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Beer Judge Certification Program (BJCP) Style Guidelines for Beer, Mead and Cider
2008 Revision of the 2004 Guidelines
Copyright © 2008, BJCP, Inc. The BJCP grants the right to make copies for use in BJCP-sanctioned competitions or for educational/judge training purposes. All other rights reserved.
See our website www.bjcp.org for updates to these guidelines.
2003-2004 BJCP Beer Style Committee:
Gordon Strong, Chairman
Ron Bach Peter Garofalo Michael L. Hall Dave Houseman Mark Tumarkin
2008 Contributors: Jamil Zainasheff, Kristen England, Stan Hieronymus, Tom Fitzpatrick, George DePiro 2003-2004 Contributors: Jeff Sparrow, Alan McKay, Steve Hamburg, Roger Deschner, Ben Jankowski, Jeff Renner, Randy Mosher, Phil Sides, Jr., Dick Dunn, Joel Plutchak, A.J. Zanyk, Joe Workman, Dave Sapsis, Ed Westemeier, Ken Schramm 1998-1999 Beer Style Committee: Bruce Brode, Steve Casselman, Tim Dawson, Peter Garofalo, Bryan Gros, Bob Hall, David Houseman, Al Korzonas, Martin Lodahl, Craig Pepin, Bob Rogers
TABLE OF CONTENTS
TABLE OF CONTENTS...........................................................................i PREFACE TO 2004 STYLE GUIDELINES..............................................ii
14. INDIA PALE ALE (IPA)...................................................................17
Notes to All:.................................................................................ii Notes to Brewers: ........................................................................ii Notes to Organizers:....................................................................ii Notes to Judges: ..........................................................................ii Acknowledgements: ...................................................................ii
1. LIGHT LAGER....................................................................................1
14A. English IPA.......................................................................17 14B. American IPA....................................................................18 14C. Imperial IPA......................................................................18
15. GERMAN WHEAT AND RYE BEER...............................................19
15A. Weizen/Weissbier.............................................................19 15B. Dunkelweizen....................................................................19 15C. Weizenbock.......................................................................20 15D. Roggenbier (German Rye Beer).......................................20
16. BELGIAN AND FRENCH ALE........................................................20
1A. Lite American Lager.............................................................1 1B. Standard American Lager......................................................1 1C. Premium American Lager.....................................................1 1D. Munich Helles.......................................................................1 1E. Dortmunder Export................................................................1
16A. Witbier...............................................................................20 16B. Belgian Pale Ale................................................................21 16C. Saison................................................................................21 16D. Bière de Garde...................................................................22 16E. Belgian Specialty Ale........................................................22
17. SOUR ALE.......................................................................................23
2A. German Pilsner (Pils)............................................................2 2B. Bohemian Pilsener.................................................................2 2C. Classic American Pilsner......................................................2
3. EUROPEAN AMBER LAGER.............................................................3
3A. Vienna Lager.........................................................................3 3B. Oktoberfest/Märzen...............................................................3
4. DARK LAGER.....................................................................................3
17A. Berliner Weisse.................................................................23 17B. Flanders Red Ale...............................................................23 17C. Flanders Brown Ale/Oud Bruin........................................24 17D. Straight (Unblended) Lambic............................................24 17E. Gueuze ..............................................................................25 17F. Fruit Lambic......................................................................25
18. BELGIAN STRONG ALE.................................................................26
4A. Dark American Lager............................................................3 4B. Munich Dunkel......................................................................4 4C. Schwarzbier (Black Beer).....................................................4
5A. Maibock/Helles Bock............................................................4 5B. Traditional Bock....................................................................5 5C. Doppelbock...........................................................................5 5D. Eisbock..................................................................................6
6. LIGHT HYBRID BEER........................................................................6
18A. Belgian Blond Ale.............................................................26 18B. Belgian Dubbel..................................................................26 18C. Belgian Tripel....................................................................27 18D. Belgian Golden Strong Ale...............................................27 18E. Belgian Dark Strong Ale...................................................28
19. STRONG ALE..................................................................................28
6A. Cream Ale.............................................................................6 6B. Blonde Ale.............................................................................6 6C. Kölsch....................................................................................7 6D. American Wheat or Rye Beer...............................................7
7. AMBER HYBRID BEER......................................................................8
19A. Old Ale..............................................................................28 19B. English Barleywine...........................................................29 19C. American Barleywine........................................................29
20. FRUIT BEER....................................................................................30 21. SPICE/HERB/VEGETABLE BEER..................................................30
21A. Spice, Herb, or Vegetable Beer.........................................30 21B. Christmas/Winter Specialty Spiced Beer..........................31
22. SMOKE-FLAVORED/WOOD-AGED BEER....................................32
7A. Northern German Altbier......................................................8 7B. California Common Beer......................................................8 7C. Düsseldorf Altbier.................................................................8
8. ENGLISH PALE ALE..........................................................................9
22A. Classic Rauchbier..............................................................32 22B. Other Smoked Beer...........................................................32 22C. Wood-Aged Beer...............................................................33
23. SPECIALTY BEER..........................................................................34 Introduction to Mead Guidelines (Categories 24-26).................................36 24. TRADITIONAL MEAD....................................................................37
8A. Standard/Ordinary Bitter.......................................................9 8B. Special/Best/Premium Bitter.................................................9 8C. Extra Special/Strong Bitter (English Pale Ale)...................10
9. SCOTTISH AND IRISH ALE.............................................................10
9A. Scottish Light 60/-...............................................................10 9B. Scottish Heavy 70/-.............................................................10 9C. Scottish Export 80/-.............................................................10 9D. Irish Red Ale.......................................................................11 9E. Strong Scotch Ale................................................................11
10. AMERICAN ALE.............................................................................11
24A. Dry Mead..........................................................................37 24B. Semi-sweet Mead..............................................................38 24C. Sweet Mead.......................................................................38
25. MELOMEL (FRUIT MEAD)............................................................38
25A. Cyser.................................................................................38 25B. Pyment...............................................................................39 25C. Other Fruit Melomel..........................................................39
26. OTHER MEAD.................................................................................40
10A. American Pale Ale............................................................11 10B. American Amber Ale........................................................12 10C. American Brown Ale........................................................12
11. ENGLISH BROWN ALE..................................................................13
26A. Metheglin..........................................................................40 26B. Braggot..............................................................................41 26C. Open Category Mead........................................................41
Introduction to Cider Guidelines (Categories 27-28).................................42 27. STANDARD CIDER AND PERRY.................................................43
11A. Mild...................................................................................13 11B. Southern English Brown...................................................13 11C. Northern English Brown Ale.............................................13
12A. Brown Porter.....................................................................14 12B. Robust Porter.....................................................................14 12C. Baltic Porter.......................................................................14
27A. Common Cider .................................................................43 27B. English Cider ....................................................................43 27C. French Cider......................................................................43 27D. Common Perry .................................................................43 27E. Traditional Perry ...............................................................44
28. SPECIALTY CIDER AND PERRY ..................................................44
13A. Dry Stout...........................................................................15 13B. Sweet Stout........................................................................15 13C. Oatmeal Stout....................................................................16 13D. Foreign Extra Stout...........................................................16 13E. American Stout..................................................................16 13F. Russian Imperial Stout.......................................................17
28A. New England Cider ..........................................................44 28B. Fruit Cider ........................................................................44 28C. Applewine ........................................................................44 28D. Other Specialty Cider/Perry .............................................45 2004 BJCP STYLE CHART, 2008 Update.........................46
PREFACE TO 2004 STYLE GUIDELINES
Notes to All:
1. The style categories have been extensively revised from previous editions of the Style Guidelines. In some cases, style parameters, descriptions, and well-known commercial examples have been changed. Please familiarize yourself with the new Guidelines before using them. The style categories have been renumbered, reordered and recategorized. Please double-check the Guidelines to ensure the style number matches the name you are referencing. Note that SRM is a measure of beer color density more than hue/tint. Keep this in mind when attempting to use only SRM numbers when describing beers. Within these Guidelines, beer color descriptors generally follow this mapping to SRM values: Straw 2-3 Yellow 3-4 Gold 5-6 Amber 6-9 Deep amber/light copper 10-14 Copper 14-17 Deep copper/light brown 17-18 Brown 19-22 Dark Brown 22-30 Very Dark Brown 30-35 Black 30+ Black, opaque 40+
Notes to Brewers:
1. Some styles require additional information to help judges evaluate your beer. Read the Guidelines carefully and provide the required information. Omitting required information will likely result in a mis-judged beer. If you enter a specialty or experimental beer not identified in the Guidelines, or use unusual ingredients, please consider providing supplemental information so the judges can properly understand your beer and intent. 1.
senses and to fairly evaluate each beer. Pay careful attention to the modifiers used in describing the styles. Look for guidance on the magnitude and quality of each characteristic. Notice that many characteristics are optional; beers not evidencing these non-required elements should not be marked down. Phrases such as “may have,” “can contain,” “might feature,” “is acceptable,” “is appropriate,” “is typical,” etc. all indicate optional elements. Required elements are generally written as declaratory phrases, or use words such as “must” or “should.” Elements that must not be present often use phrases such as “is inappropriate,” “no,” or “must not.” Seek to understand the intent of the style categories and to judge each beer in its entirety. Don’t overly focus on single elements. Look to the overall balance and character of the beer for your final opinion. If a style guideline calls for required information from the brewer but this information has not been provided to you, please request it from the competition organizer. If the organizer does not have the information, then make a quick evaluation and decide how you wish to categorize the entry. Make note of it on your scoresheet and then judge it as such. It may not always be accurate, but it’s the best you can do under the circumstances. Do not overly penalize the brewer for missing information; it might not be his fault. Do the best you can and use common sense. If you come across a beer that is clearly out of style, check with the organizer to make sure the entry has been properly labeled and/or categorized. Handling errors do occur.
The committee would like to acknowledge the significant effort made by the 1998-1999 Style Committee in revising and updating the 1997 Guidelines. Their work has been extended and expanded, but not forgotten. Their names appear on the title page of this document. The committee thanks the volunteer reviewers and individual contributors whose efforts improved the guidelines. Those who helped in the development or review are listed on the title page of this document. The 1997 BJCP Guidelines were derived from the New England Homebrew Guidelines, and were primarily authored by Steve Stroud, Pat Baker and Betty Ann Sather. Mead guidelines were added to the 1997 Guidelines based on the work of Tom Fitzpatrick, Steve Dempsey, Michael Hall, Dan McConnell, Ken Schramm, Ted Major and John Carlson.
Notes to Organizers:
1. 2. 3. Please ensure that supplemental information submitted by brewers is available to the judges. If brewers omit required information, please seek clarification from the brewers before the competition date. You are free to group style categories and sub-categories in whatever logical groupings you wish for the purpose of your competition, taking into account the number of entries and available judges. You are free to split and regroup style categories for the purpose of your competition, if you feel that a different grouping would be beneficial to your entrants. You are not constrained to keep all sub-categories within a major category together when constructing flights. 3.
Notes to Judges:
1. Understand that most beer styles are not defined by a single beer. Many styles are quite broad and can encompass multiple stylistically accurate variants. Do not let your understanding of a single beer limit your appreciation of the full range of each beer style. You are free to judge beers in a flight in whatever order makes sense to you, although you should try to sequence the beers in a manner that allows you to preserve your
1. LIGHT LAGER
1A. Lite American Lager
Aroma: Little to no malt aroma, although it can be grainy, sweet or corn-like if present. Hop aroma may range from none to a light, spicy or floral hop presence. Low levels of yeast character (green apples, DMS, or fruitiness) are optional but acceptable. No diacetyl. Appearance: Very pale straw to pale yellow color. White, frothy head seldom persists. Very clear. Flavor: Crisp and dry flavor with some low levels of grainy or corn-like sweetness. Hop flavor ranges from none to low levels. Hop bitterness at low level. Balance may vary from slightly malty to slightly bitter, but is relatively close to even. High levels of carbonation may provide a slight acidity or dry “sting.” No diacetyl. No fruitiness. Mouthfeel: Very light body from use of a high percentage of adjuncts such as rice or corn. Very highly carbonated with slight carbonic bite on the tongue. May seem watery. Overall Impression: Very refreshing and thirst quenching. Comments: A lower gravity and lower calorie beer than standard international lagers. Strong flavors are a fault. Designed to appeal to the broadest range of the general public as possible. Ingredients: Two- or six-row barley with high percentage (up to 40%) of rice or corn as adjuncts. Vital Statistics: OG: 1.028 – 1.040 IBUs: 8 – 12 FG: 0.998 – 1.008 SRM: 2 – 3 ABV: 2.8 – 4.2% Commercial Examples: Bitburger Light, Sam Adams Light, Heineken Premium Light, Miller Lite, Bud Light, Coors Light, Baltika #1 Light, Old Milwaukee Light, Amstel Light
acceptable. No diacetyl. Appearance: Pale straw to gold color. White, frothy head may not be long lasting. Very clear. Flavor: Crisp and dry flavor with some low levels of grainy or malty sweetness. Hop flavor ranges from none to low levels. Hop bitterness at low to medium level. Balance may vary from slightly malty to slightly bitter, but is relatively close to even. High levels of carbonation may provide a slight acidity or dry “sting.” No diacetyl. No fruitiness. Mouthfeel: Medium-light body from use of adjuncts such as rice or corn. Highly carbonated with slight carbonic bite on the tongue. Overall Impression: Refreshing and thirst quenching, although generally more filling than standard/lite versions. Comments: Premium beers tend to have fewer adjuncts than standard/lite lagers, and can be all-malt. Strong flavors are a fault, but premium lagers have more flavor than standard/lite lagers. A broad category of international mass-market lagers ranging from up-scale American lagers to the typical “import” or “green bottle” international beers found in America. Ingredients: Two- or six-row barley with up to 25% rice or corn as adjuncts. Vital Statistics: OG: 1.046 – 1.056 IBUs: 15 – 25 FG: 1.008 – 1.012 SRM: 2 – 6 ABV: 4.6 – 6% Commercial Examples: Full Sail Session Premium Lager, Miller Genuine Draft, Corona Extra, Michelob, Coors Extra Gold, Birra Moretti, Heineken, Beck’s, Stella Artois, Red Stripe, Singha
1D. Munich Helles
Aroma: Pleasantly grainy-sweet, clean Pils malt aroma dominates. Low to moderately-low spicy noble hop aroma, and a low background note of DMS (from Pils malt). No esters or diacetyl. Appearance: Medium yellow to pale gold, clear, with a creamy white head. Flavor: Slightly sweet, malty profile. Grain and Pils malt flavors dominate, with a low to medium-low hop bitterness that supports the malty palate. Low to moderately-low spicy noble hop flavor. Finish and aftertaste remain malty. Clean, no fruity esters, no diacetyl. Mouthfeel: Medium body, medium carbonation, smooth maltiness with no trace of astringency. Overall Impression: Malty but fully attenuated Pils malt showcase. History: Created in Munich in 1895 at the Spaten brewery by Gabriel Sedlmayr to compete with Pilsner-style beers. Comments: Unlike Pilsner but like its cousin, Munich Dunkel, Helles is a malt-accentuated beer that is not overly sweet, but rather focuses on malt flavor with underlying hop bitterness in a supporting role. Ingredients: Moderate carbonate water, Pilsner malt, German noble hop varieties. Vital Statistics: OG: 1.045 – 1.051 IBUs: 16 – 22 FG: 1.008 – 1.012 SRM: 3 – 5 ABV: 4.7 – 5.4% Commercial Examples: Weihenstephaner Original, HackerPschorr Münchner Gold, Bürgerbräu Wolznacher Hell Naturtrüb, Mahr’s Hell, Paulaner Premium Lager, Spaten Premium Lager, Stoudt’s Gold Lager
1B. Standard American Lager
Aroma: Little to no malt aroma, although it can be grainy, sweet or corn-like if present. Hop aroma may range from none to a light, spicy or floral hop presence. Low levels of yeast character (green apples, DMS, or fruitiness) are optional but acceptable. No diacetyl. Appearance: Very pale straw to medium yellow color. White, frothy head seldom persists. Very clear. Flavor: Crisp and dry flavor with some low levels of grainy or corn-like sweetness. Hop flavor ranges from none to low levels. Hop bitterness at low to medium-low level. Balance may vary from slightly malty to slightly bitter, but is relatively close to even. High levels of carbonation may provide a slight acidity or dry “sting.” No diacetyl. No fruitiness. Mouthfeel: Light body from use of a high percentage of adjuncts such as rice or corn. Very highly carbonated with slight carbonic bite on the tongue. Overall Impression: Very refreshing and thirst quenching. Comments: Strong flavors are a fault. An international style including the standard mass-market lager from most countries. Ingredients: Two- or six-row barley with high percentage (up to 40%) of rice or corn as adjuncts. Vital Statistics: OG: 1.040 – 1.050 IBUs: 8 – 15 FG: 1.004 – 1.010 SRM: 2 – 4 ABV: 4.2 – 5.3% Commercial Examples: Pabst Blue Ribbon, Miller High Life, Budweiser, Baltika #3 Classic, Kirin Lager, Grain Belt Premium Lager, Molson Golden, Labatt Blue, Coors Original, Foster’s Lager
1E. Dortmunder Export
Aroma: Low to medium noble (German or Czech) hop aroma. Moderate Pils malt aroma; can be grainy to somewhat sweet. May have an initial sulfury aroma (from water and/or yeast) and a low background note of DMS (from Pils malt). No diacetyl. Appearance: Light gold to deep gold, clear with a persistent white head. Flavor: Neither Pils malt nor noble hops dominate, but both are in
1C. Premium American Lager
Aroma: Low to medium-low malt aroma, which can be grainy, sweet or corn-like. Hop aroma may range from very low to a medium-low, spicy or floral hop presence. Low levels of yeast character (green apples, DMS, or fruitiness) are optional but
good balance with a touch of malty sweetness, providing a smooth yet crisply refreshing beer. Balance continues through the finish and the hop bitterness lingers in aftertaste (although some examples may finish slightly sweet). Clean, no fruity esters, no diacetyl. Some mineral character might be noted from the water, although it usually does not come across as an overt minerally flavor. Mouthfeel: Medium body, medium carbonation. Overall Impression: Balance and smoothness are the hallmarks of this style. It has the malt profile of a Helles, the hop character of a Pils, and is slightly stronger than both. History: A style indigenous to the Dortmund industrial region, Dortmunder has been on the decline in Germany in recent years. Comments: Brewed to a slightly higher starting gravity than other light lagers, providing a firm malty body and underlying maltiness to complement the sulfate-accentuated hop bitterness. The term “Export” is a beer strength category under German beer tax law, and is not strictly synonymous with the “Dortmunder” style. Beer from other cities or regions can be brewed to Export strength, and labeled as such. Ingredients: Minerally water with high levels of sulfates, carbonates and chlorides, German or Czech noble hops, Pilsner malt, German lager yeast. Vital Statistics: OG: 1.048 – 1.056 IBUs: 23 – 30 FG: 1.010 – 1.015 SRM: 4 – 6 ABV: 4.8 – 6.0% Commercial Examples: DAB Export, Dortmunder Union Export, Dortmunder Kronen, Ayinger Jahrhundert, Great Lakes Dortmunder Gold, Barrel House Duveneck’s Dortmunder, Bell’s Lager, Dominion Lager, Gordon Biersch Golden Export, Flensburger Gold
SRM: 2 – 5 ABV: 4.4 – 5.2% Commercial Examples: Victory Prima Pils, Bitburger, Warsteiner, Trumer Pils, Old Dominion Tupper’s Hop Pocket Pils, König Pilsener, Jever Pils, Left Hand Polestar Pilsner, Holsten Pils, Spaten Pils, Brooklyn Pilsner
2B. Bohemian Pilsener
Aroma: Rich with complex malt and a spicy, floral Saaz hop bouquet. Some pleasant, restrained diacetyl is acceptable, but need not be present. Otherwise clean, with no fruity esters. Appearance: Very pale gold to deep burnished gold, brilliant to very clear, with a dense, long-lasting, creamy white head. Flavor: Rich, complex maltiness combined with a pronounced yet soft and rounded bitterness and spicy flavor from Saaz hops. Some diacetyl is acceptable, but need not be present. Bitterness is prominent but never harsh, and does not linger. The aftertaste is balanced between malt and hops. Clean, no fruity esters. Mouthfeel: Medium-bodied (although diacetyl, if present, may make it seem medium-full), medium carbonation. Overall Impression: Crisp, complex and well-rounded yet refreshing. History: First brewed in 1842, this style was the original clear, light-colored beer. Comments: Uses Moravian malted barley and a decoction mash for rich, malt character. Saaz hops and low sulfate, low carbonate water provide a distinctively soft, rounded hop profile. Traditional yeast sometimes can provide a background diacetyl note. Dextrins provide additional body, and diacetyl enhances the perception of a fuller palate. Ingredients: Soft water with low mineral content, Saaz hops, Moravian malted barley, Czech lager yeast. Vital Statistics: OG: 1.044 – 1.056 IBUs: 35 – 45 FG: 1.013 – 1.017 SRM: 3.5 – 6 ABV: 4.2 – 5.4% Commercial Examples: Pilsner Urquell, Krušovice Imperial 12°, Budweiser Budvar (Czechvar in the US), Czech Rebel, Staropramen, Gambrinus Pilsner, Zlaty Bazant Golden Pheasant, Dock Street Bohemian Pilsner
2A. German Pilsner (Pils)
Aroma: Typically features a light grainy Pils malt character (sometimes Graham cracker-like) and distinctive flowery or spicy noble hops. Clean, no fruity esters, no diacetyl. May have an initial sulfury aroma (from water and/or yeast) and a low background note of DMS (from Pils malt). Appearance: Straw to light gold, brilliant to very clear, with a creamy, long-lasting white head. Flavor: Crisp and bitter, with a dry to medium-dry finish. Moderate to moderately-low yet well attenuated maltiness, although some grainy flavors and slight Pils malt sweetness are acceptable. Hop bitterness dominates taste and continues through the finish and lingers into the aftertaste. Hop flavor can range from low to high but should only be derived from German noble hops. Clean, no fruity esters, no diacetyl. Mouthfeel: Medium-light body, medium to high carbonation. Overall Impression: Crisp, clean, refreshing beer that prominently features noble German hop bitterness accentuated by sulfates in the water. History: A copy of Bohemian Pilsener adapted to brewing conditions in Germany. Comments: Drier and crisper than a Bohemian Pilsener with a bitterness that tends to linger more in the aftertaste due to higher attenuation and higher-sulfate water. Lighter in body and color, and with higher carbonation than a Bohemian Pilsener. Modern examples of German Pilsners tend to become paler in color, drier in finish, and more bitter as you move from South to North in Germany. Ingredients: Pilsner malt, German hop varieties (especially noble varieties such as Hallertauer, Tettnanger and Spalt for taste and aroma), medium sulfate water, German lager yeast. Vital Statistics: OG: 1.044 – 1.050 IBUs: 25 – 45 FG: 1.008 – 1.013
2C. Classic American Pilsner
Aroma: Low to medium grainy, corn-like or sweet maltiness may be evident (although rice-based beers are more neutral). Medium to moderately high hop aroma, often classic noble hops. Clean lager character, with no fruitiness or diacetyl. Some DMS is acceptable. Appearance: Yellow to deep gold color. Substantial, long lasting white head. Bright clarity. Flavor: Moderate to moderately high maltiness similar in character to the Continental Pilsners but somewhat lighter in intensity due to the use of up to 30% flaked maize (corn) or rice used as an adjunct. Slight grainy, corn-like sweetness from the use of maize with substantial offsetting hop bitterness. Rice-based versions are crisper, drier, and often lack corn-like flavors. Medium to high hop flavor from noble hops (either late addition or first-wort hopped). Medium to high hop bitterness, which should not be coarse nor have a harsh aftertaste. No fruitiness or diacetyl. Should be smooth and well-lagered. Mouthfeel: Medium body and rich, creamy mouthfeel. Medium to high carbonation levels. Overall Impression: A substantial Pilsner that can stand up to the classic European Pilsners, but exhibiting the native American grains and hops available to German brewers who initially brewed it in the USA. Refreshing, but with the underlying malt and hops that stand out when compared to other modern American light lagers. Maize lends a distinctive grainy sweetness. Rice contributes a crisper, more neutral character. History: A version of Pilsner brewed in the USA by immigrant German brewers who brought the process and yeast with them
Lighter malt character overall than Oktoberfest. DMS. Noble hop flavor may be low to none. although American versions can be stronger.050 – 1. only the finest quality malt should be used. May have a bit of alcohol warming.050-1. Flavor: Soft. Overall Impression: Characterized by soft. A light to moderate toasted malt aroma is often present. with a firm enough hop bitterness to provide a balanced finish. off-white. along with Continental hops (preferably noble varieties). Appearance: Deep amber to dark brown with bright clarity and ruby highlights. Mouthfeel: Medium body. Similar. Smooth. Boulevard Bobs 47 Munich-Style Lager. Water with a high mineral content can lead to an inappropriate coarseness in flavor and harshness in aftertaste.when they settled in America. with solid. with both malt and hop bitterness present in the aftertaste. Goose Island Oktoberfest. Fully fermented. with a depth of malt character. Capital Oktoberfest. like a strong Pils-dominated Helles. Crystal) are also appropriate. “Fest” type beers are special occasion beers that are usually stronger than their everyday counterparts. traditional continental noble hops. Moderately crisp finish. though the finish is not sweet. Native American hops such as Clusters. Hop aroma may range from none to light spicy or floral hop presence. Large.5 – 5. OGs of 1.014 3 4. complex. A light toasted malt aroma may be present. As with Oktoberfests. are most authentic. the style continues in Mexico where it was brought by Santiago Graf and other Austrian immigrant brewers in the late 1800s. Appearance: Light reddish amber to copper color.052 IBUs: 18 – 30 FG: 1. Liberty. adjunct-laden American Dark Lagers.044-1. without a cloying finish. Continental hops. Comments: The classic American Pilsner was brewed both preProhibition and post-Prohibition with some differences. melanoidin-rich malt profile. foam stand. Old Dominion Aviator Amber Lager. Distinctive and complex maltiness often includes a toasted aspect. though less intense than Oktoberfest. Pils malt. Served in autumn amidst traditional celebrations. German beer tax law limits the OG of the style at 14˚P since it is a vollbier. or fruitiness). Vital Statistics: OG: 1. Nearly extinct in its area of origin. Vital Statistics: OG: 1. Ingredients: Six-row barley with 20% to 30% flaked maize to dilute the excessive protein levels.010 – 1. Ingredients: Grist varies. Medium-low to no roast and caramel malt aroma. persistent head. Victory Festbier. Regrettably. Dark American Lager Aroma: Little to no malt aroma. and is usually light tan in color. Vienna Lager Aroma: Moderately rich German malt aroma (of Vienna and/or Munich malt).060 would have been appropriate for pre-Prohibition beers while gravities dropped to 1.060 IBUs: 25 – 40 FG: 1. Mouthfeel: Medium-light to medium body. based on an adaptation of the Vienna style developed by Anton Dreher around 1840. Moderate carbonation. Samuel Adams Oktoberfest (a bit unusual in its late hopping) 3. Some toasted character from the use of Vienna malt. Fairly dry finish. Balance is toward malt. History: Origin is credited to Gabriel Sedlmayr. Vital Statistics: OG: 1. Hacker-Pschorr Original Oktoberfest. Olde Saratoga Lager.044 – 1. with a creamy texture and medium carbonation. No hop aroma. Overall Impression: Smooth.016 SRM: 7 – 14 ABV: 4. with some Munich malt. Spaten Oktoberfest. . but unfortunately are now more like sweet. Export German versions are typically orange-amber in color.015 SRM: 3 – 6 ABV: 4. and rather rich. Many Mexican amber and dark lagers used to be more authentic. Hofbräu Oktoberfest. Moderately hard. with significant carbonate content is welcome. with a maltiness that is often described as soft. Bright clarity. Can use some caramel malts and/or darker malts to add color and sweetness. signaling the end of the traditional brewing season and stored in cold caves or cellars during the warm summer months.8 – 5. elegant malt complexity is in the forefront. yet still decidedly balanced toward malt. Appearance: Dark gold to deep orange-red color. drier and more bitter. while European versions tend to be sweeter. Gordon Biersch Vienna Lager. Hop bitterness is moderate. with no fruity esters or diacetyl. Foam stand may not be long lasting. Corresponding IBUs dropped from a pre-Prohibition level of 30-40 to 25-30 after Prohibition. This style died out after Prohibition but was resurrected as a home-brewed style by advocates of the hobby. clean. but finish is moderately dry. with a gentle creaminess. Oktoberfest/Märzen Aroma: Rich German malt aroma (of Vienna and/or Munich malt). Bright clarity. Comments: Domestic German versions tend to be golden. Clean lager aroma with no fruity esters or diacetyl. Capital Wisconsin Amber. Flavor: Initial malty sweetness. Typically brewed in the spring. and elegant but never cloying. The style owes much of its character to the method of malting (Vienna malt). but caramel malts shouldn’t add significant aroma and flavor and dark malts shouldn’t provide any roasted character.057 IBUs: 20 – 28 FG: 1. carbonate-rich water. Somewhat alkaline water (up to 300 PPM). This is one of the classic malty styles. Ayinger Oktoberfest-Märzen. especially noble varieties.010 – 1. No diacetyl. Modern American hops such as Cascade are inappropriate. All malt should derive from the finest quality two-row barley. DARK LAGER 4A. A decoction mash can help develop the rich malt profile. No roasted or caramel flavor. most modern examples use adjuncts which lessen the rich malt complexity characteristic of the best examples of this style. Penn Pilsner 3B. and noble hop flavor is low to none. Noticeable caramel or roasted flavors are inappropriate.048 after Prohibition.7% Commercial Examples: Paulaner Oktoberfest. Caramel aroma is inappropriate. Gordon Biersch Märzen. Clean lager character. Caramel aroma is inappropriate. elegant maltiness that dries out in the finish to avoid becoming sweet.046 – 1.5% Commercial Examples: Great Lakes Eliot Ness (unusual in its 6. They worked with the ingredients that were native to America to create a unique version of the original Pilsner. Noble hop aroma may be low to none. History: The original amber lager developed by Anton Dreher shortly after the isolation of lager yeast. shortly after lager yeast was first isolated. or modern noble crosses (Ultra. Can have low levels of yeast character (green apples. Great Lakes Oktoberfest. Comments: American versions can be a bit stronger. Smooth.012 – 1.5 – 6% Commercial Examples: Occasional brewpub and microbrewery specials SRM: 10 – 16 ABV: 4. and possibly some crystal malt. Negra Modelo. Ingredients: Vienna malt provides a lightly toasty and complex. although German Vienna malt is often the backbone of the grain bill.2% strength and 35 IBUs). off-white. EUROPEAN AMBER LAGER 3A. Clean lager character with no diacetyl or fruity esters. and have a distinctive toasty malt character.
San Miguel Dark. and may have a hint of caramel. Ettaler Dunkel. although it should not be overwhelming or cloying. Einbecker Schwarzbier. corn or rice as adjuncts. Overall Impression: A somewhat sweeter version of standard/premium lager with a little more body and flavor. persistent. Ettaler Kloster Dunkel. with low aromatic sweetness and/or hints of roast malt often apparent.052 IBUs: 22 – 32 FG: 1. Hartmann Dunkel. toast or nuttiness may be present. Dinkel Acker Dark. neutral character to a rich. The taste can be moderately sweet. tan-colored head. Kulmbacher Mönchshof Premium Schwarzbier. Moderately low to no noble hop aroma. Mouthfeel: Medium to medium-full body. Krušovice Cerne. While sometimes called a “black Pils. May have a light astringency and a slight alcohol warming.008 – 1. usually darker in color. Small amounts of crystal malt can add dextrins and color but should not introduce excessive residual sweetness. Fruity esters should be low to none. 4C. as are pronounced caramel flavors from crystal malt.) Hints of chocolate.or six-row barley. Harpoon Munich-type Dark Beer. History: A regional specialty from southern Thuringen and northern Franconia in Germany. Gordon Biersch Dunkels.016 SRM: 17 – 30 ABV: 4.Flavor: Moderately crisp with some low to moderate levels of sweetness. Overall Impression: A dark German lager that balances roasted yet smooth malt flavors with moderate hop bitterness. don’t expect strongly roasted. Clean. which can have a clean. Maibock/Helles Bock Aroma: Moderate to strong malt aroma. Moderate to moderately high carbonation. No harshness or astringency.056 IBUs: 8 – 20 FG: 1. drier on the palate and with a noticeable (but not high) roasted malt edge to balance the malt base. but not as intense as a bock or as roasted as a schwarzbier. nuts. Comments: Unfiltered versions from Germany can taste like liquid bread. Ingredients: German Munich malt and Pilsner malts for the base. and probably a variant of the Munich Dunkel style. No fruity esters or diacetyl should be detected. caramel. Mouthfeel: Medium-light to medium body. Appearance: Medium to very dark brown in color. Warsteiner Dunkel. No diacetyl.016 SRM: 14 – 28 ABV: 4. Hop bitterness at low to medium levels. Creamy. Noble hop flavor is low to none. Some residual sweetness is acceptable but not required. Often decoction mashed (up to a triple decoction) to enhance the malt flavors and create the depth of color.” the beer is rarely that dark. like bread crusts (and sometimes toast. often with a red or garnet tint.048 – 1. Weltenburger Kloster Barock-Dunkel. While originating in Munich. Crystal Diplomat Dark Beer IBUs: 18 – 28 FG: 1. Medium-low to no caramel and/or roasted malt flavors (and may include hints of coffee. Mouthfeel: Light to somewhat medium body.4 – 5. Rich Munich flavors. often with a lightly toasted quality and low melanoidins. Mild caramel. Large. light to medium tan head. Noble German hop varieties and German lager yeast strains should be used. Capital Munich Dark. Paulaner Alt Münchner Dunkel. but which are never burnt. Burnt or moderately strong roasted malt flavors are a defect. Slight additions of roasted malts (such as Carafa or chocolate) may be used to improve color but should not add strong flavors. Smooth. Appearance: Deep copper to dark brown. providing a firm and dextrinous mouthfeel without being heavy or cloying. Ingredients: Two. and not assertively bitter and/or roasted. supplemented by a small amount of roasted malts (such as Carafa) for the dark color and subtle roast flavors. Moderately carbonate water. Clean lager yeast character (light sulfur possible) with no fruity esters or diacetyl. Usually clear. Vital Statistics: OG: 1. the style has become very popular throughout Bavaria (especially Franconia). Very clear. Commercial versions may use coloring agents. and/or toffee are also acceptable. Schwarzbier (Black Beer) Aroma: Low to moderate malt. Clean lager character with no fruity esters or diacetyl.056 4 5. Löwenbräu Dunkel. sweet. Original Badebier. Comments: In comparison with a Munich Dunkel. Gordon Biersch Schwarzbier.046 – 1. Beck's Dark. In Bavaria. Shiner Bock. which can last into the finish. Kneitinger Dunkel. Baltika #4. Overall Impression: Characterized by depth and complexity of Munich malt and the accompanying melanoidins. BOCK 5A. Medium-low to medium bitterness.010 – 1. The roast can be coffee-like but should never be burnt. Vital Statistics: OG: 1. Vital Statistics: OG: 1. Weeping Radish Black Radish Dark Lager. Light to moderate noble hop flavor.6% Commercial Examples: Ayinger Altbairisch Dunkel. but a slight noble hop aroma is acceptable. Penn Dark Lager. Hop bitterness is moderately low but perceptible. No diacetyl. Flavor: Dominated by the rich and complex flavor of Munich malt. malt-accented beer in part because of the moderately carbonate water. Light use of caramel and darker malts. Augustiner Dunkel. roasted malts.5 – 5. Smooth. Hop flavor ranges from none to low levels. molasses or cocoa). Burnt or bitter flavors from roasted malts are inappropriate. earthy richness not found in exported filtered dunkels. Hofbräu Dunkel. Munich-like intensity. with the balance tipped firmly towards maltiness. although the hop bitterness may become more apparent in the medium-dry finish. Ingredients: Grist is traditionally made up of German Munich malt (up to 100% in some cases) with the remainder German Pilsner malt. HackerPschorr Alt Munich Dark.012 SRM: 14 – 22 ABV: 4. Flavor: Light to moderate malt flavor.044 – 1. Aftertaste remains malty. Clean lager character with no fruity esters or diacetyl. with a yeasty. Some alcohol may be noticeable.010 – 1. Noble-type German hop varieties and clean German lager yeasts are preferred. A low noble hop aroma is optional. The malt can be clean and neutral or rich and Munich-like.4% Commercial Examples: Köstritzer Schwarzbier. Appearance: Deep gold to light amber in color.2 – 6% Commercial Examples: Dixie Blackened Voodoo. Saint Pauli Girl Dark. Munich malt sweetness. often with deep ruby to garnet highlights. May have a very light fruitiness. Sprecher Black Bavarian 4B. Comments: A broad range of international lagers that are darker than pale. Samuel Adams Black Lager. although murky unfiltered versions exist. May have a light DMS aroma from Pils malt. often with a spicy quality. History: The classic brown lager style of Munich which developed as a darker. Moderate carbonation. Lagering should . chocolate. usually with melanoidins reminiscent of bread crusts. König Ludwig Dunkel. despite the use of dark. Light to moderate roasted malt flavors can give a bitter-chocolate palate that lasts into the finish. Heineken Dark Lager. Munich Dunkel Aroma: Rich. yet almost never truly black. porter-like flavors. featuring hop bitterness with a complementary but subtle roastiness in the background. although a highly-carbonated beer. Aftertaste tends to dry out slowly and linger.
