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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
Served in autumn amidst traditional celebrations. Liberty. Continental hops. Clean lager character.010 – 1. The style owes much of its character to the method of malting (Vienna malt). Flavor: Soft. All malt should derive from the finest quality two-row barley. Bright clarity. Native American hops such as Clusters. Vienna Lager Aroma: Moderately rich German malt aroma (of Vienna and/or Munich malt). with some Munich malt. Vital Statistics: OG: 1.010 – 1. Samuel Adams Oktoberfest (a bit unusual in its late hopping) 3. Corresponding IBUs dropped from a pre-Prohibition level of 30-40 to 25-30 after Prohibition. Large. Lighter malt character overall than Oktoberfest. most modern examples use adjuncts which lessen the rich malt complexity characteristic of the best examples of this style.when they settled in America. adjunct-laden American Dark Lagers. Goose Island Oktoberfest. A decoction mash can help develop the rich malt profile. Dark American Lager Aroma: Little to no malt aroma. Water with a high mineral content can lead to an inappropriate coarseness in flavor and harshness in aftertaste. Noble hop aroma may be low to none. They worked with the ingredients that were native to America to create a unique version of the original Pilsner. the style continues in Mexico where it was brought by Santiago Graf and other Austrian immigrant brewers in the late 1800s. carbonate-rich water. melanoidin-rich malt profile.015 SRM: 3 – 6 ABV: 4. though less intense than Oktoberfest.8 – 5. Appearance: Deep amber to dark brown with bright clarity and ruby highlights. Noticeable caramel or roasted flavors are inappropriate. Fully fermented. Typically brewed in the spring. Overall Impression: Characterized by soft.052 IBUs: 18 – 30 FG: 1. DARK LAGER 4A. EUROPEAN AMBER LAGER 3A. Negra Modelo. Victory Festbier. or modern noble crosses (Ultra. Spaten Oktoberfest. Smooth. with a firm enough hop bitterness to provide a balanced finish. Can have low levels of yeast character (green apples. Similar. May have a bit of alcohol warming. signaling the end of the traditional brewing season and stored in cold caves or cellars during the warm summer months. or fruitiness).044 – 1. are most authentic. persistent head. Clean lager character with no diacetyl or fruity esters. with both malt and hop bitterness present in the aftertaste. Penn Pilsner 3B. Olde Saratoga Lager. Medium-low to no roast and caramel malt aroma. This style died out after Prohibition but was resurrected as a home-brewed style by advocates of the hobby. traditional continental noble hops. with a gentle creaminess. clean. Moderately hard. This is one of the classic malty styles. along with Continental hops (preferably noble varieties). Mouthfeel: Medium-light to medium body.048 after Prohibition. off-white. DMS.046 – 1. and rather rich.016 SRM: 7 – 14 ABV: 4. Nearly extinct in its area of origin. complex.050 – 1. but caramel malts shouldn’t add significant aroma and flavor and dark malts shouldn’t provide any roasted character. A light to moderate toasted malt aroma is often present. off-white. Distinctive and complex maltiness often includes a toasted aspect. and possibly some crystal malt. Vital Statistics: OG: 1. with a depth of malt character.7% Commercial Examples: Paulaner Oktoberfest. Somewhat alkaline water (up to 300 PPM). Moderately crisp finish. elegant malt complexity is in the forefront. with solid. elegant maltiness that dries out in the finish to avoid becoming sweet. although German Vienna malt is often the backbone of the grain bill. Many Mexican amber and dark lagers used to be more authentic. Hop aroma may range from none to light spicy or floral hop presence. with a creamy texture and medium carbonation. Fairly dry finish. only the finest quality malt should be used. like a strong Pils-dominated Helles. Bright clarity. while European versions tend to be sweeter. Caramel aroma is inappropriate. Some toasted character from the use of Vienna malt. foam stand. Pils malt. shortly after lager yeast was first isolated.060 would have been appropriate for pre-Prohibition beers while gravities dropped to 1. Ingredients: Vienna malt provides a lightly toasty and complex. Great Lakes Oktoberfest. A light toasted malt aroma may be present. Hacker-Pschorr Original Oktoberfest. and noble hop flavor is low to none. History: The original amber lager developed by Anton Dreher shortly after the isolation of lager yeast. Hop bitterness is moderate. and have a distinctive toasty malt character. with no fruity esters or diacetyl.044-1. . History: Origin is credited to Gabriel Sedlmayr. Ingredients: Grist varies. especially noble varieties. German beer tax law limits the OG of the style at 14˚P since it is a vollbier. though the finish is not sweet. Noble hop flavor may be low to none. Comments: Domestic German versions tend to be golden. Can use some caramel malts and/or darker malts to add color and sweetness. Caramel aroma is inappropriate. Hofbräu Oktoberfest. No diacetyl. Vital Statistics: OG: 1. Crystal) are also appropriate. and elegant but never cloying. OGs of 1. Appearance: Light reddish amber to copper color. Comments: American versions can be a bit stronger. but unfortunately are now more like sweet. Balance is toward malt. although American versions can be stronger. Gordon Biersch Märzen.012 – 1. Comments: The classic American Pilsner was brewed both preProhibition and post-Prohibition with some differences. No hop aroma. drier and more bitter. Modern American hops such as Cascade are inappropriate.5 – 5. and is usually light tan in color. based on an adaptation of the Vienna style developed by Anton Dreher around 1840. with significant carbonate content is welcome. Old Dominion Aviator Amber Lager. Capital Wisconsin Amber. but finish is moderately dry. Clean lager aroma with no fruity esters or diacetyl. Ingredients: Six-row barley with 20% to 30% flaked maize to dilute the excessive protein levels. Foam stand may not be long lasting. Oktoberfest/Märzen Aroma: Rich German malt aroma (of Vienna and/or Munich malt). No roasted or caramel flavor. Boulevard Bobs 47 Munich-Style Lager.050-1. Export German versions are typically orange-amber in color.5 – 6% Commercial Examples: Occasional brewpub and microbrewery specials SRM: 10 – 16 ABV: 4. Overall Impression: Smooth. with a maltiness that is often described as soft. Moderate carbonation. “Fest” type beers are special occasion beers that are usually stronger than their everyday counterparts.057 IBUs: 20 – 28 FG: 1. As with Oktoberfests. yet still decidedly balanced toward malt. Ayinger Oktoberfest-Märzen. Mouthfeel: Medium body. Gordon Biersch Vienna Lager. Flavor: Initial malty sweetness.014 3 4.060 IBUs: 25 – 40 FG: 1. Regrettably.5% Commercial Examples: Great Lakes Eliot Ness (unusual in its 6.2% strength and 35 IBUs). Capital Oktoberfest. Smooth. without a cloying finish. Appearance: Dark gold to deep orange-red color.
Mild caramel. supplemented by a small amount of roasted malts (such as Carafa) for the dark color and subtle roast flavors. nuts. often with deep ruby to garnet highlights. A low noble hop aroma is optional. molasses or cocoa). May have a light astringency and a slight alcohol warming. Augustiner Dunkel.4 – 5.052 IBUs: 22 – 32 FG: 1. often with a red or garnet tint. persistent.” the beer is rarely that dark. Moderately low to no noble hop aroma. Maibock/Helles Bock Aroma: Moderate to strong malt aroma. Appearance: Deep gold to light amber in color. Krušovice Cerne. which can have a clean. Medium-low to medium bitterness. HackerPschorr Alt Munich Dark. Clean lager character with no fruity esters or diacetyl. Kulmbacher Mönchshof Premium Schwarzbier. but not as intense as a bock or as roasted as a schwarzbier. Ingredients: German Munich malt and Pilsner malts for the base.or six-row barley. Hop bitterness at low to medium levels. Light to moderate noble hop flavor. Aftertaste remains malty. May have a very light fruitiness. although a highly-carbonated beer. Large. Fruity esters should be low to none. Mouthfeel: Light to somewhat medium body. Small amounts of crystal malt can add dextrins and color but should not introduce excessive residual sweetness. Some alcohol may be noticeable. but which are never burnt. earthy richness not found in exported filtered dunkels. Ingredients: Two. Paulaner Alt Münchner Dunkel. Overall Impression: Characterized by depth and complexity of Munich malt and the accompanying melanoidins. featuring hop bitterness with a complementary but subtle roastiness in the background. Munich Dunkel Aroma: Rich. Clean. Löwenbräu Dunkel. The taste can be moderately sweet. Hofbräu Dunkel. 4C. the style has become very popular throughout Bavaria (especially Franconia).6% Commercial Examples: Ayinger Altbairisch Dunkel. Noble-type German hop varieties and clean German lager yeasts are preferred. May have a light DMS aroma from Pils malt. No diacetyl.016 SRM: 17 – 30 ABV: 4.056 IBUs: 8 – 20 FG: 1. Sprecher Black Bavarian 4B. porter-like flavors. Hop bitterness is moderately low but perceptible. despite the use of dark. usually darker in color.016 SRM: 14 – 28 ABV: 4. roasted malts. which can last into the finish.044 – 1. Medium-low to no caramel and/or roasted malt flavors (and may include hints of coffee. Gordon Biersch Dunkels. often with a spicy quality.008 – 1. but a slight noble hop aroma is acceptable. Vital Statistics: OG: 1. Often decoction mashed (up to a triple decoction) to enhance the malt flavors and create the depth of color. Comments: In comparison with a Munich Dunkel.046 – 1. König Ludwig Dunkel. History: The classic brown lager style of Munich which developed as a darker. Some residual sweetness is acceptable but not required. BOCK 5A. toast or nuttiness may be present. Munich-like intensity. While originating in Munich.Flavor: Moderately crisp with some low to moderate levels of sweetness. Burnt or moderately strong roasted malt flavors are a defect. Samuel Adams Black Lager. Harpoon Munich-type Dark Beer. Hartmann Dunkel. Moderately carbonate water. Noble hop flavor is low to none. Crystal Diplomat Dark Beer IBUs: 18 – 28 FG: 1.012 SRM: 14 – 22 ABV: 4. Mouthfeel: Medium to medium-full body. Clean lager yeast character (light sulfur possible) with no fruity esters or diacetyl. San Miguel Dark. Heineken Dark Lager. Einbecker Schwarzbier. Usually clear. and may have a hint of caramel. In Bavaria.2 – 6% Commercial Examples: Dixie Blackened Voodoo. and/or toffee are also acceptable. like bread crusts (and sometimes toast. Smooth. drier on the palate and with a noticeable (but not high) roasted malt edge to balance the malt base. The malt can be clean and neutral or rich and Munich-like. Light use of caramel and darker malts.010 – 1. Noble German hop varieties and German lager yeast strains should be used. neutral character to a rich. Vital Statistics: OG: 1.) Hints of chocolate.4% Commercial Examples: Köstritzer Schwarzbier. and probably a variant of the Munich Dunkel style. Gordon Biersch Schwarzbier. light to medium tan head. Beck's Dark. and not assertively bitter and/or roasted. although the hop bitterness may become more apparent in the medium-dry finish. chocolate. don’t expect strongly roasted.5 – 5. Schwarzbier (Black Beer) Aroma: Low to moderate malt. Smooth. The roast can be coffee-like but should never be burnt. Comments: A broad range of international lagers that are darker than pale. although murky unfiltered versions exist. Burnt or bitter flavors from roasted malts are inappropriate. Dinkel Acker Dark. Comments: Unfiltered versions from Germany can taste like liquid bread. Lagering should . Clean lager character with no fruity esters or diacetyl. Weeping Radish Black Radish Dark Lager. with low aromatic sweetness and/or hints of roast malt often apparent. Ingredients: Grist is traditionally made up of German Munich malt (up to 100% in some cases) with the remainder German Pilsner malt. caramel. Overall Impression: A dark German lager that balances roasted yet smooth malt flavors with moderate hop bitterness. with the balance tipped firmly towards maltiness. History: A regional specialty from southern Thuringen and northern Franconia in Germany. Ettaler Kloster Dunkel. sweet. No harshness or astringency. Flavor: Light to moderate malt flavor. Hop flavor ranges from none to low levels. Flavor: Dominated by the rich and complex flavor of Munich malt. Penn Dark Lager. usually with melanoidins reminiscent of bread crusts. Shiner Bock. Capital Munich Dark. Ettaler Dunkel. Slight additions of roasted malts (such as Carafa or chocolate) may be used to improve color but should not add strong flavors. Vital Statistics: OG: 1. Weltenburger Kloster Barock-Dunkel. Mouthfeel: Medium-light to medium body. as are pronounced caramel flavors from crystal malt. malt-accented beer in part because of the moderately carbonate water. yet almost never truly black. Aftertaste tends to dry out slowly and linger.056 4 5. Overall Impression: A somewhat sweeter version of standard/premium lager with a little more body and flavor. Baltika #4. with a yeasty. Very clear. Munich malt sweetness. No diacetyl. Appearance: Medium to very dark brown in color. although it should not be overwhelming or cloying. Light to moderate roasted malt flavors can give a bitter-chocolate palate that lasts into the finish. Moderate carbonation. providing a firm and dextrinous mouthfeel without being heavy or cloying. Moderate to moderately high carbonation. Appearance: Deep copper to dark brown. tan-colored head. Creamy. Rich Munich flavors.048 – 1. While sometimes called a “black Pils. Commercial versions may use coloring agents. Warsteiner Dunkel.010 – 1. No fruity esters or diacetyl should be detected. Original Badebier. often with a lightly toasted quality and low melanoidins. Saint Pauli Girl Dark. corn or rice as adjuncts. Kneitinger Dunkel.
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. Very smooth without harshness or astringency. Little to no hop flavor (more is acceptable in pale versions). Lighter versions will have a strong malt presence with some melanoidins and toasty notes. Comments: Decoction mashing and long boiling plays an important part of flavor development. The serving of Maibock is specifically associated with springtime and the month of May. which contribute melanoidins and toasty flavors. but should never be perceived as roasty or burnt. Nick Bock. Any fruitiness is due to Munich and other specialty malts. Water hardness can vary. Traditional Bock Aroma: Strong malt aroma. Some alcohol may be noticeable. Mahr’s Bock. although a light noble hop aroma is acceptable in pale versions. Some fruitiness (prune. off-white for dark varieties). May have a light DMS flavor from Pils malt. Vital Statistics: OG: 1. Most agree that they are identical (as is the consensus for Märzen and Oktoberfest). Soft water preferred so as to avoid harshness.072 IBUs: 23 – 35 FG: 1.” either as a tribute to the prototypical Salvator or to take advantage of the beer’s popularity. Victory St.4% Commercial Examples: Ayinger Maibock.013 – 1. Overall Impression: A relatively pale. Mouthfeel: Medium-bodied. Pennsylvania Brewing St. Large. There is some dispute whether Helles (“pale”) Bock and Mai (“May”) Bock are synonymous.3 – 7. Smuttynose Maibock starting in the 17th century. Some alcohol warmth may be found. malty lager beer. persistent. Low to no fruity esters. Decoction mash is typical. Clean. Darker versions will have significant melanoidins and often some toasty aromas. Designed to walk a fine line between blandness and too much color. Lagering should provide good clarity. malty lager beer. not cloying. A light caramel flavor from a long boil is acceptable. Smooth. despite the increased hop bitterness. Clean. Any fruitiness is due to Munich and other specialty malts. with no fruity esters or diacetyl. Well-attenuated.064 – 1.064 – 1. Paler versions generally have a drier finish. No non-malt adjuncts. History: A fairly recent development in comparison to the other members of the bock family. “Bock” also means “billy-goat” in German. Continental European hop varieties are used. Moderate alcohol aroma may be present. and is often used in logos and advertisements. strong. which was a brewing center and popular exporter in the days of the Hanseatic League (14th to 17th century).provide good clarity. May have a low spicy or peppery quality from hops and/or alcohol. Hop bitterness varies from moderate to moderately low but always allows malt to dominate the flavor. Invariably there will be an impression of alcoholic strength. Moderate to moderately-low carbonation. May also be drier. Overall Impression: A dark. although moderately carbonate water is typical of Munich. Flavor: The rich flavor of continental European pale malts dominates (Pils malt flavor with some toasty notes and/or melanoidins). persistent. Mouthfeel: Medium to medium-full bodied. Einbecker Mai-Urbock. persistent head (color varies with base style: white for pale versions. or a Munich helles brewed to bock strength. Moderate hop bitterness (more so in the balance than in other bocks). creamy. Francis of Paula. Stegmaier Brewhouse Bock 5C. creamy. not yeastderived esters developed during fermentation. Overall Impression: A very strong and rich lager. and more bitter than a traditional bock. Vital Statistics: OG: 1. Doppelbock Aroma: Very strong maltiness. rarely a tiny bit of dark roasted malts for color adjustment. plum or grape) is optional in darker versions. not from incomplete fermentation. Comments: Can be thought of as either a pale version of a traditional bock.011 – 1. but should have an impression of attenuation. Gordon Biersch Blonde Bock. off-white head. the boil. but boiling is less than in traditional bocks to restrain color development. Many doppelbocks have names ending in “-ator. A bigger version of either a traditional bock or a helles bock. strong. Lighter versions will a strong malt flavor with some melanoidins and toasty notes. A moderately low fruity aspect to the aroma often described as prune. No diacetyl. often with attractive garnet highlights. Some alcohol warming may be present. The name “bock” is based on a corruption of the name “Einbeck” in the Bavarian dialect. Darker versions often have ruby highlights.018 SRM: 6 – 11 ABV: 6. No roasted or burnt character. Clean. often with moderate amounts of rich melanoidins and/or toasty overtones. Recreated in Munich 5 .3 – 7. allowing a bit of sweetness to linger into the finish. HackerPschorr Hubertus Bock. Lagering should provide good clarity despite the dark color. Moderate to moderately high carbonation. but no roasted or burned aromatics should ever be present. this beer typically has less dark and rich malt flavors than a traditional bock. Clean lager yeast. Aass Bock. Smooth and clean with no harshness or astringency. A very slight chocolate flavor is optional in darker versions. and aging. Presence of higher alcohols (fusels) should be very low to none. and was thus only used after the beer came to Munich. History: A Bavarian specialty first brewed in Munich by the monks of St. A very slight chocolate-like aroma may be present in darker versions. Capital Maibock. Virtually no hop aroma. The hops compensate for the lower level of melanoidins. Little to no caramelization. No diacetyl. While quite malty. Darker versions will have significant melanoidins and often some toasty flavors.019 SRM: 14 – 22 ABV: 6. Mouthfeel: Medium-full to full body. Ingredients: Munich and Vienna malts. but this should be smooth and warming rather than harsh or burning. The sweetness comes from low hopping. Hop bitterness is generally only high enough to support the malt flavors. Moderate to moderately low carbonation. Virtually no hop aroma. Clean lager flavor with no diacetyl. white head. Some caramel notes may be present from decoction mashing and a long boil.2% Commercial Examples: Einbecker Ur-Bock Dunkel. Large. Appearance: Deep gold to dark brown in color. Appearance: Light copper to brown color. Well-attenuated. Flavor: Very rich and malty.072 IBUs: 20 – 27 FG: 1. not yeast-derived esters developed during fermentation. Great Lakes Rockefeller Bock. No hop flavor. but should never be hot. Clean lager yeast. but some believe that Maibock is a “fest” type beer hitting the upper limits of hopping and color for the range. never any non-malt adjuncts. Hofbräu Maibock. Hop character is generally more apparent than in other bocks. Flavor: Complex maltiness is dominated by the rich flavors of Munich and Vienna malts. Noble hops. without harshness or astringency. and can display noticeable legs. Ingredients: Base of Pils and/or Vienna malt with some Munich malt to add character (although much less than in a traditional bock). as it enhances the caramel and melanoidin flavor aspects of the malt. Stronger versions might have impaired head retention. not cloying. The term “doppel (double) bock” was coined by Munich consumers. Most versions are fairly sweet. Historical versions were less well attenuated than modern interpretations. creamy. Boisterous. 5B. with a moderately dry finish that may taste of both malt and hops. with no esters or diacetyl. hoppier. Moderate to no noble hop flavor. with consequently higher sweetness and lower alcohol levels (and hence was considered “liquid bread” by the monks). Large.
Lagering should provide good clarity. EKU 28. History: An ale version of the American lager style. fusels. Any fruitiness is due to Munich and other specialty malts. but optionally some light character malt flavor (e.072 – 1. The alcohol should be smooth. Sleeman Cream Ale. sweet malt balanced by a significant alcohol presence. Alcohol aromas should not be harsh or solventy. as is some DMS. The finish should be of malt and alcohol. Low carbonation. Flavor: Low to medium-low hop bitterness.053 OG range. No diacetyl. Appearance: Deep copper to dark brown in color. Ingredients: American ingredients most commonly used. Tucher Bajuvator.. particularly those reminiscent of plum. Overall Impression: A clean. May have a low to medium hop aroma. Comments: Classic American (i. often with attractive ruby highlights. Head retention may be impaired by higher-than-average alcohol content and low carbonation.e.112 IBUs: 16 – 26 FG: 1. Significant alcohol warmth without sharp hotness. although body can reach medium. and should help the hop bitterness balance the strong malt presence. Produced by ale brewers to compete with lager brewers in the Northeast and Mid-Atlantic States. not yeast-derived esters developed during fermentation. the style can be considered to have no upper limit for gravity. Wisconsin Brewing Whitetail Cream Ale 5D. No diacetyl. Water hardness varies from soft to moderately carbonate. Commercial eisbocks are generally concentrated anywhere from 7% to 33% (by volume). Caramel flavors typically absent. Any variety of hops can be used for bittering and finishing. Clear to brilliant. Any variety of hops may be used. Brilliant. and sugar. Head retention may be no better than fair due to adjunct use. Andechser Doppelbock Dunkel. not harsh or hot.042 – 1. pre-prohibition) Cream Ales were slightly stronger. A sweet. A low to moderate corny flavor from corn adjuncts is commonly found. The pale versions will not have the same richness and darker malt flavors of the dark versions. wheat) can also be present. Blonde Ale Aroma: Light to moderate sweet malty aroma. Hop aroma low to none. Niagara Eisbock. varying with gravity and attenuation. Off-white to deep ivory colored head. bitterness.. Eggenberg Urbock 23º. Light to moderate hop flavor (any variety). the name refers to the process of freezing and concentrating the beer.120 IBUs: 25 – 35 FG: 1. Faint esters may be present in some examples. but excellent pale versions also exist. Clean lager yeast. but shouldn’t be overly . intense malt and a definite alcohol presence. biscuit. is common. corn-like aroma and low levels of DMS are commonly found. but acceptable. Samuel Adams Double Bock Eisphyre. although modern brewers sometimes use it. Bell’s Consecrator. No diacetyl. Ayinger Celebrator.024 SRM: 6 – 25 ABV: 7 – 10% Commercial Examples: Paulaner Salvator. toast. and up to 20% glucose or other sugars in the boil. but were not historically mixed with ale strains. Little Kings Cream Ale (Hudepohl). flavorful American lawnmower beer. Eggenberg Urbock Dunkel Eisbock. Hop bitterness just offsets the malt sweetness enough to avoid a cloying character. Very smooth without harsh edges from alcohol. Weihenstephaner Korbinian. toasty qualities. Clean.050–1. Low to moderate fruitiness is optional. malt. particularly those reminiscent of plum. bread. alcohol and bitterness (thus providing a home for very strong lagers). Most commercial examples are in the 1. syrupy or cloyingly sweet. Many examples are kräusened to achieve carbonation. Soft water preferred. These versions should be entered in the specialty/experimental category. or other concentrated flavors. and bitterness rarely rises above 20 IBUs. and may be a bit drier. A grain bill of six-row malt.020 – 1.016 – 1. or a combination of six-row and North American two-row.2– 5. New Glarus Spotted Cow. sparkling clarity. No diacetyl. Flavor: Initial soft malty sweetness. Low to moderate maltiness and sweetness. well-attenuated. Mouthfeel: Full to very full bodied. but are not required. Pronounced legs are often evident. Low to medium esters optional.006 – 1. Eisbock Aroma: Dominated by a balance of rich. Faint fruity esters are optional. Overall Impression: An extremely strong. No hop flavor. not yeast-derived esters developed during fermentation. higher attenuation levels can lend a “thirst quenching” finish. Extended lagering is often needed post-freezing to smooth the alcohol and enhance the malt and alcohol balance. and can have a certain dryness from the alcohol.g. Some doppelbocks are stronger than Eisbocks. Adjuncts can include up to 20% flaked maize in the mash. Neither malt nor hops prevail in the taste. May have significant fruity esters. Ingredients: Same as doppelbock. but are commonly found in many examples. Moretti La Rossa. High carbonation.078 – 1. full and malty dark lager. Vital Statistics: OG: 1. and can reflect almost any hop variety. lager character. Usually well attenuated. Ingredients: Pils and/or Vienna malt for pale versions (with some Munich). Any fruitiness is due to Munich and other specialty malts. Low to medium head with medium to high carbonation. May have significant fruity esters. and occasionally a slight chocolate flavor. Spaten Optimator. Finish can vary from somewhat dry to faintly sweet from the corn. While most traditional examples are in the ranges cited. No hop aroma. prune or grape. Weltenburger Kloster AsamBock. Mouthfeel: Generally light and crisp. Capital 6 6B. although usually on the pale side. Anderson Valley Summer Solstice Cerveza Crema. The malt can have melanoidins. Comments: Eisbocks are not simply stronger doppelbocks. Smooth mouthfeel with medium to high attenuation. Noble hops. Cold conditioning isn’t traditional. hoppier and more bitter. Southampton Eisbock 6.Comments: Most versions are dark colored and may display the caramelizing and melanoidin effect of decoction mashing. Vital Statistics: OG: 1. LIGHT HYBRID BEER 6A.5 – 5 ABV: 4. It should not by sticky. Vital Statistics: OG: 1.6% Commercial Examples: Genesee Cream Ale. some caramel. Flavor: Rich. Higher gravity examples may exhibit a slight alcohol warmth. lager strains were (and sometimes still are) used by some brewers. No diacetyl. Capital Autumnal Fire. Decoction mashing is traditional. Cream Ale Aroma: Faint malt notes. Low to medium white head with fair to good retention. Originally known as sparkling or present use ales. hoppier (including some dry hopping) and more bitter (25-30+ IBUs).012 SRM: 2. but neither hops nor malt dominate. 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). Appearance: Pale straw to moderate gold color. prune or grape.055 IBUs: 15 – 20 FG: 1.035 SRM: 18 – 30 ABV: 9 – 14% Commercial Examples: Kulmbacher Reichelbräu Eisbock. Munich and Vienna malts for darker ones and occasionally a tiny bit of darker color malts (such as Carafa). Appearance: Light yellow to deep gold in color.
American Kölsch-style beers. narrow 200ml glass called a “Stange. delicately balanced beer usually with very subtle fruit flavors and aromas. Some malty sweetness is acceptable. Smooth without harsh bitterness or astringency. a somewhat subtle Pilsner. Spalt or Hersbrucker). Authentic versions are filtered to a brilliant clarity. No clove phenols. this category can also include modern English Summer Ales.013 SRM: 3 – 6 ABV: 3. Some versions may have a slight wheat taste. Medium-light body. crisp.007 – 1. Comments: In addition to the more common American Blonde Ale. Mouthfeel: Medium-light to medium body.008 – 1. Saint Arnold Fancy Lawnmower. although should reflect American yeast strains. or cold-conditioned.011 SRM: 3. Paeffgen. Otherwise very clean with no diacetyl or fusels.8 – 5. unfiltered versions known as Wiess (which should not be entered in this category). Some versions can have a slightly minerally or sulfury water or yeast character that accentuates the dryness and flavor balance. The Konvention simply defines the beer as a “light. Rye versions are richer and spicier than wheat. most are medium-low to medium. New Holland Lucid. although this is quite rare. Vital Statistics: OG: 1. Hop aroma may be low to moderate. long-lasting white head.054 IBUs: 15 – 28 FG: 1. Up to 20% wheat may be used. although many Cologne brewers ferment at 70˚F and lager for no more than two weeks. but this isn’t a legal requirement as in Germany). older examples can show some oxidation defects. One or two examples (Dom being the most prominent) are noticeably malty-sweet up front. WHEAT WILL BE ASSUMED. Overall Impression: Refreshing wheat or rye beers that can display more hop character and less yeast character than their German cousins. but not a fault). Extract versions should only use the lightest malt extracts and avoid kettle caramelization. Big. Fermented at cool ale temperatures (59-65˚F) and lagered for at least a month. Overall Impression: Easy-drinking. although a few versions may be medium. richer malt flavors in addition to the color) should be entered in the Specialty Beer category. No diacetyl. Medium to high carbonation. substituting rye for some or all of the wheat.aggressive.2% Commercial Examples: Available in Cologne only: PJ Früh. Finishes medium-dry to somewhat sweet. May have a slightly crisp or sharp finish.4 – 5.038 – 1. Large proportion of wheat malt (often 50% or more. Rogue Oregon Golden Ale. and less assertive American and English pale ales. Flavor: Soft. Russian River Aud Blonde. A pleasant. May also be made with lager yeast.044 – 1. THE BREWER SHOULD SPECIFY IF RYE IS USED. Shiner Kölsch 6D. Low to moderate hop flavor (citrusy American or spicy/floral noble). but this is quite rare in authentic versions. and each interprets the Konvention slightly differently. Note that drier versions may seem hoppier or more bitter than the IBU specifications might suggest. Other base styles 6C. like pale ales) but in most areas this beer is designed as the entry-level craft beer.5% Commercial Examples: Pelican Kiwanda Cream Ale. Slight crisp sharpness is optional. Appearance: Usually pale yellow to gold. Alaska Summer Ale. Appearance: Very pale gold to light gold. Clarity may range from brilliant to hazy with yeast approximating the German hefeweizen style of beer. Esters can be moderate to none. from an easy-drinking fairly sweet beer to a dry. but can include up to 25% wheat malt and some sugar adjuncts. Water can vary from extremely soft to moderately hard. IF NO DOMINANT GRAIN IS SPECIFIED. and a medium-low to medium bitterness with a delicate dryness and slight pucker in the finish (but no harsh aftertaste). Some Köln breweries (e. No diacetyl. Hellers) are now producing young. Gaffel. clean ale yeast. Esters can be moderate to none. but also can be made as a lager. Medium-high to high carbonation. but not always present. Goose Island Summertime.” Comments: Served in a tall. Hellers. Ingredients: Generally all malt. Kölsch tends to have a relatively short shelf-life. Dom.5 – 5 ABV: 4. Widmer Blonde Ale. Clean American. Medium to medium-high carbonation. Kölsch Aroma: Very low to no Pils malt aroma. aggressively hopped beer with a strong wheat or rye flavor. which can linger into the finish. Allow for a range of variation within the style when judging. Due to its delicate flavor profile. Malzmühle. Traditionally uses a step mash program. hop-accentuated. Some yeasts may give a slight winy or sulfury character (this characteristic is also optional. Hollywood Blonde. or perhaps a blonde ale. Vital Statistics: OG: 1. A low noble hop aroma is optional but not out of place (it is present only in a small minority of authentic versions). Harpoon Summer Beer. Overall Impression: A clean. Dom. and can range from low to moderately high. cherry or pear) is acceptable.. clear top-fermenting Vollbier. and is restricted to the 20 or so breweries in and around Cologne (Köln). Ingredients: Clean American ale yeast. Fuller’s Summer Ale. To the untrained taster easily mistaken for a light lager. Sion. Regional variations exist (many West Coast brewpub examples are more assertive. Low to moderate hop bitterness. although good results can be obtained using a single rest at 149˚F. History: Kölsch is an appellation protected by the Kölsch Konvention. but should not take on a German Weizen character (banana). lightly fruity English. Dark versions approximating dunkelweizens (with darker. May have a light alcohol warmth in stronger examples. German Pils or pale malt. an almost imperceptible fruity sweetness from fermentation. which sometimes lasts into the finish. The noble hop flavor is variable. Mouthfeel: Medium-light to medium body. No diacetyl. Flavor: Light to moderately strong grainy wheat or rye flavor. Peters. and can have either a citrusy American or a spicy or floral noble hop character. May have a moderate malty sweetness or finish quite dry. Has a delicate white head that may not persist. Generally well-attenuated. American Wheat or Rye Beer Aroma: Low to moderate grainy wheat or rye character. although if any of these ingredients are stronger than a background flavor they should be entered in specialty. History: Currently produced by many (American) microbreweries and brewpubs. American or noble hops.g. The clove and banana aromas common to German hefeweizens are inappropriate. malt-oriented American craft beer. or Kölsch yeast. Tettnang.” 7 . Any hop variety can be used. Attenuative. spices and/or fruit added. Subdued maltiness throughout leads to a pleasantly refreshing tang in the finish. American Rye Beers can follow the same general guidelines. spiced or fruit beer categories instead. Comments: Different variations exist. subtle fruit aroma from fermentation (apple. rounded palate comprising of a delicate flavor balance between soft yet attenuated malt.050 IBUs: 20 – 30 FG: 1. Low to medium bitterness. Some versions may have honey. Redhook Blonde Each Köln brewery produces a beer of different character. although a light spiciness from wheat or rye is acceptable. Capitol City Capitol Kölsch. import versions available in parts of North America: Reissdorf. highly attenuated. Mouthfeel: Smooth and crisp. approachable. NonGerman versions: Eisenbahn Dourada. Ingredients: German noble hops (Hallertau. but the balance is normally towards the malt.
