2008 BJCP STYLE GUIDELINES

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
2. PILSNER..............................................................................................2

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
5. BOCK..................................................................................................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
12. PORTER...........................................................................................14

12A. Brown Porter.....................................................................14 12B. Robust Porter.....................................................................14 12C. Baltic Porter.......................................................................14
13. STOUT.............................................................................................15

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
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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+

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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.

Acknowledgements:
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.

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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.

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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

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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
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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

2. 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
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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

Appearance: Dark gold to deep orange-red color. Hofbräu Oktoberfest. Moderate carbonation. with a firm enough hop bitterness to provide a balanced finish. Mouthfeel: Medium-light to medium body.050 – 1. History: Origin is credited to Gabriel Sedlmayr. like a strong Pils-dominated Helles. Olde Saratoga Lager. Mouthfeel: Medium body. most modern examples use adjuncts which lessen the rich malt complexity characteristic of the best examples of this style. A light toasted malt aroma may be present. Moderately hard. Served in autumn amidst traditional celebrations. History: The original amber lager developed by Anton Dreher shortly after the isolation of lager yeast. the style continues in Mexico where it was brought by Santiago Graf and other Austrian immigrant brewers in the late 1800s. but unfortunately are now more like sweet. Penn Pilsner 3B. complex. Negra Modelo. Gordon Biersch Märzen. Foam stand may not be long lasting. but finish is moderately dry.when they settled in America. Comments: American versions can be a bit stronger. Balance is toward malt. Large. yet still decidedly balanced toward malt. Comments: The classic American Pilsner was brewed both preProhibition and post-Prohibition with some differences. Dark American Lager Aroma: Little to no malt aroma. Victory Festbier. Hacker-Pschorr Original Oktoberfest. Continental hops. and noble hop flavor is low to none. with no fruity esters or diacetyl. traditional continental noble hops. Many Mexican amber and dark lagers used to be more authentic. No roasted or caramel flavor.048 after Prohibition. Overall Impression: Smooth. without a cloying finish.2% strength and 35 IBUs). Export German versions are typically orange-amber in color. are most authentic.016 SRM: 7 – 14 ABV: 4. though less intense than Oktoberfest. while European versions tend to be sweeter. Smooth. 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. signaling the end of the traditional brewing season and stored in cold caves or cellars during the warm summer months. A light to moderate toasted malt aroma is often present. Comments: Domestic German versions tend to be golden. Flavor: Soft.014 3 4. off-white. Capital Oktoberfest. especially noble varieties.046 – 1. This style died out after Prohibition but was resurrected as a home-brewed style by advocates of the hobby.060 would have been appropriate for pre-Prohibition beers while gravities dropped to 1. with a creamy texture and medium carbonation. The style owes much of its character to the method of malting (Vienna malt). Ayinger Oktoberfest-Märzen. Overall Impression: Characterized by soft. Noble hop aroma may be low to none.050-1. adjunct-laden American Dark Lagers. Typically brewed in the spring. with significant carbonate content is welcome. A decoction mash can help develop the rich malt profile. As with Oktoberfests. or modern noble crosses (Ultra. clean.7% Commercial Examples: Paulaner Oktoberfest. This is one of the classic malty styles. All malt should derive from the finest quality two-row barley. along with Continental hops (preferably noble varieties). No diacetyl. with solid. German beer tax law limits the OG of the style at 14˚P since it is a vollbier. off-white. Ingredients: Six-row barley with 20% to 30% flaked maize to dilute the excessive protein levels. carbonate-rich water. Vital Statistics: OG: 1.057 IBUs: 20 – 28 FG: 1. Lighter malt character overall than Oktoberfest. Ingredients: Grist varies. Modern American hops such as Cascade are inappropriate. Goose Island Oktoberfest. Samuel Adams Oktoberfest (a bit unusual in its late hopping) 3. elegant malt complexity is in the forefront. persistent head. with both malt and hop bitterness present in the aftertaste. Flavor: Initial malty sweetness. Noticeable caramel or roasted flavors are inappropriate. Hop bitterness is moderate. Fairly dry finish. Vienna Lager Aroma: Moderately rich German malt aroma (of Vienna and/or Munich malt). Somewhat alkaline water (up to 300 PPM). but caramel malts shouldn’t add significant aroma and flavor and dark malts shouldn’t provide any roasted character. elegant maltiness that dries out in the finish to avoid becoming sweet.5 – 5. or fruitiness). Vital Statistics: OG: 1. Gordon Biersch Vienna Lager. DARK LAGER 4A. although American versions can be stronger.5% Commercial Examples: Great Lakes Eliot Ness (unusual in its 6. Appearance: Light reddish amber to copper color. shortly after lager yeast was first isolated. with a depth of malt character. and rather rich. Caramel aroma is inappropriate. Vital Statistics: OG: 1. and is usually light tan in color. melanoidin-rich malt profile. foam stand.052 IBUs: 18 – 30 FG: 1. Spaten Oktoberfest. Caramel aroma is inappropriate.044 – 1. Some toasted character from the use of Vienna malt. Oktoberfest/Märzen Aroma: Rich German malt aroma (of Vienna and/or Munich malt). OGs of 1. Ingredients: Vienna malt provides a lightly toasty and complex.060 IBUs: 25 – 40 FG: 1. Moderately crisp finish. Hop aroma may range from none to light spicy or floral hop presence. and possibly some crystal malt. Clean lager aroma with no fruity esters or diacetyl. Boulevard Bobs 47 Munich-Style Lager. May have a bit of alcohol warming. Clean lager character with no diacetyl or fruity esters. . Appearance: Deep amber to dark brown with bright clarity and ruby highlights. Clean lager character. Liberty. Similar. with a maltiness that is often described as soft. Old Dominion Aviator Amber Lager. Can use some caramel malts and/or darker malts to add color and sweetness.010 – 1. Pils malt. Smooth. Bright clarity. Noble hop flavor may be low to none. though the finish is not sweet. “Fest” type beers are special occasion beers that are usually stronger than their everyday counterparts.012 – 1. Bright clarity.010 – 1. Distinctive and complex maltiness often includes a toasted aspect. No hop aroma. Fully fermented. Crystal) are also appropriate. with some Munich malt.015 SRM: 3 – 6 ABV: 4. although German Vienna malt is often the backbone of the grain bill. drier and more bitter.8 – 5.044-1. Corresponding IBUs dropped from a pre-Prohibition level of 30-40 to 25-30 after Prohibition.5 – 6% Commercial Examples: Occasional brewpub and microbrewery specials SRM: 10 – 16 ABV: 4. EUROPEAN AMBER LAGER 3A. with a gentle creaminess. Great Lakes Oktoberfest. Capital Wisconsin Amber. Medium-low to no roast and caramel malt aroma. Regrettably. Nearly extinct in its area of origin. Water with a high mineral content can lead to an inappropriate coarseness in flavor and harshness in aftertaste. based on an adaptation of the Vienna style developed by Anton Dreher around 1840. and have a distinctive toasty malt character. Native American hops such as Clusters. DMS. only the finest quality malt should be used. and elegant but never cloying.

usually darker in color. Light to moderate roasted malt flavors can give a bitter-chocolate palate that lasts into the finish. Overall Impression: A somewhat sweeter version of standard/premium lager with a little more body and flavor. Vital Statistics: OG: 1. and/or toffee are also acceptable. toast or nuttiness may be present. Ettaler Kloster Dunkel. caramel. but which are never burnt. The roast can be coffee-like but should never be burnt. Aftertaste remains malty. Mouthfeel: Medium to medium-full body. Vital Statistics: OG: 1. supplemented by a small amount of roasted malts (such as Carafa) for the dark color and subtle roast flavors. Ingredients: German Munich malt and Pilsner malts for the base.or six-row barley. Lagering should . Creamy. although the hop bitterness may become more apparent in the medium-dry finish. Munich malt sweetness. Clean.010 – 1. Maibock/Helles Bock Aroma: Moderate to strong malt aroma. Appearance: Medium to very dark brown in color. chocolate. Beck's Dark. Smooth. Flavor: Light to moderate malt flavor. May have a very light fruitiness.056 4 5. Commercial versions may use coloring agents. Aftertaste tends to dry out slowly and linger. molasses or cocoa). Comments: In comparison with a Munich Dunkel. No fruity esters or diacetyl should be detected. While sometimes called a “black Pils. Noble hop flavor is low to none. 4C. Rich Munich flavors. with a yeasty. BOCK 5A. often with a spicy quality. Crystal Diplomat Dark Beer IBUs: 18 – 28 FG: 1. Munich-like intensity. No harshness or astringency. Very clear. Löwenbräu Dunkel. but a slight noble hop aroma is acceptable.4% Commercial Examples: Köstritzer Schwarzbier. Gordon Biersch Schwarzbier. earthy richness not found in exported filtered dunkels. Penn Dark Lager. Hop bitterness at low to medium levels. often with a lightly toasted quality and low melanoidins.016 SRM: 17 – 30 ABV: 4. While originating in Munich.4 – 5. May have a light DMS aroma from Pils malt. HackerPschorr Alt Munich Dark. often with deep ruby to garnet highlights.048 – 1. Noble German hop varieties and German lager yeast strains should be used. which can last into the finish. corn or rice as adjuncts. Ingredients: Two. Burnt or bitter flavors from roasted malts are inappropriate. Small amounts of crystal malt can add dextrins and color but should not introduce excessive residual sweetness. Overall Impression: A dark German lager that balances roasted yet smooth malt flavors with moderate hop bitterness. tan-colored head. Some alcohol may be noticeable. May have a light astringency and a slight alcohol warming. nuts. Fruity esters should be low to none. persistent. Slight additions of roasted malts (such as Carafa or chocolate) may be used to improve color but should not add strong flavors.) Hints of chocolate. Original Badebier.016 SRM: 14 – 28 ABV: 4. Clean lager character with no fruity esters or diacetyl. Weltenburger Kloster Barock-Dunkel.052 IBUs: 22 – 32 FG: 1. and not assertively bitter and/or roasted. Paulaner Alt Münchner Dunkel. Light to moderate noble hop flavor. although it should not be overwhelming or cloying.5 – 5. Dinkel Acker Dark. Krušovice Cerne. Harpoon Munich-type Dark Beer. Smooth. Hop bitterness is moderately low but perceptible. despite the use of dark. providing a firm and dextrinous mouthfeel without being heavy or cloying. which can have a clean. Vital Statistics: OG: 1. Overall Impression: Characterized by depth and complexity of Munich malt and the accompanying melanoidins. Some residual sweetness is acceptable but not required. Capital Munich Dark. Augustiner Dunkel. Kulmbacher Mönchshof Premium Schwarzbier.010 – 1. Medium-low to no caramel and/or roasted malt flavors (and may include hints of coffee. although murky unfiltered versions exist. Shiner Bock. Sprecher Black Bavarian 4B. Large.044 – 1. Appearance: Deep copper to dark brown.2 – 6% Commercial Examples: Dixie Blackened Voodoo. with the balance tipped firmly towards maltiness. History: The classic brown lager style of Munich which developed as a darker. Clean lager character with no fruity esters or diacetyl.6% Commercial Examples: Ayinger Altbairisch Dunkel. Clean lager yeast character (light sulfur possible) with no fruity esters or diacetyl. Moderately low to no noble hop aroma. Munich Dunkel Aroma: Rich. Light use of caramel and darker malts. The malt can be clean and neutral or rich and Munich-like.” the beer is rarely that dark. Warsteiner Dunkel. The taste can be moderately sweet. like bread crusts (and sometimes toast.008 – 1. Schwarzbier (Black Beer) Aroma: Low to moderate malt. San Miguel Dark. yet almost never truly black. No diacetyl. Gordon Biersch Dunkels. Ettaler Dunkel. Mouthfeel: Medium-light to medium body. Appearance: Deep gold to light amber in color. Noble-type German hop varieties and clean German lager yeasts are preferred. Weeping Radish Black Radish Dark Lager. Comments: Unfiltered versions from Germany can taste like liquid bread. A low noble hop aroma is optional. Baltika #4. Flavor: Dominated by the rich and complex flavor of Munich malt. Einbecker Schwarzbier. light to medium tan head. Burnt or moderately strong roasted malt flavors are a defect. often with a red or garnet tint. Often decoction mashed (up to a triple decoction) to enhance the malt flavors and create the depth of color. Hartmann Dunkel.012 SRM: 14 – 22 ABV: 4. usually with melanoidins reminiscent of bread crusts. Usually clear. drier on the palate and with a noticeable (but not high) roasted malt edge to balance the malt base. Moderate to moderately high carbonation. the style has become very popular throughout Bavaria (especially Franconia). Kneitinger Dunkel. No diacetyl. roasted malts. Moderate carbonation. In Bavaria. Hofbräu Dunkel. porter-like flavors. History: A regional specialty from southern Thuringen and northern Franconia in Germany. Mouthfeel: Light to somewhat medium body. Saint Pauli Girl Dark. and probably a variant of the Munich Dunkel style. don’t expect strongly roasted. as are pronounced caramel flavors from crystal malt. featuring hop bitterness with a complementary but subtle roastiness in the background.Flavor: Moderately crisp with some low to moderate levels of sweetness. Comments: A broad range of international lagers that are darker than pale. but not as intense as a bock or as roasted as a schwarzbier. with low aromatic sweetness and/or hints of roast malt often apparent. sweet.046 – 1. Ingredients: Grist is traditionally made up of German Munich malt (up to 100% in some cases) with the remainder German Pilsner malt. Heineken Dark Lager. König Ludwig Dunkel. Hop flavor ranges from none to low levels. Mild caramel.056 IBUs: 8 – 20 FG: 1. Medium-low to medium bitterness. malt-accented beer in part because of the moderately carbonate water. Moderately carbonate water. neutral character to a rich. Samuel Adams Black Lager. although a highly-carbonated beer. and may have a hint of caramel.

The hops compensate for the lower level of melanoidins. Overall Impression: A very strong and rich lager. despite the increased hop bitterness. Great Lakes Rockefeller Bock. but this should be smooth and warming rather than harsh or burning. but some believe that Maibock is a “fest” type beer hitting the upper limits of hopping and color for the range. Recreated in Munich 5 . often with moderate amounts of rich melanoidins and/or toasty overtones. Large.013 – 1. Some alcohol may be noticeable. and is often used in logos and advertisements. hoppier. strong. Well-attenuated. Clean. off-white for dark varieties).072 IBUs: 23 – 35 FG: 1. but should never be hot. white head. Water hardness can vary.3 – 7. Mouthfeel: Medium-bodied. No diacetyl. and aging. not cloying. Capital Maibock. with consequently higher sweetness and lower alcohol levels (and hence was considered “liquid bread” by the monks). A light caramel flavor from a long boil is acceptable. and can display noticeable legs. Stronger versions might have impaired head retention. Darker versions will have significant melanoidins and often some toasty flavors. While quite malty.4% Commercial Examples: Ayinger Maibock. Mouthfeel: Medium to medium-full bodied. and was thus only used after the beer came to Munich. Traditional Bock Aroma: Strong malt aroma.064 – 1. Clean lager yeast. but should never be perceived as roasty or burnt. and more bitter than a traditional bock. Some fruitiness (prune. Some alcohol warmth may be found. A very slight chocolate-like aroma may be present in darker versions. The term “doppel (double) bock” was coined by Munich consumers. Clean lager flavor with no diacetyl.2% Commercial Examples: Einbecker Ur-Bock Dunkel. There is some dispute whether Helles (“pale”) Bock and Mai (“May”) Bock are synonymous. Continental European hop varieties are used. No roasted or burnt character. persistent. Most versions are fairly sweet. creamy. but boiling is less than in traditional bocks to restrain color development. allowing a bit of sweetness to linger into the finish. May have a light DMS flavor from Pils malt. Appearance: Deep gold to dark brown in color. Moderate hop bitterness (more so in the balance than in other bocks). although a light noble hop aroma is acceptable in pale versions. Aass Bock. Einbecker Mai-Urbock. with no esters or diacetyl. not cloying. Moderate alcohol aroma may be present. A bigger version of either a traditional bock or a helles bock. Large. Clean. malty lager beer. Francis of Paula. creamy. Clean. Decoction mash is typical.” either as a tribute to the prototypical Salvator or to take advantage of the beer’s popularity.072 IBUs: 20 – 27 FG: 1. Lighter versions will a strong malt flavor with some melanoidins and toasty notes. Overall Impression: A dark. often with attractive garnet highlights. Many doppelbocks have names ending in “-ator. with no fruity esters or diacetyl. Hop bitterness varies from moderate to moderately low but always allows malt to dominate the flavor. not from incomplete fermentation. The name “bock” is based on a corruption of the name “Einbeck” in the Bavarian dialect. Moderate to moderately high carbonation. Flavor: Very rich and malty. Nick Bock. Victory St. Comments: Decoction mashing and long boiling plays an important part of flavor development. Ingredients: Munich and Vienna malts. The serving of Maibock is specifically associated with springtime and the month of May. rarely a tiny bit of dark roasted malts for color adjustment. but should have an impression of attenuation.064 – 1. Any fruitiness is due to Munich and other specialty malts. Noble hops. History: A Bavarian specialty first brewed in Munich by the monks of St. this beer typically has less dark and rich malt flavors than a traditional bock. Ingredients: Base of Pils and/or Vienna malt with some Munich malt to add character (although much less than in a traditional bock). Hop bitterness is generally only high enough to support the malt flavors.011 – 1. Doppelbock Aroma: Very strong maltiness. Most agree that they are identical (as is the consensus for Märzen and Oktoberfest). Moderate to moderately low carbonation. although moderately carbonate water is typical of Munich. 5B. A moderately low fruity aspect to the aroma often described as prune. Well-attenuated. never any non-malt adjuncts. Very smooth without harshness or astringency. Presence of higher alcohols (fusels) should be very low to none. Any fruitiness is due to Munich and other specialty malts. Gordon Biersch Blonde Bock. persistent head (color varies with base style: white for pale versions. but no roasted or burned aromatics should ever be present. A very slight chocolate flavor is optional in darker versions. Comments: Can be thought of as either a pale version of a traditional bock. No hop flavor. Low to no fruity esters. creamy. Boisterous. malty lager beer. Paler versions generally have a drier finish. Overall Impression: A relatively pale. History: A fairly recent development in comparison to the other members of the bock family.018 SRM: 6 – 11 ABV: 6. Virtually no hop aroma. Darker versions will have significant melanoidins and often some toasty aromas. “Bock” also means “billy-goat” in German. Invariably there will be an impression of alcoholic strength. Mouthfeel: Medium-full to full body. Virtually no hop aroma. Smooth and clean with no harshness or astringency. or a Munich helles brewed to bock strength. Vital Statistics: OG: 1. strong. History: Originated in the Northern German city of Einbeck. Large. without harshness or astringency. with a moderately dry finish that may taste of both malt and hops. Stegmaier Brewhouse Bock 5C. No diacetyl. Lagering should provide good clarity despite the dark color. Little to no caramelization. Flavor: Complex maltiness is dominated by the rich flavors of Munich and Vienna malts. off-white head. the boil. not yeastderived esters developed during fermentation.019 SRM: 14 – 22 ABV: 6. Historical versions were less well attenuated than modern interpretations. which was a brewing center and popular exporter in the days of the Hanseatic League (14th to 17th century). Moderate to moderately-low carbonation. Smooth. The sweetness comes from low hopping. Some caramel notes may be present from decoction mashing and a long boil. Flavor: The rich flavor of continental European pale malts dominates (Pils malt flavor with some toasty notes and/or melanoidins). Little to no hop flavor (more is acceptable in pale versions). Designed to walk a fine line between blandness and too much color. May also be drier. not yeast-derived esters developed during fermentation. Lighter versions will have a strong malt presence with some melanoidins and toasty notes. Some alcohol warming may be present. HackerPschorr Hubertus Bock. Hofbräu Maibock. Mahr’s Bock. Hop character is generally more apparent than in other bocks.provide good clarity. plum or grape may be present (but is optional) in dark versions due to reactions between malt. as it enhances the caramel and melanoidin flavor aspects of the malt. Vital Statistics: OG: 1. May have a low spicy or peppery quality from hops and/or alcohol. Smuttynose Maibock starting in the 17th century.3 – 7. No non-malt adjuncts. persistent. which contribute melanoidins and toasty flavors. Darker versions often have ruby highlights. plum or grape) is optional in darker versions. Clean lager yeast. Lagering should provide good clarity. Appearance: Light copper to brown color. Moderate to no noble hop flavor. Soft water preferred so as to avoid harshness. Pennsylvania Brewing St.

6% Commercial Examples: Genesee Cream Ale.. Comments: Eisbocks are not simply stronger doppelbocks. Hop aroma low to none.112 IBUs: 16 – 26 FG: 1. Extended lagering is often needed post-freezing to smooth the alcohol and enhance the malt and alcohol balance. but were not historically mixed with ale strains.020 – 1. often with attractive ruby highlights. Niagara Eisbock. No diacetyl. Low to moderate maltiness and sweetness. May have a low to medium hop aroma. and up to 20% glucose or other sugars in the boil. Appearance: Deep copper to dark brown in color. No hop flavor. Faint esters may be present in some examples. particularly those reminiscent of plum. and bitterness rarely rises above 20 IBUs. Anderson Valley Summer Solstice Cerveza Crema. and may be a bit drier. EKU 28. and can have a certain dryness from the alcohol. varying with gravity and attenuation. corn-like aroma and low levels of DMS are commonly found. Eggenberg Urbock 23º. Faint fruity esters are optional. Ayinger Celebrator. Significant alcohol warmth without sharp hotness. Lagering should provide good clarity. The pale versions will not have the same richness and darker malt flavors of the dark versions. prune or grape. May have significant fruity esters.078 – 1. lager strains were (and sometimes still are) used by some brewers. and can reflect almost any hop variety. and should help the hop bitterness balance the strong malt presence. Some doppelbocks are stronger than Eisbocks. bitterness. Ingredients: American ingredients most commonly used. The malt can have melanoidins. Moretti La Rossa. and sugar. Low carbonation. Vital Statistics: OG: 1. Munich and Vienna malts for darker ones and occasionally a tiny bit of darker color malts (such as Carafa). A sweet. wheat) can also be present. Capital Autumnal Fire.120 IBUs: 25 – 35 FG: 1. Weltenburger Kloster AsamBock. Many examples are kräusened to achieve carbonation.. the name refers to the process of freezing and concentrating the beer. Any fruitiness is due to Munich and other specialty malts. toast.035 SRM: 18 – 30 ABV: 9 – 14% Commercial Examples: Kulmbacher Reichelbräu Eisbock. although body can reach medium. No diacetyl. not harsh or hot.072 – 1.016 – 1. Produced by ale brewers to compete with lager brewers in the Northeast and Mid-Atlantic States. These versions should be entered in the specialty/experimental category. but are not required. full and malty dark lager. flavorful American lawnmower beer. Alcohol aromas should not be harsh or solventy. Mouthfeel: Generally light and crisp. Any fruitiness is due to Munich and other specialty malts. Tucher Bajuvator. Flavor: Initial soft malty sweetness. prune or grape. Clean. alcohol and bitterness (thus providing a home for very strong lagers). Water hardness varies from soft to moderately carbonate. Low to moderate fruitiness is optional. Spaten Optimator. syrupy or cloyingly sweet. or a combination of six-row and North American two-row.006 – 1.024 SRM: 6 – 25 ABV: 7 – 10% Commercial Examples: Paulaner Salvator. Vital Statistics: OG: 1. Cream Ale Aroma: Faint malt notes. Appearance: Pale straw to moderate gold color. toasty qualities.050–1. the style can be considered to have no upper limit for gravity. Sleeman Cream Ale. but optionally some light character malt flavor (e. The finish should be of malt and alcohol. Brilliant. Andechser Doppelbock Dunkel. hoppier and more bitter. Soft water preferred. Eisbock Aroma: Dominated by a balance of rich. not yeast-derived esters developed during fermentation. although usually on the pale side.e.2– 5. Clean lager yeast. Off-white to deep ivory colored head. Head retention may be impaired by higher-than-average alcohol content and low carbonation. Overall Impression: A clean. Finish can vary from somewhat dry to faintly sweet from the corn.g. No diacetyl.053 OG range. biscuit. Hop bitterness just offsets the malt sweetness enough to avoid a cloying character.5 – 5 ABV: 4. Neither malt nor hops prevail in the taste. particularly those reminiscent of plum. 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). Low to medium head with medium to high carbonation. Most commercial examples are in the 1.012 SRM: 2. but neither hops nor malt dominate. Higher gravity examples may exhibit a slight alcohol warmth. Low to medium white head with fair to good retention. Bell’s Consecrator. Any variety of hops may be used. sweet malt balanced by a significant alcohol presence. Very smooth without harsh edges from alcohol. Low to medium esters optional.055 IBUs: 15 – 20 FG: 1. intense malt and a definite alcohol presence. Clear to brilliant. History: An ale version of the American lager style. Pronounced legs are often evident. Adjuncts can include up to 20% flaked maize in the mash. Wisconsin Brewing Whitetail Cream Ale 5D. Caramel flavors typically absent. but shouldn’t be overly . High carbonation. Flavor: Rich. is common.Comments: Most versions are dark colored and may display the caramelizing and melanoidin effect of decoction mashing. Any variety of hops can be used for bittering and finishing. A low to moderate corny flavor from corn adjuncts is commonly found. Light to moderate hop flavor (any variety). fusels. New Glarus Spotted Cow. Capital 6 6B. While most traditional examples are in the ranges cited. Weihenstephaner Korbinian. Cold conditioning isn’t traditional. Flavor: Low to medium-low hop bitterness. bread. but acceptable. It should not by sticky. pre-prohibition) Cream Ales were slightly stronger. Samuel Adams Double Bock Eisphyre. Little Kings Cream Ale (Hudepohl). Overall Impression: An extremely strong. Blonde Ale Aroma: Light to moderate sweet malty aroma. A grain bill of six-row malt. not yeast-derived esters developed during fermentation. Appearance: Light yellow to deep gold in color. Eggenberg Urbock Dunkel Eisbock. sparkling clarity. Usually well attenuated. hoppier (including some dry hopping) and more bitter (25-30+ IBUs). Smooth mouthfeel with medium to high attenuation. Noble hops. Ingredients: Same as doppelbock. Vital Statistics: OG: 1. LIGHT HYBRID BEER 6A. Commercial eisbocks are generally concentrated anywhere from 7% to 33% (by volume). well-attenuated. Mouthfeel: Full to very full bodied. Decoction mashing is traditional. Comments: Classic American (i. The alcohol should be smooth. malt. as is some DMS. higher attenuation levels can lend a “thirst quenching” finish. Southampton Eisbock 6. No diacetyl. although modern brewers sometimes use it. lager character. No hop aroma. but are commonly found in many examples. or other concentrated flavors. Head retention may be no better than fair due to adjunct use. May have significant fruity esters.042 – 1. but excellent pale versions also exist. Originally known as sparkling or present use ales. No diacetyl. and occasionally a slight chocolate flavor. Ingredients: Pils and/or Vienna malt for pale versions (with some Munich). some caramel.

or perhaps a blonde ale. but not a fault). Widmer Blonde Ale. although should reflect American yeast strains. May have a moderate malty sweetness or finish quite dry. Note that drier versions may seem hoppier or more bitter than the IBU specifications might suggest. May have a light alcohol warmth in stronger examples. although many Cologne brewers ferment at 70˚F and lager for no more than two weeks. but this is quite rare in authentic versions. Alaska Summer Ale. Overall Impression: Easy-drinking. Regional variations exist (many West Coast brewpub examples are more assertive. Gaffel.054 IBUs: 15 – 28 FG: 1. Saint Arnold Fancy Lawnmower. Clean American. Appearance: Very pale gold to light gold.011 SRM: 3. Kölsch Aroma: Very low to no Pils malt aroma. richer malt flavors in addition to the color) should be entered in the Specialty Beer category. Kölsch tends to have a relatively short shelf-life. unfiltered versions known as Wiess (which should not be entered in this category). Esters can be moderate to none. American Rye Beers can follow the same general guidelines. and can have either a citrusy American or a spicy or floral noble hop character. import versions available in parts of North America: Reissdorf. To the untrained taster easily mistaken for a light lager. spiced or fruit beer categories instead. but the balance is normally towards the malt. Flavor: Soft. May have a slightly crisp or sharp finish. Some versions can have a slightly minerally or sulfury water or yeast character that accentuates the dryness and flavor balance.8 – 5.044 – 1. Spalt or Hersbrucker). Dark versions approximating dunkelweizens (with darker. A low noble hop aroma is optional but not out of place (it is present only in a small minority of authentic versions). cherry or pear) is acceptable. Dom. Comments: In addition to the more common American Blonde Ale. which can linger into the finish. Comments: Different variations exist. substituting rye for some or all of the wheat. No diacetyl. Goose Island Summertime. although a few versions may be medium. but should not take on a German Weizen character (banana). narrow 200ml glass called a “Stange. or cold-conditioned. Up to 20% wheat may be used. Subdued maltiness throughout leads to a pleasantly refreshing tang in the finish. malt-oriented American craft beer. Some malty sweetness is acceptable. Traditionally uses a step mash program. Overall Impression: A clean. clean ale yeast. Hellers) are now producing young.” Comments: Served in a tall. German Pils or pale malt. Appearance: Usually pale yellow to gold.. Russian River Aud Blonde. Ingredients: German noble hops (Hallertau. although if any of these ingredients are stronger than a background flavor they should be entered in specialty. Smooth without harsh bitterness or astringency. but also can be made as a lager.050 IBUs: 20 – 30 FG: 1. Attenuative. Extract versions should only use the lightest malt extracts and avoid kettle caramelization. although this is quite rare. Hellers.008 – 1. Slight crisp sharpness is optional. Generally well-attenuated. Medium to high carbonation. Finishes medium-dry to somewhat sweet. but this isn’t a legal requirement as in Germany). from an easy-drinking fairly sweet beer to a dry. highly attenuated. Medium-light body. IF NO DOMINANT GRAIN IS SPECIFIED. this category can also include modern English Summer Ales. A pleasant. One or two examples (Dom being the most prominent) are noticeably malty-sweet up front. Sion. crisp. Rye versions are richer and spicier than wheat.2% Commercial Examples: Available in Cologne only: PJ Früh. Malzmühle. Ingredients: Clean American ale yeast. Mouthfeel: Smooth and crisp. Large proportion of wheat malt (often 50% or more. Any hop variety can be used. Esters can be moderate to none. hop-accentuated. approachable. lightly fruity English. No diacetyl. and less assertive American and English pale ales. American Wheat or Rye Beer Aroma: Low to moderate grainy wheat or rye character. Paeffgen. Low to medium bitterness. Shiner Kölsch 6D. most are medium-low to medium. Some versions may have a slight wheat taste.g. older examples can show some oxidation defects. Capitol City Capitol Kölsch. Water can vary from extremely soft to moderately hard. rounded palate comprising of a delicate flavor balance between soft yet attenuated malt. delicately balanced beer usually with very subtle fruit flavors and aromas. Big. Vital Statistics: OG: 1. although a light spiciness from wheat or rye is acceptable. long-lasting white head. Redhook Blonde Each Köln brewery produces a beer of different character. Tettnang. Fuller’s Summer Ale. Otherwise very clean with no diacetyl or fusels. a somewhat subtle Pilsner. The noble hop flavor is variable.aggressive. Low to moderate hop flavor (citrusy American or spicy/floral noble). May also be made with lager yeast. Low to moderate hop bitterness. Fermented at cool ale temperatures (59-65˚F) and lagered for at least a month. clear top-fermenting Vollbier.5% Commercial Examples: Pelican Kiwanda Cream Ale. and a medium-low to medium bitterness with a delicate dryness and slight pucker in the finish (but no harsh aftertaste). but not always present. The Konvention simply defines the beer as a “light. Dom. WHEAT WILL BE ASSUMED. THE BREWER SHOULD SPECIFY IF RYE IS USED. Some versions may have honey. aggressively hopped beer with a strong wheat or rye flavor. Clarity may range from brilliant to hazy with yeast approximating the German hefeweizen style of beer. Overall Impression: Refreshing wheat or rye beers that can display more hop character and less yeast character than their German cousins. which sometimes lasts into the finish. Ingredients: Generally all malt. and can range from low to moderately high. NonGerman versions: Eisenbahn Dourada. or Kölsch yeast. Has a delicate white head that may not persist. Allow for a range of variation within the style when judging. spices and/or fruit added. Rogue Oregon Golden Ale. and is restricted to the 20 or so breweries in and around Cologne (Köln). Medium to medium-high carbonation. Peters. The clove and banana aromas common to German hefeweizens are inappropriate. Authentic versions are filtered to a brilliant clarity. Hollywood Blonde. Vital Statistics: OG: 1. like pale ales) but in most areas this beer is designed as the entry-level craft beer. Medium-high to high carbonation.4 – 5. and each interprets the Konvention slightly differently. an almost imperceptible fruity sweetness from fermentation.038 – 1. Other base styles 6C. Hop aroma may be low to moderate. History: Kölsch is an appellation protected by the Kölsch Konvention. although good results can be obtained using a single rest at 149˚F. Due to its delicate flavor profile. Flavor: Light to moderately strong grainy wheat or rye flavor. Mouthfeel: Medium-light to medium body. American or noble hops.5 – 5 ABV: 4. Some Köln breweries (e. Some yeasts may give a slight winy or sulfury character (this characteristic is also optional. Mouthfeel: Medium-light to medium body. History: Currently produced by many (American) microbreweries and brewpubs. but can include up to 25% wheat malt and some sugar adjuncts. No clove phenols. subtle fruit aroma from fermentation (apple.007 – 1. New Holland Lucid. Harpoon Summer Beer.013 SRM: 3 – 6 ABV: 3. No diacetyl. American Kölsch-style beers.” 7 .