although moderately carbonate water is typical of Munich. and aging. not yeast-derived esters developed during fermentation. Large. not cloying. Francis of Paula. Flavor: Complex maltiness is dominated by the rich flavors of Munich and Vienna malts. 5B. and is often used in logos and advertisements. Continental European hop varieties are used.019 SRM: 14 – 22 ABV: 6. without harshness or astringency. Stegmaier Brewhouse Bock 5C. Darker versions will have significant melanoidins and often some toasty aromas. Most agree that they are identical (as is the consensus for Märzen and Oktoberfest). Pennsylvania Brewing St. Hop character is generally more apparent than in other bocks. Overall Impression: A very strong and rich lager. Smooth and clean with no harshness or astringency. Lighter versions will have a strong malt presence with some melanoidins and toasty notes. not cloying. Moderate to no noble hop flavor. Comments: Decoction mashing and long boiling plays an important part of flavor development. Lighter versions will a strong malt flavor with some melanoidins and toasty notes. No diacetyl. with a moderately dry finish that may taste of both malt and hops. Some alcohol may be noticeable. often with attractive garnet highlights. Appearance: Light copper to brown color. Smuttynose Maibock starting in the 17th century. Any fruitiness is due to Munich and other specialty malts. malty lager beer. but boiling is less than in traditional bocks to restrain color development. The hops compensate for the lower level of melanoidins. Presence of higher alcohols (fusels) should be very low to none. but should never be perceived as roasty or burnt. Mouthfeel: Medium to medium-full bodied. this beer typically has less dark and rich malt flavors than a traditional bock. persistent. No non-malt adjuncts. Flavor: The rich flavor of continental European pale malts dominates (Pils malt flavor with some toasty notes and/or melanoidins). No roasted or burnt character. Ingredients: Base of Pils and/or Vienna malt with some Munich malt to add character (although much less than in a traditional bock). but should never be hot. Overall Impression: A dark. There is some dispute whether Helles (“pale”) Bock and Mai (“May”) Bock are synonymous. Paler versions generally have a drier finish. Lagering should provide good clarity despite the dark color.072 IBUs: 20 – 27 FG: 1. Some alcohol warming may be present. creamy. Nick Bock. The serving of Maibock is specifically associated with springtime and the month of May. Flavor: Very rich and malty. rarely a tiny bit of dark roasted malts for color adjustment.4% Commercial Examples: Ayinger Maibock.2% Commercial Examples: Einbecker Ur-Bock Dunkel. Little to no hop flavor (more is acceptable in pale versions). but some believe that Maibock is a “fest” type beer hitting the upper limits of hopping and color for the range. The name “bock” is based on a corruption of the name “Einbeck” in the Bavarian dialect. Clean lager yeast. Designed to walk a fine line between blandness and too much color. with no esters or diacetyl. Virtually no hop aroma. History: Originated in the Northern German city of Einbeck. plum or grape may be present (but is optional) in dark versions due to reactions between malt. Decoction mash is typical. Clean lager flavor with no diacetyl. Hop bitterness varies from moderate to moderately low but always allows malt to dominate the flavor. although a light noble hop aroma is acceptable in pale versions. Gordon Biersch Blonde Bock. off-white for dark varieties). Moderate to moderately high carbonation. Einbecker Mai-Urbock. plum or grape) is optional in darker versions. Hofbräu Maibock. History: A Bavarian specialty first brewed in Munich by the monks of St. hoppier. Mouthfeel: Medium-bodied. never any non-malt adjuncts. Most versions are fairly sweet. May have a light DMS flavor from Pils malt. Large. as it enhances the caramel and melanoidin flavor aspects of the malt. persistent head (color varies with base style: white for pale versions. Aass Bock. Well-attenuated. Moderate to moderately-low carbonation. Victory St. Appearance: Deep gold to dark brown in color. Moderate to moderately low carbonation. Ingredients: Munich and Vienna malts. Clean.011 – 1. or a Munich helles brewed to bock strength. but should have an impression of attenuation. A very slight chocolate flavor is optional in darker versions. History: A fairly recent development in comparison to the other members of the bock family. Low to no fruity esters. May also be drier. No hop flavor.072 IBUs: 23 – 35 FG: 1. Mouthfeel: Medium-full to full body.018 SRM: 6 – 11 ABV: 6. Capital Maibock. A very slight chocolate-like aroma may be present in darker versions. Stronger versions might have impaired head retention. with no fruity esters or diacetyl. malty lager beer. strong. The term “doppel (double) bock” was coined by Munich consumers. Well-attenuated. and more bitter than a traditional bock. Noble hops. off-white head. Some fruitiness (prune. Mahr’s Bock. the boil. A light caramel flavor from a long boil is acceptable. No diacetyl. Little to no caramelization. Traditional Bock Aroma: Strong malt aroma. A moderately low fruity aspect to the aroma often described as prune. not from incomplete fermentation. with consequently higher sweetness and lower alcohol levels (and hence was considered “liquid bread” by the monks). and can display noticeable legs. Doppelbock Aroma: Very strong maltiness. Some caramel notes may be present from decoction mashing and a long boil. but this should be smooth and warming rather than harsh or burning. Smooth. white head. Historical versions were less well attenuated than modern interpretations. Overall Impression: A relatively pale. Invariably there will be an impression of alcoholic strength. creamy. Large. Boisterous. HackerPschorr Hubertus Bock. Moderate hop bitterness (more so in the balance than in other bocks). often with moderate amounts of rich melanoidins and/or toasty overtones. persistent. allowing a bit of sweetness to linger into the finish.064 – 1.013 – 1.provide good clarity. Comments: Can be thought of as either a pale version of a traditional bock. despite the increased hop bitterness. The sweetness comes from low hopping. Many doppelbocks have names ending in “-ator. Great Lakes Rockefeller Bock.064 – 1. not yeastderived esters developed during fermentation. While quite malty. Any fruitiness is due to Munich and other specialty malts. Lagering should provide good clarity. A bigger version of either a traditional bock or a helles bock. Clean. Clean. Hop bitterness is generally only high enough to support the malt flavors. Darker versions will have significant melanoidins and often some toasty flavors. which was a brewing center and popular exporter in the days of the Hanseatic League (14th to 17th century). Darker versions often have ruby highlights. strong.3 – 7. May have a low spicy or peppery quality from hops and/or alcohol. Some alcohol warmth may be found. Virtually no hop aroma. but no roasted or burned aromatics should ever be present. Vital Statistics: OG: 1. Water hardness can vary.” either as a tribute to the prototypical Salvator or to take advantage of the beer’s popularity. Moderate alcohol aroma may be present. “Bock” also means “billy-goat” in German. and was thus only used after the beer came to Munich. Vital Statistics: OG: 1. which contribute melanoidins and toasty flavors. Soft water preferred so as to avoid harshness. Very smooth without harshness or astringency.3 – 7. Clean lager yeast. Recreated in Munich 5 . creamy.
but are not required. Any variety of hops may be used. Alcohol aromas should not be harsh or solventy. Overall Impression: A clean.e. and up to 20% glucose or other sugars in the boil. prune or grape. Decoction mashing is traditional. Vital Statistics: OG: 1. Blonde Ale Aroma: Light to moderate sweet malty aroma. Clean lager yeast. Overall Impression: An extremely strong. It should not by sticky. Hop bitterness just offsets the malt sweetness enough to avoid a cloying character. EKU 28. Vital Statistics: OG: 1. Wisconsin Brewing Whitetail Cream Ale 5D. and can reflect almost any hop variety.120 IBUs: 25 – 35 FG: 1.053 OG range.g. Brilliant. Head retention may be impaired by higher-than-average alcohol content and low carbonation. Sleeman Cream Ale. No diacetyl. New Glarus Spotted Cow.. No diacetyl. 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).072 – 1. Ayinger Celebrator. Significant alcohol warmth without sharp hotness. Hop aroma low to none. Anderson Valley Summer Solstice Cerveza Crema. No diacetyl. Southampton Eisbock 6. lager character. not harsh or hot.016 – 1. although usually on the pale side. Most commercial examples are in the 1. History: An ale version of the American lager style. A low to moderate corny flavor from corn adjuncts is commonly found.012 SRM: 2. Faint esters may be present in some examples. Low carbonation. sparkling clarity. May have significant fruity esters. not yeast-derived esters developed during fermentation. bitterness.. higher attenuation levels can lend a “thirst quenching” finish. often with attractive ruby highlights. pre-prohibition) Cream Ales were slightly stronger. and may be a bit drier. No diacetyl.Comments: Most versions are dark colored and may display the caramelizing and melanoidin effect of decoction mashing. Eggenberg Urbock 23º. A grain bill of six-row malt. the style can be considered to have no upper limit for gravity. Flavor: Initial soft malty sweetness.2– 5. Any variety of hops can be used for bittering and finishing. High carbonation. Ingredients: Same as doppelbock. and bitterness rarely rises above 20 IBUs. The pale versions will not have the same richness and darker malt flavors of the dark versions. Low to medium esters optional. Soft water preferred. The alcohol should be smooth. corn-like aroma and low levels of DMS are commonly found. or a combination of six-row and North American two-row. Niagara Eisbock. syrupy or cloyingly sweet. not yeast-derived esters developed during fermentation.078 – 1. Eisbock Aroma: Dominated by a balance of rich. although modern brewers sometimes use it.035 SRM: 18 – 30 ABV: 9 – 14% Commercial Examples: Kulmbacher Reichelbräu Eisbock. as is some DMS. Low to moderate fruitiness is optional. Low to moderate maltiness and sweetness. Weltenburger Kloster AsamBock. These versions should be entered in the specialty/experimental category.050–1. lager strains were (and sometimes still are) used by some brewers.042 – 1.5 – 5 ABV: 4. Comments: Eisbocks are not simply stronger doppelbocks. prune or grape. Adjuncts can include up to 20% flaked maize in the mash. Extended lagering is often needed post-freezing to smooth the alcohol and enhance the malt and alcohol balance. Mouthfeel: Full to very full bodied. Vital Statistics: OG: 1. Noble hops. but shouldn’t be overly .055 IBUs: 15 – 20 FG: 1. Little Kings Cream Ale (Hudepohl). Low to medium white head with fair to good retention. toasty qualities. Flavor: Low to medium-low hop bitterness.024 SRM: 6 – 25 ABV: 7 – 10% Commercial Examples: Paulaner Salvator. or other concentrated flavors. but are commonly found in many examples. Off-white to deep ivory colored head. May have a low to medium hop aroma. Head retention may be no better than fair due to adjunct use. Neither malt nor hops prevail in the taste. wheat) can also be present. Ingredients: American ingredients most commonly used. Commercial eisbocks are generally concentrated anywhere from 7% to 33% (by volume). The finish should be of malt and alcohol. alcohol and bitterness (thus providing a home for very strong lagers). Comments: Classic American (i. Originally known as sparkling or present use ales. and sugar. but optionally some light character malt flavor (e. Low to medium head with medium to high carbonation. Usually well attenuated. Ingredients: Pils and/or Vienna malt for pale versions (with some Munich). Capital 6 6B. Pronounced legs are often evident. Clear to brilliant. Samuel Adams Double Bock Eisphyre. Faint fruity esters are optional.6% Commercial Examples: Genesee Cream Ale. Light to moderate hop flavor (any variety). particularly those reminiscent of plum. varying with gravity and attenuation. Cream Ale Aroma: Faint malt notes. and can have a certain dryness from the alcohol. Andechser Doppelbock Dunkel. hoppier and more bitter. Flavor: Rich. No hop flavor. well-attenuated.006 – 1. Higher gravity examples may exhibit a slight alcohol warmth. Spaten Optimator. some caramel. Appearance: Pale straw to moderate gold color. Some doppelbocks are stronger than Eisbocks. No hop aroma. Smooth mouthfeel with medium to high attenuation. Produced by ale brewers to compete with lager brewers in the Northeast and Mid-Atlantic States. Weihenstephaner Korbinian. Cold conditioning isn’t traditional. Clean. Caramel flavors typically absent. flavorful American lawnmower beer. May have significant fruity esters. Water hardness varies from soft to moderately carbonate. intense malt and a definite alcohol presence. malt.112 IBUs: 16 – 26 FG: 1. but were not historically mixed with ale strains. although body can reach medium. but acceptable. particularly those reminiscent of plum. biscuit. is common. Capital Autumnal Fire. Lagering should provide good clarity. and occasionally a slight chocolate flavor. Any fruitiness is due to Munich and other specialty malts. Eggenberg Urbock Dunkel Eisbock. The malt can have melanoidins.020 – 1. and should help the hop bitterness balance the strong malt presence. Mouthfeel: Generally light and crisp. Moretti La Rossa. Finish can vary from somewhat dry to faintly sweet from the corn. A sweet. toast. full and malty dark lager. but neither hops nor malt dominate. Many examples are kräusened to achieve carbonation. fusels. Bell’s Consecrator. Munich and Vienna malts for darker ones and occasionally a tiny bit of darker color malts (such as Carafa). LIGHT HYBRID BEER 6A. No diacetyl. Any fruitiness is due to Munich and other specialty malts. bread. Very smooth without harsh edges from alcohol. Appearance: Deep copper to dark brown in color. hoppier (including some dry hopping) and more bitter (25-30+ IBUs). Tucher Bajuvator. the name refers to the process of freezing and concentrating the beer. Appearance: Light yellow to deep gold in color. sweet malt balanced by a significant alcohol presence. but excellent pale versions also exist. While most traditional examples are in the ranges cited.
Other base styles 6C. The Konvention simply defines the beer as a “light. Appearance: Usually pale yellow to gold. Overall Impression: Easy-drinking. The clove and banana aromas common to German hefeweizens are inappropriate. Rye versions are richer and spicier than wheat. malt-oriented American craft beer. although a few versions may be medium. although this is quite rare. American or noble hops. Some yeasts may give a slight winy or sulfury character (this characteristic is also optional. richer malt flavors in addition to the color) should be entered in the Specialty Beer category. New Holland Lucid. Gaffel. Dark versions approximating dunkelweizens (with darker. rounded palate comprising of a delicate flavor balance between soft yet attenuated malt. narrow 200ml glass called a “Stange. and can range from low to moderately high. Hollywood Blonde. Low to medium bitterness. which sometimes lasts into the finish. cherry or pear) is acceptable. Dom. although many Cologne brewers ferment at 70˚F and lager for no more than two weeks. but also can be made as a lager. a somewhat subtle Pilsner. IF NO DOMINANT GRAIN IS SPECIFIED. most are medium-low to medium. this category can also include modern English Summer Ales.044 – 1. Ingredients: Generally all malt. Comments: Different variations exist. Russian River Aud Blonde. but the balance is normally towards the malt. delicately balanced beer usually with very subtle fruit flavors and aromas. lightly fruity English. WHEAT WILL BE ASSUMED.007 – 1. Extract versions should only use the lightest malt extracts and avoid kettle caramelization. Big. but not always present. Water can vary from extremely soft to moderately hard. and less assertive American and English pale ales. Any hop variety can be used. Finishes medium-dry to somewhat sweet. Note that drier versions may seem hoppier or more bitter than the IBU specifications might suggest. Clean American. Some Köln breweries (e. or cold-conditioned. Mouthfeel: Medium-light to medium body.” Comments: Served in a tall. Esters can be moderate to none. American Kölsch-style beers. Hellers) are now producing young. Medium to medium-high carbonation. and can have either a citrusy American or a spicy or floral noble hop character. from an easy-drinking fairly sweet beer to a dry. Kölsch tends to have a relatively short shelf-life. clean ale yeast. and a medium-low to medium bitterness with a delicate dryness and slight pucker in the finish (but no harsh aftertaste). Fuller’s Summer Ale. Otherwise very clean with no diacetyl or fusels. No diacetyl. Flavor: Soft. Kölsch Aroma: Very low to no Pils malt aroma. highly attenuated.008 – 1. Some versions can have a slightly minerally or sulfury water or yeast character that accentuates the dryness and flavor balance. spiced or fruit beer categories instead. Peters. German Pils or pale malt. Overall Impression: A clean. Medium to high carbonation. and is restricted to the 20 or so breweries in and around Cologne (Köln). Smooth without harsh bitterness or astringency. Regional variations exist (many West Coast brewpub examples are more assertive.5 – 5 ABV: 4. Redhook Blonde Each Köln brewery produces a beer of different character. or Kölsch yeast. Sion.g.aggressive. Goose Island Summertime. Large proportion of wheat malt (often 50% or more. Appearance: Very pale gold to light gold. Authentic versions are filtered to a brilliant clarity.4 – 5. Low to moderate hop bitterness. Some malty sweetness is acceptable. substituting rye for some or all of the wheat. although if any of these ingredients are stronger than a background flavor they should be entered in specialty. Paeffgen. THE BREWER SHOULD SPECIFY IF RYE IS USED. Allow for a range of variation within the style when judging. Mouthfeel: Medium-light to medium body.2% Commercial Examples: Available in Cologne only: PJ Früh. Medium-high to high carbonation. Alaska Summer Ale. Medium-light body. like pale ales) but in most areas this beer is designed as the entry-level craft beer. unfiltered versions known as Wiess (which should not be entered in this category). or perhaps a blonde ale. One or two examples (Dom being the most prominent) are noticeably malty-sweet up front.013 SRM: 3 – 6 ABV: 3. Due to its delicate flavor profile. although should reflect American yeast strains. Subdued maltiness throughout leads to a pleasantly refreshing tang in the finish. but should not take on a German Weizen character (banana).050 IBUs: 20 – 30 FG: 1. Attenuative. Hellers. long-lasting white head. A low noble hop aroma is optional but not out of place (it is present only in a small minority of authentic versions).5% Commercial Examples: Pelican Kiwanda Cream Ale. Vital Statistics: OG: 1. Comments: In addition to the more common American Blonde Ale. American Wheat or Rye Beer Aroma: Low to moderate grainy wheat or rye character. Shiner Kölsch 6D. The noble hop flavor is variable. American Rye Beers can follow the same general guidelines. May also be made with lager yeast. Harpoon Summer Beer. History: Kölsch is an appellation protected by the Kölsch Konvention. Dom.011 SRM: 3. but this isn’t a legal requirement as in Germany). subtle fruit aroma from fermentation (apple. Ingredients: German noble hops (Hallertau. May have a slightly crisp or sharp finish. Flavor: Light to moderately strong grainy wheat or rye flavor. Mouthfeel: Smooth and crisp. an almost imperceptible fruity sweetness from fermentation. Spalt or Hersbrucker). May have a moderate malty sweetness or finish quite dry. and each interprets the Konvention slightly differently. hop-accentuated.. although good results can be obtained using a single rest at 149˚F.054 IBUs: 15 – 28 FG: 1.038 – 1. Clarity may range from brilliant to hazy with yeast approximating the German hefeweizen style of beer. Some versions may have a slight wheat taste. spices and/or fruit added. Tettnang. Malzmühle. but this is quite rare in authentic versions. older examples can show some oxidation defects.” 7 . Ingredients: Clean American ale yeast. Generally well-attenuated. No diacetyl. approachable. which can linger into the finish. No diacetyl. but can include up to 25% wheat malt and some sugar adjuncts. Rogue Oregon Golden Ale. Up to 20% wheat may be used. aggressively hopped beer with a strong wheat or rye flavor. Some versions may have honey. Overall Impression: Refreshing wheat or rye beers that can display more hop character and less yeast character than their German cousins. Widmer Blonde Ale. although a light spiciness from wheat or rye is acceptable. No clove phenols. clear top-fermenting Vollbier. To the untrained taster easily mistaken for a light lager. Capitol City Capitol Kölsch. Fermented at cool ale temperatures (59-65˚F) and lagered for at least a month. Esters can be moderate to none. crisp. History: Currently produced by many (American) microbreweries and brewpubs. import versions available in parts of North America: Reissdorf. May have a light alcohol warmth in stronger examples. Has a delicate white head that may not persist. Slight crisp sharpness is optional. NonGerman versions: Eisenbahn Dourada. Saint Arnold Fancy Lawnmower. A pleasant. Traditionally uses a step mash program. but not a fault).8 – 5. Vital Statistics: OG: 1. Hop aroma may be low to moderate. Low to moderate hop flavor (citrusy American or spicy/floral noble).
Vital Statistics: OG: 1. Medium to medium-high carbonation. IPA. The malt character reflects German base malt varieties. Dry finish often with lingering bitterness.048 – 1.040 – 1. Appearance: Light amber to orange-bronze to deep copper color. rustic. Mouthfeel: Medium-bodied. Lager yeast. Flying Dog Old Scratch Amber Lager 7C. AMBER HYBRID BEER 7A. No diacetyl. Moderate off-white head with good retention. Superficially similar to an American pale or amber ale. medium-dry to dry. History: American West Coast original. interesting toasty and caramel flavors. Predates the isolation of bottom-fermenting yeast strains. clean.011 – 1. balanced by some malt character.5% Commercial Examples: Bell’s Oberon. Fermented with a lager yeast.5% Commercial Examples: Anchor Steam. Düsseldorf Altbier Aroma: Clean yet robust and complex aroma of rich malt. The hop aroma may vary from moderate to very low. but otherwise clean.(e.014 SRM: 10 – 14 ABV: 4. Comments: Most Altbiers produced outside of Düsseldorf are of the Northern German style. usually showing Northern Brewer qualities (woody. rather than citrusy varieties).e. Clean. but one that was selected to thrive at the cool end of normal ale fermentation temperatures. yet differs in that the hop flavor/aroma is woody/minty rather than citrusy.010 – 1. noble hops and restrained fruity esters. long-lasting off-white head. Otter Creek Copper Ale. Redhook Sunrye. May include small amounts of Munich or Vienna malt. Smooth mouthfeel. Ironically “alt” refers to the old style of brewing (i. Long Trail Ale. Noble hops. and usually sweeter and less bitter than Düsseldorf Altbier. and showcasing 8 .. Overall Impression: A very clean and relatively bitter beer. Bitterness rises up to 60 IBUs and is usually dry 7B. Some fruity esters may survive the lagering period. Noble hop flavor can be moderate to low. and can have a peppery. lager character sometimes with slight sulfury notes and very low to no esters. Widmer Hefeweizen.055 IBUs: 15 – 30 FG: 1. No diacetyl. small amounts of toasted malt and/or crystal malts. American hops (usually Northern Brewer. Astringency low to none. Appearance: Medium amber to light copper color.e. No diacetyl. History: The traditional style of beer from Düsseldorf.2% Commercial Examples: DAB Traditional. Despite being very full of flavor.. Flavor: Assertive hop bitterness well balanced by a sturdy yet clean and crisp malt character. Harpoon UFO Hefeweizen. the hopping is always assertive. A long-lasting. Vital Statistics: OG: 1. rustic or minty qualities) in moderate to high strength. stout) with a noticeable rye character should be entered in the Specialty Beer category (23). Vital Statistics: OG: 1. Southampton Steem Beer. Those that are made as ales are fermented at cool ale temperatures and lagered at cold temperatures (as with Düsseldorf Alt).. biscuity and/or lightly caramelly flavor. Grolsch Amber. bitter yet malty. No roasted malt flavors or harshness. Generally clear. California Common Beer Aroma: Typically showcases the signature Northern Brewer hops (with woody. making top-fermented ales) that was common before lager brewing became popular. and lagered at cold temperatures to produce a cleaner. the bitterness can seem as low as moderate if the finish is not very dry. Low to moderate caramel and/or toasty malt aromatics support the hops. Generally darker. Sierra Nevada Unfiltered Wheat Beer. No diacetyl. though it approximates many characteristics of lager beers. The malt character is usually toasty (not roasted) and caramelly. with a lingering hop bitterness and a firm. but considerable rich and complex malt flavors remain. “Alt” refers to the “old” style of brewing (i. Alaskan Amber. Mouthfeel: Medium-bodied.g. smooth. Flavor: Fairly bitter yet balanced by a smooth and sometimes sweet malt character that may have a rich. The apparent bitterness level is sometimes masked by the high malt character. The malt presence is moderated by moderately-high to high attenuation. The best examples can be found in brewpubs in the Altstadt (“old town”) section of Düsseldorf. Low to moderately high hop flavor. Appearance: Light copper to light brown color. Comments: A bitter beer balanced by a pronounced malt richness. richer and more complex than typical alts. Note that some German yeast strains produce inappropriate sulfury character. is light bodied enough to be consumed as a session beer in its home brewpubs in Düsseldorf. Overall Impression: A well balanced.046 – 1. creamy. Ingredients: Typically made with a Pils base and colored with roasted malt or dark crystal. Very low to medium noble hop flavor. Thick. Overall Impression: A lightly fruity beer with firm. 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. yet stopping short of brown. Schwelmer Alt.054 IBUs: 30 – 45 FG: 1. Flavor: Moderately malty with a pronounced hop bitterness. Northern German Altbier Aroma: Subtle malty. sometimes more caramelly. Real Ale Full Moon Pale Rye 7. which is slightly stronger. bittersweet or nutty finish reflects both the hop bitterness and malt complexity. Low to no noble hop aroma.5 – 5.054 IBUs: 25 – 40 FG: 1. Usually made with an attenuative lager yeast. making ales). darker. malt flavors are toasty and caramelly. No diacetyl. Fermented at cool ale temperature (60-65˚F). Water should have relatively low sulfate and low to moderate carbonate levels. Moderate to moderately high carbonation. No diacetyl. Brilliant clarity (may be filtered).5 – 5. minty). A light minerally character is also sometimes present in the finish. Finish fairly dry and crisp. Comments: This style is narrowly defined around the prototypical Anchor Steam example. floral or perfumy character associated with noble hops. Pyramid Hefe-Weizen. 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. Medium to medium-high carbonation. Schmaltz’ Alt the signature Northern Brewer varietal hop character. Most are simply moderately bitter brown lagers. Smooth. Anchor Summer Beer. grainy maltiness. Light fruitiness acceptable. Three Floyds Gumballhead. Hannen Alt. but is not required. which makes the term “Altbier” somewhat inaccurate and inappropriate. Low to moderate off-white to white head with good retention. Common variants include Sticke (“secret”) alt.015 SRM: 13 – 19 ABV: 4. grainy malt flavor.013 SRM: 3 – 6 ABV: 4 – 5. Light fruity esters are acceptable. Ingredients: Pale ale malt.008 – 1. Mouthfeel: Medium-light to medium body. lager character with very restrained ester profile. and a warm-fermented lager yeast is used. sometimes grainy aroma. smoother palate than is typical for most ales. well-attenuated amber-colored German ale. Clean. Some yeast strains may impart a slight sulfury character. very clear from extended cold conditioning.
Both Sticke alt and Münster alt should be entered in the specialty category. Characterful English yeast. Special/Best/Premium Bitter Aroma: The best examples have some malt aroma. Generally no diacetyl. This style guideline reflects the “real ale” version of the style. This style guideline reflects the “real ale” version of the style.. Carbonation low. Timothy Taylor Landlord. History: Originally a draught ale served very fresh under no pressure (gravity or hand pump only) at cellar temperatures (i. resiny. Generally no diacetyl. although American and European varieties are becoming more common (particularly in the 9 . Some modern variants are brewed exclusively with pale malt and are known as golden or summer bitters. “real ale”). Mouthfeel: Medium-light to medium body.032 – 1. although bottled and canned commercial examples can have moderate carbonation.hopped and lagered for a longer time. although the bitterness should not completely overpower the malt flavor. Characterful English yeast. often (but not always) with a caramel quality. and/or floral UK varieties typically. Caramel flavors are common but not required.010 – 1. Schumacher. corn or wheat. although US varieties may be used). Moderate to low hop flavor (earthy.048 IBUs: 25 – 40 FG: 1. may use a touch of black malt for color adjustment. but this should not override the overall bitter impression. this is a stronger. Ingredients: Grists vary. Mild to moderate fruitiness. Moderate to low hop flavor (earthy. Oakham Jeffrey Hudson Bitter (JHB). Mouthfeel: Light to medium-light body. Standard/Ordinary Bitter Aroma: The best examples have some malt aroma. Comments: More evident malt flavor than in an ordinary bitter. Young’s Special. low alcohol levels and low carbonation make this an easy-drinking beer. amber. Goose Island Honkers Ale.” Some modern variants are brewed exclusively with pale malt and are known as golden or summer bitters.5 – 5.012 SRM: 5 – 16 ABV: 3. highly attenuative ale yeast. Low to medium maltiness with a dry finish. Frankenheim Alt paler examples). Ingredients: Pale ale. Ingredients: Pale ale. emphasis is still on the bittering hop addition as opposed to the aggressive middle and late hopping seen in American ales. but usually consist of German base malts (usually Pils. Young's Bitter. English hops most typical. May have very little head due to low carbonation. Some examples can be more malt balanced. Münster alt is typically lower in gravity and alcohol. Brakspear Bitter. so the versions available in the US often do not directly correspond to their style subcategories in Britain. not the export formulations of commercial products.. Spalt hops are traditional. Drinkability is a critical component of the style. yet refreshing. although very low levels are allowed. Bitter was created as a draught alternative (i. Boddington's Pub Draught 8B. and can contain a significant portion of wheat. Low to moderate white to off-white head. often (but not always) with a caramel quality. Flavor: Medium to high bitterness. resiny. Overall Impression: Low gravity. Generally no diacetyl. Most have moderately low to moderately high fruity esters..007 – 1. emphasis is still on the bittering hop addition as opposed to the aggressive middle and late hopping seen in American ales. Vital Statistics: OG: 1. Hop aroma can range from moderate to none (UK varieties typically. Coniston Bluebird Bitter. Tetley’s Original Bitter. session beer. Appearance: Light yellow to light copper.6% Commercial Examples: Fuller's London Pride. “real ale”). although very low levels are allowed. Most bottled or kegged versions of UK-produced bitters are higher-alcohol versions of their cask (draught) products produced specifically for export. May have very little head due to low carbonation. lighter in color (golden). Balance is often decidedly bitter. Most have moderately low to moderately high fruity esters. although very low levels are allowed. Schlösser Alt.046 – 1. Also known as just “bitter. Moderately carbonate water. Balance is often decidedly bitter. chocolate. although American and European varieties are becoming more common (particularly in the paler examples). and/or floral UK varieties typically. Low to moderate white to off-white head. sometimes Munich) with small amounts of crystal.015 SRM: 11 – 17 ABV: 4. may use a touch of black malt for color adjustment. corn or wheat.8 – 4. although very low levels are allowed. sour. although US varieties may be used).008 – 1. May use sugar adjuncts. Rogue Younger’s Special 8. 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.040 IBUs: 25 – 35 FG: 1. Low to medium maltiness with a dry finish. Mild to moderate fruitiness is common.054 IBUs: 35 – 50 FG: 1. Carbonation low. Caramel flavors are common but not required. Zum Schlüssel. Adnams SSB. Good to brilliant clarity. although US varieties may be used). and/or crystal malts. Drinkability is a critical component of the style. Bitter was created as a draught alternative (i. Most bottled or kegged versions of UK-produced bitters are higher-alcohol versions of their cask (draught) products produced specifically for export. but other noble hops can also be used. Comments: The lightest of the bitters. but this should not override the overall bitter impression. Adnams Bitter.040 – 1. session-strength ale. Often medium sulfate water is used. Brains SA. running beer) to country-brewed pale ale around the start of the 20th century and became widespread once brewers understood how to “Burtonize” their water to successfully brew pale beers and to use crystal malts to add a fullness and roundness of palate. and/or crystal malts.2% Commercial Examples: Altstadt brewpubs: Zum Uerige. Generally no diacetyl. Flavor: Medium to high bitterness. Good to brilliant clarity. Appearance: Medium gold to medium copper.e. English hops most typical. Greene King Ruddles County Bitter.. The IBU levels are often not adjusted. although the bitterness should not completely overpower the malt flavor. not the export formulations of commercial products. although US varieties may be used). Overall Impression: A flavorful. Vital Statistics: OG: 1. Im Füchschen. Brains Bitter.8% Commercial Examples: Fuller's Chiswick Bitter. ENGLISH PALE ALE 8A.2 – 3. May use sugar adjuncts. Occasionally will include some wheat. Some examples can be more malt balanced. other examples: Diebels Alt.e. Clean. Black Sheep Best Bitter. History: Originally a draught ale served very fresh under no pressure (gravity or hand pump only) at cellar temperatures (i. although bottled and canned examples can have moderate carbonation. esters and hop flavor. RCH Pitchfork Rebellious Bitter. esters and hop flavor. A step mash or decoction mash program is traditional. Vital Statistics: OG: 1.e.e. Hop aroma can range from moderate to none (UK varieties typically. and/or black malts used to adjust color. The IBU levels are often not adjusted. so the versions available in the US often do not directly correspond to their style subcategories in Britain. amber. Shepherd Neame Masterbrew Bitter.011 SRM: 4 – 14 ABV: 3. Greene King IPA. Often medium sulfate water is used.
