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Beer Judge Certification Program (BJCP) Style Guidelines for Beer, Mead and Cider
2008 Revision of the 2004 Guidelines
Copyright © 2008, BJCP, Inc. The BJCP grants the right to make copies for use in BJCP-sanctioned competitions or for educational/judge training purposes. All other rights reserved.
See our website www.bjcp.org for updates to these guidelines.
2003-2004 BJCP Beer Style Committee:
Gordon Strong, Chairman
Ron Bach Peter Garofalo Michael L. Hall Dave Houseman Mark Tumarkin
2008 Contributors: Jamil Zainasheff, Kristen England, Stan Hieronymus, Tom Fitzpatrick, George DePiro 2003-2004 Contributors: Jeff Sparrow, Alan McKay, Steve Hamburg, Roger Deschner, Ben Jankowski, Jeff Renner, Randy Mosher, Phil Sides, Jr., Dick Dunn, Joel Plutchak, A.J. Zanyk, Joe Workman, Dave Sapsis, Ed Westemeier, Ken Schramm 1998-1999 Beer Style Committee: Bruce Brode, Steve Casselman, Tim Dawson, Peter Garofalo, Bryan Gros, Bob Hall, David Houseman, Al Korzonas, Martin Lodahl, Craig Pepin, Bob Rogers
TABLE OF CONTENTS
TABLE OF CONTENTS...........................................................................i PREFACE TO 2004 STYLE GUIDELINES..............................................ii
14. INDIA PALE ALE (IPA)...................................................................17
Notes to All:.................................................................................ii Notes to Brewers: ........................................................................ii Notes to Organizers:....................................................................ii Notes to Judges: ..........................................................................ii Acknowledgements: ...................................................................ii
1. LIGHT LAGER....................................................................................1
14A. English IPA.......................................................................17 14B. American IPA....................................................................18 14C. Imperial IPA......................................................................18
15. GERMAN WHEAT AND RYE BEER...............................................19
15A. Weizen/Weissbier.............................................................19 15B. Dunkelweizen....................................................................19 15C. Weizenbock.......................................................................20 15D. Roggenbier (German Rye Beer).......................................20
16. BELGIAN AND FRENCH ALE........................................................20
1A. Lite American Lager.............................................................1 1B. Standard American Lager......................................................1 1C. Premium American Lager.....................................................1 1D. Munich Helles.......................................................................1 1E. Dortmunder Export................................................................1
16A. Witbier...............................................................................20 16B. Belgian Pale Ale................................................................21 16C. Saison................................................................................21 16D. Bière de Garde...................................................................22 16E. Belgian Specialty Ale........................................................22
17. SOUR ALE.......................................................................................23
2A. German Pilsner (Pils)............................................................2 2B. Bohemian Pilsener.................................................................2 2C. Classic American Pilsner......................................................2
3. EUROPEAN AMBER LAGER.............................................................3
3A. Vienna Lager.........................................................................3 3B. Oktoberfest/Märzen...............................................................3
4. DARK LAGER.....................................................................................3
17A. Berliner Weisse.................................................................23 17B. Flanders Red Ale...............................................................23 17C. Flanders Brown Ale/Oud Bruin........................................24 17D. Straight (Unblended) Lambic............................................24 17E. Gueuze ..............................................................................25 17F. Fruit Lambic......................................................................25
18. BELGIAN STRONG ALE.................................................................26
4A. Dark American Lager............................................................3 4B. Munich Dunkel......................................................................4 4C. Schwarzbier (Black Beer).....................................................4
5A. Maibock/Helles Bock............................................................4 5B. Traditional Bock....................................................................5 5C. Doppelbock...........................................................................5 5D. Eisbock..................................................................................6
6. LIGHT HYBRID BEER........................................................................6
18A. Belgian Blond Ale.............................................................26 18B. Belgian Dubbel..................................................................26 18C. Belgian Tripel....................................................................27 18D. Belgian Golden Strong Ale...............................................27 18E. Belgian Dark Strong Ale...................................................28
19. STRONG ALE..................................................................................28
6A. Cream Ale.............................................................................6 6B. Blonde Ale.............................................................................6 6C. Kölsch....................................................................................7 6D. American Wheat or Rye Beer...............................................7
7. AMBER HYBRID BEER......................................................................8
19A. Old Ale..............................................................................28 19B. English Barleywine...........................................................29 19C. American Barleywine........................................................29
20. FRUIT BEER....................................................................................30 21. SPICE/HERB/VEGETABLE BEER..................................................30
21A. Spice, Herb, or Vegetable Beer.........................................30 21B. Christmas/Winter Specialty Spiced Beer..........................31
22. SMOKE-FLAVORED/WOOD-AGED BEER....................................32
7A. Northern German Altbier......................................................8 7B. California Common Beer......................................................8 7C. Düsseldorf Altbier.................................................................8
8. ENGLISH PALE ALE..........................................................................9
22A. Classic Rauchbier..............................................................32 22B. Other Smoked Beer...........................................................32 22C. Wood-Aged Beer...............................................................33
23. SPECIALTY BEER..........................................................................34 Introduction to Mead Guidelines (Categories 24-26).................................36 24. TRADITIONAL MEAD....................................................................37
8A. Standard/Ordinary Bitter.......................................................9 8B. Special/Best/Premium Bitter.................................................9 8C. Extra Special/Strong Bitter (English Pale Ale)...................10
9. SCOTTISH AND IRISH ALE.............................................................10
9A. Scottish Light 60/-...............................................................10 9B. Scottish Heavy 70/-.............................................................10 9C. Scottish Export 80/-.............................................................10 9D. Irish Red Ale.......................................................................11 9E. Strong Scotch Ale................................................................11
10. AMERICAN ALE.............................................................................11
24A. Dry Mead..........................................................................37 24B. Semi-sweet Mead..............................................................38 24C. Sweet Mead.......................................................................38
25. MELOMEL (FRUIT MEAD)............................................................38
25A. Cyser.................................................................................38 25B. Pyment...............................................................................39 25C. Other Fruit Melomel..........................................................39
26. OTHER MEAD.................................................................................40
10A. American Pale Ale............................................................11 10B. American Amber Ale........................................................12 10C. American Brown Ale........................................................12
11. ENGLISH BROWN ALE..................................................................13
26A. Metheglin..........................................................................40 26B. Braggot..............................................................................41 26C. Open Category Mead........................................................41
Introduction to Cider Guidelines (Categories 27-28).................................42 27. STANDARD CIDER AND PERRY.................................................43
11A. Mild...................................................................................13 11B. Southern English Brown...................................................13 11C. Northern English Brown Ale.............................................13
12A. Brown Porter.....................................................................14 12B. Robust Porter.....................................................................14 12C. Baltic Porter.......................................................................14
27A. Common Cider .................................................................43 27B. English Cider ....................................................................43 27C. French Cider......................................................................43 27D. Common Perry .................................................................43 27E. Traditional Perry ...............................................................44
28. SPECIALTY CIDER AND PERRY ..................................................44
13A. Dry Stout...........................................................................15 13B. Sweet Stout........................................................................15 13C. Oatmeal Stout....................................................................16 13D. Foreign Extra Stout...........................................................16 13E. American Stout..................................................................16 13F. Russian Imperial Stout.......................................................17
28A. New England Cider ..........................................................44 28B. Fruit Cider ........................................................................44 28C. Applewine ........................................................................44 28D. Other Specialty Cider/Perry .............................................45 2004 BJCP STYLE CHART, 2008 Update.........................46
PREFACE TO 2004 STYLE GUIDELINES
Notes to All:
1. The style categories have been extensively revised from previous editions of the Style Guidelines. In some cases, style parameters, descriptions, and well-known commercial examples have been changed. Please familiarize yourself with the new Guidelines before using them. The style categories have been renumbered, reordered and recategorized. Please double-check the Guidelines to ensure the style number matches the name you are referencing. Note that SRM is a measure of beer color density more than hue/tint. Keep this in mind when attempting to use only SRM numbers when describing beers. Within these Guidelines, beer color descriptors generally follow this mapping to SRM values: Straw 2-3 Yellow 3-4 Gold 5-6 Amber 6-9 Deep amber/light copper 10-14 Copper 14-17 Deep copper/light brown 17-18 Brown 19-22 Dark Brown 22-30 Very Dark Brown 30-35 Black 30+ Black, opaque 40+
Notes to Brewers:
1. Some styles require additional information to help judges evaluate your beer. Read the Guidelines carefully and provide the required information. Omitting required information will likely result in a mis-judged beer. If you enter a specialty or experimental beer not identified in the Guidelines, or use unusual ingredients, please consider providing supplemental information so the judges can properly understand your beer and intent. 1.
senses and to fairly evaluate each beer. Pay careful attention to the modifiers used in describing the styles. Look for guidance on the magnitude and quality of each characteristic. Notice that many characteristics are optional; beers not evidencing these non-required elements should not be marked down. Phrases such as “may have,” “can contain,” “might feature,” “is acceptable,” “is appropriate,” “is typical,” etc. all indicate optional elements. Required elements are generally written as declaratory phrases, or use words such as “must” or “should.” Elements that must not be present often use phrases such as “is inappropriate,” “no,” or “must not.” Seek to understand the intent of the style categories and to judge each beer in its entirety. Don’t overly focus on single elements. Look to the overall balance and character of the beer for your final opinion. If a style guideline calls for required information from the brewer but this information has not been provided to you, please request it from the competition organizer. If the organizer does not have the information, then make a quick evaluation and decide how you wish to categorize the entry. Make note of it on your scoresheet and then judge it as such. It may not always be accurate, but it’s the best you can do under the circumstances. Do not overly penalize the brewer for missing information; it might not be his fault. Do the best you can and use common sense. If you come across a beer that is clearly out of style, check with the organizer to make sure the entry has been properly labeled and/or categorized. Handling errors do occur.
The committee would like to acknowledge the significant effort made by the 1998-1999 Style Committee in revising and updating the 1997 Guidelines. Their work has been extended and expanded, but not forgotten. Their names appear on the title page of this document. The committee thanks the volunteer reviewers and individual contributors whose efforts improved the guidelines. Those who helped in the development or review are listed on the title page of this document. The 1997 BJCP Guidelines were derived from the New England Homebrew Guidelines, and were primarily authored by Steve Stroud, Pat Baker and Betty Ann Sather. Mead guidelines were added to the 1997 Guidelines based on the work of Tom Fitzpatrick, Steve Dempsey, Michael Hall, Dan McConnell, Ken Schramm, Ted Major and John Carlson.
Notes to Organizers:
1. 2. 3. Please ensure that supplemental information submitted by brewers is available to the judges. If brewers omit required information, please seek clarification from the brewers before the competition date. You are free to group style categories and sub-categories in whatever logical groupings you wish for the purpose of your competition, taking into account the number of entries and available judges. You are free to split and regroup style categories for the purpose of your competition, if you feel that a different grouping would be beneficial to your entrants. You are not constrained to keep all sub-categories within a major category together when constructing flights. 3.
Notes to Judges:
1. Understand that most beer styles are not defined by a single beer. Many styles are quite broad and can encompass multiple stylistically accurate variants. Do not let your understanding of a single beer limit your appreciation of the full range of each beer style. You are free to judge beers in a flight in whatever order makes sense to you, although you should try to sequence the beers in a manner that allows you to preserve your
1. LIGHT LAGER
1A. Lite American Lager
Aroma: Little to no malt aroma, although it can be grainy, sweet or corn-like if present. Hop aroma may range from none to a light, spicy or floral hop presence. Low levels of yeast character (green apples, DMS, or fruitiness) are optional but acceptable. No diacetyl. Appearance: Very pale straw to pale yellow color. White, frothy head seldom persists. Very clear. Flavor: Crisp and dry flavor with some low levels of grainy or corn-like sweetness. Hop flavor ranges from none to low levels. Hop bitterness at low level. Balance may vary from slightly malty to slightly bitter, but is relatively close to even. High levels of carbonation may provide a slight acidity or dry “sting.” No diacetyl. No fruitiness. Mouthfeel: Very light body from use of a high percentage of adjuncts such as rice or corn. Very highly carbonated with slight carbonic bite on the tongue. May seem watery. Overall Impression: Very refreshing and thirst quenching. Comments: A lower gravity and lower calorie beer than standard international lagers. Strong flavors are a fault. Designed to appeal to the broadest range of the general public as possible. Ingredients: Two- or six-row barley with high percentage (up to 40%) of rice or corn as adjuncts. Vital Statistics: OG: 1.028 – 1.040 IBUs: 8 – 12 FG: 0.998 – 1.008 SRM: 2 – 3 ABV: 2.8 – 4.2% Commercial Examples: Bitburger Light, Sam Adams Light, Heineken Premium Light, Miller Lite, Bud Light, Coors Light, Baltika #1 Light, Old Milwaukee Light, Amstel Light
acceptable. No diacetyl. Appearance: Pale straw to gold color. White, frothy head may not be long lasting. Very clear. Flavor: Crisp and dry flavor with some low levels of grainy or malty sweetness. Hop flavor ranges from none to low levels. Hop bitterness at low to medium level. Balance may vary from slightly malty to slightly bitter, but is relatively close to even. High levels of carbonation may provide a slight acidity or dry “sting.” No diacetyl. No fruitiness. Mouthfeel: Medium-light body from use of adjuncts such as rice or corn. Highly carbonated with slight carbonic bite on the tongue. Overall Impression: Refreshing and thirst quenching, although generally more filling than standard/lite versions. Comments: Premium beers tend to have fewer adjuncts than standard/lite lagers, and can be all-malt. Strong flavors are a fault, but premium lagers have more flavor than standard/lite lagers. A broad category of international mass-market lagers ranging from up-scale American lagers to the typical “import” or “green bottle” international beers found in America. Ingredients: Two- or six-row barley with up to 25% rice or corn as adjuncts. Vital Statistics: OG: 1.046 – 1.056 IBUs: 15 – 25 FG: 1.008 – 1.012 SRM: 2 – 6 ABV: 4.6 – 6% Commercial Examples: Full Sail Session Premium Lager, Miller Genuine Draft, Corona Extra, Michelob, Coors Extra Gold, Birra Moretti, Heineken, Beck’s, Stella Artois, Red Stripe, Singha
1D. Munich Helles
Aroma: Pleasantly grainy-sweet, clean Pils malt aroma dominates. Low to moderately-low spicy noble hop aroma, and a low background note of DMS (from Pils malt). No esters or diacetyl. Appearance: Medium yellow to pale gold, clear, with a creamy white head. Flavor: Slightly sweet, malty profile. Grain and Pils malt flavors dominate, with a low to medium-low hop bitterness that supports the malty palate. Low to moderately-low spicy noble hop flavor. Finish and aftertaste remain malty. Clean, no fruity esters, no diacetyl. Mouthfeel: Medium body, medium carbonation, smooth maltiness with no trace of astringency. Overall Impression: Malty but fully attenuated Pils malt showcase. History: Created in Munich in 1895 at the Spaten brewery by Gabriel Sedlmayr to compete with Pilsner-style beers. Comments: Unlike Pilsner but like its cousin, Munich Dunkel, Helles is a malt-accentuated beer that is not overly sweet, but rather focuses on malt flavor with underlying hop bitterness in a supporting role. Ingredients: Moderate carbonate water, Pilsner malt, German noble hop varieties. Vital Statistics: OG: 1.045 – 1.051 IBUs: 16 – 22 FG: 1.008 – 1.012 SRM: 3 – 5 ABV: 4.7 – 5.4% Commercial Examples: Weihenstephaner Original, HackerPschorr Münchner Gold, Bürgerbräu Wolznacher Hell Naturtrüb, Mahr’s Hell, Paulaner Premium Lager, Spaten Premium Lager, Stoudt’s Gold Lager
1B. Standard American Lager
Aroma: Little to no malt aroma, although it can be grainy, sweet or corn-like if present. Hop aroma may range from none to a light, spicy or floral hop presence. Low levels of yeast character (green apples, DMS, or fruitiness) are optional but acceptable. No diacetyl. Appearance: Very pale straw to medium yellow color. White, frothy head seldom persists. Very clear. Flavor: Crisp and dry flavor with some low levels of grainy or corn-like sweetness. Hop flavor ranges from none to low levels. Hop bitterness at low to medium-low level. Balance may vary from slightly malty to slightly bitter, but is relatively close to even. High levels of carbonation may provide a slight acidity or dry “sting.” No diacetyl. No fruitiness. Mouthfeel: Light body from use of a high percentage of adjuncts such as rice or corn. Very highly carbonated with slight carbonic bite on the tongue. Overall Impression: Very refreshing and thirst quenching. Comments: Strong flavors are a fault. An international style including the standard mass-market lager from most countries. Ingredients: Two- or six-row barley with high percentage (up to 40%) of rice or corn as adjuncts. Vital Statistics: OG: 1.040 – 1.050 IBUs: 8 – 15 FG: 1.004 – 1.010 SRM: 2 – 4 ABV: 4.2 – 5.3% Commercial Examples: Pabst Blue Ribbon, Miller High Life, Budweiser, Baltika #3 Classic, Kirin Lager, Grain Belt Premium Lager, Molson Golden, Labatt Blue, Coors Original, Foster’s Lager
1E. Dortmunder Export
Aroma: Low to medium noble (German or Czech) hop aroma. Moderate Pils malt aroma; can be grainy to somewhat sweet. May have an initial sulfury aroma (from water and/or yeast) and a low background note of DMS (from Pils malt). No diacetyl. Appearance: Light gold to deep gold, clear with a persistent white head. Flavor: Neither Pils malt nor noble hops dominate, but both are in
1C. Premium American Lager
Aroma: Low to medium-low malt aroma, which can be grainy, sweet or corn-like. Hop aroma may range from very low to a medium-low, spicy or floral hop presence. Low levels of yeast character (green apples, DMS, or fruitiness) are optional but
good balance with a touch of malty sweetness, providing a smooth yet crisply refreshing beer. Balance continues through the finish and the hop bitterness lingers in aftertaste (although some examples may finish slightly sweet). Clean, no fruity esters, no diacetyl. Some mineral character might be noted from the water, although it usually does not come across as an overt minerally flavor. Mouthfeel: Medium body, medium carbonation. Overall Impression: Balance and smoothness are the hallmarks of this style. It has the malt profile of a Helles, the hop character of a Pils, and is slightly stronger than both. History: A style indigenous to the Dortmund industrial region, Dortmunder has been on the decline in Germany in recent years. Comments: Brewed to a slightly higher starting gravity than other light lagers, providing a firm malty body and underlying maltiness to complement the sulfate-accentuated hop bitterness. The term “Export” is a beer strength category under German beer tax law, and is not strictly synonymous with the “Dortmunder” style. Beer from other cities or regions can be brewed to Export strength, and labeled as such. Ingredients: Minerally water with high levels of sulfates, carbonates and chlorides, German or Czech noble hops, Pilsner malt, German lager yeast. Vital Statistics: OG: 1.048 – 1.056 IBUs: 23 – 30 FG: 1.010 – 1.015 SRM: 4 – 6 ABV: 4.8 – 6.0% Commercial Examples: DAB Export, Dortmunder Union Export, Dortmunder Kronen, Ayinger Jahrhundert, Great Lakes Dortmunder Gold, Barrel House Duveneck’s Dortmunder, Bell’s Lager, Dominion Lager, Gordon Biersch Golden Export, Flensburger Gold
SRM: 2 – 5 ABV: 4.4 – 5.2% Commercial Examples: Victory Prima Pils, Bitburger, Warsteiner, Trumer Pils, Old Dominion Tupper’s Hop Pocket Pils, König Pilsener, Jever Pils, Left Hand Polestar Pilsner, Holsten Pils, Spaten Pils, Brooklyn Pilsner
2B. Bohemian Pilsener
Aroma: Rich with complex malt and a spicy, floral Saaz hop bouquet. Some pleasant, restrained diacetyl is acceptable, but need not be present. Otherwise clean, with no fruity esters. Appearance: Very pale gold to deep burnished gold, brilliant to very clear, with a dense, long-lasting, creamy white head. Flavor: Rich, complex maltiness combined with a pronounced yet soft and rounded bitterness and spicy flavor from Saaz hops. Some diacetyl is acceptable, but need not be present. Bitterness is prominent but never harsh, and does not linger. The aftertaste is balanced between malt and hops. Clean, no fruity esters. Mouthfeel: Medium-bodied (although diacetyl, if present, may make it seem medium-full), medium carbonation. Overall Impression: Crisp, complex and well-rounded yet refreshing. History: First brewed in 1842, this style was the original clear, light-colored beer. Comments: Uses Moravian malted barley and a decoction mash for rich, malt character. Saaz hops and low sulfate, low carbonate water provide a distinctively soft, rounded hop profile. Traditional yeast sometimes can provide a background diacetyl note. Dextrins provide additional body, and diacetyl enhances the perception of a fuller palate. Ingredients: Soft water with low mineral content, Saaz hops, Moravian malted barley, Czech lager yeast. Vital Statistics: OG: 1.044 – 1.056 IBUs: 35 – 45 FG: 1.013 – 1.017 SRM: 3.5 – 6 ABV: 4.2 – 5.4% Commercial Examples: Pilsner Urquell, Krušovice Imperial 12°, Budweiser Budvar (Czechvar in the US), Czech Rebel, Staropramen, Gambrinus Pilsner, Zlaty Bazant Golden Pheasant, Dock Street Bohemian Pilsner
2A. German Pilsner (Pils)
Aroma: Typically features a light grainy Pils malt character (sometimes Graham cracker-like) and distinctive flowery or spicy noble hops. Clean, no fruity esters, no diacetyl. May have an initial sulfury aroma (from water and/or yeast) and a low background note of DMS (from Pils malt). Appearance: Straw to light gold, brilliant to very clear, with a creamy, long-lasting white head. Flavor: Crisp and bitter, with a dry to medium-dry finish. Moderate to moderately-low yet well attenuated maltiness, although some grainy flavors and slight Pils malt sweetness are acceptable. Hop bitterness dominates taste and continues through the finish and lingers into the aftertaste. Hop flavor can range from low to high but should only be derived from German noble hops. Clean, no fruity esters, no diacetyl. Mouthfeel: Medium-light body, medium to high carbonation. Overall Impression: Crisp, clean, refreshing beer that prominently features noble German hop bitterness accentuated by sulfates in the water. History: A copy of Bohemian Pilsener adapted to brewing conditions in Germany. Comments: Drier and crisper than a Bohemian Pilsener with a bitterness that tends to linger more in the aftertaste due to higher attenuation and higher-sulfate water. Lighter in body and color, and with higher carbonation than a Bohemian Pilsener. Modern examples of German Pilsners tend to become paler in color, drier in finish, and more bitter as you move from South to North in Germany. Ingredients: Pilsner malt, German hop varieties (especially noble varieties such as Hallertauer, Tettnanger and Spalt for taste and aroma), medium sulfate water, German lager yeast. Vital Statistics: OG: 1.044 – 1.050 IBUs: 25 – 45 FG: 1.008 – 1.013
2C. Classic American Pilsner
Aroma: Low to medium grainy, corn-like or sweet maltiness may be evident (although rice-based beers are more neutral). Medium to moderately high hop aroma, often classic noble hops. Clean lager character, with no fruitiness or diacetyl. Some DMS is acceptable. Appearance: Yellow to deep gold color. Substantial, long lasting white head. Bright clarity. Flavor: Moderate to moderately high maltiness similar in character to the Continental Pilsners but somewhat lighter in intensity due to the use of up to 30% flaked maize (corn) or rice used as an adjunct. Slight grainy, corn-like sweetness from the use of maize with substantial offsetting hop bitterness. Rice-based versions are crisper, drier, and often lack corn-like flavors. Medium to high hop flavor from noble hops (either late addition or first-wort hopped). Medium to high hop bitterness, which should not be coarse nor have a harsh aftertaste. No fruitiness or diacetyl. Should be smooth and well-lagered. Mouthfeel: Medium body and rich, creamy mouthfeel. Medium to high carbonation levels. Overall Impression: A substantial Pilsner that can stand up to the classic European Pilsners, but exhibiting the native American grains and hops available to German brewers who initially brewed it in the USA. Refreshing, but with the underlying malt and hops that stand out when compared to other modern American light lagers. Maize lends a distinctive grainy sweetness. Rice contributes a crisper, more neutral character. History: A version of Pilsner brewed in the USA by immigrant German brewers who brought the process and yeast with them
Overall Impression: Smooth. Foam stand may not be long lasting. Can use some caramel malts and/or darker malts to add color and sweetness. Olde Saratoga Lager.010 – 1. Appearance: Light reddish amber to copper color. Smooth. but caramel malts shouldn’t add significant aroma and flavor and dark malts shouldn’t provide any roasted character. Pils malt. Lighter malt character overall than Oktoberfest. A decoction mash can help develop the rich malt profile. Regrettably. Similar. or fruitiness). Distinctive and complex maltiness often includes a toasted aspect. Medium-low to no roast and caramel malt aroma. and possibly some crystal malt. Capital Oktoberfest.when they settled in America. Bright clarity. Vienna Lager Aroma: Moderately rich German malt aroma (of Vienna and/or Munich malt).050 – 1. Flavor: Soft. especially noble varieties. although German Vienna malt is often the backbone of the grain bill. Appearance: Deep amber to dark brown with bright clarity and ruby highlights. A light to moderate toasted malt aroma is often present. traditional continental noble hops. This is one of the classic malty styles. and have a distinctive toasty malt character. clean. No hop aroma. drier and more bitter. elegant maltiness that dries out in the finish to avoid becoming sweet. EUROPEAN AMBER LAGER 3A. Gordon Biersch Vienna Lager. with a firm enough hop bitterness to provide a balanced finish. Appearance: Dark gold to deep orange-red color. History: The original amber lager developed by Anton Dreher shortly after the isolation of lager yeast. or modern noble crosses (Ultra. along with Continental hops (preferably noble varieties). Noticeable caramel or roasted flavors are inappropriate.5% Commercial Examples: Great Lakes Eliot Ness (unusual in its 6. Fairly dry finish. yet still decidedly balanced toward malt. and is usually light tan in color. Moderately crisp finish.060 IBUs: 25 – 40 FG: 1. and noble hop flavor is low to none. They worked with the ingredients that were native to America to create a unique version of the original Pilsner. Can have low levels of yeast character (green apples. Dark American Lager Aroma: Little to no malt aroma. Vital Statistics: OG: 1.5 – 6% Commercial Examples: Occasional brewpub and microbrewery specials SRM: 10 – 16 ABV: 4. Noble hop flavor may be low to none. Continental hops. Modern American hops such as Cascade are inappropriate.044-1. but unfortunately are now more like sweet. with no fruity esters or diacetyl. Caramel aroma is inappropriate. melanoidin-rich malt profile. OGs of 1. Hofbräu Oktoberfest. May have a bit of alcohol warming. Goose Island Oktoberfest. with a gentle creaminess. Comments: The classic American Pilsner was brewed both preProhibition and post-Prohibition with some differences. Mouthfeel: Medium-light to medium body. Corresponding IBUs dropped from a pre-Prohibition level of 30-40 to 25-30 after Prohibition. with solid.057 IBUs: 20 – 28 FG: 1. Large. Samuel Adams Oktoberfest (a bit unusual in its late hopping) 3. As with Oktoberfests. DMS. off-white. with a depth of malt character. Old Dominion Aviator Amber Lager. with some Munich malt. This style died out after Prohibition but was resurrected as a home-brewed style by advocates of the hobby. Comments: Domestic German versions tend to be golden. Many Mexican amber and dark lagers used to be more authentic. Moderately hard. Vital Statistics: OG: 1. No diacetyl. carbonate-rich water. Oktoberfest/Märzen Aroma: Rich German malt aroma (of Vienna and/or Munich malt). Ingredients: Grist varies. Great Lakes Oktoberfest. though less intense than Oktoberfest. Boulevard Bobs 47 Munich-Style Lager. with a maltiness that is often described as soft. The style owes much of its character to the method of malting (Vienna malt). only the finest quality malt should be used. All malt should derive from the finest quality two-row barley. but finish is moderately dry. Ingredients: Vienna malt provides a lightly toasty and complex. complex. Served in autumn amidst traditional celebrations. are most authentic.044 – 1. Negra Modelo. Smooth. elegant malt complexity is in the forefront. Balance is toward malt. shortly after lager yeast was first isolated. Typically brewed in the spring.012 – 1. based on an adaptation of the Vienna style developed by Anton Dreher around 1840. Hop aroma may range from none to light spicy or floral hop presence. Liberty.2% strength and 35 IBUs). Comments: American versions can be a bit stronger. although American versions can be stronger. with both malt and hop bitterness present in the aftertaste. with a creamy texture and medium carbonation. Spaten Oktoberfest. . Vital Statistics: OG: 1. while European versions tend to be sweeter.015 SRM: 3 – 6 ABV: 4. Clean lager aroma with no fruity esters or diacetyl. signaling the end of the traditional brewing season and stored in cold caves or cellars during the warm summer months.050-1. like a strong Pils-dominated Helles. Ingredients: Six-row barley with 20% to 30% flaked maize to dilute the excessive protein levels. Clean lager character.016 SRM: 7 – 14 ABV: 4. and rather rich. No roasted or caramel flavor. Export German versions are typically orange-amber in color. Ayinger Oktoberfest-Märzen. Hop bitterness is moderate. without a cloying finish.052 IBUs: 18 – 30 FG: 1. Native American hops such as Clusters. Water with a high mineral content can lead to an inappropriate coarseness in flavor and harshness in aftertaste.060 would have been appropriate for pre-Prohibition beers while gravities dropped to 1.7% Commercial Examples: Paulaner Oktoberfest. with significant carbonate content is welcome. Noble hop aroma may be low to none. Gordon Biersch Märzen. Victory Festbier. and elegant but never cloying. Mouthfeel: Medium body. most modern examples use adjuncts which lessen the rich malt complexity characteristic of the best examples of this style.046 – 1.010 – 1.014 3 4. History: Origin is credited to Gabriel Sedlmayr. Hacker-Pschorr Original Oktoberfest. Crystal) are also appropriate. DARK LAGER 4A. Caramel aroma is inappropriate. Moderate carbonation.048 after Prohibition. foam stand. German beer tax law limits the OG of the style at 14˚P since it is a vollbier. persistent head. Bright clarity. adjunct-laden American Dark Lagers. Capital Wisconsin Amber. off-white.8 – 5. though the finish is not sweet. A light toasted malt aroma may be present. Clean lager character with no diacetyl or fruity esters. Flavor: Initial malty sweetness. Fully fermented. Penn Pilsner 3B. the style continues in Mexico where it was brought by Santiago Graf and other Austrian immigrant brewers in the late 1800s. Nearly extinct in its area of origin. Overall Impression: Characterized by soft. Somewhat alkaline water (up to 300 PPM). “Fest” type beers are special occasion beers that are usually stronger than their everyday counterparts. Some toasted character from the use of Vienna malt.5 – 5.
often with a spicy quality. Very clear. Hop flavor ranges from none to low levels. While originating in Munich.010 – 1.4% Commercial Examples: Köstritzer Schwarzbier. with the balance tipped firmly towards maltiness. corn or rice as adjuncts. Samuel Adams Black Lager. Appearance: Medium to very dark brown in color. Hop bitterness at low to medium levels. although a highly-carbonated beer.Flavor: Moderately crisp with some low to moderate levels of sweetness. Baltika #4. supplemented by a small amount of roasted malts (such as Carafa) for the dark color and subtle roast flavors. Munich malt sweetness. Large. Maibock/Helles Bock Aroma: Moderate to strong malt aroma. Krušovice Cerne. May have a light astringency and a slight alcohol warming. Clean. Ingredients: Two. usually with melanoidins reminiscent of bread crusts. The roast can be coffee-like but should never be burnt. Fruity esters should be low to none. despite the use of dark. Warsteiner Dunkel. History: The classic brown lager style of Munich which developed as a darker. Mouthfeel: Medium to medium-full body. caramel. Moderate to moderately high carbonation.046 – 1.4 – 5. although murky unfiltered versions exist. Löwenbräu Dunkel. Clean lager yeast character (light sulfur possible) with no fruity esters or diacetyl. No diacetyl. Kulmbacher Mönchshof Premium Schwarzbier. Mouthfeel: Medium-light to medium body. Kneitinger Dunkel. Ettaler Kloster Dunkel. Hofbräu Dunkel. Weeping Radish Black Radish Dark Lager. History: A regional specialty from southern Thuringen and northern Franconia in Germany. featuring hop bitterness with a complementary but subtle roastiness in the background.056 IBUs: 8 – 20 FG: 1. Lagering should . Smooth. tan-colored head. which can have a clean. Einbecker Schwarzbier. Flavor: Light to moderate malt flavor. Overall Impression: A dark German lager that balances roasted yet smooth malt flavors with moderate hop bitterness. May have a light DMS aroma from Pils malt. Ingredients: Grist is traditionally made up of German Munich malt (up to 100% in some cases) with the remainder German Pilsner malt. as are pronounced caramel flavors from crystal malt. Paulaner Alt Münchner Dunkel. often with a red or garnet tint.044 – 1. Clean lager character with no fruity esters or diacetyl. Burnt or bitter flavors from roasted malts are inappropriate. Vital Statistics: OG: 1. The taste can be moderately sweet.5 – 5. drier on the palate and with a noticeable (but not high) roasted malt edge to balance the malt base.010 – 1. Noble hop flavor is low to none. providing a firm and dextrinous mouthfeel without being heavy or cloying. Medium-low to medium bitterness. which can last into the finish. roasted malts. malt-accented beer in part because of the moderately carbonate water.008 – 1. but which are never burnt. and probably a variant of the Munich Dunkel style. persistent. Hop bitterness is moderately low but perceptible. like bread crusts (and sometimes toast. May have a very light fruitiness. often with a lightly toasted quality and low melanoidins.052 IBUs: 22 – 32 FG: 1. No harshness or astringency. Crystal Diplomat Dark Beer IBUs: 18 – 28 FG: 1. Mild caramel. Light to moderate roasted malt flavors can give a bitter-chocolate palate that lasts into the finish.016 SRM: 17 – 30 ABV: 4. Often decoction mashed (up to a triple decoction) to enhance the malt flavors and create the depth of color. although the hop bitterness may become more apparent in the medium-dry finish. Overall Impression: Characterized by depth and complexity of Munich malt and the accompanying melanoidins. Rich Munich flavors. Weltenburger Kloster Barock-Dunkel. nuts. chocolate. HackerPschorr Alt Munich Dark. neutral character to a rich. Ettaler Dunkel. Some residual sweetness is acceptable but not required. the style has become very popular throughout Bavaria (especially Franconia). Moderately low to no noble hop aroma.6% Commercial Examples: Ayinger Altbairisch Dunkel. Noble-type German hop varieties and clean German lager yeasts are preferred. light to medium tan head. yet almost never truly black. Moderate carbonation. with a yeasty. Appearance: Deep copper to dark brown.or six-row barley. San Miguel Dark. König Ludwig Dunkel. with low aromatic sweetness and/or hints of roast malt often apparent. No diacetyl. and/or toffee are also acceptable. While sometimes called a “black Pils. Munich-like intensity. Schwarzbier (Black Beer) Aroma: Low to moderate malt. Noble German hop varieties and German lager yeast strains should be used. Shiner Bock. Usually clear. and not assertively bitter and/or roasted. Comments: In comparison with a Munich Dunkel. Gordon Biersch Dunkels. Ingredients: German Munich malt and Pilsner malts for the base. Comments: Unfiltered versions from Germany can taste like liquid bread. Dinkel Acker Dark. The malt can be clean and neutral or rich and Munich-like. don’t expect strongly roasted. but a slight noble hop aroma is acceptable. In Bavaria. and may have a hint of caramel. Small amounts of crystal malt can add dextrins and color but should not introduce excessive residual sweetness. Moderately carbonate water. Slight additions of roasted malts (such as Carafa or chocolate) may be used to improve color but should not add strong flavors.012 SRM: 14 – 22 ABV: 4. Heineken Dark Lager. although it should not be overwhelming or cloying. Munich Dunkel Aroma: Rich. but not as intense as a bock or as roasted as a schwarzbier. Burnt or moderately strong roasted malt flavors are a defect. Some alcohol may be noticeable. Flavor: Dominated by the rich and complex flavor of Munich malt. Creamy. Saint Pauli Girl Dark. Smooth.2 – 6% Commercial Examples: Dixie Blackened Voodoo. often with deep ruby to garnet highlights. Augustiner Dunkel. Capital Munich Dark. Aftertaste remains malty. Appearance: Deep gold to light amber in color. Commercial versions may use coloring agents. Comments: A broad range of international lagers that are darker than pale. Overall Impression: A somewhat sweeter version of standard/premium lager with a little more body and flavor. Penn Dark Lager.) Hints of chocolate. Harpoon Munich-type Dark Beer. Light to moderate noble hop flavor. A low noble hop aroma is optional.” the beer is rarely that dark. Aftertaste tends to dry out slowly and linger. Mouthfeel: Light to somewhat medium body. Vital Statistics: OG: 1. Gordon Biersch Schwarzbier.056 4 5. toast or nuttiness may be present. Vital Statistics: OG: 1. Original Badebier. earthy richness not found in exported filtered dunkels. Hartmann Dunkel. sweet.048 – 1. Sprecher Black Bavarian 4B. 4C. Light use of caramel and darker malts. No fruity esters or diacetyl should be detected. molasses or cocoa). Medium-low to no caramel and/or roasted malt flavors (and may include hints of coffee. Clean lager character with no fruity esters or diacetyl. usually darker in color. porter-like flavors. BOCK 5A. Beck's Dark.016 SRM: 14 – 28 ABV: 4.