Flavor: Moderately malty with a pronounced hop bitterness. Flying Dog Old Scratch Amber Lager 7C. Fermented at cool ale temperature (60-65˚F). Lager yeast. Northern German Altbier Aroma: Subtle malty.040 – 1. but is not required. with a lingering hop bitterness and a firm. No diacetyl. Low to moderately high hop flavor.(e. yet stopping short of brown. though it approximates many characteristics of lager beers. noble hops and restrained fruity esters. Comments: A bitter beer balanced by a pronounced malt richness. Low to no noble hop aroma. Smooth. Generally clear. Alaskan Amber. which is slightly stronger. stout) with a noticeable rye character should be entered in the Specialty Beer category (23). Comments: Most Altbiers produced outside of Düsseldorf are of the Northern German style.046 – 1. Hannen Alt. but one that was selected to thrive at the cool end of normal ale fermentation temperatures. bitter yet malty. Pyramid Hefe-Weizen.. and usually sweeter and less bitter than Düsseldorf Altbier. lager character sometimes with slight sulfury notes and very low to no esters. Ingredients: Typically made with a Pils base and colored with roasted malt or dark crystal. Light fruity esters are acceptable. Dry finish often with lingering bitterness. Low to moderate off-white to white head with good retention. rustic or minty qualities) in moderate to high strength. the bitterness can seem as low as moderate if the finish is not very dry. Medium to medium-high carbonation.e.5 – 5.054 IBUs: 25 – 40 FG: 1. Southampton Steem Beer. and can have a peppery. The malt character reflects German base malt varieties. Vital Statistics: OG: 1. grainy malt flavor. Those that are made as ales are fermented at cool ale temperatures and lagered at cold temperatures (as with Düsseldorf Alt). Despite being very full of flavor. Predates the isolation of bottom-fermenting yeast strains. 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. Clean. Otter Creek Copper Ale. floral or perfumy character associated with noble hops. Most are simply moderately bitter brown lagers. Appearance: Medium amber to light copper color. Usually made with an attenuative lager yeast.. Schwelmer Alt. Noble hop flavor can be moderate to low. Appearance: Light copper to light brown color. No diacetyl. The apparent bitterness level is sometimes masked by the high malt character.048 – 1. minty). long-lasting off-white head. medium-dry to dry. rustic. Mouthfeel: Medium-bodied. History: The traditional style of beer from Düsseldorf. but considerable rich and complex malt flavors remain. Schmaltz’ Alt the signature Northern Brewer varietal hop character. California Common Beer Aroma: Typically showcases the signature Northern Brewer hops (with woody. Some yeast strains may impart a slight sulfury character. sometimes grainy aroma. Moderate to moderately high carbonation. clean. and showcasing 8 .008 – 1. Grolsch Amber. malt flavors are toasty and caramelly. Widmer Hefeweizen. 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. AMBER HYBRID BEER 7A. Overall Impression: A well balanced.5 – 5.5% Commercial Examples: Anchor Steam.5% Commercial Examples: Bell’s Oberon. well-attenuated amber-colored German ale. usually showing Northern Brewer qualities (woody. Comments: This style is narrowly defined around the prototypical Anchor Steam example. darker.054 IBUs: 30 – 45 FG: 1. Flavor: Fairly bitter yet balanced by a smooth and sometimes sweet malt character that may have a rich. “Alt” refers to the “old” style of brewing (i. Overall Impression: A lightly fruity beer with firm. balanced by some malt character.055 IBUs: 15 – 30 FG: 1. Note that some German yeast strains produce inappropriate sulfury character. Thick. but otherwise clean. Some fruity esters may survive the lagering period. No diacetyl. and a warm-fermented lager yeast is used. smoother palate than is typical for most ales. sometimes more caramelly. Light fruitiness acceptable. and lagered at cold temperatures to produce a cleaner. Generally darker.014 SRM: 10 – 14 ABV: 4. smooth. Sierra Nevada Unfiltered Wheat Beer. very clear from extended cold conditioning. richer and more complex than typical alts.. Brilliant clarity (may be filtered). Moderate off-white head with good retention.015 SRM: 13 – 19 ABV: 4. The malt presence is moderated by moderately-high to high attenuation. Fermented with a lager yeast. bittersweet or nutty finish reflects both the hop bitterness and malt complexity. Smooth mouthfeel. A light minerally character is also sometimes present in the finish. yet differs in that the hop flavor/aroma is woody/minty rather than citrusy. Bitterness rises up to 60 IBUs and is usually dry 7B. No diacetyl. Noble hops. Common variants include Sticke (“secret”) alt. Medium to medium-high carbonation. No roasted malt flavors or harshness. American hops (usually Northern Brewer. May include small amounts of Munich or Vienna malt. History: American West Coast original. Very low to medium noble hop flavor.010 – 1. biscuity and/or lightly caramelly flavor. Mouthfeel: Medium-light to medium body.g.013 SRM: 3 – 6 ABV: 4 – 5. making top-fermented ales) that was common before lager brewing became popular. Harpoon UFO Hefeweizen. The malt character is usually toasty (not roasted) and caramelly. Vital Statistics: OG: 1. creamy. IPA. No diacetyl. Clean. is light bodied enough to be consumed as a session beer in its home brewpubs in Düsseldorf. Ingredients: Pale ale malt. Flavor: Assertive hop bitterness well balanced by a sturdy yet clean and crisp malt character. Low to moderate caramel and/or toasty malt aromatics support the hops. Superficially similar to an American pale or amber ale. making ales). Anchor Summer Beer. The best examples can be found in brewpubs in the Altstadt (“old town”) section of Düsseldorf. Vital Statistics: OG: 1. No diacetyl. Water should have relatively low sulfate and low to moderate carbonate levels. Ironically “alt” refers to the old style of brewing (i.011 – 1. Overall Impression: A very clean and relatively bitter beer. Finish fairly dry and crisp. Real Ale Full Moon Pale Rye 7. interesting toasty and caramel flavors.2% Commercial Examples: DAB Traditional. which makes the term “Altbier” somewhat inaccurate and inappropriate. lager character with very restrained ester profile. Redhook Sunrye. Mouthfeel: Medium-bodied. Düsseldorf Altbier Aroma: Clean yet robust and complex aroma of rich malt. Appearance: Light amber to orange-bronze to deep copper color. grainy maltiness. rather than citrusy varieties). A long-lasting. The hop aroma may vary from moderate to very low. the hopping is always assertive. Three Floyds Gumballhead.e. small amounts of toasted malt and/or crystal malts. Long Trail Ale. Astringency low to none.
Carbonation low. Mouthfeel: Medium-light to medium body. often (but not always) with a caramel quality.8% Commercial Examples: Fuller's Chiswick Bitter. and/or floral UK varieties typically. Most have moderately low to moderately high fruity esters.hopped and lagered for a longer time. Overall Impression: A flavorful. although bottled and canned examples can have moderate carbonation. Bitter was created as a draught alternative (i.2% Commercial Examples: Altstadt brewpubs: Zum Uerige. English hops most typical. “real ale”). Appearance: Medium gold to medium copper. Good to brilliant clarity.8 – 4. Schlösser Alt. Mouthfeel: Light to medium-light body. Overall Impression: Low gravity. History: Originally a draught ale served very fresh under no pressure (gravity or hand pump only) at cellar temperatures (i. although very low levels are allowed. Young's Bitter. corn or wheat. although very low levels are allowed. although US varieties may be used). although US varieties may be used). Brains SA. Moderately carbonate water.054 IBUs: 35 – 50 FG: 1. Hop aroma can range from moderate to none (UK varieties typically. Brakspear Bitter. Ingredients: Pale ale.046 – 1. Ingredients: Grists vary. Occasionally will include some wheat. although American and European varieties are becoming more common (particularly in the 9 . session beer. may use a touch of black malt for color adjustment. other examples: Diebels Alt.010 – 1. Both Sticke alt and Münster alt should be entered in the specialty category. Oakham Jeffrey Hudson Bitter (JHB).032 – 1.015 SRM: 11 – 17 ABV: 4. Ingredients: Pale ale.e.008 – 1. emphasis is still on the bittering hop addition as opposed to the aggressive middle and late hopping seen in American ales. Drinkability is a critical component of the style.” Some modern variants are brewed exclusively with pale malt and are known as golden or summer bitters. Comments: More evident malt flavor than in an ordinary bitter. amber. Low to moderate white to off-white head. Most bottled or kegged versions of UK-produced bitters are higher-alcohol versions of their cask (draught) products produced specifically for export. Often medium sulfate water is used. Drinkability is a critical component of the style. “real ale”).040 IBUs: 25 – 35 FG: 1. esters and hop flavor. Low to medium maltiness with a dry finish. Mild to moderate fruitiness is common.048 IBUs: 25 – 40 FG: 1. Often medium sulfate water is used. History: Originally a draught ale served very fresh under no pressure (gravity or hand pump only) at cellar temperatures (i. Characterful English yeast. A step mash or decoction mash program is traditional. Coniston Bluebird Bitter. often (but not always) with a caramel quality. This style guideline reflects the “real ale” version of the style. corn or wheat. but other noble hops can also be used. but this should not override the overall bitter impression.007 – 1. session-strength ale. Bitter was created as a draught alternative (i. Münster alt is typically lower in gravity and alcohol. although very low levels are allowed. Special/Best/Premium Bitter Aroma: The best examples have some malt aroma.. but usually consist of German base malts (usually Pils. May use sugar adjuncts. This style guideline reflects the “real ale” version of the style. Generally no diacetyl. although US varieties may be used). The IBU levels are often not adjusted. Black Sheep Best Bitter. Caramel flavors are common but not required. Vital Statistics: OG: 1. Low to medium maltiness with a dry finish. so the versions available in the US often do not directly correspond to their style subcategories in Britain. Boddington's Pub Draught 8B. The IBU levels are often not adjusted. Tetley’s Original Bitter. Some examples can be more malt balanced. although the bitterness should not completely overpower the malt flavor. and/or floral UK varieties typically. Good to brilliant clarity.. Moderate to low hop flavor (earthy. although the bitterness should not completely overpower the malt flavor. Balance is often decidedly bitter. Most have moderately low to moderately high fruity esters. although American and European varieties are becoming more common (particularly in the paler examples). Carbonation low.012 SRM: 5 – 16 ABV: 3. lighter in color (golden).e. Im Füchschen. amber. Hop aroma can range from moderate to none (UK varieties typically. Frankenheim Alt paler examples). but this should not override the overall bitter impression. Appearance: Light yellow to light copper. Adnams SSB. so the versions available in the US often do not directly correspond to their style subcategories in Britain. sometimes Munich) with small amounts of crystal. May have very little head due to low carbonation. 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. this is a stronger. Low to moderate white to off-white head. Some examples can be more malt balanced. Greene King IPA.. and can contain a significant portion of wheat.2 – 3. Greene King Ruddles County Bitter. Generally no diacetyl. Vital Statistics: OG: 1. although US varieties may be used). Flavor: Medium to high bitterness. Flavor: Medium to high bitterness. may use a touch of black malt for color adjustment. Mild to moderate fruitiness. Most bottled or kegged versions of UK-produced bitters are higher-alcohol versions of their cask (draught) products produced specifically for export. Generally no diacetyl. and/or crystal malts. Balance is often decidedly bitter. Young’s Special. esters and hop flavor. Clean. Adnams Bitter. sour. May use sugar adjuncts. yet refreshing. RCH Pitchfork Rebellious Bitter. resiny. and/or crystal malts. Shepherd Neame Masterbrew Bitter. not the export formulations of commercial products. Brains Bitter.011 SRM: 4 – 14 ABV: 3. Timothy Taylor Landlord. not the export formulations of commercial products. although bottled and canned commercial examples can have moderate carbonation. Comments: The lightest of the bitters. Moderate to low hop flavor (earthy. chocolate. Generally no diacetyl..e. Spalt hops are traditional. emphasis is still on the bittering hop addition as opposed to the aggressive middle and late hopping seen in American ales.6% Commercial Examples: Fuller's London Pride. Caramel flavors are common but not required.e. Schumacher. resiny. Vital Statistics: OG: 1. and/or black malts used to adjust color. Characterful English yeast. low alcohol levels and low carbonation make this an easy-drinking beer. although very low levels are allowed. English hops most typical. ENGLISH PALE ALE 8A.040 – 1. Also known as just “bitter. 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. Zum Schlüssel. Some modern variants are brewed exclusively with pale malt and are known as golden or summer bitters. highly attenuative ale yeast. May have very little head due to low carbonation. Rogue Younger’s Special 8. Goose Island Honkers Ale.5 – 5. Standard/Ordinary Bitter Aroma: The best examples have some malt aroma.
corn or wheat. Good to brilliant clarity. Maclay 60/. Hop bitterness and flavor should be noticeable. Medium to medium-high malt aroma. Ushers 1824 Particular Ale. and up to a moderate minerally/sulfury flavor. Some examples have a low hop aroma. Geary’s Pale Ale. Mordue Workie Ticket. Avery 14’er ESB. Vintage Henley. and can use any variety of hops although UK hops are most traditional. amber. Most bottled or kegged versions of UK-produced bitters are higher-alcohol versions of their cask (draught) products produced specifically for export.Bitter 8C. these beers often have some alcohol flavor (perhaps to let the consumer know they are getting their due). nutty. Shipyard Old Thumper. although stronger versions will necessarily have slightly more intense flavors (and more hop bitterness to balance the increased malt). English pale ales are generally considered a premium.9% Commercial Examples: Caledonian 70/.054 IBUs: 15 – 30 FG: 1. Judges should not judge all beers in this style as if they were Fuller’s ESB clones.010 – 1. 9C) share the same description. and is sometimes accompanied by a low diacetyl component. Inveralmond Lia Fail. Hop bitterness is low to moderate. Andrews Ale. Bateman's XXXB.040 IBUs: 10 – 25 FG: 1.010 – 1.016 SRM: 6 – 18 ABV: 4. Maclay 70/-.048 – 1. Bass Ale.035 – 1. Great Lakes Moondog Ale. although reformulated for bottling (including containing higher carbonation). bitter. “ESB” is a brand unique to Fullers. Anderson Valley Boont ESB. complex malt profile not found in other examples. SCOTTISH AND IRISH ALE All the Scottish Ale sub-categories (9A. Tennents Special. The initial malty sweetness is usually accentuated by a low to moderate kettle caramelization. Drinkability is a critical component of the style. Broughton Exciseman’s 80/-. Optionally may have low amounts of alcohol. English hops most typical.060 IBUs: 30 – 50 FG: 1. Stronger versions may have a slight alcohol warmth but this character should not be too high. Broughton Greenmantle Ale 9C.030 – 1. May have light. 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). Mouthfeel: Medium-light to medium-full body. A low to moderate peaty character is optional.9 – 5. “Burton” versions use 10 medium to high sulfate water. Southampton 80 Shilling. Extra Special/Strong Bitter (English Pale Ale) Aroma: Hop aroma moderately-high to moderately-low. McEwan's Export (IPA).(Caledonian Amber Ale in the US). Belhaven St. In England today. but isn’t overly strong.015 SRM: 9 – 17 ABV: 3.013 SRM: 9 – 17 ABV: 2. and/or crystal malts. and may be . Shepherd Neame Bishop's Finger.(Belhaven Scottish Ale in the US). Entrants should select the appropriate category based on original gravity and alcohol level.5 – 3. Low to moderate. The peaty aroma is sometimes perceived as earthy. A low head is acceptable when carbonation is also low. Ingredients: Pale ale. Orkney Raven Ale. may use a touch of black malt for color adjustment. Arran Dark Aroma: Low to medium malty sweetness. Fruity esters may be moderate to none. smoky or very lightly roasted. Flavor: Malt is the primary flavor. Black Sheep Ale. Marston’s Pedigree. but should not totally dominate malt flavors. 9A. although very low levels are allowed. the name has been co-opted to describe a malty. Medium-dry to dry finish (particularly if sulfate water is used). low diacetyl. May have low levels of secondary malt flavors (e. The IBU levels are often not adjusted. although American and European varieties are becoming more common (particularly in the paler examples).035 IBUs: 10 – 20 FG: 1. although bottled commercial versions will be higher. although very low levels are allowed. Stronger versions may overlap somewhat with old ales. Morland Old Speckled Hen. and/or floral UK hops are most traditional). Since beer is sold by strength in the UK. Young’s Ram Rod. biscuity) adding complexity. Normally has a moderately low to somewhat strong caramelly malt sweetness. Caledonian 80/Export Ale. Hop flavor is low to none. Hop flavor moderate to moderately high (any variety. although strong bitters will tend to be paler and more bitter. Belhaven 80/. emphasis is still on the bittering hop addition as opposed to the aggressive middle and late hopping seen in American ales. most strong bitters are fruitier and hoppier. creamy off-white to light tan-colored head. Belhaven 70/-.2% Commercial Examples: Belhaven 60/-. Scottish Export 80/Vital Statistics: OG: 1. and/or a low to moderate peaty aroma (all are optional). Moderately-low to high fruity esters. Cooperstown Old Slugger. Medium-low to medium-high fruity esters. secondary notes of sulfur and/or alcohol in some examples (optional). Whitbread Pale Ale. Redhook ESB 9. Alaskan ESB.010 – 1. so the versions available in the US often do not directly correspond to their style subcategories in Britain. often with a low to moderately strong caramel component (although this character will be more subtle in paler versions).010 – 1. standard-strength (for the US) English-type ale. Characterful English yeast. cool fermentations. Appearance: Deep amber to dark copper. Adnams Broadside. Flavor: Medium-high to medium bitterness with supporting malt flavors evident.6 – 6. sometimes accentuated by low to moderate kettle caramelization. Vital Statistics: OG: 1. Usually very clear due to long. Low to moderate carbonation. although earthy. Fuller’s ESB is a unique beer with a very large. in America. Overall Impression: An average-strength to moderately-strong English ale.. Samuel Smith’s Old Brewery Pale Ale. Shepherd Neame Spitfire. resiny. Comments: More evident malt and hop flavors than in a special or best bitter. Greene King Abbot Ale. Scottish Heavy 70/Vital Statistics: OG: 1.2% Commercial Examples: Fullers ESB. reddish. Hopback Summer Lightning. Low to moderate white to off-white head. Generally no diacetyl.016 SRM: 9 – 17 ABV: 3.Light (all are cask-only products not exported to the US) 9B. 9B. light fruitiness.0% Commercial Examples: Orkney Dark Island. Some modern English variants are brewed exclusively with pale malt and are known as golden or summer bitters.2 – 3. Generally no diacetyl. Scottish Light 60/Vital Statistics: OG: 1. The balance may be fairly even between malt and hops to somewhat bitter. May use sugar adjuncts.g. Hopping can be English or a combination of English and American. bitter beer that roughly approximates a strong bitter.040 – 1. McEwan’s 60/-. Appearance: Golden to deep copper. A rather broad style that allows for considerable interpretation by the brewer. The Scottish ale sub-styles are differentiated mainly on gravity and alcoholic strength. but the balance will always be towards the malt (although not always by much). Gale’s Hordean Special Bitter (HSB). export-strength pale. Broughton Merlin’s Ale.
The palate is usually full and sweet. overly smoky beers should be entered in the Other Smoked Beer category (22B) rather than here. and lend a dry. with less hops than their English counterparts (due to the need to import them). Irish Red Ale Aroma: Low to moderate malt aroma. Well suited to the region of origin. May have a light buttery character (although this is not required). Low off-white to tan colored head. although dry-hopped versions may be slightly hazy. Inveralmond Black Friar. with up to 3% roasted barley. generally will not exhibit a diacetyl character). A smooth. Usually has a large tan head.0 – 6. Finishes with a light taste of roasted grain. but often quite dry due to use of roasted barley.070 – 1. History/Comments: Also known as a “wee heavy. Overall Impression: An easy-drinking pint.5 – 10% Commercial Examples: Traquair House Ale.0% Commercial Examples: Three Floyds Brian Boru Old Irish Ale. Strength and maltiness can vary. all of which may last into the finish. Comments: Sometimes brewed as a lager (if so.018 – 1. Hop aroma is low to none (usually not present). and adjuncts such as sugar. Smooth. Generally has a grainy. adding complexity. malt). earthy and/or smoky secondary aromas may also be present. UK/Irish malts. malty and usually sweet. although caramelization may sometimes be mistaken for it.or water-derived and not from the use of peat-smoked malts. Mouthfeel: Medium-light to medium body. Any caramelization comes from kettle caramelization and not caramel malt (and is sometimes confused with diacetyl). Clean. Complex secondary malt flavors prevent a one-dimensional impression. Broughton Old Jock. Hints of roasted malt or smoky flavor may be present. yeast. Mouthfeel: Medium-full to full-bodied.014 SRM: 9 – 18 ABV: 4. slightly roasty finish. AleSmith Wee Heavy. Appearance: Light copper to dark brown color. occasionally with a buttered toast or toffee-like quality. Clear. History: Traditional Scottish session beers reflecting the indigenous ingredients (water. . Peaty. earthy and/or smoky character comes from the traditional yeast and from the local malt and water rather than using smoked malts. Goose Island Kilgubbin Red Ale. Clean and smooth (lager versions can be very smooth). Most beers finish fairly dry considering their relatively sweet palate. Overall Impression: Cleanly malty with a drying finish. and with lower hopping rates. MacAndrew's Scotch Ale. Generally has a bit of roasted barley to provide reddish color and dry roasted finish. or wheat malts. Hops. Fairly soft water is typical. The optional peaty. English hops. Malt-focused with an initial sweetness and a roasted dryness in the finish. O’Hara’s Irish Red Ale. Small amounts of roasted barley add color and flavor. and on occasion a faint bit of peaty earthiness (smoke). generally caramel-like but occasionally toasty or toffee-like in nature. Harpoon 11 10. Hop presence is minimal. which can be suggestive of a dessert. Medium-low hop bitterness. Great Lakes Conway’s Irish Ale (a bit strong at 6. although some examples may have a light English hop flavor. Some commercial brewers add small amounts of crystal. Fruity esters vary from moderate to none. and kettle caramelization. which are not native to Scotland and formerly expensive to import. Quite clean.060 IBUs: 17 – 28 FG: 1. Hibernian Ale 9E. May have a slight alcohol warmth in stronger versions. or sugar). but not required. Smithwick’s Irish Ale. Ingredients: Well-modified pale malt. as may some nutty character. Orkney Skull Splitter. Gordon Highland Scotch Ale. high mash temperatures. any smoked character is yeast. No diacetyl. Moderately attenuated (more so than Scottish ales). alcoholic warmth is usually present and is quite welcome since it balances the malty sweetness. often with deep ruby highlights. although English varieties are most authentic. Belhaven Wee Heavy. Esters may suggest plums. cool fermentations are traditionally used in Scottish brewing. and as such have a different balance than strong Scotch ales. resulting in clean. though a peaty character (sometimes perceived as earthy or smoky) may also originate from the yeast and native water. biscuity). Low to moderate esters and alcohol are often present in stronger versions. Vital Statistics: OG: 1. chewy viscosity. Ingredients: May contain some adjuncts (corn. which lends a characteristic dryness to the finish. Diacetyl is low to none. AMERICAN ALE 10A. hops. Although unusual. although this character should not be excessive. so malt impression should dominate. raisins or dried fruit. Hops are very low to none.130 IBUs: 17 – 35 FG: 1. Flavor: Richly malty with kettle caramelization often apparent (particularly in stronger versions). Sometimes a bit creamy.perceived as earthy or smoky. were kept to a minimum. Caramelization often is mistaken for diacetyl. Murphy’s Irish Red (lager). A small proportion of smoked malt may add depth. which may not persist in stronger versions. but the finish may be sweet to medium-dry (from light use of roasted barley). A citrusy hop character is very common. and may optionally show small amounts of specialty malt character (bready. Beamish Red Ale. May use some crystal malt for color adjustment. Appearance: Amber to deep reddish copper color (most examples have a deep reddish hue). with some versions (but not all) having a thick. Strong Scotch Ale Aroma: Deeply malty. Hop flavors and bitterness are low to medium-low. Long. Moderately large white to off-white head with good retention. with abundant malt and cool fermentation and aging temperature.” Fermented at cooler temperatures than most ales. Use of peat-smoked malt to replicate the peaty character should be restrained.5%). Boulevard Irish Ale. Overall Impression: Rich. Legs may be evident in stronger versions. Moderate carbonation. Founders Dirty Bastard. although light use of roasted grains may increase the perception of bitterness to the medium range. When served too cold. Dry hopping (if used) may add grassy notes. Low to moderate carbonation. Comments: The malt-hop balance is slightly to moderately tilted towards the malt side. Generally quite clear. the roasted character and bitterness may seem more elevated. Vital Statistics: OG: 1. Dragonmead Under the Kilt 9D. Medium-dry to dry finish. Ingredients: Scottish or English pale base malt. sweetness usually comes not from crystal malts rather from low hopping. amber. Appearance: Pale golden to deep amber. Caffrey’s Irish Ale. Flavor: Moderate caramel malt flavor and sweetness. relatively un-attenuative ale yeast.056 SRM: 14 – 25 ABV: 6. McEwan's Scotch Ale. although examples containing low levels of diacetyl may have a slightly slick mouthfeel. toasty. with caramel often apparent. intense malt flavors. which should be low to none. Kilkenny Irish Beer. Low to moderate maltiness supports the hop presentation. Low to moderate esters and alcohol are usually present. perhaps a few esters. Mouthfeel: Medium-low to medium body. rice. although excessive adjunct use will harm the character of the beer.010 – 1. Generally no flavor hops. dry finish due to small amounts of unmalted roasted barley. Moderate carbonation. Clear. No esters. American Pale Ale Aroma: Usually moderate to strong hop aroma from dry hopping or late kettle additions of American hop varieties.044 – 1.
American Brown Ale Aroma: Malty. Rogue Red Ale. hoppier interpretation of Northern English brown ale or a hoppier. and/or a fresh dryhopped aroma (all are optional). and may optionally show small amounts of specialty malt character (bready. Medium to dark crystal malts. No diacetyl. Vital Statistics: OG: 1. More bitter versions may have a dry. these beers were popularized in the hop-loving Northern California and the Pacific Northwest areas before spreading nationwide. less body. Avery Redpoint Ale. less malty Brown Porter.060 IBUs: 30 – 45 FG: 1. nutty and/or toasty quality.016 SRM: 18 – 35 ABV: 4. American Amber Ale Aroma: Low to moderate hop aroma from dry hopping or late kettle additions of American hop varieties. Should not have a strong chocolate or roast character that might suggest an American brown ale (although small amounts are OK). but UK or noble hops can also be used. American hops. Bell's Amber 10C. Clear. St. No diacetyl. Low to moderately high clean malt character supports the hop presentation. Big Sky Moose Drool Brown Ale. and may optionally have a citrusy character. Low to moderate off-white to light tan head. and having less caramel flavors than English counterparts. Often lighter in color. hoppy brown beer. American amber ales differ from American pale ales not only by being usually darker in color.045 – 1. American ale yeast. May also contain specialty grains which add additional character and uniqueness. which tends to balance the hop bitterness and finish. caramel. Mouthfeel: Medium-light to medium body.060 IBUs: 20 – 40 FG: 1. A citrusy hop character is common. Hop flavor and bitterness often lingers into the finish. Overall smooth finish without astringency often associated with high hopping rates. Tröegs HopBack Amber Ale. Comments: There is some overlap in color between American pale ale and American amber ale. which often has a chocolate. and some modern craft brewed examples.2% Commercial Examples: North Coast Red Seal Ale. History/Comments: A strongly flavored. and often more finishing hops.015 SRM: 10 – 17 ABV: 4. Moderate to moderately high carbonation. The medium to medium-dry finish provides an aftertaste having both malt and hops. Great Lakes Burning River Pale Ale. Water can vary in sulfate content. Stronger versions may have a slight alcohol warmth. North Coast 10B. toasty.060 IBUs: 25 – 40 FG: 1. Moderately low to no diacetyl. but generally make up a relatively small portion of the grist. Malt flavors are moderate to strong. Anderson Valley Poleeko Gold Pale Ale. Most commercial American Browns are not as aggressive as the original homebrewed versions. Overall smooth finish without astringency often associated with high hopping rates. Moderately low to no diacetyl. Esters vary from moderate to none. originated by American home brewers. Flavor: Medium to high malty flavor (often with caramel. sweet and rich. Comments: Can overlap in color with American pale ales. Moderately low to moderately high maltiness balances and sometimes masks the hop presentation. The malt and hops are generally balanced. Stronger versions may have some alcohol warmth in the finish. Appearance: Amber to coppery brown in color. Overall Impression: Can be considered a bigger. often but not always ones with a citrusy character.010 – 1.Flavor: Usually a moderate to high hop flavor. reflecting indigenous ingredients (hops. Specialty grains may add character and complexity. Some interpretations of the style may feature a stronger hop aroma.045 – 1. Mouthfeel: Medium to medium-full body. Ingredients: Pale ale malt. often showing a citrusy American hop character (although other hop varieties may be used).015 SRM: 5 – 14 ABV: 4. The dark malt character is more robust than other brown ales. Fruity esters are moderate to very low. but not required. maltier. Fruity esters can be moderate to none. Stone Pale Ale.010 – 1. Vital Statistics: OG: 1. Related to American Pale and American Amber Ales. Mouthfeel: Medium to medium-full body. Generally quite clear. often including the citrus-accented hop presence that is characteristic of American hop varieties. more body. although dry-hopped versions may be slightly hazy. McNeill’s Firehouse Amber Ale. Grains that add malt flavor and richness. plus crystal and darker malts should complete the malt bill. Smuttynose Old Brown Dog Ale. Firestone Pale Ale. Very low to moderate fruity esters. Malt and hop bitterness are usually balanced and mutually supportive. are common but others may also be used. Deschutes Mirror Pond. a citrusy American hop character. although this character should not be excessive. 12 . and water). American hops are typical. Water can vary in sulfate and carbonate content. Moderate to high hop bitterness with a medium to dry finish. Ingredients: Pale ale malt.2% Commercial Examples: Bell’s Best Brown. Overall Impression: Refreshing and hoppy. History: An American adaptation of English pale ale. The balance is typically towards the late hops and bitterness. Vital Statistics: OG: 1. malt. Moderately large off-white head with good retention. resiny impression. Caramel sweetness and hop flavor/bitterness can linger somewhat into the medium to full finish. and a balance more towards malt than hops (although hop rates can be significant). Moderate carbonate water would appropriately balance the dark malt acidity. Dry hopping (if used) may add grassy notes. Ingredients: Well-modified pale malt. Three Floyds X-Tra Pale Ale. Bear Republic XP Pale Ale. yeast. Full Sail Pale Ale. more caramel richness. Pyramid Broken Rake. but the malt presence can be substantial.2% Commercial Examples: Sierra Nevada Pale Ale. Overall Impression: Like an American pale ale with more body. and toasty or bready notes are often used (along with late hops) to differentiate brands. and usually being balanced more evenly between malt and bitterness. Hop aroma is typically low to moderate. Caramel flavors are usually restrained or absent. Left Hand Brewing Jackman’s Pale Ale History: Known simply as Red Ales in some regions. No diacetyl. which often but not always has a citrusy quality. and usually show an initial malty sweetness followed by a moderate caramel flavor (and sometimes other character malts in lesser amounts). typically American two-row. Flavor: Moderate to high hop flavor from American hop varieties. However.010 – 1. Anderson Valley Boont Amber Ale. biscuity). light sweetness.5 – 6. although with more of a caramel and chocolate character. Appearance: Light to very dark brown color. have a less caramelly malt profile. cleaner in fermentation by-products. Lagunitas Censored Ale. Carbonation moderate to high. often with citrusy flavors. typically American two-row. Hop flavor can be light to moderate. but carbonate content should be relatively low. Fruity esters can be moderate to none. The American pale ale will generally be cleaner. IPA-strength brown ales should be entered in the Specialty Beer category (23). but also by having more caramel flavor. yet with sufficient supporting malt. yet stops short of being overly porter-like.5 – 6.3 – 6. with medium to medium-high bitterness.045 – 1. Deschutes Cinder Cone Red. toasty and/or chocolate flavors). either American or Continental. American hops. Carbonation moderate to high. and usually shows a moderate caramel character. Mendocino Red Tail Ale.