Appearance: Golden to deep copper. Some modern English variants are brewed exclusively with pale malt and are known as golden or summer bitters. Black Sheep Ale. Low to moderate white to off-white head. bitter beer that roughly approximates a strong bitter. bitter. Bateman's XXXB. although American and European varieties are becoming more common (particularly in the paler examples).Light (all are cask-only products not exported to the US) 9B. Belhaven 70/-. Hopping can be English or a combination of English and American.030 – 1. Usually very clear due to long. and/or floral UK hops are most traditional). Andrews Ale. Redhook ESB 9. cool fermentations. Adnams Broadside. although very low levels are allowed. although earthy. Ushers 1824 Particular Ale.016 SRM: 6 – 18 ABV: 4. but should not totally dominate malt flavors. May have low levels of secondary malt flavors (e. “ESB” is a brand unique to Fullers.040 IBUs: 10 – 25 FG: 1. Low to moderate carbonation.2 – 3. English pale ales are generally considered a premium. and/or a low to moderate peaty aroma (all are optional). Hop flavor is low to none. Scottish Export 80/Vital Statistics: OG: 1. Avery 14’er ESB. Some examples have a low hop aroma.054 IBUs: 15 – 30 FG: 1. Hop bitterness and flavor should be noticeable.010 – 1. SCOTTISH AND IRISH ALE All the Scottish Ale sub-categories (9A. Belhaven St.. Moderately-low to high fruity esters.2% Commercial Examples: Belhaven 60/-. Generally no diacetyl.Bitter 8C. nutty. in America. and/or crystal malts. Shepherd Neame Bishop's Finger. although strong bitters will tend to be paler and more bitter. McEwan's Export (IPA). and may be . emphasis is still on the bittering hop addition as opposed to the aggressive middle and late hopping seen in American ales. Southampton 80 Shilling.6 – 6.2% Commercial Examples: Fullers ESB. Most bottled or kegged versions of UK-produced bitters are higher-alcohol versions of their cask (draught) products produced specifically for export. Extra Special/Strong Bitter (English Pale Ale) Aroma: Hop aroma moderately-high to moderately-low. Medium-dry to dry finish (particularly if sulfate water is used).9% Commercial Examples: Caledonian 70/. Broughton Merlin’s Ale. Inveralmond Lia Fail. Hop flavor moderate to moderately high (any variety. Alaskan ESB. Broughton Exciseman’s 80/-. Good to brilliant clarity. Vital Statistics: OG: 1. Hopback Summer Lightning. 9B. standard-strength (for the US) English-type ale. Entrants should select the appropriate category based on original gravity and alcohol level. Mouthfeel: Medium-light to medium-full body. Stronger versions may overlap somewhat with old ales. Ingredients: Pale ale. Morland Old Speckled Hen. Hop bitterness is low to moderate. The peaty aroma is sometimes perceived as earthy. light fruitiness. low diacetyl. Samuel Smith’s Old Brewery Pale Ale. Scottish Light 60/Vital Statistics: OG: 1. although reformulated for bottling (including containing higher carbonation). Shipyard Old Thumper. The Scottish ale sub-styles are differentiated mainly on gravity and alcoholic strength. although stronger versions will necessarily have slightly more intense flavors (and more hop bitterness to balance the increased malt). Judges should not judge all beers in this style as if they were Fuller’s ESB clones. biscuity) adding complexity. Flavor: Malt is the primary flavor. and is sometimes accompanied by a low diacetyl component. The balance may be fairly even between malt and hops to somewhat bitter. but isn’t overly strong. Gale’s Hordean Special Bitter (HSB). Comments: More evident malt and hop flavors than in a special or best bitter. sometimes accentuated by low to moderate kettle caramelization. Scottish Heavy 70/Vital Statistics: OG: 1. Orkney Raven Ale. Tennents Special. most strong bitters are fruitier and hoppier. but the balance will always be towards the malt (although not always by much). 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).010 – 1. A low to moderate peaty character is optional.(Belhaven Scottish Ale in the US). A rather broad style that allows for considerable interpretation by the brewer. although bottled commercial versions will be higher. reddish. secondary notes of sulfur and/or alcohol in some examples (optional). Arran Dark Aroma: Low to medium malty sweetness. Cooperstown Old Slugger. Drinkability is a critical component of the style. Geary’s Pale Ale. Medium-low to medium-high fruity esters.015 SRM: 9 – 17 ABV: 3.5 – 3.010 – 1. In England today. Appearance: Deep amber to dark copper. McEwan’s 60/-. Characterful English yeast.060 IBUs: 30 – 50 FG: 1. Maclay 70/-.9 – 5. these beers often have some alcohol flavor (perhaps to let the consumer know they are getting their due). The initial malty sweetness is usually accentuated by a low to moderate kettle caramelization. Anderson Valley Boont ESB.0% Commercial Examples: Orkney Dark Island. A low head is acceptable when carbonation is also low. Overall Impression: An average-strength to moderately-strong English ale. often with a low to moderately strong caramel component (although this character will be more subtle in paler versions).013 SRM: 9 – 17 ABV: 2. Optionally may have low amounts of alcohol. Medium to medium-high malt aroma. amber. Fuller’s ESB is a unique beer with a very large. Greene King Abbot Ale.010 – 1. Belhaven 80/.035 IBUs: 10 – 20 FG: 1. Stronger versions may have a slight alcohol warmth but this character should not be too high.(Caledonian Amber Ale in the US). complex malt profile not found in other examples. Maclay 60/. the name has been co-opted to describe a malty.040 – 1. and can use any variety of hops although UK hops are most traditional. Flavor: Medium-high to medium bitterness with supporting malt flavors evident. 9A. corn or wheat. Broughton Greenmantle Ale 9C.048 – 1. export-strength pale. creamy off-white to light tan-colored head. Marston’s Pedigree. Caledonian 80/Export Ale. Since beer is sold by strength in the UK. smoky or very lightly roasted. Whitbread Pale Ale. Great Lakes Moondog Ale. English hops most typical. so the versions available in the US often do not directly correspond to their style subcategories in Britain. Bass Ale. Fruity esters may be moderate to none. Normally has a moderately low to somewhat strong caramelly malt sweetness. Vintage Henley. Generally no diacetyl. The IBU levels are often not adjusted. Mordue Workie Ticket. May use sugar adjuncts. Low to moderate. may use a touch of black malt for color adjustment.g.016 SRM: 9 – 17 ABV: 3. although very low levels are allowed. Shepherd Neame Spitfire. “Burton” versions use 10 medium to high sulfate water.035 – 1. May have light. 9C) share the same description. Young’s Ram Rod. resiny. and up to a moderate minerally/sulfury flavor.
amber. which lends a characteristic dryness to the finish. which should be low to none. Dragonmead Under the Kilt 9D. Comments: Sometimes brewed as a lager (if so. although examples containing low levels of diacetyl may have a slightly slick mouthfeel. McEwan's Scotch Ale. cool fermentations are traditionally used in Scottish brewing. although dry-hopped versions may be slightly hazy. Mouthfeel: Medium-full to full-bodied. Most beers finish fairly dry considering their relatively sweet palate. Overall Impression: Cleanly malty with a drying finish. Diacetyl is low to none. with some versions (but not all) having a thick. as may some nutty character.” Fermented at cooler temperatures than most ales. occasionally with a buttered toast or toffee-like quality. overly smoky beers should be entered in the Other Smoked Beer category (22B) rather than here. AMERICAN ALE 10A. Gordon Highland Scotch Ale.0 – 6. toasty. chewy viscosity. Flavor: Richly malty with kettle caramelization often apparent (particularly in stronger versions). Strength and maltiness can vary. and with lower hopping rates. and may optionally show small amounts of specialty malt character (bready. Caramelization often is mistaken for diacetyl. Broughton Old Jock. American Pale Ale Aroma: Usually moderate to strong hop aroma from dry hopping or late kettle additions of American hop varieties.014 SRM: 9 – 18 ABV: 4. although caramelization may sometimes be mistaken for it. with up to 3% roasted barley. the roasted character and bitterness may seem more elevated. Low to moderate carbonation. though a peaty character (sometimes perceived as earthy or smoky) may also originate from the yeast and native water. Moderate carbonation. Clear. which may not persist in stronger versions. Small amounts of roasted barley add color and flavor. Hints of roasted malt or smoky flavor may be present. malty and usually sweet. History/Comments: Also known as a “wee heavy. MacAndrew's Scotch Ale. No esters. .056 SRM: 14 – 25 ABV: 6. Malt-focused with an initial sweetness and a roasted dryness in the finish. Dry hopping (if used) may add grassy notes. biscuity). Generally has a bit of roasted barley to provide reddish color and dry roasted finish. Low to moderate esters and alcohol are often present in stronger versions. generally caramel-like but occasionally toasty or toffee-like in nature. earthy and/or smoky character comes from the traditional yeast and from the local malt and water rather than using smoked malts. Some commercial brewers add small amounts of crystal. Belhaven Wee Heavy. sweetness usually comes not from crystal malts rather from low hopping.perceived as earthy or smoky. Generally quite clear. often with deep ruby highlights. Low to moderate esters and alcohol are usually present. Fairly soft water is typical. Clean and smooth (lager versions can be very smooth). Generally no flavor hops. and lend a dry. O’Hara’s Irish Red Ale. Hops. Irish Red Ale Aroma: Low to moderate malt aroma. and adjuncts such as sugar. May have a light buttery character (although this is not required). high mash temperatures. Complex secondary malt flavors prevent a one-dimensional impression. and kettle caramelization. Quite clean. dry finish due to small amounts of unmalted roasted barley. Well suited to the region of origin. Hops are very low to none. although this character should not be excessive. Hibernian Ale 9E. Low to moderate maltiness supports the hop presentation. Hop aroma is low to none (usually not present).5 – 10% Commercial Examples: Traquair House Ale. although some examples may have a light English hop flavor. Founders Dirty Bastard. Although unusual. Finishes with a light taste of roasted grain. but not required. Vital Statistics: OG: 1. A citrusy hop character is very common. Inveralmond Black Friar.070 – 1. English hops. resulting in clean. Peaty. raisins or dried fruit. malt). Vital Statistics: OG: 1.044 – 1. Generally has a grainy. and as such have a different balance than strong Scotch ales. UK/Irish malts. Appearance: Amber to deep reddish copper color (most examples have a deep reddish hue). Hop presence is minimal. Fruity esters vary from moderate to none. Clean. Beamish Red Ale. yeast. generally will not exhibit a diacetyl character). although excessive adjunct use will harm the character of the beer. Medium-low hop bitterness. although light use of roasted grains may increase the perception of bitterness to the medium range. Smooth. Ingredients: Scottish or English pale base malt. Use of peat-smoked malt to replicate the peaty character should be restrained. Medium-dry to dry finish. rice. Great Lakes Conway’s Irish Ale (a bit strong at 6. Comments: The malt-hop balance is slightly to moderately tilted towards the malt side. Ingredients: Well-modified pale malt. Hop flavors and bitterness are low to medium-low. intense malt flavors. Orkney Skull Splitter. relatively un-attenuative ale yeast. Appearance: Pale golden to deep amber. which are not native to Scotland and formerly expensive to import. or sugar). Strong Scotch Ale Aroma: Deeply malty. Murphy’s Irish Red (lager). No diacetyl.018 – 1. Smithwick’s Irish Ale. May use some crystal malt for color adjustment. so malt impression should dominate. Usually has a large tan head. Esters may suggest plums. all of which may last into the finish. and on occasion a faint bit of peaty earthiness (smoke). Caffrey’s Irish Ale.or water-derived and not from the use of peat-smoked malts. Harpoon 11 10. hops. Appearance: Light copper to dark brown color. alcoholic warmth is usually present and is quite welcome since it balances the malty sweetness. with less hops than their English counterparts (due to the need to import them). Flavor: Moderate caramel malt flavor and sweetness. Clear. any smoked character is yeast. adding complexity. Overall Impression: Rich. with caramel often apparent. with abundant malt and cool fermentation and aging temperature. A smooth. Moderate carbonation. although English varieties are most authentic. Kilkenny Irish Beer. Long.5%). Moderately attenuated (more so than Scottish ales). Boulevard Irish Ale.0% Commercial Examples: Three Floyds Brian Boru Old Irish Ale. Any caramelization comes from kettle caramelization and not caramel malt (and is sometimes confused with diacetyl). Low off-white to tan colored head. Goose Island Kilgubbin Red Ale.060 IBUs: 17 – 28 FG: 1. Overall Impression: An easy-drinking pint. Ingredients: May contain some adjuncts (corn. May have a slight alcohol warmth in stronger versions. Mouthfeel: Medium-low to medium body. Sometimes a bit creamy. Legs may be evident in stronger versions. perhaps a few esters. but often quite dry due to use of roasted barley. which can be suggestive of a dessert. Moderately large white to off-white head with good retention. The optional peaty. earthy and/or smoky secondary aromas may also be present. Mouthfeel: Medium-light to medium body. or wheat malts. were kept to a minimum. but the finish may be sweet to medium-dry (from light use of roasted barley). History: Traditional Scottish session beers reflecting the indigenous ingredients (water. A small proportion of smoked malt may add depth.130 IBUs: 17 – 35 FG: 1. AleSmith Wee Heavy. slightly roasty finish.010 – 1. When served too cold. The palate is usually full and sweet.
Related to American Pale and American Amber Ales. Full Sail Pale Ale. Fruity esters can be moderate to none. Carbonation moderate to high. hoppy brown beer. Esters vary from moderate to none. but carbonate content should be relatively low. History/Comments: A strongly flavored. Moderately low to moderately high maltiness balances and sometimes masks the hop presentation. History: An American adaptation of English pale ale. The balance is typically towards the late hops and bitterness. and water). 12 . reflecting indigenous ingredients (hops. Deschutes Mirror Pond. Mouthfeel: Medium to medium-full body. American hops. Bear Republic XP Pale Ale. Some interpretations of the style may feature a stronger hop aroma. American Amber Ale Aroma: Low to moderate hop aroma from dry hopping or late kettle additions of American hop varieties. and usually show an initial malty sweetness followed by a moderate caramel flavor (and sometimes other character malts in lesser amounts). nutty and/or toasty quality. which tends to balance the hop bitterness and finish. malt. Big Sky Moose Drool Brown Ale. which often but not always has a citrusy quality. Most commercial American Browns are not as aggressive as the original homebrewed versions. No diacetyl. with medium to medium-high bitterness. and usually shows a moderate caramel character. A citrusy hop character is common. either American or Continental. Mendocino Red Tail Ale. Specialty grains may add character and complexity. often including the citrus-accented hop presence that is characteristic of American hop varieties. Hop aroma is typically low to moderate. and some modern craft brewed examples. toasty and/or chocolate flavors).060 IBUs: 20 – 40 FG: 1. Anderson Valley Boont Amber Ale. Hop flavor can be light to moderate. Moderate to high hop bitterness with a medium to dry finish. Great Lakes Burning River Pale Ale. Deschutes Cinder Cone Red. hoppier interpretation of Northern English brown ale or a hoppier. Overall smooth finish without astringency often associated with high hopping rates. Dry hopping (if used) may add grassy notes. resiny impression. and may optionally have a citrusy character.010 – 1. Overall smooth finish without astringency often associated with high hopping rates. Should not have a strong chocolate or roast character that might suggest an American brown ale (although small amounts are OK). Stronger versions may have a slight alcohol warmth.045 – 1. Flavor: Medium to high malty flavor (often with caramel. American hops. are common but others may also be used. Vital Statistics: OG: 1. Water can vary in sulfate and carbonate content. yet stops short of being overly porter-like. Often lighter in color. Ingredients: Pale ale malt. Vital Statistics: OG: 1. Tröegs HopBack Amber Ale. Comments: Can overlap in color with American pale ales. often but not always ones with a citrusy character. Rogue Red Ale. St. but the malt presence can be substantial. Very low to moderate fruity esters. Overall Impression: Can be considered a bigger. often with citrusy flavors. less malty Brown Porter. Three Floyds X-Tra Pale Ale. More bitter versions may have a dry. and having less caramel flavors than English counterparts. However. The American pale ale will generally be cleaner. but also by having more caramel flavor. plus crystal and darker malts should complete the malt bill. and/or a fresh dryhopped aroma (all are optional). although with more of a caramel and chocolate character. yeast. No diacetyl. maltier. Overall Impression: Refreshing and hoppy. Overall Impression: Like an American pale ale with more body. Water can vary in sulfate content. Moderately low to no diacetyl. American Brown Ale Aroma: Malty. a citrusy American hop character. toasty. Moderate carbonate water would appropriately balance the dark malt acidity.Flavor: Usually a moderate to high hop flavor. The dark malt character is more robust than other brown ales. caramel. Flavor: Moderate to high hop flavor from American hop varieties.2% Commercial Examples: Bell’s Best Brown.015 SRM: 10 – 17 ABV: 4. Bell's Amber 10C. The medium to medium-dry finish provides an aftertaste having both malt and hops.5 – 6. Fruity esters can be moderate to none. Caramel sweetness and hop flavor/bitterness can linger somewhat into the medium to full finish. Low to moderately high clean malt character supports the hop presentation. McNeill’s Firehouse Amber Ale. sweet and rich. Medium to dark crystal malts. Hop flavor and bitterness often lingers into the finish. which often has a chocolate. Caramel flavors are usually restrained or absent. Avery Redpoint Ale. Malt and hop bitterness are usually balanced and mutually supportive. and often more finishing hops.045 – 1. Fruity esters are moderate to very low.5 – 6. and toasty or bready notes are often used (along with late hops) to differentiate brands. Carbonation moderate to high. but UK or noble hops can also be used. Stone Pale Ale. and a balance more towards malt than hops (although hop rates can be significant). Comments: There is some overlap in color between American pale ale and American amber ale. and usually being balanced more evenly between malt and bitterness. but generally make up a relatively small portion of the grist. originated by American home brewers.3 – 6. Ingredients: Well-modified pale malt. IPA-strength brown ales should be entered in the Specialty Beer category (23). No diacetyl. but not required. these beers were popularized in the hop-loving Northern California and the Pacific Northwest areas before spreading nationwide. Anderson Valley Poleeko Gold Pale Ale. Left Hand Brewing Jackman’s Pale Ale History: Known simply as Red Ales in some regions.060 IBUs: 30 – 45 FG: 1.060 IBUs: 25 – 40 FG: 1. Moderately low to no diacetyl.2% Commercial Examples: North Coast Red Seal Ale. light sweetness. less body.2% Commercial Examples: Sierra Nevada Pale Ale. Generally quite clear. Low to moderate off-white to light tan head. Pyramid Broken Rake. North Coast 10B. and may optionally show small amounts of specialty malt character (bready. Moderately large off-white head with good retention. Ingredients: Pale ale malt. American ale yeast. yet with sufficient supporting malt. The malt and hops are generally balanced. Smuttynose Old Brown Dog Ale. Clear. Stronger versions may have some alcohol warmth in the finish. Firestone Pale Ale. Lagunitas Censored Ale. American hops are typical.010 – 1. Mouthfeel: Medium to medium-full body. Mouthfeel: Medium-light to medium body. Moderate to moderately high carbonation. typically American two-row. typically American two-row. although this character should not be excessive. Appearance: Light to very dark brown color.045 – 1.016 SRM: 18 – 35 ABV: 4. more caramel richness. Malt flavors are moderate to strong. cleaner in fermentation by-products. more body. biscuity). have a less caramelly malt profile.010 – 1. Appearance: Amber to coppery brown in color. American amber ales differ from American pale ales not only by being usually darker in color. Vital Statistics: OG: 1. often showing a citrusy American hop character (although other hop varieties may be used). May also contain specialty grains which add additional character and uniqueness.015 SRM: 5 – 14 ABV: 4. Grains that add malt flavor and richness. although dry-hopped versions may be slightly hazy.
The malt expression can take on a wide range of character. chocolate.. Left Hand Deep Cover Brown Ale 11.052 IBUs: 20 – 30 FG: 1. crystal and darker malts should comprise the grist. English hop varieties would be most suitable. Characterful English ale yeast. Highgate Mild. Woodeforde’s Norfolk Nog 11C. vinous. nutty and/or caramel notes. with a caramel. Alesmith Nautical Nut Brown Ale. toasted. Brain’s Dark. Roast-based versions may have a light astringency. Some consider it a bottled version of dark mild. Samuel Smith’s Nut Brown Ale. Low to no diacetyl. malty. A wide range of interpretations are possible.5% Commercial Examples: Moorhouse Black Cat. Developed as a bottled product in the early 20th century out of a reaction against vinous vatted porter and often unpalatable mild. A light fruity ester aroma may be evident in these beers. Versions with darker malts may have a dry. biscuity. Little to no hop aroma. but not available in the US). or lightly roasted. and not so strong). Retention may be poor due to low carbonation. Motor City Brewing Ghettoblaster Hop flavor is low to non-existent. Mouthfeel: Medium body. caramel. but should not dominate. Originally. Medium to medium-low bitterness. Very low to no hop aroma. fruit. with a nutty. Flavor: Generally a malty beer. Low to moderate off-white to tan head.030 – 1. Generally served on cask. Low hop bitterness. enough to provide some balance but not enough to overpower the malt. sweet. good versions may still be found in the Midlands around Birmingham. History/Comments: English brown ales are generally split into sub-styles along geographic lines. Goose Island Nut Brown Ale.e. Moderately fruity. or toffee-like character. ENGLISH BROWN ALE 11A. Appearance: Copper to dark brown or mahogany color.or toffee-like malty sweetness on the palate and lasting into the finish.Acme Brown. dark fruit complexity of malt flavor. A few paler examples (medium amber to light brown) exist. Little or no perceivable roasty or bitter black malt flavor. toffee.8 – 4. Very low to no diacetyl. Lost Coast Downtown Brown. particularly for its gravity. Very low to no diacetyl. History: May have evolved as one of the elements of early porters. nutty. festivals. adjunct use and low gravity.008 – 1. Malt-hop balance is nearly even. Overall Impression: A luscious. molasses.and yeast-based flavors (e. Comments: Increasingly rare. Mann’s has over 90% market share in Britain. A light but appealing fresh hop aroma (UK varieties) may also be noticed. with hop flavor low to none (UK varieties). yet flavorful. seasonal and/or special occasions. May seem somewhat like a smaller version of a sweet stout or a sweet version of a dark mild. Southern English (or “London-style”) brown ales are darker. Harvey’s Nut Brown Ale. licorice. English hop varieties are most authentic.014 SRM: 19 – 35 ABV: 2. Low to moderate offwhite to tan head. caramel. English hop varieties are most authentic. Low to moderately low carbonation. Well suited to London’s water supply.013 SRM: 12 – 25 ABV: 2.13. chocolate. malty aftertaste. although some versions may be made in the stronger (4%+) range for export. 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. Flavor: Gentle to moderate malt sweetness. low diacetyl (especially butterscotch) is optional but acceptable.. lightly caramelly character and a medium-dry to dry finish. Low to moderate bitterness. Can finish sweet or dry. Samuel Adams Brown Ale 11B. Moderately sweet finish with a smooth. often with a rich.g. and lower gravity than their Northern cousins. Overall Impression: A light-flavored. Appearance: Light to dark brown.. roasted finish. No diacetyl. Flavor: Deep. although is traditionally unfiltered. but the residual sweetness may give a heavier impression. although may have a very wide range of malt. often with notes of dark fruits such as plums and/or raisins. Overall Impression: Drier and more hop-oriented that southern English brown ale. Nearly opaque. Comments: Most are low-gravity session beers in the range 3. Quite creamy and smooth in texture. which can include caramelly. Gale’s Festival Mild. malt-accented beer that is readily suited to drinking in quantity. and can be almost black. session-strength bottled versions don’t often travel well. raisin). Greene King XX Mild.038 IBUs: 10 – 25 FG: 1. Medium to mediumhigh carbonation. Fruity esters moderate to none. Vital Statistics: OG: 1. sweeter. Southern English Brown Aroma: Malty-sweet.2 – 5.8 – 4. Moderate carbonate water. Riggwelter Yorkshire Ale.1% Commercial Examples: Mann's Brown Ale (bottled. Mild Aroma: Low to moderate malt aroma. Appearance: Dark amber to reddish-brown color. though their character is muted. Diacetyl and hop flavor low to none. In modern terms. Banks's Mild.040 – 1. malt-oriented brown ale. less hoppy than a pale ale. although should be relatively clear if visible. Some fruity esters can be present. May also have small amounts darker malts (e. May have a moderate dark fruit complexity. Vital Statistics: OG: 1.013 SRM: 12 – 22 ABV: 4. plum. May use sugar adjuncts. Brooklyn Brown Ale. Refreshing.042 IBUs: 12 – 20 FG: 1. chocolate) to provide color and the nutty character. Generally low to medium-low carbonation. Woodforde’s Mardler’s Mild.4% Commercial Examples: Newcastle Brown Ale. Mouthfeel: Medium-light to medium body. Some versions may seem like lower gravity brown porters. Avery Ellie’s Brown Ale. the name “mild” refers to the relative lack of hop bitterness (i. Clear. sweet malt aroma with toffee. Ingredients: English mild ale or pale ale malt base with caramel malts. coffee.033 – 1. Sainsbury Mild.008 – 1. and may have some fruitiness.g. roast. Generally clear. though with low flavor and bitterness almost any type could be used. Somewhat rare in England. 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. Moderate to high carbonate water would appropriately balance the dark malt acidity. caramel or toffee-like character. with a nutty character rather than caramel. Hints of biscuit and coffee are common. grainy. Wychwood Hobgoblin. Sweeter versions may seem to have a rather full mouthfeel for the gravity.8%. nutty. Mouthfeel: Light to medium body. Northern English Brown Ale Aroma: Light. toast. Theakston Traditional Mild. Vital Statistics: OG: 1. 13 . but this style is sweeter than virtually all modern examples of mild. Coach House Gunpowder Strong Mild. Low to moderate off-white to light tan head.011 – 1. History: English brown ales are generally split into sub-styles along geographic lines. Malt may also have a toasted. Tröegs Rugged Trail Ale. Ingredients: Pale English base malts (often fairly dextrinous).
May also show some non-roasted malt character in support (caramelly. Historical versions with Brettanomyces. toffeelike and/or sweet). Burton Bridge Burton Porter. RCH Old Slug Porter. maize. has a rich malty sweetness with a complex blend of deep malt. Shepherd Neame Original Porter. Overall Impression: A substantial. Deschutes Black Butte Porter. chocolate. Salopian Entire Butt English Porter. Flavor: Moderately strong malt flavor usually features a lightly burnt. Stronger versions may have a slight alcohol warmth. although this character should not be strong. which can be accentuated by the roasted malt. and balances the roasted malt flavors. or occasionally lager yeast. Clear. although should not be overly acrid. porter evolved from a blend of beers or gyles known as “Entire. and/or toffee character. English hop aroma moderate to none. May have a sharp character from dark roasted grains.” A precursor to stout. and are frequently UK or US varieties. Peters Old-Style Porter. Comments: Although a rather broad style open to brewer interpretation.048 – 1. May contain a moderate amount of adjuncts (sugars. nutty. Flavor: Malt flavor includes a mild to moderate roastiness (frequently with a chocolate character) and often a significant caramel. sweeter and more caramelly flavors. and usually less alcohol. Usually has an “English” character. Complex alcohol and ester profile of moderate strength. Clean lager character. English hops are most common. Has a prominent yet smooth schwarzbier-like roasted flavor that stops short of burnt. typically). raisins. flavor and/or aroma. cherries or currants. coffee or molasses but never burnt. English hop flavor moderate to none. May have other secondary flavors such as coffee. Appearance: Medium brown to very dark brown. etc. and alcohol. biscuits or toast in support. London or Dublin-type water (moderate carbonate hardness) is traditional. No sourness. Can approach black in color. Vital Statistics: OG: 1. while modern versions may be considerably more aggressive. and reminiscent of plums. Some American versions may be dry-hopped. treacle.5% Commercial Examples: Great Lakes Edmund Fitzgerald Porter. although small amounts may contribute a bitter chocolate complexity. malty dark ale with a complex and flavorful roasty character. Fruity esters moderate to none. PORTER 12A. Overall Impression: A fairly substantial English dark ale with restrained roasty characteristics. Optionally may also show some additional malt character in support (grainy. Vital Statistics: OG: 1. bready. Hop aroma low to high (US or UK varieties). rich. thus may seem to have an “American” or “English” character. Comments: Differs from a robust porter in that it usually has softer. Both types are equally valid. it may be distinguished from Stout as lacking a strong roasted barley character. Baltic Porter Aroma: Rich malty sweetness often containing caramel. lower gravities. May or may not have a strong hop character.012 – 1. often with ruby highlights when held up to light. Great Divide Saint Bridget’s Porter 12C. Diacetyl low to none. occasionally with a vinous Port-like quality. although darker versions can be opaque. Mouth-filling and very smooth. Medium-low to medium hop bitterness will vary the balance from slightly malty to slightly bitter.065 IBUs: 25 – 50 FG: 1. Ingredients: May contain several malts. depending on grist composition. Said to have been favored by porters and other physical laborers. It differs from a brown porter in that a black patent or roasted grain character is usually present. Starts sweet but darker malt flavors quickly dominates and persists through finish. Diacetyl low to none. Good clarity. Diacetyl should be moderately low to none. but when not opaque will be clear (particularly when held up to the light). Ale yeast can either be clean US versions or characterful English varieties. Rogue Mocha Porter. Usually fairly well attenuated. burnt. and it can be stronger in alcohol. Thick. coffee.). grainy. sourness. Samuel Smith Taddy Porter. hop bittering level. Anchor Porter. although may approach being opaque. Diacetyl low to none. Smuttynose Robust Porter. Clarity may 14 .008 – 1. Appearance: Dark reddish copper to opaque dark brown (not black). nutty to deep toast. Traditional versions will have a more subtle hop character (often English). bready. caramelly. History: Originating in England. Overall flavor may finish from dry to medium-sweet. and/or sweet). Full. Balance tends toward malt more than hops. Very smooth. Sierra Nevada Porter. Roast intensity and malt flavors can also vary significantly. May contain several malts. Moderate off-white to light tan head with good to fair retention.8 – 6. and attenuation. which often include black patent malt (chocolate malt and/or roasted barley may also be used in some versions). persistent tan-colored head. although somewhat sweet versions exist. black malt character (and sometimes chocolate and/or coffee flavors) with a bit of roasty dryness in the finish. no diacetyl. More substance and roast than a brown ale. Hambleton Nightmare Porter. prunes. including chocolate and/or other dark roasted malts and caramel-type malts. Medium to high bitterness. and/or licorice notes.052 IBUs: 18 – 35 FG: 1. prominently dark roasted malts and grains. burnt or harsh. nutty. Flavor: As with aroma. Should not have a significant black malt character (acrid.4% Commercial Examples: Fuller's London Porter. Water with moderate to high carbonate hardness is typical. Moderate to low fruity esters. hoppier and/or roastier version of porter designed as either a historical throwback or an American interpretation of the style. toffee-like.014 SRM: 20 – 30 ABV: 4 – 5. Wasatch Polygamy Porter be difficult to discern in such a dark beer. Hop flavor can vary from low to moderately high (US or UK varieties. Hops are used for bittering. often with rubyor garnet-like highlights. Flag Porter. or harsh roasted flavors). Fruity esters are moderate to none. Nethergate Old Growler Porter. Some versions are fermented with lager yeast. Avery New World Porter. Boulevard Bully! Porter. Fruity esters moderate to none. Harvey’s Tom Paine Original Old Porter.040 – 1. or smokiness should be entered in the Specialty Beer category (23). Moderately low to moderately high carbonation. Robust Porter Aroma: Roasty aroma (often with a lightly burnt. Mouthfeel: Medium-light to medium body. May have a slight astringency from roasted grains. History: Stronger. and may or may not have significant fermentation byproducts. Bell’s Porter. toffee. Mouthfeel: Medium to medium-full body. No hops. Moderately low to moderately high carbonation. Appearance: Light brown to dark brown in color. Usually does not contain large amounts of black patent malt or roasted barley. Ingredients: English ingredients are most common. Meantime London Porter. but are usually subdued. English or Irish ale yeast. Some darker malt character that is deep chocolate. St. Brown Porter Aroma: Malt aroma with mild roastiness should be evident. and may have a chocolaty quality. Historical versions would use a significant amount of brown malt. dried fruit esters. black malt character) should be noticeable and may be moderately strong. Just a touch dry with a hint of roast coffee or 12B. Higher in gravity than a dark mild. is used. licorice. molasses.12.016 SRM: 22 – 35 ABV: 4. tan-colored head with moderately good head retention.
Flavor: Dark roasted grains and malts dominate the flavor as in dry stout. Comments: Gravities are low in England. with multi-layered flavors. Fruitiness can be low to moderately high. with the level of residual sweetness. Three Floyd’s Black Sun Stout. it should be clear). and medium to no hop flavor. Southampton Imperial Baltic Porter as Irish stout or Irish dry stout. sometimes with coffee and/or chocolate notes. this beer is remarkably smooth. allow for interpretation by brewers. crystal malt. Diacetyl low to none. roasty. Utenos Porter (Lithuania). Can be opaque (if not. Vital Statistics: OG: 1. tan. Medium to medium-high carbonation. Flavor: Moderate roasted. Okocim Porter (Poland). Old Dominion Stout. Balancing factors may include some creaminess. Comments: This is the draught version of what is otherwise known 15 . and may use roasted barley. Left Hand Milk Stout. No diacetyl. but with a higher OG and alcohol content than either. No diacetyl. Appearance: Very dark brown to black in color. Beamish Stout. Vital Statistics: OG: 1. and lasts into the finish. but originally reflected a fuller. May have a bittersweet or unsweetened chocolate character in the palate. High carbonate water is common. While most commercial versions rely primarily on roasted barley as the dark grain. as is the roasted character and the dryness of the finish. creamy. Low to moderate carbonation. May have a light astringency from the roasted grains. grainy sharpness. molasses and/or licorice complexity. and medium to high hop bitterness. Baltika #6 Porter (Russia). Overall Impression: A Baltic Porter often has the malt flavors reminiscent of an English brown porter and the restrained roast of a schwarzbier. For the high hop bitterness and significant proportion of dark grains present. Hop flavor from slightly spicy hops (Lublin or Saaz types) ranges from none to medium-low. Base of pale malt. Hop bitterness is moderate (lower than in dry stout). Hitachino Nest Sweet Stout (Lacto). although high levels will not give the classic dry finish. is frequently added to provide additional residual sweetness. Ingredients: The dryness comes from the use of roasted unmalted barley in addition to pale malt. Farson’s Lacto Stout. Peter’s Cream Stout. nutty.007 – 1. cocoa and/or grainy secondary notes. slightly roasty ale. or milk sugar.to brown-colored head is characteristic. Debittered chocolate or black malt.5 – 9. Brooklyn Dry Stout 13B. Creamy tan to brown head.L. chocolate malt.050 IBUs: 30 – 45 FG: 1. Malt can have a caramel. Samuel Adams Cream Stout. Widmer Snowplow Milk Stout 13. sweet.090 IBUs: 20 – 40 FG: 1. Can be opaque (if not.011 SRM: 25 – 40 ABV: 4 – 5% Commercial Examples: Guinness Draught Stout (also canned). although heavily roasted or hopped versions should be entered as either Imperial Stouts (13F) or Specialty Beers (23). Bottled versions are typically brewed from a significantly higher OG and may be designated as foreign extra stouts (if sufficiently strong). Overall Impression: A very dark. Historically known as “Milk” or “Cream” stouts. an unfermentable sugar. A small percentage (perhaps 3%) of soured beer is sometimes added for complexity (generally by Guinness only). Often tastes like sweetened espresso. Not heavy on the tongue due to carbonation level. Brown or amber malt common in historical recipes.044 – 1. Lactose.060 IBUs: 20 – 40 FG: 1. Modern versions are brewed from a lower OG and no longer reflect a higher strength than porters. Goose Island Dublin Stout. and the balance between the two being the variables most subject to interpretation. others use chocolate malt. The level of bitterness is somewhat variable. Carnegie Stark Porter (Sweden). Marston’s Oyster Stout. Most versions are in the 7-8.060 – 1. Sweet Stout Aroma: Mild roasted grain aroma. legally this designation is no longer permitted in England (but is acceptable elsewhere). Dry Stout Aroma: Coffee-like roasted barley and roasted malt aromas are prominent.5% ABV range. Zywiec Porter (Poland). O’Hara’s Celtic Stout. Mouthfeel: Medium-full to full-bodied and creamy. Stepan Razin Porter (Russia). although harshness is undesirable.036 – 1. moderate to high hop bitterness. Dry. it should be clear). with a creamy character. Mouthfeel: Generally quite full-bodied and smooth. History: An English style of stout. Diacetyl low to none. Water typically has moderate carbonate hardness.V. May contain crystal malts and/or adjuncts. High residual sweetness from unfermented sugars enhances the full-tasting mouthfeel. Orkney Dragonhead Stout. The perception of body can be affected by the overall gravity with smaller beers being lighter in body. full-bodied. Ingredients: Generally lager yeast (cold fermented if using ale yeast). Hop aroma low to none. Flaked unmalted barley may also be used to add creaminess. the stout was always the stronger beer (it was originally called a “Stout Porter”). Ingredients: The sweetness in most Sweet Stouts comes from a lower bitterness level than dry stouts and a high percentage of unfermentable dextrins. Continental hops. Variations exist. as a sweetener. creamy ale. Low to moderate carbonation. Medium to high sweetness (often from the addition of lactose) provides a counterpoint to the roasted character and hop bitterness. may have slight chocolate. toffee. Derived from English porters but influenced by Russian Imperial Stouts. black malt or combinations of the three. Light hints of black currant and dark fruits. When a brewery offered a stout and a porter. Dorothy Goodbody’s Wholesome Stout. Very complex. with a wellaged alcohol warmth (although the rarer lower gravity Carnegiestyle versions will have a medium body and less warmth). Watney's Cream Stout. Appearance: Jet black to deep brown with garnet highlights in color. coffee-like finish from roasted grains. Comments: May also be described as an Imperial Porter. A thick. just to provide balance. St. Munich or Vienna base malt. The balance between dark grains/malts and sweetness can vary. mediumlow to no fruitiness. Mouthfeel: Medium-light to medium-full body. Overall Impression: A very dark. from quite sweet to moderately dry and somewhat roasty. bitter. Murphy's Stout. making it seem even more mouthfilling.5% Commercial Examples: Sinebrychoff Porter (Finland). higher in exported and US products. Stout.016 – 1. and good attenuation. History: Traditional beer from countries bordering the Baltic Sea. long-lasting. The “milk” name is derived from the use of lactose.024 SRM: 30 – 40 ABV: 4 – 6% Commercial Examples: Mackeson's XXX Stout. Low to moderate fruity esters. Vital Statistics: OG: 1. An impression of cream-like sweetness often exists.024 SRM: 17 – 30 ABV: 5. optionally with light to moderate acidic sourness. the intensity of the roast character. and adjuncts such as maize or treacle. Aldaris Porteris (Latvia). creamier. black malt.012 – 1. Medium-low to medium bitterness from malt and hops. Russian River O. Neuzeller Kloster-Bräu Neuzeller Porter (Germany).licorice in the finish. Hop aroma low to none. lasting into the finish. STOUT 13A. Esters medium-low to none. more “stout” body and strength. and provide coffee and/or chocolate flavors. History: The style evolved from attempts to capitalize on the success of London porters. Sheaf Stout. Nøgne ø porter (Norway).