but one that was selected to thrive at the cool end of normal ale fermentation temperatures. Dry finish often with lingering bitterness. Three Floyds Gumballhead. Generally clear. interesting toasty and caramel flavors. the bitterness can seem as low as moderate if the finish is not very dry. medium-dry to dry..054 IBUs: 30 – 45 FG: 1. Flying Dog Old Scratch Amber Lager 7C. Flavor: Moderately malty with a pronounced hop bitterness. Medium to medium-high carbonation. Harpoon UFO Hefeweizen. Most are simply moderately bitter brown lagers. Overall Impression: A well balanced. Water should have relatively low sulfate and low to moderate carbonate levels. Generally darker. Fermented with a lager yeast. and showcasing 8 .011 – 1.5 – 5. Bitterness rises up to 60 IBUs and is usually dry 7B. A long-lasting. Schmaltz’ Alt the signature Northern Brewer varietal hop character. Overall Impression: A lightly fruity beer with firm. Flavor: Assertive hop bitterness well balanced by a sturdy yet clean and crisp malt character. Northern German Altbier Aroma: Subtle malty. Long Trail Ale. No roasted malt flavors or harshness. but otherwise clean. “Alt” refers to the “old” style of brewing (i. Noble hop flavor can be moderate to low. Anchor Summer Beer. History: American West Coast original. Thick. Moderate off-white head with good retention. floral or perfumy character associated with noble hops. Vital Statistics: OG: 1. Light fruitiness acceptable.008 – 1. History: The traditional style of beer from Düsseldorf. IPA. but considerable rich and complex malt flavors remain. Lager yeast. smooth. Low to moderately high hop flavor.5% Commercial Examples: Bell’s Oberon. balanced by some malt character. The apparent bitterness level is sometimes masked by the high malt character. the hopping is always assertive. Mouthfeel: Medium-bodied. richer and more complex than typical alts. long-lasting off-white head. Real Ale Full Moon Pale Rye 7. noble hops and restrained fruity esters.015 SRM: 13 – 19 ABV: 4. Düsseldorf Altbier Aroma: Clean yet robust and complex aroma of rich malt. Some fruity esters may survive the lagering period. Ingredients: Typically made with a Pils base and colored with roasted malt or dark crystal. is light bodied enough to be consumed as a session beer in its home brewpubs in Düsseldorf. darker. Note that some German yeast strains produce inappropriate sulfury character. No diacetyl. Some yeast strains may impart a slight sulfury character. Light fruity esters are acceptable.5% Commercial Examples: Anchor Steam. Southampton Steem Beer.013 SRM: 3 – 6 ABV: 4 – 5. small amounts of toasted malt and/or crystal malts. Low to no noble hop aroma. sometimes more caramelly. 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. The malt character is usually toasty (not roasted) and caramelly. Redhook Sunrye. smoother palate than is typical for most ales. and usually sweeter and less bitter than Düsseldorf Altbier. Usually made with an attenuative lager yeast. Moderate to moderately high carbonation. Otter Creek Copper Ale. well-attenuated amber-colored German ale.e.048 – 1. malt flavors are toasty and caramelly.. A light minerally character is also sometimes present in the finish. but is not required. The hop aroma may vary from moderate to very low. rustic or minty qualities) in moderate to high strength. Ingredients: Pale ale malt.2% Commercial Examples: DAB Traditional. which makes the term “Altbier” somewhat inaccurate and inappropriate. bitter yet malty.055 IBUs: 15 – 30 FG: 1. Very low to medium noble hop flavor. which is slightly stronger. Noble hops. Smooth. minty). very clear from extended cold conditioning. lager character sometimes with slight sulfury notes and very low to no esters.5 – 5. No diacetyl. Comments: This style is narrowly defined around the prototypical Anchor Steam example.(e. clean. rather than citrusy varieties). making top-fermented ales) that was common before lager brewing became popular.014 SRM: 10 – 14 ABV: 4. Appearance: Medium amber to light copper color. grainy malt flavor. stout) with a noticeable rye character should be entered in the Specialty Beer category (23). No diacetyl. American hops (usually Northern Brewer. Finish fairly dry and crisp. Vital Statistics: OG: 1. Despite being very full of flavor. Pyramid Hefe-Weizen. AMBER HYBRID BEER 7A.e. Comments: A bitter beer balanced by a pronounced malt richness. Fermented at cool ale temperature (60-65˚F). Vital Statistics: OG: 1. and can have a peppery. rustic. Astringency low to none. and lagered at cold temperatures to produce a cleaner. No diacetyl. yet differs in that the hop flavor/aroma is woody/minty rather than citrusy. Appearance: Light copper to light brown color.046 – 1.040 – 1. California Common Beer Aroma: Typically showcases the signature Northern Brewer hops (with woody. Overall Impression: A very clean and relatively bitter beer.010 – 1. No diacetyl. usually showing Northern Brewer qualities (woody. creamy. yet stopping short of brown. Predates the isolation of bottom-fermenting yeast strains. sometimes grainy aroma. Superficially similar to an American pale or amber ale.. Sierra Nevada Unfiltered Wheat Beer. Hannen Alt. Alaskan Amber. Low to moderate off-white to white head with good retention. Appearance: Light amber to orange-bronze to deep copper color. Clean. Clean. May include small amounts of Munich or Vienna malt.054 IBUs: 25 – 40 FG: 1. The malt presence is moderated by moderately-high to high attenuation. Smooth mouthfeel. Those that are made as ales are fermented at cool ale temperatures and lagered at cold temperatures (as with Düsseldorf Alt). though it approximates many characteristics of lager beers. The best examples can be found in brewpubs in the Altstadt (“old town”) section of Düsseldorf. bittersweet or nutty finish reflects both the hop bitterness and malt complexity. biscuity and/or lightly caramelly flavor. Comments: Most Altbiers produced outside of Düsseldorf are of the Northern German style. Medium to medium-high carbonation. 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. with a lingering hop bitterness and a firm. Common variants include Sticke (“secret”) alt. grainy maltiness. lager character with very restrained ester profile. Schwelmer Alt. Grolsch Amber. Mouthfeel: Medium-light to medium body. Widmer Hefeweizen. Mouthfeel: Medium-bodied.g. Ironically “alt” refers to the old style of brewing (i. Brilliant clarity (may be filtered). No diacetyl. Low to moderate caramel and/or toasty malt aromatics support the hops. and a warm-fermented lager yeast is used. making ales). Flavor: Fairly bitter yet balanced by a smooth and sometimes sweet malt character that may have a rich. The malt character reflects German base malt varieties.

Overall Impression: A flavorful. Greene King Ruddles County Bitter. Vital Statistics: OG: 1. Boddington's Pub Draught 8B. History: Originally a draught ale served very fresh under no pressure (gravity or hand pump only) at cellar temperatures (i. Some examples can be more malt balanced. and/or floral UK varieties typically. Generally no diacetyl. and/or black malts used to adjust color. Most bottled or kegged versions of UK-produced bitters are higher-alcohol versions of their cask (draught) products produced specifically for export. amber. but other noble hops can also be used. although very low levels are allowed. may use a touch of black malt for color adjustment. Flavor: Medium to high bitterness. Generally no diacetyl. Generally no diacetyl. Shepherd Neame Masterbrew Bitter. but this should not override the overall bitter impression. Low to moderate white to off-white head. Coniston Bluebird Bitter. although bottled and canned examples can have moderate carbonation. Goose Island Honkers Ale. Balance is often decidedly bitter. highly attenuative ale yeast. The IBU levels are often not adjusted. Low to medium maltiness with a dry finish. although US varieties may be used).e. This style guideline reflects the “real ale” version of the style. Mild to moderate fruitiness is common. corn or wheat.032 – 1. esters and hop flavor. emphasis is still on the bittering hop addition as opposed to the aggressive middle and late hopping seen in American ales. Also known as just “bitter. Frankenheim Alt paler examples).048 IBUs: 25 – 40 FG: 1. sometimes Munich) with small amounts of crystal. and/or crystal malts. Drinkability is a critical component of the style. although US varieties may be used). “real ale”). Vital Statistics: OG: 1.008 – 1. Good to brilliant clarity. although American and European varieties are becoming more common (particularly in the 9 . Ingredients: Grists vary. Ingredients: Pale ale. Both Sticke alt and Münster alt should be entered in the specialty category. Rogue Younger’s Special 8. Brains SA. Brakspear Bitter.” Some modern variants are brewed exclusively with pale malt and are known as golden or summer bitters. Good to brilliant clarity. although US varieties may be used). Flavor: Medium to high bitterness. although very low levels are allowed. Schumacher. Most bottled or kegged versions of UK-produced bitters are higher-alcohol versions of their cask (draught) products produced specifically for export. Low to moderate white to off-white head.e. so the versions available in the US often do not directly correspond to their style subcategories in Britain. History: Originally a draught ale served very fresh under no pressure (gravity or hand pump only) at cellar temperatures (i. Some examples can be more malt balanced. Tetley’s Original Bitter. Overall Impression: Low gravity. Young’s Special. Brains Bitter..015 SRM: 11 – 17 ABV: 4. not the export formulations of commercial products. Often medium sulfate water is used. Timothy Taylor Landlord. Oakham Jeffrey Hudson Bitter (JHB). Occasionally will include some wheat. often (but not always) with a caramel quality. “real ale”).. Spalt hops are traditional..040 IBUs: 25 – 35 FG: 1. Comments: The lightest of the bitters. 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. session beer. Hop aroma can range from moderate to none (UK varieties typically.6% Commercial Examples: Fuller's London Pride. Hop aroma can range from moderate to none (UK varieties typically. Adnams SSB. sour. Moderate to low hop flavor (earthy. Moderate to low hop flavor (earthy.007 – 1. although the bitterness should not completely overpower the malt flavor. Carbonation low. The IBU levels are often not adjusted. Often medium sulfate water is used. Caramel flavors are common but not required. this is a stronger.8% Commercial Examples: Fuller's Chiswick Bitter. often (but not always) with a caramel quality. Standard/Ordinary Bitter Aroma: The best examples have some malt aroma.010 – 1. but this should not override the overall bitter impression.046 – 1. Bitter was created as a draught alternative (i.. but usually consist of German base malts (usually Pils. Characterful English yeast. 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. low alcohol levels and low carbonation make this an easy-drinking beer. Mild to moderate fruitiness. A step mash or decoction mash program is traditional. amber.hopped and lagered for a longer time. Young's Bitter. and/or floral UK varieties typically. English hops most typical. English hops most typical. Drinkability is a critical component of the style. and/or crystal malts.012 SRM: 5 – 16 ABV: 3. and can contain a significant portion of wheat. Mouthfeel: Light to medium-light body. Most have moderately low to moderately high fruity esters. Special/Best/Premium Bitter Aroma: The best examples have some malt aroma. Appearance: Medium gold to medium copper. although US varieties may be used). Adnams Bitter. Characterful English yeast. resiny.8 – 4. although very low levels are allowed. lighter in color (golden). Balance is often decidedly bitter. Bitter was created as a draught alternative (i. Münster alt is typically lower in gravity and alcohol. although bottled and canned commercial examples can have moderate carbonation. Appearance: Light yellow to light copper.054 IBUs: 35 – 50 FG: 1.2% Commercial Examples: Altstadt brewpubs: Zum Uerige. May use sugar adjuncts.040 – 1. may use a touch of black malt for color adjustment. Comments: More evident malt flavor than in an ordinary bitter. not the export formulations of commercial products. yet refreshing.011 SRM: 4 – 14 ABV: 3. Moderately carbonate water. Low to medium maltiness with a dry finish. Some modern variants are brewed exclusively with pale malt and are known as golden or summer bitters. Black Sheep Best Bitter. Schlösser Alt. session-strength ale. Ingredients: Pale ale. Zum Schlüssel. Im Füchschen. other examples: Diebels Alt. Most have moderately low to moderately high fruity esters. chocolate.2 – 3. emphasis is still on the bittering hop addition as opposed to the aggressive middle and late hopping seen in American ales. Caramel flavors are common but not required. May have very little head due to low carbonation.5 – 5. Generally no diacetyl. although American and European varieties are becoming more common (particularly in the paler examples). Greene King IPA. RCH Pitchfork Rebellious Bitter. This style guideline reflects the “real ale” version of the style. Carbonation low.e. so the versions available in the US often do not directly correspond to their style subcategories in Britain. although very low levels are allowed. May have very little head due to low carbonation. Vital Statistics: OG: 1. Mouthfeel: Medium-light to medium body. Clean. esters and hop flavor. ENGLISH PALE ALE 8A. resiny. May use sugar adjuncts. although the bitterness should not completely overpower the malt flavor. corn or wheat.e.

Bitter 8C. Whitbread Pale Ale. Optionally may have low amounts of alcohol. Vintage Henley. The Scottish ale sub-styles are differentiated mainly on gravity and alcoholic strength. bitter.010 – 1. May have low levels of secondary malt flavors (e. Entrants should select the appropriate category based on original gravity and alcohol level. Hop bitterness and flavor should be noticeable. in America. Hop flavor is low to none.(Belhaven Scottish Ale in the US). but should not totally dominate malt flavors. Medium to medium-high malt aroma. Marston’s Pedigree. Anderson Valley Boont ESB. Belhaven 70/-. creamy off-white to light tan-colored head. Young’s Ram Rod. 9C) share the same description. and is sometimes accompanied by a low diacetyl component. Hop bitterness is low to moderate. Shipyard Old Thumper. these beers often have some alcohol flavor (perhaps to let the consumer know they are getting their due). Low to moderate. although bottled commercial versions will be higher. Some modern English variants are brewed exclusively with pale malt and are known as golden or summer bitters. A low head is acceptable when carbonation is also low. Generally no diacetyl. Black Sheep Ale. but isn’t overly strong. Orkney Raven Ale. In England today. History: Strong bitters can be seen as a higher-gravity version of best bitters (although not necessarily “more premium” since best bitters are traditionally the brewer’s finest product). although strong bitters will tend to be paler and more bitter.5 – 3. smoky or very lightly roasted. cool fermentations.035 IBUs: 10 – 20 FG: 1. most strong bitters are fruitier and hoppier.016 SRM: 9 – 17 ABV: 3. Ingredients: Pale ale.016 SRM: 6 – 18 ABV: 4. A rather broad style that allows for considerable interpretation by the brewer. Generally no diacetyl. Scottish Export 80/Vital Statistics: OG: 1. Drinkability is a critical component of the style. Low to moderate white to off-white head. Good to brilliant clarity. Samuel Smith’s Old Brewery Pale Ale. Fruity esters may be moderate to none. standard-strength (for the US) English-type ale.054 IBUs: 15 – 30 FG: 1. 9B. Bateman's XXXB. “Burton” versions use 10 medium to high sulfate water. SCOTTISH AND IRISH ALE All the Scottish Ale sub-categories (9A. Cooperstown Old Slugger. Greene King Abbot Ale.2% Commercial Examples: Fullers ESB. bitter beer that roughly approximates a strong bitter. may use a touch of black malt for color adjustment.2% Commercial Examples: Belhaven 60/-. although very low levels are allowed. Vital Statistics: OG: 1. Broughton Greenmantle Ale 9C.035 – 1. 9A. although American and European varieties are becoming more common (particularly in the paler examples). Morland Old Speckled Hen. Appearance: Deep amber to dark copper.Light (all are cask-only products not exported to the US) 9B.. May have light. low diacetyl. sometimes accentuated by low to moderate kettle caramelization. The peaty aroma is sometimes perceived as earthy. Since beer is sold by strength in the UK. Broughton Merlin’s Ale. Scottish Light 60/Vital Statistics: OG: 1. The initial malty sweetness is usually accentuated by a low to moderate kettle caramelization. Stronger versions may have a slight alcohol warmth but this character should not be too high.010 – 1. Scottish Heavy 70/Vital Statistics: OG: 1. A low to moderate peaty character is optional. complex malt profile not found in other examples. Fuller’s ESB is a unique beer with a very large. Overall Impression: An average-strength to moderately-strong English ale. The IBU levels are often not adjusted.6 – 6. and up to a moderate minerally/sulfury flavor. although stronger versions will necessarily have slightly more intense flavors (and more hop bitterness to balance the increased malt). Mouthfeel: Medium-light to medium-full body. Maclay 60/. amber.0% Commercial Examples: Orkney Dark Island. Normally has a moderately low to somewhat strong caramelly malt sweetness. Broughton Exciseman’s 80/-. Appearance: Golden to deep copper. but the balance will always be towards the malt (although not always by much). corn or wheat. Hop flavor moderate to moderately high (any variety. Bass Ale. Hopping can be English or a combination of English and American. Andrews Ale. Geary’s Pale Ale. Redhook ESB 9. Belhaven St. although very low levels are allowed.013 SRM: 9 – 17 ABV: 2.040 IBUs: 10 – 25 FG: 1. and/or crystal malts. and/or floral UK hops are most traditional). although reformulated for bottling (including containing higher carbonation). and may be . the name has been co-opted to describe a malty. McEwan's Export (IPA). Alaskan ESB. Inveralmond Lia Fail. reddish. light fruitiness. English pale ales are generally considered a premium. English hops most typical. Characterful English yeast. Shepherd Neame Bishop's Finger. although earthy.(Caledonian Amber Ale in the US). often with a low to moderately strong caramel component (although this character will be more subtle in paler versions).9% Commercial Examples: Caledonian 70/.2 – 3. Usually very clear due to long. Caledonian 80/Export Ale. Flavor: Malt is the primary flavor.040 – 1. Shepherd Neame Spitfire. Low to moderate carbonation. and/or a low to moderate peaty aroma (all are optional). resiny. Some examples have a low hop aroma. biscuity) adding complexity. “ESB” is a brand unique to Fullers. Flavor: Medium-high to medium bitterness with supporting malt flavors evident. Extra Special/Strong Bitter (English Pale Ale) Aroma: Hop aroma moderately-high to moderately-low. secondary notes of sulfur and/or alcohol in some examples (optional). Southampton 80 Shilling. Gale’s Hordean Special Bitter (HSB). Mordue Workie Ticket. Most bottled or kegged versions of UK-produced bitters are higher-alcohol versions of their cask (draught) products produced specifically for export.030 – 1. nutty. Medium-dry to dry finish (particularly if sulfate water is used).060 IBUs: 30 – 50 FG: 1.g. Moderately-low to high fruity esters. Ushers 1824 Particular Ale. Adnams Broadside. emphasis is still on the bittering hop addition as opposed to the aggressive middle and late hopping seen in American ales.9 – 5. export-strength pale. Judges should not judge all beers in this style as if they were Fuller’s ESB clones.015 SRM: 9 – 17 ABV: 3. Tennents Special. May use sugar adjuncts. Comments: More evident malt and hop flavors than in a special or best bitter. Belhaven 80/. McEwan’s 60/-. Great Lakes Moondog Ale. Avery 14’er ESB. The balance may be fairly even between malt and hops to somewhat bitter. Maclay 70/-. and can use any variety of hops although UK hops are most traditional. Stronger versions may overlap somewhat with old ales. Arran Dark Aroma: Low to medium malty sweetness. Hopback Summer Lightning.010 – 1.048 – 1. Medium-low to medium-high fruity esters.010 – 1. so the versions available in the US often do not directly correspond to their style subcategories in Britain.

but often quite dry due to use of roasted barley. Low to moderate carbonation. or wheat malts. When served too cold. A citrusy hop character is very common. Long. A small proportion of smoked malt may add depth. overly smoky beers should be entered in the Other Smoked Beer category (22B) rather than here. and may optionally show small amounts of specialty malt character (bready. though a peaty character (sometimes perceived as earthy or smoky) may also originate from the yeast and native water. Appearance: Amber to deep reddish copper color (most examples have a deep reddish hue). Overall Impression: Cleanly malty with a drying finish. malt). with caramel often apparent. Moderately large white to off-white head with good retention. Smithwick’s Irish Ale. perhaps a few esters. Moderately attenuated (more so than Scottish ales). Clean. The palate is usually full and sweet. Clear. Low to moderate maltiness supports the hop presentation. which should be low to none. English hops. Fairly soft water is typical. Clear. Flavor: Richly malty with kettle caramelization often apparent (particularly in stronger versions). Esters may suggest plums. although dry-hopped versions may be slightly hazy. Irish Red Ale Aroma: Low to moderate malt aroma. Ingredients: Scottish or English pale base malt. Boulevard Irish Ale. cool fermentations are traditionally used in Scottish brewing. occasionally with a buttered toast or toffee-like quality. Any caramelization comes from kettle caramelization and not caramel malt (and is sometimes confused with diacetyl). Murphy’s Irish Red (lager). with up to 3% roasted barley. Great Lakes Conway’s Irish Ale (a bit strong at 6. Moderate carbonation. Vital Statistics: OG: 1. Mouthfeel: Medium-light to medium body. American Pale Ale Aroma: Usually moderate to strong hop aroma from dry hopping or late kettle additions of American hop varieties. Medium-low hop bitterness.130 IBUs: 17 – 35 FG: 1. McEwan's Scotch Ale.044 – 1. and kettle caramelization. although some examples may have a light English hop flavor. and lend a dry. Inveralmond Black Friar. O’Hara’s Irish Red Ale. which lends a characteristic dryness to the finish. Malt-focused with an initial sweetness and a roasted dryness in the finish. Founders Dirty Bastard. Moderate carbonation. MacAndrew's Scotch Ale. Finishes with a light taste of roasted grain. sweetness usually comes not from crystal malts rather from low hopping. and adjuncts such as sugar. No diacetyl. Flavor: Moderate caramel malt flavor and sweetness. generally will not exhibit a diacetyl character). although excessive adjunct use will harm the character of the beer. often with deep ruby highlights. the roasted character and bitterness may seem more elevated. malty and usually sweet. although light use of roasted grains may increase the perception of bitterness to the medium range. but the finish may be sweet to medium-dry (from light use of roasted barley). No esters. Well suited to the region of origin. Sometimes a bit creamy. AleSmith Wee Heavy. Low off-white to tan colored head. were kept to a minimum. Although unusual. May use some crystal malt for color adjustment. Dragonmead Under the Kilt 9D. with some versions (but not all) having a thick. which are not native to Scotland and formerly expensive to import. Ingredients: Well-modified pale malt. Hop presence is minimal. which can be suggestive of a dessert. Hibernian Ale 9E. Strength and maltiness can vary. alcoholic warmth is usually present and is quite welcome since it balances the malty sweetness.” Fermented at cooler temperatures than most ales. generally caramel-like but occasionally toasty or toffee-like in nature.5 – 10% Commercial Examples: Traquair House Ale. The optional peaty. Gordon Highland Scotch Ale. Comments: Sometimes brewed as a lager (if so. Low to moderate esters and alcohol are often present in stronger versions.perceived as earthy or smoky. which may not persist in stronger versions. Quite clean. although caramelization may sometimes be mistaken for it. with abundant malt and cool fermentation and aging temperature. AMERICAN ALE 10A. Broughton Old Jock. Hints of roasted malt or smoky flavor may be present. Clean and smooth (lager versions can be very smooth). History: Traditional Scottish session beers reflecting the indigenous ingredients (water. earthy and/or smoky character comes from the traditional yeast and from the local malt and water rather than using smoked malts. Strong Scotch Ale Aroma: Deeply malty. Orkney Skull Splitter. Some commercial brewers add small amounts of crystal. Generally quite clear. Belhaven Wee Heavy. Mouthfeel: Medium-low to medium body. Use of peat-smoked malt to replicate the peaty character should be restrained. raisins or dried fruit. and with lower hopping rates. Overall Impression: Rich. Small amounts of roasted barley add color and flavor. all of which may last into the finish. Overall Impression: An easy-drinking pint. Usually has a large tan head.0 – 6. Low to moderate esters and alcohol are usually present. so malt impression should dominate. Beamish Red Ale. Medium-dry to dry finish. Caffrey’s Irish Ale. and on occasion a faint bit of peaty earthiness (smoke). amber. slightly roasty finish. Complex secondary malt flavors prevent a one-dimensional impression. Appearance: Pale golden to deep amber. Mouthfeel: Medium-full to full-bodied.070 – 1. Harpoon 11 10. hops. or sugar).010 – 1. Caramelization often is mistaken for diacetyl. Goose Island Kilgubbin Red Ale. Generally has a bit of roasted barley to provide reddish color and dry roasted finish. Legs may be evident in stronger versions. Generally has a grainy.056 SRM: 14 – 25 ABV: 6. rice. Appearance: Light copper to dark brown color. . and as such have a different balance than strong Scotch ales. Diacetyl is low to none. Comments: The malt-hop balance is slightly to moderately tilted towards the malt side. Hops. Fruity esters vary from moderate to none.014 SRM: 9 – 18 ABV: 4. adding complexity. biscuity). Kilkenny Irish Beer. Smooth. earthy and/or smoky secondary aromas may also be present. May have a light buttery character (although this is not required). Hops are very low to none.0% Commercial Examples: Three Floyds Brian Boru Old Irish Ale. UK/Irish malts. but not required. Generally no flavor hops. high mash temperatures.060 IBUs: 17 – 28 FG: 1.018 – 1. Dry hopping (if used) may add grassy notes. any smoked character is yeast. Hop flavors and bitterness are low to medium-low. although English varieties are most authentic. Vital Statistics: OG: 1. resulting in clean. Peaty.5%). although this character should not be excessive. Hop aroma is low to none (usually not present). although examples containing low levels of diacetyl may have a slightly slick mouthfeel. dry finish due to small amounts of unmalted roasted barley. chewy viscosity. toasty. History/Comments: Also known as a “wee heavy. May have a slight alcohol warmth in stronger versions. A smooth. as may some nutty character. Ingredients: May contain some adjuncts (corn. with less hops than their English counterparts (due to the need to import them). intense malt flavors. relatively un-attenuative ale yeast. yeast. Most beers finish fairly dry considering their relatively sweet palate.or water-derived and not from the use of peat-smoked malts.

Vital Statistics: OG: 1. nutty and/or toasty quality. maltier. Overall Impression: Refreshing and hoppy. Moderately low to moderately high maltiness balances and sometimes masks the hop presentation. McNeill’s Firehouse Amber Ale. History: An American adaptation of English pale ale. and usually show an initial malty sweetness followed by a moderate caramel flavor (and sometimes other character malts in lesser amounts). Vital Statistics: OG: 1. American hops are typical. Stone Pale Ale. Moderate to high hop bitterness with a medium to dry finish.045 – 1. American ale yeast. Low to moderate off-white to light tan head. Flavor: Medium to high malty flavor (often with caramel. Esters vary from moderate to none. Low to moderately high clean malt character supports the hop presentation.5 – 6. The American pale ale will generally be cleaner. less body. St. Generally quite clear. but UK or noble hops can also be used. and water). Caramel flavors are usually restrained or absent. Tröegs HopBack Amber Ale. which often has a chocolate. and a balance more towards malt than hops (although hop rates can be significant). and some modern craft brewed examples. North Coast 10B. and may optionally have a citrusy character. Clear. although dry-hopped versions may be slightly hazy. Flavor: Moderate to high hop flavor from American hop varieties. light sweetness. but also by having more caramel flavor. yet stops short of being overly porter-like. are common but others may also be used.5 – 6. Vital Statistics: OG: 1. and/or a fresh dryhopped aroma (all are optional).3 – 6.016 SRM: 18 – 35 ABV: 4. Grains that add malt flavor and richness. History/Comments: A strongly flavored. often with citrusy flavors. but not required. Comments: Can overlap in color with American pale ales. Mouthfeel: Medium to medium-full body. malt. Appearance: Amber to coppery brown in color. often showing a citrusy American hop character (although other hop varieties may be used). Related to American Pale and American Amber Ales. Fruity esters are moderate to very low. toasty and/or chocolate flavors). Overall smooth finish without astringency often associated with high hopping rates. Overall smooth finish without astringency often associated with high hopping rates. Hop aroma is typically low to moderate. Great Lakes Burning River Pale Ale. which tends to balance the hop bitterness and finish.2% Commercial Examples: Sierra Nevada Pale Ale. resiny impression. Often lighter in color. typically American two-row. More bitter versions may have a dry. IPA-strength brown ales should be entered in the Specialty Beer category (23). but carbonate content should be relatively low. Water can vary in sulfate and carbonate content. Malt and hop bitterness are usually balanced and mutually supportive.010 – 1. Ingredients: Pale ale malt. American Amber Ale Aroma: Low to moderate hop aroma from dry hopping or late kettle additions of American hop varieties. and often more finishing hops. hoppy brown beer. Left Hand Brewing Jackman’s Pale Ale History: Known simply as Red Ales in some regions.015 SRM: 5 – 14 ABV: 4. more caramel richness. Caramel sweetness and hop flavor/bitterness can linger somewhat into the medium to full finish. Firestone Pale Ale.045 – 1. with medium to medium-high bitterness. However. No diacetyl. have a less caramelly malt profile. Ingredients: Well-modified pale malt. Carbonation moderate to high. more body.060 IBUs: 25 – 40 FG: 1. Mouthfeel: Medium to medium-full body. which often but not always has a citrusy quality.010 – 1. Overall Impression: Like an American pale ale with more body. Deschutes Mirror Pond. either American or Continental.045 – 1.2% Commercial Examples: Bell’s Best Brown. No diacetyl.060 IBUs: 20 – 40 FG: 1. cleaner in fermentation by-products. Anderson Valley Poleeko Gold Pale Ale. Avery Redpoint Ale. Comments: There is some overlap in color between American pale ale and American amber ale. Full Sail Pale Ale. Lagunitas Censored Ale. Very low to moderate fruity esters. The balance is typically towards the late hops and bitterness. Moderately large off-white head with good retention. The malt and hops are generally balanced. American hops. Carbonation moderate to high. Fruity esters can be moderate to none. although this character should not be excessive. Fruity esters can be moderate to none. Mouthfeel: Medium-light to medium body. Appearance: Light to very dark brown color. Specialty grains may add character and complexity. and usually shows a moderate caramel character. Stronger versions may have a slight alcohol warmth. typically American two-row. Moderately low to no diacetyl. Most commercial American Browns are not as aggressive as the original homebrewed versions. plus crystal and darker malts should complete the malt bill. Some interpretations of the style may feature a stronger hop aroma. and having less caramel flavors than English counterparts. hoppier interpretation of Northern English brown ale or a hoppier. Bear Republic XP Pale Ale.010 – 1. Stronger versions may have some alcohol warmth in the finish. although with more of a caramel and chocolate character. yeast. Moderate carbonate water would appropriately balance the dark malt acidity. The medium to medium-dry finish provides an aftertaste having both malt and hops. Dry hopping (if used) may add grassy notes. Should not have a strong chocolate or roast character that might suggest an American brown ale (although small amounts are OK). caramel. often but not always ones with a citrusy character. Big Sky Moose Drool Brown Ale. and usually being balanced more evenly between malt and bitterness. Smuttynose Old Brown Dog Ale. a citrusy American hop character. 12 . Medium to dark crystal malts. Pyramid Broken Rake.015 SRM: 10 – 17 ABV: 4. A citrusy hop character is common. Three Floyds X-Tra Pale Ale. Hop flavor and bitterness often lingers into the finish. toasty. Water can vary in sulfate content.2% Commercial Examples: North Coast Red Seal Ale. Overall Impression: Can be considered a bigger. Mendocino Red Tail Ale. Malt flavors are moderate to strong. Rogue Red Ale. Deschutes Cinder Cone Red. these beers were popularized in the hop-loving Northern California and the Pacific Northwest areas before spreading nationwide. Moderate to moderately high carbonation. Hop flavor can be light to moderate. American amber ales differ from American pale ales not only by being usually darker in color. May also contain specialty grains which add additional character and uniqueness. and toasty or bready notes are often used (along with late hops) to differentiate brands. sweet and rich. Bell's Amber 10C. yet with sufficient supporting malt. Moderately low to no diacetyl.Flavor: Usually a moderate to high hop flavor. No diacetyl. reflecting indigenous ingredients (hops. originated by American home brewers. often including the citrus-accented hop presence that is characteristic of American hop varieties. but generally make up a relatively small portion of the grist. but the malt presence can be substantial. The dark malt character is more robust than other brown ales. Anderson Valley Boont Amber Ale. biscuity). Ingredients: Pale ale malt.060 IBUs: 30 – 45 FG: 1. American Brown Ale Aroma: Malty. and may optionally show small amounts of specialty malt character (bready. American hops. less malty Brown Porter.

