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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
Nearly extinct in its area of origin. Lighter malt character overall than Oktoberfest. complex. Water with a high mineral content can lead to an inappropriate coarseness in flavor and harshness in aftertaste. Medium-low to no roast and caramel malt aroma. Noble hop flavor may be low to none. traditional continental noble hops.8 – 5.2% strength and 35 IBUs). Foam stand may not be long lasting. melanoidin-rich malt profile. Appearance: Deep amber to dark brown with bright clarity and ruby highlights. Negra Modelo. Comments: American versions can be a bit stronger. shortly after lager yeast was first isolated.057 IBUs: 20 – 28 FG: 1. though less intense than Oktoberfest.016 SRM: 7 – 14 ABV: 4. A light toasted malt aroma may be present. Ayinger Oktoberfest-Märzen. Comments: Domestic German versions tend to be golden. Boulevard Bobs 47 Munich-Style Lager. Similar. though the finish is not sweet. with a depth of malt character. Bright clarity. Can use some caramel malts and/or darker malts to add color and sweetness. Balance is toward malt. Moderately crisp finish. but unfortunately are now more like sweet. Capital Oktoberfest. Noticeable caramel or roasted flavors are inappropriate. signaling the end of the traditional brewing season and stored in cold caves or cellars during the warm summer months. All malt should derive from the finest quality two-row barley. Goose Island Oktoberfest. off-white.060 would have been appropriate for pre-Prohibition beers while gravities dropped to 1. Hop aroma may range from none to light spicy or floral hop presence.060 IBUs: 25 – 40 FG: 1. Pils malt. As with Oktoberfests. with a gentle creaminess. with a creamy texture and medium carbonation. Flavor: Soft. Distinctive and complex maltiness often includes a toasted aspect. elegant maltiness that dries out in the finish to avoid becoming sweet. and rather rich. This is one of the classic malty styles. Continental hops. Overall Impression: Characterized by soft. Clean lager aroma with no fruity esters or diacetyl. the style continues in Mexico where it was brought by Santiago Graf and other Austrian immigrant brewers in the late 1800s. Liberty. clean. with solid. Mouthfeel: Medium-light to medium body. Vital Statistics: OG: 1. although German Vienna malt is often the backbone of the grain bill. History: The original amber lager developed by Anton Dreher shortly after the isolation of lager yeast. Olde Saratoga Lager. without a cloying finish. Served in autumn amidst traditional celebrations. Hacker-Pschorr Original Oktoberfest. Clean lager character. Moderate carbonation. Typically brewed in the spring. Appearance: Light reddish amber to copper color. History: Origin is credited to Gabriel Sedlmayr. Fairly dry finish. Capital Wisconsin Amber. with no fruity esters or diacetyl. This style died out after Prohibition but was resurrected as a home-brewed style by advocates of the hobby. Somewhat alkaline water (up to 300 PPM). or fruitiness).012 – 1. Clean lager character with no diacetyl or fruity esters. Caramel aroma is inappropriate. DARK LAGER 4A. Spaten Oktoberfest. Comments: The classic American Pilsner was brewed both preProhibition and post-Prohibition with some differences. Smooth. Samuel Adams Oktoberfest (a bit unusual in its late hopping) 3. Regrettably. Ingredients: Six-row barley with 20% to 30% flaked maize to dilute the excessive protein levels. Corresponding IBUs dropped from a pre-Prohibition level of 30-40 to 25-30 after Prohibition. and is usually light tan in color. most modern examples use adjuncts which lessen the rich malt complexity characteristic of the best examples of this style.010 – 1.044-1. Penn Pilsner 3B. Vital Statistics: OG: 1.052 IBUs: 18 – 30 FG: 1. German beer tax law limits the OG of the style at 14˚P since it is a vollbier.010 – 1. drier and more bitter. with a firm enough hop bitterness to provide a balanced finish. Hop bitterness is moderate. Ingredients: Grist varies. or modern noble crosses (Ultra. EUROPEAN AMBER LAGER 3A. adjunct-laden American Dark Lagers. Gordon Biersch Märzen. Smooth.5 – 6% Commercial Examples: Occasional brewpub and microbrewery specials SRM: 10 – 16 ABV: 4. Fully fermented.050-1. Noble hop aroma may be low to none. with significant carbonate content is welcome. Some toasted character from the use of Vienna malt. Native American hops such as Clusters. and have a distinctive toasty malt character.050 – 1. “Fest” type beers are special occasion beers that are usually stronger than their everyday counterparts. Many Mexican amber and dark lagers used to be more authentic. but finish is moderately dry. Export German versions are typically orange-amber in color. Mouthfeel: Medium body. Old Dominion Aviator Amber Lager. but caramel malts shouldn’t add significant aroma and flavor and dark malts shouldn’t provide any roasted character. Caramel aroma is inappropriate. off-white.7% Commercial Examples: Paulaner Oktoberfest. Hofbräu Oktoberfest. Overall Impression: Smooth. Appearance: Dark gold to deep orange-red color. Great Lakes Oktoberfest. OGs of 1. with both malt and hop bitterness present in the aftertaste. Can have low levels of yeast character (green apples. Dark American Lager Aroma: Little to no malt aroma. elegant malt complexity is in the forefront. Victory Festbier. yet still decidedly balanced toward malt. The style owes much of its character to the method of malting (Vienna malt). Vienna Lager Aroma: Moderately rich German malt aroma (of Vienna and/or Munich malt). with some Munich malt. Vital Statistics: OG: 1. especially noble varieties. Modern American hops such as Cascade are inappropriate. although American versions can be stronger. . A decoction mash can help develop the rich malt profile. along with Continental hops (preferably noble varieties). Ingredients: Vienna malt provides a lightly toasty and complex.when they settled in America. and noble hop flavor is low to none. No roasted or caramel flavor. May have a bit of alcohol warming.046 – 1. carbonate-rich water. and elegant but never cloying. No diacetyl. Large.015 SRM: 3 – 6 ABV: 4.5% Commercial Examples: Great Lakes Eliot Ness (unusual in its 6. DMS. A light to moderate toasted malt aroma is often present. while European versions tend to be sweeter. They worked with the ingredients that were native to America to create a unique version of the original Pilsner. with a maltiness that is often described as soft. Bright clarity.044 – 1. are most authentic. only the finest quality malt should be used. Oktoberfest/Märzen Aroma: Rich German malt aroma (of Vienna and/or Munich malt). No hop aroma. Crystal) are also appropriate. and possibly some crystal malt. Flavor: Initial malty sweetness. persistent head.048 after Prohibition. based on an adaptation of the Vienna style developed by Anton Dreher around 1840. Gordon Biersch Vienna Lager. foam stand. Moderately hard. like a strong Pils-dominated Helles.014 3 4.5 – 5.
often with deep ruby to garnet highlights. Flavor: Light to moderate malt flavor. Gordon Biersch Schwarzbier. and not assertively bitter and/or roasted. Some residual sweetness is acceptable but not required. although a highly-carbonated beer. despite the use of dark. Mouthfeel: Light to somewhat medium body. Clean. Small amounts of crystal malt can add dextrins and color but should not introduce excessive residual sweetness. Augustiner Dunkel. persistent. Sprecher Black Bavarian 4B. Samuel Adams Black Lager. Weeping Radish Black Radish Dark Lager. which can last into the finish. Paulaner Alt Münchner Dunkel. Light to moderate noble hop flavor. Noble German hop varieties and German lager yeast strains should be used. Hofbräu Dunkel. drier on the palate and with a noticeable (but not high) roasted malt edge to balance the malt base. While originating in Munich. The taste can be moderately sweet. light to medium tan head. Maibock/Helles Bock Aroma: Moderate to strong malt aroma. Appearance: Deep gold to light amber in color. porter-like flavors. Moderately low to no noble hop aroma. but not as intense as a bock or as roasted as a schwarzbier. Baltika #4. nuts. Moderately carbonate water. Large. Warsteiner Dunkel. Creamy. BOCK 5A. Light to moderate roasted malt flavors can give a bitter-chocolate palate that lasts into the finish. The roast can be coffee-like but should never be burnt. History: The classic brown lager style of Munich which developed as a darker. Einbecker Schwarzbier. Aftertaste remains malty. Ingredients: German Munich malt and Pilsner malts for the base.044 – 1.4 – 5. Clean lager character with no fruity esters or diacetyl.6% Commercial Examples: Ayinger Altbairisch Dunkel. No diacetyl. caramel. tan-colored head.056 IBUs: 8 – 20 FG: 1. History: A regional specialty from southern Thuringen and northern Franconia in Germany. Ingredients: Two.010 – 1. providing a firm and dextrinous mouthfeel without being heavy or cloying. A low noble hop aroma is optional. Noble hop flavor is low to none. Ettaler Dunkel. with the balance tipped firmly towards maltiness. Clean lager yeast character (light sulfur possible) with no fruity esters or diacetyl. Aftertaste tends to dry out slowly and linger. Mouthfeel: Medium to medium-full body. and/or toffee are also acceptable. which can have a clean.or six-row barley. Saint Pauli Girl Dark. roasted malts.) Hints of chocolate. Moderate to moderately high carbonation. corn or rice as adjuncts.016 SRM: 17 – 30 ABV: 4. San Miguel Dark. but a slight noble hop aroma is acceptable. The malt can be clean and neutral or rich and Munich-like. 4C.056 4 5. Usually clear. Appearance: Medium to very dark brown in color. sweet. Munich-like intensity. Mouthfeel: Medium-light to medium body. usually darker in color. and probably a variant of the Munich Dunkel style. Penn Dark Lager. Löwenbräu Dunkel. Medium-low to medium bitterness. May have a very light fruitiness. Light use of caramel and darker malts. Some alcohol may be noticeable. Mild caramel. often with a red or garnet tint. Munich Dunkel Aroma: Rich. Rich Munich flavors.” the beer is rarely that dark. Comments: Unfiltered versions from Germany can taste like liquid bread. the style has become very popular throughout Bavaria (especially Franconia).016 SRM: 14 – 28 ABV: 4. HackerPschorr Alt Munich Dark. Burnt or bitter flavors from roasted malts are inappropriate. Smooth. No harshness or astringency.008 – 1. Krušovice Cerne. as are pronounced caramel flavors from crystal malt. Smooth. Kneitinger Dunkel. Harpoon Munich-type Dark Beer.012 SRM: 14 – 22 ABV: 4. Crystal Diplomat Dark Beer IBUs: 18 – 28 FG: 1. Ettaler Kloster Dunkel. Weltenburger Kloster Barock-Dunkel. often with a lightly toasted quality and low melanoidins. Overall Impression: A dark German lager that balances roasted yet smooth malt flavors with moderate hop bitterness. Dinkel Acker Dark.048 – 1. although murky unfiltered versions exist. Overall Impression: Characterized by depth and complexity of Munich malt and the accompanying melanoidins. don’t expect strongly roasted. Overall Impression: A somewhat sweeter version of standard/premium lager with a little more body and flavor. yet almost never truly black. with a yeasty. toast or nuttiness may be present. Vital Statistics: OG: 1. supplemented by a small amount of roasted malts (such as Carafa) for the dark color and subtle roast flavors. Commercial versions may use coloring agents. with low aromatic sweetness and/or hints of roast malt often apparent. Vital Statistics: OG: 1.2 – 6% Commercial Examples: Dixie Blackened Voodoo. Lagering should . König Ludwig Dunkel. In Bavaria. No diacetyl. featuring hop bitterness with a complementary but subtle roastiness in the background. Noble-type German hop varieties and clean German lager yeasts are preferred. Shiner Bock. neutral character to a rich. molasses or cocoa). although the hop bitterness may become more apparent in the medium-dry finish. chocolate. Heineken Dark Lager. May have a light DMS aroma from Pils malt. earthy richness not found in exported filtered dunkels. Ingredients: Grist is traditionally made up of German Munich malt (up to 100% in some cases) with the remainder German Pilsner malt.5 – 5. Medium-low to no caramel and/or roasted malt flavors (and may include hints of coffee. Moderate carbonation. usually with melanoidins reminiscent of bread crusts. Capital Munich Dark. No fruity esters or diacetyl should be detected. Burnt or moderately strong roasted malt flavors are a defect. Very clear. Hop bitterness at low to medium levels. Original Badebier. Beck's Dark. Clean lager character with no fruity esters or diacetyl. like bread crusts (and sometimes toast.Flavor: Moderately crisp with some low to moderate levels of sweetness. While sometimes called a “black Pils. Munich malt sweetness. Comments: A broad range of international lagers that are darker than pale. although it should not be overwhelming or cloying. May have a light astringency and a slight alcohol warming. Kulmbacher Mönchshof Premium Schwarzbier. and may have a hint of caramel. Gordon Biersch Dunkels. Appearance: Deep copper to dark brown. often with a spicy quality. Schwarzbier (Black Beer) Aroma: Low to moderate malt. Hartmann Dunkel. Hop flavor ranges from none to low levels. Often decoction mashed (up to a triple decoction) to enhance the malt flavors and create the depth of color.052 IBUs: 22 – 32 FG: 1. Vital Statistics: OG: 1.046 – 1.4% Commercial Examples: Köstritzer Schwarzbier. malt-accented beer in part because of the moderately carbonate water.010 – 1. Slight additions of roasted malts (such as Carafa or chocolate) may be used to improve color but should not add strong flavors. Hop bitterness is moderately low but perceptible. Comments: In comparison with a Munich Dunkel. Fruity esters should be low to none. Flavor: Dominated by the rich and complex flavor of Munich malt. but which are never burnt.
Some fruitiness (prune. with no esters or diacetyl. A bigger version of either a traditional bock or a helles bock. Virtually no hop aroma. Moderate alcohol aroma may be present. Great Lakes Rockefeller Bock. Any fruitiness is due to Munich and other specialty malts. While quite malty. “Bock” also means “billy-goat” in German. Some caramel notes may be present from decoction mashing and a long boil. Mouthfeel: Medium to medium-full bodied. Water hardness can vary. Mouthfeel: Medium-full to full body. Lighter versions will have a strong malt presence with some melanoidins and toasty notes. persistent head (color varies with base style: white for pale versions. Large. History: A fairly recent development in comparison to the other members of the bock family. Virtually no hop aroma. this beer typically has less dark and rich malt flavors than a traditional bock. malty lager beer. Many doppelbocks have names ending in “-ator. Well-attenuated. 5B. Flavor: Complex maltiness is dominated by the rich flavors of Munich and Vienna malts. Darker versions will have significant melanoidins and often some toasty flavors.2% Commercial Examples: Einbecker Ur-Bock Dunkel. off-white for dark varieties). No diacetyl. which contribute melanoidins and toasty flavors. Ingredients: Munich and Vienna malts. Hofbräu Maibock. Overall Impression: A dark. but this should be smooth and warming rather than harsh or burning. No non-malt adjuncts. Mouthfeel: Medium-bodied. Overall Impression: A relatively pale. The serving of Maibock is specifically associated with springtime and the month of May. Little to no caramelization.064 – 1. and more bitter than a traditional bock. Traditional Bock Aroma: Strong malt aroma. No diacetyl. but should never be perceived as roasty or burnt. Stronger versions might have impaired head retention. and was thus only used after the beer came to Munich. Clean. Francis of Paula. The term “doppel (double) bock” was coined by Munich consumers.072 IBUs: 23 – 35 FG: 1. Overall Impression: A very strong and rich lager. There is some dispute whether Helles (“pale”) Bock and Mai (“May”) Bock are synonymous. as it enhances the caramel and melanoidin flavor aspects of the malt. Moderate to moderately high carbonation. Comments: Decoction mashing and long boiling plays an important part of flavor development. May have a low spicy or peppery quality from hops and/or alcohol. A moderately low fruity aspect to the aroma often described as prune. Doppelbock Aroma: Very strong maltiness. with consequently higher sweetness and lower alcohol levels (and hence was considered “liquid bread” by the monks). No roasted or burnt character.019 SRM: 14 – 22 ABV: 6. not from incomplete fermentation. despite the increased hop bitterness.” either as a tribute to the prototypical Salvator or to take advantage of the beer’s popularity. Continental European hop varieties are used. A very slight chocolate-like aroma may be present in darker versions. Ingredients: Base of Pils and/or Vienna malt with some Munich malt to add character (although much less than in a traditional bock). Any fruitiness is due to Munich and other specialty malts. Decoction mash is typical. Victory St. Invariably there will be an impression of alcoholic strength. not yeastderived esters developed during fermentation. but should have an impression of attenuation. Flavor: Very rich and malty. which was a brewing center and popular exporter in the days of the Hanseatic League (14th to 17th century). off-white head. but some believe that Maibock is a “fest” type beer hitting the upper limits of hopping and color for the range. History: A Bavarian specialty first brewed in Munich by the monks of St. Designed to walk a fine line between blandness and too much color. The sweetness comes from low hopping. Lagering should provide good clarity. Clean lager yeast. plum or grape may be present (but is optional) in dark versions due to reactions between malt. rarely a tiny bit of dark roasted malts for color adjustment. Moderate to no noble hop flavor.018 SRM: 6 – 11 ABV: 6. although a light noble hop aroma is acceptable in pale versions. Well-attenuated.4% Commercial Examples: Ayinger Maibock.072 IBUs: 20 – 27 FG: 1. although moderately carbonate water is typical of Munich. Boisterous. Low to no fruity esters.064 – 1. Pennsylvania Brewing St. creamy. Aass Bock. Smooth and clean with no harshness or astringency. A light caramel flavor from a long boil is acceptable. Recreated in Munich 5 . but no roasted or burned aromatics should ever be present. the boil. often with attractive garnet highlights. Some alcohol warming may be present. Most versions are fairly sweet. not yeast-derived esters developed during fermentation. The hops compensate for the lower level of melanoidins. Vital Statistics: OG: 1. Appearance: Light copper to brown color. with no fruity esters or diacetyl. not cloying. Historical versions were less well attenuated than modern interpretations.011 – 1. Clean lager yeast. Clean. strong. but boiling is less than in traditional bocks to restrain color development. Moderate hop bitterness (more so in the balance than in other bocks). without harshness or astringency. Lagering should provide good clarity despite the dark color. but should never be hot. Stegmaier Brewhouse Bock 5C. creamy. Very smooth without harshness or astringency. Darker versions often have ruby highlights. Comments: Can be thought of as either a pale version of a traditional bock. persistent. Appearance: Deep gold to dark brown in color. and is often used in logos and advertisements. Presence of higher alcohols (fusels) should be very low to none. HackerPschorr Hubertus Bock. May have a light DMS flavor from Pils malt. Soft water preferred so as to avoid harshness. Nick Bock. with a moderately dry finish that may taste of both malt and hops. Large. Noble hops. not cloying. The name “bock” is based on a corruption of the name “Einbeck” in the Bavarian dialect. hoppier. Hop bitterness is generally only high enough to support the malt flavors. never any non-malt adjuncts. Some alcohol warmth may be found. or a Munich helles brewed to bock strength. A very slight chocolate flavor is optional in darker versions. Clean. Smooth. Smuttynose Maibock starting in the 17th century. and can display noticeable legs. often with moderate amounts of rich melanoidins and/or toasty overtones. Lighter versions will a strong malt flavor with some melanoidins and toasty notes.3 – 7. Moderate to moderately-low carbonation. Some alcohol may be noticeable. persistent. Hop bitterness varies from moderate to moderately low but always allows malt to dominate the flavor. allowing a bit of sweetness to linger into the finish. Einbecker Mai-Urbock. Darker versions will have significant melanoidins and often some toasty aromas. Mahr’s Bock. Moderate to moderately low carbonation. Paler versions generally have a drier finish. strong. Large. Little to no hop flavor (more is acceptable in pale versions). No hop flavor. History: Originated in the Northern German city of Einbeck. malty lager beer. creamy. white head. Flavor: The rich flavor of continental European pale malts dominates (Pils malt flavor with some toasty notes and/or melanoidins). Hop character is generally more apparent than in other bocks. Clean lager flavor with no diacetyl. May also be drier. plum or grape) is optional in darker versions.3 – 7. Capital Maibock. Vital Statistics: OG: 1.013 – 1.provide good clarity. Most agree that they are identical (as is the consensus for Märzen and Oktoberfest). Gordon Biersch Blonde Bock. and aging.
Spaten Optimator.050–1. Commercial eisbocks are generally concentrated anywhere from 7% to 33% (by volume). syrupy or cloyingly sweet. hoppier (including some dry hopping) and more bitter (25-30+ IBUs). Alcohol aromas should not be harsh or solventy. Any fruitiness is due to Munich and other specialty malts. Lagering should provide good clarity. Eggenberg Urbock Dunkel Eisbock. Bell’s Consecrator. although body can reach medium.035 SRM: 18 – 30 ABV: 9 – 14% Commercial Examples: Kulmbacher Reichelbräu Eisbock. Mouthfeel: Generally light and crisp. wheat) can also be present. the style can be considered to have no upper limit for gravity. Niagara Eisbock. Higher gravity examples may exhibit a slight alcohol warmth. The finish should be of malt and alcohol. The alcohol should be smooth. Overall Impression: An extremely strong. particularly those reminiscent of plum. and sugar. Comments: Classic American (i. toast. No hop aroma. Blonde Ale Aroma: Light to moderate sweet malty aroma. and may be a bit drier. Cream Ale Aroma: Faint malt notes. and bitterness rarely rises above 20 IBUs. Appearance: Pale straw to moderate gold color. Clean lager yeast. Finish can vary from somewhat dry to faintly sweet from the corn. prune or grape. Any variety of hops may be used. Some doppelbocks are stronger than Eisbocks. Clean. particularly those reminiscent of plum. Light to moderate hop flavor (any variety). alcohol and bitterness (thus providing a home for very strong lagers). Hop aroma low to none. Clear to brilliant. Faint fruity esters are optional. Off-white to deep ivory colored head. although modern brewers sometimes use it. May have significant fruity esters. and can reflect almost any hop variety.024 SRM: 6 – 25 ABV: 7 – 10% Commercial Examples: Paulaner Salvator.072 – 1. not harsh or hot. Anderson Valley Summer Solstice Cerveza Crema. Any variety of hops can be used for bittering and finishing. but were not historically mixed with ale strains. hoppier and more bitter. flavorful American lawnmower beer.016 – 1. Smooth mouthfeel with medium to high attenuation. but neither hops nor malt dominate. Capital Autumnal Fire. often with attractive ruby highlights. Very smooth without harsh edges from alcohol. New Glarus Spotted Cow. sparkling clarity. Brilliant. Wisconsin Brewing Whitetail Cream Ale 5D. Low to moderate maltiness and sweetness.055 IBUs: 15 – 20 FG: 1. Most commercial examples are in the 1. is common. the name refers to the process of freezing and concentrating the beer. Ayinger Celebrator. No diacetyl. No hop flavor.5 – 5 ABV: 4. Low to medium head with medium to high carbonation. Samuel Adams Double Bock Eisphyre. May have a low to medium hop aroma. malt. Comments: Eisbocks are not simply stronger doppelbocks. bitterness. and occasionally a slight chocolate flavor. Any fruitiness is due to Munich and other specialty malts. 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). as is some DMS. Produced by ale brewers to compete with lager brewers in the Northeast and Mid-Atlantic States. although usually on the pale side. Eggenberg Urbock 23º. but optionally some light character malt flavor (e. A sweet. Flavor: Initial soft malty sweetness. These versions should be entered in the specialty/experimental category.. or a combination of six-row and North American two-row. Little Kings Cream Ale (Hudepohl). Appearance: Light yellow to deep gold in color. sweet malt balanced by a significant alcohol presence. Cold conditioning isn’t traditional.Comments: Most versions are dark colored and may display the caramelizing and melanoidin effect of decoction mashing. Sleeman Cream Ale. bread. Moretti La Rossa. full and malty dark lager. No diacetyl. not yeast-derived esters developed during fermentation. Adjuncts can include up to 20% flaked maize in the mash. Extended lagering is often needed post-freezing to smooth the alcohol and enhance the malt and alcohol balance.e. but acceptable. some caramel. Low carbonation. Head retention may be impaired by higher-than-average alcohol content and low carbonation. Originally known as sparkling or present use ales. Low to medium esters optional. Ingredients: Same as doppelbock. toasty qualities. Usually well attenuated. A low to moderate corny flavor from corn adjuncts is commonly found. Vital Statistics: OG: 1.2– 5. or other concentrated flavors. Weltenburger Kloster AsamBock. Ingredients: Pils and/or Vienna malt for pale versions (with some Munich). LIGHT HYBRID BEER 6A.053 OG range. No diacetyl.078 – 1. Weihenstephaner Korbinian. intense malt and a definite alcohol presence. A grain bill of six-row malt. Faint esters may be present in some examples. but shouldn’t be overly . High carbonation. Low to moderate fruitiness is optional. Flavor: Low to medium-low hop bitterness. No diacetyl. Overall Impression: A clean.6% Commercial Examples: Genesee Cream Ale. Decoction mashing is traditional. pre-prohibition) Cream Ales were slightly stronger. History: An ale version of the American lager style.020 – 1.112 IBUs: 16 – 26 FG: 1. Significant alcohol warmth without sharp hotness. Mouthfeel: Full to very full bodied.120 IBUs: 25 – 35 FG: 1. corn-like aroma and low levels of DMS are commonly found. Soft water preferred. fusels. not yeast-derived esters developed during fermentation. biscuit.g. Head retention may be no better than fair due to adjunct use. Tucher Bajuvator. Neither malt nor hops prevail in the taste. Water hardness varies from soft to moderately carbonate. The pale versions will not have the same richness and darker malt flavors of the dark versions.012 SRM: 2. Eisbock Aroma: Dominated by a balance of rich. prune or grape. lager character. and should help the hop bitterness balance the strong malt presence. No diacetyl. varying with gravity and attenuation. Caramel flavors typically absent. Flavor: Rich. It should not by sticky. and can have a certain dryness from the alcohol. Vital Statistics: OG: 1. The malt can have melanoidins. and up to 20% glucose or other sugars in the boil. Many examples are kräusened to achieve carbonation.. Andechser Doppelbock Dunkel. but are not required. but are commonly found in many examples. EKU 28. Hop bitterness just offsets the malt sweetness enough to avoid a cloying character. While most traditional examples are in the ranges cited. well-attenuated.006 – 1. Vital Statistics: OG: 1. Low to medium white head with fair to good retention. higher attenuation levels can lend a “thirst quenching” finish. May have significant fruity esters. Noble hops. lager strains were (and sometimes still are) used by some brewers. Munich and Vienna malts for darker ones and occasionally a tiny bit of darker color malts (such as Carafa). Ingredients: American ingredients most commonly used. but excellent pale versions also exist.042 – 1. Capital 6 6B. Pronounced legs are often evident. Appearance: Deep copper to dark brown in color. Southampton Eisbock 6.
older examples can show some oxidation defects. or perhaps a blonde ale. Gaffel. Mouthfeel: Medium-light to medium body. NonGerman versions: Eisenbahn Dourada. an almost imperceptible fruity sweetness from fermentation. Esters can be moderate to none. and can have either a citrusy American or a spicy or floral noble hop character. The noble hop flavor is variable. Spalt or Hersbrucker).050 IBUs: 20 – 30 FG: 1. Rogue Oregon Golden Ale. Up to 20% wheat may be used. Due to its delicate flavor profile.. Generally well-attenuated. Dom. Kölsch tends to have a relatively short shelf-life. cherry or pear) is acceptable. To the untrained taster easily mistaken for a light lager. Comments: Different variations exist. Some malty sweetness is acceptable. rounded palate comprising of a delicate flavor balance between soft yet attenuated malt. and each interprets the Konvention slightly differently. which can linger into the finish. A low noble hop aroma is optional but not out of place (it is present only in a small minority of authentic versions). Peters. Hellers) are now producing young. subtle fruit aroma from fermentation (apple. Some versions may have a slight wheat taste. Esters can be moderate to none. Malzmühle. Mouthfeel: Medium-light to medium body. narrow 200ml glass called a “Stange. American or noble hops. or cold-conditioned. Vital Statistics: OG: 1. May also be made with lager yeast. from an easy-drinking fairly sweet beer to a dry. Note that drier versions may seem hoppier or more bitter than the IBU specifications might suggest. Regional variations exist (many West Coast brewpub examples are more assertive. Comments: In addition to the more common American Blonde Ale. Slight crisp sharpness is optional. spices and/or fruit added. this category can also include modern English Summer Ales. Capitol City Capitol Kölsch. Dark versions approximating dunkelweizens (with darker. approachable.5% Commercial Examples: Pelican Kiwanda Cream Ale. Ingredients: Generally all malt. Low to medium bitterness. but should not take on a German Weizen character (banana). May have a light alcohol warmth in stronger examples. Widmer Blonde Ale.054 IBUs: 15 – 28 FG: 1. German Pils or pale malt. A pleasant. Harpoon Summer Beer. although a light spiciness from wheat or rye is acceptable. Low to moderate hop flavor (citrusy American or spicy/floral noble). Saint Arnold Fancy Lawnmower. Goose Island Summertime. Hollywood Blonde. Ingredients: Clean American ale yeast. American Wheat or Rye Beer Aroma: Low to moderate grainy wheat or rye character. Redhook Blonde Each Köln brewery produces a beer of different character. or Kölsch yeast. History: Kölsch is an appellation protected by the Kölsch Konvention. American Rye Beers can follow the same general guidelines.” Comments: Served in a tall. Smooth without harsh bitterness or astringency. Low to moderate hop bitterness. New Holland Lucid. Clean American. Flavor: Soft. and a medium-low to medium bitterness with a delicate dryness and slight pucker in the finish (but no harsh aftertaste). No clove phenols. Finishes medium-dry to somewhat sweet. WHEAT WILL BE ASSUMED.aggressive.5 – 5 ABV: 4. No diacetyl. Other base styles 6C.g. Hop aroma may be low to moderate. Kölsch Aroma: Very low to no Pils malt aroma. Medium-light body. like pale ales) but in most areas this beer is designed as the entry-level craft beer. IF NO DOMINANT GRAIN IS SPECIFIED. highly attenuated.4 – 5. No diacetyl. Ingredients: German noble hops (Hallertau. Water can vary from extremely soft to moderately hard. Vital Statistics: OG: 1. and less assertive American and English pale ales. Overall Impression: A clean. Hellers. hop-accentuated. Some versions can have a slightly minerally or sulfury water or yeast character that accentuates the dryness and flavor balance. Allow for a range of variation within the style when judging. long-lasting white head. spiced or fruit beer categories instead. but this is quite rare in authentic versions. clear top-fermenting Vollbier. delicately balanced beer usually with very subtle fruit flavors and aromas. unfiltered versions known as Wiess (which should not be entered in this category). malt-oriented American craft beer. although should reflect American yeast strains. May have a moderate malty sweetness or finish quite dry. Russian River Aud Blonde. Big. but the balance is normally towards the malt. although this is quite rare. Subdued maltiness throughout leads to a pleasantly refreshing tang in the finish. Sion. aggressively hopped beer with a strong wheat or rye flavor. THE BREWER SHOULD SPECIFY IF RYE IS USED. May have a slightly crisp or sharp finish. The Konvention simply defines the beer as a “light. Alaska Summer Ale. Attenuative. Extract versions should only use the lightest malt extracts and avoid kettle caramelization. Has a delicate white head that may not persist. Appearance: Very pale gold to light gold. clean ale yeast. Fuller’s Summer Ale. Large proportion of wheat malt (often 50% or more. Appearance: Usually pale yellow to gold. Some Köln breweries (e. The clove and banana aromas common to German hefeweizens are inappropriate. although a few versions may be medium. which sometimes lasts into the finish. Traditionally uses a step mash program. One or two examples (Dom being the most prominent) are noticeably malty-sweet up front.038 – 1.044 – 1.013 SRM: 3 – 6 ABV: 3. import versions available in parts of North America: Reissdorf.011 SRM: 3. Some yeasts may give a slight winy or sulfury character (this characteristic is also optional. crisp. American Kölsch-style beers. Paeffgen. Overall Impression: Easy-drinking.” 7 . most are medium-low to medium. Flavor: Light to moderately strong grainy wheat or rye flavor. Fermented at cool ale temperatures (59-65˚F) and lagered for at least a month. Some versions may have honey. a somewhat subtle Pilsner.8 – 5. Any hop variety can be used. Dom. History: Currently produced by many (American) microbreweries and brewpubs. substituting rye for some or all of the wheat. No diacetyl. Medium-high to high carbonation.2% Commercial Examples: Available in Cologne only: PJ Früh. although many Cologne brewers ferment at 70˚F and lager for no more than two weeks. lightly fruity English. richer malt flavors in addition to the color) should be entered in the Specialty Beer category. Medium to medium-high carbonation. Authentic versions are filtered to a brilliant clarity. Rye versions are richer and spicier than wheat. and can range from low to moderately high. although good results can be obtained using a single rest at 149˚F.007 – 1. Overall Impression: Refreshing wheat or rye beers that can display more hop character and less yeast character than their German cousins. Shiner Kölsch 6D. Clarity may range from brilliant to hazy with yeast approximating the German hefeweizen style of beer. but can include up to 25% wheat malt and some sugar adjuncts. Otherwise very clean with no diacetyl or fusels. but this isn’t a legal requirement as in Germany). although if any of these ingredients are stronger than a background flavor they should be entered in specialty. Medium to high carbonation. but not a fault). but not always present. Tettnang.008 – 1. but also can be made as a lager. and is restricted to the 20 or so breweries in and around Cologne (Köln). Mouthfeel: Smooth and crisp.