or even tinged with Brettanomyces (e. Creamy. and the amount of finishing hops used. History: An English seasonal variant of sweet stout that is usually less sweet than the original. or solventy). often with rich chocolate or caramel flavors. Ingredients: Common American base malts and yeast. silky. licorice. and can have coffee. Large tan to brown head with good retention. often tasting of coffee. malt sweetness and flavor. not sold in the US). 16 . Stronger versions can have the aroma of alcohol (never sharp. chocolate and/or lightly burnt notes.5 – 8% Commercial Examples: Tropical-Type: Lion Stout (Sri Lanka).13C. but this character should not be prominent if present. creamy character. and restrained bitterness. dark or bittersweet chocolate. smooth. Adjuncts such as oatmeal may be present in low quantities. American hop varieties. Overall Impression: A very dark. bitter. smooth dark grain flavors.065 IBUs: 25 – 40 FG: 1. Alcohol flavors can be present up to medium levels. but smooth. Can have a bit of roast-derived astringency. Maclay’s Oat Malt Stout. often with a coffee-like character. and relies on oatmeal for body and complexity rather than lactose for body and sweetness. Flavor: Medium sweet to medium dry palate. Jamaica Stout (Jamaica). rum-like quality. Medium to high bitterness. while heavy use of oatmeal can be fairly intense in flavor with an almost oily mouthfeel. Hop flavor can be low to high. and generally reflects citrusy or resiny American varieties. May have a slightly burnt coffee ground flavor. Some versions may have a sweet aroma. while export versions can be moderately dry (reflecting impression of a scaled-up version of either sweet stout or dry stout). May use adjuncts and sugar to boost gravity. Ridgeway of Oxfordshire Foreign Extra Stout. Medium to medium-high carbonation. and higher bitterness.056 – 1. Dragon Stout (Jamaica). American Stout Aroma: Moderate to strong aroma of roasted malts. persistent tan. persistent head of light tan to light brown in color. A light oatmeal aroma is optional.022 13D. and/or vinous aromatics. Export-Type: Freeminer Deep Shaft Stout. Light to moderately strong alcohol warmth. A light sweetness can imply a coffee-and-cream impression. Vital Statistics: OG: 1. Light alcohol-derived aromatics are also optional. Tropical varieties can be quite sweet. Very low to no diacetyl. Guinness Foreign Extra Stout. Hops primarily for bittering. Usually opaque. Variations exist. or a scaled-down Imperial stout without the late hops.018 SRM: 22 – 40 ABV: 4. Appearance: Generally a jet black color. or molasses. sometimes an almost oily slickness from the oatmeal. Medium to very low hop aroma. as well as caramel-type malts. Vital Statistics: OG: 1. No diacetyl.010 – 1. Large. Royal Extra “The Lion Stout” (Trinidad). Thick. but with more gravity. Vital Statistics: OG: 1. Overall Impression: A hoppy. Think of the style as either a scaled-up dry and/or sweet stout. Young's Oatmeal Stout. roasted coffee beans. more assertive roast flavors. Diacetyl medium-low to none. although some may appear very dark brown. Moderate to moderately-high carbonation. Ale yeast (although some tropical stouts are brewed with lager yeast).050 – 1. Coopers Best Extra Stout.g. often with a smooth. while export versions can be drier and fairly robust. they often have a sweet. hot. Tropical versions can have high fruity esters. Oatmeal Stout Aroma: Mild roasted grain aromas. or lightly burnt grain. Hop flavor medium-low to none. When judging. but can be present up to medium intensity. should be clear). but this character should not be excessive.048 – 1. Anderson Valley Barney Flats Oatmeal Stout.010 – 1. Medium to dry finish. Light esters may be present but are not required. Oatmeal (5-10%+) used to enhance fullness of body and complexity of flavor. Comments: Generally between sweet and dry stouts in sweetness. Can be somewhat creamy. Hops mostly for bitterness. full-bodied. Comments: Breweries express individuality through varying the roasted malt profile. roasty ale. Medium hop bitterness with the balance toward malt. Ale yeast. Medium-high to high carbonation. but smooth and not excessively hot. occasionally with a light burnt quality. Guinness Foreign Extra Stout has been made since the early 1800s. Oats can add a nutty. strongly roasted Foreignstyle Stout (of the export variety). these can be either fruity and sweet. Diacetyl low to none. The level of bitterness also varies. Goose Island Oatmeal Stout. chocolate. Mouthfeel: Medium-full to full body. Appearance: Medium brown to black in color. Flavor: Tropical versions can be quite sweet without much roast or bitterness. New Holland The Poet.010 – 1. Little to no hop flavor. Ingredients: Pale. Burnt or charcoal aromas are low to none. Mouthfeel: Medium-full to full body. stronger) versions of dry or sweet stout also fit this profile. Broughton Kinmount Willie Oatmeal Stout. Highly bitter and hoppy versions are best entered as American-style Stouts (13E). Guinness Foreign Extra Stout (bottled. grainy or earthy flavor. Can be opaque (if not. Wolaver’s Oatmeal Stout Overall Impression: A very dark. Mouthfeel: Medium to full body. Clarity usually obscured by deep color (if not opaque.2 – 5. Appearance: Very deep brown to black in color.e.075 IBUs: 30 – 70 FG: 1.075 IBUs: 35 – 75 FG: 1. Hop aroma low to none. Comments: A rather broad class of stouts.to brown-colored head. with the complexity of oats and dark roasted grains present..9% Commercial Examples: Samuel Smith Oatmeal Stout. dried fruit. Foreign Extra Stout Aroma: Roasted grain aromas moderate to high. Varied use of dark and roasted malts. Water source should have some carbonate hardness. Tröegs Oatmeal Stout. often with a citrusy or resiny American hop character. often having a roasted coffee or dark chocolate quality. moderately strong.. Elysian Dragonstooth Stout 13E. Pale and dark roasted malts and grains. May give a warming (but never hot) impression from alcohol presence. The roasted flavors of either version may taste of coffee. malty ale with a complementary oatmeal flavor. roasty. Generally has bolder roasted malt flavors and hopping than other traditional stouts (except Imperial Stouts). No diacetyl. Dark grains can combine with malt sweetness to give the impression of milk chocolate or coffee with cream. ABC Stout (Singapore). particularly if a small amount of oats have been used to enhance mouthfeel. it should be clear). from fairly sweet to quite dry. Low to medium malt sweetness. dry and bitter. Roasted grain and malt character can be moderate to high. allow for differences in interpretation. caramel and dark roasted malts and grains. Ingredients: Similar to dry or sweet stout. this type of beer is best entered as a Specialty Beer – Category 23). Hop aroma low to none (UK varieties most common). Esters are optional. although sharpness of dry stout will not be present in any example. Fruitiness medium to high. as does the oatmeal impression. sometimes known as “Tropical Stouts”).018 SRM: 30 – 40 ABV: 5. creamy. Some bottled export (i. Fruitiness should be low to medium. Export versions tend to have lower esters. Light use of oatmeal may give a certain silkiness of body and richness of flavor. History: Originally high-gravity stouts brewed for tropical markets (and hence. Diacetyl mediumlow to none. McAuslan Oatmeal Stout. Flavor: Moderate to very high roasted malt flavors.
Brooklyn Black Chocolate Stout 14. Scotch Irish Tsarina Katarina Imperial Stout. Fruity esters may be low to intense. with generous quantities of roasted malts and/or grain. American or English ale yeast.SRM: 30 – 40 ABV: 5 – 7% Commercial Examples: Rogue Shakespeare Stout. Roasty. History: Brewed to high gravity and hopping level in England for export to the Baltic States and Russia. Dark fruit flavors meld with roasty. and may take on a complex. and alcohol. Hop aroma can be very low to quite aggressive. dark ale. but shouldn’t be sour.030 SRM: 30 – 40 ABV: 8 – 12% Commercial Examples: Three Floyd’s Dark Lord.018 – 1. Said to be popular with the Russian Imperial Court. but not hot. either from esters or hops. biscuit-like. High alcohol and viscosity may be visible in “legs” when beer is swirled in a glass. Mad River Steelhead Extra Stout 13F. Modern versions of English IPAs generally pale in comparison (pun intended) to their ancestors. Some clean alcohol flavor can be noted in stronger versions. and may optionally show some supporting caramel. but shouldn’t be sharp. Should not be syrupy and under-attenuated. Alkaline water balances the abundance of acidic roasted grain in the grist. English IPA Aroma: A moderate to moderately high hop aroma of floral. Great Divide Yeti. and bittersweet. and alcohol. Aged versions may have a slight vinous or port-like quality. Comments: A pale ale brewed to an increased gravity and hop rate. Comments: Variations exist. Fruity esters may be low to moderately strong. fruity esters. with some flavors becoming more subdued over time and some aged. Avery Out of Bounds Stout. can be present. or solventy. The balance can vary with any of the aroma elements taking center stage. although moderate to mediumhigh carbonation can combine to render an overall dry sensation in the presence of malt sweetness. Sierra Nevada Stout. Alcohol strength should be evident. Mouthfeel: Full to very full-bodied and chewy. sufficient malt flavor. hops. toasty. prunes. The palate and finish can vary from relatively dry to moderately sweet. Bar Harbor Cadillac Mountain Stout. Stone Imperial Stout. An alcohol character may be present. The balance and intensity of flavors can be affected by aging. medium-light to medium-bodied mouthfeel without hop-derived astringency. Today is even more popular with American craft brewers.075 – 1. Southampton Russian Imperial Stout. Founders Imperial Stout. burnt. pleasant. complex and frequently quite intense. Samuel Smith Imperial Stout. Good head stand with off-white color should persist. Gentle smooth warmth from alcohol should be present and noticeable. and can take on a dark fruit character (raisins. or slightly burnt tones and can be light to moderately strong. but not required. Opaque. depending on age and conditioning. but most are pale to medium amber with an orange-ish tint. If high sulfate water is used. with a noticeable alcohol presence. Not all possible aromas described need be present. Malt backbone can be balanced and supportive to rich and barleywine-like. maltiness. earthy or fruity nature is typical. with a moderate to assertive hop bitterness. The malt should show an English character and be somewhat bready. and may contain any hop variety.. The roasted malt character can take on coffee. or almost tar-like sensations. dark chocolate. Ingredients: Well-modified pale malt. A slightly burnt grain. Aging affects the intensity. but should be noticeable. No diacetyl. bready or toasty flavors. many interpretations are possible. although the intensity of hop character is usually lower than American versions. with a velvety. raisins) character. body and complexity to support the hops will provide the best balance. Should be clear. moderately strong pale ale that features characteristics consistent with the use of English malt. The malt aroma can be subtle to rich and barleywine-like. The hop flavor should be similar to the aroma (floral. No diacetyl. roasted character. hop bitterness and warming character. 38. while the English varieties reflect a more complex specialty malt character and a more 17 forward ester profile). deep. Bell’s Expedition Stout. Flavor: Hop flavor is medium to high. luscious texture (although the body may decline with long conditioning). and/or strong coffee. Thirsty Dog Siberian Night. Overall Impression: An intensely flavored. although head retention may be low to moderate.g. English pale ales were derived from India Pale Ales. Has less hop character and a more pronounced malt flavor than American versions. although unfiltered dry-hopped versions may be a bit hazy. Avery The Czar. with English and American interpretations (predictably. Bear Republic Big Bear Black Stout. Medium-low to high hop flavor (any variety). and finishing hops. The wide range of allowable characteristics allow for maximum brewer creativity. vinous or port-like qualities developing. Medium to aggressively high bitterness. a distinctively minerally. North Coast Old Rasputin Imperial Stout.115 IBUs: 50 – 90 FG: 1. with variable amounts of roasted grains. Rogue Imperial Stout.. Moderate to aggressively high roasted malt/grain flavors can suggest bittersweet or unsweetened chocolate. and bitterness may linger into the aftertaste but should not be harsh. Overall Impression: A hoppy. The temperature extremes and rolling of the seas resulted in a highly attenuated beer upon arrival. Some versions may have a sulfury note. cocoa. Deschutes Obsidian Stout. Finish is medium to dry. earthy. the American versions have more bitterness. balance and smoothness of aromatics. but this should only add complexity and not dominate. or prunes). hot or solventy. toffee-like and/or caramelly. although this character is not mandatory. Russian Imperial Stout Aroma: Rich and complex. Malt flavor should be medium-low to medium-high. sharp. usually with some lingering roastiness. who have extended the style with unique American characteristics. A slightly grassy dry-hop aroma is acceptable. and has been (incorrectly) used in . Great Lakes Blackout Stout. May have a complex grain bill using virtually any variety of malt. big. The term “IPA” is loosely applied in commercial English beers today. Deschutes The Abyss. INDIA PALE ALE (IPA) 14A. and/or slightly grassy). Any type of hops may be used. fruity. hop bitterness and flavor. Appearance: Color may range from very dark reddish-brown to jet black. A moderate caramel-like or toasty malt presence is common. burnt currant or tarry character may be evident. Oak is inappropriate in this style. Very low levels of diacetyl are acceptable. dark fruit (e.g. Despite the substantial hop character typical of these beers. Low to moderate fruitiness. hops and yeast. History: Brewed to survive the voyage from England to India. Mouthfeel: Smooth. Like a black barleywine with every dimension of flavor coming into play. and a lingering bitterness are usually present. with variable amounts of roasted malt/grains. Flavor: Rich. fruity esters. May optionally show a slight specialty malt character (e. Lost Coast 8 Ball Stout. Carbonation may be low to moderate. Appearance: Color ranges from golden amber to light copper. plums. dry finish. caramel). Generally has a well-formed head. North Coast Old No. and fruitiness from the fermentation or hops adds to the overall complexity. maltiness. and support the hop aspect. Some smooth alcohol warming can and should be sensed in stronger (but not all) versions. depending on the gravity and grain bill. fruity. Victory Storm King. some sulfur flavor. Deep tan to dark brown head. plums. Vital Statistics: OG: 1.
Freeminer Trafalgar IPA. Bell’s Hop Slam. No diacetyl. Low fruitiness is acceptable but not required. although the malt backbone will support the strong hop character and provide the best balance. Strongly hopped. resinous. floral. but should be at a lower level than in English examples. Stone Ruination IPA. some versions can have an orange-ish tint. Some clean malty sweetness may be found in the background. Ingredients: Pale ale malt (well-modified and suitable for singletemperature infusion mashing). Some alcohol may be noted. lingering bitterness is usually present in the aftertaste but should not be harsh. although the malt backbone will generally support the strong hop character and provide the best balance. Medium-dry to dry finish. perfume-like. Water character varies from soft to moderately sulfate. medium-light to medium-bodied mouthfeel without hop-derived astringency. but most examples do not exhibit this character.050 – 1. Ingredients: Pale ale malt (well-modified and suitable for singletemperature infusion mashing). History: An American version of the historical English style. American IPA Aroma: A prominent to intense hop aroma with a citrusy.075 IBUs: 40 – 70 FG: 1. moderately strong American pale ale. although a neutral fermentation character is typical. Great Divide Titan IPA. and is generally clean and malty although some caramel or toasty flavors are acceptable at low levels. can use a complex variety of hops (English. English hops. either from esters or hops. Comments: Bigger than either an English or American IPA in both alcohol strength and overall hop level (bittering and finish). may also be detected in some versions. although this is not absolutely required. The adjective “Imperial” is arbitrary and simply implies a stronger version of an IPA. piney. resinous.5% Commercial Examples: Bell’s Two-Hearted Ale. Drinkability is an important characteristic. although moderate to medium-high carbonation can combine to render an overall dry sensation in the presence of malt sweetness. Mouthfeel: Smooth. The bitterness may linger into the aftertaste but should not be harsh. Generally will have more finish hops and less fruitiness and/or caramel than English pale ales and bitters. Stone IPA. although not all examples will exhibit the strong sulfate character. Three Floyds Alpha King. Malt flavor should be low to medium.” or any other variety of adjectives would be equally valid. but mashed at lower temperatures for high attenuation. Burton Bridge Empire IPA. Anderson Valley Hop Ottin’. English and/or noble varieties (although a citrusy hop character is almost always present). but clean. AleSmith IPA. Great Divide Hercules Double IPA. Harpoon IPA. “double. Smooth alcohol warming. Water character varies from soft to moderately sulfate.5% Commercial Examples: Meantime India Pale Ale. but mashed at lower temperatures for high attenuation. although unfiltered dry-hopped versions may be a bit hazy. although unfiltered dry-hopped versions may be a bit hazy. Low fruitiness is acceptable but not required. Some smooth alcohol warming can and should be sensed in stronger (but not all) versions. noble).010 – 1. floral. Summit India Pale Ale. Overall Impression: A decidedly hoppy and bitter. and should reflect an American hop character with citrusy. Body is generally less than in English counterparts. Vital Statistics: OG: 1.010 – 1. lower body. May be slightly sulfury.5 – 7. Vital Statistics: OG: 1. Generally all-malt.018 SRM: 8 – 14 ABV: 5 – 7. Malt flavor should be low to medium. brewed using American ingredients and attitude.090 IBUs: 60 – 120 FG: 1. Good head stand with white to off-white color should persist. Typically not as high in gravity/alcohol as a barleywine. Some clean malty sweetness may be found in the background.” “extra. Medium-high to very high hop bitterness. Goose Island IPA. Fresher versions will obviously have a more significant finishing hop character. No harsh hop-derived astringency. sipping beer. very strong pale ale without the big maltiness and/or deeper malt flavors of an American barleywine. English and/or noble hop varieties. 18 . since high alcohol and malt tend to limit drinkability. Imperial IPA Aroma: A prominent to intense hop aroma that can be derived from American. Some clean alcohol flavor can be noted in stronger versions. although a neutral fermentation character is also acceptable. Avery IPA 14C. A showcase for hops. Surly Furious.056 – 1. Avery Majaraja. smooth alcohol flavor is usually present.5 – 10% Commercial Examples: Russian River Pliny the Elder.beers below 4% ABV. piney or fruity aspects. Should be clear. American hops. Ingredients: Pale ale malt (well-modified and suitable for singletemperature infusion mashing). lacking harshness. Three Floyd’s Dreadnaught. Victory Hop Devil. and a tribute to historical IPAs. Most versions are dry hopped and can have an additional resinous or grassy aroma. High sulfate and low carbonate water is essential to achieving a pleasant hop bitterness in authentic Burton versions. American. History: A recent American innovation reflecting the trend of American craft brewers “pushing the envelope” to satisfy the need of hop aficionados for increasingly intense products. but it should not have a “hot” character. American yeast that can give a clean or slightly fruity profile. Ridgeway Bad Elf. Less malty. Good head stand with off-white color should persist. this should not be a heavy. Fruitiness. Generally all-malt. although moderate to mediumhigh carbonation can combine to render an overall dry sensation in the presence of malt sweetness. may also be detected in some versions. Samuel Smith's India Ale. and is generally clean and malty sweet although some caramel or toasty flavors are acceptable at low levels. High to absurdly high hop bitterness.018 SRM: 6 – 15 ABV: 5. 14B. Versions with a noticeable Rye character (“RyePA”) should be entered in the Specialty category. Sierra Nevada Celebration Ale. Medium-dry to dry finish. Dogfish Head 60 Minute IPA. Oak is inappropriate in this style. Hampshire Pride of Romsey IPA. Fruitiness. some versions can have an orange-ish tint. May be slightly sulfury.020 SRM: 8 – 15 ABV: 7. Overall Impression: An intensely hoppy. Mouthfeel: Smooth. and can reflect the use of American. Should be clear. American yeast that can give a clean or slightly fruity profile. Many versions are dry hopped and can have an additional grassy aroma. Appearance: Color ranges from medium gold to medium reddish copper.” “extreme. and/or fruity character derived from American hops. Fuller's IPA. Flavor: Hop flavor is strong and complex. Vital Statistics: OG: 1. but most examples do not exhibit this character. Founder’s Centennial IPA. A long.Middle Ages ImPailed Ale. although this is not required. either from esters or hops. English yeast that can give a fruity or sulfury/minerally profile. Anchor Liberty Ale. Brooklyn East India Pale Ale Russian River Blind Pig IPA. Flavor: Hop flavor is medium to high.010 – 1.075 IBUs: 40 – 60 FG: 1. Appearance: Color ranges from golden amber to medium reddish copper. Oak is inappropriate in this style. Refined sugar may be used in some versions. No diacetyl. less rich and a greater overall hop intensity than an American Barleywine. Some alcohol can usually be noted.070 – 1. It should also not have much residual sweetness or a heavy character grain profile. medium-light to medium body. A clean. Bear Republic Racer 5 IPA.
The soft. refreshing wheat-based ale. Noble hop character ranges from low to none. Noble hop character ranges from low to none. rich barley malt character not found in a hefeweizen. No diacetyl or DMS. Well rounded. A beer “mit hefe” is also cloudy from suspended yeast sediment (which should be roused before drinking). Overall Impression: A pale. Plank Bavarian Hefeweizen. Ingredients: By German law. Optional. The high protein content of wheat impairs clarity in this traditionally unfiltered style. Moylan’s Hopsickle Imperial India Pale Ale. None of these optional characteristics should be high or dominant. spicy. Optionally. A light to moderate wheat aroma (which might be perceived as bready or grainy) may be present but other malt characteristics should not. creamy fullness that may progress to a lighter finish. long-lasting off-white head is characteristic. Today. aided by moderate to high carbonation.6% Commercial Examples: Weihenstephaner Hefeweissbier. Optionally. moussy. 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. but typically muted. spicy. although the level of haze is somewhat variable. History: A traditional wheat-based ale originating in Southern Germany that is a specialty for summer consumption. and hop bitterness is very low to moderately low. Ingredients: By German law. A very thick. fruity. since most older people drank them for their health-giving qualities. a low to moderate vanilla character and/or low bubblegum notes may be present. The soft. sweetness and roundness. moussy. No diacetyl or DMS.044 – 1.Rogue I2PA.056 . Weizen/Weissbier Aroma: Moderate to strong phenols (usually clove) and fruity esters (usually banana). the krystal version is filtered for excellent clarity. somewhat bready or grainy flavor of wheat is complementary. flavorful palate with a relatively dry finish.010 – 1. The balance and intensity of the phenol and ester components can vary but the best examples are reasonably balanced and fairly prominent. although the level of haze is somewhat variable. Erdinger Weissbier. The balance and intensity of the phenol and ester components can vary but the best examples are reasonably balanced and fairly prominent. fruity. Kapuziner Weissbier. citrusy character from yeast and high carbonation is sometimes present. A light tartness is optional but acceptable. neither should be dominant if present. but generally produced year-round. Hacker19 Pschorr Weisse. Andechser Weissbier Hefetrüb. Effervescent. Paulaner Hefe-Weizen. the remainder is Pilsner malt. Franziskaner Hefe-Weisse. The texture of wheat as well as yeast in suspension imparts the sensation of a fluffy. citrusy tartness. Schneider Weisse Weizenhell. No diacetyl or DMS. Penn Weizen.052 IBUs: 8 – 15 FG: 1. Appearance: Light copper to mahogany brown in color. but acceptable. aromatics can include a light. spritzy finish aided by high carbonation. No diacetyl or DMS. the remainder is usually Munich and/or Vienna malt. Bottles with yeast are traditionally swirled or gently rolled prior to serving. a very light to moderate vanilla character and/or low bubblegum notes can accentuate the banana flavor. The suspended yeast sediment (which should be roused before drinking) also contributes to the cloudiness. long-lasting white head is characteristic. Vital Statistics: OG: 1. Optionally. Barrelhouse Hocking Hills HefeWeizen. Comments: The presence of Munich and/or Vienna-type barley malts gives this style a deep. GERMAN WHEAT AND RYE BEER 15A. from Vienna and/or Munich malt). but often can add to the complexity and balance. A small amount of noble hops are used only for bitterness. although some versions use up to 70%. never heavy.g. In the 1950s and 1960s. although extreme fermentation temperatures can affect the balance and produce off-flavors. The presence of Munich and/or Vienna malts also provide an additional sense of richness and fullness. A small amount of noble hops are used only for bitterness. The high protein content of wheat impairs clarity in an unfiltered beer. neither should be dominant if present. Ayinger Bräu Weisse. somewhat bready or grainy flavor of wheat is complementary. a very light to moderate vanilla character and/or low bubblegum notes can accentuate the banana flavor. These beers often don’t age well and are best enjoyed while young and fresh. Comments: These are refreshing. Well rounded. and/or a low bubblegum aroma. The filtered Krystal version has no yeast and is brilliantly clear. A traditional decoction mash gives the appropriate body without cloying sweetness. citrusy character from yeast and high carbonation is often present..044 – 1. but shouldn’t overpower the yeast character. Reflecting the best yeast and wheat character of a hefeweizen blended with the malty richness of a Munich dunkel. Always effervescent. the lighter hefeweizen is more common. The version “mit hefe” is served with yeast sediment stirred in. A traditional decoction mash gives the appropriate body without cloying sweetness. as is a richer caramel and/or melanoidin character from Munich and/or Vienna malt. The malty richness can be low to medium-high.014 SRM: 2 – 8 ABV: 4. The texture of wheat imparts the sensation of a fluffy. at least 50% of the grist must be malted wheat. as is a slightly sweet Pils malt character. Bottles with yeast are traditionally swirled or gently rolled prior to serving. Eisenbahn Weizenbier 15B. Overall Impression: A moderately dark. A tart. Weizen ale yeasts produce the typical spicy and fruity character. often somewhat sweet palate with a relatively dry finish. Appearance: Pale straw to very dark gold in color. sweetness and roundness. bread crust. although extreme fermentation temperatures can affect the balance and produce off-flavors. Ettaler Weissbier Hell. A roasted malt character is inappropriate. Flavor: Low to moderately strong banana and clove flavor. Mouthfeel: Medium-light to medium-full body. wheat beers did not have a youthful image. A tart. Dogfish Head 90-minute IPA. and hop bitterness is very low to low. malty. but should not dominate. Any malt character is supportive and does not overpower the yeast character. Vital Statistics: OG: 1. Victory Hop Wallop 15. Flavor: Low to moderately strong banana and clove flavor. The balance and intensity of the phenol and ester components can vary but the best examples are reasonably balanced and fairly prominent. or richer malt aroma (e. Mouthfeel: Medium-light to medium body. A light to moderate wheat aroma (which might be perceived as bready or grainy) may be present and is often accompanied by a caramel. creamy fullness that may progress to a light. a light to moderate vanilla character. A very thick. flavorful. Dunkelweizen Aroma: Moderate to strong phenols (usually clove) and fruity esters (usually banana). at least 50% of the grist must be malted wheat. History: Old-fashioned Bavarian wheat beer was often dark. Suspended yeast may increase the perception of body. The character of a krystal weizen is generally fruitier and less phenolic than that of the hefe-weizen. although some versions use up to 70%. Stoudt’s Double IPA. Hop flavor is very low to none. Hop flavor is very low to none. refreshing wheat-based ale.3 – 5. fast-maturing beers that are lightly hopped and show a unique banana-and-clove yeast character.
015 – 1. Moderate zesty.5 – 6% Commercial Examples: Paulaner Roggen (formerly Thurn und Taxis. Franziskaner Dunkel Hefe-Weisse. or ham-like aromas are inappropriate. and a moderate wheat flavor. and sometimes citrus). Plank Bavarian Dunkler Weizenbock. AleSmith Weizenbock. Light noble hops are acceptable. No diacetyl. and the alcohol helps balance the finish. Weizenbock Aroma: Rich. Appearance: Dark amber to dark. diacetyl or DMS. Cloudy. wheat malt. Erdinger Weissbier Dunkel. Can have a somewhat acidic aroma from rye and yeast. No diacetyl. A very thick. Lower fermentation temperatures accentuate the clove character by suppressing ester formation. High carbonation. moussy. Mouthfeel: Medium-full to full body. although never solventy. Moderate to strong phenols (most commonly vanilla and/or clove) add complexity. malty. Remainder of grist can include pale malt. moderately-low to moderately-strong spicy rye flavor.022 SRM: 12 – 25 ABV: 6. Overall Impression: A strong. although the level of haze is somewhat variable. BELGIAN AND FRENCH ALE 16A.014 SRM: 14 – 19 ABV: 4. Other traditional beer styles with enough rye added to give a noticeable rye character should be entered in the Specialty Beer category (23). Moderate perfumy coriander. citrusy orangey fruitiness. with the remainder being Munich. The beer will be very cloudy from starch haze and/or yeast. ruby brown in color. History: Aventinus.and/or Vienna-type barley malts.IBUs: 10 – 18 FG: 1. Mouthfeel: Medium to medium-full body. The high protein content of wheat impairs clarity in this traditionally unfiltered style. flavor and aroma.010 – 1. A creamy sensation is typical. A faintly tart character may optionally be present. Rye has been characterized as having the most assertive flavor of all cereal grains. lightly bitter (from rye) aftertaste. Vital Statistics: OG: 1. Light usage of noble hops in bitterness. bready flavor of wheat is further enhanced by the copious use of Munich and/or Vienna malts. as is the warming sensation of substantial alcohol content. Munich malt. and yeast character dominate the palate. prunes. Medium-dry. which gives it a . A small amount of noble hops are used only for bitterness. Eisenbahn Vigorosa 15D. Appearance: Very pale straw to very light gold in color.010 – 1. and hop bitterness is low. but with a greater body and light finishing hops. 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. Spices should blend in with fruity. Ingredients: Malted rye typically constitutes 50% or greater of the grist (some versions have 60-65% rye).5 – 8. Weizen yeast provides distinctive banana esters and clove phenols. Capital Weizen 20 16. Moderate to high carbonation. long-lasting light tan head is characteristic. often with a complex herbal. Bürgerbräu Wolznacher Roggenbier 15C. raisins or grapes). celery-like. Light tartness optional. often resulting in a gummy mash texture that is prone to sticking. bock-like melanoidins. Victory Moonglow Weizenbock. grainy finish with a tangy. The suspended yeast sediment (which should be roused before drinking) also contributes to the cloudiness. Decoction mash commonly used (as with weizenbiers). Schneider Aventinus Eisbock. floral and sweet aromas and should not be overly strong. the rye character is traditionally from the rye grain only. Bavaria as a more distinctive variant of a dunkelweizen using malted rye instead of malted wheat. A moderate aroma of alcohol is common. The presence of Munich and/or Vienna malts also provide an additional sense of richness and fullness. Edelweiss Dunkel Weissbier. Overall Impression: A dunkelweizen made with rye rather than wheat.3 – 5. 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. although it may contain up to 70%). Hop flavor is absent. Comments: American-style rye beers should be entered in the American Rye category (6D).090 IBUs: 15 – 30 FG: 1. light banana and/or vanilla. often with a bit of tartness.6% Commercial Examples: Weihenstephaner Hefeweissbier Dunkel. but should never overpower the other characteristics. often having a hearty flavor reminiscent of rye or pumpernickel bread. It is inappropriate to add caraway seeds to a roggenbier (as some American brewers do). Low to moderate weizen yeast character (banana. malt. spicy clove-like phenols. and can persist into aftertaste. Too warm or too cold fermentation will cause the phenols and esters to be out of balance and may create off-flavors. Weizen ale yeasts produce the typical spicy and fruity character. No hop aroma. Mahr’s Der Weisse Bock. Appearance: Light coppery-orange to very dark reddish or coppery-brown color. clove. The malty. Rye is a huskless grain and is difficult to mash.014 SRM: 14 – 23 ABV: 4. Now also made in the Eisbock style as a specialty beer. Ettaler Weissbier Dunkel. Schneider Weisse (Original). Vital Statistics: OG: 1. Hacker-Pschorr Weisse Dark.056 IBUs: 10 – 20 FG: 1. Well-aged examples may show some sherry-like oxidation as a point of complexity. A traditional decoction mash gives the appropriate body without cloying sweetness. spicy wheat aromatics. It was Schneider’s creative response to bottom-fermenting doppelbocks that developed a strong following during these times. Flavor: Grainy. wheat-based ale combining the best flavors of a dunkelweizen and the rich strength and body of a bock. quite dense and persistent (often thick and rocky). either banana or citrus). and a light chocolate character is sometimes found (although a roasted character is inappropriate). or peppery note in the background. although the balance can vary. Ingredients: A high percentage of malted wheat is used (by German law must be at least 50%. bock-like melanoidins and bready malt combined with a powerful aroma of dark fruit (plums. The wheat. Flavor: A complex marriage of rich.064 – 1. Comments: A dunkel-weizen beer brewed to bock or doppelbock strength. the world’s oldest top-fermented wheat doppelbock. Vegetal. and some banana esters may also be present. Never hot or solventy. no longer imported into the US). grainy. No diacetyl or DMS. Low to moderate noble hop flavor acceptable. Bottles may be gently rolled or swirled prior to serving to rouse the yeast. High Point Ramstein Winter Wheat. fruity. crystal malt and/or small amounts of debittered dark malts for color adjustment. hazy appearance.0% Commercial Examples: Schneider Aventinus. dark fruit. No diacetyl. Kapuziner Weissbier Schwarz Doppelbock. Large creamy off-white to tan head. Plank Bavarian Heller Weizenbock. Witbier Aroma: Moderate sweetness (often with light notes of honey and/or vanilla) with light.046 – 1. Erdinger Pikantus. Ayinger Ur-Weisse. Roggenbier (German Rye Beer) Aroma: Light to moderate spicy rye aroma intermingled with light to moderate weizen yeast aromatics (spicy clove and fruity esters. Tucher Dunkles Hefe Weizen. spicy. A low spicy-herbal hop aroma is optional. May have a slightly sweet palate.