Decoction mash is typical. No diacetyl. Moderate to no noble hop flavor. A very slight chocolate-like aroma may be present in darker versions. Mahr’s Bock. not cloying. Moderate to moderately-low carbonation. No roasted or burnt character.provide good clarity. No hop flavor. off-white for dark varieties). Presence of higher alcohols (fusels) should be very low to none.2% Commercial Examples: Einbecker Ur-Bock Dunkel. with no fruity esters or diacetyl. Recreated in Munich 5 .018 SRM: 6 – 11 ABV: 6. Hop bitterness varies from moderate to moderately low but always allows malt to dominate the flavor. Gordon Biersch Blonde Bock. persistent head (color varies with base style: white for pale versions.013 – 1. not yeast-derived esters developed during fermentation. Stronger versions might have impaired head retention. persistent. Great Lakes Rockefeller Bock. Overall Impression: A relatively pale. Lagering should provide good clarity. plum or grape) is optional in darker versions. with consequently higher sweetness and lower alcohol levels (and hence was considered “liquid bread” by the monks). May also be drier. Moderate alcohol aroma may be present. Smooth and clean with no harshness or astringency. Any fruitiness is due to Munich and other specialty malts. and can display noticeable legs. Virtually no hop aroma. Pennsylvania Brewing St. strong. Invariably there will be an impression of alcoholic strength. despite the increased hop bitterness. Comments: Decoction mashing and long boiling plays an important part of flavor development. Well-attenuated. never any non-malt adjuncts. off-white head. Clean lager yeast.072 IBUs: 20 – 27 FG: 1. May have a light DMS flavor from Pils malt. Einbecker Mai-Urbock. Darker versions will have significant melanoidins and often some toasty flavors. and more bitter than a traditional bock. creamy. While quite malty. Most versions are fairly sweet. Continental European hop varieties are used. although a light noble hop aroma is acceptable in pale versions. Lagering should provide good clarity despite the dark color. Ingredients: Munich and Vienna malts. Moderate to moderately high carbonation. often with moderate amounts of rich melanoidins and/or toasty overtones. Boisterous. Smuttynose Maibock starting in the 17th century. Virtually no hop aroma.011 – 1. Historical versions were less well attenuated than modern interpretations. Flavor: Complex maltiness is dominated by the rich flavors of Munich and Vienna malts. creamy. Any fruitiness is due to Munich and other specialty malts. Some fruitiness (prune. as it enhances the caramel and melanoidin flavor aspects of the malt. but no roasted or burned aromatics should ever be present. Mouthfeel: Medium to medium-full bodied. malty lager beer. Flavor: Very rich and malty. allowing a bit of sweetness to linger into the finish. The serving of Maibock is specifically associated with springtime and the month of May. Designed to walk a fine line between blandness and too much color. with no esters or diacetyl. often with attractive garnet highlights. without harshness or astringency. History: A Bavarian specialty first brewed in Munich by the monks of St.3 – 7. Comments: Can be thought of as either a pale version of a traditional bock. Water hardness can vary. The sweetness comes from low hopping. HackerPschorr Hubertus Bock.064 – 1. malty lager beer. A moderately low fruity aspect to the aroma often described as prune. No non-malt adjuncts. Low to no fruity esters. Mouthfeel: Medium-full to full body. not from incomplete fermentation. Appearance: Deep gold to dark brown in color. strong. Capital Maibock. Darker versions often have ruby highlights. Little to no caramelization. May have a low spicy or peppery quality from hops and/or alcohol. and was thus only used after the beer came to Munich. Appearance: Light copper to brown color. Victory St. Moderate to moderately low carbonation. “Bock” also means “billy-goat” in German. There is some dispute whether Helles (“pale”) Bock and Mai (“May”) Bock are synonymous. Lighter versions will a strong malt flavor with some melanoidins and toasty notes. Clean lager flavor with no diacetyl. Paler versions generally have a drier finish. Flavor: The rich flavor of continental European pale malts dominates (Pils malt flavor with some toasty notes and/or melanoidins). Some alcohol may be noticeable.019 SRM: 14 – 22 ABV: 6. Very smooth without harshness or astringency.072 IBUs: 23 – 35 FG: 1. which was a brewing center and popular exporter in the days of the Hanseatic League (14th to 17th century). Stegmaier Brewhouse Bock 5C. Clean. with a moderately dry finish that may taste of both malt and hops. The hops compensate for the lower level of melanoidins. Smooth. Some caramel notes may be present from decoction mashing and a long boil. not yeastderived esters developed during fermentation. Some alcohol warming may be present. Large. Lighter versions will have a strong malt presence with some melanoidins and toasty notes. and is often used in logos and advertisements. Francis of Paula. Large. The name “bock” is based on a corruption of the name “Einbeck” in the Bavarian dialect. creamy. but should never be perceived as roasty or burnt. Soft water preferred so as to avoid harshness. A light caramel flavor from a long boil is acceptable. Clean. A very slight chocolate flavor is optional in darker versions. Moderate hop bitterness (more so in the balance than in other bocks). Most agree that they are identical (as is the consensus for Märzen and Oktoberfest). this beer typically has less dark and rich malt flavors than a traditional bock. Noble hops. but should never be hot.” either as a tribute to the prototypical Salvator or to take advantage of the beer’s popularity. Overall Impression: A very strong and rich lager. Overall Impression: A dark. Vital Statistics: OG: 1. Darker versions will have significant melanoidins and often some toasty aromas. Some alcohol warmth may be found. Large. Aass Bock. Hop character is generally more apparent than in other bocks. not cloying. but boiling is less than in traditional bocks to restrain color development. Mouthfeel: Medium-bodied. Hop bitterness is generally only high enough to support the malt flavors. History: A fairly recent development in comparison to the other members of the bock family. which contribute melanoidins and toasty flavors. Clean lager yeast. but should have an impression of attenuation. Traditional Bock Aroma: Strong malt aroma. Ingredients: Base of Pils and/or Vienna malt with some Munich malt to add character (although much less than in a traditional bock). hoppier. A bigger version of either a traditional bock or a helles bock. Hofbräu Maibock. Well-attenuated. The term “doppel (double) bock” was coined by Munich consumers. white head. but some believe that Maibock is a “fest” type beer hitting the upper limits of hopping and color for the range. or a Munich helles brewed to bock strength. rarely a tiny bit of dark roasted malts for color adjustment. but this should be smooth and warming rather than harsh or burning. plum or grape may be present (but is optional) in dark versions due to reactions between malt. 5B.064 – 1. Many doppelbocks have names ending in “-ator. Clean. Nick Bock. although moderately carbonate water is typical of Munich.4% Commercial Examples: Ayinger Maibock.3 – 7. Doppelbock Aroma: Very strong maltiness. and aging. the boil. No diacetyl. Little to no hop flavor (more is acceptable in pale versions). Vital Statistics: OG: 1. persistent. History: Originated in the Northern German city of Einbeck.
024 SRM: 6 – 25 ABV: 7 – 10% Commercial Examples: Paulaner Salvator. Low to moderate maltiness and sweetness. A low to moderate corny flavor from corn adjuncts is commonly found. biscuit. toasty qualities. Appearance: Deep copper to dark brown in color. Clean lager yeast. flavorful American lawnmower beer. Capital Autumnal Fire.042 – 1. High carbonation. Comments: Eisbocks are not simply stronger doppelbocks. but acceptable.2– 5. and sugar. Faint esters may be present in some examples. sweet malt balanced by a significant alcohol presence. EKU 28. Any variety of hops can be used for bittering and finishing. These versions should be entered in the specialty/experimental category. Soft water preferred. Low to moderate fruitiness is optional. but optionally some light character malt flavor (e. While most traditional examples are in the ranges cited. No diacetyl. Head retention may be no better than fair due to adjunct use. although body can reach medium. Sleeman Cream Ale. May have significant fruity esters. Most commercial examples are in the 1. prune or grape. Clean. or other concentrated flavors. Smooth mouthfeel with medium to high attenuation. Blonde Ale Aroma: Light to moderate sweet malty aroma.Comments: Most versions are dark colored and may display the caramelizing and melanoidin effect of decoction mashing. sparkling clarity. Usually well attenuated. particularly those reminiscent of plum. the name refers to the process of freezing and concentrating the beer. and should help the hop bitterness balance the strong malt presence. or a combination of six-row and North American two-row. Hop bitterness just offsets the malt sweetness enough to avoid a cloying character. Finish can vary from somewhat dry to faintly sweet from the corn.012 SRM: 2. Significant alcohol warmth without sharp hotness. Niagara Eisbock. intense malt and a definite alcohol presence. bread. A sweet. Capital 6 6B. 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). Samuel Adams Double Bock Eisphyre. Produced by ale brewers to compete with lager brewers in the Northeast and Mid-Atlantic States. Neither malt nor hops prevail in the taste. and bitterness rarely rises above 20 IBUs. Alcohol aromas should not be harsh or solventy. varying with gravity and attenuation. Hop aroma low to none. alcohol and bitterness (thus providing a home for very strong lagers).5 – 5 ABV: 4. Overall Impression: An extremely strong. Some doppelbocks are stronger than Eisbocks. It should not by sticky. Ingredients: American ingredients most commonly used. Noble hops.. Any variety of hops may be used. Vital Statistics: OG: 1. Brilliant. Decoction mashing is traditional. lager character. malt. and can reflect almost any hop variety. Appearance: Light yellow to deep gold in color. Comments: Classic American (i. but shouldn’t be overly . No diacetyl. fusels. Bell’s Consecrator. Low to medium esters optional. the style can be considered to have no upper limit for gravity. Pronounced legs are often evident. hoppier and more bitter. Many examples are kräusened to achieve carbonation. particularly those reminiscent of plum. No hop flavor. hoppier (including some dry hopping) and more bitter (25-30+ IBUs). The malt can have melanoidins. No diacetyl. The pale versions will not have the same richness and darker malt flavors of the dark versions. toast. May have significant fruity esters. but excellent pale versions also exist. The finish should be of malt and alcohol. wheat) can also be present. Little Kings Cream Ale (Hudepohl).050–1. bitterness. Mouthfeel: Generally light and crisp. full and malty dark lager.006 – 1. Higher gravity examples may exhibit a slight alcohol warmth. lager strains were (and sometimes still are) used by some brewers. Ingredients: Same as doppelbock. Mouthfeel: Full to very full bodied. Clear to brilliant. but are not required.053 OG range. often with attractive ruby highlights.078 – 1. A grain bill of six-row malt. and up to 20% glucose or other sugars in the boil. Vital Statistics: OG: 1.020 – 1. and may be a bit drier. and can have a certain dryness from the alcohol. Low carbonation. higher attenuation levels can lend a “thirst quenching” finish. Extended lagering is often needed post-freezing to smooth the alcohol and enhance the malt and alcohol balance. not harsh or hot. Water hardness varies from soft to moderately carbonate.035 SRM: 18 – 30 ABV: 9 – 14% Commercial Examples: Kulmbacher Reichelbräu Eisbock. Originally known as sparkling or present use ales. Off-white to deep ivory colored head. Anderson Valley Summer Solstice Cerveza Crema. although modern brewers sometimes use it. Overall Impression: A clean. corn-like aroma and low levels of DMS are commonly found. Cold conditioning isn’t traditional. Munich and Vienna malts for darker ones and occasionally a tiny bit of darker color malts (such as Carafa). although usually on the pale side. Moretti La Rossa. Eisbock Aroma: Dominated by a balance of rich. Tucher Bajuvator. No diacetyl. History: An ale version of the American lager style. as is some DMS.072 – 1. Eggenberg Urbock Dunkel Eisbock. Light to moderate hop flavor (any variety). Cream Ale Aroma: Faint malt notes.055 IBUs: 15 – 20 FG: 1.112 IBUs: 16 – 26 FG: 1. Flavor: Low to medium-low hop bitterness. Ayinger Celebrator. Caramel flavors typically absent.016 – 1. Appearance: Pale straw to moderate gold color. Lagering should provide good clarity. not yeast-derived esters developed during fermentation. Flavor: Initial soft malty sweetness. Very smooth without harsh edges from alcohol. No hop aroma. Any fruitiness is due to Munich and other specialty malts.120 IBUs: 25 – 35 FG: 1. Faint fruity esters are optional. Commercial eisbocks are generally concentrated anywhere from 7% to 33% (by volume).e. Head retention may be impaired by higher-than-average alcohol content and low carbonation.. Eggenberg Urbock 23º. Low to medium white head with fair to good retention. Vital Statistics: OG: 1. some caramel. May have a low to medium hop aroma. but are commonly found in many examples. LIGHT HYBRID BEER 6A. New Glarus Spotted Cow. not yeast-derived esters developed during fermentation. but neither hops nor malt dominate. Weltenburger Kloster AsamBock. Any fruitiness is due to Munich and other specialty malts. Adjuncts can include up to 20% flaked maize in the mash. Spaten Optimator. pre-prohibition) Cream Ales were slightly stronger. Ingredients: Pils and/or Vienna malt for pale versions (with some Munich). Southampton Eisbock 6. Weihenstephaner Korbinian. syrupy or cloyingly sweet. Low to medium head with medium to high carbonation. No diacetyl. Flavor: Rich.g. Wisconsin Brewing Whitetail Cream Ale 5D.6% Commercial Examples: Genesee Cream Ale. is common. Andechser Doppelbock Dunkel. but were not historically mixed with ale strains. and occasionally a slight chocolate flavor. The alcohol should be smooth. well-attenuated. prune or grape.
Hop aroma may be low to moderate. which sometimes lasts into the finish.” 7 . Dom. THE BREWER SHOULD SPECIFY IF RYE IS USED. New Holland Lucid. Some Köln breweries (e. Traditionally uses a step mash program. this category can also include modern English Summer Ales. like pale ales) but in most areas this beer is designed as the entry-level craft beer. long-lasting white head. although this is quite rare. Hollywood Blonde. Fermented at cool ale temperatures (59-65˚F) and lagered for at least a month.. To the untrained taster easily mistaken for a light lager. American Wheat or Rye Beer Aroma: Low to moderate grainy wheat or rye character. German Pils or pale malt. lightly fruity English. Vital Statistics: OG: 1. spices and/or fruit added. subtle fruit aroma from fermentation (apple. A pleasant. Medium-high to high carbonation. Water can vary from extremely soft to moderately hard. Fuller’s Summer Ale. Some versions may have a slight wheat taste. Rye versions are richer and spicier than wheat. Paeffgen. approachable. Hellers) are now producing young. highly attenuated. Hellers.5% Commercial Examples: Pelican Kiwanda Cream Ale. or Kölsch yeast. rounded palate comprising of a delicate flavor balance between soft yet attenuated malt. but should not take on a German Weizen character (banana). Ingredients: Generally all malt. Otherwise very clean with no diacetyl or fusels. but not a fault). Any hop variety can be used. narrow 200ml glass called a “Stange. Dom. a somewhat subtle Pilsner. Clarity may range from brilliant to hazy with yeast approximating the German hefeweizen style of beer. No clove phenols.8 – 5. Some yeasts may give a slight winy or sulfury character (this characteristic is also optional. Overall Impression: Easy-drinking. Ingredients: Clean American ale yeast. Widmer Blonde Ale. Due to its delicate flavor profile. American Rye Beers can follow the same general guidelines. Goose Island Summertime. although if any of these ingredients are stronger than a background flavor they should be entered in specialty. Has a delicate white head that may not persist. Shiner Kölsch 6D. Authentic versions are filtered to a brilliant clarity. and can range from low to moderately high. Harpoon Summer Beer. an almost imperceptible fruity sweetness from fermentation.008 – 1. History: Currently produced by many (American) microbreweries and brewpubs. Mouthfeel: Smooth and crisp. Dark versions approximating dunkelweizens (with darker. May also be made with lager yeast.aggressive. Capitol City Capitol Kölsch.5 – 5 ABV: 4. Allow for a range of variation within the style when judging. Flavor: Soft. Medium-light body. Some versions can have a slightly minerally or sulfury water or yeast character that accentuates the dryness and flavor balance. Subdued maltiness throughout leads to a pleasantly refreshing tang in the finish. Russian River Aud Blonde. Peters. richer malt flavors in addition to the color) should be entered in the Specialty Beer category. The noble hop flavor is variable.011 SRM: 3. Kölsch Aroma: Very low to no Pils malt aroma. substituting rye for some or all of the wheat. Rogue Oregon Golden Ale. although good results can be obtained using a single rest at 149˚F. unfiltered versions known as Wiess (which should not be entered in this category). Regional variations exist (many West Coast brewpub examples are more assertive. although should reflect American yeast strains. The Konvention simply defines the beer as a “light. or perhaps a blonde ale. May have a slightly crisp or sharp finish. Up to 20% wheat may be used. Overall Impression: A clean. Esters can be moderate to none. although a few versions may be medium.038 – 1. Mouthfeel: Medium-light to medium body. although many Cologne brewers ferment at 70˚F and lager for no more than two weeks. and is restricted to the 20 or so breweries in and around Cologne (Köln). Some versions may have honey.044 – 1. Redhook Blonde Each Köln brewery produces a beer of different character. One or two examples (Dom being the most prominent) are noticeably malty-sweet up front. American Kölsch-style beers. Clean American. Smooth without harsh bitterness or astringency. and can have either a citrusy American or a spicy or floral noble hop character. Esters can be moderate to none. malt-oriented American craft beer. Appearance: Very pale gold to light gold. Low to medium bitterness. Overall Impression: Refreshing wheat or rye beers that can display more hop character and less yeast character than their German cousins. Sion. but can include up to 25% wheat malt and some sugar adjuncts. Note that drier versions may seem hoppier or more bitter than the IBU specifications might suggest.2% Commercial Examples: Available in Cologne only: PJ Früh. hop-accentuated. Flavor: Light to moderately strong grainy wheat or rye flavor. NonGerman versions: Eisenbahn Dourada. Malzmühle. which can linger into the finish. American or noble hops. Tettnang. WHEAT WILL BE ASSUMED. Other base styles 6C. delicately balanced beer usually with very subtle fruit flavors and aromas. Saint Arnold Fancy Lawnmower. Mouthfeel: Medium-light to medium body. May have a moderate malty sweetness or finish quite dry. Alaska Summer Ale. but not always present. Medium to high carbonation. but the balance is normally towards the malt.g. IF NO DOMINANT GRAIN IS SPECIFIED. History: Kölsch is an appellation protected by the Kölsch Konvention. Gaffel. although a light spiciness from wheat or rye is acceptable. Appearance: Usually pale yellow to gold. Some malty sweetness is acceptable. but also can be made as a lager.” Comments: Served in a tall. Kölsch tends to have a relatively short shelf-life. and a medium-low to medium bitterness with a delicate dryness and slight pucker in the finish (but no harsh aftertaste). The clove and banana aromas common to German hefeweizens are inappropriate. most are medium-low to medium. Finishes medium-dry to somewhat sweet. older examples can show some oxidation defects. cherry or pear) is acceptable. Comments: Different variations exist. crisp. A low noble hop aroma is optional but not out of place (it is present only in a small minority of authentic versions). Spalt or Hersbrucker). clean ale yeast. Attenuative. May have a light alcohol warmth in stronger examples.054 IBUs: 15 – 28 FG: 1. Big. Slight crisp sharpness is optional.013 SRM: 3 – 6 ABV: 3. or cold-conditioned. No diacetyl.007 – 1.050 IBUs: 20 – 30 FG: 1. Low to moderate hop bitterness. Large proportion of wheat malt (often 50% or more. and each interprets the Konvention slightly differently.4 – 5. but this isn’t a legal requirement as in Germany). No diacetyl. No diacetyl. import versions available in parts of North America: Reissdorf. and less assertive American and English pale ales. aggressively hopped beer with a strong wheat or rye flavor. Comments: In addition to the more common American Blonde Ale. from an easy-drinking fairly sweet beer to a dry. Generally well-attenuated. Extract versions should only use the lightest malt extracts and avoid kettle caramelization. Medium to medium-high carbonation. clear top-fermenting Vollbier. Vital Statistics: OG: 1. spiced or fruit beer categories instead. but this is quite rare in authentic versions. Low to moderate hop flavor (citrusy American or spicy/floral noble). Ingredients: German noble hops (Hallertau.
rustic or minty qualities) in moderate to high strength. Astringency low to none.5 – 5. Mouthfeel: Medium-light to medium body. AMBER HYBRID BEER 7A. Hannen Alt.5 – 5. History: The traditional style of beer from Düsseldorf. A light minerally character is also sometimes present in the finish. Medium to medium-high carbonation. Low to moderately high hop flavor. Clean. The malt presence is moderated by moderately-high to high attenuation.011 – 1. Light fruitiness acceptable.008 – 1. lager character with very restrained ester profile. malt flavors are toasty and caramelly. but considerable rich and complex malt flavors remain. Overall Impression: A very clean and relatively bitter beer. Ingredients: Pale ale malt.010 – 1. but one that was selected to thrive at the cool end of normal ale fermentation temperatures. yet differs in that the hop flavor/aroma is woody/minty rather than citrusy. Moderate to moderately high carbonation. Overall Impression: A well balanced. Southampton Steem Beer.015 SRM: 13 – 19 ABV: 4. lager character sometimes with slight sulfury notes and very low to no esters.g. Brilliant clarity (may be filtered). No diacetyl. No diacetyl. the hopping is always assertive.2% Commercial Examples: DAB Traditional. History: American West Coast original. Moderate off-white head with good retention. Fermented at cool ale temperature (60-65˚F). Long Trail Ale. Schwelmer Alt. Ironically “alt” refers to the old style of brewing (i. richer and more complex than typical alts. California Common Beer Aroma: Typically showcases the signature Northern Brewer hops (with woody. smoother palate than is typical for most ales. Most are simply moderately bitter brown lagers. sometimes more caramelly. Alaskan Amber. Bitterness rises up to 60 IBUs and is usually dry 7B. Otter Creek Copper Ale. 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. making ales). Despite being very full of flavor. and can have a peppery. and lagered at cold temperatures to produce a cleaner.e. No diacetyl. Flavor: Fairly bitter yet balanced by a smooth and sometimes sweet malt character that may have a rich. Vital Statistics: OG: 1. Generally clear. American hops (usually Northern Brewer. interesting toasty and caramel flavors. small amounts of toasted malt and/or crystal malts.054 IBUs: 25 – 40 FG: 1. Flavor: Assertive hop bitterness well balanced by a sturdy yet clean and crisp malt character. which makes the term “Altbier” somewhat inaccurate and inappropriate. Mouthfeel: Medium-bodied. IPA. “Alt” refers to the “old” style of brewing (i. Overall Impression: A lightly fruity beer with firm.. floral or perfumy character associated with noble hops. darker. the bitterness can seem as low as moderate if the finish is not very dry.013 SRM: 3 – 6 ABV: 4 – 5. grainy maltiness. Water should have relatively low sulfate and low to moderate carbonate levels. Fermented with a lager yeast. May include small amounts of Munich or Vienna malt. Some yeast strains may impart a slight sulfury character.048 – 1. Those that are made as ales are fermented at cool ale temperatures and lagered at cold temperatures (as with Düsseldorf Alt). Düsseldorf Altbier Aroma: Clean yet robust and complex aroma of rich malt. Vital Statistics: OG: 1. but otherwise clean.046 – 1. rustic. Predates the isolation of bottom-fermenting yeast strains. usually showing Northern Brewer qualities (woody. Finish fairly dry and crisp..e. Appearance: Light copper to light brown color. Low to moderate caramel and/or toasty malt aromatics support the hops. balanced by some malt character. Low to no noble hop aroma. Lager yeast. Mouthfeel: Medium-bodied. Noble hops. No diacetyl.055 IBUs: 15 – 30 FG: 1. Dry finish often with lingering bitterness. Smooth. Pyramid Hefe-Weizen. Appearance: Medium amber to light copper color. Grolsch Amber. Usually made with an attenuative lager yeast. The malt character reflects German base malt varieties.054 IBUs: 30 – 45 FG: 1. biscuity and/or lightly caramelly flavor. Three Floyds Gumballhead. Generally darker. smooth. Comments: This style is narrowly defined around the prototypical Anchor Steam example.(e. A long-lasting. clean.014 SRM: 10 – 14 ABV: 4. The hop aroma may vary from moderate to very low. Harpoon UFO Hefeweizen. Flavor: Moderately malty with a pronounced hop bitterness. bitter yet malty. Anchor Summer Beer. Widmer Hefeweizen.5% Commercial Examples: Bell’s Oberon. Ingredients: Typically made with a Pils base and colored with roasted malt or dark crystal. No roasted malt flavors or harshness. No diacetyl. minty). Flying Dog Old Scratch Amber Lager 7C. Some fruity esters may survive the lagering period. Vital Statistics: OG: 1. Comments: Most Altbiers produced outside of Düsseldorf are of the Northern German style.5% Commercial Examples: Anchor Steam. and showcasing 8 . The apparent bitterness level is sometimes masked by the high malt character. very clear from extended cold conditioning. medium-dry to dry. which is slightly stronger. The best examples can be found in brewpubs in the Altstadt (“old town”) section of Düsseldorf. Clean. stout) with a noticeable rye character should be entered in the Specialty Beer category (23). Light fruity esters are acceptable. well-attenuated amber-colored German ale. but is not required. Note that some German yeast strains produce inappropriate sulfury character. and a warm-fermented lager yeast is used. Sierra Nevada Unfiltered Wheat Beer. with a lingering hop bitterness and a firm. noble hops and restrained fruity esters. Noble hop flavor can be moderate to low. though it approximates many characteristics of lager beers. Thick. rather than citrusy varieties). Smooth mouthfeel. Common variants include Sticke (“secret”) alt. is light bodied enough to be consumed as a session beer in its home brewpubs in Düsseldorf. The malt character is usually toasty (not roasted) and caramelly. Appearance: Light amber to orange-bronze to deep copper color. Schmaltz’ Alt the signature Northern Brewer varietal hop character. Northern German Altbier Aroma: Subtle malty.040 – 1. Comments: A bitter beer balanced by a pronounced malt richness. Very low to medium noble hop flavor. long-lasting off-white head. No diacetyl. Large shallow open fermenters (coolships) were traditionally used to compensate for the absence of refrigeration and to take advantage of the cool ambient temperatures in the San Francisco Bay area. grainy malt flavor. creamy. sometimes grainy aroma. yet stopping short of brown. Redhook Sunrye.. and usually sweeter and less bitter than Düsseldorf Altbier. Superficially similar to an American pale or amber ale. Low to moderate off-white to white head with good retention. making top-fermented ales) that was common before lager brewing became popular. Real Ale Full Moon Pale Rye 7. Medium to medium-high carbonation. bittersweet or nutty finish reflects both the hop bitterness and malt complexity.
often (but not always) with a caramel quality. amber. so the versions available in the US often do not directly correspond to their style subcategories in Britain. Most have moderately low to moderately high fruity esters. resiny. but other noble hops can also be used. resiny. Coniston Bluebird Bitter.. Hop aroma can range from moderate to none (UK varieties typically. 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. RCH Pitchfork Rebellious Bitter. although the bitterness should not completely overpower the malt flavor. Some modern variants are brewed exclusively with pale malt and are known as golden or summer bitters. Drinkability is a critical component of the style. Most have moderately low to moderately high fruity esters. session-strength ale. History: Originally a draught ale served very fresh under no pressure (gravity or hand pump only) at cellar temperatures (i.012 SRM: 5 – 16 ABV: 3. Some examples can be more malt balanced. Vital Statistics: OG: 1. Overall Impression: Low gravity. Also known as just “bitter. amber. often (but not always) with a caramel quality. Most bottled or kegged versions of UK-produced bitters are higher-alcohol versions of their cask (draught) products produced specifically for export. this is a stronger. Drinkability is a critical component of the style. Low to medium maltiness with a dry finish. and/or floral UK varieties typically.054 IBUs: 35 – 50 FG: 1. but this should not override the overall bitter impression.032 – 1.011 SRM: 4 – 14 ABV: 3. Caramel flavors are common but not required. although very low levels are allowed.046 – 1.hopped and lagered for a longer time. Comments: The lightest of the bitters. Tetley’s Original Bitter.6% Commercial Examples: Fuller's London Pride.. English hops most typical. Characterful English yeast. Generally no diacetyl. although bottled and canned examples can have moderate carbonation. may use a touch of black malt for color adjustment. Vital Statistics: OG: 1. Mouthfeel: Light to medium-light body. although very low levels are allowed. Special/Best/Premium Bitter Aroma: The best examples have some malt aroma. “real ale”). Low to moderate white to off-white head. not the export formulations of commercial products. This style guideline reflects the “real ale” version of the style. Mild to moderate fruitiness is common. Greene King IPA. corn or wheat. Often medium sulfate water is used. although the bitterness should not completely overpower the malt flavor. Black Sheep Best Bitter. Overall Impression: A flavorful. Im Füchschen. Standard/Ordinary Bitter Aroma: The best examples have some malt aroma. Carbonation low. Good to brilliant clarity. May have very little head due to low carbonation. although US varieties may be used). corn or wheat. emphasis is still on the bittering hop addition as opposed to the aggressive middle and late hopping seen in American ales.010 – 1. Flavor: Medium to high bitterness. Mild to moderate fruitiness. Carbonation low. Brains SA.. Adnams SSB. Both Sticke alt and Münster alt should be entered in the specialty category.040 – 1. Caramel flavors are common but not required. Bitter was created as a draught alternative (i. Shepherd Neame Masterbrew Bitter. Oakham Jeffrey Hudson Bitter (JHB). History: Originally a draught ale served very fresh under no pressure (gravity or hand pump only) at cellar temperatures (i. Occasionally will include some wheat.040 IBUs: 25 – 35 FG: 1. Appearance: Medium gold to medium copper. Mouthfeel: Medium-light to medium body. Boddington's Pub Draught 8B. and/or crystal malts. yet refreshing. Spalt hops are traditional. Clean. This style guideline reflects the “real ale” version of the style. Appearance: Light yellow to light copper. Balance is often decidedly bitter. esters and hop flavor. Zum Schlüssel. Hop aroma can range from moderate to none (UK varieties typically. Timothy Taylor Landlord. Low to moderate white to off-white head. although US varieties may be used). chocolate. Moderate to low hop flavor (earthy. and/or crystal malts.e. “real ale”). Comments: More evident malt flavor than in an ordinary bitter. Ingredients: Grists vary.” Some modern variants are brewed exclusively with pale malt and are known as golden or summer bitters. Often medium sulfate water is used. and/or floral UK varieties typically. Vital Statistics: OG: 1. and can contain a significant portion of wheat. highly attenuative ale yeast. sometimes Munich) with small amounts of crystal. Moderate to low hop flavor (earthy. lighter in color (golden). session beer.e.e. although very low levels are allowed. Münster alt is typically lower in gravity and alcohol. Schumacher. Young's Bitter. low alcohol levels and low carbonation make this an easy-drinking beer. although very low levels are allowed. Brakspear Bitter. Generally no diacetyl.008 – 1. Brains Bitter. and/or black malts used to adjust color. Characterful English yeast.e. Moderately carbonate water.2% Commercial Examples: Altstadt brewpubs: Zum Uerige. Low to medium maltiness with a dry finish. esters and hop flavor. Young’s Special. Good to brilliant clarity. May have very little head due to low carbonation. Generally no diacetyl. so the versions available in the US often do not directly correspond to their style subcategories in Britain. Bitter was created as a draught alternative (i. Flavor: Medium to high bitterness. May use sugar adjuncts. Adnams Bitter. although American and European varieties are becoming more common (particularly in the paler examples). other examples: Diebels Alt. The IBU levels are often not adjusted.015 SRM: 11 – 17 ABV: 4. Greene King Ruddles County Bitter. not the export formulations of commercial products. emphasis is still on the bittering hop addition as opposed to the aggressive middle and late hopping seen in American ales. A step mash or decoction mash program is traditional. The IBU levels are often not adjusted.8 – 4. although American and European varieties are becoming more common (particularly in the 9 . May use sugar adjuncts. Schlösser Alt. although US varieties may be used). English hops most typical. Goose Island Honkers Ale. Ingredients: Pale ale.5 – 5. Most bottled or kegged versions of UK-produced bitters are higher-alcohol versions of their cask (draught) products produced specifically for export. but this should not override the overall bitter impression. sour.8% Commercial Examples: Fuller's Chiswick Bitter. Ingredients: Pale ale.007 – 1. Rogue Younger’s Special 8. Generally no diacetyl.. ENGLISH PALE ALE 8A. 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.048 IBUs: 25 – 40 FG: 1. although bottled and canned commercial examples can have moderate carbonation. may use a touch of black malt for color adjustment. Frankenheim Alt paler examples). although US varieties may be used). but usually consist of German base malts (usually Pils. Some examples can be more malt balanced.2 – 3. Balance is often decidedly bitter.
corn or wheat. standard-strength (for the US) English-type ale. Flavor: Medium-high to medium bitterness with supporting malt flavors evident. Hop bitterness and flavor should be noticeable. but the balance will always be towards the malt (although not always by much). Avery 14’er ESB. although reformulated for bottling (including containing higher carbonation).2 – 3. Hop flavor is low to none. Hop bitterness is low to moderate. the name has been co-opted to describe a malty. Orkney Raven Ale. Andrews Ale.030 – 1. Southampton 80 Shilling. and/or floral UK hops are most traditional). Mouthfeel: Medium-light to medium-full body. although strong bitters will tend to be paler and more bitter. The IBU levels are often not adjusted.5 – 3. Entrants should select the appropriate category based on original gravity and alcohol level.015 SRM: 9 – 17 ABV: 3.040 – 1. Hop flavor moderate to moderately high (any variety. and may be . cool fermentations. Some examples have a low hop aroma. but isn’t overly strong. Maclay 60/. The Scottish ale sub-styles are differentiated mainly on gravity and alcoholic strength. Scottish Heavy 70/Vital Statistics: OG: 1. Generally no diacetyl. Caledonian 80/Export Ale.Light (all are cask-only products not exported to the US) 9B. 9A. Marston’s Pedigree. Broughton Exciseman’s 80/-. The peaty aroma is sometimes perceived as earthy. Appearance: Golden to deep copper. Tennents Special. so the versions available in the US often do not directly correspond to their style subcategories in Britain.016 SRM: 6 – 18 ABV: 4. Low to moderate white to off-white head. The balance may be fairly even between malt and hops to somewhat bitter. Fruity esters may be moderate to none. may use a touch of black malt for color adjustment. Overall Impression: An average-strength to moderately-strong English ale. resiny. although very low levels are allowed.2% Commercial Examples: Belhaven 60/-. Broughton Greenmantle Ale 9C. Vital Statistics: OG: 1. Young’s Ram Rod. Some modern English variants are brewed exclusively with pale malt and are known as golden or summer bitters. Greene King Abbot Ale. Normally has a moderately low to somewhat strong caramelly malt sweetness. Ingredients: Pale ale. A rather broad style that allows for considerable interpretation by the brewer. Broughton Merlin’s Ale.013 SRM: 9 – 17 ABV: 2. but should not totally dominate malt flavors. In England today. Stronger versions may overlap somewhat with old ales.040 IBUs: 10 – 25 FG: 1. “Burton” versions use 10 medium to high sulfate water. 9C) share the same description. emphasis is still on the bittering hop addition as opposed to the aggressive middle and late hopping seen in American ales. Appearance: Deep amber to dark copper.(Caledonian Amber Ale in the US).035 – 1. Adnams Broadside. Since beer is sold by strength in the UK.2% Commercial Examples: Fullers ESB.010 – 1. Belhaven St. light fruitiness. secondary notes of sulfur and/or alcohol in some examples (optional). bitter beer that roughly approximates a strong bitter. Whitbread Pale Ale.0% Commercial Examples: Orkney Dark Island. Cooperstown Old Slugger.016 SRM: 9 – 17 ABV: 3.060 IBUs: 30 – 50 FG: 1. Drinkability is a critical component of the style.Bitter 8C. Gale’s Hordean Special Bitter (HSB).6 – 6. and/or a low to moderate peaty aroma (all are optional). Arran Dark Aroma: Low to medium malty sweetness. A low head is acceptable when carbonation is also low. Alaskan ESB.054 IBUs: 15 – 30 FG: 1. although American and European varieties are becoming more common (particularly in the paler examples).035 IBUs: 10 – 20 FG: 1. History: Strong bitters can be seen as a higher-gravity version of best bitters (although not necessarily “more premium” since best bitters are traditionally the brewer’s finest product). Mordue Workie Ticket. and is sometimes accompanied by a low diacetyl component. 9B. Vintage Henley. Good to brilliant clarity. Black Sheep Ale. Shepherd Neame Bishop's Finger. English pale ales are generally considered a premium. most strong bitters are fruitier and hoppier. although earthy. export-strength pale.(Belhaven Scottish Ale in the US). creamy off-white to light tan-colored head. Scottish Export 80/Vital Statistics: OG: 1. Scottish Light 60/Vital Statistics: OG: 1. although bottled commercial versions will be higher. low diacetyl. Extra Special/Strong Bitter (English Pale Ale) Aroma: Hop aroma moderately-high to moderately-low. biscuity) adding complexity. Great Lakes Moondog Ale. Most bottled or kegged versions of UK-produced bitters are higher-alcohol versions of their cask (draught) products produced specifically for export.. sometimes accentuated by low to moderate kettle caramelization. Generally no diacetyl.9 – 5. Ushers 1824 Particular Ale. Flavor: Malt is the primary flavor. Medium to medium-high malt aroma. bitter. Shipyard Old Thumper. Inveralmond Lia Fail. May use sugar adjuncts. Judges should not judge all beers in this style as if they were Fuller’s ESB clones.010 – 1. Redhook ESB 9. Comments: More evident malt and hop flavors than in a special or best bitter. A low to moderate peaty character is optional. May have light. McEwan’s 60/-. and up to a moderate minerally/sulfury flavor. Medium-dry to dry finish (particularly if sulfate water is used). Belhaven 70/-. Maclay 70/-.g. smoky or very lightly roasted. Geary’s Pale Ale. Usually very clear due to long. reddish. amber. Hopping can be English or a combination of English and American. Anderson Valley Boont ESB. and can use any variety of hops although UK hops are most traditional. Low to moderate.010 – 1. Stronger versions may have a slight alcohol warmth but this character should not be too high. nutty. Characterful English yeast. Morland Old Speckled Hen. Bass Ale. Bateman's XXXB. Optionally may have low amounts of alcohol. complex malt profile not found in other examples. McEwan's Export (IPA). although stronger versions will necessarily have slightly more intense flavors (and more hop bitterness to balance the increased malt). in America. English hops most typical.010 – 1. Belhaven 80/. although very low levels are allowed. “ESB” is a brand unique to Fullers. SCOTTISH AND IRISH ALE All the Scottish Ale sub-categories (9A. often with a low to moderately strong caramel component (although this character will be more subtle in paler versions). Hopback Summer Lightning. Moderately-low to high fruity esters.048 – 1. these beers often have some alcohol flavor (perhaps to let the consumer know they are getting their due). Fuller’s ESB is a unique beer with a very large. Medium-low to medium-high fruity esters.9% Commercial Examples: Caledonian 70/. May have low levels of secondary malt flavors (e. Shepherd Neame Spitfire. Low to moderate carbonation. Samuel Smith’s Old Brewery Pale Ale. and/or crystal malts. The initial malty sweetness is usually accentuated by a low to moderate kettle caramelization.