Note that some German yeast strains produce inappropriate sulfury character. Medium to medium-high carbonation. is light bodied enough to be consumed as a session beer in its home brewpubs in Düsseldorf. making ales).054 IBUs: 25 – 40 FG: 1. which is slightly stronger. Otter Creek Copper Ale. sometimes grainy aroma. Bitterness rises up to 60 IBUs and is usually dry 7B. Comments: A bitter beer balanced by a pronounced malt richness. California Common Beer Aroma: Typically showcases the signature Northern Brewer hops (with woody. Comments: Most Altbiers produced outside of Düsseldorf are of the Northern German style. and lagered at cold temperatures to produce a cleaner. No diacetyl. grainy maltiness. though it approximates many characteristics of lager beers. Ingredients: Pale ale malt. which makes the term “Altbier” somewhat inaccurate and inappropriate. stout) with a noticeable rye character should be entered in the Specialty Beer category (23). Three Floyds Gumballhead. but otherwise clean. Clean. American hops (usually Northern Brewer. floral or perfumy character associated with noble hops. Moderate to moderately high carbonation. Fermented at cool ale temperature (60-65˚F). Ingredients: Typically made with a Pils base and colored with roasted malt or dark crystal. rustic. History: American West Coast original. minty). IPA. and a warm-fermented lager yeast is used. but considerable rich and complex malt flavors remain. Brilliant clarity (may be filtered). No diacetyl. the hopping is always assertive. A light minerally character is also sometimes present in the finish. Sierra Nevada Unfiltered Wheat Beer. Superficially similar to an American pale or amber ale.2% Commercial Examples: DAB Traditional.. smoother palate than is typical for most ales. Mouthfeel: Medium-bodied. Lager yeast.(e. lager character sometimes with slight sulfury notes and very low to no esters. Schmaltz’ Alt the signature Northern Brewer varietal hop character. Alaskan Amber.010 – 1. Redhook Sunrye. Grolsch Amber. Mouthfeel: Medium-bodied. May include small amounts of Munich or Vienna malt. Light fruity esters are acceptable. interesting toasty and caramel flavors. Ironically “alt” refers to the old style of brewing (i. Astringency low to none.e.013 SRM: 3 – 6 ABV: 4 – 5.046 – 1. Long Trail Ale. richer and more complex than typical alts. well-attenuated amber-colored German ale. Dry finish often with lingering bitterness. A long-lasting. Hannen Alt. Widmer Hefeweizen.008 – 1. The malt character reflects German base malt varieties. and showcasing 8 . darker. No diacetyl. The best examples can be found in brewpubs in the Altstadt (“old town”) section of Düsseldorf. small amounts of toasted malt and/or crystal malts.. noble hops and restrained fruity esters. Appearance: Light copper to light brown color. Southampton Steem Beer. Flying Dog Old Scratch Amber Lager 7C. rustic or minty qualities) in moderate to high strength. creamy. History: The traditional style of beer from Düsseldorf. Very low to medium noble hop flavor. Schwelmer Alt. Comments: This style is narrowly defined around the prototypical Anchor Steam example.g. Finish fairly dry and crisp. and can have a peppery.5% Commercial Examples: Anchor Steam. bittersweet or nutty finish reflects both the hop bitterness and malt complexity. clean. Overall Impression: A very clean and relatively bitter beer. Flavor: Assertive hop bitterness well balanced by a sturdy yet clean and crisp malt character. yet stopping short of brown. Düsseldorf Altbier Aroma: Clean yet robust and complex aroma of rich malt. biscuity and/or lightly caramelly flavor. Overall Impression: A well balanced. balanced by some malt character. AMBER HYBRID BEER 7A. but one that was selected to thrive at the cool end of normal ale fermentation temperatures.5 – 5. Smooth. the bitterness can seem as low as moderate if the finish is not very dry. Some fruity esters may survive the lagering period. Pyramid Hefe-Weizen.055 IBUs: 15 – 30 FG: 1. sometimes more caramelly. Low to moderately high hop flavor. Thick. Clean. Noble hops. Generally clear. Water should have relatively low sulfate and low to moderate carbonate levels. Northern German Altbier Aroma: Subtle malty. The apparent bitterness level is sometimes masked by the high malt character. Predates the isolation of bottom-fermenting yeast strains. Vital Statistics: OG: 1.. usually showing Northern Brewer qualities (woody. and usually sweeter and less bitter than Düsseldorf Altbier. Flavor: Moderately malty with a pronounced hop bitterness. “Alt” refers to the “old” style of brewing (i. Smooth mouthfeel. Low to moderate caramel and/or toasty malt aromatics support the hops. No diacetyl. Appearance: Light amber to orange-bronze to deep copper color.5 – 5.015 SRM: 13 – 19 ABV: 4.048 – 1. The malt presence is moderated by moderately-high to high attenuation. The hop aroma may vary from moderate to very low. Overall Impression: A lightly fruity beer with firm. yet differs in that the hop flavor/aroma is woody/minty rather than citrusy. Moderate off-white head with good retention.054 IBUs: 30 – 45 FG: 1. Vital Statistics: OG: 1. Common variants include Sticke (“secret”) alt. lager character with very restrained ester profile. long-lasting off-white head. malt flavors are toasty and caramelly. Medium to medium-high carbonation. Appearance: Medium amber to light copper color. with a lingering hop bitterness and a firm. Fermented with a lager yeast.014 SRM: 10 – 14 ABV: 4. 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. smooth. No diacetyl. making top-fermented ales) that was common before lager brewing became popular. Low to no noble hop aroma. Despite being very full of flavor. Low to moderate off-white to white head with good retention. Those that are made as ales are fermented at cool ale temperatures and lagered at cold temperatures (as with Düsseldorf Alt). The malt character is usually toasty (not roasted) and caramelly. bitter yet malty. medium-dry to dry. Noble hop flavor can be moderate to low. rather than citrusy varieties). Mouthfeel: Medium-light to medium body. Real Ale Full Moon Pale Rye 7. Usually made with an attenuative lager yeast.e.040 – 1. No roasted malt flavors or harshness. 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. Generally darker. Anchor Summer Beer.011 – 1. No diacetyl. Harpoon UFO Hefeweizen. Some yeast strains may impart a slight sulfury character. Most are simply moderately bitter brown lagers. grainy malt flavor.5% Commercial Examples: Bell’s Oberon. Vital Statistics: OG: 1. very clear from extended cold conditioning. Light fruitiness acceptable. Flavor: Fairly bitter yet balanced by a smooth and sometimes sweet malt character that may have a rich. but is not required.
Low to moderate white to off-white head. A step mash or decoction mash program is traditional.032 – 1. Good to brilliant clarity. Occasionally will include some wheat.2% Commercial Examples: Altstadt brewpubs: Zum Uerige. low alcohol levels and low carbonation make this an easy-drinking beer. Overall Impression: A flavorful. Low to medium maltiness with a dry finish. sour. Zum Schlüssel. Ingredients: Grists vary. Hop aroma can range from moderate to none (UK varieties typically.040 IBUs: 25 – 35 FG: 1. running beer) to country-brewed pale ale around the start of the 20th century and became widespread once brewers understood how to “Burtonize” their water to successfully brew pale beers and to use crystal malts to add a fullness and roundness of palate.011 SRM: 4 – 14 ABV: 3. corn or wheat. Most bottled or kegged versions of UK-produced bitters are higher-alcohol versions of their cask (draught) products produced specifically for export.040 – 1. although US varieties may be used). Moderately carbonate water. Ingredients: Pale ale. esters and hop flavor. emphasis is still on the bittering hop addition as opposed to the aggressive middle and late hopping seen in American ales. and/or floral UK varieties typically. Mouthfeel: Light to medium-light body. Boddington's Pub Draught 8B. Greene King IPA. but other noble hops can also be used. Vital Statistics: OG: 1. Brakspear Bitter. ENGLISH PALE ALE 8A. this is a stronger.e.008 – 1. Both Sticke alt and Münster alt should be entered in the specialty category. although very low levels are allowed.2 – 3. Ingredients: Pale ale. This style guideline reflects the “real ale” version of the style. Vital Statistics: OG: 1. Characterful English yeast.e. Flavor: Medium to high bitterness. although very low levels are allowed. May have very little head due to low carbonation. Mild to moderate fruitiness is common. not the export formulations of commercial products. and/or crystal malts. yet refreshing. although US varieties may be used). Carbonation low. and/or crystal malts. although very low levels are allowed. Generally no diacetyl. Young’s Special. Moderate to low hop flavor (earthy.. so the versions available in the US often do not directly correspond to their style subcategories in Britain. Timothy Taylor Landlord. lighter in color (golden). and/or floral UK varieties typically. session beer. although bottled and canned examples can have moderate carbonation. Appearance: Medium gold to medium copper. often (but not always) with a caramel quality. English hops most typical. “real ale”). May have very little head due to low carbonation.” Some modern variants are brewed exclusively with pale malt and are known as golden or summer bitters. highly attenuative ale yeast. Oakham Jeffrey Hudson Bitter (JHB).015 SRM: 11 – 17 ABV: 4.007 – 1. Drinkability is a critical component of the style. Some examples can be more malt balanced. Often medium sulfate water is used. RCH Pitchfork Rebellious Bitter. Caramel flavors are common but not required. Generally no diacetyl. although US varieties may be used). English hops most typical. Generally no diacetyl. Special/Best/Premium Bitter Aroma: The best examples have some malt aroma. Moderate to low hop flavor (earthy. Rogue Younger’s Special 8. resiny.046 – 1. Comments: The lightest of the bitters. Brains SA. Frankenheim Alt paler examples). chocolate. Tetley’s Original Bitter.6% Commercial Examples: Fuller's London Pride. Good to brilliant clarity. Goose Island Honkers Ale. corn or wheat.e.8 – 4.8% Commercial Examples: Fuller's Chiswick Bitter. although American and European varieties are becoming more common (particularly in the 9 . Most bottled or kegged versions of UK-produced bitters are higher-alcohol versions of their cask (draught) products produced specifically for export. Low to medium maltiness with a dry finish. Schlösser Alt.048 IBUs: 25 – 40 FG: 1. not the export formulations of commercial products. Most have moderately low to moderately high fruity esters. Also known as just “bitter. Carbonation low. Balance is often decidedly bitter. although bottled and canned commercial examples can have moderate carbonation. Coniston Bluebird 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. Clean. Some modern variants are brewed exclusively with pale malt and are known as golden or summer bitters. This style guideline reflects the “real ale” version of the style. although the bitterness should not completely overpower the malt flavor. The IBU levels are often not adjusted. Schumacher. Münster alt is typically lower in gravity and alcohol. History: Originally a draught ale served very fresh under no pressure (gravity or hand pump only) at cellar temperatures (i. Drinkability is a critical component of the style. Hop aroma can range from moderate to none (UK varieties typically. Appearance: Light yellow to light copper. Often medium sulfate water is used. Generally no diacetyl. May use sugar adjuncts. other examples: Diebels Alt. Balance is often decidedly bitter. Vital Statistics: OG: 1. Shepherd Neame Masterbrew Bitter.012 SRM: 5 – 16 ABV: 3. amber. often (but not always) with a caramel quality. History: Originally a draught ale served very fresh under no pressure (gravity or hand pump only) at cellar temperatures (i. resiny. The IBU levels are often not adjusted. although US varieties may be used). may use a touch of black malt for color adjustment.e.. Some examples can be more malt balanced.hopped and lagered for a longer time. although very low levels are allowed. and/or black malts used to adjust color. esters and hop flavor. although the bitterness should not completely overpower the malt flavor. Caramel flavors are common but not required. session-strength ale.. Adnams Bitter. Adnams SSB. Bitter was created as a draught alternative (i. May use sugar adjuncts. “real ale”). Comments: More evident malt flavor than in an ordinary bitter. sometimes Munich) with small amounts of crystal. may use a touch of black malt for color adjustment. amber.010 – 1. Most have moderately low to moderately high fruity esters. Im Füchschen. Low to moderate white to off-white head. so the versions available in the US often do not directly correspond to their style subcategories in Britain.. Young's Bitter.5 – 5. Flavor: Medium to high bitterness. Mouthfeel: Medium-light to medium body. and can contain a significant portion of wheat. Characterful English yeast. Mild to moderate fruitiness. Spalt hops are traditional. but usually consist of German base malts (usually Pils. Brains Bitter. Greene King Ruddles County Bitter.054 IBUs: 35 – 50 FG: 1. but this should not override the overall bitter impression. Black Sheep Best Bitter. Overall Impression: Low gravity. Bitter was created as a draught alternative (i. although American and European varieties are becoming more common (particularly in the paler examples). but this should not override the overall bitter impression. Standard/Ordinary Bitter Aroma: The best examples have some malt aroma. emphasis is still on the bittering hop addition as opposed to the aggressive middle and late hopping seen in American ales.
Orkney Raven Ale. low diacetyl.(Caledonian Amber Ale in the US). Young’s Ram Rod. Ingredients: Pale ale. Geary’s Pale Ale. Hopback Summer Lightning. Samuel Smith’s Old Brewery Pale Ale. Greene King Abbot Ale. McEwan’s 60/-. Characterful English yeast. English pale ales are generally considered a premium. Hop bitterness and flavor should be noticeable. A low to moderate peaty character is optional. resiny. The balance may be fairly even between malt and hops to somewhat bitter. Andrews Ale. Scottish Light 60/Vital Statistics: OG: 1.g. bitter.040 – 1. May use sugar adjuncts. The peaty aroma is sometimes perceived as earthy. Vital Statistics: OG: 1.6 – 6. Belhaven 80/. Arran Dark Aroma: Low to medium malty sweetness. Usually very clear due to long. Scottish Heavy 70/Vital Statistics: OG: 1.010 – 1. Since beer is sold by strength in the UK. amber. and/or a low to moderate peaty aroma (all are optional). Normally has a moderately low to somewhat strong caramelly malt sweetness. Judges should not judge all beers in this style as if they were Fuller’s ESB clones. Hop flavor moderate to moderately high (any variety.013 SRM: 9 – 17 ABV: 2. although strong bitters will tend to be paler and more bitter. Appearance: Deep amber to dark copper. Hop bitterness is low to moderate. Belhaven 70/-. Stronger versions may overlap somewhat with old ales. Redhook ESB 9. Shipyard Old Thumper.2% Commercial Examples: Fullers ESB. Broughton Greenmantle Ale 9C. although earthy.030 – 1. Tennents Special. but isn’t overly strong. Great Lakes Moondog Ale.010 – 1. Low to moderate.0% Commercial Examples: Orkney Dark Island. May have light. Hop flavor is low to none. so the versions available in the US often do not directly correspond to their style subcategories in Britain. Adnams Broadside. Alaskan ESB.015 SRM: 9 – 17 ABV: 3. Good to brilliant clarity.040 IBUs: 10 – 25 FG: 1.035 – 1. Anderson Valley Boont ESB. 9C) share the same description. Low to moderate carbonation. Fruity esters may be moderate to none. Mouthfeel: Medium-light to medium-full body. in America. Bateman's XXXB. emphasis is still on the bittering hop addition as opposed to the aggressive middle and late hopping seen in American ales.5 – 3. Medium to medium-high malt aroma. although reformulated for bottling (including containing higher carbonation). The initial malty sweetness is usually accentuated by a low to moderate kettle caramelization.9 – 5. and/or floral UK hops are most traditional).010 – 1. Black Sheep Ale. Generally no diacetyl. Morland Old Speckled Hen. Drinkability is a critical component of the style. Scottish Export 80/Vital Statistics: OG: 1.048 – 1. Overall Impression: An average-strength to moderately-strong English ale.. sometimes accentuated by low to moderate kettle caramelization. Gale’s Hordean Special Bitter (HSB).010 – 1. In England today. Flavor: Medium-high to medium bitterness with supporting malt flavors evident. Fuller’s ESB is a unique beer with a very large. Maclay 70/-.(Belhaven Scottish Ale in the US). and up to a moderate minerally/sulfury flavor. “Burton” versions use 10 medium to high sulfate water. Hopping can be English or a combination of English and American. and is sometimes accompanied by a low diacetyl component. reddish. smoky or very lightly roasted. Caledonian 80/Export Ale. Broughton Exciseman’s 80/-. Stronger versions may have a slight alcohol warmth but this character should not be too high. bitter beer that roughly approximates a strong bitter. Some modern English variants are brewed exclusively with pale malt and are known as golden or summer bitters.060 IBUs: 30 – 50 FG: 1. Optionally may have low amounts of alcohol.016 SRM: 6 – 18 ABV: 4. Some examples have a low hop aroma. nutty. although bottled commercial versions will be higher. Ushers 1824 Particular Ale. The IBU levels are often not adjusted. English hops most typical. Belhaven St. but the balance will always be towards the malt (although not always by much). Shepherd Neame Bishop's Finger. McEwan's Export (IPA).2 – 3. SCOTTISH AND IRISH ALE All the Scottish Ale sub-categories (9A. Inveralmond Lia Fail.Light (all are cask-only products not exported to the US) 9B. 9A. Flavor: Malt is the primary flavor. 9B. Medium-low to medium-high fruity esters. these beers often have some alcohol flavor (perhaps to let the consumer know they are getting their due).9% Commercial Examples: Caledonian 70/. the name has been co-opted to describe a malty. Southampton 80 Shilling. Most bottled or kegged versions of UK-produced bitters are higher-alcohol versions of their cask (draught) products produced specifically for export. cool fermentations. A rather broad style that allows for considerable interpretation by the brewer. corn or wheat. standard-strength (for the US) English-type ale. light fruitiness. Whitbread Pale Ale. May have low levels of secondary malt flavors (e.054 IBUs: 15 – 30 FG: 1. The Scottish ale sub-styles are differentiated mainly on gravity and alcoholic strength. may use a touch of black malt for color adjustment. 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). Vintage Henley. and can use any variety of hops although UK hops are most traditional.Bitter 8C. Extra Special/Strong Bitter (English Pale Ale) Aroma: Hop aroma moderately-high to moderately-low. biscuity) adding complexity. Generally no diacetyl. Appearance: Golden to deep copper. Bass Ale.035 IBUs: 10 – 20 FG: 1. “ESB” is a brand unique to Fullers. although very low levels are allowed. but should not totally dominate malt flavors. most strong bitters are fruitier and hoppier. and may be . Maclay 60/. complex malt profile not found in other examples. Moderately-low to high fruity esters.016 SRM: 9 – 17 ABV: 3. Entrants should select the appropriate category based on original gravity and alcohol level. export-strength pale. Shepherd Neame Spitfire. Broughton Merlin’s Ale.2% Commercial Examples: Belhaven 60/-. secondary notes of sulfur and/or alcohol in some examples (optional). Comments: More evident malt and hop flavors than in a special or best bitter. Avery 14’er ESB. creamy off-white to light tan-colored head. although American and European varieties are becoming more common (particularly in the paler examples). Medium-dry to dry finish (particularly if sulfate water is used). although stronger versions will necessarily have slightly more intense flavors (and more hop bitterness to balance the increased malt). although very low levels are allowed. Low to moderate white to off-white head. Mordue Workie Ticket. Marston’s Pedigree. Cooperstown Old Slugger. A low head is acceptable when carbonation is also low. and/or crystal malts. often with a low to moderately strong caramel component (although this character will be more subtle in paler versions).
which should be low to none. Smithwick’s Irish Ale. and with lower hopping rates. Use of peat-smoked malt to replicate the peaty character should be restrained. malty and usually sweet. although light use of roasted grains may increase the perception of bitterness to the medium range. A smooth. rice. and adjuncts such as sugar. Boulevard Irish Ale. Great Lakes Conway’s Irish Ale (a bit strong at 6. but not required. The palate is usually full and sweet. Quite clean. Appearance: Pale golden to deep amber. AleSmith Wee Heavy. Appearance: Light copper to dark brown color.” Fermented at cooler temperatures than most ales. Smooth. relatively un-attenuative ale yeast. although English varieties are most authentic. earthy and/or smoky character comes from the traditional yeast and from the local malt and water rather than using smoked malts. Ingredients: May contain some adjuncts (corn. though a peaty character (sometimes perceived as earthy or smoky) may also originate from the yeast and native water. Flavor: Moderate caramel malt flavor and sweetness. Irish Red Ale Aroma: Low to moderate malt aroma. The optional peaty. Hops. Legs may be evident in stronger versions.070 – 1. hops. sweetness usually comes not from crystal malts rather from low hopping. high mash temperatures. so malt impression should dominate. although this character should not be excessive. McEwan's Scotch Ale. Inveralmond Black Friar. Caramelization often is mistaken for diacetyl. AMERICAN ALE 10A. Hop flavors and bitterness are low to medium-low. biscuity). Long. Usually has a large tan head. . Generally has a grainy. Well suited to the region of origin. Low to moderate carbonation. perhaps a few esters.5 – 10% Commercial Examples: Traquair House Ale. as may some nutty character. and kettle caramelization. Sometimes a bit creamy. Low to moderate maltiness supports the hop presentation. Moderately attenuated (more so than Scottish ales).060 IBUs: 17 – 28 FG: 1. although some examples may have a light English hop flavor. Some commercial brewers add small amounts of crystal. Comments: The malt-hop balance is slightly to moderately tilted towards the malt side. cool fermentations are traditionally used in Scottish brewing. Ingredients: Scottish or English pale base malt. yeast. and may optionally show small amounts of specialty malt character (bready.056 SRM: 14 – 25 ABV: 6. which can be suggestive of a dessert. Hop aroma is low to none (usually not present). Appearance: Amber to deep reddish copper color (most examples have a deep reddish hue). No diacetyl. and on occasion a faint bit of peaty earthiness (smoke). often with deep ruby highlights. or sugar). English hops. Medium-low hop bitterness. toasty. Finishes with a light taste of roasted grain. Low off-white to tan colored head. Clean.044 – 1. Hop presence is minimal. Moderate carbonation. Fruity esters vary from moderate to none. although excessive adjunct use will harm the character of the beer. Overall Impression: Cleanly malty with a drying finish. Dragonmead Under the Kilt 9D. History: Traditional Scottish session beers reflecting the indigenous ingredients (water. Low to moderate esters and alcohol are usually present. with up to 3% roasted barley. Orkney Skull Splitter. Esters may suggest plums. generally caramel-like but occasionally toasty or toffee-like in nature. with abundant malt and cool fermentation and aging temperature.014 SRM: 9 – 18 ABV: 4. Low to moderate esters and alcohol are often present in stronger versions. Flavor: Richly malty with kettle caramelization often apparent (particularly in stronger versions).perceived as earthy or smoky. Gordon Highland Scotch Ale. UK/Irish malts. Hibernian Ale 9E.018 – 1. A small proportion of smoked malt may add depth. Overall Impression: Rich. Diacetyl is low to none. Ingredients: Well-modified pale malt. dry finish due to small amounts of unmalted roasted barley. Kilkenny Irish Beer. Overall Impression: An easy-drinking pint. When served too cold. Belhaven Wee Heavy. Clean and smooth (lager versions can be very smooth). No esters.0 – 6. chewy viscosity. Mouthfeel: Medium-low to medium body. Malt-focused with an initial sweetness and a roasted dryness in the finish. or wheat malts. although dry-hopped versions may be slightly hazy. Hints of roasted malt or smoky flavor may be present. Harpoon 11 10. with caramel often apparent. Caffrey’s Irish Ale. May have a light buttery character (although this is not required). May use some crystal malt for color adjustment. the roasted character and bitterness may seem more elevated. Vital Statistics: OG: 1. Comments: Sometimes brewed as a lager (if so. A citrusy hop character is very common. Generally no flavor hops. Strong Scotch Ale Aroma: Deeply malty. intense malt flavors. adding complexity. slightly roasty finish. Any caramelization comes from kettle caramelization and not caramel malt (and is sometimes confused with diacetyl). Goose Island Kilgubbin Red Ale. raisins or dried fruit. generally will not exhibit a diacetyl character). were kept to a minimum. occasionally with a buttered toast or toffee-like quality. which may not persist in stronger versions. Although unusual. Hops are very low to none. Vital Statistics: OG: 1. overly smoky beers should be entered in the Other Smoked Beer category (22B) rather than here. Mouthfeel: Medium-full to full-bodied. all of which may last into the finish. Founders Dirty Bastard. earthy and/or smoky secondary aromas may also be present.0% Commercial Examples: Three Floyds Brian Boru Old Irish Ale. Beamish Red Ale. any smoked character is yeast.5%). Broughton Old Jock.130 IBUs: 17 – 35 FG: 1. with some versions (but not all) having a thick. May have a slight alcohol warmth in stronger versions. Mouthfeel: Medium-light to medium body. and as such have a different balance than strong Scotch ales. Complex secondary malt flavors prevent a one-dimensional impression. Small amounts of roasted barley add color and flavor. Peaty. Moderate carbonation. although caramelization may sometimes be mistaken for it. and lend a dry. Murphy’s Irish Red (lager). Generally quite clear. O’Hara’s Irish Red Ale. Strength and maltiness can vary. although examples containing low levels of diacetyl may have a slightly slick mouthfeel. Dry hopping (if used) may add grassy notes. Most beers finish fairly dry considering their relatively sweet palate. amber. which are not native to Scotland and formerly expensive to import. Moderately large white to off-white head with good retention. Fairly soft water is typical. American Pale Ale Aroma: Usually moderate to strong hop aroma from dry hopping or late kettle additions of American hop varieties. Medium-dry to dry finish. MacAndrew's Scotch Ale.010 – 1. Generally has a bit of roasted barley to provide reddish color and dry roasted finish. resulting in clean. History/Comments: Also known as a “wee heavy. but often quite dry due to use of roasted barley.or water-derived and not from the use of peat-smoked malts. but the finish may be sweet to medium-dry (from light use of roasted barley). Clear. Clear. which lends a characteristic dryness to the finish. malt). with less hops than their English counterparts (due to the need to import them). alcoholic warmth is usually present and is quite welcome since it balances the malty sweetness.
which often but not always has a citrusy quality. Tröegs HopBack Amber Ale. yeast.015 SRM: 10 – 17 ABV: 4.060 IBUs: 25 – 40 FG: 1. The balance is typically towards the late hops and bitterness. Left Hand Brewing Jackman’s Pale Ale History: Known simply as Red Ales in some regions. often showing a citrusy American hop character (although other hop varieties may be used). Fruity esters are moderate to very low.5 – 6. Fruity esters can be moderate to none. Bell's Amber 10C. Grains that add malt flavor and richness. Stone Pale Ale.060 IBUs: 20 – 40 FG: 1. American amber ales differ from American pale ales not only by being usually darker in color. but not required.2% Commercial Examples: Bell’s Best Brown. American hops. toasty and/or chocolate flavors). and/or a fresh dryhopped aroma (all are optional). No diacetyl. Caramel flavors are usually restrained or absent. Three Floyds X-Tra Pale Ale. No diacetyl. more caramel richness. Dry hopping (if used) may add grassy notes. No diacetyl. Hop flavor and bitterness often lingers into the finish. Hop aroma is typically low to moderate. Moderate to high hop bitterness with a medium to dry finish. Full Sail Pale Ale. May also contain specialty grains which add additional character and uniqueness.015 SRM: 5 – 14 ABV: 4. and often more finishing hops. have a less caramelly malt profile. and may optionally show small amounts of specialty malt character (bready. Pyramid Broken Rake. Related to American Pale and American Amber Ales.5 – 6. often with citrusy flavors. More bitter versions may have a dry. biscuity). Big Sky Moose Drool Brown Ale. The dark malt character is more robust than other brown ales. Malt flavors are moderate to strong. yet with sufficient supporting malt. Overall smooth finish without astringency often associated with high hopping rates. which tends to balance the hop bitterness and finish. with medium to medium-high bitterness. cleaner in fermentation by-products. Deschutes Mirror Pond. North Coast 10B. which often has a chocolate. Comments: Can overlap in color with American pale ales. a citrusy American hop character.045 – 1. Low to moderate off-white to light tan head. Bear Republic XP Pale Ale. and may optionally have a citrusy character.2% Commercial Examples: Sierra Nevada Pale Ale. Moderate to moderately high carbonation. Ingredients: Well-modified pale malt.010 – 1. Comments: There is some overlap in color between American pale ale and American amber ale. Carbonation moderate to high. often but not always ones with a citrusy character. Mouthfeel: Medium to medium-full body. Moderately low to no diacetyl. Medium to dark crystal malts. Anderson Valley Boont Amber Ale. and usually shows a moderate caramel character. Overall Impression: Refreshing and hoppy. Mendocino Red Tail Ale. toasty. Deschutes Cinder Cone Red. Moderate carbonate water would appropriately balance the dark malt acidity. Overall Impression: Can be considered a bigger. sweet and rich. Mouthfeel: Medium-light to medium body. Most commercial American Browns are not as aggressive as the original homebrewed versions. but carbonate content should be relatively low. Moderately low to no diacetyl. Esters vary from moderate to none. either American or Continental. Ingredients: Pale ale malt. Great Lakes Burning River Pale Ale. The medium to medium-dry finish provides an aftertaste having both malt and hops. less body. yet stops short of being overly porter-like.3 – 6. Some interpretations of the style may feature a stronger hop aroma. A citrusy hop character is common. The American pale ale will generally be cleaner. are common but others may also be used. Should not have a strong chocolate or roast character that might suggest an American brown ale (although small amounts are OK). caramel. Moderately low to moderately high maltiness balances and sometimes masks the hop presentation. Firestone Pale Ale.045 – 1. Overall smooth finish without astringency often associated with high hopping rates. although this character should not be excessive. resiny impression. reflecting indigenous ingredients (hops.010 – 1. plus crystal and darker malts should complete the malt bill. History/Comments: A strongly flavored. Specialty grains may add character and complexity. The malt and hops are generally balanced. St. American hops are typical. Stronger versions may have some alcohol warmth in the finish. Very low to moderate fruity esters. However. and usually being balanced more evenly between malt and bitterness. Malt and hop bitterness are usually balanced and mutually supportive. often including the citrus-accented hop presence that is characteristic of American hop varieties. Appearance: Amber to coppery brown in color. but generally make up a relatively small portion of the grist. typically American two-row. hoppier interpretation of Northern English brown ale or a hoppier.060 IBUs: 30 – 45 FG: 1. Hop flavor can be light to moderate. but the malt presence can be substantial. although with more of a caramel and chocolate character. nutty and/or toasty quality. Often lighter in color. but UK or noble hops can also be used. malt. Avery Redpoint Ale. and toasty or bready notes are often used (along with late hops) to differentiate brands. Caramel sweetness and hop flavor/bitterness can linger somewhat into the medium to full finish. these beers were popularized in the hop-loving Northern California and the Pacific Northwest areas before spreading nationwide. less malty Brown Porter.010 – 1. Ingredients: Pale ale malt. Moderately large off-white head with good retention. Vital Statistics: OG: 1. originated by American home brewers. Clear. Anderson Valley Poleeko Gold Pale Ale. and a balance more towards malt than hops (although hop rates can be significant). Fruity esters can be moderate to none. Low to moderately high clean malt character supports the hop presentation. IPA-strength brown ales should be entered in the Specialty Beer category (23). American Brown Ale Aroma: Malty. Carbonation moderate to high. Rogue Red Ale. more body. and water). maltier. Stronger versions may have a slight alcohol warmth.045 – 1. typically American two-row. American ale yeast. Appearance: Light to very dark brown color. McNeill’s Firehouse Amber Ale. hoppy brown beer. 12 . Water can vary in sulfate content. Overall Impression: Like an American pale ale with more body.Flavor: Usually a moderate to high hop flavor. History: An American adaptation of English pale ale. Vital Statistics: OG: 1. Mouthfeel: Medium to medium-full body. Water can vary in sulfate and carbonate content. American hops. but also by having more caramel flavor. Smuttynose Old Brown Dog Ale. Lagunitas Censored Ale. and some modern craft brewed examples.016 SRM: 18 – 35 ABV: 4. and usually show an initial malty sweetness followed by a moderate caramel flavor (and sometimes other character malts in lesser amounts). Vital Statistics: OG: 1. and having less caramel flavors than English counterparts.2% Commercial Examples: North Coast Red Seal Ale. Generally quite clear. American Amber Ale Aroma: Low to moderate hop aroma from dry hopping or late kettle additions of American hop varieties. Flavor: Moderate to high hop flavor from American hop varieties. light sweetness. although dry-hopped versions may be slightly hazy. Flavor: Medium to high malty flavor (often with caramel.
