See See Guidelines Guidelines Guidelines N/A N/A N/A N/A N/A N/A Variable Variable Variable See See See Guidelines Guidelines Guidelines N/A N/A N/A N/A N/A N/A Varies Varies Varies 0.045-65 1. Cyser (Apple Melomel) B. Other Fruit Melomel 26.060-90 1.020 7-13% 5-9% 9-12% 5-12% N/A N/A N/A N/A N/A N/A N/A N/A 1. Pyment (Grape Melomel) C.0 8.050-60 1.010 0. SPICE/HERB/VEGETABLE BEER A.015-22 1.010-25 1. Braggot C.010 1.0 base base base 20-30 beer beer beer 12-22 style style style Varies Varies with with base base beer beer style style 1.995-1. English Barleywine C. TRADITIONAL MEAD A.0-9. or Vegetable Beer B. Classic Rauchbier B. English Cider C. FRUIT BEER 21.050-65 1. SMOKE-FLAVORED & WOOD-AGED BEER A. STRONG ALE A.990-1.080-120 1. Wood-Aged Beer 23. Spice.080-120 Varies 1. Metheglin B. MELOMEL (FRUIT MEAD) A.0 8.995-1. OTHER MEAD A.050-75 1.000-20 1. Dry Mead B. Other Specialty Cider or Perry 1. Open Category Mead 27. SPECIALTY BEER 24.025-50 Varies Varies Varies N/A N/A N/A N/A N/A N/A 1. Other Smoked Beer C.0-12. STANDARD CIDER AND PERRY A.995-1.010 1.010 0. Old Ale B.012-16 with with with 4.