Russian River Perdition. There is a moderately dry to moderately sweet finish. though not as fruity/citrusy as many other Belgian ales. In some versions. or soapy flavors are inappropriate. Alcohol level is restrained. phenols tend to be lower than in many other Belgian beers. spicy phenols. May have an orange. balance is the key. Op-Ale. smooth malt and relatively light hop character and low to very low phenols. Bitterness from orange pith should not be present.5% ABV strength) 16C. Victory Whirlwind Witbier. Brewer’s Art House Pale Ale. Most examples seem to be approximately 5% ABV. malty 21 . The hop bitterness is medium to low. and has grown steadily in popularity over time.052 IBUs: 10 – 20 FG: 1. Vital Statistics: OG: 1. but should not overwhelm fruity esters. Celis White. but should not overwhelm other characteristics. Bell’s Winter White Ale. it was later revived by Pierre Celis at Hoegaarden. Grains of Paradise) may be used for complexity but are much less prominent. The malt character is light. Flavor: Pleasant sweetness (often with a honey and/or vanilla character) and a zesty. nor should it be thick and heavy. Medium carbonation. copper-colored ale. No harshness or astringency from orange pith. History: A 400-year-old beer style that died out in the 1950s. spicy flavors is very characteristic. Dense. Despite body and creaminess. Ingredients: Pilsner or pale ale malt contributes the bulk of the grist with (cara) Vienna and Munich malts adding color. elegant. A moderate spice aroma (from actual spice additions and/or yeast-derived phenols) complements the other aromatics. Overall Impression: A refreshing. moderately malty. chamomile. The hop flavor is low to none. nutty malt flavor. No hot alcohol or solventy character. and is generally spicy or earthy in character. Ale yeast prone to the production of mild. Clarity is poor to good though haze is not unexpected in this type of unfiltered farmhouse beer. rocky. In some instances a very limited lactic fermentation. light acidity. Alcohols are soft. A low to moderate tart sourness 16B. and complement the bitterness. Long-lasting. a low to moderate alcohol presence and tart sourness. Pieters Zinnebir. Ginder Ale. Hop bitterness is low to medium-low (as with a Hefeweizen). Brugs Tarwebier (Blanche de Bruges). Nothing should be too pronounced or dominant. Herbal-spicy flavors. Malt character is light but provides a sufficient background for the other flavors. Hitachino Nest White Ale sweetness with a toasty. up to 5-10% raw oats may be used. biscuity malt aroma. white. Other spices (e. Extremely high attenuation gives a characteristic dry finish. and should not be hot or solventy. A spicy-earthy hop flavor is low to none. Overly spiced and/or sour beers are not good examples of the style. Refreshing. When phenolics are present they tend to be peppery rather than clove-like. easy-drinking. moussy head. and lack of bitterness in finish. Eisenbahn Pale Ale.8 – 5..044 – 1.012 SRM: 2 – 4 ABV: 4. often tart. Allagash White.5% Commercial Examples: Hoegaarden Wit. Can have a low wheat flavor. often having a smoothness and light creaminess from unmalted wheat and the occasional oats. body and complexity. Dobble Palm. nor does it persist into the finish.5 – 5. tasty. St. Compared to their higher alcohol Category S cousins. low to moderate strength hop character optionally blended with background level peppery. Spice. Effervescent. Flavor: Fruity and lightly to moderately spicy with a soft. and any warming character should be low if present. Coriander of certain origins might give an inappropriate ham or celery character. East Kent Goldings or Fuggles are commonly used. The addition of one of more spices serve to add complexity. so younger. Noble hops. Yeasts prone to moderate production of phenols are often used but fermentation temperatures should be kept moderate to limit this character. Refreshingly crisp with a dry.5% Commercial Examples: De Koninck. never gets in the way of the spices. Has an initial soft. The fruitiness is frequently citrusy (orange. Should not be overly dry and thin. which may include coriander and other spices. rocky white to ivory head resulting in characteristic “Belgian lace” on the glass as it fades. Ingredients: About 50% unmalted wheat (traditionally soft white winter wheat) and 50% pale barley malt (usually Pils malt) constitute the grist. cumin. Clarity is very good. Sterkens White Ale. they are Belgian “session beers” for ease of drinking. white head often fades more quickly than other Belgian beers. A low to medium-high spicy or floral hop aroma is usually present. There is no correlation between strength and color.g. Blanche de Bruxelles.or lemon-like). Wittekerke. Appearance: Often a distinctive pale orange but may be golden or amber in color. The beer tends to be fragile and does not age well. Creamy. History: Produced by breweries with roots as far back as the mid1700s. and malt. with hops becoming more pronounced in those with a drier finish. including hops and yeast strains. spice and alcohol aroma. Considered “everyday” beers (Category I). Vuuve 5. Effervescent character from high carbonation. whitish-yellow appearance. Toasty. Avery White Rascal. Low peppery yeast-derived phenols may be present instead of or in addition to spice additions. ham-like. cinnamon. or the actual addition of lactic acid. celery-like. Distinctive floral or spicy. Hop flavor is low to moderate. biscuity. Belgian Pale Ale Aroma: Prominent aroma of malt with moderate fruity character and low hop aroma. hop and sour aromatics typically increase with the strength of the beer. but shouldn’t dominate in the balance. Sugar is not commonly used as high gravity is not desired. and is optionally complemented by low amounts of peppery phenols.milky. May have an orange.014 SRM: 8 – 14 ABV: 4. Vegetal. Spices of freshly-ground coriander and Curaçao or sometimes sweet orange peel complement the sweet aroma and are quite characteristic. Mouthfeel: Medium-light to medium body.054 IBUs: 20 – 30 FG: 1. Hop bitterness may be moderate to high. Saison Aroma: High fruitiness with low to moderate hop aroma and moderate to no herb. Unibroue Blanche de Chambly.or pear-like fruitiness though not as fruity/citrusy as many other Belgian ales. No diacetyl.or pear-like fruitiness. fresher. Bernardus Blanche.008 – 1. and doesn’t interfere with refreshing flavors of fruit and spice. Overall Impression: A fruity. Appearance: Amber to copper in color. orange-citrusy fruitiness. Optionally has a very light lactic-tasting sourness. properly handled examples are most desirable. Head retention should be quite good.010 – 1. is done. not overpowering. Ommegang Witte. Ommegang Rare Vos (unusual in its 6. Comments: The presence. No diacetyl. Styrian Goldings.048 – 1. Speciale Palm. the most well-known examples were perfected after the Second World War with some influence from Britain. Mouthfeel: Medium to medium-light body. finish. from carbonation. Comments: Most commonly found in the Flemish provinces of Antwerp and Brabant. spicy and low in intensity. and if noticeable. spices. Fruity esters dominate the aroma and are often reminiscent of citrus fruits such as oranges or lemons. character and degree of spicing and lactic sourness varies. moderatestrength wheat-based ale. St. A low to moderate sourness or acidity may be present. somewhat spicy. dense. Avery Karma. finishes dry and often a bit tart. Flavor: Combination of fruity and spicy flavors supported by a soft malt character. No diacetyl. Vital Statistics: OG: 1. are common should be subtle and balanced.
can accentuate the bitterness and dry finish. Sometimes contains other grains such as wheat and spelt. silky character. Commercial versions often have a “corked”. and lacks the spicing and tartness of a Saison. often with a complex. Strong versions (6. malt-focused. Well-formed head. Ch’Ti Brun (brown). Some may include aromas of Belgian microbiota. typical export beers of about 6. while the paler versions can have more hops (but still are malt-focused beers). Overall Impression: A fairly strong. Hop aroma may be none to high. acidulated malt. Sweetness decreases and spice.may be present. when present. often with a smooth. moderately sulfate water. 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. although paler versions can have slightly higher levels of herbal or spicy hop flavor (which can also come from the yeast). It is now brewed year-round in tiny. Saint Sylvestre 3 Monts (blond). but should be very smooth and never hot. Ommegang Hennepin Appearance: Three main variations exist (blond. There is enough prickly acidity on the tongue to balance the very dry finish.Printemps. Saison Silly. and the amber (ambrée).016 SRM: 6 – 19 ABV: 6 – 8.012 SRM: 5 – 14 ABV: 5 – 7% Commercial Examples: Saison Dupont Vieille Provision. The perceived bitterness is often higher than the IBU level would suggest. Herb and spice additions often reflect the indigenous varieties available at the brewery. Vital Statistics: OG: 1. and high attenuation give a very dry finish with a long. Southampton Bière de Garde (amber). Very high carbonation with an effervescent quality. A low to moderate tart character may be present but should be refreshing and not to the point of puckering. It had to be sturdy enough to last for months but not too strong to be quenching and refreshing in the summer. never cloying. astringent character that is often incorrectly identified as “cellarlike. Ingredients: The “cellar” character in commercial examples is unlikely to be duplicated in homebrews as it comes from indigenous yeasts and molds. Related to the Belgian Saison style. the blond (blonde).5%-9. Kettle caramelization tends to be used more than crystal malts.080 IBUs: 18 – 28 FG: 1. supported by high carbonation.5% Commercial Examples: Jenlain (amber). Commercial versions will often have a musty. Darker versions will have richer malt complexity and sweetness from crystal-type malts. Some fuller-bodied examples exist. Soft water. but should not overwhelm other flavors. St. though the warming character is low to medium. The darker versions will have more malt character. a sour mash or Lactobacillus. Some caramelization is acceptable. richer. Saison de Pipaix. woodsy. Vital Statistics: OG: 1. It is now brewed year-round. and may include a dry-hopped character. Biere Nouvelle (brown). although haze is not unexpected in this type of often unfiltered beer. sometimes spicy aftertaste. deeper aromatics and may have a bit more hops. No diacetyl. Ellezelloise Saison 2000. Flavor: Medium to high malt flavor often with a toasty. Malt aroma may be low to high. so color can range from golden blonde to reddish-bronze to chestnut brown. History: A seasonal summer style produced in Wallonia. malt-accentuated. generally white to off-white (varies by beer color). followed by long cold conditioning (4-6 weeks for commercial operations). amber and brown). Lost Abbey Red Barn Ale. A wide variety of herbs and spices are often used to add complexity and uniqueness in the stronger versions. Southampton Saison. Varying degrees of acidity and/or sourness can be created by the use of gypsum. toffee-like or caramel sweetness. Originally brewed at the end of the cool season to last through the warmer months before refrigeration was common. and stronger versions of 8%+). Saison Voisin.060 – 1. but these are somewhat rare. Little to no hop aroma (may be a bit spicy or herbal). Comments: Varying strength examples exist (table beers of about 5% strength. Alcohol can provide some additional dryness in the finish. Lager or ale yeast fermented at cool ale temperatures. High carbonation and extreme attenuation (85-95%) helps bring out the many flavors and to increase the perception of a dry finish. Low to no hop flavor. A saison is sometimes dry-hopped. but usually include pale. but the balance is always tilted toward the malt. Moderate alcohol. artisanal breweries whose buildings reflect their origins as farmhouses. but should always meld well with the yeast and hop character. well-lagered character. common to most of Wallonia. The malt flavor lasts into the finish but the finish is medium-dry to dry. Bière de Garde Aroma: Prominent malty sweetness. dry. Medium-low hop bitterness provides some support. La Choulette Bière des Sans Culottes (blond). Castelain (blond). Amand (brown).002 – 1. Fantôme Saison D’Erezée . the main difference is that the Bière de Garde is rounder. Comments: Three main variations are included in the style: the brown (brune).” Homebrews therefore are usually cleaner. Lost Abbey Avante Garde (blond) 16D. well hopped. Vienna and Munich types. Clarity is good to poor. No diacetyl. bitter. medium to strong fruity/spicy ale with a distinctive yellow-orange color. Paler versions will still be malty but will lack richer. New Belgium Saison. Alcohol level can be medium to medium-high. Low to moderate esters.5%) and darker versions (copper to dark brown/black) should be entered as Belgian Specialty Ales (16E). Styrian or East Kent Goldings are commonly used. . Ingredients: Pilsner malt dominates the grist though a portion of Vienna and/or Munich malt contributes color and complexity. Hop bitterness and flavor may be more noticeable than in many other Belgian styles. Ch’Ti Blond (blond). Overall Impression: A refreshing. cellar-like character that is difficult to achieve in homebrew. which is brewed in March (Mars) for present use and will not age as well.5%. Saison Regal. and dry with a quenching acidity. Brasseurs Bière de Garde (amber). High carbonation. No diacetyl. light to moderate toasty character. Belgian Specialty Ale Aroma: Variable.048 – 1. Most exhibit varying amounts of fruity esters. Pizza Port SPF 45. A related style is Bière de Mars. Mouthfeel: Light to medium body. History: Name literally means “beer which has been kept or lagered. spicy phenols and/or yeast-borne aromatics. Smooth.” A traditional artisanal farmhouse ale from Northern France brewed in early spring and kept in cold cellars for consumption in warmer weather. Moderate to high carbonation. Mouthfeel: Medium to medium-light (lean) body. and sourness commonly increase with the strength of the beer while sweetness decreases. Base malts vary by beer color. sweeter. Hard water. Adjuncts such as sugar and honey can also serve to add complexity and thin the body. Malt flavors and complexity tend to increase as beer color darkens. herbal or spicy continental hops. the French-speaking part of Belgium. highly carbonated. Aromas from actual spice additions may be present. Sugar may be used to add flavor and aid in the dry finish. 22 16E. often has a “cellar” character. and may include character of non-barley grains such as wheat or rye. hop and sour character increases with strength. Jade (amber). Attenuation rates are in the 80-85% range. Noble hops. hop bitterness and flavor.065 IBUs: 20 – 35 FG: 1. Floral. No hot alcohol or solventy character. No hot alcohol or solventy character. Spices. Lefebvre Saison 1900. lagered artisanal farmhouse beer. Jenlain Bière de Printemps (blond). La Choulette (all 3 versions).008 – 1. Low to moderate esters and alcohol flavors.
May include unusual grains and malts.S. Vital Statistics: OG: 1. The fruitiness may increase with age and a flowery character may develop. Lindemans Kriek and Framboise.8 – 3. Bière de Miel. No diacetyl. La Trappe Quadrupel. which may be enhanced by blending of beers of different ages during fermentation and by extended cool aging.most commonly Brettanomyces and/or Lactobacillus. No sensation of alcohol. Flavor: Variable. This category may be used as an “incubator” for recognized styles for which there is not yet a formal BJCP category. Spicy flavors may be imparted by yeast (phenolics) and/or actual spice additions. Saxo and Nostradamus. 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. Unibroue Ephemere. Overall Impression: A very pale. Weihenstephan 1809 (unusual in its 5% ABV). Only two traditional breweries still produce the product. THE BREWER MUST SPECIFY EITHER THE BEER BEING CLONED. Mouthfeel: Variable. Orval.028 – 1. Don de Dieu. A mild Brettanomyces aroma may be present. Generally moderate to high carbonation. Some complementary bready or grainy wheat flavor is generally noticeable. such as blending. etc. Oerbier. Color varies considerably from pale gold to very dark. Bush (Scaldis). low-alcohol wheat ale. Boskeun and Stille Nacht. Maudite. Creativity is the only limit in brewing but the entrants must identify what is special about their entry. Cantillon Iris. it is classified as a Schankbier denoting a small beer of starting gravity in the range 7-8°P. Zatte Bie. independent Belgian breweries that have come to enjoy local popularity but may be far less well-known outside of their own regions. Bahnhof Berliner Style Weisse. Vital Statistics: OG: varies IBUs: varies FG: varies 23 SRM: varies ABV: varies Commercial Examples: Orval. Comments: This is a catch-all category for any Belgian-style beer not fitting any other Belgian style category. A single decoction mash with mash hopping is traditional. Very high carbonation. as may a restrained fruitiness (both are optional). Most are moderately to highly carbonated. dense. Berliner Kindl Weisse. St. Poperings Hommelbier. referred to by Napoleon's troops in 1809 as “the Champagne of the North” due to its lively and elegant character.. History: Unique beers of small.. (and other parts of the world) and now owe a significant portion of their sales to export. Flavor: Clean lactic sourness dominates and can be quite strong. Clarity may be hazy to clear. A mild Brettanomyces character may be detected. Ingredients: May include herbs and/or spices. refreshing. Has been described by some as the most purely refreshing beer in the world. De Dolle’s Arabier. May include adjuncts such as caramelized sugar syrup and honey. Affligem Nöel. De Ranke XX Bitter and Guldenberg. including style parameters or detailed descriptions of the beer. to produce a beer fitting a broader style that doesn’t have its own category. Beers fitting other Belgian categories should not be entered in this category. Some are well-attenuated. and many more 17. A symbiotic fermentation with top-fermenting yeast and Lactobacillus delbruckii provides the sharp sourness. Appearance: Very pale straw in color. Caracole Amber.006 SRM: 2 – 3 ABV: 2. No hop flavor. Minty. such as wheat or rye. and Avec Les Bons Voeux de la Brasserie Dupont. May include characteristics of grains other than barley. May include Belgian microbiota such as Brettanomyces or Lactobacillus.032 IBUs: 3 – 8 FG: 1. Fantôme Black Ghost and Speciale Noël. Verboden Vrucht. Overall Impression: Variable. May include flavors from adjuncts such as caramelized sugar syrup or honey. something unique). SOUR ALE 17A. Hop bitterness is extremely low. Russian River Temptation. Many have attained “cult status” in the U. Ingredients: Wheat malt content is typically 50% of the grist (as with all German wheat beers) with the remainder being Pilsner malt. A great variety of flavors are found in these beers. Appearance: Variable. THE NEW STYLE BEING PRODUCED OR THE SPECIAL INGREDIENTS OR PROCESSES USED. Three Floyds Deesko 17B.. Dupont Moinette. while others are thick and rich. A “mouth puckering” sensation may be present from acidity. Moinette Brune. The process alone does not make a beer unique to a blind judging panel if the final product does not taste different. La Chouffe). New Belgium 1554 Black Ale. No hop aroma. Chouffe Bok and N’ice Chouffe. Bethlehem Berliner Weisse. Comments: In Germany. although not so acidic as a lambic. strong Belgian golden ale with spices. Mouthfeel: Light body. This category encompasses a wide range of Belgian ales produced by truly artisanal brewers more concerned with creating unique products than in increasing sales. A warming sensation from alcohol may be present in stronger examples. Fullien Noël. Additional background information on the style and/or beer may be provided to judges to assist in the judging. McChouffe. Silenrieu Sara and Joseph. thus fairly lightbodied for their original gravity. Very dry finish. No diacetyl or DMS. Guldenburg and Pere Noël. Southampton Berliner Weisse. Grottenbier. Gouden Carolus Noël. Lost Abbey Cuvee de Tomme and Devotion. Hop bitterness is very low. white head with poor retention due to high acidity and low protein and hop content. Clarity ranges from clear to somewhat hazy. or to create an artisanal or experimental beer of the brewer’s own choosing (e. Hop flavor and bitterness may be low to high. Large. Weyerbacher QUAD. La Chouffe. Moinette Brune. 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.8% Commercial Examples: Schultheiss Berliner Weisse. Head retention is usually good. Can have up to a moderately fruity character. sour.g. diacetyl. Flanders Red Ale Aroma: Complex fruitiness with complementary malt. though the grain character should be apparent if it is a key ingredient. History: A regional specialty of Berlin. Unusual techniques. Nodding Head Berliner Weisse. or DMS. Berliner Weisse Aroma: A sharply sour.g. Fruitiness . Maltiness may be light to quite rich. Ellezelloise Hercule Stout and Quintine Amber.003 – 1. may be used through primarily to arrive at a particular result. The category can be used for clones of specific beers (e. somewhat acidic character is dominant. Always effervescent. May include flavors produced by Belgian microbiota such as Brettanomyces or Lactobacillus.
048 – 1. Low to moderate carbonation. if at all. A slight sourness often becomes more pronounced in well-aged examples. Sour. Esters commonly reminiscent of raisins. A sour mash or acidulated malt may also be used to develop the sour character without introducing Lactobacillus. Comments: Long aging and blending of young and well-aged beer often occurs. Magnesium in the water accentuates the sourness. this type of blending is a fading art. adding smoothness and complexity and balancing any harsh. There is often some vanilla and/or chocolate notes. if at all. Average to good head retention. While blending of batches for consistency is now common among larger breweries. black cherry or red currant flavors. acidic character ranges from complementary to intense. often in huge oaken barrels which contain the resident bacteria necessary to sour the beer. A sherry-like character 24 . red wine-like Belgian-style ale. Ivory to light tan head color. tannic bitterness is often present in low to moderate amounts. and horse blanket. Bellegems Bruin. No hop aroma. Known as the Burgundy of Belgium. somewhat sour Belgian-style brown ale. as a complementary aroma. The Oud Bruin is less acetic and maltier than a Flanders Red. Mouthfeel: Medium to medium-full body. Liefman’s Oud Bruin.057 IBUs: 10 – 25 FG: 1. Vital Statistics: OG: 1. and can modestly increase with age but should not grow to a noticeable acetic/vinegary character. Rodenbach Grand Cru. established in 1820 in West Flanders but reflective of earlier brewing traditions. Aging will also 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. Liefman’s Odnar. Can have an apparent attenuation of up to 98%. but may be more subdued with age as it blends with aromas described as barnyard. The beer is aged for up to two years. Spicy phenols can be present in low amounts for complexity. These beers were typically more sour than current commercial examples. indigenous to East Flanders. black cherries or prunes. Vital Statistics: OG: 1. plums.012 SRM: 10 – 16 ABV: 4. Water high in carbonates is typical of its home region and will buffer the acidity of darker malts and the lactic sourness. Hop aroma absent. Restrained hop bitterness. It was once common in Belgium and England to blend old beer with young to balance the sourness and acidity found in aged beer. the brown beers are warm aged in stainless steel. The sourness should not grow to a notable acetic/vinegary character. No diacetyl. Low alpha acid continental hops are typical (avoid high alpha or distinctive American hops). which has roots back to the 1600s. A mild oak and/or citrus aroma is considered favorable. Flavor: Malty with fruity complexity and some caramelization character. Mestreechs Aajt may be present and generally denotes an aged example.074 IBUs: 20 – 25 FG: 1. it is more wine-like than any other beer style. Monk’s Cafe Flanders Red Ale. Low to medium carbonation. A deeper malt character distinguishes these beers from Flanders red ales. Petrus Oud Bruin. Low alpha acid continental hops are commonly used (avoid high alpha or distinctive American hops). White to very pale tan head. plums. A malt character of caramel. Low to medium astringency. Ingredients: A base of Vienna and/or Munich malts. and the fruity flavors are more malt-oriented. treacle or chocolate is also common. plums or red currants. The Flanders red is more acetic and the fruity flavors more reminiscent of a red wine than an Oud Bruin. Lactobacillus and Brettanomyces (and acetobacter) contribute to the fermentation and eventual flavor. Saccharomyces and Lactobacillus (and acetobacter) contribute to the fermentation and eventual flavor. toffee. Southampton Flanders Red Ale. Flavor: Intense fruitiness commonly includes plum. if at all. While Flanders red beers are aged in oak. Panil Barriquée. Duchesse de Bourgogne. Fruitiness commonly includes dark fruits such as raisins. often with a prickly acidity. Verhaege Vichtenaar. as a complementary flavor. This style was designed to lay down so examples with a moderate aged character are considered superior to younger examples. Diacetyl is perceived only in very minor quantities. typified by the products of the Rodenbach brewery. orange. Lactobacillus reacts poorly to elevated levels of alcohol. adding to the smoothness and complexity. less-than-rolling portion of the boil may help add an attractive Burgundy hue. toffee. sour character. typified by the products of the Liefman brewery (now owned by Riva). The reddish color is a product of the malt although an extended. Younger versions are 17C. Spicy phenols can be present in low amounts for complexity. though the aged product is sometimes released as a connoisseur’s beer. the sweet character blends to more of a background flavor (and vice versa). Oud Bruin can be used as a base for fruit-flavored beers such as kriek (cherries) or frambozen (raspberries). oranges. figs. Generally as the sour character increases. Spicy phenols can be present in low amounts for complexity. burgundy to reddish-brown in color. An enteric.is high. History: The indigenous beer of West Flanders. fruity. dry finish. An acidic. A mild vanilla and/or chocolate character is often present. light to medium cara-malts.008 – 1. Comments: Long aging and blending of young and aged beer may occur. New Glarus Enigma. or cheesy aroma is unfavorable. along with some sherry-like character. Low oxidation is appropriate as a point of complexity. orange. horsey. black cherries or prunes. A malt character of caramel. Straight (Unblended) Lambic Aroma: A decidedly sour/acidic aroma is often dominant in young examples. Age tends to darken the beer. Riva Vondel 17D. like a well-aged red wine. Mouthfeel: Medium bodied. Average to good head retention. dates. treacle or chocolate is also common.6 – 6. Appearance: Pale yellow to deep golden in color. smoky.5% Commercial Examples: Rodenbach Klassiek. As in fruit lambics. Diacetyl is perceived only in very minor quantities. Good clarity. acidic aroma ranges from complementary to intense. Older versions are commonly fruity with aromas of apples or even honey. earthy. Overall Impression: A complex. No hop flavor.012 SRM: 15 – 22 ABV: 4 – 8% Commercial Examples: Liefman’s Goudenband. Flanders Brown Ale/Oud Bruin Aroma: Complex combination of fruity esters and rich malt character. Often includes maize. producing a “sweet-andsour” profile. A low sour aroma may be present. The sour. figs. Clarity is hazy to good. Appearance: Dark reddish-brown to brown in color. as a complementary flavor. sour. Ichtegem Old Brown. Good clarity. Spicy phenols can be present in low amounts for complexity. Overall Impression: A malty.040 – 1. No hop aroma. cigar-like. Saccharomyces. and adds an aged red wine-like character with a long.002 – 1. Malty flavors range from complementary to prominent. aged. though these should be entered in the classic-style fruit beer category. Restrained hop bitterness. No astringency with a sweet and tart finish. as a complementary aroma. and a small amount of Special B are used with up to 20% maize. History: An “old ale” tradition. Diacetyl is perceived only in very minor quantities. goaty. Appearance: Deep red. Deceivingly light and crisp on the palate although a somewhat sweet finish is not uncommon. dates. Hop flavor absent. Diacetyl is perceived only in very minor quantities. Historically brewed as a “provision beer” that would develop some sourness as it aged. orange. if at all. and reminiscent of black cherries. New Belgium La Folie. hay.
or honey. Lindemans. “Young” lambic contains fermentable sugars while old lambic has the characteristic “wild” taste of the Senne River valley. velvety flavor. Boon Oude Gueuze Mariage Parfait. Commonly fruity with aromas of citrus fruits (often grapefruit). Head retention is generally poor. Lindemans Gueuze Cuvée René. Lambic is served uncarbonated. Virtually to completely uncarbonated. but aging can bring this character more in balance with the malt. sour/acidic. Home-brewed and craftbrewed versions are more typically made with pure cultures of yeast commonly including Saccharomyces. Flavor: Young examples are often noticeably sour and/or lactic. While some may be more dominantly sour/acidic. earthy. No diacetyl. rhubarb. balance is the key and denotes a better gueuze. The . An enteric character is often indicative of a lambic that is too young. they are bottled only when they have completely fermented.040 – 1. balance is the key and denotes a better gueuze. Highly carbonated. Girardin Gueuze (Black Label). easy-drinking beers without any filling carbonation. Younger versions tend to be one-dimensionally sour since a complex Brett character often takes upwards of a year to develop. Gueuze Aroma: A moderately sour/acidic aroma blends with aromas described as barnyard. rhubarb. A varied fruit flavor is common. pleasantly sour/acidic. goaty. A noticeable vinegary or cidery character is considered a fault by Belgian brewers. unblended beers. Overall Impression: Complex. wheat-based ale fermented by a variety of Belgian microbiota. Has a medium to high tart. wheat and barnyard characteristics. Vital Statistics: OG: 1.006 SRM: 3 – 7 ABV: 5 – 8% Commercial Examples: Boon Oude Gueuze. apples or other light fruits. Vital Statistics: OG: 1. Belgians use hops for anti-bacterial properties more than bittering in lambics. No diacetyl. A very mild oak aroma is considered favorable. and makes actual bitterness levels difficult to estimate. horsey. No hop aroma. Since they are unblended. earthy. Since the wild yeast and bacteria will ferment ALL sugars. The aged hops are used more for preservative effects than bitterness. Drie Fonteinen Oud Gueuze. Ingredients: Unmalted wheat (30-40%). Pilsner malt and aged (surannes) hops (3 years) are used. Traditionally these beers are spontaneously fermented with naturally-occurring yeast and bacteria in predominately oaken barrels. or honey. History: Spontaneously fermented sour ales from the area in and around Brussels (the Senne Valley) stem from a farmhouse brewing tradition several centuries old. while gueuze is served effervescent. Head color is white. Hop bitterness is low to none.000 – 1. The aged hops are used more for preservative effects than bitterness. while gueuze is served effervescent. Brettanomyces. Fruit Lambic Aroma: The fruit which has been added to the beer should be the dominant aroma. IBUs are approximate since aged hops are used. Mort Subite (Unfiltered) Gueuze. Cantillon. No hop flavor. two.001 – 1. Mouthfeel: Light to medium-light body. Clarity is excellent (unless the bottle was shaken). mousse-like. and a soft. De Cam sometimes bottles their very old (5 years) lambic. the many mouth-filling flavors prevent the beer from tasting like water. Ingredients: Unmalted wheat (30-40%).054 IBUs: 0 – 10 FG: 1. Cultures taken from bottles are sometimes used but there is no simple way of knowing what organisms are still viable. wheat and barnyard characteristics. As a rule of thumb lambic dries with age. While some may be more dominantly sour. Comments: Gueuze is traditionally produced by mixing one. Their numbers are constantly dwindling. where they are reminiscent of apples or other light fruits. A mild vanilla and/or oak flavor is occasionally noticeable. De Cam/Drei Fonteinen Millennium Gueuze. A thick rocky. Cantillon Gueuze. complementary sweetness may be present but higher levels are uncharacteristic. Drie Fonteinen. and can have a honey-like character. the straight lambic is often a true product of the “house character” of a brewery and will be more variable than a gueuze.5% Commercial Examples: The only bottled version readily available is Cantillon Grand Cru Bruocsella of whatever single batch vintage the brewer deems worthy to bottle. a sharp aroma. horsey. goaty. hay. Lambic is served uncarbonated. wheat-based ale fermented by a variety of Belgian microbiota. A low to moderately sour/acidic character blends with aromas described as barnyard. Mouthfeel: Light to medium-light body. Has a low to high tart. Fruity flavors are simpler in young lambics and more complex in the older examples. and three-year old lambic. the many mouth-filling flavors prevent the beer from tasting like water. In spite of the low finishing gravity. balanced. De Cam Gueuze. smoky or cigar-like character is undesirable. puckering quality without being sharply astringent. In and around Brussels there are specialty cafes that often have draught lambics from traditional brewers or blenders such as Boon. which makes dryness a reasonable indicator of age. 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. Overall Impression: Complex. but possesses a full and tantalizing bouquet.often cloudy. Appearance: Golden in color. Cultures taken from bottles are sometimes used but there is no simple way of knowing what organisms are still viable. Traditionally these beers are spontaneously fermented with naturally-occurring yeast and bacteria in predominately oaken barrels. Pilsner malt and aged (surannes) hops (3 years) are used. An enteric. Some oak or citrus flavor (often grapefruit) is occasionally noticeable. cigar-like. History: Spontaneously fermented sour ales from the area in and around Brussels (the Senne Valley) stem from a farmhouse brewing tradition several centuries old. IBUs are approximate since aged hops are used. 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. hay. puckering quality without being sharply astringent. while older ones are generally clear. Their numbers are constantly dwindling and some are untraditionally sweetening their products (post-fermentation) to make them more palatable to a wider audience. pale. Belgians use hops for anti-bacterial properties more than bittering in lambics. De Cam.040 – 1. No hop flavor.010 SRM: 3 – 7 ABV: 5 – 6. Products marked “oude” or “ville” are considered most traditional. Always effervescent. Hop bitterness is generally absent but a very low hop bitterness may occasionally be perceived. Home-brewed and craftbrewed versions are more typically made with pure cultures of yeast commonly including Saccharomyces. Hanssens Oude Gueuze. or cheesy aroma is unfavorable. Timmermans and Girardin. An enteric. and horse blanket. 25 17F. Some versions have a low warming character. They are generally served young (6 months) and on tap as cheap. and makes actual bitterness levels difficult to estimate. smoky. pale. A low. Flavor: A moderately sour/acidic character is classically in balance with the malt. No diacetyl. smoky or cigar-like character is undesirable. An enteric. white head seems to last forever. Oud Beersel Oude Gueuze 17E. A good gueuze is not the most pungent.060 IBUs: 0 – 10 FG: 1. and horse blanket (and thus should be recognizable as a lambic). Brettanomyces. Comments: Straight lambics are single-batch.
Medium hop and alcohol bitterness to balance. An enteric. More recent examples include peaches. but higher levels are uncharacteristic.040 – 1. pleasantly sour/acidic. Mouthfeel: Light to medium-light body. Val-Dieu Blond. Belgians use hops for anti-bacterial properties more than bittering in lambics. apricots or merlot grapes. Medium body. raspberries or Muscat grapes. Flavor: Smooth.5 – 7% ABV range. malt may have hints of chocolate. No spices are traditionally used. ENTRANT MUST SPECIFY THE TYPE OF FRUIT(S) USED IN MAKING THE LAMBIC. IBUs are approximate since aged hops are used. Affligem Blond. although the ingredients and fermentation by-products may give an impression of spicing (often reminiscent of oranges or lemons). History: Spontaneously fermented sour ales from the area in and around Brussels (the Senne Valley) stem from a farmhouse brewing tradition several centuries old. sometimes a shade of fruit. La Trappe (Koningshoeven) Blond. sometimes also dried cherries). if cherry). complementary sweetness may be present. Light hop flavor. Cantillon Vigneronne (Muscat grape). although some fruit will not drop bright.062 – 1. 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. When young. can be spicy or earthy. Straffe Hendrik Blonde. although a bit sweeter and not as bitter. As it ages. Vital Statistics: OG: 1. Hop bitterness is generally absent. Overall Impression: Complex. No diacetyl. Hanssens Oude Kriek. Belgian yeast strains that produce complex alcohol.018 SRM: 4 – 7 ABV: 6 – 7. Pater Lieven Blond Abbey Ale. Cantillon Fou’ Foune (apricot). Fruit may also be added to unblended lambic. Shows a subtle yeast character that may include spicy phenolics. Boon Kriek Mariage Parfait. Ingredients: Belgian Pils malt. or cheesy aroma is unfavorable. Appearance: Light to deep gold color. No hop flavor. Boon Oude Kriek.” Most commercial examples are in the 6. Comments: Similar strength as a dubbel. either by the blender or publican. Any overly sweet lambics (e.008 – 1.060 IBUs: 0 – 10 FG: 1. is generally long-lasting. mousse-like head. Cantillon St. Belgians use the term “Blond. Clarity is often good. light to moderate Pils malt sweetness initially. No diacetyl. The classic barnyard characteristics may be low to high. which are sometimes perfumy or orange/lemon-like). Cantillon Rose de Gambrinus. pale. A low to moderate sour and more commonly (sometimes high) acidic character is present. the beer will present its full fruity taste.5% Commercial Examples: Leffe Blond. cigar-like. Comments: Fruit-based lambics are often produced like gueuze by mixing one. Light spicy phenolics optional. Good head retention with Belgian lace.. Generally very clear. Appearance: The variety of fruit generally determines the color though lighter-colored fruit may have little effect on the color. Fruits traditionally used include tart cherries (with pits). smoky or cigar-like character is undesirable.000 – 1. Some versions have a low warming character. can give mouthfilling bubbly sensation. caramel and/or toast (but never roasted or burnt aromas). the lambic taste will become dominant at the expense of the fruit character—thus fruit lambics are not intended for long aging. puckering quality without being sharply astringent. Girardin Kriek. framboise (raspberries) and druivenlambik (muscat grapes). History: Relatively recent development to further appeal to European Pils drinkers. similar character as a Belgian Strong Golden Ale or Tripel. smoky. rich malty sweetness. Belgian Blond Ale Aroma: Light earthy or spicy hop nose. fruity. BELGIAN STRONG ALE 18A. perfumy or honey-like alcohol. Brettanomyces. to increase the variety of beers available in local cafes. 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. the many mouth-filling flavors prevent the beer from tasting like water. Cantillon Lou Pepe Framboise. No hop aroma. and dry finish.” while the French spell it “Blonde. Cantillon Kriek. phenolics and perfumy esters. Light to moderate alcohol warmth. Always effervescent. Drie Fonteinen Kriek. Lamvinus (merlot grape). Light sweetness that may have a slightly sugar-like character. dense. Highly carbonated. Cantillon Lou Pepe Kriek. slightly sweet flavor. A low. Large. Vital Statistics: OG: 1. “Young” lambic contains fermentable sugars while old lambic has the characteristic “wild” taste of the Senne River valley. two. Flavor: The fruit added to the beer should be evident. A thick rocky. An enteric. wheat-based ale fermented by a variety of Belgian microbiota. Mort Subite Kriek 18. 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. noble. A mild vanilla and/or oak flavor is occasionally noticeable.010 SRM: 3 – 7 (varies w/ fruit) ABV: 5 – 7% Commercial Examples: Boon Framboise Marriage Parfait. Ingredients: Unmalted wheat (30-40%). sugar. Esters sometimes include banana or . becoming more popular as it is widely marketed and distributed. In spite of the low finishing gravity. Traditional products use 10-30% fruit (25%. but finishes medium-dry to dry with some smooth alcohol becoming evident in the aftertaste. Mouthfeel: Medium-high to high carbonation. Cultures taken from bottles are sometimes 26 used but there is no simple way of knowing what organisms are still viable. Fruit is commonly added halfway through aging and the yeast and bacteria will ferment all sugars from the fruit. along with a lightly sweet Pils malt character.075 IBUs: 15 – 30 FG: 1. Has a low to high tart. Moderate fruity esters (usually including raisins and plums. Belgian Dubbel Aroma: Complex. and creamy white to off-white head. De Cam Oude Kriek. balanced. Oud Beersel Kriek. Troubadour Blond Ale 18B. but smooth. Styrian Goldings or East Kent Goldings hops. Often has an almost lager-like character. or yeasty. Brugse Zot. aromatic malts. fruity esters (commonly orange-like or lemony). The color intensity may fade with age. Traditionally these beers are spontaneously fermented with naturally-occurring yeast and bacteria in predominately oaken barrels. Home-brewed and craft-brewed versions are more typically made with pure cultures of yeast commonly including Saccharomyces.fruit aroma commonly blends with the other aromas. which gives it a cleaner profile in comparison to the other styles. Fruit was traditionally added to lambic or gueuze. Pilsner malt and aged (surannes) hops (3 years) are used. not just a fruit beer. Overall Impression: A moderate-strength golden ale that has a subtle Belgian complexity. A lambic with fruit. Some lightly caramelized sugar or honey-like sweetness on palate.g. The most traditional styles of fruit lambics include kriek (cherries). and makes actual bitterness levels difficult to estimate. and three-year old lambic. The aged hops are used more for preservative effects than bitterness. Can be somewhat creamy. Many Trappist table beers (singles or Enkels) are called “Blond” but these are not representative of this style. Very soft yeast character (esters and alcohols. Subtle yet complex. Tart or acidic fruit is traditionally used as its purpose is not to sweeten the beer but to add a new dimension. Grimbergen Blond.