Medium to medium-low bitterness. Some fruity esters can be present. yet flavorful. lightly caramelly character and a medium-dry to dry finish.040 – 1. Little to no hop aroma. sweet. Northern English Brown Ale Aroma: Light.013 SRM: 12 – 22 ABV: 4.052 IBUs: 20 – 30 FG: 1.038 IBUs: 10 – 25 FG: 1.033 – 1. but should not dominate. with hop flavor low to none (UK varieties). Woodeforde’s Norfolk Nog 11C. enough to provide some balance but not enough to overpower the malt.13. English hop varieties would be most suitable. often with a rich. Appearance: Copper to dark brown or mahogany color. Brain’s Dark. and may have some fruitiness. Ingredients: English mild ale or pale ale malt base with caramel malts. nutty and/or caramel notes. Some consider it a bottled version of dark mild. Coach House Gunpowder Strong Mild. malt-accented beer that is readily suited to drinking in quantity. Malt may also have a toasted. Generally clear. Wychwood Hobgoblin. but the residual sweetness may give a heavier impression. 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.030 – 1. roasted finish. May also have small amounts darker malts (e. Moderately fruity. but not available in the US). adjunct use and low gravity.1% Commercial Examples: Mann's Brown Ale (bottled. Low hop bitterness. Ingredients: Pale English base malts (often fairly dextrinous). Lost Coast Downtown Brown. Mouthfeel: Light to medium body. Generally served on cask. the name “mild” refers to the relative lack of hop bitterness (i. seasonal and/or special occasions. Gale’s Festival Mild. which can include caramelly. biscuity. plum. May use sugar adjuncts. crystal and darker malts should comprise the grist. though their character is muted.. Samuel Smith’s Nut Brown Ale. molasses.. Characterful English ale yeast. Mouthfeel: Medium-light to medium body. Very low to no diacetyl. Riggwelter Yorkshire Ale. Overall Impression: A light-flavored.8%. session-strength bottled versions don’t often travel well. Moderately sweet finish with a smooth. The malt expression can take on a wide range of character. chocolate) to provide color and the nutty character. with a nutty character rather than caramel. A light but appealing fresh hop aroma (UK varieties) may also be noticed. grainy. Malt-hop balance is nearly even. malty aftertaste. Banks's Mild.008 – 1. licorice. Low to moderate off-white to light tan head. Left Hand Deep Cover Brown Ale 11.. although may have a very wide range of malt. Nearly opaque. Refreshing. Mouthfeel: Medium body. Overall Impression: Drier and more hop-oriented that southern English brown ale. sweeter. Mann’s has over 90% market share in Britain. History: English brown ales are generally split into sub-styles along geographic lines. Well suited to London’s water supply. Greene King XX Mild. and lower gravity than their Northern cousins.8 – 4. Retention may be poor due to low carbonation. Low to moderate bitterness. Appearance: Light to dark brown. History/Comments: English brown ales are generally split into sub-styles along geographic lines. May seem somewhat like a smaller version of a sweet stout or a sweet version of a dark mild.008 – 1. Flavor: Deep. Harvey’s Nut Brown Ale. A light fruity ester aroma may be evident in these beers. Comments: Most are low-gravity session beers in the range 3.011 – 1. ENGLISH BROWN ALE 11A. particularly for its gravity. Can finish sweet or dry. raisin). A wide range of interpretations are possible. Alesmith Nautical Nut Brown Ale.g. though with low flavor and bitterness almost any type could be used. often with notes of dark fruits such as plums and/or raisins. Originally.and yeast-based flavors (e. Versions with darker malts may have a dry. English hop varieties are most authentic. History: May have evolved as one of the elements of early porters.or toffee-like malty sweetness on the palate and lasting into the finish.014 SRM: 19 – 35 ABV: 2.e. nutty. Mild Aroma: Low to moderate malt aroma. or lightly roasted. Medium to mediumhigh carbonation. but this style is sweeter than virtually all modern examples of mild. Somewhat rare in England. Sweeter versions may seem to have a rather full mouthfeel for the gravity. chocolate.2 – 5. Generally low to medium-low carbonation. May have a moderate dark fruit complexity. Appearance: Dark amber to reddish-brown color. festivals. with a nutty. Roast-based versions may have a light astringency. caramel or toffee-like character. Southern English (or “London-style”) brown ales are darker. malt-oriented brown ale. toffee. Vital Statistics: OG: 1. Very low to no hop aroma. Diacetyl and hop flavor low to none. Hints of biscuit and coffee are common. Samuel Adams Brown Ale 11B. Vital Statistics: OG: 1. Motor City Brewing Ghettoblaster Hop flavor is low to non-existent. Low to moderate offwhite to tan head. less hoppy than a pale ale. Low to no diacetyl.013 SRM: 12 – 25 ABV: 2. Brooklyn Brown Ale. Southern English Brown Aroma: Malty-sweet. Clear. Low to moderate off-white to tan head. good versions may still be found in the Midlands around Birmingham. and can be almost black. Very low to no diacetyl.4% Commercial Examples: Newcastle Brown Ale. although some versions may be made in the stronger (4%+) range for export. 13 . Theakston Traditional Mild. English hop varieties are most authentic. Comments: Increasingly rare. sweet malt aroma with toffee. chocolate. Quite creamy and smooth in texture. No diacetyl. vinous.042 IBUs: 12 – 20 FG: 1. or toffee-like character. Vital Statistics: OG: 1. and not so strong). Moderate to high carbonate water would appropriately balance the dark malt acidity. In modern terms. Flavor: Generally a malty beer. Woodforde’s Mardler’s Mild. 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. malty.5% Commercial Examples: Moorhouse Black Cat. toasted. Developed as a bottled product in the early 20th century out of a reaction against vinous vatted porter and often unpalatable mild. Highgate Mild. dark fruit complexity of malt flavor. caramel. toast. coffee. Tröegs Rugged Trail Ale. nutty. fruit. A few paler examples (medium amber to light brown) exist. caramel. roast. although should be relatively clear if visible. Some versions may seem like lower gravity brown porters.8 – 4.g. Fruity esters moderate to none. although is traditionally unfiltered.Acme Brown. Avery Ellie’s Brown Ale. Flavor: Gentle to moderate malt sweetness. with a caramel. Moderate carbonate water. Goose Island Nut Brown Ale. Little or no perceivable roasty or bitter black malt flavor. Overall Impression: A luscious. Sainsbury Mild. low diacetyl (especially butterscotch) is optional but acceptable. Low to moderately low carbonation.
Mouthfeel: Medium-light to medium body. Flavor: Moderately strong malt flavor usually features a lightly burnt. black malt character) should be noticeable and may be moderately strong. Boulevard Bully! Porter.040 – 1. History: Originating in England. No hops. and/or toffee character. Fruity esters moderate to none.4% Commercial Examples: Fuller's London Porter. History: Stronger. although should not be overly acrid. hop bittering level. thus may seem to have an “American” or “English” character. Rogue Mocha Porter. English hop aroma moderate to none. maize. Vital Statistics: OG: 1. Harvey’s Tom Paine Original Old Porter. Peters Old-Style Porter. Full. Clarity may 14 . nutty. and reminiscent of plums. and/or licorice notes. Comments: Although a rather broad style open to brewer interpretation. Moderately low to moderately high carbonation. Samuel Smith Taddy Porter. English hops are most common. typically). English or Irish ale yeast. Balance tends toward malt more than hops. including chocolate and/or other dark roasted malts and caramel-type malts. and balances the roasted malt flavors.5% Commercial Examples: Great Lakes Edmund Fitzgerald Porter. May have a slight astringency from roasted grains. is used. while modern versions may be considerably more aggressive. coffee or molasses but never burnt. Moderate to low fruity esters. although somewhat sweet versions exist. Higher in gravity than a dark mild. and alcohol. Diacetyl low to none. lower gravities. Starts sweet but darker malt flavors quickly dominates and persists through finish. raisins. has a rich malty sweetness with a complex blend of deep malt. and may have a chocolaty quality. Smuttynose Robust Porter. Baltic Porter Aroma: Rich malty sweetness often containing caramel. Mouthfeel: Medium to medium-full body. May have a sharp character from dark roasted grains. Some versions are fermented with lager yeast. Moderate off-white to light tan head with good to fair retention.” A precursor to stout. Mouth-filling and very smooth.052 IBUs: 18 – 35 FG: 1. Just a touch dry with a hint of roast coffee or 12B. Appearance: Light brown to dark brown in color. Hop flavor can vary from low to moderately high (US or UK varieties. or harsh roasted flavors). Roast intensity and malt flavors can also vary significantly. Salopian Entire Butt English Porter. toffee. sourness. May or may not have a strong hop character. etc. sweeter and more caramelly flavors. Diacetyl low to none. Flavor: Malt flavor includes a mild to moderate roastiness (frequently with a chocolate character) and often a significant caramel. Has a prominent yet smooth schwarzbier-like roasted flavor that stops short of burnt. although darker versions can be opaque. Great Divide Saint Bridget’s Porter 12C. bready. treacle. burnt. burnt or harsh. Can approach black in color. toffeelike and/or sweet). prunes. malty dark ale with a complex and flavorful roasty character. and/or sweet). Sierra Nevada Porter. Flavor: As with aroma. English hop flavor moderate to none. Appearance: Dark reddish copper to opaque dark brown (not black). Fruity esters moderate to none. St. Historical versions would use a significant amount of brown malt. although may approach being opaque. Water with moderate to high carbonate hardness is typical. cherries or currants. Fruity esters are moderate to none. Clean lager character. which often include black patent malt (chocolate malt and/or roasted barley may also be used in some versions). Deschutes Black Butte Porter. Both types are equally valid. Stronger versions may have a slight alcohol warmth. prominently dark roasted malts and grains. Hop aroma low to high (US or UK varieties). caramelly. It differs from a brown porter in that a black patent or roasted grain character is usually present. May have other secondary flavors such as coffee. Appearance: Medium brown to very dark brown. Hops are used for bittering. coffee. often with ruby highlights when held up to light. Overall Impression: A substantial.12. Optionally may also show some additional malt character in support (grainy. grainy. molasses. and attenuation. bready. flavor and/or aroma. Ingredients: English ingredients are most common. biscuits or toast in support. licorice. Ingredients: May contain several malts. persistent tan-colored head. Overall flavor may finish from dry to medium-sweet. RCH Old Slug Porter. Avery New World Porter. porter evolved from a blend of beers or gyles known as “Entire. Complex alcohol and ester profile of moderate strength. Some darker malt character that is deep chocolate. Usually does not contain large amounts of black patent malt or roasted barley. Usually fairly well attenuated. Some American versions may be dry-hopped. toffee-like. nutty. or occasionally lager yeast. Burton Bridge Burton Porter. rich. May contain several malts. May contain a moderate amount of adjuncts (sugars. or smokiness should be entered in the Specialty Beer category (23). and usually less alcohol.048 – 1. although small amounts may contribute a bitter chocolate complexity. Medium-low to medium hop bitterness will vary the balance from slightly malty to slightly bitter.8 – 6. Diacetyl low to none. Flag Porter. nutty to deep toast. Comments: Differs from a robust porter in that it usually has softer. More substance and roast than a brown ale. Medium to high bitterness. Bell’s Porter. Ale yeast can either be clean US versions or characterful English varieties. often with rubyor garnet-like highlights. Historical versions with Brettanomyces. chocolate. Anchor Porter. Said to have been favored by porters and other physical laborers. May also show some non-roasted malt character in support (caramelly.016 SRM: 22 – 35 ABV: 4. hoppier and/or roastier version of porter designed as either a historical throwback or an American interpretation of the style.). Very smooth. Vital Statistics: OG: 1. and it can be stronger in alcohol.012 – 1. but when not opaque will be clear (particularly when held up to the light). dried fruit esters. tan-colored head with moderately good head retention. and may or may not have significant fermentation byproducts. Clear. Thick. Overall Impression: A fairly substantial English dark ale with restrained roasty characteristics. although this character should not be strong. Traditional versions will have a more subtle hop character (often English). Shepherd Neame Original Porter. Brown Porter Aroma: Malt aroma with mild roastiness should be evident. Nethergate Old Growler Porter. black malt character (and sometimes chocolate and/or coffee flavors) with a bit of roasty dryness in the finish. depending on grist composition. and are frequently UK or US varieties. Usually has an “English” character. London or Dublin-type water (moderate carbonate hardness) is traditional. it may be distinguished from Stout as lacking a strong roasted barley character. Should not have a significant black malt character (acrid. occasionally with a vinous Port-like quality. but are usually subdued. Meantime London Porter.065 IBUs: 25 – 50 FG: 1. Diacetyl should be moderately low to none. which can be accentuated by the roasted malt.008 – 1. Hambleton Nightmare Porter. Good clarity. No sourness. Moderately low to moderately high carbonation. Robust Porter Aroma: Roasty aroma (often with a lightly burnt.014 SRM: 20 – 30 ABV: 4 – 5. PORTER 12A. no diacetyl. Wasatch Polygamy Porter be difficult to discern in such a dark beer.
and provide coffee and/or chocolate flavors. An impression of cream-like sweetness often exists. Appearance: Jet black to deep brown with garnet highlights in color. and adjuncts such as maize or treacle. creamy. and medium to no hop flavor. Neuzeller Kloster-Bräu Neuzeller Porter (Germany). Dry Stout Aroma: Coffee-like roasted barley and roasted malt aromas are prominent. sweet. While most commercial versions rely primarily on roasted barley as the dark grain.licorice in the finish. Mouthfeel: Medium-light to medium-full body. High carbonate water is common. Murphy's Stout. Balancing factors may include some creaminess. roasty. The “milk” name is derived from the use of lactose. the stout was always the stronger beer (it was originally called a “Stout Porter”). is frequently added to provide additional residual sweetness.060 IBUs: 20 – 40 FG: 1. Base of pale malt.024 SRM: 17 – 30 ABV: 5. Sheaf Stout. Historically known as “Milk” or “Cream” stouts. May have a bittersweet or unsweetened chocolate character in the palate. Brooklyn Dry Stout 13B. creamy ale.024 SRM: 30 – 40 ABV: 4 – 6% Commercial Examples: Mackeson's XXX Stout. The perception of body can be affected by the overall gravity with smaller beers being lighter in body. cocoa and/or grainy secondary notes. creamier. Modern versions are brewed from a lower OG and no longer reflect a higher strength than porters. Vital Statistics: OG: 1. May contain crystal malts and/or adjuncts. Southampton Imperial Baltic Porter as Irish stout or Irish dry stout. moderate to high hop bitterness. and lasts into the finish. it should be clear). Bottled versions are typically brewed from a significantly higher OG and may be designated as foreign extra stouts (if sufficiently strong).5% ABV range. and may use roasted barley.5% Commercial Examples: Sinebrychoff Porter (Finland). Comments: May also be described as an Imperial Porter. A thick.050 IBUs: 30 – 45 FG: 1. Beamish Stout. Ingredients: Generally lager yeast (cold fermented if using ale yeast). Vital Statistics: OG: 1. more “stout” body and strength. Sweet Stout Aroma: Mild roasted grain aroma. For the high hop bitterness and significant proportion of dark grains present. Overall Impression: A very dark. may have slight chocolate. Okocim Porter (Poland). but originally reflected a fuller. and medium to high hop bitterness. slightly roasty ale. this beer is remarkably smooth. Samuel Adams Cream Stout. from quite sweet to moderately dry and somewhat roasty. Dry. others use chocolate malt. with multi-layered flavors. with the level of residual sweetness. Three Floyd’s Black Sun Stout. legally this designation is no longer permitted in England (but is acceptable elsewhere). Comments: This is the draught version of what is otherwise known 15 . Hop flavor from slightly spicy hops (Lublin or Saaz types) ranges from none to medium-low.044 – 1. History: Traditional beer from countries bordering the Baltic Sea. Diacetyl low to none. Overall Impression: A Baltic Porter often has the malt flavors reminiscent of an English brown porter and the restrained roast of a schwarzbier. long-lasting. Debittered chocolate or black malt. Very complex.036 – 1. Continental hops. Appearance: Very dark brown to black in color. Watney's Cream Stout. Diacetyl low to none. Aldaris Porteris (Latvia). Ingredients: The sweetness in most Sweet Stouts comes from a lower bitterness level than dry stouts and a high percentage of unfermentable dextrins. Farson’s Lacto Stout. Carnegie Stark Porter (Sweden). nutty. Zywiec Porter (Poland). higher in exported and US products. lasting into the finish. Flavor: Dark roasted grains and malts dominate the flavor as in dry stout. and the balance between the two being the variables most subject to interpretation. full-bodied. bitter. History: The style evolved from attempts to capitalize on the success of London porters. STOUT 13A. Utenos Porter (Lithuania). Munich or Vienna base malt. Orkney Dragonhead Stout. allow for interpretation by brewers. Water typically has moderate carbonate hardness.5 – 9. black malt or combinations of the three. Comments: Gravities are low in England. Brown or amber malt common in historical recipes. Most versions are in the 7-8. tan. Variations exist. Peter’s Cream Stout. Ingredients: The dryness comes from the use of roasted unmalted barley in addition to pale malt. Creamy tan to brown head. Low to moderate fruity esters. Vital Statistics: OG: 1. and good attenuation. crystal malt. Mouthfeel: Generally quite full-bodied and smooth. just to provide balance.007 – 1. Russian River O. Fruitiness can be low to moderately high. Nøgne ø porter (Norway). High residual sweetness from unfermented sugars enhances the full-tasting mouthfeel. making it seem even more mouthfilling. optionally with light to moderate acidic sourness. When a brewery offered a stout and a porter. Marston’s Oyster Stout. The level of bitterness is somewhat variable. Old Dominion Stout. chocolate malt. as is the roasted character and the dryness of the finish.016 – 1. Medium-low to medium bitterness from malt and hops.V. Not heavy on the tongue due to carbonation level. with a wellaged alcohol warmth (although the rarer lower gravity Carnegiestyle versions will have a medium body and less warmth). Hitachino Nest Sweet Stout (Lacto). as a sweetener. Flaked unmalted barley may also be used to add creaminess. Low to moderate carbonation.011 SRM: 25 – 40 ABV: 4 – 5% Commercial Examples: Guinness Draught Stout (also canned). Derived from English porters but influenced by Russian Imperial Stouts.012 – 1. Goose Island Dublin Stout. the intensity of the roast character. Flavor: Moderate roasted. Medium to high sweetness (often from the addition of lactose) provides a counterpoint to the roasted character and hop bitterness. molasses and/or licorice complexity. Light hints of black currant and dark fruits. although high levels will not give the classic dry finish. with a creamy character. an unfermentable sugar. No diacetyl. Stout. Mouthfeel: Medium-full to full-bodied and creamy. Often tastes like sweetened espresso. Esters medium-low to none. Left Hand Milk Stout. Overall Impression: A very dark. Dorothy Goodbody’s Wholesome Stout. Widmer Snowplow Milk Stout 13.to brown-colored head is characteristic. it should be clear). Hop aroma low to none.090 IBUs: 20 – 40 FG: 1. A small percentage (perhaps 3%) of soured beer is sometimes added for complexity (generally by Guinness only). Baltika #6 Porter (Russia). May have a light astringency from the roasted grains. but with a higher OG and alcohol content than either.060 – 1. toffee. although heavily roasted or hopped versions should be entered as either Imperial Stouts (13F) or Specialty Beers (23). grainy sharpness. O’Hara’s Celtic Stout. Hop bitterness is moderate (lower than in dry stout). sometimes with coffee and/or chocolate notes. Can be opaque (if not. The balance between dark grains/malts and sweetness can vary. or milk sugar. St. Lactose. Low to moderate carbonation. mediumlow to no fruitiness. coffee-like finish from roasted grains. Stepan Razin Porter (Russia). Medium to medium-high carbonation. Can be opaque (if not. Malt can have a caramel.L. Hop aroma low to none. No diacetyl. although harshness is undesirable. black malt. History: An English style of stout.
as well as caramel-type malts. and/or vinous aromatics. Ingredients: Pale. this type of beer is best entered as a Specialty Beer – Category 23). sometimes known as “Tropical Stouts”). Appearance: Medium brown to black in color. A light oatmeal aroma is optional. more assertive roast flavors. Oatmeal (5-10%+) used to enhance fullness of body and complexity of flavor. Overall Impression: A hoppy. these can be either fruity and sweet. but this character should not be excessive. American hop varieties. persistent head of light tan to light brown in color. Burnt or charcoal aromas are low to none. Medium to very low hop aroma. Coopers Best Extra Stout. Ingredients: Common American base malts and yeast. often with a citrusy or resiny American hop character. Tröegs Oatmeal Stout. smooth dark grain flavors.010 – 1. Medium hop bitterness with the balance toward malt. May use adjuncts and sugar to boost gravity.010 – 1. but can be present up to medium intensity. Anderson Valley Barney Flats Oatmeal Stout. The roasted flavors of either version may taste of coffee. creamy character. Hop flavor can be low to high. Export versions tend to have lower esters. Guinness Foreign Extra Stout has been made since the early 1800s. Can have a bit of roast-derived astringency. and relies on oatmeal for body and complexity rather than lactose for body and sweetness. Adjuncts such as oatmeal may be present in low quantities. and restrained bitterness. while heavy use of oatmeal can be fairly intense in flavor with an almost oily mouthfeel. grainy or earthy flavor. and can have coffee. Creamy. but smooth and not excessively hot. or even tinged with Brettanomyces (e. but this character should not be prominent if present. although some may appear very dark brown. Export-Type: Freeminer Deep Shaft Stout. Overall Impression: A very dark. Fruitiness should be low to medium. Varied use of dark and roasted malts. should be clear). Goose Island Oatmeal Stout.075 IBUs: 35 – 75 FG: 1. although sharpness of dry stout will not be present in any example. Highly bitter and hoppy versions are best entered as American-style Stouts (13E). Comments: A rather broad class of stouts. Wolaver’s Oatmeal Stout Overall Impression: A very dark. roasty ale. Foreign Extra Stout Aroma: Roasted grain aromas moderate to high. malt sweetness and flavor. Can be somewhat creamy. Ale yeast (although some tropical stouts are brewed with lager yeast).010 – 1. but with more gravity. roasted coffee beans. silky. Usually opaque.050 – 1. dried fruit. Fruitiness medium to high. stronger) versions of dry or sweet stout also fit this profile. Oats can add a nutty. Flavor: Medium sweet to medium dry palate. Diacetyl medium-low to none. No diacetyl.056 – 1. The level of bitterness also varies. American Stout Aroma: Moderate to strong aroma of roasted malts. full-bodied. caramel and dark roasted malts and grains. Light alcohol-derived aromatics are also optional. When judging. Low to medium malt sweetness. Hop flavor medium-low to none.075 IBUs: 30 – 70 FG: 1. they often have a sweet. or a scaled-down Imperial stout without the late hops. Hops mostly for bitterness. allow for differences in interpretation.065 IBUs: 25 – 40 FG: 1.to brown-colored head. May have a slightly burnt coffee ground flavor.018 SRM: 22 – 40 ABV: 4. moderately strong. Think of the style as either a scaled-up dry and/or sweet stout. Jamaica Stout (Jamaica). Broughton Kinmount Willie Oatmeal Stout. chocolate and/or lightly burnt notes. Esters are optional. Large. dark or bittersweet chocolate. Light to moderately strong alcohol warmth.048 – 1. Dragon Stout (Jamaica). and the amount of finishing hops used. Elysian Dragonstooth Stout 13E. Young's Oatmeal Stout. dry and bitter. New Holland The Poet. occasionally with a light burnt quality. not sold in the US). History: An English seasonal variant of sweet stout that is usually less sweet than the original. from fairly sweet to quite dry. Light esters may be present but are not required. particularly if a small amount of oats have been used to enhance mouthfeel.13C. Can be opaque (if not. Tropical varieties can be quite sweet. persistent tan. Moderate to moderately-high carbonation. malty ale with a complementary oatmeal flavor. Ale yeast. Stronger versions can have the aroma of alcohol (never sharp. and higher bitterness. but smooth. often with a smooth.022 13D.e. Comments: Breweries express individuality through varying the roasted malt profile. Some versions may have a sweet aroma. Mouthfeel: Medium to full body. May give a warming (but never hot) impression from alcohol presence. Vital Statistics: OG: 1. smooth. Mouthfeel: Medium-full to full body. Maclay’s Oat Malt Stout. Medium to medium-high carbonation. Medium-high to high carbonation. often with a coffee-like character.. creamy.g. Very low to no diacetyl. Medium to dry finish. Medium to high bitterness.9% Commercial Examples: Samuel Smith Oatmeal Stout. Ridgeway of Oxfordshire Foreign Extra Stout. Roasted grain and malt character can be moderate to high. often with rich chocolate or caramel flavors. bitter. ABC Stout (Singapore). Diacetyl low to none. A light sweetness can imply a coffee-and-cream impression. Alcohol flavors can be present up to medium levels. Pale and dark roasted malts and grains. Tropical versions can have high fruity esters. with the complexity of oats and dark roasted grains present. Diacetyl mediumlow to none. Royal Extra “The Lion Stout” (Trinidad). Little to no hop flavor. Large tan to brown head with good retention. McAuslan Oatmeal Stout. Hop aroma low to none. Flavor: Moderate to very high roasted malt flavors. while export versions can be moderately dry (reflecting impression of a scaled-up version of either sweet stout or dry stout). Mouthfeel: Medium-full to full body. Guinness Foreign Extra Stout. Vital Statistics: OG: 1. Clarity usually obscured by deep color (if not opaque. or lightly burnt grain. hot.018 SRM: 30 – 40 ABV: 5. Ingredients: Similar to dry or sweet stout. Appearance: Very deep brown to black in color. Generally has bolder roasted malt flavors and hopping than other traditional stouts (except Imperial Stouts).2 – 5. 16 . roasty. strongly roasted Foreignstyle Stout (of the export variety). No diacetyl. Some bottled export (i. often tasting of coffee. Dark grains can combine with malt sweetness to give the impression of milk chocolate or coffee with cream. or molasses.5 – 8% Commercial Examples: Tropical-Type: Lion Stout (Sri Lanka). sometimes an almost oily slickness from the oatmeal. Hop aroma low to none (UK varieties most common). Oatmeal Stout Aroma: Mild roasted grain aromas. Guinness Foreign Extra Stout (bottled. Light use of oatmeal may give a certain silkiness of body and richness of flavor. Flavor: Tropical versions can be quite sweet without much roast or bitterness. Appearance: Generally a jet black color. it should be clear). while export versions can be drier and fairly robust. as does the oatmeal impression. licorice. Comments: Generally between sweet and dry stouts in sweetness. Thick. Water source should have some carbonate hardness. Hops primarily for bittering. chocolate. often having a roasted coffee or dark chocolate quality. History: Originally high-gravity stouts brewed for tropical markets (and hence.. Vital Statistics: OG: 1. or solventy). Variations exist. and generally reflects citrusy or resiny American varieties. rum-like quality.
dark ale. or almost tar-like sensations. but not required. A slightly grassy dry-hop aroma is acceptable. although this character is not mandatory. caramel). Bell’s Expedition Stout. Should be clear. Some smooth alcohol warming can and should be sensed in stronger (but not all) versions. medium-light to medium-bodied mouthfeel without hop-derived astringency. and may optionally show some supporting caramel. and may take on a complex. Victory Storm King. Great Lakes Blackout Stout. raisins) character. Aged versions may have a slight vinous or port-like quality. while the English varieties reflect a more complex specialty malt character and a more 17 forward ester profile). Brooklyn Black Chocolate Stout 14. The balance and intensity of flavors can be affected by aging. Not all possible aromas described need be present. Overall Impression: A hoppy. Modern versions of English IPAs generally pale in comparison (pun intended) to their ancestors. Mouthfeel: Smooth. maltiness. hot or solventy. although moderate to mediumhigh carbonation can combine to render an overall dry sensation in the presence of malt sweetness. A moderate caramel-like or toasty malt presence is common. Southampton Russian Imperial Stout. usually with some lingering roastiness. Dark fruit flavors meld with roasty. dark fruit (e. Flavor: Hop flavor is medium to high. roasted character. History: Brewed to high gravity and hopping level in England for export to the Baltic States and Russia. or prunes). a distinctively minerally. Good head stand with off-white color should persist. Like a black barleywine with every dimension of flavor coming into play. earthy or fruity nature is typical. Appearance: Color ranges from golden amber to light copper. Despite the substantial hop character typical of these beers. Vital Statistics: OG: 1. The wide range of allowable characteristics allow for maximum brewer creativity. INDIA PALE ALE (IPA) 14A. cocoa. burnt currant or tarry character may be evident. Stone Imperial Stout. Aging affects the intensity. High alcohol and viscosity may be visible in “legs” when beer is swirled in a glass. Some versions may have a sulfury note. and fruitiness from the fermentation or hops adds to the overall complexity. can be present. A slightly burnt grain. The temperature extremes and rolling of the seas resulted in a highly attenuated beer upon arrival. The malt should show an English character and be somewhat bready. but should be noticeable. English IPA Aroma: A moderate to moderately high hop aroma of floral. with a velvety. Very low levels of diacetyl are acceptable. Bar Harbor Cadillac Mountain Stout. some sulfur flavor. with variable amounts of roasted malt/grains. Finish is medium to dry. The balance can vary with any of the aroma elements taking center stage. Deep tan to dark brown head. North Coast Old Rasputin Imperial Stout. May optionally show a slight specialty malt character (e. either from esters or hops. Samuel Smith Imperial Stout. body and complexity to support the hops will provide the best balance. maltiness. Bear Republic Big Bear Black Stout. and may contain any hop variety. Deschutes Obsidian Stout. and alcohol. Malt backbone can be balanced and supportive to rich and barleywine-like. Great Divide Yeti. Has less hop character and a more pronounced malt flavor than American versions. If high sulfate water is used.SRM: 30 – 40 ABV: 5 – 7% Commercial Examples: Rogue Shakespeare Stout. but shouldn’t be sharp. Any type of hops may be used. North Coast Old No. vinous or port-like qualities developing. with generous quantities of roasted malts and/or grain. Malt flavor should be medium-low to medium-high. Low to moderate fruitiness. Oak is inappropriate in this style.. balance and smoothness of aromatics. hops and yeast. American or English ale yeast. Fruity esters may be low to intense. dry finish. luscious texture (although the body may decline with long conditioning). 38. sharp. and support the hop aspect. fruity esters. Russian Imperial Stout Aroma: Rich and complex. who have extended the style with unique American characteristics. Moderate to aggressively high roasted malt/grain flavors can suggest bittersweet or unsweetened chocolate. with a moderate to assertive hop bitterness. Today is even more popular with American craft brewers. Thirsty Dog Siberian Night. prunes. moderately strong pale ale that features characteristics consistent with the use of English malt. dark chocolate. No diacetyl. although the intensity of hop character is usually lower than American versions. with some flavors becoming more subdued over time and some aged. and has been (incorrectly) used in . but this should only add complexity and not dominate. with English and American interpretations (predictably. The term “IPA” is loosely applied in commercial English beers today. toffee-like and/or caramelly. and/or slightly grassy). Alcohol strength should be evident. Comments: A pale ale brewed to an increased gravity and hop rate. The palate and finish can vary from relatively dry to moderately sweet. Avery Out of Bounds Stout. burnt. and bitterness may linger into the aftertaste but should not be harsh. Sierra Nevada Stout. and can take on a dark fruit character (raisins. or slightly burnt tones and can be light to moderately strong. bready or toasty flavors. the American versions have more bitterness. and a lingering bitterness are usually present. Gentle smooth warmth from alcohol should be present and noticeable.115 IBUs: 50 – 90 FG: 1.. fruity esters. but shouldn’t be sour. and bittersweet. and alcohol. May have a complex grain bill using virtually any variety of malt. toasty. biscuit-like. Appearance: Color may range from very dark reddish-brown to jet black. depending on the gravity and grain bill. many interpretations are possible. Opaque. earthy. but most are pale to medium amber with an orange-ish tint. fruity. Carbonation may be low to moderate. with variable amounts of roasted grains. and finishing hops. hops. The malt aroma can be subtle to rich and barleywine-like. Should not be syrupy and under-attenuated. pleasant. plums. Hop aroma can be very low to quite aggressive. Ingredients: Well-modified pale malt. plums. An alcohol character may be present. deep. Fruity esters may be low to moderately strong. Rogue Imperial Stout. Overall Impression: An intensely flavored. English pale ales were derived from India Pale Ales. and/or strong coffee. hop bitterness and warming character. or solventy. Said to be popular with the Russian Imperial Court. hop bitterness and flavor.g. No diacetyl. Flavor: Rich.075 – 1.018 – 1. although head retention may be low to moderate. Medium-low to high hop flavor (any variety). Lost Coast 8 Ball Stout. Scotch Irish Tsarina Katarina Imperial Stout. sufficient malt flavor. big. Mouthfeel: Full to very full-bodied and chewy. Roasty.030 SRM: 30 – 40 ABV: 8 – 12% Commercial Examples: Three Floyd’s Dark Lord. Avery The Czar. The hop flavor should be similar to the aroma (floral. The roasted malt character can take on coffee. fruity. depending on age and conditioning. History: Brewed to survive the voyage from England to India. Alkaline water balances the abundance of acidic roasted grain in the grist. Comments: Variations exist. although unfiltered dry-hopped versions may be a bit hazy. Deschutes The Abyss. complex and frequently quite intense. but not hot. Generally has a well-formed head. Some clean alcohol flavor can be noted in stronger versions. Medium to aggressively high bitterness. with a noticeable alcohol presence. Founders Imperial Stout.g. Mad River Steelhead Extra Stout 13F.
some versions can have an orange-ish tint. Great Divide Hercules Double IPA.beers below 4% ABV. but should be at a lower level than in English examples. Some clean alcohol flavor can be noted in stronger versions.5 – 7. Three Floyd’s Dreadnaught. and a tribute to historical IPAs.018 SRM: 8 – 14 ABV: 5 – 7. Strongly hopped. Should be clear. Overall Impression: A decidedly hoppy and bitter. Some alcohol can usually be noted. although a neutral fermentation character is also acceptable.” “extreme. Anderson Valley Hop Ottin’. brewed using American ingredients and attitude. noble). Brooklyn East India Pale Ale Russian River Blind Pig IPA.020 SRM: 8 – 15 ABV: 7. Surly Furious. High to absurdly high hop bitterness.070 – 1. Dogfish Head 60 Minute IPA. although moderate to mediumhigh carbonation can combine to render an overall dry sensation in the presence of malt sweetness. American IPA Aroma: A prominent to intense hop aroma with a citrusy. Drinkability is an important characteristic. floral. although the malt backbone will generally support the strong hop character and provide the best balance. but most examples do not exhibit this character. Harpoon IPA. Typically not as high in gravity/alcohol as a barleywine. A clean. lingering bitterness is usually present in the aftertaste but should not be harsh.010 – 1. Body is generally less than in English counterparts. American hops. Good head stand with off-white color should persist. Should be clear. Oak is inappropriate in this style. Bear Republic Racer 5 IPA. either from esters or hops. Fresher versions will obviously have a more significant finishing hop character. Avery IPA 14C. but mashed at lower temperatures for high attenuation.5 – 10% Commercial Examples: Russian River Pliny the Elder. Goose Island IPA. piney. Summit India Pale Ale. Ridgeway Bad Elf. Good head stand with white to off-white color should persist. Great Divide Titan IPA. Some alcohol may be noted. Refined sugar may be used in some versions. Anchor Liberty Ale. English and/or noble varieties (although a citrusy hop character is almost always present). Low fruitiness is acceptable but not required. this should not be a heavy. Oak is inappropriate in this style. Vital Statistics: OG: 1. Vital Statistics: OG: 1. Generally all-malt. The adjective “Imperial” is arbitrary and simply implies a stronger version of an IPA. perfume-like. English and/or noble hop varieties.” or any other variety of adjectives would be equally valid. less rich and a greater overall hop intensity than an American Barleywine. but mashed at lower temperatures for high attenuation. No diacetyl. English hops.010 – 1. Smooth alcohol warming. and is generally clean and malty although some caramel or toasty flavors are acceptable at low levels. medium-light to medium body. Flavor: Hop flavor is strong and complex. either from esters or hops. lacking harshness.090 IBUs: 60 – 120 FG: 1. Some clean malty sweetness may be found in the background. Victory Hop Devil. Stone IPA. No harsh hop-derived astringency. Samuel Smith's India Ale. Some smooth alcohol warming can and should be sensed in stronger (but not all) versions. Hampshire Pride of Romsey IPA. Medium-high to very high hop bitterness. Avery Majaraja.Middle Ages ImPailed Ale. and/or fruity character derived from American hops. 14B.010 – 1. Ingredients: Pale ale malt (well-modified and suitable for singletemperature infusion mashing). piney or fruity aspects. Versions with a noticeable Rye character (“RyePA”) should be entered in the Specialty category. although moderate to medium-high carbonation can combine to render an overall dry sensation in the presence of malt sweetness. Fuller's IPA.” “extra. Bell’s Hop Slam.5% Commercial Examples: Bell’s Two-Hearted Ale. Malt flavor should be low to medium. Generally all-malt. Burton Bridge Empire IPA.056 – 1. resinous. Ingredients: Pale ale malt (well-modified and suitable for singletemperature infusion mashing).050 – 1. English yeast that can give a fruity or sulfury/minerally profile. may also be detected in some versions. very strong pale ale without the big maltiness and/or deeper malt flavors of an American barleywine. although unfiltered dry-hopped versions may be a bit hazy. Malt flavor should be low to medium. Mouthfeel: Smooth. floral. Three Floyds Alpha King. American. Generally will have more finish hops and less fruitiness and/or caramel than English pale ales and bitters. Vital Statistics: OG: 1. Some clean malty sweetness may be found in the background. some versions can have an orange-ish tint. but clean. Fruitiness. and can reflect the use of American. Appearance: Color ranges from medium gold to medium reddish copper. sipping beer.075 IBUs: 40 – 60 FG: 1. Overall Impression: An intensely hoppy. American yeast that can give a clean or slightly fruity profile. Imperial IPA Aroma: A prominent to intense hop aroma that can be derived from American. A long. Less malty. High sulfate and low carbonate water is essential to achieving a pleasant hop bitterness in authentic Burton versions. History: An American version of the historical English style. Water character varies from soft to moderately sulfate. medium-light to medium-bodied mouthfeel without hop-derived astringency. 18 . Medium-dry to dry finish.5% Commercial Examples: Meantime India Pale Ale. It should also not have much residual sweetness or a heavy character grain profile. “double. Medium-dry to dry finish. Ingredients: Pale ale malt (well-modified and suitable for singletemperature infusion mashing). moderately strong American pale ale. Mouthfeel: Smooth. Appearance: Color ranges from golden amber to medium reddish copper. Comments: Bigger than either an English or American IPA in both alcohol strength and overall hop level (bittering and finish). A showcase for hops. although a neutral fermentation character is typical. The bitterness may linger into the aftertaste but should not be harsh. Flavor: Hop flavor is medium to high. but most examples do not exhibit this character. Sierra Nevada Celebration Ale. Founder’s Centennial IPA. Water character varies from soft to moderately sulfate. American yeast that can give a clean or slightly fruity profile. May be slightly sulfury. Most versions are dry hopped and can have an additional resinous or grassy aroma. but it should not have a “hot” character. although this is not required. and is generally clean and malty sweet although some caramel or toasty flavors are acceptable at low levels. Fruitiness.075 IBUs: 40 – 70 FG: 1. Stone Ruination IPA. and should reflect an American hop character with citrusy. resinous. may also be detected in some versions. although unfiltered dry-hopped versions may be a bit hazy. can use a complex variety of hops (English. smooth alcohol flavor is usually present.018 SRM: 6 – 15 ABV: 5. AleSmith IPA. although not all examples will exhibit the strong sulfate character. May be slightly sulfury. although this is not absolutely required. Freeminer Trafalgar IPA. lower body. No diacetyl. Many versions are dry hopped and can have an additional grassy aroma. Low fruitiness is acceptable but not required. since high alcohol and malt tend to limit drinkability. although the malt backbone will support the strong hop character and provide the best balance. 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.