Low to moderate offwhite to tan head.g. Somewhat rare in England. dark fruit complexity of malt flavor. Characterful English ale yeast. malt-accented beer that is readily suited to drinking in quantity. Goose Island Nut Brown Ale. Some versions may seem like lower gravity brown porters. caramel. Mouthfeel: Light to medium body.13. Little or no perceivable roasty or bitter black malt flavor. Developed as a bottled product in the early 20th century out of a reaction against vinous vatted porter and often unpalatable mild. Retention may be poor due to low carbonation.030 – 1. Some consider it a bottled version of dark mild. Comments: Most are low-gravity session beers in the range 3. though their character is muted. 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. Generally low to medium-low carbonation. malty aftertaste. Very low to no diacetyl.040 – 1. Appearance: Light to dark brown. Mild Aroma: Low to moderate malt aroma. nutty. Riggwelter Yorkshire Ale. Vital Statistics: OG: 1. No diacetyl. or lightly roasted. malt-oriented brown ale. Southern English Brown Aroma: Malty-sweet. or toffee-like character. Theakston Traditional Mild. Alesmith Nautical Nut Brown Ale. caramel or toffee-like character. plum. Left Hand Deep Cover Brown Ale 11. Well suited to London’s water supply. Overall Impression: A luscious.008 – 1.e. Refreshing. A few paler examples (medium amber to light brown) exist. often with notes of dark fruits such as plums and/or raisins.. but this style is sweeter than virtually all modern examples of mild. Coach House Gunpowder Strong Mild.Acme Brown.1% Commercial Examples: Mann's Brown Ale (bottled.g. Vital Statistics: OG: 1. crystal and darker malts should comprise the grist. May seem somewhat like a smaller version of a sweet stout or a sweet version of a dark mild. Mouthfeel: Medium-light to medium body. Lost Coast Downtown Brown. malty. Harvey’s Nut Brown Ale. Avery Ellie’s Brown Ale. Tröegs Rugged Trail Ale.014 SRM: 19 – 35 ABV: 2. and not so strong). Northern English Brown Ale Aroma: Light. although may have a very wide range of malt. Comments: Increasingly rare. Malt-hop balance is nearly even. Samuel Adams Brown Ale 11B. session-strength bottled versions don’t often travel well. less hoppy than a pale ale. English hop varieties are most authentic. and may have some fruitiness.5% Commercial Examples: Moorhouse Black Cat.011 – 1. toast. adjunct use and low gravity. lightly caramelly character and a medium-dry to dry finish. Low to moderate off-white to light tan head. Low to moderately low carbonation. coffee. grainy. Sainsbury Mild. Flavor: Deep. Medium to medium-low bitterness. although some versions may be made in the stronger (4%+) range for export.8%. the name “mild” refers to the relative lack of hop bitterness (i. Nearly opaque. Overall Impression: A light-flavored. but should not dominate. Hints of biscuit and coffee are common. good versions may still be found in the Midlands around Birmingham. Mann’s has over 90% market share in Britain. fruit. Overall Impression: Drier and more hop-oriented that southern English brown ale. licorice. which can include caramelly. vinous. Samuel Smith’s Nut Brown Ale. May have a moderate dark fruit complexity. but not available in the US). with a nutty character rather than caramel. Mouthfeel: Medium body. but the residual sweetness may give a heavier impression. May also have small amounts darker malts (e. Wychwood Hobgoblin. although should be relatively clear if visible. Low to no diacetyl. Sweeter versions may seem to have a rather full mouthfeel for the gravity. with a nutty. May use sugar adjuncts. seasonal and/or special occasions. though with low flavor and bitterness almost any type could be used. Appearance: Copper to dark brown or mahogany color. Low to moderate bitterness. with a caramel.033 – 1. Clear. Malt may also have a toasted. Highgate Mild.4% Commercial Examples: Newcastle Brown Ale. English hop varieties are most authentic. Low hop bitterness. often with a rich.2 – 5. In modern terms. Generally served on cask.. festivals. roasted finish. English hop varieties would be most suitable. History: May have evolved as one of the elements of early porters. chocolate) to provide color and the nutty character. Flavor: Generally a malty beer. Gale’s Festival Mild.or toffee-like malty sweetness on the palate and lasting into the finish.013 SRM: 12 – 22 ABV: 4. Southern English (or “London-style”) brown ales are darker. chocolate. Roast-based versions may have a light astringency. Quite creamy and smooth in texture. and can be almost black. molasses. Brain’s Dark. Medium to mediumhigh carbonation. yet flavorful. caramel. with hop flavor low to none (UK varieties). Can finish sweet or dry. 13 .052 IBUs: 20 – 30 FG: 1.8 – 4. Appearance: Dark amber to reddish-brown color. Fruity esters moderate to none. A wide range of interpretations are possible. Low to moderate off-white to tan head.042 IBUs: 12 – 20 FG: 1. Greene King XX Mild. Generally clear. Brooklyn Brown Ale. Ingredients: Pale English base malts (often fairly dextrinous). Little to no hop aroma. ENGLISH BROWN ALE 11A. Motor City Brewing Ghettoblaster Hop flavor is low to non-existent. Flavor: Gentle to moderate malt sweetness. low diacetyl (especially butterscotch) is optional but acceptable. toffee. raisin). Woodforde’s Mardler’s Mild.and yeast-based flavors (e. Very low to no diacetyl.. A light but appealing fresh hop aroma (UK varieties) may also be noticed. History: English brown ales are generally split into sub-styles along geographic lines. sweet malt aroma with toffee. sweet. enough to provide some balance but not enough to overpower the malt. Moderately fruity. although is traditionally unfiltered.013 SRM: 12 – 25 ABV: 2. roast. sweeter. Moderate carbonate water. Versions with darker malts may have a dry. chocolate. Very low to no hop aroma. The malt expression can take on a wide range of character.038 IBUs: 10 – 25 FG: 1. Ingredients: English mild ale or pale ale malt base with caramel malts. nutty. biscuity. toasted. History/Comments: English brown ales are generally split into sub-styles along geographic lines.8 – 4. Woodeforde’s Norfolk Nog 11C. Banks's Mild. Moderately sweet finish with a smooth. Moderate to high carbonate water would appropriately balance the dark malt acidity. and lower gravity than their Northern cousins. nutty and/or caramel notes. particularly for its gravity. A light fruity ester aroma may be evident in these beers. the “mildness” may have referred to the fact that this beer was young and did not yet have the moderate sourness that aged batches had.008 – 1. Vital Statistics: OG: 1. Some fruity esters can be present. Originally. Diacetyl and hop flavor low to none.

coffee. rich. Shepherd Neame Original Porter. Fruity esters are moderate to none. sweeter and more caramelly flavors. History: Stronger.052 IBUs: 18 – 35 FG: 1. Some darker malt character that is deep chocolate. nutty to deep toast. Just a touch dry with a hint of roast coffee or 12B. occasionally with a vinous Port-like quality. persistent tan-colored head.048 – 1. Some versions are fermented with lager yeast. Medium-low to medium hop bitterness will vary the balance from slightly malty to slightly bitter. Wasatch Polygamy Porter be difficult to discern in such a dark beer. grainy. Diacetyl low to none. May have a slight astringency from roasted grains. Both types are equally valid. Diacetyl low to none. but when not opaque will be clear (particularly when held up to the light). London or Dublin-type water (moderate carbonate hardness) is traditional. bready. May contain several malts. Full. History: Originating in England. which often include black patent malt (chocolate malt and/or roasted barley may also be used in some versions). and alcohol. molasses.065 IBUs: 25 – 50 FG: 1.4% Commercial Examples: Fuller's London Porter. Said to have been favored by porters and other physical laborers. Historical versions with Brettanomyces. Moderate off-white to light tan head with good to fair retention. etc. Overall Impression: A fairly substantial English dark ale with restrained roasty characteristics. and/or toffee character. Very smooth. tan-colored head with moderately good head retention.12. including chocolate and/or other dark roasted malts and caramel-type malts. while modern versions may be considerably more aggressive. Clear. Should not have a significant black malt character (acrid. May have a sharp character from dark roasted grains. PORTER 12A. English or Irish ale yeast. Bell’s Porter.5% Commercial Examples: Great Lakes Edmund Fitzgerald Porter. English hop aroma moderate to none. nutty. Usually fairly well attenuated. although this character should not be strong. or harsh roasted flavors). Moderately low to moderately high carbonation. black malt character (and sometimes chocolate and/or coffee flavors) with a bit of roasty dryness in the finish. Vital Statistics: OG: 1. depending on grist composition. Higher in gravity than a dark mild. Medium to high bitterness. May contain a moderate amount of adjuncts (sugars. dried fruit esters. Samuel Smith Taddy Porter. Moderately low to moderately high carbonation. Comments: Differs from a robust porter in that it usually has softer. Avery New World Porter. Ingredients: May contain several malts. RCH Old Slug Porter. No hops. Flavor: As with aroma. is used. and are frequently UK or US varieties. toffeelike and/or sweet). English hops are most common. Appearance: Dark reddish copper to opaque dark brown (not black). Traditional versions will have a more subtle hop character (often English). and/or sweet). Mouth-filling and very smooth. Diacetyl low to none. Great Divide Saint Bridget’s Porter 12C. Flavor: Malt flavor includes a mild to moderate roastiness (frequently with a chocolate character) and often a significant caramel. maize. Brown Porter Aroma: Malt aroma with mild roastiness should be evident.040 – 1. May have other secondary flavors such as coffee. Optionally may also show some additional malt character in support (grainy. Some American versions may be dry-hopped. although small amounts may contribute a bitter chocolate complexity. No sourness. Appearance: Medium brown to very dark brown.016 SRM: 22 – 35 ABV: 4. Moderate to low fruity esters. Smuttynose Robust Porter. hop bittering level. chocolate. but are usually subdued. Good clarity. Hop flavor can vary from low to moderately high (US or UK varieties. and reminiscent of plums. Can approach black in color. Stronger versions may have a slight alcohol warmth. Diacetyl should be moderately low to none. although darker versions can be opaque. Ale yeast can either be clean US versions or characterful English varieties. Harvey’s Tom Paine Original Old Porter. hoppier and/or roastier version of porter designed as either a historical throwback or an American interpretation of the style. or occasionally lager yeast. licorice. Thick. biscuits or toast in support. lower gravities. flavor and/or aroma. prunes. nutty. Deschutes Black Butte Porter. May or may not have a strong hop character. has a rich malty sweetness with a complex blend of deep malt. and/or licorice notes. Peters Old-Style Porter.008 – 1. More substance and roast than a brown ale. Comments: Although a rather broad style open to brewer interpretation. May also show some non-roasted malt character in support (caramelly. although should not be overly acrid. porter evolved from a blend of beers or gyles known as “Entire. raisins. Robust Porter Aroma: Roasty aroma (often with a lightly burnt. malty dark ale with a complex and flavorful roasty character. Meantime London Porter. black malt character) should be noticeable and may be moderately strong. Anchor Porter. Water with moderate to high carbonate hardness is typical. Sierra Nevada Porter. Nethergate Old Growler Porter. Historical versions would use a significant amount of brown malt. Starts sweet but darker malt flavors quickly dominates and persists through finish. Fruity esters moderate to none. Complex alcohol and ester profile of moderate strength. Baltic Porter Aroma: Rich malty sweetness often containing caramel. often with ruby highlights when held up to light. sourness. and usually less alcohol. Mouthfeel: Medium-light to medium body. often with rubyor garnet-like highlights.). or smokiness should be entered in the Specialty Beer category (23). although may approach being opaque. burnt or harsh. it may be distinguished from Stout as lacking a strong roasted barley character. and balances the roasted malt flavors. Overall Impression: A substantial. Clarity may 14 . Ingredients: English ingredients are most common. Hop aroma low to high (US or UK varieties). Burton Bridge Burton Porter. although somewhat sweet versions exist. Rogue Mocha Porter. Flag Porter. which can be accentuated by the roasted malt. bready. Hops are used for bittering. Mouthfeel: Medium to medium-full body. burnt. Usually has an “English” character. English hop flavor moderate to none. treacle.012 – 1. prominently dark roasted malts and grains. caramelly.” A precursor to stout. toffee. Overall flavor may finish from dry to medium-sweet. Salopian Entire Butt English Porter. Appearance: Light brown to dark brown in color. Balance tends toward malt more than hops. and may have a chocolaty quality. no diacetyl. St. cherries or currants. Flavor: Moderately strong malt flavor usually features a lightly burnt. Vital Statistics: OG: 1. thus may seem to have an “American” or “English” character. Has a prominent yet smooth schwarzbier-like roasted flavor that stops short of burnt. Usually does not contain large amounts of black patent malt or roasted barley. and attenuation. Fruity esters moderate to none. Hambleton Nightmare Porter.014 SRM: 20 – 30 ABV: 4 – 5. It differs from a brown porter in that a black patent or roasted grain character is usually present. typically).8 – 6. coffee or molasses but never burnt. and may or may not have significant fermentation byproducts. toffee-like. Clean lager character. Boulevard Bully! Porter. and it can be stronger in alcohol. Roast intensity and malt flavors can also vary significantly.

Balancing factors may include some creaminess. Mouthfeel: Medium-full to full-bodied and creamy. Brooklyn Dry Stout 13B. Overall Impression: A very dark. Medium to medium-high carbonation. Malt can have a caramel. High residual sweetness from unfermented sugars enhances the full-tasting mouthfeel. While most commercial versions rely primarily on roasted barley as the dark grain. History: The style evolved from attempts to capitalize on the success of London porters. Overall Impression: A very dark. Very complex. Flaked unmalted barley may also be used to add creaminess. Medium to high sweetness (often from the addition of lactose) provides a counterpoint to the roasted character and hop bitterness. with multi-layered flavors. Medium-low to medium bitterness from malt and hops. the intensity of the roast character. Marston’s Oyster Stout. the stout was always the stronger beer (it was originally called a “Stout Porter”). with the level of residual sweetness. Fruitiness can be low to moderately high. Neuzeller Kloster-Bräu Neuzeller Porter (Germany). May contain crystal malts and/or adjuncts. Vital Statistics: OG: 1. although heavily roasted or hopped versions should be entered as either Imperial Stouts (13F) or Specialty Beers (23). toffee. Nøgne ø porter (Norway). Dry Stout Aroma: Coffee-like roasted barley and roasted malt aromas are prominent. Hop bitterness is moderate (lower than in dry stout).5% ABV range. Sweet Stout Aroma: Mild roasted grain aroma. Farson’s Lacto Stout. lasting into the finish. Creamy tan to brown head. Samuel Adams Cream Stout. Mouthfeel: Generally quite full-bodied and smooth. Derived from English porters but influenced by Russian Imperial Stouts. although high levels will not give the classic dry finish. Flavor: Dark roasted grains and malts dominate the flavor as in dry stout. as a sweetener. grainy sharpness. Lactose.090 IBUs: 20 – 40 FG: 1. Utenos Porter (Lithuania). sweet. Not heavy on the tongue due to carbonation level. Murphy's Stout. No diacetyl. Dry. Ingredients: The sweetness in most Sweet Stouts comes from a lower bitterness level than dry stouts and a high percentage of unfermentable dextrins. Mouthfeel: Medium-light to medium-full body. Brown or amber malt common in historical recipes. it should be clear). cocoa and/or grainy secondary notes. Orkney Dragonhead Stout. Munich or Vienna base malt. black malt. STOUT 13A. Modern versions are brewed from a lower OG and no longer reflect a higher strength than porters. A small percentage (perhaps 3%) of soured beer is sometimes added for complexity (generally by Guinness only). it should be clear). Comments: Gravities are low in England. and provide coffee and/or chocolate flavors.016 – 1. with a creamy character. roasty. or milk sugar. an unfermentable sugar.060 IBUs: 20 – 40 FG: 1. tan.007 – 1. Zywiec Porter (Poland). Esters medium-low to none. crystal malt. An impression of cream-like sweetness often exists. Low to moderate carbonation. Often tastes like sweetened espresso. is frequently added to provide additional residual sweetness. Low to moderate carbonation. Three Floyd’s Black Sun Stout.011 SRM: 25 – 40 ABV: 4 – 5% Commercial Examples: Guinness Draught Stout (also canned). may have slight chocolate. optionally with light to moderate acidic sourness. May have a bittersweet or unsweetened chocolate character in the palate. slightly roasty ale. Ingredients: Generally lager yeast (cold fermented if using ale yeast). O’Hara’s Celtic Stout. Okocim Porter (Poland). Goose Island Dublin Stout. Hitachino Nest Sweet Stout (Lacto). moderate to high hop bitterness. this beer is remarkably smooth. black malt or combinations of the three. A thick.050 IBUs: 30 – 45 FG: 1. Continental hops.V.5 – 9. When a brewery offered a stout and a porter. Left Hand Milk Stout. sometimes with coffee and/or chocolate notes. Stout. higher in exported and US products. Flavor: Moderate roasted. Diacetyl low to none. History: Traditional beer from countries bordering the Baltic Sea. Stepan Razin Porter (Russia). Widmer Snowplow Milk Stout 13. Hop aroma low to none. and medium to high hop bitterness. St. The perception of body can be affected by the overall gravity with smaller beers being lighter in body. Beamish Stout. Baltika #6 Porter (Russia). The “milk” name is derived from the use of lactose. History: An English style of stout. allow for interpretation by brewers. Diacetyl low to none. with a wellaged alcohol warmth (although the rarer lower gravity Carnegiestyle versions will have a medium body and less warmth). Comments: May also be described as an Imperial Porter.to brown-colored head is characteristic. although harshness is undesirable. Can be opaque (if not. and good attenuation.L. Water typically has moderate carbonate hardness. making it seem even more mouthfilling. Sheaf Stout. Old Dominion Stout. The balance between dark grains/malts and sweetness can vary. High carbonate water is common. Hop aroma low to none. chocolate malt.024 SRM: 30 – 40 ABV: 4 – 6% Commercial Examples: Mackeson's XXX Stout. just to provide balance. Carnegie Stark Porter (Sweden).012 – 1. mediumlow to no fruitiness.5% Commercial Examples: Sinebrychoff Porter (Finland). The level of bitterness is somewhat variable. and the balance between the two being the variables most subject to interpretation. Overall Impression: A Baltic Porter often has the malt flavors reminiscent of an English brown porter and the restrained roast of a schwarzbier. Historically known as “Milk” or “Cream” stouts. Ingredients: The dryness comes from the use of roasted unmalted barley in addition to pale malt. No diacetyl. more “stout” body and strength. Base of pale malt. Most versions are in the 7-8. For the high hop bitterness and significant proportion of dark grains present. and adjuncts such as maize or treacle. full-bodied. Vital Statistics: OG: 1. Vital Statistics: OG: 1. Appearance: Jet black to deep brown with garnet highlights in color. coffee-like finish from roasted grains. long-lasting. Southampton Imperial Baltic Porter as Irish stout or Irish dry stout. and lasts into the finish. May have a light astringency from the roasted grains. bitter. Light hints of black currant and dark fruits. as is the roasted character and the dryness of the finish.024 SRM: 17 – 30 ABV: 5. others use chocolate malt. Aldaris Porteris (Latvia). creamy. Low to moderate fruity esters. legally this designation is no longer permitted in England (but is acceptable elsewhere). creamier.licorice in the finish.036 – 1. Variations exist. Watney's Cream Stout. Bottled versions are typically brewed from a significantly higher OG and may be designated as foreign extra stouts (if sufficiently strong).060 – 1. and medium to no hop flavor. from quite sweet to moderately dry and somewhat roasty. Debittered chocolate or black malt.044 – 1. Can be opaque (if not. Appearance: Very dark brown to black in color. Dorothy Goodbody’s Wholesome Stout. creamy ale. but with a higher OG and alcohol content than either. and may use roasted barley. molasses and/or licorice complexity. Hop flavor from slightly spicy hops (Lublin or Saaz types) ranges from none to medium-low. Russian River O. Comments: This is the draught version of what is otherwise known 15 . nutty. Peter’s Cream Stout. but originally reflected a fuller.

Elysian Dragonstooth Stout 13E. Can be somewhat creamy. The roasted flavors of either version may taste of coffee. from fairly sweet to quite dry.to brown-colored head. Tropical versions can have high fruity esters. but smooth and not excessively hot. No diacetyl. Ale yeast. Fruitiness medium to high. Hop flavor can be low to high. Foreign Extra Stout Aroma: Roasted grain aromas moderate to high. Comments: A rather broad class of stouts. or lightly burnt grain. creamy character. Overall Impression: A very dark. this type of beer is best entered as a Specialty Beer – Category 23).048 – 1. Goose Island Oatmeal Stout.050 – 1. No diacetyl. Young's Oatmeal Stout. malt sweetness and flavor. Moderate to moderately-high carbonation. silky. Mouthfeel: Medium to full body. Tropical varieties can be quite sweet.e. Water source should have some carbonate hardness. or a scaled-down Imperial stout without the late hops.. chocolate. May have a slightly burnt coffee ground flavor. Oatmeal Stout Aroma: Mild roasted grain aromas.018 SRM: 30 – 40 ABV: 5.065 IBUs: 25 – 40 FG: 1. Export-Type: Freeminer Deep Shaft Stout. Oats can add a nutty. Medium-high to high carbonation. occasionally with a light burnt quality. malty ale with a complementary oatmeal flavor. Maclay’s Oat Malt Stout. Varied use of dark and roasted malts. licorice. Vital Statistics: OG: 1. often with rich chocolate or caramel flavors. while export versions can be moderately dry (reflecting impression of a scaled-up version of either sweet stout or dry stout). Hop flavor medium-low to none. Medium to very low hop aroma. Roasted grain and malt character can be moderate to high. Usually opaque. and relies on oatmeal for body and complexity rather than lactose for body and sweetness. Some bottled export (i. Ingredients: Common American base malts and yeast. caramel and dark roasted malts and grains. A light oatmeal aroma is optional. often having a roasted coffee or dark chocolate quality. Pale and dark roasted malts and grains. Ale yeast (although some tropical stouts are brewed with lager yeast). Hops mostly for bitterness. 16 . as does the oatmeal impression. more assertive roast flavors. and higher bitterness. but this character should not be prominent if present. Burnt or charcoal aromas are low to none. The level of bitterness also varies. Diacetyl mediumlow to none. should be clear). stronger) versions of dry or sweet stout also fit this profile.2 – 5. Appearance: Generally a jet black color. Thick.010 – 1. Large tan to brown head with good retention. American hop varieties. often with a citrusy or resiny American hop character. Light esters may be present but are not required. Export versions tend to have lower esters. Low to medium malt sweetness. with the complexity of oats and dark roasted grains present. Can be opaque (if not. Ingredients: Similar to dry or sweet stout. chocolate and/or lightly burnt notes. Medium to medium-high carbonation. Hop aroma low to none. Stronger versions can have the aroma of alcohol (never sharp.010 – 1. hot. Comments: Breweries express individuality through varying the roasted malt profile. Highly bitter and hoppy versions are best entered as American-style Stouts (13E). bitter. sometimes an almost oily slickness from the oatmeal. full-bodied. Tröegs Oatmeal Stout. Flavor: Tropical versions can be quite sweet without much roast or bitterness. Hop aroma low to none (UK varieties most common). Coopers Best Extra Stout. Guinness Foreign Extra Stout (bottled. Medium to dry finish. Large.. Very low to no diacetyl. History: An English seasonal variant of sweet stout that is usually less sweet than the original.022 13D. Medium hop bitterness with the balance toward malt. but with more gravity. Light use of oatmeal may give a certain silkiness of body and richness of flavor. often with a smooth.9% Commercial Examples: Samuel Smith Oatmeal Stout. Medium to high bitterness. Vital Statistics: OG: 1. and generally reflects citrusy or resiny American varieties. Guinness Foreign Extra Stout. Appearance: Very deep brown to black in color. roasted coffee beans. Ridgeway of Oxfordshire Foreign Extra Stout. ABC Stout (Singapore).018 SRM: 22 – 40 ABV: 4. persistent head of light tan to light brown in color. Ingredients: Pale. or even tinged with Brettanomyces (e. Dark grains can combine with malt sweetness to give the impression of milk chocolate or coffee with cream. Clarity usually obscured by deep color (if not opaque.g. Overall Impression: A hoppy. creamy. Variations exist. McAuslan Oatmeal Stout. as well as caramel-type malts. particularly if a small amount of oats have been used to enhance mouthfeel. and the amount of finishing hops used. but this character should not be excessive. A light sweetness can imply a coffee-and-cream impression. Appearance: Medium brown to black in color. Can have a bit of roast-derived astringency. although sharpness of dry stout will not be present in any example. smooth dark grain flavors. it should be clear). and/or vinous aromatics. Fruitiness should be low to medium. these can be either fruity and sweet. but can be present up to medium intensity. Light alcohol-derived aromatics are also optional. often with a coffee-like character. dark or bittersweet chocolate. Think of the style as either a scaled-up dry and/or sweet stout.13C. Jamaica Stout (Jamaica). Diacetyl medium-low to none.056 – 1. Flavor: Moderate to very high roasted malt flavors. but smooth. Broughton Kinmount Willie Oatmeal Stout. dry and bitter. When judging. Esters are optional. while export versions can be drier and fairly robust. Adjuncts such as oatmeal may be present in low quantities. Mouthfeel: Medium-full to full body. Oatmeal (5-10%+) used to enhance fullness of body and complexity of flavor. Hops primarily for bittering. and restrained bitterness. Anderson Valley Barney Flats Oatmeal Stout. moderately strong. sometimes known as “Tropical Stouts”).075 IBUs: 35 – 75 FG: 1. often tasting of coffee. while heavy use of oatmeal can be fairly intense in flavor with an almost oily mouthfeel. Flavor: Medium sweet to medium dry palate. New Holland The Poet. grainy or earthy flavor. Guinness Foreign Extra Stout has been made since the early 1800s. May give a warming (but never hot) impression from alcohol presence. Light to moderately strong alcohol warmth. and can have coffee. or molasses. May use adjuncts and sugar to boost gravity. roasty. American Stout Aroma: Moderate to strong aroma of roasted malts. Generally has bolder roasted malt flavors and hopping than other traditional stouts (except Imperial Stouts). Vital Statistics: OG: 1.5 – 8% Commercial Examples: Tropical-Type: Lion Stout (Sri Lanka).010 – 1. or solventy). Royal Extra “The Lion Stout” (Trinidad). although some may appear very dark brown. Creamy. Wolaver’s Oatmeal Stout Overall Impression: A very dark.075 IBUs: 30 – 70 FG: 1. History: Originally high-gravity stouts brewed for tropical markets (and hence. Dragon Stout (Jamaica). Diacetyl low to none. Comments: Generally between sweet and dry stouts in sweetness. Mouthfeel: Medium-full to full body. allow for differences in interpretation. Alcohol flavors can be present up to medium levels. rum-like quality. roasty ale. dried fruit. Some versions may have a sweet aroma. smooth. strongly roasted Foreignstyle Stout (of the export variety). not sold in the US). persistent tan. Little to no hop flavor. they often have a sweet.

with a moderate to assertive hop bitterness. many interpretations are possible. with generous quantities of roasted malts and/or grain. and/or slightly grassy). but should be noticeable. but most are pale to medium amber with an orange-ish tint. Medium to aggressively high bitterness. May optionally show a slight specialty malt character (e. raisins) character. with English and American interpretations (predictably. and may optionally show some supporting caramel. plums. earthy or fruity nature is typical. The temperature extremes and rolling of the seas resulted in a highly attenuated beer upon arrival. hop bitterness and flavor. An alcohol character may be present. A moderate caramel-like or toasty malt presence is common. maltiness.030 SRM: 30 – 40 ABV: 8 – 12% Commercial Examples: Three Floyd’s Dark Lord. The hop flavor should be similar to the aroma (floral. with some flavors becoming more subdued over time and some aged. The malt aroma can be subtle to rich and barleywine-like. Appearance: Color ranges from golden amber to light copper. Stone Imperial Stout. Mad River Steelhead Extra Stout 13F. Like a black barleywine with every dimension of flavor coming into play. Appearance: Color may range from very dark reddish-brown to jet black. Aged versions may have a slight vinous or port-like quality. and a lingering bitterness are usually present. Aging affects the intensity. the American versions have more bitterness. A slightly grassy dry-hop aroma is acceptable. Modern versions of English IPAs generally pale in comparison (pun intended) to their ancestors. Should not be syrupy and under-attenuated. Samuel Smith Imperial Stout. hops. Opaque. Should be clear. Fruity esters may be low to moderately strong. while the English varieties reflect a more complex specialty malt character and a more 17 forward ester profile). although this character is not mandatory. Malt backbone can be balanced and supportive to rich and barleywine-like. fruity. a distinctively minerally. deep. and may contain any hop variety. medium-light to medium-bodied mouthfeel without hop-derived astringency. Avery Out of Bounds Stout. burnt currant or tarry character may be evident. No diacetyl. luscious texture (although the body may decline with long conditioning). but not hot. or almost tar-like sensations. Overall Impression: A hoppy. hops and yeast. If high sulfate water is used. Comments: A pale ale brewed to an increased gravity and hop rate. Fruity esters may be low to intense. sufficient malt flavor. with variable amounts of roasted grains. hot or solventy. Russian Imperial Stout Aroma: Rich and complex. The roasted malt character can take on coffee. and may take on a complex. 38. Roasty. depending on the gravity and grain bill. but shouldn’t be sour. Generally has a well-formed head. Alkaline water balances the abundance of acidic roasted grain in the grist. English pale ales were derived from India Pale Ales. Dark fruit flavors meld with roasty. Sierra Nevada Stout. Deep tan to dark brown head. with a noticeable alcohol presence. Some versions may have a sulfury note. fruity. body and complexity to support the hops will provide the best balance. or solventy. Lost Coast 8 Ball Stout.075 – 1. either from esters or hops. but not required. complex and frequently quite intense. Medium-low to high hop flavor (any variety). although head retention may be low to moderate. Ingredients: Well-modified pale malt. Malt flavor should be medium-low to medium-high. Moderate to aggressively high roasted malt/grain flavors can suggest bittersweet or unsweetened chocolate. toffee-like and/or caramelly. balance and smoothness of aromatics. Brooklyn Black Chocolate Stout 14. who have extended the style with unique American characteristics. Bell’s Expedition Stout. plums. and/or strong coffee. The balance can vary with any of the aroma elements taking center stage. Very low levels of diacetyl are acceptable. and finishing hops. The term “IPA” is loosely applied in commercial English beers today. cocoa. Great Divide Yeti. dark ale. hop bitterness and warming character. Today is even more popular with American craft brewers. Bar Harbor Cadillac Mountain Stout. No diacetyl.SRM: 30 – 40 ABV: 5 – 7% Commercial Examples: Rogue Shakespeare Stout. Gentle smooth warmth from alcohol should be present and noticeable. American or English ale yeast. Low to moderate fruitiness. depending on age and conditioning. although unfiltered dry-hopped versions may be a bit hazy. and alcohol.g. and alcohol. prunes. Some clean alcohol flavor can be noted in stronger versions. Southampton Russian Imperial Stout. moderately strong pale ale that features characteristics consistent with the use of English malt. The wide range of allowable characteristics allow for maximum brewer creativity. INDIA PALE ALE (IPA) 14A. Vital Statistics: OG: 1. Rogue Imperial Stout. or prunes). and has been (incorrectly) used in . Not all possible aromas described need be present. dry finish. big. sharp. Flavor: Rich. Despite the substantial hop character typical of these beers. Has less hop character and a more pronounced malt flavor than American versions. dark chocolate. some sulfur flavor. Victory Storm King. Scotch Irish Tsarina Katarina Imperial Stout. May have a complex grain bill using virtually any variety of malt. History: Brewed to survive the voyage from England to India. although the intensity of hop character is usually lower than American versions. English IPA Aroma: A moderate to moderately high hop aroma of floral.g. maltiness. dark fruit (e. Finish is medium to dry. Avery The Czar. Flavor: Hop flavor is medium to high. toasty. High alcohol and viscosity may be visible in “legs” when beer is swirled in a glass. pleasant.. Hop aroma can be very low to quite aggressive. Some smooth alcohol warming can and should be sensed in stronger (but not all) versions. and support the hop aspect. bready or toasty flavors. fruity esters. Great Lakes Blackout Stout. caramel). North Coast Old Rasputin Imperial Stout.018 – 1. and fruitiness from the fermentation or hops adds to the overall complexity. but shouldn’t be sharp. The palate and finish can vary from relatively dry to moderately sweet. usually with some lingering roastiness. The malt should show an English character and be somewhat bready. Good head stand with off-white color should persist. Mouthfeel: Full to very full-bodied and chewy. but this should only add complexity and not dominate. Bear Republic Big Bear Black Stout. with variable amounts of roasted malt/grains. Deschutes Obsidian Stout. Mouthfeel: Smooth. Alcohol strength should be evident. The balance and intensity of flavors can be affected by aging. North Coast Old No. with a velvety. biscuit-like. Founders Imperial Stout. Carbonation may be low to moderate. and bittersweet. Deschutes The Abyss.115 IBUs: 50 – 90 FG: 1. and bitterness may linger into the aftertaste but should not be harsh.. Said to be popular with the Russian Imperial Court. earthy. although moderate to mediumhigh carbonation can combine to render an overall dry sensation in the presence of malt sweetness. Any type of hops may be used. burnt. History: Brewed to high gravity and hopping level in England for export to the Baltic States and Russia. Thirsty Dog Siberian Night. Overall Impression: An intensely flavored. or slightly burnt tones and can be light to moderately strong. Comments: Variations exist. roasted character. fruity esters. A slightly burnt grain. vinous or port-like qualities developing. can be present. and can take on a dark fruit character (raisins. Oak is inappropriate in this style.