Appearance: Amber to deep reddish copper color (most examples have a deep reddish hue). dry finish due to small amounts of unmalted roasted barley.014 SRM: 9 – 18 ABV: 4. Hints of roasted malt or smoky flavor may be present. Esters may suggest plums. Ingredients: May contain some adjuncts (corn.or water-derived and not from the use of peat-smoked malts. often with deep ruby highlights. Although unusual. Ingredients: Well-modified pale malt. occasionally with a buttered toast or toffee-like quality. Murphy’s Irish Red (lager). Vital Statistics: OG: 1. and as such have a different balance than strong Scotch ales. American Pale Ale Aroma: Usually moderate to strong hop aroma from dry hopping or late kettle additions of American hop varieties. Inveralmond Black Friar. Appearance: Pale golden to deep amber. Moderately attenuated (more so than Scottish ales). resulting in clean.5%).070 – 1. May have a slight alcohol warmth in stronger versions. which can be suggestive of a dessert. rice. though a peaty character (sometimes perceived as earthy or smoky) may also originate from the yeast and native water. relatively un-attenuative ale yeast. AMERICAN ALE 10A. with up to 3% roasted barley. earthy and/or smoky character comes from the traditional yeast and from the local malt and water rather than using smoked malts. although English varieties are most authentic. Medium-dry to dry finish. the roasted character and bitterness may seem more elevated. Generally no flavor hops. amber.perceived as earthy or smoky. Clear. Caffrey’s Irish Ale. so malt impression should dominate.” Fermented at cooler temperatures than most ales.0 – 6. all of which may last into the finish. or wheat malts. with less hops than their English counterparts (due to the need to import them). overly smoky beers should be entered in the Other Smoked Beer category (22B) rather than here. slightly roasty finish. AleSmith Wee Heavy. Kilkenny Irish Beer. cool fermentations are traditionally used in Scottish brewing. biscuity). generally caramel-like but occasionally toasty or toffee-like in nature. Comments: The malt-hop balance is slightly to moderately tilted towards the malt side. Fruity esters vary from moderate to none.056 SRM: 14 – 25 ABV: 6. Moderate carbonation. May have a light buttery character (although this is not required). Hop aroma is low to none (usually not present). Low to moderate esters and alcohol are often present in stronger versions. Any caramelization comes from kettle caramelization and not caramel malt (and is sometimes confused with diacetyl). and with lower hopping rates. Use of peat-smoked malt to replicate the peaty character should be restrained. Low to moderate esters and alcohol are usually present. Legs may be evident in stronger versions. as may some nutty character. . Mouthfeel: Medium-full to full-bodied. malty and usually sweet. Complex secondary malt flavors prevent a one-dimensional impression. Dragonmead Under the Kilt 9D. Boulevard Irish Ale. which may not persist in stronger versions. Harpoon 11 10. Low to moderate maltiness supports the hop presentation. Hops. Well suited to the region of origin. Some commercial brewers add small amounts of crystal. Strength and maltiness can vary. Usually has a large tan head.0% Commercial Examples: Three Floyds Brian Boru Old Irish Ale. MacAndrew's Scotch Ale. high mash temperatures. Medium-low hop bitterness. yeast. were kept to a minimum.130 IBUs: 17 – 35 FG: 1. A smooth. but the finish may be sweet to medium-dry (from light use of roasted barley). intense malt flavors. Overall Impression: Rich. The palate is usually full and sweet. Generally quite clear. Founders Dirty Bastard. Hop presence is minimal. Vital Statistics: OG: 1. Smooth. History/Comments: Also known as a “wee heavy. Small amounts of roasted barley add color and flavor. chewy viscosity. perhaps a few esters. English hops. Flavor: Moderate caramel malt flavor and sweetness. Low to moderate carbonation. Overall Impression: An easy-drinking pint. Ingredients: Scottish or English pale base malt. A small proportion of smoked malt may add depth. but not required. hops. generally will not exhibit a diacetyl character). Caramelization often is mistaken for diacetyl. or sugar). Hibernian Ale 9E. earthy and/or smoky secondary aromas may also be present. with caramel often apparent. Most beers finish fairly dry considering their relatively sweet palate. Clear. Mouthfeel: Medium-light to medium body. alcoholic warmth is usually present and is quite welcome since it balances the malty sweetness. and adjuncts such as sugar. although examples containing low levels of diacetyl may have a slightly slick mouthfeel. Goose Island Kilgubbin Red Ale.044 – 1. although caramelization may sometimes be mistaken for it. although light use of roasted grains may increase the perception of bitterness to the medium range. with abundant malt and cool fermentation and aging temperature. Low off-white to tan colored head. although this character should not be excessive. When served too cold. which lends a characteristic dryness to the finish. History: Traditional Scottish session beers reflecting the indigenous ingredients (water. Malt-focused with an initial sweetness and a roasted dryness in the finish. Diacetyl is low to none. Clean and smooth (lager versions can be very smooth). Orkney Skull Splitter. although some examples may have a light English hop flavor. Generally has a grainy. Irish Red Ale Aroma: Low to moderate malt aroma. No esters. but often quite dry due to use of roasted barley. Mouthfeel: Medium-low to medium body. and may optionally show small amounts of specialty malt character (bready. which should be low to none. Dry hopping (if used) may add grassy notes. any smoked character is yeast. Finishes with a light taste of roasted grain. The optional peaty. Quite clean. Overall Impression: Cleanly malty with a drying finish. Peaty. Great Lakes Conway’s Irish Ale (a bit strong at 6. adding complexity. and on occasion a faint bit of peaty earthiness (smoke). Long. and kettle caramelization. toasty. raisins or dried fruit. malt). Comments: Sometimes brewed as a lager (if so.010 – 1. Generally has a bit of roasted barley to provide reddish color and dry roasted finish. with some versions (but not all) having a thick. O’Hara’s Irish Red Ale. Gordon Highland Scotch Ale. No diacetyl. Fairly soft water is typical. which are not native to Scotland and formerly expensive to import.018 – 1. although excessive adjunct use will harm the character of the beer. Appearance: Light copper to dark brown color. Moderately large white to off-white head with good retention. Broughton Old Jock. Clean. Sometimes a bit creamy. Strong Scotch Ale Aroma: Deeply malty. Flavor: Richly malty with kettle caramelization often apparent (particularly in stronger versions). Belhaven Wee Heavy.5 – 10% Commercial Examples: Traquair House Ale. Moderate carbonation. A citrusy hop character is very common. although dry-hopped versions may be slightly hazy. Hops are very low to none. Smithwick’s Irish Ale. May use some crystal malt for color adjustment. Hop flavors and bitterness are low to medium-low. and lend a dry. Beamish Red Ale.060 IBUs: 17 – 28 FG: 1. UK/Irish malts. sweetness usually comes not from crystal malts rather from low hopping. McEwan's Scotch Ale.
yet stops short of being overly porter-like. However.Flavor: Usually a moderate to high hop flavor. American hops. IPA-strength brown ales should be entered in the Specialty Beer category (23). hoppier interpretation of Northern English brown ale or a hoppier.010 – 1. Vital Statistics: OG: 1. yet with sufficient supporting malt. hoppy brown beer. American hops. Moderately large off-white head with good retention. but UK or noble hops can also be used. often including the citrus-accented hop presence that is characteristic of American hop varieties. Grains that add malt flavor and richness. Ingredients: Pale ale malt. but generally make up a relatively small portion of the grist. Anderson Valley Boont Amber Ale. Vital Statistics: OG: 1. but also by having more caramel flavor. History: An American adaptation of English pale ale. yeast. either American or Continental. Deschutes Cinder Cone Red. which tends to balance the hop bitterness and finish. The medium to medium-dry finish provides an aftertaste having both malt and hops. Overall smooth finish without astringency often associated with high hopping rates. History/Comments: A strongly flavored. a citrusy American hop character. McNeill’s Firehouse Amber Ale. Great Lakes Burning River Pale Ale. and usually shows a moderate caramel character. Overall Impression: Refreshing and hoppy.060 IBUs: 25 – 40 FG: 1. Fruity esters can be moderate to none. Hop aroma is typically low to moderate. Anderson Valley Poleeko Gold Pale Ale. Overall smooth finish without astringency often associated with high hopping rates. Carbonation moderate to high. No diacetyl. Often lighter in color. Moderate to high hop bitterness with a medium to dry finish. Lagunitas Censored Ale.015 SRM: 5 – 14 ABV: 4.060 IBUs: 30 – 45 FG: 1. Fruity esters are moderate to very low. typically American two-row. Should not have a strong chocolate or roast character that might suggest an American brown ale (although small amounts are OK). cleaner in fermentation by-products. Related to American Pale and American Amber Ales. Deschutes Mirror Pond. these beers were popularized in the hop-loving Northern California and the Pacific Northwest areas before spreading nationwide. and often more finishing hops. Stone Pale Ale. maltier. but the malt presence can be substantial.5 – 6. caramel. reflecting indigenous ingredients (hops. Moderately low to moderately high maltiness balances and sometimes masks the hop presentation. Vital Statistics: OG: 1. Big Sky Moose Drool Brown Ale. although with more of a caramel and chocolate character. Overall Impression: Like an American pale ale with more body. Moderately low to no diacetyl. More bitter versions may have a dry. Appearance: Amber to coppery brown in color. and may optionally have a citrusy character. Moderately low to no diacetyl.010 – 1. and a balance more towards malt than hops (although hop rates can be significant). light sweetness. Left Hand Brewing Jackman’s Pale Ale History: Known simply as Red Ales in some regions. with medium to medium-high bitterness. resiny impression. Malt and hop bitterness are usually balanced and mutually supportive. Pyramid Broken Rake. Smuttynose Old Brown Dog Ale. which often has a chocolate. which often but not always has a citrusy quality. Carbonation moderate to high. Low to moderately high clean malt character supports the hop presentation. Firestone Pale Ale. Mouthfeel: Medium to medium-full body. Most commercial American Browns are not as aggressive as the original homebrewed versions.045 – 1. Flavor: Moderate to high hop flavor from American hop varieties.5 – 6. less malty Brown Porter. Tröegs HopBack Amber Ale. The American pale ale will generally be cleaner. and usually show an initial malty sweetness followed by a moderate caramel flavor (and sometimes other character malts in lesser amounts). A citrusy hop character is common. sweet and rich. toasty.3 – 6. Avery Redpoint Ale. 12 . but not required. Caramel flavors are usually restrained or absent. more caramel richness.045 – 1. although this character should not be excessive. American hops are typical. No diacetyl. Appearance: Light to very dark brown color. The malt and hops are generally balanced. Medium to dark crystal malts. and may optionally show small amounts of specialty malt character (bready. Bell's Amber 10C. nutty and/or toasty quality.016 SRM: 18 – 35 ABV: 4. toasty and/or chocolate flavors). although dry-hopped versions may be slightly hazy. Ingredients: Well-modified pale malt. American ale yeast. typically American two-row.010 – 1. Moderate carbonate water would appropriately balance the dark malt acidity.045 – 1. Rogue Red Ale. The dark malt character is more robust than other brown ales. Esters vary from moderate to none. Bear Republic XP Pale Ale. Flavor: Medium to high malty flavor (often with caramel. Hop flavor and bitterness often lingers into the finish. Mouthfeel: Medium-light to medium body. Overall Impression: Can be considered a bigger.2% Commercial Examples: North Coast Red Seal Ale.2% Commercial Examples: Bell’s Best Brown. Mouthfeel: Medium to medium-full body. Water can vary in sulfate content. less body. and usually being balanced more evenly between malt and bitterness. Clear. Some interpretations of the style may feature a stronger hop aroma. often with citrusy flavors. and having less caramel flavors than English counterparts. May also contain specialty grains which add additional character and uniqueness. Malt flavors are moderate to strong. Stronger versions may have a slight alcohol warmth. Stronger versions may have some alcohol warmth in the finish. and water). malt. Hop flavor can be light to moderate. Comments: There is some overlap in color between American pale ale and American amber ale. Moderate to moderately high carbonation. are common but others may also be used. often but not always ones with a citrusy character. more body. and toasty or bready notes are often used (along with late hops) to differentiate brands. Comments: Can overlap in color with American pale ales. St. Low to moderate off-white to light tan head. have a less caramelly malt profile. Three Floyds X-Tra Pale Ale. and/or a fresh dryhopped aroma (all are optional).2% Commercial Examples: Sierra Nevada Pale Ale. biscuity). but carbonate content should be relatively low. Very low to moderate fruity esters. American amber ales differ from American pale ales not only by being usually darker in color. American Amber Ale Aroma: Low to moderate hop aroma from dry hopping or late kettle additions of American hop varieties. and some modern craft brewed examples.015 SRM: 10 – 17 ABV: 4. Fruity esters can be moderate to none. Ingredients: Pale ale malt. Generally quite clear. Caramel sweetness and hop flavor/bitterness can linger somewhat into the medium to full finish. Water can vary in sulfate and carbonate content. Specialty grains may add character and complexity. American Brown Ale Aroma: Malty. No diacetyl. originated by American home brewers. Dry hopping (if used) may add grassy notes. Full Sail Pale Ale. Mendocino Red Tail Ale. The balance is typically towards the late hops and bitterness. North Coast 10B. often showing a citrusy American hop character (although other hop varieties may be used). plus crystal and darker malts should complete the malt bill.060 IBUs: 20 – 40 FG: 1.
e. chocolate.013 SRM: 12 – 22 ABV: 4. nutty. Woodeforde’s Norfolk Nog 11C. good versions may still be found in the Midlands around Birmingham. caramel or toffee-like character. In modern terms.033 – 1. Ingredients: English mild ale or pale ale malt base with caramel malts. Mouthfeel: Medium body. Low to moderate off-white to light tan head. malt-accented beer that is readily suited to drinking in quantity.008 – 1. Flavor: Generally a malty beer. nutty and/or caramel notes. Generally clear. Ingredients: Pale English base malts (often fairly dextrinous). English hop varieties are most authentic. although is traditionally unfiltered. Flavor: Gentle to moderate malt sweetness. Greene King XX Mild. Motor City Brewing Ghettoblaster Hop flavor is low to non-existent. May use sugar adjuncts. Well suited to London’s water supply. 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. vinous. Southern English (or “London-style”) brown ales are darker. 13 . A light fruity ester aroma may be evident in these beers. though with low flavor and bitterness almost any type could be used. Little or no perceivable roasty or bitter black malt flavor. Theakston Traditional Mild. Low hop bitterness. Diacetyl and hop flavor low to none. dark fruit complexity of malt flavor. Fruity esters moderate to none. enough to provide some balance but not enough to overpower the malt. or toffee-like character. Samuel Adams Brown Ale 11B. festivals. History: English brown ales are generally split into sub-styles along geographic lines. Some versions may seem like lower gravity brown porters. nutty.. Generally served on cask. A light but appealing fresh hop aroma (UK varieties) may also be noticed. Medium to mediumhigh carbonation. Low to moderately low carbonation. A few paler examples (medium amber to light brown) exist. chocolate. seasonal and/or special occasions.g. but should not dominate.011 – 1. Coach House Gunpowder Strong Mild. raisin). the name “mild” refers to the relative lack of hop bitterness (i. Mann’s has over 90% market share in Britain. biscuity.. Some consider it a bottled version of dark mild. Vital Statistics: OG: 1. Appearance: Light to dark brown. Vital Statistics: OG: 1. Malt-hop balance is nearly even. English hop varieties would be most suitable. Low to moderate offwhite to tan head. Characterful English ale yeast. Nearly opaque. Hints of biscuit and coffee are common. Little to no hop aroma. Low to moderate off-white to tan head. Brooklyn Brown Ale. and may have some fruitiness. Mouthfeel: Medium-light to medium body. Low to moderate bitterness. with a nutty character rather than caramel. Very low to no hop aroma. History: May have evolved as one of the elements of early porters. often with notes of dark fruits such as plums and/or raisins. Some fruity esters can be present. and lower gravity than their Northern cousins. Very low to no diacetyl. Malt may also have a toasted.052 IBUs: 20 – 30 FG: 1. sweeter. Sainsbury Mild. although some versions may be made in the stronger (4%+) range for export. May also have small amounts darker malts (e. although may have a very wide range of malt. which can include caramelly. and not so strong).8%. roast. Overall Impression: A light-flavored. although should be relatively clear if visible. malty.013 SRM: 12 – 25 ABV: 2. toast. Appearance: Dark amber to reddish-brown color. or lightly roasted. grainy. fruit. Goose Island Nut Brown Ale. plum. but not available in the US). Somewhat rare in England.8 – 4. Mouthfeel: Light to medium body. but this style is sweeter than virtually all modern examples of mild. Low to no diacetyl..and yeast-based flavors (e.4% Commercial Examples: Newcastle Brown Ale.1% Commercial Examples: Mann's Brown Ale (bottled. Harvey’s Nut Brown Ale. with a caramel. Overall Impression: Drier and more hop-oriented that southern English brown ale. Can finish sweet or dry. May have a moderate dark fruit complexity. with a nutty. sweet malt aroma with toffee. Alesmith Nautical Nut Brown Ale. caramel. Appearance: Copper to dark brown or mahogany color. Overall Impression: A luscious.5% Commercial Examples: Moorhouse Black Cat. Riggwelter Yorkshire Ale. May seem somewhat like a smaller version of a sweet stout or a sweet version of a dark mild.008 – 1. and can be almost black.040 – 1. Left Hand Deep Cover Brown Ale 11. Woodforde’s Mardler’s Mild. particularly for its gravity. Quite creamy and smooth in texture. Roast-based versions may have a light astringency.038 IBUs: 10 – 25 FG: 1.13. Retention may be poor due to low carbonation. Tröegs Rugged Trail Ale. malt-oriented brown ale. No diacetyl.g. Moderate carbonate water. lightly caramelly character and a medium-dry to dry finish. Moderately sweet finish with a smooth. Brain’s Dark. session-strength bottled versions don’t often travel well. Very low to no diacetyl. Sweeter versions may seem to have a rather full mouthfeel for the gravity. often with a rich. sweet. coffee. English hop varieties are most authentic.8 – 4. Comments: Increasingly rare. but the residual sweetness may give a heavier impression. Samuel Smith’s Nut Brown Ale. Medium to medium-low bitterness. Refreshing.Acme Brown. though their character is muted. low diacetyl (especially butterscotch) is optional but acceptable. chocolate) to provide color and the nutty character. Flavor: Deep. toasted. Developed as a bottled product in the early 20th century out of a reaction against vinous vatted porter and often unpalatable mild.2 – 5. Moderate to high carbonate water would appropriately balance the dark malt acidity. licorice. Clear.042 IBUs: 12 – 20 FG: 1. 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. with hop flavor low to none (UK varieties). Mild Aroma: Low to moderate malt aroma. Avery Ellie’s Brown Ale. Generally low to medium-low carbonation. molasses. yet flavorful. ENGLISH BROWN ALE 11A.030 – 1. A wide range of interpretations are possible. The malt expression can take on a wide range of character. Versions with darker malts may have a dry. adjunct use and low gravity. Originally. roasted finish.or toffee-like malty sweetness on the palate and lasting into the finish. History/Comments: English brown ales are generally split into sub-styles along geographic lines. Lost Coast Downtown Brown. Comments: Most are low-gravity session beers in the range 3. crystal and darker malts should comprise the grist. Wychwood Hobgoblin.014 SRM: 19 – 35 ABV: 2. Southern English Brown Aroma: Malty-sweet. Northern English Brown Ale Aroma: Light. Moderately fruity. Vital Statistics: OG: 1. malty aftertaste. Highgate Mild. Gale’s Festival Mild. less hoppy than a pale ale. caramel. toffee. Banks's Mild.
Salopian Entire Butt English Porter. Very smooth. Clean lager character. bready. although may approach being opaque. Flavor: As with aroma. Overall Impression: A fairly substantial English dark ale with restrained roasty characteristics. Diacetyl low to none. typically). Wasatch Polygamy Porter be difficult to discern in such a dark beer. Fruity esters are moderate to none. and may have a chocolaty quality. but when not opaque will be clear (particularly when held up to the light). which can be accentuated by the roasted malt. persistent tan-colored head. lower gravities. Comments: Differs from a robust porter in that it usually has softer. English hops are most common. Great Divide Saint Bridget’s Porter 12C. Overall flavor may finish from dry to medium-sweet. toffee. Hop flavor can vary from low to moderately high (US or UK varieties. PORTER 12A. Roast intensity and malt flavors can also vary significantly. flavor and/or aroma. Just a touch dry with a hint of roast coffee or 12B. malty dark ale with a complex and flavorful roasty character.). Boulevard Bully! Porter. RCH Old Slug Porter. and/or licorice notes. and usually less alcohol.5% Commercial Examples: Great Lakes Edmund Fitzgerald Porter. although small amounts may contribute a bitter chocolate complexity. and alcohol. rich. Some American versions may be dry-hopped. treacle. No hops.” A precursor to stout. Good clarity. Usually fairly well attenuated. which often include black patent malt (chocolate malt and/or roasted barley may also be used in some versions). May or may not have a strong hop character. Sierra Nevada Porter. toffeelike and/or sweet). burnt or harsh.12. Peters Old-Style Porter. Said to have been favored by porters and other physical laborers.052 IBUs: 18 – 35 FG: 1. and attenuation. prominently dark roasted malts and grains. Burton Bridge Burton Porter. burnt. caramelly. Clear. has a rich malty sweetness with a complex blend of deep malt. depending on grist composition. Some darker malt character that is deep chocolate. May have other secondary flavors such as coffee. Moderately low to moderately high carbonation. Harvey’s Tom Paine Original Old Porter. Starts sweet but darker malt flavors quickly dominates and persists through finish. including chocolate and/or other dark roasted malts and caramel-type malts. Mouthfeel: Medium to medium-full body. Samuel Smith Taddy Porter. More substance and roast than a brown ale. Comments: Although a rather broad style open to brewer interpretation. etc. May have a slight astringency from roasted grains. maize. occasionally with a vinous Port-like quality. nutty to deep toast.014 SRM: 20 – 30 ABV: 4 – 5. sourness. Balance tends toward malt more than hops. but are usually subdued. Historical versions would use a significant amount of brown malt. Flavor: Malt flavor includes a mild to moderate roastiness (frequently with a chocolate character) and often a significant caramel. Medium-low to medium hop bitterness will vary the balance from slightly malty to slightly bitter. Appearance: Light brown to dark brown in color. dried fruit esters. Moderately low to moderately high carbonation. Both types are equally valid. Water with moderate to high carbonate hardness is typical. it may be distinguished from Stout as lacking a strong roasted barley character. black malt character) should be noticeable and may be moderately strong. Complex alcohol and ester profile of moderate strength. toffee-like. Fruity esters moderate to none. History: Originating in England. often with ruby highlights when held up to light. biscuits or toast in support. porter evolved from a blend of beers or gyles known as “Entire. Hop aroma low to high (US or UK varieties). English or Irish ale yeast. St. English hop aroma moderate to none. Smuttynose Robust Porter. and balances the roasted malt flavors. Overall Impression: A substantial.016 SRM: 22 – 35 ABV: 4. nutty. Full. Some versions are fermented with lager yeast. Diacetyl should be moderately low to none. It differs from a brown porter in that a black patent or roasted grain character is usually present. Higher in gravity than a dark mild. Moderate to low fruity esters. although darker versions can be opaque. coffee or molasses but never burnt. although this character should not be strong. hoppier and/or roastier version of porter designed as either a historical throwback or an American interpretation of the style. or occasionally lager yeast. is used. Hops are used for bittering. nutty. Appearance: Medium brown to very dark brown. or harsh roasted flavors). Anchor Porter. Can approach black in color. although somewhat sweet versions exist. May also show some non-roasted malt character in support (caramelly. Deschutes Black Butte Porter. and are frequently UK or US varieties. Should not have a significant black malt character (acrid. no diacetyl. cherries or currants. coffee. Has a prominent yet smooth schwarzbier-like roasted flavor that stops short of burnt. No sourness. molasses. and may or may not have significant fermentation byproducts. Thick. raisins. May contain a moderate amount of adjuncts (sugars.012 – 1. and reminiscent of plums.008 – 1.4% Commercial Examples: Fuller's London Porter. while modern versions may be considerably more aggressive. Medium to high bitterness. and it can be stronger in alcohol. Optionally may also show some additional malt character in support (grainy. Baltic Porter Aroma: Rich malty sweetness often containing caramel. grainy. May contain several malts. although should not be overly acrid.065 IBUs: 25 – 50 FG: 1. Stronger versions may have a slight alcohol warmth. Bell’s Porter. English hop flavor moderate to none. Vital Statistics: OG: 1.040 – 1. Historical versions with Brettanomyces. Brown Porter Aroma: Malt aroma with mild roastiness should be evident.8 – 6. Ingredients: May contain several malts. black malt character (and sometimes chocolate and/or coffee flavors) with a bit of roasty dryness in the finish. chocolate. Ingredients: English ingredients are most common. or smokiness should be entered in the Specialty Beer category (23). Diacetyl low to none. Nethergate Old Growler Porter. Usually has an “English” character. licorice. sweeter and more caramelly flavors. Mouthfeel: Medium-light to medium body. thus may seem to have an “American” or “English” character. Mouth-filling and very smooth. Fruity esters moderate to none. Hambleton Nightmare Porter. and/or toffee character. Diacetyl low to none. bready. often with rubyor garnet-like highlights. Robust Porter Aroma: Roasty aroma (often with a lightly burnt.048 – 1. Clarity may 14 . Meantime London Porter. London or Dublin-type water (moderate carbonate hardness) is traditional. Appearance: Dark reddish copper to opaque dark brown (not black). History: Stronger. Moderate off-white to light tan head with good to fair retention. and/or sweet). Flavor: Moderately strong malt flavor usually features a lightly burnt. hop bittering level. Shepherd Neame Original Porter. Ale yeast can either be clean US versions or characterful English varieties. Avery New World Porter. Usually does not contain large amounts of black patent malt or roasted barley. Traditional versions will have a more subtle hop character (often English). tan-colored head with moderately good head retention. prunes. Rogue Mocha Porter. May have a sharp character from dark roasted grains. Flag Porter. Vital Statistics: OG: 1.
Medium-low to medium bitterness from malt and hops. Mouthfeel: Medium-light to medium-full body. Vital Statistics: OG: 1. Comments: May also be described as an Imperial Porter. Hop aroma low to none. Flavor: Dark roasted grains and malts dominate the flavor as in dry stout.050 IBUs: 30 – 45 FG: 1. lasting into the finish. an unfermentable sugar. When a brewery offered a stout and a porter. as a sweetener. O’Hara’s Celtic Stout. Utenos Porter (Lithuania). Derived from English porters but influenced by Russian Imperial Stouts. A small percentage (perhaps 3%) of soured beer is sometimes added for complexity (generally by Guinness only). Zywiec Porter (Poland). grainy sharpness. Diacetyl low to none. long-lasting. Old Dominion Stout. legally this designation is no longer permitted in England (but is acceptable elsewhere). and the balance between the two being the variables most subject to interpretation. although high levels will not give the classic dry finish. Flaked unmalted barley may also be used to add creaminess. although heavily roasted or hopped versions should be entered as either Imperial Stouts (13F) or Specialty Beers (23). full-bodied. Southampton Imperial Baltic Porter as Irish stout or Irish dry stout. tan. Most versions are in the 7-8. Baltika #6 Porter (Russia). coffee-like finish from roasted grains. Sweet Stout Aroma: Mild roasted grain aroma.036 – 1. and medium to high hop bitterness. Light hints of black currant and dark fruits. Overall Impression: A very dark. it should be clear). Diacetyl low to none. Ingredients: The dryness comes from the use of roasted unmalted barley in addition to pale malt. Low to moderate carbonation. optionally with light to moderate acidic sourness. Low to moderate fruity esters. Hop bitterness is moderate (lower than in dry stout). High carbonate water is common. creamier. Aldaris Porteris (Latvia). Widmer Snowplow Milk Stout 13. A thick. Nøgne ø porter (Norway). the intensity of the roast character. Munich or Vienna base malt. Marston’s Oyster Stout. higher in exported and US products. Appearance: Jet black to deep brown with garnet highlights in color. and medium to no hop flavor. cocoa and/or grainy secondary notes. and adjuncts such as maize or treacle.007 – 1. and good attenuation. Stepan Razin Porter (Russia). May have a light astringency from the roasted grains. moderate to high hop bitterness. mediumlow to no fruitiness. but with a higher OG and alcohol content than either. Historically known as “Milk” or “Cream” stouts. Carnegie Stark Porter (Sweden). Hop aroma low to none.licorice in the finish. Left Hand Milk Stout. Farson’s Lacto Stout. Mouthfeel: Generally quite full-bodied and smooth. creamy ale.to brown-colored head is characteristic. and lasts into the finish. For the high hop bitterness and significant proportion of dark grains present. Medium to high sweetness (often from the addition of lactose) provides a counterpoint to the roasted character and hop bitterness. Hop flavor from slightly spicy hops (Lublin or Saaz types) ranges from none to medium-low. slightly roasty ale. Dry. History: An English style of stout. Comments: Gravities are low in England. toffee. molasses and/or licorice complexity.5 – 9. Watney's Cream Stout. Peter’s Cream Stout. High residual sweetness from unfermented sugars enhances the full-tasting mouthfeel. as is the roasted character and the dryness of the finish. Creamy tan to brown head. Continental hops.5% Commercial Examples: Sinebrychoff Porter (Finland). Mouthfeel: Medium-full to full-bodied and creamy. although harshness is undesirable. History: The style evolved from attempts to capitalize on the success of London porters.060 – 1. The perception of body can be affected by the overall gravity with smaller beers being lighter in body. with a creamy character. black malt. Base of pale malt. Beamish Stout. with a wellaged alcohol warmth (although the rarer lower gravity Carnegiestyle versions will have a medium body and less warmth). may have slight chocolate. more “stout” body and strength. No diacetyl.024 SRM: 30 – 40 ABV: 4 – 6% Commercial Examples: Mackeson's XXX Stout. nutty. Fruitiness can be low to moderately high.016 – 1. Ingredients: Generally lager yeast (cold fermented if using ale yeast). Modern versions are brewed from a lower OG and no longer reflect a higher strength than porters. and may use roasted barley. the stout was always the stronger beer (it was originally called a “Stout Porter”). allow for interpretation by brewers. from quite sweet to moderately dry and somewhat roasty. Dorothy Goodbody’s Wholesome Stout. The balance between dark grains/malts and sweetness can vary. Lactose. Sheaf Stout. Can be opaque (if not. Neuzeller Kloster-Bräu Neuzeller Porter (Germany). Low to moderate carbonation. Often tastes like sweetened espresso. black malt or combinations of the three. and provide coffee and/or chocolate flavors. but originally reflected a fuller. Can be opaque (if not. Goose Island Dublin Stout. An impression of cream-like sweetness often exists. St. or milk sugar. making it seem even more mouthfilling. Russian River O. Overall Impression: A very dark. Medium to medium-high carbonation. Dry Stout Aroma: Coffee-like roasted barley and roasted malt aromas are prominent.060 IBUs: 20 – 40 FG: 1. Balancing factors may include some creaminess. roasty. Overall Impression: A Baltic Porter often has the malt flavors reminiscent of an English brown porter and the restrained roast of a schwarzbier. this beer is remarkably smooth. Brooklyn Dry Stout 13B. sweet. May contain crystal malts and/or adjuncts. No diacetyl. Vital Statistics: OG: 1. Okocim Porter (Poland).012 – 1.V. History: Traditional beer from countries bordering the Baltic Sea. Water typically has moderate carbonate hardness. with multi-layered flavors. Comments: This is the draught version of what is otherwise known 15 . Bottled versions are typically brewed from a significantly higher OG and may be designated as foreign extra stouts (if sufficiently strong). Vital Statistics: OG: 1. creamy. Appearance: Very dark brown to black in color. it should be clear). Three Floyd’s Black Sun Stout.024 SRM: 17 – 30 ABV: 5. with the level of residual sweetness. While most commercial versions rely primarily on roasted barley as the dark grain. Malt can have a caramel. others use chocolate malt. Not heavy on the tongue due to carbonation level.044 – 1. Flavor: Moderate roasted. Stout. Brown or amber malt common in historical recipes. chocolate malt. just to provide balance. The “milk” name is derived from the use of lactose. Murphy's Stout.090 IBUs: 20 – 40 FG: 1. Orkney Dragonhead Stout.5% ABV range. bitter.L. May have a bittersweet or unsweetened chocolate character in the palate. Variations exist. Debittered chocolate or black malt. Ingredients: The sweetness in most Sweet Stouts comes from a lower bitterness level than dry stouts and a high percentage of unfermentable dextrins. Very complex. is frequently added to provide additional residual sweetness. Esters medium-low to none. STOUT 13A. The level of bitterness is somewhat variable. Samuel Adams Cream Stout. sometimes with coffee and/or chocolate notes. crystal malt.011 SRM: 25 – 40 ABV: 4 – 5% Commercial Examples: Guinness Draught Stout (also canned). Hitachino Nest Sweet Stout (Lacto).