Barrelhouse Hocking Hills HefeWeizen. A light to moderate wheat aroma (which might be perceived as bready or grainy) may be present and is often accompanied by a caramel. Noble hop character ranges from low to none. A very thick. wheat beers did not have a youthful image. but should not dominate. often somewhat sweet palate with a relatively dry finish. aided by moderate to high carbonation. Well rounded. Victory Hop Wallop 15. The character of a krystal weizen is generally fruitier and less phenolic than that of the hefe-weizen. The suspended yeast sediment (which should be roused before drinking) also contributes to the cloudiness. History: Old-fashioned Bavarian wheat beer was often dark. Andechser Weissbier Hefetrüb. citrusy tartness. aromatics can include a light. Suspended yeast may increase the perception of body. but generally produced year-round. The version “mit hefe” is served with yeast sediment stirred in. neither should be dominant if present. Eisenbahn Weizenbier 15B. and hop bitterness is very low to low. a light to moderate vanilla character. moussy. since most older people drank them for their health-giving qualities. The texture of wheat as well as yeast in suspension imparts the sensation of a fluffy. Paulaner Hefe-Weizen. a very light to moderate vanilla character and/or low bubblegum notes can accentuate the banana flavor. fast-maturing beers that are lightly hopped and show a unique banana-and-clove yeast character. A light to moderate wheat aroma (which might be perceived as bready or grainy) may be present but other malt characteristics should not. Hop flavor is very low to none. The soft.g.052 IBUs: 8 – 15 FG: 1. The balance and intensity of the phenol and ester components can vary but the best examples are reasonably balanced and fairly prominent. fruity. the krystal version is filtered for excellent clarity.044 – 1. In the 1950s and 1960s. Bottles with yeast are traditionally swirled or gently rolled prior to serving. but shouldn’t overpower the yeast character. Plank Bavarian Hefeweizen. but often can add to the complexity and balance. Optional.Rogue I2PA. Weizen ale yeasts produce the typical spicy and fruity character. although some versions use up to 70%. somewhat bready or grainy flavor of wheat is complementary.044 – 1. citrusy character from yeast and high carbonation is often present. citrusy character from yeast and high carbonation is sometimes present. Dunkelweizen Aroma: Moderate to strong phenols (usually clove) and fruity esters (usually banana). Weizen/Weissbier Aroma: Moderate to strong phenols (usually clove) and fruity esters (usually banana). Ayinger Bräu Weisse. No diacetyl or DMS. Always effervescent.6% Commercial Examples: Weihenstephaner Hefeweissbier. The high protein content of wheat impairs clarity in this traditionally unfiltered style. the remainder is Pilsner malt. Noble hop character ranges from low to none. History: A traditional wheat-based ale originating in Southern Germany that is a specialty for summer consumption. fruity. The balance and intensity of the phenol and ester components can vary but the best examples are reasonably balanced and fairly prominent. from Vienna and/or Munich malt). A small amount of noble hops are used only for bitterness. spritzy finish aided by high carbonation. although the level of haze is somewhat variable. Reflecting the best yeast and wheat character of a hefeweizen blended with the malty richness of a Munich dunkel. Erdinger Weissbier. spicy. No diacetyl or DMS. Stoudt’s Double IPA. Ettaler Weissbier Hell. The balance and intensity of the phenol and ester components can vary but the best examples are reasonably balanced and fairly prominent. sweetness and roundness. moussy. Well rounded. No diacetyl or DMS. Optionally. rich barley malt character not found in a hefeweizen. Ingredients: By German law. Bottles with yeast are traditionally swirled or gently rolled prior to serving. and/or a low bubblegum aroma. The texture of wheat imparts the sensation of a fluffy. Weizen ale yeasts produce the typical spicy and fruity character. Kapuziner Weissbier. Flavor: Low to moderately strong banana and clove flavor. a very light to moderate vanilla character and/or low bubblegum notes can accentuate the banana flavor. Hacker19 Pschorr Weisse. Optionally. flavorful. The filtered Krystal version has no yeast and is brilliantly clear. Mouthfeel: Medium-light to medium body. Flavor: Low to moderately strong banana and clove flavor.056 .. The balance and intensity of the phenol and ester components can vary but the best examples are reasonably balanced and fairly prominent. refreshing wheat-based ale. Schneider Weisse Weizenhell. Overall Impression: A pale. The malty richness can be low to medium-high. Any malt character is supportive and does not overpower the yeast character. These beers often don’t age well and are best enjoyed while young and fresh. but acceptable. at least 50% of the grist must be malted wheat. although the level of haze is somewhat variable.010 – 1. Ingredients: By German law. The soft. somewhat bready or grainy flavor of wheat is complementary. the lighter hefeweizen is more common. The high protein content of wheat impairs clarity in an unfiltered beer. A traditional decoction mash gives the appropriate body without cloying sweetness. Optionally. Overall Impression: A moderately dark. None of these optional characteristics should be high or dominant. Franziskaner Hefe-Weisse. long-lasting off-white head is characteristic. Dogfish Head 90-minute IPA. although extreme fermentation temperatures can affect the balance and produce off-flavors. Vital Statistics: OG: 1. A tart. A small amount of noble hops are used only for bitterness. Effervescent.014 SRM: 2 – 8 ABV: 4. A beer “mit hefe” is also cloudy from suspended yeast sediment (which should be roused before drinking). Hop flavor is very low to none. No diacetyl or DMS. or richer malt aroma (e. although some versions use up to 70%. A light tartness is optional but acceptable. at least 50% of the grist must be malted wheat. refreshing wheat-based ale. bread crust. neither should be dominant if present. as is a richer caramel and/or melanoidin character from Munich and/or Vienna malt. a low to moderate vanilla character and/or low bubblegum notes may be present. flavorful palate with a relatively dry finish. creamy fullness that may progress to a lighter finish. GERMAN WHEAT AND RYE BEER 15A. sweetness and roundness. but typically muted. malty. the remainder is usually Munich and/or Vienna malt. A very thick. Penn Weizen. creamy fullness that may progress to a light. as is a slightly sweet Pils malt character. The presence of Munich and/or Vienna malts also provide an additional sense of richness and fullness. never heavy.3 – 5. spicy. A traditional decoction mash gives the appropriate body without cloying sweetness. A tart. Moylan’s Hopsickle Imperial India Pale Ale. Appearance: Pale straw to very dark gold in color. Appearance: Light copper to mahogany brown in color. Today. and hop bitterness is very low to moderately low. Comments: These are refreshing. Mouthfeel: Medium-light to medium-full body. Vital Statistics: OG: 1. Comments: The presence of Munich and/or Vienna-type barley malts gives this style a deep. A roasted malt character is inappropriate. although extreme fermentation temperatures can affect the balance and produce off-flavors. long-lasting white head is characteristic.
6% Commercial Examples: Weihenstephaner Hefeweissbier Dunkel. and the alcohol helps balance the finish. and sometimes citrus). which gives it a . and can persist into aftertaste. Rye has been characterized as having the most assertive flavor of all cereal grains. No diacetyl or DMS. but with a greater body and light finishing hops. Remainder of grist can include pale malt. A traditional decoction mash gives the appropriate body without cloying sweetness. Low to moderate noble hop flavor acceptable. grainy. It is inappropriate to add caraway seeds to a roggenbier (as some American brewers do). hazy appearance. The presence of Munich and/or Vienna malts also provide an additional sense of richness and fullness. Now also made in the Eisbock style as a specialty beer. May have a slightly sweet palate. Witbier Aroma: Moderate sweetness (often with light notes of honey and/or vanilla) with light. moderately-low to moderately-strong spicy rye flavor. raisins or grapes). spicy wheat aromatics. citrusy orangey fruitiness. Mouthfeel: Medium to medium-full body. Eisenbahn Vigorosa 15D. diacetyl or DMS. often resulting in a gummy mash texture that is prone to sticking.014 SRM: 14 – 19 ABV: 4. Medium-dry. lightly bitter (from rye) aftertaste. often with a complex herbal. Light tartness optional. Cloudy.and/or Vienna-type barley malts. often with a bit of tartness. The high protein content of wheat impairs clarity in this traditionally unfiltered style. Munich malt. celery-like. Overall Impression: A dunkelweizen made with rye rather than wheat. and some banana esters may also be present. the world’s oldest top-fermented wheat doppelbock. Can have a somewhat acidic aroma from rye and yeast. Weizen yeast provides distinctive banana esters and clove phenols. or peppery note in the background. Vegetal. Decoction mash commonly used (as with weizenbiers). High carbonation. Moderate to high carbonation. Spices should blend in with fruity. and a light chocolate character is sometimes found (although a roasted character is inappropriate). Weizen ale yeasts produce the typical spicy and fruity character.0% Commercial Examples: Schneider Aventinus. often having a hearty flavor reminiscent of rye or pumpernickel bread. Victory Moonglow Weizenbock. no longer imported into the US). Bürgerbräu Wolznacher Roggenbier 15C.5 – 8. Hacker-Pschorr Weisse Dark. Appearance: Dark amber to dark. Ettaler Weissbier Dunkel. Lower fermentation temperatures accentuate the clove character by suppressing ester formation. Appearance: Very pale straw to very light gold in color.5 – 6% Commercial Examples: Paulaner Roggen (formerly Thurn und Taxis. Flavor: Grainy. Moderate to strong phenols (most commonly vanilla and/or clove) add complexity. Rye is a huskless grain and is difficult to mash. The malty. Well-aged examples may show some sherry-like oxidation as a point of complexity. Ayinger Ur-Weisse. bock-like melanoidins. clove. Roggenbier (German Rye Beer) Aroma: Light to moderate spicy rye aroma intermingled with light to moderate weizen yeast aromatics (spicy clove and fruity esters. Large creamy off-white to tan head. A moderate aroma of alcohol is common. Low to moderate weizen yeast character (banana. Mahr’s Der Weisse Bock. Bavaria as a more distinctive variant of a dunkelweizen using malted rye instead of malted wheat. Moderate zesty. No diacetyl. No diacetyl.010 – 1. Vital Statistics: OG: 1. the rye character is traditionally from the rye grain only. and hop bitterness is low. A low spicy-herbal hop aroma is optional. long-lasting light tan head is characteristic. although the balance can vary. although never solventy. 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. Kapuziner Weissbier Schwarz Doppelbock. light banana and/or vanilla. Moderate perfumy coriander.015 – 1. spicy. A faintly tart character may optionally be present. Appearance: Light coppery-orange to very dark reddish or coppery-brown color. Franziskaner Dunkel Hefe-Weisse. Vital Statistics: OG: 1. The beer will be very cloudy from starch haze and/or yeast. although it may contain up to 70%). Light usage of noble hops in bitterness. Capital Weizen 20 16. but should never overpower the other characteristics.056 IBUs: 10 – 20 FG: 1. Ingredients: A high percentage of malted wheat is used (by German law must be at least 50%. malty. History: A specialty beer originally brewed in Regensburg. flavor and aroma. and yeast character dominate the palate. High Point Ramstein Winter Wheat. Plank Bavarian Heller Weizenbock. Weizenbock Aroma: Rich. Schneider Weisse (Original). Overall Impression: A strong. Plank Bavarian Dunkler Weizenbock. wheat malt. Bottles may be gently rolled or swirled prior to serving to rouse the yeast. Light noble hops are acceptable. Comments: American-style rye beers should be entered in the American Rye category (6D). The wheat. A very thick. AleSmith Weizenbock. grainy finish with a tangy. Erdinger Weissbier Dunkel. crystal malt and/or small amounts of debittered dark malts for color adjustment. Other traditional beer styles with enough rye added to give a noticeable rye character should be entered in the Specialty Beer category (23). Tucher Dunkles Hefe Weizen. prunes. A creamy sensation is typical. although the level of haze is somewhat variable. Comments: A dunkel-weizen beer brewed to bock or doppelbock strength. dark fruit. spicy clove-like phenols. fruity. bock-like melanoidins and bready malt combined with a powerful aroma of dark fruit (plums. and a moderate wheat flavor. floral and sweet aromas and should not be overly strong.090 IBUs: 15 – 30 FG: 1. The suspended yeast sediment (which should be roused before drinking) also contributes to the cloudiness.010 – 1.IBUs: 10 – 18 FG: 1. BELGIAN AND FRENCH ALE 16A. with the remainder being Munich. Ingredients: Malted rye typically constitutes 50% or greater of the grist (some versions have 60-65% rye). Mouthfeel: Medium-full to full body. as is the warming sensation of substantial alcohol content. Too warm or too cold fermentation will cause the phenols and esters to be out of balance and may create off-flavors. Edelweiss Dunkel Weissbier. either banana or citrus). Hop flavor is absent. No hop aroma. A small amount of noble hops are used only for bitterness. No diacetyl. or ham-like aromas are inappropriate. bready flavor of wheat is further enhanced by the copious use of Munich and/or Vienna malts. It was Schneider’s creative response to bottom-fermenting doppelbocks that developed a strong following during these times. malt. moussy. Flavor: A complex marriage of rich.022 SRM: 12 – 25 ABV: 6. Schneider Aventinus Eisbock. quite dense and persistent (often thick and rocky). wheat-based ale combining the best flavors of a dunkelweizen and the rich strength and body of a bock.064 – 1. ruby brown in color.014 SRM: 14 – 23 ABV: 4.3 – 5. Never hot or solventy.046 – 1. History: Aventinus. Erdinger Pikantus. was created in 1907 at the Weisse Brauhaus in Munich using the ‘Méthode Champenoise’ with fresh yeast sediment on the bottom.
and doesn’t interfere with refreshing flavors of fruit and spice.g. Overall Impression: A fruity. East Kent Goldings or Fuggles are commonly used. Wittekerke. and should not be hot or solventy. Head retention should be quite good. finishes dry and often a bit tart.014 SRM: 8 – 14 ABV: 4. Vital Statistics: OG: 1. In some versions. spicy phenols. biscuity malt aroma. with hops becoming more pronounced in those with a drier finish.milky. The beer tends to be fragile and does not age well. light acidity. History: Produced by breweries with roots as far back as the mid1700s.048 – 1. moderatestrength wheat-based ale. Low peppery yeast-derived phenols may be present instead of or in addition to spice additions. cumin. Has an initial soft. Herbal-spicy flavors. St. Comments: The presence. whitish-yellow appearance. May have an orange. A low to moderate tart sourness 16B. Flavor: Combination of fruity and spicy flavors supported by a soft malt character. The hop flavor is low to none. The malt character is light. Overly spiced and/or sour beers are not good examples of the style. Sterkens White Ale. Hitachino Nest White Ale sweetness with a toasty. Hop bitterness is low to medium-low (as with a Hefeweizen). No harshness or astringency from orange pith. chamomile.052 IBUs: 10 – 20 FG: 1. Ginder Ale. Op-Ale. Medium carbonation.or pear-like fruitiness.5 – 5. Mouthfeel: Medium-light to medium body. white. Noble hops. Appearance: Often a distinctive pale orange but may be golden or amber in color. Ommegang Witte. never gets in the way of the spices. though not as fruity/citrusy as many other Belgian ales. Grains of Paradise) may be used for complexity but are much less prominent.. character and degree of spicing and lactic sourness varies. No diacetyl. Ingredients: About 50% unmalted wheat (traditionally soft white winter wheat) and 50% pale barley malt (usually Pils malt) constitute the grist. and lack of bitterness in finish. Flavor: Pleasant sweetness (often with a honey and/or vanilla character) and a zesty. Avery Karma. balance is the key. Russian River Perdition. cinnamon. Unibroue Blanche de Chambly. The fruitiness is frequently citrusy (orange. but should not overwhelm fruity esters. tasty. Bitterness from orange pith should not be present. Brugs Tarwebier (Blanche de Bruges). Avery White Rascal. Effervescent. Eisenbahn Pale Ale. often having a smoothness and light creaminess from unmalted wheat and the occasional oats. body and complexity. the most well-known examples were perfected after the Second World War with some influence from Britain. Most examples seem to be approximately 5% ABV. moderately malty. Bell’s Winter White Ale. St. Blanche de Bruxelles.008 – 1. properly handled examples are most desirable. Allagash White. No hot alcohol or solventy character. but should not overwhelm other characteristics. Distinctive floral or spicy. malty 21 . and any warming character should be low if present.or pear-like fruitiness though not as fruity/citrusy as many other Belgian ales. ham-like. Nothing should be too pronounced or dominant. Vital Statistics: OG: 1. There is no correlation between strength and color. a low to moderate alcohol presence and tart sourness. nor does it persist into the finish.010 – 1. A spicy-earthy hop flavor is low to none.044 – 1. Alcohols are soft. or the actual addition of lactic acid. Speciale Palm. Extremely high attenuation gives a characteristic dry finish. Other spices (e. is done. In some instances a very limited lactic fermentation. When phenolics are present they tend to be peppery rather than clove-like. Victory Whirlwind Witbier. spicy and low in intensity. Fruity esters dominate the aroma and are often reminiscent of citrus fruits such as oranges or lemons. but shouldn’t dominate in the balance. Hop bitterness may be moderate to high. often tart. A low to medium-high spicy or floral hop aroma is usually present. Alcohol level is restrained. Ale yeast prone to the production of mild. Brewer’s Art House Pale Ale. nor should it be thick and heavy.or lemon-like). low to moderate strength hop character optionally blended with background level peppery. Appearance: Amber to copper in color. up to 5-10% raw oats may be used.054 IBUs: 20 – 30 FG: 1. nutty malt flavor. white head often fades more quickly than other Belgian beers. Mouthfeel: Medium to medium-light body. and if noticeable. it was later revived by Pierre Celis at Hoegaarden. A moderate spice aroma (from actual spice additions and/or yeast-derived phenols) complements the other aromatics. so younger. spice and alcohol aroma. Ingredients: Pilsner or pale ale malt contributes the bulk of the grist with (cara) Vienna and Munich malts adding color. smooth malt and relatively light hop character and low to very low phenols. and is generally spicy or earthy in character. hop and sour aromatics typically increase with the strength of the beer. Dobble Palm. spicy flavors is very characteristic. Overall Impression: A refreshing. Flavor: Fruity and lightly to moderately spicy with a soft. May have an orange. Creamy. Sugar is not commonly used as high gravity is not desired. Long-lasting. easy-drinking. Coriander of certain origins might give an inappropriate ham or celery character. Celis White. History: A 400-year-old beer style that died out in the 1950s. Refreshing. and malt. Can have a low wheat flavor. Dense. Effervescent character from high carbonation. not overpowering. fresher. celery-like. Styrian Goldings. Hop flavor is low to moderate. copper-colored ale. Optionally has a very light lactic-tasting sourness. and is optionally complemented by low amounts of peppery phenols. finish. Toasty. Considered “everyday” beers (Category I). The addition of one of more spices serve to add complexity. Vuuve 5. Ommegang Rare Vos (unusual in its 6. elegant. A low to moderate sourness or acidity may be present. Vegetal. Belgian Pale Ale Aroma: Prominent aroma of malt with moderate fruity character and low hop aroma. Clarity is poor to good though haze is not unexpected in this type of unfiltered farmhouse beer. The hop bitterness is medium to low. Should not be overly dry and thin. and complement the bitterness. No diacetyl. Malt character is light but provides a sufficient background for the other flavors. There is a moderately dry to moderately sweet finish. Yeasts prone to moderate production of phenols are often used but fermentation temperatures should be kept moderate to limit this character.8 – 5. are common should be subtle and balanced. and has grown steadily in popularity over time. No diacetyl. from carbonation. moussy head. Bernardus Blanche. Refreshingly crisp with a dry. Pieters Zinnebir. Despite body and creaminess. including hops and yeast strains. somewhat spicy. rocky. Comments: Most commonly found in the Flemish provinces of Antwerp and Brabant. orange-citrusy fruitiness. Clarity is very good. Spices of freshly-ground coriander and Curaçao or sometimes sweet orange peel complement the sweet aroma and are quite characteristic. Spice. phenols tend to be lower than in many other Belgian beers. which may include coriander and other spices. dense. biscuity. spices. or soapy flavors are inappropriate.5% ABV strength) 16C.5% Commercial Examples: De Koninck.012 SRM: 2 – 4 ABV: 4. Saison Aroma: High fruitiness with low to moderate hop aroma and moderate to no herb. rocky white to ivory head resulting in characteristic “Belgian lace” on the glass as it fades. Compared to their higher alcohol Category S cousins. they are Belgian “session beers” for ease of drinking.5% Commercial Examples: Hoegaarden Wit.
dry. Hop aroma may be none to high. well-lagered character. History: A seasonal summer style produced in Wallonia. often with a smooth. Commercial versions often have a “corked”. Vital Statistics: OG: 1. Alcohol can provide some additional dryness in the finish.Printemps. St. . well hopped. Lefebvre Saison 1900. Lager or ale yeast fermented at cool ale temperatures. Originally brewed at the end of the cool season to last through the warmer months before refrigeration was common. Darker versions will have richer malt complexity and sweetness from crystal-type malts. No diacetyl. Some fuller-bodied examples exist. Saison Silly. Biere Nouvelle (brown).” Homebrews therefore are usually cleaner. Flavor: Medium to high malt flavor often with a toasty. Low to moderate esters and alcohol flavors. Herb and spice additions often reflect the indigenous varieties available at the brewery. No diacetyl.5%. It is now brewed year-round in tiny. but usually include pale. artisanal breweries whose buildings reflect their origins as farmhouses. Southampton Bière de Garde (amber). Belgian Specialty Ale Aroma: Variable. It is now brewed year-round. Vital Statistics: OG: 1.016 SRM: 6 – 19 ABV: 6 – 8.048 – 1. when present. and stronger versions of 8%+). Related to the Belgian Saison style. sweeter. Floral. High carbonation and extreme attenuation (85-95%) helps bring out the many flavors and to increase the perception of a dry finish. Little to no hop aroma (may be a bit spicy or herbal).012 SRM: 5 – 14 ABV: 5 – 7% Commercial Examples: Saison Dupont Vieille Provision. Sweetness decreases and spice. moderately sulfate water. Well-formed head. La Choulette (all 3 versions). Kettle caramelization tends to be used more than crystal malts. the main difference is that the Bière de Garde is rounder. Spices.5%) and darker versions (copper to dark brown/black) should be entered as Belgian Specialty Ales (16E). Amand (brown). but the balance is always tilted toward the malt. amber and brown). Fantôme Saison D’Erezée . and may include a dry-hopped character. Castelain (blond). lagered artisanal farmhouse beer. Mouthfeel: Medium to medium-light (lean) body.002 – 1. No hot alcohol or solventy character.5% Commercial Examples: Jenlain (amber).5%-9. Low to moderate esters. Vienna and Munich types. and dry with a quenching acidity. A saison is sometimes dry-hopped. Bière de Garde Aroma: Prominent malty sweetness. Saint Sylvestre 3 Monts (blond). It had to be sturdy enough to last for months but not too strong to be quenching and refreshing in the summer. The perceived bitterness is often higher than the IBU level would suggest. Ch’Ti Brun (brown). Noble hops. New Belgium Saison. Varying degrees of acidity and/or sourness can be created by the use of gypsum. Malt aroma may be low to high.may be present. Moderate alcohol. Styrian or East Kent Goldings are commonly used. History: Name literally means “beer which has been kept or lagered. and high attenuation give a very dry finish with a long. cellar-like character that is difficult to achieve in homebrew. 22 16E. Alcohol level can be medium to medium-high. Aromas from actual spice additions may be present. woodsy. The darker versions will have more malt character. often has a “cellar” character. Most exhibit varying amounts of fruity esters. Sugar may be used to add flavor and aid in the dry finish. Ingredients: Pilsner malt dominates the grist though a portion of Vienna and/or Munich malt contributes color and complexity. The malt flavor lasts into the finish but the finish is medium-dry to dry. light to moderate toasty character. A wide variety of herbs and spices are often used to add complexity and uniqueness in the stronger versions. medium to strong fruity/spicy ale with a distinctive yellow-orange color. Jenlain Bière de Printemps (blond). generally white to off-white (varies by beer color). while the paler versions can have more hops (but still are malt-focused beers). richer.” A traditional artisanal farmhouse ale from Northern France brewed in early spring and kept in cold cellars for consumption in warmer weather. Southampton Saison. Pizza Port SPF 45. Low to no hop flavor. followed by long cold conditioning (4-6 weeks for commercial operations). Hop bitterness and flavor may be more noticeable than in many other Belgian styles. though the warming character is low to medium. Lost Abbey Avante Garde (blond) 16D. acidulated malt. Some may include aromas of Belgian microbiota. hop bitterness and flavor. No diacetyl. Attenuation rates are in the 80-85% range. La Choulette Bière des Sans Culottes (blond). Soft water. bitter. Malt flavors and complexity tend to increase as beer color darkens. sometimes spicy aftertaste. often with a complex. Comments: Varying strength examples exist (table beers of about 5% strength. toffee-like or caramel sweetness. and lacks the spicing and tartness of a Saison. Overall Impression: A fairly strong. Strong versions (6. Smooth. and may include character of non-barley grains such as wheat or rye. but should be very smooth and never hot. Saison Regal. a sour mash or Lactobacillus. Moderate to high carbonation. the blond (blonde). but should always meld well with the yeast and hop character. Adjuncts such as sugar and honey can also serve to add complexity and thin the body. Ch’Ti Blond (blond). malt-focused. Very high carbonation with an effervescent quality. hop and sour character increases with strength. Commercial versions will often have a musty. No hot alcohol or solventy character.080 IBUs: 18 – 28 FG: 1. Jade (amber). Saison Voisin. but should not overwhelm other flavors. highly carbonated. Paler versions will still be malty but will lack richer. Some caramelization is acceptable. so color can range from golden blonde to reddish-bronze to chestnut brown. High carbonation. Sometimes contains other grains such as wheat and spelt. Overall Impression: A refreshing. which is brewed in March (Mars) for present use and will not age as well. A low to moderate tart character may be present but should be refreshing and not to the point of puckering. 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. common to most of Wallonia. Comments: Three main variations are included in the style: the brown (brune). although paler versions can have slightly higher levels of herbal or spicy hop flavor (which can also come from the yeast). Hard water. Brasseurs Bière de Garde (amber). Medium-low hop bitterness provides some support.065 IBUs: 20 – 35 FG: 1. A related style is Bière de Mars. malt-accentuated. Ellezelloise Saison 2000. Saison de Pipaix. and sourness commonly increase with the strength of the beer while sweetness decreases. Ommegang Hennepin Appearance: Three main variations exist (blond. silky character. spicy phenols and/or yeast-borne aromatics. Clarity is good to poor. Lost Abbey Red Barn Ale.060 – 1. Ingredients: The “cellar” character in commercial examples is unlikely to be duplicated in homebrews as it comes from indigenous yeasts and molds. Mouthfeel: Light to medium body. and the amber (ambrée). but these are somewhat rare. although haze is not unexpected in this type of often unfiltered beer.008 – 1. never cloying. supported by high carbonation. deeper aromatics and may have a bit more hops. typical export beers of about 6. There is enough prickly acidity on the tongue to balance the very dry finish. Base malts vary by beer color. can accentuate the bitterness and dry finish. astringent character that is often incorrectly identified as “cellarlike. the French-speaking part of Belgium. herbal or spicy continental hops.