Anchor Liberty Ale. Imperial IPA Aroma: A prominent to intense hop aroma that can be derived from American. Great Divide Hercules Double IPA.” “extra. but clean. Anderson Valley Hop Ottin’. Harpoon IPA.5% Commercial Examples: Meantime India Pale Ale. either from esters or hops. Mouthfeel: Smooth. Brooklyn East India Pale Ale Russian River Blind Pig IPA. although moderate to medium-high carbonation can combine to render an overall dry sensation in the presence of malt sweetness. lingering bitterness is usually present in the aftertaste but should not be harsh. Ingredients: Pale ale malt (well-modified and suitable for singletemperature infusion mashing). floral. although unfiltered dry-hopped versions may be a bit hazy. Malt flavor should be low to medium. English and/or noble varieties (although a citrusy hop character is almost always present). Some clean malty sweetness may be found in the background.075 IBUs: 40 – 70 FG: 1. and is generally clean and malty although some caramel or toasty flavors are acceptable at low levels. and can reflect the use of American. and a tribute to historical IPAs. Water character varies from soft to moderately sulfate. Vital Statistics: OG: 1. Low fruitiness is acceptable but not required. American. Medium-dry to dry finish. Ingredients: Pale ale malt (well-modified and suitable for singletemperature infusion mashing). Stone IPA. Appearance: Color ranges from medium gold to medium reddish copper. floral. may also be detected in some versions. Stone Ruination IPA. American hops. Drinkability is an important characteristic.beers below 4% ABV. High to absurdly high hop bitterness. Typically not as high in gravity/alcohol as a barleywine. Refined sugar may be used in some versions. and should reflect an American hop character with citrusy. some versions can have an orange-ish tint. Less malty. but mashed at lower temperatures for high attenuation.5 – 10% Commercial Examples: Russian River Pliny the Elder. Samuel Smith's India Ale. very strong pale ale without the big maltiness and/or deeper malt flavors of an American barleywine. but most examples do not exhibit this character. Bell’s Hop Slam. Medium-high to very high hop bitterness. Comments: Bigger than either an English or American IPA in both alcohol strength and overall hop level (bittering and finish). Medium-dry to dry finish. American IPA Aroma: A prominent to intense hop aroma with a citrusy. since high alcohol and malt tend to limit drinkability. English and/or noble hop varieties. Burton Bridge Empire IPA. lacking harshness. Some clean malty sweetness may be found in the background. American yeast that can give a clean or slightly fruity profile.056 – 1.010 – 1. Overall Impression: An intensely hoppy. either from esters or hops. Should be clear. although a neutral fermentation character is typical.Middle Ages ImPailed Ale. Appearance: Color ranges from golden amber to medium reddish copper. Good head stand with off-white color should persist. sipping beer. Freeminer Trafalgar IPA. piney or fruity aspects. Ridgeway Bad Elf. Flavor: Hop flavor is medium to high. History: An American version of the historical English style. Vital Statistics: OG: 1. Victory Hop Devil. Vital Statistics: OG: 1. Sierra Nevada Celebration Ale. American yeast that can give a clean or slightly fruity profile. “double. Fresher versions will obviously have a more significant finishing hop character. Some alcohol can usually be noted. Oak is inappropriate in this style. Founder’s Centennial IPA. A showcase for hops. and is generally clean and malty sweet although some caramel or toasty flavors are acceptable at low levels. moderately strong American pale ale. May be slightly sulfury. It should also not have much residual sweetness or a heavy character grain profile. Malt flavor should be low to medium. but it should not have a “hot” character. Overall Impression: A decidedly hoppy and bitter. noble). Some smooth alcohol warming can and should be sensed in stronger (but not all) versions. Fruitiness. smooth alcohol flavor is usually present. although a neutral fermentation character is also acceptable. lower body. although the malt backbone will generally support the strong hop character and provide the best balance. Water character varies from soft to moderately sulfate. Great Divide Titan IPA. and/or fruity character derived from American hops. No harsh hop-derived astringency.018 SRM: 8 – 14 ABV: 5 – 7. Hampshire Pride of Romsey IPA. Body is generally less than in English counterparts. No diacetyl. A clean. Some clean alcohol flavor can be noted in stronger versions. Low fruitiness is acceptable but not required. Some alcohol may be noted. although unfiltered dry-hopped versions may be a bit hazy. Versions with a noticeable Rye character (“RyePA”) should be entered in the Specialty category. brewed using American ingredients and attitude. A long. can use a complex variety of hops (English. some versions can have an orange-ish tint. medium-light to medium body.075 IBUs: 40 – 60 FG: 1. Good head stand with white to off-white color should persist. Strongly hopped. Should be clear.070 – 1. but should be at a lower level than in English examples. may also be detected in some versions. Summit India Pale Ale. Flavor: Hop flavor is strong and complex.” or any other variety of adjectives would be equally valid. No diacetyl. The adjective “Imperial” is arbitrary and simply implies a stronger version of an IPA. AleSmith IPA.” “extreme. although the malt backbone will support the strong hop character and provide the best balance. High sulfate and low carbonate water is essential to achieving a pleasant hop bitterness in authentic Burton versions. although this is not required. May be slightly sulfury. perfume-like. Goose Island IPA. 14B. resinous. resinous. 18 . Ingredients: Pale ale malt (well-modified and suitable for singletemperature infusion mashing). Many versions are dry hopped and can have an additional grassy aroma. medium-light to medium-bodied mouthfeel without hop-derived astringency. although not all examples will exhibit the strong sulfate character. Generally all-malt. Surly Furious. Generally will have more finish hops and less fruitiness and/or caramel than English pale ales and bitters. Most versions are dry hopped and can have an additional resinous or grassy aroma. Dogfish Head 60 Minute IPA. Avery Majaraja. English hops. The bitterness may linger into the aftertaste but should not be harsh. English yeast that can give a fruity or sulfury/minerally profile.090 IBUs: 60 – 120 FG: 1. less rich and a greater overall hop intensity than an American Barleywine. Oak is inappropriate in this style.5 – 7. Three Floyd’s Dreadnaught.5% Commercial Examples: Bell’s Two-Hearted Ale. but mashed at lower temperatures for high attenuation.010 – 1. Mouthfeel: Smooth. Bear Republic Racer 5 IPA.018 SRM: 6 – 15 ABV: 5. 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. Fruitiness. Generally all-malt. Fuller's IPA.010 – 1. piney.050 – 1. Avery IPA 14C. but most examples do not exhibit this character. this should not be a heavy.020 SRM: 8 – 15 ABV: 7. although this is not absolutely required. Smooth alcohol warming. although moderate to mediumhigh carbonation can combine to render an overall dry sensation in the presence of malt sweetness. Three Floyds Alpha King.

Overall Impression: A moderately dark.010 – 1. Hacker19 Pschorr Weisse. Optionally. Ettaler Weissbier Hell. A small amount of noble hops are used only for bitterness. as is a slightly sweet Pils malt character. In the 1950s and 1960s. citrusy character from yeast and high carbonation is often present.052 IBUs: 8 – 15 FG: 1. Hop flavor is very low to none. Noble hop character ranges from low to none. Weizen ale yeasts produce the typical spicy and fruity character. The balance and intensity of the phenol and ester components can vary but the best examples are reasonably balanced and fairly prominent. spicy. A very thick. Stoudt’s Double IPA. Erdinger Weissbier. Ayinger Bräu Weisse. No diacetyl or DMS.3 – 5. Vital Statistics: OG: 1. Dunkelweizen Aroma: Moderate to strong phenols (usually clove) and fruity esters (usually banana). rich barley malt character not found in a hefeweizen. but shouldn’t overpower the yeast character. The soft. as is a richer caramel and/or melanoidin character from Munich and/or Vienna malt. aided by moderate to high carbonation. but acceptable. Any malt character is supportive and does not overpower the yeast character. although extreme fermentation temperatures can affect the balance and produce off-flavors. A tart. but should not dominate. No diacetyl or DMS. No diacetyl or DMS. A roasted malt character is inappropriate.6% Commercial Examples: Weihenstephaner Hefeweissbier. although some versions use up to 70%. refreshing wheat-based ale. never heavy. Always effervescent. Moylan’s Hopsickle Imperial India Pale Ale. A light tartness is optional but acceptable. Mouthfeel: Medium-light to medium-full body. Appearance: Light copper to mahogany brown in color. long-lasting off-white head is characteristic. Plank Bavarian Hefeweizen. long-lasting white head is characteristic.044 – 1. creamy fullness that may progress to a light. at least 50% of the grist must be malted wheat. moussy. although the level of haze is somewhat variable. GERMAN WHEAT AND RYE BEER 15A. Optional. A traditional decoction mash gives the appropriate body without cloying sweetness. The suspended yeast sediment (which should be roused before drinking) also contributes to the cloudiness. from Vienna and/or Munich malt). the krystal version is filtered for excellent clarity. Eisenbahn Weizenbier 15B. a very light to moderate vanilla character and/or low bubblegum notes can accentuate the banana flavor. Barrelhouse Hocking Hills HefeWeizen. or richer malt aroma (e. A beer “mit hefe” is also cloudy from suspended yeast sediment (which should be roused before drinking). spicy. neither should be dominant if present. Weizen ale yeasts produce the typical spicy and fruity character. Vital Statistics: OG: 1.Rogue I2PA. Appearance: Pale straw to very dark gold in color. spritzy finish aided by high carbonation. None of these optional characteristics should be high or dominant. since most older people drank them for their health-giving qualities. Optionally. citrusy tartness. somewhat bready or grainy flavor of wheat is complementary. Victory Hop Wallop 15. No diacetyl or DMS. A light to moderate wheat aroma (which might be perceived as bready or grainy) may be present and is often accompanied by a caramel. but generally produced year-round. Optionally. The presence of Munich and/or Vienna malts also provide an additional sense of richness and fullness. Comments: The presence of Munich and/or Vienna-type barley malts gives this style a deep. Hop flavor is very low to none. Dogfish Head 90-minute IPA. Well rounded. A tart. The high protein content of wheat impairs clarity in an unfiltered beer.056 . wheat beers did not have a youthful image. Ingredients: By German law. The soft. refreshing wheat-based ale. Schneider Weisse Weizenhell. neither should be dominant if present. A traditional decoction mash gives the appropriate body without cloying sweetness. The balance and intensity of the phenol and ester components can vary but the best examples are reasonably balanced and fairly prominent. Andechser Weissbier Hefetrüb. The texture of wheat as well as yeast in suspension imparts the sensation of a fluffy. creamy fullness that may progress to a lighter finish. The texture of wheat imparts the sensation of a fluffy. flavorful palate with a relatively dry finish. Franziskaner Hefe-Weisse. Noble hop character ranges from low to none. Weizen/Weissbier Aroma: Moderate to strong phenols (usually clove) and fruity esters (usually banana). A light to moderate wheat aroma (which might be perceived as bready or grainy) may be present but other malt characteristics should not. Effervescent. moussy. a light to moderate vanilla character. fruity. The filtered Krystal version has no yeast and is brilliantly clear. Bottles with yeast are traditionally swirled or gently rolled prior to serving. often somewhat sweet palate with a relatively dry finish. Paulaner Hefe-Weizen. but typically muted. History: A traditional wheat-based ale originating in Southern Germany that is a specialty for summer consumption. These beers often don’t age well and are best enjoyed while young and fresh. somewhat bready or grainy flavor of wheat is complementary. The high protein content of wheat impairs clarity in this traditionally unfiltered style. Today. Suspended yeast may increase the perception of body. Ingredients: By German law. although some versions use up to 70%. and hop bitterness is very low to moderately low. The version “mit hefe” is served with yeast sediment stirred in. Overall Impression: A pale. and hop bitterness is very low to low. Penn Weizen. The balance and intensity of the phenol and ester components can vary but the best examples are reasonably balanced and fairly prominent. but often can add to the complexity and balance. The malty richness can be low to medium-high. The balance and intensity of the phenol and ester components can vary but the best examples are reasonably balanced and fairly prominent. aromatics can include a light. The character of a krystal weizen is generally fruitier and less phenolic than that of the hefe-weizen. History: Old-fashioned Bavarian wheat beer was often dark. Mouthfeel: Medium-light to medium body.. a low to moderate vanilla character and/or low bubblegum notes may be present. flavorful. Reflecting the best yeast and wheat character of a hefeweizen blended with the malty richness of a Munich dunkel.g. citrusy character from yeast and high carbonation is sometimes present. at least 50% of the grist must be malted wheat.014 SRM: 2 – 8 ABV: 4. A very thick. Flavor: Low to moderately strong banana and clove flavor. fast-maturing beers that are lightly hopped and show a unique banana-and-clove yeast character. and/or a low bubblegum aroma.044 – 1. Well rounded. although extreme fermentation temperatures can affect the balance and produce off-flavors. although the level of haze is somewhat variable. a very light to moderate vanilla character and/or low bubblegum notes can accentuate the banana flavor. Comments: These are refreshing. A small amount of noble hops are used only for bitterness. Kapuziner Weissbier. the remainder is usually Munich and/or Vienna malt. Flavor: Low to moderately strong banana and clove flavor. the remainder is Pilsner malt. sweetness and roundness. fruity. sweetness and roundness. Bottles with yeast are traditionally swirled or gently rolled prior to serving. malty. bread crust. the lighter hefeweizen is more common.

Low to moderate weizen yeast character (banana. malt. crystal malt and/or small amounts of debittered dark malts for color adjustment. Schneider Aventinus Eisbock. Never hot or solventy. but with a greater body and light finishing hops. Weizen ale yeasts produce the typical spicy and fruity character. A traditional decoction mash gives the appropriate body without cloying sweetness. fruity.5 – 8. or ham-like aromas are inappropriate. and the alcohol helps balance the finish. prunes. The beer will be very cloudy from starch haze and/or yeast.3 – 5. A low spicy-herbal hop aroma is optional. Rye has been characterized as having the most assertive flavor of all cereal grains. and a moderate wheat flavor. Moderate zesty. Moderate to high carbonation. floral and sweet aromas and should not be overly strong. History: A specialty beer originally brewed in Regensburg. was created in 1907 at the Weisse Brauhaus in Munich using the ‘Méthode Champenoise’ with fresh yeast sediment on the bottom. dark fruit. Tucher Dunkles Hefe Weizen. AleSmith Weizenbock. Comments: American-style rye beers should be entered in the American Rye category (6D). Mouthfeel: Medium-full to full body.022 SRM: 12 – 25 ABV: 6.and/or Vienna-type barley malts. Hacker-Pschorr Weisse Dark. High carbonation. often having a hearty flavor reminiscent of rye or pumpernickel bread. Plank Bavarian Heller Weizenbock. and yeast character dominate the palate. Munich malt. Plank Bavarian Dunkler Weizenbock. The high protein content of wheat impairs clarity in this traditionally unfiltered style.014 SRM: 14 – 19 ABV: 4. It was Schneider’s creative response to bottom-fermenting doppelbocks that developed a strong following during these times. A creamy sensation is typical. History: Aventinus. Vital Statistics: OG: 1. Rye is a huskless grain and is difficult to mash. Ettaler Weissbier Dunkel.0% Commercial Examples: Schneider Aventinus. bready flavor of wheat is further enhanced by the copious use of Munich and/or Vienna malts. Light noble hops are acceptable. spicy. ruby brown in color. Erdinger Weissbier Dunkel. A faintly tart character may optionally be present. No diacetyl. flavor and aroma. May have a slightly sweet palate. Vital Statistics: OG: 1. Flavor: A complex marriage of rich. grainy finish with a tangy. and some banana esters may also be present.090 IBUs: 15 – 30 FG: 1. Bottles may be gently rolled or swirled prior to serving to rouse the yeast.5 – 6% Commercial Examples: Paulaner Roggen (formerly Thurn und Taxis. Light usage of noble hops in bitterness. citrusy orangey fruitiness. the world’s oldest top-fermented wheat doppelbock. No hop aroma. Moderate to strong phenols (most commonly vanilla and/or clove) add complexity. grainy. Kapuziner Weissbier Schwarz Doppelbock. Now also made in the Eisbock style as a specialty beer. and can persist into aftertaste. No diacetyl. Witbier Aroma: Moderate sweetness (often with light notes of honey and/or vanilla) with light. Appearance: Dark amber to dark. 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.056 IBUs: 10 – 20 FG: 1. Schneider Weisse (Original).014 SRM: 14 – 23 ABV: 4. Vegetal. no longer imported into the US). Well-aged examples may show some sherry-like oxidation as a point of complexity.IBUs: 10 – 18 FG: 1. Weizenbock Aroma: Rich. Appearance: Light coppery-orange to very dark reddish or coppery-brown color. although the balance can vary. often resulting in a gummy mash texture that is prone to sticking. lightly bitter (from rye) aftertaste. The malty. A very thick. Bavaria as a more distinctive variant of a dunkelweizen using malted rye instead of malted wheat. Capital Weizen 20 16. Weizen yeast provides distinctive banana esters and clove phenols.6% Commercial Examples: Weihenstephaner Hefeweissbier Dunkel. No diacetyl or DMS. wheat-based ale combining the best flavors of a dunkelweizen and the rich strength and body of a bock.046 – 1. Light tartness optional. Too warm or too cold fermentation will cause the phenols and esters to be out of balance and may create off-flavors. often with a bit of tartness. Can have a somewhat acidic aroma from rye and yeast. Appearance: Very pale straw to very light gold in color. Franziskaner Dunkel Hefe-Weisse. spicy wheat aromatics. or peppery note in the background. celery-like. Flavor: Grainy. The wheat. Overall Impression: A dunkelweizen made with rye rather than wheat. Edelweiss Dunkel Weissbier. long-lasting light tan head is characteristic. No diacetyl. quite dense and persistent (often thick and rocky). although never solventy. light banana and/or vanilla. Hop flavor is absent. Lower fermentation temperatures accentuate the clove character by suppressing ester formation.015 – 1. Roggenbier (German Rye Beer) Aroma: Light to moderate spicy rye aroma intermingled with light to moderate weizen yeast aromatics (spicy clove and fruity esters. Bürgerbräu Wolznacher Roggenbier 15C. Other traditional beer styles with enough rye added to give a noticeable rye character should be entered in the Specialty Beer category (23). Decoction mash commonly used (as with weizenbiers). It is inappropriate to add caraway seeds to a roggenbier (as some American brewers do). although it may contain up to 70%).064 – 1. moderately-low to moderately-strong spicy rye flavor. Erdinger Pikantus. as is the warming sensation of substantial alcohol content. with the remainder being Munich. bock-like melanoidins. diacetyl or DMS. malty. moussy. often with a complex herbal. wheat malt. The presence of Munich and/or Vienna malts also provide an additional sense of richness and fullness. Eisenbahn Vigorosa 15D. although the level of haze is somewhat variable. High Point Ramstein Winter Wheat. hazy appearance. which gives it a . The suspended yeast sediment (which should be roused before drinking) also contributes to the cloudiness. bock-like melanoidins and bready malt combined with a powerful aroma of dark fruit (plums. Ingredients: Malted rye typically constitutes 50% or greater of the grist (some versions have 60-65% rye). and sometimes citrus). but should never overpower the other characteristics. the rye character is traditionally from the rye grain only. and a light chocolate character is sometimes found (although a roasted character is inappropriate). Spices should blend in with fruity. Mahr’s Der Weisse Bock. Medium-dry. Remainder of grist can include pale malt. Mouthfeel: Medium to medium-full body. Ingredients: A high percentage of malted wheat is used (by German law must be at least 50%. either banana or citrus). and hop bitterness is low. Victory Moonglow Weizenbock.010 – 1. BELGIAN AND FRENCH ALE 16A. Ayinger Ur-Weisse. Overall Impression: A strong.010 – 1. A small amount of noble hops are used only for bitterness. Large creamy off-white to tan head. Moderate perfumy coriander. spicy clove-like phenols. Comments: A dunkel-weizen beer brewed to bock or doppelbock strength. clove. A moderate aroma of alcohol is common. Low to moderate noble hop flavor acceptable. Cloudy. raisins or grapes).

There is no correlation between strength and color. never gets in the way of the spices. white head often fades more quickly than other Belgian beers. moderately malty. No diacetyl. Hop bitterness may be moderate to high. spices. Ale yeast prone to the production of mild. Bitterness from orange pith should not be present. somewhat spicy. Sterkens White Ale. Herbal-spicy flavors.or lemon-like). hop and sour aromatics typically increase with the strength of the beer. Speciale Palm. Ingredients: Pilsner or pale ale malt contributes the bulk of the grist with (cara) Vienna and Munich malts adding color. The malt character is light. copper-colored ale. finishes dry and often a bit tart. Overall Impression: A refreshing. nor does it persist into the finish. Creamy. white. Yeasts prone to moderate production of phenols are often used but fermentation temperatures should be kept moderate to limit this character.052 IBUs: 10 – 20 FG: 1. Appearance: Often a distinctive pale orange but may be golden or amber in color. Vuuve 5.008 – 1. Fruity esters dominate the aroma and are often reminiscent of citrus fruits such as oranges or lemons. Should not be overly dry and thin. but shouldn’t dominate in the balance.5% ABV strength) 16C. from carbonation. smooth malt and relatively light hop character and low to very low phenols. but should not overwhelm fruity esters. biscuity malt aroma.5% Commercial Examples: De Koninck. Nothing should be too pronounced or dominant. and should not be hot or solventy.or pear-like fruitiness though not as fruity/citrusy as many other Belgian ales. Most examples seem to be approximately 5% ABV. History: Produced by breweries with roots as far back as the mid1700s. is done. cumin. but should not overwhelm other characteristics. Overly spiced and/or sour beers are not good examples of the style. often having a smoothness and light creaminess from unmalted wheat and the occasional oats. Brugs Tarwebier (Blanche de Bruges). Coriander of certain origins might give an inappropriate ham or celery character. Op-Ale. No diacetyl. St. Spices of freshly-ground coriander and Curaçao or sometimes sweet orange peel complement the sweet aroma and are quite characteristic. Noble hops. Extremely high attenuation gives a characteristic dry finish.5% Commercial Examples: Hoegaarden Wit.010 – 1. Hitachino Nest White Ale sweetness with a toasty. or soapy flavors are inappropriate. and if noticeable. phenols tend to be lower than in many other Belgian beers. Belgian Pale Ale Aroma: Prominent aroma of malt with moderate fruity character and low hop aroma. and lack of bitterness in finish. though not as fruity/citrusy as many other Belgian ales. Wittekerke. Ginder Ale. May have an orange. Brewer’s Art House Pale Ale. The fruitiness is frequently citrusy (orange. Distinctive floral or spicy. moussy head. In some instances a very limited lactic fermentation. and has grown steadily in popularity over time. Comments: The presence. dense. Overall Impression: A fruity. Comments: Most commonly found in the Flemish provinces of Antwerp and Brabant. Bernardus Blanche. Effervescent character from high carbonation. malty 21 . Effervescent. fresher.048 – 1. May have an orange. light acidity. Eisenbahn Pale Ale. including hops and yeast strains. Spice. Other spices (e. celery-like. The addition of one of more spices serve to add complexity. balance is the key. Alcohols are soft. Vital Statistics: OG: 1. The hop bitterness is medium to low. whitish-yellow appearance. A low to medium-high spicy or floral hop aroma is usually present. rocky. cinnamon. chamomile. Bell’s Winter White Ale. with hops becoming more pronounced in those with a drier finish. Allagash White. Ommegang Witte. orange-citrusy fruitiness. Victory Whirlwind Witbier. Sugar is not commonly used as high gravity is not desired. or the actual addition of lactic acid. Clarity is very good. a low to moderate alcohol presence and tart sourness. Styrian Goldings. properly handled examples are most desirable. The beer tends to be fragile and does not age well. Mouthfeel: Medium to medium-light body.milky. History: A 400-year-old beer style that died out in the 1950s. Hop bitterness is low to medium-low (as with a Hefeweizen). Dense. There is a moderately dry to moderately sweet finish. so younger. it was later revived by Pierre Celis at Hoegaarden. Alcohol level is restrained. the most well-known examples were perfected after the Second World War with some influence from Britain. Appearance: Amber to copper in color.5 – 5. rocky white to ivory head resulting in characteristic “Belgian lace” on the glass as it fades. Saison Aroma: High fruitiness with low to moderate hop aroma and moderate to no herb. and is generally spicy or earthy in character. A moderate spice aroma (from actual spice additions and/or yeast-derived phenols) complements the other aromatics. Ingredients: About 50% unmalted wheat (traditionally soft white winter wheat) and 50% pale barley malt (usually Pils malt) constitute the grist. moderatestrength wheat-based ale. Low peppery yeast-derived phenols may be present instead of or in addition to spice additions.g. Flavor: Pleasant sweetness (often with a honey and/or vanilla character) and a zesty. Malt character is light but provides a sufficient background for the other flavors. No harshness or astringency from orange pith.or pear-like fruitiness. Flavor: Combination of fruity and spicy flavors supported by a soft malt character. Flavor: Fruity and lightly to moderately spicy with a soft. The hop flavor is low to none. nutty malt flavor.012 SRM: 2 – 4 ABV: 4. spicy and low in intensity. easy-drinking. Compared to their higher alcohol Category S cousins.014 SRM: 8 – 14 ABV: 4. up to 5-10% raw oats may be used.054 IBUs: 20 – 30 FG: 1. finish. body and complexity. Unibroue Blanche de Chambly. In some versions. spice and alcohol aroma. they are Belgian “session beers” for ease of drinking. and any warming character should be low if present. Optionally has a very light lactic-tasting sourness. Ommegang Rare Vos (unusual in its 6. Medium carbonation. Avery Karma. Can have a low wheat flavor. Dobble Palm. A low to moderate tart sourness 16B. spicy flavors is very characteristic. nor should it be thick and heavy. Pieters Zinnebir. elegant. not overpowering. Grains of Paradise) may be used for complexity but are much less prominent. Clarity is poor to good though haze is not unexpected in this type of unfiltered farmhouse beer. Russian River Perdition. Hop flavor is low to moderate. spicy phenols. Despite body and creaminess. are common should be subtle and balanced. Mouthfeel: Medium-light to medium body. No hot alcohol or solventy character. East Kent Goldings or Fuggles are commonly used. Vital Statistics: OG: 1. A low to moderate sourness or acidity may be present. often tart. Long-lasting. Avery White Rascal. Vegetal. character and degree of spicing and lactic sourness varies. Blanche de Bruxelles. and doesn’t interfere with refreshing flavors of fruit and spice. Has an initial soft. low to moderate strength hop character optionally blended with background level peppery. No diacetyl. Head retention should be quite good. and malt. which may include coriander and other spices. Refreshingly crisp with a dry.8 – 5.044 – 1. Considered “everyday” beers (Category I). Refreshing.. St. biscuity. When phenolics are present they tend to be peppery rather than clove-like. ham-like. A spicy-earthy hop flavor is low to none. Celis White. Toasty. and is optionally complemented by low amounts of peppery phenols. and complement the bitterness. tasty.

22 16E. though the warming character is low to medium.” Homebrews therefore are usually cleaner. lagered artisanal farmhouse beer. often with a complex. There is enough prickly acidity on the tongue to balance the very dry finish. Moderate to high carbonation. High carbonation.” A traditional artisanal farmhouse ale from Northern France brewed in early spring and kept in cold cellars for consumption in warmer weather. A saison is sometimes dry-hopped.002 – 1. although haze is not unexpected in this type of often unfiltered beer. Paler versions will still be malty but will lack richer. Sweetness decreases and spice. Spices. No hot alcohol or solventy character. Smooth. and sourness commonly increase with the strength of the beer while sweetness decreases. Saint Sylvestre 3 Monts (blond). Sugar may be used to add flavor and aid in the dry finish. and lacks the spicing and tartness of a Saison. the main difference is that the Bière de Garde is rounder. No hot alcohol or solventy character.Printemps. but should be very smooth and never hot. amber and brown). Noble hops. Clarity is good to poor. moderately sulfate water. Overall Impression: A fairly strong. and may include a dry-hopped character. and dry with a quenching acidity. Sometimes contains other grains such as wheat and spelt. Bière de Garde Aroma: Prominent malty sweetness. cellar-like character that is difficult to achieve in homebrew. St. Brasseurs Bière de Garde (amber). deeper aromatics and may have a bit more hops. although paler versions can have slightly higher levels of herbal or spicy hop flavor (which can also come from the yeast). often has a “cellar” character. malt-accentuated. Belgian Specialty Ale Aroma: Variable. so color can range from golden blonde to reddish-bronze to chestnut brown. Medium-low hop bitterness provides some support. Most exhibit varying amounts of fruity esters. hop bitterness and flavor.016 SRM: 6 – 19 ABV: 6 – 8. Hard water. but usually include pale. The perceived bitterness is often higher than the IBU level would suggest. Saison Voisin.5%) and darker versions (copper to dark brown/black) should be entered as Belgian Specialty Ales (16E). followed by long cold conditioning (4-6 weeks for commercial operations). Low to moderate esters and alcohol flavors. when present. Jade (amber). a sour mash or Lactobacillus. Ingredients: Pilsner malt dominates the grist though a portion of Vienna and/or Munich malt contributes color and complexity. common to most of Wallonia. richer. sweeter.008 – 1. Some fuller-bodied examples exist. A related style is Bière de Mars. spicy phenols and/or yeast-borne aromatics. New Belgium Saison. the blond (blonde). Styrian or East Kent Goldings are commonly used. Malt flavors and complexity tend to increase as beer color darkens. never cloying. Overall Impression: A refreshing. Soft water. typical export beers of about 6. but these are somewhat rare. dry. Saison Regal.060 – 1. La Choulette (all 3 versions). Varying degrees of acidity and/or sourness can be created by the use of gypsum. Malt aroma may be low to high. Saison de Pipaix. It had to be sturdy enough to last for months but not too strong to be quenching and refreshing in the summer. but the balance is always tilted toward the malt. artisanal breweries whose buildings reflect their origins as farmhouses. Comments: Three main variations are included in the style: the brown (brune). Herb and spice additions often reflect the indigenous varieties available at the brewery. Commercial versions often have a “corked”. astringent character that is often incorrectly identified as “cellarlike. It is now brewed year-round in tiny. while the paler versions can have more hops (but still are malt-focused beers). Low to no hop flavor. Comments: Varying strength examples exist (table beers of about 5% strength. Mouthfeel: Light to medium body. Related to the Belgian Saison style. Floral. sometimes spicy aftertaste. but should always meld well with the yeast and hop character.065 IBUs: 20 – 35 FG: 1. Fantôme Saison D’Erezée . No diacetyl. A low to moderate tart character may be present but should be refreshing and not to the point of puckering. Mouthfeel: Medium to medium-light (lean) body. Biere Nouvelle (brown). The malt flavor lasts into the finish but the finish is medium-dry to dry. Well-formed head. Little to no hop aroma (may be a bit spicy or herbal). Ommegang Hennepin Appearance: Three main variations exist (blond.5%-9. Very high carbonation with an effervescent quality. woodsy. Kettle caramelization tends to be used more than crystal malts.may be present. Moderate alcohol. Attenuation rates are in the 80-85% range. La Choulette Bière des Sans Culottes (blond). High carbonation and extreme attenuation (85-95%) helps bring out the many flavors and to increase the perception of a dry finish. Lost Abbey Avante Garde (blond) 16D. and high attenuation give a very dry finish with a long. Lefebvre Saison 1900. bitter. toffee-like or caramel sweetness. Aromas from actual spice additions may be present. Southampton Saison. the French-speaking part of Belgium. Saison Silly. History: A seasonal summer style produced in Wallonia. Ch’Ti Blond (blond). Flavor: Medium to high malt flavor often with a toasty. The darker versions will have more malt character. Ellezelloise Saison 2000. Lager or ale yeast fermented at cool ale temperatures. and may include character of non-barley grains such as wheat or rye. Pizza Port SPF 45. No diacetyl. Amand (brown). Adjuncts such as sugar and honey can also serve to add complexity and thin the body. Hop aroma may be none to high. Originally brewed at the end of the cool season to last through the warmer months before refrigeration was common. Some caramelization is acceptable. Jenlain Bière de Printemps (blond). Vienna and Munich types.080 IBUs: 18 – 28 FG: 1. hop and sour character increases with strength. often with a smooth. and stronger versions of 8%+). Commercial versions will often have a musty.012 SRM: 5 – 14 ABV: 5 – 7% Commercial Examples: Saison Dupont Vieille Provision. Vital Statistics: OG: 1. acidulated malt. can accentuate the bitterness and dry finish. Castelain (blond).5%. supported by high carbonation. Ingredients: The “cellar” character in commercial examples is unlikely to be duplicated in homebrews as it comes from indigenous yeasts and molds. and the amber (ambrée). silky character.048 – 1. No diacetyl. Darker versions will have richer malt complexity and sweetness from crystal-type malts. generally white to off-white (varies by beer color). It is now brewed year-round. malt-focused. Base malts vary by beer color. History: Name literally means “beer which has been kept or lagered. Some may include aromas of Belgian microbiota. Ch’Ti Brun (brown). Alcohol can provide some additional dryness in the finish. 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. light to moderate toasty character. Strong versions (6. well-lagered character. . Lost Abbey Red Barn Ale. A wide variety of herbs and spices are often used to add complexity and uniqueness in the stronger versions. Low to moderate esters. highly carbonated. herbal or spicy continental hops. well hopped.5% Commercial Examples: Jenlain (amber). but should not overwhelm other flavors. which is brewed in March (Mars) for present use and will not age as well. Southampton Bière de Garde (amber). medium to strong fruity/spicy ale with a distinctive yellow-orange color. Alcohol level can be medium to medium-high. Hop bitterness and flavor may be more noticeable than in many other Belgian styles. Vital Statistics: OG: 1.

low-alcohol wheat ale. 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.028 – 1. as may a restrained fruitiness (both are optional). Very dry finish. A single decoction mash with mash hopping is traditional. Beers fitting other Belgian categories should not be entered in this category. referred to by Napoleon's troops in 1809 as “the Champagne of the North” due to its lively and elegant character. Zatte Bie.006 SRM: 2 – 3 ABV: 2. Bière de Miel. Poperings Hommelbier. Lindemans Kriek and Framboise. De Ranke XX Bitter and Guldenberg. A symbiotic fermentation with top-fermenting yeast and Lactobacillus delbruckii provides the sharp sourness. Appearance: Very pale straw in color. Comments: In Germany. Chouffe Bok and N’ice Chouffe. Grottenbier. A warming sensation from alcohol may be present in stronger examples. Nodding Head Berliner Weisse. Mouthfeel: Variable. McChouffe. Cantillon Iris. Mouthfeel: Light body. May include adjuncts such as caramelized sugar syrup and honey. Unusual techniques. Dupont Moinette. thus fairly lightbodied for their original gravity. Unibroue Ephemere. No sensation of alcohol. may be used through primarily to arrive at a particular result. May include Belgian microbiota such as Brettanomyces or Lactobacillus. A mild Brettanomyces character may be detected. somewhat acidic character is dominant. Berliner Kindl Weisse. La Chouffe. De Dolle’s Arabier. La Trappe Quadrupel. Fantôme Black Ghost and Speciale Noël. strong Belgian golden ale with spices. to produce a beer fitting a broader style that doesn’t have its own category.g. Three Floyds Deesko 17B. Many have attained “cult status” in the U. diacetyl. Can have up to a moderately fruity character. Appearance: Variable. Vital Statistics: OG: 1. No diacetyl. Spicy flavors may be imparted by yeast (phenolics) and/or actual spice additions. refreshing. and Avec Les Bons Voeux de la Brasserie Dupont. Maudite. 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. History: Unique beers of small. Fullien Noël.g. Flanders Red Ale Aroma: Complex fruitiness with complementary malt. No diacetyl or DMS. though the grain character should be apparent if it is a key ingredient. independent Belgian breweries that have come to enjoy local popularity but may be far less well-known outside of their own regions.. Color varies considerably from pale gold to very dark.003 – 1.8% Commercial Examples: Schultheiss Berliner Weisse. Hop bitterness is very low... which may be enhanced by blending of beers of different ages during fermentation and by extended cool aging. La Chouffe). Ingredients: May include herbs and/or spices. New Belgium 1554 Black Ale. Clarity may be hazy to clear. Hop bitterness is extremely low. Verboden Vrucht. Weyerbacher QUAD. Generally moderate to high carbonation. No hop flavor. Lost Abbey Cuvee de Tomme and Devotion. Ingredients: Wheat malt content is typically 50% of the grist (as with all German wheat beers) with the remainder being Pilsner malt. Guldenburg and Pere Noël. Oerbier. Don de Dieu. The fruitiness may increase with age and a flowery character may develop.most commonly Brettanomyces and/or Lactobacillus. Head retention is usually good. dense.032 IBUs: 3 – 8 FG: 1. Only two traditional breweries still produce the product. Affligem Nöel. THE NEW STYLE BEING PRODUCED OR THE SPECIAL INGREDIENTS OR PROCESSES USED. Moinette Brune. Always effervescent. Overall Impression: A very pale. A mild Brettanomyces aroma may be present. or to create an artisanal or experimental beer of the brewer’s own choosing (e. Moinette Brune. Overall Impression: Variable. Flavor: Clean lactic sourness dominates and can be quite strong. while others are thick and rich. Southampton Berliner Weisse. The category can be used for clones of specific beers (e. white head with poor retention due to high acidity and low protein and hop content. Caracole Amber. and many more 17. Vital Statistics: OG: varies IBUs: varies FG: varies 23 SRM: varies ABV: varies Commercial Examples: Orval. something unique). Flavor: Variable. Most are moderately to highly carbonated. May include characteristics of grains other than barley. Weihenstephan 1809 (unusual in its 5% ABV). Has been described by some as the most purely refreshing beer in the world. This category may be used as an “incubator” for recognized styles for which there is not yet a formal BJCP category. Clarity ranges from clear to somewhat hazy. Bethlehem Berliner Weisse. Comments: This is a catch-all category for any Belgian-style beer not fitting any other Belgian style category. SOUR ALE 17A. Additional background information on the style and/or beer may be provided to judges to assist in the judging. such as blending. The process alone does not make a beer unique to a blind judging panel if the final product does not taste different. May include unusual grains and malts. Boskeun and Stille Nacht. Silenrieu Sara and Joseph. A great variety of flavors are found in these beers. Russian River Temptation. St. Some are well-attenuated. Bush (Scaldis). Minty. sour. Saxo and Nostradamus. or DMS.8 – 3. Large. History: A regional specialty of Berlin. Fruitiness . Gouden Carolus Noël. Very high carbonation. Orval. May include flavors from adjuncts such as caramelized sugar syrup or honey. Berliner Weisse Aroma: A sharply sour. Bahnhof Berliner Style Weisse. Creativity is the only limit in brewing but the entrants must identify what is special about their entry. although not so acidic as a lambic. it is classified as a Schankbier denoting a small beer of starting gravity in the range 7-8°P. etc. May include flavors produced by Belgian microbiota such as Brettanomyces or Lactobacillus. such as wheat or rye. including style parameters or detailed descriptions of the beer. A “mouth puckering” sensation may be present from acidity. No hop aroma. (and other parts of the world) and now owe a significant portion of their sales to export. Some complementary bready or grainy wheat flavor is generally noticeable.S. Ellezelloise Hercule Stout and Quintine Amber. THE BREWER MUST SPECIFY EITHER THE BEER BEING CLONED. This category encompasses a wide range of Belgian ales produced by truly artisanal brewers more concerned with creating unique products than in increasing sales. Maltiness may be light to quite rich. Hop flavor and bitterness may be low to high.