and can be almost black.g. Lost Coast Downtown Brown. Greene King XX Mild. nutty.or toffee-like malty sweetness on the palate and lasting into the finish. Very low to no hop aroma. good versions may still be found in the Midlands around Birmingham. Vital Statistics: OG: 1.8 – 4. Medium to medium-low bitterness. Woodforde’s Mardler’s Mild. English hop varieties are most authentic. Very low to no diacetyl. malt-oriented brown ale. Some versions may seem like lower gravity brown porters. malt-accented beer that is readily suited to drinking in quantity. molasses. Roast-based versions may have a light astringency. Generally clear. but should not dominate. Moderate to high carbonate water would appropriately balance the dark malt acidity. though with low flavor and bitterness almost any type could be used. toffee. Malt-hop balance is nearly even. Low to moderate offwhite to tan head. toasted. A light but appealing fresh hop aroma (UK varieties) may also be noticed. Mouthfeel: Medium body. Mouthfeel: Light to medium body. ENGLISH BROWN ALE 11A. May also have small amounts darker malts (e.. with a nutty character rather than caramel. Retention may be poor due to low carbonation. Wychwood Hobgoblin. Samuel Adams Brown Ale 11B. 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.. seasonal and/or special occasions. English hop varieties are most authentic. History/Comments: English brown ales are generally split into sub-styles along geographic lines.4% Commercial Examples: Newcastle Brown Ale. Comments: Most are low-gravity session beers in the range 3. Sainsbury Mild. the name “mild” refers to the relative lack of hop bitterness (i. Malt may also have a toasted. Overall Impression: Drier and more hop-oriented that southern English brown ale.8%. Ingredients: English mild ale or pale ale malt base with caramel malts. Can finish sweet or dry. Woodeforde’s Norfolk Nog 11C. plum. festivals. biscuity. session-strength bottled versions don’t often travel well. Nearly opaque. which can include caramelly. yet flavorful. caramel. May use sugar adjuncts. Low to moderate off-white to light tan head.008 – 1.038 IBUs: 10 – 25 FG: 1. malty aftertaste. Appearance: Light to dark brown.008 – 1. though their character is muted.Acme Brown. Quite creamy and smooth in texture. Mild Aroma: Low to moderate malt aroma. Flavor: Deep. Left Hand Deep Cover Brown Ale 11. Northern English Brown Ale Aroma: Light.8 – 4. fruit. Some fruity esters can be present. Harvey’s Nut Brown Ale. Characterful English ale yeast.. with hop flavor low to none (UK varieties). Vital Statistics: OG: 1. History: English brown ales are generally split into sub-styles along geographic lines. Banks's Mild. Motor City Brewing Ghettoblaster Hop flavor is low to non-existent. grainy. A wide range of interpretations are possible. Diacetyl and hop flavor low to none. nutty. but not available in the US). In modern terms. Developed as a bottled product in the early 20th century out of a reaction against vinous vatted porter and often unpalatable mild.2 – 5. raisin). dark fruit complexity of malt flavor. or toffee-like character. Appearance: Dark amber to reddish-brown color. Flavor: Gentle to moderate malt sweetness.042 IBUs: 12 – 20 FG: 1. History: May have evolved as one of the elements of early porters. Tröegs Rugged Trail Ale. although may have a very wide range of malt. Generally served on cask. vinous.13. but this style is sweeter than virtually all modern examples of mild. although should be relatively clear if visible. sweet malt aroma with toffee. caramel or toffee-like character. chocolate. 13 . Hints of biscuit and coffee are common. Versions with darker malts may have a dry. Overall Impression: A light-flavored. Overall Impression: A luscious. A few paler examples (medium amber to light brown) exist. toast. roasted finish. enough to provide some balance but not enough to overpower the malt. English hop varieties would be most suitable. or lightly roasted. Moderately sweet finish with a smooth. Very low to no diacetyl.040 – 1. No diacetyl. Comments: Increasingly rare. Refreshing. Southern English Brown Aroma: Malty-sweet. Low hop bitterness. adjunct use and low gravity. Moderately fruity. Riggwelter Yorkshire Ale.052 IBUs: 20 – 30 FG: 1. although is traditionally unfiltered. Brain’s Dark. licorice. Somewhat rare in England. particularly for its gravity. Mouthfeel: Medium-light to medium body. coffee. and lower gravity than their Northern cousins. less hoppy than a pale ale. but the residual sweetness may give a heavier impression. Highgate Mild.e.5% Commercial Examples: Moorhouse Black Cat. Theakston Traditional Mild. malty. A light fruity ester aroma may be evident in these beers. Clear. Brooklyn Brown Ale. Little to no hop aroma. Fruity esters moderate to none. with a nutty. Low to moderate off-white to tan head.011 – 1. and may have some fruitiness. The malt expression can take on a wide range of character. Low to moderate bitterness. Coach House Gunpowder Strong Mild.g. low diacetyl (especially butterscotch) is optional but acceptable.033 – 1. Sweeter versions may seem to have a rather full mouthfeel for the gravity.014 SRM: 19 – 35 ABV: 2. Generally low to medium-low carbonation.and yeast-based flavors (e. Well suited to London’s water supply. crystal and darker malts should comprise the grist. Little or no perceivable roasty or bitter black malt flavor.1% Commercial Examples: Mann's Brown Ale (bottled. May seem somewhat like a smaller version of a sweet stout or a sweet version of a dark mild. Low to moderately low carbonation. Goose Island Nut Brown Ale. often with a rich. chocolate) to provide color and the nutty character. sweeter. Ingredients: Pale English base malts (often fairly dextrinous). chocolate. Appearance: Copper to dark brown or mahogany color. roast. and not so strong). sweet. Gale’s Festival Mild. Low to no diacetyl. caramel. lightly caramelly character and a medium-dry to dry finish. although some versions may be made in the stronger (4%+) range for export. Vital Statistics: OG: 1. May have a moderate dark fruit complexity. Avery Ellie’s Brown Ale.013 SRM: 12 – 22 ABV: 4.013 SRM: 12 – 25 ABV: 2. Southern English (or “London-style”) brown ales are darker. nutty and/or caramel notes.030 – 1. Some consider it a bottled version of dark mild. Moderate carbonate water. 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. Samuel Smith’s Nut Brown Ale. Alesmith Nautical Nut Brown Ale. often with notes of dark fruits such as plums and/or raisins. Flavor: Generally a malty beer. Originally. with a caramel. Medium to mediumhigh carbonation. Mann’s has over 90% market share in Britain.
has a rich malty sweetness with a complex blend of deep malt. Appearance: Light brown to dark brown in color.048 – 1.065 IBUs: 25 – 50 FG: 1. Balance tends toward malt more than hops. Fruity esters moderate to none. Medium to high bitterness. Traditional versions will have a more subtle hop character (often English). biscuits or toast in support. Sierra Nevada Porter. although small amounts may contribute a bitter chocolate complexity. Brown Porter Aroma: Malt aroma with mild roastiness should be evident. burnt or harsh. Moderately low to moderately high carbonation. typically). Burton Bridge Burton Porter. English hop aroma moderate to none. English or Irish ale yeast. and it can be stronger in alcohol. Full. Hop aroma low to high (US or UK varieties). Comments: Although a rather broad style open to brewer interpretation. Diacetyl low to none. Ingredients: May contain several malts. Usually does not contain large amounts of black patent malt or roasted barley. Baltic Porter Aroma: Rich malty sweetness often containing caramel. nutty. Deschutes Black Butte Porter. Appearance: Medium brown to very dark brown. and may or may not have significant fermentation byproducts. nutty to deep toast. Meantime London Porter. toffeelike and/or sweet). Overall Impression: A substantial. and balances the roasted malt flavors. Diacetyl low to none. Ingredients: English ingredients are most common. which can be accentuated by the roasted malt. etc. prunes. Usually has an “English” character. Moderately low to moderately high carbonation. lower gravities.12. Bell’s Porter. May have other secondary flavors such as coffee.052 IBUs: 18 – 35 FG: 1. coffee. bready. No hops. Medium-low to medium hop bitterness will vary the balance from slightly malty to slightly bitter. but are usually subdued. maize. no diacetyl. and are frequently UK or US varieties. May also show some non-roasted malt character in support (caramelly. sourness. coffee or molasses but never burnt. chocolate.040 – 1. cherries or currants. Salopian Entire Butt English Porter. Thick. and reminiscent of plums. Some darker malt character that is deep chocolate. but when not opaque will be clear (particularly when held up to the light). Samuel Smith Taddy Porter. including chocolate and/or other dark roasted malts and caramel-type malts. tan-colored head with moderately good head retention. and attenuation. Can approach black in color. English hop flavor moderate to none. Diacetyl low to none. and/or toffee character.014 SRM: 20 – 30 ABV: 4 – 5. or occasionally lager yeast. PORTER 12A.016 SRM: 22 – 35 ABV: 4. Peters Old-Style Porter. Higher in gravity than a dark mild. although somewhat sweet versions exist. Optionally may also show some additional malt character in support (grainy. Moderate to low fruity esters. RCH Old Slug Porter. Mouthfeel: Medium to medium-full body. Vital Statistics: OG: 1. depending on grist composition. Hambleton Nightmare Porter. Fruity esters moderate to none. Flavor: Moderately strong malt flavor usually features a lightly burnt. raisins. treacle. More substance and roast than a brown ale. malty dark ale with a complex and flavorful roasty character. Mouthfeel: Medium-light to medium body. It differs from a brown porter in that a black patent or roasted grain character is usually present. History: Originating in England. Hops are used for bittering.” A precursor to stout. and may have a chocolaty quality. and alcohol. Flag Porter. it may be distinguished from Stout as lacking a strong roasted barley character. Clarity may 14 .). Just a touch dry with a hint of roast coffee or 12B. dried fruit esters. molasses. Complex alcohol and ester profile of moderate strength. although this character should not be strong. Appearance: Dark reddish copper to opaque dark brown (not black).4% Commercial Examples: Fuller's London Porter. May contain a moderate amount of adjuncts (sugars. grainy. May have a sharp character from dark roasted grains. Historical versions with Brettanomyces. nutty.012 – 1. Some versions are fermented with lager yeast. sweeter and more caramelly flavors. Very smooth. is used. Water with moderate to high carbonate hardness is typical.008 – 1.5% Commercial Examples: Great Lakes Edmund Fitzgerald Porter. Boulevard Bully! Porter.8 – 6. flavor and/or aroma. or smokiness should be entered in the Specialty Beer category (23). Flavor: Malt flavor includes a mild to moderate roastiness (frequently with a chocolate character) and often a significant caramel. toffee-like. Moderate off-white to light tan head with good to fair retention. or harsh roasted flavors). often with rubyor garnet-like highlights. Roast intensity and malt flavors can also vary significantly. Both types are equally valid. black malt character) should be noticeable and may be moderately strong. and/or licorice notes. Mouth-filling and very smooth. Avery New World Porter. Clean lager character. Diacetyl should be moderately low to none. Stronger versions may have a slight alcohol warmth. persistent tan-colored head. porter evolved from a blend of beers or gyles known as “Entire. Vital Statistics: OG: 1. Has a prominent yet smooth schwarzbier-like roasted flavor that stops short of burnt. which often include black patent malt (chocolate malt and/or roasted barley may also be used in some versions). Shepherd Neame Original Porter. and usually less alcohol. although darker versions can be opaque. No sourness. Historical versions would use a significant amount of brown malt. Nethergate Old Growler Porter. Rogue Mocha Porter. black malt character (and sometimes chocolate and/or coffee flavors) with a bit of roasty dryness in the finish. Flavor: As with aroma. English hops are most common. Usually fairly well attenuated. bready. Starts sweet but darker malt flavors quickly dominates and persists through finish. prominently dark roasted malts and grains. Anchor Porter. May or may not have a strong hop character. Smuttynose Robust Porter. Overall Impression: A fairly substantial English dark ale with restrained roasty characteristics. Should not have a significant black malt character (acrid. occasionally with a vinous Port-like quality. although should not be overly acrid. London or Dublin-type water (moderate carbonate hardness) is traditional. licorice. Clear. Some American versions may be dry-hopped. hop bittering level. St. toffee. Great Divide Saint Bridget’s Porter 12C. May contain several malts. Good clarity. Harvey’s Tom Paine Original Old Porter. Comments: Differs from a robust porter in that it usually has softer. Robust Porter Aroma: Roasty aroma (often with a lightly burnt. and/or sweet). caramelly. Ale yeast can either be clean US versions or characterful English varieties. Overall flavor may finish from dry to medium-sweet. although may approach being opaque. Hop flavor can vary from low to moderately high (US or UK varieties. Said to have been favored by porters and other physical laborers. Fruity esters are moderate to none. rich. while modern versions may be considerably more aggressive. thus may seem to have an “American” or “English” character. often with ruby highlights when held up to light. hoppier and/or roastier version of porter designed as either a historical throwback or an American interpretation of the style. Wasatch Polygamy Porter be difficult to discern in such a dark beer. burnt. History: Stronger. May have a slight astringency from roasted grains.
No diacetyl. full-bodied. Comments: May also be described as an Imperial Porter. O’Hara’s Celtic Stout. Three Floyd’s Black Sun Stout. Flavor: Moderate roasted. Medium-low to medium bitterness from malt and hops. A small percentage (perhaps 3%) of soured beer is sometimes added for complexity (generally by Guinness only). roasty.licorice in the finish. Very complex. black malt. Baltika #6 Porter (Russia).011 SRM: 25 – 40 ABV: 4 – 5% Commercial Examples: Guinness Draught Stout (also canned). Diacetyl low to none. although harshness is undesirable. optionally with light to moderate acidic sourness. Medium to high sweetness (often from the addition of lactose) provides a counterpoint to the roasted character and hop bitterness.016 – 1. Mouthfeel: Generally quite full-bodied and smooth. toffee. Base of pale malt. Left Hand Milk Stout. Variations exist. Sheaf Stout. Peter’s Cream Stout. tan. it should be clear). Old Dominion Stout. May contain crystal malts and/or adjuncts. Overall Impression: A very dark. nutty. Modern versions are brewed from a lower OG and no longer reflect a higher strength than porters. black malt or combinations of the three. Ingredients: The sweetness in most Sweet Stouts comes from a lower bitterness level than dry stouts and a high percentage of unfermentable dextrins. mediumlow to no fruitiness.044 – 1. Can be opaque (if not.to brown-colored head is characteristic. long-lasting. Dry Stout Aroma: Coffee-like roasted barley and roasted malt aromas are prominent. and good attenuation. Lactose. Flavor: Dark roasted grains and malts dominate the flavor as in dry stout. Medium to medium-high carbonation. although high levels will not give the classic dry finish. Low to moderate carbonation. Balancing factors may include some creaminess.007 – 1. may have slight chocolate. higher in exported and US products. Hop bitterness is moderate (lower than in dry stout). with a creamy character. Aldaris Porteris (Latvia). Sweet Stout Aroma: Mild roasted grain aroma. Zywiec Porter (Poland).V.050 IBUs: 30 – 45 FG: 1. An impression of cream-like sweetness often exists. slightly roasty ale. Flaked unmalted barley may also be used to add creaminess. Diacetyl low to none. with the level of residual sweetness. the stout was always the stronger beer (it was originally called a “Stout Porter”).5 – 9. May have a light astringency from the roasted grains. Goose Island Dublin Stout. Appearance: Very dark brown to black in color. and may use roasted barley.024 SRM: 30 – 40 ABV: 4 – 6% Commercial Examples: Mackeson's XXX Stout. May have a bittersweet or unsweetened chocolate character in the palate. Esters medium-low to none. Historically known as “Milk” or “Cream” stouts. and provide coffee and/or chocolate flavors. Brooklyn Dry Stout 13B. creamy ale. No diacetyl. from quite sweet to moderately dry and somewhat roasty. creamy. Hop aroma low to none. and adjuncts such as maize or treacle. While most commercial versions rely primarily on roasted barley as the dark grain. Creamy tan to brown head. Derived from English porters but influenced by Russian Imperial Stouts. as a sweetener. and medium to no hop flavor. but with a higher OG and alcohol content than either. The perception of body can be affected by the overall gravity with smaller beers being lighter in body. Utenos Porter (Lithuania). Low to moderate carbonation.036 – 1. Ingredients: The dryness comes from the use of roasted unmalted barley in addition to pale malt. an unfermentable sugar. The balance between dark grains/malts and sweetness can vary. Orkney Dragonhead Stout. chocolate malt. bitter. Carnegie Stark Porter (Sweden). Hitachino Nest Sweet Stout (Lacto). making it seem even more mouthfilling. it should be clear). cocoa and/or grainy secondary notes. When a brewery offered a stout and a porter. Stepan Razin Porter (Russia).L. Overall Impression: A Baltic Porter often has the malt flavors reminiscent of an English brown porter and the restrained roast of a schwarzbier. Beamish Stout. sometimes with coffee and/or chocolate notes. as is the roasted character and the dryness of the finish. or milk sugar. and medium to high hop bitterness. Southampton Imperial Baltic Porter as Irish stout or Irish dry stout. Water typically has moderate carbonate hardness. Ingredients: Generally lager yeast (cold fermented if using ale yeast). Bottled versions are typically brewed from a significantly higher OG and may be designated as foreign extra stouts (if sufficiently strong). Marston’s Oyster Stout. Often tastes like sweetened espresso. Vital Statistics: OG: 1. lasting into the finish. Munich or Vienna base malt.5% Commercial Examples: Sinebrychoff Porter (Finland). Can be opaque (if not. High carbonate water is common. with a wellaged alcohol warmth (although the rarer lower gravity Carnegiestyle versions will have a medium body and less warmth). Comments: Gravities are low in England. The level of bitterness is somewhat variable. Dry.060 – 1. Debittered chocolate or black malt. more “stout” body and strength. moderate to high hop bitterness. Neuzeller Kloster-Bräu Neuzeller Porter (Germany). St. with multi-layered flavors. Fruitiness can be low to moderately high. Continental hops. others use chocolate malt. although heavily roasted or hopped versions should be entered as either Imperial Stouts (13F) or Specialty Beers (23). Malt can have a caramel. Okocim Porter (Poland). creamier. A thick. Nøgne ø porter (Norway). Vital Statistics: OG: 1. Widmer Snowplow Milk Stout 13. but originally reflected a fuller. Light hints of black currant and dark fruits. Murphy's Stout. History: Traditional beer from countries bordering the Baltic Sea. Watney's Cream Stout. the intensity of the roast character. grainy sharpness.060 IBUs: 20 – 40 FG: 1. Comments: This is the draught version of what is otherwise known 15 . and lasts into the finish. Stout.012 – 1. crystal malt. Mouthfeel: Medium-light to medium-full body. Hop aroma low to none. High residual sweetness from unfermented sugars enhances the full-tasting mouthfeel. History: An English style of stout. just to provide balance. Russian River O. Overall Impression: A very dark. Farson’s Lacto Stout. Most versions are in the 7-8. molasses and/or licorice complexity. Vital Statistics: OG: 1. coffee-like finish from roasted grains.090 IBUs: 20 – 40 FG: 1.024 SRM: 17 – 30 ABV: 5. Dorothy Goodbody’s Wholesome Stout. Samuel Adams Cream Stout.5% ABV range. For the high hop bitterness and significant proportion of dark grains present. Appearance: Jet black to deep brown with garnet highlights in color. Brown or amber malt common in historical recipes. Hop flavor from slightly spicy hops (Lublin or Saaz types) ranges from none to medium-low. Low to moderate fruity esters. The “milk” name is derived from the use of lactose. allow for interpretation by brewers. legally this designation is no longer permitted in England (but is acceptable elsewhere). this beer is remarkably smooth. and the balance between the two being the variables most subject to interpretation. Not heavy on the tongue due to carbonation level. is frequently added to provide additional residual sweetness. Mouthfeel: Medium-full to full-bodied and creamy. History: The style evolved from attempts to capitalize on the success of London porters. sweet. STOUT 13A.
Medium to high bitterness. Diacetyl mediumlow to none. Young's Oatmeal Stout. allow for differences in interpretation. Flavor: Moderate to very high roasted malt flavors. Export-Type: Freeminer Deep Shaft Stout. chocolate. rum-like quality. Flavor: Tropical versions can be quite sweet without much roast or bitterness.048 – 1. Oatmeal (5-10%+) used to enhance fullness of body and complexity of flavor. Burnt or charcoal aromas are low to none. History: An English seasonal variant of sweet stout that is usually less sweet than the original. Elysian Dragonstooth Stout 13E. but can be present up to medium intensity.022 13D.5 – 8% Commercial Examples: Tropical-Type: Lion Stout (Sri Lanka). Fruitiness medium to high. caramel and dark roasted malts and grains. Dark grains can combine with malt sweetness to give the impression of milk chocolate or coffee with cream. Low to medium malt sweetness. 16 . often with rich chocolate or caramel flavors. and generally reflects citrusy or resiny American varieties. A light sweetness can imply a coffee-and-cream impression. Hop aroma low to none. Maclay’s Oat Malt Stout. Medium-high to high carbonation.018 SRM: 22 – 40 ABV: 4. often with a smooth. should be clear). Dragon Stout (Jamaica). May use adjuncts and sugar to boost gravity. or solventy). dried fruit. Medium to very low hop aroma. Mouthfeel: Medium-full to full body. as does the oatmeal impression.018 SRM: 30 – 40 ABV: 5.065 IBUs: 25 – 40 FG: 1. Guinness Foreign Extra Stout has been made since the early 1800s. Vital Statistics: OG: 1. or molasses. Water source should have some carbonate hardness.. with the complexity of oats and dark roasted grains present. Comments: A rather broad class of stouts. but this character should not be prominent if present. Hop aroma low to none (UK varieties most common). hot. and relies on oatmeal for body and complexity rather than lactose for body and sweetness. Oatmeal Stout Aroma: Mild roasted grain aromas. Flavor: Medium sweet to medium dry palate. roasty ale. ABC Stout (Singapore). Can be somewhat creamy.050 – 1. moderately strong. smooth. Varied use of dark and roasted malts. A light oatmeal aroma is optional. American Stout Aroma: Moderate to strong aroma of roasted malts.010 – 1. malty ale with a complementary oatmeal flavor. Appearance: Medium brown to black in color. it should be clear). Tröegs Oatmeal Stout. Royal Extra “The Lion Stout” (Trinidad). Ingredients: Common American base malts and yeast. this type of beer is best entered as a Specialty Beer – Category 23). Some bottled export (i. bitter.2 – 5. but with more gravity. Thick. and the amount of finishing hops used. dry and bitter. Mouthfeel: Medium to full body.010 – 1. When judging. No diacetyl. Ale yeast (although some tropical stouts are brewed with lager yeast). stronger) versions of dry or sweet stout also fit this profile. Very low to no diacetyl. Large tan to brown head with good retention. Adjuncts such as oatmeal may be present in low quantities. Pale and dark roasted malts and grains. Diacetyl medium-low to none. Vital Statistics: OG: 1.075 IBUs: 30 – 70 FG: 1.010 – 1. Oats can add a nutty. Hops primarily for bittering. Broughton Kinmount Willie Oatmeal Stout. Clarity usually obscured by deep color (if not opaque. Some versions may have a sweet aroma. Can have a bit of roast-derived astringency. malt sweetness and flavor. Foreign Extra Stout Aroma: Roasted grain aromas moderate to high. these can be either fruity and sweet. Light alcohol-derived aromatics are also optional. persistent tan. Tropical versions can have high fruity esters. Hop flavor can be low to high. but smooth and not excessively hot. Can be opaque (if not. Goose Island Oatmeal Stout. Light to moderately strong alcohol warmth.g. although some may appear very dark brown. while heavy use of oatmeal can be fairly intense in flavor with an almost oily mouthfeel. Comments: Breweries express individuality through varying the roasted malt profile. Hop flavor medium-low to none. occasionally with a light burnt quality. Comments: Generally between sweet and dry stouts in sweetness. The level of bitterness also varies. Mouthfeel: Medium-full to full body. May give a warming (but never hot) impression from alcohol presence. from fairly sweet to quite dry. sometimes known as “Tropical Stouts”). and restrained bitterness. Think of the style as either a scaled-up dry and/or sweet stout. Ridgeway of Oxfordshire Foreign Extra Stout.to brown-colored head. History: Originally high-gravity stouts brewed for tropical markets (and hence. or even tinged with Brettanomyces (e. Jamaica Stout (Jamaica). Large. Esters are optional. Generally has bolder roasted malt flavors and hopping than other traditional stouts (except Imperial Stouts). Hops mostly for bitterness. Guinness Foreign Extra Stout. full-bodied. strongly roasted Foreignstyle Stout (of the export variety). Overall Impression: A hoppy. Tropical varieties can be quite sweet. Moderate to moderately-high carbonation. Roasted grain and malt character can be moderate to high. as well as caramel-type malts.075 IBUs: 35 – 75 FG: 1. Coopers Best Extra Stout.056 – 1. and higher bitterness. Diacetyl low to none. or lightly burnt grain. not sold in the US). and/or vinous aromatics. smooth dark grain flavors. silky. roasty. Medium to dry finish. Little to no hop flavor. Variations exist. Guinness Foreign Extra Stout (bottled. Overall Impression: A very dark. No diacetyl.13C. McAuslan Oatmeal Stout. often with a coffee-like character. Medium to medium-high carbonation.9% Commercial Examples: Samuel Smith Oatmeal Stout. sometimes an almost oily slickness from the oatmeal. Usually opaque. Ingredients: Pale. Fruitiness should be low to medium. often with a citrusy or resiny American hop character. New Holland The Poet. Wolaver’s Oatmeal Stout Overall Impression: A very dark. grainy or earthy flavor. particularly if a small amount of oats have been used to enhance mouthfeel. Light esters may be present but are not required. Creamy. Highly bitter and hoppy versions are best entered as American-style Stouts (13E). Ale yeast. Appearance: Generally a jet black color. and can have coffee. they often have a sweet. roasted coffee beans. Ingredients: Similar to dry or sweet stout. creamy character. more assertive roast flavors. chocolate and/or lightly burnt notes. Appearance: Very deep brown to black in color. The roasted flavors of either version may taste of coffee. Anderson Valley Barney Flats Oatmeal Stout. Vital Statistics: OG: 1. persistent head of light tan to light brown in color. but smooth. Stronger versions can have the aroma of alcohol (never sharp.. or a scaled-down Imperial stout without the late hops. American hop varieties. although sharpness of dry stout will not be present in any example. licorice. May have a slightly burnt coffee ground flavor. Alcohol flavors can be present up to medium levels. dark or bittersweet chocolate. but this character should not be excessive. often tasting of coffee. creamy. often having a roasted coffee or dark chocolate quality. while export versions can be drier and fairly robust. Light use of oatmeal may give a certain silkiness of body and richness of flavor. while export versions can be moderately dry (reflecting impression of a scaled-up version of either sweet stout or dry stout).e. Medium hop bitterness with the balance toward malt. Export versions tend to have lower esters.
The wide range of allowable characteristics allow for maximum brewer creativity. depending on age and conditioning. but shouldn’t be sour. Said to be popular with the Russian Imperial Court. fruity esters. and fruitiness from the fermentation or hops adds to the overall complexity.115 IBUs: 50 – 90 FG: 1. Thirsty Dog Siberian Night. but most are pale to medium amber with an orange-ish tint. Flavor: Hop flavor is medium to high. Bear Republic Big Bear Black Stout. with generous quantities of roasted malts and/or grain. Hop aroma can be very low to quite aggressive. plums. Ingredients: Well-modified pale malt. No diacetyl. Avery Out of Bounds Stout. Malt flavor should be medium-low to medium-high. English pale ales were derived from India Pale Ales. History: Brewed to survive the voyage from England to India. hop bitterness and warming character. Mad River Steelhead Extra Stout 13F. and bittersweet. some sulfur flavor. dark chocolate. earthy. while the English varieties reflect a more complex specialty malt character and a more 17 forward ester profile). Mouthfeel: Full to very full-bodied and chewy. Sierra Nevada Stout. roasted character. Low to moderate fruitiness. Generally has a well-formed head. burnt. fruity. Vital Statistics: OG: 1. caramel).SRM: 30 – 40 ABV: 5 – 7% Commercial Examples: Rogue Shakespeare Stout. but this should only add complexity and not dominate. Carbonation may be low to moderate. Despite the substantial hop character typical of these beers. Deschutes The Abyss. dark ale. and a lingering bitterness are usually present. and can take on a dark fruit character (raisins. and may optionally show some supporting caramel. 38. History: Brewed to high gravity and hopping level in England for export to the Baltic States and Russia. Appearance: Color may range from very dark reddish-brown to jet black. but not required. and may take on a complex.g. but shouldn’t be sharp. The term “IPA” is loosely applied in commercial English beers today. moderately strong pale ale that features characteristics consistent with the use of English malt. Bell’s Expedition Stout. The malt should show an English character and be somewhat bready. biscuit-like. Lost Coast 8 Ball Stout. with variable amounts of roasted malt/grains. sufficient malt flavor. raisins) character.g. dark fruit (e. Aged versions may have a slight vinous or port-like quality. Southampton Russian Imperial Stout. Overall Impression: A hoppy. and has been (incorrectly) used in . prunes. Good head stand with off-white color should persist. although head retention may be low to moderate. medium-light to medium-bodied mouthfeel without hop-derived astringency. Avery The Czar. earthy or fruity nature is typical. Some versions may have a sulfury note. although this character is not mandatory. No diacetyl. Aging affects the intensity. although unfiltered dry-hopped versions may be a bit hazy. sharp. The hop flavor should be similar to the aroma (floral. maltiness. big. luscious texture (although the body may decline with long conditioning). Mouthfeel: Smooth. but should be noticeable. May have a complex grain bill using virtually any variety of malt. Great Lakes Blackout Stout. Alcohol strength should be evident. or prunes).075 – 1. Gentle smooth warmth from alcohol should be present and noticeable. with a moderate to assertive hop bitterness. hot or solventy. Should be clear. Rogue Imperial Stout. Founders Imperial Stout. and/or strong coffee. Any type of hops may be used. Comments: Variations exist. Overall Impression: An intensely flavored. Appearance: Color ranges from golden amber to light copper. An alcohol character may be present. the American versions have more bitterness. Medium-low to high hop flavor (any variety). Finish is medium to dry. High alcohol and viscosity may be visible in “legs” when beer is swirled in a glass. and support the hop aspect. toasty. Should not be syrupy and under-attenuated. cocoa. Comments: A pale ale brewed to an increased gravity and hop rate. body and complexity to support the hops will provide the best balance. and bitterness may linger into the aftertaste but should not be harsh. although the intensity of hop character is usually lower than American versions. The malt aroma can be subtle to rich and barleywine-like. fruity esters. A moderate caramel-like or toasty malt presence is common. Alkaline water balances the abundance of acidic roasted grain in the grist. pleasant. and finishing hops. Great Divide Yeti. balance and smoothness of aromatics.. can be present. The temperature extremes and rolling of the seas resulted in a highly attenuated beer upon arrival. The palate and finish can vary from relatively dry to moderately sweet. with a noticeable alcohol presence. Moderate to aggressively high roasted malt/grain flavors can suggest bittersweet or unsweetened chocolate. If high sulfate water is used. usually with some lingering roastiness. although moderate to mediumhigh carbonation can combine to render an overall dry sensation in the presence of malt sweetness. Samuel Smith Imperial Stout. North Coast Old Rasputin Imperial Stout. with variable amounts of roasted grains. Russian Imperial Stout Aroma: Rich and complex. but not hot. plums. The balance and intensity of flavors can be affected by aging. Deschutes Obsidian Stout. Oak is inappropriate in this style. or almost tar-like sensations. The balance can vary with any of the aroma elements taking center stage. dry finish. or solventy. Some smooth alcohol warming can and should be sensed in stronger (but not all) versions. fruity. Brooklyn Black Chocolate Stout 14. Scotch Irish Tsarina Katarina Imperial Stout. Bar Harbor Cadillac Mountain Stout. many interpretations are possible. hops and yeast. Has less hop character and a more pronounced malt flavor than American versions.030 SRM: 30 – 40 ABV: 8 – 12% Commercial Examples: Three Floyd’s Dark Lord. or slightly burnt tones and can be light to moderately strong. May optionally show a slight specialty malt character (e. Very low levels of diacetyl are acceptable. Victory Storm King. American or English ale yeast. Fruity esters may be low to intense. Malt backbone can be balanced and supportive to rich and barleywine-like. A slightly grassy dry-hop aroma is acceptable. Fruity esters may be low to moderately strong. North Coast Old No. and alcohol. deep. depending on the gravity and grain bill. bready or toasty flavors. Stone Imperial Stout. hop bitterness and flavor. Like a black barleywine with every dimension of flavor coming into play. English IPA Aroma: A moderate to moderately high hop aroma of floral. either from esters or hops. a distinctively minerally. burnt currant or tarry character may be evident. with some flavors becoming more subdued over time and some aged. Today is even more popular with American craft brewers. toffee-like and/or caramelly. vinous or port-like qualities developing.018 – 1. The roasted malt character can take on coffee. Deep tan to dark brown head.. Medium to aggressively high bitterness. who have extended the style with unique American characteristics. maltiness. Not all possible aromas described need be present. Flavor: Rich. Roasty. A slightly burnt grain. Some clean alcohol flavor can be noted in stronger versions. with English and American interpretations (predictably. hops. Modern versions of English IPAs generally pale in comparison (pun intended) to their ancestors. Opaque. complex and frequently quite intense. with a velvety. Dark fruit flavors meld with roasty. and may contain any hop variety. and/or slightly grassy). INDIA PALE ALE (IPA) 14A. and alcohol.