Berliner Kindl Weisse. Head retention is usually good. Vital Statistics: OG: 1.032 IBUs: 3 – 8 FG: 1. diacetyl. Comments: This is a catch-all category for any Belgian-style beer not fitting any other Belgian style category. Bière de Miel. Saxo and Nostradamus. No diacetyl or DMS. A mild Brettanomyces aroma may be present. Very high carbonation. Some are well-attenuated. Gouden Carolus Noël. Dupont Moinette. A symbiotic fermentation with top-fermenting yeast and Lactobacillus delbruckii provides the sharp sourness. Overall Impression: Variable. Maltiness may be light to quite rich.028 – 1. including style parameters or detailed descriptions of the beer. La Chouffe). De Dolle’s Arabier. (and other parts of the world) and now owe a significant portion of their sales to export. such as wheat or rye. Creativity is the only limit in brewing but the entrants must identify what is special about their entry. Appearance: Very pale straw in color. strong Belgian golden ale with spices.g. Large. The fruitiness may increase with age and a flowery character may develop. Cantillon Iris.8 – 3. Unusual techniques. Silenrieu Sara and Joseph. although not so acidic as a lambic. Hop bitterness is very low. Verboden Vrucht. white head with poor retention due to high acidity and low protein and hop content. Ingredients: May include herbs and/or spices. St. Clarity may be hazy to clear. Russian River Temptation. to produce a beer fitting a broader style that doesn’t have its own category. independent Belgian breweries that have come to enjoy local popularity but may be far less well-known outside of their own regions.003 – 1. Minty. Vital Statistics: OG: varies IBUs: varies FG: varies 23 SRM: varies ABV: varies Commercial Examples: Orval. or to create an artisanal or experimental beer of the brewer’s own choosing (e. Very dry finish.most commonly Brettanomyces and/or Lactobacillus. Ellezelloise Hercule Stout and Quintine Amber. though the grain character should be apparent if it is a key ingredient. A warming sensation from alcohol may be present in stronger examples. Color varies considerably from pale gold to very dark. Flavor: Variable. May include characteristics of grains other than barley. or DMS. Zatte Bie.. Fruitiness . Mouthfeel: Variable. Lost Abbey Cuvee de Tomme and Devotion. Most are moderately to highly carbonated. may be used through primarily to arrive at a particular result. Caracole Amber.g. No hop flavor. Bethlehem Berliner Weisse. The process alone does not make a beer unique to a blind judging panel if the final product does not taste different. New Belgium 1554 Black Ale. Beers fitting other Belgian categories should not be entered in this category. A “mouth puckering” sensation may be present from acidity. Unibroue Ephemere.006 SRM: 2 – 3 ABV: 2. La Trappe Quadrupel. No sensation of alcohol. Some complementary bready or grainy wheat flavor is generally noticeable. Orval. This category encompasses a wide range of Belgian ales produced by truly artisanal brewers more concerned with creating unique products than in increasing sales. Oerbier. Can have up to a moderately fruity character. sour. Many have attained “cult status” in the U. such as blending. Fantôme Black Ghost and Speciale Noël. A single decoction mash with mash hopping is traditional. Flanders Red Ale Aroma: Complex fruitiness with complementary malt. and many more 17. May include flavors from adjuncts such as caramelized sugar syrup or honey. Berliner Weisse Aroma: A sharply sour. and Avec Les Bons Voeux de la Brasserie Dupont. History: Unique beers of small. Three Floyds Deesko 17B. The category can be used for clones of specific beers (e. as may a restrained fruitiness (both are optional).8% Commercial Examples: Schultheiss Berliner Weisse. Ingredients: Wheat malt content is typically 50% of the grist (as with all German wheat beers) with the remainder being Pilsner malt. 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. Poperings Hommelbier. something unique). Moinette Brune. Bush (Scaldis). Additional background information on the style and/or beer may be provided to judges to assist in the judging. This category may be used as an “incubator” for recognized styles for which there is not yet a formal BJCP category. dense. Only two traditional breweries still produce the product. referred to by Napoleon's troops in 1809 as “the Champagne of the North” due to its lively and elegant character.S. Mouthfeel: Light body. Appearance: Variable. Generally moderate to high carbonation. thus fairly lightbodied for their original gravity. Comments: In Germany. La Chouffe. low-alcohol wheat ale. Overall Impression: A very pale. May include Belgian microbiota such as Brettanomyces or Lactobacillus. while others are thick and rich. Boskeun and Stille Nacht. May include flavors produced by Belgian microbiota such as Brettanomyces or Lactobacillus. Flavor: Clean lactic sourness dominates and can be quite strong. Weyerbacher QUAD. Weihenstephan 1809 (unusual in its 5% ABV). Nodding Head Berliner Weisse. May include unusual grains and malts. refreshing. Affligem Nöel. De Ranke XX Bitter and Guldenberg. Guldenburg and Pere Noël. History: A regional specialty of Berlin. Has been described by some as the most purely refreshing beer in the world. Hop flavor and bitterness may be low to high. Grottenbier. No diacetyl. Maudite. THE BREWER MUST SPECIFY EITHER THE BEER BEING CLONED. Spicy flavors may be imparted by yeast (phenolics) and/or actual spice additions. Southampton Berliner Weisse. 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... it is classified as a Schankbier denoting a small beer of starting gravity in the range 7-8°P. McChouffe. THE NEW STYLE BEING PRODUCED OR THE SPECIAL INGREDIENTS OR PROCESSES USED. etc. A mild Brettanomyces character may be detected. SOUR ALE 17A. Fullien Noël. Always effervescent. somewhat acidic character is dominant. No hop aroma. Don de Dieu. Clarity ranges from clear to somewhat hazy. Moinette Brune. which may be enhanced by blending of beers of different ages during fermentation and by extended cool aging. Chouffe Bok and N’ice Chouffe. Hop bitterness is extremely low. May include adjuncts such as caramelized sugar syrup and honey. A great variety of flavors are found in these beers. Lindemans Kriek and Framboise. Bahnhof Berliner Style Weisse.
goaty. Spicy phenols can be present in low amounts for complexity. treacle or chocolate is also common. A sherry-like character 24 . established in 1820 in West Flanders but reflective of earlier brewing traditions. Clarity is hazy to good. Straight (Unblended) Lambic Aroma: A decidedly sour/acidic aroma is often dominant in young examples. black cherries or prunes. Mestreechs Aajt may be present and generally denotes an aged example. Petrus Oud Bruin. Monk’s Cafe Flanders Red Ale. Malty flavors range from complementary to prominent. A low sour aroma may be present. Overall Impression: A malty. There is often some vanilla and/or chocolate notes. Oud Bruin can be used as a base for fruit-flavored beers such as kriek (cherries) or frambozen (raspberries). and reminiscent of black cherries. toffee.074 IBUs: 20 – 25 FG: 1. orange. cigar-like. New Belgium La Folie. along with some sherry-like character. dates. Flavor: Intense fruitiness commonly includes plum. Comments: Long aging and blending of young and well-aged beer often occurs. tannic bitterness is often present in low to moderate amounts. No astringency with a sweet and tart finish. figs. like a well-aged red wine. Restrained hop bitterness. horsey. Average to good head retention. Diacetyl is perceived only in very minor quantities.012 SRM: 15 – 22 ABV: 4 – 8% Commercial Examples: Liefman’s Goudenband. Low to medium carbonation. the sweet character blends to more of a background flavor (and vice versa). earthy. less-than-rolling portion of the boil may help add an attractive Burgundy hue. which has roots back to the 1600s. Low alpha acid continental hops are typical (avoid high alpha or distinctive American hops). These beers were typically more sour than current commercial examples. New Glarus Enigma. Diacetyl is perceived only in very minor quantities. adding to the smoothness and complexity. The Flanders red is more acetic and the fruity flavors more reminiscent of a red wine than an Oud Bruin. While Flanders red beers are aged in oak. dry finish. Known as the Burgundy of Belgium.040 – 1. Appearance: Pale yellow to deep golden in color. plums. Spicy phenols can be present in low amounts for complexity. Deceivingly light and crisp on the palate although a somewhat sweet finish is not uncommon.057 IBUs: 10 – 25 FG: 1. Saccharomyces. but may be more subdued with age as it blends with aromas described as barnyard. Overall Impression: A complex. Ingredients: A base of Pils malt with judicious amounts of dark cara malts and a tiny bit of black or roast malt. or cheesy aroma is unfavorable. Vital Statistics: OG: 1. treacle or chocolate is also common. Low to medium astringency. Liefman’s Odnar. adding smoothness and complexity and balancing any harsh. A mild vanilla and/or chocolate character is often present. though the aged product is sometimes released as a connoisseur’s beer. No diacetyl. Generally as the sour character increases. Mouthfeel: Medium bodied. Ivory to light tan head color. sour character.6 – 6. A deeper malt character distinguishes these beers from Flanders red ales. Low alpha acid continental hops are commonly used (avoid high alpha or distinctive American hops). Hop flavor absent. Appearance: Dark reddish-brown to brown in color. While blending of batches for consistency is now common among larger breweries. if at all. No hop aroma. Lactobacillus reacts poorly to elevated levels of alcohol. toffee. oranges. the brown beers are warm aged in stainless steel. Verhaege Vichtenaar. Saccharomyces and Lactobacillus (and acetobacter) contribute to the fermentation and eventual flavor. History: An “old ale” tradition. red wine-like Belgian-style ale. Flavor: Malty with fruity complexity and some caramelization character. light to medium cara-malts. black cherries or prunes. often in huge oaken barrels which contain the resident bacteria necessary to sour the beer.008 – 1. figs.048 – 1. and the fruity flavors are more malt-oriented.012 SRM: 10 – 16 ABV: 4. The sourness should not grow to a notable acetic/vinegary character. orange. Historically brewed as a “provision beer” that would develop some sourness as it aged. as a complementary flavor. Hop aroma absent. Older versions are commonly fruity with aromas of apples or even honey. smoky. Ingredients: A base of Vienna and/or Munich malts. as a complementary flavor. No hop aroma. Average to good head retention. An enteric. Diacetyl is perceived only in very minor quantities. and adds an aged red wine-like character with a long. Low to moderate carbonation. Can have an apparent attenuation of up to 98%. producing a “sweet-andsour” profile. as a complementary aroma. Panil Barriquée. Lactobacillus and Brettanomyces (and acetobacter) contribute to the fermentation and eventual flavor. Spicy phenols can be present in low amounts for complexity. Low oxidation is appropriate as a point of complexity. this type of blending is a fading art. and a small amount of Special B are used with up to 20% maize. somewhat sour Belgian-style brown ale. typified by the products of the Rodenbach brewery. plums. Younger versions are 17C.002 – 1. Aging will also darken the beer. Magnesium in the water accentuates the sourness. and horse blanket. An acidic. Liefman’s Oud Bruin. A malt character of caramel. if at all. A sour mash or acidulated malt may also be used to develop the sour character without introducing Lactobacillus. White to very pale tan head. Restrained hop bitterness. Bellegems Bruin. though these should be entered in the classic-style fruit beer category. Comments: Long aging and blending of young and aged beer may occur. Flanders Brown Ale/Oud Bruin Aroma: Complex combination of fruity esters and rich malt character. if at all. A slight sourness often becomes more pronounced in well-aged examples. hay. indigenous to East Flanders. Water high in carbonates is typical of its home region and will buffer the acidity of darker malts and the lactic sourness. Sour. aged. Diacetyl is perceived only in very minor quantities. Riva Vondel 17D. if at all. Often includes maize. Good clarity. The beer is aged for up to two years. fruity. acidic aroma ranges from complementary to intense. sour. The reddish color is a product of the malt although an extended. and can modestly increase with age but should not grow to a noticeable acetic/vinegary character.5% Commercial Examples: Rodenbach Klassiek. acidic character ranges from complementary to intense. Fruitiness commonly includes dark fruits such as raisins. it is more wine-like than any other beer style. black cherry or red currant flavors. Ichtegem Old Brown. Vital Statistics: OG: 1. The Oud Bruin is less acetic and maltier than a Flanders Red. History: The indigenous beer of West Flanders. Mouthfeel: Medium to medium-full body. often with a prickly acidity. The sour. Appearance: Deep red. Age tends to darken the beer. Esters commonly reminiscent of raisins. As in fruit lambics. typified by the products of the Liefman brewery (now owned by Riva). A malt character of caramel. orange. as a complementary aroma. Duchesse de Bourgogne. Southampton Flanders Red Ale. burgundy to reddish-brown in color. A mild oak and/or citrus aroma is considered favorable. Rodenbach Grand Cru. This style was designed to lay down so examples with a moderate aged character are considered superior to younger examples. dates. No hop flavor. Good clarity. Spicy phenols can be present in low amounts for complexity. It was once common in Belgium and England to blend old beer with young to balance the sourness and acidity found in aged beer. plums or red currants.is high.
Has a low to high tart. Younger versions tend to be one-dimensionally sour since a complex Brett character often takes upwards of a year to develop. wheat-based ale fermented by a variety of Belgian microbiota.often cloudy. pale. balance is the key and denotes a better gueuze. while older ones are generally clear. In spite of the low finishing gravity. Always effervescent. and horse blanket. earthy. Vital Statistics: OG: 1. History: Spontaneously fermented sour ales from the area in and around Brussels (the Senne Valley) stem from a farmhouse brewing tradition several centuries old. The aged hops are used more for preservative effects than bitterness. Their numbers are constantly dwindling and some are untraditionally sweetening their products (post-fermentation) to make them more palatable to a wider audience. which makes dryness a reasonable indicator of age. easy-drinking beers without any filling carbonation. Belgians use hops for anti-bacterial properties more than bittering in lambics. In and around Brussels there are specialty cafes that often have draught lambics from traditional brewers or blenders such as Boon. Lambic is served uncarbonated. Gueuze Aroma: A moderately sour/acidic aroma blends with aromas described as barnyard. the many mouth-filling flavors prevent the beer from tasting like water. smoky. while gueuze is served effervescent. De Cam Gueuze. No diacetyl. goaty. Fruit Lambic Aroma: The fruit which has been added to the beer should be the dominant aroma. Cantillon Gueuze. As a rule of thumb lambic dries with age.040 – 1. Since they are unblended. In spite of the low finishing gravity. smoky or cigar-like character is undesirable. Hop bitterness is generally absent but a very low hop bitterness may occasionally be perceived. Ingredients: Unmalted wheat (30-40%). smoky or cigar-like character is undesirable.060 IBUs: 0 – 10 FG: 1. or honey. Drie Fonteinen Oud Gueuze. or cheesy aroma is unfavorable. Cultures taken from bottles are sometimes used but there is no simple way of knowing what organisms are still viable. hay. horsey. Home-brewed and craftbrewed versions are more typically made with pure cultures of yeast commonly including Saccharomyces. De Cam sometimes bottles their very old (5 years) lambic. but aging can bring this character more in balance with the malt. IBUs are approximate since aged hops are used. Some oak or citrus flavor (often grapefruit) is occasionally noticeable. and makes actual bitterness levels difficult to estimate. Mouthfeel: Light to medium-light body. An enteric character is often indicative of a lambic that is too young. An enteric. Mort Subite (Unfiltered) Gueuze. Since the wild yeast and bacteria will ferment ALL sugars. Timmermans and Girardin. puckering quality without being sharply astringent. Their numbers are constantly dwindling. The . No hop aroma. While some may be more dominantly sour/acidic.001 – 1. Flavor: A moderately sour/acidic character is classically in balance with the malt. Head retention is generally poor. pleasantly sour/acidic. Girardin Gueuze (Black Label). the straight lambic is often a true product of the “house character” of a brewery and will be more variable than a gueuze. and a soft. No diacetyl. Hop bitterness is low to none. 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. A noticeable vinegary or cidery character is considered a fault by Belgian brewers. Clarity is excellent (unless the bottle was shaken). Highly carbonated. Overall Impression: Complex. and three-year old lambic. Hanssens Oude Gueuze. The aged hops are used more for preservative effects than bitterness.5% Commercial Examples: The only bottled version readily available is Cantillon Grand Cru Bruocsella of whatever single batch vintage the brewer deems worthy to bottle. A very mild oak aroma is considered favorable. A low. Lindemans. balanced. rhubarb. Cultures taken from bottles are sometimes used but there is no simple way of knowing what organisms are still viable. horsey. or honey. They are generally served young (6 months) and on tap as cheap. 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. Belgians use hops for anti-bacterial properties more than bittering in lambics. Head color is white.040 – 1. While some may be more dominantly sour. a sharp aroma. Fruity flavors are simpler in young lambics and more complex in the older examples. velvety flavor. two. mousse-like. Some versions have a low warming character. wheat and barnyard characteristics. A mild vanilla and/or oak flavor is occasionally noticeable. De Cam/Drei Fonteinen Millennium Gueuze. white head seems to last forever. Brettanomyces. Products marked “oude” or “ville” are considered most traditional. No diacetyl. No hop flavor. Vital Statistics: OG: 1. apples or other light fruits. and makes actual bitterness levels difficult to estimate. and horse blanket (and thus should be recognizable as a lambic). De Cam. An enteric. wheat-based ale fermented by a variety of Belgian microbiota. Traditionally these beers are spontaneously fermented with naturally-occurring yeast and bacteria in predominately oaken barrels. Appearance: Golden in color. sour/acidic. cigar-like. An enteric. puckering quality without being sharply astringent. and can have a honey-like character. hay. Mouthfeel: Light to medium-light body. Pilsner malt and aged (surannes) hops (3 years) are used. A varied fruit flavor is common. A thick rocky. the many mouth-filling flavors prevent the beer from tasting like water. Oud Beersel Oude Gueuze 17E. while gueuze is served effervescent. Cantillon. Commonly fruity with aromas of citrus fruits (often grapefruit).000 – 1. Virtually to completely uncarbonated. complementary sweetness may be present but higher levels are uncharacteristic. Lambic is served uncarbonated.010 SRM: 3 – 7 ABV: 5 – 6.054 IBUs: 0 – 10 FG: 1. Boon Oude Gueuze Mariage Parfait. wheat and barnyard characteristics. Comments: Straight lambics are single-batch. Overall Impression: Complex. Pilsner malt and aged (surannes) hops (3 years) are used. rhubarb.006 SRM: 3 – 7 ABV: 5 – 8% Commercial Examples: Boon Oude Gueuze. Drie Fonteinen. 25 17F. they are bottled only when they have completely fermented. earthy. Home-brewed and craftbrewed versions are more typically made with pure cultures of yeast commonly including Saccharomyces. Ingredients: Unmalted wheat (30-40%). Has a medium to high tart. No hop flavor. A low to moderately sour/acidic character blends with aromas described as barnyard. goaty. pale. where they are reminiscent of apples or other light fruits. balance is the key and denotes a better gueuze. IBUs are approximate since aged hops are used. A good gueuze is not the most pungent. Flavor: Young examples are often noticeably sour and/or lactic. but possesses a full and tantalizing bouquet. History: Spontaneously fermented sour ales from the area in and around Brussels (the Senne Valley) stem from a farmhouse brewing tradition several centuries old. Lindemans Gueuze Cuvée René. unblended beers. Traditionally these beers are spontaneously fermented with naturally-occurring yeast and bacteria in predominately oaken barrels. “Young” lambic contains fermentable sugars while old lambic has the characteristic “wild” taste of the Senne River valley. Comments: Gueuze is traditionally produced by mixing one.
wheat-based ale fermented by a variety of Belgian microbiota. Always effervescent. Can be somewhat creamy. Cultures taken from bottles are sometimes 26 used but there is no simple way of knowing what organisms are still viable. Cantillon Fou’ Foune (apricot).. phenolics and perfumy esters. As it ages. Fruit may also be added to unblended lambic.” Most commercial examples are in the 6. IBUs are approximate since aged hops are used. smoky. if cherry). Cantillon Vigneronne (Muscat grape). slightly sweet flavor. A lambic with fruit.062 – 1. pale.018 SRM: 4 – 7 ABV: 6 – 7. Esters sometimes include banana or . No diacetyl. Medium hop and alcohol bitterness to balance. Appearance: Light to deep gold color. The classic barnyard characteristics may be low to high. sometimes also dried cherries). Fruits traditionally used include tart cherries (with pits). Some lightly caramelized sugar or honey-like sweetness on palate. which are sometimes perfumy or orange/lemon-like). History: Relatively recent development to further appeal to European Pils drinkers.000 – 1. Flavor: The fruit added to the beer should be evident. Pilsner malt and aged (surannes) hops (3 years) are used. Affligem Blond. perfumy or honey-like alcohol. The aged hops are used more for preservative effects than bitterness. Overall Impression: Complex. Brugse Zot. although some fruit will not drop bright. Val-Dieu Blond. Very soft yeast character (esters and alcohols. Flavor: Smooth. Subtle yet complex. No hop aroma. Some versions have a low warming character. 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. sometimes a shade of fruit. The color intensity may fade with age. but finishes medium-dry to dry with some smooth alcohol becoming evident in the aftertaste. No hop flavor. Vital Statistics: OG: 1. Good head retention with Belgian lace. Cantillon Rose de Gambrinus. La Trappe (Koningshoeven) Blond. but smooth. Fruit is commonly added halfway through aging and the yeast and bacteria will ferment all sugars from the fruit. BELGIAN STRONG ALE 18A. becoming more popular as it is widely marketed and distributed. 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. An enteric. In spite of the low finishing gravity. not just a fruit beer. Belgian Dubbel Aroma: Complex. Vital Statistics: OG: 1. No spices are traditionally used. Mort Subite Kriek 18. Ingredients: Unmalted wheat (30-40%). aromatic malts. the many mouth-filling flavors prevent the beer from tasting like water. and makes actual bitterness levels difficult to estimate.” while the French spell it “Blonde. the lambic taste will become dominant at the expense of the fruit character—thus fruit lambics are not intended for long aging. and creamy white to off-white head. Medium body. Straffe Hendrik Blonde. and dry finish. Moderate fruity esters (usually including raisins and plums. Generally very clear. or cheesy aroma is unfavorable.fruit aroma commonly blends with the other aromas. Girardin Kriek. rich malty sweetness. raspberries or Muscat grapes. which gives it a cleaner profile in comparison to the other styles. can give mouthfilling bubbly sensation. Belgians use hops for anti-bacterial properties more than bittering in lambics. similar character as a Belgian Strong Golden Ale or Tripel.5% Commercial Examples: Leffe Blond. Boon Kriek Mariage Parfait. Cantillon Kriek. Ingredients: Belgian Pils malt. Appearance: The variety of fruit generally determines the color though lighter-colored fruit may have little effect on the color. Hanssens Oude Kriek. Cantillon Lou Pepe Framboise. fruity. Any overly sweet lambics (e.040 – 1. De Cam Oude Kriek. History: Spontaneously fermented sour ales from the area in and around Brussels (the Senne Valley) stem from a farmhouse brewing tradition several centuries old.g. is generally long-lasting. Grimbergen Blond.060 IBUs: 0 – 10 FG: 1. Boon Oude Kriek. A thick rocky.008 – 1. Styrian Goldings or East Kent Goldings hops. Mouthfeel: Light to medium-light body. dense. Pater Lieven Blond Abbey Ale. Has a low to high tart. The most traditional styles of fruit lambics include kriek (cherries). Lamvinus (merlot grape). to increase the variety of beers available in local cafes. Belgian Blond Ale Aroma: Light earthy or spicy hop nose. framboise (raspberries) and druivenlambik (muscat grapes). Comments: Similar strength as a dubbel. Light to moderate alcohol warmth. When young. Oud Beersel Kriek. either by the blender or publican. More recent examples include peaches. sugar.010 SRM: 3 – 7 (varies w/ fruit) ABV: 5 – 7% Commercial Examples: Boon Framboise Marriage Parfait. Cantillon St. mousse-like head. and three-year old lambic. A low to moderate sour and more commonly (sometimes high) acidic character is present. Home-brewed and craft-brewed versions are more typically made with pure cultures of yeast commonly including Saccharomyces. Troubadour Blond Ale 18B. Clarity is often good. caramel and/or toast (but never roasted or burnt aromas). A mild vanilla and/or oak flavor is occasionally noticeable. noble. Shows a subtle yeast character that may include spicy phenolics. smoky or cigar-like character is undesirable. Belgian yeast strains that produce complex alcohol. Mouthfeel: Medium-high to high carbonation. Cantillon Lou Pepe Kriek. apricots or merlot grapes. cigar-like. An enteric. Fruit was traditionally added to lambic or gueuze. malt may have hints of chocolate. although the ingredients and fermentation by-products may give an impression of spicing (often reminiscent of oranges or lemons). “Young” lambic contains fermentable sugars while old lambic has the characteristic “wild” taste of the Senne River valley. puckering quality without being sharply astringent. fruity esters (commonly orange-like or lemony). ENTRANT MUST SPECIFY THE TYPE OF FRUIT(S) USED IN MAKING THE LAMBIC. can be spicy or earthy. Belgians use the term “Blond. Brettanomyces. Traditionally these beers are spontaneously fermented with naturally-occurring yeast and bacteria in predominately oaken barrels. Light sweetness that may have a slightly sugar-like character. Hop bitterness is generally absent. Large. Comments: Fruit-based lambics are often produced like gueuze by mixing one. although a bit sweeter and not as bitter.5 – 7% ABV range. complementary sweetness may be present. balanced.075 IBUs: 15 – 30 FG: 1. pleasantly sour/acidic. along with a lightly sweet Pils malt character. but higher levels are uncharacteristic. Highly carbonated. A low. Light hop flavor. No diacetyl. Many Trappist table beers (singles or Enkels) are called “Blond” but these are not representative of this style. the beer will present its full fruity taste. Drie Fonteinen Kriek. Tart or acidic fruit is traditionally used as its purpose is not to sweeten the beer but to add a new dimension. Light spicy phenolics optional. 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. or yeasty. two. Overall Impression: A moderate-strength golden ale that has a subtle Belgian complexity. Often has an almost lager-like character. Traditional products use 10-30% fruit (25%. light to moderate Pils malt sweetness initially.
Mouthfeel: Medium-full body. High carbonation and attenuation helps to bring out the many flavors and to increase the perception of a dry finish.5% Commercial Examples: Westmalle Tripel.014 SRM: 4. other specialty grains for character. rocky.062 – 1. effervescent. alcohol and phenol interplay (raisiny flavors are common. St. Witkap Pater Tripel. A low to moderate spicy hop character is often present. Smooth. No hot alcohol or solventy aromas. Moderate spicy. sometimes perfumy hop character is usually found. No diacetyl. Good clarity. Lost Abbey Lost and Found Abbey Ale. often beady. although lighter than the substantial gravity would suggest (thanks to sugar and high carbonation). Bitterness is typically medium to high from a combination of hop bitterness and yeast-produced phenolics. Noble-type.018 SRM: 10 – 17 ABV: 6 – 7. No diacetyl. Homebrewers may use Belgian Pils or pale base malt. Watou Tripel. No diacetyl. and if used. with an attractive reddish depth of color. Ingredients: Belgian yeast strains prone to production of higher alcohols. and was revived in the mid-1800s after the Napoleonic era. Spice additions are generally not traditional. Bernardus Tripel. creamy.5 – 7 ABV: 7. Low alcohol warmth. spicy phenolics and higher alcohols – often aided by slightly warmer fermentation temperatures. La Trappe Dubbel.075 – 1. Chimay Cinq Cents (White).008 – 1. rose-like and/or perfumy notes). Grimbergen Double. Massive. Victory Golden Monkey 18D.008 – 1. peppery. but may sometimes have a slight banana character. La Rulles Tripel. St. although traditional versions are typically Belgian Pils malt with caramelized sugar syrup or other unrefined sugars providing much of the character. Mediumlow bitterness that doesn’t persist into the finish. Effervescent. No spices. Spicy phenols and higher alcohols are common (may include light clove and spice. New Belgium Trippel. Esters are reminiscent of pears.5 – 9. Substantial carbonation and bitterness lends a dry finish with a moderately bitter aftertaste. Traditionally bottle-conditioned (“refermented in the bottle”). Complex malt. Feuillien Tripel. peppery phenols. complex Belgian ale. Fairly soft water. English-type or Styrian Goldings hops commonly used. Alcohols are soft. dense. complex. No diacetyl. Russian River Benediction. dried fruit flavors are welcome. No diacetyl. Low to moderate phenols are peppery in character. New Belgium Abbey Belgian Style Ale. Should not be as malty as a bock and should not have crystal malt-type sweetness.5 – 7% ABV range. Large. and phenolics are commonly used. Alcohol. Flavor: Marriage of spicy. floral hop character is often present.075 IBUs: 15 – 25 FG: 1. Appearance: Deep yellow to deep gold in color. Never astringent. Rich. The best examples are sneaky. Grimbergen Tripel. Pater Lieven Bruin. Dragonmead Final Absolution. St. Most Trappist versions have at least 30 IBUs and are very dry. Belgian Tripel Aroma: Complex with moderate to significant spiciness. although lighter than the substantial gravity would suggest (thanks to sugar and high carbonation). strong 18C. A small number of examples may include a low noble hop aroma. which can influence the perception of body. malty. is soft and never hot or solventy. No spices are traditionally used. perfumy and low-to-moderate in intensity. Bitterness is typically medium to high from a combination of hop bitterness and yeast-produced phenolics. Always effervescent. spicy. Bernardus Pater 6. should not be recognizable as such. Dark caramelized sugar syrup or sugars for color and rum-raisin flavors. if present. High alcohol content adds a pleasant creaminess but little to no obvious warming sensation. sometimes clove-like phenols. A low to moderate spicy hop character is usually 27 . The malt character is light. Overall Impression: A golden. Low noble hop flavor is optional and not usually present.apple. No diacetyl. Effervescent. Tripel Karmeliet. often a bit sweet and are low-to-moderate in intensity. Mouthfeel: Very highly carbonated. History: Originated at monasteries in the Middle Ages. ValDieu Triple. Corsendonk Abbey Pale Ale. Balance is always toward the malt. No hot alcohol or solventy character. Vital Statistics: OG: 1. white head resulting in characteristic “Belgian lace” on the glass as it fades. Noble hops or Styrian Goldings are commonly used. Munich-type malts for maltiness. Comments: High in alcohol but does not taste strongly of alcohol. Special B for raisin flavors. Allagash Tripel Reserve. Mouthfeel: Medium-light to medium body. esters. Long-lasting. Esters are reminiscent of lighter fruits such as pears. Light to medium body. Feuillien Brune. Appearance: Dark amber to copper in color. A low to moderate yet distinctive perfumy. Alcohols are soft. Impression of complex grain bill. Generally clear. spicy and low in intensity. although restrained use is allowable. A low yet distinctive spicy. Affligem Tripel. The malt character is light. Unibroue La Fin du Monde. white head resulting in characteristic “Belgian lace” on the glass as it fades. Good clarity. Comments: Most commercial examples are in the 6. No hot alcohol or solventy aromas. clove-like spiciness is optional). rocky. Esters are often reminiscent of citrus fruits such as oranges. moderate fruity esters and low alcohol and hop aromas. spicy. Overall Impression: Strongly resembles a Strong Golden Ale but slightly darker and somewhat fuller-bodied.085 IBUs: 20 – 40 FG: 1. Ingredients: The light color and relatively light body for a beer of this strength are the result of using Pilsner malt and up to 20% white sugar. Allagash Double found. Vital Statistics: OG: 1. No hot alcohol or solventy character. long-lasting. Flavor: Similar qualities as aroma. CaraVienne or CaraMunich for dried fruit flavors. oranges or apples. Duinen Dubbel. Usually has a more rounded malt flavor but should not be sweet. fruity and alcohol flavors supported by a soft malt character. often a bit sweet and low in intensity. spicy. not obvious. Alcohols are soft. Always effervescent. Chimay Premiere (Red). and longlasting creamy off-white head. Traditionally bottle-conditioned (“refermented in the bottle”). Generous spicy. History: Originally popularized by the Trappist monastery at Westmalle. complex medium to medium-full malty sweetness on the palate yet finishes moderately dry. Belgian yeast strains are used – those that produce fruity esters. Spicy qualities can be moderate to very low. Water can be soft to hard. Stoudts Abbey Double Ale. Low to moderate phenols are peppery in character. Belgian Golden Strong Ale Aroma: Complex with significant fruity esters. never hot or solventy. Overall Impression: A deep reddish. but hops are usually absent. Esters are reminiscent of citrus fruit such as orange or sometimes lemon. floral. Flavor: Marriage of fruity. Alcohols are soft. St. spicy and alcohol flavors supported by a soft malt character. Appearance: Yellow to medium gold in color. moderate spiciness and low to moderate alcohol and hop aromas. moderately strong. Medium-high carbonation. Affligem Dubbel. Corsendonk Abbey Brown Ale. peppery.6% Commercial Examples: Westmalle Dubbel. Never astringent. Bink Tripel. La Trappe Tripel. Flying Fish Dubbel. Smooth but noticeable alcohol warmth. ester. oranges or apples. Substantial carbonation and bitterness leads to a dry finish with a low to moderately bitter aftertaste.