Guinness Foreign Extra Stout has been made since the early 1800s. Overall Impression: A hoppy. more assertive roast flavors. creamy character.9% Commercial Examples: Samuel Smith Oatmeal Stout. as well as caramel-type malts. Water source should have some carbonate hardness. Appearance: Medium brown to black in color. but can be present up to medium intensity. grainy or earthy flavor. these can be either fruity and sweet.048 – 1. Esters are optional. Low to medium malt sweetness. and restrained bitterness. Generally has bolder roasted malt flavors and hopping than other traditional stouts (except Imperial Stouts). but with more gravity. but smooth and not excessively hot. Hop aroma low to none. McAuslan Oatmeal Stout. sometimes an almost oily slickness from the oatmeal. Variations exist. Flavor: Moderate to very high roasted malt flavors. Ale yeast (although some tropical stouts are brewed with lager yeast). but smooth. dried fruit. Ridgeway of Oxfordshire Foreign Extra Stout. American hop varieties.to brown-colored head. Fruitiness should be low to medium. Jamaica Stout (Jamaica). Dragon Stout (Jamaica). but this character should not be excessive. A light sweetness can imply a coffee-and-cream impression. Can be opaque (if not. although sharpness of dry stout will not be present in any example. Hop aroma low to none (UK varieties most common). often with a coffee-like character. they often have a sweet. Highly bitter and hoppy versions are best entered as American-style Stouts (13E). Tröegs Oatmeal Stout. dry and bitter.022 13D. Mouthfeel: Medium-full to full body. Diacetyl medium-low to none. Vital Statistics: OG: 1. or lightly burnt grain. while export versions can be moderately dry (reflecting impression of a scaled-up version of either sweet stout or dry stout). New Holland The Poet. while heavy use of oatmeal can be fairly intense in flavor with an almost oily mouthfeel. and higher bitterness. or even tinged with Brettanomyces (e. from fairly sweet to quite dry. Can be somewhat creamy. chocolate. but this character should not be prominent if present. Large tan to brown head with good retention. Oats can add a nutty. Dark grains can combine with malt sweetness to give the impression of milk chocolate or coffee with cream. Ale yeast.e. Vital Statistics: OG: 1. History: An English seasonal variant of sweet stout that is usually less sweet than the original. ABC Stout (Singapore).13C. Export versions tend to have lower esters. May have a slightly burnt coffee ground flavor. allow for differences in interpretation. creamy. Thick. dark or bittersweet chocolate.075 IBUs: 30 – 70 FG: 1. Can have a bit of roast-derived astringency.075 IBUs: 35 – 75 FG: 1. History: Originally high-gravity stouts brewed for tropical markets (and hence.. licorice. No diacetyl.g. Medium to dry finish. particularly if a small amount of oats have been used to enhance mouthfeel.5 – 8% Commercial Examples: Tropical-Type: Lion Stout (Sri Lanka). Medium to very low hop aroma. No diacetyl. Light to moderately strong alcohol warmth. Large. Burnt or charcoal aromas are low to none. Creamy. Medium to high bitterness. Mouthfeel: Medium-full to full body. while export versions can be drier and fairly robust. Little to no hop flavor. Medium to medium-high carbonation. Export-Type: Freeminer Deep Shaft Stout. A light oatmeal aroma is optional. occasionally with a light burnt quality. full-bodied. Guinness Foreign Extra Stout. often with a citrusy or resiny American hop character. Comments: Generally between sweet and dry stouts in sweetness. Wolaver’s Oatmeal Stout Overall Impression: A very dark.010 – 1. Light use of oatmeal may give a certain silkiness of body and richness of flavor. Very low to no diacetyl. or solventy). Ingredients: Pale. Hops mostly for bitterness. although some may appear very dark brown. 16 . Tropical varieties can be quite sweet.050 – 1. smooth.010 – 1. Anderson Valley Barney Flats Oatmeal Stout. Appearance: Generally a jet black color. smooth dark grain flavors. Royal Extra “The Lion Stout” (Trinidad). often with rich chocolate or caramel flavors. Elysian Dragonstooth Stout 13E. and relies on oatmeal for body and complexity rather than lactose for body and sweetness. The roasted flavors of either version may taste of coffee. Adjuncts such as oatmeal may be present in low quantities. May give a warming (but never hot) impression from alcohol presence. roasted coffee beans. Think of the style as either a scaled-up dry and/or sweet stout.056 – 1. May use adjuncts and sugar to boost gravity. Medium hop bitterness with the balance toward malt. Clarity usually obscured by deep color (if not opaque. often tasting of coffee. and can have coffee. American Stout Aroma: Moderate to strong aroma of roasted malts. persistent tan. Roasted grain and malt character can be moderate to high. Appearance: Very deep brown to black in color. Oatmeal Stout Aroma: Mild roasted grain aromas. Ingredients: Common American base malts and yeast.. hot. Hop flavor medium-low to none. When judging. Flavor: Tropical versions can be quite sweet without much roast or bitterness. Moderate to moderately-high carbonation. strongly roasted Foreignstyle Stout (of the export variety). silky. Vital Statistics: OG: 1. with the complexity of oats and dark roasted grains present. and generally reflects citrusy or resiny American varieties. malty ale with a complementary oatmeal flavor. and the amount of finishing hops used.2 – 5. Fruitiness medium to high. Hops primarily for bittering. Overall Impression: A very dark. as does the oatmeal impression. Usually opaque. Diacetyl low to none. stronger) versions of dry or sweet stout also fit this profile. Medium-high to high carbonation. Guinness Foreign Extra Stout (bottled. rum-like quality. it should be clear).065 IBUs: 25 – 40 FG: 1. Light alcohol-derived aromatics are also optional. malt sweetness and flavor. Some versions may have a sweet aroma.018 SRM: 30 – 40 ABV: 5. should be clear). Diacetyl mediumlow to none. moderately strong. chocolate and/or lightly burnt notes. Maclay’s Oat Malt Stout. Ingredients: Similar to dry or sweet stout. Varied use of dark and roasted malts. Comments: A rather broad class of stouts. often having a roasted coffee or dark chocolate quality. roasty ale. roasty. caramel and dark roasted malts and grains. sometimes known as “Tropical Stouts”).010 – 1. Coopers Best Extra Stout. bitter. Some bottled export (i. often with a smooth. Oatmeal (5-10%+) used to enhance fullness of body and complexity of flavor. Comments: Breweries express individuality through varying the roasted malt profile. Broughton Kinmount Willie Oatmeal Stout. and/or vinous aromatics. or molasses. Stronger versions can have the aroma of alcohol (never sharp. Hop flavor can be low to high. Alcohol flavors can be present up to medium levels. Flavor: Medium sweet to medium dry palate. Tropical versions can have high fruity esters. Light esters may be present but are not required. The level of bitterness also varies. or a scaled-down Imperial stout without the late hops. not sold in the US). Foreign Extra Stout Aroma: Roasted grain aromas moderate to high. Goose Island Oatmeal Stout.018 SRM: 22 – 40 ABV: 4. Pale and dark roasted malts and grains. Young's Oatmeal Stout. this type of beer is best entered as a Specialty Beer – Category 23). Mouthfeel: Medium to full body. persistent head of light tan to light brown in color.
caramel). and support the hop aspect. North Coast Old Rasputin Imperial Stout. fruity esters. balance and smoothness of aromatics. usually with some lingering roastiness. The malt aroma can be subtle to rich and barleywine-like. plums. dark fruit (e. hop bitterness and flavor. English IPA Aroma: A moderate to moderately high hop aroma of floral. The temperature extremes and rolling of the seas resulted in a highly attenuated beer upon arrival. Bear Republic Big Bear Black Stout. Deep tan to dark brown head. If high sulfate water is used. dark ale. and has been (incorrectly) used in . Alcohol strength should be evident. May have a complex grain bill using virtually any variety of malt. hop bitterness and warming character. but not hot. and finishing hops. but most are pale to medium amber with an orange-ish tint. Medium to aggressively high bitterness. with English and American interpretations (predictably. Carbonation may be low to moderate. Malt backbone can be balanced and supportive to rich and barleywine-like. Some versions may have a sulfury note. body and complexity to support the hops will provide the best balance. and alcohol. with some flavors becoming more subdued over time and some aged. Mouthfeel: Smooth. History: Brewed to high gravity and hopping level in England for export to the Baltic States and Russia. Flavor: Hop flavor is medium to high. The palate and finish can vary from relatively dry to moderately sweet.018 – 1. and bittersweet. The term “IPA” is loosely applied in commercial English beers today. Opaque. although head retention may be low to moderate. sufficient malt flavor. Thirsty Dog Siberian Night. 38. either from esters or hops. deep. Generally has a well-formed head. burnt currant or tarry character may be evident. or slightly burnt tones and can be light to moderately strong. or solventy. with generous quantities of roasted malts and/or grain. dark chocolate. Alkaline water balances the abundance of acidic roasted grain in the grist. Sierra Nevada Stout. Oak is inappropriate in this style. sharp. Mad River Steelhead Extra Stout 13F. complex and frequently quite intense. Some smooth alcohol warming can and should be sensed in stronger (but not all) versions. Victory Storm King. roasted character. and can take on a dark fruit character (raisins. the American versions have more bitterness.SRM: 30 – 40 ABV: 5 – 7% Commercial Examples: Rogue Shakespeare Stout. A slightly burnt grain. Mouthfeel: Full to very full-bodied and chewy. toffee-like and/or caramelly.115 IBUs: 50 – 90 FG: 1. and may contain any hop variety. Despite the substantial hop character typical of these beers. Dark fruit flavors meld with roasty. or almost tar-like sensations. The balance and intensity of flavors can be affected by aging. with variable amounts of roasted malt/grains. and bitterness may linger into the aftertaste but should not be harsh. Stone Imperial Stout. Southampton Russian Imperial Stout. fruity. but should be noticeable. although moderate to mediumhigh carbonation can combine to render an overall dry sensation in the presence of malt sweetness. vinous or port-like qualities developing. although the intensity of hop character is usually lower than American versions. Hop aroma can be very low to quite aggressive. Flavor: Rich. A slightly grassy dry-hop aroma is acceptable. Scotch Irish Tsarina Katarina Imperial Stout. but this should only add complexity and not dominate. Modern versions of English IPAs generally pale in comparison (pun intended) to their ancestors. many interpretations are possible.g. Good head stand with off-white color should persist. Fruity esters may be low to moderately strong. Overall Impression: A hoppy. luscious texture (although the body may decline with long conditioning). Appearance: Color ranges from golden amber to light copper. and may take on a complex.g. Lost Coast 8 Ball Stout. hot or solventy. moderately strong pale ale that features characteristics consistent with the use of English malt. with a noticeable alcohol presence. Brooklyn Black Chocolate Stout 14. Rogue Imperial Stout. Comments: A pale ale brewed to an increased gravity and hop rate. with a velvety. Not all possible aromas described need be present. Aging affects the intensity. The hop flavor should be similar to the aroma (floral. with variable amounts of roasted grains. toasty. Fruity esters may be low to intense. No diacetyl. The wide range of allowable characteristics allow for maximum brewer creativity. Overall Impression: An intensely flavored. fruity. earthy. Any type of hops may be used. Deschutes The Abyss. High alcohol and viscosity may be visible in “legs” when beer is swirled in a glass.075 – 1. but shouldn’t be sharp. No diacetyl. biscuit-like. although this character is not mandatory. and alcohol. Founders Imperial Stout. cocoa. with a moderate to assertive hop bitterness. Great Divide Yeti. dry finish. a distinctively minerally. Aged versions may have a slight vinous or port-like quality. burnt. and/or strong coffee. American or English ale yeast. Samuel Smith Imperial Stout. hops. May optionally show a slight specialty malt character (e. Ingredients: Well-modified pale malt. or prunes). and fruitiness from the fermentation or hops adds to the overall complexity. some sulfur flavor. A moderate caramel-like or toasty malt presence is common. Should not be syrupy and under-attenuated. Malt flavor should be medium-low to medium-high. but not required. hops and yeast. Avery The Czar. Comments: Variations exist. Said to be popular with the Russian Imperial Court. Bar Harbor Cadillac Mountain Stout. North Coast Old No. An alcohol character may be present.030 SRM: 30 – 40 ABV: 8 – 12% Commercial Examples: Three Floyd’s Dark Lord. maltiness. while the English varieties reflect a more complex specialty malt character and a more 17 forward ester profile). maltiness. and a lingering bitterness are usually present.. fruity esters. Deschutes Obsidian Stout. but shouldn’t be sour. Russian Imperial Stout Aroma: Rich and complex. depending on age and conditioning. bready or toasty flavors. Low to moderate fruitiness. English pale ales were derived from India Pale Ales. Medium-low to high hop flavor (any variety).. medium-light to medium-bodied mouthfeel without hop-derived astringency. depending on the gravity and grain bill. who have extended the style with unique American characteristics. can be present. prunes. big. and may optionally show some supporting caramel. although unfiltered dry-hopped versions may be a bit hazy. earthy or fruity nature is typical. Moderate to aggressively high roasted malt/grain flavors can suggest bittersweet or unsweetened chocolate. and/or slightly grassy). Some clean alcohol flavor can be noted in stronger versions. Has less hop character and a more pronounced malt flavor than American versions. The malt should show an English character and be somewhat bready. raisins) character. The balance can vary with any of the aroma elements taking center stage. Should be clear. Gentle smooth warmth from alcohol should be present and noticeable. pleasant. Roasty. INDIA PALE ALE (IPA) 14A. The roasted malt character can take on coffee. Bell’s Expedition Stout. plums. Great Lakes Blackout Stout. Today is even more popular with American craft brewers. History: Brewed to survive the voyage from England to India. Avery Out of Bounds Stout. Very low levels of diacetyl are acceptable. Appearance: Color may range from very dark reddish-brown to jet black. Vital Statistics: OG: 1. Finish is medium to dry. Like a black barleywine with every dimension of flavor coming into play.
piney. and is generally clean and malty sweet although some caramel or toasty flavors are acceptable at low levels. Hampshire Pride of Romsey IPA. Drinkability is an important characteristic.010 – 1. but should be at a lower level than in English examples. Should be clear. although a neutral fermentation character is also acceptable. May be slightly sulfury. Water character varies from soft to moderately sulfate. Medium-dry to dry finish. resinous. can use a complex variety of hops (English. Appearance: Color ranges from medium gold to medium reddish copper. Bell’s Hop Slam. Malt flavor should be low to medium. Anchor Liberty Ale. Some clean alcohol flavor can be noted in stronger versions. Three Floyds Alpha King. Generally will have more finish hops and less fruitiness and/or caramel than English pale ales and bitters. but mashed at lower temperatures for high attenuation. Great Divide Hercules Double IPA.” “extra. Versions with a noticeable Rye character (“RyePA”) should be entered in the Specialty category.” or any other variety of adjectives would be equally valid. Oak is inappropriate in this style. and/or fruity character derived from American hops.5 – 7. very strong pale ale without the big maltiness and/or deeper malt flavors of an American barleywine. Good head stand with off-white color should persist. but most examples do not exhibit this character. Vital Statistics: OG: 1. High sulfate and low carbonate water is essential to achieving a pleasant hop bitterness in authentic Burton versions. Sierra Nevada Celebration Ale. Should be clear. American yeast that can give a clean or slightly fruity profile. Some clean malty sweetness may be found in the background. Stone IPA. but mashed at lower temperatures for high attenuation. although moderate to mediumhigh carbonation can combine to render an overall dry sensation in the presence of malt sweetness. Fruitiness. floral. A showcase for hops. Overall Impression: An intensely hoppy. Flavor: Hop flavor is strong and complex. although unfiltered dry-hopped versions may be a bit hazy. English hops.018 SRM: 8 – 14 ABV: 5 – 7. Vital Statistics: OG: 1. some versions can have an orange-ish tint.010 – 1.5% Commercial Examples: Bell’s Two-Hearted Ale. No diacetyl. Strongly hopped. since high alcohol and malt tend to limit drinkability. Fuller's IPA. Low fruitiness is acceptable but not required. Medium-high to very high hop bitterness. noble). May be slightly sulfury.056 – 1. medium-light to medium body. Refined sugar may be used in some versions. Many versions are dry hopped and can have an additional grassy aroma. Water character varies from soft to moderately sulfate.020 SRM: 8 – 15 ABV: 7.070 – 1. Less malty. Typically not as high in gravity/alcohol as a barleywine.” “extreme. Fruitiness. Surly Furious. Fresher versions will obviously have a more significant finishing hop character. may also be detected in some versions. and a tribute to historical IPAs. and can reflect the use of American. and is generally clean and malty although some caramel or toasty flavors are acceptable at low levels. but most examples do not exhibit this character. lower body.010 – 1. The adjective “Imperial” is arbitrary and simply implies a stronger version of an IPA. Avery Majaraja. Flavor: Hop flavor is medium to high. 18 . Ingredients: Pale ale malt (well-modified and suitable for singletemperature infusion mashing). English yeast that can give a fruity or sulfury/minerally profile. medium-light to medium-bodied mouthfeel without hop-derived astringency. and should reflect an American hop character with citrusy. Some alcohol can usually be noted. Malt flavor should be low to medium. Dogfish Head 60 Minute IPA. Bear Republic Racer 5 IPA. Appearance: Color ranges from golden amber to medium reddish copper. lingering bitterness is usually present in the aftertaste but should not be harsh. Low fruitiness is acceptable but not required. English and/or noble hop varieties. either from esters or hops. Generally all-malt. Some smooth alcohol warming can and should be sensed in stronger (but not all) versions. Goose Island IPA. this should not be a heavy. resinous. although not all examples will exhibit the strong sulfate character. Most versions are dry hopped and can have an additional resinous or grassy aroma. Medium-dry to dry finish. but clean. Founder’s Centennial IPA. History: An American version of the historical English style. although a neutral fermentation character is typical. Overall Impression: A decidedly hoppy and bitter. brewed using American ingredients and attitude. smooth alcohol flavor is usually present. Victory Hop Devil. but it should not have a “hot” character. although this is not required. floral. Burton Bridge Empire IPA. Ingredients: Pale ale malt (well-modified and suitable for singletemperature infusion mashing). although the malt backbone will support the strong hop character and provide the best balance. although unfiltered dry-hopped versions may be a bit hazy.075 IBUs: 40 – 70 FG: 1. American IPA Aroma: A prominent to intense hop aroma with a citrusy. Harpoon IPA. The bitterness may linger into the aftertaste but should not be harsh. Brooklyn East India Pale Ale Russian River Blind Pig IPA. Summit India Pale Ale. A clean. less rich and a greater overall hop intensity than an American Barleywine. It should also not have much residual sweetness or a heavy character grain profile. lacking harshness. Great Divide Titan IPA. Imperial IPA Aroma: A prominent to intense hop aroma that can be derived from American. although this is not absolutely required. Generally all-malt. High to absurdly high hop bitterness.5% Commercial Examples: Meantime India Pale Ale. Samuel Smith's India Ale. Good head stand with white to off-white color should persist. Mouthfeel: Smooth.beers below 4% ABV.018 SRM: 6 – 15 ABV: 5. sipping beer. No diacetyl.Middle Ages ImPailed Ale. American yeast that can give a clean or slightly fruity profile. Vital Statistics: OG: 1. Ingredients: Pale ale malt (well-modified and suitable for singletemperature infusion mashing).075 IBUs: 40 – 60 FG: 1. “double. 14B. Some alcohol may be noted. 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. Oak is inappropriate in this style. English and/or noble varieties (although a citrusy hop character is almost always present). perfume-like. Some clean malty sweetness may be found in the background. American hops. either from esters or hops. some versions can have an orange-ish tint. Anderson Valley Hop Ottin’. Comments: Bigger than either an English or American IPA in both alcohol strength and overall hop level (bittering and finish). Freeminer Trafalgar IPA.090 IBUs: 60 – 120 FG: 1.050 – 1. Avery IPA 14C. AleSmith IPA. Stone Ruination IPA. Three Floyd’s Dreadnaught. Smooth alcohol warming.5 – 10% Commercial Examples: Russian River Pliny the Elder. Mouthfeel: Smooth. Body is generally less than in English counterparts. No harsh hop-derived astringency. although moderate to medium-high carbonation can combine to render an overall dry sensation in the presence of malt sweetness. Ridgeway Bad Elf. moderately strong American pale ale. A long. may also be detected in some versions. although the malt backbone will generally support the strong hop character and provide the best balance. American. piney or fruity aspects.
The suspended yeast sediment (which should be roused before drinking) also contributes to the cloudiness. Optionally. GERMAN WHEAT AND RYE BEER 15A. The malty richness can be low to medium-high. The soft. spicy. Well rounded. Weizen ale yeasts produce the typical spicy and fruity character. History: Old-fashioned Bavarian wheat beer was often dark. although some versions use up to 70%. The balance and intensity of the phenol and ester components can vary but the best examples are reasonably balanced and fairly prominent. Overall Impression: A pale. Weizen ale yeasts produce the typical spicy and fruity character. None of these optional characteristics should be high or dominant. or richer malt aroma (e. Today. but generally produced year-round. Suspended yeast may increase the perception of body. spritzy finish aided by high carbonation.044 – 1. fast-maturing beers that are lightly hopped and show a unique banana-and-clove yeast character. as is a slightly sweet Pils malt character. Barrelhouse Hocking Hills HefeWeizen. but shouldn’t overpower the yeast character. sweetness and roundness. The balance and intensity of the phenol and ester components can vary but the best examples are reasonably balanced and fairly prominent.Rogue I2PA. never heavy. long-lasting off-white head is characteristic. Flavor: Low to moderately strong banana and clove flavor. flavorful palate with a relatively dry finish. long-lasting white head is characteristic. spicy. at least 50% of the grist must be malted wheat. Victory Hop Wallop 15. Bottles with yeast are traditionally swirled or gently rolled prior to serving. bread crust. Andechser Weissbier Hefetrüb. No diacetyl or DMS. the remainder is usually Munich and/or Vienna malt. but should not dominate. fruity. Vital Statistics: OG: 1. but often can add to the complexity and balance. In the 1950s and 1960s. somewhat bready or grainy flavor of wheat is complementary. the krystal version is filtered for excellent clarity. These beers often don’t age well and are best enjoyed while young and fresh. A small amount of noble hops are used only for bitterness. Penn Weizen. and hop bitterness is very low to low. The texture of wheat imparts the sensation of a fluffy. The soft. at least 50% of the grist must be malted wheat. Appearance: Pale straw to very dark gold in color. aromatics can include a light. citrusy character from yeast and high carbonation is often present. Eisenbahn Weizenbier 15B. somewhat bready or grainy flavor of wheat is complementary. Ingredients: By German law. No diacetyl or DMS. The filtered Krystal version has no yeast and is brilliantly clear. Dogfish Head 90-minute IPA. although the level of haze is somewhat variable. a low to moderate vanilla character and/or low bubblegum notes may be present. Comments: The presence of Munich and/or Vienna-type barley malts gives this style a deep. Mouthfeel: Medium-light to medium body. The balance and intensity of the phenol and ester components can vary but the best examples are reasonably balanced and fairly prominent.044 – 1. Ettaler Weissbier Hell. Plank Bavarian Hefeweizen. Stoudt’s Double IPA. No diacetyl or DMS. and hop bitterness is very low to moderately low. Appearance: Light copper to mahogany brown in color. Kapuziner Weissbier. a very light to moderate vanilla character and/or low bubblegum notes can accentuate the banana flavor. aided by moderate to high carbonation. A tart. Optionally.010 – 1. A tart. from Vienna and/or Munich malt). Moylan’s Hopsickle Imperial India Pale Ale. although the level of haze is somewhat variable. The texture of wheat as well as yeast in suspension imparts the sensation of a fluffy. and/or a low bubblegum aroma.g. Any malt character is supportive and does not overpower the yeast character. Bottles with yeast are traditionally swirled or gently rolled prior to serving. moussy. but typically muted. the lighter hefeweizen is more common. Vital Statistics: OG: 1. refreshing wheat-based ale. The presence of Munich and/or Vienna malts also provide an additional sense of richness and fullness. The balance and intensity of the phenol and ester components can vary but the best examples are reasonably balanced and fairly prominent. a light to moderate vanilla character. Hop flavor is very low to none. creamy fullness that may progress to a lighter finish.. Well rounded. The high protein content of wheat impairs clarity in an unfiltered beer. Weizen/Weissbier Aroma: Moderate to strong phenols (usually clove) and fruity esters (usually banana). Erdinger Weissbier. neither should be dominant if present. wheat beers did not have a youthful image. Paulaner Hefe-Weizen. moussy. The character of a krystal weizen is generally fruitier and less phenolic than that of the hefe-weizen.056 .052 IBUs: 8 – 15 FG: 1. but acceptable. Hop flavor is very low to none. refreshing wheat-based ale. the remainder is Pilsner malt. rich barley malt character not found in a hefeweizen. Reflecting the best yeast and wheat character of a hefeweizen blended with the malty richness of a Munich dunkel. A very thick. History: A traditional wheat-based ale originating in Southern Germany that is a specialty for summer consumption. The version “mit hefe” is served with yeast sediment stirred in. No diacetyl or DMS. Hacker19 Pschorr Weisse. malty. often somewhat sweet palate with a relatively dry finish. Comments: These are refreshing. although extreme fermentation temperatures can affect the balance and produce off-flavors. creamy fullness that may progress to a light. A light to moderate wheat aroma (which might be perceived as bready or grainy) may be present and is often accompanied by a caramel. Overall Impression: A moderately dark. neither should be dominant if present. A light to moderate wheat aroma (which might be perceived as bready or grainy) may be present but other malt characteristics should not. Effervescent. 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. Franziskaner Hefe-Weisse. A light tartness is optional but acceptable.6% Commercial Examples: Weihenstephaner Hefeweissbier. Schneider Weisse Weizenhell. sweetness and roundness. as is a richer caramel and/or melanoidin character from Munich and/or Vienna malt. although extreme fermentation temperatures can affect the balance and produce off-flavors. Flavor: Low to moderately strong banana and clove flavor. A very thick. Dunkelweizen Aroma: Moderate to strong phenols (usually clove) and fruity esters (usually banana). Always effervescent. Noble hop character ranges from low to none. flavorful. since most older people drank them for their health-giving qualities. although some versions use up to 70%. Ayinger Bräu Weisse. citrusy tartness. A traditional decoction mash gives the appropriate body without cloying sweetness. A roasted malt character is inappropriate. citrusy character from yeast and high carbonation is sometimes present. Optional. Noble hop character ranges from low to none. A traditional decoction mash gives the appropriate body without cloying sweetness.3 – 5. Optionally. Ingredients: By German law. Mouthfeel: Medium-light to medium-full body.014 SRM: 2 – 8 ABV: 4. fruity. The high protein content of wheat impairs clarity in this traditionally unfiltered style. A beer “mit hefe” is also cloudy from suspended yeast sediment (which should be roused before drinking).
Other traditional beer styles with enough rye added to give a noticeable rye character should be entered in the Specialty Beer category (23). either banana or citrus). Remainder of grist can include pale malt. Medium-dry. Overall Impression: A dunkelweizen made with rye rather than wheat.IBUs: 10 – 18 FG: 1. prunes. History: Aventinus. Decoction mash commonly used (as with weizenbiers). Schneider Aventinus Eisbock. High carbonation. hazy appearance. Plank Bavarian Heller Weizenbock. Flavor: Grainy. often having a hearty flavor reminiscent of rye or pumpernickel bread. bock-like melanoidins. Roggenbier (German Rye Beer) Aroma: Light to moderate spicy rye aroma intermingled with light to moderate weizen yeast aromatics (spicy clove and fruity esters. Light usage of noble hops in bitterness. Eisenbahn Vigorosa 15D.0% Commercial Examples: Schneider Aventinus. Vegetal.022 SRM: 12 – 25 ABV: 6. Can have a somewhat acidic aroma from rye and yeast.064 – 1. diacetyl or DMS. Capital Weizen 20 16. Appearance: Light coppery-orange to very dark reddish or coppery-brown color. flavor and aroma. Moderate perfumy coriander. Never hot or solventy. Ayinger Ur-Weisse. Schneider Weisse (Original). Too warm or too cold fermentation will cause the phenols and esters to be out of balance and may create off-flavors. dark fruit.056 IBUs: 10 – 20 FG: 1. spicy clove-like phenols. No diacetyl. and the alcohol helps balance the finish. spicy wheat aromatics. Light tartness optional. Moderate to strong phenols (most commonly vanilla and/or clove) add complexity.090 IBUs: 15 – 30 FG: 1. crystal malt and/or small amounts of debittered dark malts for color adjustment. moussy. the world’s oldest top-fermented wheat doppelbock. Light noble hops are acceptable.014 SRM: 14 – 23 ABV: 4. although never solventy. malt. Ingredients: Malted rye typically constitutes 50% or greater of the grist (some versions have 60-65% rye).5 – 6% Commercial Examples: Paulaner Roggen (formerly Thurn und Taxis. High Point Ramstein Winter Wheat. The high protein content of wheat impairs clarity in this traditionally unfiltered style.3 – 5. but should never overpower the other characteristics. and hop bitterness is low. wheat malt. Spices should blend in with fruity. was created in 1907 at the Weisse Brauhaus in Munich using the ‘Méthode Champenoise’ with fresh yeast sediment on the bottom. spicy. No diacetyl or DMS. light banana and/or vanilla. with the remainder being Munich. No hop aroma. The suspended yeast sediment (which should be roused before drinking) also contributes to the cloudiness. Low to moderate weizen yeast character (banana. A creamy sensation is typical. Rye is a huskless grain and is difficult to mash. The presence of Munich and/or Vienna malts also provide an additional sense of richness and fullness. May have a slightly sweet palate.010 – 1. A moderate aroma of alcohol is common. no longer imported into the US).046 – 1.010 – 1. It is inappropriate to add caraway seeds to a roggenbier (as some American brewers do). but with a greater body and light finishing hops. Flavor: A complex marriage of rich. raisins or grapes). fruity. which gives it a . Kapuziner Weissbier Schwarz Doppelbock. Appearance: Dark amber to dark. although the level of haze is somewhat variable. although it may contain up to 70%). Comments: American-style rye beers should be entered in the American Rye category (6D). Franziskaner Dunkel Hefe-Weisse.014 SRM: 14 – 19 ABV: 4. citrusy orangey fruitiness. or ham-like aromas are inappropriate. Overall Impression: A strong.and/or Vienna-type barley malts. Lower fermentation temperatures accentuate the clove character by suppressing ester formation. Vital Statistics: OG: 1. lightly bitter (from rye) aftertaste. the rye character is traditionally from the rye grain only. although the balance can vary. Rye has been characterized as having the most assertive flavor of all cereal grains. and a moderate wheat flavor. No diacetyl. Erdinger Weissbier Dunkel. BELGIAN AND FRENCH ALE 16A. Erdinger Pikantus. Bavaria as a more distinctive variant of a dunkelweizen using malted rye instead of malted wheat. A faintly tart character may optionally be present. Hop flavor is absent. grainy. clove. moderately-low to moderately-strong spicy rye flavor. A small amount of noble hops are used only for bitterness. Weizenbock Aroma: Rich. Moderate zesty. Comments: A dunkel-weizen beer brewed to bock or doppelbock strength. Low to moderate noble hop flavor acceptable. often with a complex herbal. Mouthfeel: Medium to medium-full body. and some banana esters may also be present. Plank Bavarian Dunkler Weizenbock. Weizen yeast provides distinctive banana esters and clove phenols. The beer will be very cloudy from starch haze and/or yeast. Mahr’s Der Weisse Bock. A traditional decoction mash gives the appropriate body without cloying sweetness. often with a bit of tartness. Victory Moonglow Weizenbock. The wheat. A very thick. Witbier Aroma: Moderate sweetness (often with light notes of honey and/or vanilla) with light. 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. Now also made in the Eisbock style as a specialty beer. grainy finish with a tangy. Bürgerbräu Wolznacher Roggenbier 15C. Ingredients: A high percentage of malted wheat is used (by German law must be at least 50%. Large creamy off-white to tan head. A low spicy-herbal hop aroma is optional. AleSmith Weizenbock. Munich malt. or peppery note in the background. bready flavor of wheat is further enhanced by the copious use of Munich and/or Vienna malts. celery-like.6% Commercial Examples: Weihenstephaner Hefeweissbier Dunkel. Weizen ale yeasts produce the typical spicy and fruity character. and can persist into aftertaste. The malty. and a light chocolate character is sometimes found (although a roasted character is inappropriate). Bottles may be gently rolled or swirled prior to serving to rouse the yeast. Hacker-Pschorr Weisse Dark. Tucher Dunkles Hefe Weizen. wheat-based ale combining the best flavors of a dunkelweizen and the rich strength and body of a bock. malty. ruby brown in color. as is the warming sensation of substantial alcohol content. and sometimes citrus). quite dense and persistent (often thick and rocky). No diacetyl. and yeast character dominate the palate. Ettaler Weissbier Dunkel. Cloudy. Well-aged examples may show some sherry-like oxidation as a point of complexity. bock-like melanoidins and bready malt combined with a powerful aroma of dark fruit (plums. Moderate to high carbonation. Edelweiss Dunkel Weissbier. Vital Statistics: OG: 1.5 – 8. long-lasting light tan head is characteristic. often resulting in a gummy mash texture that is prone to sticking. floral and sweet aromas and should not be overly strong. Mouthfeel: Medium-full to full body. It was Schneider’s creative response to bottom-fermenting doppelbocks that developed a strong following during these times. Appearance: Very pale straw to very light gold in color.015 – 1. History: A specialty beer originally brewed in Regensburg.
Hop bitterness is low to medium-low (as with a Hefeweizen). and is generally spicy or earthy in character. elegant. Most examples seem to be approximately 5% ABV. Optionally has a very light lactic-tasting sourness. No diacetyl. Sugar is not commonly used as high gravity is not desired. Ale yeast prone to the production of mild. orange-citrusy fruitiness. spices. Ginder Ale. and any warming character should be low if present. Bell’s Winter White Ale. Effervescent. Bernardus Blanche. character and degree of spicing and lactic sourness varies. Vital Statistics: OG: 1. Flavor: Combination of fruity and spicy flavors supported by a soft malt character. Distinctive floral or spicy. No diacetyl. spicy flavors is very characteristic. a low to moderate alcohol presence and tart sourness. Coriander of certain origins might give an inappropriate ham or celery character.052 IBUs: 10 – 20 FG: 1. celery-like. Considered “everyday” beers (Category I). There is no correlation between strength and color. Appearance: Often a distinctive pale orange but may be golden or amber in color.milky. In some instances a very limited lactic fermentation. Toasty. Overall Impression: A refreshing. hop and sour aromatics typically increase with the strength of the beer. No harshness or astringency from orange pith. Brewer’s Art House Pale Ale. not overpowering. Other spices (e. balance is the key. dense. Hop flavor is low to moderate. Mouthfeel: Medium to medium-light body. A low to moderate tart sourness 16B. The addition of one of more spices serve to add complexity. The hop bitterness is medium to low. Nothing should be too pronounced or dominant. Overall Impression: A fruity. Flavor: Fruity and lightly to moderately spicy with a soft. Alcohols are soft. finish. A spicy-earthy hop flavor is low to none. Comments: Most commonly found in the Flemish provinces of Antwerp and Brabant.014 SRM: 8 – 14 ABV: 4. chamomile. Vuuve 5. Russian River Perdition. from carbonation. are common should be subtle and balanced. Refreshingly crisp with a dry. malty 21 . Dobble Palm. and if noticeable. properly handled examples are most desirable. including hops and yeast strains. Avery Karma. Has an initial soft. nor should it be thick and heavy.010 – 1. moussy head. phenols tend to be lower than in many other Belgian beers. Hop bitterness may be moderate to high.044 – 1. Spices of freshly-ground coriander and Curaçao or sometimes sweet orange peel complement the sweet aroma and are quite characteristic. up to 5-10% raw oats may be used. Herbal-spicy flavors. Saison Aroma: High fruitiness with low to moderate hop aroma and moderate to no herb. tasty. smooth malt and relatively light hop character and low to very low phenols. St. moderatestrength wheat-based ale. Long-lasting. History: Produced by breweries with roots as far back as the mid1700s. Allagash White. No hot alcohol or solventy character. biscuity malt aroma. often having a smoothness and light creaminess from unmalted wheat and the occasional oats. or soapy flavors are inappropriate. Sterkens White Ale. light acidity. with hops becoming more pronounced in those with a drier finish. Appearance: Amber to copper in color.054 IBUs: 20 – 30 FG: 1. A low to medium-high spicy or floral hop aroma is usually present. white head often fades more quickly than other Belgian beers. Dense. so younger. or the actual addition of lactic acid. finishes dry and often a bit tart. Pieters Zinnebir. Compared to their higher alcohol Category S cousins. Belgian Pale Ale Aroma: Prominent aroma of malt with moderate fruity character and low hop aroma. Unibroue Blanche de Chambly. Yeasts prone to moderate production of phenols are often used but fermentation temperatures should be kept moderate to limit this character. Celis White. The beer tends to be fragile and does not age well. Vital Statistics: OG: 1.012 SRM: 2 – 4 ABV: 4. Low peppery yeast-derived phenols may be present instead of or in addition to spice additions. Speciale Palm. and should not be hot or solventy. whitish-yellow appearance.or lemon-like). spice and alcohol aroma. and has grown steadily in popularity over time. rocky. History: A 400-year-old beer style that died out in the 1950s. low to moderate strength hop character optionally blended with background level peppery. but shouldn’t dominate in the balance. Creamy.. and is optionally complemented by low amounts of peppery phenols. cumin. May have an orange. nutty malt flavor. Ommegang Witte. East Kent Goldings or Fuggles are commonly used. Avery White Rascal. Ommegang Rare Vos (unusual in its 6. it was later revived by Pierre Celis at Hoegaarden. Op-Ale. The malt character is light. copper-colored ale. Wittekerke. Can have a low wheat flavor. Styrian Goldings. No diacetyl. Brugs Tarwebier (Blanche de Bruges). Grains of Paradise) may be used for complexity but are much less prominent. Effervescent character from high carbonation.008 – 1. Bitterness from orange pith should not be present. St. The fruitiness is frequently citrusy (orange. white. the most well-known examples were perfected after the Second World War with some influence from Britain. Alcohol level is restrained. Hitachino Nest White Ale sweetness with a toasty. but should not overwhelm other characteristics. and complement the bitterness. which may include coriander and other spices. The hop flavor is low to none. but should not overwhelm fruity esters. and lack of bitterness in finish. rocky white to ivory head resulting in characteristic “Belgian lace” on the glass as it fades.or pear-like fruitiness though not as fruity/citrusy as many other Belgian ales. May have an orange.or pear-like fruitiness. often tart. Noble hops. moderately malty. When phenolics are present they tend to be peppery rather than clove-like.048 – 1. ham-like. biscuity. Flavor: Pleasant sweetness (often with a honey and/or vanilla character) and a zesty. Clarity is very good. Spice. There is a moderately dry to moderately sweet finish. Medium carbonation. fresher. Malt character is light but provides a sufficient background for the other flavors. Head retention should be quite good. Blanche de Bruxelles. is done. nor does it persist into the finish. never gets in the way of the spices. somewhat spicy. Mouthfeel: Medium-light to medium body. spicy and low in intensity. and malt. Fruity esters dominate the aroma and are often reminiscent of citrus fruits such as oranges or lemons. and doesn’t interfere with refreshing flavors of fruit and spice. Ingredients: Pilsner or pale ale malt contributes the bulk of the grist with (cara) Vienna and Munich malts adding color.5 – 5. Overly spiced and/or sour beers are not good examples of the style. they are Belgian “session beers” for ease of drinking. Extremely high attenuation gives a characteristic dry finish. Victory Whirlwind Witbier. though not as fruity/citrusy as many other Belgian ales.8 – 5. Clarity is poor to good though haze is not unexpected in this type of unfiltered farmhouse beer.5% ABV strength) 16C.g.5% Commercial Examples: Hoegaarden Wit. In some versions. Comments: The presence. Vegetal. A low to moderate sourness or acidity may be present. body and complexity. cinnamon. Eisenbahn Pale Ale. A moderate spice aroma (from actual spice additions and/or yeast-derived phenols) complements the other aromatics. easy-drinking. spicy phenols. Refreshing. Despite body and creaminess. Ingredients: About 50% unmalted wheat (traditionally soft white winter wheat) and 50% pale barley malt (usually Pils malt) constitute the grist. Should not be overly dry and thin.5% Commercial Examples: De Koninck.