The Oud Bruin is less acetic and maltier than a Flanders Red. Younger versions are 17C. Overall Impression: A complex. Appearance: Dark reddish-brown to brown in color. Spicy phenols can be present in low amounts for complexity. established in 1820 in West Flanders but reflective of earlier brewing traditions. if at all. Appearance: Deep red. Age tends to darken the beer. Ingredients: A base of Pils malt with judicious amounts of dark cara malts and a tiny bit of black or roast malt. figs. acidic character ranges from complementary to intense. often with a prickly acidity. Straight (Unblended) Lambic Aroma: A decidedly sour/acidic aroma is often dominant in young examples. Vital Statistics: OG: 1. treacle or chocolate is also common. it is more wine-like than any other beer style. like a well-aged red wine.008 – 1. Appearance: Pale yellow to deep golden in color. as a complementary aroma. Comments: Long aging and blending of young and aged beer may occur. The Flanders red is more acetic and the fruity flavors more reminiscent of a red wine than an Oud Bruin. Panil Barriquée. Diacetyl is perceived only in very minor quantities. Low to moderate carbonation. burgundy to reddish-brown in color. dates. Monk’s Cafe Flanders Red Ale. Average to good head retention. The sourness should not grow to a notable acetic/vinegary character. A low sour aroma may be present. and reminiscent of black cherries. Comments: Long aging and blending of young and well-aged beer often occurs. Low to medium astringency. toffee.040 – 1. fruity.048 – 1. Sour. if at all. Ivory to light tan head color. Hop flavor absent. Mouthfeel: Medium bodied. sour. dates. red wine-like Belgian-style ale. orange. this type of blending is a fading art. Aging will also darken the beer. and adds an aged red wine-like character with a long. but may be more subdued with age as it blends with aromas described as barnyard. somewhat sour Belgian-style brown ale. Good clarity. Duchesse de Bourgogne. dry finish. New Glarus Enigma. Flavor: Malty with fruity complexity and some caramelization character. and a small amount of Special B are used with up to 20% maize. often in huge oaken barrels which contain the resident bacteria necessary to sour the beer. Malty flavors range from complementary to prominent. The sour. treacle or chocolate is also common. Ichtegem Old Brown. A sherry-like character 24 . A deeper malt character distinguishes these beers from Flanders red ales. These beers were typically more sour than current commercial examples. Restrained hop bitterness. The beer is aged for up to two years.057 IBUs: 10 – 25 FG: 1. Oud Bruin can be used as a base for fruit-flavored beers such as kriek (cherries) or frambozen (raspberries). Saccharomyces. Diacetyl is perceived only in very minor quantities. Good clarity. toffee. No hop aroma. earthy. Low oxidation is appropriate as a point of complexity. Spicy phenols can be present in low amounts for complexity. hay. or cheesy aroma is unfavorable. It was once common in Belgium and England to blend old beer with young to balance the sourness and acidity found in aged beer. along with some sherry-like character. though these should be entered in the classic-style fruit beer category. Can have an apparent attenuation of up to 98%. Esters commonly reminiscent of raisins. adding smoothness and complexity and balancing any harsh. A sour mash or acidulated malt may also be used to develop the sour character without introducing Lactobacillus. There is often some vanilla and/or chocolate notes. adding to the smoothness and complexity. the brown beers are warm aged in stainless steel. acidic aroma ranges from complementary to intense. While Flanders red beers are aged in oak. This style was designed to lay down so examples with a moderate aged character are considered superior to younger examples. as a complementary flavor. and can modestly increase with age but should not grow to a noticeable acetic/vinegary character. orange. which has roots back to the 1600s. though the aged product is sometimes released as a connoisseur’s beer. Overall Impression: A malty. A mild vanilla and/or chocolate character is often present. Petrus Oud Bruin. orange. Bellegems Bruin. Clarity is hazy to good. An acidic. Spicy phenols can be present in low amounts for complexity. plums or red currants. and horse blanket. Lactobacillus reacts poorly to elevated levels of alcohol. A malt character of caramel. No hop aroma. No astringency with a sweet and tart finish. black cherries or prunes. Flavor: Intense fruitiness commonly includes plum. White to very pale tan head. Older versions are commonly fruity with aromas of apples or even honey. Restrained hop bitterness. Flanders Brown Ale/Oud Bruin Aroma: Complex combination of fruity esters and rich malt character. plums. light to medium cara-malts. Historically brewed as a “provision beer” that would develop some sourness as it aged. Southampton Flanders Red Ale. typified by the products of the Liefman brewery (now owned by Riva).002 – 1. Water high in carbonates is typical of its home region and will buffer the acidity of darker malts and the lactic sourness. Diacetyl is perceived only in very minor quantities. Known as the Burgundy of Belgium. A mild oak and/or citrus aroma is considered favorable. Deceivingly light and crisp on the palate although a somewhat sweet finish is not uncommon. horsey. less-than-rolling portion of the boil may help add an attractive Burgundy hue. sour character.012 SRM: 10 – 16 ABV: 4. Riva Vondel 17D. black cherries or prunes. oranges. as a complementary aroma.5% Commercial Examples: Rodenbach Klassiek. Liefman’s Odnar. While blending of batches for consistency is now common among larger breweries. Mouthfeel: Medium to medium-full body. figs. cigar-like. No hop flavor. Lactobacillus and Brettanomyces (and acetobacter) contribute to the fermentation and eventual flavor. The reddish color is a product of the malt although an extended. the sweet character blends to more of a background flavor (and vice versa). History: The indigenous beer of West Flanders. History: An “old ale” tradition. Diacetyl is perceived only in very minor quantities.6 – 6. tannic bitterness is often present in low to moderate amounts. Generally as the sour character increases. Rodenbach Grand Cru. Mestreechs Aajt may be present and generally denotes an aged example. No diacetyl. Magnesium in the water accentuates the sourness. producing a “sweet-andsour” profile. black cherry or red currant flavors. Hop aroma absent. Average to good head retention. and the fruity flavors are more malt-oriented. An enteric. A malt character of caramel. Verhaege Vichtenaar. New Belgium La Folie. Low alpha acid continental hops are commonly used (avoid high alpha or distinctive American hops). typified by the products of the Rodenbach brewery. goaty.012 SRM: 15 – 22 ABV: 4 – 8% Commercial Examples: Liefman’s Goudenband. Spicy phenols can be present in low amounts for complexity. A slight sourness often becomes more pronounced in well-aged examples. if at all. smoky.074 IBUs: 20 – 25 FG: 1. as a complementary flavor.is high. aged. As in fruit lambics. Ingredients: A base of Vienna and/or Munich malts. Low alpha acid continental hops are typical (avoid high alpha or distinctive American hops). plums. Low to medium carbonation. Often includes maize. Saccharomyces and Lactobacillus (and acetobacter) contribute to the fermentation and eventual flavor. indigenous to East Flanders. if at all. Vital Statistics: OG: 1. Liefman’s Oud Bruin. Fruitiness commonly includes dark fruits such as raisins.

Vital Statistics: OG: 1. IBUs are approximate since aged hops are used. Virtually to completely uncarbonated. Products marked “oude” or “ville” are considered most traditional. Belgians use hops for anti-bacterial properties more than bittering in lambics. The aged hops are used more for preservative effects than bitterness. horsey. Traditionally these beers are spontaneously fermented with naturally-occurring yeast and bacteria in predominately oaken barrels. Comments: Gueuze is traditionally produced by mixing one. An enteric. Brettanomyces. Pilsner malt and aged (surannes) hops (3 years) are used. A low. earthy.006 SRM: 3 – 7 ABV: 5 – 8% Commercial Examples: Boon Oude Gueuze. IBUs are approximate since aged hops are used. where they are reminiscent of apples or other light fruits. complementary sweetness may be present but higher levels are uncharacteristic. Lambic is served uncarbonated. the straight lambic is often a true product of the “house character” of a brewery and will be more variable than a gueuze. Mouthfeel: Light to medium-light body. and horse blanket. and a soft. Pilsner malt and aged (surannes) hops (3 years) are used. Timmermans and Girardin. De Cam Gueuze. De Cam. puckering quality without being sharply astringent. a sharp aroma. goaty. white head seems to last forever. The . Overall Impression: Complex. Lindemans. while gueuze is served effervescent. wheat and barnyard characteristics. 25 17F. Boon Oude Gueuze Mariage Parfait. Vital Statistics: OG: 1. No hop aroma. and three-year old lambic. hay. Flavor: Young examples are often noticeably sour and/or lactic. As a rule of thumb lambic dries with age. History: Spontaneously fermented sour ales from the area in and around Brussels (the Senne Valley) stem from a farmhouse brewing tradition several centuries old. Lindemans Gueuze Cuvée René. An enteric. pale. pale. while older ones are generally clear. or honey. velvety flavor. No hop flavor. History: Spontaneously fermented sour ales from the area in and around Brussels (the Senne Valley) stem from a farmhouse brewing tradition several centuries old. In and around Brussels there are specialty cafes that often have draught lambics from traditional brewers or blenders such as Boon. they are bottled only when they have completely fermented. Belgians use hops for anti-bacterial properties more than bittering in lambics. or honey. A very mild oak aroma is considered favorable. cigar-like. A mild vanilla and/or oak flavor is occasionally noticeable. De Cam/Drei Fonteinen Millennium Gueuze. wheat-based ale fermented by a variety of Belgian microbiota. Gueuze Aroma: A moderately sour/acidic aroma blends with aromas described as barnyard. Fruity flavors are simpler in young lambics and more complex in the older examples. Fruit Lambic Aroma: The fruit which has been added to the beer should be the dominant aroma. balance is the key and denotes a better gueuze.040 – 1. Pediococcus and Lactobacillus in an attempt to recreate the effects of the dominant microbiota of Brussels and the surrounding countryside of the Senne River valley. Cultures taken from bottles are sometimes used but there is no simple way of knowing what organisms are still viable. sour/acidic. Oud Beersel Oude Gueuze 17E. A thick rocky. An enteric character is often indicative of a lambic that is too young. No diacetyl. Always effervescent. rhubarb. Girardin Gueuze (Black Label). They are generally served young (6 months) and on tap as cheap. Home-brewed and craftbrewed versions are more typically made with pure cultures of yeast commonly including Saccharomyces. A noticeable vinegary or cidery character is considered a fault by Belgian brewers. While some may be more dominantly sour/acidic. The aged hops are used more for preservative effects than bitterness. An enteric. while gueuze is served effervescent. which makes dryness a reasonable indicator of age. Home-brewed and craftbrewed versions are more typically made with pure cultures of yeast commonly including Saccharomyces. wheat and barnyard characteristics. Overall Impression: Complex. Ingredients: Unmalted wheat (30-40%). 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. Their numbers are constantly dwindling and some are untraditionally sweetening their products (post-fermentation) to make them more palatable to a wider audience. Head color is white. Flavor: A moderately sour/acidic character is classically in balance with the malt. Has a medium to high tart. rhubarb. Commonly fruity with aromas of citrus fruits (often grapefruit). wheat-based ale fermented by a variety of Belgian microbiota. Brettanomyces. but possesses a full and tantalizing bouquet. balanced. Cultures taken from bottles are sometimes used but there is no simple way of knowing what organisms are still viable. and makes actual bitterness levels difficult to estimate.040 – 1. Drie Fonteinen. and horse blanket (and thus should be recognizable as a lambic).054 IBUs: 0 – 10 FG: 1. Hop bitterness is low to none. Cantillon Gueuze. A low to moderately sour/acidic character blends with aromas described as barnyard. the many mouth-filling flavors prevent the beer from tasting like water.060 IBUs: 0 – 10 FG: 1. No hop flavor. Has a low to high tart. Head retention is generally poor. A good gueuze is not the most pungent. balance is the key and denotes a better gueuze. and can have a honey-like character. but aging can bring this character more in balance with the malt. Ingredients: Unmalted wheat (30-40%).000 – 1.010 SRM: 3 – 7 ABV: 5 – 6. No diacetyl. Drie Fonteinen Oud Gueuze. horsey. Younger versions tend to be one-dimensionally sour since a complex Brett character often takes upwards of a year to develop. smoky. and makes actual bitterness levels difficult to estimate. Cantillon. Hanssens Oude Gueuze. unblended beers. Some versions have a low warming character. Since the wild yeast and bacteria will ferment ALL sugars. pleasantly sour/acidic. Since they are unblended. Appearance: Golden in color. smoky or cigar-like character is undesirable. or cheesy aroma is unfavorable. goaty. puckering quality without being sharply astringent.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. Mouthfeel: Light to medium-light body. Comments: Straight lambics are single-batch. Mort Subite (Unfiltered) Gueuze. Clarity is excellent (unless the bottle was shaken). the many mouth-filling flavors prevent the beer from tasting like water. mousse-like. hay. apples or other light fruits. Highly carbonated. easy-drinking beers without any filling carbonation. A varied fruit flavor is common. De Cam sometimes bottles their very old (5 years) lambic. smoky or cigar-like character is undesirable. No diacetyl. “Young” lambic contains fermentable sugars while old lambic has the characteristic “wild” taste of the Senne River valley. Lambic is served uncarbonated. Some oak or citrus flavor (often grapefruit) is occasionally noticeable. Their numbers are constantly dwindling. While some may be more dominantly sour. two.001 – 1. In spite of the low finishing gravity. earthy.often cloudy. Hop bitterness is generally absent but a very low hop bitterness may occasionally be perceived. Traditionally these beers are spontaneously fermented with naturally-occurring yeast and bacteria in predominately oaken barrels.

Cultures taken from bottles are sometimes 26 used but there is no simple way of knowing what organisms are still viable. Cantillon Lou Pepe Kriek. but finishes medium-dry to dry with some smooth alcohol becoming evident in the aftertaste. Fruit is commonly added halfway through aging and the yeast and bacteria will ferment all sugars from the fruit.008 – 1. Can be somewhat creamy. A lambic with fruit. Some lightly caramelized sugar or honey-like sweetness on palate. Fruit may also be added to unblended lambic. More recent examples include peaches. Affligem Blond. Val-Dieu Blond. Overall Impression: A moderate-strength golden ale that has a subtle Belgian complexity. pleasantly sour/acidic. becoming more popular as it is widely marketed and distributed. slightly sweet flavor. Vital Statistics: OG: 1. Vital Statistics: OG: 1. Large. La Trappe (Koningshoeven) Blond.040 – 1. An enteric. sometimes a shade of fruit. Light sweetness that may have a slightly sugar-like character. An enteric. History: Spontaneously fermented sour ales from the area in and around Brussels (the Senne Valley) stem from a farmhouse brewing tradition several centuries old. Light to moderate alcohol warmth. which are sometimes perfumy or orange/lemon-like). can be spicy or earthy. Boon Kriek Mariage Parfait. Often has an almost lager-like character. The most traditional styles of fruit lambics include kriek (cherries). complementary sweetness may be present.” Most commercial examples are in the 6.062 – 1. Cantillon Rose de Gambrinus. Very soft yeast character (esters and alcohols. the many mouth-filling flavors prevent the beer from tasting like water. fruity. Belgian Dubbel Aroma: Complex. Shows a subtle yeast character that may include spicy phenolics. Hanssens Oude Kriek.” while the French spell it “Blonde. either by the blender or publican. Belgian Blond Ale Aroma: Light earthy or spicy hop nose. Grimbergen Blond. Overall Impression: Complex. Generally very clear.g. Clarity is often good. the beer will present its full fruity taste. the lambic taste will become dominant at the expense of the fruit character—thus fruit lambics are not intended for long aging. but higher levels are uncharacteristic. smoky or cigar-like character is undesirable. Cantillon Kriek. Any overly sweet lambics (e. puckering quality without being sharply astringent. Ingredients: Belgian Pils malt. Highly carbonated. De Cam Oude Kriek. No hop aroma.075 IBUs: 15 – 30 FG: 1. to increase the variety of beers available in local cafes. Light hop flavor. apricots or merlot grapes. Belgians use the term “Blond. two. framboise (raspberries) and druivenlambik (muscat grapes). sometimes also dried cherries). Comments: Fruit-based lambics are often produced like gueuze by mixing one. In spite of the low finishing gravity. Troubadour Blond Ale 18B. Mort Subite Kriek 18. IBUs are approximate since aged hops are used. A low to moderate sour and more commonly (sometimes high) acidic character is present. Always effervescent.. Lamvinus (merlot grape).060 IBUs: 0 – 10 FG: 1. Pilsner malt and aged (surannes) hops (3 years) are used. Brettanomyces. or yeasty. which gives it a cleaner profile in comparison to the other styles.5 – 7% ABV range. Cantillon Fou’ Foune (apricot). Moderate fruity esters (usually including raisins and plums. The classic barnyard characteristics may be low to high. although the ingredients and fermentation by-products may give an impression of spicing (often reminiscent of oranges or lemons). 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. aromatic malts. Pater Lieven Blond Abbey Ale. but smooth. No diacetyl. Subtle yet complex. The color intensity may fade with age. BELGIAN STRONG ALE 18A. phenolics and perfumy esters. Fruit was traditionally added to lambic or gueuze. Comments: Similar strength as a dubbel. smoky. not just a fruit beer. Styrian Goldings or East Kent Goldings hops. Brugse Zot. 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. and dry finish. although some fruit will not drop bright. raspberries or Muscat grapes.fruit aroma commonly blends with the other aromas. History: Relatively recent development to further appeal to European Pils drinkers. Boon Oude Kriek. light to moderate Pils malt sweetness initially. Mouthfeel: Medium-high to high carbonation. pale. A mild vanilla and/or oak flavor is occasionally noticeable. Medium hop and alcohol bitterness to balance. Flavor: Smooth. ENTRANT MUST SPECIFY THE TYPE OF FRUIT(S) USED IN MAKING THE LAMBIC. Hop bitterness is generally absent.5% Commercial Examples: Leffe Blond. Appearance: The variety of fruit generally determines the color though lighter-colored fruit may have little effect on the color. Traditional products use 10-30% fruit (25%. mousse-like head. Home-brewed and craft-brewed versions are more typically made with pure cultures of yeast commonly including Saccharomyces. perfumy or honey-like alcohol. although a bit sweeter and not as bitter. Fruits traditionally used include tart cherries (with pits). fruity esters (commonly orange-like or lemony). Cantillon Vigneronne (Muscat grape). Appearance: Light to deep gold color. malt may have hints of chocolate. and makes actual bitterness levels difficult to estimate. dense. cigar-like. Belgians use hops for anti-bacterial properties more than bittering in lambics.010 SRM: 3 – 7 (varies w/ fruit) ABV: 5 – 7% Commercial Examples: Boon Framboise Marriage Parfait. balanced. The aged hops are used more for preservative effects than bitterness. Cantillon St. if cherry). As it ages. can give mouthfilling bubbly sensation. Drie Fonteinen Kriek. Straffe Hendrik Blonde. A low. rich malty sweetness. When young. Light spicy phenolics optional. Traditionally these beers are spontaneously fermented with naturally-occurring yeast and bacteria in predominately oaken barrels. Many Trappist table beers (singles or Enkels) are called “Blond” but these are not representative of this style. A thick rocky. Esters sometimes include banana or . or cheesy aroma is unfavorable.018 SRM: 4 – 7 ABV: 6 – 7. No spices are traditionally used. wheat-based ale fermented by a variety of Belgian microbiota. Flavor: The fruit added to the beer should be evident. 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. Tart or acidic fruit is traditionally used as its purpose is not to sweeten the beer but to add a new dimension. Has a low to high tart.000 – 1. Some versions have a low warming character. is generally long-lasting. Cantillon Lou Pepe Framboise. Oud Beersel Kriek. “Young” lambic contains fermentable sugars while old lambic has the characteristic “wild” taste of the Senne River valley. Girardin Kriek. caramel and/or toast (but never roasted or burnt aromas). sugar. and three-year old lambic. Good head retention with Belgian lace. along with a lightly sweet Pils malt character. Ingredients: Unmalted wheat (30-40%). Belgian yeast strains that produce complex alcohol. Medium body. No hop flavor. and creamy white to off-white head. Mouthfeel: Light to medium-light body. noble. similar character as a Belgian Strong Golden Ale or Tripel.

Bernardus Pater 6. Good clarity. Substantial carbonation and bitterness lends a dry finish with a moderately bitter aftertaste. not obvious. Allagash Double found. Affligem Tripel. sometimes perfumy hop character is usually found. white head resulting in characteristic “Belgian lace” on the glass as it fades. Flying Fish Dubbel. Overall Impression: Strongly resembles a Strong Golden Ale but slightly darker and somewhat fuller-bodied. Munich-type malts for maltiness. Homebrewers may use Belgian Pils or pale base malt. A low to moderate spicy hop character is usually 27 . if present. Feuillien Tripel. Spicy phenols and higher alcohols are common (may include light clove and spice.062 – 1. Alcohols are soft. St. and phenolics are commonly used. A low to moderate yet distinctive perfumy. peppery. Overall Impression: A deep reddish. peppery. No diacetyl. Balance is always toward the malt. dried fruit flavors are welcome. Duinen Dubbel. History: Originated at monasteries in the Middle Ages. St. moderate spiciness and low to moderate alcohol and hop aromas. Generous spicy. complex. The best examples are sneaky.018 SRM: 10 – 17 ABV: 6 – 7. often beady. ValDieu Triple. clove-like spiciness is optional). Usually has a more rounded malt flavor but should not be sweet. English-type or Styrian Goldings hops commonly used. which can influence the perception of body. Moderate spicy.5% Commercial Examples: Westmalle Tripel.014 SRM: 4. Comments: Most commercial examples are in the 6. Long-lasting. A low to moderate spicy hop character is often present. complex medium to medium-full malty sweetness on the palate yet finishes moderately dry. dense. Generally clear. floral hop character is often present. moderate fruity esters and low alcohol and hop aromas. alcohol and phenol interplay (raisiny flavors are common.075 IBUs: 15 – 25 FG: 1. Victory Golden Monkey 18D.apple. Smooth but noticeable alcohol warmth. No hot alcohol or solventy aromas. Effervescent. Grimbergen Tripel. La Trappe Tripel. New Belgium Abbey Belgian Style Ale. Substantial carbonation and bitterness leads to a dry finish with a low to moderately bitter aftertaste. Mouthfeel: Medium-light to medium body. is soft and never hot or solventy. Mediumlow bitterness that doesn’t persist into the finish. A small number of examples may include a low noble hop aroma. No hot alcohol or solventy aromas. although restrained use is allowable. A low yet distinctive spicy. Feuillien Brune. No diacetyl. white head resulting in characteristic “Belgian lace” on the glass as it fades. ester. Noble-type. should not be recognizable as such. Affligem Dubbel. spicy and low in intensity. Alcohol. and longlasting creamy off-white head.6% Commercial Examples: Westmalle Dubbel. although lighter than the substantial gravity would suggest (thanks to sugar and high carbonation). Fairly soft water. creamy. Large. but may sometimes have a slight banana character. Good clarity. never hot or solventy. Bitterness is typically medium to high from a combination of hop bitterness and yeast-produced phenolics. No diacetyl.075 – 1.008 – 1. Low alcohol warmth. often a bit sweet and low in intensity. Traditionally bottle-conditioned (“refermented in the bottle”). No spices are traditionally used. Always effervescent. effervescent. Russian River Benediction. Esters are often reminiscent of citrus fruits such as oranges.5 – 7 ABV: 7. Medium-high carbonation. oranges or apples. spicy. Belgian Golden Strong Ale Aroma: Complex with significant fruity esters. complex Belgian ale. Vital Statistics: OG: 1. Stoudts Abbey Double Ale. The malt character is light. Mouthfeel: Very highly carbonated. Ingredients: The light color and relatively light body for a beer of this strength are the result of using Pilsner malt and up to 20% white sugar. The malt character is light. Overall Impression: A golden. Flavor: Marriage of fruity. peppery phenols. Chimay Cinq Cents (White). Spicy qualities can be moderate to very low. Bitterness is typically medium to high from a combination of hop bitterness and yeast-produced phenolics. spicy. Effervescent. Smooth. Lost Abbey Lost and Found Abbey Ale. Comments: High in alcohol but does not taste strongly of alcohol. Never astringent. St. Traditionally bottle-conditioned (“refermented in the bottle”). Never astringent.008 – 1. Allagash Tripel Reserve. No spices. moderately strong. Flavor: Similar qualities as aroma. malty. although lighter than the substantial gravity would suggest (thanks to sugar and high carbonation). Massive. other specialty grains for character. Low to moderate phenols are peppery in character. Special B for raisin flavors. Rich. strong 18C. Ingredients: Belgian yeast strains prone to production of higher alcohols. No diacetyl. long-lasting. but hops are usually absent. Esters are reminiscent of pears. Corsendonk Abbey Pale Ale. No hot alcohol or solventy character. CaraVienne or CaraMunich for dried fruit flavors. History: Originally popularized by the Trappist monastery at Westmalle. Low to moderate phenols are peppery in character. Always effervescent. esters.5 – 7% ABV range.085 IBUs: 20 – 40 FG: 1. rose-like and/or perfumy notes). New Belgium Trippel. Alcohols are soft. Appearance: Deep yellow to deep gold in color. Belgian yeast strains are used – those that produce fruity esters. perfumy and low-to-moderate in intensity. High alcohol content adds a pleasant creaminess but little to no obvious warming sensation. Low noble hop flavor is optional and not usually present. spicy. La Trappe Dubbel. Should not be as malty as a bock and should not have crystal malt-type sweetness. Light to medium body. with an attractive reddish depth of color. Chimay Premiere (Red). Pater Lieven Bruin. Esters are reminiscent of citrus fruit such as orange or sometimes lemon. spicy and alcohol flavors supported by a soft malt character. High carbonation and attenuation helps to bring out the many flavors and to increase the perception of a dry finish. although traditional versions are typically Belgian Pils malt with caramelized sugar syrup or other unrefined sugars providing much of the character. Vital Statistics: OG: 1. Flavor: Marriage of spicy. Tripel Karmeliet. Watou Tripel. rocky. floral. Belgian Tripel Aroma: Complex with moderate to significant spiciness. St. Grimbergen Double. Spice additions are generally not traditional. and was revived in the mid-1800s after the Napoleonic era. oranges or apples. No diacetyl. Appearance: Dark amber to copper in color. Appearance: Yellow to medium gold in color. Corsendonk Abbey Brown Ale. Alcohols are soft.5 – 9. Dragonmead Final Absolution. rocky. Impression of complex grain bill. Dark caramelized sugar syrup or sugars for color and rum-raisin flavors. Alcohols are soft. La Rulles Tripel. Bink Tripel. sometimes clove-like phenols. No hot alcohol or solventy character. and if used. Unibroue La Fin du Monde. No diacetyl. Complex malt. Witkap Pater Tripel. Noble hops or Styrian Goldings are commonly used. Water can be soft to hard. often a bit sweet and are low-to-moderate in intensity. Bernardus Tripel. Most Trappist versions have at least 30 IBUs and are very dry. fruity and alcohol flavors supported by a soft malt character. Esters are reminiscent of lighter fruits such as pears. Mouthfeel: Medium-full body. spicy phenolics and higher alcohols – often aided by slightly warmer fermentation temperatures.

Complex. The complex and varied flavors should blend smoothly and harmoniously. though not overwhelming. References to the devil are included in the names of many commercial examples of this style. Traditionally bottle-conditioned (“refermented in the bottle”). dense. chewy body. No dark/roast malt aroma. mashed at higher temperatures than strong ales to reduce attenuation. Moderate to high fruity esters are common. No recognizable spice additions. Alcohol warmth is often evident and always welcome. and sometimes phenolics are commonly used. Avoid US/UK crystal type malts (these provide the wrong type of sweetness).to light tan-colored head. Body can be variable depending on interpretation (authentic Trappist versions tend to be medium-light to medium. and can contain raisin. Noble hops or Styrian Goldings are commonly used. Flavor: Similar to aroma (same malt. rich. lighter-bodied and even crisper and drier. Kasteelbier Bière du Chateau Donker.110 IBUs: 20 – 35 FG: 1. Water can be soft to hard. but this is optional and should not be too strong (enter as a specialty beer if it is). The finish may vary from dry to somewhat sweet.095 IBUs: 22 – 35 FG: 1.005 – 1. Lost Abbey Judgment Day. Lucifer. Brasserie des Rocs Grand Cru. Spices generally not used. Age and oxidation may darken the beer further. but may be well hopped (the impression of bitterness often depends on amount of aging). Ingredients: Belgian yeast strains prone to production of higher alcohols. St. Weyerbacher QUAD) and Spiced/Christmas-type beers (e. Diacetyl low to none. Mouthfeel: High carbonation but no carbonic acid “bite. STRONG ALE 19A. should be clear). often with nutty. with a rich malty sweetness. North Coast Pranqster. depending on age and conditioning. Fairly soft water. and an optional light to moderate spiciness. esters. Munich-type malts for maltiness. phenol. Almost all versions are malty in the balance. Mouthfeel: Medium to full. not this category. Achel Extra Brune. Alcoholic strength should be evident. and/or other specialty malt aromas. spicy.024 SRM: 12 – 22 ABV: 8 – 11% Commercial Examples: Westvleteren 12 (yellow cap). May be almost opaque (if not. Scaldis/Bush. Comments: Authentic Trappist versions tend to be drier (Belgians would say “more digestible”) than Abbey versions. Balance is often malty-sweet. caramelly and/or molasses-like flavors. plum. Old Ale Aroma: Malty-sweet with fruity esters. Belgian yeast strains are used – those that produce fruity esters. nutty. significant esters and alcohol. Chimay Grande Reserve (Blue). Russian River Damnation.” Smooth but noticeable alcohol warmth. Vital Statistics: OG: 1. Low bitterness for a beer of this strength. Piraat. Hops are not usually present (but a very low noble hop aroma is acceptable). and may take on a dried-fruit or vinous character. keep subtle and in the background. hop and spice comments apply to flavor as well). Belgian Dark Strong Ale Aroma: Complex. Finish is variable depending on interpretation (authentic Trappist versions are moderately dry to dry. Southampton Abbot 12. Extended aging may contribute oxidative flavors similar to a fine old Sherry. History: Most versions are unique in character reflecting characteristics of individual breweries. which can be rather sweet and full-bodied. Judas. Gulden Draak. Spicy phenols may be present. History: Originally developed by the Moortgat brewery after WWII as a response to the growing popularity of Pilsner beers.. complex. Impression of a complex grain bill. dried cherry. Brigand. very rich.g. Overall Impression: A dark.070 – 1. Huge. Gouden Carolus Grand Cru of the Emperor. and are low to moderate in intensity. but should never be prominent. although a few are lightly bitter.. Unibroue Eau Benite. The drier finish and lighter body also serves to make the assertive hopping and spiciness more prominent. “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. Hapkin. The fruity esters are strong to moderately low. Vital Statistics: OG: 1. referring to their potent alcoholic strength and as a tribute to the original example (Duvel). Sweeter and more full-bodied beers will have a higher bitterness level to balance. alcohol provides some of the balance to the malt. if used. though usually not as strong or rich as barleywine. bigger than strong bitters and brown porters. Some wood-aged or blended versions may have a lactic or Brettanomyces character. vinous. moussy. but usually have a peppery quality not clove-like. Barleywine-type beers (e. Homebrewers may use Belgian Pils or pale base malt. Alcohols are soft. Rochefort 10 (blue cap). Avery Salvation. Bernardus Abt 12. molasses. Appearance: Deep amber to deep coppery-brown in color (“dark” in this context implies “more deeply colored than golden”). caramelly. but may be even paler. Noble-type. Abbey versions can be medium-dry to sweet).Belgian-style ale. maltier balance. La Trappe Quadrupel. persistent cream. Caramelized sugar syrup or unrefined sugars lightens body and adds color and flavor (particularly if dark sugars are used). No diacetyl. ester. Russian River Salvation 18E. Dulle Teve. AleSmith Horny Devil should be entered in the Belgian Specialty Ale category (16E). Rochefort 8 (green cap). No hot alcohols or solventy aromas. Some alcohol and oxidative notes are acceptable.010 – 1. Can be clear to somewhat hazy.g. Flavor: Medium to high malt character with a luscious malt complexity. toast and/or bready aroma. Port or Madeira. toffee. perfumy and/or rose-like. History: A traditional English ale style. Light chocolate or roasted malt flavors are optional. then aged at the brewery after primary fermentation (similar to the process used for . The malt is rich and strong. while Abbey-style beers can be quite full and creamy). Appearance: Light amber to very dark reddish-brown color (most are fairly dark). Overall Impression: An ale of significant alcoholic strength. English-type or Styrian Goldings hops commonly used. alcohol. spicy phenolics and higher alcohols – often aided by slightly warmer fermentation temperatures. Higher bitterness is allowable in Abbey-style beers with a higher FG. very strong Belgian ale. may be adversely affected by alcohol and age. Moderately malty or sweet on palate. Moderate to low cream. treacle. with caramelized sugar syrup or unrefined sugars and yeast providing much of the complexity.016 SRM: 3 – 6 ABV: 7. smooth and dangerous. Affligem Nöel) 28 19. 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. although older examples may be lower in body due to continued attenuation during conditioning. and can have a Munich-type quality often with a caramel. Hop aromas not usually present due to extended aging. Usually tilted toward a sweeter. Low to moderate carbonation. Traditionally bottle-conditioned (“refermented in the bottle”). although many traditional versions are quite simple.5 – 10. akin to those found in Sherry or Port.075 – 1. other Belgian specialty grains for character. Delirium Tremens. Great Divide Hades.to light tan-colored head. The best examples are complex and delicate. often with a complex blend of dried-fruit. fig or prune notes.5% Commercial Examples: Duvel. N’ice Chouffe. High carbonation helps to bring out the many flavors and to increase the perception of a dry finish. Comments: Strongly resembles a Tripel.