other specialty grains for character. Esters are reminiscent of lighter fruits such as pears. Good clarity. Esters are reminiscent of pears. Vital Statistics: OG: 1. Effervescent. moderate fruity esters and low alcohol and hop aromas. effervescent. Alcohol. Overall Impression: A golden. Ingredients: Belgian yeast strains prone to production of higher alcohols. Low alcohol warmth. often beady. complex Belgian ale. oranges or apples. Stoudts Abbey Double Ale. Duinen Dubbel.5 – 9. Effervescent. Comments: High in alcohol but does not taste strongly of alcohol. Vital Statistics: OG: 1. The malt character is light. spicy and alcohol flavors supported by a soft malt character. Belgian yeast strains are used – those that produce fruity esters. peppery phenols. dense. esters. floral. Bitterness is typically medium to high from a combination of hop bitterness and yeast-produced phenolics. English-type or Styrian Goldings hops commonly used. but hops are usually absent. and longlasting creamy off-white head. No diacetyl. The malt character is light. A low to moderate yet distinctive perfumy. and was revived in the mid-1800s after the Napoleonic era. Flying Fish Dubbel. No hot alcohol or solventy aromas. Massive. Always effervescent. Belgian Tripel Aroma: Complex with moderate to significant spiciness. sometimes clove-like phenols. Fairly soft water. Large. A small number of examples may include a low noble hop aroma. white head resulting in characteristic “Belgian lace” on the glass as it fades. Usually has a more rounded malt flavor but should not be sweet. should not be recognizable as such. Alcohols are soft. alcohol and phenol interplay (raisiny flavors are common. Pater Lieven Bruin. Esters are often reminiscent of citrus fruits such as oranges. Affligem Dubbel. Alcohols are soft. floral hop character is often present. moderate spiciness and low to moderate alcohol and hop aromas. Feuillien Tripel. Water can be soft to hard. Rich. although traditional versions are typically Belgian Pils malt with caramelized sugar syrup or other unrefined sugars providing much of the character. Flavor: Similar qualities as aroma. Chimay Cinq Cents (White). Most Trappist versions have at least 30 IBUs and are very dry. Lost Abbey Lost and Found Abbey Ale. Medium-high carbonation. Mediumlow bitterness that doesn’t persist into the finish. Long-lasting. moderately strong. No hot alcohol or solventy character. Light to medium body. Affligem Tripel. spicy. Complex malt. often a bit sweet and low in intensity. No spices are traditionally used.075 – 1. La Rulles Tripel. Low noble hop flavor is optional and not usually present. Mouthfeel: Medium-full body. Flavor: Marriage of fruity. History: Originally popularized by the Trappist monastery at Westmalle. Good clarity. Feuillien Brune. Appearance: Yellow to medium gold in color. creamy. Impression of complex grain bill. complex. never hot or solventy. A low yet distinctive spicy. rocky. Noble hops or Styrian Goldings are commonly used. Alcohols are soft. ester. and phenolics are commonly used. Bernardus Pater 6. Substantial carbonation and bitterness leads to a dry finish with a low to moderately bitter aftertaste. Appearance: Dark amber to copper in color. although lighter than the substantial gravity would suggest (thanks to sugar and high carbonation). white head resulting in characteristic “Belgian lace” on the glass as it fades.008 – 1. La Trappe Dubbel. although lighter than the substantial gravity would suggest (thanks to sugar and high carbonation). peppery. Always effervescent. Substantial carbonation and bitterness lends a dry finish with a moderately bitter aftertaste. Overall Impression: A deep reddish. Grimbergen Tripel. Watou Tripel. Bernardus Tripel. Esters are reminiscent of citrus fruit such as orange or sometimes lemon. No hot alcohol or solventy aromas. High carbonation and attenuation helps to bring out the many flavors and to increase the perception of a dry finish. complex medium to medium-full malty sweetness on the palate yet finishes moderately dry. spicy phenolics and higher alcohols – often aided by slightly warmer fermentation temperatures. La Trappe Tripel.018 SRM: 10 – 17 ABV: 6 – 7. Unibroue La Fin du Monde. Overall Impression: Strongly resembles a Strong Golden Ale but slightly darker and somewhat fuller-bodied. Alcohols are soft. Corsendonk Abbey Pale Ale. clove-like spiciness is optional). ValDieu Triple. New Belgium Abbey Belgian Style Ale. and if used. dried fruit flavors are welcome. Comments: Most commercial examples are in the 6.075 IBUs: 15 – 25 FG: 1. Low to moderate phenols are peppery in character.5 – 7 ABV: 7. Noble-type. CaraVienne or CaraMunich for dried fruit flavors. No diacetyl.apple. is soft and never hot or solventy. spicy. The best examples are sneaky. Mouthfeel: Medium-light to medium body.008 – 1. No diacetyl. Low to moderate phenols are peppery in character. New Belgium Trippel. Traditionally bottle-conditioned (“refermented in the bottle”). Russian River Benediction. Belgian Golden Strong Ale Aroma: Complex with significant fruity esters. sometimes perfumy hop character is usually found. Generous spicy. Allagash Tripel Reserve. Witkap Pater Tripel. Grimbergen Double. History: Originated at monasteries in the Middle Ages. Never astringent.5% Commercial Examples: Westmalle Tripel. not obvious. strong 18C. Traditionally bottle-conditioned (“refermented in the bottle”). oranges or apples. St. Smooth. Generally clear. A low to moderate spicy hop character is often present. 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. Allagash Double found. perfumy and low-to-moderate in intensity. Smooth but noticeable alcohol warmth.6% Commercial Examples: Westmalle Dubbel. St. Never astringent. which can influence the perception of body. but may sometimes have a slight banana character. Spicy qualities can be moderate to very low. Moderate spicy. Appearance: Deep yellow to deep gold in color. St. Victory Golden Monkey 18D. No diacetyl. spicy. rose-like and/or perfumy notes). No spices.5 – 7% ABV range. Dragonmead Final Absolution. although restrained use is allowable. Tripel Karmeliet. Bink Tripel. if present. rocky. Spicy phenols and higher alcohols are common (may include light clove and spice. spicy and low in intensity. long-lasting. often a bit sweet and are low-to-moderate in intensity. with an attractive reddish depth of color. Mouthfeel: Very highly carbonated. Flavor: Marriage of spicy. Corsendonk Abbey Brown Ale. malty. Dark caramelized sugar syrup or sugars for color and rum-raisin flavors. St. No diacetyl. Balance is always toward the malt. Special B for raisin flavors. A low to moderate spicy hop character is usually 27 . Spice additions are generally not traditional.062 – 1. Munich-type malts for maltiness. Should not be as malty as a bock and should not have crystal malt-type sweetness. Chimay Premiere (Red). Bitterness is typically medium to high from a combination of hop bitterness and yeast-produced phenolics. No hot alcohol or solventy character. High alcohol content adds a pleasant creaminess but little to no obvious warming sensation.014 SRM: 4. fruity and alcohol flavors supported by a soft malt character. peppery. Homebrewers may use Belgian Pils or pale base malt.085 IBUs: 20 – 40 FG: 1. No diacetyl.
No recognizable spice additions. though usually not as strong or rich as barleywine. moussy. 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. then aged at the brewery after primary fermentation (similar to the process used for . alcohol. Achel Extra Brune. Unibroue Eau Benite. Mouthfeel: Medium to full. chewy body. Overall Impression: An ale of significant alcoholic strength. esters. rich. The best examples are complex and delicate. very rich. caramelly. Scaldis/Bush. bigger than strong bitters and brown porters. May be almost opaque (if not. treacle. may be adversely affected by alcohol and age. significant esters and alcohol. Overall Impression: A dark. although a few are lightly bitter. not this category. Almost all versions are malty in the balance. Dulle Teve.. but this is optional and should not be too strong (enter as a specialty beer if it is). if used. Can be clear to somewhat hazy. Gouden Carolus Grand Cru of the Emperor. hop and spice comments apply to flavor as well). persistent cream. High carbonation helps to bring out the many flavors and to increase the perception of a dry finish. Flavor: Medium to high malt character with a luscious malt complexity. Fairly soft water. often with nutty. Old Ale Aroma: Malty-sweet with fruity esters. Comments: Strongly resembles a Tripel. Brigand. Comments: Authentic Trappist versions tend to be drier (Belgians would say “more digestible”) than Abbey versions. Avery Salvation. Higher bitterness is allowable in Abbey-style beers with a higher FG. Noble hops or Styrian Goldings are commonly used. The fruity esters are strong to moderately low. No dark/roast malt aroma. N’ice Chouffe. Water can be soft to hard. Traditionally bottle-conditioned (“refermented in the bottle”). The drier finish and lighter body also serves to make the assertive hopping and spiciness more prominent. Southampton Abbot 12. while Abbey-style beers can be quite full and creamy). Hapkin. Barleywine-type beers (e. with a rich malty sweetness. caramelly and/or molasses-like flavors. Alcohols are soft. toffee. perfumy and/or rose-like.070 – 1. maltier balance. Homebrewers may use Belgian Pils or pale base malt. Appearance: Deep amber to deep coppery-brown in color (“dark” in this context implies “more deeply colored than golden”). Noble-type. although many traditional versions are quite simple. and may take on a dried-fruit or vinous character. nutty.” Smooth but noticeable alcohol warmth. Brasserie des Rocs Grand Cru. depending on age and conditioning. ester. Extended aging may contribute oxidative flavors similar to a fine old Sherry. The complex and varied flavors should blend smoothly and harmoniously. Kasteelbier Bière du Chateau Donker. No diacetyl. referring to their potent alcoholic strength and as a tribute to the original example (Duvel). Weyerbacher QUAD) and Spiced/Christmas-type beers (e. Light chocolate or roasted malt flavors are optional. keep subtle and in the background.5 – 10. with caramelized sugar syrup or unrefined sugars and yeast providing much of the complexity.005 – 1. dried cherry. phenol. Appearance: Light amber to very dark reddish-brown color (most are fairly dark). Avoid US/UK crystal type malts (these provide the wrong type of sweetness).g. Low to moderate carbonation. Vital Statistics: OG: 1. other Belgian specialty grains for character. “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. which can be rather sweet and full-bodied. Abbey versions can be medium-dry to sweet). Judas. Russian River Salvation 18E.016 SRM: 3 – 6 ABV: 7. Some wood-aged or blended versions may have a lactic or Brettanomyces character. Caramelized sugar syrup or unrefined sugars lightens body and adds color and flavor (particularly if dark sugars are used). La Trappe Quadrupel. and can have a Munich-type quality often with a caramel.. and/or other specialty malt aromas. English-type or Styrian Goldings hops commonly used. Spices generally not used. Flavor: Similar to aroma (same malt. History: A traditional English ale style. Moderate to low cream. complex. and sometimes phenolics are commonly used. Munich-type malts for maltiness.075 – 1. Balance is often malty-sweet. Usually tilted toward a sweeter.Belgian-style ale. and are low to moderate in intensity. Some alcohol and oxidative notes are acceptable. Low bitterness for a beer of this strength. Affligem Nöel) 28 19. Belgian yeast strains are used – those that produce fruity esters. but usually have a peppery quality not clove-like. spicy. AleSmith Horny Devil should be entered in the Belgian Specialty Ale category (16E). Alcoholic strength should be evident. North Coast Pranqster. smooth and dangerous. though not overwhelming.5% Commercial Examples: Duvel. spicy phenolics and higher alcohols – often aided by slightly warmer fermentation temperatures.to light tan-colored head. Great Divide Hades. although older examples may be lower in body due to continued attenuation during conditioning. Rochefort 10 (blue cap). The finish may vary from dry to somewhat sweet. Sweeter and more full-bodied beers will have a higher bitterness level to balance. Finish is variable depending on interpretation (authentic Trappist versions are moderately dry to dry. Delirium Tremens. Traditionally bottle-conditioned (“refermented in the bottle”). STRONG ALE 19A. and can contain raisin. Gulden Draak. Moderately malty or sweet on palate. dense. St. Russian River Damnation. lighter-bodied and even crisper and drier. and an optional light to moderate spiciness. Impression of a complex grain bill. should be clear).g. vinous. toast and/or bready aroma. but may be even paler. Spicy phenols may be present. Bernardus Abt 12. Huge.024 SRM: 12 – 22 ABV: 8 – 11% Commercial Examples: Westvleteren 12 (yellow cap). Chimay Grande Reserve (Blue). molasses. often with a complex blend of dried-fruit. Port or Madeira.095 IBUs: 22 – 35 FG: 1. Hops are not usually present (but a very low noble hop aroma is acceptable). plum. Hop aromas not usually present due to extended aging. Belgian Dark Strong Ale Aroma: Complex. fig or prune notes. Age and oxidation may darken the beer further. but may be well hopped (the impression of bitterness often depends on amount of aging). Rochefort 8 (green cap). akin to those found in Sherry or Port.110 IBUs: 20 – 35 FG: 1. Complex. Body can be variable depending on interpretation (authentic Trappist versions tend to be medium-light to medium. History: Most versions are unique in character reflecting characteristics of individual breweries. mashed at higher temperatures than strong ales to reduce attenuation. Alcohol warmth is often evident and always welcome. Diacetyl low to none.to light tan-colored head. Piraat. alcohol provides some of the balance to the malt. Mouthfeel: High carbonation but no carbonic acid “bite. Ingredients: Belgian yeast strains prone to production of higher alcohols. History: Originally developed by the Moortgat brewery after WWII as a response to the growing popularity of Pilsner beers. Moderate to high fruity esters are common. Vital Statistics: OG: 1. but should never be prominent. The malt is rich and strong.010 – 1. References to the devil are included in the names of many commercial examples of this style. very strong Belgian ale. Lucifer. No hot alcohols or solventy aromas. Lost Abbey Judgment Day.
Flavor: Strong. Great Divide Hibernation Ale.g. toasty. Many English examples. AleSmith Old Numbskull. The malt profile can vary widely. although the finish may be somewhat sweet to quite dry (depending on aging). intense malt flavor with noticeable bitterness. Greene King Olde Suffolk Ale . Ingredients: Well-modified pale malt should form the backbone of the grist. as if viewed through a thick glass lens. Low to moderate fruity esters. and in recent years many commercial examples are now vintage-dated. Moderately-low to large off-white to light tan head. Samuel Smith’s Winter Welcome. often with a dried-fruit character. May have some bready or caramelly malt flavors. History: Usually the strongest ale offered by a brewery. the balance should always seem bitter. May have moderate to strong fruitiness. but sharp or solventy alcohol flavors are undesirable. May be cloudy with chill haze at cooler temperatures. but these should not be high. Moderate to fairly high fruitiness. strong dark milds. and should not be hot or harsh. and/or molasses. Sarah Hughes Dark Ruby Mild. if at all. and lower gravity versions of English barleywines. though sparingly so as to avoid an overly roasted character. but any oxidized character should be muted (and generally be masked by the hop character).018 – 1. Cooperstown Pride of Milford Special Ale.2% ABV). Dark malts should be used with great restraint. Adjuncts (such as molasses. bready. However. but never harsh. balance therefore ranges from malty to somewhat bitter.090 IBUs: 30 – 60 FG: 1. flaked barley. J. oxidation. both young and old versions should be appreciated for what they are. as the relative balance and aging process negate much of the varietal character. May be cloudy with chill haze at cooler temperatures. often darker beers that may be a brewery’s winter seasonal special offering. Lee’s Vintage Harvest Ale. and generally more muted malt aromas. Some oxidative or vinous flavors may be present. multi-layered malt flavors ranging from bready and biscuity through nutty. Low to moderately strong fruity esters and alcohol aromatics. The intensity of these aromatics often subsides with age. along with judicious quantities of caramel malts and other specialty character malts. Appearance: Color may range from rich gold to very dark amber or even dark brown. Lees Moonraker. particularly winter warmers.057). Winter warmers are a more modern style that are maltier. and feature richer specialty malt flavors than American Barleywines. North Coast Old Stock Ale (when aged). Alcohol aromatics may be low to moderate. with a velvety. Harvey’s Elizabethan Ale. While strongly malty. Weyerbacher Blithering Idiot 19B. No diacetyl. but generally clears to good to brilliant clarity as it warms. as are starchy adjuncts (maize. Moderate to high malty sweetness on the palate. High alcohol and viscosity may be visible in “legs” when beer is swirled in a glass.. Mouthfeel: Full-bodied and chewy.030 SRM: 8 – 22 ABV: 8 – 12% Commercial Examples: Thomas Hardy’s Ale. J. earthy or spicy English varieties or a blend of varieties. Hop character moderate to assertive and often showcases citrusy or resiny American varieties (although other varieties. Whitbread Gold Label. Low to moderate off-white head. fruitier. as if viewed through a thick glass lens. Malt character may be sweet. Ingredients: Generous quantities of well-modified pale malt (generally English in origin. although the finish may be moderately sweet to moderately dry (depending on aging). Normally aged significantly prior to release. Fits in the style space between normal gravity beers (strong bitters. invert sugar or dark sugar) are often used. toffee. Vital Statistics: OG: 1.W. but generally clears to good to brilliant clarity as it warms. A showcase of malty richness and complex. as most of the color arises from a lengthy boil. Avery Old Jubilation Low to moderately high hop flavor (usually UK varieties). The aroma may have a rich character including bready. American Barleywine Aroma: Very rich and intense maltiness. Often had age-related character (lactic. 29 19C. often with a driedfruit character. chocolate. Harviestoun Old Engine Oil.120 IBUs: 35 – 70 FG: 1. Vital Statistics: OG: 1. Theakston Old Peculier (peculiar at OG 1. intense. luscious texture (although the body may decline with long conditioning). Moderately low to moderately high malty sweetness on the palate. Flavors will smooth out and decline over time. the English Barleywine places less emphasis on hop character than the American Barleywine and features English hops. Can include winter warmers. Comments: Although often a hoppy beer. Often associated with the winter or holiday season. Flavor: Strong. Appearance: Color may range from light amber to medium copper. English versions can be darker. but should not be opaque. blended strong beers (stock ale blended with a mild or bitter). Marston Owd Roger. Old Dominion Millenium. Comments: Strength and character varies widely. are lower than 6% ABV. strong (and perhaps darker) bitters. may have low head retention. Fuller’s 1845. with judicious amounts of caramel malts. intense flavors. The color may appear to have great depth. Fuller’s Old Winter Ale. A smooth warmth from aged alcohol should be present. Founders Curmudgeon. though not necessarily so). Some darker examples suggest that dark malts (e. Hop variety is not as important. Fuller’s Vintage Ale. Often has ruby highlights. 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). Hop bitterness may range from just enough for balance to a firm presence. toffee. treacle. possibly vinous or port-like aromatics. Characterful English yeast. and often complex alcohol flavors should be evident. leather) associated with “stale” beers. . Moderate to high hop flavor (any variety). English hops such as Northdown. the intensity of aromatics often subsides with age. depending on age and conditioning.015 – 1. black malt) may be appropriate. maltier. but can handle higher alcohol levels. Hop bitterness may range from moderately strong to aggressive. Often has ruby highlights. Target. or fairly neutral. Young’s Old Nick (unusual in its 7. Low to no diacetyl. may be used). Alcohol flavors shouldn’t be harsh. Robinson’s Old Tom.W. not all examples will have all possible flavors or aromas. Low to no diacetyl.080 – 1. complex. dark caramel. is traditional. The color may appear to have great depth. may have low head retention. often with a caramel-like aroma. British ale yeast that has low attenuation. may rarely be as dark as light brown. Burton Bridge Thomas Sykes Old Ale. No diacetyl. Coniston Old Man Ale. and/or treacle notes. wheat) and malt extracts. hot or solventy. High alcohol and viscosity may be visible in “legs” when beer is swirled in a glass. Burton Bridge Olde Expensive. Overall Impression: The richest and strongest of the English Ales. deep toast. Aged versions may have a sherry-like quality.022 SRM: 10 – 22 ABV: 6 – 9% Commercial Examples: Gale’s Prize Old Ale. Roasted or burnt malt flavors are inappropriate. fuller-bodied. hot or solventy.historical porters). molasses. East Kent Goldings and Fuggles. brown porters) and barleywines. Carbonation may be low to moderate. English Barleywine Aroma: Very rich and strongly malty. Fuller’s Golden Pride. Brett. caramelly. Young's Winter Warmer. Noticeable alcohol presence. such as floral.060 – 1. The character of these ales can change significantly over time. English hop aroma may range from mild to assertive.
Aroma hops. The fruit should add an extra complexity to the beer. Carbonation may be low to moderate. botrytis). but should not be inappropriately intense. Hop bitterness.G. Often associated with the winter or holiday season. The hop character should be evident throughout. but does not have to be unbalanced. The balance of fruit with the underlying beer is vital. Bridgeport Old Knucklehead. depending on age and conditioning. unfermented quality. and fermentation by-products. not artificial and inappropriately overpowering (considering the character of the fruit) nor should it have defects such as oxidation..120 IBUs: 50 – 120 FG: 1. Fruit beers may have some haze or be clear. should be appropriate to the base beer and be harmonious and balanced with the distinctive fruit flavors present. If the base beer is a classic style. Bell’s Third Coast Old Ale. as most of the color arises from a lengthy boil.g. while other fruit-based Belgian specialties should be entered in the Belgian Specialty Ale category (16E). Should not be syrupy and under-attenuated. and the body is richer and more characterful. Some specialty or character malts may be used. Vital Statistics: OG: 1. BLONDE ALE) THEN THE SPECIFIC STYLE MUST BE SPECIFIED.. but not be so prominent as to unbalance the resulting presentation. Lagunitas Olde GnarleyWine. luscious texture (although the body may decline with long conditioning). the original style should come through in aroma and flavor. but the fruit will often be reflected in the color. Sherry or Tokaj. Dark malts should be used with great restraint. blueberries. Flavor: As with aroma. although haze is a generally undesirable. Commercial Examples: New Glarus Belgian Red and Raspberry Tart. Some tartness may be present if naturally occurring in the particular fruit(s). If the base beer is a lager. the distinctive flavor character associated with the particular fruit(s) should be noticeable. 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. The fruit should complement the original style and not overwhelm it. herbs and/or . Hair of the Dog Doggie Claws. Herb. especially in dark styles. Beer with chile peppers should be entered in the Spice/Herb/Vegetable Beer category (21A). Comments: Overall balance is the key to presenting a well-made fruit beer. Great Divide Old Ruffian. Appearance: Appearance should be appropriate to the base beer being presented and will vary depending on the base beer. THE TYPE OF FRUIT(S) MUST ALWAYS BE SPECIFIED. The brewer should recognize that some combinations of base beer styles and fruits work well together while others do not make for harmonious combinations. depending on the style. residual sweetness is not necessarily a negative characteristic unless it has a raw.g. the malt is more forward. Stiegl Radler. Rogue Old Crustacean. amontillado. fino. Comments: The American version of the Barleywine tends to have a greater emphasis on hop bitterness. Remember that fruit generally add flavor not sweetness to fruit beers. although any varieties can be used in quantity. but a beer with a quality such as this should make a special claim (e. alcohol content. Smuttynose Barleywine. then overall less fermentation byproducts would be appropriate. Judge the beer based on the pleasantness and balance of the resulting combination. malt flavors. but should not be inappropriately intense. if at all. Melbourne Apricot Beer and Strawberry Beer. SRM and ABV will vary depending on the underlying base beer. Generally uses an attenuative American yeast. Hop aroma may be absent or balanced with fruit. and in recent years many commercial examples are now vintage-dated. Overall Impression: A harmonious marriage of fruit and beer.. Founders Rübæus. Stone Old Guardian. Avery Hog Heaven Barleywine. The key attributes of the underlying style will be different with the addition of fruit.G. Vital Statistics: OG. THE ENTRANT MUST SPECIFY THE UNDERLYING BEER STYLE AS WELL AS THE TYPE OF FRUIT(S) USED. and the fruit character should not be so artificial and/or inappropriately overpowering as to suggest a fruit juice drink. 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.Mouthfeel: Full-bodied and chewy. flavor..030 SRM: 10 – 19 ABV: 8 – 12% Commercial Examples: Sierra Nevada Bigfoot. Note that these components (especially hops) may be intentionally subdued to allow the fruit character to come through in the final presentation. Ebulum Elderberry Black Ale. Bell’s Cherry Stout. and often features American hop varieties. 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. Grozet Gooseberry and Wheat Ale. the color should be noticeable. IF THIS BEER IS BASED ON A CLASSIC STYLE (E. Mouthfeel: Mouthfeel may vary depending on the base beer selected and as appropriate to that base beer. Aged fruit may sometimes have flavor and aroma characteristics similar to Sauternes. However. Differs from an Imperial IPA in that the hops are not extreme. The fruit character should be pleasant and supportive. and may range in intensity from subtle to aggressive. Spice. “PORTER” OR “WHEAT ALE” IS ACCEPTABLE). a proper fruit beer should be a harmonious balance of the featured fruit(s) with the underlying beer style. SPICE/HERB/VEGETABLE BEER 21A. Flying Dog Horn Dog 20. Great Divide Wild Raspberry Ale. do not expect the base beer to taste the same as the unadulterated version. note that some fruit (e. the resulting beer may seem lighter than expected for the declared base style. Body and carbonation levels should be appropriate to the base beer style being presented. Weyerbacher Raspberry Imperial Stout. FG.. As with all specialty beers. CLASSIC STYLES DO NOT HAVE TO BE CITED (E. FRUIT BEER Aroma: The distinctive aromatics associated with the particular fruit(s) should be noticeable in the aroma. with a velvety.080 – 1. Some tartness may be present if naturally occurring in the particular fruit(s). cherries) have stronger aromas and are more distinctive than others (e. The head may take 30 on some of the color of the fruit. but not be excessively hot. Fruit generally adds fermentables that tend to thin out the beer. These components (especially hops) may also be intentionally subdued to allow the fruit character to come through in the final presentation. For lighter-colored beers with fruits that exhibit distinctive colors. Note that fruit-based lambics should be entered in the Fruit Lambic category (17F). IBUs. Citrusy American hops are common.g. History: Usually the strongest ale offered by a brewery. Three Floyds Behemoth. Pyramid Apricot Ale. Anchor Old Foghorn. Dogfish Head Aprihop. such as esters or diacetyl. flavor and aroma than the English Barleywine. Overall Impression: A well-hopped American interpretation of the richest and strongest of the English ales.016 – 1. Abita Purple Haze. The alcohol strength and hop bitterness often combine to leave a very long finish. Saxer Lemon Lager. yeast by-products and malt components of the underlying beer may not be as noticeable when fruit are present. Some malt aroma may be desirable. Dogfish Head Fort 21. Ingredients: Well-modified pale malt should form the backbone of the grist. however. Normally aged significantly prior to release. Alcohol warmth should be present. Victory Old Horizontal. Magic Hat #9. or Vegetable Beer Aroma: The character of the particular spices. raspberries. strawberries)—allow for a range of fruit character and intensity from subtle to aggressive.
or dried fruit such as raisins or plums) is optional but acceptable. OR VEGETABLES MUST ALWAYS BE SPECIFIED. Flavor: Many interpretations are possible. a proper SHV beer should be a harmonious balance of the featured SHV(s) with the underlying beer style. Many examples will show some well-aged. some vegetables)—allow for a range of SHV character and intensity from subtle to aggressive. Alcohol aromatics may be found in some examples. the colors may be noticeable in the beer and possibly the head. Christmas/Winter Specialty Spiced Beer Aroma: A wide range of aromatics is possible. Appearance: Appearance should be appropriate to the base beer being presented and will vary depending on the base beer. THE TYPE OF SPICES. Founders Breakfast Stout. OR VEGETABLES USED. fig. and the SHV character should not be so artificial and/or overpowering as to overwhelm the beer. The SHV(s) should complement the original style and not overwhelm it. Rogue Chocolate Stout. Rogue Hazelnut Nectar. and may include caramel. orange peel or lemon peel. Note that many spice-based Belgian specialties may be entered in Category 16E. Commercial Examples: Alesmith Speedway Stout. do not expect the base beer to taste the same as the unadulterated version. such as chocolate. Some chill haze is acceptable. Usually clear. herbs and/or vegetables. and is often fairly complex and inviting. nutty. Generally finishes rather full and satisfying. Christian Moerlein Honey Almond. or chocolate flavors. HERBS. Vital Statistics: OG. THE ENTRANT MUST SPECIFY THE UNDERLYING BEER STYLE AS WELL AS THE TYPE OF SPICES. Some malt aroma is preferable.g. Cave Creek Chili Beer 21B. The key attributes of the underlying style will be different with the addition of spices. brown sugar. IF THIS BEER IS BASED ON A CLASSIC STYLE (E.G. honey. The balance of SHV with the underlying beer is vital. FG. The individual character of SHV(s) may not always be identifiable when used in combination. especially in dark styles. The SHV character should be pleasant and supportive. The individual character of the SHV(s) may not always be identifiable when used in combination. Mouthfeel: A wide range of interpretations is possible.. If the base beer is a classic style.. The overall aroma should be balanced and harmonious. Additional fermentables (e. “PORTER” OR “WHEAT ALE” IS ACCEPTABLE). Overall Impression: A harmonious marriage of spices. Beers that only have additional fermentables (honey. malty and/or sweet malt-based flavors are common. although fermentable additions may thin out the beer. ginger. although darker versions may be virtually opaque. Some SHV(s) may add additional body and/or slickness. alcohol content. For lighter-colored beers with spices. allow for brewer creativity as long as the resulting product is balanced and provides some spice presentation. maple syrup. toast.. or slightly spicy.). should be appropriate to the base beer and be harmonious and balanced with the distinctive SHV flavors present. cinnamon) have stronger aromas and are more distinctive than others (e. but without being overly hot. Some SHV(s) may add a bit of astringency. herbs or vegetables that exhibit distinctive colors. SRM and ABV will vary depending on the underlying base beer. however. These components (especially hops) may also be intentionally subdued to allow the SHV character to come through in the final presentation. BLONDE ALE) THEN THE SPECIFIC STYLE MUST BE SPECIFIED. and fermentation by-products.. A light spruce or other evergreen tree character is optional but found in some examples. Body is generally medium to full. and may range in intensity from subtle to aggressive. Left Hand JuJu Ginger Beer. Hitachino Nest Real Ginger Ale. Aroma hops. The beers do not have to be . 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. Judge the beer based on the pleasantness and balance of the resulting combination. Appearance: Generally medium amber to very dark brown (darker versions are more common).) should be entered in the Specialty Beer category. note that some SHV (e. The base beer style often has a malty profile that supports the balanced presentation of the aromatics from spices and possibly other special ingredients. Dogfish Head Midas Touch. Some SHV(s) are inherently bitter and may result in a beer more bitter than the declared base style.G. but this character should be restrained. As with all specialty beers. herbs and/or vegetables and beer. Buffalo Bill's Pumpkin Ale. etc. CLASSIC STYLES DO NOT HAVE TO BE 31 CITED (E. sugars. and not usually stronger than chocolate. Any combination of aromatics that suggests the holiday season is welcome. The SHV(s) should add an extra complexity to the beer. such as esters or diacetyl. plum. The wide range of special ingredients should be supportive and balanced. Comments: Overall balance is the key to presenting a well-made spice. Roasted malt characteristics are rare. spruce trees. and a certain malty chewiness is often present. Mouthfeel: Mouthfeel may vary depending on the base beer selected and as appropriate to that base beer. May have some haze or be clear. not so prominent as to overshadow the base beer. Spices associated with the holiday season are typical (as mentioned in the Aroma section). Southampton Pumpkin Ale. molasses. molasses. May include some dried fruit or dried fruit peel flavors such as raisin. Birrificio Baladin Nora. subdued. Redhook Double Black Stout. IBUs.vegetables (SHV) should be noticeable in the aroma. and often has some alcohol flavor. then overall less fermentation byproducts would be appropriate. HERBS. Some fruit character (often of dried citrus peel. The individual character of the SHV(s) may not always be identifiable when used in combination. gingerbread. Fraoch Heather Ale. May include distinctive flavors from specific fermentables (molasses.g. Hop aroma may be absent or balanced with SHV. yeast by-products and malt components of the underlying beer may not be as noticeable when SHV are present. or mulling spices. although many examples are reminiscent of Christmas cookies. Note that these components (especially hops) may be intentionally subdued to allow the SHV character to come through in the final presentation. Hop aromatics are often absent. Moderately low to moderately high carbonation is typical. Body and carbonation levels should be appropriate to the base beer style being presented. English-type Christmas pudding. not artificial and overpowering. The spices and optional fermentables should be supportive and blend well with the base beer style. This category may also be used for chile pepper. but not be so prominent as to unbalance the resulting presentation. although a “raw” spice character is undesirable. Young’s Double Chocolate Stout. or nut-based beers (including combinations of these items). the distinctive flavor character associated with the particular SHV(s) should be noticeable. coffee-. Head formation may be adversely affected by some ingredients. flavor. If the base beer is a lager. Rogue Chipotle Ale. warming alcohol content. malt flavors.) may lend their own unique aromatics. etc. depending on the style.. the original style should come through in aroma and flavor. Dogfish Head Punkin Ale. herb or vegetable (SHV) beer. although these elements are not required. maple syrup. Bitterness and hop flavor are generally restrained so as to not interfere with the spices and special ingredients. Bell’s Java Stout. Rich. Breckenridge Vanilla Porter. Generally has a well-formed head that is often off-white to tan. Flavor: As with aroma. treacle. BluCreek Herbal Ale. Hop bitterness.g. etc. honey. chocolate-. 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. Traquair Jacobite Ale.
22. Smokiness may vary from low to assertive. Clean. however. Comments: The intensity of smoke character can vary widely. Appearance: Variable. History: Throughout history.overly strong to show some warming effects. or burnt smoke-derived aromatics are inappropriate.. maple syrup. German or Czech hops.. Flavor: As with aroma. Belgian-style Christmas ales should be entered as Belgian Specialty Ales (16E). rubbery. treacle. Vital Statistics: OG. beer of a somewhat higher alcohol content and richness has been enjoyed during the winter holidays. as may subtle additions of other fruits. ABV is generally above 6%. THE ENTRANT MAY DECLARE AN UNDERLYING BEER STYLE AS WELL AS THE SPECIAL INGREDIENTS USED. The special ingredients should complement the base beer and not overwhelm it. The appearance should reflect the base beer style. North Coast Wintertime Ale. Victory Scarlet Fire Rauchbier. Noble hop flavor moderate to none. peat. Commercial Examples: Anchor Our Special Ale. The smoke character of the malt varies by maltster.). smoky aroma and flavor and a somewhat darker color. If the base beer is a classic style. including examples such as Spezial Lager. sulfury or phenolic smoky characteristics are generally inappropriate (although some of these characteristics may be present in some base styles. The beechwood smoke character can range from subtle to fairly strong.050 – 1. History: A historical specialty of the city of Bamberg. Kaiserdom Rauchbier.012 – 1. since English or German breweries traditionally do not use spices in their beer. Märzen-like qualities should be noticeable. hop bitterness. alder. Smoky flavors may range from woody to somewhat bacon-like depending on the type of malts used. with the remainder being German malts typically used in a Märzen. sulfury or phenolic smoky characteristics are inappropriate. invert sugar.g. although the color of the beer is often a bit darker than the plain base style. phenolic. Medium to medium-high carbonation. ETC. Medium amber/light copper to dark brown color. bacon-like.g. Comments: Overall balance is the key to presenting a well-made Christmas beer. Mouthfeel: Varies with the base beer style. with a large. Harsh. Nils Oscar Julöl. with a medium-dry to dry finish (the smoke character enhances the dryness of the finish). Jamtlands Julöl and malt in varying balance and intensity. TREACLE. or otherwise more characterful than their normal beers. diacetyl or DMS. stronger. phenolic smoke-derived harshness is inappropriate. molasses. MAPLE SYRUP. Allow for variation in the style when judging. and most examples are somewhat dark in color. not all examples are highly smoked. Flavor: Generally follows the aroma profile. Sharp. although some dark strong lagers exist. HONEY. Harsh. Dunkel. Peat-smoked malt can add an earthiness. The intensity and character of the smoke and base beer style can vary. Harpoon Winter Warmer. Troegs The Mad Elf. such as the Bocks. each should be noticeable and distinctive in its own way (although not necessarily individually identifiable. Spiced versions are an American or Belgian tradition. burnt.) OR FRUIT. woody. The quality and secondary characteristics of the smoke are reflective of the source of the smoke (e.016 SRM: 12 – 22 ABV: 4.g. lager character with no fruity esters. honey. SMOKE-FLAVORED/WOOD-AGED BEER 22A. in the Franconian region of Bavaria in Germany. Ingredients: German Rauchmalz (beechwood-smoked Vienna-type malt) typically makes up 20-100% of the grain bill. The malt and smoke components are often inversely proportional (i. Eisenbahn Rauchbier. lemon) may be used. with a blend of smoke 32 . however. Vital Statistics: OG: 1. tan. burnt. The balance of underlying beer characteristics and smoke can vary. malt decreases. Classic Rauchbier Aroma: Blend of smoke and malt. phenolic harshness is inappropriate. Other examples of smoked beers are available in Germany. Spices are required. some breweries produce their own smoked malt (rauchmalz). Spezial Rauchbier Märzen. Samuel Adams Winter Lager. Appearance: This should be a very clear beer. German lager yeast. SRM and ABV will vary depending on the underlying base beer.8 – 6% Commercial Examples: Schlenkerla Rauchbier Märzen. The brewer should recognize that some combinations of base beer styles and special ingredients work well together while others do not make for harmonious combinations. THE BEER MUST INCLUDE SPICES AND MAY INCLUDE OTHER FERMENTABLES (SUGARS. Smokiness may vary from low to assertive.g. rubbery. rich.. Some breweries adjust the color slightly with a bit of roasted malt. robust porter) and the smokiness imparted by the use of smoked malts. oranges. cloves. MOLASSES. Mouthfeel: Medium body. Brewers entering these styles should use Other Smoked Beer (22B) as the entry category. English-style Winter Warmers (some of which may be labeled Christmas Ales) are generally not spiced. yet always complementary. balanced. there should be a balance between smokiness and the expected flavor characteristics of the base beer style. Hop aroma may be very low to none. harsh. Fruit peel (e.057 IBUs: 20 – 30 FG: 1. Great Lakes Christmas Ale. Overall Impression: Märzen/Oktoberfest-style (see 3B) beer with a sweet. or malty. Whenever spices. Many breweries produce unique seasonal offerings that may be darker. although the resulting blend should be somewhat balanced and enjoyable. balance in the overall presentation is the key to well-made examples.e. Ingredients: Generally ales. and Helles-like beers. charred. Overall Impression: A stronger. particularly those that add dark fruit or caramel flavors. and can seem smoky. Lakefront Holiday Spice Lager Beer. and vice versa). diacetyl or DMS. but the beechwood smoke flavor can be low to high. when smoke increases. Goose Island Christmas Ale. Saranac Rauchbier 22B. Flavorful adjuncts are often used (e. bitter. Smooth lager character.g. or rarely almost greasy. ginger) but any combination is possible and creativity is encouraged. SPICES OR OTHER INGREDIENTS NEED NOT BE IDENTIFIED. herbs or additional fermentables are declared. spiced. allspice. FG. Other Smoked Beer Aroma: The aroma should be a pleasant balance between the expected aroma of the base beer (e. bitter. toasty richness. nutmeg. rubbery.. Schwarz. toasty.. yet the finish can reflect both malt and smoke. and often include those evocative of the Christmas season (e. darker. creamy. particularly a malty. the original style should come through in aroma and flavor. The malt character can be low to moderate. balanced with the other ingredients is still critical). THE BASE STYLE. brown sugar. cinnamon. and should be entered as Old Ales. etc. Moderate. Clean lager character with no fruity esters. Significant astringent. May use a wide range of crystal-type malts. IBUs. Beechwood-smoked malt is used to make a Märzen-style amber lager. The palate can be somewhat malty and sweet. spiced beer that often has a rich body and warming finish suggesting a good accompaniment for the cold winter season. the smoked malt shouldn’t contribute these flavors). oak. when old friends get together to enjoy the season. with either being prominent in the balance. Significant astringent. Smoke can add some dryness to the finish.to cream-colored head. with a varying balance and intensity.. Hefe-Weizen. beechwood). Weyerbacher Winter Ale. charred. and be somewhat sweet.