Three Floyd’s Dreadnaught. and can reflect the use of American. “double. The adjective “Imperial” is arbitrary and simply implies a stronger version of an IPA. American hops. American yeast that can give a clean or slightly fruity profile. Overall Impression: An intensely hoppy. Malt flavor should be low to medium. very strong pale ale without the big maltiness and/or deeper malt flavors of an American barleywine. Founder’s Centennial IPA. Should be clear. moderately strong American pale ale. and is generally clean and malty sweet although some caramel or toasty flavors are acceptable at low levels. Great Divide Titan IPA. but mashed at lower temperatures for high attenuation. resinous. medium-light to medium-bodied mouthfeel without hop-derived astringency. Fresher versions will obviously have a more significant finishing hop character. lacking harshness.” or any other variety of adjectives would be equally valid. although this is not required. Freeminer Trafalgar IPA.070 – 1. floral. this should not be a heavy. Good head stand with white to off-white color should persist. Mouthfeel: Smooth. The bitterness may linger into the aftertaste but should not be harsh. Ridgeway Bad Elf. some versions can have an orange-ish tint. and a tribute to historical IPAs. Stone Ruination IPA.beers below 4% ABV. although unfiltered dry-hopped versions may be a bit hazy. Less malty. smooth alcohol flavor is usually present. Fruitiness. and/or fruity character derived from American hops. Medium-high to very high hop bitterness. Many versions are dry hopped and can have an additional grassy aroma. since high alcohol and malt tend to limit drinkability. Hampshire Pride of Romsey IPA. Smooth alcohol warming. 14B. piney. less rich and a greater overall hop intensity than an American Barleywine. Water character varies from soft to moderately sulfate. Vital Statistics: OG: 1. American IPA Aroma: A prominent to intense hop aroma with a citrusy. Ingredients: Pale ale malt (well-modified and suitable for singletemperature infusion mashing). Anchor Liberty Ale. and should reflect an American hop character with citrusy. 18 . Drinkability is an important characteristic. either from esters or hops. High to absurdly high hop bitterness. Some alcohol may be noted. Sierra Nevada Celebration Ale. piney or fruity aspects. although the malt backbone will support the strong hop character and provide the best balance. Vital Statistics: OG: 1. Medium-dry to dry finish. Strongly hopped. sipping beer. although moderate to medium-high carbonation can combine to render an overall dry sensation in the presence of malt sweetness. Fuller's IPA. Should be clear. although a neutral fermentation character is also acceptable. Three Floyds Alpha King.018 SRM: 6 – 15 ABV: 5. Some clean malty sweetness may be found in the background. English yeast that can give a fruity or sulfury/minerally profile.075 IBUs: 40 – 70 FG: 1. English hops. although moderate to mediumhigh carbonation can combine to render an overall dry sensation in the presence of malt sweetness.Middle Ages ImPailed Ale. but mashed at lower temperatures for high attenuation. A clean. Body is generally less than in English counterparts. Vital Statistics: OG: 1. Bear Republic Racer 5 IPA. lower body. Water character varies from soft to moderately sulfate.075 IBUs: 40 – 60 FG: 1. Samuel Smith's India Ale. No diacetyl. Flavor: Hop flavor is strong and complex. History: An American version of the historical English style. May be slightly sulfury. A showcase for hops. Generally will have more finish hops and less fruitiness and/or caramel than English pale ales and bitters.5% Commercial Examples: Bell’s Two-Hearted Ale. Anderson Valley Hop Ottin’.” “extra. Typically not as high in gravity/alcohol as a barleywine.090 IBUs: 60 – 120 FG: 1. Medium-dry to dry finish. May be slightly sulfury. Low fruitiness is acceptable but not required. Malt flavor should be low to medium. Comments: Bigger than either an English or American IPA in both alcohol strength and overall hop level (bittering and finish). perfume-like. High sulfate and low carbonate water is essential to achieving a pleasant hop bitterness in authentic Burton versions. Appearance: Color ranges from golden amber to medium reddish copper. and is generally clean and malty although some caramel or toasty flavors are acceptable at low levels. Dogfish Head 60 Minute IPA.020 SRM: 8 – 15 ABV: 7. Refined sugar may be used in some versions. Versions with a noticeable Rye character (“RyePA”) should be entered in the Specialty category. either from esters or hops. some versions can have an orange-ish tint. English and/or noble hop varieties. brewed using American ingredients and attitude. Goose Island IPA.010 – 1. can use a complex variety of hops (English. AleSmith IPA. Avery Majaraja. floral.5% Commercial Examples: Meantime India Pale Ale.018 SRM: 8 – 14 ABV: 5 – 7.5 – 10% Commercial Examples: Russian River Pliny the Elder. although a neutral fermentation character is typical.5 – 7. although not all examples will exhibit the strong sulfate character.” “extreme. Oak is inappropriate in this style. resinous. lingering bitterness is usually present in the aftertaste but should not be harsh. American. Ingredients: Pale ale malt (well-modified and suitable for singletemperature infusion mashing). Mouthfeel: Smooth. may also be detected in some versions. Some clean malty sweetness may be found in the background. Generally all-malt. History: A recent American innovation reflecting the trend of American craft brewers “pushing the envelope” to satisfy the need of hop aficionados for increasingly intense products. Oak is inappropriate in this style. but most examples do not exhibit this character. Some smooth alcohol warming can and should be sensed in stronger (but not all) versions. Fruitiness. Good head stand with off-white color should persist. Appearance: Color ranges from medium gold to medium reddish copper. No harsh hop-derived astringency. It should also not have much residual sweetness or a heavy character grain profile. Summit India Pale Ale. noble). Some clean alcohol flavor can be noted in stronger versions. Avery IPA 14C. Brooklyn East India Pale Ale Russian River Blind Pig IPA. although the malt backbone will generally support the strong hop character and provide the best balance. although unfiltered dry-hopped versions may be a bit hazy.056 – 1. Surly Furious. Stone IPA. but it should not have a “hot” character. Low fruitiness is acceptable but not required. but should be at a lower level than in English examples. Victory Hop Devil. Most versions are dry hopped and can have an additional resinous or grassy aroma. English and/or noble varieties (although a citrusy hop character is almost always present). Burton Bridge Empire IPA. but most examples do not exhibit this character. Generally all-malt. Flavor: Hop flavor is medium to high. Bell’s Hop Slam.010 – 1. Harpoon IPA. may also be detected in some versions. Ingredients: Pale ale malt (well-modified and suitable for singletemperature infusion mashing). Overall Impression: A decidedly hoppy and bitter. American yeast that can give a clean or slightly fruity profile.050 – 1.010 – 1. A long. No diacetyl. medium-light to medium body. although this is not absolutely required. Imperial IPA Aroma: A prominent to intense hop aroma that can be derived from American. Great Divide Hercules Double IPA. Some alcohol can usually be noted. but clean.
The texture of wheat as well as yeast in suspension imparts the sensation of a fluffy.Rogue I2PA. moussy. Always effervescent. The balance and intensity of the phenol and ester components can vary but the best examples are reasonably balanced and fairly prominent. spicy. Optionally. as is a richer caramel and/or melanoidin character from Munich and/or Vienna malt. A light tartness is optional but acceptable. Plank Bavarian Hefeweizen. The soft. the krystal version is filtered for excellent clarity. Penn Weizen. None of these optional characteristics should be high or dominant. A roasted malt character is inappropriate. somewhat bready or grainy flavor of wheat is complementary. Flavor: Low to moderately strong banana and clove flavor. A light to moderate wheat aroma (which might be perceived as bready or grainy) may be present but other malt characteristics should not. A tart. The malty richness can be low to medium-high. GERMAN WHEAT AND RYE BEER 15A. Comments: The presence of Munich and/or Vienna-type barley malts gives this style a deep. A traditional decoction mash gives the appropriate body without cloying sweetness. refreshing wheat-based ale.014 SRM: 2 – 8 ABV: 4. The presence of Munich and/or Vienna malts also provide an additional sense of richness and fullness. although some versions use up to 70%. Hop flavor is very low to none. Overall Impression: A pale. Optional. Suspended yeast may increase the perception of body. The suspended yeast sediment (which should be roused before drinking) also contributes to the cloudiness. Overall Impression: A moderately dark. a very light to moderate vanilla character and/or low bubblegum notes can accentuate the banana flavor. neither should be dominant if present. Noble hop character ranges from low to none. The soft. long-lasting white head is characteristic. at least 50% of the grist must be malted wheat. spritzy finish aided by high carbonation. Bottles with yeast are traditionally swirled or gently rolled prior to serving. A very thick. or richer malt aroma (e. never heavy. Barrelhouse Hocking Hills HefeWeizen. sweetness and roundness. refreshing wheat-based ale. Moylan’s Hopsickle Imperial India Pale Ale. Optionally. The filtered Krystal version has no yeast and is brilliantly clear. A very thick. and hop bitterness is very low to low. although some versions use up to 70%. Paulaner Hefe-Weizen.. creamy fullness that may progress to a light. Today. Kapuziner Weissbier. Ettaler Weissbier Hell. as is a slightly sweet Pils malt character. from Vienna and/or Munich malt). flavorful palate with a relatively dry finish. but should not dominate. citrusy character from yeast and high carbonation is often present. Optionally.3 – 5. History: A traditional wheat-based ale originating in Southern Germany that is a specialty for summer consumption. spicy. Well rounded. malty. Mouthfeel: Medium-light to medium-full body. aromatics can include a light. A traditional decoction mash gives the appropriate body without cloying sweetness. the remainder is usually Munich and/or Vienna malt. but typically muted.6% Commercial Examples: Weihenstephaner Hefeweissbier. the lighter hefeweizen is more common. Eisenbahn Weizenbier 15B. The version “mit hefe” is served with yeast sediment stirred in. Appearance: Pale straw to very dark gold in color. Noble hop character ranges from low to none. Dogfish Head 90-minute IPA. Weizen/Weissbier Aroma: Moderate to strong phenols (usually clove) and fruity esters (usually banana). and hop bitterness is very low to moderately low. somewhat bready or grainy flavor of wheat is complementary. Hacker19 Pschorr Weisse. History: Old-fashioned Bavarian wheat beer was often dark. Well rounded. although the level of haze is somewhat variable. A small amount of noble hops are used only for bitterness. a low to moderate vanilla character and/or low bubblegum notes may be present. the remainder is Pilsner malt. A tart. Vital Statistics: OG: 1. Andechser Weissbier Hefetrüb. creamy fullness that may progress to a lighter finish. rich barley malt character not found in a hefeweizen. fast-maturing beers that are lightly hopped and show a unique banana-and-clove yeast character. bread crust. and/or a low bubblegum aroma. Victory Hop Wallop 15. Effervescent. The balance and intensity of the phenol and ester components can vary but the best examples are reasonably balanced and fairly prominent.052 IBUs: 8 – 15 FG: 1. but acceptable. No diacetyl or DMS. Stoudt’s Double IPA. A light to moderate wheat aroma (which might be perceived as bready or grainy) may be present and is often accompanied by a caramel. Flavor: Low to moderately strong banana and clove flavor. a light to moderate vanilla character. although extreme fermentation temperatures can affect the balance and produce off-flavors.056 . Appearance: Light copper to mahogany brown in color. The high protein content of wheat impairs clarity in this traditionally unfiltered style. fruity. Bottles with yeast are traditionally swirled or gently rolled prior to serving. Erdinger Weissbier.044 – 1. aided by moderate to high carbonation. but generally produced year-round. The high protein content of wheat impairs clarity in an unfiltered beer. Franziskaner Hefe-Weisse. No diacetyl or DMS. wheat beers did not have a youthful image. but often can add to the complexity and balance. The balance and intensity of the phenol and ester components can vary but the best examples are reasonably balanced and fairly prominent. but shouldn’t overpower the yeast character. moussy. Weizen ale yeasts produce the typical spicy and fruity character. A small amount of noble hops are used only for bitterness. Hop flavor is very low to none. Mouthfeel: Medium-light to medium body. Any malt character is supportive and does not overpower the yeast character. flavorful. These beers often don’t age well and are best enjoyed while young and fresh. The character of a krystal weizen is generally fruitier and less phenolic than that of the hefe-weizen. neither should be dominant if present. The balance and intensity of the phenol and ester components can vary but the best examples are reasonably balanced and fairly prominent. long-lasting off-white head is characteristic. Vital Statistics: OG: 1. Ayinger Bräu Weisse.044 – 1.g. A beer “mit hefe” is also cloudy from suspended yeast sediment (which should be roused before drinking). since most older people drank them for their health-giving qualities. Comments: These are refreshing. often somewhat sweet palate with a relatively dry finish. Schneider Weisse Weizenhell. citrusy character from yeast and high carbonation is sometimes present. Dunkelweizen Aroma: Moderate to strong phenols (usually clove) and fruity esters (usually banana).010 – 1. No diacetyl or DMS. although the level of haze is somewhat variable. at least 50% of the grist must be malted wheat. a very light to moderate vanilla character and/or low bubblegum notes can accentuate the banana flavor. In the 1950s and 1960s. although extreme fermentation temperatures can affect the balance and produce off-flavors. sweetness and roundness. The texture of wheat imparts the sensation of a fluffy. citrusy tartness. Ingredients: By German law. Reflecting the best yeast and wheat character of a hefeweizen blended with the malty richness of a Munich dunkel. fruity. Weizen ale yeasts produce the typical spicy and fruity character. No diacetyl or DMS. Ingredients: By German law.
Light tartness optional. although it may contain up to 70%). Eisenbahn Vigorosa 15D. ruby brown in color. malty. Spices should blend in with fruity. Light usage of noble hops in bitterness. Now also made in the Eisbock style as a specialty beer. Too warm or too cold fermentation will cause the phenols and esters to be out of balance and may create off-flavors. High Point Ramstein Winter Wheat. citrusy orangey fruitiness.014 SRM: 14 – 19 ABV: 4. Moderate to strong phenols (most commonly vanilla and/or clove) add complexity. Appearance: Light coppery-orange to very dark reddish or coppery-brown color. Lower fermentation temperatures accentuate the clove character by suppressing ester formation. Comments: A dunkel-weizen beer brewed to bock or doppelbock strength. Tucher Dunkles Hefe Weizen. Rye is a huskless grain and is difficult to mash. 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. grainy finish with a tangy. which gives it a . diacetyl or DMS. The high protein content of wheat impairs clarity in this traditionally unfiltered style. Other traditional beer styles with enough rye added to give a noticeable rye character should be entered in the Specialty Beer category (23).3 – 5. A very thick. grainy. and the alcohol helps balance the finish. Bottles may be gently rolled or swirled prior to serving to rouse the yeast. Hacker-Pschorr Weisse Dark. It was Schneider’s creative response to bottom-fermenting doppelbocks that developed a strong following during these times. and hop bitterness is low.5 – 6% Commercial Examples: Paulaner Roggen (formerly Thurn und Taxis. spicy. Witbier Aroma: Moderate sweetness (often with light notes of honey and/or vanilla) with light. and can persist into aftertaste. May have a slightly sweet palate.6% Commercial Examples: Weihenstephaner Hefeweissbier Dunkel. Never hot or solventy. but with a greater body and light finishing hops. bock-like melanoidins. and a light chocolate character is sometimes found (although a roasted character is inappropriate). Large creamy off-white to tan head. A moderate aroma of alcohol is common. Vegetal. Schneider Weisse (Original). the world’s oldest top-fermented wheat doppelbock. the rye character is traditionally from the rye grain only. No diacetyl or DMS.5 – 8. long-lasting light tan head is characteristic. wheat malt. or peppery note in the background. Well-aged examples may show some sherry-like oxidation as a point of complexity. Vital Statistics: OG: 1. fruity.064 – 1. Low to moderate weizen yeast character (banana.010 – 1. Roggenbier (German Rye Beer) Aroma: Light to moderate spicy rye aroma intermingled with light to moderate weizen yeast aromatics (spicy clove and fruity esters. was created in 1907 at the Weisse Brauhaus in Munich using the ‘Méthode Champenoise’ with fresh yeast sediment on the bottom. hazy appearance. Victory Moonglow Weizenbock.056 IBUs: 10 – 20 FG: 1. Erdinger Pikantus. although the level of haze is somewhat variable. Ayinger Ur-Weisse. wheat-based ale combining the best flavors of a dunkelweizen and the rich strength and body of a bock. no longer imported into the US). Bürgerbräu Wolznacher Roggenbier 15C. The presence of Munich and/or Vienna malts also provide an additional sense of richness and fullness. Light noble hops are acceptable. Rye has been characterized as having the most assertive flavor of all cereal grains. Edelweiss Dunkel Weissbier. celery-like. Flavor: Grainy. The beer will be very cloudy from starch haze and/or yeast. A creamy sensation is typical. as is the warming sensation of substantial alcohol content. dark fruit. Ettaler Weissbier Dunkel. It is inappropriate to add caraway seeds to a roggenbier (as some American brewers do). but should never overpower the other characteristics. Moderate perfumy coriander.090 IBUs: 15 – 30 FG: 1. Comments: American-style rye beers should be entered in the American Rye category (6D). moderately-low to moderately-strong spicy rye flavor. High carbonation. History: A specialty beer originally brewed in Regensburg. Overall Impression: A strong. A faintly tart character may optionally be present. No diacetyl. Flavor: A complex marriage of rich. No diacetyl. A small amount of noble hops are used only for bitterness. Overall Impression: A dunkelweizen made with rye rather than wheat. Can have a somewhat acidic aroma from rye and yeast. often having a hearty flavor reminiscent of rye or pumpernickel bread. No hop aroma. The malty. Appearance: Very pale straw to very light gold in color. and sometimes citrus). Erdinger Weissbier Dunkel. Franziskaner Dunkel Hefe-Weisse.015 – 1. Weizen yeast provides distinctive banana esters and clove phenols. although never solventy. often with a complex herbal. A low spicy-herbal hop aroma is optional. Ingredients: Malted rye typically constitutes 50% or greater of the grist (some versions have 60-65% rye).010 – 1. flavor and aroma. Munich malt. BELGIAN AND FRENCH ALE 16A. lightly bitter (from rye) aftertaste. Kapuziner Weissbier Schwarz Doppelbock.046 – 1. Mouthfeel: Medium to medium-full body. Mahr’s Der Weisse Bock.and/or Vienna-type barley malts. The wheat. prunes. either banana or citrus). No diacetyl. quite dense and persistent (often thick and rocky). Decoction mash commonly used (as with weizenbiers). and a moderate wheat flavor. or ham-like aromas are inappropriate. Medium-dry. Vital Statistics: OG: 1. Schneider Aventinus Eisbock. Capital Weizen 20 16. spicy wheat aromatics. floral and sweet aromas and should not be overly strong. light banana and/or vanilla. AleSmith Weizenbock. Plank Bavarian Dunkler Weizenbock. Cloudy. and yeast character dominate the palate.022 SRM: 12 – 25 ABV: 6. Appearance: Dark amber to dark. Hop flavor is absent. The suspended yeast sediment (which should be roused before drinking) also contributes to the cloudiness. often resulting in a gummy mash texture that is prone to sticking. raisins or grapes). Plank Bavarian Heller Weizenbock. with the remainder being Munich. spicy clove-like phenols. Remainder of grist can include pale malt. although the balance can vary. Moderate zesty. malt.IBUs: 10 – 18 FG: 1. Weizen ale yeasts produce the typical spicy and fruity character. and some banana esters may also be present. Ingredients: A high percentage of malted wheat is used (by German law must be at least 50%. A traditional decoction mash gives the appropriate body without cloying sweetness. often with a bit of tartness.0% Commercial Examples: Schneider Aventinus. crystal malt and/or small amounts of debittered dark malts for color adjustment. Weizenbock Aroma: Rich. moussy. Mouthfeel: Medium-full to full body.014 SRM: 14 – 23 ABV: 4. clove. History: Aventinus. Low to moderate noble hop flavor acceptable. bready flavor of wheat is further enhanced by the copious use of Munich and/or Vienna malts. Bavaria as a more distinctive variant of a dunkelweizen using malted rye instead of malted wheat. bock-like melanoidins and bready malt combined with a powerful aroma of dark fruit (plums. Moderate to high carbonation.
Considered “everyday” beers (Category I). nutty malt flavor. When phenolics are present they tend to be peppery rather than clove-like. and should not be hot or solventy. Compared to their higher alcohol Category S cousins. Victory Whirlwind Witbier. Has an initial soft. Flavor: Combination of fruity and spicy flavors supported by a soft malt character. Mouthfeel: Medium to medium-light body. There is no correlation between strength and color. Comments: Most commonly found in the Flemish provinces of Antwerp and Brabant. Refreshingly crisp with a dry.or lemon-like). spice and alcohol aroma.048 – 1. Can have a low wheat flavor. hop and sour aromatics typically increase with the strength of the beer. never gets in the way of the spices. chamomile. Alcohols are soft. Overall Impression: A fruity. Ommegang Witte. are common should be subtle and balanced. Dobble Palm. whitish-yellow appearance. spicy flavors is very characteristic. Most examples seem to be approximately 5% ABV. Vegetal. balance is the key. celery-like. Overly spiced and/or sour beers are not good examples of the style. Vuuve 5. or soapy flavors are inappropriate. finishes dry and often a bit tart. Avery White Rascal. The fruitiness is frequently citrusy (orange. Despite body and creaminess. cumin. but should not overwhelm other characteristics. Brewer’s Art House Pale Ale. malty 21 . Mouthfeel: Medium-light to medium body. Clarity is poor to good though haze is not unexpected in this type of unfiltered farmhouse beer. including hops and yeast strains. Fruity esters dominate the aroma and are often reminiscent of citrus fruits such as oranges or lemons. Sugar is not commonly used as high gravity is not desired. Hop flavor is low to moderate.8 – 5. Hop bitterness is low to medium-low (as with a Hefeweizen).5% ABV strength) 16C. Belgian Pale Ale Aroma: Prominent aroma of malt with moderate fruity character and low hop aroma. cinnamon. spicy and low in intensity. In some versions. Appearance: Amber to copper in color. Op-Ale. Vital Statistics: OG: 1. Vital Statistics: OG: 1. moussy head. often tart. Effervescent. Refreshing. orange-citrusy fruitiness. light acidity. The malt character is light.or pear-like fruitiness though not as fruity/citrusy as many other Belgian ales. is done. phenols tend to be lower than in many other Belgian beers. A moderate spice aroma (from actual spice additions and/or yeast-derived phenols) complements the other aromatics. Spices of freshly-ground coriander and Curaçao or sometimes sweet orange peel complement the sweet aroma and are quite characteristic. A low to moderate tart sourness 16B. body and complexity. Ingredients: About 50% unmalted wheat (traditionally soft white winter wheat) and 50% pale barley malt (usually Pils malt) constitute the grist. Optionally has a very light lactic-tasting sourness. Celis White. St. A low to moderate sourness or acidity may be present.012 SRM: 2 – 4 ABV: 4. with hops becoming more pronounced in those with a drier finish. Head retention should be quite good. Herbal-spicy flavors. and is generally spicy or earthy in character. nor does it persist into the finish. Long-lasting. Should not be overly dry and thin. Ommegang Rare Vos (unusual in its 6. tasty. Spice. St. low to moderate strength hop character optionally blended with background level peppery.052 IBUs: 10 – 20 FG: 1.5 – 5. No diacetyl. The hop flavor is low to none. Toasty. or the actual addition of lactic acid. Bernardus Blanche. Alcohol level is restrained. but shouldn’t dominate in the balance. Grains of Paradise) may be used for complexity but are much less prominent. and is optionally complemented by low amounts of peppery phenols. The beer tends to be fragile and does not age well. white.008 – 1. easy-drinking.or pear-like fruitiness. and has grown steadily in popularity over time. A low to medium-high spicy or floral hop aroma is usually present. Ginder Ale. ham-like. the most well-known examples were perfected after the Second World War with some influence from Britain. Noble hops.010 – 1. Styrian Goldings. Extremely high attenuation gives a characteristic dry finish. No diacetyl.044 – 1. Medium carbonation. East Kent Goldings or Fuggles are commonly used. History: Produced by breweries with roots as far back as the mid1700s.054 IBUs: 20 – 30 FG: 1. but should not overwhelm fruity esters. Coriander of certain origins might give an inappropriate ham or celery character. Comments: The presence. and complement the bitterness. Overall Impression: A refreshing. though not as fruity/citrusy as many other Belgian ales. white head often fades more quickly than other Belgian beers. History: A 400-year-old beer style that died out in the 1950s. Creamy. copper-colored ale. biscuity. The hop bitterness is medium to low.014 SRM: 8 – 14 ABV: 4. Sterkens White Ale. they are Belgian “session beers” for ease of drinking. A spicy-earthy hop flavor is low to none. Saison Aroma: High fruitiness with low to moderate hop aroma and moderate to no herb. Blanche de Bruxelles. The addition of one of more spices serve to add complexity. finish. Bell’s Winter White Ale. Russian River Perdition. somewhat spicy. May have an orange. moderately malty. Unibroue Blanche de Chambly. No hot alcohol or solventy character. Clarity is very good. rocky white to ivory head resulting in characteristic “Belgian lace” on the glass as it fades. and malt. No harshness or astringency from orange pith. Dense. character and degree of spicing and lactic sourness varies. elegant. Other spices (e. a low to moderate alcohol presence and tart sourness. not overpowering. There is a moderately dry to moderately sweet finish. it was later revived by Pierre Celis at Hoegaarden. so younger. Wittekerke. and doesn’t interfere with refreshing flavors of fruit and spice. which may include coriander and other spices. Ingredients: Pilsner or pale ale malt contributes the bulk of the grist with (cara) Vienna and Munich malts adding color.milky. Ale yeast prone to the production of mild.. Distinctive floral or spicy. spices. No diacetyl. Low peppery yeast-derived phenols may be present instead of or in addition to spice additions. May have an orange. Eisenbahn Pale Ale. and if noticeable. Nothing should be too pronounced or dominant. nor should it be thick and heavy. up to 5-10% raw oats may be used. and lack of bitterness in finish.5% Commercial Examples: De Koninck. from carbonation. Hop bitterness may be moderate to high. moderatestrength wheat-based ale. Pieters Zinnebir. Bitterness from orange pith should not be present. spicy phenols. Appearance: Often a distinctive pale orange but may be golden or amber in color. dense. Yeasts prone to moderate production of phenols are often used but fermentation temperatures should be kept moderate to limit this character. often having a smoothness and light creaminess from unmalted wheat and the occasional oats. Speciale Palm. Hitachino Nest White Ale sweetness with a toasty. Effervescent character from high carbonation. Brugs Tarwebier (Blanche de Bruges). smooth malt and relatively light hop character and low to very low phenols. rocky.g. In some instances a very limited lactic fermentation. fresher. Allagash White. Avery Karma. properly handled examples are most desirable. Malt character is light but provides a sufficient background for the other flavors. Flavor: Fruity and lightly to moderately spicy with a soft. and any warming character should be low if present.5% Commercial Examples: Hoegaarden Wit. biscuity malt aroma. Flavor: Pleasant sweetness (often with a honey and/or vanilla character) and a zesty.
lagered artisanal farmhouse beer. moderately sulfate water. though the warming character is low to medium. Hard water. highly carbonated.012 SRM: 5 – 14 ABV: 5 – 7% Commercial Examples: Saison Dupont Vieille Provision. Hop bitterness and flavor may be more noticeable than in many other Belgian styles. Darker versions will have richer malt complexity and sweetness from crystal-type malts. No diacetyl. Ingredients: Pilsner malt dominates the grist though a portion of Vienna and/or Munich malt contributes color and complexity.002 – 1. Low to moderate esters. spicy phenols and/or yeast-borne aromatics. bitter. Styrian or East Kent Goldings are commonly used. but usually include pale. Ch’Ti Brun (brown). when present.008 – 1.5%) and darker versions (copper to dark brown/black) should be entered as Belgian Specialty Ales (16E). Vital Statistics: OG: 1.5%. Comments: Three main variations are included in the style: the brown (brune). Fantôme Saison D’Erezée . La Choulette Bière des Sans Culottes (blond). medium to strong fruity/spicy ale with a distinctive yellow-orange color. and high attenuation give a very dry finish with a long. but these are somewhat rare. La Choulette (all 3 versions). Paler versions will still be malty but will lack richer. Mouthfeel: Medium to medium-light (lean) body. can accentuate the bitterness and dry finish. hop bitterness and flavor. Saison Voisin. High carbonation. Jade (amber).048 – 1. Some fuller-bodied examples exist. There is enough prickly acidity on the tongue to balance the very dry finish. Adjuncts such as sugar and honey can also serve to add complexity and thin the body. No diacetyl. Smooth. Overall Impression: A fairly strong. The malt flavor lasts into the finish but the finish is medium-dry to dry. Ch’Ti Blond (blond). Clarity is good to poor. Castelain (blond). Kettle caramelization tends to be used more than crystal malts. silky character. The darker versions will have more malt character. hop and sour character increases with strength. followed by long cold conditioning (4-6 weeks for commercial operations). A low to moderate tart character may be present but should be refreshing and not to the point of puckering. Strong versions (6. Soft water. but should not overwhelm other flavors. often with a smooth. Some may include aromas of Belgian microbiota. although haze is not unexpected in this type of often unfiltered beer.080 IBUs: 18 – 28 FG: 1. never cloying. woodsy. artisanal breweries whose buildings reflect their origins as farmhouses. malt-accentuated. so color can range from golden blonde to reddish-bronze to chestnut brown. acidulated malt. Most exhibit varying amounts of fruity esters. well hopped. Ingredients: The “cellar” character in commercial examples is unlikely to be duplicated in homebrews as it comes from indigenous yeasts and molds. Low to moderate esters and alcohol flavors. History: A seasonal summer style produced in Wallonia. Alcohol can provide some additional dryness in the finish. It is now brewed year-round. toffee-like or caramel sweetness. Southampton Bière de Garde (amber). astringent character that is often incorrectly identified as “cellarlike. herbal or spicy continental hops. and stronger versions of 8%+). A saison is sometimes dry-hopped. Belgian Specialty Ale Aroma: Variable. the main difference is that the Bière de Garde is rounder. light to moderate toasty character. Vital Statistics: OG: 1. typical export beers of about 6. sweeter. dry. Spices. and may include a dry-hopped character.065 IBUs: 20 – 35 FG: 1. Flavor: Medium to high malt flavor often with a toasty. Commercial versions will often have a musty. and lacks the spicing and tartness of a Saison. History: Name literally means “beer which has been kept or lagered. Malt flavors and complexity tend to increase as beer color darkens. Saison de Pipaix. Originally brewed at the end of the cool season to last through the warmer months before refrigeration was common. the French-speaking part of Belgium. although paler versions can have slightly higher levels of herbal or spicy hop flavor (which can also come from the yeast). . Lost Abbey Avante Garde (blond) 16D.060 – 1. Hop aroma may be none to high. generally white to off-white (varies by beer color). and may include character of non-barley grains such as wheat or rye. and dry with a quenching acidity. and the amber (ambrée). No diacetyl.may be present. but the balance is always tilted toward the malt. Little to no hop aroma (may be a bit spicy or herbal). The perceived bitterness is often higher than the IBU level would suggest. Moderate to high carbonation. cellar-like character that is difficult to achieve in homebrew. and sourness commonly increase with the strength of the beer while sweetness decreases. often with a complex. Sweetness decreases and spice. St. Commercial versions often have a “corked”. No hot alcohol or solventy character.016 SRM: 6 – 19 ABV: 6 – 8. but should be very smooth and never hot. Well-formed head.5% Commercial Examples: Jenlain (amber). It is now brewed year-round in tiny. 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. a sour mash or Lactobacillus. Alcohol level can be medium to medium-high. Amand (brown). Some caramelization is acceptable. Saison Silly. Ommegang Hennepin Appearance: Three main variations exist (blond. A related style is Bière de Mars. Moderate alcohol. Overall Impression: A refreshing. Related to the Belgian Saison style. Saint Sylvestre 3 Monts (blond). Southampton Saison. Floral. while the paler versions can have more hops (but still are malt-focused beers). Lost Abbey Red Barn Ale. Noble hops. Pizza Port SPF 45.Printemps. Vienna and Munich types. malt-focused. A wide variety of herbs and spices are often used to add complexity and uniqueness in the stronger versions. Malt aroma may be low to high. Varying degrees of acidity and/or sourness can be created by the use of gypsum. supported by high carbonation. New Belgium Saison. sometimes spicy aftertaste. well-lagered character. Low to no hop flavor. It had to be sturdy enough to last for months but not too strong to be quenching and refreshing in the summer. High carbonation and extreme attenuation (85-95%) helps bring out the many flavors and to increase the perception of a dry finish. Lager or ale yeast fermented at cool ale temperatures. Sugar may be used to add flavor and aid in the dry finish. which is brewed in March (Mars) for present use and will not age as well. Sometimes contains other grains such as wheat and spelt. Jenlain Bière de Printemps (blond). amber and brown). deeper aromatics and may have a bit more hops. Attenuation rates are in the 80-85% range. No hot alcohol or solventy character. Ellezelloise Saison 2000. Aromas from actual spice additions may be present. often has a “cellar” character. Saison Regal. 22 16E. Very high carbonation with an effervescent quality. Bière de Garde Aroma: Prominent malty sweetness.” Homebrews therefore are usually cleaner. richer.5%-9. Mouthfeel: Light to medium body. but should always meld well with the yeast and hop character. Base malts vary by beer color. Herb and spice additions often reflect the indigenous varieties available at the brewery. Medium-low hop bitterness provides some support. Comments: Varying strength examples exist (table beers of about 5% strength. Lefebvre Saison 1900. common to most of Wallonia. Brasseurs Bière de Garde (amber).” A traditional artisanal farmhouse ale from Northern France brewed in early spring and kept in cold cellars for consumption in warmer weather. the blond (blonde). Biere Nouvelle (brown).