Young’s Old Nick (unusual in its 7. Fuller’s Golden Pride. Many English examples. Brett. Fuller’s Vintage Ale. Burton Bridge Olde Expensive.W. Can include winter warmers. Lees Moonraker.018 – 1. hot or solventy.060 – 1. as the relative balance and aging process negate much of the varietal character. and lower gravity versions of English barleywines. treacle. and should not be hot or harsh. often darker beers that may be a brewery’s winter seasonal special offering. AleSmith Old Numbskull. and/or molasses. intense malt flavor with noticeable bitterness. luscious texture (although the body may decline with long conditioning). multi-layered malt flavors ranging from bready and biscuity through nutty. 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). Often associated with the winter or holiday season. J. Coniston Old Man Ale. often with a dried-fruit character. Avery Old Jubilation Low to moderately high hop flavor (usually UK varieties). toffee. Hop bitterness may range from just enough for balance to a firm presence. bready. Comments: Strength and character varies widely. but sharp or solventy alcohol flavors are undesirable. Cooperstown Pride of Milford Special Ale. with judicious amounts of caramel malts.120 IBUs: 35 – 70 FG: 1. Moderate to fairly high fruitiness. chocolate. Target.historical porters). Low to no diacetyl. blended strong beers (stock ale blended with a mild or bitter). Great Divide Hibernation Ale. Marston Owd Roger. Sarah Hughes Dark Ruby Mild.W. strong dark milds. British ale yeast that has low attenuation. although the finish may be somewhat sweet to quite dry (depending on aging). or fairly neutral. Whitbread Gold Label. The intensity of these aromatics often subsides with age. Mouthfeel: Full-bodied and chewy.057). Appearance: Color may range from light amber to medium copper. Flavors will smooth out and decline over time. but generally clears to good to brilliant clarity as it warms. North Coast Old Stock Ale (when aged). Robinson’s Old Tom. Moderate to high hop flavor (any variety). leather) associated with “stale” beers. The color may appear to have great depth. Moderately low to moderately high malty sweetness on the palate.015 – 1. molasses. may be used). Ingredients: Well-modified pale malt should form the backbone of the grist.. Often has ruby highlights. Alcohol aromatics may be low to moderate. May be cloudy with chill haze at cooler temperatures. No diacetyl. earthy or spicy English varieties or a blend of varieties. Comments: Although often a hoppy beer. but any oxidized character should be muted (and generally be masked by the hop character). brown porters) and barleywines. toasty. and in recent years many commercial examples are now vintage-dated. Low to moderately strong fruity esters and alcohol aromatics. Vital Statistics: OG: 1. Moderate to high malty sweetness on the palate. East Kent Goldings and Fuggles. complex. although the finish may be moderately sweet to moderately dry (depending on aging). flaked barley. is traditional. but never harsh. Theakston Old Peculier (peculiar at OG 1. Some darker examples suggest that dark malts (e. toffee. Carbonation may be low to moderate. and generally more muted malt aromas. Often had age-related character (lactic. if at all.080 – 1. History: Usually the strongest ale offered by a brewery. Normally aged significantly prior to release. Alcohol flavors shouldn’t be harsh. and feature richer specialty malt flavors than American Barleywines. English hops such as Northdown. Aged versions may have a sherry-like quality.g. English versions can be darker. Harvey’s Elizabethan Ale. Characterful English yeast. the balance should always seem bitter. black malt) may be appropriate. as if viewed through a thick glass lens. A smooth warmth from aged alcohol should be present. Low to moderate fruity esters. Hop variety is not as important. Vital Statistics: OG: 1. are lower than 6% ABV. The malt profile can vary widely. High alcohol and viscosity may be visible in “legs” when beer is swirled in a glass. A showcase of malty richness and complex. Flavor: Strong. Founders Curmudgeon. Some oxidative or vinous flavors may be present. hot or solventy. No diacetyl. Weyerbacher Blithering Idiot 19B. as are starchy adjuncts (maize. intense flavors. often with a driedfruit character. fruitier. Fits in the style space between normal gravity beers (strong bitters. Harviestoun Old Engine Oil. Lee’s Vintage Harvest Ale. may have low head retention. Hop bitterness may range from moderately strong to aggressive. particularly winter warmers. depending on age and conditioning. as if viewed through a thick glass lens. Dark malts should be used with great restraint. but these should not be high. Adjuncts (such as molasses. Malt character may be sweet. High alcohol and viscosity may be visible in “legs” when beer is swirled in a glass. Moderately-low to large off-white to light tan head. maltier. Fuller’s Old Winter Ale. Old Dominion Millenium. though not necessarily so). Overall Impression: The richest and strongest of the English Ales. though sparingly so as to avoid an overly roasted character. English hop aroma may range from mild to assertive. wheat) and malt extracts. deep toast. J. Ingredients: Generous quantities of well-modified pale malt (generally English in origin. Noticeable alcohol presence. fuller-bodied.090 IBUs: 30 – 60 FG: 1. and/or treacle notes. both young and old versions should be appreciated for what they are. but can handle higher alcohol levels. may rarely be as dark as light brown. and often complex alcohol flavors should be evident. caramelly. invert sugar or dark sugar) are often used. strong (and perhaps darker) bitters. While strongly malty. Often has ruby highlights. Winter warmers are a more modern style that are maltier. Flavor: Strong. English Barleywine Aroma: Very rich and strongly malty. Appearance: Color may range from rich gold to very dark amber or even dark brown. Samuel Smith’s Winter Welcome. Burton Bridge Thomas Sykes Old Ale. Roasted or burnt malt flavors are inappropriate. May have some bready or caramelly malt flavors. May be cloudy with chill haze at cooler temperatures.022 SRM: 10 – 22 ABV: 6 – 9% Commercial Examples: Gale’s Prize Old Ale. dark caramel.2% ABV). Low to moderate off-white head. not all examples will have all possible flavors or aromas. American Barleywine Aroma: Very rich and intense maltiness. Fuller’s 1845. the intensity of aromatics often subsides with age. However. balance therefore ranges from malty to somewhat bitter. but generally clears to good to brilliant clarity as it warms. The aroma may have a rich character including bready. oxidation. with a velvety. Low to no diacetyl. often with a caramel-like aroma. such as floral. The character of these ales can change significantly over time. Greene King Olde Suffolk Ale . may have low head retention. Hop character moderate to assertive and often showcases citrusy or resiny American varieties (although other varieties. intense. . but should not be opaque. The color may appear to have great depth. Young's Winter Warmer. 29 19C.030 SRM: 8 – 22 ABV: 8 – 12% Commercial Examples: Thomas Hardy’s Ale. along with judicious quantities of caramel malts and other specialty character malts. possibly vinous or port-like aromatics. as most of the color arises from a lengthy boil. May have moderate to strong fruitiness. the English Barleywine places less emphasis on hop character than the American Barleywine and features English hops.

such as esters or diacetyl. and the body is richer and more characterful. Stiegl Radler. FRUIT BEER Aroma: The distinctive aromatics associated with the particular fruit(s) should be noticeable in the aroma. Note that these components (especially hops) may be intentionally subdued to allow the fruit character to come through in the final presentation. Aged fruit may sometimes have flavor and aroma characteristics similar to Sauternes. The brewer should recognize that some combinations of base beer styles and fruits work well together while others do not make for harmonious combinations. Dogfish Head Fort 21.G. Ebulum Elderberry Black Ale. Hair of the Dog Doggie Claws. The fruit should add an extra complexity to the beer. Should not be syrupy and under-attenuated. the resulting beer may seem lighter than expected for the declared base style. while other fruit-based Belgian specialties should be entered in the Belgian Specialty Ale category (16E). Comments: The American version of the Barleywine tends to have a greater emphasis on hop bitterness. Three Floyds Behemoth.Mouthfeel: Full-bodied and chewy. and may range in intensity from subtle to aggressive. Judge the beer based on the pleasantness and balance of the resulting combination. Mouthfeel: Mouthfeel may vary depending on the base beer selected and as appropriate to that base beer. the distinctive flavor character associated with the particular fruit(s) should be noticeable. SPICE/HERB/VEGETABLE BEER 21A. Dogfish Head Aprihop. Founders Rübæus. depending on age and conditioning. Some specialty or character malts may be used. residual sweetness is not necessarily a negative characteristic unless it has a raw.G. Remember that fruit generally add flavor not sweetness to fruit beers. yeast by-products and malt components of the underlying beer may not be as noticeable when fruit are present. Magic Hat #9. SRM and ABV will vary depending on the underlying base beer. FG. and in recent years many commercial examples are now vintage-dated. Sherry or Tokaj. luscious texture (although the body may decline with long conditioning). Some tartness may be present if naturally occurring in the particular fruit(s). Victory Old Horizontal. IBUs. Beer with chile peppers should be entered in the Spice/Herb/Vegetable Beer category (21A). raspberries. Abita Purple Haze. Bell’s Cherry Stout. botrytis). The fruit should complement the original style and not overwhelm it. not artificial and inappropriately overpowering (considering the character of the fruit) nor should it have defects such as oxidation. If the base beer is a classic style. fino. flavor. Grozet Gooseberry and Wheat Ale.g. the color should be noticeable. Body and carbonation levels should be appropriate to the base beer style being presented. if at all. THE ENTRANT MUST SPECIFY THE UNDERLYING BEER STYLE AS WELL AS THE TYPE OF FRUIT(S) USED. malt flavors. and the fruit character should not be so artificial and/or inappropriately overpowering as to suggest a fruit juice drink. blueberries. The balance of fruit with the underlying beer is vital. do not expect the base beer to taste the same as the unadulterated version. Generally uses an attenuative American yeast. Fruit generally adds fermentables that tend to thin out the beer. However.g. Commercial Examples: New Glarus Belgian Red and Raspberry Tart. Differs from an Imperial IPA in that the hops are not extreme. Overall Impression: A harmonious marriage of fruit and beer. BLONDE ALE) THEN THE SPECIFIC STYLE MUST BE SPECIFIED. Avery Hog Heaven Barleywine. “PORTER” OR “WHEAT ALE” IS ACCEPTABLE). Citrusy American hops are common. The alcohol strength and hop bitterness often combine to leave a very long finish. Great Divide Old Ruffian. with a velvety. but not be so prominent as to unbalance the resulting presentation. Normally aged significantly prior to release. The head may take 30 on some of the color of the fruit. Carbonation may be low to moderate. Flying Dog Horn Dog 20. Note that fruit-based lambics should be entered in the Fruit Lambic category (17F). Lagunitas Olde GnarleyWine. Stone Old Guardian. 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. then overall less fermentation byproducts would be appropriate. Some tartness may be present if naturally occurring in the particular fruit(s). a proper fruit beer should be a harmonious balance of the featured fruit(s) with the underlying beer style. Smuttynose Barleywine.120 IBUs: 50 – 120 FG: 1..016 – 1. Melbourne Apricot Beer and Strawberry Beer.030 SRM: 10 – 19 ABV: 8 – 12% Commercial Examples: Sierra Nevada Bigfoot. Bridgeport Old Knucklehead. Herb. Fruit beers may have some haze or be clear.. Dark malts should be used with great restraint. the malt is more forward. however. As with all specialty beers. but a beer with a quality such as this should make a special claim (e. 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. amontillado. If the base beer is a lager. as most of the color arises from a lengthy boil. Anchor Old Foghorn.080 – 1. the original style should come through in aroma and flavor. depending on the style. Aroma hops. THE TYPE OF FRUIT(S) MUST ALWAYS BE SPECIFIED. Pyramid Apricot Ale. Weyerbacher Raspberry Imperial Stout. but does not have to be unbalanced. or Vegetable Beer Aroma: The character of the particular spices. cherries) have stronger aromas and are more distinctive than others (e. especially in dark styles.g. Alcohol warmth should be present. flavor and aroma than the English Barleywine. Great Divide Wild Raspberry Ale. strawberries)—allow for a range of fruit character and intensity from subtle to aggressive.. should be appropriate to the base beer and be harmonious and balanced with the distinctive fruit flavors present. Some malt aroma may be desirable. History: Usually the strongest ale offered by a brewery. Overall Impression: A well-hopped American interpretation of the richest and strongest of the English ales. but should not be inappropriately intense.. Hop aroma may be absent or balanced with fruit. IF THIS BEER IS BASED ON A CLASSIC STYLE (E. note that some fruit (e. herbs and/or . Flavor: As with aroma. Often associated with the winter or holiday season. The hop character should be evident throughout. Comments: Overall balance is the key to presenting a well-made fruit beer. Note that the color of fruit in beer is often lighter than the flesh of the fruit itself and may take on slightly different shades. The fruit character should be pleasant and supportive. Vital Statistics: OG. Hop bitterness. Rogue Old Crustacean. Spice. These components (especially hops) may also be intentionally subdued to allow the fruit character to come through in the final presentation. and fermentation by-products. Appearance: Appearance should be appropriate to the base beer being presented and will vary depending on the base beer. but should not be inappropriately intense.. but not be excessively hot. although haze is a generally undesirable. The key attributes of the underlying style will be different with the addition of fruit. alcohol content. Ingredients: Well-modified pale malt should form the backbone of the grist. although any varieties can be used in quantity. but the fruit will often be reflected in the color. and often features American hop varieties. unfermented quality. Vital Statistics: OG: 1. Saxer Lemon Lager. For lighter-colored beers with fruits that exhibit distinctive colors. CLASSIC STYLES DO NOT HAVE TO BE CITED (E. Bell’s Third Coast Old Ale.

Hop aroma may be absent or balanced with SHV. sugars. Rogue Hazelnut Nectar. May include some dried fruit or dried fruit peel flavors such as raisin. the original style should come through in aroma and flavor. The beers do not have to be . The individual character of the SHV(s) may not always be identifiable when used in combination. Some malt aroma is preferable. Additional fermentables (e. the distinctive flavor character associated with the particular SHV(s) should be noticeable. Generally has a well-formed head that is often off-white to tan. Appearance: Generally medium amber to very dark brown (darker versions are more common). although these elements are not required. The key attributes of the underlying style will be different with the addition of spices. Redhook Double Black Stout. and is often fairly complex and inviting. herbs and/or vegetables and beer. although darker versions may be virtually opaque. Buffalo Bill's Pumpkin Ale. OR VEGETABLES MUST ALWAYS BE SPECIFIED. Many examples will show some well-aged. alcohol content. Alcohol aromatics may be found in some examples. coffee-. OR VEGETABLES USED. but without being overly hot. subdued. Head formation may be adversely affected by some ingredients. herbs or vegetables that exhibit distinctive colors. brown sugar. Note that many spice-based Belgian specialties may be entered in Category 16E. The SHV character should be pleasant and supportive.vegetables (SHV) should be noticeable in the aroma. do not expect the base beer to taste the same as the unadulterated version.G. cinnamon) have stronger aromas and are more distinctive than others (e. and may range in intensity from subtle to aggressive. Hop aromatics are often absent. Dogfish Head Punkin Ale. Dogfish Head Midas Touch. May have some haze or be clear. and fermentation by-products. plum. Young’s Double Chocolate Stout. Founders Breakfast Stout. Overall Impression: A harmonious marriage of spices. ginger.) should be entered in the Specialty Beer category. BLONDE ALE) THEN THE SPECIFIC STYLE MUST BE SPECIFIED. Some SHV(s) may add additional body and/or slickness. As with all specialty beers. depending on the style. Mouthfeel: Mouthfeel may vary depending on the base beer selected and as appropriate to that base beer. Spices associated with the holiday season are typical (as mentioned in the Aroma section). The base beer style often has a malty profile that supports the balanced presentation of the aromatics from spices and possibly other special ingredients. especially in dark styles. Fraoch Heather Ale. such as esters or diacetyl. nutty. Judge the beer based on the pleasantness and balance of the resulting combination. Any combination of aromatics that suggests the holiday season is welcome. English-type Christmas pudding. etc.. HERBS. May include distinctive flavors from specific fermentables (molasses. SRM and ABV will vary depending on the underlying base beer. a proper SHV beer should be a harmonious balance of the featured SHV(s) with the underlying beer style. treacle. yeast by-products and malt components of the underlying beer may not be as noticeable when SHV are present. The balance of SHV with the underlying beer is vital. then overall less fermentation byproducts would be appropriate. If the base beer is a lager. and may include caramel. and the SHV character should not be so artificial and/or overpowering as to overwhelm the beer. or chocolate flavors. should be appropriate to the base beer and be harmonious and balanced with the distinctive SHV flavors present. toast. Some fruit character (often of dried citrus peel. Comments: Overall balance is the key to presenting a well-made spice. Bitterness and hop flavor are generally restrained so as to not interfere with the spices and special ingredients. gingerbread. chocolate-. Bell’s Java Stout. Rich. A light spruce or other evergreen tree character is optional but found in some examples. Roasted malt characteristics are rare. maple syrup. Some SHV(s) are inherently bitter and may result in a beer more bitter than the declared base style. The SHV(s) should complement the original style and not overwhelm it. Christian Moerlein Honey Almond. FG. Rogue Chipotle Ale. Usually clear. Body and carbonation levels should be appropriate to the base beer style being presented. IF THIS BEER IS BASED ON A CLASSIC STYLE (E. Generally finishes rather full and satisfying.G. The wide range of special ingredients should be supportive and balanced. HERBS. malty and/or sweet malt-based flavors are common. however. or mulling spices. Breckenridge Vanilla Porter. Note that these components (especially hops) may be intentionally subdued to allow the SHV character to come through in the final presentation. although fermentable additions may thin out the beer. CLASSIC STYLES DO NOT HAVE TO BE 31 CITED (E.) may lend their own unique aromatics. Flavor: As with aroma. molasses. but this character should be restrained. The individual character of the SHV(s) may not always be identifiable when used in combination. This category may also be used for chile pepper. For lighter-colored beers with spices. Some SHV(s) may add a bit of astringency. Moderately low to moderately high carbonation is typical. Birrificio Baladin Nora. The spices and optional fermentables should be supportive and blend well with the base beer style. and often has some alcohol flavor. THE TYPE OF SPICES. Southampton Pumpkin Ale.). Commercial Examples: Alesmith Speedway Stout. These components (especially hops) may also be intentionally subdued to allow the SHV character to come through in the final presentation. some vegetables)—allow for a range of SHV character and intensity from subtle to aggressive. The individual character of SHV(s) may not always be identifiable when used in combination. honey.g. malt flavors. If the base beer is a classic style. 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. although a “raw” spice character is undesirable. or nut-based beers (including combinations of these items). Left Hand JuJu Ginger Beer. etc. but not be so prominent as to unbalance the resulting presentation. Aroma hops. BluCreek Herbal Ale. maple syrup.. Beers that only have additional fermentables (honey. Flavor: Many interpretations are possible. Christmas/Winter Specialty Spiced Beer Aroma: A wide range of aromatics is possible. such as chocolate.. Hitachino Nest Real Ginger Ale. honey. THE ENTRANT MUST SPECIFY THE UNDERLYING BEER STYLE AS WELL AS THE TYPE OF SPICES. not so prominent as to overshadow the base beer. “PORTER” OR “WHEAT ALE” IS ACCEPTABLE). The overall aroma should be balanced and harmonious. spruce trees. fig. the colors may be noticeable in the beer and possibly the head.g. or slightly spicy. etc. molasses. Some chill haze is acceptable. Body is generally medium to full.g. herbs and/or vegetables. and not usually stronger than chocolate. flavor. warming alcohol content. Vital Statistics: OG. Cave Creek Chili Beer 21B. IBUs. note that some SHV (e. Mouthfeel: A wide range of interpretations is possible. and a certain malty chewiness is often present. The SHV(s) should add an extra complexity to the beer. herb or vegetable (SHV) beer. or dried fruit such as raisins or plums) is optional but acceptable.. not artificial and overpowering. Traquair Jacobite Ale. Appearance: Appearance should be appropriate to the base beer being presented and will vary depending on the base beer. 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. although many examples are reminiscent of Christmas cookies. Hop bitterness. Rogue Chocolate Stout. allow for brewer creativity as long as the resulting product is balanced and provides some spice presentation.. orange peel or lemon peel.

Märzen-like qualities should be noticeable. The balance of underlying beer characteristics and smoke can vary. however. Peat-smoked malt can add an earthiness. Overall Impression: A stronger. North Coast Wintertime Ale.. robust porter) and the smokiness imparted by the use of smoked malts. Schwarz. The beechwood smoke character can range from subtle to fairly strong. oranges.. cloves. Samuel Adams Winter Lager. Significant astringent. Kaiserdom Rauchbier. some breweries produce their own smoked malt (rauchmalz). Flavorful adjuncts are often used (e. treacle. or rarely almost greasy. beechwood). The smoke character of the malt varies by maltster. Troegs The Mad Elf. Hefe-Weizen. or burnt smoke-derived aromatics are inappropriate. with either being prominent in the balance. although the color of the beer is often a bit darker than the plain base style. Smoky flavors may range from woody to somewhat bacon-like depending on the type of malts used. Harsh. Many breweries produce unique seasonal offerings that may be darker. lemon) may be used. invert sugar.g. Ingredients: Generally ales. smoky aroma and flavor and a somewhat darker color. The palate can be somewhat malty and sweet. SPICES OR OTHER INGREDIENTS NEED NOT BE IDENTIFIED. yet always complementary.e. particularly a malty. bitter. Mouthfeel: Medium body. and vice versa). balanced with the other ingredients is still critical). etc. sulfury or phenolic smoky characteristics are inappropriate. Medium amber/light copper to dark brown color. Spices are required. History: A historical specialty of the city of Bamberg. Comments: The intensity of smoke character can vary widely. Smokiness may vary from low to assertive. English-style Winter Warmers (some of which may be labeled Christmas Ales) are generally not spiced. Vital Statistics: OG: 1. yet the finish can reflect both malt and smoke. or otherwise more characterful than their normal beers. hop bitterness. balanced. The malt character can be low to moderate. and should be entered as Old Ales. MOLASSES. German or Czech hops.057 IBUs: 20 – 30 FG: 1. since English or German breweries traditionally do not use spices in their beer. beer of a somewhat higher alcohol content and richness has been enjoyed during the winter holidays. SMOKE-FLAVORED/WOOD-AGED BEER 22A. Mouthfeel: Varies with the base beer style. Flavor: As with aroma. Appearance: This should be a very clear beer. Some breweries adjust the color slightly with a bit of roasted malt. when old friends get together to enjoy the season.. molasses. Brewers entering these styles should use Other Smoked Beer (22B) as the entry category. charred. Commercial Examples: Anchor Our Special Ale. Smokiness may vary from low to assertive. and most examples are somewhat dark in color. Flavor: Generally follows the aroma profile. burnt. stronger. THE BASE STYLE. The malt and smoke components are often inversely proportional (i. balance in the overall presentation is the key to well-made examples. History: Throughout history. herbs or additional fermentables are declared. Clean. burnt. Belgian-style Christmas ales should be entered as Belgian Specialty Ales (16E). FG. Other examples of smoked beers are available in Germany. THE ENTRANT MAY DECLARE AN UNDERLYING BEER STYLE AS WELL AS THE SPECIAL INGREDIENTS USED. phenolic. Victory Scarlet Fire Rauchbier. and often include those evocative of the Christmas season (e. bitter. malt decreases. the smoked malt shouldn’t contribute these flavors).g. although the resulting blend should be somewhat balanced and enjoyable. tan. the original style should come through in aroma and flavor. Weyerbacher Winter Ale. with the remainder being German malts typically used in a Märzen. but the beechwood smoke flavor can be low to high. and Helles-like beers.overly strong to show some warming effects. Clean lager character with no fruity esters. Eisenbahn Rauchbier. Goose Island Christmas Ale. Harpoon Winter Warmer. Hop aroma may be very low to none. including examples such as Spezial Lager. and be somewhat sweet. Allow for variation in the style when judging. Sharp. phenolic smoke-derived harshness is inappropriate. The quality and secondary characteristics of the smoke are reflective of the source of the smoke (e. Beechwood-smoked malt is used to make a Märzen-style amber lager. with a large. particularly those that add dark fruit or caramel flavors. Lakefront Holiday Spice Lager Beer. SRM and ABV will vary depending on the underlying base beer. Dunkel.g. Classic Rauchbier Aroma: Blend of smoke and malt. rubbery. there should be a balance between smokiness and the expected flavor characteristics of the base beer style. creamy. rubbery. when smoke increases.. Appearance: Variable. Vital Statistics: OG. Great Lakes Christmas Ale.012 – 1. alder. 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. nutmeg. Comments: Overall balance is the key to presenting a well-made Christmas beer. maple syrup. ginger) but any combination is possible and creativity is encouraged. not all examples are highly smoked. toasty richness. toasty. darker. Harsh.g. peat. phenolic harshness is inappropriate. as may subtle additions of other fruits. lager character with no fruity esters. If the base beer is a classic style.to cream-colored head. TREACLE.. German lager yeast. Jamtlands Julöl and malt in varying balance and intensity. allspice. diacetyl or DMS. IBUs. Overall Impression: Märzen/Oktoberfest-style (see 3B) beer with a sweet. rubbery.8 – 6% Commercial Examples: Schlenkerla Rauchbier Märzen. Noble hop flavor moderate to none. honey.050 – 1. with a varying balance and intensity.). The intensity and character of the smoke and base beer style can vary. such as the Bocks. bacon-like.) OR FRUIT. Saranac Rauchbier 22B. harsh. charred. Ingredients: German Rauchmalz (beechwood-smoked Vienna-type malt) typically makes up 20-100% of the grain bill. with a medium-dry to dry finish (the smoke character enhances the dryness of the finish). or malty. THE BEER MUST INCLUDE SPICES AND MAY INCLUDE OTHER FERMENTABLES (SUGARS. diacetyl or DMS. however. ABV is generally above 6%. Significant astringent. Moderate. in the Franconian region of Bavaria in Germany. and can seem smoky. Smoke can add some dryness to the finish. each should be noticeable and distinctive in its own way (although not necessarily individually identifiable. Medium to medium-high carbonation. cinnamon. The appearance should reflect the base beer style.. although some dark strong lagers exist. sulfury or phenolic smoky characteristics are generally inappropriate (although some of these characteristics may be present in some base styles. Fruit peel (e. May use a wide range of crystal-type malts. Nils Oscar Julöl. 22. HONEY. oak. Spiced versions are an American or Belgian tradition. rich. brown sugar. woody. with a blend of smoke 32 . spiced beer that often has a rich body and warming finish suggesting a good accompaniment for the cold winter season. ETC. The special ingredients should complement the base beer and not overwhelm it. spiced.g. Smooth lager character. Other Smoked Beer Aroma: The aroma should be a pleasant balance between the expected aroma of the base beer (e.016 SRM: 12 – 22 ABV: 4. MAPLE SYRUP. Whenever spices. Spezial Rauchbier Märzen.