La Choulette (all 3 versions). Southampton Bière de Garde (amber). and the amber (ambrée). Vital Statistics: OG: 1. Ch’Ti Brun (brown). The darker versions will have more malt character. light to moderate toasty character. and high attenuation give a very dry finish with a long. Southampton Saison. New Belgium Saison. artisanal breweries whose buildings reflect their origins as farmhouses. Mouthfeel: Medium to medium-light (lean) body. and stronger versions of 8%+).” Homebrews therefore are usually cleaner. Mouthfeel: Light to medium body. Darker versions will have richer malt complexity and sweetness from crystal-type malts. the main difference is that the Bière de Garde is rounder. Saint Sylvestre 3 Monts (blond). amber and brown).048 – 1. Herb and spice additions often reflect the indigenous varieties available at the brewery. supported by high carbonation. richer. Base malts vary by beer color. Ch’Ti Blond (blond). generally white to off-white (varies by beer color). dry. Saison Silly. Kettle caramelization tends to be used more than crystal malts. but the balance is always tilted toward the malt. Saison de Pipaix. and may include character of non-barley grains such as wheat or rye. but should not overwhelm other flavors. 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. 22 16E. It is now brewed year-round in tiny. and dry with a quenching acidity. deeper aromatics and may have a bit more hops. toffee-like or caramel sweetness. Alcohol level can be medium to medium-high. Strong versions (6. can accentuate the bitterness and dry finish. Lost Abbey Red Barn Ale.5% Commercial Examples: Jenlain (amber). Sweetness decreases and spice. Sugar may be used to add flavor and aid in the dry finish. followed by long cold conditioning (4-6 weeks for commercial operations). History: Name literally means “beer which has been kept or lagered.” A traditional artisanal farmhouse ale from Northern France brewed in early spring and kept in cold cellars for consumption in warmer weather. and may include a dry-hopped character.016 SRM: 6 – 19 ABV: 6 – 8.5%) and darker versions (copper to dark brown/black) should be entered as Belgian Specialty Ales (16E). malt-accentuated. A saison is sometimes dry-hopped. Jenlain Bière de Printemps (blond). moderately sulfate water. acidulated malt. Hop aroma may be none to high. never cloying. The perceived bitterness is often higher than the IBU level would suggest. often has a “cellar” character. Moderate alcohol. a sour mash or Lactobacillus. Medium-low hop bitterness provides some support. Some caramelization is acceptable. common to most of Wallonia. hop bitterness and flavor. herbal or spicy continental hops. It is now brewed year-round. No hot alcohol or solventy character. Sometimes contains other grains such as wheat and spelt. often with a complex. The malt flavor lasts into the finish but the finish is medium-dry to dry. Noble hops. Flavor: Medium to high malt flavor often with a toasty. the French-speaking part of Belgium.008 – 1. though the warming character is low to medium. Related to the Belgian Saison style. Alcohol can provide some additional dryness in the finish. bitter. Soft water.060 – 1. No hot alcohol or solventy character. Fantôme Saison D’Erezée . Commercial versions will often have a musty. so color can range from golden blonde to reddish-bronze to chestnut brown. St. A wide variety of herbs and spices are often used to add complexity and uniqueness in the stronger versions. Very high carbonation with an effervescent quality. Some fuller-bodied examples exist. Lost Abbey Avante Garde (blond) 16D. woodsy. Low to no hop flavor. Spices. and sourness commonly increase with the strength of the beer while sweetness decreases.may be present. Pizza Port SPF 45. Attenuation rates are in the 80-85% range.Printemps. spicy phenols and/or yeast-borne aromatics. Adjuncts such as sugar and honey can also serve to add complexity and thin the body. No diacetyl. medium to strong fruity/spicy ale with a distinctive yellow-orange color.5%. History: A seasonal summer style produced in Wallonia. the blond (blonde). High carbonation. Low to moderate esters. A related style is Bière de Mars. Overall Impression: A refreshing. silky character. hop and sour character increases with strength. but should always meld well with the yeast and hop character. but usually include pale. Ingredients: The “cellar” character in commercial examples is unlikely to be duplicated in homebrews as it comes from indigenous yeasts and molds. Styrian or East Kent Goldings are commonly used. often with a smooth. A low to moderate tart character may be present but should be refreshing and not to the point of puckering. which is brewed in March (Mars) for present use and will not age as well. malt-focused. Vienna and Munich types. There is enough prickly acidity on the tongue to balance the very dry finish. lagered artisanal farmhouse beer. Commercial versions often have a “corked”. Little to no hop aroma (may be a bit spicy or herbal). Moderate to high carbonation. Amand (brown). No diacetyl. typical export beers of about 6. La Choulette Bière des Sans Culottes (blond). but should be very smooth and never hot. Comments: Three main variations are included in the style: the brown (brune). High carbonation and extreme attenuation (85-95%) helps bring out the many flavors and to increase the perception of a dry finish. Jade (amber). sweeter. Lager or ale yeast fermented at cool ale temperatures.080 IBUs: 18 – 28 FG: 1. Ingredients: Pilsner malt dominates the grist though a portion of Vienna and/or Munich malt contributes color and complexity. Clarity is good to poor. Hard water.065 IBUs: 20 – 35 FG: 1. Floral. Overall Impression: A fairly strong. Biere Nouvelle (brown). but these are somewhat rare. Saison Voisin. well-lagered character. Saison Regal. cellar-like character that is difficult to achieve in homebrew. Malt aroma may be low to high. Originally brewed at the end of the cool season to last through the warmer months before refrigeration was common. Well-formed head. highly carbonated. Paler versions will still be malty but will lack richer. Varying degrees of acidity and/or sourness can be created by the use of gypsum. Low to moderate esters and alcohol flavors. Some may include aromas of Belgian microbiota. although haze is not unexpected in this type of often unfiltered beer. Lefebvre Saison 1900. Ellezelloise Saison 2000. Smooth. Vital Statistics: OG: 1. sometimes spicy aftertaste. Most exhibit varying amounts of fruity esters. . Comments: Varying strength examples exist (table beers of about 5% strength. Brasseurs Bière de Garde (amber).012 SRM: 5 – 14 ABV: 5 – 7% Commercial Examples: Saison Dupont Vieille Provision. Bière de Garde Aroma: Prominent malty sweetness. It had to be sturdy enough to last for months but not too strong to be quenching and refreshing in the summer.5%-9. and lacks the spicing and tartness of a Saison.002 – 1. Belgian Specialty Ale Aroma: Variable. No diacetyl. well hopped. Hop bitterness and flavor may be more noticeable than in many other Belgian styles. Aromas from actual spice additions may be present. although paler versions can have slightly higher levels of herbal or spicy hop flavor (which can also come from the yeast). astringent character that is often incorrectly identified as “cellarlike. Malt flavors and complexity tend to increase as beer color darkens. Castelain (blond). Ommegang Hennepin Appearance: Three main variations exist (blond. while the paler versions can have more hops (but still are malt-focused beers). when present.
Hop bitterness is very low. Overall Impression: Variable. Vital Statistics: OG: 1. or DMS. No diacetyl. to produce a beer fitting a broader style that doesn’t have its own category. Grottenbier. Comments: In Germany. Berliner Weisse Aroma: A sharply sour. Weihenstephan 1809 (unusual in its 5% ABV). Orval. Large. Comments: This is a catch-all category for any Belgian-style beer not fitting any other Belgian style category. Three Floyds Deesko 17B. A “mouth puckering” sensation may be present from acidity. Bière de Miel. sour. etc. Overall Impression: A very pale. Some are well-attenuated. Saxo and Nostradamus. Flavor: Variable. Only two traditional breweries still produce the product.006 SRM: 2 – 3 ABV: 2. May include adjuncts such as caramelized sugar syrup and honey. Many have attained “cult status” in the U. white head with poor retention due to high acidity and low protein and hop content. May include characteristics of grains other than barley. Very high carbonation. Spicy flavors may be imparted by yeast (phenolics) and/or actual spice additions. it is classified as a Schankbier denoting a small beer of starting gravity in the range 7-8°P. Zatte Bie. May include flavors produced by Belgian microbiota such as Brettanomyces or Lactobacillus. as may a restrained fruitiness (both are optional). low-alcohol wheat ale. May include Belgian microbiota such as Brettanomyces or Lactobacillus. Head retention is usually good. referred to by Napoleon's troops in 1809 as “the Champagne of the North” due to its lively and elegant character. Generally moderate to high carbonation.003 – 1. Verboden Vrucht. Clarity ranges from clear to somewhat hazy. A mild Brettanomyces aroma may be present. Affligem Nöel.028 – 1. La Trappe Quadrupel. Southampton Berliner Weisse. Maltiness may be light to quite rich. while others are thick and rich. Chouffe Bok and N’ice Chouffe. Lindemans Kriek and Framboise. La Chouffe). independent Belgian breweries that have come to enjoy local popularity but may be far less well-known outside of their own regions. Moinette Brune. Vital Statistics: OG: varies IBUs: varies FG: varies 23 SRM: varies ABV: varies Commercial Examples: Orval. Silenrieu Sara and Joseph. Ingredients: May include herbs and/or spices. No hop aroma. strong Belgian golden ale with spices. Oerbier.. New Belgium 1554 Black Ale. Russian River Temptation. Appearance: Variable. Guldenburg and Pere Noël. Creativity is the only limit in brewing but the entrants must identify what is special about their entry. La Chouffe. This category encompasses a wide range of Belgian ales produced by truly artisanal brewers more concerned with creating unique products than in increasing sales. which may be enhanced by blending of beers of different ages during fermentation and by extended cool aging.8% Commercial Examples: Schultheiss Berliner Weisse. Minty. Ingredients: Wheat malt content is typically 50% of the grist (as with all German wheat beers) with the remainder being Pilsner malt. A warming sensation from alcohol may be present in stronger examples. The process alone does not make a beer unique to a blind judging panel if the final product does not taste different. Hop flavor and bitterness may be low to high. May include flavors from adjuncts such as caramelized sugar syrup or honey. Can have up to a moderately fruity character. A symbiotic fermentation with top-fermenting yeast and Lactobacillus delbruckii provides the sharp sourness. McChouffe. Moinette Brune. Fantôme Black Ghost and Speciale Noël. Has been described by some as the most purely refreshing beer in the world. Bush (Scaldis). May include unusual grains and malts. 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. dense. Ellezelloise Hercule Stout and Quintine Amber. Poperings Hommelbier. Gouden Carolus Noël.most commonly Brettanomyces and/or Lactobacillus. History: A regional specialty of Berlin. and Avec Les Bons Voeux de la Brasserie Dupont.S. Unibroue Ephemere. Mouthfeel: Light body. Unusual techniques. A mild Brettanomyces character may be detected. Flanders Red Ale Aroma: Complex fruitiness with complementary malt. Mouthfeel: Variable. THE BREWER MUST SPECIFY EITHER THE BEER BEING CLONED. such as blending. SOUR ALE 17A. Cantillon Iris. THE NEW STYLE BEING PRODUCED OR THE SPECIAL INGREDIENTS OR PROCESSES USED. No diacetyl or DMS. 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. Appearance: Very pale straw in color. Weyerbacher QUAD. including style parameters or detailed descriptions of the beer. although not so acidic as a lambic.g. The category can be used for clones of specific beers (e. Additional background information on the style and/or beer may be provided to judges to assist in the judging. or to create an artisanal or experimental beer of the brewer’s own choosing (e. and many more 17. refreshing.032 IBUs: 3 – 8 FG: 1. Maudite. Some complementary bready or grainy wheat flavor is generally noticeable. De Ranke XX Bitter and Guldenberg. something unique). St. Very dry finish... Bethlehem Berliner Weisse. Bahnhof Berliner Style Weisse. No hop flavor. (and other parts of the world) and now owe a significant portion of their sales to export. Berliner Kindl Weisse. History: Unique beers of small. Beers fitting other Belgian categories should not be entered in this category. Always effervescent. diacetyl. Nodding Head Berliner Weisse. Caracole Amber. Dupont Moinette. somewhat acidic character is dominant. may be used through primarily to arrive at a particular result. Hop bitterness is extremely low. Lost Abbey Cuvee de Tomme and Devotion.8 – 3. though the grain character should be apparent if it is a key ingredient. No sensation of alcohol. A single decoction mash with mash hopping is traditional. Flavor: Clean lactic sourness dominates and can be quite strong. The fruitiness may increase with age and a flowery character may develop. This category may be used as an “incubator” for recognized styles for which there is not yet a formal BJCP category. Color varies considerably from pale gold to very dark.g. De Dolle’s Arabier. thus fairly lightbodied for their original gravity. Most are moderately to highly carbonated. such as wheat or rye. Fullien Noël. Fruitiness . Don de Dieu. A great variety of flavors are found in these beers. Clarity may be hazy to clear. Boskeun and Stille Nacht.
Age tends to darken the beer. Overall Impression: A complex. plums. toffee. Saccharomyces and Lactobacillus (and acetobacter) contribute to the fermentation and eventual flavor. Lactobacillus reacts poorly to elevated levels of alcohol. like a well-aged red wine. The reddish color is a product of the malt although an extended. No hop aroma.057 IBUs: 10 – 25 FG: 1. Overall Impression: A malty.074 IBUs: 20 – 25 FG: 1. less-than-rolling portion of the boil may help add an attractive Burgundy hue. if at all. dates. Vital Statistics: OG: 1. acidic aroma ranges from complementary to intense. Average to good head retention. Low to medium carbonation. as a complementary flavor. which has roots back to the 1600s. black cherries or prunes. Aging will also darken the beer. orange. horsey. Malty flavors range from complementary to prominent. as a complementary flavor. A deeper malt character distinguishes these beers from Flanders red ales. These beers were typically more sour than current commercial examples. black cherry or red currant flavors. Flavor: Intense fruitiness commonly includes plum. orange. A malt character of caramel. As in fruit lambics. Sour.012 SRM: 10 – 16 ABV: 4. if at all. dates. Historically brewed as a “provision beer” that would develop some sourness as it aged. Ivory to light tan head color. treacle or chocolate is also common. No astringency with a sweet and tart finish. Comments: Long aging and blending of young and well-aged beer often occurs. A slight sourness often becomes more pronounced in well-aged examples. typified by the products of the Liefman brewery (now owned by Riva). Oud Bruin can be used as a base for fruit-flavored beers such as kriek (cherries) or frambozen (raspberries). figs. Low alpha acid continental hops are commonly used (avoid high alpha or distinctive American hops).5% Commercial Examples: Rodenbach Klassiek. Spicy phenols can be present in low amounts for complexity. Spicy phenols can be present in low amounts for complexity. Diacetyl is perceived only in very minor quantities. typified by the products of the Rodenbach brewery. This style was designed to lay down so examples with a moderate aged character are considered superior to younger examples. Known as the Burgundy of Belgium. this type of blending is a fading art.048 – 1. adding to the smoothness and complexity. Ingredients: A base of Pils malt with judicious amounts of dark cara malts and a tiny bit of black or roast malt. hay. the sweet character blends to more of a background flavor (and vice versa). Low to medium astringency. the brown beers are warm aged in stainless steel. adding smoothness and complexity and balancing any harsh. Clarity is hazy to good. Liefman’s Oud Bruin. though these should be entered in the classic-style fruit beer category. Esters commonly reminiscent of raisins. dry finish. New Belgium La Folie. Water high in carbonates is typical of its home region and will buffer the acidity of darker malts and the lactic sourness. Generally as the sour character increases. A sour mash or acidulated malt may also be used to develop the sour character without introducing Lactobacillus. Spicy phenols can be present in low amounts for complexity.012 SRM: 15 – 22 ABV: 4 – 8% Commercial Examples: Liefman’s Goudenband. Duchesse de Bourgogne. Appearance: Deep red. An acidic. The sour. established in 1820 in West Flanders but reflective of earlier brewing traditions. Appearance: Dark reddish-brown to brown in color. goaty. The sourness should not grow to a notable acetic/vinegary character. Older versions are commonly fruity with aromas of apples or even honey. Younger versions are 17C. Flanders Brown Ale/Oud Bruin Aroma: Complex combination of fruity esters and rich malt character. A sherry-like character 24 . It was once common in Belgium and England to blend old beer with young to balance the sourness and acidity found in aged beer. plums. often with a prickly acidity. sour character. producing a “sweet-andsour” profile. orange. The Oud Bruin is less acetic and maltier than a Flanders Red. New Glarus Enigma. and reminiscent of black cherries. Deceivingly light and crisp on the palate although a somewhat sweet finish is not uncommon. Diacetyl is perceived only in very minor quantities. as a complementary aroma. Average to good head retention. Petrus Oud Bruin. smoky. if at all. Ichtegem Old Brown. The beer is aged for up to two years. aged. Appearance: Pale yellow to deep golden in color. but may be more subdued with age as it blends with aromas described as barnyard. Diacetyl is perceived only in very minor quantities. A low sour aroma may be present. oranges. earthy. along with some sherry-like character. tannic bitterness is often present in low to moderate amounts. plums or red currants.002 – 1. Good clarity. Saccharomyces. or cheesy aroma is unfavorable. Ingredients: A base of Vienna and/or Munich malts. Restrained hop bitterness. Restrained hop bitterness. A malt character of caramel. Riva Vondel 17D. A mild vanilla and/or chocolate character is often present. Diacetyl is perceived only in very minor quantities. it is more wine-like than any other beer style. Low to moderate carbonation. and the fruity flavors are more malt-oriented.6 – 6. Bellegems Bruin. Mestreechs Aajt may be present and generally denotes an aged example. Often includes maize. and horse blanket. though the aged product is sometimes released as a connoisseur’s beer. Liefman’s Odnar. Lactobacillus and Brettanomyces (and acetobacter) contribute to the fermentation and eventual flavor. Good clarity. Southampton Flanders Red Ale. if at all. cigar-like. Verhaege Vichtenaar. No diacetyl. Can have an apparent attenuation of up to 98%. and adds an aged red wine-like character with a long. Vital Statistics: OG: 1. Mouthfeel: Medium bodied. as a complementary aroma. often in huge oaken barrels which contain the resident bacteria necessary to sour the beer. Flavor: Malty with fruity complexity and some caramelization character. Spicy phenols can be present in low amounts for complexity. indigenous to East Flanders. A mild oak and/or citrus aroma is considered favorable. Magnesium in the water accentuates the sourness. Hop aroma absent. red wine-like Belgian-style ale. History: An “old ale” tradition.008 – 1. treacle or chocolate is also common. fruity. Mouthfeel: Medium to medium-full body. light to medium cara-malts. sour. History: The indigenous beer of West Flanders. White to very pale tan head. An enteric. Hop flavor absent. The Flanders red is more acetic and the fruity flavors more reminiscent of a red wine than an Oud Bruin. and a small amount of Special B are used with up to 20% maize. Low oxidation is appropriate as a point of complexity. Straight (Unblended) Lambic Aroma: A decidedly sour/acidic aroma is often dominant in young examples. There is often some vanilla and/or chocolate notes. toffee. and can modestly increase with age but should not grow to a noticeable acetic/vinegary character. Panil Barriquée. While Flanders red beers are aged in oak. Rodenbach Grand Cru. Fruitiness commonly includes dark fruits such as raisins. Comments: Long aging and blending of young and aged beer may occur. acidic character ranges from complementary to intense. black cherries or prunes.is high. Monk’s Cafe Flanders Red Ale.040 – 1. No hop flavor. No hop aroma. figs. Low alpha acid continental hops are typical (avoid high alpha or distinctive American hops). burgundy to reddish-brown in color. somewhat sour Belgian-style brown ale. While blending of batches for consistency is now common among larger breweries.
Since the wild yeast and bacteria will ferment ALL sugars. the many mouth-filling flavors prevent the beer from tasting like water. Commonly fruity with aromas of citrus fruits (often grapefruit). Hanssens Oude Gueuze. pleasantly sour/acidic. Has a medium to high tart. The aged hops are used more for preservative effects than bitterness. balanced. or honey. In spite of the low finishing gravity. 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. No diacetyl. They are generally served young (6 months) and on tap as cheap. two. De Cam. sour/acidic. velvety flavor. Younger versions tend to be one-dimensionally sour since a complex Brett character often takes upwards of a year to develop. No hop aroma. Lindemans. Vital Statistics: OG: 1. hay. No hop flavor. the straight lambic is often a true product of the “house character” of a brewery and will be more variable than a gueuze. Cantillon Gueuze. smoky or cigar-like character is undesirable. Oud Beersel Oude Gueuze 17E. Flavor: Young examples are often noticeably sour and/or lactic. wheat and barnyard characteristics. Virtually to completely uncarbonated. Traditionally these beers are spontaneously fermented with naturally-occurring yeast and bacteria in predominately oaken barrels. Drie Fonteinen Oud Gueuze. balance is the key and denotes a better gueuze. A mild vanilla and/or oak flavor is occasionally noticeable. easy-drinking beers without any filling carbonation. Flavor: A moderately sour/acidic character is classically in balance with the malt. pale. and makes actual bitterness levels difficult to estimate.040 – 1. IBUs are approximate since aged hops are used. Comments: Straight lambics are single-batch. Clarity is excellent (unless the bottle was shaken). Ingredients: Unmalted wheat (30-40%). Home-brewed and craftbrewed versions are more typically made with pure cultures of yeast commonly including Saccharomyces. The aged hops are used more for preservative effects than bitterness. De Cam sometimes bottles their very old (5 years) lambic. wheat and barnyard characteristics. Overall Impression: Complex. A very mild oak aroma is considered favorable. 25 17F. unblended beers.often cloudy. but possesses a full and tantalizing bouquet. where they are reminiscent of apples or other light fruits. and three-year old lambic. Has a low to high tart. Brettanomyces. Their numbers are constantly dwindling. earthy. Mort Subite (Unfiltered) Gueuze. wheat-based ale fermented by a variety of Belgian microbiota. Pilsner malt and aged (surannes) hops (3 years) are used. white head seems to last forever. Traditionally these beers are spontaneously fermented with naturally-occurring yeast and bacteria in predominately oaken barrels. Since they are unblended. goaty. balance is the key and denotes a better gueuze. Ingredients: Unmalted wheat (30-40%). An enteric. Boon Oude Gueuze Mariage Parfait. wheat-based ale fermented by a variety of Belgian microbiota. Belgians use hops for anti-bacterial properties more than bittering in lambics. or cheesy aroma is unfavorable. The . rhubarb.040 – 1. horsey. and horse blanket (and thus should be recognizable as a lambic).006 SRM: 3 – 7 ABV: 5 – 8% Commercial Examples: Boon Oude Gueuze. puckering quality without being sharply astringent. Head color is white. smoky. Brettanomyces.000 – 1. while gueuze is served effervescent. IBUs are approximate since aged hops are used. Some versions have a low warming character. No hop flavor. A noticeable vinegary or cidery character is considered a fault by Belgian brewers. Mouthfeel: Light to medium-light body. Mouthfeel: Light to medium-light body.001 – 1. An enteric. Drie Fonteinen. pale. goaty. they are bottled only when they have completely fermented. Always effervescent. Lambic is served uncarbonated. In and around Brussels there are specialty cafes that often have draught lambics from traditional brewers or blenders such as Boon. and can have a honey-like character. while older ones are generally clear. and a soft. No diacetyl. A good gueuze is not the most pungent. Their numbers are constantly dwindling and some are untraditionally sweetening their products (post-fermentation) to make them more palatable to a wider audience. History: Spontaneously fermented sour ales from the area in and around Brussels (the Senne Valley) stem from a farmhouse brewing tradition several centuries old. A thick rocky. Hop bitterness is low to none. Fruity flavors are simpler in young lambics and more complex in the older examples. Products marked “oude” or “ville” are considered most traditional. puckering quality without being sharply astringent. and makes actual bitterness levels difficult to estimate.060 IBUs: 0 – 10 FG: 1. while gueuze is served effervescent. Head retention is generally poor. Some oak or citrus flavor (often grapefruit) is occasionally noticeable. apples or other light fruits. While some may be more dominantly sour/acidic. or honey. Lindemans Gueuze Cuvée René. a sharp aroma. “Young” lambic contains fermentable sugars while old lambic has the characteristic “wild” taste of the Senne River valley.010 SRM: 3 – 7 ABV: 5 – 6.5% Commercial Examples: The only bottled version readily available is Cantillon Grand Cru Bruocsella of whatever single batch vintage the brewer deems worthy to bottle. A varied fruit flavor is common. Cultures taken from bottles are sometimes used but there is no simple way of knowing what organisms are still viable. Girardin Gueuze (Black Label). Home-brewed and craftbrewed versions are more typically made with pure cultures of yeast commonly including Saccharomyces. A low. 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. smoky or cigar-like character is undesirable. Lambic is served uncarbonated. Hop bitterness is generally absent but a very low hop bitterness may occasionally be perceived. complementary sweetness may be present but higher levels are uncharacteristic. Timmermans and Girardin.054 IBUs: 0 – 10 FG: 1. Appearance: Golden in color. Pilsner malt and aged (surannes) hops (3 years) are used. While some may be more dominantly sour. Highly carbonated. In spite of the low finishing gravity. the many mouth-filling flavors prevent the beer from tasting like water. History: Spontaneously fermented sour ales from the area in and around Brussels (the Senne Valley) stem from a farmhouse brewing tradition several centuries old. Comments: Gueuze is traditionally produced by mixing one. As a rule of thumb lambic dries with age. No diacetyl. Belgians use hops for anti-bacterial properties more than bittering in lambics. An enteric. De Cam/Drei Fonteinen Millennium Gueuze. Vital Statistics: OG: 1. which makes dryness a reasonable indicator of age. rhubarb. hay. earthy. and horse blanket. Fruit Lambic Aroma: The fruit which has been added to the beer should be the dominant aroma. Cantillon. Overall Impression: Complex. horsey. but aging can bring this character more in balance with the malt. A low to moderately sour/acidic character blends with aromas described as barnyard. cigar-like. An enteric character is often indicative of a lambic that is too young. Cultures taken from bottles are sometimes used but there is no simple way of knowing what organisms are still viable. mousse-like. De Cam Gueuze. Gueuze Aroma: A moderately sour/acidic aroma blends with aromas described as barnyard.
As it ages. slightly sweet flavor. aromatic malts. Overall Impression: Complex. Has a low to high tart. balanced. Some versions have a low warming character. Hanssens Oude Kriek. The color intensity may fade with age. Some lightly caramelized sugar or honey-like sweetness on palate. Troubadour Blond Ale 18B. Light hop flavor. Hop bitterness is generally absent. raspberries or Muscat grapes.5 – 7% ABV range. Traditional products use 10-30% fruit (25%.” Most commercial examples are in the 6. Appearance: Light to deep gold color. Subtle yet complex. although a bit sweeter and not as bitter.010 SRM: 3 – 7 (varies w/ fruit) ABV: 5 – 7% Commercial Examples: Boon Framboise Marriage Parfait. An enteric. No hop aroma. to increase the variety of beers available in local cafes. Belgian yeast strains that produce complex alcohol. Brettanomyces. Flavor: Smooth. phenolics and perfumy esters. pale. ENTRANT MUST SPECIFY THE TYPE OF FRUIT(S) USED IN MAKING THE LAMBIC. puckering quality without being sharply astringent. Mouthfeel: Light to medium-light body. Esters sometimes include banana or . can give mouthfilling bubbly sensation. either by the blender or publican. 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.075 IBUs: 15 – 30 FG: 1.062 – 1. Vital Statistics: OG: 1. Affligem Blond. The most traditional styles of fruit lambics include kriek (cherries). Cantillon Lou Pepe Framboise. No spices are traditionally used. A lambic with fruit.060 IBUs: 0 – 10 FG: 1. Grimbergen Blond. Any overly sweet lambics (e. Vital Statistics: OG: 1. and three-year old lambic. can be spicy or earthy. dense. “Young” lambic contains fermentable sugars while old lambic has the characteristic “wild” taste of the Senne River valley. More recent examples include peaches. fruity esters (commonly orange-like or lemony). Fruit was traditionally added to lambic or gueuze. Light sweetness that may have a slightly sugar-like character.008 – 1. sometimes a shade of fruit. Many Trappist table beers (singles or Enkels) are called “Blond” but these are not representative of this style. the lambic taste will become dominant at the expense of the fruit character—thus fruit lambics are not intended for long aging. but smooth. Overall Impression: A moderate-strength golden ale that has a subtle Belgian complexity. Comments: Similar strength as a dubbel. De Cam Oude Kriek. although the ingredients and fermentation by-products may give an impression of spicing (often reminiscent of oranges or lemons). or yeasty. Shows a subtle yeast character that may include spicy phenolics. Moderate fruity esters (usually including raisins and plums. not just a fruit beer. Always effervescent. The aged hops are used more for preservative effects than bitterness. which are sometimes perfumy or orange/lemon-like). Fruit is commonly added halfway through aging and the yeast and bacteria will ferment all sugars from the fruit. Boon Kriek Mariage Parfait.000 – 1. Generally very clear. apricots or merlot grapes. Belgians use the term “Blond. but higher levels are uncharacteristic. Val-Dieu Blond. light to moderate Pils malt sweetness initially. IBUs are approximate since aged hops are used. Very soft yeast character (esters and alcohols. Traditionally these beers are spontaneously fermented with naturally-occurring yeast and bacteria in predominately oaken barrels. caramel and/or toast (but never roasted or burnt aromas). Cantillon Kriek. sugar. A thick rocky. Clarity is often good. Tart or acidic fruit is traditionally used as its purpose is not to sweeten the beer but to add a new dimension. When young. is generally long-lasting. the beer will present its full fruity taste. Brugse Zot. along with a lightly sweet Pils malt character. Appearance: The variety of fruit generally determines the color though lighter-colored fruit may have little effect on the color. mousse-like head. smoky. Belgian Blond Ale Aroma: Light earthy or spicy hop nose. rich malty sweetness.5% Commercial Examples: Leffe Blond. In spite of the low finishing gravity. Mouthfeel: Medium-high to high carbonation. noble.040 – 1. Styrian Goldings or East Kent Goldings hops. Home-brewed and craft-brewed versions are more typically made with pure cultures of yeast commonly including Saccharomyces. The classic barnyard characteristics may be low to high. Pilsner malt and aged (surannes) hops (3 years) are used. wheat-based ale fermented by a variety of Belgian microbiota. sometimes also dried cherries). Light to moderate alcohol warmth. Highly carbonated. the many mouth-filling flavors prevent the beer from tasting like water. smoky or cigar-like character is undesirable. Large. Belgian Dubbel Aroma: Complex. although some fruit will not drop bright. Medium hop and alcohol bitterness to balance. Lamvinus (merlot grape). Belgians use hops for anti-bacterial properties more than bittering in lambics. La Trappe (Koningshoeven) Blond.g. which gives it a cleaner profile in comparison to the other styles. fruity. Pater Lieven Blond Abbey Ale. Light spicy phenolics optional. Mort Subite Kriek 18. cigar-like. if cherry). No diacetyl. Their numbers are constantly dwindling and some are untraditionally sweetening their products (post-fermentation) with sugar or sweet fruit to make them more palatable to a wider audience. A low to moderate sour and more commonly (sometimes high) acidic character is present. Cantillon St. Flavor: The fruit added to the beer should be evident.fruit aroma commonly blends with the other aromas. Cantillon Rose de Gambrinus. perfumy or honey-like alcohol. Straffe Hendrik Blonde. Comments: Fruit-based lambics are often produced like gueuze by mixing one. but finishes medium-dry to dry with some smooth alcohol becoming evident in the aftertaste. Cultures taken from bottles are sometimes 26 used but there is no simple way of knowing what organisms are still viable. History: Spontaneously fermented sour ales from the area in and around Brussels (the Senne Valley) stem from a farmhouse brewing tradition several centuries old. Often has an almost lager-like character. Ingredients: Unmalted wheat (30-40%). Good head retention with Belgian lace. No hop flavor. Boon Oude Kriek. or cheesy aroma is unfavorable. Cantillon Vigneronne (Muscat grape). similar character as a Belgian Strong Golden Ale or Tripel.018 SRM: 4 – 7 ABV: 6 – 7. complementary sweetness may be present. Fruit may also be added to unblended lambic. 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. malt may have hints of chocolate. pleasantly sour/acidic. two. Oud Beersel Kriek. and creamy white to off-white head. Drie Fonteinen Kriek. and makes actual bitterness levels difficult to estimate. Ingredients: Belgian Pils malt. Cantillon Fou’ Foune (apricot). Girardin Kriek. No diacetyl.. and dry finish. A low. BELGIAN STRONG ALE 18A. Can be somewhat creamy. framboise (raspberries) and druivenlambik (muscat grapes).” while the French spell it “Blonde. Medium body. Fruits traditionally used include tart cherries (with pits). History: Relatively recent development to further appeal to European Pils drinkers. A mild vanilla and/or oak flavor is occasionally noticeable. An enteric. becoming more popular as it is widely marketed and distributed. Cantillon Lou Pepe Kriek.