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. Most are moderately to highly carbonated. as may a restrained fruitiness (both are optional). Saxo and Nostradamus. La Trappe Quadrupel. such as blending. or DMS. Grottenbier. Southampton Berliner Weisse. A mild Brettanomyces aroma may be present. Dupont Moinette. May include characteristics of grains other than barley. Verboden Vrucht. Many have attained “cult status” in the U. Don de Dieu. somewhat acidic character is dominant. A mild Brettanomyces character may be detected. (and other parts of the world) and now owe a significant portion of their sales to export. diacetyl. which may be enhanced by blending of beers of different ages during fermentation and by extended cool aging. independent Belgian breweries that have come to enjoy local popularity but may be far less well-known outside of their own regions.most commonly Brettanomyces and/or Lactobacillus. Additional background information on the style and/or beer may be provided to judges to assist in the judging. Minty. History: Unique beers of small. Appearance: Very pale straw in color. Always effervescent. St. Weyerbacher QUAD. Beers fitting other Belgian categories should not be entered in this category. Berliner Kindl Weisse. THE BREWER MUST SPECIFY EITHER THE BEER BEING CLONED. while others are thick and rich. De Ranke XX Bitter and Guldenberg. Generally moderate to high carbonation. Lost Abbey Cuvee de Tomme and Devotion.006 SRM: 2 – 3 ABV: 2. Very dry finish. SOUR ALE 17A. Bethlehem Berliner Weisse. The fruitiness may increase with age and a flowery character may develop. Fullien Noël. 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. Creativity is the only limit in brewing but the entrants must identify what is special about their entry. it is classified as a Schankbier denoting a small beer of starting gravity in the range 7-8°P. Vital Statistics: OG: 1. or to create an artisanal or experimental beer of the brewer’s own choosing (e. La Chouffe). Poperings Hommelbier. Some are well-attenuated.. Mouthfeel: Variable. A single decoction mash with mash hopping is traditional. Orval. Oerbier. etc. Overall Impression: Variable.g. Hop bitterness is extremely low. Unibroue Ephemere. The process alone does not make a beer unique to a blind judging panel if the final product does not taste different. to produce a beer fitting a broader style that doesn’t have its own category. Very high carbonation. May include Belgian microbiota such as Brettanomyces or Lactobacillus. Moinette Brune. though the grain character should be apparent if it is a key ingredient. Boskeun and Stille Nacht. and many more 17. low-alcohol wheat ale. A warming sensation from alcohol may be present in stronger examples. Bush (Scaldis).028 – 1.8 – 3. refreshing. Berliner Weisse Aroma: A sharply sour. Caracole Amber. Chouffe Bok and N’ice Chouffe.032 IBUs: 3 – 8 FG: 1. Spicy flavors may be imparted by yeast (phenolics) and/or actual spice additions. Flavor: Clean lactic sourness dominates and can be quite strong. Comments: This is a catch-all category for any Belgian-style beer not fitting any other Belgian style category. referred to by Napoleon's troops in 1809 as “the Champagne of the North” due to its lively and elegant character. THE NEW STYLE BEING PRODUCED OR THE SPECIAL INGREDIENTS OR PROCESSES USED.S. Nodding Head Berliner Weisse. Unusual techniques. A “mouth puckering” sensation may be present from acidity. No hop aroma. Hop flavor and bitterness may be low to high. Maltiness may be light to quite rich. May include adjuncts such as caramelized sugar syrup and honey. Fruitiness . Three Floyds Deesko 17B. may be used through primarily to arrive at a particular result. Bière de Miel. Ingredients: May include herbs and/or spices. and Avec Les Bons Voeux de la Brasserie Dupont.8% Commercial Examples: Schultheiss Berliner Weisse. Comments: In Germany. Russian River Temptation. something unique).. sour. A great variety of flavors are found in these beers. Gouden Carolus Noël. Moinette Brune. McChouffe. white head with poor retention due to high acidity and low protein and hop content. Some complementary bready or grainy wheat flavor is generally noticeable. Bahnhof Berliner Style Weisse. Head retention is usually good. Cantillon Iris. Flanders Red Ale Aroma: Complex fruitiness with complementary malt.g. thus fairly lightbodied for their original gravity. Mouthfeel: Light body. such as wheat or rye.003 – 1. Hop bitterness is very low. Has been described by some as the most purely refreshing beer in the world. Fantôme Black Ghost and Speciale Noël. May include flavors from adjuncts such as caramelized sugar syrup or honey. Ingredients: Wheat malt content is typically 50% of the grist (as with all German wheat beers) with the remainder being Pilsner malt. Clarity may be hazy to clear. Appearance: Variable. Can have up to a moderately fruity character. The category can be used for clones of specific beers (e. Affligem Nöel. Zatte Bie. New Belgium 1554 Black Ale. This category encompasses a wide range of Belgian ales produced by truly artisanal brewers more concerned with creating unique products than in increasing sales. Clarity ranges from clear to somewhat hazy. History: A regional specialty of Berlin. Guldenburg and Pere Noël. No diacetyl. May include flavors produced by Belgian microbiota such as Brettanomyces or Lactobacillus. De Dolle’s Arabier. Vital Statistics: OG: varies IBUs: varies FG: varies 23 SRM: varies ABV: varies Commercial Examples: Orval. Only two traditional breweries still produce the product. May include unusual grains and malts.. strong Belgian golden ale with spices. No sensation of alcohol. dense. Large. including style parameters or detailed descriptions of the beer. Color varies considerably from pale gold to very dark. Flavor: Variable. although not so acidic as a lambic. Weihenstephan 1809 (unusual in its 5% ABV). A symbiotic fermentation with top-fermenting yeast and Lactobacillus delbruckii provides the sharp sourness. Overall Impression: A very pale. La Chouffe. Ellezelloise Hercule Stout and Quintine Amber. No diacetyl or DMS. This category may be used as an “incubator” for recognized styles for which there is not yet a formal BJCP category. Silenrieu Sara and Joseph. Maudite. No hop flavor. Lindemans Kriek and Framboise.
plums or red currants. and horse blanket. dry finish. as a complementary flavor. Good clarity. this type of blending is a fading art. Low to medium astringency. A sour mash or acidulated malt may also be used to develop the sour character without introducing Lactobacillus. Panil Barriquée. Average to good head retention. goaty. Overall Impression: A malty. The Oud Bruin is less acetic and maltier than a Flanders Red. Hop flavor absent. Bellegems Bruin. if at all. treacle or chocolate is also common. Vital Statistics: OG: 1. toffee. Spicy phenols can be present in low amounts for complexity. Restrained hop bitterness. A low sour aroma may be present. Monk’s Cafe Flanders Red Ale. the brown beers are warm aged in stainless steel. less-than-rolling portion of the boil may help add an attractive Burgundy hue. often with a prickly acidity. Comments: Long aging and blending of young and aged beer may occur. Mestreechs Aajt may be present and generally denotes an aged example. or cheesy aroma is unfavorable. The sour. A malt character of caramel. acidic character ranges from complementary to intense. Spicy phenols can be present in low amounts for complexity. Spicy phenols can be present in low amounts for complexity. Known as the Burgundy of Belgium. horsey. somewhat sour Belgian-style brown ale. Overall Impression: A complex. Verhaege Vichtenaar. fruity. black cherries or prunes. No diacetyl. Flavor: Malty with fruity complexity and some caramelization character. adding smoothness and complexity and balancing any harsh. Can have an apparent attenuation of up to 98%. Deceivingly light and crisp on the palate although a somewhat sweet finish is not uncommon. Saccharomyces and Lactobacillus (and acetobacter) contribute to the fermentation and eventual flavor. As in fruit lambics. A sherry-like character 24 . and can modestly increase with age but should not grow to a noticeable acetic/vinegary character. dates. Ingredients: A base of Pils malt with judicious amounts of dark cara malts and a tiny bit of black or roast malt. and reminiscent of black cherries. The beer is aged for up to two years. Diacetyl is perceived only in very minor quantities. burgundy to reddish-brown in color. dates. Magnesium in the water accentuates the sourness. Southampton Flanders Red Ale.057 IBUs: 10 – 25 FG: 1. Often includes maize. Saccharomyces. like a well-aged red wine. if at all. cigar-like. The reddish color is a product of the malt although an extended. Older versions are commonly fruity with aromas of apples or even honey. A deeper malt character distinguishes these beers from Flanders red ales. plums. A mild vanilla and/or chocolate character is often present. black cherry or red currant flavors. often in huge oaken barrels which contain the resident bacteria necessary to sour the beer. Flavor: Intense fruitiness commonly includes plum. Liefman’s Oud Bruin. which has roots back to the 1600s.074 IBUs: 20 – 25 FG: 1. sour. typified by the products of the Rodenbach brewery. An acidic. Petrus Oud Bruin. A slight sourness often becomes more pronounced in well-aged examples. red wine-like Belgian-style ale. indigenous to East Flanders. Diacetyl is perceived only in very minor quantities. A malt character of caramel. Historically brewed as a “provision beer” that would develop some sourness as it aged. Sour. Restrained hop bitterness. Hop aroma absent. The Flanders red is more acetic and the fruity flavors more reminiscent of a red wine than an Oud Bruin. No astringency with a sweet and tart finish. Diacetyl is perceived only in very minor quantities. orange. figs. This style was designed to lay down so examples with a moderate aged character are considered superior to younger examples.012 SRM: 10 – 16 ABV: 4. orange. if at all. the sweet character blends to more of a background flavor (and vice versa). Rodenbach Grand Cru. Average to good head retention. aged. earthy. light to medium cara-malts. The sourness should not grow to a notable acetic/vinegary character. While blending of batches for consistency is now common among larger breweries. along with some sherry-like character.5% Commercial Examples: Rodenbach Klassiek. Low alpha acid continental hops are typical (avoid high alpha or distinctive American hops). Straight (Unblended) Lambic Aroma: A decidedly sour/acidic aroma is often dominant in young examples. tannic bitterness is often present in low to moderate amounts. Good clarity. orange. if at all. as a complementary flavor. Ichtegem Old Brown. Mouthfeel: Medium bodied. Lactobacillus reacts poorly to elevated levels of alcohol. New Glarus Enigma. Flanders Brown Ale/Oud Bruin Aroma: Complex combination of fruity esters and rich malt character. typified by the products of the Liefman brewery (now owned by Riva). Vital Statistics: OG: 1. figs. No hop aroma. Spicy phenols can be present in low amounts for complexity. Oud Bruin can be used as a base for fruit-flavored beers such as kriek (cherries) or frambozen (raspberries). Duchesse de Bourgogne. and adds an aged red wine-like character with a long. Clarity is hazy to good. These beers were typically more sour than current commercial examples. Appearance: Dark reddish-brown to brown in color. Diacetyl is perceived only in very minor quantities. producing a “sweet-andsour” profile. acidic aroma ranges from complementary to intense. and a small amount of Special B are used with up to 20% maize.002 – 1. though the aged product is sometimes released as a connoisseur’s beer. but may be more subdued with age as it blends with aromas described as barnyard. History: The indigenous beer of West Flanders. A mild oak and/or citrus aroma is considered favorable. as a complementary aroma.048 – 1. It was once common in Belgium and England to blend old beer with young to balance the sourness and acidity found in aged beer. Appearance: Pale yellow to deep golden in color.is high. Low to moderate carbonation. Liefman’s Odnar. though these should be entered in the classic-style fruit beer category. Comments: Long aging and blending of young and well-aged beer often occurs. An enteric. it is more wine-like than any other beer style. Generally as the sour character increases. Ivory to light tan head color. toffee. Water high in carbonates is typical of its home region and will buffer the acidity of darker malts and the lactic sourness. Ingredients: A base of Vienna and/or Munich malts.008 – 1. There is often some vanilla and/or chocolate notes. oranges. Younger versions are 17C.6 – 6. Riva Vondel 17D. black cherries or prunes. Aging will also darken the beer. No hop aroma.012 SRM: 15 – 22 ABV: 4 – 8% Commercial Examples: Liefman’s Goudenband. Lactobacillus and Brettanomyces (and acetobacter) contribute to the fermentation and eventual flavor. While Flanders red beers are aged in oak. hay. Low to medium carbonation. Malty flavors range from complementary to prominent. No hop flavor. Fruitiness commonly includes dark fruits such as raisins. Low oxidation is appropriate as a point of complexity. treacle or chocolate is also common. Esters commonly reminiscent of raisins. Age tends to darken the beer. History: An “old ale” tradition. Mouthfeel: Medium to medium-full body. Low alpha acid continental hops are commonly used (avoid high alpha or distinctive American hops).040 – 1. and the fruity flavors are more malt-oriented. New Belgium La Folie. as a complementary aroma. plums. Appearance: Deep red. established in 1820 in West Flanders but reflective of earlier brewing traditions. sour character. adding to the smoothness and complexity. smoky. White to very pale tan head.
puckering quality without being sharply astringent. Vital Statistics: OG: 1. and can have a honey-like character. The . Overall Impression: Complex. No diacetyl. Fruit Lambic Aroma: The fruit which has been added to the beer should be the dominant aroma. smoky or cigar-like character is undesirable. A low. while older ones are generally clear. No hop flavor. Highly carbonated. De Cam sometimes bottles their very old (5 years) lambic. No hop flavor. apples or other light fruits. A thick rocky. As a rule of thumb lambic dries with age. While some may be more dominantly sour/acidic. Comments: Straight lambics are single-batch. Fruity flavors are simpler in young lambics and more complex in the older examples.001 – 1. Appearance: Golden in color. Hanssens Oude Gueuze. which makes dryness a reasonable indicator of age. No diacetyl. IBUs are approximate since aged hops are used. a sharp aroma. Pilsner malt and aged (surannes) hops (3 years) are used. Vital Statistics: OG: 1. while gueuze is served effervescent. Drie Fonteinen. wheat and barnyard characteristics. 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. Oud Beersel Oude Gueuze 17E. wheat-based ale fermented by a variety of Belgian microbiota. Gueuze Aroma: A moderately sour/acidic aroma blends with aromas described as barnyard. An enteric. puckering quality without being sharply astringent. They are generally served young (6 months) and on tap as cheap. Flavor: Young examples are often noticeably sour and/or lactic. the many mouth-filling flavors prevent the beer from tasting like water. smoky or cigar-like character is undesirable. and a soft. the many mouth-filling flavors prevent the beer from tasting like water. pale. History: Spontaneously fermented sour ales from the area in and around Brussels (the Senne Valley) stem from a farmhouse brewing tradition several centuries old. Belgians use hops for anti-bacterial properties more than bittering in lambics. balanced. Head retention is generally poor. De Cam Gueuze. Boon Oude Gueuze Mariage Parfait. Their numbers are constantly dwindling and some are untraditionally sweetening their products (post-fermentation) to make them more palatable to a wider audience. cigar-like. A noticeable vinegary or cidery character is considered a fault by Belgian brewers. No diacetyl. Lindemans Gueuze Cuvée René.000 – 1. velvety flavor. While some may be more dominantly sour. In spite of the low finishing gravity. they are bottled only when they have completely fermented. and makes actual bitterness levels difficult to estimate. pale. Has a low to high tart. and horse blanket (and thus should be recognizable as a lambic). An enteric. Some oak or citrus flavor (often grapefruit) is occasionally noticeable. Traditionally these beers are spontaneously fermented with naturally-occurring yeast and bacteria in predominately oaken barrels.040 – 1. A good gueuze is not the most pungent. the straight lambic is often a true product of the “house character” of a brewery and will be more variable than a gueuze. Products marked “oude” or “ville” are considered most traditional. Overall Impression: Complex. easy-drinking beers without any filling carbonation. but aging can bring this character more in balance with the malt. A mild vanilla and/or oak flavor is occasionally noticeable. Virtually to completely uncarbonated. The aged hops are used more for preservative effects than bitterness. De Cam/Drei Fonteinen Millennium Gueuze. In spite of the low finishing gravity.040 – 1. two. Mouthfeel: Light to medium-light body. 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. Lambic is served uncarbonated. while gueuze is served effervescent. Comments: Gueuze is traditionally produced by mixing one. where they are reminiscent of apples or other light fruits. Home-brewed and craftbrewed versions are more typically made with pure cultures of yeast commonly including Saccharomyces. Hop bitterness is generally absent but a very low hop bitterness may occasionally be perceived. rhubarb. History: Spontaneously fermented sour ales from the area in and around Brussels (the Senne Valley) stem from a farmhouse brewing tradition several centuries old. Drie Fonteinen Oud Gueuze. No hop aroma. Clarity is excellent (unless the bottle was shaken).006 SRM: 3 – 7 ABV: 5 – 8% Commercial Examples: Boon Oude Gueuze. Mouthfeel: Light to medium-light body. earthy. Brettanomyces. sour/acidic. Girardin Gueuze (Black Label). goaty. Has a medium to high tart. and makes actual bitterness levels difficult to estimate. Lambic is served uncarbonated. white head seems to last forever. hay. The aged hops are used more for preservative effects than bitterness. and three-year old lambic. and horse blanket. but possesses a full and tantalizing bouquet. Belgians use hops for anti-bacterial properties more than bittering in lambics. A varied fruit flavor is common. or honey. balance is the key and denotes a better gueuze. pleasantly sour/acidic.010 SRM: 3 – 7 ABV: 5 – 6. Commonly fruity with aromas of citrus fruits (often grapefruit). Mort Subite (Unfiltered) Gueuze. A very mild oak aroma is considered favorable. IBUs are approximate since aged hops are used. Hop bitterness is low to none.often cloudy. A low to moderately sour/acidic character blends with aromas described as barnyard. Head color is white. Cultures taken from bottles are sometimes used but there is no simple way of knowing what organisms are still viable. An enteric character is often indicative of a lambic that is too young. Brettanomyces. 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. Younger versions tend to be one-dimensionally sour since a complex Brett character often takes upwards of a year to develop.060 IBUs: 0 – 10 FG: 1. or honey. goaty. Ingredients: Unmalted wheat (30-40%). Their numbers are constantly dwindling. mousse-like. Timmermans and Girardin. Always effervescent. horsey. or cheesy aroma is unfavorable. Cantillon Gueuze. Since the wild yeast and bacteria will ferment ALL sugars. hay. wheat-based ale fermented by a variety of Belgian microbiota. An enteric. earthy. unblended beers. “Young” lambic contains fermentable sugars while old lambic has the characteristic “wild” taste of the Senne River valley. balance is the key and denotes a better gueuze. horsey. In and around Brussels there are specialty cafes that often have draught lambics from traditional brewers or blenders such as Boon. wheat and barnyard characteristics. rhubarb. Cultures taken from bottles are sometimes used but there is no simple way of knowing what organisms are still viable. smoky.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. Since they are unblended. De Cam. Home-brewed and craftbrewed versions are more typically made with pure cultures of yeast commonly including Saccharomyces. Some versions have a low warming character. complementary sweetness may be present but higher levels are uncharacteristic. Lindemans.054 IBUs: 0 – 10 FG: 1. Ingredients: Unmalted wheat (30-40%). Cantillon. 25 17F. Flavor: A moderately sour/acidic character is classically in balance with the malt.
” while the French spell it “Blonde. A mild vanilla and/or oak flavor is occasionally noticeable. dense. noble. Appearance: Light to deep gold color. The aged hops are used more for preservative effects than bitterness. History: Spontaneously fermented sour ales from the area in and around Brussels (the Senne Valley) stem from a farmhouse brewing tradition several centuries old. No hop flavor. ENTRANT MUST SPECIFY THE TYPE OF FRUIT(S) USED IN MAKING THE LAMBIC. Vital Statistics: OG: 1.000 – 1. Straffe Hendrik Blonde. either by the blender or publican. Styrian Goldings or East Kent Goldings hops. Pilsner malt and aged (surannes) hops (3 years) are used. 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.g. Light hop flavor. Pediococcus and Lactobacillus in an attempt to recreate the effects of the dominant microbiota of Brussels and the surrounding countryside of the Senne River valley. Tart or acidic fruit is traditionally used as its purpose is not to sweeten the beer but to add a new dimension. Fruits traditionally used include tart cherries (with pits). which are sometimes perfumy or orange/lemon-like). fruity. Very soft yeast character (esters and alcohols. Esters sometimes include banana or . The most traditional styles of fruit lambics include kriek (cherries). pleasantly sour/acidic. Hop bitterness is generally absent. Any overly sweet lambics (e. Large. light to moderate Pils malt sweetness initially. Belgians use the term “Blond. perfumy or honey-like alcohol. smoky. De Cam Oude Kriek. Ingredients: Belgian Pils malt.018 SRM: 4 – 7 ABV: 6 – 7. Belgian Blond Ale Aroma: Light earthy or spicy hop nose. As it ages. Cantillon Vigneronne (Muscat grape). although the ingredients and fermentation by-products may give an impression of spicing (often reminiscent of oranges or lemons). Comments: Similar strength as a dubbel. Some lightly caramelized sugar or honey-like sweetness on palate.060 IBUs: 0 – 10 FG: 1. Cantillon Rose de Gambrinus. IBUs are approximate since aged hops are used. aromatic malts. similar character as a Belgian Strong Golden Ale or Tripel. Belgian yeast strains that produce complex alcohol. malt may have hints of chocolate. Appearance: The variety of fruit generally determines the color though lighter-colored fruit may have little effect on the color. and three-year old lambic. Cantillon St. becoming more popular as it is widely marketed and distributed. raspberries or Muscat grapes. Hanssens Oude Kriek. Traditional products use 10-30% fruit (25%. sugar. Brugse Zot. wheat-based ale fermented by a variety of Belgian microbiota. along with a lightly sweet Pils malt character. but finishes medium-dry to dry with some smooth alcohol becoming evident in the aftertaste. fruity esters (commonly orange-like or lemony). History: Relatively recent development to further appeal to European Pils drinkers. Light to moderate alcohol warmth. Affligem Blond. Lamvinus (merlot grape). Belgian Dubbel Aroma: Complex. Cantillon Lou Pepe Kriek. can be spicy or earthy. An enteric.5% Commercial Examples: Leffe Blond. Boon Oude Kriek. Brettanomyces. In spite of the low finishing gravity. A low to moderate sour and more commonly (sometimes high) acidic character is present. Can be somewhat creamy. and creamy white to off-white head. More recent examples include peaches. but smooth. or cheesy aroma is unfavorable. Flavor: Smooth. Drie Fonteinen Kriek. complementary sweetness may be present. Medium hop and alcohol bitterness to balance. Often has an almost lager-like character. Light spicy phenolics optional. which gives it a cleaner profile in comparison to the other styles. The classic barnyard characteristics may be low to high. Home-brewed and craft-brewed versions are more typically made with pure cultures of yeast commonly including Saccharomyces. not just a fruit beer. pale. Moderate fruity esters (usually including raisins and plums. mousse-like head. sometimes also dried cherries). Mouthfeel: Light to medium-light body.008 – 1. if cherry). Girardin Kriek. Always effervescent.5 – 7% ABV range. Some versions have a low warming character. Clarity is often good. Has a low to high tart. Val-Dieu Blond. Overall Impression: A moderate-strength golden ale that has a subtle Belgian complexity. No diacetyl. Oud Beersel Kriek. apricots or merlot grapes.” Most commercial examples are in the 6. can give mouthfilling bubbly sensation. the many mouth-filling flavors prevent the beer from tasting like water. Mouthfeel: Medium-high to high carbonation. Vital Statistics: OG: 1. Light sweetness that may have a slightly sugar-like character. phenolics and perfumy esters. Shows a subtle yeast character that may include spicy phenolics. and dry finish. or yeasty. Comments: Fruit-based lambics are often produced like gueuze by mixing one. Fruit may also be added to unblended lambic. two. When young.. No spices are traditionally used. Many Trappist table beers (singles or Enkels) are called “Blond” but these are not representative of this style. BELGIAN STRONG ALE 18A. to increase the variety of beers available in local cafes.fruit aroma commonly blends with the other aromas. Flavor: The fruit added to the beer should be evident. Cultures taken from bottles are sometimes 26 used but there is no simple way of knowing what organisms are still viable. Cantillon Kriek. Generally very clear. Medium body. Boon Kriek Mariage Parfait. Subtle yet complex. Highly carbonated. Cantillon Lou Pepe Framboise. Mort Subite Kriek 18. Troubadour Blond Ale 18B. A thick rocky. although some fruit will not drop bright. sometimes a shade of fruit. balanced. Pater Lieven Blond Abbey Ale. 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. Overall Impression: Complex. Grimbergen Blond. the beer will present its full fruity taste. Cantillon Fou’ Foune (apricot). No hop aroma. although a bit sweeter and not as bitter. The color intensity may fade with age. 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. A low. An enteric. Ingredients: Unmalted wheat (30-40%). caramel and/or toast (but never roasted or burnt aromas). slightly sweet flavor. La Trappe (Koningshoeven) Blond.062 – 1.075 IBUs: 15 – 30 FG: 1.010 SRM: 3 – 7 (varies w/ fruit) ABV: 5 – 7% Commercial Examples: Boon Framboise Marriage Parfait. Traditionally these beers are spontaneously fermented with naturally-occurring yeast and bacteria in predominately oaken barrels. Fruit is commonly added halfway through aging and the yeast and bacteria will ferment all sugars from the fruit. but higher levels are uncharacteristic. “Young” lambic contains fermentable sugars while old lambic has the characteristic “wild” taste of the Senne River valley. No diacetyl. framboise (raspberries) and druivenlambik (muscat grapes). cigar-like. A lambic with fruit. smoky or cigar-like character is undesirable. is generally long-lasting. Good head retention with Belgian lace. rich malty sweetness. and makes actual bitterness levels difficult to estimate. Belgians use hops for anti-bacterial properties more than bittering in lambics.040 – 1. Fruit was traditionally added to lambic or gueuze.
New Belgium Abbey Belgian Style Ale. A small number of examples may include a low noble hop aroma. Feuillien Tripel. Victory Golden Monkey 18D. Overall Impression: Strongly resembles a Strong Golden Ale but slightly darker and somewhat fuller-bodied. floral hop character is often present. Long-lasting. No hot alcohol or solventy character.062 – 1. Dragonmead Final Absolution. Stoudts Abbey Double Ale. rocky. never hot or solventy.5 – 9. Rich. Good clarity. is soft and never hot or solventy. Lost Abbey Lost and Found Abbey Ale. and if used. but may sometimes have a slight banana character. No spices. Appearance: Dark amber to copper in color. Grimbergen Double. History: Originated at monasteries in the Middle Ages. spicy. Massive. Grimbergen Tripel. No spices are traditionally used. The malt character is light. A low to moderate spicy hop character is often present. spicy phenolics and higher alcohols – often aided by slightly warmer fermentation temperatures. dense. Large. Watou Tripel. moderate spiciness and low to moderate alcohol and hop aromas. Effervescent. Chimay Cinq Cents (White). High carbonation and attenuation helps to bring out the many flavors and to increase the perception of a dry finish. moderate fruity esters and low alcohol and hop aromas. Allagash Double found. esters. Belgian yeast strains are used – those that produce fruity esters. Esters are reminiscent of citrus fruit such as orange or sometimes lemon. Impression of complex grain bill. Bernardus Tripel. Appearance: Deep yellow to deep gold in color. although restrained use is allowable.5 – 7 ABV: 7. No hot alcohol or solventy character. Allagash Tripel Reserve. English-type or Styrian Goldings hops commonly used. long-lasting.6% Commercial Examples: Westmalle Dubbel. Smooth. No hot alcohol or solventy aromas. other specialty grains for character. St. dried fruit flavors are welcome. Water can be soft to hard. Spice additions are generally not traditional. Corsendonk Abbey Brown Ale.014 SRM: 4.085 IBUs: 20 – 40 FG: 1. floral. perfumy and low-to-moderate in intensity. although lighter than the substantial gravity would suggest (thanks to sugar and high carbonation). Tripel Karmeliet. spicy and alcohol flavors supported by a soft malt character. Mouthfeel: Medium-full body. Substantial carbonation and bitterness lends a dry finish with a moderately bitter aftertaste. Always effervescent. Ingredients: The light color and relatively light body for a beer of this strength are the result of using Pilsner malt and up to 20% white sugar. Corsendonk Abbey Pale Ale. but hops are usually absent. Noble hops or Styrian Goldings are commonly used. Vital Statistics: OG: 1. 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. moderately strong. No diacetyl. Pater Lieven Bruin. Comments: High in alcohol but does not taste strongly of alcohol. spicy. Affligem Dubbel. spicy. peppery phenols. and longlasting creamy off-white head. No diacetyl. Low alcohol warmth. Chimay Premiere (Red). Mouthfeel: Very highly carbonated. complex Belgian ale. No diacetyl.5 – 7% ABV range. Low to moderate phenols are peppery in character. New Belgium Trippel. Flavor: Marriage of fruity. Generally clear. complex medium to medium-full malty sweetness on the palate yet finishes moderately dry.008 – 1. Duinen Dubbel. oranges or apples. spicy and low in intensity. Light to medium body. peppery. with an attractive reddish depth of color.018 SRM: 10 – 17 ABV: 6 – 7. which can influence the perception of body. No diacetyl. white head resulting in characteristic “Belgian lace” on the glass as it fades. alcohol and phenol interplay (raisiny flavors are common. High alcohol content adds a pleasant creaminess but little to no obvious warming sensation. Appearance: Yellow to medium gold in color. rocky. if present. Esters are reminiscent of pears. Mouthfeel: Medium-light to medium body. Belgian Tripel Aroma: Complex with moderate to significant spiciness. Flying Fish Dubbel. although lighter than the substantial gravity would suggest (thanks to sugar and high carbonation). and was revived in the mid-1800s after the Napoleonic era. clove-like spiciness is optional). Good clarity. malty. oranges or apples. Esters are often reminiscent of citrus fruits such as oranges. Flavor: Similar qualities as aroma. Moderate spicy. fruity and alcohol flavors supported by a soft malt character. effervescent. Flavor: Marriage of spicy. Medium-high carbonation. Alcohols are soft. Always effervescent. Alcohol. Never astringent. ValDieu Triple. No diacetyl. sometimes clove-like phenols. often beady. Ingredients: Belgian yeast strains prone to production of higher alcohols. No hot alcohol or solventy aromas. Munich-type malts for maltiness. La Rulles Tripel. Mediumlow bitterness that doesn’t persist into the finish. Smooth but noticeable alcohol warmth.075 – 1. often a bit sweet and are low-to-moderate in intensity. Affligem Tripel. ester. The malt character is light. Esters are reminiscent of lighter fruits such as pears. Spicy qualities can be moderate to very low. although traditional versions are typically Belgian Pils malt with caramelized sugar syrup or other unrefined sugars providing much of the character. Substantial carbonation and bitterness leads to a dry finish with a low to moderately bitter aftertaste. Generous spicy. Traditionally bottle-conditioned (“refermented in the bottle”). Spicy phenols and higher alcohols are common (may include light clove and spice. Effervescent. strong 18C. Bink Tripel. Never astringent. La Trappe Tripel.5% Commercial Examples: Westmalle Tripel. Complex malt.apple. No diacetyl. Alcohols are soft. Comments: Most commercial examples are in the 6. Traditionally bottle-conditioned (“refermented in the bottle”). Low noble hop flavor is optional and not usually present. Balance is always toward the malt. A low yet distinctive spicy. St. Bitterness is typically medium to high from a combination of hop bitterness and yeast-produced phenolics. Dark caramelized sugar syrup or sugars for color and rum-raisin flavors. St. peppery. Witkap Pater Tripel. Low to moderate phenols are peppery in character. Alcohols are soft. St. The best examples are sneaky. Special B for raisin flavors. Belgian Golden Strong Ale Aroma: Complex with significant fruity esters. sometimes perfumy hop character is usually found. Alcohols are soft. complex. Overall Impression: A golden. often a bit sweet and low in intensity. Overall Impression: A deep reddish. creamy.008 – 1. A low to moderate yet distinctive perfumy.075 IBUs: 15 – 25 FG: 1. Noble-type. rose-like and/or perfumy notes). Should not be as malty as a bock and should not have crystal malt-type sweetness. Homebrewers may use Belgian Pils or pale base malt. Most Trappist versions have at least 30 IBUs and are very dry. and phenolics are commonly used. should not be recognizable as such. not obvious. History: Originally popularized by the Trappist monastery at Westmalle. A low to moderate spicy hop character is usually 27 . Vital Statistics: OG: 1. Russian River Benediction. Bernardus Pater 6. Bitterness is typically medium to high from a combination of hop bitterness and yeast-produced phenolics. CaraVienne or CaraMunich for dried fruit flavors. Fairly soft water. Unibroue La Fin du Monde. La Trappe Dubbel. Feuillien Brune.
toast and/or bready aroma. Piraat. akin to those found in Sherry or Port. but should never be prominent. Old Ale Aroma: Malty-sweet with fruity esters.110 IBUs: 20 – 35 FG: 1. which can be rather sweet and full-bodied. Complex. Avoid US/UK crystal type malts (these provide the wrong type of sweetness). alcohol.5 – 10. Hops are not usually present (but a very low noble hop aroma is acceptable). Homebrewers may use Belgian Pils or pale base malt. Traditionally bottle-conditioned (“refermented in the bottle”). Weyerbacher QUAD) and Spiced/Christmas-type beers (e. and sometimes phenolics are commonly used. with a rich malty sweetness. phenol. North Coast Pranqster. often with nutty. Traditionally bottle-conditioned (“refermented in the bottle”). Overall Impression: An ale of significant alcoholic strength. persistent cream. Light chocolate or roasted malt flavors are optional. may be adversely affected by alcohol and age. Finish is variable depending on interpretation (authentic Trappist versions are moderately dry to dry. mashed at higher temperatures than strong ales to reduce attenuation. Port or Madeira. Munich-type malts for maltiness. Belgian Dark Strong Ale Aroma: Complex. AleSmith Horny Devil should be entered in the Belgian Specialty Ale category (16E).010 – 1. No hot alcohols or solventy aromas. lighter-bodied and even crisper and drier. dried cherry. Vital Statistics: OG: 1. Dulle Teve. with caramelized sugar syrup or unrefined sugars and yeast providing much of the complexity. significant esters and alcohol. treacle. toffee. Some wood-aged or blended versions may have a lactic or Brettanomyces character. Delirium Tremens. Hapkin. Balance is often malty-sweet. May be almost opaque (if not. No recognizable spice additions. The fruity esters are strong to moderately low. Extended aging may contribute oxidative flavors similar to a fine old Sherry. Sweeter and more full-bodied beers will have a higher bitterness level to balance.to light tan-colored head. Chimay Grande Reserve (Blue).. Rochefort 10 (blue cap). Gouden Carolus Grand Cru of the Emperor. alcohol provides some of the balance to the malt. Usually tilted toward a sweeter. caramelly and/or molasses-like flavors. Comments: Strongly resembles a Tripel. Avery Salvation. Bernardus Abt 12. very strong Belgian ale. The best examples are complex and delicate. should be clear). molasses. Diacetyl low to none. ester. Comments: Authentic Trappist versions tend to be drier (Belgians would say “more digestible”) than Abbey versions. Alcoholic strength should be evident.” Smooth but noticeable alcohol warmth.5% Commercial Examples: Duvel.Belgian-style ale. Scaldis/Bush. Appearance: Light amber to very dark reddish-brown color (most are fairly dark). The malt is rich and strong. Great Divide Hades. Lost Abbey Judgment Day. La Trappe Quadrupel.005 – 1. Flavor: Similar to aroma (same malt. No dark/roast malt aroma.. Achel Extra Brune. but may be well hopped (the impression of bitterness often depends on amount of aging). not this category. and may take on a dried-fruit or vinous character. spicy. N’ice Chouffe. then aged at the brewery after primary fermentation (similar to the process used for . English-type or Styrian Goldings hops commonly used. although a few are lightly bitter. Noble hops or Styrian Goldings are commonly used. Brasserie des Rocs Grand Cru. caramelly. dense. though usually not as strong or rich as barleywine. Spicy phenols may be present. Rochefort 8 (green cap). STRONG ALE 19A. Unibroue Eau Benite. hop and spice comments apply to flavor as well). and an optional light to moderate spiciness. referring to their potent alcoholic strength and as a tribute to the original example (Duvel). but this is optional and should not be too strong (enter as a specialty beer if it is).024 SRM: 12 – 22 ABV: 8 – 11% Commercial Examples: Westvleteren 12 (yellow cap). Overall Impression: A dark. No diacetyl. nutty. Barleywine-type beers (e. Lucifer. Moderately malty or sweet on palate. The drier finish and lighter body also serves to make the assertive hopping and spiciness more prominent. Spices generally not used. Abbey versions can be medium-dry to sweet). but may be even paler. Brigand.to light tan-colored head. Caramelized sugar syrup or unrefined sugars lightens body and adds color and flavor (particularly if dark sugars are used). Huge. and can have a Munich-type quality often with a caramel. High carbonation helps to bring out the many flavors and to increase the perception of a dry finish. Appearance: Deep amber to deep coppery-brown in color (“dark” in this context implies “more deeply colored than golden”). depending on age and conditioning. Mouthfeel: High carbonation but no carbonic acid “bite. Kasteelbier Bière du Chateau Donker. Flavor: Medium to high malt character with a luscious malt complexity. esters. spicy phenolics and higher alcohols – often aided by slightly warmer fermentation temperatures.095 IBUs: 22 – 35 FG: 1. while Abbey-style beers can be quite full and creamy). 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. St. History: Most versions are unique in character reflecting characteristics of individual breweries. Ingredients: Belgian yeast strains prone to production of higher alcohols. though not overwhelming. Mouthfeel: Medium to full. and/or other specialty malt aromas. but usually have a peppery quality not clove-like. Moderate to low cream. vinous. Higher bitterness is allowable in Abbey-style beers with a higher FG. Impression of a complex grain bill. maltier balance. Noble-type. smooth and dangerous. Affligem Nöel) 28 19. although older examples may be lower in body due to continued attenuation during conditioning. Fairly soft water.075 – 1. although many traditional versions are quite simple. Russian River Damnation. rich. often with a complex blend of dried-fruit. The complex and varied flavors should blend smoothly and harmoniously.070 – 1. Body can be variable depending on interpretation (authentic Trappist versions tend to be medium-light to medium. fig or prune notes. keep subtle and in the background.g. References to the devil are included in the names of many commercial examples of this style. moussy. Low to moderate carbonation. perfumy and/or rose-like. Age and oxidation may darken the beer further.g. complex. if used. Southampton Abbot 12.016 SRM: 3 – 6 ABV: 7. very rich. “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. Can be clear to somewhat hazy. Belgian yeast strains are used – those that produce fruity esters. Gulden Draak. Alcohols are soft. History: A traditional English ale style. Judas. Vital Statistics: OG: 1. The finish may vary from dry to somewhat sweet. Almost all versions are malty in the balance. Water can be soft to hard. Hop aromas not usually present due to extended aging. Some alcohol and oxidative notes are acceptable. History: Originally developed by the Moortgat brewery after WWII as a response to the growing popularity of Pilsner beers. Low bitterness for a beer of this strength. Moderate to high fruity esters are common. Alcohol warmth is often evident and always welcome. chewy body. plum. Russian River Salvation 18E. and are low to moderate in intensity. other Belgian specialty grains for character. bigger than strong bitters and brown porters. and can contain raisin.