Oak cask and barrels are traditional. ROBUST PORTER) THEN THE SPECIFIC STYLE MUST BE SPECIFIED. Pilsner. Any alcohol character should be smooth and balanced. weizen. Ingredients: Varies with base style. Fuller-bodied. or using wood-based additives (wood chips.G. caramel.g. Often darker than the unadulterated base beer style. 33 toasted bread or almonds (from toasted wood).e. Wood usually contributes a woody or oaky flavor. English IPA with Oak Chips. although this should take on a pleasant. hops and malt character is exhibited by the better examples.g. O’Fallons Smoked Porter. maple.). IF THIS BEER IS BASED ON A CLASSIC STYLE (E. For example. Dark Horse Fore Smoked Stout. the goal is to reach a pleasant balance between the smoke character and the base beer style. FG: varies with base style typically above-average ABV: varies with base style IBUs: varies with base style typically above-average SRM: varies with base style... Rogue Smoke. Spezial Lagerbier. Other flavors that may optionally be present include vanilla (from vanillin in the wood). and how well it is balanced with the smoke character. hickory with ribs. 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. but should not be so dominant as to unbalance the beer. The woodbased character should be evident. or wine). THE TYPE OF WOOD MUST BE SPECIFIED IF A “VARIETAL” CHARACTER IS NOTICEABLE. History: A traditional production method that is rarely used by major breweries. Occasionally there may be an optional lactic or acetic tartness or Brett funkiness in the beer. Oskar Blues Old Chub. higher-gravity base styles often are used since they can best stand up to the additional flavors. Weissbier and Bockbier. condition. Vital Statistics: Varies with the base beer style. smooth flavors are most desirable.. THIS CATEGORY SHOULD NOT BE USED FOR BASE STYLES WHERE BARREL-AGING IS A FUNDAMENTAL REQUIREMENT FOR THE STYLE (e. ROBUST PORTER) THEN THE SPECIFIC STYLE MUST BE SPECIFIED.or oakbased aroma is usually present. although experimentation is encouraged. Some background oxidation character is optional. Some background oxidation character is optional. depending on age of the cask. Evergreen wood should never be used since it adds a medicinal. Vital Statistics: OG: varies with base style.Overall Impression: This is any beer that is exhibiting smoke as a principle flavor and aroma characteristic other than the Bambergstyle Rauchbier (i. pecan.. and may exhibit additional alcohol warming if wood has previously been in contact with other alcoholic products. Comments: Any style of beer can be smoked. schwarzbier. toast. Schlenkerla Weizen Rauchbier and Ur-Bock Rauchbier. Tart or acidic characteristics should be low to none. cocoa (from charred wood or bourbon casks). The wood and/or other cask-derived flavors should be balanced. Wood can also add tannins to the beer. and alder with salmon). the resulting beer should be entered in the specialty/experimental category.G. Entries that have a classic style cited will be judged on how well that style is represented. honey. sherry-like character and not be papery or cardboard-like. caramel.” Judges should evaluate the beers mostly on the overall balance. The tannins can lead to additional astringency (which should never be high). sherry-like character and not be papery or cardboardlike. and usually only with specialty products. American Barleywine in an Oak Whiskey Cask). CLASSIC STYLES DO NOT HAVE TO BE CITED (E. Fresh wood can occasionally impart raw “green” aromatics. Appearance: Varies with base style. The best examples will be smooth. particularly if toasted/charred oak and/or whiskey/bourbon barrels are used.. flavorful. Higher alcohol levels should not result in “hot” beers.g. not hot. and alcohol flavors from other products previously stored in the wood (if any). aged. Any additional alcoholic products previously stored in the wood should be evident (if declared as part of the entry). The intensity of the wood-based flavors is based on the contact time with the wood. vegetables. Ingredients: Different materials used to smoke malt result in unique flavor and aroma characteristics. Aged in wooden casks or barrels (often previously used to store whiskey. “smoked porter” is as acceptable as “peatsmoked strong Scotch ale” or “cherry-wood smoked IPA. The various woods may remind one of certain smoked products due to their food association (e.G. coffee. piney flavor to the malt. supportive and noticeable. peat. doppelbock. helles. sherry. apple. wood staves. dunkel. 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. Specialty or experimental base beer styles may be specified. Madeira. 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). other fruitwoods) smoked malts may be used. maple with bacon or sausage. “PORTER” OR “BROWN ALE” IS ACCEPTABLE). IF THIS BEER IS BASED ON A CLASSIC STYLE (E. Magic Hat Jinx 22C. although other woods can be used. or simply a fuller mouthfeel.or other hardwood (oak.. spices. and the type of wood. and other specialty styles. toffee. oak essence). Flavor: Varies with base style. Left Hand Smoke Jumper. Mouthfeel: Varies with base style. beechwood-smoked Märzen). THE TYPE OF WOOD OR OTHER SOURCE OF SMOKE MUST BE SPECIFIED IF A “VARIETAL” CHARACTER IS NOTICEABLE. notably porter and strong Scotch ales. alder. Balance in the use of smoke. but this should not be higher than a background flavor (if present at all). Beechwood-. Wood-Aged Beer Aroma: Varies with base style. but should not overpower the base beer style. as well as any aromatics associated with alcohol previously stored in the wood (if any). Often fuller than the unadulterated base beer. and previous usage of the barrel. German brewers have traditionally used smoked malts in bock. Commercial Examples: Alaskan Smoked Porter. often darker than the . as long as the other specialty ingredients are identified. The brewer should specify any unusual ingredients in either the base style or the wood if those characteristics are noticeable. but not so dominant as to unbalance the beer.G. History: The process of using smoked malts more recently has been adapted by craft brewers to other styles. “PORTER” OR “BROWN ALE” IS ACCEPTABLE). etc. chocolate. port. Stone Smoked Porter. which can occasionally take on a raw “green” flavor if new wood is used. mesquite. Bourbon Barrel-aged Imperial Stout. Specific classic styles or smoke types do not have to be specified. A low to moderate wood.. well-balanced and well-aged. Excessive peatsmoked malt is generally undesirable due to its sharp. the age. If smoked malts are combined with other unusual ingredients (fruits. or cocoa character.) in noticeable quantities. although this character should never be too strong. Lambic. The remaining ingredients vary with the base style.. Comments: The base beer style should be apparent. Becoming more popular with modern American craft breweries looking for new. CLASSIC STYLES DO NOT HAVE TO BE CITED (E. distinctive products. Other optional aromatics include a low to moderate vanilla. cherry. piercing phenolics and dirt-like earthiness. butterscotch. Flanders Red. (e. and how well the smoke character enhances the base beer. bourbon. and can take on a pleasant. etc.
The overall rating of the beer depends heavily on the 23.unadulterated base style Commercial Examples: The Lost Abbey Angel’s Share Ale.g. Lees Harvest Ale in Port.. vatted Porter with Brettanomyces. stronger. The marriage of specialty ingredients or nature with the underlying beer should be harmonious. alcohol content.g. Flavor: As with aroma.g. additives or processes. 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 . “imperial” strength beers) • Historical. 28D for ciders). Some ingredients may add tartness.g. Colonial Spruce or Juniper beers. The key attributes of the underlying style (if declared) will be atypical due to the addition of special ingredients or techniques. Bush Prestige. Some ingredients may add color (including to the head). Louvain Peetermann. extra-hoppy beers. or other flavor byproducts. Note that these components (especially hops) may be intentionally subdued to allow the specialty character to come through in the final presentation. oats. hoppier. No beer is ever “out of style” in this category. fruit-and-spice beers. 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. Firestone Walker Double Barrel Ale. these should be entered in 16E). that classic styles will have a different impression when brewed with unusual ingredients. traditional or indigenous beers (e. Christmas-type beers should be entered in Category 21B (unless they are Belgian Christmas-type beers. Note that unusual ingredients or processes may affect the appearance so that the result is quite different from the declared base style. Unusual ingredients or processes may affect the mouthfeel so that the result is quite different from the declared base style. Note that certain other specialty categories exist in the guidelines. are usually fully fermented and contribute to a lighter flavor profile and a drier finish than might be expected for the declared base style. steinbier. Le Coq Imperial Extra Double Stout. and creativity should be considered. hops and the featured specialty ingredient or nature as appropriate to the specific type of beer being presented. Kvass. Beers with only one type of fruit.. low alcohol versions of other styles. including the following techniques or ingredients: • Unusual techniques (e. Dominion Oak Barrel Stout. and may range in intensity from subtle to aggressive. the distinctive flavor character associated with the stated specialty nature should be noticeable. Remember that fruit and sugar adjuncts generally add flavor and not excessive sweetness to beer.g. Sherry. spice. 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. vegetables. The overall uniqueness of the process. Harviestoun Old Engine Oil Special Reserve. Aroma: The character of the stated specialty ingredient or nature should be evident in the aroma.g. smoked spiced beers) • Out-of-style variations of existing styles (e. unless it fits elsewhere. Specialty meads or ciders should be entered in their respective categories (26C for meads. should be appropriate to the base beer (if declared) and be well-integrated with the distinctive specialty flavors present. Overall Impression: A harmonious marriage of ingredients. some of these minor styles might be promoted to full styles in the future.. and the specialty character should not seem artificial and/or totally overpowering. New Holland Dragons Milk.. as well as sugar found in fruit. additives or processes. India Brown Ale. Petrus Aged Pale. such as esters or diacetyl. do not expect the base beer to taste the same as the unadulterated version. The sugary adjuncts. many microbreweries have specialty beers served only on premises often directly from the cask. however. ingredients used. Sahti. ice/eis beers) • Unusual fermentables (e. Some styles that fall into this grouping include: • Honey Beers (not Braggots) • Wiess (cloudy. that classic styles will have a different impression when brewed with unusual ingredients.. processes and beer. Hop bitterness.. 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. 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. however. maple syrup. Goose Island Bourbon County Stout. Belgian Specialties or clones of specific Belgian beers should be entered in Category 16E. rye. Body and carbonation levels should be appropriate to the base beer style being presented. or smoke should be entered in Categories 20-22. Grätzer) • American-style interpretations of European styles (e. The individual character of special ingredients and processes may not always be identifiable when used in combination. honey. SPECIALTY BEER This is explicitly a catch-all category for any beer that does not fit into an existing style category. Appearance: Appearance should be appropriate to the base beer being presented and will vary depending on the base beer (if declared). malt flavors. herbs. The category is intended for any type of beer. sweetness. Note. Note. and may affect head formation and retention.g.W. and fermentation by-products. flavor. Mouthfeel: Mouthfeel may vary depending on the base beer selected and as appropriate to that base beer (if declared). sorghum) • Unusual adjuncts (e. but harmonious with the other components (yet not totally overpowering them).. If sufficient interest exists. Great Divide Oak Aged Yeti Imperial Stout. J. The individual character of special ingredients and processes may not always be identifiable when used in combination. Overall the aroma should be a pleasant combination of malt. Judge the beer based on the pleasantness and harmony of the resulting combination. Lagavulin Whisky or Calvados Casks. buckwheat. If a classic style base beer is specified then the characteristics of that classic style should be noticeable. molasses.
the style should be recognizable. Commercial Examples: Bell’s Rye Stout.G. Zum Uerige Sticke and Doppel Sticke Altbier. Bear Republic Red Rocket Ale. IBUs. Stoudt’s Honey Double Mai Bock. Dogfish Head India Brown Ale. Vital Statistics: OG. Rogue Dad’s Little Helper. For historical styles or unusual ingredients/techniques that may not be known to all beer judges.. Rauchenfels Steinbier. Great Divide Bee Sting Honey Ale. The distinctive nature of the stated specialty ingredients/methods should complement the original style (if declared) and not totally overwhelm it. ingredients and/or techniques as an aid to the judges. The base style may be a classic style (i. SRM and ABV will vary depending on the underlying base beer.. 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. THE BREWER MUST SPECIFY THE “EXPERIMENTAL NATURE” OF THE BEER (E. Odells 90 Shilling Ale. If a base style is declared. Tommyknocker Maple Nut Brown Ale. Stone Arrogant Bastard 35 . FG. enhances. TYPE OF SPECIAL INGREDIENTS USED.inherently subjective assessment of distinctiveness and drinkability. PROCESS UTILIZED OR HISTORICAL STYLE BEING BREWED). OR WHY THE BEER DOESN’T FIT AN ESTABLISHED STYLE. Bell’s Eccentric Ale. Hair of the Dog Adam.e. Great Alba Scots Pine. Base Style: THE BREWER MAY SPECIFY AN UNDERLYING BEER STYLE. Yards Brewing Company General Washington Tavern Porter. Comments: Overall harmony and drinkability are the keys to presenting a well-made specialty beer. Samuel Adams Triple Bock and Utopias.g. The beer should be judged by how well the special ingredient or process complements. the brewer should provide descriptions of the styles.. Rogue Honey Cream Ale. “Porter” or “Brown Ale”). and harmonizes with the underlying style. a named subcategory from these Style Guidelines) or a broader characterization (e.
. Oxidation resulting in a papery character is always undesirable. depending on age. If a honey variety is declared. The aromatics may seem vinous (similar to wine). such as acid or tannin. Sparkling meads are not gushing. Different sub-styles may include fruit.g. Body is related to sweetness. noticeable amount of carbonation. weaker versions. some (e.g. Some types of honey have a strong varietal character (aroma. In general.. The bouquet (rich. Most are in the straw to gold range. almost any color is acceptable. and should be used as a reference whenever entering or judging mead. unfermented honey character. saturation and purity of color should be considered. or other meads attempting a sherry-like character). flavor. fruit. If honey varieties are declared. If no honey variety is declared. palmetto). Flavors tend to become more subtle over time. Alcohol aromatics may be present. longer finishes are generally most desirable. or spicy notes.. quantity (how much are present?). Stronger or sweeter meads may have a stronger honey aroma than drier or weaker versions. also known as complexity or depth. buckwheat) are more recognizable than others (e. • Carbonation. these can add to complexity). Flavor: The intensity of the honey flavor will vary based upon the sweetness and strength of the mead. Yeast or fermentation characteristics may be none to noticeable. Petillant meads are “lightly sparkling” and can have a moderate. cloying or seem like unfermented honey. they can have some very light bubbles. etc. Stronger versions (standard and sack) may show signs of body (e. In no case should the residual sweetness be syrupy. The aftertaste should be evaluated. orange blossom. is a positive attribute. Stronger meads can have a greater honey character and body (as well as alcohol) than weaker meads. Stronger. semi-sweet meads will have a balanced sweetness.. Light oxidation may be present. . which are acceptable in low to moderate levels (if in balance. but dry meads can still have some body. Sweet meads should not be cloyingly sweet. An excessive sherry character is a fault in most styles (except certain Polish-style specialties. chemical. A multi-faceted bouquet. the varietal character of the honey should be apparent even if subtle. 2. buckwheat) are more recognizable than others (e. The residual sweetness level will vary with the sweetness of the mead. legs. Sweetness is independent of strength. • Honey variety. smaller bubbles are more desirable and indicative of higher quality than larger bubbles. Hue. Common Mead Characteristics: • Appearance: Clarity may be good to brilliant. Different varieties of honey have different intensities and characters. Light oxidation may be present. A mead may be dry. Important attributes that must be specified: • Sweetness. malt. The harmony and balance of the aroma and bouquet should be pleasant and enticing.. The components of bubbles or head will vary greatly depending on the carbonation level.INTRODUCTION TO MEAD GUIDELINES (CATEGORIES 24-26) The following discussion applies to all the mead styles. orange blossom. Crystal clear. although this is not a strict rule. should enhance the honey flavor and lend balance to the overall character of the mead but not be excessively tart or astringent. rounded product. not harsh or solventy. the amount of honey and fermentables used to make the mead). This introduction identifies common characteristics and descriptions for all types of mead. reflective examples with a bright. sweeter meads will have a stronger honey flavor than drier. A multi-faceted flavor. 1. except where explicitly superseded in the sub-category guidelines. the color should generally be 36 • • suggestive of the honey used (although a wide range of color variation is still possible). Sweetness simply refers to the amount of residual sugar in the mead. • Strength. some (e. Observable particulates (even in a clear example) are undesirable. the varietal character of the honey should be apparent even if subtle. with estery. while others can be dark brown. petillant. Sweetness is often confused with fruitiness in a dry mead. Highly carbonated examples usually have a short-lasting head similar to Champagne or soda pop. persistence (how long do they continue to form?). rate (how fast do they form?). Some aspects of bubbles or head formation that may be observed and commented upon include size (large or small). or sack strength. dry meads will have no residual sugar. floral. palmetto). yeasty. fermentation and aging) should show a pleasant fermentation character. • Special ingredients. Judges need to understand the ingredients that provide a unique character in order to properly evaluate the mead. it is specifically a term used to describe a honey derived from unknown or mixed flowers. The color may vary widely depending on honey variety and any optional ingredients (e. or sulfury notes. or sweet.g. blended. color.. Dry meads do not have to be bone dry. sweet meads will have noticeable to prominent sweetness. spice. is a positive attribute. avocado. phenolic or bitter flavors are defects. A mead may be categorized as hydromel. malts). If honey varieties are declared.g. but hot. fresh and clean flavors being most desirable. Artificial. Aroma: The intensity of the honey aroma will vary based upon the sweetness and strength of the mead. and should not have a raw. and may include fruity. depending on age. Some honey varieties are almost clear. distinct meniscus are highly desirable. A mead may be still. safflower. semi-sweet. also known as complexity or depth. solventy or irritating overtones are a defect. Different varieties of honey have different intensities and characters. complex smells arising from the combination of ingredients. harsh.g. Alcohol flavors (if present) should be smooth and well-aged. Aging and conditioning generally smooth out flavors and create a more elegant. ingredients and type of mead. but may have a character ranging from mouth-filling to an impression akin to Champagne or soda pop. and mousse (appearance or quality of foam stand). but an excessive sherry-like or papery character should be avoided. meniscus) but higher carbonation levels can interfere with this perception. additional information can be provided to judges as to the character to be expected. Phenolic or diacetyl aromatics should not be present. Any additives.g. or sparkling. and may result in sherry-like notes. If a honey is unusual. Still meads do not have to be totally flat. Note that “wildflower” isn’t a varietal honey. therefore. standard. acidity). Harsh or chemical aromatics should not be present. Higher carbonation (if present) enhances the acidity and gives a “bite” to the finish. Strength refers to the alcohol content of the mead (and also. with clean and fresh aromatics being preferred over dirty.
Body generally increases with stronger and/or sweeter meads.080 – 1. Competition organizers should make every effort to ensure that judges are provided the full set of attributes of the meads being evaluated.990 – 1. sweet). but bittering hops are optional even in this style.010 – 1. so don’t rely only on FG to determine sweetness. and this character usually increases with strength (although extended aging can smooth this sensation). In all cases. and balance of sensory elements are most desirable. High carbonation will enhance the acidity and give a “bite” to the finish. Similarly. and clean alcohol. although it is an identifiable character. Supplemental materials may be provided to judges if an obscure ingredient or method is used. chemicals. sweetness and alcohol presentation. orange-blossom honey has the character of orange blossoms. harmony. Melomels and pyments can have orange.010 semi-sweet: 1. petillant. acidity.025 sweet: 1. red.• • • • and can deteriorate with extended aging. although the body is generally light to medium. Mouthfeel: Before evaluating. harsh or yeasty fermentation characteristics are undesirable. Well-made examples will often have an elegant wine-like character. as a metheglin or open category mead. refer to the declared sweetness. pink and/or purple hues.5 – 7. acidity. or fruit. alcohol and honey character is the essential final measure of any mead. soft fruity esters. as well as any special ingredients. body. flavor or aftertaste. water and yeast. Sensations of body should not be accompanied by an overwhelmingly cloying sweetness (even in sweet meads). If citrus. Note that stronger meads will have a fuller body. Smooth texture. although most are in the medium-light to medium-full range. although not always identifiable. blackberry honey is only distantly like blackberries. Cysers are most often golden.g. finish and flavor intensity to a dry white wine. Overall Impression: A wide range of results are possible. semi-sweet. Braggots can be yellow to black. Standard description applies for remainder of characteristics. o Entrants MUST specify strength level (hydromel or light mead. and to a lesser extent. • Optional Requirements: Entrants MAY specify honey varieties used.050 Note that the perception of sweetness is a function of the percentage of residual sugar. lightly carbonated (petillant) meads will have noticeable bubbles. • Category-Specific Requirements: Some categories require additional information. acidity. declaring specific fruit. and can sometimes be quite full and heavy. not a traditional). 24A. body generally decreases with lower gravity and/or drier meads. Sensations of body should not be accompanied by noticeable residual sweetness. and can sometimes be quite light. Different types of honey have different intensities and characters. Dry Mead Aroma: Honey aroma may be subtle. however. but may not resemble the source plant. For example. Sweetness or significant honey aromatics should not be expected. or oak additives result in flavor components above a low. with no inconsistencies in color. and fruit and/or malt in some styles). an explanation of standard terms. and entering instructions. Some natural acidity is often present (particularly in fruit-based meads). Flavor: Subtle (if any) honey character. sparkling or highly carbonated). Some minor adjustments in acidity and tannin can be made with citrus fruits. tea. Carbonation can vary widely (see definitions above). judges will look for the varietal character of the honey. Still meads may have a very light level of carbonation. The proper balance of sweetness. with a pleasant mixture of subtle honey character. judges should evaluate the mead as a semi-sweet. Acidity and tannin help balance the overall honey. Strength. 37 . standardstrength mead with no varietal honey character and no special ingredients. petillant or lightly carbonated. IBUs: not relevant for anything but braggot. alcohol. strength and carbonation levels. not oranges. chemical additives or oakaging). and a highly carbonated (sparkling) mead can range from a mouth-filling carbonation to levels approaching Champagne or soda pop. aroma. 3. • Defaults: If no attributes are specified. these additives should not be readily discernable in flavor or aroma. If honey varieties are declared. or special characteristics. tea. Note that the character of a varietal honey will be identifiable as distinct to the source flowers.035 – 1. tree. Low levels of astringency are sometimes present (either from specific fruit or spices. Consider the OG. The body can vary widely. standard mead. but well-made examples will have an enjoyable balance of honey flavors. balance-adjusting level. No to minimal residual sweetness with a dry finish. sweetness and age greatly affect the overall presentation. Ingredients: Mead is made primarily from honey.. or the use of oak aging. Appearance: Standard description applies. Overall Impression: Similar in balance. and lead to a harmonious end product. Vital Statistics: OG: hydromel: 1.5% standard: 7. Entering and Categorizing Meads: • Mandatory Requirements: o Entrants MUST specify carbonation level (still. Mouthfeel: Standard description applies. For example. spices. sweetness. 24. If a honey variety is declared. strength. or from tea. Standard description applies for remainder of characteristics. These can all affect mouthfeel. the color should reflect the ingredients used (type of honey. and may feature subtle to noticeable varietal character if a varietal honey is declared (different varieties have different intensities). Yeast nutrients may be used but should not be detected.120 sack: 1. Complexity. A very thin or watery body is likewise undesirable. A warming alcohol presence is often present. SRM: basically irrelevant since honey can be anything from almost clear to dark brown.080 standard: 1. tannins. o Entrants MUST specify sweetness level (dry.5 – 14% sack: 14 – 18% FG: dry: 0. TRADITIONAL MEAD See the Introduction to Mead Guidelines for detailed descriptions of standard mead characteristics. the resulting mead should be entered appropriately (e. sack or strong mead). particularly in categories other than traditional mead.025 – 1. the variety should be distinctive (if noticeable).170 ABV: hydromel: 3. Sulfury. in assessing sweetness. Any special ingredients should be well-blended with the other ingredients.120 – 1. background.
Appearance: Standard description applies. as may a slightly sulfury character. but this distinction is usually not obvious to judges. Entrants MUST specify carbonation level and strength. “Show meads” feature no additives. Mouthfeel: Standard description applies. Appearance: Standard description applies. the residual sweetness may vary from none to high. and can have a light to significant sweetness that may express the aroma of flower nectar. with strength being the secondary ordering criterion. Overall Impression: Similar in balance. semisweet and sweet meads. Comments: See standard description for entrance requirements. but this distinction is usually not obvious to judges. harmony. although the body is generally medium-light to medium-full. Rabbit’s Foot Sweet Wildflower Honey Mead. and the finish may range from dry to sweet. depending on the variety of honey and blend of apples or ciders used. flavor or aftertaste. although the body is 38 . and is often moderately to strongly sweet and usually expresses the aroma of flower nectar. Judging meads from dry to sweet is recommended as the primary ordering. The bouquet should show a pleasant fermentation character. Sweet Mead Aroma: Honey aroma should dominate. the aroma might have a subtle to very noticeable varietal character reflective of the honey (different varieties have different intensities and characters). The honey aroma should be noticeable. as is a light diacetyl character from malolactic fermentation (both are optional). Redstone Traditional Mountain Honey Wine.Ingredients: Standard description applies. and may feature moderate to prominent varietal character if a varietal honey is declared (different varieties have different intensities). Complexity. Refer to Category 24 descriptions for additional detail on the character to be expected from dry. Varietal meads feature the distinctive character of certain honeys. harmony. The apple/cider character should be clean and distinctive. with a pleasant mixture of honey character. harsh or yeasty fermentation characteristics are undesirable. Commercial Examples: Lurgashall English Mead. Sulfury. Stronger and/or sweeter versions will have higher alcohol and sweetness in the nose. residual sweetness. Varietal meads feature the distinctive character of certain honeys. and balance of sensory elements are most desirable. Ingredients: Standard description applies. 24C. Many seem like a dessert wine. with clean and fresh aromatics being preferred. “Show meads” feature no additives. Commercial Examples: White Winter Dry Mead. Ingredients: Standard description applies. Entrants MAY specify honey varieties. light sweetness. flavor or aftertaste. Standard description applies for remainder of characteristics. Standard description applies for remainder of characteristics. and can have a light sweetness that may express the aroma of flower nectar. If a variety of honey is declared. Mouthfeel: Standard description applies. finish and flavor intensity to a well-made dessert wine (such as Sauternes). Sky River Dry Mead. Complexity. Slight spicy phenolics from certain apple varieties are acceptable. Commercial Examples: Lurgashall Christmas Mead. acidity. harsh or yeasty fermentation characteristics are undesirable. “Show meads” feature no additives. Comments: See standard description for entrance requirements. body. Intermiel Bouquet Printanier 24B. Use those guidelines to judge distinctions between the various sweetness levels. Traditional Meads feature the character of a blended honey or a blend of honeys. acidity. alcohol and honey character is the essential final measure of any mead. with a pleasant mixture of honey character. Cyser A Cyser is a melomel made with apples (generally cider). and clean alcohol. Intermiel Verge d’Or and Mélilot generally medium-full to full. but this distinction is usually not obvious to judges. aroma. If a variety of honey is declared. Entrants MUST specify carbonation level and strength. Appearance: Standard description applies. 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. Some spicy or earthy notes may be present. alcohol and honey character is the essential final measure of any mead. Note that stronger meads will have a fuller body. soft fruity esters. Varietal meads feature the distinctive character of certain honeys. Entrants MUST specify carbonation level and strength. Entrants MAY specify honey varieties. an explanation of standard terms. Sensations of body should not be accompanied by cloying. Intermiel Benoîte 25. MELOMEL (FRUIT MEAD) See the Introduction to Mead Guidelines for detailed descriptions of standard mead characteristics. and entering instructions. and may feature subtle to noticeable varietal character if a varietal honey is declared (different varieties have different intensities). Note that stronger meads will have a fuller body. aroma. Color may range from pale straw to deep golden amber (most are yellow to gold). The proper balance of sweetness. with no inconsistencies in color. 25A. 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. Flavor: Moderate to significant honey character. with no inconsistencies in color. 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. the aroma might have a subtle to very noticeable varietal character reflective of the honey (different varieties have different intensities and characters). Overall Impression: Similar in balance. The proper balance of sweetness. Subtle to moderate residual sweetness with a medium-dry finish. Sweetness is assumed to be SWEET in this category. Comments: See standard description for entrance requirements. Traditional Meads feature the character of a blended honey or a blend of honeys. Sulfury. raw residual sweetness. Natural acidity and tannin in apples may give some tartness and astringency to balance the sweetness. Flavor: Subtle to moderate honey character. the aroma might have a subtle to very noticeable varietal character reflective of the honey (different varieties have different intensities and characters). Flavor: The apple and honey flavor intensity may vary from none to high. Aroma: Depending on the sweetness and strength. If a variety of honey is declared. and clean alcohol. Standard description applies for remainder of characteristics. Entrants MAY specify honey varieties. Sweetness is assumed to be SEMI-SWEET in this category. finish and flavor intensity to a semisweet (or medium-dry) white wine. body. Semi-sweet Mead Aroma: Honey aroma should be noticeable. except with regard to color. Chaucer’s Mead. and balance of sensory elements are most desirable. Sky River Semi-Sweet Mead. Sweetness is assumed to be DRY in this category. Sensations of body should not be accompanied by a residual sweetness that is higher than moderate. 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). soft fruity esters. Standard description applies for remainder of characteristics.