Overall Impression: Strongly resembles a Strong Golden Ale but slightly darker and somewhat fuller-bodied. English-type or Styrian Goldings hops commonly used. No diacetyl.075 IBUs: 15 – 25 FG: 1. A low yet distinctive spicy. Generous spicy. and was revived in the mid-1800s after the Napoleonic era. Bernardus Tripel. CaraVienne or CaraMunich for dried fruit flavors. Chimay Premiere (Red). No spices are traditionally used. No hot alcohol or solventy character. Witkap Pater Tripel. Bink Tripel. Most Trappist versions have at least 30 IBUs and are very dry. Substantial carbonation and bitterness leads to a dry finish with a low to moderately bitter aftertaste. Flavor: Marriage of fruity.018 SRM: 10 – 17 ABV: 6 – 7. floral hop character is often present. St. The malt character is light. Ingredients: Belgian yeast strains prone to production of higher alcohols. Alcohols are soft. although lighter than the substantial gravity would suggest (thanks to sugar and high carbonation). effervescent. Vital Statistics: OG: 1. Good clarity. spicy. Balance is always toward the malt. Allagash Double found. No spices. alcohol and phenol interplay (raisiny flavors are common. Water can be soft to hard. Always effervescent. La Trappe Tripel. Alcohols are soft. Special B for raisin flavors. Grimbergen Tripel. creamy. spicy and alcohol flavors supported by a soft malt character.062 – 1. A low to moderate spicy hop character is often present. with an attractive reddish depth of color. although restrained use is allowable. St. Noble hops or Styrian Goldings are commonly used.5 – 7% ABV range. Fairly soft water. spicy and low in intensity. Smooth. Lost Abbey Lost and Found Abbey Ale. Watou Tripel. Complex malt. Alcohols are soft. Victory Golden Monkey 18D. although traditional versions are typically Belgian Pils malt with caramelized sugar syrup or other unrefined sugars providing much of the character. complex medium to medium-full malty sweetness on the palate yet finishes moderately dry. History: Originated at monasteries in the Middle Ages. New Belgium Abbey Belgian Style Ale. Appearance: Dark amber to copper in color.075 – 1.5% Commercial Examples: Westmalle Tripel. Good clarity. Usually has a more rounded malt flavor but should not be sweet. No diacetyl. white head resulting in characteristic “Belgian lace” on the glass as it fades. sometimes perfumy hop character is usually found. floral. long-lasting. Low noble hop flavor is optional and not usually present. No hot alcohol or solventy aromas. ValDieu Triple. esters. Long-lasting.5 – 7 ABV: 7. La Trappe Dubbel. complex. Traditionally bottle-conditioned (“refermented in the bottle”). 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. but hops are usually absent. Noble-type. Vital Statistics: OG: 1. Corsendonk Abbey Brown Ale. Tripel Karmeliet. Bitterness is typically medium to high from a combination of hop bitterness and yeast-produced phenolics. should not be recognizable as such. Esters are reminiscent of lighter fruits such as pears. New Belgium Trippel. Feuillien Tripel. dried fruit flavors are welcome. Comments: High in alcohol but does not taste strongly of alcohol. Corsendonk Abbey Pale Ale.008 – 1. Alcohols are soft. St. moderate spiciness and low to moderate alcohol and hop aromas. The malt character is light. Affligem Tripel. Flying Fish Dubbel. Flavor: Marriage of spicy.5 – 9. complex Belgian ale. perfumy and low-to-moderate in intensity. often a bit sweet and are low-to-moderate in intensity. Traditionally bottle-conditioned (“refermented in the bottle”).008 – 1. and if used. Pater Lieven Bruin. if present. spicy phenolics and higher alcohols – often aided by slightly warmer fermentation temperatures. Always effervescent. Belgian yeast strains are used – those that produce fruity esters. peppery. Homebrewers may use Belgian Pils or pale base malt. sometimes clove-like phenols. A small number of examples may include a low noble hop aroma. Unibroue La Fin du Monde. is soft and never hot or solventy. Generally clear. Munich-type malts for maltiness. spicy. Mouthfeel: Medium-light to medium body.014 SRM: 4. Mouthfeel: Medium-full body. Duinen Dubbel. Effervescent. Effervescent. not obvious. Feuillien Brune. but may sometimes have a slight banana character. rocky. Rich. Spice additions are generally not traditional. A low to moderate spicy hop character is usually 27 . and longlasting creamy off-white head. Impression of complex grain bill. moderately strong. rose-like and/or perfumy notes). Massive. Overall Impression: A golden.apple. spicy. Bernardus Pater 6. St. oranges or apples. Appearance: Deep yellow to deep gold in color.085 IBUs: 20 – 40 FG: 1. never hot or solventy. Grimbergen Double. No diacetyl. Esters are often reminiscent of citrus fruits such as oranges. often beady. Large. Medium-high carbonation. moderate fruity esters and low alcohol and hop aromas. although lighter than the substantial gravity would suggest (thanks to sugar and high carbonation). white head resulting in characteristic “Belgian lace” on the glass as it fades. Substantial carbonation and bitterness lends a dry finish with a moderately bitter aftertaste. Spicy qualities can be moderate to very low. peppery. High alcohol content adds a pleasant creaminess but little to no obvious warming sensation. No diacetyl. Moderate spicy. Low alcohol warmth. Esters are reminiscent of citrus fruit such as orange or sometimes lemon. Comments: Most commercial examples are in the 6. Chimay Cinq Cents (White). Mouthfeel: Very highly carbonated. dense. fruity and alcohol flavors supported by a soft malt character. which can influence the perception of body. Belgian Golden Strong Ale Aroma: Complex with significant fruity esters. History: Originally popularized by the Trappist monastery at Westmalle. Alcohol. Allagash Tripel Reserve. The best examples are sneaky. Dragonmead Final Absolution. Never astringent. Bitterness is typically medium to high from a combination of hop bitterness and yeast-produced phenolics. strong 18C. Low to moderate phenols are peppery in character. often a bit sweet and low in intensity. La Rulles Tripel. Low to moderate phenols are peppery in character. Belgian Tripel Aroma: Complex with moderate to significant spiciness. peppery phenols. rocky. Should not be as malty as a bock and should not have crystal malt-type sweetness. Affligem Dubbel. No diacetyl. No diacetyl. Dark caramelized sugar syrup or sugars for color and rum-raisin flavors. oranges or apples. and phenolics are commonly used. Flavor: Similar qualities as aroma. ester.6% Commercial Examples: Westmalle Dubbel. malty. Overall Impression: A deep reddish. Never astringent. Russian River Benediction. other specialty grains for character. clove-like spiciness is optional). No hot alcohol or solventy aromas. Stoudts Abbey Double Ale. Appearance: Yellow to medium gold in color. Esters are reminiscent of pears. Smooth but noticeable alcohol warmth. Mediumlow bitterness that doesn’t persist into the finish. A low to moderate yet distinctive perfumy. Spicy phenols and higher alcohols are common (may include light clove and spice. No hot alcohol or solventy character. Light to medium body. High carbonation and attenuation helps to bring out the many flavors and to increase the perception of a dry finish.
Homebrewers may use Belgian Pils or pale base malt. should be clear). if used. Diacetyl low to none. Unibroue Eau Benite. Impression of a complex grain bill. and can have a Munich-type quality often with a caramel. Belgian yeast strains are used – those that produce fruity esters. but may be well hopped (the impression of bitterness often depends on amount of aging). dried cherry. lighter-bodied and even crisper and drier. Southampton Abbot 12. and are low to moderate in intensity. Spices generally not used. Complex.070 – 1. Sweeter and more full-bodied beers will have a higher bitterness level to balance.g. History: A traditional English ale style. Barleywine-type beers (e. Comments: Authentic Trappist versions tend to be drier (Belgians would say “more digestible”) than Abbey versions. plum.g.” Smooth but noticeable alcohol warmth. phenol.005 – 1. spicy phenolics and higher alcohols – often aided by slightly warmer fermentation temperatures. The drier finish and lighter body also serves to make the assertive hopping and spiciness more prominent. Ingredients: The light color and relatively light body for a beer of this strength are the result of using Pilsner malt and up to 20% white sugar. though usually not as strong or rich as barleywine. History: Originally developed by the Moortgat brewery after WWII as a response to the growing popularity of Pilsner beers. often with a complex blend of dried-fruit. Alcoholic strength should be evident. Piraat. St. Light chocolate or roasted malt flavors are optional. High carbonation helps to bring out the many flavors and to increase the perception of a dry finish. akin to those found in Sherry or Port. No dark/roast malt aroma. Gulden Draak. STRONG ALE 19A. but may be even paler. Balance is often malty-sweet. Moderate to high fruity esters are common. Judas. while Abbey-style beers can be quite full and creamy). Almost all versions are malty in the balance. Lost Abbey Judgment Day. La Trappe Quadrupel. North Coast Pranqster. and can contain raisin. although older examples may be lower in body due to continued attenuation during conditioning. and an optional light to moderate spiciness. Great Divide Hades. Gouden Carolus Grand Cru of the Emperor. Noble hops or Styrian Goldings are commonly used. referring to their potent alcoholic strength and as a tribute to the original example (Duvel). Higher bitterness is allowable in Abbey-style beers with a higher FG. Scaldis/Bush. Brasserie des Rocs Grand Cru. Belgian Dark Strong Ale Aroma: Complex. perfumy and/or rose-like. dense. The complex and varied flavors should blend smoothly and harmoniously. No recognizable spice additions. No hot alcohols or solventy aromas. Body can be variable depending on interpretation (authentic Trappist versions tend to be medium-light to medium. Extended aging may contribute oxidative flavors similar to a fine old Sherry. though not overwhelming. Dulle Teve. may be adversely affected by alcohol and age. English-type or Styrian Goldings hops commonly used. N’ice Chouffe. Comments: Strongly resembles a Tripel. caramelly and/or molasses-like flavors. References to the devil are included in the names of many commercial examples of this style. toffee. Hop aromas not usually present due to extended aging.010 – 1. very strong Belgian ale. Russian River Damnation. mashed at higher temperatures than strong ales to reduce attenuation. significant esters and alcohol. Ingredients: Belgian yeast strains prone to production of higher alcohols. alcohol provides some of the balance to the malt. and may take on a dried-fruit or vinous character. Chimay Grande Reserve (Blue). Old Ale Aroma: Malty-sweet with fruity esters. other Belgian specialty grains for character. esters. Munich-type malts for maltiness. Low to moderate carbonation. Overall Impression: An ale of significant alcoholic strength. Appearance: Deep amber to deep coppery-brown in color (“dark” in this context implies “more deeply colored than golden”). Traditionally bottle-conditioned (“refermented in the bottle”).. Rochefort 8 (green cap). Moderate to low cream. hop and spice comments apply to flavor as well). although many traditional versions are quite simple. Mouthfeel: High carbonation but no carbonic acid “bite.5 – 10. but this is optional and should not be too strong (enter as a specialty beer if it is). Avery Salvation. toast and/or bready aroma. Water can be soft to hard. The finish may vary from dry to somewhat sweet. then aged at the brewery after primary fermentation (similar to the process used for . Some wood-aged or blended versions may have a lactic or Brettanomyces character. No diacetyl. but should never be prominent. Lucifer. Huge. History: Most versions are unique in character reflecting characteristics of individual breweries. maltier balance. not this category. very rich. Russian River Salvation 18E. vinous.. May be almost opaque (if not.110 IBUs: 20 – 35 FG: 1. with caramelized sugar syrup or unrefined sugars and yeast providing much of the complexity. with a rich malty sweetness. Some alcohol and oxidative notes are acceptable. chewy body. Affligem Nöel) 28 19. Vital Statistics: OG: 1. Mouthfeel: Medium to full. Caramelized sugar syrup or unrefined sugars lightens body and adds color and flavor (particularly if dark sugars are used). Moderately malty or sweet on palate. Flavor: Similar to aroma (same malt. Can be clear to somewhat hazy.016 SRM: 3 – 6 ABV: 7. molasses.to light tan-colored head. Rochefort 10 (blue cap). Delirium Tremens. Alcohol warmth is often evident and always welcome. Spicy phenols may be present. Bernardus Abt 12. and/or other specialty malt aromas. depending on age and conditioning. The malt is rich and strong. nutty. AleSmith Horny Devil should be entered in the Belgian Specialty Ale category (16E). smooth and dangerous. Port or Madeira.Belgian-style ale.5% Commercial Examples: Duvel. keep subtle and in the background. Achel Extra Brune. Vital Statistics: OG: 1. bigger than strong bitters and brown porters. The best examples are complex and delicate. ester. Low bitterness for a beer of this strength. Kasteelbier Bière du Chateau Donker. treacle. caramelly. Hops are not usually present (but a very low noble hop aroma is acceptable). Flavor: Medium to high malt character with a luscious malt complexity. complex. moussy. which can be rather sweet and full-bodied. Age and oxidation may darken the beer further.095 IBUs: 22 – 35 FG: 1. Alcohols are soft.024 SRM: 12 – 22 ABV: 8 – 11% Commercial Examples: Westvleteren 12 (yellow cap). Weyerbacher QUAD) and Spiced/Christmas-type beers (e. Finish is variable depending on interpretation (authentic Trappist versions are moderately dry to dry. Traditionally bottle-conditioned (“refermented in the bottle”).to light tan-colored head.075 – 1. rich. Usually tilted toward a sweeter. Overall Impression: A dark. Fairly soft water. fig or prune notes. Abbey versions can be medium-dry to sweet). although a few are lightly bitter. Brigand. often with nutty. and sometimes phenolics are commonly used. persistent cream. “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. spicy. Hapkin. alcohol. The fruity esters are strong to moderately low. Avoid US/UK crystal type malts (these provide the wrong type of sweetness). but usually have a peppery quality not clove-like. Appearance: Light amber to very dark reddish-brown color (most are fairly dark). Noble-type.
Winter warmers are a more modern style that are maltier. Fuller’s Vintage Ale. Hop variety is not as important. leather) associated with “stale” beers. Low to no diacetyl.080 – 1. Coniston Old Man Ale. Burton Bridge Olde Expensive. The character of these ales can change significantly over time. However. earthy or spicy English varieties or a blend of varieties. Characterful English yeast. but generally clears to good to brilliant clarity as it warms. Flavor: Strong. may have low head retention. Robinson’s Old Tom.090 IBUs: 30 – 60 FG: 1. Overall Impression: The richest and strongest of the English Ales.2% ABV). Some darker examples suggest that dark malts (e. toffee. particularly winter warmers. if at all. Greene King Olde Suffolk Ale . chocolate. Often has ruby highlights. Avery Old Jubilation Low to moderately high hop flavor (usually UK varieties). Comments: Although often a hoppy beer. Malt character may be sweet.W. Flavors will smooth out and decline over time. often with a caramel-like aroma. intense flavors. and in recent years many commercial examples are now vintage-dated. 29 19C. Roasted or burnt malt flavors are inappropriate. strong dark milds. Vital Statistics: OG: 1. Marston Owd Roger. black malt) may be appropriate. fruitier. may rarely be as dark as light brown. but never harsh. The intensity of these aromatics often subsides with age. Samuel Smith’s Winter Welcome. The malt profile can vary widely.120 IBUs: 35 – 70 FG: 1. English versions can be darker.g. Harvey’s Elizabethan Ale. J. . possibly vinous or port-like aromatics. The color may appear to have great depth. Moderate to fairly high fruitiness. Alcohol flavors shouldn’t be harsh. though sparingly so as to avoid an overly roasted character.historical porters).015 – 1. deep toast. Appearance: Color may range from rich gold to very dark amber or even dark brown. complex. Hop bitterness may range from just enough for balance to a firm presence. The aroma may have a rich character including bready. Moderately-low to large off-white to light tan head. Hop character moderate to assertive and often showcases citrusy or resiny American varieties (although other varieties. AleSmith Old Numbskull. depending on age and conditioning.060 – 1. although the finish may be somewhat sweet to quite dry (depending on aging). not all examples will have all possible flavors or aromas. often darker beers that may be a brewery’s winter seasonal special offering. British ale yeast that has low attenuation. may be used). but these should not be high. and feature richer specialty malt flavors than American Barleywines. Young’s Old Nick (unusual in its 7. Vital Statistics: OG: 1. flaked barley. and should not be hot or harsh. often with a driedfruit character. Burton Bridge Thomas Sykes Old Ale. the English Barleywine places less emphasis on hop character than the American Barleywine and features English hops. Great Divide Hibernation Ale. High alcohol and viscosity may be visible in “legs” when beer is swirled in a glass. strong (and perhaps darker) bitters. Ingredients: Well-modified pale malt should form the backbone of the grist. but should not be opaque. though not necessarily so). Old Dominion Millenium. The color may appear to have great depth. Aged versions may have a sherry-like quality. High alcohol and viscosity may be visible in “legs” when beer is swirled in a glass. luscious texture (although the body may decline with long conditioning). Sarah Hughes Dark Ruby Mild. Often associated with the winter or holiday season.057). North Coast Old Stock Ale (when aged). East Kent Goldings and Fuggles. Moderate to high malty sweetness on the palate. Carbonation may be low to moderate. and/or molasses. Fuller’s Old Winter Ale. may have low head retention. May have moderate to strong fruitiness. the balance should always seem bitter. Hop bitterness may range from moderately strong to aggressive. the intensity of aromatics often subsides with age.W. molasses. May be cloudy with chill haze at cooler temperatures. English hops such as Northdown. toasty. treacle. but generally clears to good to brilliant clarity as it warms. are lower than 6% ABV. Moderately low to moderately high malty sweetness on the palate. Some oxidative or vinous flavors may be present. Fits in the style space between normal gravity beers (strong bitters. as if viewed through a thick glass lens. both young and old versions should be appreciated for what they are. J. often with a dried-fruit character. Cooperstown Pride of Milford Special Ale. multi-layered malt flavors ranging from bready and biscuity through nutty. May be cloudy with chill haze at cooler temperatures. Noticeable alcohol presence. toffee. blended strong beers (stock ale blended with a mild or bitter). intense malt flavor with noticeable bitterness. or fairly neutral. English hop aroma may range from mild to assertive. Fuller’s Golden Pride. with a velvety. as the relative balance and aging process negate much of the varietal character. hot or solventy. Theakston Old Peculier (peculiar at OG 1. Harviestoun Old Engine Oil. Low to no diacetyl. such as floral. Moderate to high hop flavor (any variety). but any oxidized character should be muted (and generally be masked by the hop character). but sharp or solventy alcohol flavors are undesirable. brown porters) and barleywines. A showcase of malty richness and complex. oxidation. Fuller’s 1845. Appearance: Color may range from light amber to medium copper. along with judicious quantities of caramel malts and other specialty character malts.030 SRM: 8 – 22 ABV: 8 – 12% Commercial Examples: Thomas Hardy’s Ale. Lee’s Vintage Harvest Ale. with judicious amounts of caramel malts. Often has ruby highlights. Alcohol aromatics may be low to moderate. and generally more muted malt aromas. Brett. balance therefore ranges from malty to somewhat bitter. and lower gravity versions of English barleywines. is traditional. Adjuncts (such as molasses. 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). A smooth warmth from aged alcohol should be present. maltier. as if viewed through a thick glass lens. No diacetyl. although the finish may be moderately sweet to moderately dry (depending on aging). Founders Curmudgeon.018 – 1. Low to moderate off-white head. dark caramel. and/or treacle notes. American Barleywine Aroma: Very rich and intense maltiness. Dark malts should be used with great restraint. Weyerbacher Blithering Idiot 19B. bready. wheat) and malt extracts.022 SRM: 10 – 22 ABV: 6 – 9% Commercial Examples: Gale’s Prize Old Ale. Normally aged significantly prior to release. Low to moderate fruity esters. Often had age-related character (lactic. Can include winter warmers. Comments: Strength and character varies widely. as most of the color arises from a lengthy boil. History: Usually the strongest ale offered by a brewery. Whitbread Gold Label. hot or solventy. Target. Low to moderately strong fruity esters and alcohol aromatics.. as are starchy adjuncts (maize. English Barleywine Aroma: Very rich and strongly malty. caramelly. Mouthfeel: Full-bodied and chewy. While strongly malty. invert sugar or dark sugar) are often used. Many English examples. Flavor: Strong. Young's Winter Warmer. fuller-bodied. and often complex alcohol flavors should be evident. May have some bready or caramelly malt flavors. Lees Moonraker. Ingredients: Generous quantities of well-modified pale malt (generally English in origin. but can handle higher alcohol levels. intense. No diacetyl.
amontillado. then overall less fermentation byproducts would be appropriate. Herb.. THE TYPE OF FRUIT(S) MUST ALWAYS BE SPECIFIED. Abita Purple Haze. Some malt aroma may be desirable. but the fruit will often be reflected in the color.080 – 1. IF THIS BEER IS BASED ON A CLASSIC STYLE (E. These components (especially hops) may also be intentionally subdued to allow the fruit character to come through in the final presentation. Generally uses an attenuative American yeast. Flavor: As with aroma.g. but not be excessively hot. with a velvety. the original style should come through in aroma and flavor. “PORTER” OR “WHEAT ALE” IS ACCEPTABLE). or Vegetable Beer Aroma: The character of the particular spices. Aged fruit may sometimes have flavor and aroma characteristics similar to Sauternes. Ebulum Elderberry Black Ale. Stone Old Guardian. alcohol content. Stiegl Radler. the distinctive flavor character associated with the particular fruit(s) should be noticeable.016 – 1. Should not be syrupy and under-attenuated. Often associated with the winter or holiday season. FG. Rogue Old Crustacean. Mouthfeel: Mouthfeel may vary depending on the base beer selected and as appropriate to that base beer. botrytis). cherries) have stronger aromas and are more distinctive than others (e.G. and in recent years many commercial examples are now vintage-dated. Dark malts should be used with great restraint. Three Floyds Behemoth. SPICE/HERB/VEGETABLE BEER 21A. Alcohol warmth should be present. Magic Hat #9. Weyerbacher Raspberry Imperial Stout. The alcohol strength and hop bitterness often combine to leave a very long finish. For lighter-colored beers with fruits that exhibit distinctive colors. and may range in intensity from subtle to aggressive. The brewer should recognize that some combinations of base beer styles and fruits work well together while others do not make for harmonious combinations. malt flavors. IBUs. History: Usually the strongest ale offered by a brewery. Bridgeport Old Knucklehead. the resulting beer may seem lighter than expected for the declared base style.. Vital Statistics: OG. Overall Impression: A well-hopped American interpretation of the richest and strongest of the English ales. 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. but should not be inappropriately intense. and the fruit character should not be so artificial and/or inappropriately overpowering as to suggest a fruit juice drink.. Smuttynose Barleywine. THE ENTRANT MUST SPECIFY THE UNDERLYING BEER STYLE AS WELL AS THE TYPE OF FRUIT(S) USED. The balance of fruit with the underlying beer is vital. fino. Some tartness may be present if naturally occurring in the particular fruit(s). and the body is richer and more characterful. FRUIT BEER Aroma: The distinctive aromatics associated with the particular fruit(s) should be noticeable in the aroma. Citrusy American hops are common. note that some fruit (e. but should not be inappropriately intense. Great Divide Wild Raspberry Ale. flavor and aroma than the English Barleywine. CLASSIC STYLES DO NOT HAVE TO BE CITED (E. Spice. not artificial and inappropriately overpowering (considering the character of the fruit) nor should it have defects such as oxidation. as most of the color arises from a lengthy boil.. BLONDE ALE) THEN THE SPECIFIC STYLE MUST BE SPECIFIED. The fruit should add an extra complexity to the beer. flavor. Great Divide Old Ruffian. Differs from an Imperial IPA in that the hops are not extreme.. while other fruit-based Belgian specialties should be entered in the Belgian Specialty Ale category (16E). Grozet Gooseberry and Wheat Ale. unfermented quality. 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. such as esters or diacetyl. luscious texture (although the body may decline with long conditioning). the color should be noticeable. However. Ingredients: Well-modified pale malt should form the backbone of the grist. but not be so prominent as to unbalance the resulting presentation. Founders Rübæus.Mouthfeel: Full-bodied and chewy.g. Saxer Lemon Lager. Vital Statistics: OG: 1. The fruit character should be pleasant and supportive. Victory Old Horizontal. Aroma hops. and fermentation by-products. The fruit should complement the original style and not overwhelm it. The key attributes of the underlying style will be different with the addition of fruit. Melbourne Apricot Beer and Strawberry Beer. SRM and ABV will vary depending on the underlying base beer. Lagunitas Olde GnarleyWine. Bell’s Cherry Stout. Judge the beer based on the pleasantness and balance of the resulting combination.030 SRM: 10 – 19 ABV: 8 – 12% Commercial Examples: Sierra Nevada Bigfoot. Overall Impression: A harmonious marriage of fruit and beer. Appearance: Appearance should be appropriate to the base beer being presented and will vary depending on the base beer. Body and carbonation levels should be appropriate to the base beer style being presented. 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. Pyramid Apricot Ale. blueberries. and often features American hop varieties. should be appropriate to the base beer and be harmonious and balanced with the distinctive fruit flavors present. Normally aged significantly prior to release. Anchor Old Foghorn. The head may take 30 on some of the color of the fruit. strawberries)—allow for a range of fruit character and intensity from subtle to aggressive. yeast by-products and malt components of the underlying beer may not be as noticeable when fruit are present. Hop aroma may be absent or balanced with fruit. Dogfish Head Fort 21. Avery Hog Heaven Barleywine. Hop bitterness. Note that fruit-based lambics should be entered in the Fruit Lambic category (17F). Comments: Overall balance is the key to presenting a well-made fruit beer. Bell’s Third Coast Old Ale. Carbonation may be low to moderate. Dogfish Head Aprihop. raspberries. Fruit beers may have some haze or be clear. The hop character should be evident throughout. the malt is more forward. As with all specialty beers. herbs and/or . but does not have to be unbalanced. Beer with chile peppers should be entered in the Spice/Herb/Vegetable Beer category (21A). Some specialty or character malts may be used. If the base beer is a lager. Comments: The American version of the Barleywine tends to have a greater emphasis on hop bitterness. Remember that fruit generally add flavor not sweetness to fruit beers. residual sweetness is not necessarily a negative characteristic unless it has a raw. Sherry or Tokaj. Fruit generally adds fermentables that tend to thin out the beer. Commercial Examples: New Glarus Belgian Red and Raspberry Tart.g. although haze is a generally undesirable. a proper fruit beer should be a harmonious balance of the featured fruit(s) with the underlying beer style. Some tartness may be present if naturally occurring in the particular fruit(s). Hair of the Dog Doggie Claws. if at all.G.120 IBUs: 50 – 120 FG: 1. Note that these components (especially hops) may be intentionally subdued to allow the fruit character to come through in the final presentation. depending on age and conditioning. especially in dark styles. do not expect the base beer to taste the same as the unadulterated version. depending on the style. but a beer with a quality such as this should make a special claim (e. Flying Dog Horn Dog 20. If the base beer is a classic style. however. although any varieties can be used in quantity.
Usually clear. or dried fruit such as raisins or plums) is optional but acceptable. and the SHV character should not be so artificial and/or overpowering as to overwhelm the beer. THE ENTRANT MUST SPECIFY THE UNDERLYING BEER STYLE AS WELL AS THE TYPE OF SPICES. do not expect the base beer to taste the same as the unadulterated version. If the base beer is a lager. Some chill haze is acceptable.G. and not usually stronger than chocolate. honey. Hop aromatics are often absent. English-type Christmas pudding. Moderately low to moderately high carbonation is typical.). Hitachino Nest Real Ginger Ale. fig. and may include caramel. Aroma hops. some vegetables)—allow for a range of SHV character and intensity from subtle to aggressive. Body is generally medium to full. Cave Creek Chili Beer 21B. although fermentable additions may thin out the beer. Alcohol aromatics may be found in some examples. Some SHV(s) are inherently bitter and may result in a beer more bitter than the declared base style. The balance of SHV with the underlying beer is vital. especially in dark styles. maple syrup. Breckenridge Vanilla Porter. but without being overly hot. note that some SHV (e. This category may also be used for chile pepper.. treacle. Hop aroma may be absent or balanced with SHV. Mouthfeel: A wide range of interpretations is possible. Spices associated with the holiday season are typical (as mentioned in the Aroma section). Judge the beer based on the pleasantness and balance of the resulting combination..) should be entered in the Specialty Beer category. Rogue Chipotle Ale. Vital Statistics: OG. herbs and/or vegetables and beer. Many examples will show some well-aged. herbs and/or vegetables. and often has some alcohol flavor. IF THIS BEER IS BASED ON A CLASSIC STYLE (E. and may range in intensity from subtle to aggressive. such as esters or diacetyl. Comments: Overall balance is the key to presenting a well-made spice.g. Rogue Chocolate Stout. a proper SHV beer should be a harmonious balance of the featured SHV(s) with the underlying beer style. although many examples are reminiscent of Christmas cookies. although a “raw” spice character is undesirable.. flavor. Young’s Double Chocolate Stout. malty and/or sweet malt-based flavors are common. orange peel or lemon peel. A light spruce or other evergreen tree character is optional but found in some examples. depending on the style. Head formation may be adversely affected by some ingredients. Christian Moerlein Honey Almond. not artificial and overpowering. The individual character of the SHV(s) may not always be identifiable when used in combination. however. sugars. ginger. but this character should be restrained.G. not so prominent as to overshadow the base beer. Additional fermentables (e. May have some haze or be clear. Some SHV(s) may add a bit of astringency. etc. Traquair Jacobite Ale. coffee-. but not be so prominent as to unbalance the resulting presentation. The base beer style often has a malty profile that supports the balanced presentation of the aromatics from spices and possibly other special ingredients. and fermentation by-products. The spices and optional fermentables should be supportive and blend well with the base beer style. Some SHV(s) may add additional body and/or slickness. Founders Breakfast Stout. chocolate-. or chocolate flavors. SRM and ABV will vary depending on the underlying base beer. warming alcohol content. Rich. CLASSIC STYLES DO NOT HAVE TO BE 31 CITED (E. “PORTER” OR “WHEAT ALE” IS ACCEPTABLE). Hop bitterness. Some malt aroma is preferable. honey. Buffalo Bill's Pumpkin Ale. yeast by-products and malt components of the underlying beer may not be as noticeable when SHV are present. OR VEGETABLES USED. BLONDE ALE) THEN THE SPECIFIC STYLE MUST BE SPECIFIED. subdued. plum. and a certain malty chewiness is often present. although these elements are not required.g. the original style should come through in aroma and flavor. or slightly spicy. The SHV(s) should complement the original style and not overwhelm it. herb or vegetable (SHV) beer. Generally finishes rather full and satisfying. FG. Flavor: As with aroma. Generally has a well-formed head that is often off-white to tan. gingerbread. the distinctive flavor character associated with the particular SHV(s) should be noticeable. Birrificio Baladin Nora. Roasted malt characteristics are rare. Some fruit character (often of dried citrus peel. The SHV character should be pleasant and supportive. Southampton Pumpkin Ale. These components (especially hops) may also be intentionally subdued to allow the SHV character to come through in the final presentation. Appearance: Generally medium amber to very dark brown (darker versions are more common). Commercial Examples: Alesmith Speedway Stout. 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. Beers that only have additional fermentables (honey.) may lend their own unique aromatics. IBUs. The individual character of the SHV(s) may not always be identifiable when used in combination. Christmas/Winter Specialty Spiced Beer Aroma: A wide range of aromatics is possible. Bell’s Java Stout. etc. OR VEGETABLES MUST ALWAYS BE SPECIFIED. should be appropriate to the base beer and be harmonious and balanced with the distinctive SHV flavors present. Note that many spice-based Belgian specialties may be entered in Category 16E. cinnamon) have stronger aromas and are more distinctive than others (e. toast.g. malt flavors. etc. herbs or vegetables that exhibit distinctive colors. Mouthfeel: Mouthfeel may vary depending on the base beer selected and as appropriate to that base beer. Any combination of aromatics that suggests the holiday season is welcome. molasses. brown sugar. Fraoch Heather Ale. Redhook Double Black Stout. The individual character of SHV(s) may not always be identifiable when used in combination. Left Hand JuJu Ginger Beer. The overall aroma should be balanced and harmonious. such as chocolate. maple syrup.. the colors may be noticeable in the beer and possibly the head. Flavor: Many interpretations are possible.vegetables (SHV) should be noticeable in the aroma. molasses. 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. As with all specialty beers. Rogue Hazelnut Nectar. The wide range of special ingredients should be supportive and balanced. or mulling spices. HERBS. spruce trees. nutty. Bitterness and hop flavor are generally restrained so as to not interfere with the spices and special ingredients. If the base beer is a classic style. or nut-based beers (including combinations of these items). then overall less fermentation byproducts would be appropriate. The key attributes of the underlying style will be different with the addition of spices. Body and carbonation levels should be appropriate to the base beer style being presented. Dogfish Head Punkin Ale. May include distinctive flavors from specific fermentables (molasses. HERBS. Note that these components (especially hops) may be intentionally subdued to allow the SHV character to come through in the final presentation. Appearance: Appearance should be appropriate to the base beer being presented and will vary depending on the base beer. BluCreek Herbal Ale. and is often fairly complex and inviting.. Dogfish Head Midas Touch. allow for brewer creativity as long as the resulting product is balanced and provides some spice presentation. alcohol content. The SHV(s) should add an extra complexity to the beer. The beers do not have to be . although darker versions may be virtually opaque. THE TYPE OF SPICES. Overall Impression: A harmonious marriage of spices. For lighter-colored beers with spices. May include some dried fruit or dried fruit peel flavors such as raisin.
but the beechwood smoke flavor can be low to high. balance in the overall presentation is the key to well-made examples. sulfury or phenolic smoky characteristics are inappropriate. Clean. ETC. bacon-like. not all examples are highly smoked. cinnamon. bitter. and be somewhat sweet. brown sugar. The malt and smoke components are often inversely proportional (i. creamy. invert sugar.g. Moderate. Brewers entering these styles should use Other Smoked Beer (22B) as the entry category. Harpoon Winter Warmer. Kaiserdom Rauchbier. Some breweries adjust the color slightly with a bit of roasted malt. SRM and ABV will vary depending on the underlying base beer. Fruit peel (e. rubbery. FG. etc. Noble hop flavor moderate to none. Samuel Adams Winter Lager. as may subtle additions of other fruits. burnt. phenolic harshness is inappropriate. Whenever spices.). Appearance: This should be a very clear beer. sulfury or phenolic smoky characteristics are generally inappropriate (although some of these characteristics may be present in some base styles. Flavor: As with aroma. tan. phenolic smoke-derived harshness is inappropriate.. smoky aroma and flavor and a somewhat darker color. with a medium-dry to dry finish (the smoke character enhances the dryness of the finish). harsh. The special ingredients should complement the base beer and not overwhelm it. with a blend of smoke 32 . Schwarz. THE BEER MUST INCLUDE SPICES AND MAY INCLUDE OTHER FERMENTABLES (SUGARS. bitter.g.8 – 6% Commercial Examples: Schlenkerla Rauchbier Märzen. although some dark strong lagers exist. nutmeg. and most examples are somewhat dark in color.g. Troegs The Mad Elf. Sharp. Nils Oscar Julöl. and can seem smoky. Medium to medium-high carbonation. rubbery. Comments: Overall balance is the key to presenting a well-made Christmas beer. Spices are required. and should be entered as Old Ales. beer of a somewhat higher alcohol content and richness has been enjoyed during the winter holidays. Commercial Examples: Anchor Our Special Ale. beechwood). when old friends get together to enjoy the season. however. HONEY. SPICES OR OTHER INGREDIENTS NEED NOT BE IDENTIFIED. Classic Rauchbier Aroma: Blend of smoke and malt. including examples such as Spezial Lager. molasses. honey. Harsh. Other examples of smoked beers are available in Germany.. when smoke increases. with a varying balance and intensity. charred. Allow for variation in the style when judging. diacetyl or DMS. yet the finish can reflect both malt and smoke. hop bitterness. alder. such as the Bocks. and vice versa). May use a wide range of crystal-type malts. oranges. yet always complementary. Flavor: Generally follows the aroma profile. with either being prominent in the balance. however. Dunkel. Overall Impression: A stronger. SMOKE-FLAVORED/WOOD-AGED BEER 22A. Significant astringent.012 – 1. spiced.to cream-colored head. lemon) may be used. Smoky flavors may range from woody to somewhat bacon-like depending on the type of malts used. Belgian-style Christmas ales should be entered as Belgian Specialty Ales (16E). Great Lakes Christmas Ale. diacetyl or DMS.g. History: A historical specialty of the city of Bamberg. Clean lager character with no fruity esters. Medium amber/light copper to dark brown color. The quality and secondary characteristics of the smoke are reflective of the source of the smoke (e. darker. Beechwood-smoked malt is used to make a Märzen-style amber lager. balanced with the other ingredients is still critical). Smooth lager character. Appearance: Variable. robust porter) and the smokiness imparted by the use of smoked malts. herbs or additional fermentables are declared. Hefe-Weizen. and often include those evocative of the Christmas season (e. Märzen-like qualities should be noticeable. Flavorful adjuncts are often used (e. Vital Statistics: OG: 1. Spiced versions are an American or Belgian tradition. North Coast Wintertime Ale. Hop aroma may be very low to none. or rarely almost greasy. malt decreases. 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. The malt character can be low to moderate. ABV is generally above 6%. Weyerbacher Winter Ale. lager character with no fruity esters. treacle. charred. rich. or burnt smoke-derived aromatics are inappropriate. Peat-smoked malt can add an earthiness. and Helles-like beers. maple syrup.g. TREACLE. woody. If the base beer is a classic style.overly strong to show some warming effects. Spezial Rauchbier Märzen. The beechwood smoke character can range from subtle to fairly strong. oak. MOLASSES. particularly those that add dark fruit or caramel flavors. English-style Winter Warmers (some of which may be labeled Christmas Ales) are generally not spiced. ginger) but any combination is possible and creativity is encouraged. cloves. the original style should come through in aroma and flavor. spiced beer that often has a rich body and warming finish suggesting a good accompaniment for the cold winter season. MAPLE SYRUP. Harsh. Comments: The intensity of smoke character can vary widely. German or Czech hops. rubbery. particularly a malty. toasty. The intensity and character of the smoke and base beer style can vary. THE ENTRANT MAY DECLARE AN UNDERLYING BEER STYLE AS WELL AS THE SPECIAL INGREDIENTS USED. phenolic. Many breweries produce unique seasonal offerings that may be darker.057 IBUs: 20 – 30 FG: 1. History: Throughout history. balanced. some breweries produce their own smoked malt (rauchmalz).. Goose Island Christmas Ale. Ingredients: Generally ales.050 – 1. Mouthfeel: Varies with the base beer style. Ingredients: German Rauchmalz (beechwood-smoked Vienna-type malt) typically makes up 20-100% of the grain bill. Overall Impression: Märzen/Oktoberfest-style (see 3B) beer with a sweet.. Victory Scarlet Fire Rauchbier. the smoked malt shouldn’t contribute these flavors). THE BASE STYLE. although the color of the beer is often a bit darker than the plain base style.e. allspice. Smokiness may vary from low to assertive. toasty richness. The palate can be somewhat malty and sweet. The smoke character of the malt varies by maltster. each should be noticeable and distinctive in its own way (although not necessarily individually identifiable. or malty. peat. since English or German breweries traditionally do not use spices in their beer. Lakefront Holiday Spice Lager Beer.016 SRM: 12 – 22 ABV: 4. The appearance should reflect the base beer style. Mouthfeel: Medium body. Saranac Rauchbier 22B. Jamtlands Julöl and malt in varying balance and intensity. with a large. Vital Statistics: OG. The balance of underlying beer characteristics and smoke can vary. burnt. or otherwise more characterful than their normal beers. Significant astringent. stronger. in the Franconian region of Bavaria in Germany... with the remainder being German malts typically used in a Märzen. 22.) OR FRUIT. Eisenbahn Rauchbier. Smoke can add some dryness to the finish. there should be a balance between smokiness and the expected flavor characteristics of the base beer style. IBUs. Other Smoked Beer Aroma: The aroma should be a pleasant balance between the expected aroma of the base beer (e. Smokiness may vary from low to assertive. German lager yeast. although the resulting blend should be somewhat balanced and enjoyable.