toffee. and/or molasses.015 – 1. but should not be opaque. or fairly neutral. May have moderate to strong fruitiness. Moderate to fairly high fruitiness. Fuller’s Golden Pride. Hop bitterness may range from just enough for balance to a firm presence. chocolate. Mouthfeel: Full-bodied and chewy. American Barleywine Aroma: Very rich and intense maltiness. treacle. strong (and perhaps darker) bitters. However. possibly vinous or port-like aromatics.090 IBUs: 30 – 60 FG: 1. 29 19C. is traditional. fuller-bodied.030 SRM: 8 – 22 ABV: 8 – 12% Commercial Examples: Thomas Hardy’s Ale. Appearance: Color may range from light amber to medium copper. English versions can be darker. Moderate to high malty sweetness on the palate. Great Divide Hibernation Ale. although the finish may be moderately sweet to moderately dry (depending on aging). May be cloudy with chill haze at cooler temperatures. black malt) may be appropriate. Ingredients: Well-modified pale malt should form the backbone of the grist. Founders Curmudgeon. but any oxidized character should be muted (and generally be masked by the hop character).080 – 1. the English Barleywine places less emphasis on hop character than the American Barleywine and features English hops.057). Adjuncts (such as molasses. No diacetyl. but these should not be high. Overall Impression: The richest and strongest of the English Ales. and generally more muted malt aromas. complex. Ingredients: Generous quantities of well-modified pale malt (generally English in origin. and often complex alcohol flavors should be evident. Vital Statistics: OG: 1. may have low head retention. Cooperstown Pride of Milford Special Ale. often with a dried-fruit character. molasses. Often associated with the winter or holiday season. both young and old versions should be appreciated for what they are. J. Low to moderately strong fruity esters and alcohol aromatics. Flavor: Strong. A showcase of malty richness and complex. Young's Winter Warmer. and/or treacle notes. as if viewed through a thick glass lens. The color may appear to have great depth.historical porters). Moderately-low to large off-white to light tan head. Lee’s Vintage Harvest Ale. blended strong beers (stock ale blended with a mild or bitter). Roasted or burnt malt flavors are inappropriate. caramelly. East Kent Goldings and Fuggles. toffee. with a velvety. Harviestoun Old Engine Oil. The malt profile can vary widely. deep toast. Alcohol flavors shouldn’t be harsh. Harvey’s Elizabethan Ale. . The intensity of these aromatics often subsides with age. as the relative balance and aging process negate much of the varietal character. Moderately low to moderately high malty sweetness on the palate. The character of these ales can change significantly over time.018 – 1. balance therefore ranges from malty to somewhat bitter. Samuel Smith’s Winter Welcome. Low to moderate off-white head. Vital Statistics: OG: 1.W. maltier. with judicious amounts of caramel malts. such as floral. A smooth warmth from aged alcohol should be present. History: Usually the strongest ale offered by a brewery. High alcohol and viscosity may be visible in “legs” when beer is swirled in a glass. Theakston Old Peculier (peculiar at OG 1.W. intense flavors. Appearance: Color may range from rich gold to very dark amber or even dark brown. but can handle higher alcohol levels. as most of the color arises from a lengthy boil. Comments: Strength and character varies widely. luscious texture (although the body may decline with long conditioning). Aged versions may have a sherry-like quality. but generally clears to good to brilliant clarity as it warms. Greene King Olde Suffolk Ale . Comments: Although often a hoppy beer. Characterful English yeast. Low to no diacetyl. Alcohol aromatics may be low to moderate. if at all. may be used). Many English examples. Whitbread Gold Label. hot or solventy. brown porters) and barleywines. Moderate to high hop flavor (any variety). depending on age and conditioning. Often had age-related character (lactic.g. Sarah Hughes Dark Ruby Mild. intense malt flavor with noticeable bitterness. often darker beers that may be a brewery’s winter seasonal special offering. British ale yeast that has low attenuation. Brett. strong dark milds. Winter warmers are a more modern style that are maltier. AleSmith Old Numbskull. Noticeable alcohol presence. earthy or spicy English varieties or a blend of varieties. Flavors will smooth out and decline over time. Hop bitterness may range from moderately strong to aggressive. dark caramel. Carbonation may be low to moderate. Fuller’s Vintage Ale. May have some bready or caramelly malt flavors. Robinson’s Old Tom. No diacetyl. Dark malts should be used with great restraint. and lower gravity versions of English barleywines. Fuller’s 1845. and feature richer specialty malt flavors than American Barleywines. The color may appear to have great depth. Burton Bridge Olde Expensive. May be cloudy with chill haze at cooler temperatures. English hops such as Northdown. Malt character may be sweet. Often has ruby highlights. invert sugar or dark sugar) are often used. Old Dominion Millenium. Weyerbacher Blithering Idiot 19B. often with a caramel-like aroma. although the finish may be somewhat sweet to quite dry (depending on aging). and in recent years many commercial examples are now vintage-dated. Low to no diacetyl. Marston Owd Roger. Avery Old Jubilation Low to moderately high hop flavor (usually UK varieties). bready. the balance should always seem bitter. Some darker examples suggest that dark malts (e. While strongly malty. but generally clears to good to brilliant clarity as it warms. and should not be hot or harsh. are lower than 6% ABV. as are starchy adjuncts (maize. intense. Lees Moonraker. the intensity of aromatics often subsides with age.060 – 1. often with a driedfruit character. Target. though sparingly so as to avoid an overly roasted character. Low to moderate fruity esters. Young’s Old Nick (unusual in its 7. 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). hot or solventy. but never harsh. may rarely be as dark as light brown. North Coast Old Stock Ale (when aged). along with judicious quantities of caramel malts and other specialty character malts. J. particularly winter warmers. Fuller’s Old Winter Ale.2% ABV). wheat) and malt extracts. flaked barley. oxidation. Some oxidative or vinous flavors may be present. Flavor: Strong. toasty. Fits in the style space between normal gravity beers (strong bitters. Burton Bridge Thomas Sykes Old Ale. Hop character moderate to assertive and often showcases citrusy or resiny American varieties (although other varieties. Often has ruby highlights. Coniston Old Man Ale.120 IBUs: 35 – 70 FG: 1. may have low head retention. multi-layered malt flavors ranging from bready and biscuity through nutty. but sharp or solventy alcohol flavors are undesirable. English Barleywine Aroma: Very rich and strongly malty. as if viewed through a thick glass lens. Normally aged significantly prior to release. leather) associated with “stale” beers. High alcohol and viscosity may be visible in “legs” when beer is swirled in a glass. Hop variety is not as important. Can include winter warmers. though not necessarily so).022 SRM: 10 – 22 ABV: 6 – 9% Commercial Examples: Gale’s Prize Old Ale. English hop aroma may range from mild to assertive. not all examples will have all possible flavors or aromas. fruitier.. The aroma may have a rich character including bready.
Stiegl Radler. Three Floyds Behemoth. Abita Purple Haze. Some tartness may be present if naturally occurring in the particular fruit(s).. History: Usually the strongest ale offered by a brewery. the original style should come through in aroma and flavor. Herb. the color should be noticeable. The key attributes of the underlying style will be different with the addition of fruit. Bell’s Third Coast Old Ale. or Vegetable Beer Aroma: The character of the particular spices. Ebulum Elderberry Black Ale. Often associated with the winter or holiday season. Aroma hops. The head may take 30 on some of the color of the fruit. while other fruit-based Belgian specialties should be entered in the Belgian Specialty Ale category (16E). but a beer with a quality such as this should make a special claim (e. then overall less fermentation byproducts would be appropriate. the resulting beer may seem lighter than expected for the declared base style. Lagunitas Olde GnarleyWine. although haze is a generally undesirable. If the base beer is a lager. Dark malts should be used with great restraint. SPICE/HERB/VEGETABLE BEER 21A. Vital Statistics: OG: 1. although any varieties can be used in quantity. should be appropriate to the base beer and be harmonious and balanced with the distinctive fruit flavors present. The balance of fruit with the underlying beer is vital. Fruit beers may have some haze or be clear. FRUIT BEER Aroma: The distinctive aromatics associated with the particular fruit(s) should be noticeable in the aroma. Spice. and fermentation by-products. alcohol content. SRM and ABV will vary depending on the underlying base beer. do not expect the base beer to taste the same as the unadulterated version. cherries) have stronger aromas and are more distinctive than others (e. Stone Old Guardian. as most of the color arises from a lengthy boil. Vital Statistics: OG. Dogfish Head Fort 21. THE ENTRANT MUST SPECIFY THE UNDERLYING BEER STYLE AS WELL AS THE TYPE OF FRUIT(S) USED. but should not be inappropriately intense. flavor and aroma than the English Barleywine. These components (especially hops) may also be intentionally subdued to allow the fruit character to come through in the final presentation. Bridgeport Old Knucklehead.. Note that fruit-based lambics should be entered in the Fruit Lambic category (17F). For lighter-colored beers with fruits that exhibit distinctive colors. Melbourne Apricot Beer and Strawberry Beer. fino. Fruit generally adds fermentables that tend to thin out the beer. note that some fruit (e. herbs and/or . not artificial and inappropriately overpowering (considering the character of the fruit) nor should it have defects such as oxidation. a proper fruit beer should be a harmonious balance of the featured fruit(s) with the underlying beer style. Victory Old Horizontal. Some tartness may be present if naturally occurring in the particular fruit(s). “PORTER” OR “WHEAT ALE” IS ACCEPTABLE).. Founders Rübæus. and the fruit character should not be so artificial and/or inappropriately overpowering as to suggest a fruit juice drink. Hair of the Dog Doggie Claws. BLONDE ALE) THEN THE SPECIFIC STYLE MUST BE SPECIFIED. Citrusy American hops are common.g. but does not have to be unbalanced.030 SRM: 10 – 19 ABV: 8 – 12% Commercial Examples: Sierra Nevada Bigfoot. Aged fruit may sometimes have flavor and aroma characteristics similar to Sauternes. Beer with chile peppers should be entered in the Spice/Herb/Vegetable Beer category (21A).g. Remember that fruit generally add flavor not sweetness to fruit beers..Mouthfeel: Full-bodied and chewy. Dogfish Head Aprihop. the distinctive flavor character associated with the particular fruit(s) should be noticeable. 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. Carbonation may be low to moderate. Note that these components (especially hops) may be intentionally subdued to allow the fruit character to come through in the final presentation. Comments: Overall balance is the key to presenting a well-made fruit beer. but not be so prominent as to unbalance the resulting presentation. Mouthfeel: Mouthfeel may vary depending on the base beer selected and as appropriate to that base beer.g. Sherry or Tokaj. flavor. and in recent years many commercial examples are now vintage-dated.G. Avery Hog Heaven Barleywine. Great Divide Wild Raspberry Ale. yeast by-products and malt components of the underlying beer may not be as noticeable when fruit are present. Differs from an Imperial IPA in that the hops are not extreme. botrytis).120 IBUs: 50 – 120 FG: 1. Should not be syrupy and under-attenuated. Appearance: Appearance should be appropriate to the base beer being presented and will vary depending on the base beer. Some malt aroma may be desirable. such as esters or diacetyl. IF THIS BEER IS BASED ON A CLASSIC STYLE (E. blueberries. Alcohol warmth should be present. Pyramid Apricot Ale. Commercial Examples: New Glarus Belgian Red and Raspberry Tart.. Flavor: As with aroma.080 – 1. The hop character should be evident throughout. Rogue Old Crustacean. Ingredients: Well-modified pale malt should form the backbone of the grist. Weyerbacher Raspberry Imperial Stout. Normally aged significantly prior to release. Grozet Gooseberry and Wheat Ale. IBUs. residual sweetness is not necessarily a negative characteristic unless it has a raw. with a velvety. The fruit should complement the original style and not overwhelm it. but not be excessively hot. 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. malt flavors. Magic Hat #9. The alcohol strength and hop bitterness often combine to leave a very long finish. Smuttynose Barleywine. Overall Impression: A well-hopped American interpretation of the richest and strongest of the English ales. Overall Impression: A harmonious marriage of fruit and beer. but should not be inappropriately intense. strawberries)—allow for a range of fruit character and intensity from subtle to aggressive. and the body is richer and more characterful. the malt is more forward. depending on the style. The fruit character should be pleasant and supportive. but the fruit will often be reflected in the color. Judge the beer based on the pleasantness and balance of the resulting combination. The brewer should recognize that some combinations of base beer styles and fruits work well together while others do not make for harmonious combinations. Bell’s Cherry Stout. THE TYPE OF FRUIT(S) MUST ALWAYS BE SPECIFIED. Hop aroma may be absent or balanced with fruit. CLASSIC STYLES DO NOT HAVE TO BE CITED (E. depending on age and conditioning. however. Flying Dog Horn Dog 20. amontillado. especially in dark styles. The fruit should add an extra complexity to the beer.G. As with all specialty beers. Comments: The American version of the Barleywine tends to have a greater emphasis on hop bitterness. raspberries. if at all. Some specialty or character malts may be used. Body and carbonation levels should be appropriate to the base beer style being presented. unfermented quality. However. If the base beer is a classic style. Anchor Old Foghorn. luscious texture (although the body may decline with long conditioning). Saxer Lemon Lager. FG. and may range in intensity from subtle to aggressive. Generally uses an attenuative American yeast. and often features American hop varieties. Hop bitterness.016 – 1. 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. Great Divide Old Ruffian.
The base beer style often has a malty profile that supports the balanced presentation of the aromatics from spices and possibly other special ingredients. Traquair Jacobite Ale. ginger. Dogfish Head Midas Touch. Buffalo Bill's Pumpkin Ale. Hop aromatics are often absent. For lighter-colored beers with spices. coffee-. CLASSIC STYLES DO NOT HAVE TO BE 31 CITED (E. “PORTER” OR “WHEAT ALE” IS ACCEPTABLE). Appearance: Appearance should be appropriate to the base beer being presented and will vary depending on the base beer. and often has some alcohol flavor. although fermentable additions may thin out the beer. and may range in intensity from subtle to aggressive. Generally has a well-formed head that is often off-white to tan. the distinctive flavor character associated with the particular SHV(s) should be noticeable. allow for brewer creativity as long as the resulting product is balanced and provides some spice presentation. BluCreek Herbal Ale. Moderately low to moderately high carbonation is typical. Additional fermentables (e. Hitachino Nest Real Ginger Ale. Rich. 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. Body is generally medium to full.G. although darker versions may be virtually opaque. Body and carbonation levels should be appropriate to the base beer style being presented. 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. Young’s Double Chocolate Stout. The individual character of the SHV(s) may not always be identifiable when used in combination. maple syrup. Rogue Chipotle Ale. or dried fruit such as raisins or plums) is optional but acceptable. do not expect the base beer to taste the same as the unadulterated version. Vital Statistics: OG. molasses. The key attributes of the underlying style will be different with the addition of spices. and may include caramel. This category may also be used for chile pepper. Some malt aroma is preferable. Appearance: Generally medium amber to very dark brown (darker versions are more common). If the base beer is a lager. Hop aroma may be absent or balanced with SHV.) should be entered in the Specialty Beer category. Judge the beer based on the pleasantness and balance of the resulting combination. but not be so prominent as to unbalance the resulting presentation. Flavor: Many interpretations are possible. malty and/or sweet malt-based flavors are common. and fermentation by-products. Birrificio Baladin Nora. OR VEGETABLES USED. toast. Alcohol aromatics may be found in some examples. note that some SHV (e. although many examples are reminiscent of Christmas cookies. Note that many spice-based Belgian specialties may be entered in Category 16E. Some SHV(s) are inherently bitter and may result in a beer more bitter than the declared base style. Mouthfeel: A wide range of interpretations is possible. As with all specialty beers. Christian Moerlein Honey Almond. Some fruit character (often of dried citrus peel. and the SHV character should not be so artificial and/or overpowering as to overwhelm the beer. Head formation may be adversely affected by some ingredients. molasses. Rogue Chocolate Stout. The spices and optional fermentables should be supportive and blend well with the base beer style. sugars. The beers do not have to be .g. BLONDE ALE) THEN THE SPECIFIC STYLE MUST BE SPECIFIED. FG. The SHV character should be pleasant and supportive. Roasted malt characteristics are rare. herbs and/or vegetables and beer. Mouthfeel: Mouthfeel may vary depending on the base beer selected and as appropriate to that base beer. nutty. cinnamon) have stronger aromas and are more distinctive than others (e. Hop bitterness. or chocolate flavors. English-type Christmas pudding. depending on the style.. malt flavors. orange peel or lemon peel. Left Hand JuJu Ginger Beer. should be appropriate to the base beer and be harmonious and balanced with the distinctive SHV flavors present. The SHV(s) should complement the original style and not overwhelm it. however. THE TYPE OF SPICES. Any combination of aromatics that suggests the holiday season is welcome. SRM and ABV will vary depending on the underlying base beer. Southampton Pumpkin Ale. May have some haze or be clear. warming alcohol content. Founders Breakfast Stout. some vegetables)—allow for a range of SHV character and intensity from subtle to aggressive. herbs or vegetables that exhibit distinctive colors. spruce trees. although a “raw” spice character is undesirable. HERBS. Some SHV(s) may add additional body and/or slickness. etc. such as esters or diacetyl.G. THE ENTRANT MUST SPECIFY THE UNDERLYING BEER STYLE AS WELL AS THE TYPE OF SPICES.g. Note that these components (especially hops) may be intentionally subdued to allow the SHV character to come through in the final presentation. the original style should come through in aroma and flavor. Spices associated with the holiday season are typical (as mentioned in the Aroma section). and not usually stronger than chocolate. Bitterness and hop flavor are generally restrained so as to not interfere with the spices and special ingredients. The individual character of the SHV(s) may not always be identifiable when used in combination. a proper SHV beer should be a harmonious balance of the featured SHV(s) with the underlying beer style. or mulling spices.vegetables (SHV) should be noticeable in the aroma. Fraoch Heather Ale. Redhook Double Black Stout. Overall Impression: A harmonious marriage of spices. Beers that only have additional fermentables (honey. These components (especially hops) may also be intentionally subdued to allow the SHV character to come through in the final presentation. Dogfish Head Punkin Ale. The wide range of special ingredients should be supportive and balanced. and a certain malty chewiness is often present. IF THIS BEER IS BASED ON A CLASSIC STYLE (E. then overall less fermentation byproducts would be appropriate. etc.g. or slightly spicy. Christmas/Winter Specialty Spiced Beer Aroma: A wide range of aromatics is possible. fig. Rogue Hazelnut Nectar. May include some dried fruit or dried fruit peel flavors such as raisin. Some SHV(s) may add a bit of astringency. and is often fairly complex and inviting.. brown sugar. honey. flavor. honey. plum. yeast by-products and malt components of the underlying beer may not be as noticeable when SHV are present. treacle.) may lend their own unique aromatics. Generally finishes rather full and satisfying. not artificial and overpowering. chocolate-. Cave Creek Chili Beer 21B. although these elements are not required. Flavor: As with aroma. The SHV(s) should add an extra complexity to the beer. gingerbread. or nut-based beers (including combinations of these items). May include distinctive flavors from specific fermentables (molasses.).. Commercial Examples: Alesmith Speedway Stout. but this character should be restrained. The balance of SHV with the underlying beer is vital. herb or vegetable (SHV) beer. maple syrup. such as chocolate. but without being overly hot. especially in dark styles. A light spruce or other evergreen tree character is optional but found in some examples. herbs and/or vegetables. subdued. the colors may be noticeable in the beer and possibly the head. Breckenridge Vanilla Porter.. not so prominent as to overshadow the base beer. OR VEGETABLES MUST ALWAYS BE SPECIFIED. Usually clear. The individual character of SHV(s) may not always be identifiable when used in combination. HERBS. If the base beer is a classic style.. etc. The overall aroma should be balanced and harmonious. Comments: Overall balance is the key to presenting a well-made spice. Many examples will show some well-aged. Aroma hops. IBUs. Bell’s Java Stout. Some chill haze is acceptable. alcohol content.
The malt character can be low to moderate. including examples such as Spezial Lager. Smoky flavors may range from woody to somewhat bacon-like depending on the type of malts used.. TREACLE. charred. hop bitterness. since English or German breweries traditionally do not use spices in their beer. and be somewhat sweet. or burnt smoke-derived aromatics are inappropriate. Weyerbacher Winter Ale. spiced beer that often has a rich body and warming finish suggesting a good accompaniment for the cold winter season. such as the Bocks.g. SPICES OR OTHER INGREDIENTS NEED NOT BE IDENTIFIED. toasty. FG.) OR FRUIT. Sharp. Moderate. 22.012 – 1. balance in the overall presentation is the key to well-made examples. alder. and often include those evocative of the Christmas season (e. lager character with no fruity esters. The malt and smoke components are often inversely proportional (i. brown sugar. North Coast Wintertime Ale. Smokiness may vary from low to assertive. particularly a malty. Schwarz. there should be a balance between smokiness and the expected flavor characteristics of the base beer style. burnt. oak. Whenever spices. yet the finish can reflect both malt and smoke. Significant astringent. Appearance: Variable. Other examples of smoked beers are available in Germany. Other Smoked Beer Aroma: The aroma should be a pleasant balance between the expected aroma of the base beer (e. balanced with the other ingredients is still critical). beer of a somewhat higher alcohol content and richness has been enjoyed during the winter holidays. Medium to medium-high carbonation.050 – 1. woody. The quality and secondary characteristics of the smoke are reflective of the source of the smoke (e. Flavorful adjuncts are often used (e. Nils Oscar Julöl. but the beechwood smoke flavor can be low to high. malt decreases.057 IBUs: 20 – 30 FG: 1.8 – 6% Commercial Examples: Schlenkerla Rauchbier Märzen. Smokiness may vary from low to assertive. rubbery. cloves.to cream-colored head. If the base beer is a classic style. some breweries produce their own smoked malt (rauchmalz).e. German lager yeast. honey. Clean. MAPLE SYRUP. Goose Island Christmas Ale.g. Significant astringent. The balance of underlying beer characteristics and smoke can vary. maple syrup. burnt. IBUs. Overall Impression: A stronger. Harpoon Winter Warmer. smoky aroma and flavor and a somewhat darker color.g. or rarely almost greasy. Noble hop flavor moderate to none. nutmeg. ABV is generally above 6%.g. Overall Impression: Märzen/Oktoberfest-style (see 3B) beer with a sweet. or otherwise more characterful than their normal beers. and vice versa). lemon) may be used.overly strong to show some warming effects. invert sugar. and should be entered as Old Ales. phenolic smoke-derived harshness is inappropriate.. Belgian-style Christmas ales should be entered as Belgian Specialty Ales (16E). German or Czech hops. harsh. allspice. the smoked malt shouldn’t contribute these flavors). The smoke character of the malt varies by maltster. Lakefront Holiday Spice Lager Beer. Saranac Rauchbier 22B. Spices are required. The appearance should reflect the base beer style. ETC. treacle. Harsh. Samuel Adams Winter Lager. THE BASE STYLE. Mouthfeel: Medium body. peat. creamy.. Many breweries produce unique seasonal offerings that may be darker. bitter. although the resulting blend should be somewhat balanced and enjoyable. balanced. Comments: Overall balance is the key to presenting a well-made Christmas beer. sulfury or phenolic smoky characteristics are generally inappropriate (although some of these characteristics may be present in some base styles. History: Throughout history. Clean lager character with no fruity esters. with a large. Smooth lager character. toasty richness. spiced. Ingredients: German Rauchmalz (beechwood-smoked Vienna-type malt) typically makes up 20-100% of the grain bill. THE ENTRANT MAY DECLARE AN UNDERLYING BEER STYLE AS WELL AS THE SPECIAL INGREDIENTS USED. bacon-like. Beechwood-smoked malt is used to make a Märzen-style amber lager.). and can seem smoky. rich. Vital Statistics: OG.g. beechwood). etc. ginger) but any combination is possible and creativity is encouraged. Märzen-like qualities should be noticeable. Dunkel. rubbery. each should be noticeable and distinctive in its own way (although not necessarily individually identifiable. Some breweries adjust the color slightly with a bit of roasted malt. as may subtle additions of other fruits. rubbery. phenolic. Hefe-Weizen. with a medium-dry to dry finish (the smoke character enhances the dryness of the finish). cinnamon. Hop aroma may be very low to none. darker. and Helles-like beers. Allow for variation in the style when judging. The beechwood smoke character can range from subtle to fairly strong. The palate can be somewhat malty and sweet. Smoke can add some dryness to the finish. Ingredients: Generally ales. Jamtlands Julöl and malt in varying balance and intensity. The intensity and character of the smoke and base beer style can vary. Spezial Rauchbier Märzen. sulfury or phenolic smoky characteristics are inappropriate.. or malty. charred. Classic Rauchbier Aroma: Blend of smoke and malt. although some dark strong lagers exist. with the remainder being German malts typically used in a Märzen. May use a wide range of crystal-type malts. Flavor: As with aroma. yet always complementary. Vital Statistics: OG: 1. Fruit peel (e. MOLASSES. however. Mouthfeel: Varies with the base beer style. robust porter) and the smokiness imparted by the use of smoked malts. the original style should come through in aroma and flavor. Harsh. although the color of the beer is often a bit darker than the plain base style. Appearance: This should be a very clear beer. Brewers entering these styles should use Other Smoked Beer (22B) as the entry category. THE BEER MUST INCLUDE SPICES AND MAY INCLUDE OTHER FERMENTABLES (SUGARS. History: A historical specialty of the city of Bamberg. particularly those that add dark fruit or caramel flavors. oranges. tan. Eisenbahn Rauchbier. not all examples are highly smoked. with a blend of smoke 32 . Medium amber/light copper to dark brown color. The special ingredients should complement the base beer and not overwhelm it. SMOKE-FLAVORED/WOOD-AGED BEER 22A. Troegs The Mad Elf.016 SRM: 12 – 22 ABV: 4. when old friends get together to enjoy the season.. Flavor: Generally follows the aroma profile. in the Franconian region of Bavaria in Germany. Victory Scarlet Fire Rauchbier. SRM and ABV will vary depending on the underlying base beer. bitter. however. when smoke increases. Great Lakes Christmas Ale. Comments: The intensity of smoke character can vary widely. Commercial Examples: Anchor Our Special Ale. Kaiserdom Rauchbier. and most examples are somewhat dark in color. herbs or additional fermentables are declared. Spiced versions are an American or Belgian tradition. English-style Winter Warmers (some of which may be labeled Christmas Ales) are generally not spiced. Peat-smoked malt can add an earthiness. stronger. diacetyl or DMS. with a varying balance and intensity. phenolic harshness is inappropriate. HONEY. 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. with either being prominent in the balance. molasses.. diacetyl or DMS.
dunkel.).. but this should not be higher than a background flavor (if present at all). Vital Statistics: Varies with the base beer style. Higher alcohol levels should not result in “hot” beers. cocoa (from charred wood or bourbon casks). the age. hickory with ribs. supportive and noticeable. American Barleywine in an Oak Whiskey Cask). not hot. etc. Wood can also add tannins to the beer. History: The process of using smoked malts more recently has been adapted by craft brewers to other styles. “PORTER” OR “BROWN ALE” IS ACCEPTABLE). Some background oxidation character is optional. and usually only with specialty products. Appearance: Varies with base style. Fresh wood can occasionally impart raw “green” aromatics. wood staves. Flanders Red. sherry-like character and not be papery or cardboard-like. “smoked porter” is as acceptable as “peatsmoked strong Scotch ale” or “cherry-wood smoked IPA.. vegetables. although experimentation is encouraged. weizen. History: A traditional production method that is rarely used by major breweries.g. pecan. Specific classic styles or smoke types do not have to be specified. Specialty or experimental base beer styles may be specified. maple with bacon or sausage. sherry. depending on age of the cask.. notably porter and strong Scotch ales. Dark Horse Fore Smoked Stout. which can occasionally take on a raw “green” flavor if new wood is used. ROBUST PORTER) THEN THE SPECIFIC STYLE MUST BE SPECIFIED. Other flavors that may optionally be present include vanilla (from vanillin in the wood).Overall Impression: This is any beer that is exhibiting smoke as a principle flavor and aroma characteristic other than the Bambergstyle Rauchbier (i. but should not overpower the base beer style. Excessive peatsmoked malt is generally undesirable due to its sharp.. or using wood-based additives (wood chips. Often fuller than the unadulterated base beer.) in noticeable quantities. hops and malt character is exhibited by the better examples. and may exhibit additional alcohol warming if wood has previously been in contact with other alcoholic products.. doppelbock. The intensity of the wood-based flavors is based on the contact time with the wood. CLASSIC STYLES DO NOT HAVE TO BE CITED (E. Commercial Examples: Alaskan Smoked Porter.G. (e. helles. and how well it is balanced with the smoke character. higher-gravity base styles often are used since they can best stand up to the additional flavors. peat. A low to moderate wood. 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. Fuller-bodied. German brewers have traditionally used smoked malts in bock.e. ROBUST PORTER) THEN THE SPECIFIC STYLE MUST BE SPECIFIED. smooth flavors are most desirable. oak essence). often darker than the . The woodbased character should be evident. cherry. CLASSIC STYLES DO NOT HAVE TO BE CITED (E. IF THIS BEER IS BASED ON A CLASSIC STYLE (E. caramel. 33 toasted bread or almonds (from toasted wood). apple. etc. but should not be so dominant as to unbalance the beer. spices. Wood-Aged Beer Aroma: Varies with base style. aged. toffee. although other woods can be used. Magic Hat Jinx 22C. Comments: The base beer style should be apparent.or oakbased aroma is usually present. and the type of wood. although this should take on a pleasant. or simply a fuller mouthfeel. flavorful. Overall Impression: A harmonious blend of the base beer style with characteristics from aging in contact with wood (including any alcoholic products previously in contact with the wood). “PORTER” OR “BROWN ALE” IS ACCEPTABLE). Wood usually contributes a woody or oaky flavor. O’Fallons Smoked Porter. THIS CATEGORY SHOULD NOT BE USED FOR BASE STYLES WHERE BARREL-AGING IS A FUNDAMENTAL REQUIREMENT FOR THE STYLE (e. port. Pilsner. Weissbier and Bockbier. Some background oxidation character is optional. or cocoa character. as well as any aromatics associated with alcohol previously stored in the wood (if any). as long as the other specialty ingredients are identified. English IPA with Oak Chips. and alder with salmon). Spezial Lagerbier. Any additional alcoholic products previously stored in the wood should be evident (if declared as part of the entry). Balance in the use of smoke. maple.G.G. butterscotch. Vital Statistics: OG: varies with base style. The wood and/or other cask-derived flavors should be balanced. the goal is to reach a pleasant balance between the smoke character and the base beer style. THE TYPE OF WOOD MUST BE SPECIFIED IF A “VARIETAL” CHARACTER IS NOTICEABLE. For example. although this character should never be too strong. Flavor: Varies with base style. distinctive products. THE TYPE OF WOOD OR OTHER SOURCE OF SMOKE MUST BE SPECIFIED IF A “VARIETAL” CHARACTER IS NOTICEABLE. Lambic. coffee. bourbon. condition. Comments: Any style of beer can be smoked. Schlenkerla Weizen Rauchbier and Ur-Bock Rauchbier. Oak cask and barrels are traditional. Any alcohol character should be smooth and balanced. well-balanced and well-aged. Rogue Smoke. Tart or acidic characteristics should be low to none. IF THIS BEER IS BASED ON A CLASSIC STYLE (E. Beechwood-. Becoming more popular with modern American craft breweries looking for new. Entries that have a classic style cited will be judged on how well that style is represented. alder. Left Hand Smoke Jumper. caramel. 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. Bourbon Barrel-aged Imperial Stout. The remaining ingredients vary with the base style. honey. schwarzbier.g.. toast. beechwood-smoked Märzen). and can take on a pleasant. Ingredients: Varies with base style. piercing phenolics and dirt-like earthiness.” Judges should evaluate the beers mostly on the overall balance. mesquite. If smoked malts are combined with other unusual ingredients (fruits.G. chocolate. Mouthfeel: Varies with base style. particularly if toasted/charred oak and/or whiskey/bourbon barrels are used. Madeira. and other specialty styles. 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. and previous usage of the barrel. Evergreen wood should never be used since it adds a medicinal.g. piney flavor to the malt. and how well the smoke character enhances the base beer. and alcohol flavors from other products previously stored in the wood (if any). the resulting beer should be entered in the specialty/experimental category.. Often darker than the unadulterated base beer style. or wine). The various woods may remind one of certain smoked products due to their food association (e.. Beers made using either limited wood aging or products that only provide a subtle background character may be entered in the base beer style categories as long as the wood character isn’t prominently featured. The tannins can lead to additional astringency (which should never be high).or other hardwood (oak. The brewer should specify any unusual ingredients in either the base style or the wood if those characteristics are noticeable. sherry-like character and not be papery or cardboardlike. The best examples will be smooth. other fruitwoods) smoked malts may be used. Oskar Blues Old Chub. but not so dominant as to unbalance the beer. Other optional aromatics include a low to moderate vanilla. Stone Smoked Porter. Occasionally there may be an optional lactic or acetic tartness or Brett funkiness in the beer.