A cyser may have a subtle to strong honey character. grassy or earthy notes may be present (as in wine). though very dry and very sweet examples do exist. The grape/wine character should be clean and distinctive. Standard description applies for remainder of characteristics. spicy. Overall Impression: In well-made examples of the style. Overall Impression: In well-made examples of the style. and sweetness. a varietal character will be expected. but this character should not be excessive. and can have a light to significant sweetness that may express the aroma of flower nectar. the residual sweetness may vary from none to high. Longer aging can smooth out tannin-based astringency. Standard description applies for remainder of characteristics. A spiced pyment (hippocras). and sweetness. dry versions can taste similar to many fine white wines. The fruit character should display distinctive aromatics associated with the particular fruit(s). as is a light diacetyl character from malolactic fermentation in certain white grape varieties (both are optional). Note that the color of fruit in mead is often lighter . The color should be characteristic of the variety or type of grape used. Standard description applies for remainder of characteristics. depending on the variety of fruit and/or honey used. the pyment may be a homemade grape-based wine sweetened with honey. grassy. strength. Color may take on a very wide range of colors. Other Fruit Melomel Aroma: Depending on the sweetness and strength. if specified. a varietal character will be expected. if specified.g. while subtle. strength. The honey aroma should be noticeable. however. depending on what sweetness level has been declared (dry to sweet) and strength level 39 has been declared (hydromel to sack). or a mead mixed with homemade grapebased wine after fermentation. Stronger and/or sweeter versions will have higher alcohol and sweetness in the nose. A spiced cyser. 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). Ingredients: Standard description applies. Mouthfeel: Standard description applies. If a variety of honey is declared. Color may range from pale straw to deep purple-red. Products with a relatively low proportion of honey are better entered as a Specialty Cider. The bouquet should show a pleasant fermentation character. Generally a good tannin-sweetness balance is desired. minerally. 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. For lighter-colored melomels with fruits that exhibit distinctive colors. strawberries)—allow for a range of fruit character and intensity from subtle to aggressive.. and the finish may range from dry to sweet. honey flavor and alcohol. though very dry and very sweet examples do exist. with clean and fresh aromatics being preferred. Pyment A Pyment is a melomel made with grapes (generally from juice). Slight spicy phenolics from certain apple varieties are acceptable. not artificial and inappropriately overpowering (considering the character of the fruit). or a pyment with other ingredients should be entered as an Open Category Mead. cherries) have stronger aromas and are more distinctive than others (e. Entrants MAY specify the varieties of grape used. Some complex. buttery. Depending on the grape variety. Entrants MUST specify carbonation level. Standard description applies for remainder of characteristics. 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). but should not be inappropriately intense. Flavor: The grape/wine and honey flavor intensity may vary from subtle to high. the fruit is both distinctive and well-incorporated into the honey-sweet-acidtannin-alcohol balance of the mead. White and red versions can be quite different.honey flavor and alcohol. Mouthfeel: Standard description applies. not all fruit may be individually identifiable or of equal intensity. In a blended fruit melomel. Appearance: Standard description applies. earthy. Ingredients: Standard description applies. Cyser is a standard mead made with the addition of apples or apple juice.. Often wine-like. except with regard to color. A pyment is a standard mead made with the addition of grapes or grape juices. and the overall impression should be characteristic of the type of grapes used and suggestive of a similar variety wine. the aroma might have a subtle to very noticeable varietal character reflective of the honey (different varieties have different intensities and characters). the color should be noticeable. or a cyser with other ingredients. Comments: There should be an appealing blend of the fruit and honey character but not necessarily an even balance. should be entered as an Open Category Mead. although this character should not be excessive. The fruit character should be pleasant and supportive. Alternatively. Some apples can provide natural astringency. Some natural acidity is usually present (from grapes) and helps balance the overall impression. Natural acidity and tannin in grapes may give some tartness and astringency to balance the sweetness. A pyment may have a subtle to strong honey character. and can have a light to significant sweetness that may express the aroma of flower nectar. Appearance: Standard description applies. and may feature noticeable to prominent varietal character if a varietal honey is declared (different varieties have different intensities). note that some fruit (e.g. Slight spicy phenolics from certain red grape varieties are acceptable. Grape tannin and/or grape skins can add body as well as some astringency. Entrants MAY specify the varieties of apple used. and may feature noticeable to prominent varietal character if a varietal honey is declared (different varieties have different intensities). as are a light diacetyl character from malolactic fermentation and a slight sulfur character (all are optional). cysers are made by the addition of honey to apple juice without additional water. Some natural acidity is usually present (from the blend of apples) and helps balance the overall impression. Traditionally. See standard description for entrance requirements. Generally a good tannin-sweetness balance is desired. although white grape varieties may also take on color derived from the honey variety. depending on the variety of grapes and honey used. Comments: There should be an appealing blend of the fruit and honey character but not necessarily an even balance. with clean and fresh aromatics being preferred. some fruity. raspberries. If a variety of honey is declared. Entrants MAY specify honey varieties. and/or floral flavors may be present. Entrants MAY specify honey varieties. Stronger and/or sweeter versions will have higher alcohol and sweetness in the nose. Long Island Meadery Apple Cyser 25B. blueberries. Some tartness may be present if naturally occurring in the particular fruit(s). Wine-like. Commercial Examples: Redstone Pinot Noir and White Pyment Mountain Honey Wines 25C. The bouquet should show a pleasant fermentation character. spicy. Entrants MUST specify carbonation level. Commercial Examples: White Winter Cyser. 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). Some of the best strong examples have the taste and aroma of an aged Calvados (apple brandy from northern France). except with regard to color. Aroma: Depending on the sweetness and strength. the grape is both distinctively vinous and well-incorporated into the honeysweet-acid-tannin-alcohol balance of the mead. Rabbit’s Foot Apple Cyser. See standard description for entrance requirements.
lavender)—allow for a range of herb/spice character and intensity from subtle to aggressive. and the finish may range from dry to sweet. then the mead should be entered as an Open Category Mead. Standard description applies for remainder of characteristics. not artificial and inappropriately overpowering (considering the character of the herb/spice). respectively. A melomel is a standard mead made with the addition of other fruit or fruit juices. depending on what sweetness level has been declared (dry to sweet) and strength level has been declared (hydromel to sack). not all herbs/spices may be individually identifiable or of equal intensity. Refer to Category 24 descriptions for additional detail on the character to be expected from dry. cider. honey flavor and alcohol. the aroma might have a subtle to very noticeable varietal character reflective of the honey (different varieties have different intensities and characters). A melomel can be made with a blend of fruits. Different types of herbs/spices can result in widely different characteristics. nuts or chile peppers (capsimel/capsicumel) may also be entered in this category. and can just serve to add a background complexity). and may range in intensity from subtle to aggressive. strength. Mouthfeel: Standard description applies. and may feature noticeable to prominent varietal character if a varietal honey is declared (different varieties have different intensities). 26A. or other fermentables. Ingredients: Standard description applies. There should be an appealing blend of the fruit and honey character but not necessarily an even balance. Aroma: Depending on the sweetness and strength.. The herb/spice character should display distinctive aromatics associated with the particular herbs/spices. semisweet and sweet meads. See standard description for entrance requirements. 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.g. depending on what sweetness level has been declared (dry to sweet) and strength level has been declared (hydromel to sack). and can have a light to significant sweetness that may express the aroma of flower nectar. Standard description applies for remainder of characteristics. Flavor: The fruit and honey flavor intensity may vary from subtle to high. giving them a sherry or port wine character. Some herbs and spices may produce spicy or peppery phenolics. sweetness and alcohol. as can meads made with a blend of spices. however. chocolate. OTHER MEAD See the Introduction to Mead Guidelines for detailed descriptions of standard mead characteristics. ginger. Honey Wine and Blueberries. The bouquet should show a pleasant fermentation character. Fruit tannin can add body as well as some astringency. Some fruits. 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). with strength being the secondary 40 . Comments: Often. Stronger and/or sweeter versions will have higher alcohol and sweetness in the nose. Commercial Examples: White Winter Blueberry. Entrants MAY specify honey varieties. A melomel may have a subtle to strong honey character. Judging meads from dry to sweet is recommended as the primary ordering. not all fruit may be individually identifiable or of equal intensity. if present. the residual sweetness may vary from none to high. Meads made with flowers (such as rose petal mead. Ingredients: Standard description applies. and Honey Wine and Blackcurrants. In meads that produce a head. and they should balance and blend with the honey. Raspberry and Strawberry Melomels. If a variety of honey is declared. Metheglins containing more than one herb/spice should have a good balance among the different herbs/spices. Intermiel Honey Wine and Raspberries. Use those guidelines to judge distinctions between the various sweetness levels. Bees Brothers Raspberry Mead. coffee. or rhodomel). petals and peppers may provide subtle colors. allow for a variation in the final product. the residual sweetness may vary from none to high. Different types of fruit can result in widely different characteristics. In a blended herb/spice metheglin. Comments: Generally a good tannin-sweetness balance is desired. Meads made with lighter color fruits can also take on color from varietal honeys. The balance of fruit with the underlying mead is vital. and the fruit character should not be artificial and/or inappropriately overpowering. the honey flavor intensity may vary from subtle to high. notably darker ones like Blackberries. and entering instructions. phenolic or spicy (hot) flavors.than the flesh of the fruit itself and may take on slightly different shades. Appearance: Standard description applies. the head can take on some of the fruit color as well. Some herbs or spices may contain tannins that add a bit of body and some astringency. Natural acidity and tannin in some fruit and fruit skin may give some tartness and astringency to balance the sweetness. but this character should not be excessive. Some oxidative properties may be appropriate in certain fruit meads. Certain herbs and spices might add bitter. The herb/spice character should be pleasant and supportive. tea blends may provide significant colors). Some natural acidity and/or astringency are sometimes present (from certain fruit and/or fruit skin) and helps balance the overall impression. however. they are faults). Metheglin A Metheglin is a spiced mead.. A metheglin is a standard mead made with the addition of spices or herbs. and the finish may range from dry to sweet. Flavor: The herb/spice flavor intensity may vary from subtle to high. may contribute a tannin presence similar to a red wine. If spices are used in conjunction with other ingredients such as fruit. cinnamon) have stronger aromas and are more distinctive than others (e. note that some herbs/spices (e. and sweetness. the herbs/spices are both distinctive and well-incorporated into the honey-sweet-acid-tannin-alcohol balance of the mead. Overall Impression: In well-made examples of the style. though very dry and very sweet examples do exist. Standard description applies for remainder of characteristics. chamomile. Mountain Meadows Cranberry and Cherry Meads ordering criterion. Long Island Meadery Blueberry Mead. Overall Impression: In well-made examples of the style. Redstone Black Raspberry and Sunshine Nectars. allow for a variation in the final product. In a blended fruit melomel. High levels of astringency are undesirable. with clean and fresh aromatics being preferred. The acidity and astringency levels should be somewhat reflective of the fruit used. Entrants MUST specify carbonation level.g. A metheglin may have a subtle to strong honey character. Most will be wine-like. Entrants MUST specify the varieties of fruit used. except perhaps to note that the color usually won’t be affected by spices and herbs (although flowers. Melomels made with either apples or grapes should be entered as Cysers and Pyments. these qualities should be related to the declared ingredients (otherwise. The distinctive flavor character associated with the particular fruit(s) should be noticeable. Mouthfeel: Standard description applies. a melomel that is spiced or that contains other ingredients should be entered as an Open Category Mead. a blend of spices may give a character greater 26. The honey aroma should be noticeable. an explanation of standard terms. 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). astringent. though some herbs/spices will tend to dominate the flavor profile.
The malt component may be derived from grain or malt extracts.” The fermentable sugars come from a balance of malt or malt extract and honey. chipotles) should be entered in the Open Category Mead style. if a variety is declared. If a variety of honey is declared. or agave nectar). and variety of honey used. Carbonation will vary as described in the standard description.g. The finish and aftertaste will vary based on the declared level of sweetness (dry to sweet). a mixture of mead and ale. some braggots can be totally still. depending on the variety of malt and honey used. strength and base style of beer. molasses. See standard description for entrance requirements. the braggot should have some character traceable to the style although the flavors will be different due to the presence of honey.. White Winter Cherry Bracket.g. A still braggot will usually have some level of carbonation (like a cask bitter) since a completely flat beer is unappetizing. If any other ingredients than honey and beer are contained in the braggot. White Winter Traditional Brackett 26C. If the entered mead is a combination of other existing mead categories. A wide range of results are possible. and any type of base beer style. flavor. Smooth mouthfeel without astringency. strength. smoke. Any specialty or experimental mead using additional sources of fermentables (e. or technique would also be appropriate in this category. Long Island Meadery Vanilla Mead. Rabbit’s Foot Private Reserve Pear Mead. additional ingredients (e. Mouthfeel: Standard description does not apply due to beer-like characteristics. it should be entered as an Open Category Mead. however. Commercial Examples: Bonair Chili Mead. A wide range of malt characteristics is allowable. Entrants MAY specify honey varieties. Appearance: Standard description does not apply due to beer-like characteristics. A hop aroma (any variety or intensity) is optional. Hanssens/Lurgashall Mead the Gueuze. although many braggots are not as clear as other meads. strength. lower gravity versions. yet note that all the characteristics may vary. Beer flavors tend to somewhat mask typical honey flavors found in other meads. Commercial Examples: Rabbit’s Foot Diabhal and Bière de Miele. the aroma might have a subtle to very noticeable character reflective of the beer style (different styles and malts have different intensities and characters). Overall Impression: A harmonious blend of mead and beer. Brother Adams Braggot Barleywine Ale. a historical mead. A braggot can be made with any type of honey.. Whatever ingredients are included. Comments: Sometimes known as “bracket” or “brackett. iQhilika Africa Birds Eye Chilli Mead. just as an aged barleywine may be still. base style of beer. Since a wide range of entries are possible. liquid smoke.. Stronger versions may show signs of body (e. semisweet and sweet mead. Color may range from light straw to dark brown or black. Overall Impression: This mead should exhibit the character of all of the ingredients in varying degrees.g. or some other creation. and sweetness. A very thin or watery body is undesirable. strength. variety of honey and overall sweetness and strength. Flavor: Displays a balanced character identifiable as both a beer and a mead. Clarity may be good to brilliant. and sweetness. No mead can be “out of style” for this category unless it fits into another existing mead category. and should show a good blending or balance between the various flavor elements. vegetables. strength. 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). strength. See standard description for entrance requirements. with 41 the distinctive characteristics of both. if present. liquors. Magic Hat Braggot. depending on the base style of beer. process. raw sweetness. alternative processes (e. Body may vary from moderately light to full. the aroma might have a subtle to very noticeable varietal character reflective of the honey (different varieties have different intensities and characters). Commercial Examples: Jadwiga. they are carefully selected so that they blend harmoniously. an experimental mead. Intermiel Rosée . Smoked braggots may be entered in this category if using smoked malt or a smoked beer as the base style. the braggot should feature a subtle to prominent varietal character (different varieties have different intensities). brown sugar. The beer may be hopped or not. Ingredients: A braggot is a standard mead made with both honey and malt providing flavor and fermentable extract. However. Aroma. note that the characteristics may reflect combinations of the respective elements of the various sub-categories used in this style. maple syrup. Refer to Category 25 for a detailed description of the character of dry. is a historical or indigenous mead (e. and sweetness. The better examples of this style use spices/herbs subtly and when more than one are used. etc. this optional character should always be both suggestive of the base beer style and well blended with the other flavors. oak-aging) or other unusual ingredient. 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. whether it is a combination of existing styles.. Comments: See standard description for entrance requirements. Redstone Juniper Mountain Honey Wine. braggots made using other smoked ingredients (e. Redstone Vanilla Beans and Cinnamon Sticks Mountain Honey Wine. refer to the constituent categories for a detailed description of the character of the component styles. Entrants MUST specify carbonation level. appearance. Polish meads). Standard description applies for remainder of characteristics. Any special ingredients that impart an identifiable character MAY be declared. A warming sense of well-aged alcohol may be present in stronger examples. as is a cloying..than the sum of its parts. Entrants MUST specify the special nature of the mead. If a variety of honey is declared. Entrants MUST specify the types of spices used. the result should be identifiable as a honey-based fermented beverage.). tej. and alternatively.g.g. icing. Entrants MUST specify carbonation level. or is a mead that does not fit into any other category. mouthfeel generally follow the standard descriptions. Saba Tej. although the specific balance is open to creative interpretation by brewers. Entrants MAY specify honey varieties. although the relative intensity of flavors is greatly affected by the sweetness. The color should be characteristic of the declared beer style and/or honey used. and may reflect any variety or intensity. If a beer style is declared. Entrants MAY specify the base style or beer or types of malt used. although not always evenly balanced. A light to moderate head with some retention is expected. Originally. Stronger and/or sweeter braggots should be expected to have a greater intensity of flavor than drier. and the base style of beer. from plain base malts to rich caramel and toast flavors to dark chocolate and roast flavors. Mountain Meadows Trickster’s Treat Agave Mead. If a base style of beer or type of malt is declared. it should blend harmoniously with the other elements. Entrants MUST specify carbonation level. Hop bitterness and flavor may be present. and may include both beer and mead components. Products with a relatively low proportion of honey should be entered in the Specialty Beer category as a Honey Beer.g. Standard description applies for remainder of characteristics. legs). Entrants MAY specify honey varieties. Braggot A Braggot is a mead made with malt. Aroma: Depending on the sweetness. Mountain Meadows Spice Nectar 26B. The honey and beer/malt character should be complementary and balanced. depending on sweetness.. Note that stronger meads will have a fuller body.
9% to 4% residual sugar. Perries are notoriously difficult to clear. • Acidity is an essential element of cider and perry: it must be sufficient to give a clean. and difficult-to-manage heads are faults. 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). However. Carbonation may vary from entirely still to a champagne level. In sweeter ciders. 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. a “sheen” in either cider or perry generally indicates the early stage of 42 • lactic contamination and is a distinct fault. roughly equivalent to a final gravity of over 1. Entrant MUST state if malic acid was added. • Carbonation may be either natural (by maintaining CO2 pressure through processing or by bottle-conditioning) or added (by CO2 injection). the maximum accepted safe level for sulfites (200 mg/l) should be strictly observed. If used. Sometimes characterized as either ‘offdry’ or ‘semi-sweet. No or little carbonation is termed still. • Sorbate may be added at bottling to stabilize the cider. the “mousse” (head) may be retained for a short time. it should be identified by the sweetness category which best describes the overall impression it gives. Enzymes may be used for clarification of the juice prior to fermentation. a simple “apple soda” or “wine cooler” character is not desirable in a cider or perry. other components of taste—particularly acidity—must balance the sweetness. There are three categories of sweetness: o Dry: below 0. Other sugar sources that also add significant flavors (brown sugar. final gravity 1. any residual aroma/flavor from misuse or excessive use of sorbate (e. This affects both bitterness and astringency (see “Mouthfeel” below). Malo-lactic fermentation is allowed. but visible particles are undesirable. a “geranium” note) is a distinct fault. is a limited addition of sugar to achieve a suitable starting gravity. Drier styles of cider in particular develop more complex but less fruity characters. If made from culinary or table fruit. 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. moreover. A moderate carbonation level is termed petillant. At the higher levels of carbonation. • Ciders and perries vary considerably in tannin. • The sweetness (residual sugar. Appearance: • Clarity may vary from good to brilliant. In general. Highly carbonated is termed sparkling. The lack of sparkling clarity is not a fault. An overt or forward bitterness is a fault (and is often due to processing techniques rather than fruit). o Medium: in the range between dry and sweet (0.9% residual sugar. a cider made with added honey must be entered either as a Specialty cider or as a Cyser under the appropriate mead sub-category. cider and perry have a mouthfeel and fullness akin to a substantial white wine. such as the “smoky bacon” undertones of a dry English cider. and enzymes. nevertheless some tannin is desirable to balance the character. The body is less than that of beers.. 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.’ o Sweet: above 4% residual sugar. The level of sweetness must be specified in order to arrange flights of tastings and entries within flights. • Some styles of cider exhibit distinctly NON-fruity tastes or aromas. The only adjunct permitted in the Standard category. Note that honey is not a “sugar” for this purpose. Ingredients: • The apple and pear varieties are intended to illustrate commonly used examples.INTRODUCTION TO CIDER GUIDELINES (CATEGORIES 27-28) Cider is fermented apple juice. adjuncts are prohibited except where specifically allowed in particular styles. Perry is fermented pear juice. refreshing impression without being puckering. and only in some sub-categories. The character contributed by tannin should be mainly astringency rather than bitterness. 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.002 to 1. either naturally occurring or with an added ML culture. In fact.002. However.012). Common processing aids. molasses) would also create a Specialty cider (such as New England style). Sulfites may be added as needed for microbiological control. foaming. not dictate requirements when making the style.g. In some styles a “rustic” lack of brilliance is common. • If a cider is close to one of these boundaries. The Standard category covers ciders and perries made primarily or entirely from the juice of apples or pears (but not both at once). Full-sparkling ciders will be champagne-like. are generally allowed as long as they are not detectable in the finished cider.012. Tasting always proceeds from drier to sweeter.8 or below). and then the entrant must state them. any excess sulfite that is detectable in the finished cider (a “burning match” character) is a serious fault. Mouthfeel: • In general. However. . There are two categories for cider/perry: Standard (Category 27) and Specialty (Category 28). This corresponds to a final specific gravity of under 1. tannins are typically low. as a result a slight haze is not a fault. gushing.
The Common Cider and Common Perry styles are analogous to the cider and perry categories of earlier style standards. Common Cider A common cider is made from culinary/table apples. English Cider This includes the English “West Country” plus ciders inspired by that style. Varieties: Bartlett. Comments: Entrants MUST specify carbonation level (still. Comice.075 FG: 0. Bellwether Heritage (NY). Kiefer. Overall Impression: Medium to sweet. Medium to deep gold color. petillant. Harpoon Cider (MA) 27B. Etienne Dupont Organic. Entrants MUST specify sweetness (dry. Overall Impression: Mild. mouth filling. Farnum Hill Extra-Dry. Wandering Aengus Heirloom Blend Cider (OR). somewhat fruity (French) or drier and more austere (English). multi-use (Northern Spy. Tends to a rich fullness. calcium carbonate) to aid the process of pectin coagulation.050 – 1. Traditional Dry and Traditional Medium Sweet (WA). West County Pippin (MA). Vital Statistics: OG: 1.020 ABV: 5 – 8% Commercial Examples: [US] Red Barn Cider Jonagold Semi-Dry and Sweetie Pie (WA). Bellot 27A. if specified. enter as Common Perry. rich. Appearance: Clear to brilliant. it should be entered as a Common Cider. Bellwether Spyglass (NY). Varieties: Nehou. with wild or crab apples often used for acidity/tannin balance. Vital Statistics: OG: 1. Entrants MAY specify variety of apple for a single varietal cider. pale to medium gold in color. Aroma/Flavor: Fruity character/aroma. Moderate tannin apparent mainly as astringency. ropy/oily characters are serious faults. It tends toward that of a young white wine. Comments: Entrants MUST specify carbonation level (still or petillant). Sweet ciders must not be cloying. STANDARD CIDER AND PERRY The styles represented in this category are the principal established styles. Baldwin).060 . These compounds may be used. the decision is. Only very slight acetification is acceptable. Aspall Dry Cider 27C. etc. Dry ciders will be more wine-like with some esters. Mouthfeel: Medium body. but not obviously fruity. various Jerseys. AEppelTreow Barn Swallow Draft Cider (WI). Comments: Entrants MUST specify carbonation level (still. Varieties: Common (Winesap. but at higher levels it must not gush or foam. crabapples. but various flavors and esters that suggest apples. rich. refreshing drink. various from Hecks. These ciders are made with bittersweet and bittersharp apple varieties cultivated specifically for cider making. based on tannin content. Appearance: Clear to brilliant. Traditional French procedures use small amounts of salt and calcium compounds (calcium chloride. If not. No bitterness.050 – 1. Vital Statistics: OG: 1. Red Barn Cider Burro Loco (WA). Jonathan). Braeburn. Etienne Dupont. Overall Impression: Variable. Mousiness. varietal character will be expected. Vital Statistics: OG: 1. sweet). Carbonation still to moderate. Common Perry Common perry is made from culinary/table fruit. and Farmhouse (NH). etc. Medium to high acidity.020 ABV: 3 – 6% Commercial Examples: [US] West County Reine de Pomme (MA). but should be a medium. medium. it should be entered in the closest applicable category. Entrants MAY specify variety of apple for a single varietal cider. Dabinett.010 – 1. It is a fault if judges can detect a salty or chalky taste.995 – 1.050 – 1. varietal character will be expected. Still to lightly sparkling. These ciders are made with bittersweet and bitter-sharp apple varieties cultivated specifically for cider making. full-bodied. Some “Farmyard nose” may be present but must not dominate. If so. Carbonation moderate to champagne-like. Sugar and acidity should combine to give a refreshing character. Aroma/Flavor: Sweet or low-alcohol ciders may have apple aroma and flavor. French Cider This includes Normandy styles plus ciders inspired by those styles. medium to deep gold color. For perry of a non-represented style. neither cloying nor too austere. Wandering Aengus Dry Cider (OR). gushing. Rhyne Cider (CA). Yarlington Mill. Michelin. full-bodied. low to moderate tannin apparent as astringency. any suitable wildings. There are well-known styles not represented here–for example. Uncle John’s Fruit House Winery Apple Hard Cider (MI). Mouthfeel: Full. The common slight farmyard nose of an English West Country cider is the result of lactic acid bacteria. Macintosh. If in doubt. Burrow Hill. Aroma/Flavor: No overt apple character. Mouthfeel: Medium to full. Stoke Red. Golden Delicious. Mouthfeel: Relatively full. or sparkling). Reine des Pommes. Dry ciders must not be too austere. petillant. Entrants MUST specify sweetness (medium. This may come from slow or arrested fermentation (in the French technique of défécation) or approximated by back sweetening with juice. Generally quite pale. not a Brettanomyces contamination. and suitably accompanies a wide variety of food. austere. Comments: Entrants MUST specify carbonation level (petillant or full). as above. mousiness is a serious fault. Moderate to high tannin apparent as astringency and some bitterness. Asturian (Spanish)–for which there are presently insufficient appreciation and a lack of commercial examples for reference. Overall Impression: Generally dry.065 FG: 1. Dunkerton. Foxwhelp.045 – 1. Gwatkin Yarlington Mill. Russets. Varieties: Kingston Black. including ciders made by various techniques to achieve the French flavor profile. Some tannin should be present for slight to moderate astringency. The first decision is whether the cider was made with apples with significant tannin content that gives the cider noticeable astringency or bitterness. Medium to medium-sweet. Dry.010 ABV: 6 – 9% Commercial Examples: [US] Westcott Bay Traditional Very Dry. [France] Eric Bordelet (various). this decision should be based on whether the cider tends more toward sweet. the choice is between the English and French subcategories. etc. Muscadet de Dieppe. Aroma/Flavor: There is a pear character. Appearance: Slightly cloudy to clear. sweet).065 FG: 1. never high or 43 27D. Entrants MUST specify sweetness (medium or sweet). An ideal cider serves well as a “session” drink. May have “smoky (bacon)” character from a combination of apple varieties and MLF. but little bitterness.27. In the case of a cider made to a style not explicitly represented here. pre-fermentation.000 – 1. Entrants MUST specify sweetness (dry to medium). [UK] Oliver’s Herefordshire Dry Cider. White Winter Hard Apple Cider (WI). but in limited quantity. Appearance: Slightly cloudy to brilliant. if specified. or sparkling).
petillant. Comments: Entrants MUST specify carbonation level (still. Uncle John’s Fruit House Winery Perry (MI) 28B. small amounts of honey.060 – 1. Golden Russet Vital Statistics: OG: 1.for example. Cider character must be distinctive. 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. Entrants MUST specify what fruit(s) and/or fruit juice(s) were added. Variety of pear(s) used must be stated.995 – 1. Appearance: Clear to brilliant. Entrants MUST specify carbonation level (still. Huffcap. Comments: Entrants MUST specify carbonation level (still. berries should give red-to-purple color. New England Cider This is a cider made with characteristic New England apples for relatively high acidity.100 FG: 0.070 – 1. some flavor notes from the spirit (e.010 ABV: 5 – 9% Commercial Examples: [US] West County Blueberry-Apple Wine (MA). Gin. Entrants MUST specify sweetness (dry. Traditional Perry Traditional perry is made from pears grown specifically for that purpose rather than for eating or cooking. Moderate tannin. and raisins. Blakeney Red. Aroma/Flavor: A dry flavorful cider with robust apple character.. May be significantly tannic depending on fruit added. The apple character must marry with the added fruit so that neither dominates the other.995 – 1. balanced. moderate to high tannin apparent as astringency. medium.010 ABV: 7 – 13% Commercial Examples: There are no known commercial examples of New England Cider. Entrants MUST specify if the cider was barrel-fermented or aged. Wandering Aengus Pommeau (OR). whisky or rum) may also be present. Overall Impression: Like a dry white wine. Oxidation is a fault. Some slight bitterness. Aroma/Flavor: Comparable to a Common Cider. It is a fault if the adjuncts completely dominate. but not obviously fruity. petillant. Aroma/Flavor: There is a pear character.000 – 1. with the exception of adjuncts allowed. Appearance: Slightly cloudy to clear. and derivative flavors from sugar adjuncts. Very dry to slightly medium. Fruit Cider This is a cider with other fruits or fruit-juices added . petillant. or sweet).g.100 FG: 0. Adjuncts are intended to raise OG well above that which would be achieved by apples alone. It tends toward that of a young white wine. Carbonation may range from still to champagne-like. If the barrel was formerly used to age spirits. This style is sometimes barrel-aged. Aroma/Flavor: The cider character must be present and must fit with the other fruits. or sparkling). or sparkling). Overall Impression: Like a dry wine with complex flavors.010 ABV: 9 – 12% Commercial Examples: [US] AEppelTreow Summer’s End (WI). Vital Statistics: OG: 1. The same general characteristics and fault descriptions apply to specialty ciders as to standard ciders (preceding category). but must be subtle. Still to lightly sparkling. but should not show oxidation characteristics. Overall Impression: Tannic. those made with substantial amounts of sugar-sources to increase starting gravities. molasses. petillant. and the beverage made from a combination of apple and pear juice (sometimes called “pider”). Entrants MUST specify sweetness (dry or medium). Mouthfeel: Lighter than other ciders. Entrants MUST specify sweetness (medium or sweet).070 FG: 0. Dark colors are not expected unless strongly tannic varieties of fruit were used. etc. [UK] Gwatkin Blakeney Red Perry. Mouthfeel: Substantial. Bellwether Cherry Street (NY). Only very slight acetification is acceptable. Uncle John’s Fruit House Winery Fruit House Apple (MI). with adjuncts to raise alcohol levels. Many “perry pears” are nearly inedible. Appearance: Clear to brilliant. AEppelTreow Red Poll Cran-Apple Draft Cider (WI). berry. Christian Drouin Poire.045 – 1. Uncle John’s Fruit Farm Winery Apple Cherry Hard Cider (MI) 27E.050 – 1. Mouthfeel: Relatively full. alcoholic. Color appropriate to added fruit. 28C. Vital Statistics: OG: 1. Comments: Adjuncts may include white and brown sugars. “Would this be different if neutral spirits replaced the cider?” A fruit cider should not be like an alcopop. a judge might ask.FG: 1. strong alcohol.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.995 – 1. Entrants MUST specify sweetness (dry or medium). Generally quite pale. or sparkling).) Mouthfeel: Substantial. 44 . (For example. or sparkling). Vital Statistics: OG: 1. Applewine The term for this category is traditional but possibly misleading: it is simply a cider with substantial added sugar to achieve higher alcohol than a common cider. Comments: Entrants MUST specify carbonation level (still. Cloudiness or hazes are inappropriate. Varieties: Northern Spy. ropy/oily characters are serious faults. in which case there will be oak character as with a barrel-aged wine.070 FG: 1. Overall impression: Substantial body and character . Irvine's Vintage Ciders (WA) 28A.000 – 1. not orange. and with low astringency and bitterness. SPECIALTY CIDER AND PERRY Specialty cider/perry includes beverages made with added flavorings (spices and/or other fruits). AEppelTreow Perry (WI). Roxbury Russet. Oliver’s Blakeney Red Perry and Herefordshire Dry Perry 28. Mousiness. because higher alcohol is derived from addition of sugar rather than juice. Varieties: Butt. pale to medium-gold. Blossomwood Laughing Pig Perry (CO). Medium to medium-sweet. pale to medium yellow. Appearance: Clear to brilliant.
Aroma/Flavor: The cider character must always be present. Mouthfeel: Average body. This includes the use of spices and/or other sweeteners. AEppelTreow Pear Wine and Sparrow Spiced Cider (WI) 45 .995 – 1. and must fit with adjuncts.045 – 1. Other Specialty Cider/Perry This is an open-ended category for cider or perry with other adjuncts such that it does not fit any of the categories above. Entrants MUST specify sweetness (dry or medium). or sparkling).100 FG: 0. Color should be that of a common cider unless adjuncts are expected to contribute color. Vital Statistics: OG: 1. may show tannic (astringent) or heavy body as determined by adjuncts. Appearance: Clear to brilliant. Otherwise it should be entered as mead in the cyser subcategory. Comments: Entrants MUST specify all major ingredients and adjuncts. Entrants MUST specify carbonation level (still. petillant.28D. A cider with added honey may be entered here if the cider character remains dominant.020 ABV: 5 – 12% Commercial Examples: [US] Red Barn Cider Fire Barrel (WA).
010-15 ABV% 2. Irish Red Ale E.010-16 1.5-6 3-6 10-16 7-14 14-22 14-28 17-30 6-11 14-22 6-25 18-30 2.045-60 1. Standard/Ordinary Bitter B.5-6. LIGHT HYBRID BEER A. Munich Dunkel C.008-12 1.064-72 1.008-13 1.6-6.020-35 1.6 3.4-5.4-5.5-3.0 9.6-6. Premium American Lager D.018-56 FG 1.5-5.5-5.010-16 1.9 3.5-5 3-6 3. Doppelbock D.2-6.044-60 1. Düsseldorf Altbier 8. American Amber Ale 46 OG 1. Classic American Pilsner 3.8-4. Standard American Lager C.2-3. Dark American Lager B.2-3.2 3.8-5. American Pale Ale B.010-15 1.5-6.2-5.0 4.010-16 1.046-56 1. ENGLISH PALE ALE A.010-15 1.013-17 1.013-19 1.040-54 1.048-56 1. North German Altbier B. German Pilsner (Pils) B.046-52 1.6 4.010-13 1. Strong Scotch Ale STYLE 10.0-6. Traditional Bock C.046-54 1.0 4.5-10. Schwarzbier 5. Vienna Lager B. Munich Helles E.006-12 1.0 4.032-40 1.5 4. PILSNER A.5 4.048-54 1.044-50 1.2 4.5-6. Special/Best/Premium Bitter C.2-5.2 4.0-10.040-50 1.004-10 1. BOCK A.4 6.010-15 1.044-56 1.010-14 1. American Wheat or Rye Beer 7.0-5.045-51 1.010-15 1.010-15 1. Scottish Export 80/D. AMBER HYBRID BEER A.2 4.010-14 1. DARK LAGER A.2 4.007-11 1. EUROPEAN AMBER LAGER A.008-12 1.8-4.045-60 FG 0.046-54 1.7-5. Eisbock 6.072-112 1.3-7.6 4.8 3.008-13 1.998-1.064-72 1.4 6.016-24 1. AMERICAN ALE A.050-57 1. Bohemian Pilsener C.0 4.0 6.046-52 1.2-5.038-54 1.078-120 1.010-16 1.2 7.8-6.044-56 1.8-5.048-56 1.048-60 1.7 4.044-50 1. Cream Ale B.035-40 1. Blonde Ale C.040-48 1. Oktoberfest/Märzen 4.3 4.2 3. Extra Special/Strong Bitter (English Pale Ale) 9. SCOTTISH AND IRISH ALE A.044-60 1.011-14 1.0 4.5 4.030-35 1. Dortmunder Export 2.042-55 1.008-12 1.2004 BJCP STYLE CHART. Maibock/Helles Bock B. Scottish Light 60/B.5-5.040-55 1. Scottish Heavy 70/C.070-130 OG 1.008-12 1.010-15 1.028-40 1.0 ABV% 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 3.008-13 1.5-5.5-5 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 .9-5. Kölsch D. LIGHT LAGER A.3-7.2 2.0 4. California Common Beer C.007-11 1. 2008 Update STYLE 1.0-14.4-5.4 4.5 4.5-5.4 4.011-18 1.2 4.012-16 1. Lite American Lager B.008 1.
Southern English Brown Ale C.000-10 4.010-18 1.016-24 1.8-5.0-5.4 4.0-8.040-52 1.0-6.5 5.5 5. Dunkelweizen C.C.075-115 1. Belgian Dark Strong Ale 47 OG 1.002-12 1. Mild B.075-85 1.5-7.028-32 1.048-65 1.005-16 1.012-16 1.0 5.0-7.050-75 1.8 4. Belgian Dubbel C.5 7.070-95 1.8-3.0-11. Gueuze F. American IPA C. Baltic Porter 13.3-6.008-14 1.5-10.5 4.5 5.040-74 1.0 4.000-06 1. BELGIAN STRONG ALE A.062-75 1.1 4.6 6.0-12.010-14 1.048-54 1. Weizen/Weissbier B.0 20-40 10-25 12-20 20-30 18-35 25-50 20-40 30-45 20-40 25-40 30-70 35-75 50-90 40-60 40-70 60-120 8-15 10-18 15-30 10-20 10-20 20-30 20-35 18-28 Variable 3-8 10-25 20-25 0-10 0-10 0-10 18-35 12-25 19-35 12-22 20-30 22-35 17-30 25-40 30-40 22-40 30-40 30-40 30-40 8-14 6-15 8-15 2-8 14-23 12-25 14-19 2-4 8-14 5-14 6-19 Variable 2-3 10-16 15-22 3-7 3-7 3-7 STYLE 18.0-8. STOUT A.030-38 1.064-90 1.010-22 1.062-75 1.040-54 1. Berliner Weisse B.008-12 1. Belgian Tripel D.2 2.8-4. Foreign Extra Stout E. Straight (Unblended) Lambic E.008-18 1.045-60 1. Dry Stout B.040-60 1.5-9. American Stout F. Belgian Pale Ale C.048-57 1.5 8. Belgian Golden Strong Ale E. Weizenbock D.056-75 1.008-18 1. PORTER A. INDIA PALE ALE (IPA) A.0 6.007-11 1.070-90 1.012-24 1.6-6.002-12 1.010-18 1.048-65 1.5-9.044-56 1.010-20 1.0 4. Imperial IPA 15.0-7.010-18 1.050-75 1.5-8.056-75 1.010-24 ABV% 6. American Brown Ale 11. Oatmeal Stout D. Robust Porter C.075-110 FG 1.0-5.0 4.010-14 1.0-7.008-13 1.6 7.5-6. Flanders Brown Ale/Oud Bruin D.060-90 1.0 5. English IPA B.5 4.0 8.0 4.010-14 1.044-52 1.0 IBU 15-30 15-25 20-40 22-35 20-35 SRM 4-7 10-17 4.5 7.060-80 Variable 1.5-8. Russian Imperial Stout 14.033-42 1. Flanders Red Ale C. Northern English Brown Ale 12.008-13 1. ENGLISH BROWN ALE A.6 4. Fruit Lambic 1.5 5.010-14 1. BELGIAN AND FRENCH ALE A.008-12 1.8-6.010-16 1.036-50 1.0-7.5-7 3-6 12-22 .046-56 1.4 4. Saison D.008-14 1.5-5. GERMAN WHEAT AND RYE BEER A.011-14 1.0-7.5-10. Roggenbier (German Rye Beer) 16. Belgian Blond Ale B.5 2.044-60 1. Brown Porter B.040-52 1.5 Variable 2.040-60 1.5 6. Sweet Stout C.0-7.3-5. Belgian Specialty Ale 17.044-52 1.2-5.9 5.048-65 1. Bière de Garde E. SOUR ALE A. Witbier B.001-10 1.015-22 1.5 4.018-30 1.3-5.2-5.0-6.0 4.010-18 1.0 5.003-06 1.0 5.008-16 Variable 1.0-8.8-4.
060-100 1. Metheglin B. OTHER MEAD A.050-60 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. American Barleywine 20.010-20 1.018-30 1. English Barleywine C.0-12. Spice. STANDARD CIDER AND PERRY A.060-90 1.0 base base base 20-30 beer beer beer 12-22 style style style Varies Varies with with base base beer beer style style 1. Other Fruit Melomel 26.990-1. SMOKE-FLAVORED & WOOD-AGED BEER A.995-1. SPECIALTY CIDER AND PERRY A.0 8. Christmas/Winter Specialty Spiced Beer 22.080-120 Varies 1.8-6. Apple Wine D. Common Cider B. English Cider C.010 0. Cyser (Apple Melomel) B.0-12.070-100 1.010 1.045-70 1. TRADITIONAL MEAD A.010 0. Sweet Mead 25.000-20 1.012-16 with with with 4.0-9.010 1.015-22 1.995-1. SPECIALTY BEER 24. Common Perry E.000-20 0. Herb. New England Cider B. Dry Mead B.080-120 1. MELOMEL (FRUIT MEAD) A. Classic Rauchbier B. Other Smoked Beer C.050-65 1. Other Specialty Cider or Perry 1. Wood-Aged Beer 23.0 base 30-60 35-70 50-120 beer 10-22 8-22 10-19 style 48 . French Cider D.050-57 Varies Varies Varies 1.025-50 Varies Varies Varies N/A N/A N/A N/A N/A N/A 1. Open Category Mead 27.016-30 with 6. or Vegetable Beer B.19.010-25 1.995-1. Braggot C.050-70 1.995-1.995-1.045-65 1. STRONG ALE A.045-100 0.050-75 1.0 8. Old Ale B. SPICE/HERB/VEGETABLE BEER A. Traditional Perry 28. Pyment (Grape Melomel) C.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. Semi-Sweet Mead C.010 0. Fruit Cider C. FRUIT BEER 21.
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