port. piney flavor to the malt. Often darker than the unadulterated base beer style. Rogue Smoke. Magic Hat Jinx 22C. or simply a fuller mouthfeel. weizen. Madeira. Commercial Examples: Alaskan Smoked Porter. Left Hand Smoke Jumper.. vegetables. 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). 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. The remaining ingredients vary with the base style. piercing phenolics and dirt-like earthiness. Becoming more popular with modern American craft breweries looking for new. For example. English IPA with Oak Chips. Tart or acidic characteristics should be low to none. and the type of wood. Other flavors that may optionally be present include vanilla (from vanillin in the wood). doppelbock. apple. German brewers have traditionally used smoked malts in bock. alder. sherry-like character and not be papery or cardboard-like.g. Lambic. Wood can also add tannins to the beer. Bourbon Barrel-aged Imperial Stout. coffee. Oskar Blues Old Chub. Stone Smoked Porter. Oak cask and barrels are traditional. and other specialty styles. Beechwood-. The woodbased character should be evident. Weissbier and Bockbier. THE TYPE OF WOOD MUST BE SPECIFIED IF A “VARIETAL” CHARACTER IS NOTICEABLE.g. although experimentation is encouraged. sherry. but this should not be higher than a background flavor (if present at all). mesquite. not hot... 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. peat. Schlenkerla Weizen Rauchbier and Ur-Bock Rauchbier.G.). maple with bacon or sausage. The wood and/or other cask-derived flavors should be balanced. distinctive products. or using wood-based additives (wood chips. other fruitwoods) smoked malts may be used. and how well the smoke character enhances the base beer. Ingredients: Different materials used to smoke malt result in unique flavor and aroma characteristics. If smoked malts are combined with other unusual ingredients (fruits. Wood-Aged Beer Aroma: Varies with base style. as long as the other specialty ingredients are identified. butterscotch. etc. Any additional alcoholic products previously stored in the wood should be evident (if declared as part of the entry). Ingredients: Varies with base style. 33 toasted bread or almonds (from toasted wood). toffee. Often fuller than the unadulterated base beer. THE TYPE OF WOOD OR OTHER SOURCE OF SMOKE MUST BE SPECIFIED IF A “VARIETAL” CHARACTER IS NOTICEABLE. and how well it is balanced with the smoke character. often darker than the . depending on age of the cask. or wine).. which can occasionally take on a raw “green” flavor if new wood is used. condition. cocoa (from charred wood or bourbon casks). dunkel.g. higher-gravity base styles often are used since they can best stand up to the additional flavors. Some background oxidation character is optional. and alcohol flavors from other products previously stored in the wood (if any).. 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. Flavor: Varies with base style. wood staves. the age. Spezial Lagerbier. Pilsner. The intensity of the wood-based flavors is based on the contact time with the wood.. Vital Statistics: Varies with the base beer style.. caramel. chocolate. supportive and noticeable. but should not overpower the base beer style. smooth flavors are most desirable. maple. but not so dominant as to unbalance the beer. The brewer should specify any unusual ingredients in either the base style or the wood if those characteristics are noticeable. O’Fallons Smoked Porter. aged. The various woods may remind one of certain smoked products due to their food association (e. and can take on a pleasant. schwarzbier. although this character should never be too strong. Entries that have a classic style cited will be judged on how well that style is represented. History: The process of using smoked malts more recently has been adapted by craft brewers to other styles. Flanders Red. Fresh wood can occasionally impart raw “green” aromatics. CLASSIC STYLES DO NOT HAVE TO BE CITED (E. ROBUST PORTER) THEN THE SPECIFIC STYLE MUST BE SPECIFIED. and usually only with specialty products.Overall Impression: This is any beer that is exhibiting smoke as a principle flavor and aroma characteristic other than the Bambergstyle Rauchbier (i. Fuller-bodied. and may exhibit additional alcohol warming if wood has previously been in contact with other alcoholic products. “smoked porter” is as acceptable as “peatsmoked strong Scotch ale” or “cherry-wood smoked IPA. The tannins can lead to additional astringency (which should never be high). Other optional aromatics include a low to moderate vanilla. History: A traditional production method that is rarely used by major breweries. beechwood-smoked Märzen). honey. Higher alcohol levels should not result in “hot” beers. “PORTER” OR “BROWN ALE” IS ACCEPTABLE).) in noticeable quantities.” Judges should evaluate the beers mostly on the overall balance. American Barleywine in an Oak Whiskey Cask).G. caramel. cherry. helles. Comments: The base beer style should be apparent. oak essence). Appearance: Varies with base style. notably porter and strong Scotch ales. A low to moderate wood. THIS CATEGORY SHOULD NOT BE USED FOR BASE STYLES WHERE BARREL-AGING IS A FUNDAMENTAL REQUIREMENT FOR THE STYLE (e. hops and malt character is exhibited by the better examples. etc. although this should take on a pleasant. pecan. The best examples will be smooth. flavorful.G. and alder with salmon). Balance in the use of smoke. bourbon. ROBUST PORTER) THEN THE SPECIFIC STYLE MUST BE SPECIFIED. Dark Horse Fore Smoked Stout. particularly if toasted/charred oak and/or whiskey/bourbon barrels are used.or other hardwood (oak. well-balanced and well-aged. Specific classic styles or smoke types do not have to be specified. “PORTER” OR “BROWN ALE” IS ACCEPTABLE). Aged in wooden casks or barrels (often previously used to store whiskey. Comments: Any style of beer can be smoked. IF THIS BEER IS BASED ON A CLASSIC STYLE (E.. but should not be so dominant as to unbalance the beer. hickory with ribs. Specialty or experimental base beer styles may be specified. Evergreen wood should never be used since it adds a medicinal. Wood usually contributes a woody or oaky flavor.or oakbased aroma is usually present. and previous usage of the barrel. CLASSIC STYLES DO NOT HAVE TO BE CITED (E. the goal is to reach a pleasant balance between the smoke character and the base beer style. sherry-like character and not be papery or cardboardlike. spices. although other woods can be used.G. IF THIS BEER IS BASED ON A CLASSIC STYLE (E. Occasionally there may be an optional lactic or acetic tartness or Brett funkiness in the beer. as well as any aromatics associated with alcohol previously stored in the wood (if any). or cocoa character. toast.e. Some background oxidation character is optional. Any alcohol character should be smooth and balanced. Mouthfeel: Varies with base style. (e. Excessive peatsmoked malt is generally undesirable due to its sharp. Vital Statistics: OG: varies with base style. the resulting beer should be entered in the specialty/experimental category.
Note that unusual ingredients or processes may affect the appearance so that the result is quite different from the declared base style. molasses. Kvass. Petrus Aged Pale. Sahti. Beers with only one type of fruit. Great Divide Oak Aged Yeti Imperial Stout. Overall the aroma should be a pleasant combination of malt. that classic styles will have a different impression when brewed with unusual ingredients. alcohol content. SPECIALTY BEER This is explicitly a catch-all category for any beer that does not fit into an existing style category. The sugary adjuncts. oats.unadulterated base style Commercial Examples: The Lost Abbey Angel’s Share Ale. 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. Overall Impression: A harmonious marriage of ingredients.g. Belgian Specialties or clones of specific Belgian beers should be entered in Category 16E. steinbier. including the following techniques or ingredients: • Unusual techniques (e. buckwheat. Christmas-type beers should be entered in Category 21B (unless they are Belgian Christmas-type beers. and the specialty character should not seem artificial and/or totally overpowering. fruit-and-spice beers. these should be entered in 16E). If sufficient interest exists. Bush Prestige.g. many microbreweries have specialty beers served only on premises often directly from the cask. and may affect head formation and retention. the distinctive flavor character associated with the stated specialty nature should be noticeable. The overall uniqueness of the process. Hop bitterness. or smoke should be entered in Categories 20-22. Dominion Oak Barrel Stout. that classic styles will have a different impression when brewed with unusual ingredients. traditional or indigenous beers (e. The marriage of specialty ingredients or nature with the underlying beer should be harmonious. unless it fits elsewhere. do not expect the base beer to taste the same as the unadulterated version. Flavor: As with aroma.g. Lagavulin Whisky or Calvados Casks. as well as sugar found in fruit. spice. India Brown Ale. 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. maple syrup. Note. should be appropriate to the base beer (if declared) and be well-integrated with the distinctive specialty flavors present. Grätzer) • American-style interpretations of European styles (e. ingredients used. Some ingredients may add tartness.g. rye. flavor. honey. 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.. Note that these components (especially hops) may be intentionally subdued to allow the specialty character to come through in the final presentation.g. however. additives or processes. low alcohol versions of other styles. Louvain Peetermann. Some ingredients may add color (including to the head). potatoes) • Combinations of other style categories (e. Mouthfeel: Mouthfeel may vary depending on the base beer selected and as appropriate to that base beer (if declared). Goose Island Bourbon County Stout..g. malt flavors. and creativity should be considered. Unusual ingredients or processes may affect the mouthfeel so that the result is quite different from the declared base style. hoppier.. Some styles that fall into this grouping include: • Honey Beers (not Braggots) • Wiess (cloudy. 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. vatted Porter with Brettanomyces. Note that certain other specialty categories exist in the guidelines. Judge the beer based on the pleasantness and harmony of the resulting combination. Le Coq Imperial Extra Double Stout. and may range in intensity from subtle to aggressive. some of these minor styles might be promoted to full styles in the future. Sherry. ice/eis beers) • Unusual fermentables (e. If a classic style base beer is specified then the characteristics of that classic style should be noticeable. Body and carbonation levels should be appropriate to the base beer style being presented.. Note. The key attributes of the underlying style (if declared) will be atypical due to the addition of special ingredients or techniques. The category is intended for any type of beer. processes and beer. sorghum) • Unusual adjuncts (e. extra-hoppy beers. J. New Holland Dragons Milk. hops and the featured specialty ingredient or nature as appropriate to the specific type of beer being presented. smoked spiced beers) • Out-of-style variations of existing styles (e. stronger.. and fermentation by-products. additives or processes. Lees Harvest Ale in Port. “imperial” strength beers) • Historical. Remember that fruit and sugar adjuncts generally add flavor and not excessive sweetness to beer. The individual character of special ingredients and processes may not always be identifiable when used in combination. young Kölsch) • Sticke Altbier • Münster Altbier • Imperial Porter • Classic American Cream Ale • Czech Dark Lager • English Pale Mild • Scottish 90/• American Stock Ale • English Strong Ale • Non-alcoholic “Beer” • Kellerbier • Malt Liquor • Australian Sparkling Ale • Imperial/Double Red Ale • Imperial/Double Brown Ale • Rye IPA • Dark American Wheat/Rye 34 .g. Colonial Spruce or Juniper beers. No beer is ever “out of style” in this category. 28D for ciders).. Harviestoun Old Engine Oil Special Reserve. sweetness.. or other flavor byproducts. are usually fully fermented and contribute to a lighter flavor profile and a drier finish than might be expected for the declared base style. Aroma: The character of the stated specialty ingredient or nature should be evident in the aroma. herbs. but harmonious with the other components (yet not totally overpowering them). vegetables. Firestone Walker Double Barrel Ale. The overall rating of the beer depends heavily on the 23. such as esters or diacetyl. however. The individual character of special ingredients and processes may not always be identifiable when used in combination.W. Appearance: Appearance should be appropriate to the base beer being presented and will vary depending on the base beer (if declared).
Stoudt’s Honey Double Mai Bock. The beer should be judged by how well the special ingredient or process complements. Zum Uerige Sticke and Doppel Sticke Altbier. Rogue Dad’s Little Helper. Hair of the Dog Adam. the style should be recognizable. and harmonizes with the underlying style.inherently subjective assessment of distinctiveness and drinkability.. IBUs. The distinctive nature of the stated specialty ingredients/methods should complement the original style (if declared) and not totally overwhelm it. The base style may be a classic style (i.. Odells 90 Shilling Ale. Tommyknocker Maple Nut Brown Ale. OR WHY THE BEER DOESN’T FIT AN ESTABLISHED STYLE. The brewer should recognize that some combinations of base beer styles and ingredients or techniques work well together while others do not make palatable combinations. If a base style is declared. Samuel Adams Triple Bock and Utopias. THE BREWER MUST SPECIFY THE “EXPERIMENTAL NATURE” OF THE BEER (E.g. FG. SRM and ABV will vary depending on the underlying base beer.G. Comments: Overall harmony and drinkability are the keys to presenting a well-made specialty beer.. “Porter” or “Brown Ale”). a named subcategory from these Style Guidelines) or a broader characterization (e. Bear Republic Red Rocket Ale. Vital Statistics: OG. Stone Arrogant Bastard 35 . Bell’s Eccentric Ale. Rogue Honey Cream Ale. For historical styles or unusual ingredients/techniques that may not be known to all beer judges. Dogfish Head India Brown Ale. Commercial Examples: Bell’s Rye Stout. PROCESS UTILIZED OR HISTORICAL STYLE BEING BREWED). Yards Brewing Company General Washington Tavern Porter. Base Style: THE BREWER MAY SPECIFY AN UNDERLYING BEER STYLE.e. ingredients and/or techniques as an aid to the judges. Great Divide Bee Sting Honey Ale. TYPE OF SPECIAL INGREDIENTS USED. Great Alba Scots Pine. the brewer should provide descriptions of the styles. enhances. Rauchenfels Steinbier.
is a positive attribute. or other meads attempting a sherry-like character). Higher carbonation (if present) enhances the acidity and gives a “bite” to the finish. etc.g.g. malts). Some honey varieties are almost clear. Some types of honey have a strong varietal character (aroma. Sweet meads should not be cloyingly sweet. Strength refers to the alcohol content of the mead (and also. with clean and fresh aromatics being preferred over dirty... 2. If a honey variety is declared. Different varieties of honey have different intensities and characters. Aging and conditioning generally smooth out flavors and create a more elegant. Flavors tend to become more subtle over time. Sweetness is often confused with fruitiness in a dry mead... sweeter meads will have a stronger honey flavor than drier. spice. or sparkling. should enhance the honey flavor and lend balance to the overall character of the mead but not be excessively tart or astringent.g. and should be used as a reference whenever entering or judging mead. depending on age. the varietal character of the honey should be apparent even if subtle. it is specifically a term used to describe a honey derived from unknown or mixed flowers.INTRODUCTION TO MEAD GUIDELINES (CATEGORIES 24-26) The following discussion applies to all the mead styles. the varietal character of the honey should be apparent even if subtle. The harmony and balance of the aroma and bouquet should be pleasant and enticing. saturation and purity of color should be considered. flavor. orange blossom. chemical. reflective examples with a bright. Different sub-styles may include fruit. Phenolic or diacetyl aromatics should not be present.g. Some aspects of bubbles or head formation that may be observed and commented upon include size (large or small).. Artificial. If a honey is unusual. Light oxidation may be present. palmetto). Observable particulates (even in a clear example) are undesirable. or sack strength. Important attributes that must be specified: • Sweetness. Most are in the straw to gold range. some (e. rounded product. but hot. and may result in sherry-like notes. sweet meads will have noticeable to prominent sweetness. Highly carbonated examples usually have a short-lasting head similar to Champagne or soda pop. In general. avocado. but an excessive sherry-like or papery character should be avoided. Dry meads do not have to be bone dry. Stronger meads can have a greater honey character and body (as well as alcohol) than weaker meads. and mousse (appearance or quality of foam stand). standard. but dry meads can still have some body. acidity). • Strength. palmetto). buckwheat) are more recognizable than others (e.. An excessive sherry character is a fault in most styles (except certain Polish-style specialties. cloying or seem like unfermented honey. Yeast or fermentation characteristics may be none to noticeable. Sparkling meads are not gushing. buckwheat) are more recognizable than others (e. safflower. malt. smaller bubbles are more desirable and indicative of higher quality than larger bubbles. color. although this is not a strict rule. Alcohol flavors (if present) should be smooth and well-aged. Common Mead Characteristics: • Appearance: Clarity may be good to brilliant. they can have some very light bubbles. The bouquet (rich. Flavor: The intensity of the honey flavor will vary based upon the sweetness and strength of the mead. Harsh or chemical aromatics should not be present. Different varieties of honey have different intensities and characters. Alcohol aromatics may be present. noticeable amount of carbonation. Hue. the amount of honey and fermentables used to make the mead). fruit. Stronger versions (standard and sack) may show signs of body (e. This introduction identifies common characteristics and descriptions for all types of mead. Petillant meads are “lightly sparkling” and can have a moderate. Judges need to understand the ingredients that provide a unique character in order to properly evaluate the mead. unfermented honey character. petillant. additional information can be provided to judges as to the character to be expected. or sulfury notes. A mead may be categorized as hydromel. therefore. Sweetness is independent of strength. orange blossom. also known as complexity or depth. fermentation and aging) should show a pleasant fermentation character. semi-sweet. depending on age. is a positive attribute. • Special ingredients. semi-sweet meads will have a balanced sweetness. • Honey variety. Sweetness simply refers to the amount of residual sugar in the mead. Aroma: The intensity of the honey aroma will vary based upon the sweetness and strength of the mead. Note that “wildflower” isn’t a varietal honey. Still meads do not have to be totally flat. If honey varieties are declared. while others can be dark brown. distinct meniscus are highly desirable. almost any color is acceptable. with estery. solventy or irritating overtones are a defect. longer finishes are generally most desirable. quantity (how much are present?). or spicy notes. rate (how fast do they form?). Oxidation resulting in a papery character is always undesirable.g. The residual sweetness level will vary with the sweetness of the mead. The color may vary widely depending on honey variety and any optional ingredients (e. the color should generally be 36 • • suggestive of the honey used (although a wide range of color variation is still possible). ingredients and type of mead. • Carbonation. A mead may be dry. legs. floral. fresh and clean flavors being most desirable. which are acceptable in low to moderate levels (if in balance. yeasty. Any additives. and should not have a raw. weaker versions.g. and may include fruity. phenolic or bitter flavors are defects. meniscus) but higher carbonation levels can interfere with this perception. The aromatics may seem vinous (similar to wine). A mead may be still. also known as complexity or depth. complex smells arising from the combination of ingredients. blended. Body is related to sweetness. Stronger. not harsh or solventy. If no honey variety is declared. . A multi-faceted flavor. A multi-faceted bouquet. dry meads will have no residual sugar. The aftertaste should be evaluated. If honey varieties are declared. but may have a character ranging from mouth-filling to an impression akin to Champagne or soda pop. Stronger or sweeter meads may have a stronger honey aroma than drier or weaker versions. such as acid or tannin. harsh. The components of bubbles or head will vary greatly depending on the carbonation level. Light oxidation may be present. 1. these can add to complexity). Crystal clear. except where explicitly superseded in the sub-category guidelines. some (e. or sweet. persistence (how long do they continue to form?). In no case should the residual sweetness be syrupy.
080 standard: 1. Any special ingredients should be well-blended with the other ingredients. tea. however.120 sack: 1. Braggots can be yellow to black. with a pleasant mixture of subtle honey character. not a traditional). In all cases. chemicals. with no inconsistencies in color. aroma. High carbonation will enhance the acidity and give a “bite” to the finish. but well-made examples will have an enjoyable balance of honey flavors. Sensations of body should not be accompanied by an overwhelmingly cloying sweetness (even in sweet meads). Supplemental materials may be provided to judges if an obscure ingredient or method is used. so don’t rely only on FG to determine sweetness. For example. or oak additives result in flavor components above a low. Some minor adjustments in acidity and tannin can be made with citrus fruits. or the use of oak aging. Note that the character of a varietal honey will be identifiable as distinct to the source flowers. tannins. Complexity. Standard description applies for remainder of characteristics. and balance of sensory elements are most desirable.5 – 14% sack: 14 – 18% FG: dry: 0. in assessing sweetness.990 – 1. and clean alcohol.5% standard: 7. although not always identifiable.050 Note that the perception of sweetness is a function of the percentage of residual sugar. soft fruity esters. No to minimal residual sweetness with a dry finish. balance-adjusting level. and may feature subtle to noticeable varietal character if a varietal honey is declared (different varieties have different intensities). Standard description applies for remainder of characteristics. 24A. IBUs: not relevant for anything but braggot. body generally decreases with lower gravity and/or drier meads. and to a lesser extent. The proper balance of sweetness. semi-sweet. sack or strong mead). Body generally increases with stronger and/or sweeter meads.• • • • and can deteriorate with extended aging. The body can vary widely.. or from tea. petillant or lightly carbonated. Appearance: Standard description applies. Yeast nutrients may be used but should not be detected.035 – 1. but bittering hops are optional even in this style. If citrus. and fruit and/or malt in some styles). Note that stronger meads will have a fuller body. Ingredients: Mead is made primarily from honey. sweetness and age greatly affect the overall presentation. If a honey variety is declared. background.g. acidity. tea. Some natural acidity is often present (particularly in fruit-based meads). Different types of honey have different intensities and characters. 37 . particularly in categories other than traditional mead. These can all affect mouthfeel. although it is an identifiable character. Sweetness or significant honey aromatics should not be expected. Consider the OG. Overall Impression: Similar in balance. Dry Mead Aroma: Honey aroma may be subtle. sweetness and alcohol presentation. but may not resemble the source plant. pink and/or purple hues. standardstrength mead with no varietal honey character and no special ingredients. • Category-Specific Requirements: Some categories require additional information. as well as any special ingredients. Carbonation can vary widely (see definitions above). harsh or yeasty fermentation characteristics are undesirable. • Defaults: If no attributes are specified. standard mead. the resulting mead should be entered appropriately (e. • Optional Requirements: Entrants MAY specify honey varieties used.025 sweet: 1. red. not oranges. Competition organizers should make every effort to ensure that judges are provided the full set of attributes of the meads being evaluated. A warming alcohol presence is often present. judges will look for the varietal character of the honey. Smooth texture. chemical additives or oakaging). declaring specific fruit. flavor or aftertaste. Mouthfeel: Standard description applies. Sensations of body should not be accompanied by noticeable residual sweetness. orange-blossom honey has the character of orange blossoms. Sulfury. o Entrants MUST specify sweetness level (dry.010 semi-sweet: 1. SRM: basically irrelevant since honey can be anything from almost clear to dark brown. and lead to a harmonious end product. lightly carbonated (petillant) meads will have noticeable bubbles. sparkling or highly carbonated). refer to the declared sweetness.170 ABV: hydromel: 3. o Entrants MUST specify strength level (hydromel or light mead.120 – 1. as a metheglin or open category mead. Melomels and pyments can have orange. although most are in the medium-light to medium-full range. sweetness. and can sometimes be quite light. Strength. Entering and Categorizing Meads: • Mandatory Requirements: o Entrants MUST specify carbonation level (still. the color should reflect the ingredients used (type of honey.010 – 1. acidity. water and yeast. petillant. TRADITIONAL MEAD See the Introduction to Mead Guidelines for detailed descriptions of standard mead characteristics. or special characteristics. although the body is generally light to medium.025 – 1. Flavor: Subtle (if any) honey character. acidity. tree. For example. judges should evaluate the mead as a semi-sweet. sweet). and can sometimes be quite full and heavy. Well-made examples will often have an elegant wine-like character. the variety should be distinctive (if noticeable). Overall Impression: A wide range of results are possible. blackberry honey is only distantly like blackberries. alcohol and honey character is the essential final measure of any mead.080 – 1. these additives should not be readily discernable in flavor or aroma. If honey varieties are declared. and this character usually increases with strength (although extended aging can smooth this sensation).5 – 7. Still meads may have a very light level of carbonation. Vital Statistics: OG: hydromel: 1. A very thin or watery body is likewise undesirable. and entering instructions. body. Acidity and tannin help balance the overall honey. and a highly carbonated (sparkling) mead can range from a mouth-filling carbonation to levels approaching Champagne or soda pop. an explanation of standard terms. Low levels of astringency are sometimes present (either from specific fruit or spices. 24. or fruit. Cysers are most often golden. Mouthfeel: Before evaluating. 3. finish and flavor intensity to a dry white wine. strength. spices. Similarly. harmony. strength and carbonation levels. alcohol.
the aroma might have a subtle to very noticeable varietal character reflective of the honey (different varieties have different intensities and characters). “Show meads” feature no additives. Intermiel Verge d’Or and Mélilot generally medium-full to full. Entrants MAY specify honey varieties. Varietal meads feature the distinctive character of certain honeys. Flavor: Moderate to significant honey character. depending on what sweetness level has been declared (dry to sweet) and strength level has been declared (hydromel to sack). Aroma: Depending on the sweetness and strength. Slight spicy phenolics from certain apple varieties are acceptable. Sweet Mead Aroma: Honey aroma should dominate.Ingredients: Standard description applies. Varietal meads feature the distinctive character of certain honeys. Subtle to moderate residual sweetness with a medium-dry finish. it can express a range of apple-based character ranging from a subtle fruitiness to a single varietal apple character (if declared) to a complex blend of apple aromatics. flavor or aftertaste. Cyser A Cyser is a melomel made with apples (generally cider). with a pleasant mixture of honey character. but this distinction is usually not obvious to judges. Flavor: Subtle to moderate honey character. and balance of sensory elements are most desirable. as may a slightly sulfury character. Varietal meads feature the distinctive character of certain honeys. although the body is generally medium-light to medium-full. Color may range from pale straw to deep golden amber (most are yellow to gold). harsh or yeasty fermentation characteristics are undesirable. Entrants MUST specify carbonation level and strength. Note that stronger meads will have a fuller body. Moderate to high residual sweetness with a sweet and full (but not cloying) finish. an explanation of standard terms. Entrants MAY specify honey varieties. finish and flavor intensity to a semisweet (or medium-dry) white wine. acidity. and can have a light sweetness that may express the aroma of flower nectar. acidity. Semi-sweet Mead Aroma: Honey aroma should be noticeable. Standard description applies for remainder of characteristics. Commercial Examples: White Winter Dry Mead. Many seem like a dessert wine. and may feature moderate to prominent varietal character if a varietal honey is declared (different varieties have different intensities). the aroma might have a subtle to very noticeable varietal character reflective of the honey (different varieties have different intensities and characters). and balance of sensory elements are most desirable. Judging meads from dry to sweet is recommended as the primary ordering. Appearance: Standard description applies. Refer to Category 24 descriptions for additional detail on the character to be expected from dry. soft fruity esters. and clean alcohol. with strength being the secondary ordering criterion. MELOMEL (FRUIT MEAD) See the Introduction to Mead Guidelines for detailed descriptions of standard mead characteristics. semisweet and sweet meads. but this distinction is usually not obvious to judges. body. residual sweetness. Use those guidelines to judge distinctions between the various sweetness levels. with a pleasant mixture of honey character. Flavor: The apple and honey flavor intensity may vary from none to high. Comments: See standard description for entrance requirements. Redstone Traditional Mountain Honey Wine. with no inconsistencies in color. Standard description applies for remainder of characteristics. If a variety of honey is declared. although the body is 38 . The proper balance of sweetness. Sweetness is assumed to be SEMI-SWEET in this category. “Show meads” feature no additives. Overall Impression: Similar in balance. but this distinction is usually not obvious to judges. and may feature subtle to noticeable varietal character if a varietal honey is declared (different varieties have different intensities). Comments: See standard description for entrance requirements. The honey aroma should be noticeable. alcohol and honey character is the essential final measure of any mead. Standard description applies for remainder of characteristics. Entrants MUST specify carbonation level and strength. and is often moderately to strongly sweet and usually expresses the aroma of flower nectar. Natural acidity and tannin in apples may give some tartness and astringency to balance the sweetness. with clean and fresh aromatics being preferred. Intermiel Benoîte 25. body. Appearance: Standard description applies. Overall Impression: Similar in balance. flavor or aftertaste. Commercial Examples: Lurgashall Christmas Mead. If a variety of honey is declared. Comments: See standard description for entrance requirements. the aroma might have a subtle to very noticeable varietal character reflective of the honey (different varieties have different intensities and characters). “Show meads” feature no additives. Stronger and/or sweeter versions will have higher alcohol and sweetness in the nose. light sweetness. finish and flavor intensity to a well-made dessert wine (such as Sauternes). harmony. Sensations of body should not be accompanied by cloying. The proper balance of sweetness. Standard description applies for remainder of characteristics. Sky River Dry Mead. Intermiel Bouquet Printanier 24B. aroma. aroma. Complexity. If a variety of honey is declared. Sensations of body should not be accompanied by a residual sweetness that is higher than moderate. soft fruity esters. Sweetness is assumed to be DRY in this category. the residual sweetness may vary from none to high. Ingredients: Standard description applies. Note that stronger meads will have a fuller body. Chaucer’s Mead. Standard description applies for remainder of characteristics. raw residual sweetness. harsh or yeasty fermentation characteristics are undesirable. Some spicy or earthy notes may be present. and can have a light to significant sweetness that may express the aroma of flower nectar. Complexity. depending on the variety of honey and blend of apples or ciders used. Sulfury. Ingredients: Standard description applies. and entering instructions. and clean alcohol. harmony. Traditional Meads feature the character of a blended honey or a blend of honeys. Mouthfeel: Standard description applies. Traditional Meads feature the character of a blended honey or a blend of honeys. Sulfury. Mouthfeel: Standard description applies. The apple/cider character should be clean and distinctive. except with regard to color. 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). Sweetness is assumed to be SWEET in this category. Appearance: Standard description applies. and the finish may range from dry to sweet. alcohol and honey character is the essential final measure of any mead. Traditional Meads feature the character of a blended honey or a blend of honeys. with no inconsistencies in color. as is a light diacetyl character from malolactic fermentation (both are optional). 25A. Rabbit’s Foot Sweet Wildflower Honey Mead. Commercial Examples: Lurgashall English Mead. Entrants MAY specify honey varieties. Entrants MUST specify carbonation level and strength. The bouquet should show a pleasant fermentation character. Sky River Semi-Sweet Mead. 24C.