potatoes) • Combinations of other style categories (e. but harmonious with the other components (yet not totally overpowering them). or other flavor byproducts. Specialty meads or ciders should be entered in their respective categories (26C for meads. Appearance: Appearance should be appropriate to the base beer being presented and will vary depending on the base beer (if declared). The individual character of special ingredients and processes may not always be identifiable when used in combination. buckwheat. additives or processes. should be appropriate to the base beer (if declared) and be well-integrated with the distinctive specialty flavors present.g. oats. maple syrup. honey. Great Divide Oak Aged Yeti Imperial Stout. The key attributes of the underlying style (if declared) will be atypical due to the addition of special ingredients or techniques. Overall the aroma should be a pleasant combination of malt. that classic styles will have a different impression when brewed with unusual ingredients. Belgian Specialties or clones of specific Belgian beers should be entered in Category 16E. molasses. The overall rating of the beer depends heavily on the 23. Some styles that fall into this grouping include: • Honey Beers (not Braggots) • Wiess (cloudy. Note. J. Le Coq Imperial Extra Double Stout.. Overall Impression: A harmonious marriage of ingredients. Some ingredients may add color (including to the head). New Holland Dragons Milk. Note. herbs. Note that these components (especially hops) may be intentionally subdued to allow the specialty character to come through in the final presentation. Sahti. these should be entered in 16E). Grätzer) • American-style interpretations of European styles (e. unless it fits elsewhere. If a classic style base beer is specified then the characteristics of that classic style should be noticeable. The individual character of special ingredients and processes may not always be identifiable when used in combination. do not expect the base beer to taste the same as the unadulterated version. Unusual ingredients or processes may affect the mouthfeel so that the result is quite different from the declared base style. smoked spiced beers) • Out-of-style variations of existing styles (e. Body and carbonation levels should be appropriate to the base beer style being presented.. or ale versions of lagers) or other variants of traditional styles • Clones of specific commercial beers that aren’t good representations of existing styles • Any experimental beer that a brewer creates. the distinctive flavor character associated with the stated specialty nature should be noticeable. spice.g. Dominion Oak Barrel Stout. Louvain Peetermann. Flavor: As with aroma. some of these minor styles might be promoted to full styles in the future.. The marriage of specialty ingredients or nature with the underlying beer should be harmonious. 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. low alcohol versions of other styles. hoppier. Petrus Aged Pale. processes and beer. many microbreweries have specialty beers served only on premises often directly from the cask. Goose Island Bourbon County Stout. such as esters or diacetyl. Hop bitterness.g. Harviestoun Old Engine Oil Special Reserve. Kvass. Some ingredients may add tartness. Note that certain other specialty categories exist in the guidelines. Judge the beer based on the pleasantness and harmony of the resulting combination.. as well as sugar found in fruit. Remember that fruit and sugar adjuncts generally add flavor and not excessive sweetness to beer. The overall uniqueness of the process. rye. traditional or indigenous beers (e.g. India Brown Ale. If sufficient interest exists. SPECIALTY BEER This is explicitly a catch-all category for any beer that does not fit into an existing style category. extra-hoppy beers. additives or processes. including the following techniques or ingredients: • Unusual techniques (e. Mouthfeel: Mouthfeel may vary depending on the base beer selected and as appropriate to that base beer (if declared). that classic styles will have a different impression when brewed with unusual ingredients.g. hops and the featured specialty ingredient or nature as appropriate to the specific type of beer being presented. sweetness.g. ice/eis beers) • Unusual fermentables (e. flavor. 28D for ciders). Firestone Walker Double Barrel Ale. stronger. fruit-and-spice beers.. Lees Harvest Ale in Port. If a classic style base beer is specified then the characteristics of that classic style should be noticeable. and the specialty character should not seem artificial and/or totally overpowering. vatted Porter with Brettanomyces. malt flavors. steinbier. or smoke should be entered in Categories 20-22. and creativity should be considered.. ingredients used. The sugary adjuncts. and may range in intensity from subtle to aggressive..g. “imperial” strength beers) • Historical. The category is intended for any type of beer.unadulterated base style Commercial Examples: The Lost Abbey Angel’s Share Ale. 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 . Beers with only one type of fruit. and may affect head formation and retention.W. No beer is ever “out of style” in this category. 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. however. however. and fermentation by-products. Christmas-type beers should be entered in Category 21B (unless they are Belgian Christmas-type beers. Colonial Spruce or Juniper beers. Aroma: The character of the stated specialty ingredient or nature should be evident in the aroma. Bush Prestige. Lagavulin Whisky or Calvados Casks. alcohol content. Note that unusual ingredients or processes may affect the appearance so that the result is quite different from the declared base style. Sherry. sorghum) • Unusual adjuncts (e. vegetables. are usually fully fermented and contribute to a lighter flavor profile and a drier finish than might be expected for the declared base style.
Tommyknocker Maple Nut Brown Ale. If a base style is declared. Great Alba Scots Pine. Zum Uerige Sticke and Doppel Sticke Altbier. Odells 90 Shilling Ale.G. Bear Republic Red Rocket Ale. Commercial Examples: Bell’s Rye Stout. IBUs. The beer should be judged by how well the special ingredient or process complements. ingredients and/or techniques as an aid to the judges.inherently subjective assessment of distinctiveness and drinkability. PROCESS UTILIZED OR HISTORICAL STYLE BEING BREWED). Vital Statistics: OG. enhances. The base style may be a classic style (i. Bell’s Eccentric Ale. Base Style: THE BREWER MAY SPECIFY AN UNDERLYING BEER STYLE. Samuel Adams Triple Bock and Utopias. The distinctive nature of the stated specialty ingredients/methods should complement the original style (if declared) and not totally overwhelm it. Rauchenfels Steinbier. and harmonizes with the underlying style.g. “Porter” or “Brown Ale”). Rogue Honey Cream Ale. Stone Arrogant Bastard 35 .. Dogfish Head India Brown Ale. THE BREWER MUST SPECIFY THE “EXPERIMENTAL NATURE” OF THE BEER (E. SRM and ABV will vary depending on the underlying base beer. the brewer should provide descriptions of the styles. For historical styles or unusual ingredients/techniques that may not be known to all beer judges. Yards Brewing Company General Washington Tavern Porter. a named subcategory from these Style Guidelines) or a broader characterization (e. Rogue Dad’s Little Helper. Great Divide Bee Sting Honey Ale. OR WHY THE BEER DOESN’T FIT AN ESTABLISHED STYLE.. the style should be recognizable. 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.e.. Stoudt’s Honey Double Mai Bock. Comments: Overall harmony and drinkability are the keys to presenting a well-made specialty beer. TYPE OF SPECIAL INGREDIENTS USED. FG. Hair of the Dog Adam.
2. A multi-faceted flavor. malts). Aroma: The intensity of the honey aroma will vary based upon the sweetness and strength of the mead. Oxidation resulting in a papery character is always undesirable. chemical. • Honey variety.. longer finishes are generally most desirable. Harsh or chemical aromatics should not be present. Phenolic or diacetyl aromatics should not be present. fermentation and aging) should show a pleasant fermentation character. The bouquet (rich. although this is not a strict rule. they can have some very light bubbles. palmetto). Light oxidation may be present. The harmony and balance of the aroma and bouquet should be pleasant and enticing.g. Aging and conditioning generally smooth out flavors and create a more elegant. Sweetness is independent of strength. and should be used as a reference whenever entering or judging mead. Sweet meads should not be cloyingly sweet. Observable particulates (even in a clear example) are undesirable.g. cloying or seem like unfermented honey. depending on age. In no case should the residual sweetness be syrupy. Stronger versions (standard and sack) may show signs of body (e. saturation and purity of color should be considered. rounded product. also known as complexity or depth. Body is related to sweetness. legs. unfermented honey character. also known as complexity or depth. orange blossom. Some honey varieties are almost clear. avocado. while others can be dark brown. A mead may be categorized as hydromel. solventy or irritating overtones are a defect. A mead may be still.. orange blossom. petillant. Stronger meads can have a greater honey character and body (as well as alcohol) than weaker meads. but dry meads can still have some body. fruit. Any additives. Strength refers to the alcohol content of the mead (and also. and may result in sherry-like notes.g. not harsh or solventy. Different varieties of honey have different intensities and characters. distinct meniscus are highly desirable. fresh and clean flavors being most desirable. The color may vary widely depending on honey variety and any optional ingredients (e. semi-sweet meads will have a balanced sweetness. buckwheat) are more recognizable than others (e. Alcohol aromatics may be present. sweeter meads will have a stronger honey flavor than drier. or other meads attempting a sherry-like character). If a honey is unusual. flavor. the color should generally be 36 • • suggestive of the honey used (although a wide range of color variation is still possible). In general. Flavors tend to become more subtle over time. the amount of honey and fermentables used to make the mead).g. Common Mead Characteristics: • Appearance: Clarity may be good to brilliant. Light oxidation may be present. with estery. Stronger. dry meads will have no residual sugar. almost any color is acceptable. sweet meads will have noticeable to prominent sweetness. A multi-faceted bouquet. persistence (how long do they continue to form?). Sparkling meads are not gushing. blended. Still meads do not have to be totally flat. which are acceptable in low to moderate levels (if in balance. meniscus) but higher carbonation levels can interfere with this perception. semi-sweet. . or spicy notes. Crystal clear. Higher carbonation (if present) enhances the acidity and gives a “bite” to the finish. is a positive attribute. ingredients and type of mead. If no honey variety is declared.g. If a honey variety is declared. standard. and may include fruity. spice. it is specifically a term used to describe a honey derived from unknown or mixed flowers. Note that “wildflower” isn’t a varietal honey. quantity (how much are present?).. some (e. • Carbonation. Petillant meads are “lightly sparkling” and can have a moderate. and mousse (appearance or quality of foam stand). these can add to complexity). 1.. palmetto). Some types of honey have a strong varietal character (aroma. color. and should not have a raw. yeasty. phenolic or bitter flavors are defects. acidity). Sweetness simply refers to the amount of residual sugar in the mead. smaller bubbles are more desirable and indicative of higher quality than larger bubbles.INTRODUCTION TO MEAD GUIDELINES (CATEGORIES 24-26) The following discussion applies to all the mead styles. or sweet. the varietal character of the honey should be apparent even if subtle. The components of bubbles or head will vary greatly depending on the carbonation level. some (e. floral. The aftertaste should be evaluated. • Special ingredients. Dry meads do not have to be bone dry. The aromatics may seem vinous (similar to wine). Different sub-styles may include fruit. complex smells arising from the combination of ingredients. or sparkling. additional information can be provided to judges as to the character to be expected. Artificial. If honey varieties are declared. Yeast or fermentation characteristics may be none to noticeable. safflower. but may have a character ranging from mouth-filling to an impression akin to Champagne or soda pop. is a positive attribute. should enhance the honey flavor and lend balance to the overall character of the mead but not be excessively tart or astringent. buckwheat) are more recognizable than others (e. Some aspects of bubbles or head formation that may be observed and commented upon include size (large or small). weaker versions. Sweetness is often confused with fruitiness in a dry mead. but an excessive sherry-like or papery character should be avoided. Important attributes that must be specified: • Sweetness. or sulfury notes. etc. Stronger or sweeter meads may have a stronger honey aroma than drier or weaker versions.. This introduction identifies common characteristics and descriptions for all types of mead. Different varieties of honey have different intensities and characters. Highly carbonated examples usually have a short-lasting head similar to Champagne or soda pop. the varietal character of the honey should be apparent even if subtle. Hue. The residual sweetness level will vary with the sweetness of the mead.. Most are in the straw to gold range. Flavor: The intensity of the honey flavor will vary based upon the sweetness and strength of the mead. rate (how fast do they form?). An excessive sherry character is a fault in most styles (except certain Polish-style specialties. Judges need to understand the ingredients that provide a unique character in order to properly evaluate the mead. A mead may be dry. malt. with clean and fresh aromatics being preferred over dirty. but hot.g. reflective examples with a bright. therefore. such as acid or tannin. harsh. depending on age. • Strength. If honey varieties are declared. except where explicitly superseded in the sub-category guidelines. or sack strength. noticeable amount of carbonation. Alcohol flavors (if present) should be smooth and well-aged.
080 standard: 1. in assessing sweetness. Vital Statistics: OG: hydromel: 1. sweet). or oak additives result in flavor components above a low. and entering instructions. chemical additives or oakaging). balance-adjusting level. and can sometimes be quite light.080 – 1. TRADITIONAL MEAD See the Introduction to Mead Guidelines for detailed descriptions of standard mead characteristics. acidity. Note that the character of a varietal honey will be identifiable as distinct to the source flowers. the color should reflect the ingredients used (type of honey.010 – 1. Body generally increases with stronger and/or sweeter meads. strength. declaring specific fruit. petillant. Standard description applies for remainder of characteristics. Well-made examples will often have an elegant wine-like character. Flavor: Subtle (if any) honey character. 3. or special characteristics. and to a lesser extent. but bittering hops are optional even in this style. Consider the OG. 37 . Strength. In all cases. sweetness and age greatly affect the overall presentation. tree. and this character usually increases with strength (although extended aging can smooth this sensation). o Entrants MUST specify sweetness level (dry. Braggots can be yellow to black. tea. alcohol. not oranges. background. A very thin or watery body is likewise undesirable. • Optional Requirements: Entrants MAY specify honey varieties used. as well as any special ingredients. although most are in the medium-light to medium-full range. and lead to a harmonious end product. blackberry honey is only distantly like blackberries.. standard mead. pink and/or purple hues. Carbonation can vary widely (see definitions above). although not always identifiable. harmony. petillant or lightly carbonated. judges will look for the varietal character of the honey. Still meads may have a very light level of carbonation. semi-sweet.050 Note that the perception of sweetness is a function of the percentage of residual sugar.5 – 7. SRM: basically irrelevant since honey can be anything from almost clear to dark brown. as a metheglin or open category mead. sack or strong mead). Complexity. chemicals.120 – 1. Standard description applies for remainder of characteristics. refer to the declared sweetness. and balance of sensory elements are most desirable. • Category-Specific Requirements: Some categories require additional information.5% standard: 7. The proper balance of sweetness. • Defaults: If no attributes are specified. Some natural acidity is often present (particularly in fruit-based meads). or the use of oak aging. Overall Impression: A wide range of results are possible. No to minimal residual sweetness with a dry finish. and may feature subtle to noticeable varietal character if a varietal honey is declared (different varieties have different intensities). Cysers are most often golden. Sweetness or significant honey aromatics should not be expected. Mouthfeel: Before evaluating. with a pleasant mixture of subtle honey character. The body can vary widely. o Entrants MUST specify strength level (hydromel or light mead. the resulting mead should be entered appropriately (e. Smooth texture. lightly carbonated (petillant) meads will have noticeable bubbles. Mouthfeel: Standard description applies. soft fruity esters. but may not resemble the source plant. an explanation of standard terms. judges should evaluate the mead as a semi-sweet. alcohol and honey character is the essential final measure of any mead. For example. red. For example. acidity.5 – 14% sack: 14 – 18% FG: dry: 0. and fruit and/or malt in some styles). Low levels of astringency are sometimes present (either from specific fruit or spices.170 ABV: hydromel: 3. Dry Mead Aroma: Honey aroma may be subtle. water and yeast. Different types of honey have different intensities and characters. with no inconsistencies in color.010 semi-sweet: 1. If citrus. Melomels and pyments can have orange. Any special ingredients should be well-blended with the other ingredients.120 sack: 1. or from tea. Entering and Categorizing Meads: • Mandatory Requirements: o Entrants MUST specify carbonation level (still. Ingredients: Mead is made primarily from honey. Overall Impression: Similar in balance. Note that stronger meads will have a fuller body. 24. so don’t rely only on FG to determine sweetness. sweetness and alcohol presentation. or fruit. and clean alcohol. These can all affect mouthfeel. not a traditional). strength and carbonation levels. these additives should not be readily discernable in flavor or aroma. and a highly carbonated (sparkling) mead can range from a mouth-filling carbonation to levels approaching Champagne or soda pop.• • • • and can deteriorate with extended aging. Sulfury. tannins. spices. however. flavor or aftertaste.990 – 1. High carbonation will enhance the acidity and give a “bite” to the finish. the variety should be distinctive (if noticeable). Yeast nutrients may be used but should not be detected. harsh or yeasty fermentation characteristics are undesirable. sweetness. orange-blossom honey has the character of orange blossoms. acidity. If a honey variety is declared. Competition organizers should make every effort to ensure that judges are provided the full set of attributes of the meads being evaluated. finish and flavor intensity to a dry white wine. Sensations of body should not be accompanied by noticeable residual sweetness. sparkling or highly carbonated). IBUs: not relevant for anything but braggot. 24A. Appearance: Standard description applies. body generally decreases with lower gravity and/or drier meads. and can sometimes be quite full and heavy.g. aroma. Some minor adjustments in acidity and tannin can be made with citrus fruits. although the body is generally light to medium. Sensations of body should not be accompanied by an overwhelmingly cloying sweetness (even in sweet meads). If honey varieties are declared. body. Similarly.025 – 1.025 sweet: 1. Acidity and tannin help balance the overall honey. standardstrength mead with no varietal honey character and no special ingredients. although it is an identifiable character.035 – 1. Supplemental materials may be provided to judges if an obscure ingredient or method is used. tea. particularly in categories other than traditional mead. but well-made examples will have an enjoyable balance of honey flavors. A warming alcohol presence is often present.
The proper balance of sweetness. Entrants MAY specify honey varieties. Subtle to moderate residual sweetness with a medium-dry finish. Intermiel Verge d’Or and Mélilot generally medium-full to full. depending on the variety of honey and blend of apples or ciders used. Sweetness is assumed to be DRY in this category. Sweet Mead Aroma: Honey aroma should dominate. Traditional Meads feature the character of a blended honey or a blend of honeys. If a variety of honey is declared. light sweetness. Flavor: Moderate to significant honey character. Ingredients: Standard description applies. Refer to Category 24 descriptions for additional detail on the character to be expected from dry. Slight spicy phenolics from certain apple varieties are acceptable. alcohol and honey character is the essential final measure of any mead. but this distinction is usually not obvious to judges. the aroma might have a subtle to very noticeable varietal character reflective of the honey (different varieties have different intensities and characters). Sulfury. Entrants MAY specify honey varieties. Note that stronger meads will have a fuller body. acidity. Appearance: Standard description applies. Rabbit’s Foot Sweet Wildflower Honey Mead. aroma. Entrants MUST specify carbonation level and strength. Color may range from pale straw to deep golden amber (most are yellow to gold). If a variety of honey is declared. “Show meads” feature no additives. Intermiel Benoîte 25. Appearance: Standard description applies. the residual sweetness may vary from none to high. body. an explanation of standard terms. and clean alcohol. The honey aroma should be noticeable. with a pleasant mixture of honey character. “Show meads” feature no additives. Mouthfeel: Standard description applies. MELOMEL (FRUIT MEAD) See the Introduction to Mead Guidelines for detailed descriptions of standard mead characteristics. raw residual sweetness. soft fruity esters. and balance of sensory elements are most desirable. Comments: See standard description for entrance requirements. and balance of sensory elements are most desirable. and is often moderately to strongly sweet and usually expresses the aroma of flower nectar. as may a slightly sulfury character. Commercial Examples: White Winter Dry Mead. Overall Impression: Similar in balance. as is a light diacetyl character from malolactic fermentation (both are optional). 24C. Standard description applies for remainder of characteristics. semisweet and sweet meads. Commercial Examples: Lurgashall Christmas Mead. Use those guidelines to judge distinctions between the various sweetness levels. but this distinction is usually not obvious to judges. harmony. with no inconsistencies in color. aroma. harsh or yeasty fermentation characteristics are undesirable. If a variety of honey is declared. Varietal meads feature the distinctive character of certain honeys. Entrants MAY specify honey varieties. and may feature moderate to prominent varietal character if a varietal honey is declared (different varieties have different intensities). acidity. Sensations of body should not be accompanied by cloying. soft fruity esters. Comments: See standard description for entrance requirements. flavor or aftertaste. and can have a light sweetness that may express the aroma of flower nectar. Cyser A Cyser is a melomel made with apples (generally cider). Sulfury. alcohol and honey character is the essential final measure of any mead. Comments: See standard description for entrance requirements. the aroma might have a subtle to very noticeable varietal character reflective of the honey (different varieties have different intensities and characters). Flavor: Subtle to moderate honey character. Complexity. with a pleasant mixture of honey character. Appearance: Standard description applies. Intermiel Bouquet Printanier 24B. depending on what sweetness level has been declared (dry to sweet) and strength level has been declared (hydromel to sack). but this distinction is usually not obvious to judges. finish and flavor intensity to a semisweet (or medium-dry) white wine. Standard description applies for remainder of characteristics. body. Aroma: Depending on the sweetness and strength. Chaucer’s Mead. 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. harmony. Mouthfeel: Standard description applies. although the body is generally medium-light to medium-full.Ingredients: Standard description applies. with strength being the secondary ordering criterion. and may feature subtle to noticeable varietal character if a varietal honey is declared (different varieties have different intensities). Stronger and/or sweeter versions will have higher alcohol and sweetness in the nose. Note that stronger meads will have a fuller body. finish and flavor intensity to a well-made dessert wine (such as Sauternes). 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). and clean alcohol. Some spicy or earthy notes may be present. Complexity. Sweetness is assumed to be SEMI-SWEET in this category. Sweetness is assumed to be SWEET in this category. although the body is 38 . flavor or aftertaste. Natural acidity and tannin in apples may give some tartness and astringency to balance the sweetness. Commercial Examples: Lurgashall English Mead. with clean and fresh aromatics being preferred. Sky River Dry Mead. Varietal meads feature the distinctive character of certain honeys. The apple/cider character should be clean and distinctive. 25A. and the finish may range from dry to sweet. Traditional Meads feature the character of a blended honey or a blend of honeys. Entrants MUST specify carbonation level and strength. Sky River Semi-Sweet Mead. and can have a light to significant sweetness that may express the aroma of flower nectar. residual sweetness. Varietal meads feature the distinctive character of certain honeys. Sensations of body should not be accompanied by a residual sweetness that is higher than moderate. Standard description applies for remainder of characteristics. Many seem like a dessert wine. harsh or yeasty fermentation characteristics are undesirable. Judging meads from dry to sweet is recommended as the primary ordering. Overall Impression: Similar in balance. except with regard to color. The bouquet should show a pleasant fermentation character. with no inconsistencies in color. and entering instructions. The proper balance of sweetness. Entrants MUST specify carbonation level and strength. Ingredients: Standard description applies. Semi-sweet Mead Aroma: Honey aroma should be noticeable. Redstone Traditional Mountain Honey Wine. “Show meads” feature no additives. the aroma might have a subtle to very noticeable varietal character reflective of the honey (different varieties have different intensities and characters). Standard description applies for remainder of characteristics. Moderate to high residual sweetness with a sweet and full (but not cloying) finish. Flavor: The apple and honey flavor intensity may vary from none to high. Traditional Meads feature the character of a blended honey or a blend of honeys. Standard description applies for remainder of characteristics.
not all fruit may be individually identifiable or of equal intensity. and the finish may range from dry to sweet. The fruit character should be pleasant and supportive.. Standard description applies for remainder of characteristics. Some natural acidity is usually present (from the blend of apples) and helps balance the overall impression. Generally a good tannin-sweetness balance is desired. grassy or earthy notes may be present (as in wine). with clean and fresh aromatics being preferred. although this character should not be excessive. Aroma: Depending on the sweetness and strength.honey flavor and alcohol. the fruit is both distinctive and well-incorporated into the honey-sweet-acidtannin-alcohol balance of the mead. spicy. not artificial and inappropriately overpowering (considering the character of the fruit). Standard description applies for remainder of characteristics. Often wine-like. Entrants MAY specify honey varieties. should be entered as an Open Category Mead. Other Fruit Melomel Aroma: Depending on the sweetness and strength. Slight spicy phenolics from certain apple varieties are acceptable. dry versions can taste similar to many fine white wines. Appearance: Standard description applies. Ingredients: Standard description applies. but this character should not be excessive. Grape tannin and/or grape skins can add body as well as some astringency. the pyment may be a homemade grape-based wine sweetened with honey. Wine-like. Entrants MUST specify carbonation level. See standard description for entrance requirements.g. depending on the variety of fruit and/or honey used. The bouquet should show a pleasant fermentation character. Products with a relatively low proportion of honey are better entered as a Specialty Cider. Standard description applies for remainder of characteristics. as are a light diacetyl character from malolactic fermentation and a slight sulfur character (all are optional). cherries) have stronger aromas and are more distinctive than others (e. cysers are made by the addition of honey to apple juice without additional water. however. the color should be noticeable. 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. The grape/wine character should be clean and distinctive. Slight spicy phenolics from certain red grape varieties are acceptable. Mouthfeel: Standard description applies. earthy. some fruity. if specified. or a mead mixed with homemade grapebased wine after fermentation. note that some fruit (e. Some natural acidity is usually present (from grapes) and helps balance the overall impression. but should not be inappropriately intense. strength. Some tartness may be present if naturally occurring in the particular fruit(s). Pyment A Pyment is a melomel made with grapes (generally from juice). Generally a good tannin-sweetness balance is desired. with clean and fresh aromatics being preferred. and may feature noticeable to prominent varietal character if a varietal honey is declared (different varieties have different intensities). Some complex. In a blended fruit melomel. the grape is both distinctively vinous and well-incorporated into the honeysweet-acid-tannin-alcohol balance of the mead. The honey aroma should be noticeable. Entrants MAY specify the varieties of grape used. The honey aroma should be noticeable. Flavor: The grape/wine and honey flavor intensity may vary from subtle to high. depending on what sweetness level has been declared (dry to sweet) and strength level 39 has been declared (hydromel to sack). Natural acidity and tannin in grapes may give some tartness and astringency to balance the sweetness. The fruit character should display distinctive aromatics associated with the particular fruit(s). strawberries)—allow for a range of fruit character and intensity from subtle to aggressive. For lighter-colored melomels with fruits that exhibit distinctive colors. depending on the variety of grapes and honey used. A pyment is a standard mead made with the addition of grapes or grape juices. and may feature noticeable to prominent varietal character if a varietal honey is declared (different varieties have different intensities). minerally. Long Island Meadery Apple Cyser 25B. Entrants MAY specify honey varieties. and sweetness. buttery. the residual sweetness may vary from none to high. or a cyser with other ingredients. The bouquet should show a pleasant fermentation character. blueberries. Mouthfeel: Standard description applies. A spiced cyser. Standard description applies for remainder of characteristics. Entrants MAY specify the varieties of apple used. A pyment may have a subtle to strong honey character. if specified. though very dry and very sweet examples do exist. Comments: There should be an appealing blend of the fruit and honey character but not necessarily an even balance.g. Cyser is a standard mead made with the addition of apples or apple juice. Rabbit’s Foot Apple Cyser. and/or floral flavors may be present. Traditionally. White and red versions can be quite different. Commercial Examples: White Winter Cyser. Some apples can provide natural astringency. If a variety of honey is declared. spicy. A cyser may have a subtle to strong honey character. Color may range from pale straw to deep purple-red. Entrants MUST specify carbonation level. The color should be characteristic of the variety or type of grape used. strength. Color may take on a very wide range of colors. A spiced pyment (hippocras). If a variety of honey is declared. raspberries. Stronger and/or sweeter versions will have higher alcohol and sweetness in the nose. the aroma might have a subtle to very noticeable varietal character reflective of the honey (different varieties have different intensities and characters). and can have a light to significant sweetness that may express the aroma of flower nectar. a subtle to distinctly identifiable honey and fruit character (dry and/or hydromel versions will tend to have lower aromatics than sweet and/or sack versions). a 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). except with regard to color. Stronger and/or sweeter versions will have higher alcohol and sweetness in the nose. and sweetness.. Depending on the grape variety. Commercial Examples: Redstone Pinot Noir and White Pyment Mountain Honey Wines 25C. while subtle. Alternatively. Overall Impression: In well-made examples of the style. and the overall impression should be characteristic of the type of grapes used and suggestive of a similar variety wine. although white grape varieties may also take on color derived from the honey variety. Comments: There should be an appealing blend of the fruit and honey character but not necessarily an even balance. and can have a light to significant sweetness that may express the aroma of flower nectar. though very dry and very sweet examples do exist. Longer aging can smooth out tannin-based astringency. Some of the best strong examples have the taste and aroma of an aged Calvados (apple brandy from northern France). honey flavor and alcohol. grassy. Overall Impression: In well-made examples of the style. as is a light diacetyl character from malolactic fermentation in certain white grape varieties (both are optional). a varietal character will be expected. Ingredients: Standard description applies. a varietal character will be expected. except with regard to color. Appearance: Standard description applies. See standard description for entrance requirements. the aroma might have a subtle to very noticeable varietal character reflective of the honey (different varieties have different intensities and characters). or a pyment with other ingredients should be entered as an Open Category Mead. Note that the color of fruit in mead is often lighter .
except perhaps to note that the color usually won’t be affected by spices and herbs (although flowers. the herbs/spices are both distinctive and well-incorporated into the honey-sweet-acid-tannin-alcohol balance of the mead. lavender)—allow for a range of herb/spice character and intensity from subtle to aggressive. Overall Impression: In well-made examples of the style. In meads that produce a head. 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. Mouthfeel: Standard description applies. Redstone Black Raspberry and Sunshine Nectars. an explanation of standard terms. and the fruit character should not be artificial and/or inappropriately overpowering. A melomel may have a subtle to strong honey character. Some fruits. nuts or chile peppers (capsimel/capsicumel) may also be entered in this category. Intermiel Honey Wine and Raspberries. Fruit tannin can add body as well as some astringency. cinnamon) have stronger aromas and are more distinctive than others (e. The herb/spice character should display distinctive aromatics associated with the particular herbs/spices. The honey aroma should be noticeable. Aroma: Depending on the sweetness and strength. Honey Wine and Blueberries. note that some herbs/spices (e. giving them a sherry or port wine character. A metheglin may have a subtle to strong honey character. Comments: Generally a good tannin-sweetness balance is desired. Long Island Meadery Blueberry Mead. a blend of spices may give a character greater 26. If a variety of honey is declared. Some oxidative properties may be appropriate in certain fruit meads. however. and the finish may range from dry to sweet. See standard description for entrance requirements. coffee. astringent. sweetness and alcohol. with clean and fresh aromatics being preferred. though some herbs/spices will tend to dominate the flavor profile. In a blended fruit melomel.g. then the mead should be entered as an Open Category Mead. Refer to Category 24 descriptions for additional detail on the character to be expected from dry. Commercial Examples: White Winter Blueberry. There should be an appealing blend of the fruit and honey character but not necessarily an even balance. Appearance: Standard description applies. allow for a variation in the final product. The herb/spice character should be pleasant and supportive. and the finish may range from dry to sweet. The bouquet should show a pleasant fermentation character. honey flavor and alcohol. Raspberry and Strawberry Melomels. or rhodomel). and can have a light to significant sweetness that may express the aroma of flower nectar. Standard description applies for remainder of characteristics. the fruit is both distinctive and well-incorporated into the honey-sweet-acidtannin-alcohol balance of the mead. chamomile. semisweet and sweet meads. not all fruit may be individually identifiable or of equal intensity. Most will be wine-like. the residual sweetness may vary from none to high. Stronger and/or sweeter versions will have higher alcohol and sweetness in the nose. Natural acidity and tannin in some fruit and fruit skin may give some tartness and astringency to balance the sweetness. Meads made with flowers (such as rose petal mead. depending on what sweetness level has been declared (dry to sweet) and strength level has been declared (hydromel to sack). the aroma might have a subtle to very noticeable varietal character reflective of the honey (different varieties have different intensities and characters). though very dry and very sweet examples do exist. may contribute a tannin presence similar to a red wine. Entrants MAY specify honey varieties. The distinctive flavor character associated with the particular fruit(s) should be noticeable. Mouthfeel: Standard description applies. High levels of astringency are undesirable. phenolic or spicy (hot) flavors. A metheglin is a standard mead made with the addition of spices or herbs. with strength being the secondary 40 . Entrants MUST specify carbonation level. Ingredients: Standard description applies. Metheglins containing more than one herb/spice should have a good balance among the different herbs/spices. and Honey Wine and Blackcurrants. In a blended herb/spice metheglin. they are faults). a melomel that is spiced or that contains other ingredients should be entered as an Open Category Mead. the honey flavor intensity may vary from subtle to high. the head can take on some of the fruit color as well. not all herbs/spices may be individually identifiable or of equal intensity. Bees Brothers Raspberry Mead. chocolate. Standard description applies for remainder of characteristics. Standard description applies for remainder of characteristics. ginger. 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). as can meads made with a blend of spices. and may feature noticeable to prominent varietal character if a varietal honey is declared (different varieties have different intensities). Entrants MUST specify the varieties of fruit used. strength.g. Flavor: The fruit and honey flavor intensity may vary from subtle to high. Ingredients: Standard description applies. Some natural acidity and/or astringency are sometimes present (from certain fruit and/or fruit skin) and helps balance the overall impression. Certain herbs and spices might add bitter.. respectively. Mountain Meadows Cranberry and Cherry Meads ordering criterion. and sweetness. not artificial and inappropriately overpowering (considering the character of the herb/spice). notably darker ones like Blackberries. and may feature noticeable to prominent varietal character if a varietal honey is declared (different varieties have different intensities). but this character should not be excessive. petals and peppers may provide subtle colors. and they should balance and blend with the honey. if present. 26A. and entering instructions. and can just serve to add a background complexity). If spices are used in conjunction with other ingredients such as fruit. Comments: Often. Meads made with lighter color fruits can also take on color from varietal honeys. Melomels made with either apples or grapes should be entered as Cysers and Pyments. Judging meads from dry to sweet is recommended as the primary ordering. allow for a variation in the final product. Some herbs or spices may contain tannins that add a bit of body and some astringency. Some herbs and spices may produce spicy or peppery phenolics. OTHER MEAD See the Introduction to Mead Guidelines for detailed descriptions of standard mead characteristics. and may range in intensity from subtle to aggressive. A melomel can be made with a blend of fruits. however. cider. these qualities should be related to the declared ingredients (otherwise. Different types of fruit can result in widely different characteristics. Metheglin A Metheglin is a spiced mead. Different types of herbs/spices can result in widely different characteristics. Use those guidelines to judge distinctions between the various sweetness levels. the residual sweetness may vary from none to high. Overall Impression: In well-made examples of the style. The balance of fruit with the underlying mead is vital. or other fermentables. tea blends may provide significant colors). Flavor: The herb/spice flavor intensity may vary from subtle to high. A melomel is a standard mead made with the addition of other fruit or fruit juices. depending on what sweetness level has been declared (dry to sweet) and strength level has been declared (hydromel to sack). The acidity and astringency levels should be somewhat reflective of the fruit used.than the flesh of the fruit itself and may take on slightly different shades..