Noble hops or Styrian Goldings are commonly used. Low to moderate carbonation. alcohol provides some of the balance to the malt. and/or other specialty malt aromas. Abbey versions can be medium-dry to sweet). and can contain raisin. and are low to moderate in intensity. Russian River Salvation 18E. No recognizable spice additions.. nutty. persistent cream. Overall Impression: An ale of significant alcoholic strength. alcohol. Belgian Dark Strong Ale Aroma: Complex. High carbonation helps to bring out the many flavors and to increase the perception of a dry finish. but should never be prominent. maltier balance. Hapkin. if used. but may be even paler. No diacetyl. Delirium Tremens. Avoid US/UK crystal type malts (these provide the wrong type of sweetness). May be almost opaque (if not. Belgian yeast strains are used – those that produce fruity esters. complex.g. spicy. Moderate to high fruity esters are common.095 IBUs: 22 – 35 FG: 1. Flavor: Similar to aroma (same malt. referring to their potent alcoholic strength and as a tribute to the original example (Duvel). Spicy phenols may be present. History: Originally developed by the Moortgat brewery after WWII as a response to the growing popularity of Pilsner beers. STRONG ALE 19A. Port or Madeira. Lost Abbey Judgment Day. Bernardus Abt 12. Mouthfeel: Medium to full. Brasserie des Rocs Grand Cru. fig or prune notes. Hops are not usually present (but a very low noble hop aroma is acceptable). Avery Salvation. toffee. Comments: Strongly resembles a Tripel.Belgian-style ale. and can have a Munich-type quality often with a caramel.. Flavor: Medium to high malt character with a luscious malt complexity. with a rich malty sweetness. Judas. Higher bitterness is allowable in Abbey-style beers with a higher FG. Noble-type. then aged at the brewery after primary fermentation (similar to the process used for . 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. Age and oxidation may darken the beer further. No dark/roast malt aroma. Old Ale Aroma: Malty-sweet with fruity esters. Almost all versions are malty in the balance. Southampton Abbot 12.010 – 1. English-type or Styrian Goldings hops commonly used. Appearance: Deep amber to deep coppery-brown in color (“dark” in this context implies “more deeply colored than golden”). Vital Statistics: OG: 1. but may be well hopped (the impression of bitterness often depends on amount of aging). often with a complex blend of dried-fruit. Kasteelbier Bière du Chateau Donker. Complex. Achel Extra Brune. while Abbey-style beers can be quite full and creamy). Dulle Teve. molasses.5 – 10. Weyerbacher QUAD) and Spiced/Christmas-type beers (e. “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. very rich. Alcohol warmth is often evident and always welcome. may be adversely affected by alcohol and age. The drier finish and lighter body also serves to make the assertive hopping and spiciness more prominent.075 – 1. and may take on a dried-fruit or vinous character. Affligem Nöel) 28 19. Mouthfeel: High carbonation but no carbonic acid “bite.g. Ingredients: Belgian yeast strains prone to production of higher alcohols. often with nutty. Finish is variable depending on interpretation (authentic Trappist versions are moderately dry to dry. depending on age and conditioning. very strong Belgian ale. Chimay Grande Reserve (Blue). ester. Gouden Carolus Grand Cru of the Emperor. Alcohols are soft. mashed at higher temperatures than strong ales to reduce attenuation. plum. Caramelized sugar syrup or unrefined sugars lightens body and adds color and flavor (particularly if dark sugars are used). Moderate to low cream. Barleywine-type beers (e. The fruity esters are strong to moderately low. significant esters and alcohol. Water can be soft to hard. The best examples are complex and delicate. which can be rather sweet and full-bodied.110 IBUs: 20 – 35 FG: 1. AleSmith Horny Devil should be entered in the Belgian Specialty Ale category (16E). Rochefort 8 (green cap). Alcoholic strength should be evident. with caramelized sugar syrup or unrefined sugars and yeast providing much of the complexity.5% Commercial Examples: Duvel. North Coast Pranqster. chewy body. keep subtle and in the background. Sweeter and more full-bodied beers will have a higher bitterness level to balance. smooth and dangerous.024 SRM: 12 – 22 ABV: 8 – 11% Commercial Examples: Westvleteren 12 (yellow cap). though usually not as strong or rich as barleywine. should be clear). phenol. Huge. Balance is often malty-sweet. bigger than strong bitters and brown porters. dried cherry. Low bitterness for a beer of this strength. although a few are lightly bitter. rich. Some wood-aged or blended versions may have a lactic or Brettanomyces character. moussy. Overall Impression: A dark. Usually tilted toward a sweeter. Traditionally bottle-conditioned (“refermented in the bottle”). Appearance: Light amber to very dark reddish-brown color (most are fairly dark). Brigand. St. References to the devil are included in the names of many commercial examples of this style. perfumy and/or rose-like. Unibroue Eau Benite. Hop aromas not usually present due to extended aging. Moderately malty or sweet on palate. but usually have a peppery quality not clove-like. No hot alcohols or solventy aromas.” Smooth but noticeable alcohol warmth. Piraat. La Trappe Quadrupel. Comments: Authentic Trappist versions tend to be drier (Belgians would say “more digestible”) than Abbey versions. Spices generally not used. toast and/or bready aroma. Gulden Draak. Body can be variable depending on interpretation (authentic Trappist versions tend to be medium-light to medium.070 – 1. Can be clear to somewhat hazy. Russian River Damnation.005 – 1. spicy phenolics and higher alcohols – often aided by slightly warmer fermentation temperatures. Homebrewers may use Belgian Pils or pale base malt. although older examples may be lower in body due to continued attenuation during conditioning. Lucifer. dense. lighter-bodied and even crisper and drier. Rochefort 10 (blue cap). Munich-type malts for maltiness. but this is optional and should not be too strong (enter as a specialty beer if it is). History: Most versions are unique in character reflecting characteristics of individual breweries. The finish may vary from dry to somewhat sweet. Light chocolate or roasted malt flavors are optional. Traditionally bottle-conditioned (“refermented in the bottle”). Diacetyl low to none. Some alcohol and oxidative notes are acceptable.to light tan-colored head. Impression of a complex grain bill. Vital Statistics: OG: 1. The complex and varied flavors should blend smoothly and harmoniously. other Belgian specialty grains for character. Great Divide Hades. History: A traditional English ale style. and an optional light to moderate spiciness. esters.016 SRM: 3 – 6 ABV: 7. treacle. caramelly and/or molasses-like flavors.to light tan-colored head. hop and spice comments apply to flavor as well). vinous. although many traditional versions are quite simple. Fairly soft water. not this category. though not overwhelming. N’ice Chouffe. The malt is rich and strong. caramelly. Scaldis/Bush. Extended aging may contribute oxidative flavors similar to a fine old Sherry. akin to those found in Sherry or Port. and sometimes phenolics are commonly used.
Flavor: Strong. Low to moderate fruity esters. with a velvety. English hop aroma may range from mild to assertive. Noticeable alcohol presence.080 – 1. strong dark milds. and/or treacle notes. Moderate to fairly high fruitiness. flaked barley.015 – 1. is traditional. Often had age-related character (lactic. both young and old versions should be appreciated for what they are. and often complex alcohol flavors should be evident. the English Barleywine places less emphasis on hop character than the American Barleywine and features English hops.W. Some darker examples suggest that dark malts (e. balance therefore ranges from malty to somewhat bitter. Characterful English yeast. Hop character moderate to assertive and often showcases citrusy or resiny American varieties (although other varieties.2% ABV). English Barleywine Aroma: Very rich and strongly malty.g. A showcase of malty richness and complex. 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).090 IBUs: 30 – 60 FG: 1. Fuller’s 1845. Lees Moonraker. Hop bitterness may range from just enough for balance to a firm presence. The malt profile can vary widely. caramelly. Comments: Strength and character varies widely.. brown porters) and barleywines. wheat) and malt extracts. Weyerbacher Blithering Idiot 19B.018 – 1. but never harsh.120 IBUs: 35 – 70 FG: 1. and generally more muted malt aromas. if at all. although the finish may be moderately sweet to moderately dry (depending on aging). Roasted or burnt malt flavors are inappropriate. English hops such as Northdown. Low to no diacetyl. treacle. While strongly malty. though sparingly so as to avoid an overly roasted character.030 SRM: 8 – 22 ABV: 8 – 12% Commercial Examples: Thomas Hardy’s Ale. May be cloudy with chill haze at cooler temperatures. such as floral. Often has ruby highlights. as most of the color arises from a lengthy boil. Fits in the style space between normal gravity beers (strong bitters. invert sugar or dark sugar) are often used. intense. but sharp or solventy alcohol flavors are undesirable.060 – 1. Theakston Old Peculier (peculiar at OG 1. Marston Owd Roger. Harvey’s Elizabethan Ale. The color may appear to have great depth.022 SRM: 10 – 22 ABV: 6 – 9% Commercial Examples: Gale’s Prize Old Ale. often with a caramel-like aroma. as if viewed through a thick glass lens. The color may appear to have great depth. Aged versions may have a sherry-like quality. may be used). No diacetyl. Moderately-low to large off-white to light tan head. luscious texture (although the body may decline with long conditioning). Founders Curmudgeon. as the relative balance and aging process negate much of the varietal character. may have low head retention. and should not be hot or harsh. Malt character may be sweet. as are starchy adjuncts (maize. Moderately low to moderately high malty sweetness on the palate. Ingredients: Generous quantities of well-modified pale malt (generally English in origin. North Coast Old Stock Ale (when aged). May have moderate to strong fruitiness. Mouthfeel: Full-bodied and chewy. fruitier. Greene King Olde Suffolk Ale . Moderate to high hop flavor (any variety). The character of these ales can change significantly over time. Avery Old Jubilation Low to moderately high hop flavor (usually UK varieties). often darker beers that may be a brewery’s winter seasonal special offering. A smooth warmth from aged alcohol should be present. as if viewed through a thick glass lens. but these should not be high. toffee. along with judicious quantities of caramel malts and other specialty character malts. and lower gravity versions of English barleywines. strong (and perhaps darker) bitters. intense malt flavor with noticeable bitterness. Some oxidative or vinous flavors may be present. multi-layered malt flavors ranging from bready and biscuity through nutty. Flavors will smooth out and decline over time. Burton Bridge Thomas Sykes Old Ale. Alcohol aromatics may be low to moderate. Young's Winter Warmer. black malt) may be appropriate. Sarah Hughes Dark Ruby Mild. The intensity of these aromatics often subsides with age. though not necessarily so). Lee’s Vintage Harvest Ale. Coniston Old Man Ale. Many English examples. intense flavors. but generally clears to good to brilliant clarity as it warms. oxidation.W. but can handle higher alcohol levels. possibly vinous or port-like aromatics. leather) associated with “stale” beers. the balance should always seem bitter. Vital Statistics: OG: 1. and in recent years many commercial examples are now vintage-dated. Old Dominion Millenium. although the finish may be somewhat sweet to quite dry (depending on aging). Overall Impression: The richest and strongest of the English Ales. fuller-bodied. toffee. Can include winter warmers. J. Samuel Smith’s Winter Welcome. Target. particularly winter warmers. Burton Bridge Olde Expensive. Often has ruby highlights. Fuller’s Old Winter Ale. Low to no diacetyl. East Kent Goldings and Fuggles. but should not be opaque. AleSmith Old Numbskull. not all examples will have all possible flavors or aromas. Fuller’s Vintage Ale. deep toast. May have some bready or caramelly malt flavors. complex. The aroma may have a rich character including bready. and feature richer specialty malt flavors than American Barleywines. Low to moderately strong fruity esters and alcohol aromatics. Alcohol flavors shouldn’t be harsh. High alcohol and viscosity may be visible in “legs” when beer is swirled in a glass. However. hot or solventy. maltier. or fairly neutral. may rarely be as dark as light brown. English versions can be darker. Appearance: Color may range from rich gold to very dark amber or even dark brown.historical porters). Ingredients: Well-modified pale malt should form the backbone of the grist. 29 19C. Cooperstown Pride of Milford Special Ale. History: Usually the strongest ale offered by a brewery. Harviestoun Old Engine Oil. the intensity of aromatics often subsides with age. Flavor: Strong. blended strong beers (stock ale blended with a mild or bitter). Moderate to high malty sweetness on the palate. with judicious amounts of caramel malts. hot or solventy. often with a dried-fruit character. May be cloudy with chill haze at cooler temperatures. Hop bitterness may range from moderately strong to aggressive. often with a driedfruit character. Appearance: Color may range from light amber to medium copper. chocolate. Young’s Old Nick (unusual in its 7. . Great Divide Hibernation Ale. Carbonation may be low to moderate. toasty. Whitbread Gold Label. Hop variety is not as important. Fuller’s Golden Pride. dark caramel. earthy or spicy English varieties or a blend of varieties. J. Robinson’s Old Tom. depending on age and conditioning. Adjuncts (such as molasses. are lower than 6% ABV. Normally aged significantly prior to release. British ale yeast that has low attenuation. but any oxidized character should be muted (and generally be masked by the hop character). Comments: Although often a hoppy beer. No diacetyl. Brett. but generally clears to good to brilliant clarity as it warms. and/or molasses. Often associated with the winter or holiday season. bready.057). American Barleywine Aroma: Very rich and intense maltiness. molasses. Low to moderate off-white head. Winter warmers are a more modern style that are maltier. High alcohol and viscosity may be visible in “legs” when beer is swirled in a glass. Vital Statistics: OG: 1. may have low head retention. Dark malts should be used with great restraint.
The head may take 30 on some of the color of the fruit. and often features American hop varieties. Appearance: Appearance should be appropriate to the base beer being presented and will vary depending on the base beer. malt flavors.030 SRM: 10 – 19 ABV: 8 – 12% Commercial Examples: Sierra Nevada Bigfoot.016 – 1. depending on the style. Note that these components (especially hops) may be intentionally subdued to allow the fruit character to come through in the final presentation. flavor. Ingredients: Well-modified pale malt should form the backbone of the grist. Abita Purple Haze. The balance of fruit with the underlying beer is vital. “PORTER” OR “WHEAT ALE” IS ACCEPTABLE). Aroma hops. but not be excessively hot. The fruit should add an extra complexity to the beer. especially in dark styles. Flavor: As with aroma. Vital Statistics: OG: 1. 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. luscious texture (although the body may decline with long conditioning). Great Divide Old Ruffian.g. then overall less fermentation byproducts would be appropriate. Hop bitterness. THE ENTRANT MUST SPECIFY THE UNDERLYING BEER STYLE AS WELL AS THE TYPE OF FRUIT(S) USED. fino. CLASSIC STYLES DO NOT HAVE TO BE CITED (E. cherries) have stronger aromas and are more distinctive than others (e. For lighter-colored beers with fruits that exhibit distinctive colors. and the fruit character should not be so artificial and/or inappropriately overpowering as to suggest a fruit juice drink. Some specialty or character malts may be used. Ebulum Elderberry Black Ale. Grozet Gooseberry and Wheat Ale. the original style should come through in aroma and flavor. Comments: The American version of the Barleywine tends to have a greater emphasis on hop bitterness. but should not be inappropriately intense. Great Divide Wild Raspberry Ale. botrytis). Some malt aroma may be desirable. However. Aged fruit may sometimes have flavor and aroma characteristics similar to Sauternes. 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. Bell’s Third Coast Old Ale. If the base beer is a classic style. do not expect the base beer to taste the same as the unadulterated version. Stiegl Radler. should be appropriate to the base beer and be harmonious and balanced with the distinctive fruit flavors present. FRUIT BEER Aroma: The distinctive aromatics associated with the particular fruit(s) should be noticeable in the aroma. BLONDE ALE) THEN THE SPECIFIC STYLE MUST BE SPECIFIED. as most of the color arises from a lengthy boil. The hop character should be evident throughout. IBUs. Comments: Overall balance is the key to presenting a well-made fruit beer. but not be so prominent as to unbalance the resulting presentation. if at all. Hair of the Dog Doggie Claws. Anchor Old Foghorn. Fruit beers may have some haze or be clear. and fermentation by-products. Vital Statistics: OG. Flying Dog Horn Dog 20. Sherry or Tokaj. SPICE/HERB/VEGETABLE BEER 21A. unfermented quality. Generally uses an attenuative American yeast. Judge the beer based on the pleasantness and balance of the resulting combination. or Vegetable Beer Aroma: The character of the particular spices. Bridgeport Old Knucklehead. Stone Old Guardian. Often associated with the winter or holiday season. 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. raspberries. Dark malts should be used with great restraint. The alcohol strength and hop bitterness often combine to leave a very long finish. Victory Old Horizontal.G. Dogfish Head Aprihop.. The fruit should complement the original style and not overwhelm it. Citrusy American hops are common. Three Floyds Behemoth. Differs from an Imperial IPA in that the hops are not extreme. Note that fruit-based lambics should be entered in the Fruit Lambic category (17F). the color should be noticeable. SRM and ABV will vary depending on the underlying base beer. but does not have to be unbalanced. Hop aroma may be absent or balanced with fruit. Remember that fruit generally add flavor not sweetness to fruit beers. but a beer with a quality such as this should make a special claim (e. but should not be inappropriately intense. strawberries)—allow for a range of fruit character and intensity from subtle to aggressive. residual sweetness is not necessarily a negative characteristic unless it has a raw. THE TYPE OF FRUIT(S) MUST ALWAYS BE SPECIFIED. Dogfish Head Fort 21. and the body is richer and more characterful. note that some fruit (e. Bell’s Cherry Stout. Should not be syrupy and under-attenuated. herbs and/or . amontillado. the distinctive flavor character associated with the particular fruit(s) should be noticeable. Melbourne Apricot Beer and Strawberry Beer. Commercial Examples: New Glarus Belgian Red and Raspberry Tart. Spice. History: Usually the strongest ale offered by a brewery. Body and carbonation levels should be appropriate to the base beer style being presented. Overall Impression: A well-hopped American interpretation of the richest and strongest of the English ales.. the malt is more forward. Overall Impression: A harmonious marriage of fruit and beer. Rogue Old Crustacean.g. Carbonation may be low to moderate. however.080 – 1. IF THIS BEER IS BASED ON A CLASSIC STYLE (E. The brewer should recognize that some combinations of base beer styles and fruits work well together while others do not make for harmonious combinations. a proper fruit beer should be a harmonious balance of the featured fruit(s) with the underlying beer style. Weyerbacher Raspberry Imperial Stout. alcohol content. 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. depending on age and conditioning. although any varieties can be used in quantity. Alcohol warmth should be present. Mouthfeel: Mouthfeel may vary depending on the base beer selected and as appropriate to that base beer. Normally aged significantly prior to release. FG. yeast by-products and malt components of the underlying beer may not be as noticeable when fruit are present. the resulting beer may seem lighter than expected for the declared base style.. such as esters or diacetyl. Some tartness may be present if naturally occurring in the particular fruit(s).120 IBUs: 50 – 120 FG: 1. not artificial and inappropriately overpowering (considering the character of the fruit) nor should it have defects such as oxidation. while other fruit-based Belgian specialties should be entered in the Belgian Specialty Ale category (16E).g.. Some tartness may be present if naturally occurring in the particular fruit(s). Lagunitas Olde GnarleyWine. Saxer Lemon Lager. As with all specialty beers. The key attributes of the underlying style will be different with the addition of fruit. The fruit character should be pleasant and supportive.. Herb. Magic Hat #9. with a velvety. Avery Hog Heaven Barleywine. Beer with chile peppers should be entered in the Spice/Herb/Vegetable Beer category (21A). although haze is a generally undesirable. Founders Rübæus. If the base beer is a lager. Smuttynose Barleywine. but the fruit will often be reflected in the color.G. blueberries. and may range in intensity from subtle to aggressive. Pyramid Apricot Ale.Mouthfeel: Full-bodied and chewy. and in recent years many commercial examples are now vintage-dated. Fruit generally adds fermentables that tend to thin out the beer.
). herbs and/or vegetables. such as chocolate. Note that many spice-based Belgian specialties may be entered in Category 16E. HERBS. molasses. Rogue Chipotle Ale. but not be so prominent as to unbalance the resulting presentation. etc. Vital Statistics: OG. treacle. The individual character of SHV(s) may not always be identifiable when used in combination. orange peel or lemon peel. Mouthfeel: A wide range of interpretations is possible. Alcohol aromatics may be found in some examples. nutty. Hop bitterness. Redhook Double Black Stout. Bell’s Java Stout. or mulling spices. although fermentable additions may thin out the beer. Flavor: As with aroma. Note that these components (especially hops) may be intentionally subdued to allow the SHV character to come through in the final presentation. although these elements are not required. such as esters or diacetyl. 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. Roasted malt characteristics are rare. Generally finishes rather full and satisfying. and the SHV character should not be so artificial and/or overpowering as to overwhelm the beer. but without being overly hot. although a “raw” spice character is undesirable.G. BluCreek Herbal Ale. sugars. allow for brewer creativity as long as the resulting product is balanced and provides some spice presentation. THE ENTRANT MUST SPECIFY THE UNDERLYING BEER STYLE AS WELL AS THE TYPE OF SPICES.. Southampton Pumpkin Ale. Rogue Chocolate Stout. the original style should come through in aroma and flavor. “PORTER” OR “WHEAT ALE” IS ACCEPTABLE). Breckenridge Vanilla Porter. and may include caramel. Usually clear. especially in dark styles.g. Cave Creek Chili Beer 21B. or nut-based beers (including combinations of these items). Body and carbonation levels should be appropriate to the base beer style being presented. or slightly spicy. This category may also be used for chile pepper.. toast. The base beer style often has a malty profile that supports the balanced presentation of the aromatics from spices and possibly other special ingredients. Some fruit character (often of dried citrus peel. The balance of SHV with the underlying beer is vital. Body is generally medium to full. chocolate-.. Additional fermentables (e. or chocolate flavors. Fraoch Heather Ale. The overall aroma should be balanced and harmonious. FG. honey. The individual character of the SHV(s) may not always be identifiable when used in combination. As with all specialty beers. May include some dried fruit or dried fruit peel flavors such as raisin. and not usually stronger than chocolate.vegetables (SHV) should be noticeable in the aroma. some vegetables)—allow for a range of SHV character and intensity from subtle to aggressive. The wide range of special ingredients should be supportive and balanced. gingerbread. depending on the style. although darker versions may be virtually opaque. and a certain malty chewiness is often present. Some SHV(s) may add a bit of astringency. and often has some alcohol flavor. subdued. Head formation may be adversely affected by some ingredients. maple syrup. Aroma hops. The beers do not have to be . 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. fig. should be appropriate to the base beer and be harmonious and balanced with the distinctive SHV flavors present. Birrificio Baladin Nora. Young’s Double Chocolate Stout. Founders Breakfast Stout. Any combination of aromatics that suggests the holiday season is welcome. coffee-. flavor. malt flavors. and may range in intensity from subtle to aggressive.) may lend their own unique aromatics. not so prominent as to overshadow the base beer. malty and/or sweet malt-based flavors are common. however. A light spruce or other evergreen tree character is optional but found in some examples. Bitterness and hop flavor are generally restrained so as to not interfere with the spices and special ingredients. HERBS. Traquair Jacobite Ale. Commercial Examples: Alesmith Speedway Stout. Spices associated with the holiday season are typical (as mentioned in the Aroma section). BLONDE ALE) THEN THE SPECIFIC STYLE MUST BE SPECIFIED. The key attributes of the underlying style will be different with the addition of spices. Christmas/Winter Specialty Spiced Beer Aroma: A wide range of aromatics is possible. Buffalo Bill's Pumpkin Ale. May have some haze or be clear. Appearance: Appearance should be appropriate to the base beer being presented and will vary depending on the base beer. yeast by-products and malt components of the underlying beer may not be as noticeable when SHV are present. The SHV(s) should complement the original style and not overwhelm it. Christian Moerlein Honey Almond. OR VEGETABLES USED. If the base beer is a lager. IBUs. not artificial and overpowering. Rogue Hazelnut Nectar. May include distinctive flavors from specific fermentables (molasses. and is often fairly complex and inviting.) should be entered in the Specialty Beer category. cinnamon) have stronger aromas and are more distinctive than others (e. herbs or vegetables that exhibit distinctive colors. 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. The individual character of the SHV(s) may not always be identifiable when used in combination. IF THIS BEER IS BASED ON A CLASSIC STYLE (E. herbs and/or vegetables and beer. Overall Impression: A harmonious marriage of spices.g. Dogfish Head Midas Touch. The spices and optional fermentables should be supportive and blend well with the base beer style. ginger. Hop aroma may be absent or balanced with SHV.G. plum. Some SHV(s) are inherently bitter and may result in a beer more bitter than the declared base style. Hitachino Nest Real Ginger Ale. Many examples will show some well-aged. SRM and ABV will vary depending on the underlying base beer. Generally has a well-formed head that is often off-white to tan. THE TYPE OF SPICES. the colors may be noticeable in the beer and possibly the head. maple syrup. OR VEGETABLES MUST ALWAYS BE SPECIFIED.g. although many examples are reminiscent of Christmas cookies. or dried fruit such as raisins or plums) is optional but acceptable. but this character should be restrained. and fermentation by-products. brown sugar. honey. molasses. the distinctive flavor character associated with the particular SHV(s) should be noticeable. Judge the beer based on the pleasantness and balance of the resulting combination. herb or vegetable (SHV) beer. CLASSIC STYLES DO NOT HAVE TO BE 31 CITED (E. If the base beer is a classic style. etc. a proper SHV beer should be a harmonious balance of the featured SHV(s) with the underlying beer style. etc. Flavor: Many interpretations are possible. Rich. Some malt aroma is preferable. Comments: Overall balance is the key to presenting a well-made spice. The SHV character should be pleasant and supportive. Some SHV(s) may add additional body and/or slickness. The SHV(s) should add an extra complexity to the beer. alcohol content. spruce trees.. For lighter-colored beers with spices. Dogfish Head Punkin Ale. warming alcohol content. Hop aromatics are often absent. then overall less fermentation byproducts would be appropriate. do not expect the base beer to taste the same as the unadulterated version. Left Hand JuJu Ginger Beer. Some chill haze is acceptable. Mouthfeel: Mouthfeel may vary depending on the base beer selected and as appropriate to that base beer.. English-type Christmas pudding. note that some SHV (e. Appearance: Generally medium amber to very dark brown (darker versions are more common). Moderately low to moderately high carbonation is typical.
darker. ginger) but any combination is possible and creativity is encouraged.). Noble hop flavor moderate to none. English-style Winter Warmers (some of which may be labeled Christmas Ales) are generally not spiced. SPICES OR OTHER INGREDIENTS NEED NOT BE IDENTIFIED. Belgian-style Christmas ales should be entered as Belgian Specialty Ales (16E). Moderate. particularly those that add dark fruit or caramel flavors.overly strong to show some warming effects. rubbery. THE ENTRANT MAY DECLARE AN UNDERLYING BEER STYLE AS WELL AS THE SPECIAL INGREDIENTS USED. in the Franconian region of Bavaria in Germany. Flavor: Generally follows the aroma profile. Samuel Adams Winter Lager. spiced beer that often has a rich body and warming finish suggesting a good accompaniment for the cold winter season. Dunkel. harsh. and can seem smoky. Significant astringent. Smoke can add some dryness to the finish. when old friends get together to enjoy the season. diacetyl or DMS. Clean. cinnamon. Nils Oscar Julöl. creamy. bitter. Smokiness may vary from low to assertive. brown sugar. alder. Harpoon Winter Warmer. Ingredients: Generally ales. Troegs The Mad Elf. Great Lakes Christmas Ale. phenolic harshness is inappropriate. Smokiness may vary from low to assertive. cloves.) OR FRUIT. as may subtle additions of other fruits. and vice versa). some breweries produce their own smoked malt (rauchmalz). allspice. Clean lager character with no fruity esters. since English or German breweries traditionally do not use spices in their beer. Other Smoked Beer Aroma: The aroma should be a pleasant balance between the expected aroma of the base beer (e. The smoke character of the malt varies by maltster.. The special ingredients should complement the base beer and not overwhelm it. Comments: Overall balance is the key to presenting a well-made Christmas beer. Medium amber/light copper to dark brown color. balanced. The quality and secondary characteristics of the smoke are reflective of the source of the smoke (e. History: Throughout history. lager character with no fruity esters. spiced. or otherwise more characterful than their normal beers. phenolic smoke-derived harshness is inappropriate. oranges. yet always complementary.8 – 6% Commercial Examples: Schlenkerla Rauchbier Märzen. HONEY. hop bitterness. Schwarz. The malt and smoke components are often inversely proportional (i. Spiced versions are an American or Belgian tradition. Some breweries adjust the color slightly with a bit of roasted malt. MAPLE SYRUP. maple syrup. Classic Rauchbier Aroma: Blend of smoke and malt. or burnt smoke-derived aromatics are inappropriate.. and often include those evocative of the Christmas season (e. bacon-like. and most examples are somewhat dark in color. toasty richness. Hefe-Weizen. the smoked malt shouldn’t contribute these flavors). particularly a malty. Whenever spices. Spezial Rauchbier Märzen. THE BASE STYLE. charred. with a blend of smoke 32 . The balance of underlying beer characteristics and smoke can vary. Commercial Examples: Anchor Our Special Ale.. with either being prominent in the balance. Smoky flavors may range from woody to somewhat bacon-like depending on the type of malts used. Victory Scarlet Fire Rauchbier.to cream-colored head. although some dark strong lagers exist. balanced with the other ingredients is still critical). TREACLE. sulfury or phenolic smoky characteristics are generally inappropriate (although some of these characteristics may be present in some base styles. including examples such as Spezial Lager.016 SRM: 12 – 22 ABV: 4. with a medium-dry to dry finish (the smoke character enhances the dryness of the finish). The malt character can be low to moderate. or rarely almost greasy. stronger. Harsh. Peat-smoked malt can add an earthiness. Goose Island Christmas Ale. Harsh. Weyerbacher Winter Ale. or malty. Appearance: This should be a very clear beer. Beechwood-smoked malt is used to make a Märzen-style amber lager. Overall Impression: Märzen/Oktoberfest-style (see 3B) beer with a sweet. tan. Flavorful adjuncts are often used (e. Sharp. ABV is generally above 6%. however.012 – 1. Jamtlands Julöl and malt in varying balance and intensity.057 IBUs: 20 – 30 FG: 1. ETC. nutmeg. Hop aroma may be very low to none. burnt. although the color of the beer is often a bit darker than the plain base style. Fruit peel (e. Significant astringent. treacle. there should be a balance between smokiness and the expected flavor characteristics of the base beer style. Medium to medium-high carbonation. Overall Impression: A stronger. however. Vital Statistics: OG: 1. German or Czech hops. bitter. Flavor: As with aroma. The palate can be somewhat malty and sweet. etc. Mouthfeel: Varies with the base beer style. burnt. Allow for variation in the style when judging. each should be noticeable and distinctive in its own way (although not necessarily individually identifiable. oak. IBUs. FG. Other examples of smoked beers are available in Germany. beer of a somewhat higher alcohol content and richness has been enjoyed during the winter holidays. diacetyl or DMS.g. SMOKE-FLAVORED/WOOD-AGED BEER 22A.g.. Mouthfeel: Medium body. German lager yeast. If the base beer is a classic style. Kaiserdom Rauchbier. with a varying balance and intensity. and Helles-like beers. Many breweries produce unique seasonal offerings that may be darker. Saranac Rauchbier 22B. Smooth lager character. sulfury or phenolic smoky characteristics are inappropriate. toasty. smoky aroma and flavor and a somewhat darker color. Märzen-like qualities should be noticeable. balance in the overall presentation is the key to well-made examples. The intensity and character of the smoke and base beer style can vary. and be somewhat sweet. peat. but the beechwood smoke flavor can be low to high. Comments: The intensity of smoke character can vary widely. honey.050 – 1. North Coast Wintertime Ale. invert sugar. rubbery. with the remainder being German malts typically used in a Märzen. and should be entered as Old Ales. when smoke increases. History: A historical specialty of the city of Bamberg. not all examples are highly smoked.e. MOLASSES. the original style should come through in aroma and flavor. rich. 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. Ingredients: German Rauchmalz (beechwood-smoked Vienna-type malt) typically makes up 20-100% of the grain bill. such as the Bocks.g. phenolic. The appearance should reflect the base beer style. with a large.. beechwood). Lakefront Holiday Spice Lager Beer..g. lemon) may be used. woody. charred.g. The beechwood smoke character can range from subtle to fairly strong. THE BEER MUST INCLUDE SPICES AND MAY INCLUDE OTHER FERMENTABLES (SUGARS. malt decreases. molasses. Appearance: Variable. robust porter) and the smokiness imparted by the use of smoked malts. yet the finish can reflect both malt and smoke. Brewers entering these styles should use Other Smoked Beer (22B) as the entry category. rubbery. 22. Eisenbahn Rauchbier. May use a wide range of crystal-type malts. Spices are required. SRM and ABV will vary depending on the underlying base beer. although the resulting blend should be somewhat balanced and enjoyable. Vital Statistics: OG. herbs or additional fermentables are declared.
hickory with ribs. O’Fallons Smoked Porter. Ingredients: Different materials used to smoke malt result in unique flavor and aroma characteristics. If smoked malts are combined with other unusual ingredients (fruits. 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. Comments: Any style of beer can be smoked.G.or oakbased aroma is usually present. The best examples will be smooth. German brewers have traditionally used smoked malts in bock.Overall Impression: This is any beer that is exhibiting smoke as a principle flavor and aroma characteristic other than the Bambergstyle Rauchbier (i.or other hardwood (oak. The woodbased character should be evident. or using wood-based additives (wood chips. but this should not be higher than a background flavor (if present at all). Magic Hat Jinx 22C. hops and malt character is exhibited by the better examples. Aged in wooden casks or barrels (often previously used to store whiskey. although this should take on a pleasant. although other woods can be used. and can take on a pleasant. Dark Horse Fore Smoked Stout. although this character should never be too strong. condition.. Fuller-bodied. ROBUST PORTER) THEN THE SPECIFIC STYLE MUST BE SPECIFIED. and may exhibit additional alcohol warming if wood has previously been in contact with other alcoholic products. Evergreen wood should never be used since it adds a medicinal. Higher alcohol levels should not result in “hot” beers. notably porter and strong Scotch ales. higher-gravity base styles often are used since they can best stand up to the additional flavors. well-balanced and well-aged.) in noticeable quantities. depending on age of the cask. coffee. bourbon. Madeira. etc. butterscotch. Flavor: Varies with base style. (e. IF THIS BEER IS BASED ON A CLASSIC STYLE (E. or cocoa character. ROBUST PORTER) THEN THE SPECIFIC STYLE MUST BE SPECIFIED. Mouthfeel: Varies with base style. peat. Lambic. CLASSIC STYLES DO NOT HAVE TO BE CITED (E. The remaining ingredients vary with the base style. caramel. toast. Vital Statistics: Varies with the base beer style. Becoming more popular with modern American craft breweries looking for new. American Barleywine in an Oak Whiskey Cask). as long as the other specialty ingredients are identified. chocolate.. The intensity of the wood-based flavors is based on the contact time with the wood. piercing phenolics and dirt-like earthiness. The tannins can lead to additional astringency (which should never be high). and usually only with specialty products.). mesquite. oak essence). sherry. Stone Smoked Porter. schwarzbier. and the type of wood. pecan.G. and other specialty styles. Often darker than the unadulterated base beer style. beechwood-smoked Märzen). which can occasionally take on a raw “green” flavor if new wood is used. port. weizen. History: A traditional production method that is rarely used by major breweries. and alder with salmon). Fresh wood can occasionally impart raw “green” aromatics. Bourbon Barrel-aged Imperial Stout. helles. Vital Statistics: OG: varies with base style. English IPA with Oak Chips. or wine). Left Hand Smoke Jumper. the resulting beer should be entered in the specialty/experimental category. Wood can also add tannins to the beer. sherry-like character and not be papery or cardboardlike. Oskar Blues Old Chub. Weissbier and Bockbier. Specific classic styles or smoke types do not have to be specified. Flanders Red.” Judges should evaluate the beers mostly on the overall balance. Pilsner. but should not overpower the base beer style.G. although experimentation is encouraged. the age. or simply a fuller mouthfeel. maple with bacon or sausage.e. “smoked porter” is as acceptable as “peatsmoked strong Scotch ale” or “cherry-wood smoked IPA. Other flavors that may optionally be present include vanilla (from vanillin in the wood). flavorful. sherry-like character and not be papery or cardboard-like. Any additional alcoholic products previously stored in the wood should be evident (if declared as part of the entry). not hot. THE TYPE OF WOOD MUST BE SPECIFIED IF A “VARIETAL” CHARACTER IS NOTICEABLE.. Balance in the use of smoke.. dunkel. and previous usage of the barrel. Oak cask and barrels are traditional. Often fuller than the unadulterated base beer. 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.. 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. cherry. For example. as well as any aromatics associated with alcohol previously stored in the wood (if any). IF THIS BEER IS BASED ON A CLASSIC STYLE (E. Some background oxidation character is optional. cocoa (from charred wood or bourbon casks).G. smooth flavors are most desirable.. Occasionally there may be an optional lactic or acetic tartness or Brett funkiness in the beer. Wood-Aged Beer Aroma: Varies with base style. caramel. honey. The various woods may remind one of certain smoked products due to their food association (e. and how well it is balanced with the smoke character. “PORTER” OR “BROWN ALE” IS ACCEPTABLE). 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). Ingredients: Varies with base style. THIS CATEGORY SHOULD NOT BE USED FOR BASE STYLES WHERE BARREL-AGING IS A FUNDAMENTAL REQUIREMENT FOR THE STYLE (e. CLASSIC STYLES DO NOT HAVE TO BE CITED (E.. often darker than the .g. other fruitwoods) smoked malts may be used. 33 toasted bread or almonds (from toasted wood). toffee. wood staves. distinctive products. vegetables.. but should not be so dominant as to unbalance the beer. Appearance: Varies with base style. alder. Tart or acidic characteristics should be low to none. Entries that have a classic style cited will be judged on how well that style is represented. and how well the smoke character enhances the base beer. “PORTER” OR “BROWN ALE” IS ACCEPTABLE). Schlenkerla Weizen Rauchbier and Ur-Bock Rauchbier. A low to moderate wood. etc. Commercial Examples: Alaskan Smoked Porter. Rogue Smoke. piney flavor to the malt. particularly if toasted/charred oak and/or whiskey/bourbon barrels are used. Comments: The base beer style should be apparent. History: The process of using smoked malts more recently has been adapted by craft brewers to other styles. Wood usually contributes a woody or oaky flavor. The brewer should specify any unusual ingredients in either the base style or the wood if those characteristics are noticeable. THE TYPE OF WOOD OR OTHER SOURCE OF SMOKE MUST BE SPECIFIED IF A “VARIETAL” CHARACTER IS NOTICEABLE. apple. The wood and/or other cask-derived flavors should be balanced. Other optional aromatics include a low to moderate vanilla. Spezial Lagerbier. Excessive peatsmoked malt is generally undesirable due to its sharp. Any alcohol character should be smooth and balanced. and alcohol flavors from other products previously stored in the wood (if any). Specialty or experimental base beer styles may be specified. Beechwood-.g. aged. but not so dominant as to unbalance the beer. supportive and noticeable.g. the goal is to reach a pleasant balance between the smoke character and the base beer style. Some background oxidation character is optional. maple. spices. doppelbock.