The tannins can lead to additional astringency (which should never be high). but not so dominant as to unbalance the beer. Comments: The base beer style should be apparent. Wood usually contributes a woody or oaky flavor.. although this should take on a pleasant. toffee. and other specialty styles. often darker than the .) in noticeable quantities. Any alcohol character should be smooth and balanced. well-balanced and well-aged. depending on age of the cask. honey. sherry-like character and not be papery or cardboard-like. apple. Entries that have a classic style cited will be judged on how well that style is represented. but should not be so dominant as to unbalance the beer. and can take on a pleasant. Any additional alcoholic products previously stored in the wood should be evident (if declared as part of the entry). Vital Statistics: OG: varies with base style. Ingredients: Different materials used to smoke malt result in unique flavor and aroma characteristics. Lambic. Oak cask and barrels are traditional. and how well the smoke character enhances the base beer. Flavor: Varies with base style. Oskar Blues Old Chub. spices. IF THIS BEER IS BASED ON A CLASSIC STYLE (E. The various woods may remind one of certain smoked products due to their food association (e. cherry. particularly if toasted/charred oak and/or whiskey/bourbon barrels are used. (e. Weissbier and Bockbier. Spezial Lagerbier. Other optional aromatics include a low to moderate vanilla. Flanders Red. helles. hops and malt character is exhibited by the better examples. doppelbock. mesquite. Excessive peatsmoked malt is generally undesirable due to its sharp. Entries with a specific type or types of smoke cited will be judged on how well that type of smoke is recognizable and marries with the base style. butterscotch. 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). maple. Some background oxidation character is optional. wood staves. 33 toasted bread or almonds (from toasted wood). other fruitwoods) smoked malts may be used. “PORTER” OR “BROWN ALE” IS ACCEPTABLE). smooth flavors are most desirable. 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. cocoa (from charred wood or bourbon casks). History: The process of using smoked malts more recently has been adapted by craft brewers to other styles. peat. German brewers have traditionally used smoked malts in bock.. oak essence). piney flavor to the malt. THIS CATEGORY SHOULD NOT BE USED FOR BASE STYLES WHERE BARREL-AGING IS A FUNDAMENTAL REQUIREMENT FOR THE STYLE (e. which can occasionally take on a raw “green” flavor if new wood is used. Fresh wood can occasionally impart raw “green” aromatics. Wood-Aged Beer Aroma: Varies with base style. Wood can also add tannins to the beer.or other hardwood (oak. etc. maple with bacon or sausage. American Barleywine in an Oak Whiskey Cask). distinctive products. ROBUST PORTER) THEN THE SPECIFIC STYLE MUST BE SPECIFIED. Aged in wooden casks or barrels (often previously used to store whiskey. 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. A low to moderate wood.. caramel. schwarzbier. weizen. pecan. Beechwood-. aged. dunkel.G. the age. Madeira. THE TYPE OF WOOD OR OTHER SOURCE OF SMOKE MUST BE SPECIFIED IF A “VARIETAL” CHARACTER IS NOTICEABLE. or wine). IF THIS BEER IS BASED ON A CLASSIC STYLE (E. Balance in the use of smoke.g. Commercial Examples: Alaskan Smoked Porter. Left Hand Smoke Jumper.. alder. Some background oxidation character is optional. supportive and noticeable. coffee. chocolate. Bourbon Barrel-aged Imperial Stout. The intensity of the wood-based flavors is based on the contact time with the wood. Magic Hat Jinx 22C. “PORTER” OR “BROWN ALE” IS ACCEPTABLE). Pilsner.G. or cocoa character.. Other flavors that may optionally be present include vanilla (from vanillin in the wood).g. and may exhibit additional alcohol warming if wood has previously been in contact with other alcoholic products. and alcohol flavors from other products previously stored in the wood (if any). toast. notably porter and strong Scotch ales. Specific classic styles or smoke types do not have to be specified.G. 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. The brewer should specify any unusual ingredients in either the base style or the wood if those characteristics are noticeable. sherry. vegetables. caramel. Fuller-bodied. as well as any aromatics associated with alcohol previously stored in the wood (if any). hickory with ribs. The best examples will be smooth. sherry-like character and not be papery or cardboardlike. Evergreen wood should never be used since it adds a medicinal. Mouthfeel: Varies with base style. O’Fallons Smoked Porter.g. Occasionally there may be an optional lactic or acetic tartness or Brett funkiness in the beer.e. Tart or acidic characteristics should be low to none. beechwood-smoked Märzen). Often fuller than the unadulterated base beer. Stone Smoked Porter. etc. port. not hot. Ingredients: Varies with base style.G.or oakbased aroma is usually present. piercing phenolics and dirt-like earthiness. THE TYPE OF WOOD MUST BE SPECIFIED IF A “VARIETAL” CHARACTER IS NOTICEABLE. Appearance: Varies with base style. and the type of wood. although other woods can be used.” Judges should evaluate the beers mostly on the overall balance. Becoming more popular with modern American craft breweries looking for new. or simply a fuller mouthfeel. and previous usage of the barrel.Overall Impression: This is any beer that is exhibiting smoke as a principle flavor and aroma characteristic other than the Bambergstyle Rauchbier (i. Dark Horse Fore Smoked Stout. Schlenkerla Weizen Rauchbier and Ur-Bock Rauchbier. flavorful. as long as the other specialty ingredients are identified. Comments: Any style of beer can be smoked. although experimentation is encouraged. If smoked malts are combined with other unusual ingredients (fruits. condition. and how well it is balanced with the smoke character. but should not overpower the base beer style. The woodbased character should be evident. the resulting beer should be entered in the specialty/experimental category. For example. Vital Statistics: Varies with the base beer style.. History: A traditional production method that is rarely used by major breweries. higher-gravity base styles often are used since they can best stand up to the additional flavors.. The remaining ingredients vary with the base style.. Rogue Smoke. Often darker than the unadulterated base beer style. Higher alcohol levels should not result in “hot” beers. Specialty or experimental base beer styles may be specified. bourbon. and usually only with specialty products.). but this should not be higher than a background flavor (if present at all). CLASSIC STYLES DO NOT HAVE TO BE CITED (E. English IPA with Oak Chips. or using wood-based additives (wood chips. although this character should never be too strong. ROBUST PORTER) THEN THE SPECIFIC STYLE MUST BE SPECIFIED. and alder with salmon). The wood and/or other cask-derived flavors should be balanced. “smoked porter” is as acceptable as “peatsmoked strong Scotch ale” or “cherry-wood smoked IPA.

g.. that classic styles will have a different impression when brewed with unusual ingredients. that classic styles will have a different impression when brewed with unusual ingredients. Note. Body and carbonation levels should be appropriate to the base beer style being presented. some of these minor styles might be promoted to full styles in the future. oats. the distinctive flavor character associated with the stated specialty nature should be noticeable.. Some styles that fall into this grouping include: • Honey Beers (not Braggots) • Wiess (cloudy. do not expect the base beer to taste the same as the unadulterated version. Bush Prestige. smoked spiced beers) • Out-of-style variations of existing styles (e. spice. ice/eis beers) • Unusual fermentables (e. India Brown Ale. flavor.. however. vatted Porter with Brettanomyces. Note that unusual ingredients or processes may affect the appearance so that the result is quite different from the declared base style. many microbreweries have specialty beers served only on premises often directly from the cask.. SPECIALTY BEER This is explicitly a catch-all category for any beer that does not fit into an existing style category. Overall the aroma should be a pleasant combination of malt. as well as sugar found in fruit. steinbier. 28D for ciders). these should be entered in 16E). The overall uniqueness of the process. Some ingredients may add tartness. additives or processes. Dominion Oak Barrel Stout. Belgian Specialties or clones of specific Belgian beers should be entered in Category 16E.g. Overall Impression: A harmonious marriage of ingredients. Unusual ingredients or processes may affect the mouthfeel so that the result is quite different from the declared base style. hoppier. ingredients used.g. stronger. alcohol content. and may affect head formation and retention. Christmas-type beers should be entered in Category 21B (unless they are Belgian Christmas-type beers. Beers with only one type of fruit. processes and beer. The individual character of special ingredients and processes may not always be identifiable when used in combination.W. Great Divide Oak Aged Yeti Imperial Stout. Lees Harvest Ale in Port. Louvain Peetermann. If sufficient interest exists.g. Firestone Walker Double Barrel Ale. maple syrup. The key attributes of the underlying style (if declared) will be atypical due to the addition of special ingredients or techniques. The sugary adjuncts. 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. Appearance: Appearance should be appropriate to the base beer being presented and will vary depending on the base beer (if declared). should be appropriate to the base beer (if declared) and be well-integrated with the distinctive specialty flavors present. J. malt flavors. Grätzer) • American-style interpretations of European styles (e. and may range in intensity from subtle to aggressive. New Holland Dragons Milk. Note. Flavor: As with aroma. Kvass. sorghum) • Unusual adjuncts (e.unadulterated base style Commercial Examples: The Lost Abbey Angel’s Share Ale. Lagavulin Whisky or Calvados Casks... “imperial” strength beers) • Historical. or smoke should be entered in Categories 20-22. honey. hops and the featured specialty ingredient or nature as appropriate to the specific type of beer being presented. 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 . unless it fits elsewhere. Aroma: The character of the stated specialty ingredient or nature should be evident in the aroma. molasses. Remember that fruit and sugar adjuncts generally add flavor and not excessive sweetness to beer. Hop bitterness. No beer is ever “out of style” in this category. and creativity should be considered. Le Coq Imperial Extra Double Stout. Specialty meads or ciders should be entered in their respective categories (26C for meads. such as esters or diacetyl. herbs. vegetables. potatoes) • Combinations of other style categories (e. If a classic style base beer is specified then the characteristics of that classic style should be noticeable.g. Note that certain other specialty categories exist in the guidelines. Some ingredients may add color (including to the head). fruit-and-spice beers. Judge the beer based on the pleasantness and harmony of the resulting combination. extra-hoppy beers. however. but harmonious with the other components (yet not totally overpowering them). traditional or indigenous beers (e. Sherry. buckwheat. Colonial Spruce or Juniper beers. including the following techniques or ingredients: • Unusual techniques (e. sweetness.g. The marriage of specialty ingredients or nature with the underlying beer should be harmonious.g. are usually fully fermented and contribute to a lighter flavor profile and a drier finish than might be expected for the declared base style. or other flavor byproducts. 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. Sahti. 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. Petrus Aged Pale. Harviestoun Old Engine Oil Special Reserve.. low alcohol versions of other styles. The category is intended for any type of beer. The individual character of special ingredients and processes may not always be identifiable when used in combination. If a classic style base beer is specified then the characteristics of that classic style should be noticeable. and the specialty character should not seem artificial and/or totally overpowering. additives or processes. Goose Island Bourbon County Stout. Mouthfeel: Mouthfeel may vary depending on the base beer selected and as appropriate to that base beer (if declared). Note that these components (especially hops) may be intentionally subdued to allow the specialty character to come through in the final presentation. rye. and fermentation by-products. The overall rating of the beer depends heavily on the 23.

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. TYPE OF SPECIAL INGREDIENTS USED. Tommyknocker Maple Nut Brown Ale. Rogue Dad’s Little Helper.e.. The distinctive nature of the stated specialty ingredients/methods should complement the original style (if declared) and not totally overwhelm it. Dogfish Head India Brown Ale. The beer should be judged by how well the special ingredient or process complements. If a base style is declared. Base Style: THE BREWER MAY SPECIFY AN UNDERLYING BEER STYLE. Hair of the Dog Adam. Bear Republic Red Rocket Ale.g.G. PROCESS UTILIZED OR HISTORICAL STYLE BEING BREWED). Comments: Overall harmony and drinkability are the keys to presenting a well-made specialty beer. THE BREWER MUST SPECIFY THE “EXPERIMENTAL NATURE” OF THE BEER (E. Rogue Honey Cream Ale. Great Alba Scots Pine.. “Porter” or “Brown Ale”). Vital Statistics: OG. For historical styles or unusual ingredients/techniques that may not be known to all beer judges. The base style may be a classic style (i. Great Divide Bee Sting Honey Ale. and harmonizes with the underlying style. a named subcategory from these Style Guidelines) or a broader characterization (e. Zum Uerige Sticke and Doppel Sticke Altbier. Bell’s Eccentric Ale. Stone Arrogant Bastard 35 . SRM and ABV will vary depending on the underlying base beer. Stoudt’s Honey Double Mai Bock. ingredients and/or techniques as an aid to the judges. FG. Samuel Adams Triple Bock and Utopias.inherently subjective assessment of distinctiveness and drinkability. Odells 90 Shilling Ale.. Yards Brewing Company General Washington Tavern Porter. the style should be recognizable. enhances. OR WHY THE BEER DOESN’T FIT AN ESTABLISHED STYLE. IBUs. Rauchenfels Steinbier. Commercial Examples: Bell’s Rye Stout. the brewer should provide descriptions of the styles.

The residual sweetness level will vary with the sweetness of the mead. weaker versions. distinct meniscus are highly desirable. although this is not a strict rule. • Honey variety. avocado. petillant. . • Special ingredients. or sweet. Some aspects of bubbles or head formation that may be observed and commented upon include size (large or small).g. Some honey varieties are almost clear. fermentation and aging) should show a pleasant fermentation character. Sweetness is independent of strength. sweet meads will have noticeable to prominent sweetness. sweeter meads will have a stronger honey flavor than drier. Phenolic or diacetyl aromatics should not be present.. buckwheat) are more recognizable than others (e. In no case should the residual sweetness be syrupy. the amount of honey and fermentables used to make the mead). 2. except where explicitly superseded in the sub-category guidelines. Artificial. Alcohol flavors (if present) should be smooth and well-aged. almost any color is acceptable. Light oxidation may be present. the varietal character of the honey should be apparent even if subtle. A multi-faceted flavor. Highly carbonated examples usually have a short-lasting head similar to Champagne or soda pop. buckwheat) are more recognizable than others (e. A mead may be still. The aftertaste should be evaluated. quantity (how much are present?). is a positive attribute. but an excessive sherry-like or papery character should be avoided. Aging and conditioning generally smooth out flavors and create a more elegant. solventy or irritating overtones are a defect. semi-sweet meads will have a balanced sweetness. malts). and may include fruity. palmetto). and mousse (appearance or quality of foam stand). such as acid or tannin. floral. or sulfury notes. The components of bubbles or head will vary greatly depending on the carbonation level. they can have some very light bubbles. dry meads will have no residual sugar. cloying or seem like unfermented honey. saturation and purity of color should be considered. 1. fruit. longer finishes are generally most desirable. palmetto). safflower. not harsh or solventy. Petillant meads are “lightly sparkling” and can have a moderate. or spicy notes. smaller bubbles are more desirable and indicative of higher quality than larger bubbles. blended. Stronger. also known as complexity or depth. orange blossom. these can add to complexity). In general. yeasty.. Some types of honey have a strong varietal character (aroma. ingredients and type of mead. The aromatics may seem vinous (similar to wine). also known as complexity or depth. If a honey variety is declared. Observable particulates (even in a clear example) are undesirable. Crystal clear. noticeable amount of carbonation. A mead may be categorized as hydromel. standard. spice.g. If honey varieties are declared. etc. which are acceptable in low to moderate levels (if in balance. Hue. Light oxidation may be present. with clean and fresh aromatics being preferred over dirty. An excessive sherry character is a fault in most styles (except certain Polish-style specialties. phenolic or bitter flavors are defects. Flavor: The intensity of the honey flavor will vary based upon the sweetness and strength of the mead. therefore. Sweetness simply refers to the amount of residual sugar in the mead. and should not have a raw. flavor. Common Mead Characteristics: • Appearance: Clarity may be good to brilliant. Stronger or sweeter meads may have a stronger honey aroma than drier or weaker versions. reflective examples with a bright. Stronger versions (standard and sack) may show signs of body (e. A mead may be dry. Important attributes that must be specified: • Sweetness. but hot.g. Different varieties of honey have different intensities and characters.. Sweet meads should not be cloyingly sweet.. but may have a character ranging from mouth-filling to an impression akin to Champagne or soda pop. A multi-faceted bouquet. Higher carbonation (if present) enhances the acidity and gives a “bite” to the finish. The bouquet (rich. additional information can be provided to judges as to the character to be expected. • Carbonation. fresh and clean flavors being most desirable.. Most are in the straw to gold range. chemical. Still meads do not have to be totally flat.INTRODUCTION TO MEAD GUIDELINES (CATEGORIES 24-26) The following discussion applies to all the mead styles. and should be used as a reference whenever entering or judging mead. Dry meads do not have to be bone dry. Sweetness is often confused with fruitiness in a dry mead. If no honey variety is declared.g. Judges need to understand the ingredients that provide a unique character in order to properly evaluate the mead. This introduction identifies common characteristics and descriptions for all types of mead. Sparkling meads are not gushing. • Strength. Yeast or fermentation characteristics may be none to noticeable. Flavors tend to become more subtle over time. Body is related to sweetness. while others can be dark brown. Any additives. or sparkling. malt. depending on age. unfermented honey character.g. semi-sweet. with estery. The color may vary widely depending on honey variety and any optional ingredients (e. depending on age. harsh. but dry meads can still have some body. the color should generally be 36 • • suggestive of the honey used (although a wide range of color variation is still possible). The harmony and balance of the aroma and bouquet should be pleasant and enticing. and may result in sherry-like notes. Different varieties of honey have different intensities and characters. Strength refers to the alcohol content of the mead (and also. Aroma: The intensity of the honey aroma will vary based upon the sweetness and strength of the mead. rounded product. persistence (how long do they continue to form?). orange blossom. If honey varieties are declared. Note that “wildflower” isn’t a varietal honey. some (e. Harsh or chemical aromatics should not be present. legs.g. Stronger meads can have a greater honey character and body (as well as alcohol) than weaker meads. or sack strength. Alcohol aromatics may be present. is a positive attribute. 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. some (e. complex smells arising from the combination of ingredients.. color. Oxidation resulting in a papery character is always undesirable. or other meads attempting a sherry-like character). meniscus) but higher carbonation levels can interfere with this perception. should enhance the honey flavor and lend balance to the overall character of the mead but not be excessively tart or astringent. Different sub-styles may include fruit. rate (how fast do they form?). acidity). If a honey is unusual.

with a pleasant mixture of subtle honey character. or special characteristics. Yeast nutrients may be used but should not be detected. and this character usually increases with strength (although extended aging can smooth this sensation). and clean alcohol. the resulting mead should be entered appropriately (e. • Defaults: If no attributes are specified. blackberry honey is only distantly like blackberries. pink and/or purple hues. Competition organizers should make every effort to ensure that judges are provided the full set of attributes of the meads being evaluated. tannins. alcohol and honey character is the essential final measure of any mead. Complexity. Sweetness or significant honey aromatics should not be expected.5 – 7. and a highly carbonated (sparkling) mead can range from a mouth-filling carbonation to levels approaching Champagne or soda pop. Acidity and tannin help balance the overall honey. and lead to a harmonious end product.• • • • and can deteriorate with extended aging. For example. lightly carbonated (petillant) meads will have noticeable bubbles. • Optional Requirements: Entrants MAY specify honey varieties used. background. and to a lesser extent.g. 24A. standard mead. however.. refer to the declared sweetness. aroma. Note that stronger meads will have a fuller body. declaring specific fruit. body generally decreases with lower gravity and/or drier meads. finish and flavor intensity to a dry white wine. 37 . although most are in the medium-light to medium-full range. 24. these additives should not be readily discernable in flavor or aroma. with no inconsistencies in color. tea. not a traditional). judges should evaluate the mead as a semi-sweet. or fruit.120 sack: 1. Vital Statistics: OG: hydromel: 1. Smooth texture. balance-adjusting level. and balance of sensory elements are most desirable. Different types of honey have different intensities and characters. Consider the OG. sparkling or highly carbonated). particularly in categories other than traditional mead. flavor or aftertaste. Some natural acidity is often present (particularly in fruit-based meads). the variety should be distinctive (if noticeable). and fruit and/or malt in some styles). but bittering hops are optional even in this style. Some minor adjustments in acidity and tannin can be made with citrus fruits. acidity. chemicals. water and yeast. o Entrants MUST specify strength level (hydromel or light mead. petillant or lightly carbonated. Strength. and can sometimes be quite light. If citrus. Note that the character of a varietal honey will be identifiable as distinct to the source flowers. Overall Impression: Similar in balance. strength and carbonation levels. sweet). If a honey variety is declared. SRM: basically irrelevant since honey can be anything from almost clear to dark brown.990 – 1. acidity. Cysers are most often golden.035 – 1. Mouthfeel: Before evaluating. Body generally increases with stronger and/or sweeter meads. Sensations of body should not be accompanied by noticeable residual sweetness.010 semi-sweet: 1. Well-made examples will often have an elegant wine-like character. in assessing sweetness. harsh or yeasty fermentation characteristics are undesirable. standardstrength mead with no varietal honey character and no special ingredients.010 – 1. tree. A very thin or watery body is likewise undesirable. High carbonation will enhance the acidity and give a “bite” to the finish. tea. For example. although it is an identifiable character. Sensations of body should not be accompanied by an overwhelmingly cloying sweetness (even in sweet meads). the color should reflect the ingredients used (type of honey. chemical additives or oakaging). IBUs: not relevant for anything but braggot. Overall Impression: A wide range of results are possible. In all cases. orange-blossom honey has the character of orange blossoms. sweetness and age greatly affect the overall presentation. soft fruity esters. Supplemental materials may be provided to judges if an obscure ingredient or method is used. as a metheglin or open category mead.120 – 1. The body can vary widely. Any special ingredients should be well-blended with the other ingredients. or oak additives result in flavor components above a low. The proper balance of sweetness. If honey varieties are declared. sack or strong mead).170 ABV: hydromel: 3. Ingredients: Mead is made primarily from honey. o Entrants MUST specify sweetness level (dry. but well-made examples will have an enjoyable balance of honey flavors. Mouthfeel: Standard description applies. red. Carbonation can vary widely (see definitions above). Standard description applies for remainder of characteristics. Braggots can be yellow to black. Low levels of astringency are sometimes present (either from specific fruit or spices. Dry Mead Aroma: Honey aroma may be subtle. although the body is generally light to medium. Appearance: Standard description applies. TRADITIONAL MEAD See the Introduction to Mead Guidelines for detailed descriptions of standard mead characteristics. Entering and Categorizing Meads: • Mandatory Requirements: o Entrants MUST specify carbonation level (still.5 – 14% sack: 14 – 18% FG: dry: 0. an explanation of standard terms.5% standard: 7.080 – 1. sweetness. spices. Flavor: Subtle (if any) honey character. and entering instructions. and may feature subtle to noticeable varietal character if a varietal honey is declared (different varieties have different intensities). strength. or from tea. These can all affect mouthfeel. 3. although not always identifiable. Melomels and pyments can have orange. and can sometimes be quite full and heavy. petillant.025 – 1. sweetness and alcohol presentation. Standard description applies for remainder of characteristics.080 standard: 1. but may not resemble the source plant. so don’t rely only on FG to determine sweetness. Sulfury. A warming alcohol presence is often present. alcohol. harmony. acidity. not oranges. Similarly. as well as any special ingredients. No to minimal residual sweetness with a dry finish.025 sweet: 1. or the use of oak aging. judges will look for the varietal character of the honey. Still meads may have a very light level of carbonation.050 Note that the perception of sweetness is a function of the percentage of residual sugar. semi-sweet. body. • Category-Specific Requirements: Some categories require additional information.

Entrants MUST specify carbonation level and strength. Comments: See standard description for entrance requirements. Slight spicy phenolics from certain apple varieties are acceptable. Appearance: Standard description applies. harsh or yeasty fermentation characteristics are undesirable. Intermiel Benoîte 25. as may a slightly sulfury character. If a variety of honey is declared. depending on what sweetness level has been declared (dry to sweet) and strength level has been declared (hydromel to sack). Standard description applies for remainder of characteristics. an explanation of standard terms. The apple/cider character should be clean and distinctive. semisweet and sweet meads. but this distinction is usually not obvious to judges. Commercial Examples: Lurgashall Christmas Mead. “Show meads” feature no additives. alcohol and honey character is the essential final measure of any mead. Some spicy or earthy notes may be present. soft fruity esters. Sweetness is assumed to be SWEET in this category. “Show meads” feature no additives. the aroma might have a subtle to very noticeable varietal character reflective of the honey (different varieties have different intensities and characters). 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. 24C. and the finish may range from dry to sweet. harmony. Appearance: Standard description applies. Commercial Examples: White Winter Dry Mead. residual sweetness. Intermiel Bouquet Printanier 24B. and can have a light sweetness that may express the aroma of flower nectar. Standard description applies for remainder of characteristics. with a pleasant mixture of honey character. but this distinction is usually not obvious to judges. aroma. raw residual sweetness. Traditional Meads feature the character of a blended honey or a blend of honeys. The proper balance of sweetness. “Show meads” feature no additives. Sulfury. flavor or aftertaste. The honey aroma should be noticeable. 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. although the body is generally medium-light to medium-full. Redstone Traditional Mountain Honey Wine. harsh or yeasty fermentation characteristics are undesirable. 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). Flavor: The apple and honey flavor intensity may vary from none to high. The bouquet should show a pleasant fermentation character. Ingredients: Standard description applies. with clean and fresh aromatics being preferred. with no inconsistencies in color. Complexity. If a variety of honey is declared. Cyser A Cyser is a melomel made with apples (generally cider). Chaucer’s Mead.Ingredients: Standard description applies. Commercial Examples: Lurgashall English Mead. Varietal meads feature the distinctive character of certain honeys. Overall Impression: Similar in balance. Entrants MAY specify honey varieties. Mouthfeel: Standard description applies. Comments: See standard description for entrance requirements. Color may range from pale straw to deep golden amber (most are yellow to gold). light sweetness. Entrants MUST specify carbonation level and strength. If a variety of honey is declared. Sweet Mead Aroma: Honey aroma should dominate. body. Entrants MUST specify carbonation level and strength. Natural acidity and tannin in apples may give some tartness and astringency to balance the sweetness. acidity. Sky River Dry Mead. although the body is 38 . and may feature subtle to noticeable varietal character if a varietal honey is declared (different varieties have different intensities). finish and flavor intensity to a well-made dessert wine (such as Sauternes). Entrants MAY specify honey varieties. Subtle to moderate residual sweetness with a medium-dry finish. Aroma: Depending on the sweetness and strength. The proper balance of sweetness. Sweetness is assumed to be SEMI-SWEET in this category. with no inconsistencies in color. and clean alcohol. as is a light diacetyl character from malolactic fermentation (both are optional). with strength being the secondary ordering criterion. Many seem like a dessert wine. and clean alcohol. and entering instructions. Comments: See standard description for entrance requirements. Refer to Category 24 descriptions for additional detail on the character to be expected from dry. Stronger and/or sweeter versions will have higher alcohol and sweetness in the nose. Intermiel Verge d’Or and Mélilot generally medium-full to full. Sensations of body should not be accompanied by a residual sweetness that is higher than moderate. Overall Impression: Similar in balance. harmony. Sky River Semi-Sweet Mead. the aroma might have a subtle to very noticeable varietal character reflective of the honey (different varieties have different intensities and characters). Sulfury. MELOMEL (FRUIT MEAD) See the Introduction to Mead Guidelines for detailed descriptions of standard mead characteristics. soft fruity esters. Traditional Meads feature the character of a blended honey or a blend of honeys. Entrants MAY specify honey varieties. depending on the variety of honey and blend of apples or ciders used. Appearance: Standard description applies. body. Complexity. the residual sweetness may vary from none to high. Ingredients: Standard description applies. flavor or aftertaste. Varietal meads feature the distinctive character of certain honeys. Mouthfeel: Standard description applies. and can have a light to significant sweetness that may express the aroma of flower nectar. Note that stronger meads will have a fuller body. acidity. Standard description applies for remainder of characteristics. Flavor: Moderate to significant honey character. and is often moderately to strongly sweet and usually expresses the aroma of flower nectar. 25A. except with regard to color. and may feature moderate to prominent varietal character if a varietal honey is declared (different varieties have different intensities). Note that stronger meads will have a fuller body. Sensations of body should not be accompanied by cloying. alcohol and honey character is the essential final measure of any mead. Standard description applies for remainder of characteristics. Semi-sweet Mead Aroma: Honey aroma should be noticeable. but this distinction is usually not obvious to judges. Moderate to high residual sweetness with a sweet and full (but not cloying) finish. Traditional Meads feature the character of a blended honey or a blend of honeys. and balance of sensory elements are most desirable. Varietal meads feature the distinctive character of certain honeys. Sweetness is assumed to be DRY in this category. aroma. with a pleasant mixture of honey character. Flavor: Subtle to moderate honey character. Standard description applies for remainder of characteristics. finish and flavor intensity to a semisweet (or medium-dry) white wine. Rabbit’s Foot Sweet Wildflower Honey Mead. Judging meads from dry to sweet is recommended as the primary ordering. Use those guidelines to judge distinctions between the various sweetness levels.

although this character should not be excessive. with clean and fresh aromatics being preferred. Standard description applies for remainder of characteristics. Other Fruit Melomel Aroma: Depending on the sweetness and strength. while subtle. Some natural acidity is usually present (from the blend of apples) and helps balance the overall impression. but this character should not be excessive. A spiced pyment (hippocras). the aroma might have a subtle to very noticeable varietal character reflective of the honey (different varieties have different intensities and characters). Color may take on a very wide range of colors. not all fruit may be individually identifiable or of equal intensity. and/or floral flavors may be present. Color may range from pale straw to deep purple-red. should be entered as an Open Category Mead. depending on the variety of fruit and/or honey used. The fruit character should be pleasant and supportive. with clean and fresh aromatics being preferred. Entrants MUST specify carbonation level. though very dry and very sweet examples do exist. if specified. Grape tannin and/or grape skins can add body as well as some astringency. spicy. the fruit is both distinctive and well-incorporated into the honey-sweet-acidtannin-alcohol balance of the mead. Some apples can provide natural astringency. Mouthfeel: Standard description applies. Some of the best strong examples have the taste and aroma of an aged Calvados (apple brandy from northern France). or a pyment with other ingredients should be entered as an Open Category Mead. Entrants MAY specify honey varieties. Commercial Examples: White Winter Cyser. a varietal character will be expected. or a cyser with other ingredients. A pyment is a standard mead made with the addition of grapes or grape juices. blueberries. 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).g. earthy. Mouthfeel: Standard description applies. a varietal character will be expected. Traditionally. and sweetness. Cyser is a standard mead made with the addition of apples or apple juice. raspberries.g. Some natural acidity is usually present (from grapes) and helps balance the overall impression. cysers are made by the addition of honey to apple juice without additional water. Long Island Meadery Apple Cyser 25B. cherries) have stronger aromas and are more distinctive than others (e. however. Flavor: The grape/wine and honey flavor intensity may vary from subtle to high. White and red versions can be quite different. Entrants MAY specify the varieties of apple used. 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). and may feature noticeable to prominent varietal character if a varietal honey is declared (different varieties have different intensities). note that some fruit (e. The honey aroma should be noticeable. depending on what sweetness level has been declared (dry to sweet) and strength level 39 has been declared (hydromel to sack). strength. spicy. strawberries)—allow for a range of fruit character and intensity from subtle to aggressive. Standard description applies for remainder of characteristics.. although white grape varieties may also take on color derived from the honey variety. Entrants MUST specify carbonation level. Pyment A Pyment is a melomel made with grapes (generally from juice). Often wine-like. Slight spicy phenolics from certain red grape varieties are acceptable. Overall Impression: In well-made examples of the style. if specified. except with regard to color. Generally a good tannin-sweetness balance is desired. and the overall impression should be characteristic of the type of grapes used and suggestive of a similar variety wine. A cyser may have a subtle to strong honey character. and can have a light to significant sweetness that may express the aroma of flower nectar. and can have a light to significant sweetness that may express the aroma of flower nectar. Note that the color of fruit in mead is often lighter . Ingredients: Standard description applies. The fruit character should display distinctive aromatics associated with the particular fruit(s). but should not be inappropriately intense. buttery. the color should be noticeable. For lighter-colored melomels with fruits that exhibit distinctive colors. minerally. the pyment may be a homemade grape-based wine sweetened with honey. If a variety of honey is declared. The grape/wine character should be clean and distinctive. 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. grassy. Alternatively. or a mead mixed with homemade grapebased wine after fermentation. the aroma might have a subtle to very noticeable varietal character reflective of the honey (different varieties have different intensities and characters). Natural acidity and tannin in grapes may give some tartness and astringency to balance the sweetness. Slight spicy phenolics from certain apple varieties are acceptable. Standard description applies for remainder of characteristics. Depending on the grape variety.honey flavor and alcohol. Appearance: Standard description applies. Entrants MAY specify the varieties of grape used. except with regard to color. as is a light diacetyl character from malolactic fermentation in certain white grape varieties (both are optional). Standard description applies for remainder of characteristics. as are a light diacetyl character from malolactic fermentation and a slight sulfur character (all are optional). The bouquet should show a pleasant fermentation character. Some complex. depending on the variety of grapes and honey used. Stronger and/or sweeter versions will have higher alcohol and sweetness in the nose. Entrants MAY specify honey varieties. Longer aging can smooth out tannin-based astringency. Overall Impression: In well-made examples of the style. Rabbit’s Foot Apple Cyser. The bouquet should show a pleasant fermentation character. the residual sweetness may vary from none to high. and sweetness. and the finish may range from dry to sweet. The color should be characteristic of the variety or type of grape used. Wine-like. Comments: There should be an appealing blend of the fruit and honey character but not necessarily an even balance. strength. If a variety of honey is declared. A pyment may have a subtle to strong honey character. dry versions can taste similar to many fine white wines. the grape is both distinctively vinous and well-incorporated into the honeysweet-acid-tannin-alcohol balance of the mead. See standard description for entrance requirements. not artificial and inappropriately overpowering (considering the character of the fruit). though very dry and very sweet examples do exist. grassy or earthy notes may be present (as in wine). and may feature noticeable to prominent varietal character if a varietal honey is declared (different varieties have different intensities). Commercial Examples: Redstone Pinot Noir and White Pyment Mountain Honey Wines 25C.. honey flavor and alcohol. some fruity. Products with a relatively low proportion of honey are better entered as a Specialty Cider. Comments: There should be an appealing blend of the fruit and honey character but not necessarily an even balance. Some tartness may be present if naturally occurring in the particular fruit(s). A spiced cyser. Generally a good tannin-sweetness balance is desired. Ingredients: Standard description applies. See standard description for entrance requirements. Appearance: Standard description applies. The honey aroma should be noticeable. Aroma: Depending on the sweetness and strength. Stronger and/or sweeter versions will have higher alcohol and sweetness in the nose. In a blended fruit melomel.