Mountain Meadows Spice Nectar 26B. and should show a good blending or balance between the various flavor elements. and the base style of beer. as is a cloying.than the sum of its parts. If a variety of honey is declared. just as an aged barleywine may be still. strength. a mixture of mead and ale. additional ingredients (e. Entrants MAY specify the base style or beer or types of malt used. Entrants MUST specify the types of spices used. See standard description for entrance requirements. flavor. Appearance: Standard description does not apply due to beer-like characteristics. Polish meads). Products with a relatively low proportion of honey should be entered in the Specialty Beer category as a Honey Beer. it should blend harmoniously with the other elements. See standard description for entrance requirements. molasses. some braggots can be totally still. A very thin or watery body is undesirable. liquid smoke. brown sugar. depending on the base style of beer. Stronger and/or sweeter braggots should be expected to have a greater intensity of flavor than drier. If a beer style is declared. Magic Hat Braggot. this optional character should always be both suggestive of the base beer style and well blended with the other flavors. strength. appearance. Braggot A Braggot is a mead made with malt. Flavor: Displays a balanced character identifiable as both a beer and a mead.g. If the entered mead is a combination of other existing mead categories. semisweet and sweet mead. A hop aroma (any variety or intensity) is optional. the result should be identifiable as a honey-based fermented beverage. Entrants MUST specify the special nature of the mead.g. and any type of base beer style. maple syrup. Entrants MAY specify honey varieties. and may include both beer and mead components. or agave nectar). Comments: See standard description for entrance requirements. The finish and aftertaste will vary based on the declared level of sweetness (dry to sweet). oak-aging) or other unusual ingredient. etc. A braggot can be made with any type of honey. refer to the constituent categories for a detailed description of the character of the component styles.. from plain base malts to rich caramel and toast flavors to dark chocolate and roast flavors. Carbonation will vary as described in the standard description. a subtle to distinctly identifiable honey and beer character (dry and/or hydromel versions will tend to have lower aromatics than sweet and/or sack versions). If a base style of beer or type of malt is declared. if a variety is declared. base style of beer. The malt component may be derived from grain or malt extracts. Hop bitterness and flavor may be present. Entrants MUST specify carbonation level. Smoked braggots may be entered in this category if using smoked malt or a smoked beer as the base style. Comments: Sometimes known as “bracket” or “brackett. Overall Impression: This mead should exhibit the character of all of the ingredients in varying degrees. vegetables. Beer flavors tend to somewhat mask typical honey flavors found in other meads. chipotles) should be entered in the Open Category Mead style. is a historical or indigenous mead (e. tej. strength and base style of beer. a historical mead. the braggot should have some character traceable to the style although the flavors will be different due to the presence of honey. Overall Impression: A harmonious blend of mead and beer.g. The color should be characteristic of the declared beer style and/or honey used. Standard description applies for remainder of characteristics. The honey and beer/malt character should be complementary and balanced. if present.. although many braggots are not as clear as other meads. depending on sweetness. White Winter Cherry Bracket. mouthfeel generally follow the standard descriptions. and variety of honey used..” The fermentable sugars come from a balance of malt or malt extract and honey.g. although the relative intensity of flavors is greatly affected by the sweetness. yet note that all the characteristics may vary. note that the characteristics may reflect combinations of the respective elements of the various sub-categories used in this style. A wide range of results are possible. however. Entrants MUST specify carbonation level. Aroma. Clarity may be good to brilliant.). and alternatively. Body may vary from moderately light to full. The beer may be hopped or not. raw sweetness.g. icing. or is a mead that does not fit into any other category. Hanssens/Lurgashall Mead the Gueuze. Note that stronger meads will have a fuller body. or technique would also be appropriate in this category. Entrants MUST specify carbonation level. Since a wide range of entries are possible. an experimental mead. they are carefully selected so that they blend harmoniously. Mouthfeel: Standard description does not apply due to beer-like characteristics. No mead can be “out of style” for this category unless it fits into another existing mead category. Redstone Juniper Mountain Honey Wine. whether it is a combination of existing styles.. A light to moderate head with some retention is expected. braggots made using other smoked ingredients (e. and sweetness. Long Island Meadery Vanilla Mead. strength. Originally. Entrants MAY specify honey varieties. Entrants MAY specify honey varieties. with 41 the distinctive characteristics of both. A warming sense of well-aged alcohol may be present in stronger examples.. If any other ingredients than honey and beer are contained in the braggot. Color may range from light straw to dark brown or black. alternative processes (e. Whatever ingredients are included. Commercial Examples: Bonair Chili Mead. Smooth mouthfeel without astringency. and may reflect any variety or intensity. Brother Adams Braggot Barleywine Ale. iQhilika Africa Birds Eye Chilli Mead. Aroma: Depending on the sweetness. Commercial Examples: Rabbit’s Foot Diabhal and Bière de Miele. variety of honey and overall sweetness and strength. A wide range of malt characteristics is allowable. Standard description applies for remainder of characteristics. Rabbit’s Foot Private Reserve Pear Mead. Mountain Meadows Trickster’s Treat Agave Mead. or some other creation. legs). Intermiel Rosée . the aroma might have a subtle to very noticeable character reflective of the beer style (different styles and malts have different intensities and characters). Commercial Examples: Jadwiga. the braggot should feature a subtle to prominent varietal character (different varieties have different intensities). Redstone Vanilla Beans and Cinnamon Sticks Mountain Honey Wine. strength. If a variety of honey is declared. although not always evenly balanced. the aroma might have a subtle to very noticeable varietal character reflective of the honey (different varieties have different intensities and characters). Open Category Mead An Open Category Mead is a honey-based beverage that either combines ingredients from two or more of the other mead subcategories. The better examples of this style use spices/herbs subtly and when more than one are used. Any specialty or experimental mead using additional sources of fermentables (e. process. Ingredients: A braggot is a standard mead made with both honey and malt providing flavor and fermentable extract. White Winter Traditional Brackett 26C. and sweetness. Saba Tej. and sweetness. Any special ingredients that impart an identifiable character MAY be declared. smoke. it should be entered as an Open Category Mead. although the specific balance is open to creative interpretation by brewers. Stronger versions may show signs of body (e.. liquors. depending on the variety of malt and honey used. lower gravity versions. However.g. A still braggot will usually have some level of carbonation (like a cask bitter) since a completely flat beer is unappetizing. strength. Refer to Category 25 for a detailed description of the character of dry.
Full-sparkling ciders will be champagne-like.002. Other sugar sources that also add significant flavors (brown sugar. In fact. final gravity 1. Tasting always proceeds from drier to sweeter. refreshing impression without being puckering. The level of sweetness must be specified in order to arrange flights of tastings and entries within flights. In some styles a “rustic” lack of brilliance is common. gushing. are generally allowed as long as they are not detectable in the finished cider. Enzymes may be used for clarification of the juice prior to fermentation. • Carbonation may be either natural (by maintaining CO2 pressure through processing or by bottle-conditioning) or added (by CO2 injection).9% to 4% residual sugar.INTRODUCTION TO CIDER GUIDELINES (CATEGORIES 27-28) Cider is fermented apple juice. This corresponds to a final specific gravity of under 1. any excess sulfite that is detectable in the finished cider (a “burning match” character) is a serious fault. moreover. Malo-lactic fermentation is allowed. either naturally occurring or with an added ML culture. However. In general. Ingredients: • The apple and pear varieties are intended to illustrate commonly used examples. This affects both bitterness and astringency (see “Mouthfeel” below). The Standard category covers ciders and perries made primarily or entirely from the juice of apples or pears (but not both at once). 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. 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. The body is less than that of beers. However.. • Ciders and perries vary considerably in tannin. Common processing aids.9% residual sugar. and then the entrant must state them. . adjuncts are prohibited except where specifically allowed in particular styles. the “mousse” (head) may be retained for a short time. Highly carbonated is termed sparkling. cider and perry have a mouthfeel and fullness akin to a substantial white wine. • Some styles of cider exhibit distinctly NON-fruity tastes or aromas. The only adjunct permitted in the Standard category. Sometimes characterized as either ‘offdry’ or ‘semi-sweet. • Acidity is an essential element of cider and perry: it must be sufficient to give a clean. a simple “apple soda” or “wine cooler” character is not desirable in a cider or perry. Entrant MUST state if malic acid was added. However.012). Drier styles of cider in particular develop more complex but less fruity characters. any residual aroma/flavor from misuse or excessive use of sorbate (e. Note that honey is not a “sugar” for this purpose.’ o Sweet: above 4% residual sugar. Appearance: • Clarity may vary from good to brilliant. If made from culinary or table fruit. Perries are notoriously difficult to clear. the maximum accepted safe level for sulfites (200 mg/l) should be strictly observed. The lack of sparkling clarity is not a fault.012. is a limited addition of sugar to achieve a suitable starting gravity. • Sorbate may be added at bottling to stabilize the cider. There are two categories for cider/perry: Standard (Category 27) and Specialty (Category 28).8 or below). 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. it should be identified by the sweetness category which best describes the overall impression it gives.g. foaming. The character contributed by tannin should be mainly astringency rather than bitterness. There are three categories of sweetness: o Dry: below 0. No or little carbonation is termed still. An overt or forward bitterness is a fault (and is often due to processing techniques rather than fruit). and only in some sub-categories. Mouthfeel: • In general. as a result a slight haze is not a fault.002 to 1. If used. and difficult-to-manage heads are faults. At the higher levels of carbonation. a “geranium” note) is a distinct fault. and enzymes. 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 moderate carbonation level is termed petillant. a cider made with added honey must be entered either as a Specialty cider or as a Cyser under the appropriate mead sub-category. • The sweetness (residual sugar. o Medium: in the range between dry and sweet (0. molasses) would also create a Specialty cider (such as New England style). tannins are typically low. In sweeter ciders. but visible particles are undesirable. such as the “smoky bacon” undertones of a dry English cider. Carbonation may vary from entirely still to a champagne level. Sulfites may be added as needed for microbiological control. nevertheless some tannin is desirable to balance the character. other components of taste—particularly acidity—must balance the sweetness. roughly equivalent to a final gravity of over 1. Perry is fermented pear juice. 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). • If a cider is close to one of these boundaries. a “sheen” in either cider or perry generally indicates the early stage of 42 • lactic contamination and is a distinct fault. not dictate requirements when making the style.
Michelin. The Common Cider and Common Perry styles are analogous to the cider and perry categories of earlier style standards. various from Hecks. Mouthfeel: Medium to full. any suitable wildings. full-bodied. Dry. Kiefer. somewhat fruity (French) or drier and more austere (English). Red Barn Cider Burro Loco (WA). Common Cider A common cider is made from culinary/table apples. Still to lightly sparkling. Comments: Entrants MUST specify carbonation level (still. or sparkling). etc. Mouthfeel: Full.065 FG: 1. If in doubt. this decision should be based on whether the cider tends more toward sweet. Russets. Sweet ciders must not be cloying. Some “Farmyard nose” may be present but must not dominate. Vital Statistics: OG: 1. Traditional Dry and Traditional Medium Sweet (WA). Overall Impression: Generally dry. In the case of a cider made to a style not explicitly represented here. the decision is. The common slight farmyard nose of an English West Country cider is the result of lactic acid bacteria. Varieties: Common (Winesap. Rhyne Cider (CA). English Cider This includes the English “West Country” plus ciders inspired by that style.060 . If so. Vital Statistics: OG: 1. Uncle John’s Fruit House Winery Apple Hard Cider (MI). refreshing drink. Entrants MUST specify sweetness (dry. Braeburn. Entrants MAY specify variety of apple for a single varietal cider. Aroma/Flavor: Sweet or low-alcohol ciders may have apple aroma and flavor. Gwatkin Yarlington Mill. [France] Eric Bordelet (various). Only very slight acetification is acceptable. based on tannin content. Traditional French procedures use small amounts of salt and calcium compounds (calcium chloride. never high or 43 27D.010 ABV: 6 – 9% Commercial Examples: [US] Westcott Bay Traditional Very Dry. the choice is between the English and French subcategories. Comice. it should be entered in the closest applicable category. Baldwin). Dry ciders must not be too austere. Farnum Hill Extra-Dry. Carbonation still to moderate.075 FG: 0.020 ABV: 3 – 6% Commercial Examples: [US] West County Reine de Pomme (MA). Jonathan). Varieties: Kingston Black. Dry ciders will be more wine-like with some esters. Medium to high acidity. STANDARD CIDER AND PERRY The styles represented in this category are the principal established styles. These ciders are made with bittersweet and bittersharp apple varieties cultivated specifically for cider making. Common Perry Common perry is made from culinary/table fruit. etc. Reine des Pommes. if specified. Aroma/Flavor: No overt apple character. etc. medium to deep gold color. Comments: Entrants MUST specify carbonation level (still or petillant). Stoke Red. Varieties: Nehou. For perry of a non-represented style. Moderate to high tannin apparent as astringency and some bitterness. Etienne Dupont Organic. pale to medium gold in color. Overall Impression: Medium to sweet. sweet). Sugar and acidity should combine to give a refreshing character. Medium to deep gold color. Varieties: Bartlett. Aroma/Flavor: Fruity character/aroma. Medium to medium-sweet. Comments: Entrants MUST specify carbonation level (still. Bellwether Heritage (NY). if specified. If not. ropy/oily characters are serious faults. Aroma/Flavor: There is a pear character. Appearance: Clear to brilliant. mousiness is a serious fault.995 – 1. mouth filling. Entrants MUST specify sweetness (medium or sweet).050 – 1. as above. it should be entered as a Common Cider. or sparkling). The first decision is whether the cider was made with apples with significant tannin content that gives the cider noticeable astringency or bitterness. Overall Impression: Mild.010 – 1. various Jerseys. Aspall Dry Cider 27C.050 – 1. Vital Statistics: OG: 1. White Winter Hard Apple Cider (WI). sweet). Entrants MUST specify sweetness (medium. petillant. Wandering Aengus Dry Cider (OR). Dabinett. Entrants MUST specify sweetness (dry to medium). but in limited quantity. It tends toward that of a young white wine. Vital Statistics: OG: 1. calcium carbonate) to aid the process of pectin coagulation. Dunkerton. There are well-known styles not represented here–for example. This may come from slow or arrested fermentation (in the French technique of défécation) or approximated by back sweetening with juice. Macintosh. enter as Common Perry. Muscadet de Dieppe. These ciders are made with bittersweet and bitter-sharp apple varieties cultivated specifically for cider making. but should be a medium. May have “smoky (bacon)” character from a combination of apple varieties and MLF. Comments: Entrants MUST specify carbonation level (petillant or full).050 – 1. Appearance: Slightly cloudy to brilliant. crabapples. Bellwether Spyglass (NY). rich. Foxwhelp. Etienne Dupont. low to moderate tannin apparent as astringency. An ideal cider serves well as a “session” drink. Yarlington Mill.045 – 1. Mouthfeel: Medium body. rich. Harpoon Cider (MA) 27B. Carbonation moderate to champagne-like. Appearance: Slightly cloudy to clear. French Cider This includes Normandy styles plus ciders inspired by those styles. but at higher levels it must not gush or foam. Tends to a rich fullness. No bitterness. multi-use (Northern Spy. but little bitterness. Moderate tannin apparent mainly as astringency.020 ABV: 5 – 8% Commercial Examples: [US] Red Barn Cider Jonagold Semi-Dry and Sweetie Pie (WA). neither cloying nor too austere. Generally quite pale. It is a fault if judges can detect a salty or chalky taste. but various flavors and esters that suggest apples. Entrants MAY specify variety of apple for a single varietal cider. Mouthfeel: Relatively full. AEppelTreow Barn Swallow Draft Cider (WI).27. medium. but not obviously fruity. including ciders made by various techniques to achieve the French flavor profile. and suitably accompanies a wide variety of food. full-bodied. pre-fermentation. Mousiness. Bellot 27A. Wandering Aengus Heirloom Blend Cider (OR). and Farmhouse (NH). not a Brettanomyces contamination.000 – 1. austere. petillant. Burrow Hill. Some tannin should be present for slight to moderate astringency. with wild or crab apples often used for acidity/tannin balance. Overall Impression: Variable. These compounds may be used. [UK] Oliver’s Herefordshire Dry Cider. West County Pippin (MA). Appearance: Clear to brilliant. Asturian (Spanish)–for which there are presently insufficient appreciation and a lack of commercial examples for reference. Golden Delicious. varietal character will be expected. gushing. varietal character will be expected.065 FG: 1.
995 – 1. petillant. small amounts of honey. Some slight bitterness.020 ABV: 5 – 7% Commercial Examples: [US] White Winter Hard Pear Cider (WI). berry. Entrants MUST specify sweetness (dry or medium).) Mouthfeel: Substantial. alcoholic. moderate to high tannin apparent as astringency. Entrants MUST specify sweetness (dry or medium). Appearance: Clear to brilliant.. Only very slight acetification is acceptable. (For example. but should not show oxidation characteristics. 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.060 – 1. Comments: Adjuncts may include white and brown sugars. some flavor notes from the spirit (e. Roxbury Russet. not orange. Very dry to slightly medium. Mousiness. Adjuncts are intended to raise OG well above that which would be achieved by apples alone. Overall Impression: Like a dry white wine. petillant.FG: 1. in which case there will be oak character as with a barrel-aged wine. Varieties: Butt. Irvine's Vintage Ciders (WA) 28A.020 ABV: 5 – 9% Commercial Examples: [France] Bordelet Poire Authentique and Poire Granit. Golden Russet Vital Statistics: OG: 1. or sparkling). medium. balanced. Entrants MUST specify what fruit(s) and/or fruit juice(s) were added. those made with substantial amounts of sugar-sources to increase starting gravities. Fruit Cider This is a cider with other fruits or fruit-juices added . Entrants MUST specify carbonation level (still. Huffcap. or sparkling). Aroma/Flavor: There is a pear character. Christian Drouin Poire.010 ABV: 9 – 12% Commercial Examples: [US] AEppelTreow Summer’s End (WI). Many “perry pears” are nearly inedible. AEppelTreow Red Poll Cran-Apple Draft Cider (WI).010 ABV: 7 – 13% Commercial Examples: There are no known commercial examples of New England Cider. Still to lightly sparkling. molasses. Medium to medium-sweet. [UK] Gwatkin Blakeney Red Perry. “Would this be different if neutral spirits replaced the cider?” A fruit cider should not be like an alcopop. strong alcohol. or sweet). Traditional Perry Traditional perry is made from pears grown specifically for that purpose rather than for eating or cooking.045 – 1. The apple character must marry with the added fruit so that neither dominates the other. Moderate tannin. The same general characteristics and fault descriptions apply to specialty ciders as to standard ciders (preceding category). Appearance: Clear to brilliant. and with low astringency and bitterness. Vital Statistics: OG: 1. SPECIALTY CIDER AND PERRY Specialty cider/perry includes beverages made with added flavorings (spices and/or other fruits). Entrants MUST specify sweetness (dry. berries should give red-to-purple color. It is a fault if the adjuncts completely dominate. Dark colors are not expected unless strongly tannic varieties of fruit were used. Vital Statistics: OG: 1. Cider character must be distinctive. and the beverage made from a combination of apple and pear juice (sometimes called “pider”). Aroma/Flavor: Comparable to a Common Cider. Carbonation may range from still to champagne-like. Overall Impression: Tannic. Overall Impression: Like a dry wine with complex flavors. If the barrel was formerly used to age spirits. Mouthfeel: Lighter than other ciders. and raisins. ropy/oily characters are serious faults. Color appropriate to added fruit. because higher alcohol is derived from addition of sugar rather than juice.for example. It tends toward that of a young white wine. Applewine The term for this category is traditional but possibly misleading: it is simply a cider with substantial added sugar to achieve higher alcohol than a common cider. or sparkling). Overall impression: Substantial body and character . Comments: Entrants MUST specify carbonation level (still. Mouthfeel: Relatively full. Entrants MUST specify sweetness (medium or sweet). Bellwether Cherry Street (NY). a judge might ask. This style is sometimes barrel-aged. petillant. New England Cider This is a cider made with characteristic New England apples for relatively high acidity.995 – 1. with the exception of adjuncts allowed. Appearance: Slightly cloudy to clear. with adjuncts to raise alcohol levels. Appearance: Clear to brilliant. Wandering Aengus Pommeau (OR).000 – 1.100 FG: 0. Aroma/Flavor: The cider character must be present and must fit with the other fruits. Variety of pear(s) used must be stated. but must be subtle. Uncle John’s Fruit House Winery Perry (MI) 28B. Comments: Entrants MUST specify carbonation level (still. Uncle John’s Fruit Farm Winery Apple Cherry Hard Cider (MI) 27E. Entrants MUST specify if the cider was barrel-fermented or aged. Uncle John’s Fruit House Winery Fruit House Apple (MI). Comments: Entrants MUST specify carbonation level (still. whisky or rum) may also be present. 28C. Varieties: Northern Spy.000 – 1. May be significantly tannic depending on fruit added.070 FG: 1. etc.050 – 1. and derivative flavors from sugar adjuncts. AEppelTreow Perry (WI). Mouthfeel: Substantial. Generally quite pale. Blakeney Red.070 FG: 0. petillant. Oxidation is a fault.g. 44 .070 – 1. pale to medium yellow. Blossomwood Laughing Pig Perry (CO). Aroma/Flavor: A dry flavorful cider with robust apple character. Gin. pale to medium-gold. Cloudiness or hazes are inappropriate. but not obviously fruity.010 ABV: 5 – 9% Commercial Examples: [US] West County Blueberry-Apple Wine (MA).995 – 1. Vital Statistics: OG: 1. or sparkling). Oliver’s Blakeney Red Perry and Herefordshire Dry Perry 28.100 FG: 0.
Entrants MUST specify carbonation level (still. Vital Statistics: OG: 1.28D. Mouthfeel: Average body. Aroma/Flavor: The cider character must always be present.020 ABV: 5 – 12% Commercial Examples: [US] Red Barn Cider Fire Barrel (WA).995 – 1. Comments: Entrants MUST specify all major ingredients and adjuncts. may show tannic (astringent) or heavy body as determined by adjuncts.045 – 1. AEppelTreow Pear Wine and Sparrow Spiced Cider (WI) 45 . A cider with added honey may be entered here if the cider character remains dominant. Entrants MUST specify sweetness (dry or medium). Otherwise it should be entered as mead in the cyser subcategory. Appearance: Clear to brilliant.100 FG: 0. petillant. and must fit with adjuncts. or sparkling). 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. Color should be that of a common cider unless adjuncts are expected to contribute color. This includes the use of spices and/or other sweeteners.
5-6.0-5.040-55 1.2-3.4-5. EUROPEAN AMBER LAGER A.4-5.048-60 1.2 3.007-11 1. German Pilsner (Pils) B.018-56 FG 1.5-5.8-6.4 4. American Pale Ale B.044-56 1.3 4. Dark American Lager B.044-60 1.8-4.008-12 1.011-18 1. LIGHT HYBRID BEER A.040-50 1.5-6.8-4.046-54 1. Munich Helles E. Doppelbock D.008-13 1. AMBER HYBRID BEER A.030-35 1.008-12 1. Düsseldorf Altbier 8.7 4.5-5.998-1.4 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 3.0 9.2-5.5-5.2-6. AMERICAN ALE A.010-15 1.048-54 1. Munich Dunkel C.038-54 1.0 4. Scottish Heavy 70/C. Oktoberfest/Märzen 4.044-56 1. Vienna Lager B.010-15 1.5-5 3-6 3. Irish Red Ale E.078-120 1.010-13 1.6-6.010-15 1.9 3.008-12 1.008-13 1.2 7.5-3.3-7.2 4. 2008 Update STYLE 1.011-14 1.010-15 1.046-52 1.4-5.5 4.5 4.6-6. Eisbock 6.8-5.020-35 1.6 4.032-40 1.046-56 1. Scottish Export 80/D.4 6.010-15 1.3-7.010-16 1. Bohemian Pilsener C.035-40 1.5-10.2 3.042-55 1.2 4.0 ABV% 4. North German Altbier B. DARK LAGER A.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 .5-5.2-5. Strong Scotch Ale STYLE 10. BOCK A.2004 BJCP STYLE CHART. Kölsch D.010-16 1.050-57 1. Classic American Pilsner 3. Scottish Light 60/B.064-72 1.046-52 1.0 4.5-5. Premium American Lager D.072-112 1.2 4.2-3.0-6.013-17 1. SCOTTISH AND IRISH ALE A.2 4. LIGHT LAGER A.040-48 1.008-13 1.9-5. American Wheat or Rye Beer 7.6 4.0 4. Schwarzbier 5. California Common Beer C.012-16 1.028-40 1.040-54 1.044-50 1.045-60 1.5 4. Dortmunder Export 2.004-10 1.0 4.8 3.7-5.2 2. Traditional Bock C.0 6.045-51 1.5 4.048-56 1.010-16 1.8-5. Maibock/Helles Bock B.2-5.010-14 1.008 1.013-19 1.007-11 1.044-50 1.010-15 ABV% 2.2 4. PILSNER A.0 4. ENGLISH PALE ALE A.010-15 1.064-72 1.010-16 1. Lite American Lager B.046-54 1. Standard American Lager C.0-14.008-12 1.070-130 OG 1.048-56 1.016-24 1.010-14 1.6 3. Blonde Ale C. Cream Ale B.006-12 1.4 6.5-6 3-6 10-16 7-14 14-22 14-28 17-30 6-11 14-22 6-25 18-30 2.5-6.045-60 FG 0. Standard/Ordinary Bitter B. Special/Best/Premium Bitter C.044-60 1. American Amber Ale 46 OG 1.0-10. Extra Special/Strong Bitter (English Pale Ale) 9.0 4.
008-13 1.5 5.5 6.008-12 1.010-18 1. Southern English Brown Ale C.050-75 1.5-9. BELGIAN STRONG ALE A. Belgian Blond Ale B.016-24 1.5 Variable 2.5-7. American Brown Ale 11.005-16 1. Belgian Dubbel C. Gueuze F.5 4.5 5.0 IBU 15-30 15-25 20-40 22-35 20-35 SRM 4-7 10-17 4. Witbier B.050-75 1.015-22 1. Dry Stout B.0-5.064-90 1. GERMAN WHEAT AND RYE BEER A.048-54 1.0 5.000-06 1.5 4.5 2.C.010-24 ABV% 6. Bière de Garde E.060-80 Variable 1. Berliner Weisse B.6 4.000-10 4. Baltic Porter 13.0-6.0-7. ENGLISH BROWN ALE A. Foreign Extra Stout E.008-14 1.075-115 1.5-9. Belgian Pale Ale C. Flanders Red Ale C.8-5. Saison D.0 5.033-42 1.036-50 1.5 5.010-20 1.0 4.003-06 1. STOUT A. American IPA C.0-7.0 4.011-14 1.046-56 1.012-16 1.012-24 1.008-18 1. Oatmeal Stout D.010-14 1.018-30 1.0 4.010-14 1.0-7. American Stout F.048-65 1.040-74 1.2 2.0 4.040-60 1.0-5.010-18 1. SOUR ALE A.0-8.010-16 1.007-11 1.5-10.062-75 1.5-6.075-85 1.8-4. BELGIAN AND FRENCH ALE A.0-11.2-5.0 6.040-54 1.0-7.028-32 1.002-12 1.070-95 1. Belgian Golden Strong Ale E.0-7.001-10 1.040-52 1.5-8. PORTER A. Flanders Brown Ale/Oud Bruin D.5 5.0 4.2-5.010-14 1. Northern English Brown Ale 12.044-52 1.008-12 1.070-90 1.010-18 1.048-65 1.0-8. Belgian Dark Strong Ale 47 OG 1. Russian Imperial Stout 14.8-6. Sweet Stout C.044-56 1. Fruit Lambic 1.4 4.044-52 1.008-14 1. English IPA B.5 4.6 7.5 7.5 8.0-8.9 5.040-52 1. Roggenbier (German Rye Beer) 16. Imperial IPA 15.0-12. INDIA PALE ALE (IPA) A.3-6. Weizenbock D.8-4.056-75 1.044-60 1.1 4.045-60 1.5 7.6 6.008-13 1.030-38 1.3-5.075-110 FG 1.010-14 1.060-90 1.008-16 Variable 1. Robust Porter C.5-10.0-7.008-18 1. Belgian Specialty Ale 17. Mild B.010-18 1.6-6.8-3.0 5.5-5.0 8.5-7 3-6 12-22 .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. Weizen/Weissbier B.056-75 1.3-5.8 4.048-57 1.002-12 1. Belgian Tripel D.062-75 1.040-60 1.0 5.4 4. Brown Porter B.0-6. Dunkelweizen C. Straight (Unblended) Lambic E.5-8.010-22 1.048-65 1.
Sweet Mead 25.018-30 1. English Barleywine C. Other Specialty Cider or Perry 1.060-100 1. MELOMEL (FRUIT MEAD) A.010-25 1.010-20 1.19.025-50 Varies Varies Varies N/A N/A N/A N/A N/A N/A 1.050-70 1.016-30 with 6.0-9. Spice.010 1.995-1.000-20 1. Wood-Aged Beer 23. Other Smoked Beer C. SPECIALTY CIDER AND PERRY A. Braggot C.070-100 1.0-12.050-65 1.0 base 30-60 35-70 50-120 beer 10-22 8-22 10-19 style 48 . Open Category Mead 27.045-65 1.000-20 0.045-100 0.015-22 1. TRADITIONAL MEAD A.0-12.045-70 1. or Vegetable Beer B.010 0.995-1.020 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. Christmas/Winter Specialty Spiced Beer 22.050-75 1.990-1. SPECIALTY BEER 24. English Cider C. Common Perry E.010 0. Cyser (Apple Melomel) B.995-1.012-16 with with with 4. Pyment (Grape Melomel) C. Classic Rauchbier B. French Cider D. New England Cider B. Traditional Perry 28.0 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. Semi-Sweet Mead C.995-1.8-6. Metheglin B. OTHER MEAD A.050-60 1.010 0.050-57 Varies Varies Varies 1.0 8.010 1. STANDARD CIDER AND PERRY A. SMOKE-FLAVORED & WOOD-AGED BEER A.0 8. Fruit Cider C. Dry Mead B. STRONG ALE A. SPICE/HERB/VEGETABLE BEER A. FRUIT BEER 21. Apple Wine D. Herb.080-120 1.995-1.000-20 5-8% 6-9% 3-6% 5-7% 5-9% N/A N/A N/A N/A N/A N/A N/A N/A N/A N/A Variable Variable Variable See See See Guidelines Guidelines Guidelines N/A N/A N/A N/A N/A N/A Variable Variable Variable See See See Guidelines Guidelines Guidelines N/A N/A N/A N/A N/A N/A Varies Varies Varies 0.060-90 1.080-120 Varies 1. Common Cider B. Old Ale B. American Barleywine 20.
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