these should be entered in 16E).g. flavor.. however. Aroma: The character of the stated specialty ingredient or nature should be evident in the aroma. Note that these components (especially hops) may be intentionally subdued to allow the specialty character to come through in the final presentation. and may range in intensity from subtle to aggressive. spice. and fermentation by-products. Remember that fruit and sugar adjuncts generally add flavor and not excessive sweetness to beer.. Bush Prestige. The individual character of special ingredients and processes may not always be identifiable when used in combination. the distinctive flavor character associated with the stated specialty nature should be noticeable. The overall rating of the beer depends heavily on the 23. Some ingredients may add tartness. hoppier.g. Hop bitterness. SPECIALTY BEER This is explicitly a catch-all category for any beer that does not fit into an existing style category. Kvass. are usually fully fermented and contribute to a lighter flavor profile and a drier finish than might be expected for the declared base style. sorghum) • Unusual adjuncts (e.g. The category is intended for any type of beer. The overall uniqueness of the process. Judge the beer based on the pleasantness and harmony of the resulting combination. and may affect head formation and retention. If a classic style base beer is specified then the characteristics of that classic style should be noticeable. unless it fits elsewhere.unadulterated base style Commercial Examples: The Lost Abbey Angel’s Share Ale. should be appropriate to the base beer (if declared) and be well-integrated with the distinctive specialty flavors present. sweetness. Lees Harvest Ale in Port. alcohol content.g.W. including the following techniques or ingredients: • Unusual techniques (e. hops and the featured specialty ingredient or nature as appropriate to the specific type of beer being presented. some of these minor styles might be promoted to full styles in the future. Harviestoun Old Engine Oil Special Reserve. traditional or indigenous beers (e. steinbier. rye. Sahti. Colonial Spruce or Juniper beers. honey.g. Some ingredients may add color (including to the head). Body and carbonation levels should be appropriate to the base beer style being presented. If sufficient interest exists. Grätzer) • American-style interpretations of European styles (e. malt flavors. 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. vatted Porter with Brettanomyces. The sugary adjuncts. No beer is ever “out of style” in this category. The marriage of specialty ingredients or nature with the underlying beer should be harmonious. 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 . Note. low alcohol versions of other styles. or other flavor byproducts. or ale versions of lagers) or other variants of traditional styles • Clones of specific commercial beers that aren’t good representations of existing styles • Any experimental beer that a brewer creates. Overall the aroma should be a pleasant combination of malt. Goose Island Bourbon County Stout. maple syrup. ingredients used. Note that unusual ingredients or processes may affect the appearance so that the result is quite different from the declared base style. Belgian Specialties or clones of specific Belgian beers should be entered in Category 16E. extra-hoppy beers. Note that certain other specialty categories exist in the guidelines. oats. Mouthfeel: Mouthfeel may vary depending on the base beer selected and as appropriate to that base beer (if declared). Christmas-type beers should be entered in Category 21B (unless they are Belgian Christmas-type beers. Flavor: As with aroma. and creativity should be considered. as well as sugar found in fruit.g. India Brown Ale. Some styles that fall into this grouping include: • Honey Beers (not Braggots) • Wiess (cloudy. If a classic style base beer is specified then the characteristics of that classic style should be noticeable. Louvain Peetermann. New Holland Dragons Milk. Dominion Oak Barrel Stout. Firestone Walker Double Barrel Ale. and the specialty character should not seem artificial and/or totally overpowering. 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. additives or processes. The key attributes of the underlying style (if declared) will be atypical due to the addition of special ingredients or techniques. The individual character of special ingredients and processes may not always be identifiable when used in combination. ice/eis beers) • Unusual fermentables (e. Beers with only one type of fruit.. Great Divide Oak Aged Yeti Imperial Stout. or smoke should be entered in Categories 20-22. J.. that classic styles will have a different impression when brewed with unusual ingredients. Le Coq Imperial Extra Double Stout. Appearance: Appearance should be appropriate to the base beer being presented and will vary depending on the base beer (if declared). buckwheat. Petrus Aged Pale. Note. herbs. 28D for ciders). do not expect the base beer to taste the same as the unadulterated version..g. additives or processes.. Lagavulin Whisky or Calvados Casks. smoked spiced beers) • Out-of-style variations of existing styles (e. molasses. however. fruit-and-spice beers. Specialty meads or ciders should be entered in their respective categories (26C for meads. vegetables. “imperial” strength beers) • Historical. but harmonious with the other components (yet not totally overpowering them). Sherry. stronger. processes and beer. that classic styles will have a different impression when brewed with unusual ingredients.. Overall Impression: A harmonious marriage of ingredients. such as esters or diacetyl. Unusual ingredients or processes may affect the mouthfeel so that the result is quite different from the declared base style. many microbreweries have specialty beers served only on premises often directly from the cask. potatoes) • Combinations of other style categories (e.
and harmonizes with the underlying style. The base style may be a classic style (i. enhances. ingredients and/or techniques as an aid to the judges. Bear Republic Red Rocket Ale. Samuel Adams Triple Bock and Utopias. Rauchenfels Steinbier. PROCESS UTILIZED OR HISTORICAL STYLE BEING BREWED)..e. Dogfish Head India Brown Ale. Great Alba Scots Pine. FG. “Porter” or “Brown Ale”). Stone Arrogant Bastard 35 . THE BREWER MUST SPECIFY THE “EXPERIMENTAL NATURE” OF THE BEER (E.. For historical styles or unusual ingredients/techniques that may not be known to all beer judges. The beer should be judged by how well the special ingredient or process complements. SRM and ABV will vary depending on the underlying base beer. Commercial Examples: Bell’s Rye Stout. Vital Statistics: OG. a named subcategory from these Style Guidelines) or a broader characterization (e.g. Stoudt’s Honey Double Mai Bock. Bell’s Eccentric Ale.G. TYPE OF SPECIAL INGREDIENTS USED. If a base style is declared. Rogue Dad’s Little Helper. IBUs. OR WHY THE BEER DOESN’T FIT AN ESTABLISHED STYLE. Tommyknocker Maple Nut Brown Ale. Odells 90 Shilling Ale.. Rogue Honey Cream Ale. Zum Uerige Sticke and Doppel Sticke Altbier. Yards Brewing Company General Washington Tavern Porter. The distinctive nature of the stated specialty ingredients/methods should complement the original style (if declared) and not totally overwhelm it. 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.inherently subjective assessment of distinctiveness and drinkability. Great Divide Bee Sting Honey Ale. Hair of the Dog Adam. Comments: Overall harmony and drinkability are the keys to presenting a well-made specialty beer. the brewer should provide descriptions of the styles. Base Style: THE BREWER MAY SPECIFY AN UNDERLYING BEER STYLE. the style should be recognizable.
cloying or seem like unfermented honey. Stronger. distinct meniscus are highly desirable. Highly carbonated examples usually have a short-lasting head similar to Champagne or soda pop. A multi-faceted bouquet. or sparkling. The color may vary widely depending on honey variety and any optional ingredients (e. the amount of honey and fermentables used to make the mead). Judges need to understand the ingredients that provide a unique character in order to properly evaluate the mead. Sweet meads should not be cloyingly sweet. and may result in sherry-like notes. Aging and conditioning generally smooth out flavors and create a more elegant. quantity (how much are present?). meniscus) but higher carbonation levels can interfere with this perception. etc. Sweetness simply refers to the amount of residual sugar in the mead. rounded product. blended. If a honey variety is declared. the varietal character of the honey should be apparent even if subtle. Strength refers to the alcohol content of the mead (and also. noticeable amount of carbonation. harsh. legs. depending on age. Stronger versions (standard and sack) may show signs of body (e.g. weaker versions. smaller bubbles are more desirable and indicative of higher quality than larger bubbles. is a positive attribute. Light oxidation may be present. Aroma: The intensity of the honey aroma will vary based upon the sweetness and strength of the mead. such as acid or tannin. If no honey variety is declared. and mousse (appearance or quality of foam stand). orange blossom. Flavor: The intensity of the honey flavor will vary based upon the sweetness and strength of the mead. If honey varieties are declared.g. rate (how fast do they form?). Higher carbonation (if present) enhances the acidity and gives a “bite” to the finish. which are acceptable in low to moderate levels (if in balance. is a positive attribute. buckwheat) are more recognizable than others (e. Oxidation resulting in a papery character is always undesirable. Stronger meads can have a greater honey character and body (as well as alcohol) than weaker meads. Different varieties of honey have different intensities and characters. Some honey varieties are almost clear. Alcohol aromatics may be present. the color should generally be 36 • • suggestive of the honey used (although a wide range of color variation is still possible). A mead may be categorized as hydromel. yeasty. • Strength. The aftertaste should be evaluated. The bouquet (rich. unfermented honey character. acidity). Light oxidation may be present. while others can be dark brown. additional information can be provided to judges as to the character to be expected. • Carbonation. An excessive sherry character is a fault in most styles (except certain Polish-style specialties. If honey varieties are declared..g. In no case should the residual sweetness be syrupy. persistence (how long do they continue to form?). or other meads attempting a sherry-like character). therefore. ingredients and type of mead. The aromatics may seem vinous (similar to wine). This introduction identifies common characteristics and descriptions for all types of mead. solventy or irritating overtones are a defect. Important attributes that must be specified: • Sweetness. Common Mead Characteristics: • Appearance: Clarity may be good to brilliant.. malt.. and may include fruity. they can have some very light bubbles. these can add to complexity). although this is not a strict rule. A mead may be dry. Different varieties of honey have different intensities and characters. Still meads do not have to be totally flat. color. Hue.g. fresh and clean flavors being most desirable. some (e. Petillant meads are “lightly sparkling” and can have a moderate. Some aspects of bubbles or head formation that may be observed and commented upon include size (large or small). the varietal character of the honey should be apparent even if subtle. complex smells arising from the combination of ingredients. longer finishes are generally most desirable. Sweetness is often confused with fruitiness in a dry mead. but hot. or spicy notes. with clean and fresh aromatics being preferred over dirty. dry meads will have no residual sugar. Body is related to sweetness. and should not have a raw. Sparkling meads are not gushing. . or sweet. also known as complexity or depth. Some types of honey have a strong varietal character (aroma. except where explicitly superseded in the sub-category guidelines. Stronger or sweeter meads may have a stronger honey aroma than drier or weaker versions. • Honey variety. fruit. but may have a character ranging from mouth-filling to an impression akin to Champagne or soda pop. palmetto). palmetto). but dry meads can still have some body. Artificial. 1. or sack strength. reflective examples with a bright. Crystal clear. some (e. Different sub-styles may include fruit. A multi-faceted flavor. floral. spice. also known as complexity or depth. depending on age.INTRODUCTION TO MEAD GUIDELINES (CATEGORIES 24-26) The following discussion applies to all the mead styles. phenolic or bitter flavors are defects. sweet meads will have noticeable to prominent sweetness. Alcohol flavors (if present) should be smooth and well-aged. or sulfury notes. Observable particulates (even in a clear example) are undesirable.. sweeter meads will have a stronger honey flavor than drier. semi-sweet. Yeast or fermentation characteristics may be none to noticeable. Phenolic or diacetyl aromatics should not be present. malts). not harsh or solventy. it is specifically a term used to describe a honey derived from unknown or mixed flowers. Most are in the straw to gold range. buckwheat) are more recognizable than others (e. The residual sweetness level will vary with the sweetness of the mead. The components of bubbles or head will vary greatly depending on the carbonation level. avocado. semi-sweet meads will have a balanced sweetness. fermentation and aging) should show a pleasant fermentation character. flavor. should enhance the honey flavor and lend balance to the overall character of the mead but not be excessively tart or astringent. and should be used as a reference whenever entering or judging mead. • Special ingredients. Flavors tend to become more subtle over time. The harmony and balance of the aroma and bouquet should be pleasant and enticing. Harsh or chemical aromatics should not be present. petillant. A mead may be still. Sweetness is independent of strength.g. almost any color is acceptable. saturation and purity of color should be considered. chemical. but an excessive sherry-like or papery character should be avoided. 2. Any additives.. If a honey is unusual. Note that “wildflower” isn’t a varietal honey. with estery.. orange blossom. In general. Dry meads do not have to be bone dry.g. safflower. standard.
Mouthfeel: Standard description applies. soft fruity esters.170 ABV: hydromel: 3. Sensations of body should not be accompanied by an overwhelmingly cloying sweetness (even in sweet meads). tree. sack or strong mead). • Category-Specific Requirements: Some categories require additional information. Some minor adjustments in acidity and tannin can be made with citrus fruits. but well-made examples will have an enjoyable balance of honey flavors. No to minimal residual sweetness with a dry finish. acidity. acidity. with no inconsistencies in color. Note that the character of a varietal honey will be identifiable as distinct to the source flowers. Carbonation can vary widely (see definitions above). Overall Impression: Similar in balance. Flavor: Subtle (if any) honey character. body. or oak additives result in flavor components above a low. tea. declaring specific fruit. blackberry honey is only distantly like blackberries. acidity. These can all affect mouthfeel.050 Note that the perception of sweetness is a function of the percentage of residual sugar. If citrus. chemicals. Strength. or the use of oak aging. and clean alcohol. harmony. although the body is generally light to medium. balance-adjusting level. If honey varieties are declared. Braggots can be yellow to black. and fruit and/or malt in some styles).990 – 1. orange-blossom honey has the character of orange blossoms.120 – 1. the resulting mead should be entered appropriately (e. Supplemental materials may be provided to judges if an obscure ingredient or method is used. Sweetness or significant honey aromatics should not be expected.g. A warming alcohol presence is often present. Appearance: Standard description applies. spices. TRADITIONAL MEAD See the Introduction to Mead Guidelines for detailed descriptions of standard mead characteristics. Entering and Categorizing Meads: • Mandatory Requirements: o Entrants MUST specify carbonation level (still. o Entrants MUST specify sweetness level (dry.010 – 1. o Entrants MUST specify strength level (hydromel or light mead. red. alcohol. lightly carbonated (petillant) meads will have noticeable bubbles. sweet). and may feature subtle to noticeable varietal character if a varietal honey is declared (different varieties have different intensities). standard mead. 24A. these additives should not be readily discernable in flavor or aroma. Competition organizers should make every effort to ensure that judges are provided the full set of attributes of the meads being evaluated. flavor or aftertaste. Still meads may have a very light level of carbonation. judges will look for the varietal character of the honey. Acidity and tannin help balance the overall honey. Some natural acidity is often present (particularly in fruit-based meads). Melomels and pyments can have orange. and entering instructions.025 sweet: 1. and this character usually increases with strength (although extended aging can smooth this sensation). standardstrength mead with no varietal honey character and no special ingredients. pink and/or purple hues. sweetness. although most are in the medium-light to medium-full range. Standard description applies for remainder of characteristics. and balance of sensory elements are most desirable. Consider the OG. finish and flavor intensity to a dry white wine. the variety should be distinctive (if noticeable). Different types of honey have different intensities and characters. Overall Impression: A wide range of results are possible. Low levels of astringency are sometimes present (either from specific fruit or spices. 3. harsh or yeasty fermentation characteristics are undesirable. although not always identifiable. body generally decreases with lower gravity and/or drier meads. The proper balance of sweetness. strength. with a pleasant mixture of subtle honey character. Complexity. although it is an identifiable character.010 semi-sweet: 1. as well as any special ingredients. Cysers are most often golden. Smooth texture. so don’t rely only on FG to determine sweetness.080 – 1. For example. however. strength and carbonation levels. Similarly. Sulfury. and can sometimes be quite light. Body generally increases with stronger and/or sweeter meads.5% standard: 7. A very thin or watery body is likewise undesirable. High carbonation will enhance the acidity and give a “bite” to the finish. particularly in categories other than traditional mead. petillant.5 – 14% sack: 14 – 18% FG: dry: 0. chemical additives or oakaging). refer to the declared sweetness. Any special ingredients should be well-blended with the other ingredients. and to a lesser extent. and can sometimes be quite full and heavy..120 sack: 1. • Optional Requirements: Entrants MAY specify honey varieties used. SRM: basically irrelevant since honey can be anything from almost clear to dark brown. not oranges. but may not resemble the source plant.025 – 1. Dry Mead Aroma: Honey aroma may be subtle. Standard description applies for remainder of characteristics. Note that stronger meads will have a fuller body. Ingredients: Mead is made primarily from honey. not a traditional).• • • • and can deteriorate with extended aging. semi-sweet. judges should evaluate the mead as a semi-sweet. If a honey variety is declared. an explanation of standard terms. alcohol and honey character is the essential final measure of any mead. tea. In all cases. Yeast nutrients may be used but should not be detected. 24.035 – 1. Well-made examples will often have an elegant wine-like character. tannins. or special characteristics. aroma. the color should reflect the ingredients used (type of honey. or from tea. IBUs: not relevant for anything but braggot. but bittering hops are optional even in this style. and lead to a harmonious end product. Vital Statistics: OG: hydromel: 1. and a highly carbonated (sparkling) mead can range from a mouth-filling carbonation to levels approaching Champagne or soda pop. The body can vary widely. For example. water and yeast. petillant or lightly carbonated. sweetness and alcohol presentation. as a metheglin or open category mead. or fruit.080 standard: 1. sparkling or highly carbonated). Mouthfeel: Before evaluating. background. sweetness and age greatly affect the overall presentation. Sensations of body should not be accompanied by noticeable residual sweetness. in assessing sweetness. 37 . • Defaults: If no attributes are specified.5 – 7.
Varietal meads feature the distinctive character of certain honeys. Redstone Traditional Mountain Honey Wine. Cyser A Cyser is a melomel made with apples (generally cider). with no inconsistencies in color. with strength being the secondary ordering criterion. Standard description applies for remainder of characteristics. The apple/cider character should be clean and distinctive. Sweetness is assumed to be DRY in this category. The proper balance of sweetness. the aroma might have a subtle to very noticeable varietal character reflective of the honey (different varieties have different intensities and characters). the aroma might have a subtle to very noticeable varietal character reflective of the honey (different varieties have different intensities and characters). Sky River Semi-Sweet Mead. and balance of sensory elements are most desirable. Subtle to moderate residual sweetness with a medium-dry finish. Ingredients: Standard description applies. Appearance: Standard description applies. 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). Intermiel Verge d’Or and Mélilot generally medium-full to full. Sulfury. Overall Impression: Similar in balance. with a pleasant mixture of honey character. Many seem like a dessert wine. Moderate to high residual sweetness with a sweet and full (but not cloying) finish. Entrants MUST specify carbonation level and strength. Aroma: Depending on the sweetness and strength. Commercial Examples: Lurgashall Christmas Mead. flavor or aftertaste. Color may range from pale straw to deep golden amber (most are yellow to gold). harmony. depending on what sweetness level has been declared (dry to sweet) and strength level has been declared (hydromel to sack). and the finish may range from dry to sweet. Commercial Examples: Lurgashall English Mead. and is often moderately to strongly sweet and usually expresses the aroma of flower nectar. with a pleasant mixture of honey character. Note that stronger meads will have a fuller body. and can have a light sweetness that may express the aroma of flower nectar. “Show meads” feature no additives. and can have a light to significant sweetness that may express the aroma of flower nectar. and clean alcohol. Sweetness is assumed to be SEMI-SWEET in this category. Appearance: Standard description applies. alcohol and honey character is the essential final measure of any mead. harmony. Note that stronger meads will have a fuller body. harsh or yeasty fermentation characteristics are undesirable. Standard description applies for remainder of characteristics. semisweet and sweet meads. acidity. Flavor: Subtle to moderate honey character. Use those guidelines to judge distinctions between the various sweetness levels. Mouthfeel: Standard description applies. Entrants MAY specify honey varieties. and clean alcohol. residual sweetness. If a variety of honey is declared. If a variety of honey is declared. Sulfury. the aroma might have a subtle to very noticeable varietal character reflective of the honey (different varieties have different intensities and characters). Entrants MAY specify honey varieties. Comments: See standard description for entrance requirements. “Show meads” feature no additives. acidity. an explanation of standard terms. Mouthfeel: Standard description applies. Entrants MUST specify carbonation level and strength. alcohol and honey character is the essential final measure of any mead. Refer to Category 24 descriptions for additional detail on the character to be expected from dry. Comments: See standard description for entrance requirements. The bouquet should show a pleasant fermentation character. Rabbit’s Foot Sweet Wildflower Honey Mead. except with regard to color. Sweetness is assumed to be SWEET in this category. Traditional Meads feature the character of a blended honey or a blend of honeys. Some spicy or earthy notes may be present. aroma. and may feature subtle to noticeable varietal character if a varietal honey is declared (different varieties have different intensities). “Show meads” feature no additives. Overall Impression: Similar in balance. Entrants MAY specify honey varieties. Chaucer’s Mead. Complexity.Ingredients: Standard description applies. and entering instructions. Entrants MUST specify carbonation level and strength. finish and flavor intensity to a semisweet (or medium-dry) white wine. 25A. finish and flavor intensity to a well-made dessert wine (such as Sauternes). Sweet Mead Aroma: Honey aroma should dominate. depending on the variety of honey and blend of apples or ciders used. MELOMEL (FRUIT MEAD) See the Introduction to Mead Guidelines for detailed descriptions of standard mead characteristics. and may feature moderate to prominent varietal character if a varietal honey is declared (different varieties have different intensities). and balance of sensory elements are most desirable. as is a light diacetyl character from malolactic fermentation (both are optional). Comments: See standard description for entrance requirements. The honey aroma should be noticeable. but this distinction is usually not obvious to judges. 24C. raw residual sweetness. Flavor: The apple and honey flavor intensity may vary from none to high. Intermiel Benoîte 25. with no inconsistencies in color. flavor or aftertaste. Natural acidity and tannin in apples may give some tartness and astringency to balance the sweetness. but this distinction is usually not obvious to judges. Sky River Dry Mead. Commercial Examples: White Winter Dry Mead. with clean and fresh aromatics being preferred. as may a slightly sulfury character. Appearance: Standard description applies. harsh or yeasty fermentation characteristics are undesirable. Sensations of body should not be accompanied by cloying. Semi-sweet Mead Aroma: Honey aroma should be noticeable. Standard description applies for remainder of characteristics. Judging meads from dry to sweet is recommended as the primary ordering. Slight spicy phenolics from certain apple varieties are acceptable. Flavor: Moderate to significant honey character. soft fruity esters. The proper balance of sweetness. Stronger and/or sweeter versions will have higher alcohol and sweetness in the nose. Traditional Meads feature the character of a blended honey or a blend of honeys. 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. Varietal meads feature the distinctive character of certain honeys. the residual sweetness may vary from none to high. body. Traditional Meads feature the character of a blended honey or a blend of honeys. aroma. 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. but this distinction is usually not obvious to judges. although the body is 38 . If a variety of honey is declared. Standard description applies for remainder of characteristics. Standard description applies for remainder of characteristics. Intermiel Bouquet Printanier 24B. Ingredients: Standard description applies. light sweetness. soft fruity esters. Complexity. although the body is generally medium-light to medium-full. body.
Products with a relatively low proportion of honey are better entered as a Specialty Cider. if specified. Standard description applies for remainder of characteristics. but should not be inappropriately intense. The bouquet should show a pleasant fermentation character. Pyment A Pyment is a melomel made with grapes (generally from juice). the aroma might have a subtle to very noticeable varietal character reflective of the honey (different varieties have different intensities and characters). honey flavor and alcohol. and may feature noticeable to prominent varietal character if a varietal honey is declared (different varieties have different intensities). The fruit character should display distinctive aromatics associated with the particular fruit(s). Commercial Examples: White Winter Cyser. Depending on the grape variety. Slight spicy phenolics from certain apple varieties are acceptable. but this character should not be excessive. Some of the best strong examples have the taste and aroma of an aged Calvados (apple brandy from northern France). Natural acidity and tannin in grapes may give some tartness and astringency to balance the sweetness. Other Fruit Melomel Aroma: Depending on the sweetness and strength. the pyment may be a homemade grape-based wine sweetened with honey. Appearance: Standard description applies. the color should be noticeable. Overall Impression: In well-made examples of the style. 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). For lighter-colored melomels with fruits that exhibit distinctive colors. cysers are made by the addition of honey to apple juice without additional water. blueberries. Color may take on a very wide range of colors. the fruit is both distinctive and well-incorporated into the honey-sweet-acidtannin-alcohol balance of the mead. Rabbit’s Foot Apple Cyser. A spiced cyser. Entrants MAY specify honey varieties. The bouquet should show a pleasant fermentation character. Standard description applies for remainder of characteristics. Entrants MAY specify honey varieties. See standard description for entrance requirements. Color may range from pale straw to deep purple-red. Stronger and/or sweeter versions will have higher alcohol and sweetness in the nose. Cyser is a standard mead made with the addition of apples or apple juice. depending on what sweetness level has been declared (dry to sweet) and strength level 39 has been declared (hydromel to sack). A pyment is a standard mead made with the addition of grapes or grape juices. strength. 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. should be entered as an Open Category Mead. buttery. Note that the color of fruit in mead is often lighter . or a pyment with other ingredients should be entered as an Open Category Mead. 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). Some natural acidity is usually present (from grapes) and helps balance the overall impression. however. Ingredients: Standard description applies. or a mead mixed with homemade grapebased wine after fermentation. Some tartness may be present if naturally occurring in the particular fruit(s). Slight spicy phenolics from certain red grape varieties are acceptable. depending on the variety of fruit and/or honey used. if specified. Commercial Examples: Redstone Pinot Noir and White Pyment Mountain Honey Wines 25C. Entrants MAY specify the varieties of grape used. some fruity. while subtle. If a variety of honey is declared. Standard description applies for remainder of characteristics. In a blended fruit melomel. raspberries. Entrants MAY specify the varieties of apple used. and can have a light to significant sweetness that may express the aroma of flower nectar. a varietal character will be expected. not artificial and inappropriately overpowering (considering the character of the fruit). although this character should not be excessive. Flavor: The grape/wine and honey flavor intensity may vary from subtle to high. White and red versions can be quite different. a varietal character will be expected. and may feature noticeable to prominent varietal character if a varietal honey is declared (different varieties have different intensities). except with regard to color. Long Island Meadery Apple Cyser 25B. cherries) have stronger aromas and are more distinctive than others (e. the aroma might have a subtle to very noticeable varietal character reflective of the honey (different varieties have different intensities and characters). and the overall impression should be characteristic of the type of grapes used and suggestive of a similar variety wine.g. Entrants MUST specify carbonation level. spicy. The fruit character should be pleasant and supportive. minerally.. as are a light diacetyl character from malolactic fermentation and a slight sulfur character (all are optional). as is a light diacetyl character from malolactic fermentation in certain white grape varieties (both are optional).. Traditionally. spicy. Often wine-like. earthy. though very dry and very sweet examples do exist. strength. the residual sweetness may vary from none to high. A spiced pyment (hippocras). or a cyser with other ingredients. and the finish may range from dry to sweet. Some natural acidity is usually present (from the blend of apples) and helps balance the overall impression. Standard description applies for remainder of characteristics. and sweetness. See standard description for entrance requirements. with clean and fresh aromatics being preferred. the grape is both distinctively vinous and well-incorporated into the honeysweet-acid-tannin-alcohol balance of the mead. Comments: There should be an appealing blend of the fruit and honey character but not necessarily an even balance. Mouthfeel: Standard description applies. Overall Impression: In well-made examples of the style. Stronger and/or sweeter versions will have higher alcohol and sweetness in the nose. The honey aroma should be noticeable. grassy or earthy notes may be present (as in wine). grassy. A pyment may have a subtle to strong honey character. and can have a light to significant sweetness that may express the aroma of flower nectar. and sweetness. Appearance: Standard description applies. 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. Ingredients: Standard description applies. Grape tannin and/or grape skins can add body as well as some astringency. Generally a good tannin-sweetness balance is desired. strawberries)—allow for a range of fruit character and intensity from subtle to aggressive. Generally a good tannin-sweetness balance is desired. Entrants MUST specify carbonation level. Longer aging can smooth out tannin-based astringency. not all fruit may be individually identifiable or of equal intensity. Mouthfeel: Standard description applies. Wine-like. The honey aroma should be noticeable. depending on the variety of grapes and honey used. with clean and fresh aromatics being preferred.honey flavor and alcohol. Aroma: Depending on the sweetness and strength. If a variety of honey is declared. Some complex. The color should be characteristic of the variety or type of grape used. although white grape varieties may also take on color derived from the honey variety. note that some fruit (e. and/or floral flavors may be present. except with regard to color. Alternatively. The grape/wine character should be clean and distinctive. A cyser may have a subtle to strong honey character. Some apples can provide natural astringency. dry versions can taste similar to many fine white wines.