The bouquet should show a pleasant fermentation character. depending on the variety of fruit and/or honey used. In a blended fruit melomel. Some of the best strong examples have the taste and aroma of an aged Calvados (apple brandy from northern France). 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. A spiced cyser. earthy. or a cyser with other ingredients. however. except with regard to color. The grape/wine character should be clean and distinctive.g. Traditionally. and the overall impression should be characteristic of the type of grapes used and suggestive of a similar variety wine.honey flavor and alcohol. with clean and fresh aromatics being preferred. the residual sweetness may vary from none to high. the pyment may be a homemade grape-based wine sweetened with honey. depending on what sweetness level has been declared (dry to sweet) and strength level 39 has been declared (hydromel to sack). 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. A cyser may have a subtle to strong honey character. while subtle. The honey aroma should be noticeable. should be entered as an Open Category Mead. cherries) have stronger aromas and are more distinctive than others (e. Comments: There should be an appealing blend of the fruit and honey character but not necessarily an even balance. Commercial Examples: Redstone Pinot Noir and White Pyment Mountain Honey Wines 25C. Ingredients: Standard description applies. dry versions can taste similar to many fine white wines. honey flavor and alcohol. and sweetness. but should not be inappropriately intense. If a variety of honey is declared. if specified.. Pyment A Pyment is a melomel made with grapes (generally from juice). Depending on the grape variety. Standard description applies for remainder of characteristics. grassy. Some natural acidity is usually present (from the blend of apples) and helps balance the overall impression. as are a light diacetyl character from malolactic fermentation and a slight sulfur character (all are optional). Entrants MAY specify the varieties of grape used. and/or floral flavors may be present. See standard description for entrance requirements. Appearance: Standard description applies. as is a light diacetyl character from malolactic fermentation in certain white grape varieties (both are optional). Commercial Examples: White Winter Cyser. with clean and fresh aromatics being preferred. or a pyment with other ingredients should be entered as an Open Category Mead. though very dry and very sweet examples do exist. Color may take on a very wide range of colors. grassy or earthy notes may be present (as in wine). Entrants MAY specify honey varieties. Mouthfeel: Standard description applies. Some tartness may be present if naturally occurring in the particular fruit(s). Entrants MAY specify honey varieties. the aroma might have a subtle to very noticeable varietal character reflective of the honey (different varieties have different intensities and characters). buttery. See standard description for entrance requirements. depending on the variety of grapes and honey used. Some apples can provide natural astringency. Natural acidity and tannin in grapes may give some tartness and astringency to balance the sweetness. Generally a good tannin-sweetness balance is desired. Standard description applies for remainder of characteristics. The color should be characteristic of the variety or type of grape used. Entrants MUST specify carbonation level. The fruit character should display distinctive aromatics associated with the particular fruit(s). except with regard to color. Alternatively. and can have a light to significant sweetness that may express the aroma of flower nectar. Flavor: The grape/wine and honey flavor intensity may vary from subtle to high. Grape tannin and/or grape skins can add body as well as some astringency. some fruity. cysers are made by the addition of honey to apple juice without additional water. not artificial and inappropriately overpowering (considering the character of the fruit). A pyment may have a subtle to strong honey character.g. Standard description applies for remainder of characteristics. Note that the color of fruit in mead is often lighter . note that some fruit (e. the aroma might have a subtle to very noticeable varietal character reflective of the honey (different varieties have different intensities and characters). Long Island Meadery Apple Cyser 25B. the fruit is both distinctive and well-incorporated into the honey-sweet-acidtannin-alcohol balance of the mead. Slight spicy phenolics from certain apple varieties are acceptable. strawberries)—allow for a range of fruit character and intensity from subtle to aggressive. Entrants MAY specify the varieties of apple used. Aroma: Depending on the sweetness and strength. a varietal character will be expected. and may feature noticeable to prominent varietal character if a varietal honey is declared (different varieties have different intensities). and sweetness. Entrants MUST specify carbonation level. Some complex. a varietal character will be expected. Color may range from pale straw to deep purple-red. Rabbit’s Foot Apple Cyser. spicy. For lighter-colored melomels with fruits that exhibit distinctive colors. blueberries. raspberries. Mouthfeel: Standard description applies. Overall Impression: In well-made examples of the style. Wine-like. the color should be noticeable. strength. Stronger and/or sweeter versions will have higher alcohol and sweetness in the nose. Standard description applies for remainder of characteristics. Other Fruit Melomel Aroma: Depending on the sweetness and strength. not all fruit may be individually identifiable or of equal intensity. strength. Stronger and/or sweeter versions will have higher alcohol and sweetness in the nose. and the finish may range from dry to sweet. 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). and may feature noticeable to prominent varietal character if a varietal honey is declared (different varieties have different intensities). although this character should not be excessive. although white grape varieties may also take on color derived from the honey variety. the grape is both distinctively vinous and well-incorporated into the honeysweet-acid-tannin-alcohol balance of the mead. Ingredients: Standard description applies. The honey aroma should be noticeable. or a mead mixed with homemade grapebased wine after fermentation. A pyment is a standard mead made with the addition of grapes or grape juices. Comments: There should be an appealing blend of the fruit and honey character but not necessarily an even balance. Overall Impression: In well-made examples of the style. Some natural acidity is usually present (from grapes) and helps balance the overall impression. Products with a relatively low proportion of honey are better entered as a Specialty Cider. Often wine-like. 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). but this character should not be excessive. Appearance: Standard description applies. The bouquet should show a pleasant fermentation character. A spiced pyment (hippocras). Slight spicy phenolics from certain red grape varieties are acceptable. spicy. minerally. though very dry and very sweet examples do exist. White and red versions can be quite different. If a variety of honey is declared. if specified. Generally a good tannin-sweetness balance is desired. Longer aging can smooth out tannin-based astringency. The fruit character should be pleasant and supportive..
and sweetness. not all herbs/spices may be individually identifiable or of equal intensity. Entrants MAY specify honey varieties. Some herbs or spices may contain tannins that add a bit of body and some astringency. Some oxidative properties may be appropriate in certain fruit meads. Bees Brothers Raspberry Mead. Mouthfeel: Standard description applies. the herbs/spices are both distinctive and well-incorporated into the honey-sweet-acid-tannin-alcohol balance of the mead. the fruit is both distinctive and well-incorporated into the honey-sweet-acidtannin-alcohol balance of the mead. 26A. Commercial Examples: White Winter Blueberry. then the mead should be entered as an Open Category Mead. not all fruit may be individually identifiable or of equal intensity. and the finish may range from dry to sweet. and can just serve to add a background complexity). with strength being the secondary 40 . though very dry and very sweet examples do exist. not artificial and inappropriately overpowering (considering the character of the herb/spice). coffee. The honey aroma should be noticeable. Flavor: The fruit and honey flavor intensity may vary from subtle to high. The balance of fruit with the underlying mead is vital. See standard description for entrance requirements. chamomile. Some fruits. The herb/spice character should be pleasant and supportive. ginger. The distinctive flavor character associated with the particular herbs/spices may range in intensity from subtle to aggressive (although some herbs/spices may not be individually recognizable. A melomel may have a subtle to strong honey character. High levels of astringency are undesirable. Standard description applies for remainder of characteristics. or rhodomel). The bouquet should show a pleasant fermentation character. the honey flavor intensity may vary from subtle to high. In meads that produce a head. Mouthfeel: Standard description applies.than the flesh of the fruit itself and may take on slightly different shades. or other fermentables. a melomel that is spiced or that contains other ingredients should be entered as an Open Category Mead. Comments: Often. the aroma might have a subtle to very noticeable varietal character reflective of the honey (different varieties have different intensities and characters). as can meads made with a blend of spices. the residual sweetness may vary from none to high. Stronger and/or sweeter versions will have higher alcohol and sweetness in the nose. sweetness and alcohol. There should be an appealing blend of the fruit and honey character but not necessarily an even balance. Some herbs and spices may produce spicy or peppery phenolics. allow for a variation in the final product. The acidity and astringency levels should be somewhat reflective of the fruit used. The distinctive flavor character associated with the particular fruit(s) should be noticeable. Redstone Black Raspberry and Sunshine Nectars. respectively. Overall Impression: In well-made examples of the style. Honey Wine and Blueberries. and may feature noticeable to prominent varietal character if a varietal honey is declared (different varieties have different intensities). In a blended fruit melomel. the head can take on some of the fruit color as well. Entrants MUST specify the varieties of fruit used. though some herbs/spices will tend to dominate the flavor profile. with clean and fresh aromatics being preferred. Refer to Category 24 descriptions for additional detail on the character to be expected from dry. Mountain Meadows Cranberry and Cherry Meads ordering criterion. Appearance: Standard description applies. Metheglins containing more than one herb/spice should have a good balance among the different herbs/spices. and the fruit character should not be artificial and/or inappropriately overpowering. honey flavor and alcohol. and may range in intensity from subtle to aggressive. but this character should not be excessive.. chocolate. Melomels made with either apples or grapes should be entered as Cysers and Pyments. A metheglin is a standard mead made with the addition of spices or herbs. however. nuts or chile peppers (capsimel/capsicumel) may also be entered in this category. Ingredients: Standard description applies. a blend of spices may give a character greater 26. The herb/spice character should display distinctive aromatics associated with the particular herbs/spices. petals and peppers may provide subtle colors.. In a blended herb/spice metheglin. note that some herbs/spices (e. Judging meads from dry to sweet is recommended as the primary ordering. cinnamon) have stronger aromas and are more distinctive than others (e. semisweet and sweet meads. Ingredients: Standard description applies. may contribute a tannin presence similar to a red wine. Long Island Meadery Blueberry Mead. these qualities should be related to the declared ingredients (otherwise. depending on what sweetness level has been declared (dry to sweet) and strength level has been declared (hydromel to sack). tea blends may provide significant colors). Some natural acidity and/or astringency are sometimes present (from certain fruit and/or fruit skin) and helps balance the overall impression. Certain herbs and spices might add bitter. the residual sweetness may vary from none to high. and entering instructions. A melomel is a standard mead made with the addition of other fruit or fruit juices. and they should balance and blend with the honey. depending on what sweetness level has been declared (dry to sweet) and strength level has been declared (hydromel to sack). Most will be wine-like. Overall Impression: In well-made examples of the style. Standard description applies for remainder of characteristics. giving them a sherry or port wine character. Aroma: Depending on the sweetness and strength. If a variety of honey is declared. Flavor: The herb/spice flavor intensity may vary from subtle to high. if present. they are faults). Meads made with lighter color fruits can also take on color from varietal honeys. Standard description applies for remainder of characteristics. OTHER MEAD See the Introduction to Mead Guidelines for detailed descriptions of standard mead characteristics.g. however. 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). Raspberry and Strawberry Melomels.g. notably darker ones like Blackberries. and the finish may range from dry to sweet. Different types of herbs/spices can result in widely different characteristics. A melomel can be made with a blend of fruits. Different types of fruit can result in widely different characteristics. Fruit tannin can add body as well as some astringency. Use those guidelines to judge distinctions between the various sweetness levels. an explanation of standard terms. astringent. Natural acidity and tannin in some fruit and fruit skin may give some tartness and astringency to balance the sweetness. Intermiel Honey Wine and Raspberries. Entrants MUST specify carbonation level. phenolic or spicy (hot) flavors. and Honey Wine and Blackcurrants. Metheglin A Metheglin is a spiced mead. and can have a light to significant sweetness that may express the aroma of flower nectar. Meads made with flowers (such as rose petal mead. allow for a variation in the final product. strength. and may feature noticeable to prominent varietal character if a varietal honey is declared (different varieties have different intensities). A metheglin may have a subtle to strong honey character. cider. If spices are used in conjunction with other ingredients such as fruit. lavender)—allow for a range of herb/spice character and intensity from subtle to aggressive. except perhaps to note that the color usually won’t be affected by spices and herbs (although flowers. Comments: Generally a good tannin-sweetness balance is desired.
with 41 the distinctive characteristics of both. Saba Tej. White Winter Traditional Brackett 26C.g. smoke. liquors. legs). iQhilika Africa Birds Eye Chilli Mead. Entrants MUST specify the special nature of the mead. Braggot A Braggot is a mead made with malt. or agave nectar). depending on sweetness. and sweetness. the braggot should feature a subtle to prominent varietal character (different varieties have different intensities). Entrants MUST specify carbonation level. Commercial Examples: Bonair Chili Mead.. note that the characteristics may reflect combinations of the respective elements of the various sub-categories used in this style. See standard description for entrance requirements. molasses. just as an aged barleywine may be still. base style of beer. Since a wide range of entries are possible. and may reflect any variety or intensity. Smoked braggots may be entered in this category if using smoked malt or a smoked beer as the base style. Originally. depending on the variety of malt and honey used. raw sweetness. Color may range from light straw to dark brown or black. Overall Impression: This mead should exhibit the character of all of the ingredients in varying degrees. Flavor: Displays a balanced character identifiable as both a beer and a mead. Standard description applies for remainder of characteristics. The beer may be hopped or not. Mountain Meadows Spice Nectar 26B.g. A hop aroma (any variety or intensity) is optional. etc. tej.g. Body may vary from moderately light to full. alternative processes (e. and may include both beer and mead components. although the specific balance is open to creative interpretation by brewers.” The fermentable sugars come from a balance of malt or malt extract and honey.g. chipotles) should be entered in the Open Category Mead style. The malt component may be derived from grain or malt extracts.. flavor. Long Island Meadery Vanilla Mead. semisweet and sweet mead. Comments: Sometimes known as “bracket” or “brackett. If a beer style is declared. Mouthfeel: Standard description does not apply due to beer-like characteristics. and alternatively. the aroma might have a subtle to very noticeable varietal character reflective of the honey (different varieties have different intensities and characters). 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. If a variety of honey is declared. A wide range of results are possible. Redstone Vanilla Beans and Cinnamon Sticks Mountain Honey Wine. strength.. Ingredients: A braggot is a standard mead made with both honey and malt providing flavor and fermentable extract. Hop bitterness and flavor may be present. A wide range of malt characteristics is allowable. Magic Hat Braggot. Polish meads). from plain base malts to rich caramel and toast flavors to dark chocolate and roast flavors. Clarity may be good to brilliant. If a variety of honey is declared. Standard description applies for remainder of characteristics. Entrants MAY specify the base style or beer or types of malt used. and should show a good blending or balance between the various flavor elements. strength and base style of beer. or some other creation. Any special ingredients that impart an identifiable character MAY be declared. A braggot can be made with any type of honey. Overall Impression: A harmonious blend of mead and beer. The finish and aftertaste will vary based on the declared level of sweetness (dry to sweet).than the sum of its parts. oak-aging) or other unusual ingredient. and the base style of beer. Entrants MAY specify honey varieties. and sweetness. Products with a relatively low proportion of honey should be entered in the Specialty Beer category as a Honey Beer. the aroma might have a subtle to very noticeable character reflective of the beer style (different styles and malts have different intensities and characters). Redstone Juniper Mountain Honey Wine. or is a mead that does not fit into any other category. however. if a variety is declared. Entrants MAY specify honey varieties. this optional character should always be both suggestive of the base beer style and well blended with the other flavors. is a historical or indigenous mead (e. and any type of base beer style. If the entered mead is a combination of other existing mead categories. If any other ingredients than honey and beer are contained in the braggot. strength. Mountain Meadows Trickster’s Treat Agave Mead. and sweetness. Rabbit’s Foot Private Reserve Pear Mead. Note that stronger meads will have a fuller body. and variety of honey used. a mixture of mead and ale. process. lower gravity versions. Carbonation will vary as described in the standard description. although the relative intensity of flavors is greatly affected by the sweetness. a subtle to distinctly identifiable honey and beer character (dry and/or hydromel versions will tend to have lower aromatics than sweet and/or sack versions). Stronger and/or sweeter braggots should be expected to have a greater intensity of flavor than drier. or technique would also be appropriate in this category. Refer to Category 25 for a detailed description of the character of dry. vegetables. liquid smoke..g. a historical mead. Aroma. the result should be identifiable as a honey-based fermented beverage. Commercial Examples: Jadwiga. A light to moderate head with some retention is expected. as is a cloying.g. appearance. The color should be characteristic of the declared beer style and/or honey used.). although many braggots are not as clear as other meads. yet note that all the characteristics may vary. Entrants MUST specify carbonation level. Brother Adams Braggot Barleywine Ale. refer to the constituent categories for a detailed description of the character of the component styles. No mead can be “out of style” for this category unless it fits into another existing mead category. A still braggot will usually have some level of carbonation (like a cask bitter) since a completely flat beer is unappetizing. additional ingredients (e. Commercial Examples: Rabbit’s Foot Diabhal and Bière de Miele. Whatever ingredients are included. although not always evenly balanced. it should blend harmoniously with the other elements. whether it is a combination of existing styles. it should be entered as an Open Category Mead. Entrants MAY specify honey varieties. Entrants MUST specify the types of spices used. brown sugar. they are carefully selected so that they blend harmoniously. mouthfeel generally follow the standard descriptions. strength. variety of honey and overall sweetness and strength. icing. some braggots can be totally still. Beer flavors tend to somewhat mask typical honey flavors found in other meads. Comments: See standard description for entrance requirements. Appearance: Standard description does not apply due to beer-like characteristics. Any specialty or experimental mead using additional sources of fermentables (e. The honey and beer/malt character should be complementary and balanced. if present. Intermiel Rosée . Hanssens/Lurgashall Mead the Gueuze. strength. Stronger versions may show signs of body (e. A warming sense of well-aged alcohol may be present in stronger examples.. braggots made using other smoked ingredients (e. A very thin or watery body is undesirable. strength. Entrants MUST specify carbonation level. the braggot should have some character traceable to the style although the flavors will be different due to the presence of honey. If a base style of beer or type of malt is declared. However. The better examples of this style use spices/herbs subtly and when more than one are used. an experimental mead. maple syrup.. depending on the base style of beer. See standard description for entrance requirements. Aroma: Depending on the sweetness. White Winter Cherry Bracket. Smooth mouthfeel without astringency.
The Standard category covers ciders and perries made primarily or entirely from the juice of apples or pears (but not both at once). Perries are notoriously difficult to clear. not dictate requirements when making the style. such as the “smoky bacon” undertones of a dry English cider. There are three categories of sweetness: o Dry: below 0. Appearance: • Clarity may vary from good to brilliant. Ingredients: • The apple and pear varieties are intended to illustrate commonly used examples. This corresponds to a final specific gravity of under 1. However. There are two categories for cider/perry: Standard (Category 27) and Specialty (Category 28). The level of sweetness must be specified in order to arrange flights of tastings and entries within flights. • Acidity is an essential element of cider and perry: it must be sufficient to give a clean. • Sorbate may be added at bottling to stabilize the cider. Highly carbonated is termed sparkling. tannins are typically low. In sweeter ciders. is a limited addition of sugar to achieve a suitable starting gravity. gushing. No or little carbonation is termed still. In fact. The only adjunct permitted in the Standard category. a “sheen” in either cider or perry generally indicates the early stage of 42 • lactic contamination and is a distinct fault. If made from culinary or table fruit. the “mousse” (head) may be retained for a short time. a “geranium” note) is a distinct fault.9% to 4% residual sugar. 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. Enzymes may be used for clarification of the juice prior to fermentation. and then the entrant must state them. moreover. refreshing impression without being puckering. as a result a slight haze is not a fault.012). 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). Malo-lactic fermentation is allowed. Common processing aids. roughly equivalent to a final gravity of over 1. If used. The body is less than that of beers. Full-sparkling ciders will be champagne-like. Entrant MUST state if malic acid was added. The character contributed by tannin should be mainly astringency rather than bitterness.8 or below). adjuncts are prohibited except where specifically allowed in particular styles. . cider and perry have a mouthfeel and fullness akin to a substantial white wine. but visible particles are undesirable. Perry is fermented pear juice. • If a cider is close to one of these boundaries. o Medium: in the range between dry and sweet (0. nevertheless some tannin is desirable to balance the character.9% residual sugar. The lack of sparkling clarity is not a fault. At the higher levels of carbonation. other components of taste—particularly acidity—must balance the sweetness.. Sulfites may be added as needed for microbiological control.g. However. any excess sulfite that is detectable in the finished cider (a “burning match” character) is a serious fault. Mouthfeel: • In general. • Ciders and perries vary considerably in tannin.012. it should be identified by the sweetness category which best describes the overall impression it gives. and only in some sub-categories. the maximum accepted safe level for sulfites (200 mg/l) should be strictly observed. and difficult-to-manage heads are faults. a simple “apple soda” or “wine cooler” character is not desirable in a cider or perry. However.’ o Sweet: above 4% 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. 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.002. any residual aroma/flavor from misuse or excessive use of sorbate (e. a cider made with added honey must be entered either as a Specialty cider or as a Cyser under the appropriate mead sub-category. • Carbonation may be either natural (by maintaining CO2 pressure through processing or by bottle-conditioning) or added (by CO2 injection). In general.002 to 1. • The sweetness (residual sugar. molasses) would also create a Specialty cider (such as New England style). are generally allowed as long as they are not detectable in the finished cider. This affects both bitterness and astringency (see “Mouthfeel” below). and enzymes.INTRODUCTION TO CIDER GUIDELINES (CATEGORIES 27-28) Cider is fermented apple juice. Note that honey is not a “sugar” for this purpose. foaming. • Some styles of cider exhibit distinctly NON-fruity tastes or aromas. A moderate carbonation level is termed petillant. In some styles a “rustic” lack of brilliance is common. Other sugar sources that also add significant flavors (brown sugar. An overt or forward bitterness is a fault (and is often due to processing techniques rather than fruit). either naturally occurring or with an added ML culture. Tasting always proceeds from drier to sweeter. final gravity 1. Sometimes characterized as either ‘offdry’ or ‘semi-sweet. 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. Carbonation may vary from entirely still to a champagne level. Drier styles of cider in particular develop more complex but less fruity characters.
AEppelTreow Barn Swallow Draft Cider (WI). Harpoon Cider (MA) 27B. and suitably accompanies a wide variety of food. Overall Impression: Mild. These ciders are made with bittersweet and bittersharp apple varieties cultivated specifically for cider making. Some tannin should be present for slight to moderate astringency. never high or 43 27D. Vital Statistics: OG: 1. Vital Statistics: OG: 1. If so. STANDARD CIDER AND PERRY The styles represented in this category are the principal established styles. West County Pippin (MA). This may come from slow or arrested fermentation (in the French technique of défécation) or approximated by back sweetening with juice. gushing. various from Hecks. Kiefer.010 – 1. These ciders are made with bittersweet and bitter-sharp apple varieties cultivated specifically for cider making. including ciders made by various techniques to achieve the French flavor profile. Medium to deep gold color. Entrants MAY specify variety of apple for a single varietal cider. If in doubt. Wandering Aengus Heirloom Blend Cider (OR). if specified. Russets. Traditional French procedures use small amounts of salt and calcium compounds (calcium chloride. Reine des Pommes. Mousiness. Red Barn Cider Burro Loco (WA). as above. pale to medium gold in color. Bellot 27A. Carbonation still to moderate.020 ABV: 3 – 6% Commercial Examples: [US] West County Reine de Pomme (MA). Stoke Red. if specified. Overall Impression: Generally dry. it should be entered in the closest applicable category. mouth filling. enter as Common Perry.27. sweet). etc.050 – 1. Overall Impression: Variable. Varieties: Nehou. etc. It tends toward that of a young white wine. Comments: Entrants MUST specify carbonation level (still or petillant). Moderate tannin apparent mainly as astringency. petillant. Mouthfeel: Full. the decision is. Sweet ciders must not be cloying. any suitable wildings. Farnum Hill Extra-Dry. crabapples. Appearance: Slightly cloudy to brilliant.045 – 1. medium to deep gold color. mousiness is a serious fault. Common Cider A common cider is made from culinary/table apples. Still to lightly sparkling.020 ABV: 5 – 8% Commercial Examples: [US] Red Barn Cider Jonagold Semi-Dry and Sweetie Pie (WA). Common Perry Common perry is made from culinary/table fruit. austere. Bellwether Heritage (NY). Some “Farmyard nose” may be present but must not dominate. Appearance: Clear to brilliant. The first decision is whether the cider was made with apples with significant tannin content that gives the cider noticeable astringency or bitterness. but at higher levels it must not gush or foam. May have “smoky (bacon)” character from a combination of apple varieties and MLF. Entrants MUST specify sweetness (dry. Rhyne Cider (CA). Asturian (Spanish)–for which there are presently insufficient appreciation and a lack of commercial examples for reference. the choice is between the English and French subcategories. Varieties: Bartlett. Varieties: Kingston Black. Muscadet de Dieppe. Varieties: Common (Winesap. or sparkling). Foxwhelp. Golden Delicious.050 – 1. not a Brettanomyces contamination. Yarlington Mill. Etienne Dupont Organic. Only very slight acetification is acceptable.050 – 1. Jonathan). Moderate to high tannin apparent as astringency and some bitterness. calcium carbonate) to aid the process of pectin coagulation. Vital Statistics: OG: 1. but various flavors and esters that suggest apples. somewhat fruity (French) or drier and more austere (English). low to moderate tannin apparent as astringency. rich. Wandering Aengus Dry Cider (OR).075 FG: 0. refreshing drink. but in limited quantity. Mouthfeel: Medium body. Generally quite pale. There are well-known styles not represented here–for example. Carbonation moderate to champagne-like. Sugar and acidity should combine to give a refreshing character. Mouthfeel: Relatively full. Burrow Hill. but should be a medium. varietal character will be expected. Dry. Aroma/Flavor: Sweet or low-alcohol ciders may have apple aroma and flavor. [UK] Oliver’s Herefordshire Dry Cider. varietal character will be expected. it should be entered as a Common Cider.060 . Traditional Dry and Traditional Medium Sweet (WA). Michelin. English Cider This includes the English “West Country” plus ciders inspired by that style. Aroma/Flavor: There is a pear character. with wild or crab apples often used for acidity/tannin balance. but not obviously fruity. Comments: Entrants MUST specify carbonation level (still. For perry of a non-represented style. full-bodied. It is a fault if judges can detect a salty or chalky taste. full-bodied.995 – 1. Overall Impression: Medium to sweet. Dry ciders will be more wine-like with some esters. etc. Entrants MUST specify sweetness (dry to medium).065 FG: 1. French Cider This includes Normandy styles plus ciders inspired by those styles. rich. Entrants MUST specify sweetness (medium. Appearance: Clear to brilliant. [France] Eric Bordelet (various). Medium to high acidity. medium. The common slight farmyard nose of an English West Country cider is the result of lactic acid bacteria. based on tannin content. neither cloying nor too austere. Comments: Entrants MUST specify carbonation level (still. Aroma/Flavor: No overt apple character. Baldwin). but little bitterness. Dry ciders must not be too austere. Macintosh. Gwatkin Yarlington Mill. Comice. Uncle John’s Fruit House Winery Apple Hard Cider (MI). this decision should be based on whether the cider tends more toward sweet. Braeburn. Dabinett. In the case of a cider made to a style not explicitly represented here. petillant. Aspall Dry Cider 27C. The Common Cider and Common Perry styles are analogous to the cider and perry categories of earlier style standards. No bitterness. Bellwether Spyglass (NY). Medium to medium-sweet. Tends to a rich fullness. White Winter Hard Apple Cider (WI). pre-fermentation. various Jerseys. sweet). Etienne Dupont. If not. Entrants MUST specify sweetness (medium or sweet). Comments: Entrants MUST specify carbonation level (petillant or full). ropy/oily characters are serious faults. Aroma/Flavor: Fruity character/aroma. An ideal cider serves well as a “session” drink. or sparkling). and Farmhouse (NH).000 – 1.010 ABV: 6 – 9% Commercial Examples: [US] Westcott Bay Traditional Very Dry. These compounds may be used.065 FG: 1. Mouthfeel: Medium to full. multi-use (Northern Spy. Dunkerton. Appearance: Slightly cloudy to clear. Entrants MAY specify variety of apple for a single varietal cider. Vital Statistics: OG: 1.
g. and raisins. Uncle John’s Fruit Farm Winery Apple Cherry Hard Cider (MI) 27E. with the exception of adjuncts allowed. Overall Impression: Tannic. Overall Impression: Like a dry wine with complex flavors. Appearance: Clear to brilliant. Some slight bitterness. Entrants MUST specify sweetness (dry or medium). a judge might ask.000 – 1.995 – 1. The same general characteristics and fault descriptions apply to specialty ciders as to standard ciders (preceding category). Fruit Cider This is a cider with other fruits or fruit-juices added . in which case there will be oak character as with a barrel-aged wine. 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.. Appearance: Clear to brilliant. Comments: Adjuncts may include white and brown sugars. SPECIALTY CIDER AND PERRY Specialty cider/perry includes beverages made with added flavorings (spices and/or other fruits). whisky or rum) may also be present. Oxidation is a fault. Varieties: Northern Spy. medium. moderate to high tannin apparent as astringency.995 – 1. petillant. 28C. “Would this be different if neutral spirits replaced the cider?” A fruit cider should not be like an alcopop. Mouthfeel: Relatively full. with adjuncts to raise alcohol levels. Christian Drouin Poire. It tends toward that of a young white wine. Aroma/Flavor: The cider character must be present and must fit with the other fruits.060 – 1. but should not show oxidation characteristics.020 ABV: 5 – 9% Commercial Examples: [France] Bordelet Poire Authentique and Poire Granit. Comments: Entrants MUST specify carbonation level (still.045 – 1.000 – 1. not orange. 44 . Comments: Entrants MUST specify carbonation level (still. 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. Moderate tannin. New England Cider This is a cider made with characteristic New England apples for relatively high acidity. Entrants MUST specify if the cider was barrel-fermented or aged. May be significantly tannic depending on fruit added. Bellwether Cherry Street (NY). Entrants MUST specify sweetness (dry or medium). Vital Statistics: OG: 1. Gin. petillant. but not obviously fruity. or sparkling). Wandering Aengus Pommeau (OR). Uncle John’s Fruit House Winery Fruit House Apple (MI). Variety of pear(s) used must be stated. Golden Russet Vital Statistics: OG: 1. etc. or sweet).995 – 1.070 – 1. Entrants MUST specify sweetness (medium or sweet). and derivative flavors from sugar adjuncts. Very dry to slightly medium. Traditional Perry Traditional perry is made from pears grown specifically for that purpose rather than for eating or cooking. berry. Comments: Entrants MUST specify carbonation level (still. If the barrel was formerly used to age spirits. Aroma/Flavor: There is a pear character. Roxbury Russet. alcoholic. balanced. Cloudiness or hazes are inappropriate. berries should give red-to-purple color. Varieties: Butt. Mousiness.100 FG: 0. Entrants MUST specify sweetness (dry. but must be subtle. Appearance: Clear to brilliant. [UK] Gwatkin Blakeney Red Perry.020 ABV: 5 – 7% Commercial Examples: [US] White Winter Hard Pear Cider (WI). Entrants MUST specify carbonation level (still. Huffcap. petillant. pale to medium yellow. Many “perry pears” are nearly inedible.FG: 1. pale to medium-gold. Uncle John’s Fruit House Winery Perry (MI) 28B.070 FG: 0.070 FG: 1. Aroma/Flavor: A dry flavorful cider with robust apple character.010 ABV: 5 – 9% Commercial Examples: [US] West County Blueberry-Apple Wine (MA). Medium to medium-sweet. Generally quite pale. It is a fault if the adjuncts completely dominate. Carbonation may range from still to champagne-like.010 ABV: 9 – 12% Commercial Examples: [US] AEppelTreow Summer’s End (WI). Only very slight acetification is acceptable. Vital Statistics: OG: 1. Aroma/Flavor: Comparable to a Common Cider. Blossomwood Laughing Pig Perry (CO). and the beverage made from a combination of apple and pear juice (sometimes called “pider”). This style is sometimes barrel-aged. because higher alcohol is derived from addition of sugar rather than juice. Color appropriate to added fruit. and with low astringency and bitterness. Mouthfeel: Substantial.050 – 1. or sparkling). Overall impression: Substantial body and character . ropy/oily characters are serious faults. Dark colors are not expected unless strongly tannic varieties of fruit were used. molasses. Adjuncts are intended to raise OG well above that which would be achieved by apples alone. The apple character must marry with the added fruit so that neither dominates the other. Appearance: Slightly cloudy to clear. Vital Statistics: OG: 1. Blakeney Red.100 FG: 0. strong alcohol. Still to lightly sparkling. those made with substantial amounts of sugar-sources to increase starting gravities. or sparkling). Oliver’s Blakeney Red Perry and Herefordshire Dry Perry 28. Mouthfeel: Lighter than other ciders. small amounts of honey. Entrants MUST specify what fruit(s) and/or fruit juice(s) were added. some flavor notes from the spirit (e. Cider character must be distinctive. AEppelTreow Perry (WI). Irvine's Vintage Ciders (WA) 28A. Overall Impression: Like a dry white wine. (For example.) Mouthfeel: Substantial.010 ABV: 7 – 13% Commercial Examples: There are no known commercial examples of New England Cider.for example. petillant. AEppelTreow Red Poll Cran-Apple Draft Cider (WI). or sparkling).
020 ABV: 5 – 12% Commercial Examples: [US] Red Barn Cider Fire Barrel (WA).045 – 1. may show tannic (astringent) or heavy body as determined by adjuncts. Comments: Entrants MUST specify all major ingredients and adjuncts. Aroma/Flavor: The cider character must always be present.995 – 1. This includes the use of spices and/or other sweeteners. Entrants MUST specify carbonation level (still. or sparkling). A cider with added honey may be entered here if the cider character remains dominant.28D. Appearance: Clear to brilliant. Entrants MUST specify sweetness (dry or medium). Color should be that of a common cider unless adjuncts are expected to contribute color.100 FG: 0. Mouthfeel: Average body. Otherwise it should be entered as mead in the cyser subcategory. AEppelTreow Pear Wine and Sparrow Spiced Cider (WI) 45 . Vital Statistics: OG: 1. petillant. and must fit with adjuncts. 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.
045-60 FG 0. Vienna Lager B.0 4.078-120 1.045-60 1.064-72 1.010-15 1.044-56 1.5 4.020-35 1.010-15 1. Standard American Lager C.4 4.048-60 1. Oktoberfest/Märzen 4.018-56 FG 1. Strong Scotch Ale STYLE 10.6-6.5-5 3-6 13-19 10-14 11-17 4-14 5-16 6-18 9-17 9-17 9-17 9-18 14-25 SRM 5-14 10-17 .6-6. BOCK A.040-54 1.5-6.4 4. Kölsch D. North German Altbier B.8-4.046-56 1.007-11 1.048-54 1. Standard/Ordinary Bitter B.028-40 1.010-14 1. Dortmunder Export 2. Dark American Lager B.2 4.0-6.2 4.010-15 1. Traditional Bock C.048-56 1. American Amber Ale 46 OG 1.4-5. Eisbock 6.2-5. German Pilsner (Pils) B.8-4.5-5.010-16 1.008-13 1.3-7. American Wheat or Rye Beer 7.044-60 1.2-5. Düsseldorf Altbier 8.2 2.8-6. DARK LAGER A.013-19 1.4 6.046-52 1. Premium American Lager D.0 ABV% 4.046-52 1.9 3.0 4.0 4.2 4.006-12 1. Munich Dunkel C. Scottish Export 80/D.2-6.012-16 1.5-5.5-5. Irish Red Ale E.044-50 1.046-54 1.040-55 1.010-15 1.5 4.0-5. Special/Best/Premium Bitter C.046-54 1. Schwarzbier 5.0 4. Maibock/Helles Bock B. Classic American Pilsner 3.010-16 1.040-50 1.0 4.4 6.008-12 1.010-16 1.010-16 1. LIGHT LAGER A. American Pale Ale B.2 4.011-18 1. Scottish Heavy 70/C.2 7. Scottish Light 60/B.4-5.0 4.2-3. 2008 Update STYLE 1.044-50 1.998-1.5-3.8 3.0-14.9-5.5-10.5-6. AMBER HYBRID BEER A.008-12 1. LIGHT HYBRID BEER A.7-5.040-48 1.3 4.6 3.3-7.2 3.5-5 3-6 3.5-5.030-35 1.2-5. Lite American Lager B.0 9. Cream Ale B.044-56 1.2 4. Doppelbock D.5-6 3-6 10-16 7-14 14-22 14-28 17-30 6-11 14-22 6-25 18-30 2.8-5.007-11 1.6 4.011-14 1. Blonde Ale C.5 4.010-15 ABV% 2.044-60 1. California Common Beer C. ENGLISH PALE ALE A.050-57 1.5-5. SCOTTISH AND IRISH ALE A.5-6.6 4.008-13 1.004-10 1.045-51 1. EUROPEAN AMBER LAGER A.032-40 1.008-13 1.008 1.2-3.2004 BJCP STYLE CHART.2 3.010-15 1.4-5. Munich Helles E.008-12 1.010-15 1.064-72 1.0-10.0 6.8-5.2 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 3.070-130 OG 1. AMERICAN ALE A.010-13 1.010-14 1.035-40 1.038-54 1.048-56 1.072-112 1.5 4.016-24 1.013-17 1.042-55 1. Extra Special/Strong Bitter (English Pale Ale) 9. Bohemian Pilsener C. PILSNER A.7 4.008-12 1.
GERMAN WHEAT AND RYE BEER A. PORTER A.0-12.6 6.056-75 1. STOUT A.070-90 1. Saison D.5 7. Belgian Dark Strong Ale 47 OG 1. BELGIAN STRONG ALE A.0-5. Belgian Tripel D.005-16 1. Sweet Stout C.010-18 1.016-24 1.0-6. Oatmeal Stout D.0 5.0 4.010-14 1.015-22 1. Imperial IPA 15.9 5. Fruit Lambic 1.044-52 1. Belgian Blond Ale B.048-65 1.5 5. BELGIAN AND FRENCH ALE A.028-32 1.6 7. Robust Porter C.040-74 1.048-57 1. Witbier B.5-5.010-14 1. Roggenbier (German Rye Beer) 16.3-6.008-12 1.2 2.000-06 1.048-65 1.036-50 1.050-75 1.010-18 1.002-12 1.0-11.5 6. Mild B.8-4.5 4.5-10.0-7. Baltic Porter 13.5 5. Belgian Specialty Ale 17.5-9.5 Variable 2.075-115 1.056-75 1.060-80 Variable 1.050-75 1. Flanders Brown Ale/Oud Bruin D.040-60 1.6 4.046-56 1. American IPA C.0-6.0 5. Berliner Weisse B.012-16 1.010-14 1.5 4.001-10 1.0 4.003-06 1.075-110 FG 1.045-60 1.5-10. Dunkelweizen C.040-60 1.010-16 1. Bière de Garde E. American Stout F.010-18 1.060-90 1.010-24 ABV% 6.5 5.0-7.0-8. SOUR ALE A.008-14 1.040-54 1.5 5.008-14 1.2-5.008-12 1.0-7.0-7.011-14 1.3-5.2-5.008-18 1.0-7.5-8.010-14 1.0-5.0 4.0 6.8-4. Russian Imperial Stout 14.030-38 1.075-85 1. Belgian Pale Ale C. Northern English Brown Ale 12. Straight (Unblended) Lambic E.0 5.3-5.044-56 1.040-52 1.044-60 1.018-30 1. Weizenbock D.5-6.048-65 1.0-8.0 8.064-90 1.5 4. Weizen/Weissbier B.044-52 1.5 8.062-75 1.062-75 1.007-11 1.8-3.010-22 1.048-54 1.5-8. American Brown Ale 11.8-5. Dry Stout B.5 7. INDIA PALE ALE (IPA) A. Southern English Brown Ale C.8-6.0 5.4 4.0-7.040-52 1.C. Flanders Red Ale C.5-9.0 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 18.002-12 1.4 4.012-24 1. Belgian Dubbel C. Gueuze F.5-7 3-6 12-22 .1 4. ENGLISH BROWN ALE A. Foreign Extra Stout E.008-13 1.070-95 1.033-42 1.0 IBU 15-30 15-25 20-40 22-35 20-35 SRM 4-7 10-17 4.8 4. Brown Porter B.0 4.008-13 1.000-10 4.5 2.008-18 1.010-20 1.6-6.010-18 1.0 4. Belgian Golden Strong Ale E.5-7.0-8. English IPA B.008-16 Variable 1.
Cyser (Apple Melomel) B. Common Perry E. Semi-Sweet Mead C.010 0.050-70 1.045-65 1.010 1.0-9. TRADITIONAL MEAD A. or Vegetable Beer B.0-12. OTHER MEAD A. Fruit Cider C.050-57 Varies Varies Varies 1.000-20 0. STRONG ALE A.015-22 1. English Barleywine C.19.050-75 1. MELOMEL (FRUIT MEAD) A.050-65 1.050-60 1.010 1.016-30 with 6. Open Category Mead 27. Old Ale B.025-50 Varies Varies Varies N/A N/A N/A N/A N/A N/A 1. Wood-Aged Beer 23.010 0. Pyment (Grape Melomel) C.995-1.0 base base base 20-30 beer beer beer 12-22 style style style Varies Varies with with base base beer beer style style 1. Herb.080-120 Varies 1.060-100 1.995-1.070-100 1.995-1. Classic Rauchbier B. Dry Mead B.018-30 1. Apple Wine D.0 8. Other Smoked Beer C. French Cider D.080-120 1. Metheglin B. Other Specialty Cider or Perry 1.8-6.045-70 1. Other Fruit Melomel 26. English Cider C. SPICE/HERB/VEGETABLE BEER A. STANDARD CIDER AND PERRY A.012-16 with with with 4. Sweet Mead 25. FRUIT BEER 21. Braggot C.995-1. SMOKE-FLAVORED & WOOD-AGED BEER A.995-1.010-25 1. Traditional Perry 28. SPECIALTY CIDER AND PERRY A.010 0. Common Cider B.990-1. Spice. SPECIALTY BEER 24. Christmas/Winter Specialty Spiced Beer 22.0 8.000-20 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 0.0 base 30-60 35-70 50-120 beer 10-22 8-22 10-19 style 48 .0-12.045-100 0.020 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. New England Cider B.010-20 1. American Barleywine 20.000-20 1.060-90 1.