Different types of herbs/spices can result in widely different characteristics. A metheglin is a standard mead made with the addition of spices or herbs. the herbs/spices are both distinctive and well-incorporated into the honey-sweet-acid-tannin-alcohol balance of the mead. The herb/spice character should be pleasant and supportive. High levels of astringency are undesirable. Entrants MUST specify the varieties of fruit used. sweetness and alcohol. The honey aroma should be noticeable. Appearance: Standard description applies. Stronger and/or sweeter versions will have higher alcohol and sweetness in the nose. Ingredients: Standard description applies. but this character should not be excessive. not artificial and inappropriately overpowering (considering the character of the herb/spice). Different types of fruit can result in widely different characteristics. Natural acidity and tannin in some fruit and fruit skin may give some tartness and astringency to balance the sweetness. Honey Wine and Blueberries. Entrants MAY specify honey varieties. and the finish may range from dry to sweet. Entrants MUST specify carbonation level. Intermiel Honey Wine and Raspberries. except perhaps to note that the color usually won’t be affected by spices and herbs (although flowers. Flavor: The fruit and honey flavor intensity may vary from subtle to high. Mouthfeel: Standard description applies. Standard description applies for remainder of characteristics. In meads that produce a head.g. respectively. The acidity and astringency levels should be somewhat reflective of the fruit used. Use those guidelines to judge distinctions between the various sweetness levels. nuts or chile peppers (capsimel/capsicumel) may also be entered in this category. Meads made with flowers (such as rose petal mead. The herb/spice character should display distinctive aromatics associated with the particular herbs/spices. may contribute a tannin presence similar to a red wine. the honey flavor intensity may vary from subtle to high.. Raspberry and Strawberry Melomels. chocolate. the fruit is both distinctive and well-incorporated into the honey-sweet-acidtannin-alcohol balance of the mead. and may feature noticeable to prominent varietal character if a varietal honey is declared (different varieties have different intensities). Most will be wine-like.. Melomels made with either apples or grapes should be entered as Cysers and Pyments. the residual sweetness may vary from none to high. and the fruit character should not be artificial and/or inappropriately overpowering. and sweetness. If a variety of honey is declared. Some oxidative properties may be appropriate in certain fruit meads. depending on what sweetness level has been declared (dry to sweet) and strength level has been declared (hydromel to sack). Some herbs or spices may contain tannins that add a bit of body and some astringency. not all fruit may be individually identifiable or of equal intensity. A melomel can be made with a blend of fruits. Meads made with lighter color fruits can also take on color from varietal honeys. though very dry and very sweet examples do exist. and the finish may range from dry to sweet. Standard description applies for remainder of characteristics. tea blends may provide significant colors). or other fermentables. cinnamon) have stronger aromas and are more distinctive than others (e. 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). cider. The balance of fruit with the underlying mead is vital. and Honey Wine and Blackcurrants. Some herbs and spices may produce spicy or peppery phenolics. The bouquet should show a pleasant fermentation character. See standard description for entrance requirements. chamomile. In a blended fruit melomel. Long Island Meadery Blueberry Mead. though some herbs/spices will tend to dominate the flavor profile. Comments: Often. A melomel is a standard mead made with the addition of other fruit or fruit juices. Overall Impression: In well-made examples of the style. allow for a variation in the final product. they are faults). Some fruits. If spices are used in conjunction with other ingredients such as fruit. note that some herbs/spices (e. the head can take on some of the fruit color as well. however. and can just serve to add a background complexity). In a blended herb/spice metheglin. strength. semisweet and sweet meads. Certain herbs and spices might add bitter. the residual sweetness may vary from none to high.than the flesh of the fruit itself and may take on slightly different shades. ginger. Metheglins containing more than one herb/spice should have a good balance among the different herbs/spices. depending on what sweetness level has been declared (dry to sweet) and strength level has been declared (hydromel to sack). 26A. A metheglin may have a subtle to strong honey character. Overall Impression: In well-made examples of the style. giving them a sherry or port wine character. not all herbs/spices may be individually identifiable or of equal intensity. these qualities should be related to the declared ingredients (otherwise. and they should balance and blend with the honey. There should be an appealing blend of the fruit and honey character but not necessarily an even balance.g. honey flavor and alcohol. notably darker ones like Blackberries. lavender)—allow for a range of herb/spice character and intensity from subtle to aggressive. petals and peppers may provide subtle colors. OTHER MEAD See the Introduction to Mead Guidelines for detailed descriptions of standard mead characteristics. a melomel that is spiced or that contains other ingredients should be entered as an Open Category Mead. Ingredients: Standard description applies. Mouthfeel: Standard description applies. Some natural acidity and/or astringency are sometimes present (from certain fruit and/or fruit skin) and helps balance the overall impression. and may range in intensity from subtle to aggressive. Comments: Generally a good tannin-sweetness balance is desired. as can meads made with a blend of spices. Aroma: Depending on the sweetness and strength. phenolic or spicy (hot) flavors. astringent. and may feature noticeable to prominent varietal character if a varietal honey is declared (different varieties have different intensities). A melomel may have a subtle to strong honey character. Refer to Category 24 descriptions for additional detail on the character to be expected from dry. Judging meads from dry to sweet is recommended as the primary ordering. Flavor: The herb/spice flavor intensity may vary from subtle to high. with clean and fresh aromatics being preferred. coffee. Commercial Examples: White Winter Blueberry. Bees Brothers Raspberry Mead. then the mead should be entered as an Open Category Mead. or rhodomel). however. and entering instructions. Redstone Black Raspberry and Sunshine Nectars. and can have a light to significant sweetness that may express the aroma of flower nectar. Standard description applies for remainder of characteristics. Mountain Meadows Cranberry and Cherry Meads ordering criterion. a blend of spices may give a character greater 26. if present. with strength being the secondary 40 . 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. Fruit tannin can add body as well as some astringency. an explanation of standard terms. The distinctive flavor character associated with the particular fruit(s) should be noticeable. Metheglin A Metheglin is a spiced mead. allow for a variation in the final product. the aroma might have a subtle to very noticeable varietal character reflective of the honey (different varieties have different intensities and characters).

it should be entered as an Open Category Mead. strength. Clarity may be good to brilliant. Whatever ingredients are included. some braggots can be totally still. tej. Entrants MUST specify the types of spices used.). the braggot should feature a subtle to prominent varietal character (different varieties have different intensities). iQhilika Africa Birds Eye Chilli Mead. refer to the constituent categories for a detailed description of the character of the component styles. Redstone Juniper Mountain Honey Wine. The malt component may be derived from grain or malt extracts. and alternatively. depending on the variety of malt and honey used. A very thin or watery body is undesirable. and may include both beer and mead components.g. additional ingredients (e. or agave nectar). raw sweetness.. Carbonation will vary as described in the standard description. Products with a relatively low proportion of honey should be entered in the Specialty Beer category as a Honey Beer. strength. Comments: Sometimes known as “bracket” or “brackett. Entrants MUST specify carbonation level. A wide range of malt characteristics is allowable. Mouthfeel: Standard description does not apply due to beer-like characteristics. strength. Entrants MUST specify the special nature of the mead. Overall Impression: A harmonious blend of mead and beer. or some other creation. however. or technique would also be appropriate in this category. Color may range from light straw to dark brown or black. and variety of honey used. Originally. A still braggot will usually have some level of carbonation (like a cask bitter) since a completely flat beer is unappetizing. and sweetness. oak-aging) or other unusual ingredient. brown sugar. Stronger and/or sweeter braggots should be expected to have a greater intensity of flavor than drier. If a variety of honey is declared. lower gravity versions. 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. Mountain Meadows Spice Nectar 26B. Flavor: Displays a balanced character identifiable as both a beer and a mead. chipotles) should be entered in the Open Category Mead style. Entrants MAY specify honey varieties. Long Island Meadery Vanilla Mead. The better examples of this style use spices/herbs subtly and when more than one are used. vegetables. Stronger versions may show signs of body (e. whether it is a combination of existing styles. semisweet and sweet mead. Standard description applies for remainder of characteristics. If any other ingredients than honey and beer are contained in the braggot. Entrants MAY specify the base style or beer or types of malt used. The honey and beer/malt character should be complementary and balanced. the aroma might have a subtle to very noticeable varietal character reflective of the honey (different varieties have different intensities and characters). Comments: See standard description for entrance requirements. this optional character should always be both suggestive of the base beer style and well blended with the other flavors. although many braggots are not as clear as other meads. or is a mead that does not fit into any other category. a mixture of mead and ale. Any specialty or experimental mead using additional sources of fermentables (e.g. note that the characteristics may reflect combinations of the respective elements of the various sub-categories used in this style. maple syrup. If a base style of beer or type of malt is declared. Brother Adams Braggot Barleywine Ale. and sweetness. Aroma: Depending on 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). The beer may be hopped or not. if a variety is declared. Intermiel Rosée .. and may reflect any variety or intensity. Note that stronger meads will have a fuller body. liquid smoke.g. flavor. process. an experimental mead. smoke. although not always evenly balanced. White Winter Traditional Brackett 26C. depending on sweetness. appearance. White Winter Cherry Bracket.g. A warming sense of well-aged alcohol may be present in stronger examples. However. the aroma might have a subtle to very noticeable character reflective of the beer style (different styles and malts have different intensities and characters). A braggot can be made with any type of honey. Overall Impression: This mead should exhibit the character of all of the ingredients in varying degrees. depending on the base style of beer. as is a cloying. See standard description for entrance requirements. Any special ingredients that impart an identifiable character MAY be declared. it should blend harmoniously with the other elements. Refer to Category 25 for a detailed description of the character of dry. Redstone Vanilla Beans and Cinnamon Sticks Mountain Honey Wine.g. if present. braggots made using other smoked ingredients (e. Aroma. Magic Hat Braggot. Braggot A Braggot is a mead made with malt. strength. Standard description applies for remainder of characteristics. icing. 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. Since a wide range of entries are possible. Saba Tej.g. variety of honey and overall sweetness and strength. Polish meads). Beer flavors tend to somewhat mask typical honey flavors found in other meads. strength and base style of beer. a historical mead. just as an aged barleywine may be still. Smooth mouthfeel without astringency. Mountain Meadows Trickster’s Treat Agave Mead..than the sum of its parts. alternative processes (e. If a beer style is declared. No mead can be “out of style” for this category unless it fits into another existing mead category. Entrants MAY specify honey varieties. etc. legs). the braggot should have some character traceable to the style although the flavors will be different due to the presence of honey.. Hop bitterness and flavor may be present. strength. Body may vary from moderately light to full. A light to moderate head with some retention is expected. A hop aroma (any variety or intensity) is optional. Commercial Examples: Rabbit’s Foot Diabhal and Bière de Miele. mouthfeel generally follow the standard descriptions. they are carefully selected so that they blend harmoniously. The color should be characteristic of the declared beer style and/or honey used. If a variety of honey is declared. with 41 the distinctive characteristics of both. Ingredients: A braggot is a standard mead made with both honey and malt providing flavor and fermentable extract. and the base style of beer. Entrants MUST specify carbonation level. Entrants MAY specify honey varieties. liquors. Commercial Examples: Bonair Chili Mead. and any type of base beer style. and sweetness. Commercial Examples: Jadwiga. See standard description for entrance requirements. A wide range of results are possible. base style of beer. the result should be identifiable as a honey-based fermented beverage. from plain base malts to rich caramel and toast flavors to dark chocolate and roast flavors. Hanssens/Lurgashall Mead the Gueuze... Appearance: Standard description does not apply due to beer-like characteristics. Smoked braggots may be entered in this category if using smoked malt or a smoked beer as the base style. If the entered mead is a combination of other existing mead categories. Entrants MUST specify carbonation level. although the relative intensity of flavors is greatly affected by the sweetness. is a historical or indigenous mead (e. The finish and aftertaste will vary based on the declared level of sweetness (dry to sweet). yet note that all the characteristics may vary. and should show a good blending or balance between the various flavor elements. molasses. Rabbit’s Foot Private Reserve Pear Mead.

If made from culinary or table fruit. Sometimes characterized as either ‘offdry’ or ‘semi-sweet. 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). Note that honey is not a “sugar” for this purpose. but visible particles are undesirable. refreshing impression without being puckering.INTRODUCTION TO CIDER GUIDELINES (CATEGORIES 27-28) Cider is fermented apple juice. The character contributed by tannin should be mainly astringency rather than bitterness. The level of sweetness must be specified in order to arrange flights of tastings and entries within flights. not dictate requirements when making the style.012).g.9% to 4% residual sugar. are generally allowed as long as they are not detectable in the finished cider. Common processing aids. • Carbonation may be either natural (by maintaining CO2 pressure through processing or by bottle-conditioning) or added (by CO2 injection). other components of taste—particularly acidity—must balance the sweetness. Full-sparkling ciders will be champagne-like. and only in some sub-categories. a “geranium” note) is a distinct fault.002 to 1. Highly carbonated is termed sparkling.8 or below). • Ciders and perries vary considerably in tannin. final gravity 1. Tasting always proceeds from drier to sweeter. Carbonation may vary from entirely still to a champagne level. In sweeter ciders. is a limited addition of sugar to achieve a suitable starting gravity.’ o Sweet: above 4% residual sugar. it should be identified by the sweetness category which best describes the overall impression it gives.. a cider made with added honey must be entered either as a Specialty cider or as a Cyser under the appropriate mead sub-category. and enzymes. cider and perry have a mouthfeel and fullness akin to a substantial white wine. In fact. If used. Entrant MUST state if malic acid was added. Enzymes may be used for clarification of the juice prior to fermentation. either naturally occurring or with an added ML culture. Ingredients: • The apple and pear varieties are intended to illustrate commonly used examples. such as the “smoky bacon” undertones of a dry English cider. 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. molasses) would also create a Specialty cider (such as New England style). Malic acid may be added to a low-acid juice to bring acidity up to a level considered safe for avoiding bacterial contamination and off-flavors (typically pH 3. This corresponds to a final specific gravity of under 1. At the higher levels of carbonation. adjuncts are prohibited except where specifically allowed in particular styles. The Standard category covers ciders and perries made primarily or entirely from the juice of apples or pears (but not both at once). as a result a slight haze is not a fault. a “sheen” in either cider or perry generally indicates the early stage of 42 • lactic contamination and is a distinct fault. the “mousse” (head) may be retained for a short time. the maximum accepted safe level for sulfites (200 mg/l) should be strictly observed. any excess sulfite that is detectable in the finished cider (a “burning match” character) is a serious fault. No or little carbonation is termed still. There are three categories of sweetness: o Dry: below 0. However. any residual aroma/flavor from misuse or excessive use of sorbate (e. • Sorbate may be added at bottling to stabilize the cider. In some styles a “rustic” lack of brilliance is common. The body is less than that of beers. Sulfites may be added as needed for microbiological control. In general. o Medium: in the range between dry and sweet (0. Drier styles of cider in particular develop more complex but less fruity characters. • If a cider is close to one of these boundaries. Perries are notoriously difficult to clear. foaming. moreover. 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). The only adjunct permitted in the Standard category. Perry is fermented pear juice. tannins are typically low. • Some styles of cider exhibit distinctly NON-fruity tastes or aromas.002. and difficult-to-manage heads are faults. Mouthfeel: • In general. 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. A moderate carbonation level is termed petillant.9% residual sugar. • Acidity is an essential element of cider and perry: it must be sufficient to give a clean. However. Appearance: • Clarity may vary from good to brilliant. gushing. and then the entrant must state them. However. a simple “apple soda” or “wine cooler” character is not desirable in a cider or perry. . • The sweetness (residual sugar.012. roughly equivalent to a final gravity of over 1. There are two categories for cider/perry: Standard (Category 27) and Specialty (Category 28). 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. Malo-lactic fermentation is allowed. nevertheless some tannin is desirable to balance the character. The lack of sparkling clarity is not a fault. This affects both bitterness and astringency (see “Mouthfeel” below).

If not. These compounds may be used. but should be a medium. Traditional Dry and Traditional Medium Sweet (WA). Tends to a rich fullness. Vital Statistics: OG: 1. Aroma/Flavor: Sweet or low-alcohol ciders may have apple aroma and flavor. Appearance: Slightly cloudy to brilliant. Some “Farmyard nose” may be present but must not dominate. refreshing drink. Dabinett. sweet). Wandering Aengus Dry Cider (OR). varietal character will be expected. Some tannin should be present for slight to moderate astringency. but various flavors and esters that suggest apples. various Jerseys.065 FG: 1. Uncle John’s Fruit House Winery Apple Hard Cider (MI). Traditional French procedures use small amounts of salt and calcium compounds (calcium chloride. varietal character will be expected. and suitably accompanies a wide variety of food. STANDARD CIDER AND PERRY The styles represented in this category are the principal established styles. Vital Statistics: OG: 1. Carbonation still to moderate. Golden Delicious. rich. Mouthfeel: Medium body. somewhat fruity (French) or drier and more austere (English). It tends toward that of a young white wine. as above. Dry ciders will be more wine-like with some esters. Sugar and acidity should combine to give a refreshing character.010 ABV: 6 – 9% Commercial Examples: [US] Westcott Bay Traditional Very Dry.995 – 1.27. mouth filling. This may come from slow or arrested fermentation (in the French technique of défécation) or approximated by back sweetening with juice. Mouthfeel: Medium to full. Stoke Red. Yarlington Mill. Appearance: Slightly cloudy to clear. the decision is. enter as Common Perry. Aroma/Flavor: No overt apple character. based on tannin content. French Cider This includes Normandy styles plus ciders inspired by those styles. including ciders made by various techniques to achieve the French flavor profile. Entrants MUST specify sweetness (dry to medium). Overall Impression: Variable. but little bitterness. Etienne Dupont. Common Perry Common perry is made from culinary/table fruit. etc. ropy/oily characters are serious faults. Etienne Dupont Organic. Dry ciders must not be too austere. Rhyne Cider (CA). medium to deep gold color.010 – 1. [UK] Oliver’s Herefordshire Dry Cider. Entrants MUST specify sweetness (medium or sweet).060 . not a Brettanomyces contamination. Comments: Entrants MUST specify carbonation level (petillant or full). Gwatkin Yarlington Mill. austere. if specified. or sparkling). full-bodied. May have “smoky (bacon)” character from a combination of apple varieties and MLF. Medium to deep gold color. Appearance: Clear to brilliant. If so. Kiefer. The Common Cider and Common Perry styles are analogous to the cider and perry categories of earlier style standards. Vital Statistics: OG: 1. Sweet ciders must not be cloying. Wandering Aengus Heirloom Blend Cider (OR).050 – 1. this decision should be based on whether the cider tends more toward sweet. White Winter Hard Apple Cider (WI). Medium to high acidity. Still to lightly sparkling. Foxwhelp. Moderate to high tannin apparent as astringency and some bitterness.045 – 1. and Farmhouse (NH). neither cloying nor too austere.050 – 1.020 ABV: 3 – 6% Commercial Examples: [US] West County Reine de Pomme (MA). with wild or crab apples often used for acidity/tannin balance. it should be entered in the closest applicable category. various from Hecks. Carbonation moderate to champagne-like. Dry. These ciders are made with bittersweet and bittersharp apple varieties cultivated specifically for cider making. Baldwin). Appearance: Clear to brilliant. pre-fermentation.065 FG: 1. Dunkerton. full-bodied.075 FG: 0. Varieties: Bartlett. Varieties: Nehou. Muscadet de Dieppe.020 ABV: 5 – 8% Commercial Examples: [US] Red Barn Cider Jonagold Semi-Dry and Sweetie Pie (WA). Entrants MUST specify sweetness (dry. Bellwether Spyglass (NY). The common slight farmyard nose of an English West Country cider is the result of lactic acid bacteria. Mouthfeel: Relatively full. No bitterness. Red Barn Cider Burro Loco (WA). Overall Impression: Mild. gushing. etc. Mousiness. but not obviously fruity. English Cider This includes the English “West Country” plus ciders inspired by that style. Common Cider A common cider is made from culinary/table apples. Comice. Harpoon Cider (MA) 27B. petillant. low to moderate tannin apparent as astringency. Jonathan). or sparkling). Bellot 27A.000 – 1. Aspall Dry Cider 27C. [France] Eric Bordelet (various). sweet). rich. never high or 43 27D. Mouthfeel: Full. Asturian (Spanish)–for which there are presently insufficient appreciation and a lack of commercial examples for reference. multi-use (Northern Spy. Comments: Entrants MUST specify carbonation level (still. Farnum Hill Extra-Dry. Reine des Pommes. if specified. Burrow Hill. Comments: Entrants MUST specify carbonation level (still or petillant). Medium to medium-sweet. Entrants MAY specify variety of apple for a single varietal cider. petillant. There are well-known styles not represented here–for example. Comments: Entrants MUST specify carbonation level (still. Only very slight acetification is acceptable. medium. Overall Impression: Generally dry. Russets. calcium carbonate) to aid the process of pectin coagulation. If in doubt. Generally quite pale. Macintosh. These ciders are made with bittersweet and bitter-sharp apple varieties cultivated specifically for cider making. Aroma/Flavor: There is a pear character. In the case of a cider made to a style not explicitly represented here. mousiness is a serious fault. An ideal cider serves well as a “session” drink. For perry of a non-represented style. pale to medium gold in color. AEppelTreow Barn Swallow Draft Cider (WI). the choice is between the English and French subcategories. Entrants MAY specify variety of apple for a single varietal cider. Vital Statistics: OG: 1. Entrants MUST specify sweetness (medium.050 – 1. Bellwether Heritage (NY). West County Pippin (MA). any suitable wildings. Varieties: Kingston Black. etc. crabapples. Michelin. Aroma/Flavor: Fruity character/aroma. Varieties: Common (Winesap. The first decision is whether the cider was made with apples with significant tannin content that gives the cider noticeable astringency or bitterness. it should be entered as a Common Cider. Braeburn. Overall Impression: Medium to sweet. but at higher levels it must not gush or foam. but in limited quantity. It is a fault if judges can detect a salty or chalky taste. Moderate tannin apparent mainly as astringency.

Wandering Aengus Pommeau (OR). molasses. Comments: Adjuncts may include white and brown sugars.010 ABV: 7 – 13% Commercial Examples: There are no known commercial examples of New England Cider. Irvine's Vintage Ciders (WA) 28A. Roxbury Russet. Entrants MUST specify sweetness (medium or sweet). Gin. The apple character must marry with the added fruit so that neither dominates the other. pale to medium yellow. alcoholic. “Would this be different if neutral spirits replaced the cider?” A fruit cider should not be like an alcopop. strong alcohol. petillant. Appearance: Clear to brilliant. Medium to medium-sweet. pale to medium-gold. 28C. Aroma/Flavor: A dry flavorful cider with robust apple character. and derivative flavors from sugar adjuncts.995 – 1. berries should give red-to-purple color. Entrants MUST specify sweetness (dry. Mouthfeel: Relatively full. Comments: Entrants MUST specify carbonation level (still. Mousiness. with adjuncts to raise alcohol levels. petillant. and the beverage made from a combination of apple and pear juice (sometimes called “pider”). because higher alcohol is derived from addition of sugar rather than juice.for example. Generally quite pale. New England Cider This is a cider made with characteristic New England apples for relatively high acidity. Overall Impression: Tannic. petillant. Christian Drouin Poire. Appearance: Clear to brilliant.010 ABV: 9 – 12% Commercial Examples: [US] AEppelTreow Summer’s End (WI). Varieties: Butt. If the barrel was formerly used to age spirits.020 ABV: 5 – 7% Commercial Examples: [US] White Winter Hard Pear Cider (WI).020 ABV: 5 – 9% Commercial Examples: [France] Bordelet Poire Authentique and Poire Granit. Oxidation is a fault. Blakeney Red. Adjuncts are intended to raise OG well above that which would be achieved by apples alone. Blossomwood Laughing Pig Perry (CO). AEppelTreow Red Poll Cran-Apple Draft Cider (WI). 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. Variety of pear(s) used must be stated. Huffcap. medium. Overall impression: Substantial body and character .000 – 1.070 FG: 1.060 – 1. Overall Impression: Like a dry white wine. AEppelTreow Perry (WI). [UK] Gwatkin Blakeney Red Perry.) Mouthfeel: Substantial.995 – 1.000 – 1. (For example. Many “perry pears” are nearly inedible.g. Vital Statistics: OG: 1. May be significantly tannic depending on fruit added.100 FG: 0. Varieties: Northern Spy. small amounts of honey. berry. Entrants MUST specify sweetness (dry or medium). or sparkling).070 – 1. with the exception of adjuncts allowed. Very dry to slightly medium. moderate to high tannin apparent as astringency. Comments: Entrants MUST specify carbonation level (still. Entrants MUST specify sweetness (dry or medium). Some slight bitterness. petillant. Entrants MUST specify if the cider was barrel-fermented or aged. Uncle John’s Fruit House Winery Perry (MI) 28B. but must be subtle. Golden Russet Vital Statistics: OG: 1. in which case there will be oak character as with a barrel-aged wine. Oliver’s Blakeney Red Perry and Herefordshire Dry Perry 28. 44 . Uncle John’s Fruit Farm Winery Apple Cherry Hard Cider (MI) 27E. Cloudiness or hazes are inappropriate. Dark colors are not expected unless strongly tannic varieties of fruit were used. or sweet). etc. or sparkling). Vital Statistics: OG: 1. a judge might ask. whisky or rum) may also be present.FG: 1. Traditional Perry Traditional perry is made from pears grown specifically for that purpose rather than for eating or cooking. Uncle John’s Fruit House Winery Fruit House Apple (MI). Entrants MUST specify carbonation level (still. SPECIALTY CIDER AND PERRY Specialty cider/perry includes beverages made with added flavorings (spices and/or other fruits). This style is sometimes barrel-aged. Appearance: Slightly cloudy to clear. Mouthfeel: Lighter than other ciders. not orange. Only very slight acetification is acceptable.. Comments: Entrants MUST specify carbonation level (still. balanced.100 FG: 0.070 FG: 0. Fruit Cider This is a cider with other fruits or fruit-juices added . It is a fault if the adjuncts completely dominate.995 – 1. and raisins. 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. Aroma/Flavor: There is a pear character. but not obviously fruity. some flavor notes from the spirit (e. Mouthfeel: Substantial. Bellwether Cherry Street (NY). and with low astringency and bitterness. The same general characteristics and fault descriptions apply to specialty ciders as to standard ciders (preceding category). Overall Impression: Like a dry wine with complex flavors. It tends toward that of a young white wine.050 – 1. Color appropriate to added fruit. Aroma/Flavor: The cider character must be present and must fit with the other fruits. Entrants MUST specify what fruit(s) and/or fruit juice(s) were added. Appearance: Clear to brilliant.045 – 1. Moderate tannin. but should not show oxidation characteristics. Carbonation may range from still to champagne-like. Cider character must be distinctive. Still to lightly sparkling. Vital Statistics: OG: 1. or sparkling). those made with substantial amounts of sugar-sources to increase starting gravities.010 ABV: 5 – 9% Commercial Examples: [US] West County Blueberry-Apple Wine (MA). or sparkling). ropy/oily characters are serious faults. Aroma/Flavor: Comparable to a Common Cider.

Otherwise it should be entered as mead in the cyser subcategory. Vital Statistics: OG: 1. Mouthfeel: Average body. AEppelTreow Pear Wine and Sparrow Spiced Cider (WI) 45 .045 – 1. Entrants MUST specify carbonation level (still.995 – 1. may show tannic (astringent) or heavy body as determined by adjuncts. Appearance: Clear to brilliant. petillant. and must fit with adjuncts. A cider with added honey may be entered here if the cider character remains dominant. 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. or sparkling).28D. Entrants MUST specify sweetness (dry or medium).020 ABV: 5 – 12% Commercial Examples: [US] Red Barn Cider Fire Barrel (WA). This includes the use of spices and/or other sweeteners. Color should be that of a common cider unless adjuncts are expected to contribute color.100 FG: 0. Aroma/Flavor: The cider character must always be present. Comments: Entrants MUST specify all major ingredients and adjuncts.

Scottish Export 80/D.4 4.2-5.011-18 1.010-14 1. Munich Helles E.0 6.2 4.008-12 1.6 4. American Pale Ale B. Premium American Lager D. Blonde Ale C. AMERICAN ALE A.064-72 1. Strong Scotch Ale STYLE 10.8-5.044-60 1. German Pilsner (Pils) B.010-15 1.0-5. Standard/Ordinary Bitter B.3-7.008-13 1. Cream Ale B. ENGLISH PALE ALE A.044-56 1.0 9.6 4.013-17 1.040-55 1.048-56 1.5-6.030-35 1.045-60 1.0 4. LIGHT LAGER A.007-11 1.2 7.2-5.7 4.050-57 1.0 4.9 3.046-56 1. American Wheat or Rye Beer 7. Munich Dunkel C. Dark American Lager B.010-15 1.013-19 1.8-6.4-5.044-60 1.6 3. Dortmunder Export 2. Irish Red Ale E.7-5.045-60 FG 0.008 1.0-14.5-6.008-12 1.5-6. California Common Beer C. Kölsch D. Scottish Heavy 70/C.5-6 3-6 10-16 7-14 14-22 14-28 17-30 6-11 14-22 6-25 18-30 2.0-6. Special/Best/Premium Bitter C.0-10.9-5.028-40 1.044-50 1.011-14 1.2 4. EUROPEAN AMBER LAGER A.046-52 1.008-13 1. Maibock/Helles Bock B. Standard American Lager C. American Amber Ale 46 OG 1. Extra Special/Strong Bitter (English Pale Ale) 9.0 ABV% 4.5 4.010-15 1.6-6.016-24 1.6-6.2-3. Eisbock 6.046-52 1.004-10 1.046-54 1.4 6.998-1.008-13 1.006-12 1.0 4.040-48 1. BOCK A.5-10. PILSNER A. Doppelbock D. Lite American Lager B.2 2.0 4.5-5. Schwarzbier 5.8-5.5 4.008-12 1.2004 BJCP STYLE CHART.010-14 1.038-54 1.020-35 1.044-56 1.040-54 1.4 4.2-6.072-112 1. Traditional Bock C.045-51 1.044-50 1.5-5.008-12 1.3 4.010-16 1.2 4. Vienna Lager B.5-3.018-56 FG 1.010-16 1.8-4.5-5.2-3.035-40 1.048-60 1.042-55 1.012-16 1.010-13 1.0 4.070-130 OG 1.2 3. Classic American Pilsner 3. DARK LAGER A.010-15 1.064-72 1.0 4.8-4.5-5.046-54 1.5-5.8 3.010-16 1.010-16 1.032-40 1.010-15 1.048-54 1.010-15 1.010-15 ABV% 2.2 4.007-11 1.078-120 1.040-50 1. SCOTTISH AND IRISH ALE A.5 4.5-5 3-6 13-19 10-14 11-17 4-14 5-16 6-18 9-17 9-17 9-17 9-18 14-25 SRM 5-14 10-17 .2 3.5-5 3-6 3. Oktoberfest/Märzen 4.4 6. Düsseldorf Altbier 8.2 4.2 IBU 8-12 8-15 15-25 16-22 23-30 25-45 35-45 25-40 18-30 20-28 8-20 18-28 22-32 23-35 20-27 16-26 25-35 15-20 15-28 20-30 15-30 25-40 30-45 35-50 25-35 25-40 30-50 10-20 10-25 15-30 17-28 17-35 IBU 30-45 25-40 SRM 2-3 2-4 2-6 3-5 4-6 2-5 3.2-5.3-7. AMBER HYBRID BEER A. Bohemian Pilsener C. 2008 Update STYLE 1.5 4. Scottish Light 60/B. LIGHT HYBRID BEER A.048-56 1.4-5. North German Altbier B.4-5.

Flanders Red Ale C. Foreign Extra Stout E.060-80 Variable 1. Southern English Brown Ale C.048-65 1. Oatmeal Stout D.5 6.010-18 1.0-6.0-7.0 5.040-54 1.011-14 1.016-24 1.056-75 1.0-7.010-20 1.018-30 1.010-16 1. Witbier B.008-18 1.010-18 1. Dry Stout B.010-14 1.0 4.060-90 1.040-74 1.2-5.8-5.070-95 1.9 5. Flanders Brown Ale/Oud Bruin D.008-12 1.010-14 1.8-4.045-60 1. Weizen/Weissbier B.0 8.050-75 1.033-42 1. Russian Imperial Stout 14. Bière de Garde E.0 4.064-90 1.040-52 1. American Stout F.0-5.0-7.5 4. Robust Porter C.5 5.8 4.003-06 1.0-8.5 4.5-9.008-13 1.6 4. PORTER A. English IPA B.048-65 1.2 2.028-32 1.0 5.5 5. Berliner Weisse B.0-7.0 4. Belgian Tripel D.5-7. STOUT A.5 Variable 2.044-56 1. Gueuze F.046-56 1. Belgian Golden Strong Ale E.4 4.0-8.5-6.001-10 1.0-6.4 4.8-3.0-11.070-90 1. Northern English Brown Ale 12.008-18 1.048-57 1.008-16 Variable 1.1 4.6-6.3-5.000-06 1.0-7. Straight (Unblended) Lambic E. Mild B.5 2. Baltic Porter 13.012-16 1.5-5.0 20-40 10-25 12-20 20-30 18-35 25-50 20-40 30-45 20-40 25-40 30-70 35-75 50-90 40-60 40-70 60-120 8-15 10-18 15-30 10-20 10-20 20-30 20-35 18-28 Variable 3-8 10-25 20-25 0-10 0-10 0-10 18-35 12-25 19-35 12-22 20-30 22-35 17-30 25-40 30-40 22-40 30-40 30-40 30-40 8-14 6-15 8-15 2-8 14-23 12-25 14-19 2-4 8-14 5-14 6-19 Variable 2-3 10-16 15-22 3-7 3-7 3-7 STYLE 18.010-18 1.5-8.010-24 ABV% 6. Brown Porter B.5 7.062-75 1.040-60 1.000-10 4.5-8.0-8.015-22 1.008-12 1.0-7.010-14 1.0 6.8-6. Weizenbock D.0 5.5-10.2-5.075-110 FG 1. SOUR ALE A.010-14 1. BELGIAN AND FRENCH ALE A.048-54 1.6 7.005-16 1.062-75 1. Saison D.056-75 1. Belgian Blond Ale B.075-115 1. Belgian Dubbel C.3-6.008-14 1.5-7 3-6 12-22 .048-65 1. Roggenbier (German Rye Beer) 16.044-52 1. Sweet Stout C.C. Belgian Specialty Ale 17.002-12 1.3-5.0-12. American IPA C.007-11 1. BELGIAN STRONG ALE A.0-5.008-14 1.044-52 1.036-50 1.5 4.5 5.5-10.044-60 1.040-60 1.8-4. INDIA PALE ALE (IPA) A.012-24 1.010-22 1.075-85 1.050-75 1.002-12 1. American Brown Ale 11.0 4.0 IBU 15-30 15-25 20-40 22-35 20-35 SRM 4-7 10-17 4.0 5. Belgian Dark Strong Ale 47 OG 1.008-13 1.040-52 1.0 4. Fruit Lambic 1.6 6. Belgian Pale Ale C. GERMAN WHEAT AND RYE BEER A.010-18 1.030-38 1.5 5.5-9. Imperial IPA 15. Dunkelweizen C.5 7.5 8. ENGLISH BROWN ALE A.

995-1. Other Fruit Melomel 26.0 8.010 0.070-100 1.050-75 1.010 0.080-120 Varies 1.010-20 1.060-100 1.020 7-13% 5-9% 9-12% 5-12% N/A N/A N/A N/A N/A N/A N/A N/A 1.8-6.050-65 1.060-90 1. Christmas/Winter Specialty Spiced Beer 22.012-16 with with with 4.080-120 1. Semi-Sweet Mead C.0 base 30-60 35-70 50-120 beer 10-22 8-22 10-19 style 48 . Other Smoked Beer C.995-1.0-12. Wood-Aged Beer 23.010-25 1. Traditional Perry 28.995-1.0-12. Spice. Metheglin B.010 0.045-65 1.045-100 0. STANDARD CIDER AND PERRY A.010 1. OTHER MEAD A. SPECIALTY CIDER AND PERRY A. Common Cider B. Sweet Mead 25.025-50 Varies Varies Varies N/A N/A N/A N/A N/A N/A 1.016-30 with 6.015-22 1. Braggot C.045-70 1. SMOKE-FLAVORED & WOOD-AGED BEER A. Fruit Cider C. New England Cider B.995-1. Dry Mead B. Other Specialty Cider or Perry 1. Open Category Mead 27.000-20 1.050-60 1.990-1. Cyser (Apple Melomel) B. Pyment (Grape Melomel) C.050-70 1.995-1. TRADITIONAL MEAD A.0 8. STRONG ALE A.000-20 0. MELOMEL (FRUIT MEAD) A. English Cider C. Common Perry E. Herb.19. SPICE/HERB/VEGETABLE BEER A. Classic Rauchbier B. FRUIT BEER 21. American Barleywine 20. French Cider D. English Barleywine C.0-9. SPECIALTY BEER 24.018-30 1.050-57 Varies Varies Varies 1. Apple Wine D.010 1. or Vegetable Beer B.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. Old Ale B.0 base base base 20-30 beer beer beer 12-22 style style style Varies Varies with with base base beer beer style style 1.

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