Aroma: Depending on the sweetness and strength. In a blended herb/spice metheglin. Ingredients: Standard description applies. A metheglin may have a subtle to strong honey character. 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. an explanation of standard terms. Mouthfeel: Standard description applies. Standard description applies for remainder of characteristics. Most will be wine-like. Judging meads from dry to sweet is recommended as the primary ordering. astringent. Some herbs and spices may produce spicy or peppery phenolics. allow for a variation in the final product. not artificial and inappropriately overpowering (considering the character of the herb/spice). Metheglin A Metheglin is a spiced mead. chocolate. In a blended fruit melomel. note that some herbs/spices (e. tea blends may provide significant colors). The distinctive flavor character associated with the particular fruit(s) should be noticeable. the fruit is both distinctive and well-incorporated into the honey-sweet-acidtannin-alcohol balance of the mead. with strength being the secondary 40 . and can have a light to significant sweetness that may express the aroma of flower nectar. Flavor: The fruit and honey flavor intensity may vary from subtle to high. and may feature noticeable to prominent varietal character if a varietal honey is declared (different varieties have different intensities). not all fruit may be individually identifiable or of equal intensity. or rhodomel). phenolic or spicy (hot) flavors. Comments: Generally a good tannin-sweetness balance is desired. these qualities should be related to the declared ingredients (otherwise. Long Island Meadery Blueberry Mead. A melomel can be made with a blend of fruits. A metheglin is a standard mead made with the addition of spices or herbs. coffee. Some oxidative properties may be appropriate in certain fruit meads. If spices are used in conjunction with other ingredients such as fruit. High levels of astringency are undesirable. and the finish may range from dry to sweet. if present. with clean and fresh aromatics being preferred. they are faults). Some herbs or spices may contain tannins that add a bit of body and some astringency. Different types of herbs/spices can result in widely different characteristics.. Overall Impression: In well-made examples of the style. cider. except perhaps to note that the color usually won’t be affected by spices and herbs (although flowers. A melomel may have a subtle to strong honey character. the residual sweetness may vary from none to high. may contribute a tannin presence similar to a red wine. sweetness and alcohol. Appearance: Standard description applies. notably darker ones like Blackberries. Mountain Meadows Cranberry and Cherry Meads ordering criterion. respectively. the head can take on some of the fruit color as well. nuts or chile peppers (capsimel/capsicumel) may also be entered in this category. Certain herbs and spices might add bitter. Standard description applies for remainder of characteristics. strength. Comments: Often.g. Raspberry and Strawberry Melomels. In meads that produce a head. The herb/spice character should be pleasant and supportive. Entrants MUST specify the varieties of fruit used. but this character should not be excessive. and may range in intensity from subtle to aggressive. a melomel that is spiced or that contains other ingredients should be entered as an Open Category Mead. cinnamon) have stronger aromas and are more distinctive than others (e. Meads made with lighter color fruits can also take on color from varietal honeys. petals and peppers may provide subtle colors. and they should balance and blend with the honey. not all herbs/spices may be individually identifiable or of equal intensity. The bouquet should show a pleasant fermentation character. Bees Brothers Raspberry Mead. however. Some fruits. The honey aroma should be noticeable. honey flavor and alcohol. If a variety of honey is declared. the herbs/spices are both distinctive and well-incorporated into the honey-sweet-acid-tannin-alcohol balance of the mead. Use those guidelines to judge distinctions between the various sweetness levels. Mouthfeel: Standard description applies. Entrants MUST specify carbonation level. chamomile. The herb/spice character should display distinctive aromatics associated with the particular herbs/spices. 26A. A melomel is a standard mead made with the addition of other fruit or fruit juices. or other fermentables. Some natural acidity and/or astringency are sometimes present (from certain fruit and/or fruit skin) and helps balance the overall impression. giving them a sherry or port wine character. and Honey Wine and Blackcurrants. though some herbs/spices will tend to dominate the flavor profile. a blend of spices may give a character greater 26. Commercial Examples: White Winter Blueberry. Refer to Category 24 descriptions for additional detail on the character to be expected from dry. Intermiel Honey Wine and Raspberries. and the finish may range from dry to sweet. 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). Meads made with flowers (such as rose petal mead. The acidity and astringency levels should be somewhat reflective of the fruit used. Natural acidity and tannin in some fruit and fruit skin may give some tartness and astringency to balance the sweetness. and the fruit character should not be artificial and/or inappropriately overpowering. See standard description for entrance requirements.than the flesh of the fruit itself and may take on slightly different shades. Flavor: The herb/spice flavor intensity may vary from subtle to high. and can just serve to add a background complexity). Honey Wine and Blueberries. Standard description applies for remainder of characteristics. then the mead should be entered as an Open Category Mead. though very dry and very sweet examples do exist. and may feature noticeable to prominent varietal character if a varietal honey is declared (different varieties have different intensities). and entering instructions. Stronger and/or sweeter versions will have higher alcohol and sweetness in the nose.. Melomels made with either apples or grapes should be entered as Cysers and Pyments. and sweetness. as can meads made with a blend of spices. the aroma might have a subtle to very noticeable varietal character reflective of the honey (different varieties have different intensities and characters). There should be an appealing blend of the fruit and honey character but not necessarily an even balance. Overall Impression: In well-made examples of the style. allow for a variation in the final product. Fruit tannin can add body as well as some astringency. The balance of fruit with the underlying mead is vital. Metheglins containing more than one herb/spice should have a good balance among the different herbs/spices. semisweet and sweet meads. lavender)—allow for a range of herb/spice character and intensity from subtle to aggressive. depending on what sweetness level has been declared (dry to sweet) and strength level has been declared (hydromel to sack). ginger. OTHER MEAD See the Introduction to Mead Guidelines for detailed descriptions of standard mead characteristics. Redstone Black Raspberry and Sunshine Nectars. Different types of fruit can result in widely different characteristics. Ingredients: Standard description applies. the residual sweetness may vary from none to high. depending on what sweetness level has been declared (dry to sweet) and strength level has been declared (hydromel to sack). however.g. Entrants MAY specify honey varieties. the honey flavor intensity may vary from subtle to high.
is a historical or indigenous mead (e. iQhilika Africa Birds Eye Chilli Mead. note that the characteristics may reflect combinations of the respective elements of the various sub-categories used in this style. Any specialty or experimental mead using additional sources of fermentables (e. Aroma: Depending on the sweetness. the braggot should feature a subtle to prominent varietal character (different varieties have different intensities). and should show a good blending or balance between the various flavor elements. vegetables. The beer may be hopped or not. this optional character should always be both suggestive of the base beer style and well blended with the other flavors. if a variety is declared. 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). Overall Impression: A harmonious blend of mead and beer. the aroma might have a subtle to very noticeable character reflective of the beer style (different styles and malts have different intensities and characters). braggots made using other smoked ingredients (e. Redstone Juniper Mountain Honey Wine. Commercial Examples: Bonair Chili Mead. Comments: See standard description for entrance requirements. or technique would also be appropriate in this category. 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 fermentable sugars come from a balance of malt or malt extract and honey. depending on sweetness. as is a cloying.. However. if present. base style of beer. Entrants MUST specify carbonation level. Comments: Sometimes known as “bracket” or “brackett. a historical mead. A light to moderate head with some retention is expected. The color should be characteristic of the declared beer style and/or honey used. Stronger versions may show signs of body (e. A wide range of results are possible. Refer to Category 25 for a detailed description of the character of dry. Entrants MUST specify carbonation level. The finish and aftertaste will vary based on the declared level of sweetness (dry to sweet). Stronger and/or sweeter braggots should be expected to have a greater intensity of flavor than drier. strength. and alternatively. Braggot A Braggot is a mead made with malt. depending on the base style of beer. molasses. Entrants MAY specify honey varieties. White Winter Cherry Bracket. A hop aroma (any variety or intensity) is optional. If a variety of honey is declared. Any special ingredients that impart an identifiable character MAY be declared. Smoked braggots may be entered in this category if using smoked malt or a smoked beer as the base style. Carbonation will vary as described in the standard description. Entrants MUST specify carbonation level. just as an aged barleywine may be still. from plain base malts to rich caramel and toast flavors to dark chocolate and roast flavors. Beer flavors tend to somewhat mask typical honey flavors found in other meads. Entrants MUST specify the special nature of the mead. with 41 the distinctive characteristics of both. a mixture of mead and ale. Long Island Meadery Vanilla Mead. liquors.. oak-aging) or other unusual ingredient. although the specific balance is open to creative interpretation by brewers. Note that stronger meads will have a fuller body. and may reflect any variety or intensity. Entrants MUST specify the types of spices used. Redstone Vanilla Beans and Cinnamon Sticks Mountain Honey Wine. If a base style of beer or type of malt is declared. Body may vary from moderately light to full. and sweetness. and variety of honey used. Brother Adams Braggot Barleywine Ale. Standard description applies for remainder of characteristics. the braggot should have some character traceable to the style although the flavors will be different due to the presence of honey. or some other creation. A wide range of malt characteristics is allowable. A warming sense of well-aged alcohol may be present in stronger examples. alternative processes (e. mouthfeel generally follow the standard descriptions. A still braggot will usually have some level of carbonation (like a cask bitter) since a completely flat beer is unappetizing. smoke. although many braggots are not as clear as other meads. strength. whether it is a combination of existing styles. process. flavor. strength. liquid smoke. semisweet and sweet mead. Smooth mouthfeel without astringency. an experimental mead. Entrants MAY specify honey varieties. icing. Commercial Examples: Jadwiga. Since a wide range of entries are possible. Aroma.g. Mountain Meadows Trickster’s Treat Agave Mead. lower gravity versions. No mead can be “out of style” for this category unless it fits into another existing mead category. Rabbit’s Foot Private Reserve Pear Mead. and the base style of beer. Whatever ingredients are included. Hop bitterness and flavor may be present. Entrants MAY specify the base style or beer or types of malt used. If a variety of honey is declared. etc.g..than the sum of its parts. raw sweetness. strength and base style of beer. A braggot can be made with any type of honey. A very thin or watery body is undesirable. The better examples of this style use spices/herbs subtly and when more than one are used. Overall Impression: This mead should exhibit the character of all of the ingredients in varying degrees. refer to the constituent categories for a detailed description of the character of the component styles. If a beer style is declared. legs).). they are carefully selected so that they blend harmoniously. maple syrup. variety of honey and overall sweetness and strength.. Mountain Meadows Spice Nectar 26B. Intermiel Rosée . additional ingredients (e. chipotles) should be entered in the Open Category Mead style. See standard description for entrance requirements. Ingredients: A braggot is a standard mead made with both honey and malt providing flavor and fermentable extract. or is a mead that does not fit into any other category.g. although not always evenly balanced. Flavor: Displays a balanced character identifiable as both a beer and a mead. it should be entered as an Open Category Mead. the aroma might have a subtle to very noticeable varietal character reflective of the honey (different varieties have different intensities and characters). appearance. Hanssens/Lurgashall Mead the Gueuze. and may include both beer and mead components. and sweetness. although the relative intensity of flavors is greatly affected by the sweetness. Originally. depending on the variety of malt and honey used. yet note that all the characteristics may vary. strength. Color may range from light straw to dark brown or black. Saba Tej. The honey and beer/malt character should be complementary and balanced. Polish meads). White Winter Traditional Brackett 26C. If the entered mead is a combination of other existing mead categories. Appearance: Standard description does not apply due to beer-like characteristics. and any type of base beer style.g. Mouthfeel: Standard description does not apply due to beer-like characteristics.g. The malt component may be derived from grain or malt extracts. Entrants MAY specify honey varieties. See standard description for entrance requirements.. Standard description applies for remainder of characteristics. it should blend harmoniously with the other elements. or agave nectar). Commercial Examples: Rabbit’s Foot Diabhal and Bière de Miele. some braggots can be totally still.g.. Clarity may be good to brilliant. however. brown sugar. the result should be identifiable as a honey-based fermented beverage. and sweetness. If any other ingredients than honey and beer are contained in the braggot. Products with a relatively low proportion of honey should be entered in the Specialty Beer category as a Honey Beer. strength. Magic Hat Braggot. tej.
not dictate requirements when making the style. The character contributed by tannin should be mainly astringency rather than bitterness.002.g. In sweeter ciders. the maximum accepted safe level for sulfites (200 mg/l) should be strictly observed. • Ciders and perries vary considerably in tannin. 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. cider and perry have a mouthfeel and fullness akin to a substantial white wine. There are three categories of sweetness: o Dry: below 0. a cider made with added honey must be entered either as a Specialty cider or as a Cyser under the appropriate mead sub-category. 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. Entrant MUST state if malic acid was added. • Sorbate may be added at bottling to stabilize the cider. In general. 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. Drier styles of cider in particular develop more complex but less fruity characters. However. either naturally occurring or with an added ML culture. In some styles a “rustic” lack of brilliance is common. No or little carbonation is termed still. The body is less than that of beers. A moderate carbonation level is termed petillant. tannins are typically low.’ o Sweet: above 4% residual sugar. Perries are notoriously difficult to clear. Full-sparkling ciders will be champagne-like. • Acidity is an essential element of cider and perry: it must be sufficient to give a clean.9% to 4% residual sugar. There are two categories for cider/perry: Standard (Category 27) and Specialty (Category 28). o Medium: in the range between dry and sweet (0. Perry is fermented pear juice.012. final gravity 1. • Carbonation may be either natural (by maintaining CO2 pressure through processing or by bottle-conditioning) or added (by CO2 injection). other components of taste—particularly acidity—must balance the sweetness. If made from culinary or table fruit.8 or below). Other sugar sources that also add significant flavors (brown sugar. are generally allowed as long as they are not detectable in the finished cider. and only in some sub-categories..012). molasses) would also create a Specialty cider (such as New England style). The lack of sparkling clarity is not a fault. Malo-lactic fermentation is allowed. moreover. Sometimes characterized as either ‘offdry’ or ‘semi-sweet. At the higher levels of carbonation. and difficult-to-manage heads are faults. such as the “smoky bacon” undertones of a dry English cider. but visible particles are undesirable. . and then the entrant must state them. However. 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. Common processing aids. • If a cider is close to one of these boundaries. Sulfites may be added as needed for microbiological control. it should be identified by the sweetness category which best describes the overall impression it gives. • The sweetness (residual sugar. any excess sulfite that is detectable in the finished cider (a “burning match” character) is a serious fault. is a limited addition of sugar to achieve a suitable starting gravity. However. refreshing impression without being puckering. the “mousse” (head) may be retained for a short time. In fact. Carbonation may vary from entirely still to a champagne level. nevertheless some tannin is desirable to balance the character. adjuncts are prohibited except where specifically allowed in particular styles. roughly equivalent to a final gravity of over 1. any residual aroma/flavor from misuse or excessive use of sorbate (e. Mouthfeel: • In general. Ingredients: • The apple and pear varieties are intended to illustrate commonly used examples. The Standard category covers ciders and perries made primarily or entirely from the juice of apples or pears (but not both at once). as a result a slight haze is not a fault. a simple “apple soda” or “wine cooler” character is not desirable in a cider or perry. Appearance: • Clarity may vary from good to brilliant. The only adjunct permitted in the Standard category. gushing. If used. Enzymes may be used for clarification of the juice prior to fermentation. Note that honey is not a “sugar” for this purpose. The level of sweetness must be specified in order to arrange flights of tastings and entries within flights. This affects both bitterness and astringency (see “Mouthfeel” below). and enzymes. foaming. 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). a “sheen” in either cider or perry generally indicates the early stage of 42 • lactic contamination and is a distinct fault. Tasting always proceeds from drier to sweeter. • Some styles of cider exhibit distinctly NON-fruity tastes or aromas. a “geranium” note) is a distinct fault. This corresponds to a final specific gravity of under 1.002 to 1. An overt or forward bitterness is a fault (and is often due to processing techniques rather than fruit).INTRODUCTION TO CIDER GUIDELINES (CATEGORIES 27-28) Cider is fermented apple juice.9% residual sugar. Highly carbonated is termed sparkling.
the choice is between the English and French subcategories. Varieties: Nehou. Dabinett. Comments: Entrants MUST specify carbonation level (still or petillant). but should be a medium. Mouthfeel: Full. Aroma/Flavor: Sweet or low-alcohol ciders may have apple aroma and flavor. calcium carbonate) to aid the process of pectin coagulation. Entrants MUST specify sweetness (dry to medium).050 – 1. including ciders made by various techniques to achieve the French flavor profile. Traditional Dry and Traditional Medium Sweet (WA). Wandering Aengus Heirloom Blend Cider (OR). varietal character will be expected. Appearance: Clear to brilliant. multi-use (Northern Spy. Moderate to high tannin apparent as astringency and some bitterness. Foxwhelp. petillant. Etienne Dupont. ropy/oily characters are serious faults. Etienne Dupont Organic. Yarlington Mill. Appearance: Clear to brilliant. Mouthfeel: Medium body. Entrants MAY specify variety of apple for a single varietal cider. Dry. An ideal cider serves well as a “session” drink. various from Hecks.075 FG: 0. Traditional French procedures use small amounts of salt and calcium compounds (calcium chloride. Mouthfeel: Medium to full. English Cider This includes the English “West Country” plus ciders inspired by that style. Vital Statistics: OG: 1. based on tannin content. Braeburn. Stoke Red. mousiness is a serious fault. but at higher levels it must not gush or foam. Gwatkin Yarlington Mill. Carbonation still to moderate. etc. Dry ciders must not be too austere. Sugar and acidity should combine to give a refreshing character. Reine des Pommes. it should be entered in the closest applicable category. Macintosh.020 ABV: 5 – 8% Commercial Examples: [US] Red Barn Cider Jonagold Semi-Dry and Sweetie Pie (WA). Aroma/Flavor: There is a pear character. Mousiness. Dry ciders will be more wine-like with some esters. Comments: Entrants MUST specify carbonation level (petillant or full). Common Cider A common cider is made from culinary/table apples. For perry of a non-represented style. Generally quite pale. gushing. Overall Impression: Mild. crabapples. Golden Delicious.060 . and Farmhouse (NH). Overall Impression: Variable. Red Barn Cider Burro Loco (WA). pre-fermentation. somewhat fruity (French) or drier and more austere (English). Aroma/Flavor: No overt apple character. medium to deep gold color. Some tannin should be present for slight to moderate astringency. Overall Impression: Medium to sweet.050 – 1. Vital Statistics: OG: 1. Asturian (Spanish)–for which there are presently insufficient appreciation and a lack of commercial examples for reference. etc. Dunkerton. but in limited quantity. White Winter Hard Apple Cider (WI). In the case of a cider made to a style not explicitly represented here. If so. full-bodied. Tends to a rich fullness. sweet). It tends toward that of a young white wine. Overall Impression: Generally dry. Rhyne Cider (CA). Only very slight acetification is acceptable. but little bitterness. Vital Statistics: OG: 1. rich. Michelin. Harpoon Cider (MA) 27B. Russets. [UK] Oliver’s Herefordshire Dry Cider. Still to lightly sparkling. Farnum Hill Extra-Dry. Entrants MUST specify sweetness (medium or sweet).010 ABV: 6 – 9% Commercial Examples: [US] Westcott Bay Traditional Very Dry.050 – 1. Entrants MUST specify sweetness (dry. May have “smoky (bacon)” character from a combination of apple varieties and MLF.010 – 1. Medium to deep gold color. Moderate tannin apparent mainly as astringency. if specified. French Cider This includes Normandy styles plus ciders inspired by those styles. never high or 43 27D. Bellwether Spyglass (NY). medium. rich. There are well-known styles not represented here–for example. etc. Entrants MAY specify variety of apple for a single varietal cider. AEppelTreow Barn Swallow Draft Cider (WI). but various flavors and esters that suggest apples. Jonathan).065 FG: 1. Vital Statistics: OG: 1. refreshing drink. austere. Some “Farmyard nose” may be present but must not dominate. or sparkling). Comments: Entrants MUST specify carbonation level (still. various Jerseys. Burrow Hill. Appearance: Slightly cloudy to brilliant. The common slight farmyard nose of an English West Country cider is the result of lactic acid bacteria.065 FG: 1. Aspall Dry Cider 27C. but not obviously fruity. any suitable wildings. Varieties: Common (Winesap. Sweet ciders must not be cloying. sweet). and suitably accompanies a wide variety of food. with wild or crab apples often used for acidity/tannin balance. Aroma/Flavor: Fruity character/aroma. Bellwether Heritage (NY). Comments: Entrants MUST specify carbonation level (still. This may come from slow or arrested fermentation (in the French technique of défécation) or approximated by back sweetening with juice. Varieties: Bartlett. Appearance: Slightly cloudy to clear. Baldwin). Uncle John’s Fruit House Winery Apple Hard Cider (MI). low to moderate tannin apparent as astringency. These ciders are made with bittersweet and bittersharp apple varieties cultivated specifically for cider making. mouth filling. The Common Cider and Common Perry styles are analogous to the cider and perry categories of earlier style standards. If not. [France] Eric Bordelet (various). Comice. These compounds may be used. this decision should be based on whether the cider tends more toward sweet. if specified. West County Pippin (MA). full-bodied. Wandering Aengus Dry Cider (OR). not a Brettanomyces contamination. Entrants MUST specify sweetness (medium. Muscadet de Dieppe. it should be entered as a Common Cider.020 ABV: 3 – 6% Commercial Examples: [US] West County Reine de Pomme (MA). STANDARD CIDER AND PERRY The styles represented in this category are the principal established styles. enter as Common Perry. or sparkling). Bellot 27A. It is a fault if judges can detect a salty or chalky taste. Mouthfeel: Relatively full. The first decision is whether the cider was made with apples with significant tannin content that gives the cider noticeable astringency or bitterness. the decision is. varietal character will be expected. pale to medium gold in color. Medium to medium-sweet. petillant. If in doubt.27. Common Perry Common perry is made from culinary/table fruit. neither cloying nor too austere.000 – 1. as above. No bitterness. These ciders are made with bittersweet and bitter-sharp apple varieties cultivated specifically for cider making.045 – 1. Kiefer. Carbonation moderate to champagne-like.995 – 1. Varieties: Kingston Black. Medium to high acidity.
SPECIALTY CIDER AND PERRY Specialty cider/perry includes beverages made with added flavorings (spices and/or other fruits). and the beverage made from a combination of apple and pear juice (sometimes called “pider”). petillant. Color appropriate to added fruit. Mouthfeel: Lighter than other ciders.010 ABV: 5 – 9% Commercial Examples: [US] West County Blueberry-Apple Wine (MA). with adjuncts to raise alcohol levels. some flavor notes from the spirit (e. Traditional Perry Traditional perry is made from pears grown specifically for that purpose rather than for eating or cooking. New England Cider This is a cider made with characteristic New England apples for relatively high acidity. This style is sometimes barrel-aged.000 – 1.FG: 1. because higher alcohol is derived from addition of sugar rather than juice. Only very slight acetification is acceptable. small amounts of honey. AEppelTreow Red Poll Cran-Apple Draft Cider (WI). berries should give red-to-purple color. Entrants MUST specify if the cider was barrel-fermented or aged. Irvine's Vintage Ciders (WA) 28A. Bellwether Cherry Street (NY). The same general characteristics and fault descriptions apply to specialty ciders as to standard ciders (preceding category). Uncle John’s Fruit Farm Winery Apple Cherry Hard Cider (MI) 27E. Overall impression: Substantial body and character . Generally quite pale. Entrants MUST specify sweetness (medium or sweet). whisky or rum) may also be present. Gin. Vital Statistics: OG: 1. It is a fault if the adjuncts completely dominate. or sweet). strong alcohol. and derivative flavors from sugar adjuncts. Uncle John’s Fruit House Winery Fruit House Apple (MI). Dark colors are not expected unless strongly tannic varieties of fruit were used. Overall Impression: Tannic.070 – 1. Appearance: Clear to brilliant. etc.070 FG: 1. Mousiness. Blakeney Red. in which case there will be oak character as with a barrel-aged wine.) Mouthfeel: Substantial. Christian Drouin Poire.. Comments: Entrants MUST specify carbonation level (still. AEppelTreow Perry (WI). Comments: Adjuncts may include white and brown sugars. or sparkling).045 – 1. 28C. and raisins. but must be subtle. petillant. [UK] Gwatkin Blakeney Red Perry. with the exception of adjuncts allowed. balanced. Comments: Entrants MUST specify carbonation level (still. Mouthfeel: Relatively full. ropy/oily characters are serious faults. berry. 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. pale to medium-gold. or sparkling). Still to lightly sparkling.020 ABV: 5 – 7% Commercial Examples: [US] White Winter Hard Pear Cider (WI). Comments: Entrants MUST specify carbonation level (still. Oliver’s Blakeney Red Perry and Herefordshire Dry Perry 28. The apple character must marry with the added fruit so that neither dominates the other. or sparkling). Mouthfeel: Substantial.995 – 1. medium. Appearance: Clear to brilliant. Huffcap. Roxbury Russet. petillant.000 – 1.010 ABV: 7 – 13% Commercial Examples: There are no known commercial examples of New England Cider. Moderate tannin.050 – 1. petillant.070 FG: 0. Variety of pear(s) used must be stated. Adjuncts are intended to raise OG well above that which would be achieved by apples alone. Overall Impression: Like a dry white wine. Oxidation is a fault.for example. Carbonation may range from still to champagne-like.100 FG: 0. and with low astringency and bitterness. moderate to high tannin apparent as astringency. It tends toward that of a young white wine. Some slight bitterness. pale to medium yellow. alcoholic. Medium to medium-sweet. Appearance: Slightly cloudy to clear. If the barrel was formerly used to age spirits. Fruit Cider This is a cider with other fruits or fruit-juices added . 44 . those made with substantial amounts of sugar-sources to increase starting gravities. Wandering Aengus Pommeau (OR). May be significantly tannic depending on fruit added.020 ABV: 5 – 9% Commercial Examples: [France] Bordelet Poire Authentique and Poire Granit. Entrants MUST specify sweetness (dry or medium). Entrants MUST specify what fruit(s) and/or fruit juice(s) were added.100 FG: 0. “Would this be different if neutral spirits replaced the cider?” A fruit cider should not be like an alcopop. Golden Russet Vital Statistics: OG: 1. but not obviously fruity.g. Aroma/Flavor: The cider character must be present and must fit with the other fruits. Blossomwood Laughing Pig Perry (CO). Entrants MUST specify sweetness (dry or medium). Varieties: Northern Spy. Varieties: Butt.995 – 1. Cloudiness or hazes are inappropriate. Vital Statistics: OG: 1. Very dry to slightly medium. Entrants MUST specify carbonation level (still.010 ABV: 9 – 12% Commercial Examples: [US] AEppelTreow Summer’s End (WI). Cider character must be distinctive. Appearance: Clear to brilliant. 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. Overall Impression: Like a dry wine with complex flavors. or sparkling). but should not show oxidation characteristics. a judge might ask. Vital Statistics: OG: 1.995 – 1. Aroma/Flavor: There is a pear character. Many “perry pears” are nearly inedible. Uncle John’s Fruit House Winery Perry (MI) 28B. Aroma/Flavor: Comparable to a Common Cider. Entrants MUST specify sweetness (dry.060 – 1. Aroma/Flavor: A dry flavorful cider with robust apple character. molasses. not orange. (For example.
A cider with added honey may be entered here if the cider character remains dominant. This includes the use of spices and/or other sweeteners. Vital Statistics: OG: 1. Entrants MUST specify sweetness (dry or medium). petillant. AEppelTreow Pear Wine and Sparrow Spiced Cider (WI) 45 .020 ABV: 5 – 12% Commercial Examples: [US] Red Barn Cider Fire Barrel (WA). or sparkling). Comments: Entrants MUST specify all major ingredients and adjuncts. Aroma/Flavor: The cider character must always be present.28D. Otherwise it should be entered as mead in the cyser subcategory. Appearance: Clear to brilliant.045 – 1. Color should be that of a common cider unless adjuncts are expected to contribute color.100 FG: 0. and must fit with adjuncts. Other Specialty Cider/Perry This is an open-ended category for cider or perry with other adjuncts such that it does not fit any of the categories above. Mouthfeel: Average body.995 – 1. may show tannic (astringent) or heavy body as determined by adjuncts. Entrants MUST specify carbonation level (still.
6 4.2 3.2 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 3.040-55 1.035-40 1. American Pale Ale B.048-56 1.048-60 1. North German Altbier B. DARK LAGER A.7-5.2 4.2-5. Munich Helles E.8-5.011-14 1.4-5.9 3.9-5.0 4.998-1.5-5.0-5.046-52 1. Traditional Bock C. Dark American Lager B. Irish Red Ale E.008-13 1. Special/Best/Premium Bitter C. SCOTTISH AND IRISH ALE A. Standard/Ordinary Bitter B.2 3.5-5. LIGHT HYBRID BEER A.2 4.2-3.010-14 1.018-56 FG 1. Oktoberfest/Märzen 4. Premium American Lager D. Doppelbock D. ENGLISH PALE ALE A. LIGHT LAGER A. Classic American Pilsner 3.5-3. BOCK A.046-52 1.2 4.008-13 1.013-17 1.046-56 1.044-56 1.010-16 1. Scottish Light 60/B.010-16 1.032-40 1.5-5. Strong Scotch Ale STYLE 10.7 4. Bohemian Pilsener C. AMBER HYBRID BEER A.8-5. Blonde Ale C. AMERICAN ALE A.010-16 1.008-12 1.010-15 1.050-57 1.0-6.064-72 1.007-11 1.5 4.4 6.010-15 1.038-54 1.007-11 1.5-5.3-7.011-18 1.045-51 1.2-6.5-6. American Amber Ale 46 OG 1.010-15 1.078-120 1.010-14 1.008-13 1.070-130 OG 1.2-3.012-16 1.010-15 1. California Common Beer C.2 2.2 7.044-60 1.2 4.8-4.8-4. Standard American Lager C.008-12 1.072-112 1. Munich Dunkel C.008-12 1.016-24 1.0 ABV% 4.0 4.4 4.2 4.028-40 1.044-56 1. Lite American Lager B.4-5.040-54 1.4-5.5 4.046-54 1.2-5.3 4.0 4.8 3.008-12 1.2004 BJCP STYLE CHART.042-55 1. EUROPEAN AMBER LAGER A.3-7.0 4.4 6. Extra Special/Strong Bitter (English Pale Ale) 9. Cream Ale B.010-16 1.020-35 1. Eisbock 6. Vienna Lager B.5-5 3-6 3.010-13 1.5-5.010-15 ABV% 2.044-50 1.045-60 FG 0.048-56 1.5 4. German Pilsner (Pils) B.040-48 1.6-6.048-54 1.5-6 3-6 10-16 7-14 14-22 14-28 17-30 6-11 14-22 6-25 18-30 2.004-10 1.0 4. 2008 Update STYLE 1.0-10. Düsseldorf Altbier 8.045-60 1.5 4.008 1.2-5.5-10.013-19 1.6-6.5-5 3-6 13-19 10-14 11-17 4-14 5-16 6-18 9-17 9-17 9-17 9-18 14-25 SRM 5-14 10-17 . Maibock/Helles Bock B.010-15 1. Scottish Export 80/D.044-50 1. American Wheat or Rye Beer 7.064-72 1.044-60 1.040-50 1.0 6.6 4. Kölsch D.0-14.030-35 1. Schwarzbier 5.5-6.6 3.0 9.010-15 1.046-54 1.0 4.4 4.8-6. Dortmunder Export 2.006-12 1. PILSNER A. Scottish Heavy 70/C.5-6.
3-6.048-57 1.048-65 1.8-5.062-75 1.040-52 1. Sweet Stout C.050-75 1.0-8.010-14 1.4 4. BELGIAN STRONG ALE A.5 4. SOUR ALE A. Saison D.044-52 1.050-75 1.C.6 7.5 5.0-7. Weizenbock D. Mild B.5-8.036-50 1.8 4.056-75 1. American IPA C.5-7 3-6 12-22 .010-18 1.045-60 1.010-24 ABV% 6.040-54 1.030-38 1.015-22 1. Northern English Brown Ale 12.010-22 1.5 8.0-6.5 4.033-42 1.000-06 1.008-16 Variable 1.4 4. Imperial IPA 15.010-14 1.012-16 1.044-60 1. ENGLISH BROWN ALE A. English IPA B.0-5.0-7.064-90 1.0-7.010-14 1.5 2.3-5.5-9. Dunkelweizen C.2-5.5-6.010-14 1. Belgian Golden Strong Ale E.0-5. PORTER A. Foreign Extra Stout E. American Brown Ale 11.0 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 18.008-12 1. Straight (Unblended) Lambic E. Robust Porter C. Belgian Dubbel C. Weizen/Weissbier B.005-16 1.5 5.9 5.8-4.5 5. Brown Porter B.8-3.011-14 1.008-18 1.0 8. GERMAN WHEAT AND RYE BEER A. Bière de Garde E. Fruit Lambic 1.008-13 1. Flanders Red Ale C.5 6.0 5. American Stout F. Belgian Tripel D.016-24 1.0 4.070-95 1.5-9.018-30 1. BELGIAN AND FRENCH ALE A.002-12 1.040-60 1.001-10 1.003-06 1.0-8.5 Variable 2.0 4.0 IBU 15-30 15-25 20-40 22-35 20-35 SRM 4-7 10-17 4.010-18 1.010-18 1.5-10.048-54 1.5 7. Russian Imperial Stout 14.075-110 FG 1. STOUT A. Roggenbier (German Rye Beer) 16.0-12.0-7.008-12 1.8-4. Southern English Brown Ale C.075-85 1.0 5.2 2. Belgian Specialty Ale 17.0 5.5-5.1 4. Dry Stout B.6 4.008-13 1.0-11.044-52 1. INDIA PALE ALE (IPA) A.5-8.5-7. Baltic Porter 13.056-75 1. Belgian Pale Ale C.0 4.008-14 1.010-18 1.5 5.040-52 1.062-75 1.075-115 1.3-5.0-7. Belgian Dark Strong Ale 47 OG 1.070-90 1. Flanders Brown Ale/Oud Bruin D.060-90 1.6-6.2-5.8-6. Belgian Blond Ale B. Gueuze F.046-56 1.0-8.0-7.0-6.000-10 4.048-65 1.010-20 1. Oatmeal Stout D.008-18 1.5 7. Berliner Weisse B.6 6.048-65 1.060-80 Variable 1.008-14 1.012-24 1.044-56 1. Witbier B.002-12 1.010-16 1.0 5.0 4.0 6.0 4.028-32 1.040-60 1.5-10.5 4.040-74 1.007-11 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 1.016-30 with 6.0 8. Dry Mead B. Pyment (Grape Melomel) C.010-20 1.010 0.060-90 1. FRUIT BEER 21.050-57 Varies Varies Varies 1.015-22 1.050-70 1. STRONG ALE A.045-70 1. New England Cider B.0-12.012-16 with with with 4. Fruit Cider C.0-12.995-1. Christmas/Winter Specialty Spiced Beer 22. Metheglin B. SMOKE-FLAVORED & WOOD-AGED BEER A.050-65 1.060-100 1. Spice.025-50 Varies Varies Varies N/A N/A N/A N/A N/A N/A 1. Common Cider B.0 base base base 20-30 beer beer beer 12-22 style style style Varies Varies with with base base beer beer style style 1. Sweet Mead 25. OTHER MEAD A.045-65 1.0 8.080-120 Varies 1. SPICE/HERB/VEGETABLE BEER A.050-75 1. TRADITIONAL MEAD A.0 base 30-60 35-70 50-120 beer 10-22 8-22 10-19 style 48 .010-25 1. French Cider D.010 0.0-9.995-1.000-20 1. STANDARD CIDER AND PERRY A. Braggot C. Other Specialty Cider or Perry 1.19. Open Category Mead 27. or Vegetable Beer B. Apple Wine D.018-30 1. English Cider C. Semi-Sweet Mead C.045-100 0.8-6. Wood-Aged Beer 23.990-1.010 0. American Barleywine 20. Traditional Perry 28. MELOMEL (FRUIT MEAD) A.070-100 1. English Barleywine C. Other Fruit Melomel 26. Herb.050-60 1.995-1.995-1. Cyser (Apple Melomel) B.000-20 0. Other Smoked Beer C.080-120 1. Old Ale B. Common Perry E.995-1. SPECIALTY BEER 24.010 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. SPECIALTY CIDER AND PERRY A.010 1. Classic Rauchbier B.
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